Notes

Allergenicity Cow Milk Proteins Induction Reagins Administration Milk Preparations Guinea Pigs
Animals initially raised on commercial diets containing about 1% milk whey could not be sensitized. Maintenance of a milk-free diet from pregnancy until weaning, and feeding milk in a liquid form led to an optimal sensitization of the guinea pigs. These animals suffered systemic anaphylaxis and their sera sensitized skin in virgin hosts. Under optimal conditions, while giving liquid preparations to drink, a considerable proliferation of the milk flora occurred. As no mucosal alterations could be detected, primary gut damage due to infection was probably not the triggering factor for oral sensitization. lacto-n-neotetraose (e.

g., endotoxins, enterotoxins) could stimulate the gut response towards milk proteins, either due to an adjuvant effect or to increased mucosal permeability. Microbial contamination of milk is practically unavoidable and it can generally induce biologic activity, e.g., fresh milk regularly gives a positive limulus test for endotoxin by the time it is consumed or processed. Reduction of bacterial contaminants by milk protective factors might help to prevent oral sensitization.(ABSTRACT TRUNCATED AT 2 WORDS)Stachyose increases intestinal barrier through Akkermansia muciniphila and reduces gut inflammation in germ-free mice after human fecal transplantation.

Early life is a crucial period for the development of the intestinal microbiota and is related to the body's immunity. Yet research is lacking regarding the effect of stachyose on infants gut microbiomes at this stage and the mechanism is not clear. Therefore, in this experiment, feces samples collected from infants were transplanted into germ-free mice, to explore the effect of stachyose on the intestinal microbiota and host gut barrier. We found that stachyose promoted the relative abundance of A. muciniphila in human feces; enhanced the symbiotic relationships of A. muciniphila; increased the short-chain fatty acid level, and secretory immunoglobulin A level; reduced the levels of lipopolysaccharide, IL-1, IL-17 and TNF-α through downregulated the expression of NF-κB; increased expression of tight junction proteins (occludin and ZO-1) and goblet cell through A. muciniphila.

The intake of stachyose is conducive to promoting the proliferation of beneficial bacteria and enhancing the intestinal barrier in germ-free mice. This research provides a theoretical basis for the use of prebiotics to improve intestinal microbiota and barrier in Effects of Fructose and Oligofructose Addition on Milk Fermentation Using Novel Lactobacillus Cultures to Obtain High-Quality Yogurt-like Products.Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c, Food Concentrates Technology, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159c,2-776 Warsaw, Poland.Poznan University of Technology, Piotrowo 2, -965 Poznan, Poland.The incorporation of prebiotics in fermented milk products is one of the best ways to promote health benefits while improving their sensory characteristics at the same time. lacto n neotetraose of this study was to evaluate the effects of the addition of fructose and oligofructose (1% and 2%) on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products inoculated with indigenous probiotic starter cultures of Lactobacillus isolated from Polish traditional fermented foods. The samples were evaluated during 35 days of refrigerated storage.

The oligofructose and fructose caused increases in the populations of bacteria in comparison to the control fermented milk products without the addition of saccharides. The degrees of acidification in different fermented milk samples, as well as their viscosity, firmness, syneresis, and color attributes, changed during storage. The highest overall sensory quality levels were observed for the samples supplemented with L. brevis B1 and oligofructose. This study is the first attempt to compare the influences of different sugar sources on the physicochemical, rheological, sensory, and microbiological quality attributes of fermented milk products.Conflict of interest statement The authors declare no conflict of interest.Computational approaches to define a human milk metaglycome.

MOTIVATION The goal of deciphering the human glycome has been hindered by the lack of high-throughput sequencing methods for glycans. Although mass spectrometry (MS) is a key technology in glycan sequencing, MS alone provides limited information about the identification of monosaccharide constituents, their anomericity and their linkages.
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