PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “Nutritional cheese”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 19 recordsLinked to original sources
PubMed1984

Pathogenesis and surgical therapy of migraine attacks caused by weather (Foehn) and menstruation.

This work reports for the first time on the pathological background and the successful definitive surgical treatment of migraine attacks caused by weather (Foehn) changes, menstruation, nutrition (cheese, chocolates, red wines etc), and psychophysical stress. Forty-two patients between the ages of 13 and 48, who were subdivided into an earlier and later treatment group, were surgically treated for migraines caused by the factors mentioned above. In the first group of 15 female patients that was treated, the surgical technique consisted of subperichondral septum correction crushing and partial or total resection of the middle concha and ethmoidal opening. In four of the patients where no septum deviation was observed, a resection of the middle nasal concha and a transnasal opening of the ethmoidal cells in the area of the middle nasal passage was performed. In the later group consisting of 27 patients, the surgical technique was simplified so that only subperichondral septum correction and crushing of the middle concha was performed, without total resection of the concha and ethmoidal cell opening. Up to the present all the 42 patients operated on have been free from migraine attacks, the first operation having been performed seven years ago and the last eight months ago.

Adolescent↗
PubMed2003

[Dietary habits and food consumption in Spanish children and adolescents (1998-2000): socioeconomic and demographic factors].

BACKGROUND AND OBJECTIVE: Although children and adolescents have special nutritional requirements due to their physical development, little is known about the concept of a healthy diet. This study shows the food consumption of the Spanish population aged 2-24 years in relation to socio-economic and geographic factors. SUBJECTS AND METHOD: A representative sample of the Spanish population (n = 3.534 individuals, 1.905 female and 1.629 male) was studied. Both a 24-hours recall and a general questionnaire with socio-economic, demographic and life style items were administered. RESULTS: Most individuals consumed meals at home. The consumption of vegetables (90.4 g), cereals (181.1 g) and potatoes (69.7 g) was low, the consumption of red meat (71.6 g) and sausages (46.8 g) was high, and fish consumption was low (47.7 g). Girls had insufficient intakes of milk (280.9 g). We noticed geographical differences in food consumption which may be reflected in various health outcomes in adulthood. The familiar socioeconomic status and the educational level of the mother showed some influence on the intakes of meat, fish, fruits and vegetables, yoghurt and cheese. CONCLUSIONS: Nutritional education programs are needed to settle the observed nutritional inadequacies in the food habits of Spanish children and adolescents so that the future health of the population improves. It is also needed to reduce the inequalities linked to geographic and socio-economic factors.

Adolescent↗
PubMed2026

Recombinant bovine chymosin expression in microalgae Chlamydomonas reinhardtii chloroplast: A step towards algal biomanufacturing of dairy enzymes.

Chymosin is the major proteolytic enzyme for cheese manufacture, where it plays an important role in the co-precipitation of milk casein. Traditional extraction of chymosin from the abomasum of young ruminants is associated with high limitations, including low yield, high production cost, and ethical issues of animal slaughter. In this study, we report on a recombinant strategy towards the production of bioactive Bos taurus chymosin in the chloroplasts of the microalga Chlamydomonas reinhardtii. The cym gene encoding preprocymosin was inserted into the chloroplast genome by the glass bead-mediated DNA transformation procedure. Successful integration and expression of the transgene were confirmed by spot test analysis, polymerase chain reaction (PCR), western blot, and enzyme-linked immunosorbent assay (ELISA). The functional activities of the recombinant enzyme were checked by the standard milk clotting assay. The engineered microalgal strains produced chymosin with an average concentration of 90 mg/kg fresh weight, i.e., 1.6% of the total soluble protein. These results show that chloroplast-engineered C. reinhardtii is a promising, sustainable, and animal-free platform for the efficient production of the industrially relevant chymosin.

Animals↗
PubMed1980

Zinc and copper content of foods used in vegetarian diets.

The zinc and copper content of seventy-four foods was determined by atomic absorption spectrophotometry. Each of these foods was reported to have been consumed by practicing vegetarians. Legumes, seeds, nuts, whole grains, hard cheeses, and some nutritional supplements were found to be excellent sources of both zinc and copper. Vegetables, fruits, and their products were generally poor sources of trace minerals, with the exception of seed and bean sprouts. Milk and milk products, including rennetless cheeses, contain small quantities of these minerals. Although many of the foods consumed by vegetarians do contain adequate amounts of zinc and copper, their bioavailability may be limited.

Beverages↗
PubMed2005

Determination of relative bioavailability of zinc in a petit suisse cheese using weight gain and bone zinc content in rats as markers.

The aim of the study was to determine the relative bioavailability of zinc gluconate stabilized with glycine in a Petit Suisse cheese from an infant dessert. Weight gain and bone zinc content were the nutritional responses evaluated for the diets of different zinc content: 2 ppm (basal) and 5, 10, and 30 ppm from zinc gluconate stabilized with glycine and zinc sulfate. Nonlinear regression analysis of the fitted curves for weight gain determined a relative zinc bioavailability of 100% for the Y max ratio and 96% for Ymax/t1/2 ratio for zinc gluconate stabilized with glycine (R2=0.7996 for zinc sulfate and 0.8665 for zinc gluconate stabilized with glycine). The slope ratio analysis from linear regression of femur zinc determined a relative zinc bioavailability of 93% for zinc gluconate stabilized with glycine (R 2=0.8693 for zinc sulfate and 0.8307 for zinc gluconate stabilized with glycine). Zinc gluconate stabilized with glycine has similar bioavailability as zinc sulfate in a Petit Suisse cheese nutritional matrix, with the advantage that the stabilized compound does not modify the sensorial characteristics of the fortified cheese.

Animals↗
PubMed2003

Estimation of the protein content of US imports of milk protein concentrates.

Recent declines in milk prices in the United States have sparked renewed concern that imports of milk protein concentrates (MPC) are increasingly entering the United States with very low tariff rates and is having an adverse impact on the US dairy industry. Milk protein concentrates are used in the United States in many different products, including the starter culture of cheese, or in nonstandard cheeses such as baker's cheese, ricotta, Feta and Hispanic cheese, processed cheese foods, and nutritional products. One of the difficult aspects of trying to assess the impact of MPC imports on the US dairy industry is to quantify the protein content of these imports. The protein content of MPC imports typically ranges from 40 to 88%. The purpose of this study is to develop a methodology that can be used to estimate the protein content of MPC on a country by country basis. Such an estimate would not only provide information regarding the quantity of protein entering the United States, but would also provide a profile of low- and high-value MPC importers. This is critical for market analysis, since it is the lower valued MPC imports that more directly displaces US-produced skim milk powder.

Animals↗
PubMed1976

Enzymes of Penicillium roqueforti involved in the biosynthesis of cheese flavor.

The ripening of blue and Roquefort cheeses is accomplished by the concerted and controlled actions of enzymes of the mold Penicillium roqueforti. The properties and effects of the enzymes involved in flavor development (i.e., proteases, lipase and beta-ketoacid decarboxylase) are reviewed. The metabolic activities of both spores and mycelia of P. roqueforti in relation to fatty acid metabolism and flavor generation are discussed. The chemical composition of blue cheese flavor and the simulation of this flavor by fermentation and formulation are briefly surveyed. Some nutritional aspects of blue cheese are cited.

Alkanes↗