In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies. Human clinical studies are still needed in many areas. | WHEY PRODUCTS AS FUNCTIONAL FOODS W. James Harper Department of Food Science & Technology The Ohio State University Functional Foods Functional foods have been defined as “any food or food ingredient that may provide a health benefit beyond the traditional nutrients that it contains.” Functional Dairy Foods In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this view. Functional Dairy Foods Current evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies Human clinical studies are still needed in many areas Significant Functions Anti-microbial – including control of gut microflora Anti-viral Binding of E coli and cholera enterotoxins Anti-cancer Immunomodulation Anti-oxidative Opioid effects Retard osteoporosis Cardiovascular Functions Anti-inflammatory Anti-hypertensive Anti-thrombic Cholesterol reduction Whey Products and Whey Components with Bioactive Functions WHEY PRODUCTS WITH POTENTIAL HEALTH BENEFITS Whey Protein Concentrates 34 to 85% protein Whey Protein Isolates Ion exchange and membrane processed Whey Protein Fractions Lactoferrin, Lactoperoxidase Whey Protein Hydrolysates Bioactive peptide concentrates Whey Salts From Permeate Enriched in calcium salts Almost All Milk Components May Contribute Potential Health Benefits - Including Proteins Peptides Lipids Minor Carbohydrates Minerals Vitamins AND Almost all bioactive milk components are found in whey Whey Composition Component Sweet whey Acid whey Total solids Protein ` Lipids Lactose Ash Lactic acid Sweet Whey Proteins Beta lactoglobulin 55% Alpha lactalbumin 15% Immunoglobulins 15% BSA 5% Lactoferrin <1% Lactoperoxidase <1% Casein macro peptide 10% Whey Lipids About 50% of . | WHEY PRODUCTS AS FUNCTIONAL FOODS W. James Harper Department of Food Science & Technology The Ohio State University Functional Foods Functional foods have been defined as “any food or food ingredient that may provide a health benefit beyond the traditional nutrients that it contains.” Functional Dairy Foods In the early 1980’s, the Japanese were the first to recognize dairy components as having significant contributions to “physiologically functional foods.” Since then there has been an increasing number of investigations that have supported this view. Functional Dairy Foods Current evidence for the health benefits of most dairy foods and dairy components is based primarily on in vitro and in vivo animal studies Human clinical studies are still needed in many areas Significant Functions Anti-microbial – including control of gut microflora Anti-viral Binding of E coli and cholera enterotoxins Anti-cancer Immunomodulation Anti-oxidative Opioid effects Retard osteoporosis Cardiovascular
