Effects of goat milk–based formula on development in weaned rats

Xu, Mingzhen; Wei, Liren; Dai, Zhiyong; YanChun, Zhang; Li, Yong; Wang, Junbo

doi:10.3402/fnr.v59.28610

Cited by 16 publications

(15 citation statements)

References 26 publications

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“…This was explained by the fact protein needed to avoid weight loss in rats fed the protein-free diet is equal to the protein necessary for maintenance (Sarwar, 1997). These results were in agreement with those obtained by (Grant et al, 2005;Rutherfurd et al, 2006;Xu et al, 2015b;Zhou et al, 2014).…”

supporting

confidence: 87%

Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقییم جودة البروتین لترکیبة الاطفال المستخدم فیها لبن الماعز ولبن الابقار فی الفئران

El-Zeini

El-Abd

Soryal

et al. 2020

Journal of Food and Dairy Sciences

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Infant formula products are mostly produced using protein from cow milk; goat milk also has a good source of protein. Owing to variations in protein content between human, cow, and goat milks, infant formula was formulated to be as similar as possible to human milk. In this study, goat and cow milk infant formulas were prepared by adding α-lactalbumin and it was directly compared to commercial infant formula protein digestion using growing rats. The nutritional value of these formulated diets was evaluated by estimating their proximate composition, the protein efficiency ratio (PER), corrected protein efficiency ratio (CPER), net protein ratio (NPR). The composition of the formulated diets indicated that satisfied legal nutrient content regulation and are within the range of recommended standards. The PER, CPER and NPR of formulated diets did not significantly (P>0.05) different and much closed to those of control. It was observed no significant difference due to milk type in the quality of protein. The protein quality of the formulated goat and cow infant formula were well comparable with those of commercial infant formula, the common infant diet over the world.

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supporting

confidence: 87%

Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقییم جودة البروتین لترکیبة الاطفال المستخدم فیها لبن الماعز ولبن الابقار فی الفئران

El-Zeini

El-Abd

Soryal

et al. 2020

Journal of Food and Dairy Sciences

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“…Goat milk contains smaller fat globules and larger amounts of short- and medium-chain fatty acids than cow milk. These increase the digestibility and bioavailability of goat milk ( Park, 1994 ; Xu et al ., 2015 ). Goat milk also contains abundant vitamins (A, E, B 1 , B 2 , and C) and minerals (potassium, calcium, magnesium, phosphorus, sodium, iron, copper, and zinc) with a superior absorption rate ( Kim et al ., 2013 ; Kim et al ., 2015 ; Rutherfurd et al ., 2006 ).…”

Section: Introductionmentioning

confidence: 99%

Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

Jung¹,

Yun²,

Lee³

et al. 2016

Korean Journal for Food Science of Animal Resources

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Goat milk is highly nutritious and is consumed in many countries, but the development of functional foods from goat milk has been slow compared to that for other types of milk. The aim of this study was to develop a goat milk protein hydrolysate (GMPH) with enhanced digestibility and better hypoallergenic properties in comparison with other protein sources such as ovalbumin and soy protein. Goat milk protein was digested with four commercial food-grade proteases (separately) under various conditions to achieve the best hydrolysis of αs -casein and β-lactoglobulin. It was shown that treatment with alcalase (0.4%, 60℃ for 30 min) effectively degraded these two proteins, as determined by SDS-PAGE, measurement of nonprotein nitrogen content, and reverse-phase high-performance liquid chromatography. Hydrolysis with alcalase resulted in a significant decrease in β-lactoglobulin concentration (almost to nil) and a ~40% reduction in the level of αs-casein. Quantification of histamine and TNF-α released from HMC-1 cells (human mast cell line) showed that the GMPH did not induce an allergic response when compared to the control. Hence, the GMPH may be useful for development of novel foods for infants, the elderly, and convalescent patients, to replace cow milk.

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“…Interestingly, the memory performance of the D-gal rats treated with goat milk was comparable to that of the normal control rats, suggesting that goat milk has the ability to normalize memory functions. Xu et al (2015) reported that goat milk based formula resulted in superior cognitive and spatial ability in weaned Sprague Dawley rats, as compared to control rats and also as compared to rats supplemented with cow milk based formula 9 . Medeiros et al (2018) made use of goat whey, which is a by-product of cheese curd production from goat milk, to test memory performance in moderately malnourished male pups; they reported that goat whey was able to enhance memory performance in those pups when compared with the pups in the control group 21 .…”

Section: Discussionmentioning

confidence: 98%

“…Goat milk has high nutritional value and plays a vital role in human nutrition. It is known to contain proteins, vitamins, and fatty acids that possess immense biological merit 8,9 . Goat milk possesses higher levels of calcium, potassium and phosphorus-compared to both human and cow milk-and a substantially higher protein concentration compared to human milk 10,11 .…”

Section: Introductionmentioning

confidence: 99%

Memory-enhancing effects of goat milk in D-galactose-induced aging rat model

et al. 2020

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Introduction: Aging is a physiological process accompanied by cognitive decline, particularly in memory deterioration. D-galactose is a reducing monosaccharide which, if systemically exposed, causes accelerated senescence in several organs and is widely being used as an ideal agent to induce brain aging in animal models. Goat milk is a food of high nutritional value which has been demonstrated to possess strong antioxidant and anti-inflammatory properties. However, thus far, little is known of its possible effects on the brain, especially on memory during aging. The present study examined the efficiency of goat milk supplementation on memory performance in a D-galactose induced aging rat model. Methods: Fifty-two male Sprague Dawley rats were randomly divided into four groups: 1) control group, 2) goat milk treated group, 3) D-galactose treated group, and 4) goat milk plus D-galactose treated group. D-galactose (120 mg/kg subcutaneously) and/or goat milk (1 g/kg orally) were administered continuously for six weeks, preceded and followed by novel object recognition and T-maze tests. Results: Prior to goat milk and D-galactose administration, there was no significant difference (p>0.05) in memory performance among all groups. Six weeks of D-galactose administration significantly decreased (p<0.001) short-term, long-term and spatial memory performance. Goat milk supplementation in the D-galactose induced rats managed to protect against memory decline, as exhibited by significantly higher (p<0.0001) short-term, long-term and spatial memory performance of the D-galactose plus goat milk treated group, compared to the D-galactose treated group. Conclusion: In conclusion, goat milk possesses memoryenhancing effects and, hence. may be useful in protecting against age-related memory deficits.

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Effects of goat milk–based formula on development in weaned rats

Cited by 16 publications

References 26 publications

Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقییم جودة البروتین لترکیبة الاطفال المستخدم فیها لبن الماعز ولبن الابقار فی الفئران

Goat and Cow Milk Infant Formula, Protein Quality Evaluation in Rats تقییم جودة البروتین لترکیبة الاطفال المستخدم فیها لبن الماعز ولبن الابقار فی الفئران

Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

Memory-enhancing effects of goat milk in D-galactose-induced aging rat model

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