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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #322789

Research Project: Effect of Processing of Milk on Bioactive Compounds in Fresh High-Moisture Cheeses

Location: Dairy and Functional Foods Research

Title: Bioactive compounds in dairy products and their relation to neurodegenerative disease

item Tunick, Michael
item Van Hekken, Diane
item Tomasula, Peggy

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 12/3/2015
Publication Date: 3/13/2016
Citation: Tunick, M.H., Van Hekken, D.L., Tomasula, P.M. 2016. Bioactive compounds in dairy products and their relation to neurodegenerative disease. Meeting Abstract. American Chemical Society National Meeting and Exposition 251:AGFD23.

Interpretive Summary:

Technical Abstract: Enhancement of nervous system function and cognitive ability may be aided by bioactive compounds found in dairy products, including calcium-binding phosphopeptides and peptides derived from casein and beta-lactoglobulin. These peptides inhibit angiotensin converting enzyme I, scavenge radicals, reduce blood pressure, and impede lipid peroxidation. Our laboratory subjected processed milk to simulated digestion and identified a number of bioactive peptides, which shows that these compounds form and survive in gastric and intestinal conditions. Other bioactives in dairy products include lactoferrin, a protein that sequesters iron necessary for bacterial growth and controls the balance between reactive oxygen species and their elimination rate, which would protect against oxidative stress injury of cells. Dairy products are the primary dietary source of calcium ion, the altered regulation of which may be related to brain aging and Alzheimer’s disease. Early-stage Alzheimer’s disease has been related to high insulin concentrations, but regular dairy product consumption is associated with a significantly lower incidence of the insulin resistance syndrome. Research is showing that brain function and cognitive ability are improved with ingestion of some of the components of dairy products.