Antiviral properties of goat milk

Persistence of Tick-Borne Encephalitis Virus in Goat and Cow Milks Under Different Storage Conditions and Following Thermal Inactivation

Tick-borne encephalitis virus (TBEV) is a neuroinvasive arbovirus that is primarily transmitted to humans through the bites of Ixodes ricinus ticks. Consumption of unpasteurised milk and dairy products from infected ruminants can also cause infection in humans. In the majority of food-borne TBE (FB-TBE) cases, goat milk and/or cheese has been identified as the source of infection. The aim of the present study was to analyse the persistence of the infectious strain TBEV_Ain_2020 virus in spiked goat and cow raw milks under different storage conditions, and following pasteurisations performed at 63 °C/30 min or 72 °C/15 s. The total genome of TBEV was stable up to 48 h in goat and cow's milks at 4 °C and 21 °C. In contrast, the viral titre was significantly lower in goat milk from T + 2 h post-contamination up to 17 h compared to culture cell medium and cow milk at 4 °C. At 21 °C, viral titres were lower than in DMEM in both milks up to T + 12 h. Thermal inactivations were effective in goat milk, but were not sufficient to eliminate all infective virus particles in cow milk. These unexpected findings highlighted that pasteurisation processes should be adapted to the species of origin of the milk and to the initial viral load to ensure food safety.

Exploring the health benefits and functional properties of goat milk proteins

Goat milk proteins are unique in their nutritional and functional properties and have become increasingly popular in recent years. A variety of methods have been studied for extracting and isolating these proteins, with coprecipitation being a particularly effective approach. Compared to cow milk proteins, goat milk proteins contain higher levels of certain amino acids such as tryptophan and cysteine, while maintaining similar nutritional properties. Additionally, they have superior functional properties, including better emulsifying and foaming properties, which make them an attractive option for developing new food products. Research has shown that goat milk proteins have several health benefits, including immunomodulatory effects, allergy management, anti-inflammatory, and antioxidant effects, as well as antimicrobial and anticancer properties. They have the potential to be used as a treatment for autoimmune diseases, allergies, and other immune system disorders due to their ability to modulate the production of cytokines and other immune system components. Furthermore, their antimicrobial properties can help prevent the growth of harmful bacteria and reduce the risk of infection. Future research will focus on the potential of goat milk proteins as a functional food ingredient, their effects on gut health and microbiota, and their therapeutic potential for various health conditions. This research may lead to the development of new functional foods that promote health and prevent disease, and potentially pave the way for the use of goat milk proteins as a therapeutic agent for various health conditions.

Nasal application of sesame oil-based Anu taila as 'biological mask' for respiratory health during COVID-19

This article narrates the potential role of sesame oil-based Anu taila for respiratory health and the prevention of COVID-19. Ayurveda recommends the use of sesame oil and A. taila as a part of daily routine (dinacharya) for oral gargling and transnasal application (Nasya) for preventing upper respiratory tract infections. Recent studies on COVID-19 have elucidated the activity of certain fatty acids in restricting viral binding. Based on the evidence gathered from in-silico, pre-clinical, and pharmacological studies as well as references from classical textbooks of Ayurveda, this article infers that the transnasal application of sesame oil and/or A. taila could provide resilience/protection to the respiratory system. It can act as a 'biological mask' to prevent respiratory infections like COVID-19. Detailed pharmacological study can give fuller confirmation of our informed "inference" that A. taila offers a cost-effective intervention for the prevention of COVID-19 like infections of the upper respiratory tract.

Preventative and therapeutic potential of animal milk components against COVID-19: A comprehensive review

The global pandemic of COVID-19 is considered one of the most catastrophic events on earth. During the pandemic, food ingredients may play crucial roles in preventing infectious diseases and sustaining people's general health and well-being. Animal milk acts as a super food since it has the capacity to minimize the occurrence of viral infections due to inherent antiviral properties of its ingredients. SARS-CoV-2 virus infection can be prevented by immune-enhancing and antiviral properties of caseins, α-lactalbumin, β-lactoglobulin, mucin, lactoferrin, lysozyme, lactoperoxidase, oligosaccharides, glycosaminoglycans, and glycerol monolaurate. Some of the milk proteins (i.e., lactoferrin) may work synergistically with antiviral medications (e.g., remdesivir), and enhance the effectiveness of treatment in this disease. Cytokine storm during COVID-19 can be managed by casein hydrolyzates, lactoferrin, lysozyme, and lactoperoxidase. Thrombus formation can be prevented by casoplatelins as these can inhibit human platelet aggregation. Milk vitamins (i.e., A, D, E, and B complexes) and minerals (i.e., Ca, P, Mg, Zn, and Se) can have significantly positive effects on boosting the immunity and health status of individuals. In addition, certain vitamins and minerals can also act as antioxidants, anti-inflammatory, and antivirals. Thus, the overall effect of milk might be a result of synergistic antiviral effects and host immunomodulator activities from multiple components. Due to multiple overlapping functions of milk ingredients, they can play vital and synergistic roles in prevention as well as supportive agents during principle therapy of COVID-19.

Socio-Economic Determinants of Goat Milk Consumption by Rural Households in the Niger Valley of Benin and Implications for the Development of a Smallholder Dairy Goat Program

Goats, more popular than cattle in rural Benin, are mainly kept for meat production. Their milk is still unpopular but can provide the much-needed nutrients for children in food-insecure households. This study explored the socio-economic factors affecting the attitude of rural households in the Niger Valley of Benin toward goat milk consumption. Data were collected through individual face-to-face interviews of 721 heads of households or their representatives. Binary logistic regression analysis was carried out to test the association between socioeconomic variables and goat milk consumption. Goat milk and its products were consumed in 14.7% of the surveyed households and were not part of the traditional diets of remaining 81.8%. Their sensory qualities were further reasons reported by 18.4% of respondents for their non-consumption. A household's likelihood to consume goat milk or its derivatives was significantly influenced by the sociocultural background of its head and whether it kept goats or not. The odds of consuming goat milk and/or its derivatives were 2.285 and 2.017 times higher, respectively, for households from Dendi and Peulh socio-cultural groups. Despite the recorded cultural barriers, there is room for increasing goat milk consumption by rural households by increasing its availability and raising awareness of its nutritional and health benefits.

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.