Konsumtion av kosttillskott i samband med träning är något som ökat i Sverige de senaste åren. Det är främst produkter med högt proteininnehåll som konsumeras, även om behovet av extra protein är under diskussion. Men det kan finnas andra ämnen med positiv påverkan på träning. Exempelvis mjölkfettkulemembran (MFGM) som är en viktig del av bröstmjölk då det bland annat verkar bidra till spädbarnets kognitiva utveckling. Senare studier på möss har visat att MFGM tycks ha positiva effekter på träning. Syftet med denna litteraturstudie var därför att undersöka om MFGM även har positiva effekter på människor i samband med träning. Artiklar togs fram genom sökning i databasen PubMed. Artiklarna skulle undersökt effekten av MFGM på människors träning för att inkluderas, samt vara randomiserade, dubbelblindade och placebokontrollerade. Totalt inkluderades fem studier. Samtliga studier visade på positiva effekter av MFGM i samband med träning, dock skiljde sig resultaten mellan studierna beroende på vilken effekt MFGM hade. Om MFGM har någon effekt på styrka är fortfarande oklart då resultaten är oeniga, däremot kan det tänkas att rörlighet och neuromuskulär utveckling förbättras av ett tillskott av MFGM, men ytterligare studier behövs för att bekräfta detta. / Consumption of dietary supplements associated with exercise has increased in Sweden the last couple of years. It is mainly products with high protein that are consumed, although the need for additional protein is questionable. However, there may be other substances with positive effects on exercise. For example milk fat globule membrane (MFGM) which is an important part of breast milk that seems to contribute to infant's cognitive development. Studies on mice have shown that MFGM seems to have positive effects on exercise. The purpose of this literature study was therefore to investigate whether MFGM also has positive effects on humans in combination with exercise. Articles for this study was selected by searching the PubMed database. The articles were included if they were studying the effect of MFGM on exercise on humans, they also had to be randomized, double blinded and placebo-controlled. A total of five studies were included. All studies showed positive effects of MFGM combined with exercise, however, the results differed between studies in terms of what kind of effect. If MFGM has any effect on strength is still unclear since the results varies. Agility and neuromuscular development may be improved by a dietary supplement of MFGM, but further studies are needed to confirm this.

Made available in DSpace on 2014-06-11T19:27:29Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-07-24Bitstream added on 2014-06-13T18:56:19Z : No. of bitstreams: 1 panichi_a_me_botfmvz.pdf: 196980 bytes, checksum: 61d5f9be85432766fb8c0cea59cad982 (MD5) / Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) / Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP) / Universidade Estadual Paulista (UNESP) / Vacas com alto potencial para produção de leite requerem suplementação com alimentos concentrados para suprir suas exigências nutricionais. A utilização do milho como parte desses alimentos torna-se freqüente, já que é a fonte de amido mais utilizada. Com o objetivo de avaliar os efeitos da substituição dos grãos secos de milho (GSM) pela silagem de grãos úmidos de milho (SGUM) sobre a produção e composição do leite, foram utilizadas cinco vacas da raça Holandesas (HPB), primíparas com média de 112 dias pós-parto, confinadas em Tie Stall, no setor de Bovinocultura Leiteira da Universidade de Marília – UNIMAR. Foram avaliadas cinco rações balanceadas de acordo com o NRC (2001) para 17,5% PB (MS) e 2,4 Mcal EM/kg MS, contendo farelo de soja, GSM e/ou SGUM, silagem de cana de açúcar e feno. Níveis de substituição dos GSM pela SGUM estão descritos nos tratamentos: 1) 0%; 2) 25%; 3) 50%; 4) 75% e 5) 100%. O período experimental teve duração de 70 dias, divididos em cinco fases de 14 dias cada. A produção de leite e o consumo de matéria seca foram registrados diariamente. Os animais foram submetidos a duas ordenhas diárias (6:00 e 18:00 h), sendo as amostras de leite coletadas nas ordenhas consecutivas de cada fase experimental (quatro dias de coleta). O delineamento experimental utilizado foi o Quadrado Latino 5x5 e os dados analisados pelo programa estatístico SAS. O peso corporal (508 kg), produção de leite (23,6 kg), produção de leite corrigida (22,7 kg), consumos de matéria seca (17,13 kg), não apresentaram diferença com a inclusão da SGUM na dieta, porém os consumos de FDN (6,67 kg), FDA (3,39 kg) e eficiência alimentar para produção de leite (1,41 kg leite/dia), apresentaram diferença. Para a composição do leite, apenas o nitrogênio uréico (17,67 mg/dL) apresentou diferença com a inclusão de SGUM na dieta, indicando desta forma... / Cows with high potential for milk production require extra concentrated food in order to supply their nutritional demands. The use of corn as part of their feeding has been frequent, since it is the most used source of starch. Intended for evaluating the effects of the substitution of the dry shelled corn (DSC) for the high moisture corn silage (HMCS) on the production and composition of the milk, five Holstein cows (BWH) were used. They were primiparous, with a postpartum time of around 112 days, confined in Tie Stall, in the dairy cattle sector of the University of Marília - UNIMAR. It was evaluated five rations balanced in agreement with NRC (2001) to 17.5% CP (DM) and 2.4 Mcal ME/kg DM, containing soybean meal, DSC and/or HMCS, sugar silage and hay. Levels of substitution of DSC for the HMCS are described in the treatments: 1) 0%; 2) 25%; 3) 50%; 4) 75% and 5) 100%. The experimental period was 70 days, divided into five phases of 14 days each. The production of milk and consumption of dry matter were registered daily. The animals were submitted to two milk daily rates (6h00 and 18h00), and the milk samples were collected in the following milking of each experimental phase (four days of collection). It was used the method of Latin Square 5x5 and the data analyzed by the SAS statistical program. Body weight (508 kg), production of milk (23.6 kg), production of milk corrected for 4% of fat (22.7 kg), and dry matter consumptions (17.13 kg) did not present any difference with the inclusion of HMCS in the diet, unlike the FDN (6.67 kg), FDA (3.39 kg) intake and feed efficiency production of milk (1.41 kg milk/day) presented difference. As for the composition of the milk, only the urea nitrogen (17.67 mg/dL) presented difference with the inclusion of HMCS in the diet, thus indicating that HMCS... (Complete abstract click electronic access below)

O presente trabalho objetivou avaliar o efeito da gordura do leite bovino na resistência térmica do Mycobacterium fortuitum. Amostras de leite bovino integral e desnatado foram contaminadas com inóculo padronizado de M. fortuitum, atingindo a concentração de aproximadamente 107 UFC/mL de leite, e submetidas à pasteurização lenta (65ºC/30mim.). Foi realizada a contagem do agente nos tempos 0, 5, 10, 15, 20, 25 e 30 minutos de pasteurização (em meio Lowenstein-Jensen, incubação a 37ºC/5 dias), e os resultados, em logarítmo, foram plotados em diagrama de dispersão com posterior regressão linear para construção da curva de sobreviventes (ou curva de morte térmica). Foram obtidas 3 curvas para o leite integral e 3 para o leite desnatado, porém, para o cálculo do valor D65ºC, utilizou-se a melhor reta obtida para cada tipo de leite. Encontraram-se valores D65ºC do Mycobacterium fortuitum iguais a 18,02 minutos para o leite integral e 7,82 minutos para o desnatado; a gordura do leite influenciou no padrão da curva de morte térmica e teve efeito protetor sobre o M. fortuitum. Conclui-se que a pasteurização lenta é capaz de reduzir 3,85 log de M. fortuitum em leite desnatado e 1,67 log em leite integral, resultando em diferentes níveis de segurança ao consumidor. / This study aimed to evaluate the effect of cow milk fat on the thermal resistance of Mycobacterium fortuitum. Samples of whole and skim cow milk were contaminated with a standardized inoculum of M. fortuitum, until 107 cfu/mL, and heated at 65ºC/30 minutes (Holder Pasteurization). It was repeated tree times, with milk (whole and skim) from the same animal. Survivors were enumerated by plate count method, after heating for 0, 5, 10, 15, 20, 25 and 30 minutes (in Lowenstein-Jensen medium, incubation at 37ºC/5 days) and the logarithmic results were plotted on dispersion diagram with posterior linear regression for the construction of the survivors? curve (or thermal death curve). Those data resulted on 3 curves for the whole milk and 3 for the skim milk, although, for the D65ºC value calculation, it was selected the best-fit line for each kind of milk. The D65ºC value for Mycobacterium fortuitum achieved was 18,02 minutes for the whole milk and 7,82 minutes for the skim milk; the milk fat influenced the pattern of thermal death curve and had a protective effect on the M. fortuitum. It was inferred that the holder pasteurization (65ºC/30 min) is capable to reduce 3,85 log of the M. fortuitum at skim milk and 1,67 log at whole milk, resulting in different security levels for the customers.

Orientador: Theo Guenter Kieckbusch / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Química / Made available in DSpace on 2018-08-22T20:40:54Z (GMT). No. of bitstreams: 1 Bonomi_ElidaCastilho_D.pdf: 3419388 bytes, checksum: d756c295377670e6a5cc5a46741b3708 (MD5) Previous issue date: 2013 / Resumo: Gordura de leite anidra é o sistema lipídico de composição mais complexa encontrada na natureza. Seu uso em escala industrial é restrito devido à sua inadequada plasticidade, baixa resistência térmica e pouca consistência. Ensaios de fracionamento térmico da gordura de leite foram realizados com base em um delineamento experimental fatorial 22 com três pontos centrais e axiais. As temperaturas de cristalização (21 a 27 ºC) e as taxas de resfriamento (5 a 20 ºC/h) foram às variáveis independentes. As variáveis-resposta foram à composição em ácidos graxos saturados, o teor de sólidos a 25 ºC, e a variação do teor de sólidos entre 25 ºC e 35 ºC das frações obtidas. Os resultados indicaram que a temperatura de cristalização exerceu maior influência sobre as respostas avaliadas. Os fracionamentos conduzidos em temperaturas mais altas foram mais efetivos, pois produziram estearina de maior conteúdo de gordura sólida, embora apresentassem baixo rendimento, em torno de 32%. A estearina com maior conteúdo de triacilgliceróis (TAGs) de alta massa molar foi utilizada na confecção de chocolate ao leite, em substituição total à gordura de leite anidra (3%). A utilização da fração estearina na formulação do chocolate retardou a formação do fat bloom e não influenciou no snap. Complementarmente, essa mesma fração estearina foi usada como modulador de cristalização em novos ensaios de fracionamento da gordura de leite. Ela foi inoculada (1, 5, 10%) de duas maneiras diferentes: como sementes de nucleação secundária, sendo adicionada na forma sólida à massa já resfriada na temperatura de cristalização de 27 ºC ou simplesmente incorporada como massa fundida à gordura de leite no início do processo de fracionamento. Em todos os ensaios de inoculação, o tempo de processo foi substancialmente reduzido em relação ao fracionamento térmico tradicional, principalmente quando a técnica da semeadura foi usada. A adição de 1% de estearina à gordura gerou uma nova fração estearina, com maior conteúdo de sólidos. Esta pesquisa produziu estearina da gordura de leite com características adequadas para ser utilizada na produção de um chocolate de alta qualidade, e estabeleceu condições de fracionamento otimizadas para a sua obtenção / Abstract: Anhydrous milk fat is the lipid system with the most complex composition found in nature. Its use on industrial scale has been limited due to its inadequate plasticity, low thermal resistance and consistency. Thermal fractionations of milk fat were performed based on a factorial 22 experimental delineation with three central and axial points. The crystallization temperatures (21 - 27 ºC) and the cooling rates (5 to 20 ºC/h) were the independent variables. The response variables were the saturated fatty acid composition, the solid fat content at 25 ºC, and the solid fat content differences between 25 and 35 ºC of the stearin fractions obtained. The results indicated that the crystallization temperature exerted the largest influence on the responses. The fractionation runs conducted at higher temperatures were more effective, producing stearin with higher solid fat content, but lower yield, around 32%. Stearin containing large amount of triacylglycerols of higher molar mass were used in formulations of milk chocolate totally replacing the anhydrous milk fat (3%). Compared to the chocolate produced with milk fat, the use of stearin fraction in chocolate delayed the formation of fat bloom but did not influence the snap values. Additionally, the same high solid fat stearin fraction was used as a modulator of the crystallization in further fractionation tests of milk fat. Milk fat was inoculated (1, 5, 10%) by two different ways: as seeds for secondary nucleation added to the mass already cooled down to 27 °C or incorporated as a melt into the milk fat, at the beginning of the fractionation process. In all inoculation tests, the process time was substantially reduced compared to the traditional thermal fractionation. The addition of 1% stearin to milk fat generated a new stearin fraction with higher solid fat content, mainly when the seeding technique was used. This study produced milk fat stearin with suitable characteristics for the production of a high quality chocolate, and established the optima fractionation conditions in order to obtain it / Doutorado / Engenharia Química / Doutora em Engenharia Quimica

Experiments were conducted to investigate: 1) production of trans-18:1 and cis/trans-18:2 isomers due to input of forage and corn grain in continuous culture fermenters, 2) concentrations of trans-18:1 and cis/trans-18:2 isomers in blood and milk fat of grazing cows fed a grain supplement containing solvent- or mechanically-extracted soybean meal, 3) plasma and milk fatty acid profiles of lactating cows in response to a conjugated linoleic acid (CLA) mixture infused into the rumen, and 4) effects of cis9,trans11-18:2 (9/11CLA) or trans10,cis12-18:2 (10/12CLA) on de novo synthesis and desaturation of milk fatty acids in lactating cows fed unsaturated oils. In the first study, rumen fermenters were fed (50 g DM/d) orchardgrass or red clover with 0, 8, or 16 g/d corn replacing equal portions of forage DM. Outflow of trans11,cis15-18:2 (11/15LA) in effluents was greater when DM input was clover or grass only. With each increment of corn, output of 9/11CLA increased until it was 205% greater compared with forage alone. Trans11-18:1 (TVA), an intermediate in 18:2n6 (LA) and 18:3n3 (LN) hydrogenation, output increased by 28% with corn addition. Outputs of trans10-18:1 and 10/12CLA nearly doubled as corn increment increased. In the second experiment, Holstein cows grazing mixed clover-grass pastures were fed a grain supplement (6.7 kg/d) containing 1.7 kg solvent-extracted soybean meal (SES, 15 mg LA/g of DM), 1.9 kg mechanically-extracted soybean meal (MES, 24 mg LA/g of DM), or 1.9 kg MES plus 30 g of liquid methionine hydroxy analog (MESM). Cows fed MES or MESM had greater concentrations of LA, TVA, 9/11CLA, and 11/15LA in blood compared with cows fed SES. Daily yields of 18:0 (SA), LA, LN, TVA, and 9/11CLA in milk fat also were greater for cows fed MES or MESM compared with SES. In experiment 3, four Holstein cows were used in a 4 x 4 Latin square to determine plasma and milk fatty acid profiles during infusion of a CLA mixture at 0, 45, 90, or 180 g/d for 48 h into the rumen. Relative to the control, infusion of 180 g CLA/d decreased milk fat percentage and yield. Lower milk fat yield resulted from depressed concentrations of saturated 6:0 to 16:0 medium-chain fatty acids (MCFA). Concentrations of TVA, trans10-18:1, and 10/12CLA in blood plasma, and yields in milk fat increased in response to each dose of CLA. Stearic acid yield also increased as dose of CLA increased. Yield of cis9-18:1 (OA) in milk fat, however, was lower at 180 g CLA/d. In experiment 4, four cows were fed high-oleic (HO) or high-linoleic (HL) (2.5% of DM) oil for 11 d prior to abomasal infusion (15 g/d) of 9/11CLA or 10/12CLA for 48 h (2 x 2 factorial). Milk fat percentage and yield decreased 25% due to infusion of 10/12CLA compared with 9/11CLA, regardless of diet. Lower fat yields resulted from lower MCFA concentrations and yields. Regardless of diet, concentration (but not yield) of SA increased 40% when 10/12CLA was infused compared with 9/11CLA. Concentrations and yields of OA, 9/11CLA, and 20:4n6 also were reduced by infusing 10/12CLA compared with 9/11CLA regardless of diet. Thus, in addition to inhibiting de novo fatty acid synthesis, 10/12CLA appeared to inhibit desaturation via delta-6 and delta-9 desaturases. Significant implications from the above studies include: 1) 11/15LA and TVA are the primary intermediates flowing out of the rumen during hydrogenation of pasture lipids, 2) replacing forage DM with starch, OA, and LA increases synthesis of trans10-18:1 and 10/12CLA in the rumen, 3) desaturation of TVA produced in the rumen provides an alternate source for 9/11CLA in milk fat, and 4) 10/12CLA decreases de novo synthesis and desaturation of milk fatty acids. / Ph. D.

Two factors that are important in the production of the typical body and texture of cheddar cheese are acid development and milk fat content. When either of these is absent or present in less-than-normal amounts, the resulting cheese shows marked defects of curdiness and firmness.

Bovine milk fat globules naturally vary from less than 0.2 µm to 15 µm in diameter. Milk has at least two distinct distributions of fat globules. While the majority (~90%) of globules in milk are of the smaller distribution (average diameter of 0.4 µm), virtually all the fat is carried in the larger globules (average diameter 3.5 µm). This distribution suggests some compositional and/or functional significance might exist between the two populations of fat globules, which may be related to origin of these globules in the lactating cell. Milk fat globules have a unique structure, composed of a core droplet of non polar lipids (triacylglycerol) surrounded by a lipid bilayer membrane known as milk fat globule membrane (MFGM). Other than MFGM, there is another source of membrane that has been identified in skim milk. It has been hypothesized that this skim milk membrane (SMM) is derived from MFGM, but little data are available to support this idea, and the membrane may also have alternate origins. In this study, different aggregates of lipids (small and large fat globules, SMM, skim milk) from milk were isolated and characterized for their lipid contents. Isolation of small and large fat globules fractions was verified by laser diffraction particle size analysis. The lipids were extracted from isolated different lipid aggregates and individual classes were separated using thin layer chromatography. Lipids were transesterified to fatty acid methyl esters and analyzed by gas chromatography-mass spectrometry. The results indicate that there are some compositional differences between native milk fat globule membranes of different sizes. For example, the total phospholipid fraction of small fat globules (SFG) contained significantly more unsaturated C18:1n9 and C18:2n6 than large fat globules (LFG). Conversely, sphingomyelin composition of SFG contained less C18:1n9 and C18:2n6cc, but more long chain fatty acids C22:0, C23:0, and C24:0. Phosphatidylethanolamine composition of SMM contained more C17:1 than SFG and LFG. The composition of C18:1n9 in triacylglycerol increased with fat globule size. Clear differences were also found in lipid profile of SMM and small and large fat globules from milk. Composition differences between SMM and native milk fat globules of different sizes suggest that origin of this membrane material in skim milk might have some different source than that of MFGM.

As overweight and obesity numbers continue to climb around the world, consumers continue to search for reduced-fat alternatives to foods they often consume. Given that cheese is naturally high in fat, this is one food that is often targeted for fat reduction. However, as fat plays an important functional role in the texture of cheese by breaking up the continuous protein matrix, reduced-fat products tend to be very chewy and rubbery compared to their full-fat counterparts. My study aimed at producing a reduced-fat cheese with improved texture compared to other reduced-fat cheese products by incorporating a double emulsion into the cheese in place of cream. The double emulsion consisted of small water droplets dispersed within oil droplets, which in turn were dispersed within a secondary water phase. The oil droplets that would then be incorporated into the cheese could essentially be made up of 40% water droplets and only 60% fat, allowing for a cheese to be designed with the same number of fat droplets as full-fat cheese while having a 40% fat reduction. In my experiments, I made cheese with varying levels of fat using the double emulsion, along with reduced-fat and full-fat control cheeses that contained oil droplets composed entirely of fat. Though retention of double emulsion in the cheese due to its inherent instability was the key factor, I found that the double emulsion cheeses had similar to improved textural qualities compared to the control cheeses of higher fat.

京都大学 / 0048 / 新制・課程博士 / 博士(医学) / 甲第19365号 / 医博第4042号 / 新制||医||1011(附属図書館) / 32379 / 新制||医||1011 / 京都大学大学院医学研究科医学専攻 / (主査)教授 椛島 健治, 教授 佐藤 俊哉, 教授 山田 泰広 / 学位規則第4条第1項該当 / Doctor of Medical Science / Kyoto University / DFAM

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