KR101408287B1 - Manufacturing method of anti-inflammation and immunity activating cheese - Google Patents

Abstract

The present invention relates to a method for preparing a cheese which enhances anti-inflammation and immunological activity by the addition of colostrum, and is a functional food capable of increasing immunity due to the development of colostrum cheese material containing TGF-β. The development of functional cheeses with excellent anti-inflammatory and immune-active functions, which are considered to be a great help in the prevention and treatment of degenerative diseases, contributes to expanding the base of the dairy industry, thereby enhancing the competitiveness of dairy companies.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a functional cheese which promotes anti-inflammation and immunological activity,

The present invention relates to a functional cheese for promoting anti-inflammation and immunological activity, and a method for preparing the same. More particularly, the present invention relates to a cheese having functionalities for promoting anti-inflammation and immunological activity, ≪ / RTI >

Cheese is produced from crude oil as raw materials. It contains many nutrients such as protein and fat, and various minerals and vitamins. However, there was no cheese with functionality using colostrum.

Currently, colostrum-related products, which are distributed in Korea, do not use colostrum produced in Korea, and products using imported colostrum powder are circulating. In particular, there have been no studies using colostrum in cheese.

In the present invention, a functional cheese was developed by adding colostrum containing TGF-beta for enhancing anti-inflammation and immunological activity. Through the development of functional cheeses, the anti - inflammatory and immune activities of colostrum are identified and it is thought that it will contribute to the increase of income of farmers while searching for industrial use of domestic surplus colostrum.

On the other hand, as a functional cheese, Japanese Patent Application Laid-Open No. 10-2011-0130589 discloses a method for producing hard cheese added with makgeolli, and Japanese Patent Application Laid-Open No. 10-2011-0123296 discloses a method for producing natural cheese And Japanese Patent Application Laid-Open No. 10-2011-0111975 discloses a method for producing un-aged cheese using ultrafiltration. In Patent Document 10-2011-0023137, A manufacturing method is disclosed.

However, functional products with added colostrum in cheese have not yet been developed. Therefore, there is a need to develop a functional cheese that promotes anti-inflammation and immunological activity by adding colostrum containing TGF- ?. In this regard, if a natural cheese with colostrum containing TGF-β is developed, it would be possible to develop a functional cheese that protects the body from external infections and helps maintain the main homeostasis.

It is an object of the present invention to provide a high value-added functional cheese by developing a specialized cheese product which enhances anti-inflammation and immunological activity by adding colostrum.

In addition, the present invention relates to a functional food which can increase immunity by the development of a colostrum cheese material containing TGF-β. It is a functional food which is considered to be useful for prevention and treatment of chronic degenerative diseases including infectious diseases or cancer. The purpose of this study is to improve the competitiveness of dairy companies by contributing to expanding the base of dairy industry through development of functional cheeses with excellent functions.

The present invention also provides a method for preparing functional cheese for promoting anti-inflammation and immunological activity, comprising the steps of: preparing cottage cheese using crude oil; And 0.2 to 10% by weight of a powdered colostrum powder of colostrum containing TGF-beta in 90 to 99.8% by weight of the cottage cheese.

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The present invention relates to a functional food capable of increasing immunity due to the development of a colostrum cheese material containing TGF-β. It is a functional food having anti-inflammatory and immunological activity functions which are thought to be useful for preventing and treating chronic degenerative diseases including infectious diseases or cancer It is effective to provide an excellent functional cheese.

In addition, the present invention has the effect of enhancing the base of the dairy industry and improving the competitiveness of the cheese product through development of functional cheese added with colostrum.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view illustrating a method for preparing cottage cheese according to an embodiment of the present invention.

The contents of the present invention are constituted as follows.

1. Selection of the appropriate model cheese, followed by preparation of natural cheese with colostrum.

2. Quality analysis of functional cheese.

3. Sensory evaluation of functional cheese was carried out.

4. The efficacy of functional cheese was confirmed by animal experiments.

Hereinafter, the functional cheese added with the colostrum which promotes anti-inflammation and immunological activity according to the present invention will be described in detail.

One. Colostrum addition Of natural cheese  Selection Criteria

The selection criteria of functional cheese added with colostrum are as follows.

end. Cheese that can maintain the functional stability of colostrum

I. Cheese in the form that colostrum can be added evenly

All. Applicable cheese considering actual consumption

In this study, cheese cottage which can satisfy the following conditions was selected.

2. Preparation of functional cheese with colostrum

According to the characteristics of colostrum and the results obtained from the investigation of cheese manufacturing process, the optimal production process of functional cheese with colostrum was established and the functional cheese was prepared according to the procedure. A process chart of the production of functional cheese with colostrum is shown in Fig.

First, crude milk (TA: 0.16%, pH: 6.8) was pasteurized at 63 DEG C for 30 minutes. Cooling was then carried out at 32 DEG C, and setting in vat was made to produce cheese.

After sterilization and cooling, 100 parts by weight of crude oil was inoculated with 1.5 parts by weight of a fermentation culture, and 19 ml of Rennet was added to 100 liters of crude oil.

Afterwards, it was crushed with a cheese knife and waited for 3 minutes.

Thereafter, the mixture is stirred while being stirred at 58 캜 for 40 minutes, and stirred at 32 캜 for 30 minutes.

Next, the whey is drained and washed. In washing, first, the first washing was performed at 33 ° C to 35 ° C, and the second washing was performed at 5 ° C.

After washing, the cottage cheese is prepared, and the colostrum powder is applied to the prepared cottage cheese to make the functional cheese according to the present invention.

Addition of colostrum can be made at any stage during the production process of cheese, but when cheese is prepared by mixing crude oil and colostrum from the beginning, some of the unique nutrients contained in colostrum are destroyed.

Therefore, in order to maintain the nutrients of the ingredients of the colostrum, it is preferable to add colostrum in the step before packing the cheese.

There are various methods of adding colostrum, but it is preferable to apply powdered colostrum powdered with colostrum on cheese in order to maintain the unique shape of cheese while reducing destruction of nutrients.

In addition, the colostrum powder is prepared into a powder state by lyophilization of colostrum.

In the present invention, colostrum powder was collected from colostrum (up to 72 hours) collected from dairy cows in livestock dairy farm, and colostrum was added to cheese in a powder state by lyophilization.

3. Quality Analysis of Functional Cheese

end. Nutritional analysis

Table 1 shows the results of analysis of nutritional components of cheese not containing colostrum and cheese containing 3 wt% colostrum. As for the nine nutritional components, the amount of cola added with colostrum was 322 kcal, 49.47 g of moisture, 26.46 g of crude fat, 19.52 g of saturated fat and 17.28 g of crude protein based on 100 g. Compared with those without colostrum, the addition of colostrum increased the calories and fat content and decreased the carbohydrate content. In vitamins analysis, vitamin A, B and C were increased in colostrum - added cheese compared to control cheese. The results of the analysis of inorganic components showed that the coliform added cheese had the highest content of calcium and the contents of calcium, potassium, magnesium and zinc were higher than those of the non - colostrum. According to the above results, the content of carbohydrate and lipid was changed by the addition of colostrum, and the amount of vitamin and mineral was increased by the addition of colostrum.

Nutritional analysis Inspection items
sample Cheese without colostrum Colostrum-added cheese Nine nutrients Calories (kcal / 100g)
Crude fat (g / 100g)
Crude protein (g / 100g)
Carbohydrate (g / 100 g)
Sodium (g / 100g)
Water (g / 100g)
Ash (g / 100g)
Saturated fat (g / 100g)
Sugar (g / 100g)
Cholesterol (mg / 100g)
Trans fat (g / 100g) 315
24.89
17.36
5.30
446.0944
49.50
2.95
18.7278
1.5281
55.6127
0.4604 322
26.46
17.28
3.67
485.7641
49.47
3.12
19.5185
2.4479
54.3880
0.5240 vitamin Vitamin A (RE / 100g)
Vitamin B ₁ (mg / 100g)
Vitamin B ₂ (mg / 100g)
Vitamin C (mg / 100g)
Vitamin D (100 g)
Vitamin B6 (mg / 100g) 150.988
0.01
0.0955
0.7574
0
0 179.486
0.024
0.1141
0.9427
0
0 Minerals Nickel (mg / 100g)
Manganese (mg / 100 g)
Chromium (mg / 100g)
Potassium (mg / 100g)
Phosphorus (mg / 100 g)
Iron (mg / 100g)
Magnesium (mg / 100 g)
Copper (mg / 100g)
Zinc (mg / 100g)
Calcium (mg / 100g) 0.0599
0.0867
0.1505
49.3020
103.2665
1.5014
15.4440
0.0375
4.1114
617.7606 0.0883
0.0573
0.2192
72.0571
105.2847
1.0415
16.4149
0.0323
3.8920
662.4056

I. Standard Specification Inspection

A standard test was conducted to determine whether the cheese with colostrum was suitable as a food. Test items were milk solids, preservative (dehydroacetic acid, sorbic acid), Salmonella in microorganism, Listeria monocytogenes and E. coli. The results are shown in Table 2. The oil solid content was 44.92%, which was about 10% higher than the 35.0% by the official standard. No preservative dehydroacetic acid and sorbic acid were detected. Also, it was negative in Salmonella, Listeria monocytogenes and Escherichia coli, which satisfied the standard for cheese products. It was judged to be suitable for commercialization of functional cheese supplemented with colostrum.

Standard Specification Inspection Inspection items Idle specification test results Colostrum-added cheese




Oil solid 35.0 or higher 44.92 Preservative 0.5 or less
(Dehydroacetic acid) Non-detection Preservative 3.0 or less
(Sorbic acid) Non-detection Salmonella voice voice Listeria
Monosaitogenes voice voice Escherichia coli n = 5, c = 1, m = 10, M = 10 Non-detection

All. Of functional cheese TGF Evaluation of stability against -β content

Table 3 shows the results of an experiment on stability of TGF-β contained in functional cheese 24 hours after preparation of functional cheese by adding colostrum. The total amount of TGF-β1 and TGF-β2 in the functional cheese was 68 ng / g, 142 ng / g and 210 ng / g, respectively. The amount of TGF-β in the colostrum was similar to that of the colostrum. This is not a meaningful difference and it is considered that the content of TGF-β, which is an immunologically active ingredient by the addition of colostrum, is stable during the production of functional cheese.

The content of TGF-β sample
Content (ng / g) TGF-β1 TGF-β2 Total beestings 66 ± 30 185 ± 12 251 ± 34 Colostrum-added cheese 68 ± 30 142 ± 23 210 ± 48

4. Sensory evaluation of functional cheese

In order to evaluate the possibility of the product as a product after adding the colostrum, the flavor, color, flavor, texture and general preference of cheese without added colostrum and colostrum were evaluated by 9 step blind test The results are shown in Table 4. As a result, the cheese with colostrum added to colostrum showed higher scores in taste, flavor, texture and overall acceptability than colostrum. This suggests that the addition of colostrum increases consumer 's preference and it can be used as a useful data for commercialization of functional cheese.

Sensory test Item Cheese without colostrum Colostrum-added cheese flavor 5.96 ± 0.23 6.30 ± 0.27 color 6.60 ± 0.19 6.48 ± 0.21 incense 5.98 ± 0.25 6.42 + 0.24 Texture 4.92 ± 0.27 5.26 ± 0.27 Comprehensive preference map 6.00 ± 0.23 6.40 ± 0.23

5. Evaluation of efficacy of functional cheese by animal experiment

end. Experimental animal

Male BALB / c and C57BL / 6 mice were purchased from Central laboratory animals (korea) and used for the experiment after a week of adaptation period. Each mouse was weighed and divided into 5 mice per group. The light-dark cycle was maintained at 23 ± 1 ° C, humidity 53 ± 2%, light 12 hr / 12 hr, and feed and water were supplied freely.

I. Experimental Design

In order to verify the efficacy of the functional cheese after the addition of colostrum, the experimental animals were divided into three groups: normal control (NC) in group 1, alcohol control (EC) in group 2, alcohol + 20% cheese (E + CH + FM3), group 6 was alcohol + 10% cheese + 10% colostrum (E + CH + FM10) (E + CH + FM1), 19% cheese + 1% colostrum (E + CH + FM1) Alcohol was orally administered at a constant time of 400 μl every day to evaluate the efficacy of functional cheeses. Table 6 shows the dietary composition of the experimental animals during the rearing period.

Experimental design Experimental group Furtherance
number County One NC AIN 76 Diet + water administration 2 EC AIN 76 Diet + alcohol administration 3 E + CH AIN 76 Diet + Alcohol + 20% cheese 4 E + CH + FM10 AIN 76 Diet + Alcohol + 10% Cheese + 10% Colostrum 5 E + CH + FM3 AIN 76 Diet + alcohol + 17% cheese + 3% colostrum 6 E + CH + FM1 AIN 76 Diet + alcohol + 19% cheese + 1% colostrum 7 E + CH + FM0.2 AIN 76 Diet + Alcohol + 19.8% Cheese + 0.2% Colostrum

Diet composition ingredient Experimental group Group 1 Group 2 Group 3 Group 4 Group 5 Group 6 Group 7 Casein 20.0 20.0 - - - - - Sucrose 50.0 50.0 50.0 50.0 50.0 50.0 50.0 Starch 15.0 15.0 15.0 15.0 15.0 15.0 15.0 Corn oil 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Cellulose 5.0 5.0 5.0 5.0 5.0 5.0 5.0 Mineral Mix 3.5 3.5 3.5 3.5 3.5 3.5 3.5 Vitamin Mix 1.0 1.0 1.0 1.0 1.0 1.0 1.0 Choline bitrartrate 0.2 0.2 0.2 0.2 0.2 0.2 0.2 DL-methionine 0.3 0.3 0.3 0.3 0.3 0.3 0.3 Cheese - - 20.0 10.0 17.0 19.0 19.8 Colostrum - - - 10.0 3.0 1.0 0.2 Total 100.0 100.0 100.0 100.0 100.0 100.0 100.0

All. Experimental Method

(1) Dietary intake, body weight and body fat measurement

During the experimental period, the diets were fed once a day and the remaining amount was measured to calculate the daily dietary intake. Weight change was measured once a week at a fixed time. The daily food intake (FER) was calculated by dividing the weight gain during the same period by the total dietary intake. The total food intake (g) was calculated by dividing the total dietary intake (g)

(2) Treatment of experimental animals

Blood was collected for 1 hour in ice water and centrifuged at 1,100 rpm at 4 ° C for 15 minutes to obtain serum. Serum and organs were stored at -80 ° C until nutrient biochemical analysis.

(3) Verification of lipid and liver function improvement

(A) Blood lipid content

The blood lipid (total cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol) contents were analyzed using a kit. Serum total cholesterol and triglyceride were added to each 5 μL of serum, and 1 mL of lipid coloring reagent was added. After allowing to stand at 37 ° C. for 10 minutes, absorbance at 500 nm and 550 nm was measured using a spectrophotometer (UV-visible spectrophotometer, Shimadzu, JP) And then compared with the standard curve. Serum HDL-cholesterol was added to the same amount of 10 μL of serum, and the mixture was left at room temperature for about 10 minutes, and then centrifuged at 3,000 rpm for 10 minutes to remove LDL-c and VLDL-c. After adding 10 uL of the separated supernatant and the color-developing solution, the reaction was carried out at 37 ° C for 5 minutes, and the absorbance at 500 nm was measured and compared with the standard curve.

(B) Changes in blood liver damage indicator enzymes

Changes in hepatic injury severity index (GOT, GPT) were analyzed using a kit. After adding 100 μL of pre-warmed substrate to 5 μL of serum, GOT was left for 60 minutes and GPT was left for 30 minutes at 37 ° C., followed by addition of 100 μL of color-developing solution and left at room temperature for 20 minutes. The reaction was stopped by adding 1 mL of 0.4 N NaOH solution and the absorbance at 505 nm was measured and compared with the standard curve.

(C) lipid changes in liver tissues

To measure lipid in liver tissues, 300 μL of PBS was added to 100 mg of liver tissue, and then homogenized with an ultrasonic grinder. 500 uL of a mixture of chloroform and methanol (2: 1) was added, mixed well for about 30 seconds, centrifuged at 3,000 rpm, 4 ℃ for 15 minutes, and then the organic solvent layer was separated from the lower layer. After removing the organic solvent completely, it was resuspended in PBS supplemented with 1% triton X and the contents of total cholesterol and triglyceride in the liver tissue were measured by the same method as the serum lipid content.

(D) Expression of genes related to lipid metabolism in liver tissues

Trizol reagent was used for the isolation of total RNA in liver tissues and the method of the manufacturer was used. Total RNA concentration and purity were calculated by measuring the absorbance at 260 and 280 nm. CDNA was synthesized using PrimeScript ™ II reverse transcriptase and oligo dT primer. Real-time PCR (7500 Real time PCR system, Applied Biosystems, USA) was performed using PCR kit with reverse and forward primers, DNA polymerase and dNTPs of each enzyme.

(E) Statistical processing

The results were expressed as mean and standard deviation. ANOVA was used for SPSS 12.0.

(4) Verification of immune enhancement effect

(A) Subgroup measurement of spleen and thymus lymphocytes

BALB / c mice were sacrificed by cervical dislocation and spleen and thymus were excised and spleen and thymocyte suspension were prepared. Spleen and thymocytes were stained with PE / FITC conjugated anti-B220 and Thy1 monoclonal antibody and PE-anti CD4 / FITC-anti CD8 monoclonal antibody (1:30) at 1 × 10 ⁶ cells / And the subpopulation of lymphocytes was measured using a flow cytometer (excitation: 488 nm, emission: 525 nm / FITC, 575 nm / PE).

(B) Measurement of serum lymphocytes (IL-2, IL-4, IFN-γ)

The concentration of lymphocaine in serum was measured by ELISA. Anti-mouse antibody diluted in 0.1 M phosphate buffer (pH 9.0) at a concentration of 4 μg / mL was coated at 100 μL per well and reacted at 4 ° C for 24 hours. Then, the cells were washed three times with PBS, and 150 μL of 1% BSA-PBS was added to each well. The cells were blocked at room temperature for 1 hour and then washed three times with PBS. Serum samples diluted in 1% BSA-PBS and a standard solution (recombinant mouse) were added at a rate of 100 μL per well. The cells were reacted at room temperature for 1 hour and washed three times with PBS. Then, 100 μL of biotinylated anti-mouse antibody diluted in 1% BSA-PBS was added at a concentration of 2 μg / mL for 1 hour at room temperature, washed three times with PBS and diluted to 2 μg / mL One 100 μL of streptavidin-alkaline phosphatase was added to each well and reacted at room temperature for 1 hour. After washing 5 times with PBS, 100 μL of p-nitrophenyl phosphate solution was added to each well, followed by shading at room temperature. After about 30 minutes, the reaction was stopped with 50 μL of 2 NH ₂ SO ₄ solution, and the absorbance at 450 nm was measured with an ELISA reader within 30 minutes.

(C) Investigation of mRNA expression of inflammation-related enzymes (TNF-α, IL-6)

The degree of mRNA expression of the inflammatory enzyme was measured by PCR. Real-time PCR was performed using PCR kit with reverse and forward primers, DNA polymerase and dNTPs of each enzyme, and amplified PCR product was confirmed.

(D) Assessment of mouse peritoneal macrophage activity

C57BL / 6 mice were sacrificed by cervical dislocation, and 5 mL of cold-PBS was intraperitoneally administered. After massaging, the peritoneal fluid was recovered and centrifuged. The cells were suspended in RPMI 1640 medium and cultured in petridish at 37 ° C for 4 hours in a CO ₂ incubator. The adherent macrophages were harvested, centrifuged, and subcultured to a cell density of 5 × 10 ⁴ cells / well, followed by incubation for 24 hours. After removing the culture medium, 50 μL of 5 × 10 ⁶ particles / mL of zymosan and 0.6 mg / mL of NBT were added to each well, treated for 1 hour, washed twice with PBS, and then absorbed at a wavelength of 540 nm.

(E) Statistical processing

Results were expressed as mean ± SD, and statistical significance was tested by statistical analysis of t-test. Significance level p <0.05.

la. Weight change and Dietary intake  change

Body weight and dietary intake reduced by alcohol administration for 8 weeks were recovered in all colostrum intake groups (Tables 7 and 8).

hemp. Engine ratio and energy efficiency

The liver weight ratio per body weight was slightly increased by alcohol administration and there was no significant change with the addition of colostrum. However, epididymal fat showed a tendency to increase in fat by ethanol administration, and it was confirmed that epididymal fat was significantly decreased in 1% colostrum group. (Table 8)

bar. Blood lipid changes

Serum triglyceride was increased by alcohol administration and serum triglyceride was significantly decreased in all experimental groups fed colostrum. Serum HDL cholesterol decreased by alcohol consumption and increased significantly in 1% and 10% colostrum. Serum HDL cholesterol was increased by alcohol administration and decreased in all experimental groups fed colostrum. (Table 9)

four. Blood Liver damage  Indicator effects and Intermittent  Lipid change

GOT, an index of liver damage, was increased by alcohol administration and decreased in all experimental groups receiving colostrum. GPT was also increased by alcohol administration and significantly decreased in almost all colostrum intake groups. The total cholesterol in liver increased by alcohol consumption, especially in 10% colostrum group. Neutral lipids tended to increase by alcohol administration, but all of the experimental groups showed a tendency to decrease the neutral lipids in liver. (Table 10)

Ah. Intermittent  Gene expression

Gene expression of cytokines IL-6 and TNF-a was significantly increased by alcohol administration and decreased in all colostrum-fed groups. In addition, FAS, ACC and LPL genes involved in lipid synthesis in liver tissues were increased by alcohol consumption and decreased in all colostrum group. ACO, CPT-1, a gene involved in lipid degradation, was decreased by alcohol consumption and increased in all colostrum-fed groups. (Table 11)

character. Spleen and Thymocyte  Lymphocyte Child group  change

This study was conducted to investigate the effect of colostrum on lymphocyte subpopulation of spleen and thymus cells. The results showed that T cells and B cells decreased by alcohol intake were increased by colostrum intake. Especially, Respectively. (Table 12)

car. Generation of serum lymphocaine

Serum IL-2 (T cell proliferation factor) was increased in the colostrum group, especially in the 10% colostrum group. IL-4 (B cell proliferative factor) increased in all colostrum-fed groups and nearly doubled in 1% colostrum-fed group. IFN-γ, a macrophage activator, was significantly increased in the 0.2% and 10% colostrum groups. (Table 13)

Alcohol intake decreased body weight and dietary intake, and liver lipid content increased with liver damage index. In addition, expression of genes involved in hepatic inflammation related genes and lipid synthesis was increased, and gene expression and immune cells related to lipolysis were decreased. However, it has been confirmed that the lipid metabolism and immune related abnormal symptoms caused by the alcohol administration are improved to a small or normal level through the diet supplemented with colostrum.

Weight change No treatment Alcohol Alcohol + cheese Alcohol + Cheese + Colostrum 10 Alcohol + Cheese + Colostrum 3 Alcohol + Cheese + Colostrum 1 Alcohol + Cheese + Colostrum 0.2 0 weeks 17.35
± 0.92 16.70
± 0.72 17.09
± 1.11 16.97
± 1.11 17.21
± 1.29 17.25
± 1.13 17.42
± 1.04 1 week 18.62
± 0.83 ^a 17.56
± 0.88 ^b 18.22
± 1.04 ^ab 18.25
± 0.85 ^ab 18.62
± 1.08 ^a 18.48
± 1.02 ^a 18.80
± 0.74 ^a 2 weeks 21.31
± 0.74 ^a 18.71
± 0.91 ^c 21.03
± 1.34 ^ab 20.73
± 1.15 ^ab 21.27
± 1.31 ^ab 20.40
± 1.28 ^b 21.39
± 0.73 ^a 3 weeks 22.44
± 0.69 ^abc 19.83
± 0.94 ^d 21.79
± 1.19 ^ab 20.74
± 1.32 ^c 21.45
± 1.27 ^bc 20.98
± 0.95 ^bc 21.45
± 0.88 ^bc 4 weeks 23.03
± 0.79 ^b 20.99
± 1.02 ^a 22.96
± 1.53 ^ab 22.03
± 1.41 ^a 22.33
± 1.25 ^a 22.09
± 1.14 ^a 22.37
± 1.00 ^a 5 weeks 23.40
± 0.57 ^a 21.86
± 0.87 ^b 23.96
± 1.31 ^a 24.30
± 0.97 ^a 22.16
± 1.00 ^b 23.92
± 0.89 ^a 23.97
± 0.82 ^a 6 weeks 25.14
± 0.50 ^ab 22.30
± 1.12 ^c 25.22
± 1.44 ^ab 26.46
± 1.64 ^a 23.96
± 1.44 ^b 25.06
± 0.84 ^ab 25.67
± 0.76 ^a 7 weeks 25.12
± 0.50 ^ab 24.34
± 0.55 ^bc 24.36
± 0.80 ^bc 24.96
± 0.72 ^ab 23.62
± 0.38 ^c 24.76
± 0.65 ^ab 25.40
± 0.55 ^a 8 weeks 26.90
± 0.38 ^ab 24.14
± 1.2215 ^c 25.88
± 1.25 ^ab 27.42
± 1.37 ^a 25.86
± 1.96 ^ab 25.44
± 0.85 ^bc 26.87
± 1.12 ^ab

Engine ratio and energy efficiency Dietary intake Liver / Body weight (%) Abdominal fat / Body weight (%) Feed efficiency ratio No treatment 3.72 ± 0.05 ^bc 3.93 ± 0.16 1.18 ± 0.19 ^b 0.41 ± 0.08 ^ab Alcohol 3.66 ± 0.02 ^c 3.75 + 0.14 1.71 ± 0.19 ^a 0.37 + 0.11 ^b Alcohol + cheese 3.88 + 0.01 ^ab 4.05 ± 0.19 1.61 + - 0.27 ^a 0.35 + 0.01 ^b Alcohol + Cheese + Colostrum 10 3.79 ± 0.16 ^abc 3.99 ± 0.28 1.89 ± 0.20 ^a 0.43 ± 0.09 ^a Alcohol + Cheese + Colostrum 3 3.90 ± 0.01 ^ab 4.03 + - 0.42 1.72 + 0.44 ^a 0.34 + 0.01 ^b Alcohol + Cheese + Colostrum 1 3.70 ± 0.20 ^bc 4.06 ± 0.22 1.02 + - 0.24 ^b 0.34 + 0.07 ^b Alcohol + Cheese + Colostrum 0.2 3.94 + 0.10 ^a 3.85 ± 0.14 1.66 ± 0.49 ^a 0.38 + 0.01 ^ab

Blood lipid changes Triglyceride cholesterol HDL LDL S-HDL / TC No treatment 88.51 + - 16.45 ^b 140.92 + - 3.43 102.24 7.71 ^a 21.52 + - 11.86 0.72 ± 0.07 ^a Alcohol 112.34 ± 21.35 ^a 147.15 + 17.89 85.46 + - 3.51 ^c 31.99 ± 17.81 0.58 ± 0.08 ^b Alcohol + cheese 88.30 ± 24.40 ^b 125.09 ± 11.99 96.88 ± 6.17 ^ab 16.49 + - 11.25 0.73 ± 0.06 ^a Alcohol + Cheese + Colostrum 10 76.90 ± 21.47 ^b 133.91 + - 8.43 97.03 ± 4.22 ^ab 28.49 + - 5.79 0.70 + 0.04 ^a Alcohol + Cheese + Colostrum 3 75.53 + - 12.68 ^b 127.68 + - 4.15 86.60 + - 6.30 ^c 28.74 + - 2.47 0.65 + 0.01 ^ab Alcohol + Cheese + Colostrum 1 75.68 ± 14.73 ^b 137.02 ± 9.09 101.76 8.35 ^a 26.38 ± 6.32 0.70 + 0.03 ^a Alcohol + Cheese + Colostrum 0.2 78.02 + - 16.41 ^b 135.16 ± 13.40 93.04 ± 0.77 ^bc 28.122 ± 12.99 0.71 ± 0.06 ^a

Liver damage index effect and liver lipid changes S-GOT S-GPT cholesterol Triglyceride No treatment 17.98 ± 1.12 ^c 9.76 ± 0.96 ^c 0.53 0.04 ^c 5.04 ± 2.52 ^ab Alcohol 21.59 ± 2.13 ^a 11.37 ± 0.82 ^ab 0.59 + 0.11 ^bc 6.46 ± 2.08 ^a Alcohol + cheese 19.17 ± 0.68 ^bc 10.56 ± 0.83 ^bc 0.70 ± 0.12 ^ab 5.07 ± 3.01 ^ab Alcohol + Cheese + Colostrum 10 19.93 ± 1.24 ^ab 11.83 ± 0.80 ^a 0.49 + 0.04 ^c 4.54 ± 1.75 ^ab Alcohol + Cheese + Colostrum 3 19.88 ± 1.22 ^ab 12.22 ± 0.34 ^a 0.74 + 0.05 ^a 7.39 ± 1.34 ^a Alcohol + Cheese + Colostrum 1 20.92 ± 1.17 ^ab 11.86 ± 1.19 ^a 0.56 ± 0.13 ^bc 6.25 ± 2.47 ^a Alcohol + Cheese + Colostrum 0.2 20.76 ± 1.35 ^ab 11.15 ± 0.3 ^ab 0.56 ± 0.13 ^bc 2.89 ± 0.70 ^b

Transgene expression TNFa IL-6 ACO CPT-1 UCP2 No treatment 1.000 ± 0.141 ^cd 1.000 ± 0.141 ^ab 1.000 + 0.141 1.000 ± 0.141 ^a 1.000 ± 0.141 ^c Alcohol 1.520 + 0.170 ^a 1.388 + 0.042 ^a 0.891 + 0.042 0.221 + 0.042 ^d 1.297 + 0.014 ^b Alcohol + cheese 1.393 ± 0.106 ^ab 1.356 + 0.167 ^a 0.976 + 0.071 0.540 0.021 ^c 1.005 0.085 ^c Alcohol + Cheese + Colostrum 10 1.127 + 0.119 ^bc 0.968 ± 0.223 ^ab 0.896 + 0.016 0.955 0.048 ^ab 1.464 + 0.072 ^b Alcohol + Cheese + Colostrum 3 1.189 + 0.069 ^bc 0.887 + 0.131 ^b 1.059 + - 0.152 0.886 ± 0.082 ^ab 0.619 + - 0.111 ^d Alcohol + Cheese + Colostrum 1 0.812 ± 0.136 ^de 0.750 + 0.071 ^b 1.101 + 0.071 0.879 ± 0.106 ^ab 2.755 ± 0.069 ^a Alcohol + Cheese + Colostrum 0.2 0.677 ± 0.124 ^e 0.874 + - 0.278 ^b 1.238 + - 0.104 0.774 + 0.062 ^b 1.511 + 0.064 ^b FAS ACC LPL SREBP No treatment 1.000 ± 0.141 ^b 1.000 ± 0.141 ^c 1.000 ± 0.141 ^c 1.000 ± 0.141 ^bc Alcohol 2.184 + 0.075 ^a 1.642 ± 0.105 ^a 1.479 + 0.042 ^a 1.450 + 0.028 ^a Alcohol + cheese 1.955 + 0.112 ^a 1.345 ± 0.125 ^ab 1.278 + 0.071 ^b 1.263 + 0.132 ^ab Alcohol + Cheese + Colostrum 10 1.198 ± 0.058 ^b 0.981 + 0.099 ^c 1.002 0.099 ^c 1.249 + 0.074 ^bc Alcohol + Cheese + Colostrum 3 1.099 + 0.066 ^b 0.975 + - 0.122 ^c 0.989 0.015 ^c 1.167 + 0.078 ^bc Alcohol + Cheese + Colostrum 1 1.139 + 0.068 ^b 1.046 ± 0.180 ^bc 0.940 0.029 ^c 1.021 0.115 ^bc Alcohol + Cheese + Colostrum 0.2 0.650 + - 0.134 ^c 0.991 + - 0.137 ^c 0.702 + 0.071 ^d 0.983 + - 0.138 ^c

Lymphocyte subpopulation of spleen and thymocytes
Splenocytes B cells T cells Th cells Tc cells No treatment 33.33 ± 1.70 ^a 17.40 ± 0.20 ^e 16.07 ± 0.80 ^b 9.43 + - 1.12 ^b Alcohol 28.37 ± 1.25 ^bc 17.13 ± 2.21 ^e 15.80 ± 0.35 ^b 9.37 ± 0.40 ^b Alcohol + cheese 28.03 + - 3.87 ^c 27.03 + - 0.65 ^a 22.53 + 0.78 ^a 12.43 ± 0.71 ^ab Alcohol + Cheese + Colostrum 10 33.87 ± 0.76 ^a 20.27 ± 1.63 ^d 21.87 ± 1.12 ^a 12.23 ± 1.19 ^ab Alcohol + Cheese + Colostrum 3 34.90 ± 1.28 ^a 22.97 ± 1.33 ^bc 22.50 + - 0.10 ^a 12.33 ± 0.38 ^ab Alcohol + Cheese + Colostrum 1 33.50 ± 2.79 ^a 24.60 ± 1.23 ^b 23.10 ± 0.46 ^a 14.40 ± 2.69 ^a Alcohol + Cheese + Colostrum 0.2 31.90 ± 0.87 ^ab 21.23 ± 0.46 ^cd 21.10 ± 2.29 ^a 13.30 ± 3.12 ^a Thymocytes Th cells Tc cells No treatment 11.23 ± 1.42 ^ab 6.50 ± 2.71 Alcohol 10.17 ± 1.79 ^bc 6.60 0.20 Alcohol + cheese 12.97 ± 1.07 ^a 6.10 ± 0.26 Alcohol + Cheese + Colostrum 10 12.53 + - 0.61 ^a 6.43 + - 0.47 Alcohol + Cheese + Colostrum 3 11.33 ± 0.31 ^ab 6.63 + - 0.51 Alcohol + Cheese + Colostrum 1 9.37 ± 0.55 ^c 4.70 ± 0.26 Alcohol + Cheese + Colostrum 0.2 12.47 ± 0.12 ^a 5.30 0.36

Effects on the production of serum lymphokines (IL-2, IL-4, IFN-γ) IL-2 IL-4 IFN-y No treatment 29.3 ± 5.2 29.5 ± 4.2 ^de 80.0 ± 4.4 ^b Alcohol 20.9 ± 4.4 39.3 ± 5.9 ^cd 64.6 ± 1.1 ^cd Alcohol + cheese 25.2 ± 6.7 19.1 ± 3.5 ^e 77.6 ± 4.0 ^bc Alcohol + Cheese + Colostrum 10 29.0 + - 6.4 46.1 ± 6.2 ^bc 97.3 ± 6.9 ^a Alcohol + Cheese + Colostrum 3 24.8 ± 7.1 59.7 ± 5.8 ^ab 62.9 ± 5.8 ^d Alcohol + Cheese + Colostrum 1 17.1 ± 3.3 69.0 ± 8.9 ^a 55.9 ± 6.2 ^d Alcohol + Cheese + Colostrum 0.2 26.0 ± 2.4 26.7 ± 7.2 ^de 95.7 ± 8.9 ^a

Claims (3)

Preparing cottage cheese using crude oil; And
And applying 0.2 to 10% by weight of a powdered colostrum powder of colostrum containing TGF-beta to 90 to 99.8% by weight of the above-mentioned cottage cheese. Way. delete delete

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