The Importance of Personalized Nutrition in Psychological Disorders
Nilanjana Maulik in Personalized Nutrition as Medical Therapy for High-Risk Diseases, 2020
In some ASD cases in children, their gut permeability was increased and the cases failed to produce digestive enzymes related to gluten and casein properly. Lack of digestive enzymes can cause failures in the conversion of gluten and casein into amino acids. In addition, leakage into the bloodstream with a risk of passing the brain–blood barrier can be observed due to increased gut permeability (Mulloy, Lang et al. 2010). The risk in this scenario is the disruption in the operation of the nervous system due to the regulation of signal transduction caused by this leakage. Casein is a protein of animal origin and is mainly consumed from milk and dairy products. On the other hand, gluten is of plant origin and commonly consumed from wheat, oats, barley and rye. It is a highly anticipated thought that eliminating gluten and casein from the diet will reduce the symptoms of ASD significantly (Kaluzna-Czaplinska, Michalska et al. 2010). According to another theory, yet less agreed on due to limited evidence, the Body Ecology Diet suggests sustaining and preservation of the inner ecology of the body by rejecting food products which could have disturbed the immune system (Davison, Ng et al. 2012).
Dairy Milk
Robert E.C. Wildman, Richard S. Bruno in Handbook of Nutraceuticals and Functional Foods, 2019
The benefits of dairy foods on cardiovascular health are likely attributed to casein and whey protein. Indeed, a double-blind, randomized, crossover study in adults with elevated blood pressure showing that dietary whey or casein supplementation for 8 weeks improved brachial artery flow-mediated dilation (FMD) and lowered vascular adhesion molecules.61 Further, supplementation of casein lactotripeptides in postmenopausal women improved brachial artery FMD,62 suggesting that bioactive milk protein peptides mediate cardioprotection. Similarly, incorporation of a high-dairy diet (3.5 servings/d, ≥1 serving/d from milk) lowered pro-inflammatory proteins implicated in cardiovascular disease development, including interleukin-6, tumor necrosis factor-α, C-reactive protein, and monocyte chemoattractant protein-1.47
Biomolecular and Clinical Aspects of Food Allergy
Andreas L. Lopata in Food Allergy, 2017
All mammalian milks contain multiple casein proteins characterized as α-, β- and κ-caseins (Oftedal 2012). Caseins are members of the unfolded secretory calcium-binding phosphoproteins called SSCP (Kawasaki and Weiss 2003). The α- and β-caseins evolved from tooth and bone-proteins well before the evolution of lactation (Lenton et al. 2015). In mammalian milks, sequestered nanoclusters of calcium phosphate are substructures in casein micelles which allow the calcium and phosphate concentrations to be far in excess of their solubility. The aS1-, aS2- and β-caseins form a shell around amorphous calcium phosphate to form the nanoclusters. These nanoclustes are then assembled into the casein micelles that are stabilized by κ-casein (ten Grotenhuis et al. 2003). α- and β-caseins are members of the casein family (Kawasaki et al. 2011), while κ-caseins are members of the casein kappa family (Ward et al. 1997). Caseins are major food allergens involved in cow’s milk allergy, which affects predominantly young children. In European children, the incidence of challenge-proven cow’s milk allergy was 0.54% with national incidences ranging from < 0.3% to 1% (Schoemaker et al. 2015). Recently, the official nomenclature of allergenic caseins has been changed (Radauer et al. 2014). The name Bos d 8, as it is widely established, was kept to designate the whole casein fraction. However, based on low sequence similarities, Bos d 8 was demerged into four separate allergens: Bos d 9 (aS1-casein), Bos d 10 (aS2- casein), Bos d 11.0101 (β-casein), and Bos d 12.0101 (κ-casein).
Detection of endocrine and metabolism disrupting xenobiotics in milk-derived fat samples by fluorescent protein-tagged nuclear receptors and live cell imaging
Published in Toxicology Mechanisms and Methods, 2023
Keshav Thakur, Emmagouni Sharath Kumar Goud, Yashika Jawa, Chetan Keswani, Suneel Onteru, Dheer Singh, Surya P. Singh, Partha Roy, Rakesh K. Tyagi
Eggs, meat, milk, and milk-derived products are the primary constituents of most diets worldwide. The International Dairy Foods Association (IDFA) defines milk as 87% water and 13% solids (Campbell and Marshall 2016). The solid portion of the milk constitutes fat, proteins, carbohydrates, vitamins, and minerals. Casein, a protein found only in milk (82% of protein content) contains all the essential amino acids and is used as a standard for evaluating the protein content of other foods. In addition to the above, milk is also a rich source of calcium, phosphorus, and other micronutrients (Olza et al. 2017; Singh et al. 2019). Therefore, efforts are warranted toward the development of screening tools capable of assessing the quality and safety of the milk. Endocrine disruptors (EDs) or Metabolism disruptors (MDs) may enter animals’ viscera and derived food products via chemical spraying on fodder or omnipresence in the surrounding environment. In addition, antibiotics (gentamicin, tetracyclin, cephalosporins, cefquinome) or pharmaceuticals (NSAIDs), when administered to the animals for varied reasons may get deposited into their fat tissues, and hence leach into the milk and milk-derived products (Georgescu et al. 2011; Sulejmani et al. 2012; Priyanka and Dey 2018; Gómez-Ramírez 2020; Nemati Niko et al. 2020; Di Rocco 2021; Dong et al. 2021).
Depletion of dietary phytoestrogens reduces hippocampal plasticity and contextual fear memory stability in adult male mouse
Published in Nutritional Neuroscience, 2021
Gürsel Çalışkan, Syed Ahsan Raza, Yunus E. Demiray, Emre Kul, Kiran V. Sandhu, Oliver Stork
At the age of 9–10 weeks, group-caged male mice were randomly assigned to two different dietary treatments: either (1) continuing the typical standard phytoestrogen-containing diet (phyto-300) or (2) changing to a low phytoestrogen diet for a period of 6 weeks (purchased from ssniff Spezialdiäten GmbH; Soest, Germany). The low phytoestrogen diet (low-phyto; ssniff R/M-H, 10 mm, low phytoestrogens, V1554) has been formulated to be low in the phytoestrogens genistein (<10 mg/kg), daidzein (approximately 10 mg/kg) and coumestrol (<1 mg/kg) and contained no soybean or alfalfa product; the major components being cereals (wheat products, barley), corn gluten and potato protein. The low-phyto diet contained 19.3% crude protein, 3.3% crude fat, 4.4% crude fiber and 6.0% crude ash. Casein was not contained in either diet.
The effects of dairy and dairy derivatives on the gut microbiota: a systematic literature review
Published in Gut Microbes, 2020
Hajara Aslam, Wolfgang Marx, Tetyana Rocks, Amy Loughman, Vinoomika Chandrasekaran, Anu Ruusunen, Samantha L. Dawson, Madeline West, Eva Mullarkey, Julie A. Pasco, Felice N. Jacka
Dairy components, in particular milk proteins and fats, are capable of changing the luminal environment and thereby instigating changes to the gut microbiota composition.33,71,72 The A1 beta-casein protein fraction in dairy has shown to alter the GI transit time and trigger GI inflammation by producing opioid peptides, which in turn may influence the gut microbiota composition.83-85 Although evidence do exist to show the potential of A1 beta-casein to increase GI transit time and trigger inflammation, the subsequent impact of these events on the gut microbiota has not been studied yet in both animal and human studies.86-92 Our study did include research that assessed the impact of casein extracts on the gut microbiota,44 however, revealed no impact on the gut microbiota. Evidence from animal models demonstrates that milk fat intake reduced the abundance of certain bacterial taxa (i.e. Tenericutes) with a concomitant elevation in inflammatory markers.33 However, in our systematic review most of the studies failed to provide the nutritional composition of dairy products, limiting the understanding of the specific contribution of dairy fats toward the changes in the gut microbiota composition.
Related Knowledge Centers
- Breast Milk
- Calcium
- Colloid
- Milk
- Amino Acid
- Carbohydrate
- K-Casein
- Cheese
- Biomolecular Condensate
- Phosphorus