Whey-Adapted versus Natural Cow’s Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice

The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 60:40 CM differently affects glucose metabolism and hormone release than the 20:80 CM. In laboratory animals, whey-adapted goat’s milk is consumed in larger quantities. It is unknown whether whey enhancement of CM would have similar consequences on appetite and whether it would affect feeding-relevant brain regulatory mechanisms. In this set of studies utilizing laboratory mice, we found that the 60:40 CM was consumed more avidly than the 20:80 control formulation by animals motivated to eat by energy deprivation and by palatability (in the absence of hunger) and that this hyperphagia stemmed from prolongation of the meal. Furthermore, in two-bottle choice paradigms, whey-adapted CM was preferred against the natural 20:80 milk. The intake of the whey-adapted CM induced neuronal activation (assessed through analysis of c-Fos expression in neurons) in brain sites promoting satiation, but importantly, this activation was less pronounced than after ingestion of the natural 20:80 whey:casein CM. Activation of hypothalamic neurons synthesizing anorexigenic neuropeptide oxytocin (OT) was also less robust after the 60:40 CM intake than after the 20:80 CM. Pharmacological blockade of the OT receptor in mice led to an increase in the consumption only of the 20:80 CM, thus, of the milk that induced greater activation of OT neurons. We conclude that the whey-adapted CM is overconsumed compared to the natural 20:80 CM and that this overconsumption is associated with weakened responsiveness of central networks involved in satiety signalling, including OT.

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Palatability of Goat’s versus Cow’s Milk: Insights from the Analysis of Eating Behavior and Gene Expression in the Appetite-Relevant Brain Circuit in Laboratory Animal Models

Nutrients ◽

10.3390/nu11040720 ◽

2019 ◽

Vol 11 (4) ◽

pp. 720 ◽

Cited By ~ 1

Author(s):

Anica Klockars ◽

Erin Wood ◽

Sarah Gartner ◽

Laura McColl ◽

Allen Levine ◽

...

Keyword(s):

Gene Expression ◽

Animal Studies ◽

Laboratory Animals ◽

Cow’S Milk ◽

Laboratory Mice ◽

Short Term ◽

Systematic Analysis ◽

Cow's Milk ◽

Brain Circuit ◽

The Brain

Goat’s (GM) and cow’s milk (CM) are dietary alternatives with select health benefits shown in human and animal studies. Surprisingly, no systematic analysis of palatability or preference for GM vs. CM has been performed to date. Here, we present a comprehensive investigation of short-term intake and palatability profiles of GM and CM in laboratory mice and rats. We studied consumption in no-choice and choice scenarios, including meal microstructure, and by using isocaloric milks and milk-enriched solid diets. Feeding results are accompanied by qPCR data of relevant genes in the energy balance-related hypothalamus and brain stem, and in the nucleus accumbens, which regulates eating for palatability. We found that GM and CM are palatable to juvenile, adult, and aged rodents. Given a choice, animals prefer GM- to CM-based diets. Analysis of meal microstructure using licking patterns points to enhanced palatability of and, possibly, greater motivation toward GM over CM. Most profound changes in gene expression after GM vs. CM were associated with the brain systems driving consumption for reward. We conclude that, while both GM and CM are palatable, GM is preferred over CM by laboratory animals, and this preference is driven by central mechanisms controlling eating for pleasure.

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The Hypocholesteremic Effect of Milk — A Review

Journal of Food Protection ◽

10.4315/0362-028x-41.3.226 ◽

1978 ◽

Vol 41 (3) ◽

pp. 226-235 ◽

Cited By ~ 48

Author(s):

T. RICHARDSON

Keyword(s):

Serum Cholesterol ◽

Orotic Acid ◽

Human Subjects ◽

Cholesterol Biosynthesis ◽

Skim Milk ◽

Fermented Milk ◽

Cow’S Milk ◽

Cow's Milk ◽

Cholesterol Levels ◽

Low Serum

Each Maasai tribesman in Africa ordinarily consumes 4–5 liters of fermented whole milk per day in addition to substantial quantities of meat. In spite of this diet high in saturated fat and cholesterol, the Maasai have low serum cholesterol levels and a very low incidence of clinical coronary heart disease. In studying this paradox, Mann and co-workers serendipitiously discovered that there is apparently a milk factor (MF) in the fermented milk responsible for the low serum cholesterol levels of the Maasai. A hypocholesteremic effect of fermented whole and skim milk was subsequently confirmed on American volunteers, each consuming 2–4 liters per day. Administration of radioactive acetate to human subjects on the fermented milk diet indicated that cholesterol biosynthesis was inhibited by MF. In later studies with human volunteers, English workers demonstrated a hypocholesteremic effect of unfermented whole and skim milk when consumed at a level of about 2 liters per day per caput for 2 weeks. Although the MF apparently exists in unfermented milk, there are suggestions that its concentration is slightly higher in fermented compared to unfermented milks. A hypocholesteremic effect of milk has also been demonstrated in rats by several researchers. Even though the identity of the MF is unknown at this time, it has been suggested that it may be 3-hydroxy-3-methylglutaric acid (HMG) and/or orotic acid. It is not known whether HMG occurs in cow's milk, but HMG is known to inhibit the rate limiting enzyme in cholesterol biosynthesis, HMG-CoA-reductase. Orotic acid does occur in cow's milk (73–122 mg/liter), and it has marked effects on lipid metabolism in rats. The hypolipemic action of orotic acid in rats is accompanied by induction of a fatty liver.

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MECHANISMS IN ENDOCRINOLOGY: Estrogens in consumer milk: is there a risk to human reproductive health?

Acta Endocrinologica ◽

10.1530/eje-18-0591 ◽

2018 ◽

Vol 179 (6) ◽

pp. R275-R286 ◽

Cited By ~ 2

Author(s):

Tomaž Snoj ◽

Gregor Majdič

Keyword(s):

Reproductive Health ◽

Human Health ◽

Health Effects ◽

Experimental Studies ◽

Epidemiological Studies ◽

Laboratory Animals ◽

Cow’S Milk ◽

Potential Health ◽

Cow's Milk ◽

Intensive Farming

Possible effects of xenoestrogens on human health, in particular on male reproductive health, have attracted considerable attention in recent years. Cow's milk was suggested in numerous publications as one of possible sources of xenoestrogens that could affect human health. Although milk has undoubtedly many beneficial health effects and could even have a role in reducing incidence of some cancers, concerns were raised about presumably high levels of estrogens in cow's milk. In intensive farming, concentrations of estrogens in milk are higher due to long milking periods that today extend long into the pregnancy, when concentrations of estrogens in the cow's body rise. Numerous studies examined potential effects of milk on reproductive health and endocrine-related cancers in both experimental studies with laboratory animals, and in human epidemiological studies. In the present review article, we compiled a review of recently published literature about the content of estrogens in cow's milk and potential health effects, in particular on reproductive system, in humans. Although results of published studies are not unequivocal, it seems that there is stronger evidence suggesting that amounts of estrogens in cow's milk are too low to cause health effects in humans.

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Digestibility and Assimilation of Cow's Milk

Scientific American ◽

10.1038/scientificamerican03151884-6833csupp ◽

1884 ◽

Vol 17 (428supp) ◽

pp. 6833-6833

Keyword(s):

Cow’S Milk ◽

Cow's Milk

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Whey as an indicator for standardizing cow’s milk fat percentage for cheese production

International Journal of Business and Applied Social Science ◽

10.33642/ijbass.v6n3p3 ◽

2020 ◽

pp. 33-39

Author(s):

Prof. Asoc. Dr. Shurki MAXHUNI ◽

Prof.Asiss.Dr.Nerimane BAJRAKTARI

Keyword(s):

Milk Fat ◽

Economic Indicator ◽

Peculiar Feature ◽

Cow’S Milk ◽

Fat Percentage ◽

Cow's Milk ◽

Physical Chemical ◽

Heated Milk ◽

Sweet Whey ◽

Acid Whey

The dairy industry seems to have convinced the food industry that whey is a miracle product. The list of supposed benefits it gives to food is as long as your arm. Some of the benefits may be real. Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. To produce cheese, rennet or an edible acid is added to heated milk. This makes the milk coagulate or curdle, separating the milk solids (curds) from the liquid whey. Sweet whey is the byproduct of rennet-coagulated cheese and acid whey (also called sour whey) is the byproduct of acid-coagulated cheese. Sweet whey has a pH greater than or equal to 5.6, acid whey has a pH less than or equal to 5.1. Whey is also a great way to add sweetness to a product without having to list sugar as an ingredient as whey contains up to 75% lactose. And it sounds healthy. This study is done to research the examinations for the production of mozzarella cheese from Cow’s milk, after research and analyses of a physical-chemical peculiar feature of whey from coagulum. We have followed the processes from the drying of whey from the coagulum analyzer's physical-chemical peculiar feature. We carried out three experiments. For every experiment, we took three patterns and analyzed the physical-chemical. The calculation was appraised statistically. This paper deals with the research of% of whey fat during the process of milk production from standardized to non-standardized milk. Where% of whey fat should be an economic indicator for standardizing milk for dairy production.

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