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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Research Project #439229

Research Project: New Bioactive Dairy Products for Health-Promoting Functional Foods

Location: Dairy and Functional Foods Research

Project Number: 8072-41000-109-00-D
Project Type: In-House Appropriated

Start Date: Jun 4, 2020
End Date: Jun 3, 2025

Objective:
Objective 1: Characterize bioactive peptides released from dairy proteins by enzymatic digestion and investigate the effect of protein-carbohydrate interactions on the stability and bioavailability of these peptides in dairy foods. [NP306, C1, PS1C] Sub-objective 1.A: Production and characterization of bioactive peptides from dairy proteins through enzymatic digestion. Sub-objective 1.B: Develop encapsulation-based delivery systems to protect and enhance the bioactivity and effectiveness of these peptides. Objective 2: Identify novel bioactive prebiotic oligosaccharides from plant (fruit and vegetable) and animal (milk) sources in food processing low-value by-products. [NP306, C1, PS1B]

Approach:
New bioactive compounds will be developed from dairy proteins, oligosaccharides and plant dietary fiber. Bioactive compounds will include antioxidative peptides from milk and dairy products. We will identify these bioactive peptides released through the enzymatic digestion of dairy proteins and products, and investigate the effect of milk fatty acids and oligosaccharides on the production of these peptides. Novel prebiotics will be characterized and compared with galacto-oligosaccharides derived from lactose and milk oligosaccharides. Pectic oligosaccharide prebiotic activity will be evaluated using animal models, mixed culture fecal fermentation and determining their effects as human bioactive food ingredients. We will develop synbiotics in live microbial systems such as yogurt and with tea products. Oligosaccharide anti-adhesive activity against pathogens will be determined with tissue culture cells. We will determine dietary fiber characteristics in fruit and vegetable processing byproducts.