Milk is the basic food for infants and newborn animals, providing a rich source of proteins, carbohydrates, minerals, and vitamins. Milk also provides nourishment for people of all ages due to its abundant nutrients, and it is used in the manufacture of numerous health-related products. Milk contains caseins and whey proteins as the two major protein classes. Caseins fall into four major types known as αs1-, αs2-, β- and κ-casein, whereas whey proteins comprise a mixture of globular proteins including β-lactoglobulin, α-lactalbumin, serum albumin, lactoferrin, and other bioactivators. The various biological activities of these proteins are involved in preventing and treating numerous nutritional, physiological and metabolic diseases. This article reviews the bioactivities and functions of milk proteins, which may shed light on future application of milk bioactive substances.
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Article Synopsis
- Human milk (HBM) and bovine milk (PBM) are both sources of nutrition that involve lactose, which can be fermented by the bacteria Streptococcus mutans, potentially affecting dental health.
- This study compares how S. mutans forms biofilms, produces acid, and buffers in HBM, plain and sweetened PBM, and infant formula (IF) through various microbiological assays.
- Results indicated that sweetened bovine milk had the highest biofilm formation and lowest pH, while both HBM and PBM showed low cariogenicity, differing from the effects of sucrose.
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