山羊奶营养成分及其功能研究进展

Recent Advances in Goat’s Milk Nutritional Components and Functions

回顾了有关山羊奶宏量营养素和微量营养素组成的研究,以及其在健康功能方面的实验证据。文献综述表明,山羊奶在提供矿物质和蛋白质方面的营养价值与牛奶相似,在酪蛋白组成和低聚糖种类数量方面具有一定优势。关于致敏性,山羊奶和牛奶的过敏原存在交叉反应,且人群实验研究结论不一致,尚不能建议将其作为牛奶的代替物。体外实验、动物实验以及少量人群实验初步证明,山羊奶及其制品可能具有维持免疫稳态和增强免疫系统功能的作用,对改善吸收障碍、改善炎症性肠病和维护肠道健康可能有所帮助,同时还可能对预防动脉粥样硬化和改善高血压有益。山羊奶具有开发为功能性食品的潜力,特别是针对炎症性肠病和消化不良人群,但还需要更多的人体实验和人群调查来证明其健康功效。

The objective of this paper is to review the researches on the macronutrients and micronutrients profiles of goat milk, and experimental evidence in health functions. Our literature review shows that there is no significant difference inthe nutritional value of minerals and protein betweengoat milk andcow milk, while the casein and the oligosaccharidescomposition of goat milk is superior. With regard to the allergy, there iscross reaction between the allergens of cow milk and goat milk, and the results of trails in human are insistent, so the goat milk couldnot be considered as the substitute of cow milk hitherto. Vitro experiments, animal experiments and a little clinical trails suggest that goat milk and its products may be helpful to keep immune homeostasis, enhance immune system function, improve malabsorption and inflammatory bowel diseases, maintain intestinal health, andprevent atherosclerosis and improve hypertension. Goat milk has the potential to be developed as functional food, especially for the people afflicted by malabsorption and inflammatory bowel diseases, but the health functions need to be confirmed by more trails and investigation in human.