scholarly journals A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

2021 ◽  
Vol 3 (1) ◽  
Author(s):  
Snigdha Guha ◽  
Heena Sharma ◽  
Gaurav Kr Deshwal ◽  
Priyanka Singh Rao
Keyword(s):  
Human Body ◽  
Immune Modulation ◽  
Bioactive Peptides ◽  
Cow Milk ◽  
Ace Inhibitory Activity ◽  
Natural Form ◽  
Milk Products ◽  
Functional Ingredients ◽  
Enzymatic Action ◽  
Significant Research

Abstract Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

Pengenalan Berbagai Olahan Susu Sebagai Alternatif Usaha yang Menjanjikan di Masyakarat Desa Cisempur Jatinangor Sumedang Jawa Barat

2020 ◽  
Vol 1 (4) ◽  
pp. 299-305
Author(s):  
Primiani Edianingsih ◽  
Raden Febrianto Christi
Keyword(s):  
Human Body ◽  
Dairy Products ◽  
Public Awareness ◽  
Active Participation ◽  
Nutritional Content ◽  
Milk Products ◽  
Pasteurized Milk ◽  
The People ◽  
Post Test

Abstrak: Susu merupakan produk hasil ternak berupa cairan putih dengan kandungan gizi yang lengkap serta memberikan manfaat bagi tubuh manusia. Sebagai upaya dalam meningkatkan kesadaran masyarakat dalam pemahaman berbagai produk olahan susu maka diadakan penyuluhan. Pengabdian ini telah dilaksanakan kepada masyarakat Desa Cisempur Kecamatan Jatinangor dengan diikuti sebanyak 22 peserta yang terdiri atas kalangan ibu rumah tangga. Metode pelaksanaan dengan cara partisipasi aktif dari peserta dengan pengenalan berbagai produk olahan susu. Tahapan dimulai dengan sebaran kuisioner pre test  sebelum kegiatan dilakukan dengan 20 pertanyaan yang diajukan, lalu pemaparan materi berbagai olahan susu mulai dari pendahuluan terkait susu sampai produk olahan susu, Penyebaran kuisioner Post test kepada peserta setelah acara selesai dengan pertanyaan yang sama seperti pre test. Kemudian membuat salah satu produk susu kepada peserta berupa susu pasteurisasi. Hasil menunjukkan bahwa terjadi peningkatan pengenalan produk olahan susu pada masyarakat Desa Cisempur Kecamatan Jatinangor yang hadir setelah melakukan pre test dan post test.Abstract: Milk is a livestock product in the form of a white liquid with complete nutritional content and provides benefits to the human body. As an effort to increase public awareness in understanding various dairy products, counseling was held. This service has been carried out for the community of Cisempur Village, Jatinangor District, followed by 22 participants consisting of housewives. The method of implementation is by means of active participation of the participants with the introduction of various dairy products. The stages began with the distribution of pre-test questionnaires before the activity was carried out with 20 questions, then the presentation of various dairy products, from the introduction to milk to dairy products, the distribution of post test questionnaires to participants after the event was over with the same questions as the pre test. Then make one of the milk products for the participants in the form of pasteurized milk. The results showed that there was an increase in the introduction of dairy products in the people of Cisempur Village, Jatinangor District who attended after doing the pre test and post test.

Reduction of immunoreactivity and improvement of the nutritional qualities in cow milk products by enzymatic hydrolysis

LWT ◽  
2021 ◽  
pp. 111994
Author(s):  
Xiaona Liang ◽  
Jiao Cheng ◽  
Jing Sun ◽  
Mei Yang ◽  
Xue Luo ◽  
...  
Keyword(s):  
Enzymatic Hydrolysis ◽  
Cow Milk ◽  
Milk Products ◽  
Nutritional Qualities

scholarly journals Proteins and Bioactive Peptides in High Protein Content Foods

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1186
Author(s):  
Fidel Toldrá ◽  
Leticia Mora
Keyword(s):  
Enzymatic Hydrolysis ◽  
Protein Content ◽  
Human Body ◽  
Bioactive Peptides ◽  
High Protein ◽  
Microbial Fermentation ◽  
Gastrointestinal Digestion ◽  
High Protein Content ◽  
By Products

Foods and their industry by-products constitute very good sources of bioactive peptides, which can be naturally generated during processing but are also extensively produced through enzymatic hydrolysis, microbial fermentation, and even during gastrointestinal digestion in the human body [...]

XIII. A description of a very unusual formation of the human heart

1798 ◽  
Vol 88 ◽  
pp. 346-356 ◽  
Keyword(s):  
Human Body ◽  
Human Heart ◽  
Natural Form ◽  
Perfect Knowledge ◽  
Learned Societies ◽  
Circulation Of The Blood ◽  
Unusual Formation

T he heart is an organ of so much importance in the animal oeconomy, and is so immediately concerned in the support of life, that any unusual deviation from its natural form and situation in the human body, has always been considered as a subject of some interest by the physiologist; such deviations have, therefore, not unfrequently been submitted to the consideration of this and other learned Societies. Many circumstances respecting the circulation of the blood, and respiration, wholly unknown to our ancestors, have lately been ascertained; but we are not as yet arrived at a perfect knowledge of these important actions. Difficulties yet remain; more information may still be acquired; and the reasoning upon these subjects will be less liable to fallacy, in proportion to the number of facts which have been observed, and the accuracy of the observations.

Alcohol-free beverages for functional purposes

2021 ◽  
pp. 438-441
Author(s):  
L.A. Efimov ◽  
K.R. Khasanova ◽  
A.A. Nazmieva ◽  
T.Yu. Gumerov
Keyword(s):  
Organic Acids ◽  
Dietary Fiber ◽  
Human Body ◽  
Mineral Waters ◽  
Metabolic Processes ◽  
Physiological Functions ◽  
Functional Ingredients ◽  
Sports Drinks ◽  
Positive Effect ◽  
Improve Health

Functional drinks are intended for systematic consumption as part of food rations; they preserve and improve health, as well as reduce the risk of developing certain diseases. Functional drinks contain ingredients that have the ability to have a positive effect on physiological functions and metabolic processes in the human body. The functional ingredients of alcohol-free beverages are: vitamins, macro- and microelements, dietary fiber, organic acids, phenolic and other compounds. Functional drinks include non-alcoholic energy drinks, fortified juices and sports drinks, therapeutic and therapeutic-table mineral waters.

The value of functional fermented milk drinks in dietary and preventive nutrition

2021 ◽  
Vol 9 (16) ◽  
pp. 180-191
Author(s):  
Аlla Solomon ◽  
◽  
Iryna Bernyk ◽  
Мariana Bondar ◽  
◽  
...  
Keyword(s):  
Human Body ◽  
Fermented Milk ◽  
The Body ◽  
Biologically Active ◽  
Milk Product ◽  
Negative Effects ◽  
Milk Products ◽  
Adverse Environmental Conditions ◽  
Functional Components ◽  
Fermented Milk Products

State policy in the field of healthy nutrition is a timely and vital, because inadequate nutrition for the physical needs of the body poses a threat to national security today. The article analyzes the state of nutrition of the population of Ukraine in recent years, which is marked by negative trends, both in relation to energy adequacy and in relation to the chemical composition of diets. It is proven that the harm to health is caused by insufficient intake of vitamins, minerals and trace elements, resulting in reduced physical and mental performance, resistance to various diseases, increased negative effects on the body of adverse environmental conditions, harmful production factors, nervous and emotional stress and stress. The purpose of this work is to scientifically substantiate the composition of a fermented milk product enriched with sprouted barley grains and rosehip syrup, which allows improving the structure of the human nutrition through the use of functional ingredients and facilitating the adaptation of the human body to adverse external conditions. Experts associate the positive effect of fermented milk products for the human body with the appearance in them of physiologically active functional components, which are also useful in a physiological form. The value of fermented milk products in functional nutrition is determined primarily by the unique composition of microflora, food and biological value of products. Speaking about the nutritional value of fermented milk products, it is necessary to consider in detail the nutritional substances that make up its composition. In the lifr process of lactic acid bacteria, a complex of biologically active substances (enzymes, lactic and acetic acids, antibiotic substances) is accumulating. Dietary fermented milk products improve metabolism, stimulate the secretion of gastric juice, stimulate the appetite. Improving the health of the human body and ensuring its active life through the use of fermented milk products with functional properties is a new promising direction in medicine and nutrition, as its integral part.

scholarly journals Effect of Different Proteases on the Degree of Hydrolysis and Angiotensin I-Converting Enzyme-Inhibitory Activity in Goat and Cow Milk

Biomolecules ◽  
2018 ◽  
Vol 8 (4) ◽  
pp. 101 ◽  
Author(s):  
Guowei Shu ◽  
Jie Huang ◽  
Chunju Bao ◽  
Jiangpeng Meng ◽  
He Chen ◽  
...  
Keyword(s):  
Inhibitory Activity ◽  
Goat Milk ◽  
Cow Milk ◽  
Degree Of Hydrolysis ◽  
Converting Enzyme ◽  
Angiotensin I ◽  
Ace Inhibitory Activity ◽  
Inhibitory Peptides ◽  
Angiotensin I Converting Enzyme ◽  
Ace Inhibitory

Angiotensin I-converting enzyme (ACE) peptides are bioactive peptides that have important value in terms of research and application in the prevention and treatment of hypertension. While widespread literature is concentrated on casein or whey protein for production of ACE-inhibitory peptides, relatively little information is available on selecting the proper proteases to hydrolyze the protein. In this study, skimmed cow and goat milk were hydrolyzed by four commercial proteases, including alkaline protease, trypsin, bromelain, and papain. Angiotensin I-converting enzyme-inhibitory peptides and degree of hydrolysis (DH) of hydrolysates were measured. Moreover, we compared the difference in ACE-inhibitory activity between cow and goat milk. The results indicated that the DH increased with the increase in hydrolysis time. The alkaline protease-treated hydrolysates exhibited the highest DH value and ACE-inhibitory activity. Additionally, the ACE-inhibitory activity of hydrolysates from goat milk was higher than that of cow milk-derived hydrolysates. Therefore, goat milk is a good source to obtain bioactive peptides with ACE-inhibitory activity, as compared with cow milk. A proper enzyme to produce ACE-inhibitory peptides is important for the development of functional milk products and will provide the theoretical basis for industrial production.

scholarly journals Bioactive Peptides and Hydrolysates from Pulses and Their Potential Use as Functional Ingredients

2014 ◽  
Vol 79 (3) ◽  
pp. R273-R283 ◽  
Author(s):  
Lidia López-Barrios ◽  
Janet A. Gutiérrez-Uribe ◽  
Sergio O. Serna-Saldívar
Keyword(s):  
Bioactive Peptides ◽  
Functional Ingredients ◽  
Potential Use

POTENTIAL ALTERNATIVES TO LAMB MILK REPLACER FOR THE ARTIFICIAL REARING OF LAMBS

1982 ◽  
Vol 62 (4) ◽  
pp. 1135-1142 ◽  
Author(s):  
D. P. HEANEY ◽  
J. N. B. SHRESTHA ◽  
H. F. PETERS
Keyword(s):  
Key Words ◽  
Well Being ◽  
Cow Milk ◽  
Milk Replacer ◽  
Artificial Rearing ◽  
High Quality ◽  
Milk Products ◽  
Feed Costs ◽  
Spray Dried ◽  
General Appearance

Two experiments were conducted to evaluate the relative performance of artificially reared lambs fed four types of liquid diets: (1) lamb milk replacer (LMR) with 24% protein from spray-dried milk products and 24% fat in the dry powder; (2) high quality calf milk replacer (CMR) with 20% protein from spray-dried milk products and 20% fat; (3) fresh cow milk (CM); or (4) equal proportions of LMR and CM (LMR:CM). Average daily gains of lambs fed CMR or CM were lower by 16% and 12%, respectively, and weaning weights were lower by 10% and 5%, respectively, than those of lambs fed LMR. Gains and weaning weights of lambs fed LMR:CM were identical to those fed LMR. Lamb survival was marginally lower among CMR- and CM-fed lambs compared with those fed LMR. There were no observable differences among any of the feeding regimens in the general appearance, thriftiness or well-being of the lambs. The results indicate that, with good management, satisfactory lamb performance under artificial rearing can be achieved with high quality CMR or CM and that under practical conditions lower feed costs could offset the marginal reduction in lamb performance. Key words: Lambs, artificial rearing

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