Determination of Antioxidant Capacity and Free Radical Scavenging Activity of Milk from Native Cows (Bos Indicus), Exotic Cows (Bos Taurus), and Riverine Buffaloes (Bubalus Bubalis) Across Different Lactation Stages

The aim of this study was to evaluate comparative changes in total antioxidant capacity and free radical scavenging activity of milk during lactation in different cattle types and buffaloes. Milk samples from a total of 96 healthy animals of Sahiwal cows (Indian native cattle), Karan Fries cows (Cross-bred), Holstein Frisian cows (exotic cattle) and Murrah buffaloes (Riverine buffaloes) were collected at different lactation stages; early lactation (5-15 days), peak (30-60 days), mid (100-140 days) and late lactation (>215 days). The total antioxidant capacity (TAC) of milk was measured by ferric reducing/antioxidant power assay (FRAP) and free radical scavenging activity was evaluated using 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. TAC in milk was higher during early lactation. Similar results were observed for DPPH radical scavenging activity of the samples. The data suggested that milk during the early lactation period of dairy cows and buffaloes had higher content of antioxidants in comparison to other stages of lactation

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Not AvailableBACKGROUND Cow milk allergy is the most common food allergy in children. So far, no effective treatment is available to prevent or cure food allergy. This study investigated whether orally administrated probiotics could suppress sensitisation in whey proteins (WP)-induced allergy mouse model. Two types of probiotic Dahi were prepared by co-culturing Dahi bacteria (Lactococcus lactis ssp. cremoris NCDC-86 and Lactococcus lactis ssp. lactis biovar diacetylactis NCDC-60) along with selected strain of Lactobacillus acidophilus LaVK2 and Bifidobacterium bifidum BbVK3. Mice were fed with probiotic Dahi (La-Dahi and LaBb-Dahi) from 7 days before sensitisation with WP, respectively, in addition to milk protein-free basal diet, and control group received no supplements. RESULTS Feeding of probiotic Dahi suppressed the elevation of whey proteins-specific IgE and IgG response of WP-sensitised mice. In addition, sIgA levels were significantly (P < 0.001) increased in intestinal fluid collected from mice fed with La-Dahi. Production of T helper (Th)-1 cell-specific cytokines, i.e. interferon-γ (IFN-γ), interleukin (IL)-12, and IL-10 increased, while Th2-specific cytokines, i.e. IL-4 decreased in the supernatant of cultured splenocytes collected from mice fed with probiotic Dahi as compared to the other groups. Moreover, the splenic mRNA levels of IFN-γ, interleukin-10 were found to be significantly increased, while that of IL-4 decreased significantly in La-Dahi groups, as compared to control groups. CONCLUSION Results of the present study indicate that probiotic Dahi skewed Th2-specific immune response towards Th1-specific response and suppressed IgE in serum. Collectively, this study shows the potential use of probiotics intervention in reducing the allergic response to whey proteins in mice. © 2015 Society of Chemical IndustryNot Availabl