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This study investigated antibiotic utilization in artisanal dairies and residue occurrence throughout the raw milk cheese production chain using commercial testing (Charm KIS and Eclipse Farm3G) and UHPLC-QqQ-MS/MS and LC-QqQ-MS/MS. The cross-sectional survey results revealed gaps in the producers’ knowledge of antibiotic use. Commercial testing detected antibiotic levels close to the LOD in 12.5 % of the samples, mainly in raw milk and whey, with 10.0 % testing positive, specifically in fresh and ripened cheeses, indicating that antibiotics are concentrated during cheese-making. Chromatographically, several antibiotics were identified in the faeces of healthy animals, with chlortetracycline (15.7 ± 34.5 µg/kg) and sulfamethazine (7.69 ± 16.5 µg/kg) predominating. However, only tylosin was identified in raw milk (3.28 ± 7.44 µg/kg) and whey (2.91 ± 6.55 µg/kg), and none were found in fresh or ripened cheeses. The discrepancy between commercial and analytical approaches is attributed to compounds or metabolites not covered chromatographically.

By 2050, a population growth of 2,000 million people is expected. Taking into account the environmental impacts of current food production and the increase in the quantities of food to be obtained, the need for new alternatives increases. In 2018, insects have been accepted in Europe as new foods and although they are little studied resources, it has been suggested that they may be the key to the food of the future. Therefore, the main objective of this work is to identify the different types of insects that can serve as food, analyse them and reflect and delve into the aspects of safety and nutrition. Insects are an interesting source of nutrients, as they are rich in high-quality proteins and polyunsaturated fatty acids. Moreover, they are an attractive source to meet the needs of minerals such as iron, magnesium or zinc, and vitamins such as those of group A or B. Disease prevention and health promotion by bioactive antioxidant, antihypertensive or antimicrobial peptides from insects are also noteworthy. Technologically, they contain compounds with interesting functional characteristics for the food industry, such as gelling proteins. However, food safety requires great control to protect consumer health due to the presence of biological risks, such as pathogenic microorganisms, toxins or heat-resistant spores, and chemicals, such as heavy metals, antinutrients, pesticides or dioxins. In any case, further research is fundamental due to the diversity of non-investigated species, as well as the scarcity of data on nutrition and safety aspects; 2050. urterako 2.000 milioi biztanleko demografia-hazkuntza aurreikusten da. Elikagaien gaur egungo ekoizpenaren ingurumen-inpaktuek eta lortu behar diren elikagaien kantitateen igoerek alternatiba berrien beharrak areagotzen dituzte. 2018. urtean intsektuak elikagai berri gisa onartu dira Europan eta, nahiz eta gutxi ikerturiko baliabidea izan, etorkizuneko elikaduraren giltza izan daitekeela iradoki da. Horrenbestez, lan ho

The relationship between milk fat intake (because of its high saturated fatty acid content) and the risk of suffering from cardiovascular diseases remains controversial. Thus, Golden Syrian hamsters were fed two types of fat—sheep milk fat that was rich in rumenic (cis9,trans11-18:2) and vaccenic (trans11-18:1) acids and olive oil—and two doses (a high- or normal-fat diet) for 14 weeks, and markers of lipid metabolism and atherosclerosis evolution were analyzed. The results revealed that the type and percentage of fat affected most plasma biochemical parameters related to lipid metabolism, while only the expression of five (CD36, SR-B1, ACAT, LDLR, and HMG-CoAR) of the studied lipid-metabolism-related genes was affected by these factors. According to aortic histology, when ingested in excess, both fats caused a similar increase in the thickness of fatty streaks, but the high-milk-fat-based diet caused a more atherogenic plasma profile. The compositions of the fats that were used, the results that were obtained, and the scientific literature indicated that the rumenic acid present in milk fat would regulate the expression of genes involved in ROS generation and, thus, protect against LDL oxidation, causing an effect similar to that of olive oil.

Cheese microbiota contributes to various biochemical processes that lead to the formation of volatile compounds and the development of flavour during ripening. Nonetheless, the role of these microorganisms in volatile aroma compounds production is little understood. This work reports for the first time the dynamics and odour impact of volatile compounds, and their relationship to microbial shifts during the ripening of a raw ewe milk-derived cheese (Idiazabal). By means of SPME-GC-MS, 81 volatile compounds were identified, among which acids predominated, followed by esters, ketones and alcohols. The ripening time influenced the abundance of most volatile compounds, thus the moments of greatest abundance were determined (such as 30–60 days for acids). Through Odour Impact Ratio (OIR) values, esters and acids were reported as the predominant odour-active chemical families, while individually, ethyl hexanoate, ethyl 3-methyl butanoate, ethyl butanoate, butanoic acid or 3-methyl butanal were notable odorants, which would provide fruity, rancid, cheesy or malt odour notes. Using a bidirectional orthogonal partial least squares (O2PLS) approach with Spearman's correlations, 12 bacterial genera were reported as key bacteria for the volatile and aromatic composition of Idiazabal cheese, namely Psychrobacter, Enterococcus, Brevibacterium, Streptococcus, Leuconostoc, Chromohalobacter, Chryseobacterium, Carnobacterium, Lactococcus, Obesumbacterium, Stenotrophomonas and Flavobacterium. Non-starter lactic acid bacteria (NSLAB) were highly related to the formation of certain acids, esters and alcohols, such as 3-hexenoic acid, ethyl butanoate or 1-butanol. On the other hand, the starter LAB (SLAB) was related to particular ketones production, specifically 3-hydroxy-2-butanone; and environmental and/or non-desirable bacteria to certain ketones, hydrocarbons and sulphur compounds formation, such as 2-propanone, t-3-octene and dimethyl sulphone. Additionally, the SLAB Lactococcus an

[EN] Hamsters have been long accepted as animal models to study the lipid metabolism in humans. However, very few scientific works described in detail the fatty acid (FA) composition of plasma and erythrocytes in hamsters in relation to their dietary intake, and none work was found comparing them with that described in humans. Therefore, a study was carried out to compare the effect of ingesting olive oil or dairy fat, as part of an equilibrated diet in healthy subjects, on plasma and erythrocytes FA composition. More than 40 FA were detected in samples of both species. It was demonstrated that plasma total FA (TFA) concentration and FA profiles are similar in humans and hamsters. In both species linoleic, oleic and palmitic acids are the main FA and accounted for the 70% of TFA. Differences found between species can be explained by differences in the dietary intake and differences in the proportion of triglycerides, cholesteryl esters and phospholipid fractions in plasma of both species. Changes in dietary FA intake causes similar changes in FA concentration in the plasma of both species and can be explained by the same metabolic processes. The erythrocyte FA profile differs more between the two species. Moreover, unlike humans, the FA profile of hamster erythrocytes is more sensitive to changes in dietary FA than that of plasma.

Antibiotics have long been used for the prevention and treatment of common diseases and for prophylactic purposes in dairy animals. However, in recent decades it has become a matter of concern due to the widespread belief that there has been an abuse or misuse of these drugs in animals and that this misuse has led to the presence of residues in derived foods, such as milk and dairy products. Therefore, this review aims to compile the scientific literature published to date on the presence of antibiotic residues in these products worldwide. The focus is on the reasons that lead to their presence in food, on the potential problems caused by residues in the characteristics of dairy products and in their manufacturing process, on the development and spread of antibiotic-resistant bacteria, and on the effects that both residues and resistant bacteria can cause on human and environmental health.

first_page settings Open AccessArticle Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing by Gorka Santamarina-García * [ORCID] , Igor Hernández [ORCID] , Gustavo Amores [ORCID] and Mailo Virto * [ORCID] Lactiker Research Group, Department of Biochemistry and Molecular Biology, Faculty of Pharmacy, University of the Basque Country (UPV/EHU), Paseo de la Universidad 7, 01006 Vitoria-Gasteiz, Spain * Authors to whom correspondence should be addressed. Academic Editor: Huizhong Chen Biology 2022, 11(5), 769; https://doi.org/10.3390/biology11050769 Received: 13 April 2022 / Revised: 5 May 2022 / Accepted: 11 May 2022 / Published: 18 May 2022 Download PDF Browse Figures Citation Export Simple Summary Idiazabal is a traditional cheese produced from raw ewe milk in the Basque Country (Southwestern Europe). The sensory properties of raw milk cheeses have been attributed, among other factors, to microbial shifts that occur during the production and ripening processes. In this study, we used high-throughput sequencing technologies to investigate the microbiota of Latxa ewe raw milk and the dynamics during cheese production and ripening processes. The microbiota of raw milk was composed of lactic acid bacteria (LAB), environmental bacteria and non-desirable bacteria. Throughout the cheese making and ripening processes, the growth of LAB was promoted, whereas that of non-desirable and environmental bacteria was inhibited. Moreover, some genera not reported previously in raw ewe milk were detected and clear differences were observed in the bacterial composition of raw milk and cheese among producers, in relation to LAB and environmental or non-desirable bacteria, some of which could be attributed to the production of flavour related compounds. Abstract In this study, we used high-throughput sequencing technologies (sequencing of V3–V4 hypervariable regions of 16S rRNA gene) to investigate

This study reports for the first time the relationship between bacterial succession, characterized by high-throughput sequencing (sequencing of V3–V4 16S rRNA regions), and the evolution of gross composition, free fatty acids (FFAs) and biogenic amines (BAs) during cheese ripening. Specifically, Idiazabal PDO cheese, a raw ewe milk-derived semi-hard o hard cheese, was analysed. Altogether, 8 gross parameters were monitored (pH, dry matter, protein, fat, Ca, Mg, P and NaCl) and 21 FFAs and 8 BAs were detected. The ripening time influenced the concentration of most physico-chemical parameters, whereas the producer mainly affected the gross composition and FFAs. Through an O2PLS approach, the non-starter lactic acid bacteria Lactobacillus, Enterococcus and Streptococcus were reported as positively related to the evolution of gross composition and FFAs release, while only Lactobacillus was positively related to BAs production. Several environmental or non-desirable bacteria showed negative correlations, which could indicate the negative impact of gross composition on their growth, the antimicrobial effect of FFAs and/or the metabolic use of FFAs by these genera, and their ability to degrade BAs. Nonetheless, Obesumbacterium and Chromohalobacter were positively associated with the synthesis of FFAs and BAs, respectively. This research work provides novel information that may contribute to the understanding of possible functional relationships between bacterial communities and the evolution of several cheese quality and safety parameters.

The questioned reliability of 15:0, 17:0, and trans9-16:1 acids as biomarkers of dairy fat intake also questions the relationship between the intake of these products and their health effects. Two studies were conducted in the same geographical region. In an intervention study, volunteers followed a diet rich in dairy products followed by a diet without dairy products. Plasma and erythrocyte fatty acids (FA) were analyzed, and their correlations with dairy product intakes were tested. The FA biomarkers selected were validated in the Gipuzkoa cohort of the European Prospective Investigation into Cancer and Nutrition (EPIC) observational study. The correlation coefficients between plasma concentrations of iso16:0, iso17:0, trans11-18:1, cis9, trans11-18:2, and cis6-18:1 and the dairy fat ingested are similar in both studies, indicating that their concentration increases by 0.8 µmol/L per gram of dairy fat ingested. The biomarkers are positively related to plasma triglycerides (r = 0.324 and 0.204 in the intervention and observational studies, respectively) and total cholesterol (r = 0.459 and 0.382), but no correlation was found between the biomarkers and atherogenicity indexes. In conclusion, the sum of the plasma concentration of the selected FAs can be used as biomarkers of dairy product consumption. A linear relationship exists between their plasma concentrations and ruminant product intake. These biomarkers allow for obtaining consistent relationships between dairy intake and plasma biochemical parameters.

Trabajo de investigación del grupo de investigación multidisciplinar consolidado (IT944-16)., This work discusses the extent to which differences in technological or environmental conditions affect the sensory properties of cheeses made in mountain or valley farms. The work is focused on Idiazabal cheese, frequently made with lamb rennet paste and with milk from sheep flocks managed under extensive grazing systems. Fourteen sensory attributes were assessed, and free fatty acid content and rennet lipase activity were analyzed in cheeses from mountain and valley farms. Sensory differences between cheeses were mainly dependent on the type and amount of rennet used for cheesemaking, particularly on the level of rennet lipase activity. The sensory attributes did not appear to be influenced by pasture type, grazing practices, or environmental conditions associated with farm location. Rennet lipase activity was responsible for the high scores of strong sensory attributes such as pungent mouthfeel, and these attributes masked the potential sensory differences that could be found due to farm location.

Dairy fat is one of the most complex natural fats because of its fatty acid (FA) composition. Ruminant dairy fat contains more than 400 different FA varying in carbon chain length, and degree, position and configuration of unsaturation. The following article reviews the different methods available to analyze FA (both total and free) in milk and dairy products. The most widely used methodology for separating and analyzing dairy FA is gas chromatography, coupled to a flame ionization detector (CG-FID). Alternatively, gas chromatography coupled to a mass spectrometer (GC-MS) is also used. After lipid extraction, total FA (TFA) are commonly converted into their methyl esters (fatty acid methyl esters, FAME) prior to chromatographic analysis. In contrast, free FA (FFA) can be analyzed after conversion to FAME or directly as FFA after extraction from the product. One of the key questions when analyzing FAME from TFA is the selection of a proper column for separating them, which depends mainly on the objective of the analysis. Quantification is best achieved by the internal standard method. Recently, near-infrared spectroscopy (NIRS), Raman spectroscopy (RS) and nuclear magnetic resonance (NMR) have been reported as promising techniques to analyze FA in milk and dairy products.

[EN] The concept of sustainability when referring to food production rests, in general, on 3 main aspects: 1) respect for the environment; 2) economic and social benefits for all involved in production; and 3) production of sufficient quantity of quality food at an accessible price. In this contribution we focus on the main aspects of the traditional sheep's milk and cheese production (under the Denomination of Origin Idiazabal Cheese) in the Basque Country that contribute primarily to its sustainability. It is based on the local latxa or carranzana breeds of sheep, adapted to the mountainous terrain. The sheepherder takes advantage of local resources to reduce management costs by combining indoor dry forage and concentrates with outdoor grazing throughout lactation, according to local pasture availability, and thus avoiding having to buy large amounts of feed. This system facilitates recycling of manure, fertilising pastures and forest at the same time. Use of local breeds helps maintain biodiversity of sheep breeds. Cheese is produced industrially (44.5% of the total cheese produced in 2008) from milk of many flocks, or artisanally (38.3%) by the sheepherders with the milk from their own flocks. Transforming their own milk into cheese is advantageous for the following reasons: 1) higher economic returns as compared to selling the milk to cheese factories because cheese price directly sold to consumers is more competitive than industrial cheese sold in supermarkets; 2) increases the value of women's work (over 80% of the cheese makers are women) in the community and their self-esteem; 3) it creates rural jobs and contributes to rural development; 4) we have demonstrated both with experimental and commercial flocks that part-time grazing allows the sheepherder to obtain high yields of milk, and cheese, of high nutritional and functional quality. Currently a less sustainable, intensive sheep's milk production with foreign, imported breeds kept indoors constantly is g

Pagadiek Nafarroa Garaian duten garrantzia eta Europako eremu zabaletako basoen osasun-egoeraren okerragotzean eguratseko poluzioak duen eragina izan dira lan hau burutzera eraman duten arrazoiak. @@ 30 pagadi-sail aukeratu ziren Mendialdea deritzon eskualdearen barruan. Laginketa puntu bakoitzeko 6 zuhaitz hautatu ziren, eta hostoen makroelikagai- zein mikroelikagai-edukiak aztertu eta Baso-kalteen Inbentarioa delakoa burutu zen. Halaber, pagoen enbor inguruko lurzoruaren gainazaleko laginak jaso ziren, metal astunen eduki osoak nahiz frakzio erauzgarriak zehazteko, baita pH-a eta materia organikoaren edukia aztertzeko ere. @@ Bestalde, Ilex aquifolium espezieko hosto-laginak bildu ziren aipaturiko eskualdeko 41 puntutan, metal astunen edukiak zehaztu asmoz. @@ Azkenik, Nafarroa Garaiko pagadi adierazgarri baten azterketa trinkoa ere burutu zen ikerketa osatzearren: ia hiru urtetan 15 egunetik behin euri-laginak analizatu ziren Auritzen kokatutako pagadi-sail baten barruan zein kanpoaldean. @@ Lorturiko emaitzetatik ateratako ondorio azpimarragarrienak honako hauek dira: @@ 1. Baso-kalteen Inbentarioari dagokionez, aztertutako zuhaitzak Europako eskualde askotako pagoak baino osasuntsuago daude. @@ 2. Elikadura aldetik begiratuta, pagadi-sailen oso gehiengo nabarmena egoera onean dago. Nafarroa Garaiko pagadiak oraindik ez daude N-aseak, eta nitrogenoa da pagoen hazkuntza mugatzen jarraitzen duen elikagaia, gainontzekoen eduki altuek lagunduta. @@ 3. Gaurdaino gure pagadiek ez dute azidotze-fenomenorik jasan. @@ 4. Berun eta kobre bidezko poluzioa aztertutako pagadi-sail guztietan aurkitu da, eta zink bidezkoa erdietan edo egiaztatua geratu da ziurtasun osoz. Hala ere, berun bidezko poluzioa da guztietan handiena. Honek poluzio orokorraren zantzua erakusten digu. @@ 5. Berun- eta zink-ekarpen antropikoek aztertutako eremutik mendebalderantz eta ipar-mendebalderantz kokatuta dauden gune industrializatuetan dute jatorria. Dena den, ezin liteke aipatu gabe utzi aurkit