Different health benefits of milk protein

1. Health Benefit of Milk Protein
Presented by:
Avijit Dhar
MS fellow in Dairy Science
Chittagong Veterinary and Animal
Sciences University
Email: abhiovi@yahoo.com

2. Milk is the precious gift for us from the cow. Milk
is an almost complete food. Contain almost all
necessary nutrients for human body.
One cup of cow milk usually contains
•146 calories
•8 grams of fat
•13 grams of carbohydrate
•8 grams of protein

3. Protein:
Proteins are polymer of amino acids united by peptide
linkage having molecular weight at least 5000. There are
macro molecules and composed of carbon, hydrogen,
oxygen, nitrogen sulfur are the elements in protein.
Fig: Chemical structure of protein

4. Classification of milk protein:

5. Casein:
Some properties of casein:
•Water insoluble
•Coagulable protein
•High molecular weight
Fig: Chemical structure of casein

6. Whey protein:
20% of the milk protein are whey protein.
Properties of whey protein:
•Water soluble
•Contain water soluble vitamin
•Greenish in color.

7. Health benefits of milk protein (Casein and
whey protein):
Amino acid profile of milk proteins
Contain high quality amino acid
Whey protein contains a higher proportion of the
branched chain amino acids leucine, isoleucine and
valine compared to casein
casein contains a higher proportion of histidine,
methionine, phenylalanine and valine than whey
protein

8. Absorption and gastric emptying and
serum kinetics of milk proteins:
Whey protein is usually absorb faster than casein.
Because casein usually form clot due to high acid
content in stomach
Therefore, plasma AAs are more rapidly elevated
following whey protein consumption, whereas
changes in plasma AAs are lower and more sustained
following casein consumption

9. Milk proteins, insulin secretion and glucose control:
Insulin is sensative to plasma AA composition
both whey and casein ingestion stimulate increased insulin secretion
insulin has wide-ranging direct and indirect effects
on CHO, fat and protein metabolism, including
stimulation of glucose uptake, glycogen synthesis,
lipid uptake, triglyceride (TG) synthesis, protein
synthesis and inhibition of protein breakdown,
lipolysis and gluconeogenesis.

10. Milk proteins and blood lipids:
Dyslipidaemia is one of the main metabolic risk factors
associated with CVD risk
Dairy proteins have potential to suppress postprandial
lipaemia due to their insulinotropic effects, as insulin is
known to inhibit hormone-sensitive lipase and release of
FFA
50 g sodium caseinate suppressed the postprandial
response following a 70 g fat bolus, decreasing diet-
derived chylomicrons and FFAs independent of gastric
emptying, compared to an oligosaccharide bolus

11. Milk proteins, vascular reactivity and blood pressure:
Whey protein and casein both contain the bioactive peptides lactokinins or caseinkinins
respectively
inhibit ACE activity
ACE is a rate limiting enzyme in the conversion of angiotensin I to angiotensin II
responsible for vasoconstriction
Reduce blood pressure

12. Milk proteins, immune response and inflammation:
Kappa-casein has been reported to suppress lymphocyte
proliferation induced by T and B cell mitogens
Whey protein and its hydrolysates have been to inhibit the
proliferation of lymphocytes, without the induction of
apoptosis
Dietary immunoglobulin(Passive transfer) bind with
pathogens in gut.
 Ig produce Tuftsin (a peptide) increase activity of immune
cells
Whey induced humoral immune response

13. Milk proteins and appetite control:
The significant advantage of a high dairy diet for appetite
suppression and weight loss is the anabolic effect of dairy
BCAAs on lean body mass
BCAAs enhance muscle protein synthesis and skeletal muscle
mass, and may protect against loss of lean mass during periods
of weight loss
As the largest organ group in the body and a highly
metabolically active tissue, protection of skeletal mass may in
turn contribute to an improvement in whole body metabolic
health

14. CONTROL OF ALLERGIC DISORDERS
Reaging antibody Ig E
Vasoactive amines from Mast cell
Chronic/Acute allergic disease
Bovine colostral
whey decrease
Ig E
Lactoferrin and K-
Casein decrease
histamin

15. ANTICANCER ACTIVITY OF MILK COMPONENNTS:
Milk components
How??
Destroy the affected cell immediately

16. How??
Interactions with the plasma membrane and the ensuring modifications
in cell signaling

17. Inducing cell cycle arrest
Apoptosis in human
leukemia
Autophagy in the case of human
glioma cells.
changes in the localization and activity of
membrane proteins involved in cancer cell
proliferation
Potent anti tumor compound

18. Antimicrobial property of bioactive
peptides

19. Precursor Protein of Bioactive
Peptides
Bioactive Peptide Group
α-,β-caseins Casomorphins
Casokinins
Phosphopeptides
Immunopeptides
α-caseins Isracidin
α-caseins Casocidin
K-casein Casoxins
Casoplatelins
α-lactalbumin, β-lactoglobulin Lactorphins
Serum albumin Serorphin
α-lactalbumin, β-lactoglobulin, Serum albumin Lactokinins
Lactoferrin Lactofericin
Lactoferroxins
Examples of Biologically Active Milk Peptides with their precursors

20. Uses of milk proteins:
Used as food:
Cheese production
Curd formation
Sweetmeat production
Milk protein concentrate
Whey based beverage production
As anabolic whey protein drink
Non food use:
Coating paper of books and magazine.
Glue production
Preparation of plastic
in the textile industry for many purpose such as fixing color, loading, sizing,
softening and water proofing
In leather industry
For making artificial wool
preparation of plastic paint

21. Conclusion
A cup of milk daily
can keep your doctor away

22. Questions???