Dietary Intake of Vitamin D from Dairy Products Reduces the Risk of Osteoporosis

Background: Vitamin D and calcium are important dietary compounds that affect bone mass, even if other minerals (potassium, zinc, etc.) and vitamins (A, C and K) are also involved. Vitamin D and certain minerals, in fact, play an important role in calcium homeostasis and calcium absorption. Hip fracture incidence is higher in Europe and the United States, where calcium is frequently included in the human diet; while the occurrence of these fractures is lower in developing countries, where diets are often poor in calcium. This condition is named the "calcium paradox", and may be partially explained by phosphate toxicity, which can negatively affect mineral metabolism. It is important to maintain correct dietary calcium-phosphate balance in order to have a healthy life, reducing the risk of osteoporotic fractures in older people. Vitamin D can also act as a hormone; vitamin D2 (ergocalciferol) is derived from the UV-B radiation of ergosterol, the natural vitamin D precursor detected in plants, fungi, and invertebrates. Vitamin D3 (cholecalciferol) is synthesized by sunlight exposure from 7-dehydrocholesterol, a precursor of cholesterol that can also act as provitamin D3. Dietary intake of vitamin D3 is essential when the skin is exposed for short periods to ultraviolet B light (UV-B), a category of invisible light rays such as UV-A and UV-C. This can be considered the usual situation in northern latitudes during the winter season, or the typical lifestyle for older people and/or for people with very white delicate skin. The actual recommended daily intake of dietary vitamin D is strictly correlated with age, ranging from 5 mu g for infants, children, teenagers, and adults-including pregnant and lactating women-to 15 mu g for people over 65 years

Comparison of carcass and meat quality obtained from mule and donkey

The aim of this study was to compare the carcass characteristics and the chemical and physical parameters of the meat produced by 10 male crossbred donkeys and 10 male mules slaughtered at 16 ± 1 years of age. The carcass weight and dressing percentage were significantly (p < 0.05) higher in mules. Samples of the muscle Longissimus thoracis (LT) were analyzed. Donkey meat showed a higher fat content, while the glycogen content was higher in the mule LT. The total collagen content was higher in the mule LT; in this muscle, the shear force values were higher compared to the donkey LT. The lightness parameter (L*) was lower in the mule LT, while the redness index (a*) was higher in the mule LT; this muscle showed a higher content of iron, while zinc was higher in the donkey muscle LT. The donkey LT muscle showed a higher content of essential amino acids (52.2%) compared to the mule LT (50.1%). The results obtained demonstrated that the chemical and physical traits of mule and donkey meat were similar to those of other kinds of equid meat

Vitamins in Human and Donkey Milk: Functional and Nutritional Role

Background: Whole milk is a good source of all the nutrients, and it also contains a sufficient number of vitamins to permit regular the growth of the neonate. Dairy cow milk can create allergy in infants less than 12 months old because of the high caseins and β-lactoglobulin content. In these circumstances, donkey milk can represent a good replacement for dairy cows’ milk in children affected by Cow Milk Protein Allergy (CMPA) because of its close chemical composition with human milk, mainly due to its low protein and low mineral content. Milk vitamin content is highly variable among mammalian species and it is strictly correlated with the vitamin status and the diet administered to the mother. Fat-soluble vitamins content in donkey milk is, on average, lower compared to ruminants’ milk, while vitamin C content determined in donkey milk is higher compared to dairy cows’ milk, showing a great similarity with human milk. In donkey milk, the content of vitamins of the B-complex such as thiamine, riboflavin, niacin, pyridoxine, and folic acid is higher compared to human milk. The use of donkey milk as a new functional food must be further evaluated in interdisciplinary clinical trials in which pediatricians, dietitians, and food scientists must be involved to deepen the knowledge about the positive health impact of donkey milk in different sensitive people, especially children and the elderly

Hypoallergenic properties of donkey’s milk: a preliminary study

Cow’s milk protein allergy (CMPA) is an abnormal immunological response to cow milk proteins, which results in IgE-mediated reactions. The therapeutic strategy to respond to CMPA envisages the total elimination of milk or the administration of cow’s milk substitutes. For this reason the use of milk from other mammalian species was tested. Among them, donkey’s milk proved to be the best alternative in feeding infants affected by CMPA, since its chemical composition is comparable to human milk. In this work an in vitro study was performed in order to analyze the IgE reactivity to milk protein allergens from cow, donkey and goat. In particular, immunoblotting experiments using sera from milk-allergic and non-allergic adult volunteers were conducted with the aim of verifying the hypoallergenic property of donkey’s milk. This study provided a preliminary evidence of the hypoallergenicity of donkey’s milk when compared to bovine and goat milk. Considering the obtained results, it would be possible to develop a sensitive diagnostic method for CMPA detection, based on chromatographic and immunoblotting analysis

Site directed mutagenesis as a tool to understand the catalytic mechanism of human cytidine deaminase.

Cytidine deaminase (CDA), is one of the enzymes involved in the pyrimidine salvage pathways, which catalyzes the formation of uridine and deoxyuridine by the hydrolytic deamination of cytidine and deoxycytidine, respectively. Human CDA is a tetrameric enzyme of identical 15 kDa subunits, each containing an essential zinc atom in the active site. The substrate binds to each active site independently and the cooperativity between subunits has not been reported. CDA is able to recognize as substrates some antitumor and antiviral cytidine analogs rendering them pharmacologically inactive. In light of the role played by this enzyme, a deep knowledge of CDA active site and mechanism of catalysis is required. Site-directed mutagenesis, associated with molecular modeling studies, may be an important tool to discover the active site structure of an enzyme and consequently its mechanism of action. In this review are summarized the site-directed mutagenesis experiments performed on human CDA: through these studies it was possible to understand the role exerted by specific amino acid residues in CDA active site and in the contacts between subunits. The obtained results may open a way for designing new cytidine based drugs or more potent CDA inhibitors

The effects of pH, temperature, and buffer concentration on the self-assembling behavior, secondary structure, and surface hydrophobicity of donkey and bovine β-casein

The self-assembling behavior, secondary structure, and surface hydrophobicity of purified donkey β-casein in terms of pH, temperature, and buffer concentration were investigated in comparison with commercial bovine β-casein. Critical micelle concentration of both β-caseins decreased with the lowering of pH (pH 8.0–6.0) and the increasing temperatures (25–50 °C). Critical micelle temperature of both β-caseins increased moving from pH 6.0 to 8.0 and aggregates larger than micelles formed at pH 6.0 that is close to their isoelectric point. Fluorescence spectroscopy analysis demonstrated that the maximum surface hydrophobicity was achieved at pH 6.0. The secondary structure was examined using circular dichroism spectroscopy, highlighting an increase of α-helix content and a decrease of unordered structures with the decrease of pH and increase of temperature. This work provides insights on parameters promoting molecular interactions involved in donkey β-CN self-association, useful to develop nanocarriers for encapsulating bioactive compounds in pharmaceutical and nutraceutical applications

Impact of 24 weeks of strength training coupled to endurance training on endurance performance (HERO Dolomites 2019)

Despite reports are still equivocal, in recent years different studies reported how strength training could impact positively on endurance performance. The aim of this study was to evaluate the impact of a long-term strength coupled to endurance training protocol in comparison with endurance training protocol on cycling performance. 14 trained amateurs’ cyclists (males; 27,03 ± 3,75 years; 177,15 ± 5,69 cm; 69,67 ± 8,53 kg; 22,2 ± 1,67 BMI) that completed the Hero Dolomites 2018 competition and signed to the 2019 edition (86 km, 4500 m) participated to the study. 7 of them (treated) followed a 24 weeks strength training coupled to endurance training program to increase performance, the other (untreated) followed their endurance training routines without any specific resistance training protocol. FTP (Functional Threshold Power) test and 1RM (One Repetition Maximum) test (barbell squat and leg press 45°) were planned at week 1, week 8, week 16 and week 24. 2019 race times were compared to 2018 once. Treated individuals showed increased strength (barbell squat: +29,7 ± 7,8 kg; leg press 45°: +53,5 ± 13,1 kg) and FTP (+23,2 ± 9,3 W) from week 1 to week 24. Both treated and untreated individuals improved their race time from 2018 to 2019 (treated: -51,4 ± 24,6 m; untreated: -11,8 ± 14,4 m). Treated individuals improved significantly race time from 2018 compared to untreated individuals (p<0,05). Structured and periodized strength sessions can be incorporated and maintained for the entire duration of a 24 weeks training program impacting positively on endurance performance

Everesting challenge attempt strategy: A case study

The Everesting challenge (repeat any hill, anywhere in the world, until you climb an altitude of 8848 m; the equivalent of M. Everest) is becoming an increasingly popular challenge. The physical and metabolic stress to which the body is exposed during this type of exercise is unusual and it is also particularly challenging for coaches, trainers and sport nutritionists. The aim of this study is to analyse the parameters and key details necessary to optimize a 10-week training protocol for an ultra-endurance performance like the Everesting challenge. An ex-élite cyclist, trained individual (male; 26 years; 181 cm; 71,7 kg; 21,9 BMI) followed a 10 weeks training and nutrition program to reach his peak performance and attempt the challenge. Body composition analysis checks (body weight, body circumferences, skinfold thickness and bioimpedance analysis) and performance tests (Conconi, Functional Threshold Power, Maximum Lactate Steady State) were planned at week 1, 5 and 10. After 10 weeks FTP increased from 245 to 267 W and at MLSS from 252 W to 270 W. Body weight decreased from 71,7 kg to 68,3 kg and body fat from 10,7% to 6,8 % (Jackson-Pollock 7 sites). The individual was able to accomplish the Everesting challenge concluding his ride in 13h34m27s, average power 162 W, average heart rate 139 bpm, 7685 kcal consumed. 10 weeks of strategically planned nutrition and training program may be sufficient to prepare an élite athlete or a well-trained individual to attempt an ultra-endurance challenge like the Everesting

Effects of different steam injection conditions on cappuccino's nutritional profile

The quality parameters of cappuccinos prepared with pasteurized milk or ultra-high-temperature milk steam-injected at different temperatures by a professional coffee machine have been assessed. In particular, the protein profile, the content of vitamins and lactose, the lipid peroxidation process, and the involvement of milk proteins in the foam formation were evaluated. The nutritional quality of milk seems not affected by the steam injection treatment carried out at a temperature of 60–65 °C, but at higher temperatures a decrement of lactoperoxidase, vitamin B6 and folic acid was observed. The milk used in cappuccino preparation is very important: pasteurized milk can form a more consistent and lasting foam with respect to ultra-high-temperature milk because of the presence of β-lactoglobulin and lactoferrin, both playing an important role in the foam formation and stability. This work would provide additional information to the coffee industry for the preparation of high nutritional and organoleptic quality cappuccinos

Faecal proteome in clinically healthy dogs and cats: Findings in pooled faeces from 10 cats and 10 dogs

Background: In the scientific literature, there are only a few manuscripts available on small animal faecal proteomics. Methods: In the present pilot study, this evaluation was performed using pooled faecal samples from 10 clinically healthy dogs and, for the first time, in 10 clinically healthy cats by mean of two-dimensional electrophoresis followed by liquid chromatography-tandem mass spectrometry. Results: Our results showed the presence of nine (albumin, alkaline phosphatase, chymotrypsin-C-like, cytosol aminopeptidase, elastase-3B/proteinase E, immunoglobu-lins and nuclear pore membrane glycoprotein 210) and 14 (albumin, caspase recruitment domain-containing protein, chymotrypsin-like, deleted in malignant brain tumours 1 protein-like, hypothetical protein LOC107375, immunoglobulin, kallikrein-1, superox-ide dismutase, transthyretin precursor, interstitial collagenase-like) different proteins in canine and feline faeces, respectively. Conclusion: These preliminary findings document the presence of a range of proteins in the faeces of apparently healthy dogs and cats and may serve as a basis for larger, prospective studies to establish reference proteomic data against which diseased popu-lations can be compared