Introduction

Traditionally goat milk is regarded as poor man saver but now it

is fast getting several labels, one of which is better for health,

the such labels confer on it is, due to presence of superior and

significant quantities of essentials molecules require for sound

health like; Minerals, Vitamins, Protein & Amino Acids. These

molecules are core of strength and wellbeing also. Goat milk is

rich in various types of immuno protective proteins, several

essential minerals, omega acids and a large number of vitamins.

Though amino acids are building block of proteins but the

presence of free amino acids not require for protein synthesis

are equally important. Many of the free amino acids are integral

part of several life processes, one of such free amino acid is

Taurine.

Taurine is sulfur containing amino acid and chemically, it is

2-Amino Ethane Sulfonic acid which is surprisingly is in very

high concentration in goat milk and has a 20-fold higher

level than cow’s milk, almost equal to that in human milk.

In contrast to this, goat milk being at par in human taurine

content may provide a good alternative to cow milk. As of

now taurine is well recognized for its beneficial actions in

almost all life processes from eye to ear and from heart to

brain .It is increasingly becoming part of functional food,

nutraceuticals leading to a prominent role to maintain sound

health.

NH2-CH2­­-CH2-SO3H

Taurine- (Amino ethane sulfonic

acid)

Taurine content in Goat Milk:

•It is the most abundant free amino acid in goat milk.

•Taurine contents in goat milk is 55.93 umol/100 ml while in human is

56.78 umol/100ml.

•Goat milk at all stages of lactation has a higher content of taurine.

•Taurine is higher in final stage of lactating but a significant differences

is recorded in second and final stage while in cow taurine content is

higher in initial stage of lactation which follow diminishing order and

almost negligible in later stages.

•Inter breed differences in taurine contents does exist where:

Maltase breed 90.90 umol/100ml

Carganica breed 55.21 umol/100ml

Derivata disiria 49.59 umol/100ml

Saanen 36.80 umol/100ml

Taurine in Goat milk and its products some unique:

Features

•Taurine content in goat milk is at par with human milk, so no addition of

taurine is required in formula milk based on goat milk.

About 25-57% of free amino acid in goat is in the form of taurine.

Taurine content did not significantly vary during fermentation and storage

period of fermented product.

•Fermented goat milk produced with selected multiple starters can be a

potential functional foods.

•Taurine is now part of several functional food and nutraceuticals.

•In dairy products from goat whey has the highest taurine content while

cheese contains 12.5 to 16.5%

•The amount of taurine in milk products do not depend on

temperature treatment.

•Cheese made from cacioricotta goat milk, after heating

milk to900c has higher taurine content than in caprino

goats cheese obtained by treating milk at lower

temperature.

•Taurine has been found to be present in both fresh and

ripened cheese providing a new reason for enhancing the

value of this typical dairy product.

Taurine Biological Action- Components of Functional &

Nutraceuticals.

There is increasing evidences that sulfur amino acids (SAA) play an

important metabolic and functional role in human health and disease

prevention. It is further observed that SAA also provide elemental Sulfur

require for growth and development, and in general, it is source of

energy and nutrient needs of various life processes. Taurine has long been

placed under such category.

To add little more the best-known functional food

until now is mother’s milk of which taurine is component. It is possible

and feasible to modulate target functions via food supplemented with such

agents. Looking all these currently taurine is part of several functional

food and nutraceuticals even traitor made food designed for specific

needs like critical care, diabetes and some more with taurine has been

develop.

Vision - retino

protection

Liver Protection

Cardio protective Cancer prevention

Liver Protection

Prevention- bone loss

Anti-hypertension

Anti oxidation

Anti craving

Bile Salt Formation

Anti-Bacterial

Anti diabetes

Radiation protection

Anti aging

Longevity

Anti inflammatory

TAURINE-In sound health

CNS: Brain Future Addition

Mood Alleviation of smoking Memory Motor Behaviour Pleasure Anti ageing

Cardio-Respiratory --------------------------------------------------------------------------------------------------------------- Anti convulsant

sleep Anti

aggressive

Resistance to Thermo-

regulator

anoxia/hypoxia

Anti tremor Blood

pressure

Spinal cord Learning Anti Alcohol Supression of

Supression of

injury drinking behavior eating behavior

A holistic view of the central actions of Taurine

Taurine

Neutrophil NAD(P)H

HOOH MOP Cl HOCl

HOCl + NH2CH2CH2SO3H ClNHCH2CH2SO3H + H2O

HN=CHCH2SO3NCH2CH2SO3

Cl

H

-HClO=CHCH2SO3

+H2O2-NH3

stimulus

oxidase

O2

Cl

H2O2

O2

SOD

HOClTaurine

pH 5.5

Cl+NH2CH2CH2SO3 ClNHCH2CH2SO3 +H+

< 10% > 90%

Taurine

Mieloperoxidase

Hypochlorous acid

production

Taurine

chloramine

Tissue damage

Inflammatory

mediator release

Nitric oxide generation

by iNOS

Primary insult: free radicals, toxic chemicals, microbial activities

Secondary insult: neutrophil activation and accumulation

Role of taurine in disease prevention.

Conclusion and Future Consideration

Taurine supplemented food and formula have provided long

range of beneficial effects, almost covering the entire life activities,

from vision to brain and smoking to drinking. It has anti diabetic to

anti ageing properties Taurine is also involved in verities of ways to

improve the quality of life to make it happier and healthier hence

development of dairy products based on taurine enriched goat milk

will constitute a new brand of functional food & health-enhancing

nutraceutical.

Goat’s milk rich in taurine-supplemented food and formula can

provide long term beneficial effects to general health of humans.

The anti-diabetic to anti-ageing properties of taurine makes goat’s

milk a good product for consumption by humans for improvement of

quality of life.

Stability of taurine even at high temperature and storage makes its

addition suitable for production of dairy products.

Retention of taurine contains in dairy products as well as in

fermented products makes it suitable to use to person requires it in such

products.

Fermented goat milk enriched taurine can be a good functional food

and nutraceutical