Wyniki wyszukiwania - AGRO

1

Modification of milk proteins aimed at changing their allergenic properties

100%

Wroblewska B., Karwowska W., Jedrychowski L.

Animal Science Papers and Reports

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2004

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tom 22

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nr 3

2

Effect of technological modification on the immunoreactive and allergenic properties of cow milk proteins

88%

Wroblewska B.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

3

Effect of cold storage of raw milk on milk protein system

88%

Sienkiewicz T., Gebhardt U., Krenkel K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

4

Milk proteins of Jersey cows

75%

Antkowiak I., Pytlewski J.

Animal Science. Scientific Papers of Agricultural University of Poznan

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2003

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tom 05

The examined population of Jersey cows was characterised by the occurrence of three genotypes of the casein protein fraction and four genotypes of whey protein.

5

An estimation of the genetic distance between Polish Red and other Red Cattle breeds on the basis of selected milk protein loci

75%

Zaton-Dobrowolska M., Citek J., Filistowicz A., Rehout V., Szulc T.

Electronic Journal of Polish Agricultural Universities. Series Animal Husbandry

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2006

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tom 09

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nr 2

The material for the study were six populations of Red Cattle, including three samples of the Polish Red cattle population (PC’69, n = 203, PC’82, n = 261 and PC’96, n = 313) and one each of the Danish Red (DC, n = 169), German Red (NC, n = 510) and Czech Red (CC, n = 14). DNA was isolated from blood, according to the method by Gemmell and Akiyama (1996). All individuals were genotyping for the following proteins: a S1-casein, b-casein, k-casein and b-lactoglobulin. The frequency of alleles was estimate and was used for the estimation of the genetic distance between populations. Using the PHYLIP ver. 3.5c software the genetic distance was determined according to 1) Nei, 2) Cavali-Sforza and 3) Reynolds. All the populations demonstrated a similar distribution of allele frequencies at individual loci. Only the Czech Red showed different tendencies as regards b- and k-casein and b -lactoglobulin. This may have been the effect of the smaller population size as compared to the remaining breeds. Genetic distances estimated by these three using methods were similar. The smallest genetic distance was observed between populations PC96 and NC (0.0007). In turn, the highest value was obtained between population DC and CC (0.0776). In the case of the genetic distance calculated according to the formulas by Cavalli-Sforza and Reynolds, the values obtained were higher then value of genetic distance estimated by Nei. The comparatively low values for the genetic distance obtained in the present studies may indicate that the breeds analysed originate from a common ancestor or lived on neighbouring geographical regions, what could lead to a frequent exchange of genes. The considerable similarity between those breeds could also be caused by a similarly conducted selection, based on similar assumptions (similar type of production). Those populations demonstrate similar gene pools what may be used for common preserve breeding programmes, which would decrease the danger of inbreeding. An analysis of the data collected over 30 years for the three populations of the Polish Red cattle, renders it possible to conclude that the frequency of individual alleles of the proteins examined are subjected to a small but continuous change.

6

Effect of prolactin receptor (PRLR) and beta-casein (CSN2) gene polymorphism on the chemical composition of milk sows

75%

Skrzypczak E., Babicz M., Pastwa M.

Folia Biologica

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2015

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tom 63

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nr 2

7

Genetic variation of milk proteins in cattle maintained as gene reserve

75%

Blahova B., Rehout V., Kubek A., Citek J., Pubalova M.

Animal Science Papers and Reports. Supplement

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2004

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tom 22

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nr 2

8

Effect of temperature on the molecular state of casein

75%

Dziuba J., Muzinska B.

Bulletin of the Polish Academy of Sciences. Biological Sciences

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1994

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tom 42

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nr 2

9

Genetic and environmental trends in Polish dairy goats

75%

Bagnicka E., Lukaszewicz M., Distl O., Hamann H.

Animal Science Papers and Reports

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2002

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tom 20

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nr 4

10

Structural aspects of functional properties of milk proteins

75%

Dziuba J., Darewicz M.

Natural Sciences

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2000

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tom 04

11

Milk protein genotypes and their association with milk composition traits in the Lithuanian dairy cattle

75%

Miceikiene I., Peciulaitiene N., Petraskiene R.

Medycyna Weterynaryjna

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2005

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tom 61

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nr 04

12

Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik

Yield and composition of milk from Jersey cows as dependent on the genetic variants of milk proteins

75%

Micinski J., Klupczynski J., Mordas W., Zablotna R.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 3[A]

The experiment was performed on 121 Jersey cows in the years 2003/2004. The aim of this study was to determine the yields of ECM, milk fat and milk protein as well as milk fat content and milk protein content during four successive 305-day lactations as dependent on the genotypes and polymorphic variants of milk proteins. Depending on their genotype, the cows were divided into the following groups: AA, AB, BB and BC. Four major milk proteins were obtained as a result of separation, i.e. LGB, CSN1S1, CSN2 and CSN3. The yields of ECM, milk fat and milk protein increased during four successive 305-day lactations. Cows with the polymorphic fractions LGB AA and AB, CSN1S1 BC, CSN2 AB and CSN3 AA were characterised by the highest productivity. The highest increase in fat content (0.63%) was recorded between the first and second lactation. The LGB AA genotype contributed to an increase in protein concentration, by 0.14%, 0.12% and 0.19% in the second, third and fourth lactation, respectively. In the case of the other fractions these values were as follows: CSN1S1 BC - 0.13%, 0.07% and 0.11% in the second, third and fourth lactation, respectively, CSN2 AA - 0.09%, 0.20%, 0.08% and 0.04% in the first, second, third and fourth lactation, respectively, and CSN3 BB - 0.11%, 0.16% and 0.10% in the second, third and fourth lactation, respectively.

13

Correlations between genetic variants of milk proteins and milk yield and composition in first full lactations of Black-and-White cows

75%

Pytlewski J., Antkowiak I., Dorynek Z.

Animal Science. Scientific Papers of Agricultural University of Poznan

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2002

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tom 04

14

The influence of casein micelle size on selected functional properties of bulk milk proteins

75%

Zbikowska A., Dziuba J., Jaworska H., Zaborniak A.

Polish Journal of Food and Nutrition Sciences

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1992

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tom 01

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nr 1

15

Selected genetic markers: their effect on milk production traits

75%

Cernekova V., Dudkova G., Kott T., Stankova Z., Soldat J., Markova M.

Animal Science Papers and Reports. Supplement

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2004

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tom 22

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nr 2

16

The major protein fraction of mouse milk revisited using proven proteomic tools

63%

Boumahrou N., Andrei S., Miranda G., Henry C., Panthier J. J., Martin P., Bellier S.

Journal of Physiology and Pharmacology. Supplement

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2009

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tom 60

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nr 3

113-118

17

Bovine milk proteins as the source of bioactive peptides influencing the consumers’ immune - a review

63%

Szwajkowska M., Wolanciuk A., Barlowska J., Krol J., Litwinczuk Z.

Animal Science Papers and Reports

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2011

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tom 29

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nr 4

The present review describes selected peptides derived from bovine milk proteins and demonstrates their effect on the human immune system. Apart from their obvious nutritive value milk proteins and products of their degradation (peptides) have multiple biological functions. Bovine milk,fermented milk drinks and cheeses are the most abundant sources of biologically active peptides. One of the primary functions of milk is to protect the health of a newborn organism by the virtue of the fact that milk contains many proteins, which exhibit bacteriostatic and bactericidal properties in their intact form. Ingestion of bovine milk by humans causes that bioactive peptides are evoked from delivered proteins during the course of digestion. They possess not only immunomodulatory,but also antibacterial, antiviral and antifungal properties.

18

Characteristics of milk from different species of farm animals with special emphasis on health-promoting ingredients

63%

Stobiecka M., Krol J., Brodziak A., Wajs J.

Acta Scientiarum Polonorum. Zootechnica

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2021

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tom 20

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nr 3

19

Effect of high-pressure homogenisation on the emulsion phase of milk

63%

Kielczewska K., Kruk A., Czerniewicz M., Haponiuk E.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

61-65

20

Magnetic resonance imaging method of rapid remote control of casein concentration in milk products in unopened packages

63%

Alekseev G. V., Khripov A. A.

Inżynieria Przetwórstwa Spożywczego

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2014

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nr 1

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