By Young W. Park
Even though bioactive compounds in milk and dairy items were commonly studied over the past few many years – in particular in human and bovine milks and a few dairy items – only a few guides in this subject can be found, specially in different dairy species’ milk and their processed dairy items. additionally, little comes in the components of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive elements in Milk and Dairy items generally covers the bioactive elements in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a gaggle of across the world reputed scientists within the vanguard of sensible milk and dairy items, foodstuff technological know-how and expertise as individuals to this special book.Coverage for every of a number of the dairy species contains: bioactive proteins and peptides; bioactive lipid elements; oligosaccharides; development elements; and different minor bioactive compounds, equivalent to minerals, supplementations, hormones and nucleotides, and so on. Bioactive parts are mentioned for synthetic dairy items, akin to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at foodstuff scientists, foodstuff technologists, dairy brands, nutritionists, nutraceutical and useful meals experts, hypersensitivity experts, biotechnologists, scientific and health and wellbeing pros, and higher point scholars and school in dairy and nutrition sciences and foodstuff, Bioactive parts in Milk and Dairy items is a crucial source should you are looking for dietary, health and wellbeing, and therapeuticvalues or product expertise info on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique assurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive elements and their analytical isolation equipment in synthetic dairy items, comparable to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for execs in addition to biotechnology researchers focusing on practical meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a crew of world-renowned professional scientists
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Additional resources for Bioactive Components in Milk and Dairy Products
In in vitro experiments LF has been shown to regulate both cellular and humoral immune systems by 1) stimulation of proliferation of lymphocytes; 2) activation of macrophages, monocytes, natural killer cells, and neutrophils; 3) induction of cytokine and nitric oxide production; and4) stimulation of intestinal and peripheral antibody response (Pan et al. 2007). During the past 2 decades it has become evident in many animal and human studies that oral administration of LF can exert several beneficial effects on the health of humans and animals.
Bioactive peptides are inactive within the sequence of the parent protein molecule and can be released from precursor proteins in the following ways: 1) enzymatic hydrolysis by digestive enzymes, 2) fermentation of milk with proteolytic starter cultures, and 3) proteolysis by enzymes derived from microorganisms or plants. In many studies a combination of 1 and 2 or 1 and 3, respectively, has proven effective in generating biofunctional peptides (Korhonen and Pihlanto 2007a). Examples of bioactive peptides produced by the treatments above are described below.
2004; Donkor et al. 2007). In a recent study (Virtanen et al. 2006) it was demonstrated that fermentation of milk with single industrial dairy cultures generated antioxidant activity in the whey fraction. The activity correlated positively with the degree of proteolysis suggesting that peptides were responsible for the antioxidative property. In another study (Chen et al. 2007) fermentation of milk with a commercial starter culture mixture of five LAB strains followed by hydrolysis with a microbial protease increased ACE-inhibitory activity of the hydrolysate and two strong ACE-inhibitory tripeptides (GlyThr-Trp) and (Gly-Val-Trp) were identified.