Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects

Hammam, Ahmed R. A.; Salman, Saleh M.; Elfaruk, Mohamed Salem

doi:10.20944/preprints202108.0097.v1

Cited by 3 publications

(4 citation statements)

References 66 publications

(108 reference statements)

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“…Park and Haenlein (2017) Promotion of growth factors Minerals: Caprine milk was tested for the presence of epidermal growth factor (EGF) using a human epidermal growth factor (hEGF) monoclonal antibody, but the quantity of growth factors was considerably lower than in GM. Clark and Mora García (2017) (Continues) the presence of bioactive compounds in these products (Hammam et al, 2021). Milk proteins have been shown to be capable of producing antimicrobial peptides, of which lactoferrin-derived peptides are the best known.…”

Section: Park (2017)mentioning

confidence: 99%

“…Goat milk proteins also exhibit antimicrobial and anticancer properties (Atanasova & Ivanova, 2010 ; Dhasmana et al, 2022 ), and fresh goat's milk and fermented goat's milk offer potential health benefits due to the presence of bioactive compounds in these products (Hammam et al, 2021 ). Milk proteins have been shown to be capable of producing antimicrobial peptides, of which lactoferrin‐derived peptides are the best known.…”

Section: Antimicrobial and Anticancer Propertiesmentioning

confidence: 99%

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Exploring the health benefits and functional properties of goat milk proteins

ALKaisy

Al-Saadi

Al-Rikabi

et al. 2023

Food Science & Nutrition

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Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti‐inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

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Section: Park (2017)mentioning

confidence: 99%

Section: Antimicrobial and Anticancer Propertiesmentioning

confidence: 99%

Exploring the health benefits and functional properties of goat milk proteins

ALKaisy

Al-Saadi

Al-Rikabi

et al. 2023

Food Science & Nutrition

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show abstract

“…Sabendo que a dieta dos animais é um fator que pode alterar a qualidade do leite, diversos estudos reportam as possíveis alterações geradas pela modificação na qualidade da alimentação e observam que mudanças na composição das rações podem ocasionar mudanças no perfil volátil, lipídico, proteico, na estabilidade oxidativa do próprio leite e no desempenho de atividades funcionais como o potencial antioxidante (Razzaghi et al, 2015;Ianni et al, 2021;Mavrommatis & Tsiplakou, 2020;Mitsiopoulou et al, 2021;Nascimento et al, 2021;Tajaddini et al, 2021). Tais estudos prospectam a otimização da cadeia produtiva do leite, e possibilitam o estudo de modificações que podem melhorar as características da Research, Society and Development, v. 11, n. 1, e6611124340, 2022 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v11i1.24340 economia leiteira aumentando a utilização do leite caprino e difundindo seus benefícios funcionais (Hammam et al, 2021).…”

Section: Composição Do Leite Caprinounclassified

Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

Campos

Lima

Neto

et al. 2022

RSD

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O leite caprino é utilizado há décadas em substituição aos demais leites por estar associado a melhor digestibilidade, menor alergenicidade e potenciais benefícios à saúde do consumidor. A indústria láctea ocasionalmente descarta subprodutos como o soro do leite de cabra, um líquido amarelado, que pode ser obtido pela fabricação de queijos ou pela precipitação ácida das caseínas. O soro é a fração solúvel do leite que contém diversos componentes remanescentes notoriamente interessantes, como as proteínas, presentes na forma de um pool proteico, que tem potencial de apresentar diferentes atividades biológicas, bem como, propriedades tecnológicas de grande interesse. A hidrólise das proteínas do soro do leite caprino demonstra ser um processamento eficaz para obtenção de moléculas bioativas que devido a sua funcionalidade tem grande potencial para serem microencapsuladas. Assim essa revisão da literatura de maneira geral compila apenas estudos envolvendo o leite caprino, e faz um apanhado a respeito da composição do leite caprino e o desenvolvimento da caprinocultura leiteira. Bem como busca enfatizar as proteínas e peptídeos do soro do leite caprino e as bioatividades a quais estas são relacionadas, de maneira a gerar um maior entendimento sobre suas características tecnológicas, atividades biológicas e funcionais possibilitando reunir conhecimentos de uma fonte proteica com diversos benefícios a saúde que geralmente é descartada, e pode ser melhor aproveitado pela indústria, proporcionando geração de renda para aqueles que sobrevivem desta atividade agropecuária.

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“…Goat milk is a concentrated dietary source of nutrition for humans [1]. Goat milk is believed to prevent degenerative diseases [1]. Some communities consume raw goat milk [2].…”

Section: Introductionmentioning

confidence: 99%

Serological survey of immunoglobulin G from Toxoplasma gondii infection in dairy goats in East Java, Indonesia

Fatmawati,

Suwanti,

Mufasirin

et al. 2023

Vet World

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Background and Aim: Toxoplasma gondii infection is a significant issue of veterinary public health because it is potentially transmitted through goat milk. Therefore, the use of control measures and routine monitoring of toxoplasmosis in dairy goats is necessary. Serological analysis using antibodies can detect T. gondii infection. This study aimed to conduct an epidemiological study of T. gondii in dairy goats using antibody detection and risk factor identification. Materials and Methods: This was a cross-sectional study. We performed a serological analysis of T. gondii infection in dairy goats to evaluate the prevalence of toxoplasmosis. Random sampling was performed, including 132 lactating dairy goats. Toxoplasma-modified agglutination test was used as a serological test for immunoglobulin G with a sensitivity of 98.55%, specificity of 86.21%, and accuracy of 94.9%. A structured questionnaire was used to collect risk factor data, which were analyzed using the Chi-square and Fisher's exact tests. The statistical package for the social sciences v. 21 was used for statistical analyses. Results: The seroprevalence of T. gondii in Malang and Lumajang Regency was 100% and 90.7%, respectively. A significant difference in prevalence of T. gondii was observed between the two districts. Livestock management practices that significantly influenced T. gondii seroprevalence included water sources (p < 0.05; relative risk [RR] = 1.151; 95% confidence interval [CI]: 1.044-1.269). Farmers’ characteristics that significantly influenced T. gondii seroprevalence included education (p < 0.05; RR = 1.125; 95% CI: 1.037-1.221), main occupation (p < 0.05; RR = 1.118; 95% CI: 1.035- 1.207), and position in the organization of dairy goats farmers (p < 0.05; RR = 1.141; 95% CI: 1.022-1.274). Conclusion: In East Java, the prevalence of T. gondii in dairy goats is high. This study provides detailed information regarding risk factors associated with T. gondii seroprevalence in dairy goats in East Java, Indonesia. Keywords: dairy goats, risk factor, seroprevalence, toxoplasma modified agglutination test.

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Goat Milk: Compositional, Technological, Nutritional, and Therapeutic Aspects

Cited by 3 publications

References 66 publications

Exploring the health benefits and functional properties of goat milk proteins

Exploring the health benefits and functional properties of goat milk proteins

Artigo de revisão: Propriedades biológicas das proteínas e peptídeos do soro do leite caprino

Serological survey of immunoglobulin G from Toxoplasma gondii infection in dairy goats in East Java, Indonesia

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