20th Congress of Animal Science and Production Association
DAIRY PRODUCTION P-097 Natural variation of vitamin D in cow’s milk Anna Maria Caroli1, Omar Bulgari1, Stefania Chessa2, Rita Rizzi3, Carmen Gigliotti1 1 Dipartimento di Medicina Molecolare e Traslazionale, Università di Brescia, Italy 2 Istituto di Biologia e Biotecnologia Agraria, Consiglio Nazionale delle Ricerche, Lodi, Italy 3 Dipartimento di Scienze Veterinarie e Sanità Pubblica, Università di Milano, Italy Corresponding author:
[email protected] Vitamin D is the collective name for a group of closely related lipids. Its main biologic function is to maintain serum calcium and phosphorus concentrations within the normal range by enhancing the efficiency of the small intestine to absorb these minerals from the diet. In addition, it has potent antiproliferative, pro-differentiative and immuno-modulatory functions and plays important roles in promoting oral health and preventing colon cancer. The main portion of vitamin D3 derives from the conversion of 7-dehydrocholesterol upon exposure to ultraviolet rays. Vitamin D naturally present in the diet in larger quantities is cholecalciferol (vitamin D3) contained in foods such as oily fish. Smaller quantities of vitamin D3 occur in meat, eggs, milk and dairy products. In many countries milk is fortified, mainly by adding vitamin D3. Most of the milk sold at retail in the United States is fortified, while the fortification is less common in Europe. We used a commercially available ELISA method for the determination of vitamin D in milk. 55 individual samples of unfortified cow's milk from different herds were analyzed as well as 10 different types of milk for human consumption on the market. The enzyme immunoassay method used was confirmed as a useful tool to measure the vitamin D in the milk as it greatly reduces the time required to perform the conventional HPLC analysis. An interesting variation was found among individuals that may be associated with management factors and specific genetic effects. In this regard an interesting relationship was highlighted between vitamin D content and the genetic polymorphism of β-lactoglobulin, the main milk whey protein involved in the transport of small hydrophobic molecules such as retinol and vitamin D. The relatively high content of vitamin D in the samples analyzed justifies the limited use of the fortification of milk in our country and suggests an opportunity to improve the content of vitamin D naturally present in milk. This result could be obtained either by acting on the herd management or evaluating the possibility to select individuals genetically predisposed to produce milk with a higher vitamin D content.
P-098 Angiotensin-converting enzyme inhibitory activity of water-soluble extract of Parmigiano Reggiano and Grana Padano cheeses Elisabetta Catalani1, Loredana Basiricò2, Patrizia Morera2, Umberto Bernabucci2, Alessandro Nardone1 1 Dipartimento per l’Innovazione nei Sistemi Biologici, Agroalimentari e Forestali, Università della Tuscia,Viterbo, Italy 2 Dipartimento di Scienze e Tecnologie per l’Agricoltura, le Foreste, la Natura e l’Energia, Università della Tuscia,Viterbo, Italy Corresponding author:
[email protected] During cheese ripening, proteolysis induces the release of numerous peptides from caseins that differ depending on the variety of cheese and ripening times. Some of these peptides show biological action including angiotensin-converting enzyme (ACE)inhibitory activity. The aim of the present work was to determine the ACE-inhibitory activity of one sample of Parmigiano Reggiano (PR) and one sample of Grana Padano (GP) cheeses. Parmigiano Reggiano and GP, 32-months old, were obtained from Italian manufacturers in their respective areas of production. The water-soluble fraction (WSF) was extracted from cheeses and the WSF
