Ontology highlight
ABSTRACT:
PROVIDER: PRJNA853378 | ENA |
REPOSITORIES: ENA
Similar Datasets
Project description:Shotgun proteomics analysis of 14 different Enterococcus strains from dairy and fermented products.
2022-10-13 | PXD036435 | Pride
Project description:Microbial diversity in fermented dairy products
| PRJNA592162 | ENA
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.
2018-02-28 | GSE98645 | GEO
Project description:Fermented dairy products influence on human gut microbiome
| PRJEB26974 | ENA
Project description:Five healthy Laoshan dairy goats (four years old, third lactation) from Qingdao Laoshan dairy goat primary farm (Shandong Province, China) were used. The mammary gland samples were collected surgically after general anaesthesia using Xylazine Hydrochloride injection solution (Huamu Animal Health Products Co., Ltd. China) at corresponding lactation stage, including early, peak and late lactations.
2020-02-22 | GSE135930 | GEO
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.
2015-02-24 | GSE66191 | GEO
Project description:Lactobacillus helveticus is a rod-shaped lactic acid bacterium that is widely used in the manufacture of fermented dairy foods and for production of bioactive peptides from milk proteins. Although L. helveticus is commonly associated with milk environments, phylogenetic studies show it is closely related to an intestinal species, Lactobacillus acidophilus, which has been shown to impart probiotic health benefits to humans. This relationship has fueled a prevailing hypothesis that L. helveticus is a highly specialized derivative of L. acidophilus which has adapted to acidified whey. However, L. helveticus has also been sporadically recovered from non-dairy environments, which argues the species may not be as highly specialized as is widely believed. This study employed genome sequence analysis and comparative genome hybridizations to investigate genomic diversity among L. helveticus strains collected from cheese, whey, and whiskey malt, as well as commercial cultures used in manufacture of cheese or bioactive dairy foods. Results revealed considerable variability in gene content between some L. helveticus strains, and indicated the species should not be viewed as a strict dairy-niche specialist. In addition, comparative genomic analyses provided new insight on several industrially and ecologically important attributes of L. helveticus that may facilitate commercial strain selection.
2013-08-16 | GSE23660 | GEO
Project description:The detection of dairy processing is pivotal to our understanding of ancient subsistence strategies. This culinary process is linked to key arguments surrounding the evolution of lactase persistence in prehistory. Despite extensive evidence indicating the presence of dairy products in ceramics in the European Neolithic, questions remain about the nature and extent of milk (and lactose) processing and consumption. In order to investigate past patterns of dairy processing, here we analyse ancient proteins identified from Late Neolithic Funnel Beaker ceramics, scrutinising the principle that curd and whey proteins partition during the production of dairy foods from milk. Our results indicate the presence of casein-rich dairy products in these vessels suggesting the creation of curd-enriched products from raw milk. Moreover, this analysis reveals the use of multiple species for their dairy products in the Late Neolithic Funnel Beaker culture, adding to a growing body of evidence that multiple taxa were exploited for dairying in the Neolithic. Alongside palaeoproteomic analysis we also apply lipid residue analysis, with discrepancies in these two approaches suggesting that effects from isotope mixing may be underestimating the frequency of milk use in prehistoric pottery, highlighting the utility of a multi-stranded approach.
2023-05-10 | PXD037912 | Pride
Project description:The detection of dairy processing is pivotal to our understanding of ancient subsistence strategies. This culinary process is linked to key arguments surrounding the evolution of lactase persistence in prehistory. Despite extensive evidence indicating the presence of dairy products in ceramics in the European Neolithic, questions remain about the nature and extent of milk (and lactose) processing and consumption. In order to investigate past patterns of dairy processing, here we analyse ancient proteins identified from Late Neolithic Funnel Beaker ceramics, scrutinising the principle that curd and whey proteins partition during the production of dairy foods from milk. Our results indicate the presence of casein-rich dairy products in these vessels suggesting the creation of curd-enriched products from raw milk. Moreover, this analysis reveals the use of multiple species for their dairy products in the Late Neolithic Funnel Beaker culture, adding to a growing body of evidence that multiple taxa were exploited for dairying in the Neolithic. Alongside palaeoproteomic analysis we also apply lipid residue analysis, with discrepancies in these two approaches suggesting that effects from isotope mixing may be underestimating the frequency of milk use in prehistoric pottery, highlighting the utility of a multi-stranded approach.
2023-05-10 | PXD037913 | Pride