Bioactives in bovine milk: chemistry, technology, and applications

Abstract

The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.

Lactoferrin: A glycoprotein that plays an active role in human health

“…Currently, the versatility of Lf in food and other industries has led to a surge in its demand and a promising application in the market. It has been added to many commercial products, such as nutritional supplements, infant formula, cosmetics, and toothpaste ( 8 ). However, the research on the structure, physical and chemical properties of Lf still lacks systematic introduction and prospect ( 9 ).…”

Zinc binding strength of proteins dominants zinc uptake in Caco-2 cells

“…β-LG has various beneficial nutritional and functional food characteristics, and β-LG containing whey protein products, ingredients of choice in everyday foods and beverages. 19 Alpha-lactalbumin (α-LA) is widely distributed in the milk of mammals (cow, goat, camel, etc. ) and humans.…”

“…α-LA functions in such as lactose synthesis, immunomodulation, et al 18 α-LA is widely used in food industries, including infant formulas, protein-fortified beverages, lactose-free and reduced-carbohydrate foods, and medical foods. 19 There are 582 amino acid residues in bovine serum albumin (BSA) (∼66 kDa), which comprises three similar domains (I, II, and III).…”

Dioxins and furans in cow milk and dairy products: A review of the scientific literature

“…For most population over the world, milk is an essential component of their diets. Milk is considered as the only foodstuff that contains all different substances that are known to be essential for an adequate human nutrition (Davoodi et al 2013;Scholz-Ahrens et al 2020;Lin et al 2021). Therefore, the consumption of milk and milk products is usually recommended for a healthy and balanced human diet (Pereira 2014;Rumbold et al 2022).…”

“…2020; Lin et al . 2021). Therefore, the consumption of milk and milk products is usually recommended for a healthy and balanced human diet (Pereira 2014; Rumbold et al .…”