Journal Articles
Permanent URI for this collectionhttps://mro.massey.ac.nz/handle/10179/7915
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Item The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk(Elsevier Ltd, 2022-05-01) Leite JAS; Robinson RC; Salcedo J; Ract JNR; Quintal VS; Tadini CC; Barile DLow-Temperature Long-Time pasteurization (LTLT) is normally applied in donor human milk from Human Milk Banks (HMBs) to guarantee microbiological safety; however, this treatment can modify the protein structures, decreasing their beneficial effects. Thus, this study aimed to determine the impact of microwave-assisted heating on the concentration of key biological compounds in donor human milk to verify whether a microwave heating technique can be used as an alternative to LTLT pasteurization in Human Milk Banks. The concentrations of oligosaccharides, immunoglobulins, lactoferrin and fatty acids were monitored in raw donor milk and after processing to assess the impact of the microwave and LTLT treatments. The concentration of oligosaccharides was determined by HPAEC-PAD, immunoglobulins and lactoferrin were quantified using ELISA kits and fatty acids were quantified by gas chromatography. Oligosaccharides and fatty acids were not significantly affected (p > 0.05) by LTLT and microwave processes; however, immunoglobulins and lactoferrin concentrations were better preserved when microwave-assisted heating was applied. For this reason, microwave-assisted heating can be considered a promising alternative to LTLT pasteurization of donor human milk in Human Milk Banks.Item Understanding the Effects of Lactose Hydrolysis Modeling on the Main Oligosaccharides in Goat Milk Whey Permeate(MDPI (Basel, Switzerland), 2019-09-10) Thum C; Weinborn V; Barile D; McNabb WC; Roy NC; Leite Nobrega de Moura Bell JM; Moreno DA; Villaño DEnzymatic hydrolysis of lactose is a crucial step to improve the efficiency and selectivity of membrane-based separations toward the recovery of milk oligosaccharides free from simple sugars. Response surface methodology was used to investigate the effects temperature (25.9 to 54.1 °C) and amount of enzyme (0.17 to 0.32% w/w) at 1, 2, and 4 h of reaction on the efficiency of lactose hydrolysis by Aspergillus oryzae β-galactosidase, preservation of major goat whey oligosaccharides, and on the de-novo formation of oligosaccharides. Lactose hydrolysis above 99% was achieved at 1, 2, and 4 h, not being significantly affected by temperature and amount of enzyme within the tested conditions. Formation of 4 Hexose (Hex) and 4 Hex 1 Hex and an increased de-novo formation of 2 Hex 1 N-Acetyl-Neuraminic Acid (NeuAc) and 2 Hex 1 N-Glycolylneuraminic acid (NeuGc) was observed in all treatments. Overall, processing conditions using temperatures ≤40 °C and enzyme concentration ≤0.25% resulted in higher preservation/formation of goat whey oligosaccharides.Item Infant Complementary Feeding of Prebiotics for the Microbiome and Immunity(MDPI (Basel, Switzerland), 2019-02-09) McKeen S; Young W; Mullaney J; Fraser K; McNabb WC; Roy NCComplementary feeding transitions infants from a milk-based diet to solid foods, providing essential nutrients to the infant and the developing gut microbiome while influencing immune development. Some of the earliest microbial colonisers readily ferment select oligosaccharides, influencing the ongoing establishment of the microbiome. Non-digestible oligosaccharides in prebiotic-supplemented formula and human milk oligosaccharides promote commensal immune-modulating bacteria such as Bifidobacterium, which decrease in abundance during weaning. Incorporating complex, bifidogenic, non-digestible carbohydrates during the transition to solid foods may present an opportunity to feed commensal bacteria and promote balanced concentrations of beneficial short chain fatty acid concentrations and vitamins that support gut barrier maturation and immunity throughout the complementary feeding window.Item Sequence-based genome-wide association study of individual milk mid-infrared wavenumbers in mixed-breed dairy cattle(BioMed Central Ltd, 2021-07-20) Tiplady KM; Lopdell TJ; Reynolds E; Sherlock RG; Keehan M; Johnson TJJ; Pryce JE; Davis SR; Spelman RJ; Harris BL; Garrick DJ; Littlejohn MDBACKGROUND: Fourier-transform mid-infrared (FT-MIR) spectroscopy provides a high-throughput and inexpensive method for predicting milk composition and other novel traits from milk samples. While there have been many genome-wide association studies (GWAS) conducted on FT-MIR predicted traits, there have been few GWAS for individual FT-MIR wavenumbers. Using imputed whole-genome sequence for 38,085 mixed-breed New Zealand dairy cattle, we conducted GWAS on 895 individual FT-MIR wavenumber phenotypes, and assessed the value of these direct phenotypes for identifying candidate causal genes and variants, and improving our understanding of the physico-chemical properties of milk. RESULTS: Separate GWAS conducted for each of 895 individual FT-MIR wavenumber phenotypes, identified 450 1-Mbp genomic regions with significant FT-MIR wavenumber QTL, compared to 246 1-Mbp genomic regions with QTL identified for FT-MIR predicted milk composition traits. Use of mammary RNA-seq data and gene annotation information identified 38 co-localized and co-segregating expression QTL (eQTL), and 31 protein-sequence mutations for FT-MIR wavenumber phenotypes, the latter including a null mutation in the ABO gene that has a potential role in changing milk oligosaccharide profiles. For the candidate causative genes implicated in these analyses, we examined the strength of association between relevant loci and each wavenumber across the mid-infrared spectrum. This revealed shared association patterns for groups of genomically-distant loci, highlighting clusters of loci linked through their biological roles in lactation and their presumed impacts on the chemical composition of milk. CONCLUSIONS: This study demonstrates the utility of FT-MIR wavenumber phenotypes for improving our understanding of milk composition, presenting a larger number of QTL and putative causative genes and variants than found from FT-MIR predicted composition traits. Examining patterns of significance across the mid-infrared spectrum for loci of interest further highlighted commonalities of association, which likely reflects the physico-chemical properties of milk constituents.