Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
8.6
4.6
Journals
Molecules
Special Issues
Research on Bioactive Compounds in Milk
molecules-logo
Submit to Molecules Review for Molecules Propose a Special Issue

Journal Menu

► Journal Menu

Journal Browser

► Journal Browser
share announcement

Research on Bioactive Compounds in Milk

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Food Chemistry".

Deadline for manuscript submissions: closed (31 May 2025) | Viewed by 11666

Special Issue Editors

Dr. Sercan Karav

E-Mail Website
Guest Editor
Department of Molecular Biology and Genetics, Çanakkale Onsekiz Mart University, 17100 Canakkale, Turkey
Interests: food chemistry; enzyme biotechnology; milk and dairy products; prebiotics and probiotics
Dr. Juliana Maria Leite Nobrega De Moura Bell

E-Mail Website
Guest Editor
Department of Food Science and Technology, University of California, One Shields Avenue, Davis, CA 95616, USA
Interests: bioprocessing; fermentation; membrane filtration; functional food chemicals
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yonca Karagül-Yüceer

E-Mail Website
Guest Editor
Department of Food Engineering, Engineering Faculty, Çanakkale Onsekiz Mart University, 17020 Çanakkale, Turkey
Interests: dairy science and technology; biotechnology; fermentation; aroma compounds and bioactive compounds in dairy foods

Special Issue Information

Dear Colleagues,

Milk, a complex biological fluid, contains a wide variety of nutrients, including vitamins, minerals, lipids, proteins, and carbohydrates, all potentially beneficial to health. The capacity of milk to offer a natural and diverse source of bioactive compounds that may address various human health issues is what makes milk therapy significant. Understanding the therapeutic properties of milk can lead to the development of functional foods, dietary supplements, and medications that capitalize on the inherent advantages of this widely consumed, nutrient-dense liquid. Current research indicates a promising path toward improving human health and well-being, but additional research is required to fully understand the extent of milk therapeutics. Multidisciplinary approaches connected with innovative techniques provide a comprehensive view of bioactive chemicals in milk, such as sensory, biochemical physicochemical, bioavailability, efficacy, and safety analysis.

Articles in this Special Issue will cover topics such as how milk affects immunological function, the possible mechanisms of action of chemicals, and recent developments in using milk components for therapeutic interventions. We invite researchers to submit their latest studies, promoting a better understanding of the therapeutic landscape that milk provides.

Dr. Sercan Karav
Dr. Juliana Maria Leite Nobrega De Moura Bell
Prof. Dr. Yonca Karagül-Yüceer
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • milk chemicals
  • bioactive compounds
  • functional ingredients
  • efficacy and safety analysis
  • bioavailability
  • innovative processing

Benefits of Publishing in a Special Issue

  • Ease of navigation: Grouping papers by topic helps scholars navigate broad scope journals more efficiently.
  • Greater discoverability: Special Issues support the reach and impact of scientific research. Articles in Special Issues are more discoverable and cited more frequently.
  • Expansion of research network: Special Issues facilitate connections among authors, fostering scientific collaborations.
  • External promotion: Articles in Special Issues are often promoted through the journal's social media, increasing their visibility.
  • Reprint: MDPI Books provides the opportunity to republish successful Special Issues in book format, both online and in print.

Further information on MDPI's Special Issue policies can be found here.

Published Papers (3 papers)

Download All Papers
Order results
Result details
Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:

Research

Jump to: Review

19 pages, 2467 KB  
Article
The Impact of Dietary Habits and Maternal Body Composition on Human Milk Microbiota—Polish Pilot Study
by Agnieszka Bzikowska-Jura, Anna Koryszewska-Bagińska, Małgorzata Konieczna, Jan Gawor, Robert Gromadka, Aleksandra Wesołowska and Gabriela Olędzka
Molecules 2025, 30(13), 2723; https://doi.org/10.3390/molecules30132723 - 25 Jun 2025
Viewed by 680
Abstract
Human milk (HM) is a complex biological fluid that plays a significant role in infant health, influenced by maternal dietary habits and body composition. This study aimed to explore how maternal diet and nutritional status affect the microbial composition of HM. In this [...] Read more.
Human milk (HM) is a complex biological fluid that plays a significant role in infant health, influenced by maternal dietary habits and body composition. This study aimed to explore how maternal diet and nutritional status affect the microbial composition of HM. In this pilot study, 15 mothers were recruited from a maternity ward and assessed for dietary habits through a semi-structured food frequency questionnaire and a 3-day dietary record. Maternal body composition was evaluated using bioelectrical impedance analysis. HM samples were collected for microbiota analysis, focusing on the diversity and composition of bacterial communities via 16S rRNA sequencing. The study identified that maternal nutrient intake significantly correlated with the composition of HM microbiota. Specifically, Firmicutes abundance showed positive correlations with animal protein (τ = 0.39; p = 0.043), total carbohydrates (τ = 0.39; p = 0.043), and vitamin A (τ = 0.429; p = 0.026). Bacteroidota was positively correlated with retinol (τ = 0.39; p = 0.043). Higher consumption of dietary fiber (>24 g/day) did not yield significant differences in bacterial composition compared to lower intake (<24 g/day) (p = 0.8977). Additionally, no significant differences were found in overall bacterial abundance across different maternal characteristics such as age, mode of delivery, or breastfeeding type. This study underscores the importance of maternal diet in shaping the HM microbiota, which may have implications for infant health. Dietary modifications during lactation could be a strategic approach to promote beneficial microbial colonization in HM. Further research is warranted to confirm these findings and explore the underlying mechanisms. Full article
(This article belongs to the Special Issue Research on Bioactive Compounds in Milk)
►▼ Show Figures

Figure 1

39 pages, 1478 KB  
Article
Chemical Profiles of the Volatilome and Fatty Acids of “Suero Costeño” (Fermented Cream)/Raw Milk from Colombia: Promising Criteria for the Autochthonous-Regional Product Identity Designation
by Amner Muñoz-Acevedo, Osnaider J. Castillo, Clara Gutiérrez-Castañeda, Mónica Simanca-Sotelo, Beatriz Álvarez-Badel, Alba Durango-Villadiego, Margarita Arteaga-Márquez, Claudia De Paula, Yenis Pastrana-Puche, Ricardo Andrade-Pizarro, Ilba Burbano-Caicedo and Rubén Godoy
Molecules 2025, 30(12), 2524; https://doi.org/10.3390/molecules30122524 - 9 Jun 2025
Viewed by 811
Abstract
A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid [...] Read more.
A traditional dairy product from northern Colombia is suero costeño (SC), typically handmade through artisanal processes involving the natural fermentation of raw cow’s milk (RM); it is characterized by a creamy texture and a distinctive sensory profile, with a sour/salty taste and rancid odor. This study aimed to determine the chemical identity (using GC-FID/MSD) of SC and RM samples (from eight locations in the department of Córdoba-Colombia) by analyzing volatile components (trapped by HS-SPME and SDE) and fatty acid content. Consequently, the most notable results were as follows: (a) myristic (7–12%), stearic (12–17%), oleic (13–23%), and palmitic (21–29%) acids were the most abundant constituents [without significant differences among them (p > 0.05)] in both RM and SC fats; these were also expressed as polyunsaturated (2–5%), monounsaturated (26–36%), saturated (59–69%), omega-9 (19–30%), omega-6 (0.5–1.6%), and omega-3 (0.2–1.2%) fatty acids; (b) differences in the composition (p < 0.05) of the volatile fractions were distinguished between RM and SC samples; likewise, the SC samples differed (from each other) in their volatile composition due to the preparation processes applied (processes with raw milk and natural fermentation had less variability); nonetheless, it was possible to determine the volatilome for the artisanal product; and (c) the major components responsible for the chemical identity of SC were ethyl esters (of linear saturated and unsaturated acids, short/medium chains), aliphatic alcohols (linear/branched, short/long chains), aliphatic aldehydes (long chains, >C14), alkyl methyl ketones (long chains, >C11), sesquiterpenes (caryophyllane/humulane types), monoterpenes (mono/bi-cyclics), short-chain fatty acids, and aromatic alcohol/acid, among others. Full article
(This article belongs to the Special Issue Research on Bioactive Compounds in Milk)
►▼ Show Figures

Graphical abstract

Review

Jump to: Research

29 pages, 1321 KB  
Review
The Impact of Fermentation on the Antioxidant Activity of Food Products
by Sümeyye Sarıtaş, Alicia C. Mondragon Portocarrero, Jose M. Miranda López, Mauro Lombardo, Wojciech Koch, António Raposo, Hesham R. El-Seedi, José Luiz de Brito Alves, Tuba Esatbeyoglu, Sercan Karav and Anna Maria Witkowska
Molecules 2024, 29(16), 3941; https://doi.org/10.3390/molecules29163941 - 21 Aug 2024
Cited by 38 | Viewed by 9311
Abstract
From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, [...] Read more.
From ancient times to the present day, fermentation has been utilized not only for food preservation but also for enhancing the nutritional and functional properties of foods. This process is influenced by numerous factors, including the type of microorganisms used, substrate composition, pH, time, and temperature, all of which can significantly alter the characteristics of the final product. Depending on the parameters, fermentation enhances the bioactive content of the products and imparts the necessary properties, such as antioxidant characteristics, for the products to be considered functional. The enhancement of these properties, particularly antioxidant activity, enriches foods with bioactive compounds and functional attributes, contributing to improved health benefits. Through a review of recent research, this study elucidates how different fermentation processes can enhance the bioavailability and efficacy of antioxidants, thereby improving the nutritional and functional qualities of foods. This study investigated the multifaceted effects of fermentation on antioxidant properties by exploring various types and conditions of fermentation. It highlights specific examples from dairy products and other food categories as well as the valorization of food waste and byproducts. The findings underscore the potential of fermentation as a sustainable method to produce health-promoting foods with elevated antioxidant activities, offering new perspectives for food science and technology. Full article
(This article belongs to the Special Issue Research on Bioactive Compounds in Milk)
►▼ Show Figures

Figure 1

Show export options expand_more Show export options expand_less
Select all
Export citation of selected articles as:
 
Displaying articles 1-3
Back to TopTop