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Paszczyk B, Czarnowska-Kujawska M, Klepacka J, Tońska E. Health-Promoting Ingredients in Goat's Milk and Fermented Goat's Milk Drinks. Animals (Basel) 2023; 13:907. [PMID: 36899767 PMCID: PMC10000185 DOI: 10.3390/ani13050907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 02/24/2023] [Accepted: 02/27/2023] [Indexed: 03/06/2023] Open
Abstract
The present study aimed to determine the content of health-promoting compounds, and fatty acids, with particular emphasis on the content of cis9trans11 C18:2 (CLA) acid, selected minerals, folates in organic and commercial goat's milk and fermented goat's milk drinks. The analyzed milk and yoghurts had various contents of particular groups of fatty acids, CLA, minerals, and folates. Raw organic goat's milk had a significantly (p < 0.05) higher content of CLA (3.26 mg/g fat) compared to commercial milk (2.88 mg/g fat and 2.54 mg/g fat). Among the analyzed fermented goat's milk drinks, the highest CLA content (4.39 mg/g fat) was determined in commercial natural yoghurts, while the lowest one was in organic natural yoghurts (3.28 mg/g fat). The highest levels of calcium (1322.9-2324.4 µg/g), phosphorus (8148.1-11,309.9 µg/g), and copper (0.072-0.104 µg/g) were found in all commercial products and those of manganese (0.067-0.209 µg/g) in organic products. The contents of the other assayed elements (magnesium, sodium, potassium, iron, and zinc) did not depend on the production method, but only on the product type, i.e., the degree of goat's milk processing. The highest folate content in the analyzed milks was found in the organic sample (3.16 µg/100 g). Organic Greek yoghurts had a several times higher content of folates, reaching 9.18 µg/100 g, compared to the other analyzed fermented products.
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Affiliation(s)
| | | | - Joanna Klepacka
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland
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Roy D, Moughan PJ, Ye A, Hodgkinson SM, Stroebinger N, Li S, Dave AC, Montoya CA, Singh H. Structural changes during gastric digestion in piglets of milk from different species. J Dairy Sci 2022; 105:3810-3831. [DOI: 10.3168/jds.2021-21388] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Accepted: 12/26/2021] [Indexed: 11/19/2022]
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Stroebinger N, Rutherfurd SM, Henare SJ, Hernandez JFP, Moughan PJ. Fatty Acids from Different Fat Sources and Dietary Calcium Concentration Differentially Affect Fecal Soap Formation in Growing Pigs. J Nutr 2021; 151:1102-1110. [PMID: 33880549 DOI: 10.1093/jn/nxaa438] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2020] [Revised: 09/15/2020] [Accepted: 12/14/2020] [Indexed: 11/12/2022] Open
Abstract
BACKGROUND Calcium (Ca) can complex with free fatty acids in the gastrointestinal tract (GIT), leading to the formation of insoluble unabsorbable Ca-fatty acid soaps, contributing to the proposed effect of Ca on weight loss in humans. OBJECTIVES We determined the effect of dietary Ca concentration and the individual long-chain fatty acids on Ca-fatty acid soap formation and fatty acid digestibility. METHODS Nine-week-old crossbreed male pigs (n = 144; mean ± SD body weight: 21.7 ± 0.15 kg) were used as an animal model for digestion in the adult human. The animals received purified diets containing 4 Ca concentrations (0, 2, 4, and 6 g/kg diet) and 4 fat sources (tallow, palmolein oil, soybean oil, and olive oil) in a completely randomized design. Fatty acids, Ca, and Ca-fatty acid soaps were determined in feces (n = 9 per diet). RESULTS Increasing dietary Ca led to a 4-fold increase (P ≤ 0.05) in excreted palmitic and stearic acid when diets contained tallow or palmolein oil as the major fat source. More than 80% of these excreted fatty acids were present as soaps. For the tallow-based diets, increasing dietary Ca led to a decrease in stearic acid digestibility from 91% to 66% (P ≤ 0.01) and in palmitic acid digestibility from 96% to 83% (P ≤ 0.01). For the olive oil- and soybean oil-based diets dietary Ca did not (P > 0.05) influence fatty acid excretion. CONCLUSIONS Ca-fatty acid soap formation led to decreased fat absorption in the GIT of growing pigs, which supports the hypothesis that higher dietary Ca concentrations reduce fat absorption.
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Affiliation(s)
| | | | - Sharon J Henare
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | | | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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Milan AM, Hodgkinson AJ, Mitchell SM, Prodhan UK, Prosser CG, Carpenter EA, Fraser K, Cameron-Smith D. Digestive Responses to Fortified Cow or Goat Dairy Drinks: A Randomised Controlled Trial. Nutrients 2018; 10:nu10101492. [PMID: 30322081 PMCID: PMC6213413 DOI: 10.3390/nu10101492] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2018] [Revised: 10/02/2018] [Accepted: 10/10/2018] [Indexed: 01/11/2023] Open
Abstract
Fortified milk drinks are predominantly manufactured from bovine (cow) sources. Alternative formulations include those prepared with hydrolysed bovine milk proteins or from alternate bovidae species, such as caprine (goat) milk. Currently, there is little data on protein digestive and metabolic responses following ingestion of fortified milk drinks. To examine the digestive and metabolic responses to commercially-available fortified milks, young adults (n = 15 males: 15 females), in a randomised sequence, ingested isonitrogenous quantities of whole cow-protein (WC), whole goat-protein (WG), or partially-hydrolysed whey cow-protein (HC), commercial fortified milks. Plasma amino acid (AA) and hormonal responses were measured at baseline and again at 5 h after ingestion. Paracetamol recovery, breath hydrogen, and subjective digestive responses were also measured. Postprandial plasma AA was similar between WC and WG, while AA appearance was suppressed with HC. Following HC, there was a negative incremental AUC in plasma branched-chain AAs. Further, HC had delayed gastric emptying, increased transit time, and led to exaggerated insulin and GLP-1 responses, in comparison to whole protein formulas. Overall, WC and WG had similar protein and digestive responses with no differences in digestive comfort. Contrastingly, HC led to delayed gastric emptying, attenuated AA appearance, and a heightened circulating insulin response.
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Affiliation(s)
- Amber M Milan
- Liggins Institute, University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
| | - Alison J Hodgkinson
- Food and Bio-based Products, AgResearch, Private Bag 3123, Hamilton 3240, New Zealand.
| | - Sarah M Mitchell
- Liggins Institute, University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
| | - Utpal K Prodhan
- Liggins Institute, University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
- Department of Food Technology and Nutritional Science, Mawlana Bhashani Science and Technology University, Tangail 1902, Bangladesh.
| | - Colin G Prosser
- Dairy Goat Co-operative (NZ) Ltd., 18 Gallagher Dr, Melville, Hamilton 3206, New Zealand.
| | - Elizabeth A Carpenter
- Dairy Goat Co-operative (NZ) Ltd., 18 Gallagher Dr, Melville, Hamilton 3206, New Zealand.
| | - Karl Fraser
- AgResearch Grasslands, Private Bag 11008, Palmerston North 4442, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
| | - David Cameron-Smith
- Liggins Institute, University of Auckland, 85 Park Road, Grafton, Private Bag 92019, Auckland 1023, New Zealand.
- AgResearch Grasslands, Private Bag 11008, Palmerston North 4442, New Zealand.
- Riddet Institute, Massey University, Private Bag 11222, Palmerston North 4442, New Zealand.
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Jung TH, Yun SS, Lee WJ, Kim JW, Ha HK, Yoo M, Hwang HJ, Jeon WM, Han KS. Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein. Korean J Food Sci Anim Resour 2016; 36:516-22. [PMID: 27621693 PMCID: PMC5018512 DOI: 10.5851/kosfa.2016.36.4.516] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2016] [Accepted: 07/15/2016] [Indexed: 01/13/2023] Open
Abstract
Goat milk is highly nutritious and is consumed in many countries, but the development of functional foods from goat milk has been slow compared to that for other types of milk. The aim of this study was to develop a goat milk protein hydrolysate (GMPH) with enhanced digestibility and better hypoallergenic properties in comparison with other protein sources such as ovalbumin and soy protein. Goat milk protein was digested with four commercial food-grade proteases (separately) under various conditions to achieve the best hydrolysis of αs -casein and β-lactoglobulin. It was shown that treatment with alcalase (0.4%, 60℃ for 30 min) effectively degraded these two proteins, as determined by SDS-PAGE, measurement of nonprotein nitrogen content, and reverse-phase high-performance liquid chromatography. Hydrolysis with alcalase resulted in a significant decrease in β-lactoglobulin concentration (almost to nil) and a ~40% reduction in the level of αs-casein. Quantification of histamine and TNF-α released from HMC-1 cells (human mast cell line) showed that the GMPH did not induce an allergic response when compared to the control. Hence, the GMPH may be useful for development of novel foods for infants, the elderly, and convalescent patients, to replace cow milk.
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Affiliation(s)
- Tae-Hwan Jung
- Department of Animal Biotechnology and Resource, Sahmyook University, Seoul 01795, Korea
| | | | - Won-Jae Lee
- Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Jin-Wook Kim
- Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Ho-Kyung Ha
- Department of Animal Bioscience and Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Michelle Yoo
- Centre for Food Science, School of Sciences, Auckland University of Technology, New Zealand
| | - Hyo-Jeong Hwang
- Department of Animal Biotechnology and Resource, Sahmyook University, Seoul 01795, Korea
| | - Woo-Min Jeon
- Department of Animal Biotechnology and Resource, Sahmyook University, Seoul 01795, Korea
| | - Kyoung-Sik Han
- Department of Animal Biotechnology and Resource, Sahmyook University, Seoul 01795, Korea
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Xu M, Wang Y, Dai Z, Zhang Y, Li Y, Wang J. Comparison of growth and nutritional status in infants receiving goat milk-based formula and cow milk-based formula: a randomized, double-blind study. Food Nutr Res 2015; 59:28613. [PMID: 26652603 PMCID: PMC4676839 DOI: 10.3402/fnr.v59.28613] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 11/12/2015] [Accepted: 11/12/2015] [Indexed: 11/28/2022] Open
Abstract
Objective To compare the growth and nutritional status of infants fed goat milk–based formula (GMF) and cow milk–based formula (CMF). Methods The study was conducted in Beijing, China. It was a double-blind randomized controlled trial. A total of 79 infants aged 0–3 months old were recruited and randomized in GMF or CMF group. The infants were fed the allocated formula to 6 months. The weight, length, and head circumference were measured at the enrolment, 3 and 6 months. The start time and types of solid food were recorded. Blood elements, urinal, and fecal parameters were also tested. Results The average weight of infants in the GMF group (mean±SD) was 4.67±0.99 kg and in the CMF group 4.73±1.10 kg at enrolment, and 8.75±0.98 kg (GMF) and 8.92±0.88 kg (CMF) at 6 months. There were no differences in the adjusted intention-to-treat analyses of weight, length, head circumference, and BMI z-scores between the two formula-fed groups over the 6-month study. Similarly, there were no remarkable differences in the timing and types of solid food, blood elements, urinal, and feces parameters, between the GMF and CMF group. No group differences have been shown in bowel motion consistency, duration of crying, ease of settling, or frequency of adverse events. Conclusions GMF-provided growth and nutritional outcomes did not differ from those provided by CMF.
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Affiliation(s)
- Meihong Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Yibin Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Zhiyong Dai
- Ausnutria Hyproca Dairy Group BV, Changsha, China
| | | | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Junbo Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China;
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Xu M, Wei L, Dai Z, Zhang Y, Li Y, Wang J. Effects of goat milk-based formula on development in weaned rats. Food Nutr Res 2015; 59:28610. [PMID: 26652258 PMCID: PMC4676359 DOI: 10.3402/fnr.v59.28610] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2015] [Revised: 10/20/2015] [Accepted: 11/11/2015] [Indexed: 11/14/2022] Open
Abstract
OBJECTIVE The aim of this article is to study the effect of goat milk-based formula (GMF) on development in weaned rats. METHODS One hundred Sprague-Dawley rats were randomly divided into five groups: control, 20% cow milk-based formula (CMF), and 5%-GMF, 10%-GMF, and 20%-GMF groups. RESULTS GMF did play an active role in accelerating body and femur length, but not body weight growth. Compared with the control, GMF had better cognitive, space, and locomotor activity. The level of IFN was increased in GMF groups, as well as the level of IL-2 and TNF was decreased in GMF groups. CONCLUSION These results indicate that GMF has an effect on development and immunity improvability in weaned rats.
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Affiliation(s)
- Meihong Xu
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Liren Wei
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Zhiyong Dai
- Ausntria Hyproca Dairy Group BV, Changsha, China
| | | | - Yong Li
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China
| | - Junbo Wang
- Department of Nutrition and Food Hygiene, School of Public Health, Peking University, Beijing, China.,Beijing Key Laboratory of Toxicological Research and Risk Assessment for Food Safety, Peking University, Beijing, China;
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Prosser CG, Mclaren RD, Frost D, Agnew M, Lowry DJ. Composition of the non-protein nitrogen fraction of goat whole milk powder and goat milk-based infant and follow-on formulae. Int J Food Sci Nutr 2008; 59:123-33. [PMID: 17852511 DOI: 10.1080/09637480701425585] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
The non-protein nitrogen fraction of goat whole milk powder and of infant and follow-on formulae made from goat milk was characterized and compared with cow milk powder and formulae. Goat milk infant formula contained 10% non-protein nitrogen, expressed as a proportion of total nitrogen, compared with 7.1% for cow milk formula. Goat follow-on formula contained 9.3% and cow 7.4% non-protein nitrogen. Urea, at 30%, was quantitatively the most abundant component of the non-protein nitrogen fraction of goat milk and formulae, followed by free amino acids at 7%. Taurine, glycine and glutamic acid were the most abundant free amino acids in goat milk powders. Goat milk infant formula contained 4 mg/100 ml total nucleotide monophosphates, all derived from the goat milk itself. Goat milk has a very different profile of the non-protein nitrogen fraction to cow milk, with several constituents such as nucleotides at concentrations approaching those in human breast milk.
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