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Wang Y, Gong Y, Farid MS, Zhao C. Milk: A Natural Guardian for the Gut Barrier. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:8285-8303. [PMID: 38588092 DOI: 10.1021/acs.jafc.3c06861] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/10/2024]
Abstract
The gut barrier plays an important role in health maintenance by preventing the invasion of dietary pathogens and toxins. Disruption of the gut barrier can cause severe intestinal inflammation. As a natural source, milk is enriched with many active constituents that contribute to numerous beneficial functions, including immune regulation. These components collectively serve as a shield for the gut barrier, protecting against various threats such as biological, chemical, mechanical, and immunological threats. This comprehensive review delves into the active ingredients in milk, encompassing casein, α-lactalbumin, β-lactoglobulin, lactoferrin, the milk fat globular membrane, lactose, transforming growth factor, and glycopeptides. The primary focus is to elucidate their impact on the integrity and function of the gut barrier. Furthermore, the implications of different processing methods of dairy products on the gut barrier protection are discussed. In conclusion, this study aimed to underscore the vital role of milk and dairy products in sustaining gut barrier health, potentially contributing to broader perspectives in nutritional sciences and public health.
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Affiliation(s)
- Yanli Wang
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yiyao Gong
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | | | - Changhui Zhao
- College of Food Science and Engineering, Jilin University, Changchun 130062, China
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Arain MA, Rasheed S, Jaweria A, Khaskheli GB, Barham GS, Ahmed S. A Review on Processing Opportunities for the Development of Camel Dairy Products. Food Sci Anim Resour 2023; 43:383-401. [PMID: 37181214 PMCID: PMC10172818 DOI: 10.5851/kosfa.2023.e13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 03/18/2023] [Accepted: 03/27/2023] [Indexed: 05/16/2023] Open
Abstract
Camel milk has a significant and pivotal role in the diet of people residing in semi-arid and arid regions. Ever since ancient times, marketing of camel milk has remained insignificant due to nonexistence of processing amenities in the camel nurturing areas, hence the utilization of unprocessed camel milk has continuously remained limited at family level by the nomads. Due to the superior medicinal values and health promoting effects, incredible growth in the demand of camel milk and dairy products have been noticed all over the world during last two decades. Such emergence has led dairy industry to provide diversified camel dairy products to the consumers with superior nutritional and functional qualities. In contrast to bovine, very few food products derived from camel milk are available in the present market. With the advancements in food processing interventions, a wide range of dairy and non-dairy products could be obtained from camel milk, including milk powder, cheese, yogurt, ice cream, and even chocolate. In some regions, camel milk is used for traditional dishes such as fermented milk, camel milk tea, or as a base for soups and stews. Current review highlights the processing opportunities regarding the transformation of camel milk into various dairy products via decreasing the inherent functionality that could be achieved by optimization of processing conditions and alteration of chemical composition by using fortification method. Additionally, future research directions could be devised to improve the product quality.
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Affiliation(s)
- Muhammad Asif Arain
- Faculty of Veterinary and Animal Sciences,
Lasbela University of Agriculture, Water and Marine Sciences,
Uthal 90150, Pakistan
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Muhammad
Asif Arain, Faculty of Veterinary and Animal Sciences, Lasbela University of
Agriculture, Water and Marine Sciences, Uthal 90150, Pakistan, Tel:
+92-3332712714, Fax: +92-853610921, E-mail:
| | - Sundus Rasheed
- Tehsil Headquarter Hospital
Muree, Rawalpindi 46604, Pakistan
| | - Arham Jaweria
- District Hospital Rajanpur,
Rajanpur 33500, Pakistan
| | - Gul Bahar Khaskheli
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
- Corresponding author : Gul
Bahar Khaskheli, Department of Animal Products Technology, Faculty of Animal
Husbandry & Veterinary Science, Sindh Agriculture University, Tandojam
70050, Pakistan, Tel: +92-310-0373093, Fax: +92-22-9250622,
E-mail:
| | - Ghulam Shabir Barham
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
| | - Shabbir Ahmed
- Department of Animal Products Technology,
Faculty of Animal Husbandry & Veterinary Science, Sindh Agriculture
University, Tandojam 70050, Pakistan
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Camels, Camel Milk, and Camel Milk Product Situation in Kenya in Relation to the World. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:1237423. [PMID: 35299617 PMCID: PMC8923781 DOI: 10.1155/2022/1237423] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/12/2021] [Accepted: 02/18/2022] [Indexed: 02/06/2023]
Abstract
Kenya is the leading camel milk producer globally, with an annual production volume of 1.165 MMT, followed by Somalia (0.958 MMT) and Mali (0.271 MMT). In Kenya, pastoral tribes in North-Eastern parts rear about 4.722 million camels accounting for about 80% of all camels. Camels offer locals various benefits, including transportation of goods across the deserts, meat, fur, and milk. Camel milk contains natural therapeutically and immunity-boosting properties due to the higher concentration of lactoferrin, lactoglobulins, and lysozyme than bovine milk. Camel milk has been shown to have hypoallergenicity properties compared to bovine milk. Camel and human milk are similar in nutritional composition and therapeutic properties. Camel milk is known to fight various diseases, including cancer, diabetes, autism, hypertension, and skin diseases. Despite the standing of Kenya in the world in terms of camel milk production, Kenya lags considering the camel milk products, industries, and marketing. This paper reviews recent literature on camels and camel milk production trends in Kenya in relation to the world. The review also discusses various camel milk properties (nutritional and therapeutic) as well as the camel milk sector situation in Kenya.
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Díaz-Bustamante ML, Fernández-Niño M, Reyes LH, Alvarez Solano OA. Multiscale Approach to Dairy Products Design. FRONTIERS IN CHEMICAL ENGINEERING 2022. [DOI: 10.3389/fceng.2022.830314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Dairy products are among the most popular nutritious foods in the world. Understanding the relationship between the composition, process, and structural properties at different scales (molecular, microscopic, and macroscopic) is fundamental to designing dairy products. This review highlights the need to analyze this relationship from different scales as an essential step during product design through a multiscale approach.
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A Comprehensive Review of the Composition, Nutritional Value, and Functional Properties of Camel Milk Fat. Foods 2021; 10:foods10092158. [PMID: 34574268 PMCID: PMC8472115 DOI: 10.3390/foods10092158] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 09/04/2021] [Accepted: 09/06/2021] [Indexed: 11/16/2022] Open
Abstract
Recently, camel milk (CM) has been considered as a health-promoting icon due to its medicinal and nutritional benefits. CM fat globule membrane has numerous health-promoting properties, such as anti-adhesion and anti-bacterial properties, which are suitable for people who are allergic to cow's milk. CM contains milk fat globules with a small size, which accounts for their rapid digestion. Moreover, it also comprises lower amounts of cholesterol and saturated fatty acids concurrent with higher levels of essential fatty acids than cow milk, with an improved lipid profile manifested by reducing cholesterol levels in the blood. In addition, it is rich in phospholipids, especially plasmalogens and sphingomyelin, suggesting that CM fat may meet the daily nutritional requirements of adults and infants. Thus, CM and its dairy products have become more attractive for consumers. In view of this, we performed a comprehensive review of CM fat's composition and nutritional properties. The overall goal is to increase knowledge related to CM fat characteristics and modify its unfavorable perception. Future studies are expected to be directed toward a better understanding of CM fat, which appears to be promising in the design and formulation of new products with significant health-promoting benefits.
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