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Introduction
Traditionally goat milk is regarded as poor man saver but now it
is fast getting several labels, one of which is better for health,
the such labels confer on it is, due to presence of superior and
significant quantities of essentials molecules require for sound
health like; Minerals, Vitamins, Protein & Amino Acids. These
molecules are core of strength and wellbeing also. Goat milk is
rich in various types of immuno protective proteins, several
essential minerals, omega acids and a large number of vitamins.
Though amino acids are building block of proteins but the
presence of free amino acids not require for protein synthesis
are equally important. Many of the free amino acids are integral
part of several life processes, one of such free amino acid is
Taurine.
Taurine is sulfur containing amino acid and chemically, it is
2-Amino Ethane Sulfonic acid which is surprisingly is in very
high concentration in goat milk and has a 20-fold higher
level than cow’s milk, almost equal to that in human milk.
In contrast to this, goat milk being at par in human taurine
content may provide a good alternative to cow milk. As of
now taurine is well recognized for its beneficial actions in
almost all life processes from eye to ear and from heart to
brain .It is increasingly becoming part of functional food,
nutraceuticals leading to a prominent role to maintain sound
health.
Taurine content in Goat Milk:
•It is the most abundant free amino acid in goat milk.
•Taurine contents in goat milk is 55.93 umol/100 ml while in human is
56.78 umol/100ml.
•Goat milk at all stages of lactation has a higher content of taurine.
•Taurine is higher in final stage of lactating but a significant differences
is recorded in second and final stage while in cow taurine content is
higher in initial stage of lactation which follow diminishing order and
almost negligible in later stages.
•Inter breed differences in taurine contents does exist where:
Maltase breed 90.90 umol/100ml
Carganica breed 55.21 umol/100ml
Derivata disiria 49.59 umol/100ml
Saanen 36.80 umol/100ml
Taurine in Goat milk and its products some unique:
Features
•Taurine content in goat milk is at par with human milk, so no addition of
taurine is required in formula milk based on goat milk.
About 25-57% of free amino acid in goat is in the form of taurine.
Taurine content did not significantly vary during fermentation and storage
period of fermented product.
•Fermented goat milk produced with selected multiple starters can be a
potential functional foods.
•Taurine is now part of several functional food and nutraceuticals.
•In dairy products from goat whey has the highest taurine content while
cheese contains 12.5 to 16.5%
•The amount of taurine in milk products do not depend on
temperature treatment.
•Cheese made from cacioricotta goat milk, after heating
milk to900c has higher taurine content than in caprino
goats cheese obtained by treating milk at lower
temperature.
•Taurine has been found to be present in both fresh and
ripened cheese providing a new reason for enhancing the
value of this typical dairy product.
Taurine Biological Action- Components of Functional &
Nutraceuticals.
There is increasing evidences that sulfur amino acids (SAA) play an
important metabolic and functional role in human health and disease
prevention. It is further observed that SAA also provide elemental Sulfur
require for growth and development, and in general, it is source of
energy and nutrient needs of various life processes. Taurine has long been
placed under such category.
To add little more the best-known functional food
until now is mother’s milk of which taurine is component. It is possible
and feasible to modulate target functions via food supplemented with such
agents. Looking all these currently taurine is part of several functional
food and nutraceuticals even traitor made food designed for specific
needs like critical care, diabetes and some more with taurine has been
develop.
Vision - retino
protection
Liver Protection
Cardio protective Cancer prevention
Liver Protection
Prevention- bone loss
Anti-hypertension
Anti oxidation
Anti craving
Bile Salt Formation
Anti-Bacterial
Anti diabetes
Radiation protection
Anti aging
Longevity
Anti inflammatory
TAURINE-In sound health
CNS: Brain Future Addition
Mood Alleviation of smoking Memory Motor Behaviour Pleasure Anti ageing
Cardio-Respiratory --------------------------------------------------------------------------------------------------------------- Anti convulsant
sleep Anti
aggressive
Resistance to Thermo-
regulator
anoxia/hypoxia
Anti tremor Blood
pressure
Spinal cord Learning Anti Alcohol Supression of
Supression of
injury drinking behavior eating behavior
A holistic view of the central actions of Taurine
Taurine
Neutrophil NAD(P)H
HOOH MOP Cl HOCl
HOCl + NH2CH2CH2SO3H ClNHCH2CH2SO3H + H2O
HN=CHCH2SO3NCH2CH2SO3
Cl
H
-HClO=CHCH2SO3
+H2O2-NH3
stimulus
oxidase
O2
Cl
H2O2
O2
SOD
HOClTaurine
pH 5.5
Cl+NH2CH2CH2SO3 ClNHCH2CH2SO3 +H+
< 10% > 90%
Taurine
Mieloperoxidase
Hypochlorous acid
production
Taurine
chloramine
Tissue damage
Inflammatory
mediator release
Nitric oxide generation
by iNOS
Primary insult: free radicals, toxic chemicals, microbial activities
Secondary insult: neutrophil activation and accumulation
Role of taurine in disease prevention.
Conclusion and Future Consideration
Taurine supplemented food and formula have provided long
range of beneficial effects, almost covering the entire life activities,
from vision to brain and smoking to drinking. It has anti diabetic to
anti ageing properties Taurine is also involved in verities of ways to
improve the quality of life to make it happier and healthier hence
development of dairy products based on taurine enriched goat milk
will constitute a new brand of functional food & health-enhancing
nutraceutical.
Goat’s milk rich in taurine-supplemented food and formula can
provide long term beneficial effects to general health of humans.
The anti-diabetic to anti-ageing properties of taurine makes goat’s
milk a good product for consumption by humans for improvement of
quality of life.
Stability of taurine even at high temperature and storage makes its
addition suitable for production of dairy products.
Retention of taurine contains in dairy products as well as in
fermented products makes it suitable to use to person requires it in such
products.
Fermented goat milk enriched taurine can be a good functional food
and nutraceutical