ESTRATÉGIAS NUTRICIONAIS PARA AUMENTAR AS PROPRIEDADES NUTRACÊUTICAS DO LEITE: CONCENTRAÇÕES DE ENTEROLACTONA E ÁCIDO LINOLEICO CONJUGADO
DOI:
10.31413/nativa.v9i4.11988Palavras-chave:
nutracêutico, compostos bioativos, lignanas, vacas de leite, benefícios do leite, redução do risco de doençasResumo
Objetivou-se descrever estratégias nutricionais para aumentar as propriedades nutracêuticas do leite, incluindo principalmente estratégias para o aumento nas concentrações de enterolactona (EL) e ácido linoleico conjugado (CLA). Os compostos EL e CLA, ambos produzidos endogenamente a partir de componentes da dieta, são compostos bioativos presente no leite e têm sido apontados como compostos nutracêuticos, capazes de melhorar a saúde humana através da prevenção e tratamento de doenças. Estratégias nutricionais aplicadas na alimentação de vacas leiteiras possibilitam o aumento da concentração destes compostos no leite, tornando possível a produção de leite com maior potencial de beneficiamento a saúde humana. A inclusão de fontes de lignanas vegetais, como por exemplo, o farelo de linhaça e a inclusão de fontes de sacarose na dieta de vacas leiteiras possibilitam aumentar a concentração de EL no leite. Da mesma forma, o fornecimento de fontes ricas de ácidos graxos polinsaturados, como por exemplo, os óleos vegetais, possibilita o aumento da concentração de CLA no leite. A temática da nutrição animal voltada para o aumento das propriedades nutracêuticas do leite, apesar de estar iniciando, apresenta grande perspectiva, e é uma ferramenta valiosa para promoção da associação do leite com benefícios a saúde humana.
Palavras-chave: nutracêutico; compostos bioativos; lignanas; vacas de leite; benefícios do leite; redução do risco de doenças.
Nutritional strategies to improve nutraceutical proprieties of milk: improvements on milk enterolactone and conjugated linoleic acid
ABSTRACT: This study aimed to describe nutritional strategies to increase milk nutraceutical properties, including mainly strategies to increase the concentrations of enterolactone (EL) and conjugated linoleic acid (CLA). Enterolactone and CLA are endogenously produced from dietary components and have been identified as nutraceutical compounds with the potential of improving human health through the prevention and treatment of diseases. The concentration of these compounds in milk can be modulated through nutritional strategies which enable to produce milk with greater potential for improving human health. The inclusion of vegetable lignans sources, such as flaxseed meal and the inclusion of sucrose sources in the diet of dairy cows increase the concentration of EL in milk. Feeding sources of polyunsaturated fatty acids, such as vegetable oils, results in increased concentration of CLA in milk. The application of animal nutrition to increase nutraceutical properties of milk is a valuable tool for promoting the association of milk with human health benefits and is of great interest.
Keywords: nutraceutical proprieties; bioactive compounds; lignans; dairy cows; health benefits of milk; disease risk reduction.
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