Milk and Dairy Products As Functional Foods

Informationen zum Autor Ara Kanekanian is Programme Director for the MSc in Food Science and Technology and the Head of Dairy Centre and Functional Food Research group at Cardiff Metropolitan University, UK. Klappentext There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer. The premium prices that can be charged make these added-value products lucrative for manufacturers, and they are also commercially popular. Dairy foods are central to this sector: they are good delivery systems for functional foods (yoghurts, milk drinks, spreads) and are also rich in compounds which can be extracted and used as functional ingredients in other food types.Milk and Dairy Products as Functional Foods draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA), omega 3 fatty acids vitamin D and calcium. These constituents have been shown to be, for example, anticarcinogenic, anti-inflammatory, antihypertensive, hypocholesterolemic, immune-modulating and antimicrobial. This book examines the evidence for these claims, and investigates practical approaches for utilising these attributes.The book is aimed at dairy scientists and technologists in industry and academia, general food scientists and technologists, microbiologists and nutritionists together with all those involved in the formulation and production of functional food products. Zusammenfassung This book draws together a wealth of information regarding the functional health benefits of milk and dairy products. It examines the physiological role and the claimed health effects of dairy constituents such as proteins, bioactive peptides, conjugated linoleic acid (CLA) and omega 3 fatty acids. Inhaltsverzeichnis Preface to the Technical Series xiii Preface xv List of Contributors xvii 1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products 1 A. Kanekanian 1.1 The importance of milk and dairy products 1 1.2 Dairy products: Concerns and challenges 2 1.3 Dairy products and public health 3 1.3.1 Heart disease 4 1.4 Major nutrients in milk 5 1.4.1 Proteins 5 1.4.2 Milk fat 6 1.4.3 Lactose and its derivatives 7 1.4.4 Vitamins and minerals 8 1.5 Dairy products as functional foods 8 1.6 Bioactive compounds from milk 11 1.6.1 Bioactive peptides 12 1.6.2 Other bioactivities 16 1.7 Probiotics and dairy products 17 1.8 Summary and future trends 18 References 18 2 Bioactive Peptides from Casein and Whey Proteins 23 R. McCarthy, S. Mills, R.P. Ross, G.F. Fitzgerald and C. Stanton 2.1 Introduction 23 2.2 Direct effects of casein and whey peptides on host immunity 25 2.2.1 Immunomodulatory peptides derived from casein 25 2.2.2 Immunomodulatory peptides derived from whey proteins 30 2.2.3 Indirect effects of casein and whey peptides on host immunity 32 2.3 Antimicrobial peptides 33 2.3.1 Antimicrobial peptides derived from casein 33 2.3.2 Antimicrobial peptides derived from whey proteins 40 2.4 Peptides that stimulate the gut microbiota 42 2.5 Peptides that regulate gut homeostasis 44 2.6 Potential for peptide bioactivities in vivo and outlook for the future 45 References 46 3 Colostrum: Its Health Benefits 55 T. Marchbank and R.J. Playford 3.1 Introduction 55 3.2 Bioactive constituents of colostrums 57 3.2.1 Peptide growth factors 57 3.2.2 Non-peptide growth factors 62 3.2.3 Immunological factors 63 3.3 Bovine colostrum use ...

List of contents

Preface to the Technical Series xiii
 
Preface xv
 
List of Contributors xvii
 
1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products 1
A. Kanekanian
 
1.1 The importance of milk and dairy products 1
 
1.2 Dairy products: Concerns and challenges 2
 
1.3 Dairy products and public health 3
 
1.3.1 Heart disease 4
 
1.4 Major nutrients in milk 5
 
1.4.1 Proteins 5
 
1.4.2 Milk fat 6
 
1.4.3 Lactose and its derivatives 7
 
1.4.4 Vitamins and minerals 8
 
1.5 Dairy products as functional foods 8
 
1.6 Bioactive compounds from milk 11
 
1.6.1 Bioactive peptides 12
 
1.6.2 Other bioactivities 16
 
1.7 Probiotics and dairy products 17
 
1.8 Summary and future trends 18
 
References 18
 
2 Bioactive Peptides from Casein and Whey Proteins 23
R. McCarthy, S. Mills, R.P. Ross, G.F. Fitzgerald and C. Stanton
 
2.1 Introduction 23
 
2.2 Direct effects of casein and whey peptides on host immunity 25
 
2.2.1 Immunomodulatory peptides derived from casein 25
 
2.2.2 Immunomodulatory peptides derived from whey proteins 30
 

2.2.3 Indirect effects of casein and whey peptides on host immunity 32
 
2.3 Antimicrobial peptides 33
 
2.3.1 Antimicrobial peptides derived from casein 33
 
2.3.2 Antimicrobial peptides derived from whey proteins 40
 
2.4 Peptides that stimulate the gut microbiota 42
 
2.5 Peptides that regulate gut homeostasis 44
 
2.6 Potential for peptide bioactivities in vivo and outlook for the future 45
 
References 46
 
3 Colostrum: Its Health Benefits 55
T. Marchbank and R.J. Playford
 
3.1 Introduction 55
 
3.2 Bioactive constituents of colostrums 57
 
3.2.1 Peptide growth factors 57
 
3.2.2 Non-peptide growth factors 62
 
3.2.3 Immunological factors 63
 
3.3 Bovine colostrum use in human health 67
 
3.3.1 Gastrointestinal diseases 67
 
3.3.2 Non-gastrointestinal diseases 74
 
3.3.3 Colostrum and athletic performance 76
 
3.4 Considerations 79
 
3.5 Conclusion 81
 
References 81
 
4 Casein and Whey Proteins in Human Health 94
K. Petrotos, E. Tsakali, P. Goulas and A.G. D'Alessandro
 
4.1 Introduction 94
 
4.2 Casein-derived proteins and their effect in human health 95
 
4.2.1 The cardiovascular system 97
 
4.2.2 The nervous system 100
 
4.2.3 The immune system 103
 
4.2.4 The nutrition system 106
 
4.3 Whey proteins and their direct and indirect effects on human health 108
 
4.3.1 ß-lactoglobulin 109
 
4.3.2 alpha-lactalbumin 112
 
4.3.3 Immunoglobulins 115
 
4.3.4 Bovine serum albumin 116
 
4.3.5 Lactoferrin 116
 
4.3.6 Lysozyme 118
 
4.3.7 Lactoperoxidase 119
 
4.3.8 Casein macropeptides 119
 
4.3.9 Other enzymes contained in the whey 120
 
4.4 The effect of processing on the bioactivity of casein and whey proteins 120
 
4.4.1 The effect of heat treatment 120
 
4.4.2 The effect of ultra-high-pressure processing 121
 
4.4.3 The effect of protein hydrolysation 121
 
4.4.4 The role of processing in the production of allergenic or bitter-tasting peptides 122
 
4.5 Bioactive peptides production from milk and whey proteins 123
 
4.5.1 Enzymatic hydrolysis 123
 
4.5.2 Microbial fermentation 123
 
4.5.3 Proteolysis 125
 
4.6 Fractionation and enrichment of bioactive peptides 127
 
4.7 Commercial applications and fu

Product details

• Authors: A Kanekanian, Ara Kanekanian, Ara (Cardiff Metropolitan University Kanekanian, KANEKANIAN ARA
• Assisted by: Ar Kanekanian (Editor), Ara Kanekanian (Editor), KANEKANIAN ARA (Editor)
• Publisher: Wiley, John and Sons Ltd
• Languages: English
• Product format: Hardback
• Released: 16.05.2014
• EAN: 9781444336832
• ISBN: 978-1-4443-3683-2
• No. of pages: 408
• Series: Society of Dairy Technology Series; Society of Dairy Technology; Society of Dairy Technology; Society of Dairy Technology Series
• Subjects: Guides > Health > Diet; Natural sciences, medicine, IT, technology > Biology > Ecology; Milchprodukte, Functional Food, Food Science & Technology, Lebensmittelforschung u. -technologie, Functional Food, Nutraceuticals, Functional Foods & Nutraceuticals, Dairy Food, Milcherzeugnis