Milk and Dairy Products as Functional Foods

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.

• Preface to the Technical Series xiii Preface xvList of Contributors xvii1 The Health Benefits of Bioactive Compounds from Milk and Dairy Products 1A. Kanekanian1.1 The importance of milk and dairy products 11.2 Dairy products: Concerns and challenges 21.3 Dairy products and public health 31.3.1 Heart disease 41.4 Major nutrients in milk 51.4.1 Proteins 51.4.2 Milk fat 61.4.3 Lactose and its derivatives 71.4.4 Vitamins and minerals 81.5 Dairy products as functional foods 81.6 Bioactive compounds from milk 111.6.1 Bioactive peptides 121.6.2 Other bioactivities 161.7 Probiotics and dairy products 171.8 Summary and future trends 18References 182 Bioactive Peptides from Casein and Whey Proteins 23R. McCarthy, S. Mills, R.P. Ross, G.F. Fitzgerald and C. Stanton2.1 Introduction 232.2 Direct effects of casein and whey peptides on host immunity 252.2.1 Immunomodulatory peptides derived from casein 252.2.2 Immunomodulatory peptides derived from whey proteins 302.2.3 Indirect effects of casein and whey peptides on host immunity 322.3 Antimicrobial peptides 332.3.1 Antimicrobial peptides derived from casein 332.3.2 Antimicrobial peptides derived from whey proteins 402.4 Peptides that stimulate the gut microbiota 422.5 Peptides that regulate gut homeostasis 442.6 Potential for peptide bioactivities in vivo and outlook for the future 45References 463 Colostrum: Its Health Benefits 55T. Marchbank and R.J. Playford3.1 Introduction 553.2 Bioactive constituents of colostrums 573.2.1 Peptide growth factors 573.2.2 Non-peptide growth factors 623.2.3 Immunological factors 633.3 Bovine colostrum use in human health 673.3.1 Gastrointestinal diseases 673.3.2 Non-gastrointestinal diseases 743.3.3 Colostrum and athletic performance 763.4 Considerations 793.5 Conclusion 81References 814 Casein and Whey Proteins in Human Health 94K. Petrotos, E. Tsakali, P. Goulas and A.G. D’Alessandro4.1 Introduction 944.2 Casein-derived proteins and their effect in human health 954.2.1 The cardiovascular system 974.2.2 The nervous system 1004.2.3 The immune system 1034.2.4 The nutrition system 1064.3 Whey proteins and their direct and indirect effects on human health 1084.3.1 β-lactoglobulin 1094.3.2 α-lactalbumin 1124.3.3 Immunoglobulins 1154.3.4 Bovine serum albumin 1164.3.5 Lactoferrin 1164.3.6 Lysozyme 1184.3.7 Lactoperoxidase 1194.3.8 Casein macropeptides 1194.3.9 Other enzymes contained in the whey 1204.4 The effect of processing on the bioactivity of casein and whey proteins 1204.4.1 The effect of heat treatment 1204.4.2 The effect of ultra-high-pressure processing 1214.4.3 The effect of protein hydrolysation 1214.4.4 The role of processing in the production of allergenic or bitter-tasting peptides 1224.5 Bioactive peptides production from milk and whey proteins 1234.5.1 Enzymatic hydrolysis 1234.5.2 Microbial fermentation 1234.5.3 Proteolysis 1254.6 Fractionation and enrichment of bioactive peptides 1274.7 Commercial applications and future outlook 1284.8 Conclusion 130References 1315 Sports Nutrition and Dairy Products 147G. Davison5.1 Introduction 1475.2 Energy balance 1495.3 Carbohydrates 1495.3.1 Total dietary carbohydrate requirement 1495.3.2 Dietary carbohydrate, exercise, immune function and infection risk in athletes 1515.3.3 Dairy products as a source of dietary carbohydrate 1515.3.4 Timing and composition of carbohydrate intake 1525.3.5 Carbohydrate before and during exercise 1525.3.6 Dairy products and carbohydrate intake before and during exercise 1535.3.7 Carbohydrate intake after exercise 1545.3.8 Dairy products and carbohydrate intake after exercise 1545.4 Protein 1555.4.1 Total dietary protein intake 1555.4.2 Timing of protein intake and protein composition 1565.4.3 Dairy products and dietary protein intake 1565.5 Fluid and hydration 1575.5.1 Fluid intake before exercise 1585.5.2 Dairy products and total fluid intake 1585.5.3 Fluid intake during exercise 1595.5.4 Dairy products and fluid intake acutely before and during exercise 1595.5.5 Fluid intake after exercise 1605.5.6 Dairy products and post-exercise rehydration 1605.6 Micronutrients 1615.7 Bovine colostrum 1635.7.1 Body composition and strength 1635.7.2 Endurance performance 1645.7.3 High-intensity exercise (i.e. sprint and repeated sprint) performance 1655.7.4 Gastrointestinal integrity/health 1665.7.5 Immunity 1665.8 Probiotics 1675.9 Summary 168Recommended further reading 169References 1696 Dairy Fat: Perceptions and Realities 174A.L. Lock, D.I. Givens and D.E. Bauman6.1 Introduction 1746.2 The dairy cow dimension 1756.2.1 Rumen lipid metabolism 1756.2.2 Milk fat synthesis 1776.3 Saturated fatty acids 1786.4 Trans fatty acids 1806.5 Unsaturated fatty acids 1836.5.1 Oleic acid 1846.5.2 Omega-3 fatty acids 1846.5.3 Conjugated linoleic acids 1866.6 Dairy-derived fats in foods and human health 189References 1927 Milk Ingredients as Functional Foods 198A.S. Kvistgaard, J.B. Schroder, E. Jensen, A. Setarehnejad and A. Kanekanian7.1 Infant nutrition 1987.1.1 Milk ingredients and intestinal protection and maturation 1987.1.2 Brain development and cognitive function in infant nutrition 2017.2 Clinical nutrition 2037.2.1 Immobility-caused muscle loss 2037.2.2 Diabetes 2057.2.3 Inflammatory bowel disease 2077.3 Milk ingredients in sports nutrition 2107.3.1 Muscle synthesis 2117.3.2 Muscle strength 2127.3.3 Endurance 2127.3.4 Recovery 2127.3.5 Body composition 2137.3.6 Immunity 2137.4 Milk ingredients in functional foods 2137.4.1 Whey proteins and milk calcium for weight management 2137.4.2 Milk phospholipids for cognitive performance in adults 2147.4.3 Milk ingredients for natural defence 2167.5 Milk protein and dental health 2177.5.1 Dental erosion 2187.5.2 Assessment of dental erosion 2187.5.3 The protective effect of peptides 2207.5.4 Assessment of dental protection 2227.5.5 Summary 2257.6 Conclusion 225References 2268 Milk-derived Bioactive Components from Fermentation 237O.A. Alhaj and A. Kanekanian8.1 Introduction 2378.2 Bioactive components in milk fat 2388.2.1 Conjugated linoleic acid (CLA) as a bioactive component 2388.3 Oligosaccharides as bioactive components in milk 2398.4 Milk proteins as a source of bioactive peptides 2408.4.1 Health benefits of milk proteins and their derived bioactive peptides 2418.4.2 Peptide synthesis 2428.4.3 Milk protein hydrolysate 2428.5 Production and purification of bioactive peptides 2508.6 Probiotic as bioactive component in milk 2528.6.1 What are probiotics? 2538.6.2 Probiotics concept 2548.6.3 Characteristics of probiotics 2548.6.4 Health benefits associated with fermented milk product consumption 2598.6.5 Factors stimulating the growth and survival of Bifidobacterium spp. 2608.6.6 The direct health benefits of probiotics: Mechanisms of action 2628.6.7 Indirect health benefits of probiotics: Biogenic effect 2648.7 Conclusion 268References 2689 Minerals and Vitamins in Milk and Dairy Products 289I. Gordon9.1 Introduction 2899.1.1 Mineral and vitamin needs 2899.1.2 Bioavailability 2909.1.3 Differences between minerals and vitamins 2909.1.4 Caveat 2909.2 Minerals in dairy products 2919.2.1 Introduction 2919.2.2 Milks 2939.2.3 Fermented milks 2969.2.4 Cheeses 2979.2.5 Whey products 2999.2.6 Butter fat 3029.2.7 Commercial mineral concentrates 3029.2.8 Applications 3039.2.9 Summary 3039.3 Vitamins in dairy products 3039.3.1 Introduction 3039.3.2 Cow milks 3059.3.3 Fermented milks 3079.3.4 Vitamin fortification of cow milks 3089.3.5 Cheeses 3089.3.6 Whey products 3109.3.7 Butter fat 3109.3.8 Summary 312References 31210 Legislations and Relevant Regulations 314M. Hickey10.1 Background and introduction 31410.2 The Japanese approach 31510.2.1 Subsystems of FOSHU 31710.2.2 Broad headings for approved FOSHU 31710.2.3 Disease reduction risk FOSHU 31710.2.4 Foods with nutrient function claims (FNCF) 31810.2.5 Essential elements for obtaining FOSHU approval 31810.3 The legislative situation in the European Union (EU) 32410.3.1 Relevant EU food safety legislation 32410.3.2 Claims and food labelling provisions 32710.3.3 Nutrition and health claims 32710.3.4 Types of health claims 32810.3.5 Nutrient profiles 33410.4 The US legislative situation regarding health claims and functional foods 33510.4.1 Background to US federal legislation 33510.4.2 Evolution and development of the FDA 33710.4.3 Functional food and claims on food in the US 33710.5 The Canadian legislative situation regarding health claims and functional foods 34210.5.1 Introduction and background to Canadian federal legislation 34210.5.2 Health claims on foods in Canada 34210.6 Health claims for foods in Australia and New Zealand 34810.6.1 The evolution of health and related claims in Australia and New Zealand 34810.6.2 The Australia and New Zealand nutrient profiling model 35110.6.3 Enforcement of the health claim proposals in Australia and New Zealand 35410.7 Health foods and functional foods in China 35410.7.1 Background 35410.7.2 Chinese legislative structures 35410.7.3 The healthy (functional) foods sector in China and its regulation 35510.8 Codex Alimentarius 35810.8.1 Background, structure, operation and role 35810.8.2 Codex standards, their international relevance and their role in the WTO 35910.8.3 Codex and the issue of health and nutrition claims 36110.8.4 The Codex Standard for Fermented Milks 36310.9 Other international developments 36410.10 Summary and conclusions 365References 366Index 373