Stobiecka Magdalena, Król Jolanta, Brodziak Aneta
Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland.
Animals (Basel). 2022 Jan 20;12(3):245. doi: 10.3390/ani12030245.
The aim of the study was to present a review of literature data on the antioxidant potential of raw milk and dairy products (milk, fermented products, and cheese) and the possibility to modify its level at the milk production and processing stage. Based on the available reports, it can be concluded that the consumption of products that are a rich source of bioactive components improves the antioxidant status of the organism and reduces the risk of development of many civilization diseases. Milk and dairy products are undoubtedly rich sources of antioxidant compounds. Various methods, in particular, ABTS, FRAP, and DPPH assays, are used for the measurement of the overall antioxidant activity of milk and dairy products. Research indicates differences in the total antioxidant capacity of milk between animal species, which result from the differences in the chemical compositions of their milk. The content of antioxidant components in milk and the antioxidant potential can be modified through animal nutrition (e.g., supplementation of animal diets with various natural additives (herbal mixtures, waste from fruit and vegetable processing)). The antioxidant potential of dairy products is associated with the quality of the raw material as well as the bacterial cultures and natural plant additives used. Antioxidant peptides released during milk fermentation increase the antioxidant capacity of dairy products, and the use of probiotic strains contributes its enhancement. Investigations have shown that the antioxidant activity of dairy products can be enhanced by the addition of plant raw materials or their extracts in the production process. Natural plant additives should therefore be widely used in animal nutrition or as functional additives to dairy products.
本研究的目的是综述关于生乳和乳制品（牛奶、发酵产品及奶酪）抗氧化潜力的文献数据，以及在牛奶生产和加工阶段改变其抗氧化水平的可能性。根据现有报告可以得出结论，食用富含生物活性成分的产品可改善机体的抗氧化状态，并降低许多文明病的发病风险。牛奶和乳制品无疑是抗氧化化合物的丰富来源。各种方法，特别是ABTS、FRAP和DPPH测定法，被用于测量牛奶和乳制品的总体抗氧化活性。研究表明，不同动物种类的牛奶其总抗氧化能力存在差异，这是由它们牛奶化学成分的差异导致的。牛奶中抗氧化成分的含量和抗氧化潜力可通过动物营养进行调节（例如，在动物日粮中添加各种天然添加剂（草药混合物、果蔬加工废料））。乳制品的抗氧化潜力与原料质量以及所使用的细菌培养物和天然植物添加剂有关。牛奶发酵过程中释放的抗氧化肽会增加乳制品的抗氧化能力，而使用益生菌菌株则有助于增强这种能力。研究表明，在生产过程中添加植物原料或其提取物可提高乳制品的抗氧化活性。因此，天然植物添加剂应广泛应用于动物营养或作为乳制品的功能性添加剂。
