Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components

Santos, Widson Michael dos; Gomes, Ana Catarina Guimarães; Nobre, Michelangela Suelleny de Caldas; Pereira, Aluisio José; Pereira, Elainy Virgínia dos Santos; Santos, K. M. O. dos; Florentino, Eliane Rolim; Buriti, Flávia Carolina Alonso

doi:10.1016/j.idairyj.2022.105515

Cited by 26 publications

(8 citation statements)

References 110 publications

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“…The strains isolated from sour goat milk are more likely to produce ketones and aldehydes. Goat milk, which serves as the base material for sour goat milk fermentation, is rich in bioactive peptides and lipids (short and medium chain fatty acids and phospholipids) derived from its proteins and other bioactive ingredients, such as oligosaccharides, hormones, cytokines, and other base substances ( Mituniewicz-Małek et al, 2019 , Verruck et al, 2019 , dos Santos et al, 2023 ). Ketones, primarily formed by the oxidation of free fatty acids, the Maillard reaction, and the degradation of amino acids, are known for their significant impact on the aroma of most dairy products ( Beltrán-Barrientos et al, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Yu,

Sun,

Shen

et al. 2024

Food Chemistry: X

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Section: Discussionmentioning

confidence: 99%

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Yu,

Sun,

Shen

et al. 2024

Food Chemistry: X

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“…Goat's milk contains different protein fractions such as casein, whey proteins, and minor proteins, each with unique properties and functions (Dhasmana et al, 2022 ). The extraction and isolation of these proteins from goat's milk is important for the development of functional foods and nutraceuticals (Dos Santos et al, 2022 ). In this article, we will discuss the methods of protein extraction and purification, the properties of different protein fractions, and the factors affecting protein yield and quality.…”

Section: Review Methodologymentioning

confidence: 99%

Exploring the health benefits and functional properties of goat milk proteins

ALKaisy

Al-Saadi

Al-Rikabi

et al. 2023

Food Science & Nutrition

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Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

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“…Probiotics have emerged as an alternative strategy for handling digestive and immune health and are being recommended as effective therapeutic interventions for non-communicable diseases such as obesity or metabolic syndrome [4]. These probiotics can be considered for the design of functional food formulations; due to their high nutritional value and presence of bioactive components, goat milk has been widely used as a vehicle for probiotics delivery [7]. Their bioactive properties could be associated with the microorganisms themselves or with the metabolites resulting from their fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model

Marquez,

Russo,

Tomei

et al. 2024

Fermentation

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The administration of goat milk fermented (FGM) with Lactobacillus delbrueckii subsp. indicus CRL1447 and supplemented with different mixes of lactobacilli strains (Mix1: Limosilactobacillus fermentum CRL1446 + Lactiplantibacillus paraplantarum CRL1449 + Lactiplantibacillus paraplantarum CRL1472; Mix2: CRL1446 + CRL1449; Mix3: CRL1446 + CRL1472; and Mix4: CRL1449 + CRL1472) was investigated regarding body weight, metabolic and inflammatory parameters, and gut microbiota (GM) composition in mice fed a high-fat diet (HFD). Body weight gain, adipocyte size, fasting blood glucose, serum triglyceride, and leptin levels were significantly reduced in the group fed FGM+Mix3 compared with the obese mice fed FGM. FGM+Mix2 and FGM+Mix3 modified the GM composition, reversing the dysbiosis caused by the HFD. Although there were no significant changes at the phylum level, the GM composition was significantly changed at the family and genus levels. Results suggest that the administration of FGM+Mix3 improves metabolic and immune profiles in obese mice while positively modulating the GM, therefore attenuating the risk factors associated with obesity.

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Goat milk as a natural source of bioactive compounds and strategies to enhance the amount of these beneficial components

Cited by 26 publications

References 110 publications

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Effect of different isolation sources of Lactococcus lactis subsp. lactis on volatile metabolites in fermented milk

Exploring the health benefits and functional properties of goat milk proteins

Effects of Fermented Goat Milk on Adiposity and Gut Microbiota in a Diet-Induced Obesity Murine Model

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