Academic literature on the topic 'Dairy products in human nutrition'
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Journal articles on the topic "Dairy products in human nutrition"
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Anastasova, Liljana, Tanja Petreska Ivanovska, Rumenka Petkovska, and Lidija Petrusevska-Tozi. "Concepts, benefits and perspectives of functional dairy food products." Macedonian Pharmaceutical Bulletin 64, no. 02 (2019): 73–83. http://dx.doi.org/10.33320/maced.pharm.bull.2018.64.02.008.
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The rising awareness of the consumers towards the health benefits of food has resulted in the development of the so-called functional foods. These added value products which refer to prevention and/or therapeutic effects of food beyond its nutritional value, are especially useful for health improvement and reduction of medical care costs. The combination between health and nutrition and its potential to improve the quality of life has become one of the key attention points of consumers who are aware of and are seeking nutritional solutions to their health concerns. Milk and dairy products have been used in human nutrition for thousands of years, providing important nutrients for the human body such as proteins, fats and calcium. It is now widely recognized that in addition to their basic nutritive role they also exert functional properties beneficial for human health, so the development of functional dairy products is one of the fastest growing areas in the dairy industry as well as one of the largest sectors in the global market of functional foods. This review provides a brief overview of the health benefits and the natural functionality of dairy products as well as the challenges together with the future perspectives of their application as delivery vehicles for beneficial compounds to the human body. Keywords: functional foods, milk, dairy products
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Han, Juan, and Jiaqi Wang. "Dairy Cow Nutrition and Milk Quality." Agriculture 13, no. 3 (March 17, 2023): 702. http://dx.doi.org/10.3390/agriculture13030702.
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Faccia, Michele. "Chemical and Technological Characterization of Dairy Products." Foods 9, no. 10 (October 16, 2020): 1475. http://dx.doi.org/10.3390/foods9101475.
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Antonova, E. V., I. V. Pashkova, and V. Y. Andrukhova. "Evolution of human dairy products needs." IOP Conference Series: Earth and Environmental Science 839, no. 2 (September 1, 2021): 022046. http://dx.doi.org/10.1088/1755-1315/839/2/022046.
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Abstract The purpose of business activity is to satisfy customers’ and partners’ demands, make profit and ensure the well-being of society. The analysis of dairy industry and population needs is of great importance to commodity experts’ opinion. The objects of the study were world, national and regional (Irkutsk region) needs of the population for dairy products during 2018-2020. Empirical and sociological methods were used to analyze primary and secondary marketing information. There is a negative tendency in dairy foods consumption since it is decreasing annually (the world market by 1.12 % annually, the Russian market by 2.39 % and Irkutsk regional market by 2 %). Dairy products take the first place in the Russian federal consumer basket and make 25.6 %. The recommended annual consumption is 256-361 kg/year, the consumption range for children and adults is 25-34%. Irkutsk regional consumption of dairy products is 17 % lower than the recommended rate. Dairy products are at the top of “healthy” consumer basket and account for 36 % of its volume. The dairy market is moving towards functional food products which contribute to rational nutrition. The target consumers are people aged 15-36. The share of functional dairy products makes 68 % of the functional product market in Irkutsk region. People under the age of 35 tend to choose yoghurts and new types of sour milk drinks. Middle-aged and elderly people most often buy sour cream, cottage cheese and ryazhenka. Consumers over 45 have no interest in functional dairy products. 15 % of consumers tend to choose dairy foods with different flavor additives, 12 % are likely to choose dairy foods with minerals, 9 % prefer bifidus and lactic bacteria, 8 % of consumers choose other dairy foods, the rest of them are fond of classical products. The range of dairy products is increasing, the main emphasis is on fermented milk products. Special attention is being paid to the production of multifunctional foods produced according to the principles of naturalness and a higher biological value.
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Savoini, G., G. Farina, V. Dell’Orto, and D. Cattaneo. "Through ruminant nutrition to human health: role of fatty acids." Advances in Animal Biosciences 7, no. 2 (October 2016): 200–207. http://dx.doi.org/10.1017/s2040470016000133.
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In the last decades, a new awareness on human nutrition has increased and the concept of ‘food’ has changed from ‘source of nutrients for body’s needs’ to ‘health promoter’. Fruits and vegetables have always been considered beneficial for human health. More recent studies have demonstrated that bioactive components are also present in animal-derived foods, such as milk and dairy products. A broader concept of ‘nutritional safety’ implies the knowledge of how the nutrients contained in animal-derived foods positively affect human health, and how to increase their content. The improvement of dairy products fatty acid (FA) composition can involve strategies in animal nutrition. This review aims to discuss the role of FAs supplementation in ameliorating milk fat composition, environmental impact and animal health. In particular, we have focused on the role of n-3 and CLA FAs and how animal nutrition strategies can positively affect both human and animal health. Several studies have demonstrated that through adequate nutritional strategies is possible to manipulate and improve FA composition of milk and derived products (cheese). Moreover, feeding animals with n-3 FAs has proved to reduce emission of methane (CH4), but further nutritional strategies are needed in order to address this crucial environmental issue. In relation to animal health, n-3 FAs have been proved to modulate immune and inflammatory response in dairy ruminants. Recent studies have addressed the potential programming effects of increased maternal n-3 polyunsaturated FAs intake on offspring’s immune functions showing that feeding bioactive FAs to pregnant animals can affect progeny health status.
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Formaggioni, Paolo, and Piero Franceschi. "New Insights into Milk and Dairy Products: Quality and Sustainability." Foods 13, no. 13 (June 21, 2024): 1969. http://dx.doi.org/10.3390/foods13131969.
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Robinson, R. K. "IDF 2nd World Symposium of Dairy Products in Human Health and Nutrition." International Journal of Dairy Technology 57, no. 4 (November 2004): 245. http://dx.doi.org/10.1111/j.1471-0307.2004.00162.x.
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Oktay, Yerlikaya. "A review of fermented milks: potential beneficial effects on human nutrition and health." African Health Sciences 23, no. 4 (December 27, 2023): 498–507. http://dx.doi.org/10.4314/ahs.v23i4.54.
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Fermented dairy products are formed during the acidification of milk through fermentation by suitable microorganisms; it contains different microorganisms in sufficient numbers and in an active state. A wide range of fermented milk products are produced and consumed around the world, including yogurt, kefir, koumiss, and yogurt beverages. There are various health benefits associated with the consumption of fermented dairy. Many studies reported that some fermented milk products have antimicrobial, antimutagenic, anticarcinogenic, and antihypertensive properties as well as provide benefits on mineral metabolism, reduce lactose intolerance symptoms and cholesterol levels. In addition to these effects, it has many other beneficial effects such as positive effects on type 2 diabetes and hypertension, antimutagen and antioxidant effects, and reduction of allergic symptoms. Dairy products including fermented milk are known to be the main carrier of probiotic microorganisms, and many clinical studies show the effects of probiotic strains on health. In this study, the effects of fermented milks on human nutrition and health are mentioned.
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Mashallah Mohamed Abdul-Aziz, Aya Abdul-Salam Algomati, Timh Salem Alhasi, Mailud Saad El-Amari, Abdelmetalab Ferjani Tarhuni, Abdullah Ramadan Sheikhi, and Ali Ateia Elmabsout. "Nutritional and health benefit knowledge of milk and dairy products consumption among medical students at Benghazi university." World Journal of Advanced Research and Reviews 12, no. 1 (October 30, 2021): 162–74. http://dx.doi.org/10.30574/wjarr.2021.12.1.0499.
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Backgrounds: Milk well- known important source of human nutrition and contain considerable amounts of macro and micronutrients and have enormous health benefit. This study was performed to determine the nutritional knowledge and health benefit knowledge of diary and dairy products consumption among medical students at Benghazi university. Methodology: This a cross section study comprised of 541 students from branches of medical faculties in which 290 female and 251 male. Data were collected by using a semi-constructed questionnaire. Data was analysis by either mean ± SD or frequencies and percentages according to the natural of data. Chi-square test was used at α< 0.05. Results: The result of present work revealed that milk was consumed by one serving a day (53%) (P< 0.05), and among types of milks, whole fat milk significantly consumed (P< 0.05). Our result also shown that dairy products were highly consumed by one serving/day. Furthermore, 65.2 % of the students drink milk with tea (P=0.000). Nutrition knowledge of milk and dairy products reported that students have good knowledge score for nutritional knowledge questions and poor knowledge scores for questions related to health benefit with exception question on oral health (P< 0.05). Even though, the nutritional status of the students reveals that they fall under normal weight categories. However there were abnormal low levels of Hb, vitamin D have been found and abnormal high levels of calcium among male students. Conclusion Dairy consumption among students was relatively higher with good nutritional knowledge of dairy and dairy products consumptions and poor knowledge regarding health benefit. The result of this study suggested that nutritional education program might be in great importance of dairy and dairy product knowledge and benefit. The data of this study needed to be validated in large samples.
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Huppertz, Thom, Blerina Shkembi, Lea Brader, and Jan Geurts. "Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm." Nutrients 16, no. 7 (March 25, 2024): 943. http://dx.doi.org/10.3390/nu16070943.
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When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as ‘The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product’, plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as ‘the functional outcome of specific component(s) as part of a specific product matrix’. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.
Dissertations / Theses on the topic "Dairy products in human nutrition"
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Mannion, Cynthia. "The prevalence and effects of dairy product restriction during pregnancy and lactation on maternal dietary adequacy and infant birthweight /." Thesis, McGill University, 2004. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84291.
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This study was designed to measure the prevalence and nutritional impact of dairy product restriction in both pregnant and lactating women. Dairy product (DP) restriction was assessed in 2091 prenatal class attendees. Subsamples of 279 healthy pregnant and 175 exclusively breastfeeding women provided repeat 24-hour dietary recalls which were used to estimate nutrient intake and to assess dietary adequacy using adjusted nutrient distributions. Pregnancy outcome was recorded. Pregnancy. DP restriction was reported by 13.2% (95% CI: 12.7%,14.1%) of pregnant women. Significant differences were found in the proportion of restrictors (Rs, 20.8%) below the calculated EAR for adjusted protein intakes vs. nonrestrictors (NRs, 9.2%, chi 2 = 6.78, p = 0.009). Intake distributions of calcium and vitamin D were compared to their respective Als for descriptive purposes and were lower for Rs vs. NRs but dietary inadequacy could not be assessed. Infants of NRs weighed on average 120 g +/- 468.9 g more than those of Rs but this difference was not statistically significant (p = 0.06). However, in multiple regression analysis where maternal weight gain, age, education and pregravid weight were controlled for, restriction predicted a comparable loss in birthweight of 122.5 g's (p = 0.048) and vitamin D intakes were positively associated with fetal growth. Lactation. Restriction (≤250 ml milk/day) was reported by 23% (95% CI; 16%--29%) of exclusively lactating women. Protein was lower than the EAR for 60% of Rs and 37.8% of NRs (chi 2 = 6.22, p = 0.025). The proportion of Rs and NRs < EAR from diet differed for thiamin (15% vs. 0%, chi2 = 0.97, p < 0.001), riboflavin (15% vs. 1.5%, chi2 = 12.93, p < 0.001) and zinc (65.0% vs. 34.8%, chi2 = 11.6, p < 0.041). From diet and supplement intake vitamin D and calcium remained lower for Rs compared to NRs but inadequacy could not be assessed or compared. DP restriction was not associated with greater weight loss amo
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Conn, Jennifer, and jennifer conn@deakin edu au. "Associations between growth and diet in adolescence." Deakin University. School of Health Sciences, 2000. http://tux.lib.deakin.edu.au./adt-VDU/public/adt-VDU20061207.141236.
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There is much interest in the nature and quality of the diet consumed by adolescents. To determine whether there are significant associations between diet and gain in height and weight in this age group, the present study analysed data on food intake and weight and height obtained on three occasions over a 30-month period from a total of 326 adolescents aged between 12 and 15 years. Information on sociodemographic and other lifestyle factors, including an indicator of physical activity, was also obtained.
Energy intake was found to be a significant positive predictor of both height and weight gain. In addition intake of fat, calcium and riboflavin were found to be significant positive predicators of height gain and intake of carbohydrate and starch significant positive predictors of weight gain. After controlling for energy intake only riboflavin approached significance as a positive predictor of height gain. A food group analysis identified intake of dairy foods as a significant predictor of height gain. Although statistically significant the dietary predictors explained only a small proportion of the variability in height and weight (≤3.5%).
Given the difficulties in obtaining complete dietary records from this age group and the generally adequate nature of the diet in the study group, the small proportion of height and weight gain explained by diet is not unexpected. Nevertheless the nutrient predictors identified are consistent with nutrient requirements for growth during adolescence and highlight the importance, for this age group, of an adequate intake of nutrients specifically provided by dairy foods.
Few significant associations were found between growth rates and the sociodemographic and the lifestyle factors measured in this study. The ethnic diversity of the study sample may have contributed to this outcome.
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MANCINO, ROBERTA. "Influence of cow diet on nutritional profile of milk and dairy products and effects on alterations of human gut microbiota by an in vitro digestion model." Doctoral thesis, Università di Foggia, 2018. http://hdl.handle.net/11369/363264.
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I consumatori richiedono costantemente la presenza sul mercato di alimenti salutistici, che in termini di latte e prodotti lattiero-caseari si traducono in un latte con percentuali più elevate di acidi grassi “sani” come gli acidi grassi polinsaturi (PUFA), ed una più bassa percentuale di acidi grassi saturi (SFA). Il latte e prodotti lattiero-caseari contribuiscono in modo significativo all’assorbimento di sostanze nutritive essenziali nella dieta. Nonostante ciò, il consumo di latte ha fatto registrare un’inflessione a causa delle linee guida nutrizionali che suggeriscono di limitare il consumo pro capite di SFA, che per una parte significativa provengono da latte e derivati (USDA e HHS, 2010). Una strategia per migliorare il profilo di FA di latte e prodotti lattiero-caseari è l'integrazione della dieta bovina con semi oleaginosi, che diminuiscono la percentuale di SFA nel latte, diminuendo la sintesi de novo di FA nella ghiandola mammaria. Da precedenti sperimentazioni emerge che la supplementazione di semi di lino nella dieta delle bovine da latte riduce le concentrazioni di acidi grassi a corta catena corta e acidi grassi a media catena, ed aumenta il contenuto di acidi grassi a lunga catena nel grasso del latte. Tuttavia, l’inclusione dei semi oleaginosi, in particolare dei semi di lino, nella dieta della vacca da latte, scoraggia gli allevatori dal loro utilizzo, a causa del costo molto elevato. É necessario, quindi, trovare un compromesso tra costi aggiuntivi stimati e la giusta quantità di semi oleaginosi da somministrare nella dieta degli animali per migliorare la produzione di latte e la sua composizione. In Italia, circa l'80% delle aziende lattiero-casearie utilizza vacche di razza Frisona per la produzione lattea da destinare sia al consumo diretto che alla produzione di formaggio. Le bovine di razza Jersey vengono utilizzate per migliorare l'efficienza del settore della produzione di formaggio in diverse parti del mondo. Il tratto gastrointestinale costituisce la più grande interfaccia del corpo con l'ambiente esterno ed è esposto ad una grande quantità di materiale estraneo, inclusi batteri patogeni e commensali, così come antigeni alimentari. La tolleranza orale è una proprietà importante del sistema immunitario intestinale; l’omeostasi intestinale richiede interazioni equilibrate tra il microbiota intestinale e gli antigeni alimentari. Alla nascita, siamo colonizzati da una complessa comunità di cellule mcrobiche che arriva fino a una densità di 1 × 1012 cellule batteriche per grammo di microbi contenuti nel colon adulto. Queste cellule microbiche vivono in una relazione simbiotica con l'ospite e sono determinanti in materia di salute e di malattia, influenzando l'assorbimento dei nutrienti, la funzione di barriera e lo sviluppo del sistema immunitario. Sulla base delle considerazioni precedenti gli scopi del presente lavoro di tesi sono: 1. cercare di ridurre la quantità giornaliera di semi di lino somministrati agli animali per incoraggiare il loro utilizzo da parte degli allevatori per aumentare il contenuto di acidi grassi polinsaturi nel latte a scapito degli acidi grassi saturi con una connotazione salutistica del latte prodotto; 2. testare gli effetti della somministrazione di semi di lino su due diverse razze da latte: Frisona e Jersey; 3. valutare il trasferimento di acidi grassi polinsaturi in due diversi prodotti lattiero-caseari (Caciotta vs Caciocavallo) con tempi di stagionatura diversi; 4. valutare gli effetti dei prodotti lattiero-caseari naturalmente arricchiti in acidi grassi polinsaturi sulla salute umana di un modello di digestione in vitro con la valutazione di: a) variazioni di profilo degli acidi grassi di prodotti lattiero-caseari dopo la digestione in vitro; b) acidi grassi a catena corta (SCFA) prodotti dal gut microbiota; c) variazioni della flora intestinale tramite fermentazione fecale seguito da pirosequenziamento. Dai risultati ottenuti il contenuto elevato di latte C18:3n3 nel latte suggerisce che la riduzione della quantità di supplementazione di semi di lino nella dieta delle bovine può migliorare latte profilo di acidi grassi con una consistente riduzione dei costi di produzione; le razze sottoposet alla sperimentazione, Frisona e Jersey hanno risposto in modo diverso alla stessa supplementazione di semi di lino. Gli acidi grassi polinsaturi sono stati trasferiti nei prodotti lattiero caseari, soprattutto nella Caciotta, suggerendo un ruolo determinante del protocollo di caseificazione nel trasferimento della tipologia di acido grasso della dieta. Dopo la digestione in vitro, gli acidi grassi rimangono nel digerito gastro-intestinale; la loro presenza può avere effetti benefici sul tratto gastrointestinale e di conseguenza sulla salute umana. Inoltre la presenza e la quantità di acidi grassi a catena corta (SCFA) ritrovata nei fermentati fecali suggeriscono alcuni cambiamenti delle popolazioni microbiche indotte dalla presenza dei prodotti lattiero caseari sperimentali, lasciando intravedere importanti effetti benefici sulla salute umana.Health-conscious consumers are demanding milk with higher proportions of healthy fatty acids as polyunsatured fatty acids (PUFA), and lower proportion of saturated fatty acids (SFA). Milk and dairy products contribute significantly to the consumption of essential nutrients in human populations. Despite its important roles in human nutrition, consumption of milk has declined, because nutritional guidelines have limited capita consumption of SFA, which to a significant proportion originate from milk and dairy products (USDA and HHS, 2010). A strategy to improve the FA profile of milk and dairy products is the supplementation of cow’s diet with oilseeds, which decrease the proportion of SFA, by decreasing de novo FA synthesis in the mammary gland. Feeding flaxseed to dairy cows decreases the concentrations of short-chain fatty acids and medium chain fatty acids and increases the long-chain fatty acid content in milk fat. However, oilseeds, and in particular flaxseed, have a very high costs that discourage farmers in their utilization. It’s necessary, therefore to find a compromise between costs and the right amount to be administered in the diet to the animals to ameliorate milk yield and composition. In Italy, about 80% of dairy farms produce milk of Friesian cows both for direct consumption and for cheese production. Jersey breed and it has been used to improve the efficiency of the cheesemaking sector in different part of the world, and is characterized by improved longevity, superior udder health, higher cheese yield, reduced feed and water requirement. The gastrointestinal tract constitutes the body’s largest interface with the external environment and is exposed to a vast amount of foreign material, including pathogenic and commensal bacteria, as well as food antigens. Oral tolerance is an important property of the gut immune system; intestinal homeostasis requires balanced interactions between the gut microbiota, dietary antigens. At birth, we are colonized with a complex community of microbes that reaches up to a density of 1 × 1012 bacterial cells per grams of content in the adult colon. These microbes live in a symbiotic relationship with the host and they are determinants in health and disease influencing nutrient absorption, barrier function and immune development. On the basis of the previous considerations and considering that oil seeds are expensive and many farmers are reluctant to use them the aims of this PhD thesis are: 1. trying to reduce the daily amount of flaxseed administered to animals in order to increase the content of polyunsaturated fatty acids in milk at the expense of saturated fatty acids, and to encourage its utilization by farmers as supplements to dairy cows with a reduction of management costs; 2. testing the effects of flaxseed administration on two different dairy cows breeds: Friesian and Jersey; 3. evaluating the transferring of polyunsaturated fatty acids in two different dairy products (Caciotta vs Caciocavallo) at different ripening time; 4. evaluating the effects of dairy products naturally enriched in polyunsaturated fatty acids on human health by an in vitro digestion model with the evaluation of changes in: a) fatty acid profile of dairy products after in vitro digestion; b) short chain fatty acids (SCFA) produced by gut microbiota; c) changes in gut microbiota populations by fecal fermentation followed by pyrosequencing. The higher milk content of C18:3n3 in milk suggests that the reduction in the amount of flaxseed supplementation can also improve milk fatty acid profile with a consistent reduction of production costs; however, Friesian and Jersey cows replied differently to the same flaxseed supplementation; Polyunsatured fatty acids are transferred into dairy products, especially in Caciotta cheese, suggesting that probably the different cheese making influenced the transferring. After in vitro digestion, fatty acids remain in the digest; their presence can have beneficial effects on the gastrointestinal tract and consequently on human health. Moreover the presence and the amount of short chain fatty acids (SCFA) could suggest some changes of microbiological populations that could have beneficial effects on human health.
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Smedman, Annika. "Milk Fat Intake and Conjugated Linoleic Acid (CLA) Supplementation : Dietary Markers and Associations to Clinical and Biochemical Characteristics." Doctoral thesis, Uppsala : Acta Universitatis Upsaliensis : Univ.-bibl. [distributör], 2005. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-4820.
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Abdullah, Mohammad. "Genetic heterogeneity in the impact of dairy product consumption on cholesterol metabolism in humans." Oxford University Press, 2014. http://hdl.handle.net/1993/30974.
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With the increased marketing and popularity of a range of dairy products in recent years, research has become widespread concerning the influence of dairy on human health. It is also becoming evident that an individual’s genetic make-up contributes to shaping their health responses to dietary intakes. This research was primarily designed to investigate the impact of genetic variability on responsiveness of cholesterol metabolism, a classic biomarker of cardiovascular health, to the recommended level of dairy consumption in Canada. A secondary objective was to assess the influence of dairy intake on systemic inflammation as an emerging risk factor for cardiovascular disease. In a multicentre, randomized, free-living crossover design, 124 healthy individuals consumed 3 servings/day of conventional low-fat and regular milk, yogurt, and cheese (DAIRY diet) or dairy-free control products (CONTROL diet), each for 28 days as part of a prudent background dietary protocol. At the end of the study, DAIRY was associated with increased plasma concentrations of two established fatty acid biomarkers of dairy fat, pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0), as well as with small increases in serum total cholesterol (TC) and LDL-cholesterol (LDL-C) concentrations. Inter-individual variability in the cholesterol transport gene ABCG5, bile acid synthesis gene CYP7A1, and cholesterol synthesis gene DHCR7 contributed to shaping the degree of TC and LDL-C responsiveness to DAIRY; with higher cholesterol concentrations observed among ABCG5 rs6720173-G/G homozygotes, CYP7A1 rs3808607-G allele carriers, and DHCR7 rs760241-A allele carriers, relative to the C allele, T/T, and G/G carriers of these genes, respectively. Also, after DAIRY, the major allele T homozygosity of CYP7A1 rs3808607 and the minor allele A of DHCR7 rs760241 were associated with reduced plasma [3,4]13C cholesterol enrichment and deuterium incorporation, respectively, suggesting reduced cholesterol absorption and synthesis rates. DAIRY intake did not influence the inflammatory status. Overall, this research has provided evidence of a potential impact of the genomic architecture on responsiveness of cholesterol metabolism to dairy consumption. The novel findings are expected to advance knowledge of the inherited basis by which health biomarkers may be modified in response to whole foods, hence launching an important step towards an era of personalized nutrition.February 2016
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Asih, A. Rai Somaning. "Nitrogen utilization and production of dairy goats fed different nitrogen sources /." St. Lucia, Qld, 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16142.pdf.
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Trichia, Eirini. "Dairy products and cardio-metabolic health : aspects from nutritional, molecular and genetic epidemiology." Thesis, University of Cambridge, 2019. https://www.repository.cam.ac.uk/handle/1810/290034.
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There is accumulating evidence on differences in the link between types of dairy products and cardio-metabolic health, but inconsistent findings limit the field. In my PhD project, I undertook an epidemiological investigation comprising inter-related but distinct themes evaluating aspects of nutritional, molecular and genetic epidemiology to advance scientific understanding. I undertook research to describe dairy consumption patterns over time by evaluating nationally-representative data of the United Kingdom National Diet and Nutrition Survey. I observed significant time trends for specific dairy types and groups, which were different among different groups of people e.g. adults younger than 65 years or elderly people. Using data from the large Fenland (n~12,000) and EPIC Norfolk (n~25,000) studies, I investigated associations of total and types of dairy consumption with markers of metabolic risk and adiposity as potential pathways to cardio-metabolic disease. The analyses showed differential associations of dairy types and groups mainly with markers of adiposity and lipidaemia. I explored the potential of objective markers to assess dairy consumption, by examining metabolomics profiles and blood fatty acids to identify a set of biomarkers predicting dairy consumption and prospective associations of the identified biomarkers with type 2 diabetes risk. I was able to develop and validate metabolite scores reflecting consumption of some dairy products and observed inverse associations between some of these scores and type 2 diabetes incidence. I analysed genetic determinants of dairy consumption, using a genome-wide association study in the UK Biobank (n~500,000) and identified single nucleotide polymorphisms predicting milk, cheese and total dairy consumption. Overall, this PhD work contributed towards (1) a more precise description of dairy consumption patterns in the UK, (2) hypothesis formulation for potential biological pathways linking to cardio-metabolic disease, (3) discovery of metabolite scores as potential dairy biomarkers and (4) hypothesis formulation for potential genetic predictors of dairy consumption.
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Kent, Kyle David. "Dairy proteins and lipids in the chemoprevention of prostate cancer." Connect to this title online, 2004. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1093276634.
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Thesis (Ph. D.)--Ohio State University, 2004.Title from first page of PDF file. Document formatted into pages; contains xii, 113 p.; also includes graphics. Includes bibliographical references (p. 99-113).
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Wu, Ruige, and 吴瑞阁. "Microchip-capillary electrophoresis with two-dimensional separation and isotachophoresis preconcentration for determining low abundanceproteins in human urine and dairy products." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2011. http://hub.hku.hk/bib/B46506044.
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Liao, Shyh-Yuan. "Development of models to predict whey protein functionality /." The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.
Full textBooks on the topic "Dairy products in human nutrition"
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Park, Young W., and George F. W. Haenlein, eds. Milk and Dairy Products in Human Nutrition. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.
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MacMahon, Deirdre (Nutrition consultant), editor of compilation and Food and Agriculture Organization of the United Nations, eds. Milk and dairy products in human nutrition. Rome: Food and Agriculture Organization of the United Nations, 2013.
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Colette, Shortt, and O'Brien, John, 1960 May 26-, eds. Handbook of functional dairy products. Boca Raton: CRC Press, 2004.
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Miller, Gregory D. Handbook of dairy foods and nutrition. Boca Raton: CRC Press, 1995.
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Miller, Gregory D. Handbook of dairy foods and nutrition. 3rd ed. Boca Raton: CRC Press, 2007.
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Miller, Gregory D. Handbook of dairy foods and nutrition. 2nd ed. Boca Raton, Fla: CRC Press, 2000.
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Marsico, Katie. Your healthy plate: Dairy. Ann Arbor, Mich: Cherry Lake Pub., 2012.
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Council, National Dairy. The Bridge project: Final report : translation of nutrition research information into marketing strategies for the dairy industry, 1989. Rosemont, Ill: The Council, 1989.
Find full textBook chapters on the topic "Dairy products in human nutrition"
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Kilara, Arun, and Ramesh C. Chandan. "Frozen Dairy Foods." In Milk and Dairy Products in Human Nutrition, 435–57. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch20.
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Torres, Duarte P. M., and Young W. Park. "Human Milk." In Milk and Dairy Products in Human Nutrition, 659–77. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch31.
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Anand, Sanjeev, Khanal Som Nath, and Marella Chenchaiah. "Whey and Whey Products." In Milk and Dairy Products in Human Nutrition, 477–97. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch22.
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Hae-Soo, Kwak, Ganesan Palanivel, and Mijan Mohammad Al. "Butter, Ghee, and Cream Products." In Milk and Dairy Products in Human Nutrition, 390–411. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch18.
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Gall, Christian F. "Production Systems around the World." In Milk and Dairy Products in Human Nutrition, 1–30. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch1.
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Graulet, Benoît, Bruno Martin, Claire Agabriel, and Christiane L. Girard. "Vitamins in Milks." In Milk and Dairy Products in Human Nutrition, 200–219. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch10.
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Rodrigues, Lígia R. "Milk Minor Constituents, Enzymes, Hormones, Growth Factors, and Organic Acids." In Milk and Dairy Products in Human Nutrition, 220–45. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch11.
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Ibrahim, Salam A., and Rabin Gyawali. "Lactose Intolerance." In Milk and Dairy Products in Human Nutrition, 246–60. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch12.
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Park, Young W., Marzia Albenzio, Agostino Sevi, and George F. W. Haenlein. "Milk Quality Standards and Controls." In Milk and Dairy Products in Human Nutrition, 261–87. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch13.
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Moatsou, Golfo. "Sanitary Procedures, Heat Treatments and Packaging." In Milk and Dairy Products in Human Nutrition, 288–309. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch14.
Full textConference papers on the topic "Dairy products in human nutrition"
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Aleksejeva, Svetlana, Inga Ciprovica, and Laila Meija. "A review: dairy phospholipids in human nutrition." In Research for Rural Development 2022 : annual 28th international scientific conference proceedings. Latvia University of Life Sciences and Technologies, 2022. http://dx.doi.org/10.22616/rrd.28.2022.013.
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More than six billion people worldwide consume dairy products every day. Dairy products and their constituents contain hundreds of different components, but milk fat globule membrane (MFGM) polar lipids are still underestimated from a nutritional point of view. The unique composition of phospholipids (PLs) – the main MFGM component – provides high nutraceutical properties. Therefore, the research of bioactive dairy components and their impact has promising potential in human health by various mechanisms. The positive effects of MFGM PLs are mainly based on animal studies, but there are a small number of in vivo studies with volunteers. The present study aimed to review the research findings of dairy PLs in human nutrition and their functional properties. Dairy PLs effectively impact intestinal integrity and gut microbiota, lipid profile and risk lowering of cardiovascular diseases (CVDs), cognitive performance during stress, and neonatal brain development.
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Tristan Asensi, Marta, Giuditta Pagliai, Monica Dinu, Antonia Napoletano, Guido Invernizzi, Arianna Buccioni, and Francesco Sofi. "The Use of Unconventional Feedings from the Industrial Waste of Oilseeds in Dairy Goat Nutrition: Effects on the Nutritional Quality of Milk and Dairy Products and on Human Health." In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091263.
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Naguevschi, Ana-Maria. "Conformity analysis of fermented cream." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.29.
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Dairy products are of particular importance for human nutrition. They provide about 100 nutrients (26 fatty acids, 45 minerals and 25 vitamins). Especially, fermented cream is among the most important dairy product that has a major demand on the consumer market, being purchased daily by consumers. Cream is high in fat. Cream fats are easily assimilated by the human body. The purpose of this paper is to determine the conformity of fermented cream and the study of standardized indices. The following research methods were included: method of analysis, methods of scientific knowledge and expertise. The paper contains the results of organoleptic, physico-chemical and sensory research on the quality of local and imported cream products. The results of the research show that no product fully met the prescribed requirements. We also studied consumer preferences by sensory analysis of fermented cream (20 points). The highest score was 18.4 points, accumulated by the "President" cream. In addition, we checked the correctness of the mandatory information on the product labels. In this sense, out of all the 6 products analyzed, only one product meets the requirements of Law 279 on consumer information on food. The other products are missing one or two pieces of information related to the batch number, product safety information and the label with the translation into the state language.
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Shydlovska, Olga, and Yuliia Khmelnytska. "L. lactis Bacteriophages and Methods of Their Elimination from Dairy Products." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.ii.23.
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Dairy products are important in human diet and nutrition. That is why dairy production is critical not only economically, but also socially and medically. In recent decades, dairy production has had problems with disturbances in fermentation processes caused by bacteriophage contamination. It is important to note that every year there are new reports about newly discovered bacteriophages that disrupt fermentation processes in the production of kefir, yogurt, and various types of cheese. Lactococcus lactis strains are of particular importance in dairy technology, as they are used for the production of various yogurts and cheeses. The study of the spectrum of bacteriophages infecting this strain can help to monitor the evolutionary changes of viruses and the horizontal transfer of genes. In this paper, an analysis of phages infecting L. lactis was carried out. Most bacteriophages belong to the Siphoviridae and Podoviridae families. Moreover, the authors analyzed approaches that can be used to reduce bacteriophage contamination in the production of dairy products. It has been shown that the use of disinfectants, such as ethanol on sodium hypochlorite, can reduce the titer of bacteriophages and protect products from the development of viral infection. It is also possible to use membrane filtration with UV irradiation. Moreover, all these approaches can be combined to achieve the most effective result.
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Lemiasheuski, V. O., M. M. Ozcan, and K. S. Ostrenko. "MILK AND MILK BY PRODUCTS AND ALTERNATiVE ASSESSMENT METHODS." In SAKHAROV READINGS 2021: ENVIRONMENTAL PROBLEMS OF THE XXI CENTURY. International Sakharov Environmental Institute, 2021. http://dx.doi.org/10.46646/sakh-2021-1-225-228.
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There are always byproducts and residues in the processing of raw material into final crops. These constitute parts of the original material that are not evaluated. In the dairy industry, various residues remain in the processing of the raw material milk into crops. “Skimmed milk, cheese water and buttermilk” are left over from the separation of milk into cream, processing into cheese and butter and making butter from yogurt. In terms of utilizing these substances, preventing the loss of nutritionally important nutrients, and also using them in animal and human nutrition, commercial products such as glue, oil paint, artificial fabric contain raw materials such as acetone, alcohol, acid. They are of great importance in terms of food supply and economy.
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Katanaeva, M. D. "FUNCTIONAL NUTRITION - THE MAIN TYPES AND THE IMPORTANCE FOR THE HUMAN BODY." In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. ООО «ДГТУ-Принт» Адрес полиграфического предприятия: 344003, г. Ростов-на-Дону, пл. Гагарина,1., 2024. http://dx.doi.org/10.23947/interagro.2024.385-389.
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Functional nutrition is a modern concept in human nutrition, given the fact that this type of food contains functional food ingredients, the consumption of which allows a modern person to exist in unfavorable environmental and life conditions with the least loss to health, to prevent initial pathological changes, to find natural ways to restore and maintain optimal health. The goal is to emphasize the importance of functional food in daily nutrition. Functional products are used for the complex treatment and prevention of diseases; require wide application in production and further study.
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Ripleanscaia, Victoria. "Merceological characteristic of blueberries." In Simpozion stiintific al tinerilor cercetatori, editia 20. Academy of Economic Studies of Moldova, 2023. http://dx.doi.org/10.53486/9789975359023.26.
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The topicality of the topic is explained by the importance of fruits, namely blueberries for the health of human society, being an important segment of the food industry. The importance of blueberries in human nutrition and for the food industry remains indisputable due to their consumer properties. Nutritionists recommend the implementation of these products in the daily ration without restrictions in order to constantly benefit from its many health benefits. The aim is to study the product characteristics of blueberries, their consumption properties and the quality of blueberries. In order to carry out the planned research, the normative acts in force were consulted, namely, ГОСТ 342192017, ЧЕРНИКА И ГОЛУБИКА СВЕЖИЕ. Технические условия/ UNECE STANDARD FFV-57:2010. The evaluation of the quality of blueberries is performed by determining the organoleptic and physico-chemical indices established in the respective reference documents (standards or other normative acts) and the specialized literature. The data obtained from organoleptic research demonstrate the full compliance of the real indices with the prescribed requirements, so all three types of blueberries correspond to regulations. The research results fully comply with the prescribed requirements
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Akca, Emine Erdağ, Özlem Çağındı, and Ergun Köse. "The Importance of Cereal Based Foods to Prevention of Iron Deficiency." In 6th International Students Science Congress. Izmir International Guest Student Association, 2022. http://dx.doi.org/10.52460/issc.2022.025.
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Iron is vital for almost every organism, due to its role in a wide range of metabolic processes. For the human body, it contributes to crucial activities, especially haemoglobin synthesis and oxygen transport. Iron deficiency anaemia occurs when iron stores release inadequate amount of iron [1; 2; 3]. However, basic strategies can be used effectively in the prevention of iron deficiency and related anaemia. Although the applicability of these strategies mostly depends on the health infrastructure, the economy of the countries and people's access to resources, it is stated that food fortification is one of the most cost-effective methods [3; 4]. Cereals and pulses are often preferred in food fortification studies as they form the basis of daily nutrition. Around the world, 85 countries have already made it mandatory to fortify wheat flour (and corn/rice) with iron or folic acid [4; 5]. In this study, theoretical information and recent developments on the subject were evaluated in detail with a comprehensive literature review about the role of grain-based products in the prevention of iron deficiency and iron deficiency anaemia. Additionally, food fortification, complex food matrix, bioaccessibility/bioavailability, interaction with sensory and organoleptic properties and aimed to gain a current perspective for future studies on the selection of iron forms.
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Jamarun, Novirman, Rahmani Welan, Arief Arief, Gusri Yanti, and Roni Pazla. "Nutrition Evaluation of Etawa Crossbreed Dairy Goat’s Milk as Human Food to Increase Immunity During The Covid-19 Pandemic." In 1st International Conference on Health Sciences and Biotechnology (ICHB 2021). Paris, France: Atlantis Press, 2022. http://dx.doi.org/10.2991/ahsr.k.220303.023.
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Kobelkova, I. V., and M. M. Korosteleva. "RELATIONSHIP OF DIET WITH IRON DEFICIENCY IN ATHLETES." In NOVEL TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2022. http://dx.doi.org/10.47501/978-5-6044060-2-1.235-241.
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A short-term imbalance between increased needs for macro- and micronutrients and their actual intake can lead to rapid fatigue, which is expressed in a decrease in endurance and sports performance. The cause of these symptoms may be iron deficiency conditions, which are widespread among athletes. The study of the features of actual nutrition, the relationship between the consumption of meat and dairy products with the nutritional status and health status of athletes with a high and extremely high level of physical activity is very relevant.
Reports on the topic "Dairy products in human nutrition"
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Boisclair, Yves R., Alan W. Bell, and Avi Shamay. Regulation and Action of Leptin in Pregnant and Lactating Dairy Cows. United States Department of Agriculture, July 2000. http://dx.doi.org/10.32747/2000.7586465.bard.
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The original project had four specific objectives: (1) To complete the development of a radioimmunoassay for bovine leptin; (2) To characterize the leptin system in lactating dairy cows during the transition from pregnancy to lactation; (3) To identify endocrine factors regulating the production of leptin by bovine adipose tissue; (4) To study the actions of leptin on bovine adipose and mammary tissues in vitro. However, BARD funded only the development of the bovine leptin RIA (Objective 1) for a single year. This report describes our work in completing this objective. Leptin, a protein hormone secreted predominantly by white adipose tissue, plays a critical role in the regulation of energy metabolism. In rodents and humans, leptin informs the central nervous system of the size of the energy reserves, coordinates adaptations to periods of nutrient insufficiency, and regulates the metabolism of key tissues involved in the storage and dissipation of energy. However, almost nothing is known on the biology of leptin in cattle, in part because of the absence of a valid assay to measure bovine leptin. To remediate this situation, we have developed a radioimmunoassay capable of measuring bovine leptin with a high degree of sensitivity, accuracy and precision. First, we produced recombinant bovine leptin and used it to immunize rabbits, and to prepare bovine leptin trace and standards. A single antiserum with sufficient affinity and titer was identified. Using this antiserum, binding of 125I bovine leptin was displaced in a dose dependent manner by the addition of bovine or ovine leptin. Serial dilution of bovine and ovine plasma gave displacement curves that were parallel to that of bovine or ovine leptin. Recoveries of external addition of bovine leptin in ewe and cow plasma ranged between 94 and 104%. Plasma leptin concentration measured by this assay was increased by the plane of nutrition in growing calves and lambs. Finally, plasma leptin concentration was linearly related to the fat content of the empty carcass in growing cattle. We conclude that circulating leptin in sheep and cattle is increased by fatness and plane of nutrition, consistent with results in humans and rodents. This assay provides an important tool to investigate mechanisms that regulate plasma leptin in cattle and sheep.
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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss, and Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, June 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.
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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat
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Mizrahi, Itzhak, and Bryan A. White. Uncovering rumen microbiome components shaping feed efficiency in dairy cows. United States Department of Agriculture, January 2015. http://dx.doi.org/10.32747/2015.7600020.bard.
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Ruminants provide human society with high quality food from non-human-edible resources, but their emissions negatively impact the environment via greenhouse gas production. The rumen and its resident microorganisms dictate both processes. The overall goal of this project was to determine whether a causal relationship exists between the rumen microbiome and the host animal's physiology, and if so, to isolate and examine the specific determinants that enable this causality. To this end, we divided the project into three specific parts: (1) determining the feed efficiency of 200 milking cows, (2) determining whether the feed- efficiency phenotype can be transferred by transplantation and (3) isolating and examining microbial consortia that can affect the feed-efficiency phenotype by their transplantation into germ-free ruminants. We finally included 1000 dairy cow metadata in our study that revealed a global core microbiome present in the rumen whose composition and abundance predicted many of the cows’ production phenotypes, including methane emission. Certain members of the core microbiome are heritable and have strong associations to cardinal rumen metabolites and fermentation products that govern the efficiency of milk production. These heritable core microbes therefore present primary targets for rumen manipulation towards sustainable and environmentally friendly agriculture. We then went beyond examining the metagenomic content, and asked whether microbes behave differently with relation to the host efficiency state. We sampled twelve animals with two extreme efficiency phenotypes, high efficiency and low efficiency where the first represents animals that maximize energy utilization from their feed whilst the later represents animals with very low utilization of the energy from their feed. Our analysis revealed differences in two host efficiency states in terms of the microbial expression profiles both with regards to protein identities and quantities. Another aim of the proposal was the cultivation of undescribed rumen microorganisms is one of the most important tasks in rumen microbiology. Our findings from phylogenetic analysis of cultured OTUs on the lower branches of the phylogenetic tree suggest that multifactorial traits govern cultivability. Interestingly, most of the cultured OTUs belonged to the rare rumen biosphere. These cultured OTUs could not be detected in the rumen microbiome, even when we surveyed it across 38 rumen microbiome samples. These findings add another unique dimension to the complexity of the rumen microbiome and suggest that a large number of different organisms can be cultured in a single cultivation effort. In the context of the grant, the establishment of ruminant germ-free facility was possible and preliminary experiments were successful, which open up the way for direct applications of the new concepts discovered here, prior to the larger scale implementation at the agricultural level.
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Mizrahi, Itzhak, and Bryan A. White. Exploring the role of the rumen microbiota in determining the feed efficiency of dairy cows. United States Department of Agriculture, October 2011. http://dx.doi.org/10.32747/2011.7594403.bard.
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Expanding world hunger calls for increasing available food resources. Ruminants have the remarkable ability to convert human-indigestible plant biomass into human-digestible food products, due to a complex microbiome residing in the rumen compartment of their upper digestive tract. One way to tackle the problem of diminishing food resources is to increase the animals' energetic efficiency, i.e., the efficiency with which they convert energy from feed, thereby increasing food availability while lowering the environmental burden, as these animals would produce more and eat less. We hypothesize that the cow's feed efficiency is dependent on the taxonomic composition, coding capacity and activity of its reticulorumenmicrobiota. To test this hypothesis, three aims are defined: (1) Evaluation of the feed efficiency of 146 dairy cows and defining two groups representing the highest and lowest 25% using the Israeli group's unique facility; (2) Comparing these two groups for microbiota diversity, identity and coding capacity using next-generation sequencing and metagenomic approaches; (3) Comparing the reticulorumenmicrobiota metabolic activity parameters. We measured feed efficiency in 146 milking cows and analyzed the taxonomic composition, gene content, microbial activity and metabolomic composition of rumen microbiomes from the 78 most extreme animals. Lower richness of microbiome gene content and taxa was tightly linked to higher feed efficiency. Microbiome genes and species accurately predicted the animals' feed-efficiency phenotype. Specific enrichment of microbes and metabolic pathways in each of these microbiome groups resulted in increasing valuable metabolites and decreasing unusable ones such as methane in efficient animals. This ecological and mechanistic understanding of the rumen microbiome could lead to an increase in available food resources and environmentally friendly livestock agriculture.
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of 3-fucosyllactose (3-FL) as a novel food. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.crr177.
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The novel food is 3-FL which is intended to be used as a source of human identical milk oligosaccharides. 3-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the food following categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added 3-FL or breast milk are consumed the same day. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee concluded that the applicant had provided sufficient information to assure the novel food, 3-FL, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous and does not mislead consumers. The views of the ACNFP have been taken into account in the regulatory assessment which represents the opinion of the FSA and FSS.
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Risk Assessment, FSA Regulated Products. Safety Assessment: Outcome of the assessment of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.cmi652.
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An application was submitted to the Food Standards Agency (FSA) and Food Standards Scotland (FSS) in March 2021 from Glycom A/S, Denmark (“the applicant”) for the authorisation of a mixture of lacto-N-fucopentaose I (LNFP-l) and 2'-fucosyllactose (2'-FL) as a novel food. The novel food is a mixture of LNFP-l and 2'-FL which is intended to be used as a source of human identical milk oligosaccharides. LNFP-l/2'-FL is manufactured by microbial fermentation using a genetically modified strain of Escherichia coli K-12, and then refined to yield the purified novel food. This new application is seeking to use the novel food within the following food categories: dairy products and analogues, bakery wares, foods for special groups, beverages, and also as a food supplement. Food supplements are not intended to be used if other foods with added LNFP-l/2’-FL or breast milk are consumed the same day. To support the FSA and FSS in their evaluation of the application, the Advisory Committee on Novel Foods and Processes (ACNFP) were asked to review the safety dossier and supplementary information provided by the applicant. The Committee concluded that the applicant had provided sufficient information to assure the novel food, LNFP-l/2’-FL, was safe under the proposed conditions of use. The anticipated intake levels and the proposed use in foods and food supplements was not considered to be nutritionally disadvantageous and does not mislead consumers. The views of the ACNFP have been taken into account in this safety assessment which represents the opinion of the FSA and FSS on LNFP-l/2’-FL.
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Shpigel, Nahum, Raul Barletta, Ilan Rosenshine, and Marcelo Chaffer. Identification and characterization of Mycobacterium paratuberculosis virulence genes expressed in vivo by negative selection. United States Department of Agriculture, January 2004. http://dx.doi.org/10.32747/2004.7696510.bard.
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Mycobacterium avium subsp. paratuberculosis (MAP) is the etiological agent of a severe inflammatory bowel disease (IBD) in ruminants, known as Johne’s disease or paratuberculosis. Johne’s disease is considered to be one of the most serious diseases affecting dairy cattle both in Israel and worldwide. Heavy economic losses are incurred by dairy farmers due to the severe effect of subclinical infection on milk production, fertility, lower disease resistance and early culling. Its influence in the United States alone is staggering, causing an estimated loss of $1.5 billion to the agriculture industry every year. Isolation of MAP from intestinal tissue and blood of Crohn's patients has lead to concern that it plays a potential pathogenic role in promoting human IDB including Crohn’s disease. There is great concern following the identification of the organism in animal products and shedding of the organism to the environment by subclinically infected animals. Little is known about the molecular basis for MAP virulence. The goal of the original proposed research was to identify MAP genes that are required for the critical stage of initial infection and colonization of ruminants’ intestine by MAP. We proposed to develop and use signature tag mutagenesis (STM) screen to find MAP genes that are specifically required for survival in ruminants upon experimental infection. This research projected was approved as one-year feasibility study to prove the ability of the research team to establish the animal model for mutant screening and alternative in-vitro cell systems. In Israel, neonatal goat kids were repeatedly inoculated with either one of the following organisms; MAP K-10 strain and three transposon mutants of K-10 which were produced and screened by the US PI. Six months after the commencement of inoculation we have necropsied the goats and taken multiple tissue samples from the jejunum, ileum and mesenteric lymph nodes. Both PCR and histopathology analysis indicated on efficient MAP colonization of all the inoculated animals. We have established several systems in the Israeli PI’s laboratory; these include using IS900 PCR for the identification of MAP and using HSP65-based PCR for the differentiation between MAV and MAP. We used Southern blot analysis for the differentiation among transposon mutants of K-10. In addition the Israeli PI has set up a panel of in-vitro screening systems for MAP mutants. These include assays to test adhesion, phagocytosis and survival of MAP to/within macrophages, assays that determine the rate of MAPinduced apoptosis of macrophages and MAP-induced NO production by macrophages, and assays testing the interference with T cell ã Interferon production and T cell proliferation by MAP infected macrophages (macrophage studies were done in BoMac and RAW cell lines, mouse peritoneal macrophages and bovine peripheral blood monocytes derived macrophages, respectively). All partners involved in this project feel that we are currently on track with this novel, highly challenging and ambitious research project. We have managed to establish the above described research systems that will clearly enable us to achieve the original proposed scientific objectives. We have proven ourselves as excellent collaborative groups with very high levels of complementary expertise. The Israeli groups were very fortunate to work with the US group and in a very short time period to master numerous techniques in the field of Mycobacterium research. The Israeli group has proven its ability to run this complicated animal model. This research, if continued, may elucidate new and basic aspects related to the pathogenesis MAP. In addition the work may identify new targets for vaccine and drug development. Considering the possibility that MAP might be a cause of human Crohn’s disease, better understanding of virulence mechanisms of this organism might also be of public health interest as well.