Hostname: page-component-586b7cd67f-rcrh6 Total loading time: 0 Render date: 2024-11-23T19:02:39.506Z Has data issue: false hasContentIssue false
  • English
  • Français

Physicochemical transformation of milk components and release of foot-and-mouth disease virus *

Published online by Cambridge University Press:  01 June 2009

John H. Blackwell ,
Peter D. McKercher ,
Frank V. Kosikowski ,
Leland E. Carmichael  and
Ronald C. Gorewit
John H. Blackwell
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Peter D. McKercher
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Frank V. Kosikowski
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Leland E. Carmichael
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Ronald C. Gorewit
Affiliation:
Plum Island Animal Disease Center, U.S. Department of Agriculture, Cornell University, Ithaca, New York, USA
Get access Rights & Permissions [Opens in a new window]

Summary

Possible mechanisms for protective roles of milk components on footand-mouth disease virus present in the milk of infected cows were examined. Light scattering bands collected from Ficoll-sucrose gradient fractions of skim-milk contained membrane-limited structures but these were non-infectious for bovine kidney cells, lnfectivity titres in buttermilk higher than those of the original cream or butter suggested association of virus with milk fat globules. Increased infectivity titres in skim-milk after treatment with SDS suggested release of virus particles from dissociated casein micelle subunits. Chelating agents, de-emulsifying agents and trypsin, which alter the structure of the individual milk components casein, lipid and milk fat globule membrane were without effect on infectivity titres.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 1 , February 1983 , pp. 17 - 25
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bachrach, H. L. 1977 Foot-and-mouth disease virus: properties, molecular biology and immunogenicity. In Beltsville Symposia in Agricultural Research, I. Virology in Agriculture pp. 3–32New York: Allanheld, Osmun & Co.Google Scholar
Baltimore, D. 1969 The replication of picornaviruses. In Biochemistry of Viruses pp. 101–176 (Ed. Levey, H. B.) New York: Marcel DekkerGoogle Scholar
Blackwell, J. H. 1976 Survival of foot-and-mouth disease virus in cheese. Journal of Dairy Science 59 1574–1579CrossRefGoogle ScholarPubMed
Blackwell, J. H. 1978 a Potential transmission of foot-and-mouth disease in whey constituents. Journal of Food Protection 41 631–633Google Scholar
Blackwell, J. H. 1978 b Persistence of foot-and-mouth disease virus in butter and butter oil. Journal of Dairy Research 45 283–285Google Scholar
Blackwell, J. H. 1980 Stability of foot-and-mouth disease virus in milk and milk products. Proceedings of the 13th Biennial Meeting of the Caribbean Veterinary AssociationGoogle Scholar
Blackwell, J. H. & Chen, J. H. S. 1970 Effects of various gennicidal chemicals on H.Ep.2 cell culture and Herpes simplex virus. Journal of the Association of Official Analytical Chemists 53 1229–1236Google Scholar
Blackwell, J. H. & Hyde, J. L. 1976 Effect of heat on foot-and-mouth disease virus (FMDV) in the components of milk from FMDV-infected cows. Journal of Hygiene 77 77–83Google Scholar
Blackwell, J. H., Wool, S. & Kosikowski, F. V. 1981 Vesicular exocytosis of foot-and-mouth disease virus from mammary gland secretory epithelium of infected cows. Journal of General Virology 56 207–212CrossRefGoogle ScholarPubMed
Blackwell, J. H. & Yilma, T. 1981 Localization of foot-and-mouth disease viral antigens in mammary gland of infected cows. American Journal of Veterinary Research 42 770–773Google ScholarPubMed
Brooker, B. E. 1978 Characteristic cell fragments in bovine milk. Journal of Dairy Research 45 21–24CrossRefGoogle Scholar
Brunner, J. R. 1974 Physical equilibria in milk: The lipid phase. In Fundamentals of Dairy Chemistry, 2nd edn, pp. 474–602 (Eds Webb, B. H., Johnson, A. H. & Alford, J. A.) Westport Conn: Avi Publishing Co. Inc.Google Scholar
Cheeseman, G. C. 1968 A preliminary study by gel filtration and ultracentrifugation of the interaction of bovine milk caseins with detergents. Journal of Dairy Research 35 439–446Google Scholar
Creamer, L. K. 1980 A study of the effect of sodium dodecyl sulfate on bovine β-casein self-association. Archives of Biochemistry and Biophysics 199 172–178CrossRefGoogle ScholarPubMed
Cunliffe, H. R. & Blackwell, J. H. 1977 Survival of foot-and-mouth disease virus in casein and sodium caseinate produced from the milk of infected cows. Journal of Food Protection 40 389–392Google Scholar
De Leeuw, P. W. & Van Bekkum, J. G. 1979 Report of the Session of the Research Group of the Standing Technical Committee of the European Commission for the Control of Foot-and-Mouth Disease Linholm, Denmark 12–1406 1979Google Scholar
Hall, W. T. & Feller, W. F. 1967 Biophysical and bioassay studies on milk fractions of genetically similar agent-bearing and agent-free mouse sub-strains. Journal of National Cancer Institute 39 1155–1185Google Scholar
Hargrove, R. E. & Alford, J. A. 1974 Composition of milk products. In Fundamentals of Dairy Chemistry, 2nd edn, pp.58–86 (Eds Webb, B. H., Johnson, A. H. & Alford, J. A.) Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Hyde, J. L., Blackwell, J. H. & Callis, J. J. 1975 Effect of pasteurization and evaporation of foot-and-mouth disease virus in whole milk from infected cows. Canadian Journal of Comparative Medicine. 39 305–309Google Scholar
Kosikowski, F. V. 1977 Cheese and Fermented Milk Foods, 2nd ednGoogle Scholar
Nutting, G. C. 1970 The byproducts of milk. In: By-products from milk, 2nd edn, pp. 1–23 (Eds Webb, B. H. and Whittier, E. O.) Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Parry, R. M. 1974 Milk coagulation and protein denaturation. In Fundamentals of Dairy Chemistry, 2nd edn, pp. 603–661 (Eds Webb, B. H., Johnson, A. H. & Alford, J. A.) Westport, Conn: Avi Publishing Co. Inc.Google Scholar
Patton, S. 1952 Preparation of milk fat. I. A study of some organic compounds as de-emulsifying agents. Journal of Dairy Science 35 324–328Google Scholar
Patton, S. & Jensen, R. G. 1976 Structure and function of mammary epithelium. Biomedical Aspects of Lactation, pp. 22–50New York: Pergamon PressGoogle Scholar
Sarkar, N. H. & Moore, D. H. 1970 Electron microscopy of the nucleic acid of mouse mammary tumor virus. Journal of Virology 5 230–236CrossRefGoogle ScholarPubMed
Sellers, R. F. 1968 The inactivation of foot-and-mouth disease virus by chemicals and disinfectants. Veterinary Record 83 504–506CrossRefGoogle ScholarPubMed
Stine, C. M. & Patton, S. 1953 Preparation of milk fat. III Properties of butteroils prepared by the use of surface active agents. Journal of Dairy Science 36 516–519CrossRefGoogle Scholar
Wild, T. F. & Brown, F. 1967 Nature of the inactivating action of trypsin on foot-and-mouth disease virus. Journal of General Virology 1 247–250CrossRefGoogle ScholarPubMed
Wooding, F. B. P. 1977 Comparative mammary fine structure. In Comparative. Aspects of Lactation, pp. 1–41 (Symposia of the Zoological Society of London no. 41). London: Academic PressGoogle Scholar