Functional Foods From Animal Sources: Sugiharto, S.PT., M.SC., PH.D

Functional foods from
animal sources
Sugiharto, S.Pt., M.Sc., Ph.D.
Dairy products
• There is no doubt that dairy products are functional foods

• They are one of the best sources of calcium, an essential
nutrient which can prevent osteoporosis and possibly colon
cancer
Significant functions of dairy products
• Anti-microbial – including control of gut microflora

• Anti-viral
• Binding of E coli and cholera enterotoxins
• Anti-cancer
• Immunomodulation
• Anti-inflammatory
• Anti-oxidative
• Retard osteoporosis
• Antihypertensive
• Hypocholesterolemic
Meat
• Consumer’s perception of animal

products:
– Animal products are promoters of
cardio-vascular diseases (CVD), obesity
and cancers
– For example, meats and processed meats
are often associated with high levels of
saturated fatty acids, cholesterol,
sodium and high fat, red meat is
regarded as cancer promoting food
Meat
• Scientific evidence  meat is not a risk factor for CVD, but rather the
risk stems from the excessive fat and particularly saturated fat
associated with the meat of modern domesticated animals
• In fact, diets high in lean red meat can actually lower plasma
cholesterol, contribute significantly to tissue n-3 fatty acids and provide
a good source of iron, zinc and vitamin B12
• It was concluded that lean meat is a healthy and beneficial
component of any well-balanced diet as long as it is fat trimmed
and consumed as part of a varied diet
Meat-based bioactive compounds
• Conjugated linoleic acid

• Carnosine, anserine
• L-Carnitine
• Glutathione
• Taurine
• Creatine, etc.
Conjugated linoleic acid (CLA)
• CLA is found in highest concentrations in fat from

ruminant animals (e.g.beef, dairy and lamb)
• Beef fat contains 3.1 to 8.5 mg CLA/g with the 9-cis and
11-trans isomers contributing 57-85 % of the total CLA
Conjugated linoleic acid (CLA)
• Functional properties of CLA:

– Anticarcinogenic activity
– Antioxidative activity
– Immunomodulative activity
– Weight-reduction agent
• Some lactic acid bacteria promote the formation of CLA
in fermented milk.
– Formation in fermented meats ?
Histidyl dipeptides
• These peptides are the most abundant antioxidatives in

meats.
– Wound healing
– Recovery from fatigue
– Antistress activity
L-Carnitine
• L-Carnitine is abundant in beef.

– Assistance in producing energy
– Lowering levels of cholesterol
– Assistance in absorbing calcium
– Maintenance of stamina
– Recovery from fatigue
Formulation of meat products
Broiler meat as a source of n-3 Pufas
• Omega-3 fatty acids belong to the group of

polyunsaturated fatty acids that are proven to have
positive effect on blood vessels and heart, reduce the risk
of atherosclerosis, and reduce inflammatory processes and
in some cases exhibit anti-carcinogenic effect
Broiler meat as a source of n-3 Pufas
• In the human diet, the demand for LC n-3PUFAs is

expressed in terms of recommended daily intake (RDI)
and n-6/n-3PUFA ratio values
• RDI values for LC n-3PUFAs range from 300 to 400 mg,
but higher consumption levels at 450–500 mg are
recommended
• The optimal n-6/n-3 PUFA ratio has been set at 2:1, and it
should not exceed 4:1
Eggs
• Eggs have not traditionally been regarded as a functional

food, primarily due to concerns about their adverse effects
on serum cholesterol levels
Eggs
• Egg provides an excellent, inexpensive and low calorie

source of high-quality proteins
• Eggs are an excellent dietary source of many essential
(e.g. sphingolipids, choline and n-3 PUFA) and non-
essential (e.g. lutein/zeaxanthin) components which may
promote optimal health
Eggs
• Feeding sphingolipids inhibits colon carcinogenesis,

reduces serum LDL cholesterol and elevates HDL,
suggesting that sphingolipids represent a functional
constituent of food
Eggs
• Choline supplementation reduces urinary carnitine

excretion in humans
• Choline supplements have been advocated as a means of
preventing the decline in acetylcholine production
purported to occur during exercise; this decline may
reduce the transmission of contraction-generating
impulses across the skeletal muscle, an effect that could
impair one’s ability to perform muscular work
Eggs
• In addition to excellent nutritional value, egg proteins have
unique biological activities.
– Hyperimmunized hens could provide a convenient and economic
source of specific immunoglobulin in their yolks (IgY) that have
been found to be effective in preventing many bacteria and
viruses infections
– Proteins in the egg white as lysozyme, ovotransferrin, and avidin
have proven to exert numerous biological activities.
– A specific protein in eggshell matrix shows unique activity;
enhancement of calcium transportation in the human intestinal
epithelial cells.
Eggs
• It is well-known that egg proteins are a source of
biologically active peptides.
– Many researches are aiming to unlock the hidden biological
functions of peptides hidden in egg proteins.
– These peptides are inactive within the sequence of parent
proteins and can be released during gastrointestinal digestion or
food processing and exerting biological activities.
– Once bioactive peptides are liberated, they may act as regulatory
compounds, and exhibit various activities such as anti-
hypertensive, bone growth promoting, anticancer or exaggerated
antimicrobial activities
Eggs
• The content of omega-3 in eggs can be enhanced during the
production of raw materials

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Functional foods from

• There is no doubt that dairy products are functional foods

• Anti-microbial – including control of gut microflora

• Consumer’s perception of animal

• Conjugated linoleic acid

• CLA is found in highest concentrations in fat from

• Functional properties of CLA:

• These peptides are the most abundant antioxidatives in

• L-Carnitine is abundant in beef.

• Omega-3 fatty acids belong to the group of

• In the human diet, the demand for LC n-3PUFAs is

• Eggs have not traditionally been regarded as a functional

• Egg provides an excellent, inexpensive and low calorie

• Feeding sphingolipids inhibits colon carcinogenesis,

• Choline supplementation reduces urinary carnitine

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