• Biodiversità Zootecnica

     

    "La salvaguardia della diversità genetica passa attraverso la conoscenza."

    Carlo Cosentino - 2011

  • Biodiversità Zootecnica

    La diversità biologica rappresenta il processo evolutivo che nel corso dei millenni ha generato le specie animali e vegetali esistenti attraverso la selezione naturale

     


  • Biodiversità Zootecnica

     

    La varietà di caratteri morfologici e funzionali rappresenta una risorsa “non rinnovabile"

     


  • Biodiversità Zootecnica

     

    Nel mondo vengono allevate e selezionate pochissime razze animali di interesse zootecnico che sostituiscono ovunque le razze locali."

     


  • Biodiversità Zootecnica

     

    Tutelare e valorizzare le razze zootecniche locali, i meticci e le specie tipiche."

     


  • Biodiversità Zootecnica

     

    Incentivare e salvag uardare la zootecnia estensiva può aiutare a contrastare l'abbandono dei territori rurali."

     


  • Biodiversità Zootecnica

     

    L'allevamento estensivo è fondamentali per il presidio e il governo del territorio rurale."

     


  • Biodiversità Zootecnica

     

    L'introduzione e l'invasione di Specie aliene rappresenta una minaccia per la biodiversità."

     


Alcuni plus sulla conservazione

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OPTIMIZATION AND VALIDATION OF A CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LYSOZYME IN JENNY MILK

Posted in Abstract

Abstract

Jenny milk has recently stimulated scientific interest for its attractive nutritional characteristics, particularly for geriatric and paediatric patients. Moreover, it has a high concentration of lysozyme, whose antibacterial properties are well recognized. In literature, a wide range of lysozyme concentrations in jenny milk has been reported (from 1.0 g·l-1 to 4.0 g·l-1). In this study, a step-by-step optimized protocol for jenny milk lysozyme extraction and quantification by high pressure liquid chromatography (HPLC) was developed. Moreover, a comparison between ultraviolet (UV; at 227 nm and 280 nm) and fluorescence detection was performed. All developed HPLC methods for analysis of lysozyme were validated according to the International Conference on Harmonisation of Technical Requirements for Registration of Pharmaceuticals for Human Use guidelines (ICH Q2(R1), 2005) for linearity, accuracy, sensitivity and precision. The protocol here presented is easy and quick to perform, with the UV detection at 280 nm providing a valid alternative to traditional fluorescence method for quantification of lysozyme in jenny milk.

Keywords: lysozyme; jenny milk; high pressure liquid chromatography; ultraviolet detection; fluorescence.

Labella, C., Lelario, F., Bufo, S.A., Musto, M.,  Freschi, P., Cosentino, C. (2016) Optimization and validation of a chromatographic method for quantification of lysozyme in jenny milk. Journal of Food and Nutrition Research. 55(3):263-269.

EFFECTS OF DIFFERENT HEAT TREATMENTS ON LYSOZYME QUANTITY AND ANTIMICROBIAL ACTIVITY OF JENNY MILK

Posted in Abstract

Abstract - Thermal treatments are used to improve milk microbial safety, shelf life, and biological activity of some its components. However, thermal treatments can reduce the nutritional quality of milk, affecting the molecular structure of milk proteins, such as lysozyme, which is a very important milk component due to its antimicrobial effect against gram-positive bacteria. Jenny milk is characterized by high lysozyme content. For this reason, in the last few years, it has been used as an antimicrobial additive in dairy products in alternative to hen egg white lysozyme which can cause allergic reactions. This study aims to investigate the effect of pasteurization and condensation on the concentration and antimicrobial activity of lysozyme in jenny milk. Furthermore, lysozyme quantity and activity were tested in raw and pasteurized milk after condensation at 40 and 20% of the initial volume. Reversed-phase HPLC was performed under fluorescence detection to monitor lysozyme in milk samples. The antimicrobial activity of the tested milk was evaluated against Bacillus megaterium, Bacillus mojavensis, Clavibacter michiganensis, Clostridium tyrobutyricum, Xanthomonas campestris, and Escherichia coli. Condensation and pasteurization did not affect the concentration or antimicrobial activity of lysozyme in jenny milk, except for B. mojaventis, which showed resistance to lysozyme in milk samples subjected to heat treatments. Moreover, lysozyme in jenny milk showed antimicrobial activity similar to synthetic antibiotics versus some gram-positive strains and also versus the gram-negative strain X. campestris.

Key words: condensation, pasteurization, lysozyme, antimicrobial activity, jenny milk.

Cosentino C., Labella C., Elshafie H. S., Camele I., Musto M., Paolino R., D'Adamo C., Freschi P. 2016.  Effects of different heat treatments on lysozyme quantity and antimicrobial activity of jenny milk. Journal of Dairy Science, 99:5173-5179.http://www.journalofdairyscience.org/article/S0022-0302(16)30223-5/abstract


Contatti

UNIVERSITA' DEGLI STUDI
DI BASILICATA

Facoltà di Agraria

Dipartimento di Scienze delle Produzioni Animali
Campus Macchia Romana


85100 - Potenza
Italia

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