Bioactive Components in Milk and Dairy Products - Prof. Dr. Aulanni ...

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INTRODUCTION 2 Bioactive Components in Bovine Milk Functional foods have emerged as a new approach to improve human nutrition and health in an environment where lifestyle diseases and aging populations are considered a threat to the well - being of the society. The advent of this new food category has been facilitated by increasing scientifi c knowledge about the metabolic and genomic effects of diet and specifi c dietary components on human health. Accordingly, opportunities have arisen to formulate food products that deliver specifi c health benefi ts, in addition to their basic nutritional value. Bovine milk and colostrum are considered the most important sources of natural bioactive components. Over the last 2 decades major advances have taken place with regard to the science, technology, and commercial applications of bioactive components present naturally in bovine milk and colostrum. Bioactive components comprise specifi c proteins, peptides, lipids, and carbohydrates. Chromatographic and membrane separation techniques have been developed to fractionate and purify many of these components on an industrial scale from colostrum, milk, and cheese whey (Smithers et al. 1996 ; McIntosh et al. 1998 ; Korhonen 2002 ; Kulozik et al. 2003 ; Pouliot et al. 2006 ; Korhonen and Pihlanto 2007a ). Fractionation and marketing of bioactive milk ingredients has emerged as a new lucrative sector for dairy industries and specialized bioindustries. At present many of these components are being exploited for both dairy and nondairy food formulations and even pharmaceuticals (Korhonen et al. 1998 ; Shah 2000 ; German et al. 2002 ; Playne Hannu J. Korhonen et al. 2003 ; Rowan et al. 2005 ; Krissansen 2007 ). The dairy industry has achieved a leading role in the development of functional foods and has already commercialized products that boost, for example, the immune system; reduce elevated blood pressure; combat gastrointestinal infections; help control body weight; and prevent osteoporosis (FitzGerald et al. 2004 ; Zemel 2004 ; Cashman 2006 ; Korhonen and Marnila 2006 ; Hartmann and Meisel 2007 ). There also is increasing evidence that many milk - derived components are effective in reducing the risk of metabolic syndrome, which may lead to various chronic diseases, such as cardiovascular disease and diabetes (Mensink 2006 ; Pfeuffer and Schrezenmeir 2006a ; Scholz - Ahrens and Schrezenmeir 2006 ). Beyond essential nutrients milk seems thus capable of delivering many health benefi ts to humans of all ages by provision of specifi c bioactive components. Figure 2.1 gives an overview of these components and their potential applications for promotion of human health. This chapter reviews the current knowledge about technological and biological properties of milk - and colostrum - derived major bioactive components and their exploitation for human health. A particular emphasis has been given to bioactive proteins, peptides, and lipids, which have been the subjects of intensive research in recent years. BIOACTIVE PROTEINS AND PEPTIDES The high nutritional value of milk proteins is widely recognized, and in many countries dairy products 15
16 Weight management Mood, memory, and stress Immune defense Whey proteins Calcium GMP CLA Whey proteins Immunomodulatory peptides Lactoferrin Bioactive peptides Probiotic bacteria Heart health Bioactive peptides Calcium Bioactive Milk Components Antimicrobial peptides Immunoglobulins Lactose derivatives Lactoferrin Digestive health Figure 2.1. Bioactive milk components and their potential applications for health promotion. Bone health Calcium Bioactive peptides Bioactive peptides Immunoglobulins Lactoperoxidase GMP Probiotic bacteria Dental health
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Page 6 and 7: Contributors vii Foreword xi Table
Page 8 and 9: Ryozo Akuzawa Department of Food Sc
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Page 17 and 18: 4 Overview of Bioactive Components
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Page 40 and 41: BIOACTIVE LIPIDS Bovine milk fat is
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Page 46 and 47: REFERENCES Abd El - Salam , M.H. ,
Page 48 and 49: Fong , B.Y. , Norris , C.S. , and P
Page 50 and 51: Larsson , S.C. , Bergkvist , L. , a
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Page 56 and 57: 3 Bioactive Components in Goat Milk
Page 58 and 59: goat milk cheese. In another study,
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Page 62 and 63: Antihypertensive Antioxidative Anti
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Page 66 and 67: Cytomodulatory Peptides There is in
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ferrin can retain iron at very low
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solubility by the fermentation of u
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Major Minerals Calcium Calcium is a
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BIOACTIVE VITAMINS IN GOAT MILK Vit
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Edgar , W.M. 1993 . Extrinsic and i
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Pariza , and G.J. Nelson , eds. Ame
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Meisel , H. , and Schlimme , E. 199
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Regester , G.O. , Smithers , G.W. ,
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T.J. 1998 . Lactoferricin of bovine
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84 Section I: Bioactive Components
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92 Table 4.5. Sequence of bioactive
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114 Table 5.6. N - terminal sequenc
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INTRODUCTION 6 Bioactive Components
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milk, respectively. This ratio is i
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The amino acid compositions of came
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Recently, acid whey prepared from c
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Table 6.5. The average concentratio
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Chapter 6: Bioactive Components in
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ound amino acids in camel milk are
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Lactoferrin The inhibition effect o
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for 2 or 3 days; in this type, skin
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proteins are different in their com
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and lower content of short - chain
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Spitsberg 2005 ). Meanwhile, it has
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IGF - binding proteins (IGFBP 1 - 6
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Vitamin E is also low in camel milk
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Carlsson , A. , Bjorck , L. , and P
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FAO/WHO/UNU Expert Consultation . 1
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ovi , S. , Pekkanen , J. , Pekkarin
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experience and feeding patterns of
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7 Bioactive Components in Mare Milk
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Mare milk is quite similar to human
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Table 7.4. The vitamin contents of
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α - lactalbumin can interact with
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Carbohydrate Lactose is found in th
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cow milk, because IGF - Is in mare
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et al. (1986) once used natural mar
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De Oliveira , I.R. , de Araujo , A.
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Marconi , E. , and Panfi li , G. 19
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Summer , A. , Sabbioni , A. , Forma
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8 Bioactive Components in Caseins,
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223 Table 8.6. Immunomodulating and
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Other Bioactive Components in Chees
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236 Section II: Bioactive Component
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272 Table 11.5. Continued Component
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12 Probiotics and Prebiotics as Bio
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Chapter 12: Probiotics and Prebioti
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therapeutic use. Stimulating agents
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Section III Other Related Issues on
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314 Section III: Other Related Issu
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14 New Technologies for Isolation a
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Chapter 14: New Technologies for Is
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17 Potential for Improving Health:
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Chapter 17: Potential for Improving
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Serum iron μg/gl 500 400 300 200 1
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Abdominal, 44, 256, 295 bloating, 2
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Antiinfl ammatory, 129, 240, 242 ac
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IgG, 351 lactoperoxidase, 170 oligo
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Child, 379 bearing age, 379 Childre
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Defatting, 330 Defi cient, 379 Defi
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Ewe milk, 60 fat, 60 Exercise, 368
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Glandular, 43, 352 derived, 43 epit
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Hyperchylomicronemia, 128 Hyperimmu
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supplemented formula, 381 supplemen
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Madagascar, 48 Magnesium, 68, 130,
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Negative, 380 calcium balance, 367
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Pathophysiological, 121, 238 factor
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Propionibacteria, 29 Proposition, 3
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Skim milk, 49, 115, 206, 217, 379 c
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Toxins, 20 Toxoplasma gondii, 21 Tr
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