Milk consumption and health / Ebbe Lange and Felix Vogel, editors.

Format:

Book

Contributor:

Lange, Ebbe.

Vogel, Felix.

Series:

Food and beverage consumption and health series.

Food and beverage consumption and health series

Language:

English

Subjects (All):

Milk in human nutrition.

Physical Description:

1 online resource (289 p.)

Edition:

1st ed.

Place of Publication:

New York : Nova Biomedical Books, c2009.

Language Note:

English

Summary:

Although there is no official definition of functional foods, it is generally considered that they are a group of foods which provide physiological benefits beyond those traditionally expected from food. Milk proteins have a great potential use as functional foods. It is not a one-nutrient food, nor is its impact restricted to one condition such as osteoporosis. Its many bioactive components are only just beginning to be defined and explained. Furthermore, healthy foods, nutraceuticals and food for specified human use, are one of the fields in constant growth in the food industry, as well as an emerging field of medical interest. Many mainstream health and nutrition organizations worldwide recommend daily consumption of dairy products for optimal health. Nevertheless, the last decade or so has seen an increase in the number and variety of claims made against the inclusion of milk and/or its products in the diet. A single supplement cannot address all such matters, but the purpose of this book is to address in a scientific and objective manner the validity of some of these concerns. This book presents the views of some of the world's top nutrition scientists on this food that has served mankind for over 10,000 years.

Contents:

Intro

MILK CONSUMPTION AND HEALTH

Contents

Preface

Plant Sterols and Plant Stanols in MilkProducts Used as Functional Foods:Effects on Cardiovascular RiskDiseases Prevention

Abstract

1. Introduction

2. Plant Sterols and Plant Stanols

2.1. Nomenclature, Chemical Structures and Properties

2.3. Estimated Average Intakes of Phytosterols

2.4. Prevention of Cardiovascular Diseases

2.4.1. Mechanisms of Cholesterolemia Reduction

2.4.1.1. Competition between Cholesterol and Phytosterols for MixedMicelles Solubilization

2.4.1.2. Phytosterols and Cholesterol Co-crystallization

2.4.1.3. Reducing Cholesterol Absorption via Competition with CholesterolTransporters

2.4.1.4. Inhibition of Enzymes Involved in Phytosterols Absorption Process

2.5. Hypocholesterolemic Comparison between Plant Sterolsand Stanols

2.6. Phytosterols Safety Use

3. Milk and other Dairy Products Enrichedwith Phytosterols

3.1. Legislation

3.2. Market of Phytosterols Enriched Foods

3.2.1. Authorized Foods

3.2.2. Market Characterization

3.3. Labelling

3.4. Intake Recommendations

3.5. Technological Aspects

3.5.1. Phytosterols Formulations

3.5.1.1. Esterified Phytosterols Formulations

3.5.1.2. Free Phytosterols Formulations

3.6. Phytosterols Alimentary Matrices

3.7. Phytosterols Analytical Methodologies

3.7.1. Sample Preparation

3.7.1.1. Solvent Extraction

3.7.1.2. Saponification

3.7.1.3. Unsaponifiable Fraction Extraction

3.7.2. Determination

3.7.2.1. Gas Chromatography Analysis

3.7.2.2. Liquid Chromatography Analysis

4. Conclusion

5. Future Perspectives

References

Kefir and Health: A Perception

Introduction

Production of Kefir

Chemical Composition of Kefir

Microbiological Characteristics

Nutritional Composition

Vitamin Content.

Protein Content

Sugar Contents

Mineral Content

Therapeutic Characteristics

Anticarcinogenic Effect

Antibacterial Spectrum

Effect on Immune System

Anti-inflammatory

Hypocholesterolemic Effect

β-galactosidase Activity

Gastrointestinal Proliferation

Bacterial Colonization

Anti-Diabetic Effect

Antiallergic Properties

Antioxidative Properties

Effect on Lipid and Blood Pressure Level

Protection against Apoptosis

Conclusion

Refrences

Fouling Reduction during MilkProcessing UsingEquipment Surface Modification

Materials and Methods

Plate Heat Exchanger Set-up

Food Grade Surface Coatings

Ni-P-PTFE Coatings

LectrofluorTM-641 Coatings

AMC148-18 Coatings

Fouling Experimentation

Statistical Analysis

Analytical Characterization of Foulants

Results

Visual Inspection of Fouled Plated Surface

Amount of Foulants Deposited

Chemical Analysis of the Foulants

Thermal Energy Savings during Skim Milk Pasteurization

Acknowledgments

Disclaimer

Referentes

Milk Fat/Sunflower Oil Blendsas Trans Fat Replacers

Milk Fat Stearin

Equilibrium Solid Fat Content

Thermal Behavior of HMF and the Blends

Polymorphism of HMF and its Blends with SFO

Rheological Properties of HMFand its Blends with SFO

Crystallization of a Fat

Induction Times of Crystallization

Actual Solid Fat Content

Microstructure

Effects of Emulsifiers

Effect of Emulsifiers on Induction Times

Effect of Emulsifiers on Polymorphism

Effect of Emulsifiers on Microstructure

Effect of Emulsifiers on Rheology

Probiotic Bacteria Isolated from BreastMilk for the Developmentof New Functional Foods

Short Communication

Traditional Ideas Revised.

Probiotics for Infants

Isolation and Characterization of ProbioticBacteria from Human Breast Milk

Concluding Remarks

Probiotics in Maternal andEarly Infant Nutrition

2. Microbiota Acquisition and Successionin the Newborn Intestine

3. Influence of the Intestinal Microbiotain host Physiology and Immunity duringthe Early Postnatal Period

3.1. Influence of the Intestinal Microbiota in Host Physiology andMetabolism

3.2. Influence of the Intestinal Microbiota in Host Immunity

4. Influence of the Mother's Dietand Environmental Exposuresin Fetal Programming and Infant's Health

5. Probiotic and Prebiotic Conceptsand Applications

6. Influence of Maternal and OffspringProbiotic Intake in Animals

7. Influence of Maternal and Infant ProbioticIntake in Humans

7.1. Influence of Maternal Probiotic Intake in the IntestinalMicrobiota of the Infants

7.2. Influence of Maternal and Infant Probiotic Intakein Child Health

Conclusions and Further Perspectives

Epilactose: Potentialfor Use as a Prebiotic

Biological Activities of Epilactose

1. In vitro Digestion Stability, Bifodogenetic Activity, TightJunction Permeability

2. Calcium Absorption in Small Intestine

3. Population of Cecal Bacteria

4. Organic acid Generation and Mineral Absorption

5. Levels of Cholesterols, Triglycerides, and Phospholipids

6. Levels of Primary and Secondary Bile Acids

Ackknowledgments

Lactoferrin as an Added-value WheyComponent and a Healthy Additive inNutraceutical Drinks

Strategies for Delivery of Lf-Active Ingredient and to Increase Lf-Consumption in Foods

References.

Conjugated Linoleic Acid:An Anticancer Fatty Acid Foundin Milk and Meat

CLA Isomers

CLA Biosynthesis

Ruminal Biohydrogenation

Endogenous Synthesis

CLA Content in Milk and Meat Products

Factors Affecting CLA Content in Milk

Pasture, Conserved Forages, and Grain

Plant Oils and Seeds

Marine Oils and Feeds

Cow Management Systems

Cow Breed, Age, and Individual Variation

Synthetic CLA Supplements

Dietary Factors Affecting CLA in Meat

Pastures and Conserved Forages

Animal Breed and Management Strategies

Processing Effects on CLA Contentof Milk and Meat

Health Benefits of CLA

Cancer Inhibition

CLA and Body Energy Expenditure

Body Composition

Atherosclerosis

CLA and Diabetes

CLA and Immunity

CLA and Bone Formation

CLA Intake of Humans from Milk and Meat

Beneficial effects of Human Milkand Prebiotic-Like Fermented InfantFormulas on the Intestinal Microfloraand Immune system

Abbreviations

Taxonomic Warning

1. Introduction: Impact of Mother's Milk

1.1. Epidemiologic Data

1.2. On the Intestinal Microflora

1.2.1. In Term Infants

1.2.2. In Preterm and/or very Low Birth Weight (VLBW) Infants

1.3. On the Maturation of the Intestinal Immune System

1.4. Limits to Human Milk Bifidogenic Effect?

2. Putative Beneficial Effectsof Intestinal Bifidobacteria

2.1. Prevention and/or Treatment of Gastrointestinal Disorders

2.1.1. Viral Acute Gastroenteritis

2.1.2. Post-Antibiotic Diarrhea

2.1.3. Other Gastrointestinal Disorders

2.2. Immunomodulation and Prevention of Allergic Conditions(Food Allergy, Atopic Dermatitis, Celiac Disease)

3. Probiotics to Reproduce Human Milk Effects

3.1. On the Intestinal Microbiota Balance.

3.1.1. Pre-Term Infants

3.1.2. Term Infants

3.2. On the Maturation of the Intestinal Immune System andPrevention of Allergic Diseases

3.3. Safety Considerations and Conclusions

3.3.1. Pre-Term Infants

4. Prebiotics to Reproduce Human Milk Effects

4.1. On the Intestinal Microflora Balance

4.1.1. Pre-Term Infants

4.1.2. Term Infants

4.2. On the Maturation of the Intestinal Immune System andPrevention of Allergic Diseases

4.3. Safety Considerations and Conclusions

5. A New Approach to Mimic Human Milk Effects:Bifidobacterial Products Derived fromMilk Fermentation

5.1. Rationale for the Use of such Products (Mouse Models andIn Vitro Assays)

5.2. Effect of B. Breve C50 Milk Fermentation Products on AcuteDiarrhea

5.3. Effect of Bifidobacterium Breve C50 Milk FermentationProducts on the Intestinal Flora and Immune System of HealthyFull-Term Infants

6. Conclusion

Index.

Notes:

Description based upon print version of record.

Includes bibliographical references and index.

Description based on print version record.

ISBN:

1-61728-540-4

OCLC:

923664418