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Functional dairy products
© 2003 by CRC Press LLC
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© 2003 by CRC Press LLC
Functional dairy
products
Edited by
Tiina Mattila-Sandholm and Maria Saarela
CRC Press
Boca Raton Boston New York Washington, DC
Cambridge England
© 2003 by CRC Press LLC
Published by Woodhead Publishing Limited, Abington Hall, Abington
Cambridge CB1 6AH, England
www.woodhead-publishing.com
Published in North America by CRC Press LLC, 2000 Corporate Blvd, NW
Boca Raton FL 33431, USA
First published 2003, Woodhead Publishing Ltd and CRC Press LLC
© 2003, Woodhead Publishing Ltd
The authors have asserted their moral rights.
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British Library Cataloguing in Publication Data
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Woodhead Publishing ISBN 1 85573 584 9 (book) 1 85573 691 8 (e-book)
CRC Press ISBN 0-8493-1743-6
CRC Press order number: WP1743
Cover design by The ColourStudio
Typeset by Ann Buchan (Typesetters), Middx, England
Printed by TJ International, Padstow, Cornwall, England
© 2003 by CRC Press LLC
Contents
List of contributors
1 Introduction: classifying functional dairy products
M. Saxelin, R. Korpela and A. Mäyrä-Mäkinen, Valio Ltd, Finland
1.1 Introduction
1.2 Composition of milk
1.3 Fermented milk products
1.4 What do we mean by functional dairy products?
1.5 Examples of functional dairy products: gastrointestinal health and
general well-being
1.6 Examples of functional dairy products: cardiovascular health
1.7 Examples of functional dairy products: osteoporosis and other
conditions
1.8 Future trends
1.9 Sources of further information and advice: links
1.10 References
Part I The health benefits of functional dairy products
2 Cancer
C. Gill and I. Rowland, University of Ulster, UK
2.1 Introduction
2.2 The relationship between diet and cancer
2.3 Colon carcinogenesis
2.4 Colorectal cancer and dairy products
2.5 Calcium
2.6 Casein
2.7 Whey
© 2003 by CRC Press LLC
2.8 Conjugated linoleic acid
2.9 Sphingolipids
2.10 Prebiotics and probiotics
2.11 Mechanisms of anticarcinogenicity and antigenotoxicity for
probiotics and prebiotics
2.12 Future trends
2.13 Sources of further information and advice
2.14 Acknowledgement
2.15 References
3 Coronary heart disease
J. Lovegrove and K. Jackson, The University of Reading, UK
3.1 Introduction
3.2 Risk factors in coronary heart disease
3.3 Relevant lipid particles
3.4 Diet and coronary heart disease
3.5 The effects of probiotics on coronary heart disease
3.6 The effects of prebiotics on coronary heart disease
3.7 The effects of synbiotics on coronary heart disease
3.8 Future trends
3.9 Sources of further information and advice
3.10 References
4 Osteoporosis
R. Wood, Tufts University, USA
4.1 Introduction
4.2 The epidemiology of osteoporosis
4.3 Dairy products, calcium intake and calcium absorption
4.4 Dairy products and osteoporosis
4.5 Future trends: genetic markers of osteoporosis risk
4.6 Future trends: redefining a nutritional prescription for optimal
bone health
4.7 Sources of further information and advice
4.8 References
5 Probiotics and the management of food allergy
P.V. Kirjavainen, University of Turku, Finland
5.1 Introduction
5.2 The mechanisms and symptoms of food allergy
5.3 The prevalence of food allergy
5.4 Probiotics and food allergy: the clinical evidence
5.5 Mechanisms of action: gut microbiota composition and food
allergies
5.6 Infant development and allergic sensitisation
5.7 Selecting the right probiotic
5.8 Conclusion and future trends
© 2003 by CRC Press LLC
5.9 Sources of further information and advice
5.10 References
6 Dairy products and the immune function in the elderly
H. Gill, Massey University, Palmerston North, New Zealand
6.1 Introduction
6.2 The immune system
6.3 Immunosenescence
6.4 Nutrition and immune function in the elderly
6.5 Bovine milk and immunomodulation
6.6 Milk proteins
6.7 Antibodies and other protective agents in milk
6.8 Fermented dairy products and probiotic LAB
6.9 Immunomodulatory effects of fermented milk products
and LAB
6.10 Future trends
6.11 References
7 The therapeutic use of probiotics in gastrointestinal inflammation
F. Shanahan, University College Cork, Ireland
7.1 Introduction
7.2 Bacteria in the gut
7.3 Studying gut flora
7.4 Gut flora and intestinal function
7.5 Gut immune function
7.6 Microbial subversion of intestinal immunosensory function
7.7 Bacterial translocation
7.8 Intestinal bacteria and IBD
7.9 Modifying the gut flora: probiotics in practice
7.10 Future trends
7.11 Sources of further information and advice
7.12 Acknowledgement
7.13 References
Part II Functional dairy ingredients
8 Caseinophosphopeptides (CPPs) as functional ingredients
R.J. FitzGerald, University of Limerick, Ireland, and
H. Meisel, Institut für Chemie und Technologie der Milch, Germany
8.1 Introduction
8.2 Structural characteristics and production of CPPs
8.3 CPPs and mineral (calcium) bioavailability
8.4 Human studies with CPPs
8.5 Effect of CPPs on mineral uptake in specific cell systems
8.6 Cytomodulatory effects
© 2003 by CRC Press LLC
8.7 Safety assessment of CPPs
8.8 Potential ingredient applications of CPPs
8.9 Summary and future trends
8.10 References
9 Oligosaccharides
G. Boehm and B. Stahl, Numico Research Germany, Germany
9.1 Introduction
9.2 Structural aspects of free oligosaccharides
9.3 Physiological functions of dietary oligosaccharides
9.4 Effect on intestinal flora: prebiotic role
9.5 Effect on intestinal infections and mineral absorption
9.6 Effect on the immune system and other physiological effects
9.7 Analytical methods
9.8 Future trends
9.9 Acknowledgements
9.10 References
10 Lactic acid bacteria (LAB) in functional dairy products
R. Fondén, Arla Foods ICS, Sweden, M. Saarela, J. Mättö and
T. Mattila-Sandholm, VTT Biotechnology, Finland
10.1 Introduction
10.2 Production of dairy products using LAB
10.3 Dairy products with probiotic LAB
10.4 The health benefits of probiotic LAB
10.5 Enhancing the viability and stability of LAB
10.6 Enhancing the functionality of LAB
10.7 Future trends
10.8 Sources of further information and advice
10.9 References
11 Conjugated linoleic acid (CLA) as a functional ingredient
S. Gnädig, Y. Xue, O. Berdeaux, J.M. Chardigny and J-L. Sebedio,
Institut National de la Recherche Agronomique, France
11.1 Introduction
11.2 Natural sources of CLA
11.3 Commercial production of CLA
11.4 Analytic methods
11.5 The influence of processing on the CLA content of dairy
products
11.6 Functional benefits of CLA: cancer
11.7 Multisite anticarcinogenesis
11.8 Multistage anticarcinogenesis
11.9 Mechanisms of CLA anticarcinogenesis
11.10 Functional benefits of CLA: lipid and protein metabolism
© 2003 by CRC Press LLC
11.11 The process of CLA metabolism
11.12 Functional benefits of CLA: atherosclerosis
11.13 Functional benefits of CLA: immune function
11.14 Functional benefits of CLA: diabetes
11.15 Conclusion and future trends
11.16 References
Part III Product development
12 Enhancing the functionality of prebiotics and probiotics
R. Rastall, The University of Reading, UK
12.1 Introduction
12.2 The functional enhancement of prebiotics
12.3 Targeted prebiotics
12.4 Current manufacturing technologies for prebiotics
12.5 Emerging manufacturing technologies for second generation
prebiotics
12.6 The functional enhancement of probiotics
12.7 Conclusion and future trends
12.8 References
13 Safety evaluation of probiotics
A.C. Ouwehand and S. Salminen, University of Turku, Finland
13.1 Introduction
13.2 Key safety issues
13.3 Identifying probiotic strains
13.4 Potential risk factors: acute toxicity
13.5 Potential risk factors: microbial metabolism
13.6 Potential risk factors: microbial properties and binding
13.7 Other potential risk factors
13.8 Post-marketing surveillance
13.9 Safety issues for new generation probiotics
13.10 The safety of animal probiotics
13.11 The current regulatory context
13.12 Conclusion and future trends
13.13 Sources for further information and advice
13.14 References
14 Clinical trials
P. Marteau, Paris V University, France
14.1 Introduction
14.2 Setting up a clinical trial: protocols
14.3 Statistical analysis
14.4 Ethical issues
14.5 Managing a clinical trial
© 2003 by CRC Press LLC
14.6 Assessing the validity of a clinical trial
14.7 Sources of further information and advice
14.8 References
15 Consumers and functional foods
L. Lähteenmäki, VTT Biotechnology, Finland
15.1 Functional foods and consumers
15.2 The role of health in food choice
15.3 Nutritional guidelines and health claims
15.4 Consumers, claims and carrier products
15.5 Consumer attitudes to functional foods
15.6 Future trends
15.7 Sources of further information and advice
15.8 References
16 European research in probiotics and prebiotics: the
PROEUHEALTH
cluster
T. Mattila-Sandholm, L. Lähteenmäki and M. Saarela, VTT
Biotechnology, Finland
16.1 Introduction: research projects within the PROEUHEALTH
cluster
16.2 Developing research tools: MICROBE DIAGNOSTICS
16.3 Understanding mechanisms of actions: DEPROHEALTH,
PROPATH and EU MICROFUNCTION
16.4 Investigating effects on health: PROGID, CROWNALIFE and
PROSAFE
16.5 Probiotic and prebiotic technologies: PROTECH
16.6 Consumers and the perceived health benefits of probiotics
16.7 Conclusions and future trends
16.8 References
17 The market for functional dairy products: the case of the United
States
L. Hoolihan, Dairy Council of California, USA
17.1 Introduction
17.2 Drivers of the functional foods market
17.3 The growth of the functional foods market in the US
17.4 The regulatory context in the US
17.5 The potential for functional dairy foods in the US
17.6 Future trends
17.7 Sources of further information and advice
17.8 References
© 2003 by CRC Press LLC
[...]... the functional food category • Functional dairy products with a proven health benefit Products are based on milk that is enriched with a functional component, or the product is based on ingredients originating from milk The most common functional dairy products © 2003 by CRC Press LLC are those with probiotic bacteria, quite frequently enriched with prebiotic carbohydrates 1.5 Examples of functional dairy. .. addition of selected, well-documented health-effective strains (probiotics) to the fermentations is an easy and natural way of enhancing the functionality of these products When one considers the healthy nature of milk, consumed on a daily basis, it is hardly surprising that the major part of functional foods is dairy based 1.4 What do we mean by functional dairy products? Functional foods are not defined... www.danisco.com 1 Introduction: classifying functional dairy products M Saxelin, R Korpela and A Mäyrä-Mäkinen, Valio Ltd, Finland 1.1 Introduction Dairy products form the major part of functional foods To understand their success it is important to know that milk is a natural and highly nutritive part of a balanced daily diet Designing and developing functionality in dairy- based products simply means modifying... associated with dairy products may be due to fat whereas any decreased risk may be a consequence of vitamin D and calcium content and possibly, for some dairy products, conjugated linoleic acid As it stands, however, the evidence on the relationship between colorectal cancer and dairy products is inconsistent; no judgement is possible Even though the epidemiological data for dairy products and their... been completed Dairy foods can be divided into three groups: • Basic products (milk, fermented milks, cheeses, ice cream, etc.) • Added-value products, in which the milk composition has been changed, e.g low-lactose or lactose-free products, hypoallergenic formulae with hydrolysed protein for milk-hypersensitive infants, milk products enriched with Ca, vitamins, etc Primarily, these products are targeted... milk products The Scandinavian countries have a long tradition of using fermented dairy products In the old days, the seasonal variation in milk production led the farms to preserve milk for the cold winter in the forms of butter and its by-product, buttermilk, as well as other traditional fermented milk products (Leporanta, 2001) Later, the industrial production of these products began, and selected productspecific... of usual nutrient suppliers (de Vrese and Schrezenmeir, 2001) It is clear, then, that the tradition of fermented dairy products is long, and to make these products functional is a natural and fairly simple concept (LourensHattingh and Viljoen, 2001) The probiotic strains used in dairy products most commonly belong to Lactobacillus and Bifidobacterium genera (see Table 1.3) The characteristics of... applications of CPPs in dairy products 1.7.1 Products for enhancing immune functions Some of the probiotic dairy products have been shown to enhance immune functions and thus to reduce the risk of infection Milk contains natural immunoglobulins, which can be isolated and concentrated, either from normal milk or from colostrum, which contains a high proportion of them There are milkbased products on the market... those rich in vegetables associated with protection Worldwide, milk and dairy products contribute approximately 5% of total energy But among the traditionally pastoral people of China, India, Africa and Northern Europe, dairy and milk products supply approximately 10% total energy and 15–25% dietary protein and fat intake Dairy products have been tentatively suggested to play a protective role in the... carcinogenesis at various stages © 2003 by CRC Press LLC 2.4 Colorectal cancer and dairy products Globally, milk and dairy products contribute approximately 5% of total energy, but consumption is higher in peoples from China, India, Africa and Northern Europe Within these traditionally pastoral people, dairy and milk products supply approximately10% total energy and 15–25% dietary protein and fat intake . Composition of milk
1.3 Fermented milk products
1.4 What do we mean by functional dairy products?
1.5 Examples of functional dairy products: gastrointestinal health. and
general well-being
1.6 Examples of functional dairy products: cardiovascular health
1.7 Examples of functional dairy products: osteoporosis and other
conditions
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