Milk ingredients as nutraceuticals

Cow’s milk is considered as a basic food in many diets, and is rich in a variety of essential nutrients. With today’s sophisticated analytical, biochemical and cell‐biological research tools, the presence of many other (minor) compounds with biological activity has been demonstrated. Achievements in separation techniques in the dairy industry and enzyme technology offer opportunities to isolate, concentrate or modify these compounds, so that their application in functional foods, dietary supplements, nutraceuticals and medical foods has become possible. Within the sequence of amino acids of a dietary protein, specific peptides may be located with specific biological activity. Peptides from casein may be used to enhance the solubility of minerals such as calcium and zinc—and hence increase the bioavailability of these minerals—or to reduce the activity of the angiotensin‐converting enzyme, which is involved in vasoconstriction and (hence) blood pressure. Immunoglobulins from vaccinated cows may be considered as natural antimicrobials with certain advantages over synthetic antibiotics. Lactoferrin is an example of a minor milk protein that has been studied in great detail: it is becoming increasingly clear that it is important for the nonspecific defence against bacteria, fungi and viruses. Oligosaccharides, glycolipids and glycoproteins containing sialic acid residues may have a role as anti‐infectives. Components such as growth factors may also be considered for future product development, because of the economies of scale used in the dairy industry.