Food Science

Download Bioactive Components in Milk and Dairy Products by Young W. Park PDF

By Young W. Park

Even though bioactive compounds in milk and dairy items were greatly studied over the last few many years – specially in human and bovine milks and a few dairy items – only a few guides in this subject can be found, particularly in different dairy species’ milk and their processed dairy items. additionally, little comes in the components of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive parts in Milk and Dairy items largely covers the bioactive parts in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a gaggle of the world over reputed scientists within the vanguard of useful milk and dairy items, nutrition technology and expertise as members to this specific book.Coverage for every of a number of the dairy species comprises: bioactive proteins and peptides; bioactive lipid elements; oligosaccharides; progress elements; and different minor bioactive compounds, similar to minerals, supplements, hormones and nucleotides, and so on. Bioactive parts are mentioned for synthetic dairy items, corresponding to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at nutrients scientists, nutrition technologists, dairy brands, nutritionists, nutraceutical and practical meals experts, allergic reaction experts, biotechnologists, clinical and well-being execs, and top point scholars and college in dairy and meals sciences and meals, Bioactive parts in Milk and Dairy items is a vital source should you are trying to find dietary, wellbeing and fitness, and therapeuticvalues or product expertise details on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique assurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive elements and their analytical isolation equipment in synthetic dairy items, similar to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for execs in addition to biotechnology researchers focusing on practical meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a group of world-renowned professional scientists

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La is fully synthesized in the mammary gland where it acts as coenzyme for biosynthesis of lactose. The health benefits of α-La have long been obscured, but recent research suggests that this protein can provide beneficial effects through a) the intact whole molecule, b) peptides of the partly hydrolyzed protein, and c) amino acids of the fully digested protein (Chatterton et al. 2006). α-La is a good source of the essential amino acids tryptophan and cystein, which are precursors of serotonin and glutathion, respectively.

The results suggested that both peptidases are involved in the release or degradation of ACE-inhibitory peptides during the fermentation process. This type of gene engineering approach could enable future production of tailor-made bioactive peptides using genetically modified LAB strains. 26 Section I: Bioactive Components in Milk A number of in vitro studies have demonstrated that fermentation of milk with starter cultures or enzymes derived from such cultures prior to or after treatment with digestive enzymes can enhance the release and alter the profile of bioactive peptides produced.

At present the following growth factors have been identified in bovine mammary secretions: BTC (beta cellulin), EGF (epidermal growth factor), FGF1 and FGF2 (fibroblast growth factor), IGF-I and IGF-II (insulinlike growth factor), TGF-β1 and TGF-β2 (transforming growth factor)and PDGF (platelet-derived growth factor). The concentrations of all known growth factors are highest in colostrum during the first hours after calving and decrease substantially thereafter. The most abundant growth factors in bovine milk are EGF (2–155 ng/mL), IGF-I (2– 101 ng/mL), IGF-II (2–107 ng/mL), and TGF-β2 (13–71 ng/mL), whereas the concentrations of the other known growth factors remain below 4 ng/mL (Pouliot and Gauthier 2006).

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