Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet

Paszczyk, Beata

doi:10.3390/ani12233424

Cited by 13 publications

(8 citation statements)

References 71 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These indices consider the different effects that individual fatty acids may have on human health. The thrombogenicity index value indicates the propensity to form blood clots in blood vessels [29].…”

Section: Resultsmentioning

confidence: 99%

Improving the quality and the technology of processed cheeses

Alimardanova,

Akpanov,

Prosekov

2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

This article investigates processed cheese's nutritional value and safety by adding vegetable additives (dry Spirulina powder). Processed cheese for lunch is taken as a basis for the formulation. As a control, we took cheese made according to classical technology. We used cheeses from cow's milk. We used combined raw materials in the developed technology: cow's and goat's milk cheeses. Spirulina was added to the formulation as an enrichment agent in the 1%, 2%, and 3% ratio, respectively. The sample with a 1% addition was found to be rational according to the results of the organoleptic evaluation. The formulation was optimised in further study by selecting 0.5%, 1.5% and 2%. A centre composite plot was used to add points around the pre-lagged optimum. A regression formula was obtained, and the melting salts and the dosage of the added enrichment agent were determined. Also, the share of cheese from goat's milk in the recipe of processed cheese was determined. The recipe was calculated on the principle of material balance. Experimental samples were examined for fatty acid and amino acid composition. The tables compare the best sample on organoleptic evaluation with the control. It was found that when 3% is added, the cheese acquires a dark green tinge. The colour is deep green when 2% is added; when 1% or less is added, the colour is salad. The dose of melting salts in the recipe was reduced to 2%; in the classic recipe, it was 3.9%. The protein of the experimental sample turned out to be closer to the ideal protein. PDCAAS is equal to 96.9, while in the control sample, PDCAAS is equal to 39.9. Also, when comparing the fatty acid composition, the thrombogenicity coefficient was lower in the experimental sample than in the control.

show abstract

Section: Resultsmentioning

confidence: 99%

Improving the quality and the technology of processed cheeses

Alimardanova,

Akpanov,

Prosekov

2023

Potr. S. J. F. Sci.

View full text Add to dashboard Cite

show abstract

“…It is responsible for anti-atherosclerotic, antioxidative, and anti-inflammatory activities. Isolation of oleic acid [cis9trans11 C18:2 [49]] from hard cheeses and blue cheeses had shown to have cardio protective properties [75,76]. Cheese has a high concentration of vitamin K2; which functions in lowering vascular calcification [77].…”

Section: Cardioprotective Activitymentioning

confidence: 99%

Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese

Sohail,

Khan,

Moazzam

et al. 2024

Food Science and Nutrition

View full text Add to dashboard Cite

Cheese; a diverse and healthy milkproduct with a long history that stretches back thousands of years. It is available worldwide in varying forms and is valued for its delicious taste and superior nutritional content. Classification of cheese is dependent on texture or moisture content, method of coagulation or coagulating agent, maturation or ripening, type of milk and manufacturing techniques. Cheese is comprised of macronutrients, micronutrients and functional nutrients; major macronutrients in cheese are proteins and fats, major micronutrients in cheese include vitamins and minerals and functional nutrients in cheese include cheese bioactive peptides, polyphenols, probiotic, prebiotic, conjugated linoleic acid, sphingolipids, phytanic acid, lactoferrin, γ aminobutyric acid and organic acids. Other than its great taste and flavor cheese is responsible for providing many health benefits i.e. gut protecting activity, antioxidative activity, anticariogenic activity, antihypertensive, antihyperglycemic, cardioprotective and osteoprotective activity to the body. This chapter will focus on the classification, nutritional composition and health benefits of cheese.

show abstract

“…Van Hoogdalem et al thought that medium-chain fatty acids contained in emulsions might be nontoxic and effective for poorly absorbed drugs, and they demonstrated that the rectal absorption of cefoxitin could be improved by the concomitant administration of caprylic acid (C8) and capric acid (C10) [ 88 ]. C8 and C10 are originally derived from food ingredients, and these additives are abundant in dairy milk products [ 89 ]. Additionally, C8 and C10 have been clinically applied for the development of many drugs in humans, as follows.…”

Section: Technology To Improve Oral Absorption Of Middle-to-large Mol...mentioning

confidence: 99%

“…Safety: Fatty acids have been regarded as safe additives [ 89 ]. Moreover, previous in vivo studies indicated that C8 and C10 are safe additives, as follows.…”

Section: Technology To Improve Oral Absorption Of Middle-to-large Mol...mentioning

confidence: 99%

Oral Absorption of Middle-to-Large Molecules and Its Improvement, with a Focus on New Modality Drugs

Asano,

Takakusa,

Nakai

2023

Pharmaceutics

View full text Add to dashboard Cite

To meet unmet medical needs, middle-to-large molecules, including peptides and oligonucleotides, have emerged as new therapeutic modalities. Owing to their middle-to-large molecular sizes, middle-to-large molecules are not suitable for oral absorption, but there are high expectations around orally bioavailable macromolecular drugs, since oral administration is the most convenient dosing route. Therefore, extensive efforts have been made to create bioavailable middle-to-large molecules or develop absorption enhancement technology, from which some successes have recently been reported. For example, Rybelsus® tablets and Mycapssa® capsules, both of which contain absorption enhancers, were approved as oral medications for type 2 diabetes and acromegaly, respectively. The oral administration of Rybelsus and Mycapssa exposes their pharmacologically active peptides with molecular weights greater than 1000, namely, semaglutide and octreotide, respectively, into systemic circulation. Although these two medications represent major achievements in the development of orally absorbable peptide formulations, the oral bioavailability of peptides after taking Rybelsus and Mycapssa is still only around 1%. In this article, we review the approaches and recent advances of orally bioavailable middle-to-large molecules and discuss challenges for improving their oral absorption.

show abstract

Cheese and Butter as a Source of Health-Promoting Fatty Acids in the Human Diet

Cited by 13 publications

References 71 publications

Improving the quality and the technology of processed cheeses

Improving the quality and the technology of processed cheeses

Perspective Chapter: Beyond Delicious – The Hidden Functional Benefits of Cheese

Oral Absorption of Middle-to-Large Molecules and Its Improvement, with a Focus on New Modality Drugs

Contact Info

Product

Resources

About