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Functional Dairy Products (Volume 1)
Woodhead Publishing Ltd, Feb 2003, Pages: 416
Part 1: The health benefits of functional dairy products
Part 2: Functional dairy ingredients
Part 3: Product development
Introduction: classifying functional dairy products
M. Saxelin, R. Korpela and A.Mayra-Makinen, Valio Ltd, Finland
- IntroductionvComposition of milk
- Composition of milk
- Fermented milk products
- What do we mean by functional dairy products?
- Examples of functional dairy products: gastrointestinal health and well-being
- Examples of functional dairy products: cardiovascular health
- Examples of functional dairy products: osteoporosis and other conditions
- Future trends
- Sources of further information and advice: links
- References
Part 1: The health benefits of functional dairy products
Cancer
C. Gill and I. Rowland, University of Ulster, UK
- Introduction
- The relationship between diet and cancer
- Colon carcinogenesis
- Colorectal cancer and dairy products
- Calcium
- Casein
- Whey
- Conjugated linoleic acid
- Sphingolipids
- Prebiotics and probiotics
- Mechanisms of anticarcinogenicity and antigenotoxicity for probiotics and prebiotics
- Future trends
- Sources of further information and advice
- Acknowledgement
- References
Coronary heart disease
J. Lovegrove and K. Jackson, The University of Reading, UK
- Introduction
- Risk factors in coronary heart disease
- Lipoprotein metabolism and coronary heart disease
- Diet and coronary heart disease
- The effects of probiotics on coronary heart disease
- The effects of prebiotics on coronary heart disease
- The effects of synbiotics on coronary heart disease
- Future trends
- Sources of further information and advice
- References
Osteoporosis
R. Wood, Tufts University, USA
- Introduction
- The epidemiology of osteoporosis
- Dairy products, calcium intake and calcium absorption
- Dairy products and osteoporosis
- Future trends: genetic markers of osteoporosis risk
- Future trends: redefining a nutritional prescription for optimal bone health
- Sources of further information and advice
- References
Probiotics and the management of food allergy
P. Kirjavainen, University of Turku, Finland
- Introduction
- The mechanisms and symptoms of food allergy
- The prevalence of food allergy
- Probiotics and food allergy: the clinical evidence
- Mechanisms of action: gut microbiota composition and food allergy
- Infant development and allergic sensitisation
- Selecting the right probiotic
- Conclusion and future trends
- Sources of further information and advice
- References
Dairy products and immune function in the elderly
H. Gill, Massey University, New Zealand
- Introduction
- The immune system
- Immunosenescence
- Nutrition and immune function in the elderly
- Bovine milk and immunomodulation
- Milk proteins
- Antibodies and other protective agents in milk
- Fermented dairy products and probiotic lactic acid bacteria (LAB)
- Immunomodulatory effects of fermented milk products and LAB
- Future trends
- References
The therapeutic use of probiotics in gastrointestinal inflammation
F. Shanahan, University College Cork, Ireland
- Introduction
- Bacteria in the gut
- Studying gut flora
- Gut flora and intestinal function
- Gut immune function
- Microbial subversion of intestinal immunosensory function
- Bacterial translocation
- Intestinal bacteria and inflammatory bowel disease (IBD)
- Modifying the gut flora: probiotics in practice
- Future trends
- Sources of further information and advice
- Acknowledgement
- References
Part 2: Functional dairy ingredients
Caseinophosphopeptides (CPPs) as functional ingredients
R. FitzGerald, University of Limerick, Ireland and H. MeiselInstitut fur Chemie und Technologie der Milch, Germany
- Introduction
- Structural characteristics and production of CPPs
- CPPs and mineral (calcium) bioavailability
- Human studies with CPPs
- Effects of CPPs on mineral uptake in specific cell systems
- Cytomodulatory effects
- Safety assessment of CPPs
- Potential ingredient application of CPPs
- Summary and future trends
- References
Oligosaccharides
G. Boehm and B. Stahl, Numico Research Germany
- Introduction
- Structural aspects of free oligosaccharides
- Physiological functions of dietary oligosaccharides
- Effect on intestinal flora: prebiotic role
- Effects on intestinal infections and mineral absorption
- Effect on the immune system and other physiological effects
- Analytical methods
- Future trends
- References
Lactic acid bacteria (LAB) in functional dairy products
R. Fonden, Arla Foods Innovation and M. Saarela, J. Matto and T. Matilla-Sandholm, VTT Biotechnology
- Introduction
- The production of dairy products using LAB
- Dairy products with probiotic LAB
- The health benefits of probiotic LAB
- Enhancing the viability and stability of LAB
- Enhancing the functionality of LAB
- Future trends
- Sources of further information and advice
- References
Conjugated linoleic acid (CLA) as a functional ingredient
S. Gnadig, Y Xue, O. Berdeaux, J Chardigny and J. Sebedio, Institut National de la Recherche Agronomique, France
- Introduction
- Natural sources of CLA
- Commercial production of CLA
- Analytical methods
- The influence of processing on the CLA content of dairy products
- Functional benefits of CLA: cancer
- Multisite anticarcinogenesis
- Multistage anticarcinogenesis
- Mechanisms of CLA anticarcinogenesis
- Functional benefits of CLA: lipid and protein metabolism
- The process of CLA metabolism
- Functional benefits of CLA: atherosclerosis
- Functional benefits of CLA: immune function
- Functional benefits of CLA: diabetes
- Conclusion and future trends
- References
Part 3: Product development
Enhancing the functionality of prebiotics and probiotics
R. Rastall, The University of Reading, UK
- Introduction
- The functional enhancement of prebiotics
- Targeted prebiotics
- Current manufacturing technologies for prebiotics
- Emerging manufacturing technologies for second generation prebiotics
- The functional enhancement of probiotics
- Conclusion and future trends
- References
Safety evaluation of probiotics
A. Ouwehand and S. Salminen, University of Turku, Finland
- Introduction
- Key safety issues
- Identifying probiotic strains
- Potential risk factors: acute toxicity
- Potential risk factors: microbial metabolism
- Potential risk factors: microbial properties and binding
- Other potential risk factors
- Post-marketing surveillance
- Safety issues for new generation probiotics
- The safety of animal probiotics
- The current regulatory context
- Conclusion and future trends
- Sources of further information and advice
- References
Clinical trials
P. Marteau, Paris V University, France
- Introduction
- Setting up a clinical trial: protocols
- Statistical analysis
- Ethical issues
- Managing a clinical trial
- Assessing the validity of a clinical trial
- Sources of further information and advice
- References
Consumers and functional foods
L. Lahteenmaki, VTT Biotechnology, Finland
- Introduction
- The role of health in food choice
- Nutritional guidelines and health claims
- Consumers, health claims and products
- Consumer attitudes to functional foods
- Future trends
- Sources of further information and advice
- References
European research in probiotics and prebiotics: the PROEUHEALTH cluster
T. Matilla Sandholm, L. Lahteenmaki and M. Saarela, VTT Biotechnology, Finland
- Introduction: research projects within the PROEUHEALTH cluster
- Developing research tools: MICROBE DIAGNOSTICS
- Understanding mechanisms of action: DEPROHEALTH, PROPATH and EU MICROFUNCTION
- Investigating effects on health: PROGID, CROWNALIFE and PROSAFE
- Probiotic and prebiotic technologies: PROTECH
- Consumers and the perceived health benefits of probiotics
- Conclusions and future trends
- References
The market for functional dairy products: the case of the United States
L. Hoolihan, Dairy Council of California, USA
- Introduction
- Drivers of the functional foods market
- The growth of the functional foods market in the US
- The regulatory context in the US
- The potential for functional dairy foods in the US
- Future trends
- References
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