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By Young W. Park

Even though bioactive compounds in milk and dairy items were widely studied over the past few many years – specially in human and bovine milks and a few dairy items – only a few guides in this subject can be found, in particular in different dairy species’ milk and their processed dairy items. additionally, little comes in the parts of bioactive and nutraceutical compounds in bovine and human milks, whereas books on different mammalian species are non-existent.Bioactive elements in Milk and Dairy items greatly covers the bioactive elements in milk and dairy items of many dairy species, together with cows, goats, buffalo, sheep, horse, camel, and different minor species. Park has assembled a bunch of the world over reputed scientists within the vanguard of practical milk and dairy items, foodstuff technology and expertise as individuals to this targeted book.Coverage for every of a few of the dairy species comprises: bioactive proteins and peptides; bioactive lipid elements; oligosaccharides; progress elements; and different minor bioactive compounds, corresponding to minerals, supplementations, hormones and nucleotides, and so forth. Bioactive parts are mentioned for synthetic dairy items, comparable to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey products.Aimed at nutrition scientists, meals technologists, dairy brands, nutritionists, nutraceutical and sensible meals experts, hypersensitive reaction experts, biotechnologists, clinical and health and wellbeing execs, and higher point scholars and school in dairy and nutrients sciences and meals, Bioactive elements in Milk and Dairy items is a vital source if you are seeking for dietary, wellbeing and fitness, and therapeuticvalues or product know-how details on milk and dairy items from the dairy cow and speciesbeyond.Areas featured are:Unique assurance of bioactive compounds in milks of the dairy cow and minor species, together with goat, sheep, buffalo, camel, and mareIdentifies bioactive parts and their analytical isolation tools in synthetic dairy items, similar to caseins, caseinates, and cheeses; yogurt items; koumiss and kefir; and whey productsEssential for execs in addition to biotechnology researchers focusing on useful meals, nutraceuticals, probiotics, and prebioticsContributed chapters from a group of world-renowned specialist scientists

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2006a). The main biological functions of milk growth factors have been reviewed recently (Gauthier et al. 2006a; Pouliot and Gauthier 2006; Tripathi and Vashishtha 2006). In essence EGF and BTC stimulate the proliferation of epidermal, epithelial, and embryonic cells. Furthermore, they inhibit the secretion of gastric acid and promote wound healing and bone resorption. The TGF-β family plays an important role in the development of the embryo, tissue repair, formation of bone and cartilage, and regulation of the immune system.

The most abundant growth factors in bovine milk are EGF (2–155 ng/mL), IGF-I (2– 101 ng/mL), IGF-II (2–107 ng/mL), and TGF-β2 (13–71 ng/mL), whereas the concentrations of the other known growth factors remain below 4 ng/mL (Pouliot and Gauthier 2006). Basically, the growth factors are polypeptides and their molecular masses range between 6,000 and 30,000 Daltons with amino acid residues varying from 53 (EFG) to about 425 (TGF-β2), respectively. It is noteworthy that the growth factors present in milk seem to withstand pasteurization and even UHT (ultrahigh temperature) heat treatment of milk relatively well (Gauthier et al.

A recent study (Cornish et al. 2004) has showed that oral LF administration to mice regulated the bone cell activity and increased bone formation. In addition animal studies have shown beneficial effects of LF ingestion on inhibition of carcinogen-induced tumors in the colon, esophagus, lung, tongue, bladder, and liver. Clinical studies in infants with bovine LF preparations have demonstrated that oral administration increased the number of bifidobacteria in fecal flora and the serum ferritin level, while the ratios of Enterobacteriaceae, Streptococcus, and Clostridium decreased.

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