Biodiversità Zootecnica
"La salvaguardia della diversità genetica passa attraverso la conoscenza."
Carlo Cosentino - 2011
NUOVI FORMULATI PRE-DIPPING PER L’IGIENE DELLA MAMMELLA
RIASSUNTO
Esistono diverse categorie di microrganismi ambientali che, se pur non patogeni, hanno una spiccata attività anti casearia che dequalificano irrimediabilmente la qualità ed il valore commerciale del prodotto. I batteri del genere Clostridium ed in particolare il Clostridium tyrobutyricum (Gram+) sono tra le principali cause del gonfiore tardivo nei formaggi duri e semiduri. Con le opportune operazioni di gestione dell’intera filiera di produzione del latte è possibile contenere il numero di spore di clostridi migliorando la qualità casearia del latte. In particolare, l’utilizzo di un prodotto sterilizzante per il lavaggio della mammella prima della mungitura può risultare utile per ridurre o evitare la contaminazione. Nella pratica casearia come agente antimicrobico viene di prassi utilizzato il lisozima (E1105) estratto dall’albume. Tale enzima lo ritroviamo, però, anche in alte percentuali nel latte di asina congiuntamente ad altri fattori proteici di difesa immunitaria. Scopo della presente ricerca è stata la valutazione dell'efficacia antibatterica di tre diverse formulazioni di pre-dipping sperimentali realizzate con l'aggiunta di latte d'asina (pastorizzato e condensato all’80%) e nisina (E234, polipeptide policiclico prodotto dal Lactococcus lactis): F1=15% latte di asina e 0,02% nisina; F2=15% latte di asina e 0,04% nisina; F3= 15% latte di asina e 0,06% nisina. L’attività antimicrobica delle tre formulazioni è stata valutata mediante test in vitro con la tecnica del disc diffusion method sui seguenti microrganismi: Bacillus megaterium, Bacillus mojavensis, Clavibacter michiganensis e Clostridium tyrobutyricum. Tale attività è stata comparata con due antibiotici, quali l’Ampicillina (100 μg/mL) e la Kanamicina (50 μg/mL), e con un pre-dipping commerciale. I risultati evidenziano un’attività inibitoria in tutte e tre le formulazioni sperimentali verso i seguenti microrganismi: C. tyrobutyricum, B. megaterium, B. mojavensis, C. michiganensis, Xanthomonas campestris. Nessuna attività è stata rilevata nei confronti dell’Escherichia coli. Tra le tre differenti formilazioni sono state registrate differenze significative (P≤0,05) per l’attività inibitoria verso il C. tyrobutyricum, F2 ha espresso la maggiore attività. Per tutte le formulazioni sperimentali, l'efficacia rilevata, è inferiore rispetto all'ampicillina. Dal confronto tra i predipping sperimentali e il commerciale sono emerse differenze significative (P≤0,05) nei livelli di efficacia verso il C. tyrobutyricum. In particolare, le nuove formulazioni hanno manifestato tutte un'attività superiore al commerciale ma solo per F1 e F2 tali differenze sono risultate significative (P≤0,05).
Parole chiave: clostridi, pred-dipping, lisozima, nisina, latte d’asina.
Adduci, F., Elshafie, H., Labella, C., Musto, M., Freschi, P., Paolino, R., Cosentino, C. (2017). Nuovi Formulati Pre-Dipping per l’igiene della Mammella. Scienza e Tecnica Lattiero-Casearia, 68 (1-2), 31-38.
COLOSTRUM AND MILK CHARACTERISTICS IN MURGESE BREED MARES
Abstract
The physicochemical composition and antioxidant activity of Murgese mare’s colostrum and milk during lactation were analyzed. Colostrum and milk samples from 14 lactating mares were collected on the 1st and 2nd day after foaling, and then at 15, 90, and 150 days postpartum. The results showed that the values of most of the chemical parameters in colostrum were higher. During lactation, the content of proteins, fat, dry matter as well as pH values increased, while lactose and lysozyme content decreased. The total antioxidant capacity (TAC) was evaluated by 2,2'-azinobis (3-ethylbenzthiazoline-6-acid) (ABTS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assays. For both tests, colostrum showed a greater TAC. In milk TAC decreased over time to remain constant in the last months of lactation.
Keywords: horse; lactation; total antioxidant capacity; biodiversity
Cosentino C., Notarnicola G., Paolino R., D’Adamo C., Labella C., Musto M., Freschi P. (2017): Colostrum and milk characteristics in Murgese breed mares. Czech J. Anim. Sci., 62, 466–472.
OPTIMIZATION AND VALIDATION OF A CHROMATOGRAPHIC METHOD FOR QUANTIFICATION OF LYSOZYME IN JENNY MILK
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.
XI Convegno Nazionale sulla Biodiversità | 9-10 Giugno 2016 Matera
XI CONVEGNO NAZIONALE SULLA BIODIVERSITA'
9-10 giugno 2016
Centro Congressi
“Casa di Spiritualità Sant’Anna” - Via Lanera, 14 - 75100 Matera
EFFECTS OF DIFFERENT HEAT TREATMENTS ON LYSOZYME QUANTITY AND ANTIMICROBIAL ACTIVITY OF JENNY MILK
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