Sheep milk: an unexplored food matrix to develop functional foods

Celso Balthazar;  ; Adriano Cruz;

doi:10.21748/inform.07.2017.32

Food (Matrix) Effects on Bioaccessibility and Intestinal Permeability of Major Olive Antioxidants

Foods ◽

10.3390/foods9121831 ◽

2020 ◽

Vol 9 (12) ◽

pp. 1831

Author(s):

Dubravka Vitali Čepo ◽

Kristina Radić ◽

Petra Turčić ◽

Dora Anić ◽

Barbara Komar ◽

...

Keyword(s):

Functional Foods ◽

Matrix Effects ◽

Cell Monolayer ◽

In Vitro Digestibility ◽

Direct Effects ◽

Olive Pomace ◽

Food Matrix ◽

Food Effects ◽

Health Promoting

Background: olive pomace extract (OPE) is a rich source of health promoting polyphenols (hydroxytyrosol (HTS) and tyrosol (TS)) and can be used as a nutraceutical ingredient of dietary supplements and functional foods. Its adequate bioavailability is a prerequisite for excreting biological activity and can be significantly and specifically affected by different food matrices. Methods: in order to investigate food effects on polyphenol bioaccessibility, OPE was co-digested with different foods according to internationally harmonized in vitro digestibility method. Impact of particular nutrients on HTS and TS permeability was assessed on Caco-2 cell monolayer. Results: HTS and TS bioaccessibility and transepithelial permeability can be significantly affected by foods (nutrients), especially by casein and certain types of dietary fiber. Those effects are polyphenol-and nutrient-specific and are achieved either through complexation in gastrointestinal lumen and/or through direct effects of nutrients on intestinal monolayer. Conclusions: obtained results emphasize the significance and complexity of polyphenol interactions within the food matrix and the necessity of individual investigational approaches with respect to particular food/nutrient and interacting phenolic compounds.

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Plant sterols for human health- A review

Journal of Applied and Natural Science ◽

10.31018/jans.v7i2.734 ◽

2015 ◽

Vol 7 (2) ◽

pp. 1081-1087 ◽

Cited By ~ 2

Author(s):

Tanu Jain ◽

Shikha Bathla

Keyword(s):

Human Health ◽

Functional Foods ◽

Specific Effect ◽

Fermented Milk ◽

Oxidation Products ◽

Food Matrix ◽

Question Mark ◽

Fatty Food ◽

Long Time ◽

Positive Results

The aim of the article was to review phytosterols as functional food and its significance in lowering cholesterol as well as its specific effect on human health. Phytosterols has been known for its cholesterol lowering action long time back but the uprising of phytosterols in form of functional foods gained the interest once again. Fatty food matrix provides optimal solubility but fortification of phytosterols with other food matrices like low fat fermented milk, bread, juice are showing positive results. A dose of 2 g/day of either steryl or stanyl esters has been prescribed for an optimum effect which has been confirmed by FDA and EC. A number of studies have documented the safety and the efficiency of phytosterols. But there is still a big question mark on the use of it because of their adverse effect on body in form of Phytosterol oxidation products (POPs). It needs further investigation to elucidate effect of POPs within body.

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Benefícios do Emprego de Substâncias Funcionais no Desenvolvimento de Produtos

Ensaios e Ciência C Biológicas Agrárias e da Saúde ◽

10.17921/1415-6938.2020v24n3p283-288 ◽

2020 ◽

Vol 24 (3) ◽

pp. 283-288

Author(s):

Régia Saviani Trentin ◽

Joice Sifuentes dos Santos

Keyword(s):

Functional Foods ◽

Bovine Milk ◽

Lactobacillus Rhamnosus ◽

The Body ◽

Human Organism ◽

Sheep Milk ◽

Ácido Linoleico Conjugado ◽

Regular Consumption ◽

Two Factors ◽

Positive Point

Com a crescente demanda de consumidores por produtos mais saudáveis, que atuam na prevenção e redução de problemas de saúde, houve um aumento no desenvolvimento de bebidas funcionais. Entre os alimentos funcionais podemos encontrar aqueles beneficiados com probióticos, que são micro-organismos conhecidos como ‘bactérias do bem’ e prebióticos, que são fibras alimentares que ajudam no crescimento e desenvolvimento das bactérias probióticas. Simbiose é o nome dado a combinação desses dois fatores. O consumo regular de produtos simbióticos acarreta funções benéficas ao organismo humano. Além disso outro produto que pode trazer benefícios ao organismo é o leite de ovelha, que se destaca por sua maior quantidade de minerais, lipídios, proteínas e vitaminas essenciais quando comparado ao leite bovino, outro ponto positivo é a presença do ácido linoleico conjugado que ajuda no controle da redução da gordura corporal, além de diversos peptidios que atuam na ECA (enzima conversora da angiotensina) que por sua vez atua no controle da pressão arterial. O soro de leite também é um produto muito bem visto, pois ao ser empregado enriquece o produto onde foi adicionado, gerando uma diminuição da problemática do excesso de soro na indústria, e tornando-se uma solução viável e lucrativa na fabricação de derivados. Este artigo tem como objetivo trazer os benefícios do emprego do soro de leite de ovelha ultrafiltrado, leite de ovelha, inulina como prebiótico, e Lactobacillus rhamnosus como probiótico no desenvolvimento de uma bebida láctea funcional. Palavras-chave: Leite Ovino. Probióticos. Prebióticos. Abstract With the growing consumer demand for healthier products, which work to prevent and reduce health problems, there has been an increase in the development of functional drinks. Among the functional foods we can find those that benefit from probiotics, which are microorganisms known as ‘good bacteria’ and prebiotics, which are dietary fibers that help in the growth and development of probiotic bacteria. Symbiosis is the name given to the combination of these two factors. Regular consumption of symbiotic products has beneficial functions for the human organism. In addition, another product that can bring benefits to the body is sheep's milk, which stands out for its greater amount of minerals, lipids, proteins and essential vitamins when compared to bovine milk, another positive point is the presence of conjugated linoleic acid that helps in the control of the reduction of the corporal fat, besides several peptides that act in the ACE (angiotensin converting enzyme) that in turn acts in the control of the arterial pressure. Whey is also a very well-regarded product, because when used it enriches the product where it was added, generating a decrease in the problem of excess whey in the industry, and becoming a viable and profitable solution in the manufacture of derivatives. This article aims to bring the benefits of using ultrafiltered sheep whey, sheep's milk, inulin as a prebiotic, and Lactobacillus rhamnosus as a probiotic in the development of a functional dairy drink. Keywords: Sheep Milk. Probiotics. Prebiotics.

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Food Matrices Affect the Peptides Produced during the Digestion of Arthrospira platensis-Based Functional Aliments

Nutrients ◽

10.3390/nu13113919 ◽

2021 ◽

Vol 13 (11) ◽

pp. 3919

Author(s):

Giuliana Donadio ◽

Valentina Santoro ◽

Fabrizio Dal Piaz ◽

Nunziatina De Tommasi

Keyword(s):

Functional Foods ◽

Bioactive Peptides ◽

Arthrospira Platensis ◽

Protein Digestion ◽

Food Matrix ◽

High Concentration ◽

Gastrointestinal Digestion ◽

Beneficial Effects ◽

Simulated Digestion ◽

Food Matrices

Arthrospira platensis (Spirulina) has been credited with multiple beneficial effects, many of which are attributed to bioactive peptides produced during the gastrointestinal digestion of this micro-alga. Many Spirulina-based nutraceuticals have been produced, and numerous functional foods enriched with Spirulina are available on the market. These are subjected to checks aimed at verifying the amount of algae actually present, but few studies relating to the bioavailability of the bioactive compounds in these products have been carried out. However, such investigations could be very important to elucidate the possible critical effects exerted by food matrices on protein digestion and bioactive peptide production. Here, in order to assess the suitability of Spirulina-enriched foods as a source of potentially bioactive peptides, a simulated digestion protocol was used in combination with mass spectrometry quantitative analysis to analyze functionalized pasta and sorbets. In the case of the pasta enriched with Spirulina, the production of peptides was quite similar to that of the Spirulina powder. On the other hand, the type of fruit present in the food matrix influenced the digestion of Spirulina inside the sorbets. In particular, the high concentration of protease inhibitors in kiwifruit drastically reduced the production of peptides from Spirulina in kiwi sorbet.

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Diet Quality, a Term Subject to Change over Time

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000104 ◽

2012 ◽

Vol 82 (3) ◽

pp. 144-147 ◽

Cited By ~ 5

Author(s):

Ibrahim Elmadfa ◽

Alexa L. Meyer

Keyword(s):

Diet Quality ◽

Functional Foods ◽

Disease Risk ◽

Well Being ◽

Industrialized Countries ◽

Quality Factors ◽

Long Time ◽

Quality Diet ◽

Important Quality ◽

Health And Well Being

A high-quality diet is one of the foundations of health and well-being. For a long time in human history, diet was chiefly a source of energy and macronutrients meant to still hunger and give the strength for work and activities that were in general much harder than nowadays. Only few persons could afford to emphasize enjoyment. In the assessment of quality, organoleptic properties were major criteria to detect spoilage and oxidative deterioration of food. Today, food hygiene is a quality aspect that is often taken for granted by consumers, despite its lack being at the origin of most food-borne diseases. The discovery of micronutrients entailed fundamental changes of the concept of diet quality. However, non-essential food components with additional health functions were still barely known or not considered important until recently. With the high burden of obesity and its associated diseases on the rise, affluent, industrialized countries have developed an increased interest in these substances, which has led to the development of functional foods to optimize special body functions, reduce disease risk, or even contribute to therapeutic approaches. Indeed, nowadays, high contents of energy, fat, and sugar are factors associated with a lower quality of food, and products with reduced amounts of these components are valued by many consumers. At the same time, enjoyment and convenience are important quality factors, presenting food manufacturers with the dilemma of reconciling low fat content and applicability with good taste and appealing appearance. Functional foods offer an approach to address this challenge. Deeper insights into nutrient-gene interactions may enable personalized nutrition adapted to the special needs of individuals. However, so far, a varied healthy diet remains the best basis for health and well-being.

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