2024 September Board Book

Dairy Co-Products Role in Gut-Brain Function* RESEARCHERS: Dr. Ameer Taha and Dr. Daniela Barile, UC Davis TIMELINE: 2024 - 2025 OBJECTIVES

Dairy Fats as Healthy Fats: Interactions with the Gut Microbiota* RESEARCHER: Dr. Sean Adams, UC Davis, School of Medicine TIMELINE: 2024 OBJECTIVES 1. Characterize the full suite of dairy fat-associated lipids derived from bacteria, referred to as “xenolipids,” including odd-chain and even-chain cyclopropane fatty acids (CpFAs). 2. Identify CpFAs originating from dairy fat directly and those produced through gut bacteria transformations of dairy fat CpFA precursors. 3. Build a catalog of bacteria-derived fats associated with dairy, useful as biomarkers of dairy intake in epidemiological studies or randomized controlled trials (RCTs) linking full-fat dairy foods to health outcomes. 4. Provide essential information for the design of future feeding trials with full-fat dairy, distinguishing products rich in CpFAs from those low in CpFAs but rich in CpFA precursors. BENEFITS: • Confirms that dairy fat consumption increases levels of unique healthful xenolipids could prompt public policy and health messaging changes, advocating for full-fat dairy products as sources of healthy fats. • Impacts consumer options, potentially influencing school meal programs to include full-fat dairy products in their portfolio. • Inspires the development of innovative “nutraceutical” products. • Identifies products that could dampen inflammation and improve gut health by incorporating dairy or dairy fats as components. *This project is funded in partnership with National Dairy Council.

1. Establish the role of dairy co-products, specifically whey protein phospholipid concentrate (WPPC), in reversing or slowing cognitive impairment induced by a high-fat Western-like diet. 2. Investigate the presence of extracellular vesicles (EVs) in WPPC and their potential impact on brain health, given their ability to encapsulate milk-based bioactives. 3. Position EV-enriched milk fractions as a novel ingredient for improving brain health in the elderly population within the next 3 to 5 years, leveraging the existing support for dairy consumption among this demographic. BENEFITS: • Provides new knowledge on ways to utilize dairy co-products, such as WPPC, which are currently under-utilized and valued at less than $1 per pound. • Provides valuable insights into the potential benefits of dairy-based interventions for brain health, contributing to the development of novel products and strategies for addressing cognitive decline. • Provides a proactive approach by developing scalable processes to extract rich fractions from California dairy co-products. • Offers a unique opportunity for the dairy industry to contribute to the development of strategies for addressing cognitive impairment, benefiting both the industry and the millions of aging Americans affected by cognitive decline. *This project is funded in partnership with National Dairy Council.

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