Roy Debashree, Ye Aiqian, Moughan Paul J, Singh Harjinder
Riddet Institute, Massey University, Palmerston North, New Zealand.
Front Nutr. 2020 Oct 6;7:577759. doi: 10.3389/fnut.2020.577759. eCollection 2020.
The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.
传统的以奶牛为主的乳业正日益多样化，出现了来自非奶牛乳制品的牛奶和奶制品。对非牛奶的兴趣有所增加，因为有几则传闻报道了这些牛奶的营养价值，还有报道称，一些人饮用和消化某些非牛奶比牛奶更好，而且人们认为非牛奶与母乳有某些共同特征。因此，非牛奶被认为在婴儿、儿童和老年人营养方面有潜在应用，可用于开发营养成分更好的特殊产品。然而，关于非牛奶消化行为的科学信息和了解非常少。本文综述了一些非牛奶与人奶和牛奶相比的一般特性，尤其关注它们的蛋白质谱、脂肪组成、低过敏潜力和消化率。详细综述了不同牛奶在胃中的凝结行为及其对蛋白质和脂肪消化率的影响。不同物种的牛奶在成分、结构和理化性质上存在差异。这可能是它们消化行为不同的关键因素。一些非牛奶在胃消化过程中形成的凝乳被认为比牛奶形成的凝乳相对更软，这被认为有助于非牛奶易于消化或耐受的程度。蛋白质和脂肪输送到小肠的速率可能取决于胃中形成的凝乳的宏观和微观结构，而凝乳的宏观和微观结构又受酪蛋白组成、脂肪球和酪蛋白胶粒大小分布以及蛋白质与脂肪比例等因素影响。然而，由于没有关于非牛奶在人体胃中凝结行为的信息，因此需要进行深入的科学研究，以了解成分和结构差异对不同物种牛奶消化动力学的影响。
