Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production
Issued Date
2024-09-01
Resource Type
ISSN
09242244
Scopus ID
2-s2.0-85199441024
Journal Title
Trends in Food Science and Technology
Volume
151
Rights Holder(s)
SCOPUS
Bibliographic Citation
Trends in Food Science and Technology Vol.151 (2024)
Suggested Citation
Koirala P., Malav O.P., Rai S., Palanisamy G., Agrawal A., Dhar B.K., Bekhit A.E.D.A., Deokar G.S., Nirmal N. Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production. Trends in Food Science and Technology Vol.151 (2024). doi:10.1016/j.tifs.2024.104642 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/100069
Title
Impact of non-bovine milks and milk products on human gut microbiota: A perspective towards sustainable healthy food production
Corresponding Author(s)
Other Contributor(s)
Abstract
Background: Non-bovine milks and its products have been reported to provide exceptional nutritional properties and have lower allergenicity compared to bovine milk. Non-bovine milks contain substantial quantities of oligosaccharides, proteins, fatty acids, vitamins, minerals, and bioactive peptides. Furthermore, bioactive compounds present in non-bovine milks have been reported to enhance the human body's defense system and modulate gut microbiota. As with bovine milk, the biochemical composition of non-bovine milks varies depending on the animal breed, age, season, feed type, and environmental conditions. Scope and approach: This review investigated non-bovine milk from goat, sheep, camel, mare, and donkeys and their nutritional composition. Special emphasis has been given to the effects of non-bovine milks on the human gut microbiome and their contribution to well-being. Finally, the conclusion and future research directions on the evaluation of non-bovine milks on human gut microbiota are outlined. Key findings and conclusions: The results indicated that the non-bovine milks can be used to produce various dairy products which are an alternative to bovine milk. Furthermore, non-bovine milks have been reported to enhance health-promoting bacteria, while suppressing infection-causing bacteria in the human gut microbiota. Therefore, non-bovine milks should be promoted worldwide as a healthy alternative to conventional bovine milk and more critical research is needed to explore the optimal potential of non-bovine milks.