Results 1 to 10 of about 813,019 (233)
Effects of surface passivation on gliding motility assays. [PDF]
PLoS ONE, 2011 In this study, we report differences in the observed gliding speed of microtubules dependent on the choice of bovine casein used as a surface passivator. We observed differences in both speed and support of microtubules in each of the assays.
Andy Maloney +2 more
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The Moo’D Study: protocol for a randomised controlled trial of A2 beta-casein only versus conventional dairy products in women with low mood [PDF]
Trials, 2021 Background Beta-casein is a major protein in cow’s milk, of which A1 and A2 are the most frequent variants. Recent evidence implicates A1 beta-casein consumption in mechanisms that are of potential importance to mental health, yet its possible effects on
Meghan Hockey +13 more
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Development of a new sandwich ELISA for the detection of bovine A1 beta-casein. [PDF]
PLoS ONEThe bovine genetic variant A2 beta-casein is associated with fewer digestive and absorption issues compared to A1 beta-casein, leading to increased global demand for A2 milk.
Ayumi Watanabe +8 more
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Evaluation of bovine beta casein polymorphism in two dairy farms located in northern Italy [PDF]
Italian Journal of Food Safety, 2017 Bovine beta casein A1 is one of the most common variants in dairy cattle breeds; it is considered a risk factor in milk intolerance and in other important human diseases, because of the bioactive peptide beta casomorphin-7 (BCM7) produced by raw or ...
Elisa Massella +5 more
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Mljekarstvo, 2021 Over the past three decades, the scientific and public interest has been initiated by studies in which the negative effect of milk consumption of beta-casein A1 variant has been observed on consumers’ health.
Ante Ivanković +3 more
doaj +1 more source
Journal of Radiation Research and Applied Sciences, 2023 The increasing use of milk proteins in medicine requires developing effective processes for sterilizing milk formulations. It was found that epigallocatechin-3-gallate (EGCG) reduce bacterial flora in total casein, depending on the concentration of EGCG.
Saloua Kouass Sahbani
doaj +1 more source
The Effect of Heat Treatment on Cow’s Milk Protein Profiles
Foods, 2022 Milk is a food of high nutritional value processed by heat treatment. Heat treatment of milk is a technological process designed to inhibit the growth of microorganisms and extend the shelf life of products.
Jozef Čurlej +7 more
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Characteristics of the genetic structure of bulls of lebedinian breed by Beta (CSN2) - and Capa Casein genes (CSN3) [PDF]
Технологія виробництва і переробки продуктів тваринництва, 2020 The Conservation of genetic resources in animal husbandry is a necessity arising from the possibilities and reality of the diversity of the gene pool available in the country, which determines the productive and adaptive capabilities of individual breeds
Ladyka V., Sklyarenko Y., Pavlenko Y.
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Characteristics of the genetic structure at the beta- and kappa-casein locus in the studied dairy breeds of cattle [PDF]
E3S Web of ConferencesIn total, the research involved 148 heifers and cows of two breeds: Simmental and Ayrshire. Whole blood samples were obtained from three regions: Tambov (Simmental), Tula and Vladimir (Ayrshire) regions. Two breeds were analyzed for two milk protein loci:
Marzanov N.S. +4 more
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Acta Veterinaria, 2020 The most common types of beta-casein in cow’s milk are A1 and A2, which differ in one amino acid. During the gastrointestinal proteolysis of A1 beta-casein in humans this difference results in the release of beta-casomorphin-7, an opioid which may lead ...
Marko Ristanic +6 more
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