Healthy Milk (from Grass to Glass) What about grass?

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1 Healthy Milk (from Grass to Glass) What about grass?

2 Source: Langlois, 2010, 61 st EAAP Proc. ancient

3 Jenner, cowpox 430 /kg powder

4 At Dubai dairy, camels are the new cows International Herald Tribune, Wed 25 th August 2010 Benefit: 3X more Vit C, low lactose Problem: salty taste Solution: feed carrots and dates to the 700 camels

5 Not all milks are the same!

6 Not all manipulations are the same! Product Diet Friesian Jersey Cheese Yield Summer/ Winter S > W W > S Whipping Cream Oil inclusion No effect Major effec Spreadable butter Oats inclusion Large effect Small effect Nutritional research from HRI, 1970s

7 Sources of variation in milk composition Uptake of specific substrates Uptake of f.a. Synthesis of specific components de novo f.a. synthesis esterification to milk fat Secretion of specific components Intracellular or extracellular degradation of specific components Concentration/ Dilution

8 Non-nutritional factors Physiological, especially endocrine Genetic epigenetic Environmental Management Problem: compounding effects of nutrition

9 Milk protein (%) Response (%) milking frequency 20 Holste in 15 Fat and protein content often decrease slightly Commercial herds Jersey M ilk Fat Prot M ilk Fat Prot 3.5 Probably a nutritional effect Milked 4X Milked 2X Exptl, half-udder Day

10 Dietary manipulation of fatty acid profile The numbers are not important! Approach: Pigs, manipulation of maternal diet pre-partum Objective: Human model, neonatal LC-PUFA intake

11 CLA (%) Conjugated Linoleic Acid Silage Cut grass Grazed grass Source: Offer, N. SAC Auchincruive

12 Extremes of lipid manipulation: MFD

13 Dairy products and coronary heart disease Tine Tholstrup Department of Human Nutrition University of Copenhagen Denmark

14 Specific milk products Milk Butter Fermented milk products Cheese

15 Cheese intervention - Results White: Run-in Dark grey: Cheese Light grey: butter *: Different from butter period : Different from run-in Hjerpsted et al., AJCN (in press) first published October 26, 2011

16 Conclusions Whole foods instead of fatty acids per se The food matrix may be more important than the amount of saturated fat, e.g. cheese seems to exert a positive effect on risk markers of CVD and on hard CVD end-points. Dark chocolate is another example. Future studies should rather assess whole foods instead of single nutrients

17 Overall conclusion Milk and dairy intake not associated with total mortality May be inversely associated with overall CVD risk Cheese is not atherogenic

18 Consumers acceptance of healthy innovations in traditional foods Valérie Lengard Almli Nofima, Ås, Norway Norwegian University of Life Sciences, Ås, Norway COST Feed for Health, 8 Nov. 2011, Copenhagen 9/30/12 1

Experimental study II: Low-fat and healthier-fat cheeses High consumption of dairy products in Norway, in particular Emmentaler-type cheese Health authorities recommend reducing intake of fat and

19 Experimental study II: Low-fat and healthier-fat cheeses High consumption of dairy products in Norway, in particular Emmentaler-type cheese Health authorities recommend reducing intake of fat and saturated fat Stated preference experiment on cheese - Reduced fat content - Increased unsaturated/saturated fat ratio - Organic - Price What are consumers stated preferences toward regular, low fat and healthier fat cheeses? What is the effect of health information on diet choices? Øvrum et al (submitted) 9/30/12 26

20 Summary - Healthier cheese study Low price and New fat cheeses are preferred to regular cheeses Healthier fat is preferred to low fat content Better taste expectations? Novelty? Stronger effect of health information for: High income, older age and women May be difficult to reach out to young men with low income via information campaigns. Øvrum et al (submitted) 9/30/12 38

21 Conclusions: Innovations and health Consumers do not compromise on taste for health benefits Less fat in cheese: maybe. Healthier fat: yes! Verbeke (2006), functional foods in Belgium* Salt replacer in smoked salmon: OK as taste is unchanged and sometimes not even for safety Raw-milk segment for traditional cheese in France Healthy innovations may be supported by process information Omega-3 in cheese results from the grass fed to the cows (not artificially added from fish liver oil) Healthy innovations may be supported by health information Increases consumer awareness and leads to healthier choices *Verbeke, W. (2006). Functional foods: Consumer willingness to compromise on taste for health? Food Quality and Preference, 17(1-2), /30/12 55

22 Milk fat: summary Is milk fat unhealthy? Possibly not! Can functional milk fats improve health? Possibly! Can FA profile be manipulated? Yes, but consistency is an issue Remember: Probably more than 400 different FA in milk!

23 Milk protein Remember: Milk contains many hundreds of individual proteins and peptides

24 Casein micelle

25 Bioactive proteins in milk Bo Lönnerdal, PhD Professor of Nutrition & Internal Medicine University of California, Davis

26 Breast-fed vs Formula-fed Infants Different growth patterns Different nutritional status Fewer infections, shorter duration Different gut microflora

27 Physiological activities provided by milk proteins in the gastrointestinal tract Enhancement of nutrient absorption Inhibition of enzymes Enzyme activity Growth stimulation Modulation of the immune system Defense against pathogens

28 Protection against pathogenic bacteria and viruses Stimulation of beneficial microorganisms in the gut (e.g. Lactobacilli) Killing Inhibition of growth Neutralizing mechanisms of attachment or invasion by the pathogen

29 Components of the Defense Against Infections Immunological factors antibodies, cells, cytokines Proteins, enzymes lactoferrin, lysozyme Oligosaccharides/Glycoproteins Gut microflora (prebiotics) Nutrients to optimize the infant s immune system

30 Bioactive Proteins in Human Milk Lactoferrin Lysozyme Secretory IgA Haptocorrin (vitamin B 12 -binding protein) α-lactalbumin Bile-salt stimulated lipase k-casein, b-casein

31 Lactoferrin Bacteriostatic Bactericidal effect (fragment - lactoferricin) Anti-viral effect Enhanced iron absorption Immunomodulatory effect Growth factor

32 Lactoferrin

33 Lysozyme Concentration 3000-fold higher in human than in bovine milk. Antibacterial effect Cleaves b,1-4 glycoside linkages in the cell wall

34 Effect of Lactoferrin and Lysozyme on Gram-negative bacteria

35 Immunoglobulins Secretory IgA Accounts for 90% of total immunoglobulins in milk (IgA, IgG, IgM) Specific against bacterial and viral antigens that the mother was exposed to (via enteromammary immune pathway) Stable against proteolytic enzymes in infant gut In infant gut, siga binds to bacterial and viral antigens inhibition of attachment to mucosal lining IgA, IgM, IgG Present, but in lower concentrations

36 Haptocorrin Vitamin B 12 -binding protein Largely unsaturated in human milk Anti-microbial properties Facilitates vitamin B 12 absorption Stable against proteolytic digestive enzymes

37 Osteopontin (OPN) OPN concentration in human milk is high, but it is low in cow milk. Bovine OPN is now commercially available and can therefore possibly be added to infant formula Homology between bovine and Human OPN is very high, in particular phosphorylation and glycosylation regions. Further, integrin binding sites and polyaspartic acid regions are similar

38 Milk fat globule membrane proteins Lactadherin Butyrophylin Xanthine oxidase Mucins

39 Mucins Human milk mucins can bind to rotavirus and inhibit viral replication (Yolken et al., 1992) Membrane mucins on milk fat globules inhibits binding of S-fimbriated E. coli to buccal epithelia (Schroten et al., 1992)

40 Effect of a complementary food enriched with a bovine MFGM fraction on incidence and duration of diarrhea in Peruvian infants Nelly Zavaleta, Anne Staudt Kvistgaard, Gitte Graverholt, Norma Valencia, Bo Lönnerdal

41 Diarrhea morbidity Group MFGM CONTROL P-value Incidence of diarrhea 5.81 (4.29) 6.38 (5.32) p <0.05 Incidence of severe diarrhea 1.63 (2.07) 1.83 (2.44) p >0.05 Prevalence of diarrhea 3.84 (4.38) 4.36 (5.33) p <0.05 Duration of diarrheal episodes (d) 2.38 (1.51) 2.36 (1.36) p >0.05 Children with persistent diarrhea (%) 6 (1.32) 8 (1.76)

42 Conclusions Bioactive proteins in breast milk are likely to contribute to the advantages of breastfeeding In some cases, purified cow s milk proteins may also provide bioactivities

43 Remember who the consumer is!

44 Major bioactive components casomorphins immunopeptides Immuno- -modulatory Opioid agonists Opioid antagonists casoxins lactoferrin Antimicrobial Anti- -hypertensive Food intake suppressants CMP Anti- -thrombotic casoplatelins casokinins

45 Immunomodulatory peptides Source: Politis, 2010, 61 st EAAP Proc.

46 Cytokine production by porcine T cells Leu-Leu-Tyr Source: Politis, 2010, 61 st EAAP Proc.

47 Hypertension vasoconstrictor vasodilator Source: Politis, 2010, 61 st EAAP Proc.

48 Hypotensive milk peptides Source: Politis, 2010, 61 st EAAP Proc.

49 EFSA not convinced! Source: Politis, 2010, 61 st EAAP Proc.

Tailored milks for human health Danish Council for Strategic Research, Aarhus, DTU and Copenhagen Universities Production of milks with defined health benefits Focus on regulation of mammary fat

50 Tailored milks for human health Danish Council for Strategic Research, Aarhus, DTU and Copenhagen Universities Production of milks with defined health benefits Focus on regulation of mammary fat synthesis and effect of milk on metabolic syndrome assessed in in vitro models Milk proteins for enhanced cholesterol transport Focus on EPV20 glycoprotein as substitute for NPC2 Green feeds for improved milk fat Focus on PPAR-α and RXR nuclear transcription factor agonists Milk proteins for preventing metabolic syndrome Focus on clinical trials Joint meeting with COST Feed for Health: November/December 2011 in Copenhagen

51 Pseudo-blood : bioactivities beyond milk? SCC/ml SCC Tight junctions open tot lb lf fb rf Milkings

54 Conclusion Milk is wonderful! Milk is unexpected! Milk is healthy! Samuel Pepys,

Selecting Beneficial Protein Components From all Dairy Animals for Manufacturing Next Generation Infant Formulas FOOD AND NUTRITION

Selecting Beneficial Protein Components From all Dairy Animals for Manufacturing Next Generation Infant Formulas FOOD AND NUTRITION Jared Raynes 14 th September 2017 What is the Problem? Breast milk is