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Effects of dietary iodine supplement on sheep milk and cheese

Published online by Cambridge University Press:  06 December 2021

Veronica Carnicelli ,
Anna Rita Lizzi ,
Alessia Ponzi ,
Carla Luzi ,
Lisa Grotta ,
Francesca Bennato  and
Antonio Di Giulio
Veronica Carnicelli
Affiliation:
Dept. of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
Anna Rita Lizzi
Affiliation:
Dept. of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
Alessia Ponzi
Affiliation:
Dept. of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
Carla Luzi
Affiliation:
Dept. of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
Lisa Grotta
Affiliation:
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Francesca Bennato
Affiliation:
Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy
Antonio Di Giulio*
Affiliation:
Dept. of Biotechnological and Applied Clinical Sciences, University of L'Aquila, L'Aquila, Italy
*
Author for correspondence: Antonio Di Giulio, Email: [email protected]
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Abstract

The work reported in this paper addresses the iodine nutritional deficiency that still affects a large number of people. For this purpose, we analyzed the possibility to use, as iodine vehicle, a hard typical ewe cheese, called Canestrato d'Abruzzo, derived from milk of ewes fed with an iodine-fortified diet. Both in the milk and the cheese of these animals, the iodine level was higher than that measured in sheep with a normal diet. An increase in the lactoferrin and iron content was evident in the whey derived from milk of the iodine group. Furthermore, in derived cheese, the caseins seemed more efficiently transformed in small peptides making the product more digestible and, for this reason, particularly suitable for feeding the elderly. In conclusion, the dairy products obtained from ewes fed with iodine diet contain more bioactive compounds so that they represent a useful food to prevent iodine and iron deficiency in lamb and humans.

Keywords

Iodine nutritionironlactoferrinsheep dairy products
Type
Research Article
Information
Journal of Dairy Research , Volume 88 , Issue 4 , November 2021 , pp. 468 - 474
Copyright
Copyright © The Author(s), 2021. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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Footnotes

*

The authors contributed equally.

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