Infodoc : Sciences, Techniques et Culture

Part 1: The health benefits of functional dairy products
1 Dairy components in weight management: a broad perspective
1.1 Introduction
1.2 Components from skimmed milk and weight loss
1.3 Obesity-induced diseases, weight loss and low-fat dairy products
1.4 Purified components to enhance weight management
1.5 Conclusions
1.6 Sources of further information and advice
1.7 Acknow ledgement
1.8 References
2 The effects of dair[...]

Part 1: The health benefits of functional dairy products
1 Dairy components in weight management: a broad perspective
1.1 Introduction
1.2 Components from skimmed milk and weight loss
1.3 Obesity-induced diseases, weight loss and low-fat dairy products
1.4 Purified components to enhance weight management
1.5 Conclusions
1.6 Sources of further information and advice
1.7 Acknow ledgement
1.8 References
2 The effects of dairy components on food intake and satiety
2.1 Introduction
2.2 Dairy consumption, energy intake and body weight
2.3 The regulation of food intake
2.4 Dairy components and food/intake satiety
2.5 Conclusions
2.6 Sources of further information and advice
2.7 References and further reading
2.8 List of abbreviations
3 Dairy products, probiotics and the health of infants and children
3.1 Introduction
3.2 Dairy products and probiotics in childhood disease
3.3 Other dairy products to improve infant health
3.4 Sources of further information and advice
3.5 References
4 Functional dairy products for gastrointestinal infections and dysfunction
4.1 Introduction
4.2 Helicobacter pylori infection
4.3 Acute diarrhoea
4.4 Irritable bowel syndrome
4.5 Constipation
4.6 Future trends
4.7 Sources of further information and advice
4.8 References
5 Probiotics, prebiotics and inflammatory bowel disease
5.1 Introduction
5.2 The host-microbe interface within the gut
5.3 The pathogenesis of IBD
5.4 Modifying the intestinal ecosystem
5.5 Future trends
5.6 Sources of further information and advice
5.7 References
6 Dairy products and HIV/AIDS
6.1 Introduction
6.2 HIV/AIDS – threatening health and the economy and viability of nations
6.3 The scientific and clinical rationale for probiotic and prebiotic interventions
6.4 The challenge of delivering probiotics in dairy formulations
6.5 Western Heads East - a tangible example of what is possible
6.6 Future trends
6.7 Sources of further information and advice
6.8 References
7 Dairy products and oral health
7.1 Introduction
7.2 Oral diseases and cariogenicity
7.3 The role of dairy products in preventing dental caries
7.4 Future trends
7.5 Sources of further information and advice
7.6 References
Part II: Functional dairy ingredients
8 Dairy propionibacteria as probiotics
8.1 Propionibacteria characteristics relevant to beneficial effects
8.2 Stress tolerance and survival
8.3 Bacterial interactions
8.4 Propionibacteria and the gu
8.5 Propionibacteria and the immune system
8.6 Propionibacteria and cancer
8.7 Future trends
8.8 References
9 Synbiotics: combining the benefits of pre- and probiotics
9.1 Introduction
9.2 Developing new synbiotics and testing their efficacy
9.3 Safety assessments of synbiotics
9.4 Functional benefits of synbiotics
9.5 Using synbiotics in functional dairy products
9.6 Future trends
9.7 Sources of further information and advice
9.8 References
10 Hypoallergenic hydrolysates for the prevention and treatment of cow’s milk allergy
10.1 Introduction
10.2 Determining the safety and efficacy of hypoallergenic infant formulas
10.3 New methods to produce hypoallergenic hydrolysates
10.4 Future trends
10.5 Sources of further information and advice
10.6 References
11 Plant sterols and stanols as functional ingredients in dairy products
11.1 Introduction
11.2 Range of dairy products fortified with sterols and stanols
11.3 The role of plant sterols and stanols in functional dairy products in reduction of cholesterol
11.4 Future trends
11.5 References
Part III: Product development
12 Regulation of functional dairy products
12.1 Introduction
12.2 The present regulatory framework
12.3 The regulatory status of health claims
12.4 The special case of probiotics
12.5 Conclusions and future trends
12.6 Sources of further information and advice!
12.7 References
13 Using biomarkers and other indicators of efficacy to demonstrate the health benefits of functional dairy products
13.1 Introduction: importance of biomarkers in demonstrating health benefits
13.2 Range of biomarkers used to investigate health benefits
13.3 Using biomarkers to demonstrate health benefits
13.4 Future trends
13.5 Sources of further information and advice
13.6 Acknowledgements
13.7 References
14 Experimental models to investigate the effect of functional dairy products: the case of colon carcinogenesis
14.1 Introduction
14.2 Pathogenesis of colon cancer
14.3 Preneoplastic lesions in colon carcinogenesis
14.4 Experimental models to study the effects of nutrients on colon carcinogenesis
14.5 Genetic models
14.6 Proliferative activity of the colonic mucosa
14.7 Apoptosis in colonic mucosa
14.8 Composition of the luminal content of the colon
14.9 Probiotics and functional dairy products in experimental models of colorectal carcinogenesis
14.10 Acknowledgements
14.11 References
15 Molecular approaches to assess the activity and functionality of commensal and ingested bifidobacteria in the human intestinal
15.1 Introduction
15.2 Development of bifidobacteria in the intestine and beneficial effects
15.3 Taxonomy and typing of bifidobacteria colonizing the human intestine
15.4 Tracking bifidobacteria in human intestinal samples
15.5 ln situ activity of bifidobacteria
15.6 Functional genomics
15.7 Future trends
15.8 Sources of further information and advice
15.9 Acknowledgement
15.10 References
16 Genetics and functional genomics of probiotic bacteria: translation to applications
16.1 Introduction and background
16.2 Genetics and genomics of probiotic bacteria
16.3 Functional genomics of macromolecular and nutrient metabolism
16.4 Functional genomics of bacteria:environment interactions .
16.5 Food and health applications of probiotics: translational aspects
16.6 Conclusions and future trends
16.7 Sources of further information and advice
16.8 References
17 Characterizing probiotic microorganisms
17.1 Introduction
17.2 Definitions
17.3 'Classic techniques'
17.4 Nucleic acid-based techniques to identify bifidobacteria
17.5 Nucleic acid-based techniques to type bifidobacteria
17.6 Nucleic acid-based techniques to characterize bifidobacterial populations
17.7 Future trends
17.8 Conclusions
17.9 References
18 Methods to improve the viability and stability of probiotics
18.1 Introduction - importance of improving the viability and stability of probiotics
18.2 Determining the viability of probiotics
18.3 New methods to improve the viability and stability of probiotics
18.4 Increasing the range of probiotic foods
18.5 Future trends
18.6 Sources of further information and advice
18.7 References
19 Microencapsulation for delivery of probiotics and other ingredients in functional dairy products
19.1 Introduction
19.2 Challenges in the addition of probiotics and bioactive compounds to dairy products
19.3 Microencapsulation methods for delivery of probiotics and other ingredients in functional dairy products
19.4 Using microencapsulation for the deIivery of probiotics and other ingredients in functional dairy products
19.5 Future trends
19.6 Sources of further information and advice
19.7 References
20 Assessing the safety of probiotics with regard to antibiotic resistance
20.1 Introduction
20.2 The problem of antibiotic resistance
20.3 Methods for antimicrobial susceptibility testing of probiotics
20.4 Antibiotic resistance of non-Enterococcal LAB
20.5 Safety testing of probiotics with regard to antimicrobial susceptibility testing
20.6 Future trends
20.7 Sources of further information and advice
20.8 References
21 Development of dairy based functional foods enriched in conjugated linoleic acid with special reference to rumenic acid
21.1 Introduction
21.2 Health benefits of CLA
21.3 Mechanisms of CLA production in lactating ruminants and starter bacteria
21.4 Enrichment of milk with CLA through animal feeding and management strategie
21.5 CLA producing cultures of dairy significance
21.6 Production of rumenic acid enriched dairy products
21.7 Assessing the safety of CLA enriched foods on human health
21.8 Conclusion
21.9 Sources of further information and advice
21.10 References
21.11 Abbreviations
22 Developing dairy weight management products - basis for Valio ProFeel@ products
22.1 Introduction: the importance of developing dairy weight management products
22.2 Reducing the fat and calorie content of milk products
22.3 Adding functional ingredients to milk products
22.4 Role of proteins
22.5 Role of blood sugar level
22.6 Assessing the effect of new dairy weight management products on human health
22.7 Very low energy milk - a case example
22.8 Conclusions and future trends
22.9 Sources of further information and advice
22.10 References
23 Developing a functional dairy product: from research on Lactobacillus helveticus to industrial application of Cardi-04TM in novel antihypertensive drinking yoghurts
23.1 Introduction
23.2 The functional dairy product Cardi-04TM: translating research into industrial applications
23.3 Product development
23.4 Future trends
23.5 Conclusions
23.6 References
Index