Distribution of hydrophilic and lipophilic antibacterial drugs in skim milk, cream, and casein

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dc.contributor.authorOzdemir, Z.
dc.contributor.authorTras, B.
dc.contributor.authorUney, K.
dc.date.accessioned2020-03-26T19:53:25Z
dc.date.available2020-03-26T19:53:25Z
dc.date.issued2018
dc.departmentSelçuk Üniversitesi, Veteriner Fakültesi, Klinik Öncesi Bilimler Bölümü.en_US
dc.description.abstractThis study determined the distribution of drugs to different milk fractions according to their physicochemical properties. Hydrophilic drugs tend to concentrate in skim milk, whereas lipophilic drugs tend to concentrate in cream. The concentration of a drug in casein is related to its degree of binding to milk proteins. Thus, we aimed to determine whether withdrawal time in whole milk differs from that in cream, casein, and skim milk. Amoxicillin and tylosin were selected as proto type hydrophilic and lipophilic drugs, respectively. The study was conducted in vitro and in vivo to determine whether in vitro conditions reflect the distribution of drugs in the different milk fractions in vivo. The in vivo study was conducted using a crossover design on 6 healthy Holstein dairy cattle. First, amoxicillin (i.m., single dose, 14 mg/kg) was administered to cows. Following a 1-wk washout period, tylosin (i.m., single dose, 15 mg/kg) was administered. Concentrations of amoxicillin and tylosin in milk and milk fractions were measured using HPLC-UV. In the in vitro study, 0.04 to 400 mu g/g of amoxicillin and 0.05 to 50 mu g/g of tylosin were spiked to drug-free milk and the concentrations in milk and milk fractions were measured. In addition, the percentage of total protein in milk and milk fractions was determined. Amoxicillin accumulated more in skim milk than in cream and casein, both in vitro (92%) and in vivo (73%, skim milk-to-whole milk ratio). The distribution of tylosin in whole and skim milk was similar to that of amoxicillin in the in vitro study, in contrast to the accumulation of tylosin in cream seen in vivo. However, the accumulation ratio of tylosin in cream was lower than expected. By either method, tylosin was less concentrated in casein than in skim milk and cream. The percentage of total protein was similar in skim milk and whole milk and higher than in cream. Thus, amoxicillin accumulates less in cream and casein, suggesting that these fractions would pose a lower risk to the consumer. Tylosin was still present at the maximum residue limit (50 mu g/kg) 24 h after injection in the casein fraction and 48 h after injection in the cream fraction.en_US
dc.description.sponsorshipSUBAPK (Selcuk University Scientific Research Projects Coordination Unit, Konya, Turkey) [17202008]en_US
dc.description.sponsorshipThis research is supported by SUBAPK (17202008, Selcuk University Scientific Research Projects Coordination Unit, Konya, Turkey) and the paper was summarized from the PhD thesis of the first named author. The authors thank Anatolian Chemical and Industrial Corporation (Konya, Turkey) for their valuable cooperation during the study. The abstract of this article was presented as an oral presentation at the International Conference on Raw Material to Processed Foods, April 11-13, 2018, Antalya, Turkey.en_US
dc.identifier.citationOzdemir, Z., Tras, B., Uney, K. (2018). Distribution of Hydrophilic and Lipophilic Antibacterial Drugs in Skim Milk, Cream, and Casein. Journal of Dairy Science, 101(12), 10694-10702.
dc.identifier.doi10.3168/jds.2018-14766en_US
dc.identifier.endpage10702en_US
dc.identifier.issn0022-0302en_US
dc.identifier.issn1525-3198en_US
dc.identifier.issue12en_US
dc.identifier.pmid30316586en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage10694en_US
dc.identifier.urihttps://dx.doi.org/10.3168/jds.2018-14766
dc.identifier.urihttps://hdl.handle.net/20.500.12395/36500
dc.identifier.volume101en_US
dc.identifier.wosWOS:000450347500009en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorOzdemir, Z.
dc.institutionauthorTras, B.
dc.institutionauthorUney, K.
dc.language.isoenen_US
dc.publisherELSEVIER SCIENCE INCen_US
dc.relation.ispartofJOURNAL OF DAIRY SCIENCEen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectmilk fractionen_US
dc.subjecthydrophilicen_US
dc.subjectlipophilicen_US
dc.subjectaccumulationen_US
dc.subjectdrugen_US
dc.titleDistribution of hydrophilic and lipophilic antibacterial drugs in skim milk, cream, and caseinen_US
dc.typeArticleen_US

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