Warifteine, an Alkaloid Purified from Cissampelos sympodialis, Inhibits Neutrophil Migration In Vitro and In Vivo by Thaline F. A. Lima, Juliana D. B. Rocha, Anderson B. Guimarães-Costa, José M. Barbosa-Filho, Débora Decoté-Ricardo, Elvira M. Saraiva, Luciana B. Arruda, Marcia R. Piuvezam, Ligia M. T. Peçanha

“…In vivo warifteine treatment inhibited casein-induced neutrophil migration to the peritoneal cavity but did not inhibit neutrophil mobilization from the bone marrow. …”
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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk by Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Nadia Alkalbani, Mutamed Ayyash, Gafar Babatunde Bamigbade, Richard Holley, Adan Shahzadi Cheema, Wael Ahmad Bani Odeh, Khalid Abdulla Mohd, Ayesha Khalid Haji Kamal

“…HPP treatment, even at extended holding times, did not significantly alter either the proteolytic activity or casein micelle structure in camel milk. This study highlights HPP as a promising non-thermal technique for enhancing the microbiological safety of camel milk.…”
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The Effect of Feeding Different Levels of Mineral Biochar on Performance, Blood Parameters, Production and Milk Composition of Holstein Dairy Cows by Ali Khatibi Bardsiri, Reza Valizadeh, Seyed Hadi Ebrahimi, Pirouz Shakeri, Abbas Ali Naserian

“…Considering that the origin of the metabolic biosynthesis process of protein in milk is due to amino acids in the blood reaching the mammary tissue, and that the energy needed for this metabolic pathway is provided by glucose (absorbed from the small intestine or derived from propionic acid produced in the rumen), the amount of milk protein is determined by the total amount of casein protein, albumins, and blood immunoglobulins secreted in milk. …”
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Elevated Bile Acids Induce Circadian Rhythm Sleep Disorders in Chronic Liver DiseasesSummary by Lan Zhou, Min Yan, Qin Luo, Wen Qiu, Yu-Ru Guo, Xiao-Qing Guo, Hong-Bin Yu, Jing-Ru Huo, Yan-Lin Feng, De-Ping Wang, Teng Sun, Kai-Fang Wang, Jian-Yun Shi, Xuan Shang, Mei-Na Wu, Lin Wang, Ji-Min Cao

“…Mechanistically, elevated BAs in the suprachiasmatic nucleus (SCN) activated BA receptor Takeda G protein-coupled receptor 5 (Tgr5), which, in turn, increased the level and phosphorylation of Period2 (Per2), a master rhythm regulator, through extracellular signal-regulated kinase (Erk) and casein kinase 1ε (CK1ε). Per2 phosphorylation inhibited its nuclear import, which would release its transcriptional inhibition and expedite the circadian cycle. …”
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Effect of Oil Content and Emulsifier Type on the Properties and Antioxidant Activity of Sea Buckthorn Oil-in-Water Emulsions by Hongxia Zheng, Like Mao, Jingyi Yang, Chenyu Zhang, Song Miao, Yanxiang Gao

“…Among three tested emulsifiers, sodium caseinate and sugar ester were able to form emulsions with much smaller particle size than soy protein isolate. …”
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Development of water-soluble zein colloid particles and in situ antibacterial evaluation by multiple headspace extraction gas chromatography by Yan Yin, Fuzhen Zhou, Yechong Yin, Yonghong Peng

“…In this work, water-soluble zein/sodium caseinate (SC) nanoparticles were prepared as a delivery system of antimicrobials through anti-solvent procedure. …”
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A texture-modified dessert with high nutritional value designed for people with dysphagia: effect of refrigeration and frozen storage by María Cartagena, Larisa Giura, Diana Ansorena, Iciar Astiasaran

“…In this study, six formulations of a strawberry dessert enriched in protein (calcium caseinate) and fiber (wheat dextrin or inulin) were developed using different hydrocolloids (xanthan gum, carboxymethyl cellulose or modified starch) to provide desirable texture and stability. …”
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Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

“… Rennet is a critical element that allows the coagulation of milk caseins, the basic process of producing cheese. Traditional cheeses (Traditional Agri-food Products - PAT) are generally produced using artisanal animal rennet. …”
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