Papers by Dimitrios Fletouris
International Journal of Dairy Technology
Animals
The objective of this study was to conduct a large-scale investigation of colostrum composition a... more The objective of this study was to conduct a large-scale investigation of colostrum composition and yield and an evaluation of factors affecting them. In this study, 1017 clinically healthy Holstein cows from 10 farms were used. The colostrum TS were measured using a digital Brix refractometer. Fat, protein and lactose content were determined using an infrared Milk Analyzer. Statistical analysis was conducted using a series of univariate general linear models. The mean (±SD) percentage of colostrum fat, protein, lactose and TS content were 6.37 (3.33), 17.83 (3.97), 2.15 (0.73) and 25.80 (4.68), respectively. Parity had a significant positive effect on the protein and TS content and a negative one on fat content. The time interval between calving and colostrum collection had a significant negative effect on the fat, protein and TS contents and a positive one on lactose. Colostrum yield had a significant negative effect on the protein and TS content, and it was affected by all factor...
Drug Residues in Foods, 2000
Journal of Thrombosis and Haemostasis, 2010
Journal of Veterinary Pharmacology and Therapeutics, 2003
International Dairy Journal, 2020
Changes in fatty acid (FA) profiles and conjugated linoleic acid (CLA) concentrations of ovine mi... more Changes in fatty acid (FA) profiles and conjugated linoleic acid (CLA) concentrations of ovine milk produced by lactating ewes of the Karagouniko sheep breed, fed on grazing pastures in December and April, and Kefalotyri cheese made from this milk, were determined. Levels of saturated FAs (SFAs) decreased, but monounsaturated FAs (MUFAs) and polyunsaturated FAs (PUFAs), including CLA, increased in milk in April. However, saturated fatty acid stearic acid (C18:0) levels showed a significant increase (P < 0.05) in April. The level C18:2 cis-9, trans-11 CLA was significantly increased (P < 0.05) in April, by 50% (w/w) compared with that in December. No significant changes (P > 0.05) in FA and CLA levels during cheese making of ovine milk were observed, but CLA levels of Kefalotyri cheese were significantly (P < 0.05) increased by day 30 of ripening and remained stable up to the end of the ripening.
Journal of AOAC INTERNATIONAL, 1998
A new method was developed for simultaneous determination of cholesterol and α-tocopherol in eggs... more A new method was developed for simultaneous determination of cholesterol and α-tocopherol in eggs. It involves rapid and simple sample preparation accomplished in one tube and chromatographic separation that does not require derivatization of analytes. Total analysis time per sample is 40 min. Labor, cost, and use of hazardous chemicals are minimized. To ensure selectivity, accuracy, and precision, critical analytical parameters were investigated. Overall recoveries were 98.8 and 99.2% for cholesterol and α-tocopherol, respectively. Linearity was acceptable for both analytes (r = 0.9964 for cholesterol and 0.9996 for α-tocopherol) in the fortification range examined. Precision data based on within-day and between-days variation gave overall relative standard deviations of 2.0% for cholesterol and 7.0% for α-tocopherol.The method was applied successfully for quantitation of cholesterol and α-tocopherol in eggs.
Nutrients, 2019
The aim was to investigate the effect of two own mother’s milk (OMM) fortification protocols on (... more The aim was to investigate the effect of two own mother’s milk (OMM) fortification protocols on (a) IGF-I and ghrelin plasma levels at 35 post-conceptional weeks (PCW, T2) and whether this effect is maintained after elimination of the differences in OMM fortification, and (b) growth until 12 months corrected age. Forty-eight OMM-fed preterm infants (GA 24–32 weeks) were randomly allocated to the fixed-fortification (FF) group (n = 23) and the protein-targeting fortification (PTF) group (n = 25) targeting the recommended daily protein intake (PI). Plasma IGF-I and ghrelin were assessed at 35 (T2) and 40 (T3) PCW while growth was longitudinally assessed until 12 months corrected age. PTF group had lower IGF-I and higher ghrelin than FF group at T2, while receiving lower daily protein and energy amounts. PI correlated positively to T2-IGF-I and inversely to T3-ghrelin while energy intake (EI) correlated inversely to T2- and T3-ghrelin. Group and PI were independent predictors of adjust...
Journal of Dairy Science, 2019
The main objective of this study was to assess the genetic background of colostrum yield and qual... more The main objective of this study was to assess the genetic background of colostrum yield and quality traits after calving in Holstein dairy cows. The secondary objective was to investigate genetic and phenotypic correlations among laboratory-based and on-farm-measured colostrum traits. The study was conducted in 10 commercial dairy herds located in northern Greece. A total of 1,074 healthy Holstein cows with detailed pedigree information were examined from February 2015 to September 2016. All cows were clinically examined on the day of calving and scored for body condition. All 4 quarters were machine-milked, and a representative and composite colostrum sample was collected and examined. Colostrum total solids (TS) content was determined on-farm using a digital Brix refractometer. Colostrum fat, protein, and lactose contents were determined using an infrared milk analyzer, and energy content was calculated using National Research Council (2001) equations. Dry period length (for cows of parity ≥2), milk yield of previous 305-d lactation (for cows of parity ≥2), age at calving, parity number, season of calving, time interval between calving and first colostrum milking, and milk yield were recorded. Each trait (colostrum yield and quality traits) was analyzed with a univariate mixed model, including fixed effects of previously mentioned factors and the random animal additive genetic effect. All available pedigrees were included in the analysis, bringing the total animal number to 5,662. Estimates of (co)variance components were used to calculate heritability for each trait. Correlations among colostrum traits were estimated with bivariate analysis using the same model. Mean percentage (±SD) colostrum TS, fat, protein, and lactose contents were 25.8 ± 4.7, 6.4 ± 3.3, 17.8 ± 4.0, and 2.2 ± 0.7%, respectively; mean energy content was 1.35 ± 0.3 Mcal/kg and mean colostrum yield was 6.18 ± 3.77 kg. Heritability estimates for the above colostrum traits were 0.27, 0.21, 0.19, 0.15, 0.22, and 0.04, respectively. Several significant genetic and phenotypic correlations were derived. The genetic correlation of TS content measured on-farm with colostrum protein was practically unity, whereas the correlation with energy content was moderate (0.61). Fat content had no genetic correlation with TS content; their phenotypic correlation was positive and low. Colostrum yield was not correlated genetically with any of the other traits. In conclusion, colostrum quality traits are heritable and can be amended with genetic selection.
Food Toxicants Analysis, 2007
Theriogenology, 2015
Reactive Oxygen Species (ROS) production above critical levels affects the genetic and functional... more Reactive Oxygen Species (ROS) production above critical levels affects the genetic and functional integrity of spermatozoa by causing oxidative stress. Spermatozoa are susceptible to oxidative stress in terms of motility and fertilization capacity. Crocin (crocetin di-gentiobiose ester), a main constituent of Crocus Sativus L. (saffron) is known for its antioxidant activity, by scavenging ROS, especially superoxide anion. The aim of the present study is to evaluate the effect of crocin on the quality characteristics of spermatozoa and fertilization rate. Frozen/thawed and
International Journal of Dairy Technology, 2015
This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk p... more This study aimed to assess the nutritional, hygienic and sensory characteristics of donkey milk produced in Greece and Cyprus. The average values for pH, fat, protein and lactose were 7.14, 0.52 g/100 mL, 1.22 g/100 mL and 7.01 g/100 mL, respectively, whereas aflatoxin M1 and betalactam residues were not detected in any sample. The microbiological analysis revealed very low somatic cell counts and total microbial counts, while Escherichia coli, Salmonella spp and Listeria monocytogenes were not detected in any sample. The sensory evaluation classified the milk as white, thin, with a slightly sweet pleasant taste, pleasant milky aroma, sweet flavour and no persistent aftertaste.
The Journal of Toxicological Sciences, 2011
hexahydro-6,9-methano-2,4,3-benzodioxa-thiepin-3oxide) is an organochlorine pesticide (OCP), whic... more hexahydro-6,9-methano-2,4,3-benzodioxa-thiepin-3oxide) is an organochlorine pesticide (OCP), which along with aldrin, dieldrin, endrin, chlordane, and heptachlor belongs to the group of chlorinated cyclodienes. As a commercial pesticide it comprises of two isomers (α-and β-endosulfan) at a ratio of 70:30 (Maier-Bode, 1968). It is widely used in a variety of crops, including cotton, cereals, fruit trees and plantation crops, such as tea and coffee. In 2005, the European Union excluded endosulfan from the common list of allowed phytosanitary products (2005/396/EC). Despite its prohibition in the European Union as a plant protectant since 2005 (Commission Decision 2005/864/EC), plant protection products containing endosulfan are still used in a number of countries worldwide. The Persistent Organic Pollutants Review Committee (POPRC) at its meetings in Geneva in 2009 reviewed and adopted a revised draft risk profile on endosulfan by which it agrees that the POP characteristics of the chemical warrant global action. Endosulfan is con
International Journal of Dairy Technology, 2010
Probiotic ice cream was produced by incorporating Lactobacillus acidophilus LMGP-21381 in a stand... more Probiotic ice cream was produced by incorporating Lactobacillus acidophilus LMGP-21381 in a standard ice cream mix at initial population above 10 7 cfu ⁄ g. The ice cream mix was inoculated with either freeze-dried or activated cultures of L. acidophilus and a control treatment without probiotic was also prepared. The product was assessed for the survival of the probiotic strain during the freezing process and during 45 weeks of storage at)15°C and)25°C, and also for its sensory characteristics. The results showed that the freezing process caused a significant decrease in the viability of the freeze-dried culture, but no significant change in the viable counts of L. acidophilus was observed during frozen storage. The sensory attributes of aroma, taste and texture obtained high scores in the sensory evaluation. It was demonstrated that incorporation of either activated or commercial freeze-dried L. acidophilus culture resulted in a candidate food for the delivery of high levels of this probiotic strain to consumers.
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Papers by Dimitrios Fletouris