The Global Burden of Disease Study by the World Health Organization in 2019 identified there were 7.32 billion incidents and 2.86 billion prevalent cases of digestive diseases around the world, resulting in 8 million deaths and 277 million disability-adjusted life years lost.
Just the year prior, gastrointestinal health care expenditures in the U.S. totaled $119.6 billion, according to the 2018 Medical Expenditure Panel Survey. The burdens are real, especially as the population ages. Meanwhile, interest in the brain-gut axis has been in the news and a growing body of research has confirmed that disorders like Irritable Bowel Syndrome (IBS) have both a brain and gastrointestinal connection. Findings like these have continued to fuel consumer interest in food as medicine.
Dairy products have long been important for nourishment of the body, but strides in research are uncovering the opportunities for dairy to also be a supporter of brain and digestive health. Dairy products contain many specialized fats, carbohydrates, proteins, bioactive peptides, vitamins and minerals. This varied treasure trove of fractions allows dairy to function in unique ways in the body. Milk fractions have been studied for their prebiotic and modulatory role in the gut. Lactoferrin (LF), milkfat globule membrane (MFGM) and galacto-oligosaccharides (GOS) are just a few of these.
LF is a positively-charged glycoprotein that has been found to promote iron absorption, scavenge free radicals, enhance immunity, and reduce inflammation. LF also improves intestinal health by disrupting the adhesion of bad bacteria like E.coli, Salmonella, and Cronobacter, while promoting the growth of good bacteria like Bifidobacteria and Lactobacillus. Due to this combination of properties, it has been used in infant formula, baby foods, oral care, skin care and pet food products around the globe.
“Global consumer interest in immunity-positioned products soared during the COVID-19 pandemic and has remained strong since,” says Kristi Saitama, vice president of global ingredients marketing for Arlington, Va.-based U.S. Dairy Export Council (USDEC). “This has strengthened food and beverage manufacturer interest in launching new products with immune health supporting properties, thus opening new opportunities for lactoferrin.”
Another promising fraction is MFGM. MFGM is a thin layer on the surface of milk fat globules that contains a complex mixture of glycoproteins, phospholipids, sphingolipids, cholesterol and free fatty acids. Due to its hydrophobic and hydrophilic structure, it has been used as a food-based emulsifier. Early animal and clinical studies focused on MFGM and its ability to improve neurological development in infants and children.
More recent studies are continuing to examine MFGM’s ability to reduce infections and inflammation and improve metabolism. While launches to date are primarily in infant and toddler products, opportunities for everyday adult health and wellness foods and beverages, sports nutrition and senior health products could be on the horizon and U.S. ingredient suppliers of MFGM and MFGM-enhanced dairy proteins stand ready to support food formulators.
Lastly, galacto-oligosaccharides (GOS) are indigestible fibers made up of sugars linked in chains. Lactose from milk or whey can be separated and enzymatically processed to form oligosaccharides of galactose. Unlike plant sources, dairy-based GOS has a more complex structure, helping it maintain itself as it passes through the small intestine to be used in the colon to help promote the growth of “good” probiotic bacteria such as Lactobacillus and Bifidobacteria. In digestive health conscious markets like Northeast Asia, it can be found in dietary supplements, milk beverages and yogurts delivered in combination with probiotic bacteria.
“There is heightening consumer and nutrition professional consciousness about the link between the gut microbiome and overall health and well-being,” Saitama notes. “I’m excited for the future prospects for expanded GOS use as a prebiotic and other bioactive milk fractions for incorporation into more mainstream foods in the years to come.”
At the same time, additional research is being conducted to better understand the dairy matrix (structure of milk, cheese, and yogurt products) and how it impacts digestion, absorption and health. For example, calcium absorption and bone density measures were found to be better for 10- to 12-year-old girls who consumed cheese versus calcium supplements alone. Additionally, in another study, participants who consumed a semi-solid meal (grated cheese and low-fat yogurt) versus an iso-caloric liquid meal, had slower gastric emptying rates, which resulted in an increased sense of fullness.
This marks an exciting time of dairy discoveries. As more clinical trials are completed on both dairy fractions and dairy matrix mechanisms, more product innovations are sure to arrive in the marketplace. The key for dairy and food formulators will be to deliver convenient solutions with compelling messages on how dairy works and its importance for everyday life to both consumers and regulatory bodies for widespread approval and adoption.
Citations:
Changhui Zhao , Nan Chen and Tolulope Joshua Ashaolu. (2023). Prebiotic and modulatory evidence of lactoferrin on gut health and function. Journal of Functional Foods 108,105741.
Nie, C.; Zhao, Y.; Wang, X.; Li, Y.; Fang, B.; Wang, R.; Wang, X.; Liao, H.; Li, G.; Wang, P.; et al. (2024). Structure, Biological Functions, Separation, Properties, and Potential Applications of Milk Fat Globule Membrane (MFGM): A Review. Nutrients 16,587.
Tiantian Lin, Gopinathan Meletharayil, Rohit Kapoor, and Alireza Abbaspourra. (2021)
Bioactives in bovine milk: chemistry, technology, and applications. Nutrition Review. 79(S2),48–69.
Tanja Kongerslev Thorning, et. al. (2017).Whole dairy matrix or single nutrients in assessment of health effects: current evidence and knowledge gaps. The American Journal of Clinical Nutrition, Volume 105(5),1033-1045.
