Advances in Human Milk Fortification with Added Supplements


Authors : Priti Dipa; Anesha; Firoz Ali; Abhishek Tiwari

Volume/Issue : Volume 8 - 2023, Issue 1 - January

Google Scholar : https://bit.ly/3IIfn9N

Scribd : https://bit.ly/41ro7LN

DOI : https://doi.org/10.5281/zenodo.7677201

Humans require a variety of critical nutrients, and milk is one of the most significant sources of these nutrients. Farm animal milk, whether in the form of cheese, curd, butter, or other fermented or biotransformed products, is a common source of nutrients. Proteins and lipids are important components of milk's functional component, and studying them is a difficult task. Caseins, a type of protein found in milk, help to produce micelles that vary in size and casein content depending on the species;They play a significant role in the MFGM (Milk Fat Globule Membrane), a topic of recent, intensive research. When broken down by fermentation or digestive processes, milk proteins can function as enzymes, have antimicrobial effects, and hold latent physiological activity that becomes active. Recent developments in proteomics, peptidomics, and bioinformatics are summarised in this article. These new techniques allow us to analyse the peptidomic makeup of the proteins under study, highlight specific aspects of the milk proteome of farm animal species, and even predict potential nutraceutical properties.

Keywords : Biofortification, Vitamins,Micronutrients.

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