Christian Robert - Biography
IDF Director General

The Darwinian selective pressure that produced the novel molecules, functions and health benefits favoring the natural selection of milk-fed mammalian infants is encoded in mammalian genomes. Ongoing research in a variety of mammals illustrates the diversity of lactation strategies and the array of interesting benefits that milk can provide. Highlights of ongoing research will illustrate how new approaches are accelerating this discovery process.

Genomics is promoting a rebirth of comparative lactation biology research. The genes, pathways and molecules of the lactation process, its regulation and the health benefits produced by different mammals are the focus of the first morning. Afternoon sessions will focus on the study of proteins.

Understanding lactation has captivated researchers for decades, but the new tools of systems biology is revolutionizing the rate of knowledge creation. 

The synthesis of milk holds the key to understanding why it is made and what benefits it provides. 

The variation in genetics across and within species is increasingly accessible with the tools of genomics. 

The proteins of milk are complex biopolymers with nutritional values beyond their simple amino acid composition. Nonetheless, even at the level of amino acids, milk is remarkable. 

The astonishing breakthrough that milk proteins can refold during digestion and adopt new and different biologically active functions was pioneered by the Lund group and the discovery of HAMLET.

Casein, whey proteins, and the fat globule membrane proteins, represent the major source of diversity in milk, yet to be well described. A major step forward has been achieved by applying the tools of proteomics to this protein resource.

The regulation of the synthesis of milk genes is becoming increasingly understood as the technologies of gene expression mature. These same regulatory mechanisms provide insights into their functions.

The peptides produced from the hydrolysis of milk are being revealed to be highly specific with numerous biofunctions to the health of the infant and even to adults. 

Milk proteins are increasingly recognized for their structural designs that interact with the digestive process and with intestinal targets. These structures and their functions are redefining the nutritional value of milk protein as food.

Milk evolved to be consumed. Yet many of the molecules in milk are remarkably undigestible by infants. Many of these compounds designed to escape the digestion process are being recognized to contain unique properties in their own right.

The oligosaccharides of milk are a fascinating mixture of components whose nutritional properties are being pursued not just in the intestine, but throughout the body. 

The oligosaccharides of milk represent the model for stimulating bacteria for benefits to health. Recent research is beginning to sequence the specific bacteria that are supported by milk oligosaccharides and to understand the genetic elements that are the basis of milk’s selectivity.