Effects of milk-derived bioactives: an overview

Milk contains various components with physiological functionality. Peptides derived from caseins and whey proteins including opioid peptides, antihypertensive peptides, casein phosphopeptides, α- and β-lactorphins and albutensin have been shown to possess various bioactive properties. This review considers an overview of the bioactive components in milk proteins and whey and their physiological function.

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Disorder in Milk Proteins: Formation, Structure, Function, Isolation and Applications of Casein Phosphopeptides

Current Protein and Peptide Science ◽

10.2174/1389203717666151201191658 ◽

2016 ◽

Vol 17 (4) ◽

pp. 368-379 ◽

Cited By ~ 4

Author(s):

Muhammad Ali Naqvi ◽

Kimia Anaraki Irani ◽

Maryam Katanishooshtari ◽

Dérick Rousseau

Keyword(s):

Structure Function ◽

Milk Proteins ◽

Casein Phosphopeptides

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Post translational modifications of milk proteins in geographically diverse goat breeds

Scientific Reports ◽

10.1038/s41598-021-85094-9 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

P. K. Rout ◽

M. Verma

Keyword(s):

Protein Function ◽

Whey Proteins ◽

Milk Proteins ◽

Goat Milk ◽

Peptide Sequence ◽

Cow Milk ◽

Post Translational Modification ◽

Post Translational Modifications ◽

Functional Roles ◽

Dpp Iv

AbstractGoat milk is a source of nutrition in difficult areas and has lesser allerginicity than cow milk. It is leading in the area for nutraceutical formulation and drug development using goat mammary gland as a bioreactor. Post translational modifications of a protein regulate protein function, biological activity, stabilization and interactions. The protein variants of goat milk from 10 breeds were studied for the post translational modifications by combining highly sensitive 2DE and Q-Exactive LC-MS/MS. Here we observed high levels of post translational modifications in 201 peptides of 120 goat milk proteins. The phosphosites observed for CSN2, CSN1S1, CSN1S2, CSN3 were 11P, 13P, 17P and 6P, respectively in 105 casein phosphopeptides. Whey proteins BLG and LALBA showed 19 and 4 phosphosites respectively. Post translational modification was observed in 45 low abundant non-casein milk proteins mainly associated with signal transduction, immune system, developmental biology and metabolism pathways. Pasp is reported for the first time in 47 sites. The rare conserved peptide sequence of (SSSEE) was observed in αS1 and αS2 casein. The functional roles of identified phosphopeptides included anti-microbial, DPP-IV inhibitory, anti-inflammatory and ACE inhibitory. This is first report from tropics, investigating post translational modifications in casein and non-casein goat milk proteins and studies their interactions.

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Influence of dietary proteins on rennin and pepsin content of preruminant calf vell

Journal of Dairy Research ◽

10.1017/s0022029900014862 ◽

1974 ◽

Vol 41 (1) ◽

pp. 19-23 ◽

Cited By ~ 13

Author(s):

Pascaline Garnot ◽

E. Valles ◽

J.-L. Thapon ◽

R. Toullec ◽

R. Tomassone ◽

...

Keyword(s):

Gel Electrophoresis ◽

Whey Proteins ◽

Deae Cellulose ◽

Milk Proteins ◽

Total Activity ◽

Separate Experiment ◽

Dietary Proteins ◽

Constant Weight ◽

Cellulose Column ◽

Qualitative Analyses

SummaryStudies were undertaken to determine the influence of dietary proteins on the rennin and pepsin contents of preruminant calf vell. Three groups of 12 Friesian calves were each fed either milk proteins, whey proteins or a 50:50 mixture of these 2 diets. They were slaughtered at a constant weight of 150kg and their vells collected and dried. Another group of vells was obtained from 8 animals that had been fed milk proteins in a separate experiment. The extraction of the abomasal enzymes was carried out at acid pH, and the extracts were quantitatively analysed for rennin and pepsin by DEAE-cellulose column chromatography. Qualitative analyses were also performed by agarose-acrylamide gel electrophoresis. The only enzymes observed using this last method were rennin and bovine pepsin II. Statistical analysis of the quantitative enzyme determinations indicated a trend for the vells from calves fed diets containing casein to be richer in total activity and in rennin, while the level of pepsin remained approximately constant. It seems that casein may induce the secretion of rennin. However, further experiments will be necessary to confirm this. Important differences were observed between the 2 groups of veils from calves given the same diet, but grown in slightly different conditions.

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Increasing the biological value of the curd product

Proceedings of the Voronezh State University of Engineering Technologies ◽

10.20914/2310-1202-2018-3-124-127 ◽

2018 ◽

Vol 80 (3) ◽

pp. 124-127

Author(s):

E. I. Dobriyan ◽

A. M. Ilina ◽

T. A. Medvedeva

Keyword(s):

Carbohydrate Metabolism ◽

Milk Fat ◽

Nutritive Value ◽

Wide Spectrum ◽

Whey Proteins ◽

Milk Proteins ◽

The Body ◽

Diabetic Patients ◽

Biological Value ◽

Test Intensity

The article is devoted to the improvement of quark product biological value in order to impart the properties adequate to specifity and nutrient status for the group of population with abnormal carbohydrate metabolism. Diabetes comprises the most widespread chronic diseases in the world. The reason for the number of diabetic patients growth bears the complex character but this growth is conditioned mainly by malnutrition. Correctly chosen diet adequate to the level and character of metabolic disorders is the important prophylactic factor. Milk products among which quark and quark products due to high amount of easily digestible protein are very Important in nutrition of the patients suffering from abnormal carbohydrate metabolism. The marketing analysis of this group nutritive value presented in the marked has been carried out. The obtained results show that the manufactures quark products are characterized by low amount of crude protein (from 4.5 to 6.0%) and high carbohydrates content ( from 13,0 to 18.0%) including sucrose (from 7,5 to 12,0%. One of the main requirements to dietetic therapy of the patients suffering from diabetes is drastic restriction and exclusion from food allowance easily digestible refined carbohydrates. The aim of the work is to improve biological value of the quark product by replacement of sucrose by stevia and enrichment it by whey protein. Among sugar substitute of natural origin is stevia, which besides the ability to reduce sugar possesses the wide spectrum of positive physiological impact on the body. The influence of milk components on the expressed after-taste of stevia and the possibility to level it has been studied. It was stated that protein has no impact on stevia after-taste but milk fat partially levels metallic taste and promotes the test intensity. It was stated that the best product organoleptic indices were fixed after introduction of 0.027% of stevia. Milk proteins are food irreplaceable components and mainly whey proteins characterized by high biological value conditioned by their specificity and balanced amino acid composition. But meanwhile commercial samples of quark products contained not more than 0,05% of whey proteins . The possibility to improve the biological value of the product by enrichment with whey proteins has been studied.

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Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽

10.21323/2618-9771-2021-4-2-74-81 ◽

2021 ◽

Vol 4 (2) ◽

pp. 74-81

Author(s):

A. V. Landikhovskaya ◽

A. A. Tvorogova

Keyword(s):

Nutritional Value ◽

Whey Proteins ◽

Milk Proteins ◽

Goat Milk ◽

Ice Cream ◽

Animal Origin ◽

The Difference ◽

New Research ◽

Milk Solids ◽

The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

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Simultaneous pasteurization and homogenization of human milk by combining heat and ultrasound: effect on milk quality

Journal of Dairy Research ◽

10.1017/s0022029909990483 ◽

2010 ◽

Vol 77 (2) ◽

pp. 183-189 ◽

Cited By ~ 38

Author(s):

Charles Czank ◽

Karen Simmer ◽

Peter E Hartmann

Keyword(s):

Human Milk ◽

Milk Proteins ◽

Food Preservation ◽

Secretory Iga ◽

Bioactive Components ◽

Laser Scattering ◽

Milk Samples ◽

Donor Human Milk ◽

Preservation Technique ◽

Ultrasound Effect

The combination of ultrasound and heat (thermoultrasound) is an emerging food preservation technique that retains higher quantities of bioactive components compared with current thermal pasteurization practice, but has not yet been assessed for pasteurizing human milk. Artificially contaminated human milk samples were treated with ultrasound (20 kHz, 150 watts) with and without heating. The retention of four human milk proteins was quantified by biochemical assay and laser scattering particle sizing was used to determine the extent of homogenization. While ultrasonic treatment was effective at inactivating Escherichia coli (D4 °C=5·94 min), Staphylococcus epidermidis exhibited resistance (D4 °C=16·01 min). Thermoultrasonic treatment was considerably more effective (Esch. coli D45 °C=1·74 min, D50 °C=0·89 min; Staph. epidermidis D45 °C=2·08 min, D50 °C=0·94 minutes) with a predicted retention (2·8 min treatment, 50°C) of secretory IgA lysozyme, lactoferrin and bile salt stimulated lipase of 91, 80, 77, and 45%, respectively. Homogenization of the milk samples occurred after 5 min and 2 min of ultrasonic and thermoultrasonic treatment, respectively. Thermoultrasonic treatment is an effective method for pasteurizing donor human milk and retaining a greater proportion of bioactive components compared with current practices. However, further studies are required to assess the practicality of applying this technique routinely to donor human milk.

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Summary-The Early Feeds: Human Milk Versus Formula and Bovine Milk

PEDIATRICS ◽

10.1542/peds.75.1.157 ◽

1985 ◽

Vol 75 (1) ◽

pp. 157-159

Keyword(s):

Breast Milk ◽

Human Milk ◽

Whey Proteins ◽

Bovine Milk ◽

Milk Proteins ◽

Human Infant ◽

Postnatal Life ◽

Human Breast Milk ◽

Nonprotein Nitrogen ◽

Casein Protein

Adaptations of the gastrointestinal tract and the immune system that take place during the first year of postnatal life are of great importance, initially facilitating the transition between gestation and lactation, ultimately supporting independent postnatal life. When considering feeding options during the early periods, the roles of human milk, commercially prepared formula, and bovine milk must be evaluated in light of recent knowledge of these adaptations. Since infant feeding practices and the biologic capabilities of infants themselves vary significantly, the question arises as to what is "acceptable" v what is "optimal." NUTRITIONAL PROTEINS At present, evaluations of the amount of protein required for infant growth are based on clinical studies of largē populations and include a "margin of safety" to meet the needs of the individual infant. Based on the assumption that the milk of a given species is best adapted to the nutrient requirements of the young of that species, human infant protein requirements are determined by the protein contribution of human breast milk. Breast-milk proteins are defined broadly as either whey or casein protein with an approximate ratio of 70:30, respectively. The casein portion is divided into three subgroups: α,β and κ casein. Whey proteins are divided into six major subgroups: α-lactalbumin, β-lactoglobulin; lactoferrin; serum-albumin; lysozyme, and immunoglobulins A, G, and M. Numerous nonprotein nitrogen substances including taurine exist as well. Protein Availability Protein concentration of breast milk is approximately 1.2 g/dL when measured as total nitrogen. Nearly 25% of this is nonprotein nitrogen, much of which may not be used for nutritional purposes.

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Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

Foods ◽

10.3390/foods9030362 ◽

2020 ◽

Vol 9 (3) ◽

pp. 362

Author(s):

Linda Le Roux ◽

Olivia Ménard ◽

Raphaël Chacon ◽

Didier Dupont ◽

Romain Jeantet ◽

...

Keyword(s):

Faba Bean ◽

Whey Proteins ◽

Milk Proteins ◽

Protein Digestibility ◽

Cow Milk ◽

Partial Substitution ◽

Infant Formulas ◽

Pea Proteins

Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS), but lower for PIF (75%; 67%). Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.

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