Functionality of milk fat globule membrane material

The milk fat globule membrane (MFGM) has been the subject of several studies over the years due to the growing interest in its nutritional and technological properties. MFGM material isolate from dairy by-products contains various proteins and polar lipids (PLs) which are efficient natural surface-active materials that could be used as emulsifiers. However, in view of this use, the functional properties of the MFGM-specific proteins and PLs need to be investigated. Currently, the role of MFGM components and their possible interaction at the oil-water interface during emulsification is lacking. In addition, the combined effects of MFGM proteins and PLs on the surface characteristics and adsorption behavior at the interface have, so far, not been addressed. Therefore, the major accomplishments of this doctoral research are (i) giving a greater insight into the possibility of using MF for isolating MFGM materials from dairy by-products and the efficiency of these MFGM materials as emulsifiers for improving the stability of emulsions, (ii) understanding of the separated roles of MFGM protein fraction and PL fraction and the possible interaction between PLs and membrane-specific proteins and their potential emulsifying properties and (iii) preliminary application of the MFGM materials isolated from dairy by-products as a novel ingredient for improving the whipping properties of recombined cream

MEDICAL STUDENTS’ EVALUATION OF AN ENGLISH FOR SPECIFIC PURPOSES COURSEBOOK: A CASE IN VIETNAM

The current study investigates students’ evaluation of the English for Specific Purposes (ESP) coursebook taught at a medical college in the Mekong Delta, Vietnam. After using it for a year, the users, including medical students and their teachers, have given some unofficial feedback on the book. This study provided insightful official information about how its student users perceive the coursebook they were adopting. Data on the evaluations of the ESP coursebook were gained from questionnaires administered to 166 students majoring in nursing and pharmacy in charge of ESP programs. Semi-structured interviews were employed with four students to get more specific apprehension. The results of this study indicated that students were satisfied with the ESP coursebook in terms of the covering of four skills, the presence of vocabulary and grammar, relevant content, understandable social and cultural context, suitability for mix-level students. In addition, participants perceived that communicative skills were not sufficiently presented, examples in grammar were not more interesting, the illustrations were not diverse and enough, and the cover was simple but not appealing. Suggestions regarding the pedagogical implications for the adoption and evaluation of the coursebook were discussed

Comparison of emulsifying properties of milk fat globule membrane materials isolated from different dairy by-products

Emulsifying properties of milk fat globule membrane (MFGM) materials isolated from reconstituted buttermilk (BM; i.e., BM-MFGM) and BM whey (i.e., whey-MFGM), individually or in mixtures with BM powder (BMP) were compared with those of a commercial dairy ingredient (Lacprodan PL-20; Aria Foods Ingredients Group P/S, Viby, Denmark), a material rich in milk polar lipids and proteins. The particle size distribution, viscosity, interfacial protein, and polar lipids load of oil-in-water emulsions prepared using soybean oil were examined. Pronounced droplet aggregation was observed with emulsions stabilized with whey-MFGM or with a mixture of whey-MFGM and BMP. No aggregation was observed for emulsions stabilized with BM-MFGM, Lacprodan PL-20, or a mixture of BM-MFGM and BMP. The surface protein load and polar lipids load were lowest in emulsions with BM-MFGM. The highest protein load and polar lipids load were observed for emulsions made with a mixture of whey-MFGM and BMP. The differences in composition of MFGM materials, such as in whey proteins, caseins, MFGM-specific proteins, polar lipids, minerals, and especially their possible interactions determine their emulsifying properties

Quality properties Of Vietnamese cocoa liquors

Vietnam (VN) is an emerging country targeting cocoa as a potential industrial domain. It is however still unclear how the quality of VN cocoa liquors can be positioned in the world cocoa supply. Three VN cocoa liquors exhibiting high to intermediate acidity (pH: 4.7 – 5.2) were selected to produce dark chocolate (48.0% sugar, 17.6% cocoa solids, 34.0% cocoa butter and 0.4% lecithin). A comparison study was conducted to investigate the difference between VN and Ghanaian (GH; pH: 5.6) dark chocolates in terms of Casson flow properties (yield stress sCA and viscosity hCA), hardness (F 20°C and F 30°C), water-soluble organic acid content, aroma profile and sensory evaluation. The impact of pre-treatments of cocoa liquor by ball-milling at different fat contents and conching (-C) was also examined

Quality of set yogurts made from raw milk and processed milk supplemented with enriched milk fat globule membrane in a two-stage homogenization process

Dairy products are relevant in the food industries as functional ingredients for several food products and contribute towards human nutrition in ameliorating certain disorders. In this study, set yogurts were produced from raw milk and processed milk combined with 4% Lacprodan®PL20 concentration and subjected to two-stage pressure homogenization. The total solids concentration of the mixture was raised to 15% using SMP (skim milk powder). The purpose of this study was to investigate the effect of Lacprodan®PL20 on the set yogurt quality produced by homogenization induced pressure and its interaction with milk components. The changes in the physical and chemical attributes of the milk fat globule membrane (MFGM) via destabilization of the membrane significantly affected the physicochemical properties of set yogurts produced from processed or raw milk. There was a slight variation in MFGM-specific proteins detected in the set yogurts. Set yogurt produced from homogenized raw milk (HRM) had a considerably higher water-holding capacity, firmness, and apparent viscosity. The microstructure of HRM was dense and compacted, unlike non-homogenized raw milk (NRM) with large MFGM fragments and pore holes between the matrixes. The inclusion of homogenization showed a remarkable improvement in set yogurt quality, promoting interaction between MFGM components and milk proteins

Improvement in neoantigen prediction via integration of RNA sequencing data for variant calling

IntroductionNeoantigen-based immunotherapy has emerged as a promising strategy for improving the life expectancy of cancer patients. This therapeutic approach heavily relies on accurate identification of cancer mutations using DNA sequencing (DNAseq) data. However, current workflows tend to provide a large number of neoantigen candidates, of which only a limited number elicit efficient and immunogenic T-cell responses suitable for downstream clinical evaluation. To overcome this limitation and increase the number of high-quality immunogenic neoantigens, we propose integrating RNA sequencing (RNAseq) data into the mutation identification step in the neoantigen prediction workflow.MethodsIn this study, we characterize the mutation profiles identified from DNAseq and/or RNAseq data in tumor tissues of 25 patients with colorectal cancer (CRC). Immunogenicity was then validated by ELISpot assay using long synthesis peptides (sLP).ResultsWe detected only 22.4% of variants shared between the two methods. In contrast, RNAseq-derived variants displayed unique features of affinity and immunogenicity. We further established that neoantigen candidates identified by RNAseq data significantly increased the number of highly immunogenic neoantigens (confirmed by ELISpot) that would otherwise be overlooked if relying solely on DNAseq data.DiscussionThis integrative approach holds great potential for improving the selection of neoantigens for personalized cancer immunotherapy, ultimately leading to enhanced treatment outcomes and improved survival rates for cancer patients