Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
27 Cards in this Set
- Front
- Back
|
Learning outcomes |
Describethe different bioactive components of milk products and analyses and explaintheir mechanisms of action. Explain the effect of milk processing and intestinaldigestion on bioactivity. Know factors in milk that can carry a health claim. |
|
|
Which different bioactive compounds does milk contains? |
Components related to: - The immune system: Immunoglobulins, Lactoferrin, Lactoperoxidase, lysozyme, Macrophages, T-lymphocytes etc. - Hormone and growth factors: Pituitary hormones, steroid hormones, adipokines, thyroid hormones, IGF etc.) - The lipid of fatty acids: LCPUFA, AA, DHA, EPA, CLA, cholesterol, MFGM - Saccharides: Oligosaccharides, mucins, lactose |
|
|
To whom and for what effects are milk important? |
Milk in newborn --> grow, mature and develop which is opposite of the adults Healthy Adults --> milk have a minor influence. If there is no compromises of the GI tract, protein can come from any other source (not that important) |
|
|
Why is it important to distinguish between the healthy and sensitive subjects regarding the healthy effect of milk intake? |
Milk is important for newborn, sensitive populations. Here it matters that we have an increase micro bioactivity, increases immune protections etc. (the distinction between healthy and sick population, even in babies) If having a healthy baby, there is no reason to feed them with infant formula, it is only when we talk about a compromised state that we really can benefit from the additional effects that we have on natural components. |
|
|
What is the overall function of milk in newborns? |
Milk does not only provide nutrients to the newborns but has many other effects that are necessary for the newborn to mature and develop into a healthy adult. (Immunology protection, functionality of GI tract, extensive nutrient value, postnatal adaption, cell growth and maturation of the gut, formation of healthy microflora, development of lymphoid tissue) |
|
|
What does milk nutrient provide for the newborns? |
Provide all the essential nutrients requirements for growth in newborns (carbohydrate (fiber-like polysaccharides), minerals, vitamins, essential fatty acids, proteins) = High quality of energy in milk! |
|
|
Which bioactive components exist in human milk? |
- Apart from the nutrients, milk also contains many bioactive components - Components related to the immune system, hormone and growth factors, the lipid of fatty acids and Saccharides - Most of the bioactive components are related to proteins, so there is a huge amount of different proteins that we find in milk: Immunoglobulins, Lactoferrin, Lactoperoxidase, Lysozyme etc. |
|
|
Which different bioactive effects does the bioactive components effect? |
Newborns: Most important we have the antimicrobial and immunomodulatory, mineral binding and antioxidant effects. For the more adult population, some have been related to hypercholesterolemic effects and the hypotensive effects which we are more concerned for in adults. |
|
|
Which specific compound in milk is most often related to the bioactive effect? and what is needed to activate it? |
It is often proteins in milk that make the bioactive effect. Big proteins need to be hydrolyzed into minor fractions (peptides). These specific peptides are the once who provide the actual effect. Very smart, since the proteins in the gut always are hydrolyzed. Otherwise, they would never have an effect. |
|
|
How can we get the big proteins from milk to be these smaller active peptides which have the bioactive activity? |
Through digestion in infants and through producing foods and technology (e.g. fermentation, pasteurization and spray drying) |
|
|
How is digestion of proteins different from adults digestion compared du infants digestion? and how does this have an effect on the effect of the bioactive compounds? |
In adults, proteins are fully hydrolyzed from big proteins to peptides to amino acids in the gut. (when the peptides are fully hydrolyzed there is no effect!) The infant's digestion is immature which mean they do not hydrolyze the peptides to amino acids. Make it possible for peptides to make their effects. The newborns still absorb the peptides due to a more preamble intestine. |
|
|
How doe heat treatment affect bioactivity of milk compounds? |
The milk we buy has been through a process (pasteurization) or by spray drying (infant formula) and this is changing the molecules (proteins) that exist in milk. The proteins denature or aggregate by heating, making the bioactive proteins/ peptides not able to make the effects However, still remain the nutrient effect (amino acids and fatty acids) to build up the body |
|
|
How are the nutrients and bioactive compounds in: Raw breast milk and raw cow milk? Pasteurized infant formula? Commercial infant formula? |
Raw milk: all nutrients and immune factors are active Pasteurized milk: all compounds are either inhibited (inactive) or destroyed) Commercial infant formula: all are inactive/ unavailable, but some added., but some added. |
|
|
What does the industry to make up for the lost bioactive effects? |
When compounds are destroyed by processing we pick out the specific compound and add them to the formulas or other products within the limit it was destroyed. Then the effect of the formula will increase. Limits specific product to specific needs (too expensive to add all compounds at once) |
|
|
Why are anti-bacterial systems from fresh milk important? and which antibacterial systems do we have? |
They antibacterial effects are important in the infants and in the mammary glands because of the antimicrobial activity. (for not getting infections) So we have different systems in the fresh milk: The lactoperioxidase system (kills bacterias by oxidation inorganic substrates) Xanthine oxidoreductase (XOR) system (creating superoxide-producing enxymes) NADPH oxidase (promotes microbial killing) Lysozyme (effective against specific bacteria; Bacillus, streptococcus) Lactoferrin (binds to iron) Decoy mechanism (milk fat globule membrane (MFGM) (hinders the bacteria to bind to the cell wall in the intestine) |
|
|
What is special about the protein lactoferrin? and how which effect does it have? |
The most central protein we have in milk and one of milk antibacterial systems. Many beneficial effects related to antibacterial and immune stimulation. Bind iron and iron is important for bacteria to grow. Shown to kill bacteria, viruses and phagocyte Shown in human studies! |
|
|
Why is the milk fat globule membrane (MFGM) also called a Decoy mechanism? |
MFGM is also one of milk antibacterial systems. It is a doubled layered membrane embracing the fat in the milk and making small droplets. The receptor can also bind to bacterias which hinders the bacterias binding to the intestinal wall where they can create inflammation |
|
|
What are immunoglobins in milk and which effect does it have? |
Components of the immune system Decrease infection in infants and in the breast (by binding bacteria) Stimulate phagocytosis Can be bought as supplements. however, very heat sensitive which makes the bioactivity much reduced. |
|
|
What are beta-Lactoglobulin in milk and which effect does they have? |
Not found in human milk Increase absorption of vitamins and minerals by binding to vit-a, vit-D, Ca and fatty acids Related to: antihypertensive, Opioid effects, Antimicrobial effects May cause allergy in some infants |
|
|
What are alfa-Lactalbumins in milk and which effect do they have? What has it hypothesised to be important for? |
Predominant whey protein in human milk which has antimicrobial effect (shown to reduce diarrhoea in monkeys) High tryptophan content which is a serotonin precursor, very important for mood and stress) Hypothesised that it can reduce stress in vulnerable individuals. |
|
|
What are the major differences between cows milk and human milk when looking at the protein content? What consequence can it have? |
Cows milk have much higher casein and contain beta-Lactoglobulin which does not exist in human milk. Human milk consists of much less casein and does also contain lactoferrin. Lower antibacterial effects in cows milk but higher vitamin/ mineral absorption. However, there are some concerns about allergies in some sensitive infants due to lactoglobulin in cows milk. |
|
|
Why is casein both beneficial and can be damaging? |
When you add acid it coagulates e.g. stomach acid. This is good to some extent because it stimulates gut movements. But in too high amounts it would not be good, that is why they reduce it from cows milk when making formula feed milk. |
|
|
How are bioactive components related to health? |
related to bone health, heart health, Skin/ tissue health, Dental health, Digestive health, Immune defence, Mood, memory, weight management: E.g. for the health of the heart we have specific components (bioactive peptides, calcium, CLA) related to this, with documentation from human studies. And mood, memory and stress control, some of the proteins are related to serotonin. Weight management (satiety from proteins, |
|
|
What is the Angiotensin-converting enzyme (ACE)? and what does it effect? |
An enzyme which controls blood pressure by regulating the volume of fluids in the body. Converts the hormone angiotensin I to the active vasoconstrictor angiotensin II. ACE indirectly increases blood pressure by causing blood vessels to constrict/ narrowing (opposite of vasodilatation, the widening of blood vessels) |
|
|
How do we see antihypertensive effects from milk? |
Some of the proteins in milk ( e.g. a- and B-casein (animal stuides), B-lactoglobulin and a-lactoalumin (in vitro/ cell) which are ACE-inhibitor peptides have shown to lower BP. Effects are found in fermented milk e.g. fermentation of Casein is an ACE-inhibitor. |
|
|
Mention some bioactive milk lipids |
Sphingomyelin (lipid) in milk (antimicrobial factor, cancer inhibition, inhibition of cholesterol absorption) Long-chain FA (increasing cholesterol, including HDL) Short-chain FA, especially butyrate. (Related to colonial health, and also stimulate good bacteria in the gut, by feeding them!) Polyunsaturated (n-6 + n-3) (omega has been discussed a lot towards health benefits of fatty acids) CLA congregated linoleic acids (ruminant trans-fatty |
|
|
Mention some bioactive saccharides? |
Lactose Lactulose (oligosaccharides) (heat-modified lactose derivative with prebiotic effects, especially for bifidobacteria and lactobacilli) (when talking about gut health, very important for the microbiota composition especially or the infants) Polysaccharides formed by fermentation so we find them in some lacto products e.g. yoghurts which are essential for the benefits we see there |
