Potential nutraceuticals from the casein fraction of goat's milk

J Food Biochem. 2022 Jun;46(6):e13982. doi: 10.1111/jfbc.13982. Epub 2021 Oct 30.

Abstract

Goat is one of the major dairy and meat providers. In terms of structure, nutrient content, and medicinal properties, goat milk is somewhat different from other milk. The differences in composition are important in determining the technical suitability of goat milk and its products for health benefits. In recent years, there has been increasing attention to the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts for almost 80% of all the proteins, is the most significant protein found in goat milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS-casein, β-casein, and κ-casein. The aim of this review is to highlight the importance of goat milk casein and also focus on recent findings on their medicinal importance that may be helpful for further research on dairy products with health beneficial properties for humans as a remarkable nutraceutical. PRACTICAL APPLICATIONS: Goat milk casein is considered as a healthy nutrient as well as a therapeutic agent to control abnormal or disease conditions through some of its biologically active peptide residues. Casein fractions of goat milk have been shown to exhibit different biologic activities. Therefore, this study aims to observe the use of goat milk in various disorders and to know about the different products made from goat milk. It will be helpful in the field of medicine to be a new active constituent for the management of various disease conditions.

Keywords: Goat milk; casein; milk protein; nutraceutical.

Publication types

  • Review

MeSH terms

  • Allergens / analysis
  • Animals
  • Caseins* / analysis
  • Caseins* / chemistry
  • Dietary Supplements
  • Goats*
  • Milk / chemistry
  • Milk Proteins / analysis
  • Milk Proteins / chemistry

Substances

  • Allergens
  • Caseins
  • Milk Proteins