不可思議的營養醫學~誰說生病一定要用藥醫!!

     我們哺乳動物的奶的生物學特性的知識已經取得了實質性進展。許多營養，生化，免疫，或其他的生物學特性研究已成熟或工業加工的牛奶，以及在人乳和初乳。本文是選定的出版物涵蓋（1）作為細胞培養的血清替代品（使用牛奶或奶製品副產品加工的酸和酶乳清分數），（2）牛奶中的具體因素和工業加工牛奶的嚴格審查影響細胞的增殖，及（3）已知的功能和生物學作用的兩個乳清蛋白：β-乳球蛋白和PP3組件。

Substantial progress has been made in our knowledge of the biological properties of mammal milks. Many nutritional, biochemical, immunological, or other biological properties have been studied in mature or industrially processed bovine milk as well as in human milk and colostrum. This article is a critical review of selected publications covering (1) the use of bovine milk or dairy byproducts (processed acid and enzymatic whey fractions) as a serum substitute for cell cultures, (2) specific factors in bovine milk and industrially processed milk the affect cell proliferation, and (3) the known functional and biological roles of two whey proteins: beta-lactoglobulin and the PP3 component.

文獻資料:Crtt Rev Food Sci Nutr 1997;37:393-410.