Goat Milk Can Be Considered as Functional Food, Spanish Researchers Find

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Researchers at the University of Granada have found that goat milk has nutritional characteristics beneficial to health. They have determined that goat milk has many nutrients that make it similar to human milk

The research group AGR 206 at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix,» coordinated by professor Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin; this means that this type of milk minimizes calcium and iron interactions. Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

University of Granada researchers have found that goat milk has many nutrients -as casein- that make it similar to human milk. Goat milk contains less casein alpha 1 -as human milk-, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic. «For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk,» University of Granada researchers point out.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose than cow milk -about 1% less- and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk.»

The essential difference between the composition of cow and goat milk stems from the nature of their fat content: it is not only the small size of goat milk’s blood cells, but rather the profile of its fatty acids. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Both belong to omega-6 series. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada researchers point out that goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters.» It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that «goat milk can be considered natural functional food, and its regular consumption should be promoted among the population in general, specially among those with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements.»

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Scientific Study Proves That Goat Milk Can Be Considered As Functional Food

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Researchers at the University of Granada have found that goat milk has nutritional characteristics beneficial to health. They have determined that goat milk has many nutrients that make it similar to human milk

The research group AGR 206 at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix», coordinated by professor Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin; this means that this type of milk minimizes calcium and iron interactions. Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

University of Granada researchers have found that goat milk has many nutrients –as casein– that make it similar to human milk. Goat milk contains less casein alpha 1 –as human milk–, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic. «For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», University of Granada researchers point out.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose than cow milk –about 1% less– and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk”.

The essential difference between the composition of cow and goat milk stems from the nature of their fat content: it is not only the small size of goat milk’s blood cells, but rather the profile of its fatty acids. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Both belong to omega-6 series. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada researchers point out that goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters”. It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that “goat milk can be considered natural functional food, and its regular consumption should be promoted among the population in general, specially among those with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements”.

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Epstein-Barr Could Be MS Risk Factor

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The Epstein-Barr (EBV) virus, belonging to the herpesviruses family, which also includes the herpes simplex virus and the cytomegalovirus, is one of the environmental factors that might cause multiple sclerosis, a condition affecting the central nervous system, which causes are unknown. This has been confirmed by University of Granada scientists that analyzed the presence of this virus in patients with multiple sclerosis. Researchers analyzed antibody levels, that is, antibodies that are produced within the central nervous system and that could be directly involved in the development of multiple sclerosis.

Multiple sclerosis is a demyelinating condition affecting the central nervous system. Although the cause for this condition is unknown, patients with MS seem to have genetic vulnerability to certain environmental factors that could trigger this condition.

While other studies have tried to ellucidate whether infection with the Epstein-Barr virus could be considered a risk factor in multiple sclerosis, what University of Granada researchers did was conducting a meta-analysis of observational studies including cases and controls, aimed at establishing such association.

In a sample of 76 healthy individuals and 75 patients with multiple sclerosis, researchers sought a pattern that would show an association between this virus and multiple sclerosis. Thus, they determined the presence of ant¡bodies to Epstein-Barr virus antigens synthetized within the central nervous system. Simultaneously, they identified viral DNA to measure antibody levels to EBV within the central nervous system, and the presence of EBV DNA respectively.

This piece of research was conducted by Olivia del Carmen Santiago Puertas at the Department of Microbiology, University of Granada, and coordinated by professors José Gutiérrez Fernández, Antonio Sorlózano Puerto and Óscar Fernández Fernández.

The researchers found a statistically significant association between viral infection and multiple sclerosis starting from the detection of markers that essentially indicate an infection in the past, while markers that indicate recent infection or reactivation are not relevant.

The researcher Olivia del Carmen Santiago Puertas state that, as the factors triggering this condition are still unknown «studying them is important to try to develop a prevention method».

This study found an association between MS and some viral infection markers «but, to obtain a definitive conclusion, further research is needed with a significant number of patients that combine different microbiological techniques, where the different viral infection markers are recorded, and assessing patients’ clinical state even years before the onset of the first symptoms of multiple sclerosis».

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Scientific Study Proves That Goat Milk Can Be Considered As Functional Food

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Researchers at the University of Granada have found that goat milk has nutritional characteristics beneficial to health. They have determined that goat milk has many nutrients that make it similar to human milk.

The research group AGR 206 at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology «Jose Matáix», coordinated by professor Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin; this means that this type of milk minimizes calcium and iron interactions. Conversely, this type of milk protects DNA stability, even in cases of iron overload caused by prolonged treatments with this mineral to treat anemia.

University of Granada researchers have found that goat milk has many nutrients as casein that make it similar to human milk. Goat milk contains less casein alpha 1 as human milk, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic. «For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», University of Granada researchers point out.

Additionally, another beneficial aspect of goat milk is that it contains a significant amount of oligosaccharides. Goat milk has more oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Less lactose

Similarly, goat milk contains a lower proportion of lactose than cow milk about 1% less and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk».

The essential difference between the composition of cow and goat milk stems from the nature of their fat content: it is not only the small size of goat milk’s blood cells, but rather the profile of its fatty acids. Goat milk contains more essential fatty acids (linoleic and arachidonic) than cow milk. Both belong to omega-6 series. Similarly, goat milk has 30-35% medium-chain fatty acids (C6-C14) MCT, while cow milk has only 15-20%. These fatty acids are a quick source of energy and are not stored as body fat. In addition, goat milk’s fat reduces total cholesterol levels and maintains adequate levels of triglycerides and transaminases (GOT and GPT). This makes it a food of choice for the prevention of heart diseases.

As regards their mineral composition, University of Granada researchers point out that goat milk is rich in calcium and phosphorus «it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters». It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that «goat milk can be considered natural functional food, and its regular consumption should be promoted among the population in general, specially among those with allergy or intolerance to cow milk, malabsorption, high cholesterol levels, anemia, osteoporosis or prolonged treatments with iron supplements».

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Ideal:

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Pág. 8 – Publicidad: III Encuentro de Teatro Universitario de Granada

Pág. 22: La ley contempla medidas para proteger de los terremotos a los edificios históricos

Lodeiro pone en marcha una web para pedir sugerencias en su campaña electoral

Granada en acción

Pág. 29 – Opinión: Enhorabuena a José María Castillo

Pág. 24 y 35 – Necrológicas: Excmo. Sr. Eduardo Roca (Cetedrático de Derecho Administrativo de la Facultad de Derecho, profesor emérito que fue de la Universidad de Granada)

Pág. 53: Víctor Ullate impartirá clases de danza clásica en los Cursos Manuel de Falla

Pág. 65: Trío de Clarinetes Gil, Ortega, Parisi / ‘El palacio del Partal Alto’ / ‘El papel de la aviación en la economía y la vida española’ / ‘A Costa dos Murmurios’ / ‘Réquiem nº 8: La peste’ / ‘Terremotos históricos’

Descarga por URL: http://canal.ugr.es/medios-impresos/item/download/41142

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Goat milk ‘almost as nutritious as human milk’

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A new Spanish study has found that goat milk has many nutrients that make it similar to human milk.

Researchers at the University of Granada Department of Physiology and Institute of Nutrition and Food Technology, coordinated by Prof Margarita Sánchez Campos, have proven that goat milk has nutritional characteristics beneficial to health.

The regular consumption of goat milk by individuals with iron deficiency anemia improves their recovery, since it enhances the nutritional use of iron and enhances the regeneration of hemoglobin.

The researchers found that goat milk has many nutrients –as casein– that make it similar to human milk.

It contains less casein alpha 1 –as human milk–, which is responsible for most allergies to cow milk. Therefore, goat milk is hypoallergenic.

«For this reason, in some countries it is used as the basis for the development of infant formula in place of cow milk», said the researchers.

Additionally, another benefit is that it contains a significant amount of oligosaccharides with a composition similar to that of human milk. These compounds reach the large intestine undigested and act as prebiotics, i.e they help develop probiotic flora that competes with pathogenic bacterial flora, making it disappear.

Similarly, goat milk contains a lower proportion of lactose than cow milk –about 1 percent less– and, as it is easier to digest, individuals with intolerance to this milk sugar can tolerate goat milk.

The researchers said that goat milk is rich in calcium and phosphorus, it is highly bioavailable and favors their deposition in the organic matrix of bone, leading to an improvement in bone formation parameters.

It also has more zinc and selenium, which are essential micronutrients contributing to the antioxidant defense and for the prevention of neurodegenerative diseases.

For all these reasons, researchers consider that “goat milk can be considered natural functional food, and its regular consumption should be promoted among the population.

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Psicologia di coppia: nelle liti più emozioni negative per le donne

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La psicologia di coppia chiarisce che nelle liti le donne provano più emozioni negative rispetto agli uomini. Questi ultimi sembrano prendersela di meno, anche se sono più propensi a ricorrere a dei toni più duri. A riscontrare queste differenze è stato un gruppo di ricercatori del Dipartimento di Psicologia sociale dell’Università di Granada.
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Granada Hoy

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Pág. 24: La UGR abre sus salas de estudio por la noche durante junio y julio

Pág. 29: Congreso sobre sismología

Pág. 31: Vladimir Tzekov representa ‘Réquiem nº 8: La peste’

Un recorrido por los terremotos de la historia

Pág. 57: Artistas sobradamente formados

Pág. 60 – Publicidad: III Encuentro de Teatro Universitario de Granada

Pág. 64 – Necrológicas: Excmo. Sr. Eduardo Roca (Cetedrático de Derecho Administrativo de la Facultad de Derecho, profesor emérito que fue de la Universidad de Granada)

Descarga por URL: http://canal.ugr.es/medios-impresos/item/download/41134

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Virus Epstein Barr tra le cause della Sclerosi Multipla?

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Il virus Epstein Barr (APPROFONDIMENTO), responsabile della mononucleosi infettiva e di alcune forme di tumori epiteliali, che appartiene anche alla famiglia dei virus dell’herpes (herpes simplex e citomegalovirus), può essere tra i fattori ambientali scatenanti della Sclerosi Multipla (APPROFONDIMENTO).

Tale malattia, colpendo il sistema nervoso centrale, attacca la guaina di mielina che circonda le fibre nervose provocando i rallentamenti degli impulsi nervosi e relative degenerazioni cellulari.

I ricercatori, guidati da Olivia del Carmen, che opera all’interno del Dipartimento di Microbiologia dell’Università di Granada (Spagna), hanno messo in evidenza come la presenza del virus Epstein Barr possa collegarsi ai sintomi e allo sviluppo della Sclerosi Multipla (SM).

Essi hanno esaminato un campione di 151 pazienti, 76 sani e 75 con SM per valutare la correlazione tra il virus considerato e la malattia.

Attraverso lo studio del DNA, hanno determinato la presenza di anticorpi generati dal virus Epstein Barr, rilevando una correlazione tra gli individui che in passato avevano sofferto di tali infezioni virali e la presenza dei sintomi della SM.

La studiosa Olivia del Carmen sottolinea come tale esperimento sia importante per lo studio dei fattori ambientali determinanti della SM e per valutarne in futuro un metodo di prevenzione.

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Un virus pourrait déclancher la sclérose multiple

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Un virus similaire à celui qui provoque les herpès pourrait être un des facteurs environnementaux déclenchant la sclérose multiple. Le virus Epstein-Barr (VEB), de la famille des herpèsvirus incluant le virus de l’herpès simple et le cytomégalovirus, est un des facteurs environnementaux susceptible de déclencher la sclérose multiple, une maladie qui affecte le système nerveux central et dont les causes sont inconnues. C’est ce qu’ont confirmé des scientifiques de l’Université de Grenade qui ont analysé la présence de ce virus chez des malades de sclérose multiple, moyennant l’étude du taux d’anticorps, c’est-à-dire, les anticorps qui sont produits à l’intérieur du système nerveux central, et qui pourraient donc être impliqués directement dans le développement de la sclérose multiple.

La sclérose multiple est une maladie démyélinisante qui affecte le système nerveux central. On ne sait pas ce qui la produit bien qu’il paraisse exister une certaine susceptibilité génétique chez les individus qui la souffrent, associée à certains facteurs environnementaux qui pourraient la provoquer.

Bien que plusieurs études aient essayé de déterminer comment l’infection par le virus Epstein-Barr pourrait être considérée comme un facteur à risque pour développer la sclérose multiple, les scientifiques grenadins ont réalisé une métanalyse d’études observationnelles de cas et de contrôles afin de déterminer cette association.
Étude sur 151 personnes
De plus, chez un groupe de patients avec sclérose multiple (composé de 76 personnes) et un autre de non malades (75 personnes), on a cherché un patron capable d’associer le virus et la sclérose multiple. Pour ce faire, on a déterminé la présence d’anticorps face aux antigènes du virus, synthétisés dans le système nerveux central, ainsi que la détection d’ADN viral afin de rechercher le taux d’anticorps face au VEB dans le système nerveux central, et la présence d’ADN de VEB, respectivement.

Cette recherche a été menée à bien par Mme Olivia del Carmen Santiago Puertas, du Département de Microbiologie de l’Université de Grenade, et dirigée par les professeurs MM. José Gutiérrez Fernández, Antonio Sorlózano Puerto et Óscar Fernández Fernández. Les scientifiques ont obtenu une association statistiquement significative entre l’infection virale et la sclérose multiple, à partir de la détection de marqueurs indiquant fondamentalement les infections passées et non les récentes ou les réactivées.

Mme Olivia del Carmen Santiago Puertas affirme que, dû à ce que l’on ignore encore les facteurs qui déclenchent cette maladie, «il est important de commencer à les étudier et, si possible, à développer un type quelconque de prophylaxie.»

Cette étude a trouvé une association avec certains marqueurs d’infection du virus, «mais pour obtenir une conclusion définitive, il est nécessaire de réaliser de nouvelles recherches avec un nombre suffisant de patients, qui utilisent les combinaisons de diverses techniques microbiologiques, et où seront déterminés les différents marqueurs d’infection virale, en tenant compte de la situation clinique du patient, même des années avant l’apparition des premiers symptômes de la sclérose multiple.»
Références bibliographiques:
– Relation between Epstein-Barr virus and Multiple Sclerosis. Analytic study of scientific production. European Journal of Clinical Microbiology and Infectious Diseases. 2010.

– New Strategies and Patent Therapeutics in EBV-Associated Diseases. Mini-Reviews in Medicinal Chemistry. 2010.

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* Entrevistan a José María Castillo, teólogo y Doctor Honoris Causa por la UGR, en el ciclo “El intelectual y su memoria”

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  • Los catedráticos de la Universidad de Granada, Juan Antonio Estrada y Pedro Gómez García realizarán la entrevista en la Facultad de Filosofía y Letras

Mañana, jueves, 19 de mayo de 2011, a las 19:00 horas, en el Aula García Lorca de la Facultad de Filosofía y Letras, los catedráticos de la Universidad de Granada, Juan Antonio Estrada y Pedro Gómez García, entrevistan a José María Castillo, teólogo y Doctor Honoris Causa por la UGR, dentro del ciclo “El intelectual y su memoria” de la Facultad de Filosofía y Letras.

José María Castillo, teólogo de la liberación español y jesuita hasta 2007 en que abandona la Compañía de Jesús, ha sido profesor en la Facultad de Teología de Granada, además ha sido profesor invitado en la Universidad Pontificia Gregoriana de Roma, en la Universidad Pontificia Comillas en Madrid y en la Universidad Centroamericana “José Simeón Cañas” de El Salvador.

Ha sido vicepresidente de la Asociación de Teólogos y Teólogas Juan XXIII. En la actualidad se dedica a coordinar, organizar e impartir cursos, conferencias, congresos, seminarios, etc. por toda España y Latinoamérica.

Entrada gratuita. CONVOCATORIA:

  • DÍA: jueves, 19 de mayo de 2011.
  • HORA: 19:00 horas.
  • LUGAR: Aula García Lorca de la Facultad de Filosofía y Letras.

Campus de Verano CEI BIO-TIC GENIL sobre acceso a un máster en el área de las TICs

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Pretende mostrar a los alumnos el significado de investigar dentro del ámbito de las Tecnologías de la Información y la Comunicación
Actividad gratuita pero es necesario registrarse lo antes posible puesto que el cupo es limitado

El Campus de Verano CEI BIO-TIC GENIL sobre Acceso a un Máster en el área de las Tecnologías de la Información y la Comunicación está organizado por el Máster en Soft Computing y Sistemas Inteligentes de la Universidad de Granada, y cuenta con la colaboración del Máster en Desarrollo de Software, Máster en Ingeniería de Computadores y Redes y el Máster en Tecnología Multimedia.

El objetivo de esta actividad es mostrar a los alumnos de los últimos cursos de Ingeniería Informática, Ingeniería de Telecomunicación, y otras carreras afines, el significado de investigar dentro del ámbito de las Tecnologías de la Información y la Comunicación, las oportunidades que esto conlleva, y las consecuencias prácticas que se puedan derivar de ello.

El campus tendrá lugar en las instalaciones de la ETSI Informatica y de Telecomunicaciones el día 1 de Junio y constará de tres charlas invitadas:

«Del Máster a la empresa». Francisco Palao Reinés. Ingeniero Informático. Director General de IActive, Intelligent Solutions. http://www.iactive.es/

cei-biotic-ugr

Además, cada uno de los másteres dispondrá de un stand donde los asistentes podrán recabar información acerca del máster, su estructura, el profesorado, etc. y habrá una exposición de posters donde los graduados mostrarán sus trabajos.

Es una actividad gratuita, pero es necesario registrarse lo antes posible puesto que el cupo es limitado. El registro da acceso a las charlas, café, almuerzo en el comedor de la escuela y certificado de asistencia. A los alumnos que provengan de fuera de Granada se les ofrecerá una noche de alojamiento gratuito (deben indicarlo durante el registro).

El reconocimiento de créditos por la actividad se encuentra en trámite.

En la dirección http://docto-si.ugr.es/campus se puede encontrar toda la información de la actividad así como el formulario de registro.

Contacto: Antonio González A.Gonzalez@decsai.ugr.es. David Pelta dpelta@decsai.ugr.es. Telef. 958 242376. URL: http://decsai.ugr.es/~dpelta. Dpto de Ciencias de la Computación e IA. ETSI Informática y de Telecomunicaciones. Universidad de Granada.