Terzo incontro del percorso formativo "La competitività dei prodotti agroalimentari" dedicato alla Sicurezza e qualità dei prodotti agroalimentari: metodologie e strumenti innovativi". La qualità nutrizionale e nutraceutica dei prodotti lattiero caseari a cura del Prof. Andrea Serra, Università Pisa (Dipartimento di Scienze Agrarie, Alimentari e Agro-ambientali) Dopo aver spiegato le caratteristiche del latte (come è fatto il latte? quanta energia fornisce? quali le differenze del latte di diverse specie (monogastriche e ruminanti)? si sofferma sul passaggio dal latte al formaggio e sulla qualità nutrizionale e nutraceutica del prodotto lattiero caseario. Conclude l'intervento con una riflessione sui claims: quando e come si possono utilizzare?

1. Andrea Serra
Centro NUTRAFOOD
Dipartimento di Scienze Agrarie, Alimentari e Agro-
ambientali, Università di Pisa.
Corso di Laurea magistrale in Biosicurezza e qualità degli
alimenti
1
Università di Pisa
Qualità nutrizionale e nutraceutica
dei prodotti lattiero caseari
Crescere per competere sui mercati internazionali
Business2Research
Salute, benessere, valorizzazione dei prodotti tipici: le sfide dell'agroalimentare 4.0
10 MARZO 2017
CAMERA DI COMMERCIO DI PISA
SALE MACC
PIAZZA VITTORIO EMANUELE II, 5 - PISA
L i a i e dei d i e dei ce i d i i e di a ke i g ele e chia e e
competere, in particolare sui mercati internazionali,ma richiede una sempre maggiore
collaborazione tra mondo imprenditoriale e della ricerca scientifica.
E c e bie i che Camera di Commercio di Pisa ed Università di
Pisaorganizzano un momento di incontro/confronto tra imprese e ricercatori sulle
tematiche di maggiore interesse per il settore agroalimentare.
La giornata di lavoro prevede una sessione introduttivain cui vengono affrontatele
tematiche legate alla valorizzazione dei prodotti agroalimentari attraverso i claims
nutrizionali e salutistici, nonché le opportunità che derivano dalla protezione brevettuale.
Nelle successivesessioni scientifiche parallele agli imprenditori interessati vengono
illustrati, in termini semplici, i risultati di ricerche universitarie sui seguenti temi:
Qualità nutrizionale
Tracciabilità
Alimentazione umana
Alimentazione animale
Nutraceutica
Sicurezza alimentare
I a i e ei ce i di d i e del i e dell li
Conservazione degli alimenti
Ne a b de e a ee e a che, ciascuna presentazione ha la durata massima di 10 minuti.
Gli interessati possono scegliere di seguire presentazioni in aree tematiche diverse.
Nel pomeriggio, per approfondire le tematiche di interesse e valutare forme concrete di
collaborazione direttamente con i ricercatori, è possibile partecipa e ad i c i face
face , previaprenotazione. Un calendario degli appuntamenti verrà fornito ad ogni

2. COM’E’ FATTO IL LATTE?
Grassi 3.5g
Lattosio 4.8g
Proteine 3.2g
Minerali 0.8g
Acqua 87.1g
Grassi 6.5g
Lattosio 4.7 g
Proteine 6.2g
Minerali 0.9g
Acqua 81.7g
OVINOBOVINO
Minerali 1.4g
Acqua 87.9g
Proteine 1.3g
Lattosio 6.2g
Grassi 3.2g
UMANO

3. Sostanza secca
0.8
3.2
3.5Sostanza
organica
×9
×4
×4
31.5
19.2
12.8
Energia (kcal)
63.5
4.8
bovino
Minerali
Acqua
Proteine
Lattosio
Grassi
28.8
24.8
5.2
58.8
1.4
3.2
1.3
6.2
6.5
4.7
6.2
0.7
58.5
18.8
24.8
102.1
umano ovino
QUANTA ENERGIA HA?

4. la composizione del latte varia in funzione della
specie
SPECIE PROTEINE CASEINA lATTOSIO GRASSO CALCIO
(mg)
DONNA 1.64 0.85 6.69 3.38 33
ASINA 1.74 0.95 6.23 1.21
CAVALLA 2.60 1.25 6.26 0.85 90
VACCA 3.43 2.80 4.90 3.50 119
CAPRA 3.41 2.70 4.50 4.60 141
BUFALA 3.77 3.00 4.70 7.20
PECORA 6.17 4.50 4.90 6.50 180

5. CASEINE PROTEINE DEL SIERO
26 g/L 6.3 g/L
5.8g di
proteine
4.3 g di caseina
1.5 g di proteine del siero
LE PROTEINE DEL LATTE
“serving size”
125 g (SINU)
180 g

6. Caseine
Kappa casein is uniquely vulnerable
to the action of aspartic proteases
AA 105-106
(very vulnerable
to aspartic
proteinases)
AA 169
nonpolar
polar
+
+
caglio
(chimosina,
enzima
proteolitico)
per azione del caglio si “perde” la coda. la caseina
“precipita”. Il processo è favorito dall’abbassamento
del pH (le caseine sono quindi sensibili al pH)
• sono solubili in acqua;
• nel latte si trovano in soluzione (nel siero);
• non sono “sensibili” al calcio ed al pH
• sono sensibili alla temperatura
Siero proteine
caglio e pH
Siero
temperatura
Dal Latte al formaggio

7. Per accontentare tutti; il caglio non solo animale….
… ad esempio il kiwi….
actinidina
> K
< Na
>> polifenoli
foods
Article
Nutraceutical and Technological Properties of Bu↵alo
and Sheep Cheese Produced by the Addition of Kiwi
Juice as a Coagulant
Andrea Serra 1,2,3,* , Giuseppe Conte 1,2,3 , Leonor Corrales-Retana 1, Laura Casarosa 1,
Francesca Ciucci 1 and Marcello Mele 1,2,3
1 Department of Agriculture, Food and Environment, University of Pisa, via del Borghetto 80, 56124 Pisa, Italy;
giuseppe.conte@unipi.it (G.C.); leocorretana@gmail.com (L.C.-R.); laura.casarosa@unipi.it (L.C.);
francesca.ciucci88@gmail.com (F.C.); marcello.mele@unipi.it (M.M.)
2 Center of Agricultural and Environmental Studies “E. Avanzi”, University of Pisa, via Vecchia di Marina,
San Piero a Grado, 6-56122 Pisa, Italy
3 Research Center of Nutraceuticals and Food for Health, University of Pisa, via del Borghetto 80,
56124 Pisa, Italy
little is known about the nutraceutical and organoleptic e↵ects of kiwifruit on the characteristics
of cheese. We investigated kiwifruit pulp, compared to calf rennet, in cheesemaking using sheep
and bu↵alo milk. Although the kiwifruit extract showed a longer coagulation and syneresis time
than calf rennet, it could nevertheless be exploited as a plant coagulant due to its positive e↵ect on
the nutraceutical properties. In fact, the sheep and bu↵alo cheese were higher in polyphenols and
phytosterols than the cheese obtained using calf rennet. In addition, the nutraceutical properties were
enhanced, with just a slight e↵ect on the aroma of the cheese.
Keywords: milk clotting; cheese; kiwifruit; actinidin; nutraceutical properties
1. Introduction
Enzymatic milk coagulation is a key step in cheese manufacturing and involves the addition of
chymosin (rennet), an aspartate proteinase that is active in the stomach of non-weaned calves [1],
and which hydrolyses the link between amino acids 105 (methionine) and 106 (phenylalanine) of the
k-casein. Given various social (i.e., veganism) and religious (Islam, Judaism) issues, which entail
limiting or reducing the use of chymosin, new sources of coagulants are needed.
Proteolytic enzymes extracted from plants may be an interesting alternative to animal rennet in
dairy technology. In fact, milk-clotting enzymes have been identified in various plant species, such as
Lactuca sativa [2], Albizia lebbeck, Helianthus annuus [3] and Cynara cardunculus [4].
Actinidin (EC 3.4.22.14) is a cysteine protease from kiwifruit (Actinidia deliciosa) with a wide pH
activity range (4–10) [5]. Lo Piero et al. [5] demonstrated that actinidin forms milk clots with the typical
conditions used in cheese manufacturing (optimum activity at 40–42 C, mildly acidic pH values).
The preferred substrate for actinidin is -casein, followed by k-casein, and the result of this hydrolysis
is the production of a small number of larger peptides [5]. Saha and Hayashi [6] revealed that dairy
products that use kiwifruit juice actinidin have a lower perceived o↵-flavour.
Exploiting kiwifruit in milk cheesemaking could meet the goals of circular agriculture through
the use of undersized and/or damaged kiwifruits in a simple and economically sustainable procedure
Foods 2020, 9, 637; doi:10.3390/foods9050637 www.mdpi.com/journal/foods

8. ALCUNI DUBBI:
😳 ?
• il latte: intero o scremato?
• le proteine del latte (e del formaggio)
fanno bene o fanno male?
• il latte (ed il formaggio) fa bene o male
alle ossa?

9. INTERO O SCREMATO ?
180g
INTERO
117 kcal; 6.5 g di
grasso di cui 3.4
AG saturi.
180 g
PARZIALMENTE
SCREMATO
83 kcal; 2.7 g di
grasso di cui 1.2
AG saturi.
- 3.8g di grasso -2.2 g di SFA — 34 kcal
Un “noto biscotto” apporta il doppio di energia, quasi la stessa
quantità di grasso e la stessa quantità di acidi grassi saturi!
differenze?
100 mL di una nota bibita (meno di un terzo di
una lattina o mezzo bicchiere) ne contengo 42!

10. Il bilancio delle kcal è
importante, ma è solo il
primo passo
le kcal vanno
“riempite” di nutrienti

11. Il latte solo grasso e proteine e lattosio
la qualità nutraceutica
😳 ?
NUTRAZIONALE FARMACEUTICO+
qualcosa, contenuto negli alimenti, che ha un effetto positivo nei
confronti della salute dell’uomo, oltre alle normali funzioni
fisiologiche

12. rinunciando a parte del grasso,
perdo qualcosa…?
Nel grasso del latte di pecora coesistono diverse sostanze
grasse ad azione contrapposta
• Isomeri coniugati dell’acido linoleico (CLA)
• acido vaccenico
• acido butirrico
• acidi grassi ramificati
• Vitamina E
• Vitamina A
• acidi grassi saturi
• acidi grassi trans
• colesterolo
grasso 6,5% grasso 30-32%
nel formaggio gli aspetti positivi (e anche quelli negati) sono amplificati

13. Colesterolo e vitamine
Tipo di
formaggio
Colesterolo
mg/100g p.e.
Vitamina E
ug/100g p.e.
Vitamina A
ug/100g p.e.
Mozzarella 46 390 220
Formaggio
cremoso light
90 0 200
Parmigiano
Reggiano
91 680 370
Pecorino
Toscano
93 831 570

14. bam
bino
2
anni
ad
olescente
15
anni
uom
o
ad
ulto
d
onna
ad
ulta
d
onna
in
allattam
ento
ug vitamina A/d
0 250 500 750 1000
fabbisogni apporti
Grado di soddisfacimento dei fabbisogni di
vitamina A in soggetti differenti con l’assunzione
di 50 g/d di Pecorino DOP (dato medio)
151%
52%
41%
47%
28%

15. 0.0
0.6
1.1
1.7
2.3
2.9
3.4
4.0
PecorinoRomano
Pecorinosardo
FioreSardo
Pecorinotoscano
ParmigianoReggian
GranaPadano
Acido vaccenico
Acido linoleico coniugato
Acido alfa-linolenico
Gli acidi grassi ad azione bioattiva

16. NutritionandCancer
cis-9,trans-11CLADerivedEndogenouslyfromtrans-1118:1
ReducesCancerRiskinRats1
BenjaminA.Corl,*DavidM.Barbano,†
DaleE.Bauman*andClementIp**2
*DepartmentofAnimalScienceand†
DepartmentofFoodScience,CornellUniversity,Ithaca,NY14853;
**DepartmentofCancerChemoprevention,RoswellParkCancerInstitute,Buffalo,NY14263
ABSTRACTThepresentstudywasdesignedtoexaminetheeffectsofincreasingdietarylevelsofvaccenicacid
(VA)andcis-9,trans-11conjugatedlinoleicacid(CLA)onchemicallyinducedmammarycarcinogenesisinrats.
Bothfattyacidswereprovidedasanaturalcomponentinbutterfat.TheconversionofVAtoCLAby⌬9-desaturase
wasdocumentedpreviouslyinseveralspecies,includingratsandhumans.Specifically,ourobjectivewasto
determinetherelativecontributionofdietaryVAandCLAtothetissueconcentrationofCLAanditsabilitytoinhibit
thedevelopmentofmammarycarcinomas.Atotalof7dietswereformulatedwithvaryinglevelsofCLAandVA.
Theoveralldietarytreatmentschemewasdesignedtoevaluatethemodulationofmammarycancerriskby1)small
increasesofCLAinthepresenceofalowlevelofVAand2)moresubstantialincreasesofVAagainstabackground
oflowlevelsofCLA.Asexpected,smallincreasesindietaryCLAatthelowendoftheCLAdose-responserange
didnotreducetumorigenesis.Incontrast,therewasadistinctandmarkedinhibitoryresponsetoVAthatwasdose
dependent.TheeffectofVAwasmagnifiedinthisexperimentbecausethedoserangeofVAtestedwasmuch
broaderthanthatofCLA.FattyacidanalysisshowedthattheconversionofdietaryVAtoCLAresultedina
dose-dependentincreaseintheaccumulationofCLAinthemammaryfatpad,whichwasaccompaniedbya
paralleldecreaseintumorformationinthemammarygland.ThefindingconfirmsthattheconversionofVAtoCLA
isasimportantforcancerpreventionasthedietarysupplyofCLA.Thus,VAisalsoanticarcinogenic,andVAand
CLArepresentfunctionalfoodcomponentsthatarepresentinruminantfat.J.Nutr.133:2893–2900,2003.
KEYWORDS:●conjugatedlinoleicacid●vaccenicacid●milkfat●mammarycancerprevention
●functionalfood
Numeroushealthbenefitshavebeenidentifiedwithcon-
jugatedlinoleicacid(CLA)3
isomermixturesinbiomedical
studiesinanimalmodels(1,2).Beneficialhealtheffectshave
includedreductionsincarcinogenesisandatherosclerosis.The
majordietarysourceofCLAisfoodsderivedfromruminants,
especiallydairyproducts;inthiscase,cis-9,trans-11CLAis
thepredominantCLAisomer(3,4).Thecis-9,trans-11CLA
isomerisanintermediateinrumenbiohydrogenationoflino-
leicacid,anditwasoriginallyassumedthiswasitssourcein
ruminants.However,recentstudieshavedemonstratedthat
themajorsourceofcis-9,trans-11CLAinmilkfatisendog-
enoussynthesisvia⌬9-desaturase,withtrans-1118:1(vacce-
nicacid;VA)astheprecursor(5–7).
Werecentlyestablishedthatcis-9,trans-11CLAwasanti-
carcinogenicinaratmammarycancermodelwhenitwas
suppliedinanaturalform(esterifiedinbutterfattriglyceride)
asafoodcomponent(8).Interestingly,tissueconcentrations
ofcis-9,trans-11CLAweregreaterinratsfedabutterthathad
beennaturallyenrichedwithcis-9,trans-11CLAcompared
withratsfedacomparableamountofthesamechemically
preparedCLAisomer,andwepostulatedthatthisdifference
wasrelatedtoendogenoussynthesisofcis-9,trans-11CLA
fromVApresentinthebutter.Inadditiontotheimportance
ofendogenoussynthesisindairycowscitedabove,thecon-
versionofVAtocis-9,trans-11CLAhasalsobeenshownin
rodents(9,10),pigs(11)andhumans(12–14).Bannietal.
(10)demonstratedspecificallythatfeedingratsincreasing
amountsofpureVAresultedinaprogressiveincreaseinthe
tissueconcentrationsofcis-9,trans-11CLA,andthiscorre-
spondedtoreductionsinthenumberofpremalignantmam-
marylesionsafterexposuretoachemicalcarcinogen.Inthe
presentstudy,weexaminedtheeffectsofincreasingdietary
levelsofVAandcis-9,trans-11CLAconcentrations(present
inbutterfat)onchemicallyinducedmammarycarcinogenesis
inrats.Ourobjectivewastodeterminetherelativecontribu-
tionsofVAandcis-9,trans-11CLAtothetissueconcentra-
tionofcis-9,trans-11CLAanditsabilitytoinhibitthe
developmentofmammarycarcinomas.
MATERIALSANDMETHODS
Productionofexperimentalbutterfats.Thedietarytreatments
intherodentcarcinogenesisexperimentweredesignedtodifferinthe
1
SupportedbygrantstoC.I.andD.E.B.fromtheNationalDairyCouncil,
Rosemont,IL;grantCA61763fromtheNationalCancerInstitute,NationalInsti-
tutesofHealth;andRoswellParkCancerInstituteCoregrantCA16056awarded
bytheNationalCancerInstitute.SupportwasalsoreceivedfromNortheastDairy
FoodsResearchCenterandCornellUniversityAgriculturalExperimentalStation.
2
Towhomcorrespondenceshouldbeaddressed.
E-mail:Clement.Ip@RoswellPark.org.
3
Abbreviationsused:CLA,conjugatedlinoleicacid;MNU,methylnitrosourea;
TFA,transfattyacid;VA,vaccenicacid.
0022-3166/03$3.00©2003AmericanSocietyforNutritionalSciences.
Manuscriptreceived13March2003.Initialreviewcompleted11May2003.Revisionaccepted9June2003.
2893
atUNIVERSITADIPISAOSPEDALESANTACHIARAonMay10,2017 jn.nutrition.org Downloadedfrom
Nutrition and Cancer
cis-9, trans-11 CLA Derived Endogenously from trans-11 18:1
Reduces Cancer Risk in Rats1
Benjamin A. Corl,* David M. Barbano,†
Dale E. Bauman* and Clement Ip**2
*Department of Animal Science and †
Department of Food Science, Cornell University, Ithaca, NY 14853;
**Department of Cancer Chemoprevention, Roswell Park Cancer Institute, Buffalo, NY 14263
ABSTRACT The present study was designed to examine the effects of increasing dietary levels of vaccenic acid
(VA) and cis-9, trans-11 conjugated linoleic acid (CLA) on chemically induced mammary carcinogenesis in rats.
Both fatty acids were provided as a natural component in butter fat. The conversion of VA to CLA by ⌬9-desaturase
was documented previously in several species, including rats and humans. Specifically, our objective was to
determine the relative contribution of dietary VA and CLA to the tissue concentration of CLA and its ability to inhibit
the development of mammary carcinomas. A total of 7 diets were formulated with varying levels of CLA and VA.
The overall dietary treatment scheme was designed to evaluate the modulation of mammary cancer risk by 1) small
increases of CLA in the presence of a low level of VA and 2) more substantial increases of VA against a background
of low levels of CLA. As expected, small increases in dietary CLA at the low end of the CLA dose-response range
did not reduce tumorigenesis. In contrast, there was a distinct and marked inhibitory response to VA that was dose
dependent. The effect of VA was magnified in this experiment because the dose range of VA tested was much
broader than that of CLA. Fatty acid analysis showed that the conversion of dietary VA to CLA resulted in a
dose-dependent increase in the accumulation of CLA in the mammary fat pad, which was accompanied by a
parallel decrease in tumor formation in the mammary gland. The finding confirms that the conversion of VA to CLA
is as important for cancer prevention as the dietary supply of CLA. Thus, VA is also anticarcinogenic, and VA and
CLA represent functional food components that are present in ruminant fat. J. Nutr. 133: 2893–2900, 2003.
KEY WORDS: ● conjugated linoleic acid ● vaccenic acid ● milk fat ● mammary cancer prevention
● functional food
Numerous health benefits have been identified with con-
jugated linoleic acid (CLA)3
isomer mixtures in biomedical
studies in animal models (1,2). Beneficial health effects have
included reductions in carcinogenesis and atherosclerosis. The
major dietary source of CLA is foods derived from ruminants,
especially dairy products; in this case, cis-9, trans-11 CLA is
the predominant CLA isomer (3,4). The cis-9, trans-11 CLA
isomer is an intermediate in rumen biohydrogenation of lino-
leic acid, and it was originally assumed this was its source in
ruminants. However, recent studies have demonstrated that
the major source of cis-9, trans-11 CLA in milk fat is endog-
enous synthesis via ⌬9-desaturase, with trans-11 18:1 (vacce-
nic acid; VA) as the precursor (5–7).
We recently established that cis-9, trans-11 CLA was anti-
carcinogenic in a rat mammary cancer model when it was
supplied in a natural form (esterified in butter fat triglyceride)
as a food component (8). Interestingly, tissue concentrations
of cis-9, trans-11 CLA were greater in rats fed a butter that had
been naturally enriched with cis-9, trans-11 CLA compared
with rats fed a comparable amount of the same chemically
prepared CLA isomer, and we postulated that this difference
was related to endogenous synthesis of cis-9, trans-11 CLA
from VA present in the butter. In addition to the importance
of endogenous synthesis in dairy cows cited above, the con-
version of VA to cis-9, trans-11 CLA has also been shown in
rodents (9,10), pigs (11) and humans (12–14). Banni et al.
(10) demonstrated specifically that feeding rats increasing
amounts of pure VA resulted in a progressive increase in the
tissue concentrations of cis-9, trans-11 CLA, and this corre-
sponded to reductions in the number of premalignant mam-
mary lesions after exposure to a chemical carcinogen. In the
present study, we examined the effects of increasing dietary
levels of VA and cis-9, trans-11 CLA concentrations (present
in butter fat) on chemically induced mammary carcinogenesis
in rats. Our objective was to determine the relative contribu-
tions of VA and cis-9, trans-11 CLA to the tissue concentra-
tion of cis-9, trans-11 CLA and its ability to inhibit the
development of mammary carcinomas.
MATERIALS AND METHODS
1
Supported by grants to C.I. and D.E.B. from the National Dairy Council,
Rosemont, IL; grant CA 61763 from the National Cancer Institute, National Insti-
tutes of Health; and Roswell Park Cancer Institute Core grant CA 16056 awarded
by the National Cancer Institute. Support was also received from Northeast Dairy
Foods Research Center and Cornell University Agricultural Experimental Station.
2
To whom correspondence should be addressed.
atUNIVERSITADIPISAOSPEDALESANTACHIARAonMay10,2017jn.nutrition.orgDownloadedfrom
Review
Fatty acids and breast cancer: Sensitization to treatments and prevention
of metastatic re-growth
Philippe Bougnoux a,b,*, Nawale Hajjaji a,b
, Karine Maheo a
, Charles Couet a,c
, Stephan Chevalier a
a
Inserm U921 ‘‘Nutrition, Growth and Cancer”, Université François Rabelais de Tours, Tours, France
b
Henry S. Kaplan Cancer Center, CHRU de Tours, Tours, France
c
Nutrition Department, CHU Bretonneau, Tours, France
Progress in Lipid Research 49 (2010) 76–86
Contents lists available at ScienceDirect
Progress in Lipid Research
journal homepage: www.elsevier.com/locate/plipres
Fatty acids and breast cancer: The role of stem cells
Kent L. Erickson n
, Neil E. Hubbard
Department of Cell Biology and Human Anatomy, University of California, School of Medicine, One Shields AV, Davis, CA 95616-8643, USA
a b s t r a c t
Studies with animal models in vivo as well as with animal and human tumor cells in vitro suggest that
specific fatty acids could reduce breast tumorigenesis. The most striking dietary fatty acid studies in
animal models that show promise for reduction of breast cancer risk in humans are with conjugated
linoleic acids (CLA) and n-3 fatty acids. Although a number of mechanisms have been proposed, the
specific target of those fatty acids is not yet known. We sought to determine whether the effects of
those fatty acids on terminally differentiated tumor cell seen could be due to alteration of breast cancer
stem cells. The isomers, cis9, trans11-CLA and trans10, cis12-CLA, and the n-3 fatty acids,
docosahexaenoic and eicosapentaenoic, reduced the proliferation of, and had increased toxicity
towards, mammary tumor initiating cells. One mechanism involved in the effect of n-3 fatty acids may
be due to alteration of the profile of prostaglandins. These results indicate that select fatty acids may be
useful for preventing or reducing the risk of breast cancer as they may target the tumor initiating cell.
& 2010 Elsevier Ltd. All rights reserved.
1. Introduction
Specific dietary fatty acids have been shown in animal models
to be beneficial in reducing breast tumorigenesis while some have
been shown to be detrimental. For example, linoleic acid was
shown to enhance mammary tumorigenesis [1,2] while dietary
fish oil, rich in the n-3 fatty acids eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA), and conjugated linoleic acid (CLA)
cohort study reported that dietary CLA provided no protection from
the risk of breast cancer in women [8], another cohort study found
a weak positive association [9]. Two case-control studies showed a
60% reduction in risk of total breast cancer [10] or estrogen
receptor (ER) negative breast cancer [11]. There have been several
reviews that have summarized CLA effects in relation to cancer in
both human and animal models [12–14]. The n-3 fatty acids DHA
and EPA have also been shown to reduce the growth of human
ARTICLE IN PRESS
Contents lists available at ScienceDirect
journal homepage: www.elsevier.com/locate/plefa
Prostaglandins, Leukotrienes and
Essential Fatty Acids
Prostaglandins, Leukotrienes and Essential Fatty Acids 82 (2010) 237–241
Gli effetti dell’acido Rumenico
Il latte ottenuto da un
animale che ha
pascolato contiene una
quantità da 2 a 5 volte
superiore di sostanze ad
azione nutraceutica.
Il formaggio prodotto
con latte primaverile è
migliore di uno
prodotto da latte
invernale

17. g/100gdigrasso
0
1.25
2.5
3.75
5
jan feb mar apr may jun jul aug oct nov dec
VA CLA
max
pascolo min pascolo
PECORINO TOSCANO DOP

18. Quando il pascolo non c’è la
ricerca può far qualcosa?
• Isomeri coniugati dell’acido linoleico (CLA)
• acido vaccenico
• acido butirrico
• acidi grassi ramificati
• Vitamina E
• Vitamina A
• acidi grassi saturi
• acidi grassi trans
• colesterolo
Enrichment of Pecorino cheese with conjugated linoleic acid by feeding
dairy ewes with extruded linseed: Effect on fatty acid and triglycerides
composition and on oxidative stability
Marcello Mele a,*, Giovanna Contarini b
, Luisito Cercaci c
, Andrea Serra a
, Arianna Buccioni d
,
Milena Povolo b
, Giuseppe Conte a
, Antonietta Funaro c
, Sebastiano Banni e
, Giovanni Lercker c
,
Pierlorenzo Secchiari a
a
Dipartimento di Agronomia e Gestione dell’Agroecosistema, Università di Pisa, Pisa 56124, Italy
b
CRA-FLC e Centro di ricerca per le produzioni foraggere e lattiero-casearie, Lodi, Italy
c
Dipartimento di Scienze degli Alimenti, Università di Bologna, Bologna, Italy
d
Dipartimento di Biotecnologie Agrarie, Sezione di Scienze Animali, Università di Firenze, Firenze, Italy
e
Dipartimento di Biologia Sperimentale, Università di Cagliari, Cagliari, Italy
a r t i c l e i n f o
Article history:
Received 21 October 2010
Received in revised form
22 December 2010
Accepted 28 December 2010
a b s t r a c t
The aim of the study was to characterize the composition and the oxidative stability of lipids from
Pecorino cheese enriched with conjugated linoleic acid (CLA), obtained by supplementing the diet of
dairy ewes with extruded linseed. In the enriched cheese, the contents of cis-9, trans-11 CLA, trans-11
C18:1 and alpha-linolenic acid were increased by 290%, 197% and 250%, respectively. The triglyceride
profile of enriched cheese was characterized by a two fold increase of triglycerides ranging from 52 to 54
carbon atoms. Changes in lipid composition did not increase the amount of cholesterol oxidation
products and slightly increased the thiobarbituric acid-reactive substances, strongly suggesting that CLA-
enriched cheese does not represent any potential risk related to increased intake of lipid oxidation
products. In addition, the enrichment of alpha-linolenic is sufficient to be claimed as “omega-3” dietary
source according to the European Union rules.
Ó 2011 Elsevier Ltd. All rights reserved.
1. Introduction
Conjugated linoleic acid (CLA) is a collective term for a mixture
of positional and geometric isomers of C18:2 in which the two
double bonds are conjugated. CLA is currently receiving attention in
nutritional research because there is experimental evidence sug-
gesting that CLA may have anticarcinogenic, antiatherosclerotic,
antidiabetic and immunomodulating effects (Bhattacharya, Banu,
Williams, Calder, & Yaqoob, 2005). In a recent study (Sofi et al.,
2010), it has also been shown that a short-term dietary intake of
a CLA naturally enriched cheese ameliorated different inflamma-
tory biomarkers, in comparison with a commercially available
cheese. Extrapolating data from animal studies, the dose of CLA that
may prove bioactive effects for human health has been estimated as
700e800 mg dÀ1
for a 70 kg person (Watkins & Li, 2003).
The major dietary source of CLA in humans is ruminant derived
Contents lists available at ScienceDirect
International Dairy Journal
journal homepage: www.elsevier.com/locate/idairyj
International Dairy Journal 21 (2011) 365e372
+200%!
-25%
!!
Quanto
formaggio?
90 g al giorno

19. • le proteine del latte (e del formaggio)
fanno bene o fanno male?
• il latte (ed il formaggio) fa bene o male
alle ossa?

20. CASEINE PROTEINE DEL SIERO
6.3 g/L
22.5g di
proteine
22.5 g di
caseina
“serving size”
50g
90g
5.8g di
proteine
4.3 g di caseina
1.5 g di siero proteine

21. caseine proteine del siero (anche della soia e vegetali)
2 8
ore dopo il pasto
costruzione
nuove
proteine
le proteine del latte determinano una disponibilità di aminoacidi
dopo il pasto “graduale” che può essere più efficientemente
convertita in nuove proteine
proteine
aminoacidi

22. Proteine
urine
pH
Proteine e Calcio sono in relazione?
Ca
l’assunzione di proteine determina un abbassamento del pH del
sangue, per riequilibrare il quale, l’organismo mobilita un pò di
calcio dalla ossa. In questo modo il calcio si perde con le urine
1
LE PROTEINE HANNO TUTTE IL
MEDESIMO “POTERE” DI
ABBASSAMENTO DEL pH DEL
SANGUE?
2
QUANTO CALCIO SI PERDE
OGNI GRAMMO DI PROTEINA
INGERITA?
3
ESISTONO DEI COMPONENTI
DEGLI ALIMENTI IN GRADO
DI DETERMINARE EFFETTI
COMPENSATIVI?

23. 1
generalmente si pensa che le proteine animali
abbiamo una maggiore capacità di abbassamento
del pH. Questo è vero?
Potenziale di acidificazione
delle proteine di diversi alimenti
alimento mEq/100g
farina di avena 82.20
uova 79.60
noci 73.80
carne suina 73.00
riso bianco 68.00
orzo 67.60
tonno 65.00
carne avicola 65.00
mais 61.40
carne bovina 59.40
latte 54.80
cheddar 46.20
soia 39.80
arachidi 39.60
mandorle 23.20
patate 23.20
2
ogni mEq si “perdono” circa 1.4 mg di Ca
6.1 mg di Ca persi 16.8 mg di Ca persi
3
esiste un effetto associativo fra assunzione
di calcio e calcio assorbito. Per assunzioni
di calcio inferiori a 800 mg/d, l’aumento
nel consumo di proteine determina un
aumento di calcio escreto. per valori
superiori non si verifica alcun effetto
837 mg di Ca
apportati
214,2 mg di Ca
apportati
mg Ca persi/g
2.36
2.22
1.91
1.87
1.62
1.60
1.48
1.48
1.32
1.23
1.05
0.75
0.55
0.55
0.19
0.19
22.5g di proteina5.8 g di proteina

24. plasmina
catepsina D
LAB
Peptide bioattivo
• azione locale
• azione “sistemica”
A PARTIRE DALLE PROTEINE DEL LATTE SI POSSONO FORMARE DELLE
SOSTANZE CON EFFETTO POSITIVO SULLA SALUTE DELL’UOMO. I PEPTIDI
BIOATTIVI
attività enzimatica durante la
digestione per azione degli
enzimi digestivi
attività enzimatica durante la
digestione per azione enzimi
microbici
attività enzimatiche durante la
maturazione degli alimenti per azione di
enzimi isolati o enzimi microbici (LAB)
proteine native

25. quali effetti hanno i PEPTIDI BIO-ATTIVI?
anti-ipertensivi
anti-trombotici
cito-modulatori
immuno-modulatori
assorbimento dei metalli
agonisti degli oppiodi
antimicrobici

26. Contro Pro
Calcio
assimilabile
Vitamina A
Vitamina E
Peptidi bioattivi
Acidi grassi
bioattivi
Moderato
contenuto di
sodio
Acidi grassi
saturi

27. Non dimentichiamoci della
componente minerale!!!

28. La frazione minerale
Latte Capra Pecora Vacca
Calcio (mg/kg) 1260 1950 1200
Fosforo(mg/kg) 970 1240 920
Ca/P 1.3 1.3 1.3
Potassio (mg/kg) 1900 1360 1500
Sodio (mg/kg) 380 440 450
Cloro (mg/kg) 1600 1100 1100
Ferro (ug/kg) 550 1000 460
Magnesio (ug/kg) 130 200 110
Zinco(ug/kg) 3400 6000 3800
Manganese(ug/kg) 80 80 60
Iodio(ug/kg) 80 104 70
(adattata da Raynal-Ljutovac et al., 2008).

29. Formaggio
Ca
mg/100 g p.e.
P
mg/100 g p.e.
Ca/P
NaCl
g/100 g p.e.
Pecorino Toscano 930 658.9 1.4 1.8
Pecorino sardo 940.4 714.8 1.1 2.0
Pecorino Romano 938.5 634.5 1.2 5.5
Grana Padano 1165 692 1.7 1.6
Parmigiano Reggiano 1160 680 1.7 1.4
La frazione minerale
Manzi et al. (2007). Pirisi et al. (2011).

30. 125
100
75
50
25
100 200 300 400 500
mg ingeriti
mgassorbiti
100
80
60
40
20
%assorbita
assorbimento
netto
efficienza
assorbimento
• solo il 35% del calcio
assunto con gli
alimenti viene
assorbito; il resto è
perso con le feci
• il calcio è assorbito
più efficientemente se
consumato in più dosi
durante il giorno
% di calcio assorbita
0
20
40
60
80
latte
formaggio
fagiolirossi
broccoli
cavolo
spinaci
pane
crusca
Quantità di Ca assorbita/dose
0
25
50
75
100
latte
formaggio
fagiolirossi
broccoli
cavolo
spinaci
pane
crusca

31. 1. Ferrarelle 441
2. Sangemini 331
3. Lete 314
4. Fonte Margherita 213
5. San Pellegrino 181
6. Uliveto 171
7. San Martino 167
8. Fonte San Lorenzo 155,9
9. Gaudianello 152
10. Prata 150
acque minerali
mg calcio/L
275 mg/125 mL
580 mg/50 g
Calcium Bioavailability from Mineral Waters with Different Mineralization in
Comparison to Milk and a Supplement
Theresa Greupner, MSc, Inga Schneider, Dr., and Andreas Hahn, Prof. Dr.
Institute of Food Science and Human Nutrition, Leibniz University Hannover, Hannover, Germany
ARTICLE HISTORY
Received 11 January 2017
Accepted 21 February 2017
ABSTRACT
Objective: The aim of the present study was to compare the bioavailability of calcium from 3 mineral
waters with different concentrations of minerals with that of milk and a calcium supplement.
Methods: A single-center, randomized controlled trial with a crossover design with 21 healthy men and
women was conducted at the Institute of Food Science and Human Nutrition, Leibniz University
Hannover. The participants consumed the 5 test products providing 300 mg of calcium each on 5
examination days with 1-week wash-out phases in between. Primary outcome variables were the area
under the curve of serum calcium levels for 10-hour (AUC0–10h) and 24-hour urinary calcium excretion.
Results: In all groups, no significant differences in the AUC0-10h of serum calcium levels as well as in the 24-
hour urinary calcium excretion were observed. Likewise, mean changes in serum phosphate and urinary
phosphate, as well as serum parathormone, showed no differences between the groups.
Conclusion: Given an equivalent bioavailability of calcium in all test products, neither a high concentration
of SO4
2¡
or of HCO3 influenced the bioavailability of calcium. Accordingly, the use of mineral water with
high concentrations of calcium constitutes a calorie-free calcium source that can improve calcium supply.
Abbreviations: AUC, area under the curve; BMI, body mass index; Ca, calcium; CaCO3, calcium carbonate; DRV,
dietary reference value; MW, mineral water; n, number of subjects; NHANES, National Health and Nutrition Exami-
nation Survey; RDA, recommended dietary allowance; RNI, reference nutrient intake; SD, standard deviation.
KEYWORDS
Mineral water; calcium;
bioavailability;
mineralization; general
nutrition
Introduction
Adequate calcium (Ca) intake is essential for normal growth
and development of the skeleton and teeth as well as adequate
bone mineralization. Furthermore, small but essential quanti-
ties of Ca are required for nerve conductivity, muscle contrac-
tion, hormone and enzyme secretion, and blood clotting [1].
Low dietary intake has been linked to age-related bone loss,
increased risk of osteoporosis, bone fractures, hypertension,
cardiovascular disease, and colon cancer [2,3]. The current rec-
ommendations of Ca for adults vary between 1,300 mg/d for
the United States (recommended dietary allowance), 1,000 mg/
d for Germany (dietary reference value), 800 mg/d for the
European Union (dietary reference value), and 700 mg/d for
the U.K. (reference nutrient intake) [4–7]. When usual Ca con-
sumption patterns were analyzed, most population groups con-
sumed less than the recommended dietary allowance. Data
from the National Health and Nutrition Examination Survey
indicate that 68% of U.S. adults do not meet the current dietary
recommendation for Ca [8]. For females in the U.K., 13%–18%
of 13- to 34-year-olds and 8%–15% of those over 65 years do
intolerance and/or taste aversions [6]. Furthermore, in view of
the rising prevalence of obesity, low-calorie Ca sources should
be preferred [10]. Mineral water is a promising candidate,
because it is calorie free, contains no potential allergens, and
ensures hydration. Furthermore, the Ca content of mineral
waters can reach more than 500 mg per liter, although the con-
tent varies widely depending on its origin [11].
According to the literature, the bioavailability of Ca from
mineral water is comparable or even better than that from milk
[12]. However, the bioavailability may be influenced by the
concentration of other minerals in the mineral water, such as
magnesium, as well as the presence of anions, such as phos-
phates and sulfates [13].
Therefore, the aim of the present study was to compare the
Ca bioavailability of 3 mineral waters with different types of
mineralization with that of milk and a Ca supplement.
Material and methods
Study design
is essential for normal growth
on and teeth as well as adequate
ore, small but essential quanti-
e conductivity, muscle contrac-
cretion, and blood clotting [1].
inked to age-related bone loss,
, bone fractures, hypertension,
on cancer [2,3]. The current rec-
s vary between 1,300 mg/d for
ed dietary allowance), 1,000 mg/
ence value), 800 mg/d for the
ence value), and 700 mg/d for
ake) [4–7]. When usual Ca con-
ed, most population groups con-
ended dietary allowance. Data
Nutrition Examination Survey
do not meet the current dietary
r females in the U.K., 13%–18%
–15% of those over 65 years do
intake [9].
urce of dietary Ca. Nevertheless,
s is relatively low due to lactose
intolerance and/or taste aversions [6]. Furthermore, in view of
the rising prevalence of obesity, low-calorie Ca sources should
be preferred [10]. Mineral water is a promising candidate,
because it is calorie free, contains no potential allergens, and
ensures hydration. Furthermore, the Ca content of mineral
waters can reach more than 500 mg per liter, although the con-
tent varies widely depending on its origin [11].
According to the literature, the bioavailability of Ca from
mineral water is comparable or even better than that from milk
[12]. However, the bioavailability may be influenced by the
concentration of other minerals in the mineral water, such as
magnesium, as well as the presence of anions, such as phos-
phates and sulfates [13].
Therefore, the aim of the present study was to compare the
Ca bioavailability of 3 mineral waters with different types of
mineralization with that of milk and a Ca supplement.
Material and methods
Study design
A single-center, randomized controlled trial with a crossover
design was conducted by trained professionals according to
standardized methods at the Institute of Food Science and
pner@nutrition.uni-hannover.de Leibniz University of Hannover, Institute of Food Science and Human Nutrition, Am Kleinen
Andreas Hahn
re-use, distribution, and reproduction in any medium, provided the original work is properly attributed, cited, and is not altered, transformed, or
rights of the named author(s) have been asserted.

32. produrre latte e formaggio di elevato qualità è
costoso: idee per uno sfruttamento a livello
commerciale?

33. I claims (messaggini pubblicitari) potrebbero essere
di grande aiuto.
in particolare il Claim “FONTE DI OMEGA 3” o
“RICCO IN OMEGA 3”
Quando si può utilizzare?

34. limite per il reg
116/2010
300 mg di omega 3
posso scrivere sull’etichetta fonte di omega 3?
ricordiamoci che 100 g di formaggio = 392 kcal
100 g
500 mg di omega 3
100 kcal
127 mg di omega 3
le condizioni devono
essere rispettate entrambe e
contemporaneamente.
Questo tipo di formaggio
non può giovarsi del claim
FONTE DI OMEGA 3

35. ma c’è di più.
le etichette nutrizionali semplificate
sono espressioni grafiche supplementari alla dichiarazione nutrizionale, che utilizzano colori,
simboli o segni per esprimere la qualità nutrizionale di un alimento (le così dette etichette a
“semaforo” rientrano in questa categoria)
Obiettivi: Guidare i consumatori verso scelte alimentari più sane;

36. g/100g g/100g g/100g g/porzione
grassi Meno di 3 Tra 3 e 20 Più di 20 Più di 21
SFA Meno di 1,5 Tra 1.5 e 5 Più di 5 Più di 6
Zuccheri Meno di 5 Tra 5 a 10 Più di 12,5 Più di 15
Sali meno di
0,3
Tra 0,3 e 1,5 Più di 1,5 Più di 2,4
alimento porzione (serving size)
formaggio 30g
carne 100g
latte 200 mL
pasta 60g

37. Parmigiano Prosciutto di Parma Philadelphia light Popcorn light
grassi 28,1 18,3 12 10
SFA 18,5 6,15 7,9 g 0
Zuccheri tr 0,3 4,1 0,6
Sali (sodio) 0,6 2,5 0,3 0,5
Pecorino CLA
grassi 33,2
SFA 18,39
Zuccheri 1,3
Sali (sodio) 1,65

38. IN GENERALE
✓ attenzio ne alle calor ie: o ltre la dose
giornaliera qualsiasi cibo è di troppo!
✓ riempire le kcal con elementi nutritivi: siamo
sovra-alimentati ma sotto-nutriti!
(15 noti biscotti + 1,5 l della nota bevanda
coprono il fabbisogno energetico di una donna
adulta)
Alcuni suggerimenti per concludere

39. IN PARTICOLARE
✓ consumare latte intero e fresco
✓ Formaggi stagionati e semistagionati
✓ Formaggi da allevamento al pascolo
✓ il formaggio è un alimento non un dessert!

40. GRAZIE PER
L’ATTENZIONE