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

More documents

Recommendations

Info

contribute signifi cantly to daily protein intake. The multiple functional properties of major milk proteins are now largely characterized (Mulvihill and Ennis 2003 ). Increasing scientifi c and commercial interest has been focused on the biological properties of milk proteins. Intact protein molecules of both major milk protein groups, caseins and whey proteins, exert distinct physiological functions in vivo (Shah 2000 ; Steijns 2001 ; Walzem et al. 2002 ; Clare et al. 2003 ; Floris et al. 2003 ; Pihlanto and Korhonen 2003 ; Madureira et al. 2007 ; Zimecki and Kruzel 2007 ). Table 2.1 lists the major bioactive proteins found in bovine colostrum and milk and their concentrations, molecular weights, and suggested biological functions. Many of the bioactive whey proteins, notably immunoglobulins, lactoferrin and growth factors, occur in colostrum in much greater concentrations than in milk, thus refl ecting their importance to the health of the newborn calf (Korhonen 1977 ; Pakkanen and Aalto 1997 ; Scammel 2001 ). Furthermore, milk proteins possess additional physiological functions due to the numerous bioactive peptides that are encrypted within intact proteins. Their functions are discussed in the section “ Production and Functionality of Bioactive Peptides ” later in this chapter. Fractionation and Isolation of Bioactive Milk Proteins Increasing knowledge of the biological properties of individual milk - derived proteins and their fractions has prompted the need to develop technologies for obtaining these components in a purifi ed or enriched form. Normal bovine milk contains about 3.5% of protein, of which casein constitutes about 80% and whey proteins 20%. Bovine casein is further divided into α - , β - and κ - casein. Various chromatographic and membrane separation techniques have been developed for fractionation of β - casein in view of its potential use, e.g., in infant formulas (Korhonen and Pihlanto 2007a ). However, industrial manufacture of casein fractions for dietary purposes has not progressed to any signifi cant extent, so far. Whole casein is known to have a good nutritive value owing to valuable amino acids, calcium, phosphate and several trace elements. Individual casein fractions have been proven to be biologically active and also a good source of different bioactive peptides (see review by Silva and Malcata 2005 ). Chapter 2: Bioactive Components in Bovine Milk 17 The whey fraction of milk contains a great variety of proteins that differ from each other in their chemical structure, functional properties and biological functions. These characteristics have been used to separate individual proteins, but the purity has proven a critical factor when evaluating the biological activity of a purifi ed component. Membrane separation processes, such as ultrafi ltration (UF), reverse osmosis (RO) and diafi ltration (DF), are now industrially applied in the manufacture of ordinary whey powder and whey protein concentrates (WPCs) with a protein content of 30 – 80%. Gel fi ltration and ion - exchange chromatography techniques can be employed in the manufacture of whey protein isolates (WPI) with a protein content of 90 – 95% (Kelly and McDonagh 2000 ; Etzel 2004 ). The chemical composition and functionality of whey protein preparations are largely affected by the method used in the process. Their biological properties are also affected and are diffi cult to standardize due to the complex nature of the bioactivities exerted by different proteins (Korhonen 2002 ; Foegeding et al. 2002 ). Therefore there is growing interest in developing specifi c techniques for isolation of pure whey protein components. Industrial or semi - industrial scale processing techniques are already available for fractionation and isolation of major native milk proteins, e.g., alpha - lactalbumin ( α - La), beta - lactoglobulin ( β - Lg), immunoglobulins (Ig), lactoferrin (LF) and glycomacropeptide (GMP). Current and potential technologies have been reviewed in recent articles (Korhonen 2002 ; Kulozik et al. 2003 ; Chatterton et al. 2006 ; Korhonen and Pihlanto 2007a ). Recently Konrad and Kleinschmidt (2008) described a novel method for isolation of native α - La from sweet whey using membrane fi ltration and treatment of the permeate with trypsin. After a second UF and diafi ltration of the hydrolysate, the calculated overall recoveries were up to 15% of α - La with a purity of 90 – 95%. In another recent method β - Lg was isolated from bovine whey using differential precipitation with ammonium sulphate followed by cation - exchange chromatography (Lozano et al. 2008 ). The overall yield of purifi ed β - Lg was 14.3% and the purity was higher than 95%. The progress of proteomics has facilitated the use of proteomic techniques, for example, two - dimensional gel electrophoresis, in characterization of whey proteins (O ’ Donnell et al. 2004 ; Lindmark - M å sson et al. 2005). Using this technique, Fong et al. (2008)
Table 2.1. Major bioactive protein components of bovine colostrum and milk: Concentration, molecular weight, and potential biological functions * Protein Caseins ( α s1 , α s2 , β , and κ ) β - lactoglobulin α - lactalbumin Concentration (g/L) Colostrum Milk 26 8.0 3.0 28 3.3 1.2 Molecular Weight Daltons 14.000 – 22.000 18.400 14.200 Biological Activity Ion carrier (Ca, PO 4 , Fe, Zn, Cu), precursor for bioactive peptides immunomodulatory, anticarcinogenic Vitamin carrier, potential antioxidant, precursor for bioactive peptides, fatty acid binding Effector of lactose synthesis in mammary gland, calcium carrier, immunomodulatory, precursor for bioactive peptides, potentially anticarcinogenic Immunoglobulins 20 – 150 0.5 – 1.0 150.000 – 1000.000 Specifi c immune protection through antibodies and complement system, potential precursor for bioactive Glycomacro - peptide Lactoferrin Lactoperoxidase Lysozyme Serum albumin Milk basic protein 2.5 1.5 0.02 0.0004 1.3 N.A 1.2 0.1 0.03 0.0004 0.3 N.A 8.000 80.000 78.000 14.000 66.300 10.000 – 17.000 peptides Antimicrobial, antithrombotic, prebiotic, gastric hormone regulator Antimicrobial, antioxidative, anticarcinogenic, anti - infl ammatory, iron transport, cell growth regulation, precursor for bioactive peptides, immunomodulatory, stimulation of osteoblast proliferation Antimicrobial, synergistic effects with immunoglobulins, lactoferrin, and lysozyme Antimicrobial, synergistic effects with immunoglobulins, lactoferrin, and lactoperoxidase Precursor for bioactive peptides Stimulation of osteoblast proliferation and suppression of bone resorption Growth factors 50 μ g – 40 mg/L < 1 μ g – 2 mg/L 6.400 – 30.000 Stimulation of cell growth, intestinal cell protection and repair, regulation of immune system * Compiled from Pihlanto and Korhonen (2003) and Korhonen and Pihlanto (2007b) ; N.A. = not announced. 18
Page 1 and 2: Bioactive Components Milk in Dairy
Page 4 and 5: Bioactive Components in Milk and Da
Page 6 and 7: Contributors vii Foreword xi Table
Page 8 and 9: Ryozo Akuzawa Department of Food Sc
Page 10: Peter Williams Smart Foods Centre U
Page 14: Bioactive Components in Milk and Da
Page 17 and 18: 4 Overview of Bioactive Components
Page 19 and 20: 6 Table 1.2. Examples of physiologi
Page 28 and 29: INTRODUCTION 2 Bioactive Components
Page 32 and 33: identifi ed a large number of minor
Page 34 and 35: peptide β - lactosin B [Ala - Leu
Page 36 and 37: tional. The natural concentrations
Page 38 and 39: Chapter 2: Bioactive Components in
Page 40 and 41: BIOACTIVE LIPIDS Bovine milk fat is
Page 42 and 43: 2006 ). The wide range of CLA value
Page 44 and 45: and epithelial cells. Both forms of
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
Page 52 and 53: viral properties of milk proteins a
Page 54 and 55: Smithers , G.W. 2004 . Isolation of
Page 56 and 57: 3 Bioactive Components in Goat Milk
Page 58 and 59: goat milk cheese. In another study,
Page 60 and 61: dB Buffering index ( ) dpH 0.09 0.0
Page 62 and 63: Antihypertensive Antioxidative Anti
Page 64 and 65: Chapter 3: Bioactive Components in
Page 66 and 67: Cytomodulatory Peptides There is in
Page 68 and 69: SBP, mmHg 220 200 180 160 140 ACE -
Page 70 and 71: e greater than the sum of the indiv
Page 72 and 73: in goat milk fat by feeding special
Page 74 and 75: intake of dietary cholesterol, as w
Page 76 and 77: ifi dus growth promoter, and it has
Page 78 and 79: ferrin can retain iron at very low
Page 80 and 81:
solubility by the fermentation of u
Page 82 and 83:
Major Minerals Calcium Calcium is a
Page 84 and 85:
BIOACTIVE VITAMINS IN GOAT MILK Vit
Page 86 and 87:
Edgar , W.M. 1993 . Extrinsic and i
Page 88 and 89:
Pariza , and G.J. Nelson , eds. Ame
Page 90 and 91:
Meisel , H. , and Schlimme , E. 199
Page 92 and 93:
Regester , G.O. , Smithers , G.W. ,
Page 94:
T.J. 1998 . Lactoferricin of bovine
Page 97 and 98:
84 Section I: Bioactive Components
Page 99 and 100:
Page 101 and 102:
Page 103 and 104:
Page 105 and 106:
92 Table 4.5. Sequence of bioactive
Page 107 and 108:
Page 109 and 110:
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
Page 117 and 118:
Page 119 and 120:
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Page 127 and 128:
114 Table 5.6. N - terminal sequenc
Page 129 and 130:
Page 131 and 132:
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Page 139 and 140:
Page 141 and 142:
Page 143 and 144:
Page 145 and 146:
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Page 155 and 156:
Page 157 and 158:
Page 159 and 160:
Page 161 and 162:
Page 163 and 164:
Page 165 and 166:
Page 167 and 168:
Page 169 and 170:
Page 172 and 173:
INTRODUCTION 6 Bioactive Components
Page 174 and 175:
milk, respectively. This ratio is i
Page 176 and 177:
The amino acid compositions of came
Page 178 and 179:
Recently, acid whey prepared from c
Page 180 and 181:
Table 6.5. The average concentratio
Page 182 and 183:
Chapter 6: Bioactive Components in
Page 184 and 185:
ound amino acids in camel milk are
Page 186 and 187:
Lactoferrin The inhibition effect o
Page 188 and 189:
for 2 or 3 days; in this type, skin
Page 190 and 191:
proteins are different in their com
Page 192 and 193:
and lower content of short - chain
Page 194 and 195:
Spitsberg 2005 ). Meanwhile, it has
Page 196 and 197:
IGF - binding proteins (IGFBP 1 - 6
Page 198 and 199:
Vitamin E is also low in camel milk
Page 200 and 201:
Carlsson , A. , Bjorck , L. , and P
Page 202 and 203:
FAO/WHO/UNU Expert Consultation . 1
Page 204 and 205:
ovi , S. , Pekkanen , J. , Pekkarin
Page 206 and 207:
experience and feeding patterns of
Page 208 and 209:
7 Bioactive Components in Mare Milk
Page 210 and 211:
Mare milk is quite similar to human
Page 212 and 213:
Table 7.4. The vitamin contents of
Page 214 and 215:
α - lactalbumin can interact with
Page 216 and 217:
Carbohydrate Lactose is found in th
Page 218 and 219:
cow milk, because IGF - Is in mare
Page 220 and 221:
et al. (1986) once used natural mar
Page 222 and 223:
De Oliveira , I.R. , de Araujo , A.
Page 224 and 225:
Marconi , E. , and Panfi li , G. 19
Page 226:
Summer , A. , Sabbioni , A. , Forma
Page 230 and 231:
8 Bioactive Components in Caseins,
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
223 Table 8.6. Immunomodulating and
Page 238 and 239:
Page 240 and 241:
Other Bioactive Components in Chees
Page 242 and 243:
Page 244 and 245:
Page 246:
Page 249 and 250:
236 Section II: Bioactive Component
Page 251 and 252:
Page 253 and 254:
Page 255 and 256:
Page 257 and 258:
Page 259 and 260:
Page 261 and 262:
Page 263 and 264:
Page 265 and 266:
Page 267 and 268:
Page 269 and 270:
Page 271 and 272:
Page 273 and 274:
Page 275 and 276:
Page 277 and 278:
Page 279 and 280:
Page 281 and 282:
Page 283 and 284:
Page 285 and 286:
272 Table 11.5. Continued Component
Page 287 and 288:
Page 289 and 290:
Page 291 and 292:
Page 293 and 294:
Page 295 and 296:
Page 297 and 298:
Page 300 and 301:
12 Probiotics and Prebiotics as Bio
Page 302 and 303:
Chapter 12: Probiotics and Prebioti
Page 304 and 305:
Page 306 and 307:
Page 308 and 309:
Page 310 and 311:
Page 312 and 313:
Page 314 and 315:
therapeutic use. Stimulating agents
Page 316 and 317:
Page 318 and 319:
Page 320 and 321:
Page 322 and 323:
Page 324:
Section III Other Related Issues on
Page 327 and 328:
314 Section III: Other Related Issu
Page 329 and 330:
Page 331 and 332:
Page 333 and 334:
Page 335 and 336:
Page 337 and 338:
Page 339 and 340:
Page 342 and 343:
14 New Technologies for Isolation a
Page 344 and 345:
Chapter 14: New Technologies for Is
Page 346 and 347:
Page 348 and 349:
Page 350 and 351:
Page 352 and 353:
Page 354 and 355:
Page 356 and 357:
Page 358:
Page 361 and 362:
Page 363 and 364:
Page 365 and 366:
Page 367 and 368:
Page 369 and 370:
Page 371 and 372:
Page 373 and 374:
Page 375 and 376:
Page 377 and 378:
Page 379 and 380:
Page 381 and 382:
Page 383 and 384:
Page 385 and 386:
Page 387 and 388:
Page 389 and 390:
Page 392 and 393:
17 Potential for Improving Health:
Page 394 and 395:
Chapter 17: Potential for Improving
Page 396 and 397:
Page 398 and 399:
Page 400 and 401:
Page 402 and 403:
Page 404 and 405:
Serum iron μg/gl 500 400 300 200 1
Page 406 and 407:
Page 408 and 409:
Page 410 and 411:
Abdominal, 44, 256, 295 bloating, 2
Page 412 and 413:
Antiinfl ammatory, 129, 240, 242 ac
Page 414 and 415:
IgG, 351 lactoperoxidase, 170 oligo
Page 416 and 417:
Child, 379 bearing age, 379 Childre
Page 418 and 419:
Defatting, 330 Defi cient, 379 Defi
Page 420 and 421:
Ewe milk, 60 fat, 60 Exercise, 368
Page 422 and 423:
Glandular, 43, 352 derived, 43 epit
Page 424 and 425:
Hyperchylomicronemia, 128 Hyperimmu
Page 426 and 427:
supplemented formula, 381 supplemen
Page 428 and 429:
Madagascar, 48 Magnesium, 68, 130,
Page 430 and 431:
Negative, 380 calcium balance, 367
Page 432 and 433:
Pathophysiological, 121, 238 factor
Page 434 and 435:
Propionibacteria, 29 Proposition, 3
Page 436 and 437:
Skim milk, 49, 115, 206, 217, 379 c
Page 438 and 439:
Toxins, 20 Toxoplasma gondii, 21 Tr
show all

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

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?