Статті в журналах з теми "Caslon type"
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1
Lane, J. A. "The Caslon Type Specimen in the Museum Van Het Boek." Quaerendo 23, no. 1 (1993): 78–79. http://dx.doi.org/10.1163/157006993x00235.
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Benard, Leo, and Anthony Conway. "A multivariable Casson–Lin type invariant." Annales de l'Institut Fourier 70, no. 3 (June 26, 2020): 1029–84. http://dx.doi.org/10.5802/aif.3330.
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3
Harper, Eric, and Nikolai Saveliev. "A Casson–Lin type invariant for links." Pacific Journal of Mathematics 248, no. 1 (October 1, 2010): 139–54. http://dx.doi.org/10.2140/pjm.2010.248.139.
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JOHANNES, JEFF. "A TYPE 2 POLYNOMIAL INVARIANT OF LINKS DERIVED FROM THE CASSON-WALKER INVARIANT." Journal of Knot Theory and Its Ramifications 08, no. 04 (June 1999): 491–504. http://dx.doi.org/10.1142/s021821659900033x.
Повний текст джерелаАнотація:
Simple formulas involving only linking numbers and surgery coefficients are presented for computing how the Casson-Walker invariant changes under crossing changes in a framed link presenting a 3-manifold. These formulas greatly simplify computations of the Casson-Walker invariant and can be used to define a type two polynomial invariant of unframed links.
5
Park, Young W., and George F. W. Haenlein. "A2 Bovine Milk and Caprine Milk as a Means of Remedy for Milk Protein Allergy." Dairy 2, no. 2 (April 6, 2021): 191–201. http://dx.doi.org/10.3390/dairy2020017.
Повний текст джерелаАнотація:
A new type of cow’s milk, called A2 milk, has appeared in the dairy aisles of supermarkets in recent years. Cows’ milk generally contains two major types of beta-casein as A1 and A2 types, although there are 13 genetic variants of β-casein: A1, A2, A3, A4, B, C, D, E, F, H1, H2, I and G. Studies have shown that A1 β-casein may be harmful, and A2 β-casein is a safer choice for human health especially in infant nutrition and health. The A2 cow milk is reportedly easier to digest and better absorb than A1 or other types of milk. The structure of A2 cow’s milk protein is more comparable to human breast milk, as well as milk from goats, sheep and buffalo. Digestion of A1 type milk produces a peptide called β-casomorphin-7 (BCM-7), which is implicated with adverse gastrointestinal effects on milk consumption. In addition, bovine milk contains predominantly αs1-casein and low levels or even absent in αs2-casein, whereby caprine milk has been recommended as an ideal substitute for patients suffering from allergies against cow milk protein or other food sources. Since goat milk contains relatively low levels of αs1-casein or negligible its content, and αs2-casein levels are high in the milk of most dairy goat breeds, it is logical to assume that children with a high milk sensitivity to αs1-casein should tolerate goat milk well. Cow milk protein allergy (CMPA) is considered a common milk digestive and metabolic disorder or allergic disease with various levels of prevalence from 2.5% in children during the first 3 years of life to 12–30% in infants less than 3 months old, and it can go up to even as high as 20% in some countries. CMPA is an IgE-mediated allergy where the body starts to produce IgE antibodies against certain protein (allergens) such as A1 milk and αs1-casein in bovine milk. Studies have shown that ingestion of β-casein A1 milk can cause ischemic heart disease, type-1 diabetes, arteriosclerosis, sudden infant death syndrome, autism, schizophrenia, etc. The knowledge of bovine A2 milk and caprine αs2-casein has been utilized to rescue CMPA patients and other potential disease problems. This knowledge has been genetically applied to milk production in cows or goats or even whole herds of the two species. This practice has happened in California and Ohio, as well as in New Zealand, where this A2 cow milk has been now advanced commercially. In the USA, there have been even promotions of bulls, whose daughters have been tested homozygous for the A2 β-casein protein.
6
Gao, Xiaoping. "The interface of linguistic difficulty and task type on the use of the Chinese ba construction by L2 learners." Chinese as a Second Language Research 3, no. 1 (May 1, 2014): 27–51. http://dx.doi.org/10.1515/caslar-2014-0002.
Повний текст джерелаАнотація:
AbstractThis study investigates the effects of linguistic difficulty and task type on the use of Chinese ba construction by second language learners. One hundred and ten adult learners completed four tasks orally (i.e., an oral production task prompted by video clips, an oral imitation task, a grammaticality judgement task and a correction task), as well as a background questionnaire and a one-on-one post-task interview. Twenty-two native speakers of Chinese served as baseline. Results demonstrate that the variable type of the Chinese ba construction which is subject to functional constraints is harder to learn than the obligatory type which is subject to obligatory syntactic constraints, and that the oral tasks were more challenging to perform than the metalinguistic tasks. The findings suggest that a series of factors including functional value and discourse context contribute to the linguistic difficulty of Chinese grammar features. The processing constraints of completing tasks and their interaction with linguistic characteristics explain the learning difficulty of the two types of the ba construction.
7
Adina-Mirela, Ariton, Neculai-Văleanu Andra-Sabina, and Poroșnicu Ioana. "Impact of A2 milk on human health and the dairy industry - a review." Scientific Papers Journal VETERINARY SERIES 66, no. 4 (December 15, 2023): 96–99. http://dx.doi.org/10.61900/spjvs.2023.04.16.
Повний текст джерелаАнотація:
In recent years, a new type of cow's milk, called "A2 milk," has been introduced to the market. This type of milk was first marketed in New Zealand and has since gained a presence in the markets of several countries. It mainly contains two types of β-casein: the A1 and A2 variants. In recent years, researchers have studied the possible implications of the composition of the β casein protein fraction for the manifestation of a new intolerance: milk protein intolerance. Casein is the main component of milk proteins, of which approximately 30-35% is beta-casein. A2 beta-casein has proline at position 67 of the protein amino acid chain, while A1 beta-casein has histidine at that position; this is associated with a possibility of gastrointestinal discomfort due to β-casomorphin-7 (BCM-7) released during gastrointestinal digestion. The purpose of this review is to provide an update on the impact of A2 milk on human health as well as on its many technological qualities for the production of dairy products with improved health benefits for consumers.
8
Diamante, Lemuel M., Peter A. Munro, and Michael G. Weeks. "Moisture sorption behaviour of mineral acid, lactic and rennet caseins in the temperature range 27–80 °C." Journal of Dairy Research 59, no. 3 (August 1992): 307–19. http://dx.doi.org/10.1017/s0022029900030582.
Повний текст джерелаАнотація:
SummaryThe moisture desorption isotherms of mineral acid, lactic and rennet caseins were determined at ˜ 28, 55 and 80 °C. The isotherms were all sigmoid type II according to the BET (Brunauer et al. 1938) classification. A modified Henderson equation was found best to describe the relationship of equilibrium moisture content, water activity (aw) and temperature for all three types of casein. BET monolayer moisture contents and heats of desorption of the three types of casein were calculated. Equilibrium moisture contents at aw 0·432 and 30 °C for mineral acid casein made under a range of manufacturing conditions varied significantly depending on the drying conditions. More severe drying conditions produced lower equilibrium moisture contents.
9
Zentner, Raphael. "A vanishing result for a Casson-type instanton invariant." Proceedings of the London Mathematical Society 109, no. 6 (August 24, 2014): 1507–48. http://dx.doi.org/10.1112/plms/pdu030.
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Devi, Mamta, and Urvashi Gupta. "Magneto-Convection in Casson Nanofluids with Three Different Boundaries." Journal of Nanofluids 12, no. 5 (June 1, 2023): 1351–59. http://dx.doi.org/10.1166/jon.2023.2024.
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This paper is centered on the numerical and analytical solution of a non-Newtonian Casson nanofluid flow problem in the presence of vertical magnetic field. Brownian motion and thermophoretic forces are introduced due to the addition of nanoparticles and; the magnetic field adds an extra Lorentz’s force term along with Maxwell’s equations. Using Normal mode technique, the system of PDEs with the corresponding boundary conditions is reduced to a system of ODEs. The Galerkin-type weighted residual method is used to get a numerical solution for the formulated differential system. Numerical simulation is carried out to make the investigation helpful for practical applications like nano-drug delivery systems as in clinical and medical research, magnets are extremely important to create three-dimensional images of anatomical and diagnostic importance from nuclear magnetic resonance signals. Comparisons of the numerical results with previously published results are made and fine agreements are noted for the considered values of the parameters. The impact of magnetic field, Casson parameter and nanoparticle parameters are discussed for different types of boundary conditions (free–free, rigid-free and rigid–rigid). The system is found to be the most stable for more realistic rigid–rigid boundaries out of three different boundaries. For the purpose of numerical computations, blood has been considered as the Casson nanofluid. The novelty of the work lies in the fact that the strong stabilizing influence of Lorentz force on blood-based Casson nanofluid enables the red blood cells to pass through the blood in a more streamlined fashion which may play a significant role in human health, more specifically in the cardiovascular system. Further, although the Casson parameter hastens the onset of convection yet Casson fluids are more stable as compared to regular fluids.
11
van Vilet, T., S. P. F. M. Roefs, P. Zoon, and P. Walstra. "Rheological properties of casein gels." Journal of Dairy Research 56, no. 3 (May 1989): 529–34. http://dx.doi.org/10.1017/s0022029900029022.
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SummaryThe rheological properties of rennet-induced skim milk gels at 30 °C are compared with casein gels formed by acidification to pH 4·6 at 2 °C and subsequent heating to 30 °C. Both types of gels are viscoelastic. However, the gels formed by rennet action are relatively more viscous over time scales longer than 1 s. This implies that on average the protein-protein bonds in these gels are relatively more mobile than in the acid casein gels. It is thought that this is primarily due to differences in the structure of the casein particles and in the type of the main interaction forces in and between the casein molecules and particles.
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Wang, Ling. "The effects of single and dual coded multimedia instructional methods on Chinese character learning." Chinese as a Second Language Research 3, no. 1 (May 1, 2014): 1–25. http://dx.doi.org/10.1515/caslar-2014-0001.
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AbstractThis study investigated the effects of single and dual coded instructional methods using computer-based multimedia on Chinese character learning. 42 college students with no prior knowledge of Chinese language were randomly assigned to a single coded group (text-only and animation-only) and a dual coded group (animation plus text and animation plus narration) to learn 12 concrete (pictograph) Chinese characters and 12 abstract (ideograph) Chinese characters. The results showed there was a significant difference between the single coded and the dual coded instructional methods and there was also a main effect in the character type. In addition, the findings indicated that within the single coded group, there was a significant difference between two character types and a significant difference between two single coded methods with the animation-only method leading to better achievement score than the text-only method. For the dual coded group, the results revealed a significant difference between two character types as well and a significant difference between two dual coded methods with the animation plus narration method outperforming the animation plus text method.
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Calusi, Benedetta, Angiolo Farina, Lorenzo Fusi, Liviu Iulian Palade, and Fabio Rosso. "Linear stability of viscoplastic flows down an incline." Journal of Physics: Conference Series 2701, no. 1 (February 1, 2024): 012071. http://dx.doi.org/10.1088/1742-6596/2701/1/012071.
Повний текст джерелаАнотація:
Abstract The stability analysis of viscoplastic flows down an inclined plane is done by comparing results obtained through theoretical and numerical studies of “regularized” models. The theoretical analysis is performed for Regularized Bingham and Casson-like fluids via the long-wave approximation method. In particular, the Bingham and the Casson flow have different stability characteristics, for Bingham-type materials an increase in yield stress leads to flow destabilization, while Casson-type materials show the opposite behaviour. The numerical study is performed by using the Papanastasiou and the “exact” Bingham model via a spectral method. The comparison between theoretical and numerical results shows excellent agreement. Our findings highlight that “regularized” and “exact” flow and can have stability characteristics, although they are “practically indistinguishable”. We validate our approach with the Regularized Bingham-like model, which is in rather satisfactory agreement with the experimental data.
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Navale, A. G., and G. K. Rajesh. "Effect of Conching Process Parameters on Casson Viscosity of Emulsifier-Free Milk Chocolate." Current Journal of Applied Science and Technology 42, no. 18 (July 9, 2023): 1–6. http://dx.doi.org/10.9734/cjast/2023/v42i184138.
Повний текст джерелаАнотація:
Milk chocolate is a type of chocolate composed of cocoa nibs, milk powder, sugar and cocoa butter. Generally, emulsifiers are commonly added to chocolates in order to modify their flow properties. Therefore, it is intriguing to explore the influence of conching process parameters on the viscosity of milk chocolate without emulsifiers. This paper aims to investigate the impact of various conching process parameters on the Casson viscosity of emulsifier-free milk chocolate. The effect of conching process parameters viz. conching temperature, conching time and rotation speed of the machine on the Casson viscosity of emulsifier-free milk chocolate was studied. The study was conducted at Food Processing Lab of KCAET, Tavanur, Kerala in the year 2022-2023. The Casson viscosity of the chocolate samples was determined using a controlled stress-strain rheometer. The results showed that Casson viscosity of emulsifier-free milk chocolate varied from 6.5 and 14.5 Pa.s and chocolate had shown a shear thinning behaviour. The study shows that Casson viscosity increased with decrease in conching temperature and conching time. Whereas increase in Casson viscosity was observed with increase in rotation speed of machine. The coefficient of determination (R2) for the regression model was 0.97 shows the significant effect of conching process parameters on Casson viscosity of emulsifier-free milk chocolate.
15
Wąsik, Magdalena, Katarzyna Nazimek, Bernadeta Nowak, Philip W. Askenase, and Krzysztof Bryniarski. "Delayed-Type Hypersensitivity Underlying Casein Allergy Is Suppressed by Extracellular Vesicles Carrying miRNA-150." Nutrients 11, no. 4 (April 23, 2019): 907. http://dx.doi.org/10.3390/nu11040907.
Повний текст джерелаАнотація:
In patients with non-IgE-mediated milk allergy, a cellular mechanism of delayed-type hypersensitivity (DTH) is considered. Recent findings prove that cell-mediated reactions can be antigen-specifically inhibited by extracellular vesicles (EVs) carrying miRNA-150. We sought to establish a new mouse model of DTH to casein and test the possibility of antigen-specific suppression of the inflammatory reaction. To produce soluble antigenic peptides, casein was subjected to alkaline hydrolysis. DTH reaction to casein was induced in CBA, C57BL/6, and BALB/c mice by intradermal (id) injection of the antigen. Cells collected from spleens and lymph nodes were positively or negatively selected and transferred to naive recipients intravenously (iv). CBA mice were tolerized by iv injection of mouse erythrocytes conjugated with casein antigen and following id immunization with the same antigen. Suppressive EVs were harvested from cell cultures and serum of tolerized donors by means of ultrafiltration and ultracentrifugation for further therapeutic utilization. The newly established mouse model of DTH to casein was mediated by CD4+ Th1 cells and macrophages, while EVs produced by casein-tolerized animals effectively suppressed effector cell response, in an miRNA-150-dependent manner. Altogether, our observations contribute to the current understanding of non-IgE-mediated allergy to casein and of the possibilities to downregulate this reaction.
16
Liu, J. B., D. W. Chen, and O. Adeola. "Casein supplementation does not affect true phosphorus digestibility and endogenous phosphorus loss associated with soybean meal for broiler chickens determined by the regression method." Canadian Journal of Animal Science 94, no. 4 (December 2014): 661–68. http://dx.doi.org/10.4141/cjas2013-170.
Повний текст джерелаАнотація:
Liu, J. B., Chen, D. W. and Adeola, O. 2014. Casein supplementation does not affect true phosphorus digestibility and endogenous phosphorus loss associated with soybean meal for broiler chickens determined by the regression method. Can. J. Anim. Sci. 94: 661–668. Cornstarch-based semi-purified diets impair growth performance of birds when using the regression method to estimate phosphorus (P) digestibility in assay feed ingredient. Therefore, casein is usually supplemented in the basal diet to improve dietary amino acid profile. The objective of this study was to investigate the influence of dietary casein supplementation on regression-derived estimates of true phosphorus digestibility and endogenous phosphorus loss (EPL) associated with soybean meal (SBM) in broiler chickens. Four hundred thirty-two male Ross 708 broilers were allocated to nine diets in a 3×3 factorial arrangement of three diet types (with casein at moderate dietary P, without casein at moderate dietary P, or without casein at low dietary P) and three SBM levels (low, medium, or high). There were six birds per cage and eight replicate cages per diet in a randomized complete block design. The birds were fed experimental diets from day 12 to 20 post-hatching. Chromic oxide was used as an indigestible marker to calculate P digestibility and retention. The results indicated that body weight gain and feed efficiency linearly increased (P<0.01) and dry matter retention was linearly decreased (P<0.01) with the addition of SBM, regardless of diet type. The apparent prececal P digestibility and excreta P retention were increased by casein supplementation (P<0.01). The prececal and excreta P output linearly increased (P<0.01) with graded inclusion of SBM in each diet type. Regression of P output against dietary P intake showed that the type of diets (with casein at moderate dietary P, without casein at moderate dietary P, or without casein at low dietary P) had no effect on true prececal P digestibility and excreta P retention, or EPL associated with SBM for broiler chickens (P>0.05). In conclusion, the results of the current study indicate that adding casein, which is high in P digestibility, to cornstarch-based basal diets does not affect the estimation of EPL or true P digestibility and retention associated with SBM for broiler chickens using the regression method.
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Tsang,, Wai Lan. "Aspectual marking among English and Korean learners of Mandarin Chinese." Chinese as a Second Language Research 1, no. 1 (July 19, 2012): 3–32. http://dx.doi.org/10.1515/caslar-2012-0002.
Повний текст джерелаАнотація:
AbstractThe present study reports on a small-scale investigation of Mandarin aspectual marking among two groups of pre-intermediate learners of Mandarin Chinese: native English speakers and native Korean speakers. The use of -le, -guo, and -zhe in the learners' written work was examined, with particular attention to three variables: (i) overall frequency of aspectual marking, (ii) frequency of occurrence of each marker, and (iii) interaction between these markers and situation types (Smith 1997). The learners' patterns were also compared with those of a group of native Mandarin speakers and analysed in terms of the postulates of the Aspect Hypothesis (Andersen & Shirai 1996, Bardovi-Harlig 2000). The overall analysis discerned both similarities and differences in the usage of the three markers among the learners. Such patterns are likely to be related to the distinctive nature of the markers, type of genre, the learners' L1 aspectual systems, and classroom/textbook input.
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Metwalli, Ali A., Elsayed A. Ismail, Manal F. Elkhadragy, and Hany M. Yehia. "Physicochemical, Microbiological, and Sensory Properties of Set-Type Yoghurt Supplemented with Camel Casein Hydrolysate." Fermentation 9, no. 4 (April 3, 2023): 353. http://dx.doi.org/10.3390/fermentation9040353.
Повний текст джерелаАнотація:
The microbiological, rheological, and sensory properties of set-type yoghurt were investigated in the presence of camel and cow casein hydrolysates produced by the action of trypsin enzymes. The hydrolysates significantly decreased the fermentation and coagulation time of the yoghurt production. The rate of pH decrease was significantly (p < 0.05) higher in samples treated with cow casein hydrolysate in comparison with control samples. Compared with the control, the cell growth of the yoghurt culture increased with the supplementation of the casein hydrolysate. Moreover, the survival of lactic acid bacteria (LAB) was enhanced by the addition of hydrolysates. The fortification of cow milk with camel and cow casein hydrolysates contributed to a significant improvement of the rheological and sensory properties of yoghurt. In conclusion, camel and cow casein hydrolysate could be used as a supplement in set-type yoghurt production with a potential beneficial effect on fermentation time, survival of total bacterial count, and overall acceptability.
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Dukowski, P., R. Szyszka, and J. Bednara. "Subcellular localization of two different type-1 casein kinases from yeast." Acta Biochimica Polonica 40, no. 3 (September 30, 1993): 405–10. http://dx.doi.org/10.18388/abp.1993_4816.
Повний текст джерелаАнотація:
Specific antibodies directed against the two yeast type-1 casein kinases (CK1) were used to study the localization of both 45 kDa and 27 kDa casein kinase species in yeast cells by immunofluorescence. Our results indicate that the larger and smaller CK1 species are localised in different compartments of the yeast cell. The 45 kDa enzyme is present in the cytoplasm of the cell both during the logarithmic and stationary growth phase. The 27 kDa CK1 was found in the nucleus in the cells in logarithmic growth phase while the enzyme from the stationary phase was present in the cytoplasm. Our results suggest that the 27 kDa casein kinase may play some role in yeast cell division control by displacement from the nucleus to the cytoplasm.
20
El Harfouf, A., S. Hayani Mounir, and A. Wakif. "Steady Magnetohydrodynamic Casson Nanofluid Flow Between Two Infinit Parallel Plates Using Akbari Ganji’s Method (AGM)." Journal of Nanofluids 12, no. 3 (April 1, 2023): 633–42. http://dx.doi.org/10.1166/jon.2023.1947.
Повний текст джерелаАнотація:
This paper presents an investigation for steady Casson nanofluid flow behavior between parallel plates in the presence of uniform magnetic field. The governing equations are solved via Semi-analytical method, The Akbari Ganji’s Method (AGM). The validity of this method was verified by comparison with results given by using Runge-Kutta. The analysis is carried out for different parameters namely: Viscosity parameter, Magnetic parameter, casson parameter. Results reveal that skin friction coefficient enhances with rise of viscosity, Magnetic parameters and volume fraction. The results of this study can help engineers improve, and researchers can conduct research faster and easier on this type of problem. Also This work helps researchers to master the theoretical calculation of this type of problem.
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Qvist, Karsten B., Dorf Thomsen, and Erik Høier. "Effect of ultrafiltered milk and use of different starters on the manufacture, fermentation and ripening of Havarti cheese." Journal of Dairy Research 54, no. 3 (August 1987): 437–46. http://dx.doi.org/10.1017/s0022029900025620.
Повний текст джерелаАнотація:
SummaryWhen Havarti cheeses were made from milk concentrated 5-fold using ultrafiltration (UF) and with a direct vat set type starter containing Streptococcus lactis, Str. cremoris, Leuconostoc cremoris and Str. lactis subsp. diacetilactis (i.e. a BD-type starter) their colour, texture, body, and flavour were equal to those of traditionally produced Havarti. The somewhat slower flavour development was associated with a retarded breakdown of protein. Although αs1-casein was almost completely broken down in Havarti cheese made with the ultrafiltration method (UF Havarti) and traditional cheeses after 120 d of storage, degradation of β-casein was retarded in UF Havarti. Rennet contents and numbers of starter organisms were similar in the two types of cheese and thus could not explain the difference in ripening rate. Str. lactis subsp. diacetilactis was dominant in both UF and traditional Havarti cheeses when the BD-type starter was used. By varying the composition of the starter, large variations in the bacterial composition and citrate fermentation in UF Havarti cheeses were obtained. The BD-type starter gave the best organoleptic quality.
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Kwon, Bo-Hyun, and Jung Hoon Lee. "Properties of Casson–Gordon’s rectangle condition." Journal of Knot Theory and Its Ramifications 29, no. 12 (October 2020): 2050083. http://dx.doi.org/10.1142/s0218216520500832.
Повний текст джерелаАнотація:
For a Heegaard splitting of a [Formula: see text]-manifold, Casson–Gordon’s rectangle condition, simply rectangle condition, is a condition on its Heegaard diagram that guarantees the strong irreducibility of the splitting; it requires nine types of rectangles for every combination of two pairs of pants from opposite sides. The rectangle condition is also applied to bridge decompositions of knots. We give examples of [Formula: see text]-bridge decompositions of knots admitting a diagram with eight types of rectangles, which are not strongly irreducible. This says that the rectangle condition is sharp. Moreover, we define a variation of the rectangle condition so-called the sewing rectangle condition that also can guarantee the strong irreducibility of [Formula: see text]-bridge decompositions of knots. The new condition needs six types of rectangles but more complicated than nine types of rectangles for the rectangle condition.
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Mizuma, Yoko. "On the Casson invariant of homology 3-spheres of Mazur type." Topology and its Applications 156, no. 13 (August 2009): 2292–94. http://dx.doi.org/10.1016/j.topol.2009.06.003.
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Lobb, A., and R. Zentner. "ON CASSON-TYPE INSTANTON MODULI SPACES OVER NEGATIVE DEFINITE 4-MANIFOLDS." Quarterly Journal of Mathematics 62, no. 2 (January 13, 2010): 433–50. http://dx.doi.org/10.1093/qmath/hap042.
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Singh, S. K., and B. S. Dandapat. "Thin film flow of Casson liquid over a nonlinear stretching sheet in the presence of a uniform transverse magnetic field." Canadian Journal of Physics 93, no. 10 (October 2015): 1067–75. http://dx.doi.org/10.1139/cjp-2014-0294.
Повний текст джерелаАнотація:
Thin film flow of Casson liquid over a nonlinear stretching sheet is studied in the presence of a transverse uniform magnetic field. The evolution equation for the film thickness is derived using the long-wave approximation for thin liquid film and this nonlinear partial differential equation is solved numerically by using the Newton–Kantorovich method. Four different types of nonlinear stretching velocities are considered to study the effects of Casson parameter and Hartmann number on film thinning rate and the corresponding film thinning patterns are analyzed. It is observed that the Casson parameter exerts resistance on film thinning. Further it is also found that all types of stretching generate film thinning, but non-monotonic stretching provides faster thinning at small distances from the origin.
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Ramakrishnan, Monica, Tracy K. Eaton, Omer M. Sermet та Dennis A. Savaiano. "Milk Containing A2 β-Casein ONLY, as a Single Meal, Causes Fewer Symptoms of Lactose Intolerance than Milk Containing A1 and A2 β-Caseins in Subjects with Lactose Maldigestion and Intolerance: A Randomized, Double-Blind, Crossover Trial". Nutrients 12, № 12 (17 грудня 2020): 3855. http://dx.doi.org/10.3390/nu12123855.
Повний текст джерелаАнотація:
Acute-feeding and multiple-day studies have demonstrated that milk containing A2 β-casein only causes fewer symptoms of lactose intolerance (LI) than milk containing both A1 and A2 β-caseins. We conducted a single-meal study to evaluate the gastrointestinal (GI) tolerance of milk containing different concentrations of A1 and A2 β-casein proteins. This was a randomized, double-blind, crossover trial in 25 LI subjects with maldigestion and an additional eight lactose maldigesters who did not meet the QLCSS criteria. Subjects received each of four types of milk (milk containing A2 β-casein protein only, Jersey milk, conventional milk, and lactose-free milk) after overnight fasting. Symptoms of GI intolerance and breath hydrogen concentrations were analyzed for 6 h after ingestion of each type of milk. In an analysis of the 25 LI subjects, total symptom score for abdominal pain was lower following consumption of milk containing A2 β-casein only, compared with conventional milk (p = 0.004). Post hoc analysis with lactose maldigesters revealed statistically significantly improved symptom scores (p = 0.04) and lower hydrogen production (p = 0.04) following consumption of milk containing A2 β-casein only compared with conventional milk. Consumption of milk containing A2 β-casein only is associated with fewer GI symptoms than consumption of conventional milk in lactose maldigesters.
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Devi, Mamta, and Urvashi Gupta. "ROTATING CASSON NANOFLUID CONVECTION FOR Au, Ag, CuO, AND Al2O3 NANOPARTICLES EMBEDDED BY DARCY-BRINKMAN POROUS MEDIUM." Special Topics & Reviews in Porous Media: An International Journal 14, no. 3 (2023): 31–47. http://dx.doi.org/10.1615/specialtopicsrevporousmedia.v14.i3.30.
Повний текст джерелаАнотація:
The present paper investigates convection in a Casson nanofluid layer in porous medium under the influence of Coriolis force using Darcy-Brinkman model. The analysis is carried out using linear stability theory, normal mode technique, and one term Galerkin type weighted residual method for various metallic and non-metallic nanoparticles. The outcomes are compared with previously published results, and fine agreements are noted for the permissible range of parameters. Numerical simulation for porous media is carried out for blood (Casson fluid) using the software Mathematica to make the investigation helpful for practical applications. The effect of porous medium, rotation, Casson parameter, and nanoparticle parameters is discussed. Interestingly, it is found that though Casson fluids are more stable as compared to regular fluids, the Casson parameter itself has a destabilizing effect on the system. The main objective of the study is to consider the impact of Coriolis force on a Casson nanofluid layer with metallic and non-metallic nanoparticles. This effect is of paramount importance in geophysical studies, particularly in the extraction of crude oils. Further, by increasing the rotation parameter, the axial velocity of the blood-based Casson fluid increases, which may help in the treatment of stenosis of arteries and throat. The importance and novelty of the study is the fact that Coriolis force can stabilize various nanoparticle-based Casson fluid layer systems, which were otherwise unstable. As far as metallic and non-metallic nanoparticles are concerned, the stability pattern followed by metallic nanofluids is iron-blood > copper-blood > silver-blood > gold-blood, and for non-metallic nanofluids is silica-blood > alumina-blood > titanium oxide-blood > copper oxide-blood.
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Robitaille, Gilles. "Influence of κ-casein and β-lactoglobulin genetic variants on the heat stability of milk". Journal of Dairy Research 62, № 4 (листопад 1995): 593–600. http://dx.doi.org/10.1017/s0022029900031320.
Повний текст джерелаАнотація:
SUMMARYHeat coagulation time-pH curves at 140°C were obtained for 43 blended skim milk samples from Holstein cows to determine the effects of genetic variants of κ-casein and β-lactoglobulin on milk heat stability. The blended milk samples were similar in terms of protein content and milk salts, but were genotypically different for κ-casein (AA, AB) and β-lactoglobulin (AA, AB, BB). Type A curves were obtained for all milks. Maximum heat stability was affected by the κ-casein genotype (AB > AA, P < 0·01) but the influence of the β-lactoglobulin genotype was only significant when the κ-casein AA genotype was present (β-lactoglobulin AA > BB, P < 0·0001). Minimum heat stability was significantly higher (P < 0·0001) for milk genotyped κ-casein AB:β-lactoglobulin BB. The effects of milk genotyped κ-casein BB on maximum and minimum heat stability were determined by analysing individual milks: κ-casein BB:β-lactoglobulin AB (n=8) and reconstituted milks: κ-casein BB:β-lactoglobulin AA, AB and BB (n = 17). Type B curves were obtained on three occasions for individual κ-casein BB:β-lactoglobulin AB milk and on five occasions in the case of reconstituted milks with κ-casein BB:β-lactoglobulin AA, AB and BB. This suggests a relationship between the type B curve and the κ-casein B genetic variant. Comparison of the mean values of heat stability at the pH of maximum heat stability of each individual and reconstituted milk genotype suggested that the best genotype for κ-casein in terms of heat stability was BB.
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Mohd Kasim, Abdul Rahman, Nur Syamilah Arifin, Syazwani Mohd Zokri, Mohd Zuki Salleh, Nurul Farahain Mohammad, Dennis Ling Chuan Ching, Sharidan Shafie, and Noor Amalina Nisa Ariffin. "Convective Transport of Fluid–Solid Interaction: A Study between Non-Newtonian Casson Model with Dust Particles." Crystals 10, no. 9 (September 15, 2020): 814. http://dx.doi.org/10.3390/cryst10090814.
Повний текст джерелаАнотація:
The Casson model is a fascinating model, which is genuinely recommended for use with fluids of a non-Newtonian type. The conventional model is not capable to represent the Casson model with the suspension of foreign bodies (dust particles). Due to this, the two-phase model for the mixture of Casson model fluid and dust particles is formulated. This study examines the emerging role of dust particles in changing the behavior of Casson model. In particular, two-phase flow of dusty Casson model with modified magnetic field and buoyancy effect under Newtonian heating boundary condition along a vertically stretching sheet is considered. The equations that govern under Casson model, together with dust particles, are reduced to a system of nonlinear ordinary differential equations by employing the suitable similarity variables. These transformed equations are then solved numerically by implementing the Runge–Kutta–Fehlberg (RKF45) method. The numerical results of skin friction coefficient plus Nusselt number are displayed graphically. The results revealed the fluid’s velocity tends to deteriorate due to the existence of dust particles, whilst its temperature is increased. The two-phase flow is one of the mathematical modeling techniques for multiphase flow, where the relationship between the fluid and solid is examined more closely. It is expected that the present findings can contribute to the understanding of the theory of two-phase flow mathematically, which will continue to produce significant research in this field.
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GAROUFALIDIS, STAVROS. "ON FINITE TYPE 3-MANIFOLD INVARIANTS I." Journal of Knot Theory and Its Ramifications 05, no. 04 (August 1996): 441–61. http://dx.doi.org/10.1142/s0218216596000278.
Повний текст джерелаАнотація:
Recently Ohtsuki [Oh2], motivated by the notion of finite type knot invariants, introduced the notion of finite type invariants for oriented, integral homology 3-spheres. In the present paper we propose another definition of finite type invariants of integral homology 3-spheres and give equivalent reformulations of our notion. We show that our invariants form a filtered commutative algebra. We compare the two induced filtrations on the vector space on the set of integral homology 3-spheres. As an observation, we discover a new set of restrictions that finite type invariants in the sense of Ohtsuki satisfy and give a set of axioms that characterize the Casson invariant. Finally, we pose a set of questions relating the finite type 3-manifold invariants with the (Vassiliev) knot invariants.
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Palacio-Castañeda, Valentina, Alejandra Pérez-Hoyos, Daniel Carrascal-Correa, and Victor Manuel Osorio-Echeverri. "Antibacterial pigment production by Serratia marcescens using different casein types obtained from milk." Revista Colombiana de Biotecnología 21, no. 1 (January 1, 2019): 82–90. http://dx.doi.org/10.15446/rev.colomb.biote.v21n1.62435.
Повний текст джерелаАнотація:
Prodigiosin, a pigment produced by Serratia marcescensinhibits the growth of different microorganisms and the proliferation of some human cancer cell lines. Prodigiosin is usually produced by fermentations of substrates such as starch and proteins, andpig-ment yield depends on the concentration of the carbon source, stirring speed of cultures, temperature and time of incubation,nitro-gen sources, and pH of medium. In the present study, pigment production was assessed using two types of casein as substrate; pigment yield was greater when casein precipitated with vinegar was used as substrate than when high purity casein was. The maxi-mum prodigiosin production was achieved with 10 g/L casein at pH 8.0. Additionally, supplementation of culture media with glu-cose was found to considerably decrease prodigiosin production and growth inhibition of Staphylococcus aureus, which is directly related to pigment yield. Production in stirred-tank bioreactor at 0.75 vvm aeration was higher than that at 0.5 and 1.0 vvm. Sub-strate type, concentration and pH affected pigment production in Erlenmeyer flasks, whereas aeration rate influenced pigment pro-duction in a stirred-tank bioreactor.
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FANTUZ, FRANCESCO, ANTONELLA BALDI, VITTORIO DELL'ORTO, FRANCO POLIDORI, CARLO SGOIFO ROSSI, IOANNIS POLITIS, and CHRISTIAN W. HEEGAARD. "Distribution of plasminogen activator forms in different fractions of buffalo milk." Journal of Dairy Research 65, no. 3 (August 1998): 521–27. http://dx.doi.org/10.1017/s0022029998002933.
Повний текст джерелаАнотація:
In Italy buffalo milk is an important animal product utilized solely for the manufacture of Mozzarella cheese. Of an estimated population of 200000 buffalo there are ∼25000 controlled animals. The average milk production, expressed over 270 d lactation, is 2000 kg/head with average fat and protein contents of 82·6 and 46·4 g/l respectively (Associazione Italiana Allevatori, 1996). In recent years there has been a steady increase in the number of dairy buffalo replacing dairy cows as a consequence of the European Union quota system.The cheesemaking qualities of milk depend on many factors, the most important of which are the concentrations of intact casein and fat. Milk in which casein has been broken down by proteolytic enzymes is of less value to cheese manufacturers (Lucey & Kelly, 1994). Plasmin (EC 3.4.21.7), the most important endogenous milk proteinase, occurs in milk together with its inactive proenzyme, plasminogen (Schaar & Funke, 1986). Plasmin hydrolyses αs-casein and β-casein, although κ-casein has been reported to be resistant (Fox, 1981). However, Andrews & Alichanidis (1983) found κ-casein to be hydrolysed quite rapidly by plasmin. Plasmin activity is higher in mastitic than normal milk (Bastian & Brown, 1996). Stage of lactation affects plasmin activity: late lactation is associated with higher concentrations of plasmin (Gilmore et al. 1995; Baldi et al. 1996). Thus, plasmin could be a major problem in herds with seasonal breeding such as buffalo, which progress through lactation in synchrony and are therefore at a similar stage of lactation at a given time.The cascade of reactions leading to plasminogen activation is regulated by a complex network of molecular interactions between plasminogen activators (PA; EC 3.4.21.31) and at least three types of specific PA inhibitors (PAI-1; PAI-2; PAI-3; Saksela, 1985; Politis, 1996). There are two types of highly specific PA: tissue-PA (t-PA) and urokinase-PA (u-PA) (Saksela & Rifkin, 1988). PA activity is higher in mastitic than normal milk (Heegaard et al. 1994a). However, previous studies on PA in milk were carried out on bovine and caprine milk. No information is available on the presence and type of PA in buffalo milk. Thus the objective of the present study was to determine the level and type of PA in different fractions of buffalo milk: casein, serum, and somatic cells.
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Zhang, Jiahuan, and Ksenia Gnevsheva. "The effects of L1, task, and classifier type in Chinese-L2 learners’ use of classifiers." Chinese as a Second Language Research 11, no. 1 (May 1, 2022): 33–59. http://dx.doi.org/10.1515/caslar-2022-0002.
Повний текст джерелаАнотація:
Abstract This study explores three potential factors that influence Chinese L2 learners’ classifier use in a classroom setting: L1 background, task, and classifier type. We developed a picture-prompted test, including composition, free cloze, and multiple-choice cloze questions to elicit the use of classifiers. Participants were 50 Chinese L2 learners from Arabic, English, and Japanese L1 backgrounds. Although Japanese L1 participants performed numerically better than their Arabic and English counterparts, statistical analysis suggests that L1 was not a significant predictor of test performance. The composition task was shown to be conducive to the use of test-taking strategies, and it revealed a higher classifier accuracy than the more constrained multiple-choice task. Meanwhile, there was an interaction between L1 and task, suggesting that L1 influence may be conditioned by task type. Moreover, our logistic model predicts different levels of accuracy for classifier use by type, which potentially suggests a developmental path of acquiring classifiers licensed by the most prominent noun feature they are associated with, with shape being the earliest, followed by animate, inanimate, and concept.
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Milan, Amber M., Aahana Shrestha, Helga J. Karlström, Jakob A. Martinsson, Nils J. Nilsson, Jo K. Perry, Li Day, Matthew P. G. Barnett та David Cameron-Smith. "Comparison of the impact of bovine milk β-casein variants on digestive comfort in females self-reporting dairy intolerance: a randomized controlled trial". American Journal of Clinical Nutrition 111, № 1 (27 листопада 2019): 149–60. http://dx.doi.org/10.1093/ajcn/nqz279.
Повний текст джерелаАнотація:
ABSTRACT Background Lactose malabsorption (LM) is a major cause of digestive discomfort from dairy products. Recently, a role for bovine β-casein A1 has been proposed. Objectives We examined whether there are distinct symptoms of digestive discomfort due to either lactose or differing bovine β-casein types. Methods Women (n = 40; age: 25.2 ± 0.5 y) with self-reported varying dairy tolerance underwent a 50-g lactose challenge. Based on postchallenge LM and digestive discomfort, participants were classified as either lactose intolerant (LI; n = 10, self-reported intolerant, diagnosed lactose intolerant), nonlactose dairy intolerant (NLDI; n = 20, self-reported intolerant, diagnosed lactose tolerant), or dairy tolerant (DT; n = 10, self-reported tolerant, diagnosed lactose tolerant). In a double-blinded randomized sequence, participants consumed 750 mL conventional milk (CON; containing A1 and A2 β-casein and lactose), a2 Milk (A2M; exclusively containing A2 β-casein with lactose), or lactose-free conventional milk (LF-CON; containing A1 and A2 β-casein without lactose). Subjective digestive symptoms and breath hydrogen (measuring LM) were recorded regularly over 3 h, and further ad hoc digestive symptoms over 12 h. Results LI subjects experienced prolonged digestive discomfort with CON milk. A2M reduced (P < 0.05) some symptoms (nausea: A2M 8 ± 3 mm compared with CON 15 ± 3mm; fecal urgency: A2M 4 ± 1 compared with CON 10 ± 3 mm), and attenuated the rise in breath hydrogen over 3 h, relative to CON milk (A2M 59 ± 23 compared with CON 98 ± 25 ppm at 150 min; P < 0.01). In contrast, NLDI subjects experienced rapid-onset, transient symptoms (abdominal distension, bloating, and flatulence) without increased breath hydrogen, irrespective of milk type. Conclusions In LI individuals, LM and digestive comfort with lactose-containing milks was improved with milk containing exclusively A2 β-casein. Furthermore, self-reported dairy intolerance without LM (NLDI) is characterized by early-onset digestive discomfort following milk ingestion, irrespective of lactose content or β-casein type. This trial was registered at www.anzctr.org.au as ACTRN12616001694404.
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Ladyka, V. I., Y. I. Sklyarenko, and Y. M. Pavlenko. "Formation of economically useful traits in cows of ukrainian brown dairy breed of different genotypes by beta-casein." Animal Husbandry of the Steppe of Ukraine 1, no. 1 (October 11, 2022): 22–28. http://dx.doi.org/10.31867/2786-6750.1.1.2022.22-28.
Повний текст джерелаАнотація:
Recently, scientists have begun to pay more attention to research on the effects of beta-casein on human health. This is due to the presence of beta-casein A1 in milk. Cow's milk is known to contain several variants of beta-casein. However, variants A1 and A2 are the most common. This mutation is a codominant factor. There is a difference in the frequency of each genotype between animals of different breeds. Animals of the Holstein breed are characterized by the predominance of the A1A1 and A1A2 genotypes.
The influence of the beta-casein genotype on the formation of economically useful traits of Ukrainian brown dairy cattle has been studied. It was found that the animals met the breed standard in almost all indicators of milk productivity. Between animals of different genotypes the difference on separate economic and useful signs is revealed. Moreover, in different periods and on different grounds, it varied greatly, but was statistically insignificant. The best lactation showed a statistically significant difference between two homozygous genotypes in favor of the A2A2 genotype.
It has been proven that milk containing beta-casein A1 can contribute to the development of some human diseases. Such diseases include cardiovascular disease, type 1 diabetes, sudden infant death syndrome and various neurological disorders. Milk proteins can also be the cause of allergies. The aim of the research was to establish the influence of the genotype of kappa-casein on the economic and useful traits of animals of the Ukrainian brown dairy breed.
It is proved that the formation of herds with the A2A2 genotype for beta-casein will not have a negative impact on economic and useful traits and thus ensure the preservation of the desired indicators of livestock productivity of new types of herds. The formation of herds with the A2A2 genotype for beta-casein will not have a negative significant impact on the economic and useful characteristics of animals and thus ensure the preservation of the desired productivity of livestock of new types of herds.
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Tovar-Palacio, Claudia, Armando R. Tovar, Nimbe Torres, Cristino Cruz, Rogelio Hernández-Pando, Gerardo Salas-Garrido, José Pedraza-Chaverri, and Ricardo Correa-Rotter. "Proinflammatory gene expression and renal lipogenesis are modulated by dietary protein content in obese Zucker fa/fa rats." American Journal of Physiology-Renal Physiology 300, no. 1 (January 2011): F263—F271. http://dx.doi.org/10.1152/ajprenal.00171.2010.
Повний текст джерелаАнотація:
Obesity is a risk factor for the development of chronic kidney disease (CKD) and end-stage renal disease. It is not clear whether the adoption of a high-protein diet in obese patients affects renal lipid metabolism or kidney function. Thus the aims of this study were to assess in obese Zucker fa/ fa rats the effects of different types and amounts of dietary protein on the expression of lipogenic and inflammatory genes, as well as renal lipid concentration and biochemical parameters of kidney function. Rats were fed different concentrations of soy protein or casein (20, 30, 45%) for 2 mo. Independent of the type of protein ingested, higher dietary protein intake led to higher serum triglycerides (TG) than rats fed adequate concentrations of protein. Additionally, the soy protein diet significantly increased serum TG compared with the casein diet. However, rats fed soy protein had significantly decreased serum cholesterol concentrations compared with those fed a casein diet. No significant differences in renal TG and cholesterol concentrations were observed between rats fed with either protein diets. Renal expression of sterol-regulatory element binding protein 2 (SREBP-2) and its target gene HMG-CoA reductase was significantly increased as the concentration of dietary protein increased. The highest protein diets were associated with greater expression of proinflammatory cytokines in the kidney, independent of the type of dietary protein. These results indicate that high soy or casein protein diets upregulate the expression of lipogenic and proinflammatory genes in the kidney.
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Silanikove, Nissim, Fira Shapiro, Uzi Merin, and Gabriel Leitner. "Tissue-type plasminogen activator and plasminogen embedded in casein rule its degradation under physiological situations: manipulation with casein hydrolysate." Journal of Dairy Research 80, no. 2 (March 5, 2013): 227–32. http://dx.doi.org/10.1017/s0022029913000010.
Повний текст джерелаАнотація:
The aims of this study were to test the assumption that tissue-type plasminogen activator (t-PA) and plasminogen (PG) are closely associated with the casein micelle and form a functional complex that rules casein degradation. This assumption was essentially verified for bovine milk under conditions wherein the plasmin system was activated by treatment with casein hydrolysate. It was also shown that urokinase-type PA (u-PA), the second type of plasminogen activator present in milk, was not involved in casein degradation. In agreement with previous studies, we show that treatment with casein hydrolysate precipitously reduced mammary secretion, disrupted the tight junction integrity (increase in Na+ and decrease in K+ concentrations), induced hydrolysis of casein, and activated various elements of the innate and acquired immune system. In the present study, we have identified t-PA as the principal PA, which is responsible for the conversion of PG to plasmin. It was found that t-PA and plasminogen are present in freshly secreted milk (less than 10 min from its secretion), suggesting that they are secreted as a complex by the mammary gland epithelial cells. Further research is needed to provide the direct evidence to verify this concept.
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Monetini, L., F. Barone, L. Stefanini, A. Petrone, T. Walk, G. Jung, R. Thorpe, P. Pozzilli, and MG Cavallo. "Establishment of T cell lines to bovine beta-casein and beta-casein-derived epitopes in patients with type 1 diabetes." Journal of Endocrinology 176, no. 1 (January 1, 2003): 143–50. http://dx.doi.org/10.1677/joe.0.1760143.
Повний текст джерелаАнотація:
Enhanced cellular immune response to bovine beta-casein has been reported in patients with type 1 diabetes. In this study we aimed to establish beta-casein-specific T cell lines from newly diagnosed type 1 diabetic patients and to characterise these cell lines in terms of phenotype and epitope specificity. Furthermore, since sequence homologies exist between beta-casein and putative beta-cell autoantigens, reactivity to the latter was also investigated. T cell lines were generated from the peripheral blood of nine recent onset type 1 diabetic patients with different HLA-DQ and -DR genotypes, after stimulation with antigen pulsed autologous irradiated antigen presenting cells (APCs) and recombinant human interleukin-2 (rhIL-2). T cell line reactivity was evaluated in response to bovine beta-casein, to 18 overlapping peptides encompassing the whole sequence of beta-casein and to beta-cell antigens, including the human insulinoma cell line, CM, and a peptide from the beta-cell glucose transporter, GLUT-2. T cell lines specific to beta-casein could not be isolated from HLA-matched and -unmatched control subjects. beta-Casein T cell lines reacted to different sequences of the protein, however a higher frequency of T cell reactivity was observed towards the C-terminal portion (peptides B05-14, and B05-17 in 5/9 and 4/9 T cell lines respectively). Furthermore, we found that 1 out of 9 beta-casein-specific T cell lines reacted also to the homologous peptide from GLUT-2, and that 3 out of 4 of tested cell lines reacted also to extracts of the human insulinoma cell line, CM. We conclude that T cell lines specific to bovine beta-casein can be isolated from the peripheral blood of patients with type 1 diabetes; these cell lines react with multiple and different sequences of the protein particularly towards the C-terminal portion. In addition, reactivity of beta-casein T cell lines to human insulinoma extracts and GLUT-2 peptide was detected, suggesting that the potential cross-reactivity with beta-cell antigens deserves further investigation.
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Flambard, Benedicte, Sandra Helinck, Jean Richard, and Vincent Juillard. "The Contribution of Caseins to the Amino Acid Supply for Lactococcus lactis Depends on the Type of Cell Envelope Proteinase." Applied and Environmental Microbiology 64, no. 6 (June 1, 1998): 1991–96. http://dx.doi.org/10.1128/aem.64.6.1991-1996.1998.
Повний текст джерелаАнотація:
ABSTRACT The ability of caseins to fulfill the amino acid requirements ofLactococcus lactis for growth was studied as a function of the type of cell envelope proteinase (PI versus PIII type). Two genetically engineered strains of L. lactis that differed only in the type of proteinase were grown in chemically defined media containing αs1-, β-, and κ-caseins (alone or in combination) as the sources of amino acids. Casein utilization resulted in limitation of the growth rate, and the extent of this limitation depended on the type of casein and proteinase. Adding different mixtures of essential amino acids to the growth medium made it possible to identify the nature of the limitation. This procedure also made it possible to identify the amino acid deficiency which was growth rate limiting for L. lactis in milk (S. Helinck, J. Richard, and V. Juillard, Appl. Environ. Microbiol. 63:2124–2130, 1997) as a function of the type of proteinase. Our results were compared with results from previous in vitro experiments in which casein degradation by purified proteinases was examined. The results were in agreement only in the case of the PI-type proteinase. Therefore, our results bring into question the validity of the in vitro approach to identification of casein-derived peptides released by a PIII-type proteinase.
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BRAUNSCHWEIG, MARTIN, and ZDENKO PUHAN. "Association of casein haplotypes with casein composition and size of micelles in milks from Simmental×Red Holstein cows." Journal of Dairy Research 66, no. 4 (November 1999): 619–25. http://dx.doi.org/10.1017/s0022029999003854.
Повний текст джерелаАнотація:
The casein micelles of bovine milk are large aggregates of roughly spherical shape consisting of the four phosphoproteins αs1-, αs2-, β- and κ-casein (CN). They are polydisperse colloidal particles with weight-average diameters between about 50 and 500 nm (Horne, 1984). Since αs1-, αs2- and β-CN are sensitive to calcium it is assumed that they are located predominantly within the micelle, whereas κ-CN is mainly on the surface of the micelles and serves as a stabilizer for the aggregates owing to its hydrophilic C-terminus. Inorganic calcium phosphate interacts with the phosphate groups of the caseins. This conformation of caseins, calcium and phosphate also contains small amounts of magnesium and citrate. Of the dry matter of the micelle, ∼93% is casein and ∼7% inorganic components, mainly calcium and phosphate (McMahon & Brown, 1984; Holt & Horne, 1996).In several studies it has been demonstrated that milk with the κ-CN B variant has on average smaller micelles than κ-CN A milk (Morini et al. 1975; Nuyts Petit et al. 1997). Compared with κ-CN variants, there are only a few studies on the association of αs1-, αs2- and β-CN variants with casein content and micelle size. In the milk of β-casein-deficient mice, casein micelles were smaller than in normal mouse milk but still present. The lack of β-CN was partly compensated by an increased whey protein content (Kumar et al. 1994). A comparison of the cheesemaking properties of Tarentaise milks containing the A (A1 or A2, without distinguishing between these variants) and C variants of β-CN revealed that the most significant characteristic for discriminating the two types of milk is the average diameter of the casein micelles: 293 nm in β-CN C type milk, 187 nm in the A type (Delacroix-Buchet & Marie, 1994).The objective of the present study was to investigate the micelle size and the casein composition of milk from half sibs within Simmentals cross bred with Red Holsteins (Simmentaler Fleckvieh, SI×RH) sires heterozygous for A1A2 of β-CN.
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Vítková, M., P. Rauch, and L. Fukal. "Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins for the recognition of thermal and proteolytic treatment of milk and milk products." Czech Journal of Food Sciences 20, No. 2 (November 18, 2011): 53–62. http://dx.doi.org/10.17221/3510-cjfs.
Повний текст джерелаАнотація:
Polyclonal antibodies were raised against six immunogens (three native and three thermally treated casein fractions: a+b-casein, k-casein and whole casein). Using these antibodies the procedures of an indirect competitive enzyme immunoassay (ELISA) were constructed, optimised and characterised for determination of each immunogen. It was found that ELISA of caseins is very specific without any interferences of whey proteins and with proportionally low cross-interactions between caseins. Detection limits for a-, b-, and k-caseins and whole casein were 110, 49, 58 and 505 ng/ml, respectively. The coefficient of variation was lower than 12% in intra-assay and lower than 9% in inter-assay. The developed ELISA format was used to study changes in casein immunoreactivity during heat-treatment and proteolytic hydrolysis. Heating below 100°C did not change the milk immunoreactivity but heating above 100°C caused its significant changes. Depending on type of proteolytic treatment (with enzyme preparation Pancreatin or with microbial cultures of Lactobacillus helveticus and Lactococcus) a decrease and an increase in casein immunoreactivity were observed. While Pancreatin reduced the casein immunoreactivity substantially (5–1000 times in dependence on the casein type), the more gentle proteolysis by bacteria caused not only its reduction (even 100 times at k-casein) but also its increase (1.5 times at a-casein).
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Sene, Ndolane. "A Numerical Algorithm Applied to Free Convection Flows of the Casson Fluid along with Heat and Mass Transfer Described by the Caputo Derivative." Advances in Mathematical Physics 2021 (June 23, 2021): 1–11. http://dx.doi.org/10.1155/2021/5225019.
Повний текст джерелаАнотація:
In this paper, we present a class of numerical schemes and apply it to the diffusion equations. The objective is to obtain numerical solutions of the constructive equations of a type of Casson fluid model. We investigate the solutions of the free convection flow of the Casson fluid along with heat and mass transfer in the context of modeling with the fractional operators. The numerical scheme presented in this paper is called the fractional version of the Adams Basford numerical procedure. The advantage of this numerical technique is that it combines the Laplace transforms and the classical Adams Basford numerical procedure. Note that the usage of the Laplace transforms makes possible the applicability of the numerical approach to diffusion equations in general. The Caputo derivative will be used in the investigations. The influence of the considered Casson fluid model parameters as the Prandtl number Pr , the Schmidt number Sc , the material parameter of the Casson fluid β , and the order of the Caputo fractional derivative on the dynamics of the temperature, concentration, and velocity profiles has been presented analyzed. Graphical representations have supported the results of the paper.
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Azuma, Norihiro, Kazutoshi Nara та Choemon Kanno. "Enzymic modification of αs1-casein with peptidylarginine deiminase: preparation of less acid-coagulable and less calcium-sensitive casein". Journal of Dairy Research 58, № 4 (листопад 1991): 421–29. http://dx.doi.org/10.1017/s0022029900030028.
Повний текст джерелаАнотація:
SummaryEnzymic modification with peptidylarginine deiminase (EC 3.5.3.15) enabled five out of six arginyl residues in αs1-casein to be convcrted to citrullyl residues, only the N-terminal arginyl residue remaining unaffected. An increase in the net negative charge was confirmed by PAGE. The isoelectric point was decreased from 4·46 for the intact αsl-casein to 4·30 for the deiminated type, while simultaneously lowering the acid-precipitation starting point from pH 5·17 to pH 4·62. The deiminated αs1-casein self-associated less in the absence of Ca and was less Ca-sensitive than the native type, although its Ca-binding ability was slightly enhanced. In the presence of 25 mM-CaC12 and K-casein, Ca-induced precipitation of αs1-casein did not occur, the solution of the mixture remaining transparent. Deimination of αs1-casein resulted in altering its characteristics, possibly by interfering with interactions through hydrophobicity and/or hydrogen bonding. The positive charge of the arginyl residues might play an important role in casein micelle formation.
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Hall, W. L., D. J. Millward, S. J. Long, and L. M. Morgan. "Casein and whey exert different effects on plasma amino acid profiles, gastrointestinal hormone secretion and appetite." British Journal of Nutrition 89, no. 2 (February 2003): 239–48. http://dx.doi.org/10.1079/bjn2002760.
Повний текст джерелаАнотація:
Protein, generally agreed to be the most satiating macronutrient, may differ in its effects on appetite depending on the protein source and variation in digestion and absorption. We investigated the effects of two milk protein types, casein and whey, on food intake and subjective ratings of hunger and fullness, and on postprandial metabolite and gastrointestinal hormone responses. Two studies were undertaken. The first study showed that energy intake from a buffet meal ad libitum was significantly less 90 min after a 1700 kJ liquid preload containing 48 g whey, compared with an equivalent casein preload (P<0·05). In the second study, the same whey preload led to a 28 % increase in postprandial plasma amino acid concentrations over 3 h compared with casein (incremental area under the curve (iAUC), P<0·05). Plasma cholecystokinin (CCK) was increased by 60 % (iAUC, P<0·005), glucagon-like peptide (GLP)-1 by 65 % (iAUC, P<0·05) and glucose-dependent insulinotropic polypeptide by 36 % (iAUC, P<0·01) following the whey preload compared with the casein. Gastric emptying was influenced by protein type as evidenced by differing plasma paracetamol profiles with the two preloads. Greater subjective satiety followed the whey test meal (P<0·05). These results implicate post-absorptive increases in plasma amino acids together with both CCK and GLP-1 as potential mediators of the increased satiety response to whey and emphasise the importance of considering the impact of protein type on the appetite response to a mixed meal.
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Taşdemir, Yasemin, and Evren Gölge. "Rheology and sensory properties of microencapsulated propolis-enriched stirred-type yogurt." Italian Journal of Food Science 35, no. 3 (September 27, 2023): 155–63. http://dx.doi.org/10.15586/ijfs.v35i3.2187.
Повний текст джерелаАнотація:
In this study, the rheological, sensory and syneristic properties of yogurt enriched with 0.5%, 1% and 2% microencapsulated propolis (MP) was investigated. The viscosity measurements of stir-type yoghurt were performed with Brookfield DV-II viscometer. Shear rate varying between 0.02 s-1 and 100 s-1 flow models was obtained for rising and descending curves with the Rheocalc v3.3 software. Three flow models—Power Law, Herschel–Bulkley, and Casson models—were evaluated. All samples used in this analysis showed non-Newtonian and pseudoplastic properties. During the 21-day storage period, the Power Law flow model was optimal.
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Chen, Na, Yu Fu, Zhen-Xing Wang, and Xin-Huai Zhao. "Casein Lactose-Glycation of the Maillard-Type Attenuates the Anti-Inflammatory Potential of Casein Hydrolysate to IEC-6 Cells with Lipopolysaccharide Stimulation." Nutrients 14, no. 23 (November 29, 2022): 5067. http://dx.doi.org/10.3390/nu14235067.
Повний текст джерелаАнотація:
During the thermal processing of dairy products, the Maillard reaction occurs between milk proteins and lactose, resulting in the formation of various products including glycated proteins. In this study, lactose-glycated casein was generated through the Maillard reaction between casein and lactose and then hydrolyzed by a trypsin preparation. The anti-inflammatory effect of the resultant glycated casein hydrolysate (GCH) was investigated using the lipopolysaccharide (LPS)-sitmulated rat intestinal epithelial (IEC-6) cells as a cell model and corresponding casein hydrolysate (CH) as a control. The results indicated that the preformed glycation enabled lactose conjugation to casein, which endowed GCH with a lactose content of 12.61 g/kg protein together with a lower activity than CH to enhance the viability value of the IEC-6 cells. The cells with LPS stimulation showed significant inflammatory responses, while a pre-treatment of the cells with GCH before LPS stimulation consistently led to a decreased secretion of three pro-inflammatory mediators, namely, IL-6, IL-1β and tumor necrosis factor-α (TNF-α) but an increased secretion of two anti-inflammatory mediators, including IL-10 and transforming growth factor-β (TGF-β), demonstrating the anti-inflammatory potential of GCH in LPS-stimulated cells. In addition, GCH up-regulated the expression of TLR4, p-p38, and p-p65 proteins in the stimulated cells, resulting in the suppression of NF-κB and MAPK signaling pathways. Collectively, GCH was mostly less efficient than CH to exert these assessed anti-inflammatory activities in the cells and more importantly, GCH also showed an ability to cause cell inflammation by promoting IL-6 secretion and up-regulating the expression of TLR4 and p-p65. The casein lactose-glycation of the Maillard-type was thereby concluded to attenuate the anti-inflammatory potential of the resultant casein hydrolysate. It is highlighted that the casein lactose-glycation of the Maillard-type might cause a negative impact on the bioactivity of casein in the intestine, because the glycated casein after digestion could release GCH with reduced anti-inflammatory activity.
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Gladys, T., and G. V. Ramana Reddy. "Soret-Dufour Mechanisms on the Thermal Loading of Catteneo-Christov Theories on Magnetohydrodynamic (MHD) Casson Nanofluid Dynamics Over a Stretching Sheet." Journal of Nanofluids 12, no. 6 (June 1, 2023): 1475–84. http://dx.doi.org/10.1166/jon.2023.1937.
Повний текст джерелаАнотація:
The dynamics of Casson nanofluid with chemically reactive and thermally conductive medium past an elongated sheet were investigated in this study. The thermal loading of the fluids is considered while experimenting the Cattaneo-Christov theories with MHD boundary layer flow. The Rosseland approximation is used on the radiative heat flux because the fluids are optically thin. Partial differential equations were used in the flow model (PDEs). These PDEs were converted to ordinary differential equations (ODEs). The Runge-kutta method and firing techniques were used to solve the altered equations numerically. Graphs were used to depict the effect of relevant flow parameters, while computations on engineering values of relevance were tabulated. The velocity profile was found to degenerate when the visco-inelastic parameter (Casson) was set to a higher value. The boundary layer distributions degenerate when the unsteadiness parameter (A) is increased. The findings revealed that, the plastic dynamic viscosity of the Casson fluid causes reduction to the velocity profile. This paper is unique because it examined the simultaneous thermal loading of two non-Newtonian fluids (Casson-Williamson) nanofluids with experimentation of Cattaneo-Christov theories. To the very best of our knowledge, no study has explored study of this type in literature.
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Bringe, Neal A., and John E. Kinsella. "Effects of cations and anions on the rate of the acidic coagulation of casein micelles: the possible roles of different forces." Journal of Dairy Research 58, no. 2 (May 1991): 195–209. http://dx.doi.org/10.1017/s0022029900029745.
Повний текст джерелаАнотація:
SummaryRaw skim milk was diluted 1000-fold using distilled water or various salt solutions as specified. Smooth, hyperbolic profiles of coagulation rate v. pH for casein were calculated from recordings of turbidity (400 nm) with time. The effects of pH, cation type, anion type and cleavage of k−casein by chymosin (EC 3.4.23.4) were determined. The maximum of pH-coagulation rate profiles decreased by 63, 85 and 94% when the skim milk diluent was changed from water to salt solutions of NaCl (100 mM), CaCl2 (50 mM) or MgCl2 (50 mM). The maximum of the pH–coagulation rate profile was 15 times greater when the Ca salt was changed from CaCl2 to Ca(SCN)2 (50 mM). The highest pH at which casein coagulation occurred increased from 4·45 to > 6·0 when Cu2+ (1 mM) was included with casein micelles dispersed in CaCl2 solution (50 mM). The addition of chymosin to casein micelles suspended in CaCl2 solution (70 mM) eliminated the inhibition of casein coagulation by Ca2+ at pH 4·5. It is proposed that ions such as Mg2+, Ca2+, and Na+, which generally associate with casein phosphate and carboxylate groups, increased the H+ concentration required to initiate the coagulation of casein, because H+ must displace bound Ca2+, Mg2+ or Na+ to reduce repulsive hydration forces between casein micelles, allowing attractive hydration forces (e.g. hydrophobic phenomena) to cause casein coagulation. Furthermore, it is proposed that ions such as Cl−, Br−, and SCN− bind to lysine, arginine and histidine groups and thereby decrease repulsive hydration forces between cationic casein micelles.
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Chu, Hui, Weiling Liu, Cong Zhao, Tong Yin, Jia Shi та Wei Zhang. "Glycated Casein by TGase-Type Exerts Protection Potential against DSS-Induced Colitis via Inhibiting TLR4/NF-κB Signaling Pathways in C57BL/6J Mice". Foods 12, № 18 (14 вересня 2023): 3431. http://dx.doi.org/10.3390/foods12183431.
Повний текст джерелаАнотація:
Glycation by transglutaminase (TGase)-type could effectively improve the structure and functional properties of proteins. However, the influence on intestinal inflammation or the underlying mechanisms has not been investigated. The goal of this research was to compare the bioactivities between glycated casein generated from the TGase-catalyzed reaction and oligochitosan as well as casein using a mouse model of dextran sulfate sodium (DSS)-induced intestinal inflammation to examine the protective effects and the underlying mechanism of glycated casein on intestinal inflammation. Eight groups of C57BL/6 mice were randomly assigned in this study: Control group: standard diet for 35 days; Model group: standard diet for 28 days and then colitis induction; Pretreated groups: different levels (200, 400, 800 mg/kg BW) of casein or glycated casein for 28 days before colitis induction. The mice were drinking water containing a 3% DSS solution for seven days of mice to cause colitis. The results indicated that glycated casein and casein at 200–800 mg/kg BW all relieved DSS-induced weight loss, reduced disease activity index (DAI) score, alleviated colon length shortening, weakened the destruction of colonic mucosal structure, decreased serum LPS, and MPO, IL-1β, IL-6 and TNF-α levels in serum and colon, as well as regulated the expression of proteins involved in the TLR4/NF-κB signaling pathway in a concentration-dependent manner. Glycated caseinate showed a better protective effect against DSS-induced colitis than casein, highlighting that the TGase-type glycation of proteins as a potential functional food ingredient might be a helpful method for gut health.
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Hira, Tohru, Hiroshi Hara, Fusao Tomita, and Yoritaka Aoyama. "Casein Binds to the Cell Membrane and Induces Intracellular Calcium Signals in the Enteroendocrine Cell: A Brief Communication." Experimental Biology and Medicine 228, no. 7 (July 2003): 850–54. http://dx.doi.org/10.1177/15353702-0322807-11.
Повний текст джерелаАнотація:
Dietary protein but not amino acids stimulates cholecystokinin (CCK) secretion in rat mucosal cells. However, the dietary protein sensory mechanisms and the intracellular signal pathway in the enteroendocrine cells have not yet been clarified. The relationship between dietary protein binding to cell membrane and intracellular calcium responses were examined in the CCK-producing enteroendocrine cell line STC-1. The binding of solubilized STC-1 cell membrane to proteins was analyzed using a surface plasmon resonance sensor. Intracellular calcium concentrations of STC-1 cell suspensions loaded with Fura-2 AM were measured using a spectrafluorophotometer system with continuous stirring. Intracellular calcium concentrations in STC-1 cells were increased by exposure to α-casein or casein sodium, but not to bovine serum albumin. Solubilized STC-1 membranes bound to α-casein and casein sodium but did not bind to bovine serum albumin. α-Casein demonstrated higher membrane binding and intracellular calcium stimulating activities than casein sodium. Thus, protein binding to the STC-1 cell membrane and intracellular calcium responses were correlated. Intracellular calcium responses to α-casein were suppressed by an L-type calcium channel blocker. These results suggest that casein, a dietary protein, binds to a putative receptor on the CCK-producing enteroendocrine cell membrane and elicits the subsequent intracellular calcium response via an L-type calcium channel.