Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Abstract

Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the dairy industry. They are less immunoreactive than the raw materials from which they are derived. The attractiveness of these products is based on their bioactivity and properties that induce immune or anti-inflammatory processes. In the search for new solutions, plant raw materials with beneficial effects have been combined to multiply their effects or obtain new properties. Polyphenols (e.g., flavonoids, phenolic acids, lignans, and stilbenes) are present in fruit and vegetables, but also in coffee, tea, or wine. They reduce the risk of chronic diseases, such as cancer, diabetes, or inflammation. Hence, it is becoming valuable to combine dairy proteins with polyphenols, of which epigallocatechin-3-gallate (EGCG) and chlorogenic acid (CGA) show a particular predisposition to bind to milk proteins (e.g., α-lactalbumin β-lactoglobulin, αs1-casein, and κ-casein). Reducing the allergenicity of milk proteins by combining them with polyphenols is an essential issue. As potential ‘metabolic prebiotics’, they also contribute to stimulating the growth of beneficial bacteria and inhibiting pathogenic bacteria in the human gastrointestinal tract. In silico methods, mainly docking, assess the new structures of conjugates and the consequences of the interactions that are formed between proteins and polyphenols, as well as to predict their action in the body.

Comparing Nutritional Values and Bioactivity of Kefir from Different Types of Animal Milk

“…The reason for this tendency was due to its ability to hydrolyze lactose producing metabolites for the survival of yeasts, which in turn synthesized complex B vitamins, hydrolyzed milk proteins, and produced CO 2 and ethanol [ 41 ]. Previous studies highlighted the absence of Lactococci on the surface of the grains due to their poor adhesion during growth [ 48 , 49 ].…”

Application of Pomace Powder of Black Carrot as a Natural Food Ingredient in Yoghurt

“…Significant changes in protein levels were observed during storage in the supplemented yogurts (p < 0.05). The decrease in the protein content of the yogurt with the addition of BCP powder could be attributed to several factors (the syneresis rate, protein-polyphenol complexes which may be more susceptible to proteolytic enzyme activity) related to the biochemical and interactive effects between the components of the yogurt and the added BCP powder [42,43].…”

Structure and Dynamics of Milk Proteins Interacting with Caffeine and Espresso Determined by Two-Dimensional Infrared Spectroscopy

“…The structure of milk proteins and their interaction with organic molecules can play an important role in the texture, taste, and digestion of milk products and milk-based beverages . When added to coffee, expresso drinks, or tea, milk proteins will interact with a host of complex organic molecules. , Binding to molecules, denaturation and aggregation will significantly affect the taste and physiological impact of the product. While the bioavailability and antioxidant properties of coffee polyphenols may decrease due to possible interactions with milk proteins, the effect of milk addition on the bioefficacy of caffeine is currently not well understood .…”