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16 pages, 1960 KiB

Open AccessCommunication

Whey-Adapted versus Natural Cow’s Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice

by Erin L. Wood, Sarah N. Gartner, Anica Klockars, Laura K. McColl, David G. Christian, Robin E. Jervis, Colin G. Prosser, Elizabeth A. Carpenter and Pawel K. Olszewski

Foods 2022, 11(2), 141; https://doi.org/10.3390/foods11020141 - 06 Jan 2022

Cited by 2 | Viewed by 1750

Abstract

The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 60:40 CM differently affects glucose metabolism and hormone release than the 20:80 CM. In laboratory animals, whey-adapted goat’s milk is consumed in larger quantities. It is unknown whether whey enhancement of CM would have similar consequences on appetite and whether it would affect feeding-relevant brain regulatory mechanisms. In this set of studies utilizing laboratory mice, we found that the 60:40 CM was consumed more avidly than the 20:80 control formulation by animals motivated to eat by energy deprivation and by palatability (in the absence of hunger) and that this hyperphagia stemmed from prolongation of the meal. Furthermore, in two-bottle choice paradigms, whey-adapted CM was preferred against the natural 20:80 milk. The intake of the whey-adapted CM induced neuronal activation (assessed through analysis of c-Fos expression in neurons) in brain sites promoting satiation, but importantly, this activation was less pronounced than after ingestion of the natural 20:80 whey:casein CM. Activation of hypothalamic neurons synthesizing anorexigenic neuropeptide oxytocin (OT) was also less robust after the 60:40 CM intake than after the 20:80 CM. Pharmacological blockade of the OT receptor in mice led to an increase in the consumption only of the 20:80 CM, thus, of the milk that induced greater activation of OT neurons. We conclude that the whey-adapted CM is overconsumed compared to the natural 20:80 CM and that this overconsumption is associated with weakened responsiveness of central networks involved in satiety signalling, including OT. Full article

(This article belongs to the Special Issue Latest Research in Functionality of Dairy and Alternative Products)

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11 pages, 777 KiB

Open AccessArticle

Vegan Alternatives to Processed Cheese and Yogurt Launched in the European Market during 2020: A Nutritional Challenge?

by Fatma Boukid, Melisa Lamri, Basharat Nabi Dar, Marta Garron and Massimo Castellari

Foods 2021, 10(11), 2782; https://doi.org/10.3390/foods10112782 - 12 Nov 2021

Cited by 24 | Viewed by 9145

Abstract

Vegan alternatives to cheese (VAC) and yogurt (VAY) are fast-growing markets in Europe due to the increasing interest in plant-based alternatives to dairy products. This study aimed to take a closer look at the year 2020 and accordingly retrieved the nutritional information of dairy cheese and yogurt and their vegan counterparts for comparison. It was found that VAY (n = 182) provide more energy, total fats, and carbohydrates than dairy yogurt (n = 86), while saturated fatty acids (SFAs), sugars, and salt were not different between the two categories. Compared to dairy products (25.6%), 72.9% of the alternative products were declared low/no/reduced allergen, hence providing a larger spectrum of products to respond to consumers’ requirements. VAC (n = 114) showed high versatility of form compared to dairy (n = 115). Nutritionally, VAC have higher total fats, SFAs, and carbohydrates, but lower protein, salt, and sugar than dairy cheese. Food developers will continue to look for clean label solutions to improve the nutritional values of vegan products through the incorporation of natural ingredients, besides enhancing their taste and texture to appeal to flexitarians. Full article

(This article belongs to the Special Issue Latest Research in Functionality of Dairy and Alternative Products)

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11 pages, 1313 KiB

Open AccessArticle

Fiordilatte Cheese Fortified with Inulin from Cichorium intybus or Cynara cardunculus

by Maria Grazia Melilli, Cristina Costa, Annalisa Lucera, Lucia Padalino, Matteo Alessandro Del Nobile and Amalia Conte

Foods 2021, 10(6), 1215; https://doi.org/10.3390/foods10061215 - 27 May 2021

Cited by 9 | Viewed by 2313

Abstract

The influence of two different types of inulin added to fiordilatte cheese was assessed on product quality during the proper refrigerated storage period. To this aim, the fresh cheese was produced by a pilot plant, adding inulin, either from chicory (low degree of polymerization) or from cardoon (high degree of polymerization), during the stretching phase of the production process. Microbiological stability, sensory acceptability, texture and color changes of fortified dairy food during storage were measured and compared to the control cheese. Results suggest that inulin from different sources, even if characterized by a different degree of polymerization, can keep the texture and color of fiordilatte during storage. Microbiological analyses highlight that inulin seemed to promote a faster Pseudomonas spp. growth; however, the viable cell concentrations were found to be comparable in all the samples after one week. Enterobacteriaceae growth was faster when inulin from chicory was used. Sensory analysis shows that inulin addition to fiordilatte promoted the sensory quality preservation during storage; in fact, the fortified cheese overall quality was found to be always higher (p < 0.05) than that of the control sample, thus suggesting that inulin addition to fiordilatte represents a valid strategy for its fiber fortification. Full article

(This article belongs to the Special Issue Latest Research in Functionality of Dairy and Alternative Products)

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