Project description:Previous work has demonstrated that elevated maternal lipid intake (particularly from dairy products) is associated with increased lipids and altered fatty acid profile in milk produced by healthy lactating women. We investigate our primary hypothesis that a maternal diet rich in full-fat dairy products would simultaneously increase milk lipid percent and expression of genes related to the uptake and/or de novo biosynthesis of milk lipids.
Project description:Previous work has demonstrated that elevated maternal lipid intake (particularly from dairy products) is associated with increased lipids and altered fatty acid profile in milk produced by healthy lactating women. We investigate our primary hypothesis that a maternal diet rich in full-fat dairy products would simultaneously increase milk lipid percent and expression of genes related to the uptake and/or de novo biosynthesis of milk lipids. Within a a randomized, crossover study we performed a microarray analysis comparing 6 lactating women with diets rich in full-fat or non-fat dairy products. Each woman consumed one of the two diets during timepoint one, and after a two week washout period, switched over to the other diet. The timepoint value indicates whether the particular dietary treatment was consumed first or second.
Project description:Mycobacterium avium subspecies paratuberculosis (MAP) is the causative agent of Johne’s disease in cattle. MAP can be either shed directly into milk by infected cows, or introduced via fecal contamination. Viable MAP are detectable in milk and other dairy products, indicating survival of MAP after the pasteurization process. Although direct evidence is still lacking, MAP are discussed as a possible factor in the morbidity for chronic inflammatory bowel diseases in humans, such as Crohn’s disease and ulcerative colitis. Therefore, it is broadly accepted in the scientific community that exposure to MAP, especially through contaminated milk and dairy products, should be kept to a minimum. To gain deeper insight into the role of milk in MAP transmission and the question of why MAP can survive pasteurization, we investigated MAP proteome changes after incubation in milk at 37°C (simulating the environment in the mammary gland) and 4°C (simulating tank milk) as well as incubation in liquid control medium at 37°C.
Project description:Fermented dairy milks have been associated with many health benefits including the regulation of metabolic dysfunction. Different circulating clinical biomarkers have been used to explore the effect of fermented milks on metabolic health but the development of whole blood transcriptomics has recently been proposed as a source of novel biomarkers for this health outcome. In a randomised, cross-over study, we evaluate the changes in the whole blood transcriptome after the intake of a probiotic yoghurt compared to a milk acidified with gluconic acid in seven healthy young men. The effects of the dairy foods on whole blood gene expression were assessed at three time points during a 6 h postprandial test (800g single dose) and in the fasting state after a daily intake of the products over two-weeks (400g/d). RNA was extracted from Paxgene ® whole blood samples and sequenced on the Illumina HiSeq platform.
Project description:The nutritional value of goat milk varies depending on the lactation time(Y. Zhang, Zheng, Liu, & Liu, 2020). Tandem mass tagging (TMT) was employed in this study to explore the differential proteome of mature milk and terminal milk from Guanzhong dairy goats. Goat mature milk was beneficial in the treatment and improvement of malaria patients, as well as in the treatment of pancreatic cancer patients. Terminal milk has been proven to promote angiogenesis, boost antibacterial and anti-inflammatory factor activity, and inhibit tumor formation. These bioinformatics investigations will provide new insights into the physiological activities of proteins in goat milk from Guanzhong dairy goats, as well as a scientific foundation for future study into the creation of specialized functionalised dairy products, such as cancer prevention.
