Rare Species Milk as a New Source for Potential LABs- Juniper Publishers

Nutrition & Food Science - Juniper Publishers 

Abstract

Present exploration depicts rare species milk as the new source in search of novel starter cultures i.e. lactic acid bacteria (LABs). Camel milk itself is very nutritional and rich source of initial feed to infants. The term probiotics is very popular from the last few decades so as the result search of new sources for the hunt of novel probiotic strains increased. Efficient probiotics fulfill the current market demand for the development of new industrial products. This study focuses on the significance of rare species milk i.e. camel milk and the essential probiotic attributes concerned for starters might be used in industrial applications.

Keywords: Camel milk; Probiotics; Micro flora; Lactic acid bacteria;

Introduction

In today’s life every single (human being) is consuming the functional foods in the form of dairy or non-dairy products. Functional foods comprised of probiotics i.e. live bacteria. Etymologically probiotics are pro (for) and bios (life). According to FAO probiotics are defined as “live microorganisms which when administered in adequate amounts confer a health benefit on the host” [1]. Lactic acid bacteria genus considered to be safe and exhibit the properties to be called as probiotics. In current market scenario as the demand of probiotics is increasing so as the demand of new starter cultures for the product development. Therefore, to find the new sources is very important for the isolation of novel starter cultures. Among the dairy sources many rare species Milk might be used as a source, and one of them is camel milk. In India vast diversity of mammalian species are present but our society totally depends on cow and buffalo milk for the initial nutrition only because no one can access the milk from other thousands of species. And it is due to the fact of lack of knowledge and awareness regarding the benefits of rare species milk. The worlds camel population is 23.9 million out of which 0.45 million is contributed by India [2]. Different breeds of camel are present in India (Bikaneri, Mewari, Kachhi and Jaisalmeri) [3]. Being a ship of the desert camel does tolerate harsh climatic conditions and even in the scarcity of water they produce more milk with longer lactation period other than any species. Camel milk being rare species milk is very rich in nutrients like proteins, minerals and vitamins. Milk composition values of different breeds are shown in (Figure 1). It specifically contains lot of protective proteins and immunoglobulin’s which helps in improving the immune system. It lacks the allergic proteins which are present in cow’s milk. This is the solution towards the cow milk allergies, this might act as a substitute as a weaning feed for babies. Even for adults this rare milk is very valuable and beneficial for health because it is good in many disorders like allergies, autism and even in cancer.

With all these good prospects of camel milk its indigenous micro flora is also rich in LABs (lactic acid bacteria) which are termed as a safe species group of bacteria or GRAS (generally recognized as safe) [4,5]. LABs are known for their probiotic potential and they might use as starter cultures for dairy and non-dairy product development. The examples of LABs with probiotic application are Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis, Bifidobacterium and many more. LABs are gram positive and catalase negative species which are able to produce lactic acid as an end product from fermentation. Further these strains might act as a probiotic feed for weaning babies and come up as the solution of wholesome food for the nutrition in growing stage. It is predominant to comment that probiotic potential of bacteria is very much strain specific. It is very important to recognize and identify the bacterial species so that it might be apt for industrial applications.

Probiotic Attributes and Associated Health Benefits

It is mandate for potential probiotic; bacterial species must exhibit some probiotic attributes within and exert beneficial effects on the host. Major traits to be called as probiotics are determined by in vitro tests:

a. Acid and bile salt tolerance is important criteria for strains;

b. Bile salt hydrolase activity;

c. Cell surface hydrophobicity;

d. In vitro cell adhesion to mucosal epithelial surfaces;

e. Antimicrobial activity against pathogenic bacteria;

f. Antibiotic resistance [1].

These in vitro parameters are the prerequisites for the probiotic strains and shown in Figure 2. As far as dose of probiotics is concerned, the lowest concentration 106 CFU/mL is consumed daily for the visible good probiotic effect. Different probiotic mechanisms are associated with the human health which may include the production of antimicrobial substances like bacteriocins, acidic pH of gut, and competitive adherence to mucosal epithelial surface, providing the gut barrier functions as well as enhancing the immune system [6]. There are clinically proven evidences that actually prove the associated health benefits of the probiotics. According to Russo et al. [7] and Orlando et al. [8] probiotic Lactobacillus rhamnosus strain GG (LGG) and Bifidobacterium adolescentis SPM0212 showed a significant anti proliferative role and inhibit human gastric cancer cells and three colonic cancer cells lines including HT- 29, SW 480, and Caco-2 [7,8]. The probiotic mechanism for decreasing the proliferation of cells and treatment still needs to be understood and more research is required. Probiotics are also helpful in allergies by moderating the allergic response. Allergic reactions occur when an immune system reacts with an allergen. Numbers of bacterial cultures were studied are very limited for their ability in the treatment and prevention of allergies in infants. Studies showed that L. rhamnosus GG has been successful in preventing the occurrence of atopic eczema in infants, when delivered to mothers who had already firstdegree atopic eczema, allergic rhinitis or asthma [9]. Health benefits of probiotics are not limited there are other; they contribute in reduction of cholesterol levels and eventually leads to reduction in coronary heart diseases, autism and bacterial vaginosis in women’s. The mechanism of probiotics behind the reduction of cholesterol level in serum is due to the presence of BSH activity which helps in absorbing the cholesterol from the gut. These properties are strain specific in nature and vary with strain to strain. There is more need of valuable research regarding the clinical evidences of health benefits of probiotics.

Conclusion

It can be concluded from the present study that, rare species milk are the good source for the isolation of novel LABs. Utilization of rare species milk needs to be considered by creating the awareness among the society. As far as their probiotic activity is concerned, remains to be validated in future studies.

To know more about Nutrition & Food Science Journal

Click here: https://juniperpublishers.com/nfsij/index.php

To know more about Juniper Publishers

Click here: https://juniperpublishers.com/index.php

What is Freshness?-JuniperPublishers

Journal of Nutrition & Food Science-Juniper Publishers

Summary

All nutritional advisors recommend that an ample portion of fresh food be eaten regularly. Many can define it, but very few understand what it achieves. Underlying principles, that are yet to be scientifically acknowledged, are the subject of this paper.

Biochemistry

We can be proud of the accomplishments of biochemistry, particularly during the past century. We now know the structure of most of the substances that occur in living things, and a great deal about how they interact metabolically. However, these substances and their interactions are manifold and very complex; so far we know less about how order and grace are created and maintained in the structures and functions of living organisms. A major part of the reason for this deficiency is that we know almost nothing about how organisms arrange their substances into tissues, so fashioning, developing and maintaining their forms.

Genes get the credit for this, and certainly do explain how one generation of organisms reproduces another, and how ageing proteins within each organism are replaced with faithful replicas, day by day. But none of that gets us nearer understanding the organisation and maintenance of each organism's form in the first place - let alone metamorphosis, in species that exhibit it. This is particularly puzzling when we realise how large a fraction of the genome is shared between creatures with hugely differing bodily forms and habits. Even within a single organism, we cannot account genetically for the differences between the structures of different cell lines and organs, when the genome is basically identical in all the cells of that organism. We can propose genetic switches, but all these too would be the same in every cell. Chemical gradients and electromagnetic fields are plausible reasons for simple intercellular differences, but we struggle in vain to see how they can ever be complex enough - let alone discontinuous enough - to account for the specialised tissues, organs and systems visible to histologists, anatomists and taxonomists. As the wisest biochemists freely admit, form is beyond the scope of biochemistry.

Agronomy

Farming and horticulture have also developed massively over the past hundred years, devising novel crops and methods of animal husbandry; ever intensifying both inputs and yields. Agronomists and physicians lead closely parallel lives.

Besides their dependence on modern agronomy, however, farmers and gardeners still have enormous regard for the way things grow. For most of them, this is set in the wider context of a deep love and reverence for nature writ large - in a word, for life itself. They observe how neighbouring plants take account of each other; how each draws moisture and minerals from the soil, and gradually unfolds through simple to more complex forms, arriving at length at the mature crop they harvest.

Most growers will testify to the delightful flavour of a fruit or vegetable, picked fresh and eaten there and then. It explodes in the mouth. Milk straight from the cow or goat is sweet and rounded in flavour, qualities dulled by pasteurisation and storage.

But this is the stuff of cookery books and gastronomy, little of which betrays any debt to chemistry. Unlike physicians, chefs-de-cuisine has nothing professional in common with agronomists.

Biochemists have occasionally puzzled about this. Albert Szent-Gyorgyi is probably the most famous example. Having isolated vitamin C, he noted how much less potent it was weight-for-weight than in the tissue from which he isolated it. He stressed to his students, how differently chemistry proceeded in the context of a live tissue than between purified reagents in vitro. One of them went on to manufacturer nutritional supplements by growth rather than chemical synthesis, and to demonstrate their greater effectiveness as nutrients compared with their purified equivalents. Happily, this habit is spreading.

The allusion from this is that in agronomy, too, there is a gulf between the formal chemistry we understand, and the growth processes in nature which we do not yet comprehend.

Growth

We can, however, observe the difference imparted by the growth, say, of a lettuce or a cabbage. From germination to maturity, the seed unfolds through a succession of forms, fed by soil and air, and energised by sunlight. Each layer of leaves is displaced outwards to make place for fresh axial shoots. The leaves green progressively as they enlarge and ripen. But a cabbage takes much longer to ripen than a lettuce, and in the process acquires a more complex structure, more intense colour and far stronger flavour. So we can observe at least two properties that growth contributes to a plant. One is vitality, a measure of the dynamism of its growth in any moment. The other is structure, an accumulative property achieved over time through repeated cycles of this dynamic growth. Yet, if analysed chemically, the plant can still be reduced to small dead piles of purified ingredients, and water. Which tastes better, and why?

Here I submit speculations of my own, though they have some basis in Kirlian photography and circular chromatography of fresh living specimens.

Vitality is far more intense in plants grown in clean, healthy soil without recourse to chemical fertiliser or biocides. It explains the more intense flavour people report, and justifies the distinction of organic from chemical agriculture. More intense vitality, in turn, creates more robust and detailed structure in the tissue of the plant, enhances its immunity to attack and therefore its structural integrity.

Cooking plants releases their vitality in a matter of hours; hence the rather dull flavour of a baked potato, after overnight storage. Out of the oven, a similar potato tastes more gratifying because the vitality is radiating away from its tissue, to be intercepted by the taste organs of the consumer. (Cooking also bursts indigestible cellulose, breaking cell walls and making cytoplasm available to taste and digest. This offers an alternative explanation of the flavour just after cooking, but does not account for the loss of flavour in storage).

Vitality, in this sense, is an important nutrient. It can be eaten, and enhances the vitality, structure and immunity of the consumer - just as of the food it came from. This not only deters invasive micro-organisms but diminishes the risks that the structure of the body will decay or stray - which lead to ageing and cancer.

Freshness is synonymous with vitality. Raw food may possess vitality, but may have lost it gradually in storage or rapidly in cooking, refining or attack by fungi. Tubers, seeds, nuts, corms and bulbs, formed in nature to be dormant between seasons, are live and therefore fresh despite storage. Their vitality may be released by cooking, chewing or sprouting into fresh shoots.

I have not, in this brief essay, dealt with foods from animal sources. The same principles apply in a far more complex way.

Conclusion

Freshness is a necessary but insufficient property of the diet. It is vitality that coveys the benefit. This is ensured in any plant food item by harvesting without physical damage or fungal decay, then eating fresh or very shortly after cooking. Crops that will grow in the next season retain their vitality despite prolonged winter storage. Consuming vitality every day is vital (sic) to general immunity, and the key to preventing or diminishing all illness - in particular slowly progressive "consumptions" such as tuberculosis, leprosy ageing and cancer.

To know more about Journal of Nutrition and Food Science

Click here: https://juniperpublishers.com/nfsij/index.php

To know more about Juniper Publishers

Click here: https://juniperpublishers.com/index.php