ArticleRSC advances2019
Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats.
Article in RSC advances, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 10 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
10 citing papers in PubMed, 37 citations in OpenAlex.
- Cold plasma treatment as a way to sanitize bovine milk while maintaining full nutritional value, stability, toxicological and microbiological safety.Scientific reports · 2026Article
- Characteristic of different thermal treatment-induced dough protein oxidation and its impact on human gut microbiota.Current research in food science · 2026Article
- Protein oxidation in feed: Occurrence, monitoring, and mitigation strategies.Poultry science · 2025Review
- Goat Milk Exhibits a Higher Degree of Protein Oxidation and Aggregation than Cow Milk During Cold Storage.Foods (Basel, Switzerland) · 2025Article
- Advances in cheese safety and quality: harnessing irradiation technologies for enhanced preservation.Journal of food science and technology · 2025Review
- Potential of Encapsulated Bovine Colostrum in Powder-Based Formulations for Facial Clay, Peel-Off Gel, and Sleeping Gel Masks.Gels (Basel, Switzerland) · 2025Article
- Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.Foods (Basel, Switzerland) · 2023Article
- Health concerns about possible long-term effects of legally marketed milk and dairy from animals with intramammary infections.Frontiers in public health · 2023Article
- Protein carbonylation in food and nutrition: a concise update.Amino acids · 2022Article
- Oxidative Crosslinking of Peptides and Proteins: Mechanisms of Formation, Detection, Characterization and Quantification.Molecules (Basel, Switzerland) · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
9 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study explored the effects of protein oxidation during milk processing on spatial learning and memory in rats. Increasing the heating time, fat content, and inlet air temperature during processing by boiling, microwave heating, spray-drying, or freeze-drying increases milk protein oxidation. Oxidative damage done to milk proteins by microwave heating is greater than that caused by boiling. Dityrosine (DT), as a kind of tyrosine oxidation product, is the most important marker of this process, especially during spray-drying. Rats received diets containing either SWM (spray-dried milk powder diet), FWM (freeze-dried milk powder diet), FWM + LDT (freeze-dried milk powder + low dityrosine diet, DT: 1.4 mg kg
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.