Bioactive components derived from bovine milk

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2019-07-01 DOI:10.15567/MLJEKARSTVO.2019.0301

Katarina Lisak Jakopović, Irena Barukčić, R. Božanić

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引用次数: 4

Abstract

In recent years, functional foods and bioactive components in foods have drawn a lot of attention as well as interest of food scientists, nutritionists, health professionals, and consumers. The advent of this new food category has been facilitated by increasing scientific knowledge about the metabolic and genomic effects of diet and specific dietary components on human health. The relationship between health and diet is well known and it is a main key for prevention of variety of diseases. Milk is considered as a very good source of bioactive components and it has been known to contain macro- as well as micronutrients of high nutritional and therapeutic value. Also, bioactive components have been exploited from milk and dairy products for application in functional foods and for potential pharmaceutical use. Biologically active compounds guard neonates and adults against pathogens and illnesses. Some major bioactive components of milk are derived from caseins, whey proteins, lipids, lactoferrine, vitamins, immunoglobulins and growth factors. The aim of this paper was to provide an overview and explain the health effects of already known and recently detected bioactive components derived from bovine milk on humans.

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源自牛乳的生物活性成分

近年来，功能性食品和食品中的生物活性成分引起了食品科学家、营养学家、健康专家和消费者的广泛关注和兴趣。这一新食品类别的出现得益于对饮食和特定饮食成分对人类健康的代谢和基因组影响的科学知识的增加。健康和饮食之间的关系是众所周知的，它是预防各种疾病的主要关键。牛奶被认为是生物活性成分的良好来源，众所周知，它含有高营养和治疗价值的宏营养素和微量营养素。此外，牛奶和乳制品中的生物活性成分已被开发用于功能性食品和潜在的药物用途。生物活性化合物保护新生儿和成人免受病原体和疾病的侵害。牛奶中的一些主要生物活性成分来源于酪蛋白、乳清蛋白、脂质、乳铁蛋白、维生素、免疫球蛋白和生长因子。本文的目的是概述和解释已知和最近检测到的从牛奶中提取的生物活性成分对人类的健康影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.