Bioactive components in milk and dairy products
Milk is a complex liquid that has expanded its more conventional role and is more than a source of nutrients for young mammals. In the last few decades, a great deal of research has shown that milk and dairy products provide a broad range of bioactive components. Bioactive components can be defined...
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| Formato: | M2 |
| Lenguaje: | Inglés sueco |
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SLU/Dept. of Food Science
2016
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| Materias: |
| _version_ | 1855571565944504320 |
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| author | Majid, Sumaiya |
| author_browse | Majid, Sumaiya |
| author_facet | Majid, Sumaiya |
| author_sort | Majid, Sumaiya |
| collection | Epsilon Archive for Student Projects |
| description | Milk is a complex liquid that has expanded its more conventional role and is more than a source of nutrients for young mammals. In the last few decades, a great deal of research has shown that milk and dairy products provide a broad range of bioactive components. Bioactive components can be defined as components in foods that have a physiological function. The aim of this study was to give a general overview on bioactive components found in milk and dairy products and what valuable health effects they might have. Milk consists of a mixture of components but the main components are water, lactose, fat, proteins and minerals. The composition of milk can differ and are influenced by number of dissimilar factors. In this thesis calcium, specific bioactive proteins (lactorferrin, α-lactalalbumin, β-lactoglobulin, glycomacropeptide, and immunoglobulin) oligosaccharides and conjugated linoleic acid will be overviewed. However, these components are just a small fraction of all bioactive components found in milk and dairy products. Some of them are natural milk components, others emerge during digestive processes or fermentation processes in dairy products. Numerous of health effects of these bioactive components have been described in in vitro studies, animal trials, a small number of epidemiological studies and human clinical trials. The studies show that these bioactive components exhibit antimicrobial effect, anticarcinogenic properties, ACE-inhibitory activity, anti-hypertension properties, effects on the cholesterol levels etc. Although bioactive components in milk and dairy products is a well studied area there is a lack of human clinical trials and epidemiological studies to draw conclusions regarding health benefits in humans. However, the development of functional foods with health properties is a market that is expanding and will continue to do so in the coming future. Through the knowledge and understanding of how these components function, new health promoted products can be developed. |
| format | M2 |
| id | RepoSLU9694 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2016 |
| publishDateSort | 2016 |
| publisher | SLU/Dept. of Food Science |
| publisherStr | SLU/Dept. of Food Science |
| record_format | eprints |
| spelling | RepoSLU96942016-10-14T12:47:37Z Bioactive components in milk and dairy products Bioaktiva komponenter i mjölk och mejeriprodukter Majid, Sumaiya bioactive components milk dairy products health effects Milk is a complex liquid that has expanded its more conventional role and is more than a source of nutrients for young mammals. In the last few decades, a great deal of research has shown that milk and dairy products provide a broad range of bioactive components. Bioactive components can be defined as components in foods that have a physiological function. The aim of this study was to give a general overview on bioactive components found in milk and dairy products and what valuable health effects they might have. Milk consists of a mixture of components but the main components are water, lactose, fat, proteins and minerals. The composition of milk can differ and are influenced by number of dissimilar factors. In this thesis calcium, specific bioactive proteins (lactorferrin, α-lactalalbumin, β-lactoglobulin, glycomacropeptide, and immunoglobulin) oligosaccharides and conjugated linoleic acid will be overviewed. However, these components are just a small fraction of all bioactive components found in milk and dairy products. Some of them are natural milk components, others emerge during digestive processes or fermentation processes in dairy products. Numerous of health effects of these bioactive components have been described in in vitro studies, animal trials, a small number of epidemiological studies and human clinical trials. The studies show that these bioactive components exhibit antimicrobial effect, anticarcinogenic properties, ACE-inhibitory activity, anti-hypertension properties, effects on the cholesterol levels etc. Although bioactive components in milk and dairy products is a well studied area there is a lack of human clinical trials and epidemiological studies to draw conclusions regarding health benefits in humans. However, the development of functional foods with health properties is a market that is expanding and will continue to do so in the coming future. Through the knowledge and understanding of how these components function, new health promoted products can be developed. Mjölk är en komplex vätska som är mycket mer än bara en källa av näringsämnen för unga däggdjur. Under de senaste decennierna har en hel del forskning demonstrerat att mjölk och mejeriprodukter innehåller ett brett spektrum av olika bioaktiva komponenter. Syftet med denna studie var att ge en litteraturöversikt över bioaktiva komponenter som finns i mjölk och mejeriprodukter och vilka fördelaktiga hälsoeffekter som de kan ha. Mjölk består av en blandning av olika komponenter men de huvudkomponenterna är vatten, laktos, fett, proteiner och mineraler. Mjölkens sammansättning kan dock variera och påverkas av olika möjliga faktorer. I den här litteraturstudien kommer kalcium, specifika bioaktiva proteiner (laktoferrin, α-lactalalbumin, β-laktoglobulin, glykomakropeptid, immunglobulin), oligosackarider och konjugerad linolsyra att tas upp. Dessa komponenter är dock bara en liten del av alla bioaktiva komponenter som finns i mjölk och meje-jeriprodukter. En del av dessa är naturliga mjölkkomponenter medan andra uppkommer under matsmältningsprocessen eller genom fermentation i mejeriprodukter. Många av hälsoeffekterna av dessa bioaktiva komponenter har beskrivits genomgående i in vitro studier, djurförsök och ett fåtal i epidemiologiska studier och kliniska prövningar. Studierna visade att dessa bioaktiva komponenter uppvisar antimikrobiell effekt, anticarcinogena egenskaper, ACE-hämmande aktivitet, anti-hypertoniska egenskaper, påverkan på kolesterolvärdet etc. Även om bioaktiva komponenter i mjölk och mejeriprodukter är ett välstuderat område är det brist på kliniska prövningar och epidemiologiska studier för att dra slutsatser angående hälsofördelar hos människan. Utvecklingen av funktionella livsmedel är en marknad som växer och kommer att fortsätta att göra det under den kommande framtiden. Genom kunskap och förståelse för hur dessa bioaktiva komponenter fungerar kan nya hälsoförebyggande produkter utvecklas. SLU/Dept. of Food Science 2016 M2 eng swe https://stud.epsilon.slu.se/9694/ |
| spellingShingle | bioactive components milk dairy products health effects Majid, Sumaiya Bioactive components in milk and dairy products |
| title | Bioactive components in milk and dairy products |
| title_full | Bioactive components in milk and dairy products |
| title_fullStr | Bioactive components in milk and dairy products |
| title_full_unstemmed | Bioactive components in milk and dairy products |
| title_short | Bioactive components in milk and dairy products |
| title_sort | bioactive components in milk and dairy products |
| topic | bioactive components milk dairy products health effects |