Beneficial Components in Dairy - Part 1

Following is a list of the beneficial components in dairy. If you take an enzyme suitable to break down the possible excess problematic peptides, there are many good things left in dairy. Research references at end of article. This may go a long way to explaining why when people put dairy plus enzymes back into the diet, they see an jump in improvement over taking enzymes and eliminating diary.

www.nutrasolutions.com/articles/current/junedairy.html

Bovine milk proteins, biologically active peptides from milk proteins, and lipids from milk have potential therapeutic benefits involving digestive, antimicrobial, immunomodulatory, antithrombotic and antihypertensive activities,” so noted Ronald Richter, professor of food science, Dept. of Animal Science, Texas A&M University, in his presentation “Nutraceuticals/Functional Foods from Dairy Products.” Microbial fermentation of milk-containing pre- and probiotics can also benefit human nutrition in several areas.

Several casein and whey components are precursors of biologically active peptides. For example, a-casein, b-casein and b-lactoglobulin all demonstrate potential antihypertensive activities. b-casein also shows immunoregulatory, antihypertensive and mineral absorption
properties; k-casein has appetite suppressant possibilities through gastrointestinal motility and release of digestive hormones, as well as antithrombic activities, Richter noted.

Antimicrobial Activity:
The antimicrobial effects of milk involve the whey proteins lactoperoxidase, lactoferrin, lysozyme, and immunoglobulins. Of particular interest is lactoferrin. Found in bovine milk at concentrations of approximately 90 mg/L, lactoferrin is a single peptide chain of 690 residues with carbohydrate side chains and two iron-binding sites. Lactoferrin is likely to be important in host defense mechanisms at mucosal membranes. Lactoferrin is much more highly concentrated (1250 mg/L) in bovine colostrum (the “first milk” secreted immediately after a cow gives birth), making colostrum a potentially exciting source for lactoferrin.

Human milk and colostrum contain much higher amounts of lactoferrin than does its bovine counterparts (1600 mg/L in human milk vs. 90 mg/L in bovine milk), raising the question whether infant formulas should be fortified with the protein. The temperatures required to sterilize the formulas during retort processing would denature lactoferrin, whose antimicrobial properties have not been demonstrated after denaturation. However, lactoferrin supplementation in infant formula may be beneficial since each molecule contains two iron-binding sites and would function as a source of this mineral.

Source: www.enzymestuff.com/rtcowmilktypes.htm


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