Nutrients

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12 pages, 1079 KiB

Open AccessArticle

Induction of Trained Innate Immunity in Human Monocytes by Bovine Milk and Milk-Derived Immunoglobulin G

by Marloes Van Splunter, Thijs L. J. Van Osch, Sylvia Brugman, Huub F. J. Savelkoul, Leo A. B. Joosten, Mihai G. Netea and R. J. Joost Van Neerven

Nutrients 2018, 10(10), 1378; https://doi.org/10.3390/nu10101378 - 27 Sep 2018

Cited by 23 | Viewed by 5924

Abstract

Innate immune memory, also termed “trained immunity” in vertebrates, has been recently described in a large variety of plants and animals. In most cases, trained innate immunity is induced by pathogens or pathogen-associated molecular patterns (PAMPs), and is associated with long-term epigenetic, metabolic, [...] Read more.

Innate immune memory, also termed “trained immunity” in vertebrates, has been recently described in a large variety of plants and animals. In most cases, trained innate immunity is induced by pathogens or pathogen-associated molecular patterns (PAMPs), and is associated with long-term epigenetic, metabolic, and functional reprogramming. Interestingly, recent findings indicate that food components can mimic PAMPs effects and induce trained immunity. The aim of this study was to investigate whether bovine milk or its components can induce trained immunity in human monocytes. To this aim, monocytes were exposed for 24 h to β-glucan, Toll-like receptor (TLR)-ligands, bovine milk, milk fractions, bovine lactoferrin (bLF), and bovine Immunoglobulin G (bIgG). After washing away the stimulus and a resting period of five days, the cells were re-stimulated with TLR ligands and Tumor necrosis factor (TNF-) and interleukin (IL)-6 production was measured. Training with β-glucan resulted in higher cytokine production after TLR1/2, TLR4, and TLR7/8 stimulation. When monocytes trained with raw milk were re-stimulated with TLR1/2 ligand Pam3CSK4, trained cells produced more IL-6 compared to non-trained cells. Training with bIgG resulted in higher cytokine production after TLR4 and TLR7/8 stimulation. These results show that bovine milk and bIgG can induce trained immunity in human monocytes. This confirms the hypothesis that diet components can influence the long-term responsiveness of the innate immune system. Full article

(This article belongs to the Special Issue Dairy Products)

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10 pages, 743 KiB

Open AccessArticle

Bioavailability of Vitamin B₁₂ from Dairy Products Using a Pig Model

by Danyel Bueno Dalto, Isabelle Audet, Christiane L. Girard and Jean-Jacques Matte

Nutrients 2018, 10(9), 1134; https://doi.org/10.3390/nu10091134 - 21 Aug 2018

Cited by 16 | Viewed by 4397

Abstract

The present study compares the bioavailability of vitamin B₁₂ (B₁₂) of dairy products or synthetic B₁₂, using the pig as an experimental model for humans. Eleven pigs were used in a cross-over design to assess the net portal [...] Read more.

The present study compares the bioavailability of vitamin B₁₂ (B₁₂) of dairy products or synthetic B₁₂, using the pig as an experimental model for humans. Eleven pigs were used in a cross-over design to assess the net portal drained viscera (PDV) flux of blood plasma B₁₂ after ingestion of tofu (TF; devoid of B₁₂), Swiss cheese (SC), Cheddar cheese (CC), yogurt (YG), and synthetic B₁₂ (TB₁₂; TF supplemented with cyanocobalamin), providing a total of 25 µg of B₁₂ each. PDV blood plasma flow for SC and CC were higher than for TF and TB₁₂ (p ≤ 0.04) whereas YG was higher than TF (p = 0.05). Porto-arterial difference of blood plasma B₁₂ concentrations were higher for CC and TB₁₂ than for TF and YG (p ≤ 0.04) but not different from SC (p ≥ 0.15). Net PDV flux of B₁₂ was only different from zero for CC. However, the net PDV flux of B₁₂ for CC was not different from SC or TB₁₂. Cumulative net PDV flux of B₁₂ for SC, TB₁₂, and CC were 2.9, 4.4, and 8.3 µg 23 h post-meal, corresponding to a bioavailability of 11.6%, 17.5%, and 33.0%, respectively. In conclusion, CC had the best bioavailability of B₁₂ among the tested dairy products or compared to synthetic B₁₂. Full article

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12 pages, 274 KiB

Open AccessArticle

Importance of Health Aspects in Polish Consumer Choices of Dairy Products

by Marta Sajdakowska, Jerzy Gębski, Krystyna Gutkowska and Sylwia Żakowska-Biemans

Nutrients 2018, 10(8), 1007; https://doi.org/10.3390/nu10081007 - 2 Aug 2018

Cited by 22 | Viewed by 4843

Abstract

In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with [...] Read more.

In general, dairy products are well regarded for their nutritional value. Consumer perception of dairy products is influenced by many interrelated factors but healthiness remains one of the key attributes and values for consumers. Furthermore, contemporary consumers increasingly seek out dairy products with additional health benefits and, therefore, it is essential to explore which attributes are important drivers of food choices and how producers can better respond to shifting consumer values and needs in each dairy product category. Therefore, the aims of the study were: (a) to identify consumer segments based on the importance they attached to selected attributes of dairy products, (b) to explore differences between the identified segments in their perceptions of health-related attributes of dairy products, (c) to determine if health-related aspects influenced consumers decisions to buy high-quality dairy products, and (d) to identify if consumers were open to novelties in dairy products. The data were collected within a CAPI (Computer Assisted Personal Interview) survey on a representative sample of 983 adult Polish consumers. The non-hierarchical K-means clustering method was used to identify four clusters of consumers, namely: Enthusiastic, Involved, Ultra-involved and Neutral. Enthusiastic consumers attach more importance to the influence of dairy products on immunity and are more willing to agree with the opinion that dairy products are a source of mineral nutrients as well as vitamins. Ultra-involved and Involved consumers pay less attention to some health aspects of dairy products compared to other clusters; however, the Ultra-involved are more quality-oriented than are the Involved. Neutral consumers are more open to accept changes on the dairy product market and are relatively more inclined to choose new dairy products. However, these consumers have scored lower on those aspects related to the healthiness of dairy products and, in order to target them effectively, it is essential to develop well-tailored communication strategies highlighting the health benefits of dairy products. These results relate to the Polish market and are important for the development of new dairy products and for targeting public nutrition as well as for directing marketing communication. The results may provide important insights for those who develop educational strategies and campaigns. Full article

(This article belongs to the Special Issue Dairy Products)

21 pages, 2160 KiB

Open AccessArticle

Metabolism of Caprine Milk Carbohydrates by Probiotic Bacteria and Caco-2:HT29–MTX Epithelial Co-Cultures and Their Impact on Intestinal Barrier Integrity

by Alicia M. Barnett, Nicole C. Roy, Adrian L. Cookson and Warren C. McNabb

Nutrients 2018, 10(7), 949; https://doi.org/10.3390/nu10070949 - 23 Jul 2018

Cited by 39 | Viewed by 7596

Abstract

The development and maturation of the neonatal intestine is generally influenced by diet and commensal bacteria, the composition of which, in turn, can be influenced by the diet. Colonisation of the neonatal intestine by probiotic Lactobacillus strains can strengthen, preserve, and improve barrier [...] Read more.

The development and maturation of the neonatal intestine is generally influenced by diet and commensal bacteria, the composition of which, in turn, can be influenced by the diet. Colonisation of the neonatal intestine by probiotic Lactobacillus strains can strengthen, preserve, and improve barrier integrity, and adherence of probiotics to the intestinal epithelium can be influenced by the available carbon sources. The goal of the present study was to examine the role of probiotic lactobacilli strains alone or together with a carbohydrate fraction (CF) from caprine milk on barrier integrity of a co-culture model of the small intestinal epithelium. Barrier integrity (as measured by trans epithelial electrical resistance (TEER)), was enhanced by three bacteria/CF combinations (Lactobacillus rhamnosus HN001, L. plantarum 299v, and L. casei Shirota) to a greater extent than CF or bacteria alone. Levels of occludin mRNA were increased for all treatments compared to untreated co-cultures, and L. plantarum 299v in combination with CF had increased mRNA levels of MUC4, MUC2 and MUC5AC mucins and MUC4 protein abundance. These results indicate that three out of the four probiotic bacteria tested, in combination with CF, were able to elicit a greater increase in barrier integrity of a co-culture model of the small intestinal epithelium compared to that for either component alone. This study provides additional insight into the individual or combined roles of microbe–diet interactions in the small intestine and their beneficial contribution to the intestinal barrier. Full article

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14 pages, 1124 KiB

Open AccessArticle

Effect of Supplementation of a Whey Peptide Rich in Tryptophan-Tyrosine-Related Peptides on Cognitive Performance in Healthy Adults: A Randomized, Double-Blind, Placebo-Controlled Study

by Masahiro Kita, Kuniaki Obara, Sumio Kondo, Satoshi Umeda and Yasuhisa Ano

Nutrients 2018, 10(7), 899; https://doi.org/10.3390/nu10070899 - 13 Jul 2018

Cited by 37 | Viewed by 8159

Abstract

Background: Previous epidemiological and clinical studies have shown that dairy products have beneficial effects on cognitive decline and dementia. Enzymatic digestion of whey protein produces a whey peptide rich in tryptophan-tyrosine-related peptides which improve cognitive performance in mice. We evaluated the effects of [...] Read more.

Background: Previous epidemiological and clinical studies have shown that dairy products have beneficial effects on cognitive decline and dementia. Enzymatic digestion of whey protein produces a whey peptide rich in tryptophan-tyrosine-related peptides which improve cognitive performance in mice. We evaluated the effects of whey peptides on cognitive functions in healthy adults in a randomized, double-blind, placebo-controlled design. Methods: 101 healthy adults (45 to 64 years), with a self-awareness of cognitive decline received either whey peptide or placebo supplements for 12 weeks. Changes in cognitive function were assessed using neuropsychological tests at 6 and 12 weeks after the start of supplementation. Results: Verbal fluency test (VFT) score changes tended to be higher in the whey peptide group compared with the placebo at 12 weeks. Subgroup analysis classified by the degree of subjective fatigue showed that changes in the VFT as well as the Stroop and subjective memory function tests between baseline and 6 weeks of intervention were significantly better in subjects with high-level fatigue from the whey peptide group as compared to the placebo group. Conclusions: Intake of whey peptide might improve cognitive function in healthy middle- and older-aged adults with high subjective fatigue levels. Further studies will elucidate the relationship among cognitive improvement, whey peptides, and psychological fatigue. Full article

(This article belongs to the Special Issue Dairy Products)

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12 pages, 809 KiB

Open AccessArticle

Bovine Lactoferrin Modulates Dendritic Cell Differentiation and Function

by Olaf Perdijk, R. J. Joost Van Neerven, Erik Van den Brink, Huub F. J. Savelkoul and Sylvia Brugman

Nutrients 2018, 10(7), 848; https://doi.org/10.3390/nu10070848 - 29 Jun 2018

Cited by 26 | Viewed by 5756

Abstract

Lactoferrin is an abundant glycoprotein in bovine milk that has immunomodulatory effects on human cells. Bovine lactoferrin (LF) binds lipopolysaccharides (LPS) with high affinity and is postulated to act via TLR4-dependent and -independent mechanisms. It has been shown that LF modulates differentiation of [...] Read more.

Lactoferrin is an abundant glycoprotein in bovine milk that has immunomodulatory effects on human cells. Bovine lactoferrin (LF) binds lipopolysaccharides (LPS) with high affinity and is postulated to act via TLR4-dependent and -independent mechanisms. It has been shown that LF modulates differentiation of human monocytes into tolerogenic dendritic cells. However, in a previous study, we showed that LPS also mediates differentiation into tolerogenic dendritic cells (DC). Since LF binds LPS with high affinity, it remains to be investigated whether LF or LPS is mediating these effects. We, therefore, further investigated the LPS-independent effect of LF on differentiation of human monocytes into dendritic cells (DC). Human monocytes were isolated by magnetic cell sorting from freshly isolated PBMCs and cultured for six days in the presence of IL-4 and GM-CSF with or without LF or proteinase K treated LF to generate DC. These immature DC were stimulated for 48 h with LPS or Poly I:C + R848. Cell surface marker expression and cytokine production were measured by flow cytometry. DC differentiated in the presence of LF produced higher IL-6 and IL-8 levels during differentiation and showed a lower expression of CD1a and HLA-DR. These LFDCs showed to be hyporesponsive towards TLR ligands as shown by their semi-mature phenotype and reduced cytokine production. The effect of LF was abrogated by proteinase K treatment, showing that the functional effects of LF were not mediated by LPS contamination. Thus, LF alters DC differentiation and dampens responsiveness towards TLR ligands. This study indicates that LF can play a role in immune homeostasis in the human GI tract. Full article

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10 pages, 246 KiB

Open AccessArticle

The Consumption of Dairy and Its Association with Nutritional Status in the South East Asian Nutrition Surveys (SEANUTS)

by Khanh Le Nguyen Bao, Sandjaja Sandjaja, Bee Koon Poh, Nipa Rojroongwasinkul, Chinh Nguyen Huu, Edith Sumedi, Jamil Nor Aini, Sayamon Senaprom, Paul Deurenberg, Marjolijn Bragt, Ilse Khouw and On behalf of the SEANUTS Study Group

Nutrients 2018, 10(6), 759; https://doi.org/10.3390/nu10060759 - 13 Jun 2018

Cited by 28 | Viewed by 7073

Abstract

Despite a major decrease in undernutrition worldwide over the last 25 years, underweight and stunting in children still persist as public health issues especially in Africa and Asia. Adequate nutrition is one of the key factors for healthy growth and development of children. [...] Read more.

Despite a major decrease in undernutrition worldwide over the last 25 years, underweight and stunting in children still persist as public health issues especially in Africa and Asia. Adequate nutrition is one of the key factors for healthy growth and development of children. In this study, the associations between dairy consumption and nutritional status in the South East Asian Nutrition Survey (SEANUTS) were investigated. National representative data of 12,376 children in Indonesia, Malaysia, Thailand, and Vietnam aged between 1 and 12 years were pooled, representing nearly 88 million children in this age category. It was found that the prevalence of stunting and underweight was lower in children who consumed dairy on a daily basis (10.0% and 12.0%, respectively) compared to children who did not use dairy (21.4% and 18.0%, respectively) (p < 0.05). The prevalence of vitamin A deficiency and vitamin D insufficiency was lower in the group of dairy users (3.9% and 39.4%, respectively) compared to non-dairy consumers (7.5% and 53.8%, respectively) (p < 0.05). This study suggests that dairy as part of a daily diet plays an important role in growth and supports a healthy vitamin A and vitamin D status. Full article

(This article belongs to the Special Issue Dairy Products)

12 pages, 724 KiB

Open AccessArticle

Associations of Dairy Intake with Arterial Stiffness in Brazilian Adults: The Brazilian Longitudinal Study of Adult Health (ELSA-Brasil)

by Amanda Gomes Ribeiro, José Geraldo Mill, Nágela Valadão Cade, Gustavo Velasquez-Melendez, Sheila Maria Alvim Matos and Maria Del Carmen Bisi Molina

Nutrients 2018, 10(6), 701; https://doi.org/10.3390/nu10060701 - 31 May 2018

Cited by 13 | Viewed by 4677

Abstract

Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV) and pulse [...] Read more.

Recent studies have suggested the possible effect of dairy product intake on cardiovascular risk markers, including arterial stiffness. Our aim was to investigate whether dairy food intake is associated with arterial stiffness, which we assessed by carotid-femoral pulse wave velocity (cfPWV) and pulse pressure (PP) in a cross-sectional analysis of baseline data (2008–2010; n = 12,892) of the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil). Dairy consumption was evaluated with a validated food-frequency questionnaire (FFQ) by computing servings per day for total and subgroups of dairy products. Dairy consumption was described in four categories (≤1 serving/day to >4 servings/day). Covariance analysis (ANCOVA) was used to compare cfPWV across increasing intake of dairy food, adjusting for confounding factors, including non-dairy food groups. The intake of total dairy was inversely associated with cfPWV and PP (−0.13 m/s and −1.3 mmHg, from the lowest and to the highest category of dairy intake). Low-fat dairy, fermented dairy and cheese showed an inverse relationship with cfPWV and PP. These findings suggest a beneficial effect of dairy consumption to reduce arterial stiffness. However, further evidence from longitudinal studies or long-term intervention is needed to support reduction of cfPWV and PP mediating the beneficial effects of dairy products on cardiovascular health. Full article

(This article belongs to the Special Issue Dairy Products)

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15 pages, 2920 KiB

Open AccessArticle

Milk Fermented by Specific Lactobacillus Strains Regulates the Serum Levels of IL-6, TNF-α and IL-10 Cytokines in a LPS-Stimulated Murine Model

by Aline Reyes-Díaz, Verónica Mata-Haro, Jesús Hernández, Aarón F. González-Córdova, Adrián Hernández-Mendoza, Ricardo Reyes-Díaz, María J. Torres-Llanez, Lilia M. Beltrán-Barrientos and Belinda Vallejo-Cordoba

Nutrients 2018, 10(6), 691; https://doi.org/10.3390/nu10060691 - 29 May 2018

Cited by 44 | Viewed by 5229

Abstract

Studies report that metabolites, such as peptides, present in fermented milk with specific lactic acid bacteria, may regulate cytokine production and exert an anti-inflammatory effect. Hence, the cytokine regulatory effect of fermented milk by specific Lactobacillus strains was evaluated in a lipopolysaccharide (LPS)-stimulated [...] Read more.

Studies report that metabolites, such as peptides, present in fermented milk with specific lactic acid bacteria, may regulate cytokine production and exert an anti-inflammatory effect. Hence, the cytokine regulatory effect of fermented milk by specific Lactobacillus strains was evaluated in a lipopolysaccharide (LPS)-stimulated murine model. From twelve strains, three (J20, J23 and J28) were selected for their high proteolytic and acidifying capacities in milk and used for the in vivo study. Three treatments (fermented milk, FM; pasteurized fermented milk, PFM; and its <10 kDa fractions, PFM10) were administrated daily for four weeks. After treatments, animals were induced to a systemic inflammation with LPS, and blood samples were collected 6 h post-LPS injection for cytokine analyses. Results showed that FM or PFM significantly (p > 0.05) reduced pro-inflammatory cytokine (IL-6 and TNF-α) concentrations and significantly increased anti-inflammatory (IL-10) cytokine concentrations in comparison to the control; also, pro-inflammatory cytokines were reduced for animals treated with PFM10 (p < 0.05). RP-HPLC-MS/MS analysis showed that water-soluble extracts (<10 kDa) from PFM with J28 presented 15 new peptides, which may be the metabolites involved in the cytokine regulatory effect of fermented milk. Full article

(This article belongs to the Special Issue Dairy Products)

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9 pages, 1266 KiB

Open AccessArticle

Daily Intake of Milk Powder and Risk of Celiac Disease in Early Childhood: A Nested Case-Control Study

by Elin M. Hård af Segerstad, Hye-Seung Lee, Carin Andrén Aronsson, Jimin Yang, Ulla Uusitalo, Ingegerd Sjöholm, Marilyn Rayner, Kalle Kurppa, Suvi M. Virtanen, Jill M. Norris, Daniel Agardh and On behalf of the TEDDY Study Group

Nutrients 2018, 10(5), 550; https://doi.org/10.3390/nu10050550 - 28 Apr 2018

Cited by 5 | Viewed by 5852

Abstract

Milk powder and gluten are common components in Swedish infants’ diets. Whereas large intakes of gluten early in life increases the risk of celiac disease in genetically at-risk Swedish children, no study has yet evaluated if intake of milk powder by 2 years [...] Read more.

Milk powder and gluten are common components in Swedish infants’ diets. Whereas large intakes of gluten early in life increases the risk of celiac disease in genetically at-risk Swedish children, no study has yet evaluated if intake of milk powder by 2 years of age is associated with celiac disease. A 1-to-3 nested case-control study, comprised of 207 celiac disease children and 621 controls matched for sex, birth year, and HLA genotype, was performed on a birth cohort of HLA-DR3-DQ2 and/or DR4-DQ8-positive children. Subjects were screened annually for celiac disease using tissue transglutaminase autoantibodies (tTGA). Three-day food records estimated the mean intake of milk powder at ages 6 months, 9 months, 12 months, 18 months, and 24 months. Conditional logistic regression calculated odds ratios (OR) at last intake prior to seroconversion of tTGA positivity, and for each time-point respectively and adjusted for having a first-degree relative with celiac disease and gluten intake. Intake of milk powder prior to seroconversion of tTGA positivity was not associated with celiac disease (OR = 1.00; 95% CI = 0.99, 1.03; p = 0.763). In conclusion, intake of milk powder in early childhood is not associated with celiac disease in genetically susceptible children. Full article

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13 pages, 5091 KiB

Open AccessArticle

Enrichment of Probiotic Fermented Milk with Green Banana Pulp: Characterization Microbiological, Physicochemical and Sensory

by Carolina De Oliveira Vogado, Eliana Dos Santos Leandro, Renata Puppin Zandonadi, Ernandes Rodrigues De Alencar, Verônica Cortez Ginani, Eduardo Yoshio Nakano, Sascha Habú and Priscila Araújo Aguiar

Nutrients 2018, 10(4), 427; https://doi.org/10.3390/nu10040427 - 29 Mar 2018

Cited by 24 | Viewed by 5638

Abstract

The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory [...] Read more.

The aims of this study were (i) to evaluate the growth kinetic of L. paracasei LBC 81 in fermented milks enriched with green banana pulp (GBP); (ii) to evaluate the effect of the incorporation of GBP on the chemical composition and the sensory acceptance; and (iii) to study the viability of the probiotic and technological properties during refrigerated storage. The amount of GBP used were 3.0, 6.0 and 9.0 g/100 g. The results show that the higher the concentration of GBP added, the shorter the time taken to reach pH 4.6. It was observed that the incorporation of GBP did not affect negatively the viability of L. paracasei LBC 81 during storage. The fermented milk elaborated with 6.0 g/100 g of GBP was the most accepted. The present study indicates that the enrichment of fermented milk with GBP favors the stability of the probiotic strain, L. paracasei LBC 81 during storage. Full article

(This article belongs to the Special Issue Dairy Products)

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2788 KiB

Open AccessArticle

Gastric Emptying and Gastrointestinal Transit Compared among Native and Hydrolyzed Whey and Casein Milk Proteins in an Aged Rat Model

by Julie E. Dalziel, Wayne Young, Catherine M. McKenzie, Neill W. Haggarty and Nicole C. Roy

Nutrients 2017, 9(12), 1351; https://doi.org/10.3390/nu9121351 - 13 Dec 2017

Cited by 28 | Viewed by 7195

Abstract

Little is known about how milk proteins affect gastrointestinal (GI) transit, particularly for the elderly, in whom digestion has been observed to be slowed. We tested the hypothesis that GI transit is faster for whey than for casein and that this effect is [...] Read more.

Little is known about how milk proteins affect gastrointestinal (GI) transit, particularly for the elderly, in whom digestion has been observed to be slowed. We tested the hypothesis that GI transit is faster for whey than for casein and that this effect is accentuated with hydrolysates, similar to soy. Adult male rats (18 months old) were fed native whey or casein, hydrolyzed whey (WPH) or casein (CPH), hydrolyzed blend (HB; 60% whey:40% casein), or hydrolyzed soy for 14 days then treated with loperamide, prucalopride, or vehicle-control for 7 days. X-ray imaging tracked bead-transit for: gastric emptying (GE; 4 h), small intestine (SI) transit (9 h), and large intestine (LI) transit (12 h). GE for whey was 33 ± 12% faster than that for either casein or CPH. SI transit was decreased by 37 ± 9% for casein and 24 ± 6% for whey compared with hydrolyzed soy, and persisted for casein at 12 h. Although CPH and WPH did not alter transit compared with their respective intact counterparts, fecal output was increased by WPH. Slowed transit by casein was reversed by prucalopride (9-h), but not loperamide. However, rapid GE and slower SI transit for the HB compared with intact forms were inhibited by loperamide. The expected slower GI transit for casein relative to soy provided a comparative benchmark, and opioid receptor involvement was corroborated. Our findings provide new evidence that whey slowed SI transit compared with soy, independent of GE. Increased GI transit from stomach to colon for the HB compared with casein suggests that including hydrolyzed milk proteins in foods may benefit those with slowed intestinal transit. Full article

(This article belongs to the Special Issue Dairy Products)

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Review

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24 pages, 1084 KiB

Open AccessReview

Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

by Maite Iriondo-DeHond, Eugenio Miguel and María Dolores Del Castillo

Nutrients 2018, 10(10), 1358; https://doi.org/10.3390/nu10101358 - 22 Sep 2018

Cited by 81 | Viewed by 11110

Abstract

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy [...] Read more.

The valorization of food wastes and byproducts has become a major subject of research to improve the sustainability of the food chain. This narrative review provides an overview of the current trends in the use of food byproducts in the development of dairy foods. We revised the latest data on food loss generation, the group of byproducts most used as ingredients in dairy product development, and their function within the food matrix. We also address the challenges associated with the sensory properties of the new products including ingredients obtained from byproducts, and consumers’ attitudes towards these sustainable novel dairy foods. Overall, 50 studies supported the tremendous potential of the application of food byproducts (mainly those from plant-origin) in dairy foods as ingredients. There are promising results for their utilization as food additives for technological purposes, and as sources of bioactive compounds to enhance the health-promoting properties of dairy products. However, food technologists, nutritionists and sensory scientists should work together to face the challenge of improving the palatability and consumer acceptance of these novel and sustainable dairy foods. Full article

(This article belongs to the Special Issue Dairy Products)

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19 pages, 745 KiB

Open AccessReview

Vitamin D Fortification of Fluid Milk Products and Their Contribution to Vitamin D Intake and Vitamin D Status in Observational Studies—A Review

by Suvi T. Itkonen, Maijaliisa Erkkola and Christel J. E. Lamberg-Allardt

Nutrients 2018, 10(8), 1054; https://doi.org/10.3390/nu10081054 - 9 Aug 2018

Cited by 100 | Viewed by 10290

Abstract

Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified [...] Read more.

Fluid milk products are systematically, either mandatorily or voluntarily, fortified with vitamin D in some countries but their overall contribution to vitamin D intake and status worldwide is not fully understood. We searched the PubMed database to evaluate the contribution of vitamin D-fortified fluid milk products (regular milk and fermented products) to vitamin D intake and serum or plasma 25-hydroxyvitamin D (25(OH)D) status in observational studies during 1993–2017. Twenty studies provided data on 25(OH)D status (n = 19,744), and 22 provided data on vitamin D intake (n = 99,023). Studies showed positive associations between the consumption of vitamin D-fortified milk and 25(OH)D status in different population groups. In countries with a national vitamin D fortification policy covering various fluid milk products (Finland, Canada, United States), milk products contributed 28–63% to vitamin D intake, while in countries without a fortification policy, or when the fortification covered only some dairy products (Sweden, Norway), the contribution was much lower or negligible. To conclude, based on the reviewed observational studies, vitamin D-fortified fluid milk products contribute to vitamin D intake and 25(OH)D status. However, their impact on vitamin D intake at the population level depends on whether vitamin D fortification is systematic and policy-based. Full article

(This article belongs to the Special Issue Dairy Products)

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