Milk and Dairy Products as Functional Foods (eBook, PDF)

Redaktion: Kanekanian, Ara

• Format: PDF

Produktbeschreibung

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.

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Produktdetails

• Verlag: John Wiley & Sons
• Seitenzahl: 408
• Erscheinungstermin: 27. März 2014
• Englisch
• ISBN-13: 9781118635063
• Artikelnr.: 40784572

Autorenporträt

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

Inhaltsangabe

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 future outlook 128 4.8 Conclusion 130 References 131 5
Sports Nutrition and Dairy Products 147 G. Davison 5.1 Introduction 147 5.2
Energy balance 149 5.3 Carbohydrates 149 5.3.1 Total dietary carbohydrate
requirement 149 5.3.2 Dietary carbohydrate, exercise, immune function and
infection risk in athletes 151 5.3.3 Dairy products as a source of dietary
carbohydrate 151 5.3.4 Timing and composition of carbohydrate intake 152
5.3.5 Carbohydrate before and during exercise 152 5.3.6 Dairy products and
carbohydrate intake before and during exercise 153 5.3.7 Carbohydrate
intake after exercise 154 5.3.8 Dairy products and carbohydrate intake
after exercise 154 5.4 Protein 155 5.4.1 Total dietary protein intake 155
5.4.2 Timing of protein intake and protein composition 156 5.4.3 Dairy
products and dietary protein intake 156 5.5 Fluid and hydration 157 5.5.1
Fluid intake before exercise 158 5.5.2 Dairy products and total fluid
intake 158 5.5.3 Fluid intake during exercise 159 5.5.4 Dairy products and
fluid intake acutely before and during exercise 159 5.5.5 Fluid intake
after exercise 160 5.5.6 Dairy products and post-exercise rehydration 160
5.6 Micronutrients 161 5.7 Bovine colostrum 163 5.7.1 Body composition and
strength 163 5.7.2 Endurance performance 164 5.7.3 High-intensity exercise
(i.e. sprint and repeated sprint) performance 165 5.7.4 Gastrointestinal
integrity/health 166 5.7.5 Immunity 166 5.8 Probiotics 167 5.9 Summary 168
Recommended further reading 169 References 169 6 Dairy Fat: Perceptions and
Realities 174 A.L. Lock, D.I. Givens and D.E. Bauman 6.1 Introduction 174
6.2 The dairy cow dimension 175 6.2.1 Rumen lipid metabolism 175 6.2.2 Milk
fat synthesis 177 6.3 Saturated fatty acids 178 6.4 Trans fatty acids 180
6.5 Unsaturated fatty acids 183 6.5.1 Oleic acid 184 6.5.2 Omega-3 fatty
acids 184 6.5.3 Conjugated linoleic acids 186 6.6 Dairy-derived fats in
foods and human health 189 References 192 7 Milk Ingredients as Functional
Foods 198 A.S. Kvistgaard, J.B. Schroder, E. Jensen, A. Setarehnejad and A.
Kanekanian 7.1 Infant nutrition 198 7.1.1 Milk ingredients and intestinal
protection and maturation 198 7.1.2 Brain development and cognitive
function in infant nutrition 201 7.2 Clinical nutrition 203 7.2.1
Immobility-caused muscle loss 203 7.2.2 Diabetes 205 7.2.3 Inflammatory
bowel disease 207 7.3 Milk ingredients in sports nutrition 210 7.3.1 Muscle
synthesis 211 7.3.2 Muscle strength 212 7.3.3 Endurance 212 7.3.4 Recovery
212 7.3.5 Body composition 213 7.3.6 Immunity 213 7.4 Milk ingredients in
functional foods 213 7.4.1 Whey proteins and milk calcium for weight
management 213 7.4.2 Milk phospholipids for cognitive performance in adults
214 7.4.3 Milk ingredients for natural defence 216 7.5 Milk protein and
dental health 217 7.5.1 Dental erosion 218 7.5.2 Assessment of dental
erosion 218 7.5.3 The protective effect of peptides 220 7.5.4 Assessment of
dental protection 222 7.5.5 Summary 225 7.6 Conclusion 225 References 226 8
Milk-derived Bioactive Components from Fermentation 237 O.A. Alhaj and A.
Kanekanian 8.1 Introduction 237 8.2 Bioactive components in milk fat 238
8.2.1 Conjugated linoleic acid (CLA) as a bioactive component 238 8.3
Oligosaccharides as bioactive components in milk 239 8.4 Milk proteins as a
source of bioactive peptides 240 8.4.1 Health benefits of milk proteins and
their derived bioactive peptides 241 8.4.2 Peptide synthesis 242 8.4.3 Milk
protein hydrolysate 242 8.5 Production and purification of bioactive
peptides 250 8.6 Probiotic as bioactive component in milk 252 8.6.1 What
are probiotics? 253 8.6.2 Probiotics concept 254 8.6.3 Characteristics of
probiotics 254 8.6.4 Health benefits associated with fermented milk product
consumption 259 8.6.5 Factors stimulating the growth and survival of
Bifidobacterium spp. 260 8.6.6 The direct health benefits of probiotics:
Mechanisms of action 262 8.6.7 Indirect health benefits of probiotics:
Biogenic effect 264 8.7 Conclusion 268 References 268 9 Minerals and
Vitamins in Milk and Dairy Products 289 I. Gordon 9.1 Introduction 289
9.1.1 Mineral and vitamin needs 289 9.1.2 Bioavailability 290 9.1.3
Differences between minerals and vitamins 290 9.1.4 Caveat 290 9.2 Minerals
in dairy products 291 9.2.1 Introduction 291 9.2.2 Milks 293 9.2.3
Fermented milks 296 9.2.4 Cheeses 297 9.2.5 Whey products 299 9.2.6 Butter
fat 302 9.2.7 Commercial mineral concentrates 302 9.2.8 Applications 303
9.2.9 Summary 303 9.3 Vitamins in dairy products 303 9.3.1 Introduction 303
9.3.2 Cow milks 305 9.3.3 Fermented milks 307 9.3.4 Vitamin fortification
of cow milks 308 9.3.5 Cheeses 308 9.3.6 Whey products 310 9.3.7 Butter fat
310 9.3.8 Summary 312 References 312 10 Legislations and Relevant
Regulations 314 M. Hickey 10.1 Background and introduction 314 10.2 The
Japanese approach 315 10.2.1 Subsystems of FOSHU 317 10.2.2 Broad headings
for approved FOSHU 317 10.2.3 Disease reduction risk FOSHU 317 10.2.4 Foods
with nutrient function claims (FNCF) 318 10.2.5 Essential elements for
obtaining FOSHU approval 318 10.3 The legislative situation in the European
Union (EU) 324 10.3.1 Relevant EU food safety legislation 324 10.3.2 Claims
and food labelling provisions 327 10.3.3 Nutrition and health claims 327
10.3.4 Types of health claims 328 10.3.5 Nutrient profiles 334 10.4 The US
legislative situation regarding health claims and functional foods 335
10.4.1 Background to US federal legislation 335 10.4.2 Evolution and
development of the FDA 337 10.4.3 Functional food and claims on food in the
US 337 10.5 The Canadian legislative situation regarding health claims and
functional foods 342 10.5.1 Introduction and background to Canadian federal
legislation 342 10.5.2 Health claims on foods in Canada 342 10.6 Health
claims for foods in Australia and New Zealand 348 10.6.1 The evolution of
health and related claims in Australia and New Zealand 348 10.6.2 The
Australia and New Zealand nutrient profiling model 351 10.6.3 Enforcement
of the health claim proposals in Australia and New Zealand 354 10.7 Health
foods and functional foods in China 354 10.7.1 Background 354 10.7.2
Chinese legislative structures 354 10.7.3 The healthy (functional) foods
sector in China and its regulation 355 10.8 Codex Alimentarius 358 10.8.1
Background, structure, operation and role 358 10.8.2 Codex standards, their
international relevance and their role in the WTO 359 10.8.3 Codex and the
issue of health and nutrition claims 361 10.8.4 The Codex Standard for
Fermented Milks 363 10.9 Other international developments 364 10.10 Summary
and conclusions 365 References 366 Index 373