Functional dairy products © 2003 by CRC Press LLC Related titles from Woodhead’s food science, technology and nutrition list: Dairy processing: maximising quality (ISBN 1 85573 676 4) With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses. Chilled foods (ISBN 1 85573 499 0) The first edition of Chilled foods quickly established itself as the standard work on key quality issues in this sector of the food industry. This major new edition is set to consolidate and extend that reputation. It has been comprehensively revised and updated and includes four new chapters on the subject of raw material selection. The editors introduce this important new collection with a discussion of the key trends and influ- ences in the various sectors of the chilled foods market. Subsequent chapters then look at the key safety and quality issues in the manufacture of chilled foods. ‘This book lives up to its title in reviewing a major section of the food industry’ International Food Hygiene Yoghurt: science and technology (ISBN 1 85573 399 4) In its first edition, this book quickly established itself as the essential reference tool and only comprehensive book available in its field for both industry professionals and those involved in related fields of research. This completely revised and updated second edition is 40% longer than the first and includes developments such as the new ‘bio- yoghurts’ as well as all other recent changes and technological developments in the industry including: the production of strained yoghurt by ultrafiltration, the latest developments in mechanisation and automation and the implementation of HACCP. ‘This second edition is very informative, condensed and has the expected high scientific level. The numerous figures and tables illustrate the presented material clearly; the reference lists are very extensive … a standard work for both industrial professionals and those involved in applied research.’ Nahrung Details of these books and a complete list of Woodhead’s food science, technology and nutrition titles can be obtained by: • visiting our web site at www.woodhead-publishing.com • contacting Customer services (e-mail: sales@woodhead-publishing.com; fax: +44 (0) 1223 893694; tel.: +44 (0) 1223 891358 ext. 30; address: Woodhead Publishing Ltd, Abington Hall, Abington, Cambridge CB1 6AH, England) If you would like to receive information on forthcoming titles in this area, please send your address details to: Francis Dodds (address, tel. and fax as above; e-mail: francisd@woodhead-publishing.com). Please confirm which subject areas you are interested in. © 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. This book contains information obtained from authentic and highly regarded sources. Reprinted material is quoted with permission, and sources are indicated. Reasonable efforts have been made to publish reliable data and information, but the authors and the publishers cannot assume responsibility for the validity of all materials. Neither the authors nor the publishers, nor anyone else associated with the publication, shall be liable for any loss, damage or liability directly or indirectly caused or alleged to be caused by this book. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming and recording, or by any information storage or retrieval system, without permission in writing from the publishers. The consent of Woodhead Publishing and CRC Press does not extend to copying for general distribution, for promotion, for creating new works, or for resale. Specific permission must be obtained in writing from Woodhead Publishing or CRC Press for such copying. Trademark notice: Product or corporate names may be trademarks or registered trade- marks, and are used only for identification and explanation without intent to infringe. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. Library of Congress Cataloging in Publication Data A catalog record for this book is available from the Library of Congress. 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