51
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Borad SG, Kumar A, Singh AK. Effect of processing on nutritive values of milk protein. Crit Rev Food Sci Nutr 2018; 57:3690-3702. [PMID: 27052328 DOI: 10.1080/10408398.2016.1160361] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
Milk is an essential source of nutritionally excellent quality protein in human, particularly in vegan diet. Before consumption, milk is invariably processed depending upon final product requirement. This processing may alter the nutritive value of protein in a significant manner. The processing operations like thermal treatment, chemical treatment, biochemical processing, physical treatments, nonconventional treatments, etc. may exert positive or negative influence on nutritional quality of milk proteins. On one side, processing enhances the nutritive and therapeutic values of protein while on other side intermediate or end products generated during protein reactions may cause toxicity and/or antigenicity upon consumption at elevated level. The review discusses the changes occurring in nutritive quality of milk proteins under the influence of various processing operations.
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Affiliation(s)
- Sanket G Borad
- a ICAR-National Dairy Research Institute , Karnal , Haryana , India
| | - Anuj Kumar
- b ICAR-Central Institute of Fisheries Technology , Kochi , Kerala , India
| | - Ashish K Singh
- a ICAR-National Dairy Research Institute , Karnal , Haryana , India
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52
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Gan J, Bornhorst GM, Henrick BM, German JB. Protein Digestion of Baby Foods: Study Approaches and Implications for Infant Health. Mol Nutr Food Res 2018; 62:10.1002/mnfr.201700231. [PMID: 28891110 PMCID: PMC6435278 DOI: 10.1002/mnfr.201700231] [Citation(s) in RCA: 57] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2017] [Revised: 06/12/2017] [Indexed: 12/24/2022]
Abstract
Protein digestion is critical for infants. Dissimilarities between infants and adults in food intake and digestive physiology lead to distinct patterns of proteolysis between individuals. However, such differences are not well represented in many studies on protein digestion of baby foods. The complex biological structures of baby foods and the physiology of the infant digestive system are key factors affecting proteolysis during the first two years of life. Well-controlled in vitro studies have demonstrated that varying digestion conditions alter the specificity, rate, and extent of proteolysis of baby foods. Nonetheless, these models do not completely replicate in vivo proteolysis or the complex biogeography of the gastrointestinal tract. Animal and clinical studies have revealed the fate of dietary proteins along the digestive tract and the overall health impact on subjects. Building comprehensive and annotated datasets from human infants will require innovative and standardized measurement. Now, more systematic evaluations of digestion are emerging to advance the knowledge and its translation as food design for effective diet and health management in infants.
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Affiliation(s)
- Junai Gan
- Department of Food Science and Technology, University of California Davis, USA
| | - Gail M. Bornhorst
- Department of Food Science and Technology, University of California Davis, USA
- Department of Biological and Agricultural Engineering, University of California Davis, USA
| | - Bethany M. Henrick
- Department of Food Science and Technology, University of California Davis, USA
- Foods for Health Institute, University of California Davis, USA
| | - J. Bruce German
- Department of Food Science and Technology, University of California Davis, USA
- Foods for Health Institute, University of California Davis, USA
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53
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Strategies for the discovery and identification of food protein-derived biologically active peptides. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2017.03.003] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
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54
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DALLAS DAVIDC, SANCTUARY MEGANR, QU YUNYAO, KHAJAVI SHABNAMHAGHIGHAT, VAN ZANDT ALEXANDRIAE, DYANDRA MELISSA, FRESE STEVENA, BARILE DANIELA, GERMAN JBRUCE. Personalizing protein nourishment. Crit Rev Food Sci Nutr 2017; 57:3313-3331. [PMID: 26713355 PMCID: PMC4927412 DOI: 10.1080/10408398.2015.1117412] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Proteins are not equally digestible-their proteolytic susceptibility varies by their source and processing method. Incomplete digestion increases colonic microbial protein fermentation (putrefaction), which produces toxic metabolites that can induce inflammation in vitro and have been associated with inflammation in vivo. Individual humans differ in protein digestive capacity based on phenotypes, particularly disease states. To avoid putrefaction-induced intestinal inflammation, protein sources, and processing methods must be tailored to the consumer's digestive capacity. This review explores how food processing techniques alter protein digestibility and examines how physiological conditions alter digestive capacity. Possible solutions to improving digestive function or matching low digestive capacity with more digestible protein sources are explored. Beyond the ileal digestibility measurements of protein digestibility, less invasive, quicker and cheaper techniques for monitoring the extent of protein digestion and fermentation are needed to personalize protein nourishment. Biomarkers of protein digestive capacity and efficiency can be identified with the toolsets of peptidomics, metabolomics, microbial sequencing and multiplexed protein analysis of fecal and urine samples. By monitoring individual protein digestive function, the protein component of diets can be tailored via protein source and processing selection to match individual needs to minimize colonic putrefaction and, thus, optimize gut health.
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Affiliation(s)
- DAVID C. DALLAS
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - MEGAN R. SANCTUARY
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - YUNYAO QU
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - SHABNAM HAGHIGHAT KHAJAVI
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - ALEXANDRIA E. VAN ZANDT
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - MELISSA DYANDRA
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - STEVEN A. FRESE
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - DANIELA BARILE
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - J. BRUCE GERMAN
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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55
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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56
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Hu B, Chen Q, Cai Q, Fan Y, Wilde PJ, Rong Z, Zeng X. Gelation of soybean protein and polysaccharides delays digestion. Food Chem 2017; 221:1598-1605. [DOI: 10.1016/j.foodchem.2016.10.132] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2016] [Revised: 08/31/2016] [Accepted: 10/28/2016] [Indexed: 11/16/2022]
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57
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Cattaneo S, Stuknytė M, Masotti F, De Noni I. Protein breakdown and release of β-casomorphins during in vitro gastro-intestinal digestion of sterilised model systems of liquid infant formula. Food Chem 2017; 217:476-482. [DOI: 10.1016/j.foodchem.2016.08.128] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 08/30/2016] [Accepted: 08/31/2016] [Indexed: 10/21/2022]
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58
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Lamothe S, Rémillard N, Tremblay J, Britten M. Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment. Food Res Int 2017; 92:138-146. [DOI: 10.1016/j.foodres.2016.12.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 12/21/2016] [Accepted: 12/24/2016] [Indexed: 01/15/2023]
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59
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Shani-Levi C, Alvito P, Andrés A, Assunção R, Barberá R, Blanquet-Diot S, Bourlieu C, Brodkorb A, Cilla A, Deglaire A, Denis S, Dupont D, Heredia A, Karakaya S, Giosafatto CVL, Mariniello L, Martins C, Ménard O, El SN, Vegarud GE, Ulleberg E, Lesmes U. Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.017] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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60
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Su MY, Broadhurst M, Liu CP, Gathercole J, Cheng WL, Qi XY, Clerens S, Dyer JM, Day L, Haigh B. Comparative analysis of human milk and infant formula derived peptides following in vitro digestion. Food Chem 2016; 221:1895-1903. [PMID: 27979178 DOI: 10.1016/j.foodchem.2016.10.041] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2016] [Revised: 09/19/2016] [Accepted: 10/10/2016] [Indexed: 11/29/2022]
Abstract
It has long been recognised that there are differences between human milk and infant formulas which lead to differences in health and nutrition for the neonate. In this study we examine and compare the peptide profile of human milk and an exemplar infant formula. The study identifies both similarities and differences in the endogenous and postdigestion peptide profiles of human milk and infant formula. This includes differences in the protein source of these peptides but also with the region within the protein producing the dominant proteins. Clustering of similar peptides around regions of high sequence identity and known bioactivity was also observed. Together the data may explain some of the functional differences between human milk and infant formula, while identifying some aspects of conserved function between bovine and human milks which contribute to the effectiveness of modern infant formula as a substitute for human milk.
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Affiliation(s)
- M-Y Su
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - M Broadhurst
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand
| | - C-P Liu
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - J Gathercole
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand
| | - W-L Cheng
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - X-Y Qi
- State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai, China
| | - S Clerens
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand
| | - J M Dyer
- AgResearch Ltd, Cnr Springs Road and Gerald Street, Private Bag 4749, Christchurch 8140, New Zealand; Biomolecular Interaction Centre, University of Canterbury, Christchurch, New Zealand; Riddet Institute, based at Massey University, Palmerston North, New Zealand; Wine, Food & Molecular Biosciences, Lincoln University, Lincoln, New Zealand
| | - L Day
- AgResearch Ltd, Grasslands Research Centre, Tennent Drive, Palmerston North 4442, New Zealand
| | - B Haigh
- AgResearch Ltd, Ruakura Research Centre, Hamilton, New Zealand.
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61
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Holder pasteurization impacts the proteolysis, lipolysis and disintegration of human milk under in vitro dynamic term newborn digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2015.11.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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62
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Nyemb-Diop K, Causeur D, Jardin J, Briard-Bion V, Guérin-Dubiard C, Rutherfurd SM, Dupont D, Nau F. Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.01.004] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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63
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Hernández-Galán L, Cardador-Martínez A, López-del-Castillo M, Picque D, Spinnler HE, Martín del Campo ST. Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study. CYTA - JOURNAL OF FOOD 2016. [DOI: 10.1080/19476337.2016.1202325] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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64
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Jin Y, Yu Y, Qi Y, Wang F, Yan J, Zou H. Peptide profiling and the bioactivity character of yogurt in the simulated gastrointestinal digestion. J Proteomics 2016; 141:24-46. [PMID: 27108547 DOI: 10.1016/j.jprot.2016.04.010] [Citation(s) in RCA: 73] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Revised: 03/24/2016] [Accepted: 04/09/2016] [Indexed: 02/07/2023]
Abstract
UNLABELLED This study investigated the relationship between peptide profiles and the bioactivity character of yogurt in simulated gastrointestinal trials. A total of 250, 434 and 466 peptides were identified by LC-MS/MS analyses of yogurt, gastric digest and pancreatic digest. Forty peptides of yogurt survived in gastrointestinal digestion. κ-CN and β-CN contributed the diversity of peptides during the fermentation process and gastrointestinal digestion, respectively. The favorite of κ-CN by lactic acid bacteria complemented gut digestion by hydrolyzing κ-CN, the low abundance milk proteins. The potential bioactivities were evaluated by in vitro ACE and DPP-IV inhibition assays. The ACE inhibition rate of the pancreatic digests was ~4 - and ~2 - fold greater than that of yogurt and the gastric digests. The ACE inhibitory peptides generated during gastrointestinal digestion improved the ACE inhibitory activity of the gastric and pancreatic digests. The DPP-IV inhibition rate of the pancreatic digest was ~6 - and ~3 - fold greater than that of yogurt and the gastric digest. The numbers of potential DPP-IV inhibitory peptides were positively correlated to the DPP-IV inhibitory activity of the gastric and pancreatic digests. BIOLOGICAL SIGNIFICANCE The present study describes the characters and bioactivities of peptides from yogurt in a simulated gastrointestinal digestion. The number of peptides identified from yogurt and gastrointestinal digests by LC-MS/MS increased in the simulated gastrointestinal trials. The in vitro ACE and DPP-IV inhibition bioactivities revealed that the bioactivity of yogurt was enhanced during gastrointestinal digestion. The correlation between peptides and bioactivity in vitro indicated that not only the peptides amount but also the proportion of peptides with high bioactivities contributed to increased bioactivity during gastrointestinal digestion. The study of peptides identified from yogurt and digests revealed that the number of released peptides was not determined by the abundance of the parent proteins but by whether the enzymes favored the protein. In summary, peptide profiling and bioactivities of yogurt in simulated gastrointestinal digestion helped to elucidate the health benefits of yogurt peptides. The results further revealed that pre-digestion of milk by lactic acid bacteria are complementary to generate bioactive peptides and to provide particular yogurt functions.
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Affiliation(s)
- Yan Jin
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China.
| | - Yang Yu
- Dalian Ocean University, Dalian, China; Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China
| | - Yanxia Qi
- Dalian Ocean University, Dalian, China
| | - Fangjun Wang
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China
| | - Jiaze Yan
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China
| | - Hanfa Zou
- Key Laboratory of Separation Science for Analytical Chemistry, Dalian Institute of Chemical Physics, Chinese Academy of Sciences, Dalian, China.
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65
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Nyemb K, Guérin-Dubiard C, Pézennec S, Jardin J, Briard-Bion V, Cauty C, Rutherfurd SM, Dupont D, Nau F. The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2015.10.011] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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66
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Arranz E, Corredig M, Guri A. Designing food delivery systems: challenges related to the in vitro methods employed to determine the fate of bioactives in the gut. Food Funct 2016; 7:3319-36. [DOI: 10.1039/c6fo00230g] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
This review discussesin vitroavailable approaches to study delivery and uptake of bioactive compounds and the associated challenges.
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Affiliation(s)
- Elena Arranz
- Food Science Department
- University of Guelph
- Guelph
- Canada
| | | | - Anilda Guri
- Food Science Department
- University of Guelph
- Guelph
- Canada
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67
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Nguyen TTP, Bhandari B, Cichero J, Prakash S. In vitro digestion of infant formulations with hydrolysed and non-hydrolysed proteins from dairy and soybean. Food Funct 2016; 7:4908-4919. [DOI: 10.1039/c6fo01240j] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Digestion of hydrolysed and non-hydrolysed dairy (casein and whey proteins) and soy proteins commonly used in infant formulations was studied underin vitrogastrointestinal (without lipases) conditions for 60 and 120 minutes in the stomach and small intestine, respectively.
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Affiliation(s)
- Thao T. P. Nguyen
- School of Agriculture and Food Sciences
- The University of Queensland
- Brisbane
- Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences
- The University of Queensland
- Brisbane
- Australia
| | - Julie Cichero
- School of Pharmacy
- Pharmacy Australia Centre of Excellence
- The University of Queensland
- Brisbane
- Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences
- The University of Queensland
- Brisbane
- Australia
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68
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Digestion of starch in a dynamic small intestinal model. Eur J Nutr 2015; 55:2377-2388. [DOI: 10.1007/s00394-015-1044-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2015] [Accepted: 09/14/2015] [Indexed: 01/06/2023]
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69
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Sánchez-Rivera L, Ménard O, Recio I, Dupont D. Peptide mapping during dynamic gastric digestion of heated and unheated skimmed milk powder. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.08.001] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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70
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Nguyen TT, Bhandari B, Cichero J, Prakash S. Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study. Food Res Int 2015; 76:348-358. [DOI: 10.1016/j.foodres.2015.07.030] [Citation(s) in RCA: 72] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2015] [Revised: 07/15/2015] [Accepted: 07/19/2015] [Indexed: 02/07/2023]
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71
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A comprehensive review on in vitro digestion of infant formula. Food Res Int 2015; 76:373-386. [DOI: 10.1016/j.foodres.2015.07.016] [Citation(s) in RCA: 70] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2015] [Revised: 06/30/2015] [Accepted: 07/10/2015] [Indexed: 11/22/2022]
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72
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Digestibility and structural parameters of spray-dried casein clusters under simulated gastric conditions. Food Res Int 2015; 75:166-173. [DOI: 10.1016/j.foodres.2015.05.049] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2015] [Revised: 05/19/2015] [Accepted: 05/27/2015] [Indexed: 12/26/2022]
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73
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Bourlieu C, Ménard O, Bouzerzour K, Mandalari G, Macierzanka A, Mackie AR, Dupont D. Specificity of infant digestive conditions: some clues for developing relevant in vitro models. Crit Rev Food Sci Nutr 2014; 54:1427-57. [PMID: 24580539 DOI: 10.1080/10408398.2011.640757] [Citation(s) in RCA: 187] [Impact Index Per Article: 18.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
Digestion of nutrients is an essential function of the newborn infant gut to allow growth and development and understanding infant digestive function is essential to optimize nutrition and oral drug delivery. Ethical considerations prohibit invasive in vivo trials and as a consequence in vitro assays are often conducted. However, the choice of in vitro model parameters are not supported by an exhaustive analysis of the literature and do not mimic precisely the digestive conditions of the infant. This review contains a compilation of the studies which characterized the gastroduodenal conditions in full-term or preterm infants of variable postnatal age from birth up to six months. Important data about healthy full-term infants are reported. The enzymatic (type of enzymes and level of activity) and nonenzymatic (milk-based diet, frequency of feeding, bile salt concentrations) conditions of digestion in infants are shown to differ significantly from those in adults. In addition, the interindividual and developmental variability of the digestive conditions in infants is also highlighted.
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Affiliation(s)
- Claire Bourlieu
- a INRA, UMR 1253, Science & Technology of Milk and Egg , 35000 , Rennes , France
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74
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Barbé F, Le Feunteun S, Rémond D, Ménard O, Jardin J, Henry G, Laroche B, Dupont D. Tracking the in vivo release of bioactive peptides in the gut during digestion: Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.02.015] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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75
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76
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Investigating the impact of ovalbumin aggregate morphology on in vitro ovalbumin digestion using label-free quantitative peptidomics and multivariate data analysis. Food Res Int 2014. [DOI: 10.1016/j.foodres.2014.03.041] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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77
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Lamothe S, Azimy N, Bazinet L, Couillard C, Britten M. Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment. Food Funct 2014; 5:2621-31. [DOI: 10.1039/c4fo00203b] [Citation(s) in RCA: 110] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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78
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79
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Protein Modification During Ingredient Preparation and Food Processing: Approaches to Improve Food Processability and Nutrition. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1326-6] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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80
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Wada Y, Lönnerdal B. Effects of different industrial heating processes of milk on site-specific protein modifications and their relationship to in vitro and in vivo digestibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:4175-4185. [PMID: 24720734 DOI: 10.1021/jf501617s] [Citation(s) in RCA: 112] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Heating processes are applied to milk and dairy products to ensure their microbiological safety and shelf lives. However, how differences in "industrial" thermal treatments affect protein digestibility is still equivocal. In this study, raw milk was subjected to pasteurization, three kinds of ultra-high-temperature (UHT) treatment, and in-can sterilization and was investigated by in vitro and in vivo digestion and proteomic methods. In-can sterilized milk, followed by UHT milk samples, showed a rapid decrease in protein bands during the course of digestion. However, protein digestibility determined by a Kjeldahl procedure showed insignificant differences. Proteomic analysis revealed that lactulosyllysine, which reflects a decrease in protein digestibility, in α-lactalbumin, β-lactoglobulin, and caseins was higher in in-can sterilized milk, followed by UHT milk samples. Thus, industrial heating may improve the digestibility of milk proteins by denaturation, but the improvement is likely to be offset by heat-derived modifications involved in decreased protein digestibility.
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Affiliation(s)
- Yasuaki Wada
- Department of Nutrition, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
- Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama 252-8583, Japan
| | - Bo Lönnerdal
- Department of Nutrition, University of California, Davis , One Shields Avenue, Davis, California 95616, United States
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81
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Jiménez-Saiz R, Benedé S, Molina E, López-Expósito I. Effect of Processing Technologies on the Allergenicity of Food Products. Crit Rev Food Sci Nutr 2014; 55:1902-17. [DOI: 10.1080/10408398.2012.736435] [Citation(s) in RCA: 63] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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82
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Lisson M, Novak N, Erhardt G. Immunoglobulin E epitope mapping by microarray immunoassay reveals differences in immune response to genetic variants of caseins from different ruminant species. J Dairy Sci 2014; 97:1939-54. [DOI: 10.3168/jds.2013-7355] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2013] [Accepted: 12/08/2013] [Indexed: 12/25/2022]
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83
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Haratifar S, Meckling KA, Corredig M. Bioefficacy of tea catechins encapsulated in casein micelles tested on a normal mouse cell line (4D/WT) and its cancerous counterpart (D/v-src) before and after in vitro digestion. Food Funct 2014; 5:1160-6. [PMID: 24686838 DOI: 10.1039/c3fo60343a] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Numerous studies have demonstrated that tea catechins form complexes with milk proteins, especially caseins. Much less work has been conducted to understand the metabolic conversions of tea-milk complexes during gastro-duodenal digestion. The objective of this study was to determine the significance of this association on the digestibility of the milk proteins and on the bioaccessibility of the tea polyphenol epigallocatechin gallate (EGCG). An in vitro digestion model mimicking the gastric and duodenal phases of the human gastrointestinal tract was employed to follow the fate of the milk proteins during digestion and determine the bioefficacy of EGCG isolated or encapsulated with the caseins. The samples, before and after digestion, were tested using two parallel colonic epithelial cell lines, a normal line (4D/WT) and its cancerous transformed counterpart (D/v-src). EGCG caused a decrease in proliferation of cancer cells, while in normal cells, neither isolated nor encapsulated EGCG affected cell proliferation, at concentrations <0.15 mg ml(-1). At higher concentrations, both isolated and encapsulated produced similar decreases in proliferation. On the other hand, the bioefficacy on the cancer cell line showed some differences at lower concentrations. The results demonstrated that regardless of the extent of digestion of the nanoencapsulated EGCG, the bioefficacy of EGCG was not diminished, confirming that casein micelles are an appropriate delivery system for polyphenols.
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Affiliation(s)
- Sanaz Haratifar
- Department of Food Science, University of Guelph, Guelph, Ontario, Canada N1G 2W1.
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84
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Ménard O, Cattenoz T, Guillemin H, Souchon I, Deglaire A, Dupont D, Picque D. Validation of a new in vitro dynamic system to simulate infant digestion. Food Chem 2014; 145:1039-45. [DOI: 10.1016/j.foodchem.2013.09.036] [Citation(s) in RCA: 134] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2013] [Revised: 06/28/2013] [Accepted: 09/05/2013] [Indexed: 11/29/2022]
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85
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In vitro gastrointestinal digestion of bovine αS1- and αS2-casein variants gives rise to different IgE-binding epitopes. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2013.06.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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86
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Pinto MS, Léonil J, Henry G, Cauty C, Carvalho AF, Bouhallab S. Heating and glycation of β-lactoglobulin and β-casein: Aggregation and in vitro digestion. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.10.030] [Citation(s) in RCA: 46] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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87
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Barbé F, Ménard O, Gouar YL, Buffière C, Famelart MH, Laroche B, Feunteun SL, Rémond D, Dupont D. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chem 2014; 143:1-8. [DOI: 10.1016/j.foodchem.2013.07.100] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2013] [Revised: 06/28/2013] [Accepted: 07/19/2013] [Indexed: 12/14/2022]
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88
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Singh TK, Øiseth SK, Lundin L, Day L. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins. Food Funct 2014; 5:2686-98. [DOI: 10.1039/c4fo00454j] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Protein intake is essential for growth and repair of body cells, the normal functioning of muscles, and health related immune functions.
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Affiliation(s)
| | | | - Leif Lundin
- CSIRO Animal
- Food and Health Sciences
- Werribee, Australia
| | - Li Day
- CSIRO Animal
- Food and Health Sciences
- Werribee, Australia
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89
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Moscovici AM, Joubran Y, Briard-Bion V, Mackie A, Dupont D, Lesmes U. The impact of the Maillard reaction on the in vitro proteolytic breakdown of bovine lactoferrin in adults and infants. Food Funct 2014; 5:1898-908. [DOI: 10.1039/c4fo00248b] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
The impact of the Maillard reaction on proteolysis of the bioactive bovine lactoferrin is comparedin vitrobetween adults and infants for the first time, coupling proteomics to elucidate bioactive peptide formation.
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Affiliation(s)
- Alice M. Moscovici
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | - Yousef Joubran
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
| | | | - Alan Mackie
- Food and Health Group
- Institute of Food Research
- Norwich Research Park
- Norwich NR4 7UA, UK
| | | | - Uri Lesmes
- Department of Biotechnology and Food Engineering
- Technion – Israel Institute of Technology
- Haifa 32000, Israel
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90
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Picariello G, Mamone G, Nitride C, Addeo F, Ferranti P. Protein digestomics: Integrated platforms to study food-protein digestion and derived functional and active peptides. Trends Analyt Chem 2013. [DOI: 10.1016/j.trac.2013.08.001] [Citation(s) in RCA: 58] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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91
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Gallier S, Cui J, Olson TD, Rutherfurd SM, Ye A, Moughan PJ, Singh H. In vivo digestion of bovine milk fat globules: effect of processing and interfacial structural changes. I. Gastric digestion. Food Chem 2013; 141:3273-81. [PMID: 23871087 DOI: 10.1016/j.foodchem.2013.06.020] [Citation(s) in RCA: 75] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2012] [Revised: 05/04/2013] [Accepted: 06/04/2013] [Indexed: 11/25/2022]
Abstract
The aim was to study the in vivo gastric digestion of fat globules in bovine cream from raw, pasteurised or pasteurised and homogenised milk. Fasted rats were gavaged once and chyme samples were collected after 30, 120 and 180 min post-gavage. Proteins from raw (RC) and pasteurised (PC) creams appeared to be digested faster and to a greater extent. Free fatty acids (FAs) increased throughout the 3h postprandial period. Short and medium chain FAs were released more rapidly than long chain FAs which were hydrolysed to a greater degree from PC. The size of the fat globules of all creams increased in the stomach. Protein aggregates were observed in pasteurised and homogenised cream chyme. Protrusions, probably caused by the accumulation of insoluble lipolytic products, appeared at the surface of the globules in RC and PC chyme. Overall, PC proteins and lipids appeared to be digested to a greater extent.
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Affiliation(s)
- Sophie Gallier
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
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92
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Contreras MDM, Sanchez D, Sevilla MÁ, Recio I, Amigo L. Resistance of casein-derived bioactive peptides to simulated gastrointestinal digestion. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.05.008] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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93
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Lisson M, Lochnit G, Erhardt G. Genetic variants of bovine β- and κ-casein result in different immunoglobulin E-binding epitopes after in vitro gastrointestinal digestion. J Dairy Sci 2013; 96:5532-43. [DOI: 10.3168/jds.2013-6684] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2013] [Accepted: 06/09/2013] [Indexed: 01/01/2023]
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94
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Martínez-Maqueda D, Miralles B, Cruz-Huerta E, Recio I. Casein hydrolysate and derived peptides stimulate mucin secretion and gene expression in human intestinal cells. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.03.010] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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95
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Benedé S, López-Expósito I, Giménez G, Grishina G, Bardina L, Sampson HA, Molina E, López-Fandiño R. In vitro digestibility of bovine β-casein with simulated and human oral and gastrointestinal fluids. Identification and IgE-reactivity of the resultant peptides. Food Chem 2013; 143:514-21. [PMID: 24054275 DOI: 10.1016/j.foodchem.2013.07.110] [Citation(s) in RCA: 35] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2013] [Revised: 07/16/2013] [Accepted: 07/20/2013] [Indexed: 01/03/2023]
Abstract
Stability during digestion is considered an important feature in determining the allergenicity of food proteins. This study aimed to provide an immunological characterisation of the digestion products of the major cow's milk allergen β-casein (β-CN) produced by in vitro orogastrointestinal hydrolysis with simulated and human digestive fluids. β-CN was unaffected by oral digestion, but quickly broke down during the early stages of gastric digestion. The degradation with human fluids was faster than that with commercial enzymes. There were similarities in the peptide patterns of the hydrolysates produced in both models, showing 20 peptides in common after gastric digestion. After gastroduodenal digestion, the human fluids gave less numerous and shorter peptides. The IgE binding of most of the individual sera used to the hydrolysates produced with simulated and human fluids increased at the end of the gastric phase and decreased when the duodenal digestion was completed. Two IgE-binding synthetic peptides: β-CN (57-68) and β-CN (82-93), which matched fragments released by β-CN following in vitro digestion with simulated and human fluids, consisted of the most immunoreactive areas of the protein. The similarities found between the in vitro simulated digestion system and that using human digestive fluids suggest that the former would provide a reasonably good estimation of the potential allergenicity of protein digests.
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Affiliation(s)
- Sara Benedé
- Instituto de Investigación en Ciencias de la Alimentación (CIAL), CSIC-UAM, Madrid, Spain
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96
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Burgain J, Gaiani C, Cailliez-Grimal C, Jeandel C, Scher J. Encapsulation of Lactobacillus rhamnosus GG in microparticles: Influence of casein to whey protein ratio on bacterial survival during digestion. INNOV FOOD SCI EMERG 2013. [DOI: 10.1016/j.ifset.2013.04.012] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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97
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98
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Fast and Slow Proteins: Modulation of the Gastric Behavior of Whey and Casein In Vitro. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s13228-012-0028-7] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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99
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Zheng Z, Liao P, Luo Y, Li Z. Effects of Fermentation by Lactobacillus delbrueckii
subsp. bulgaricus
, Refrigeration and Simulated Gastrointestinal Digestion on the Antigenicity of Four Milk Proteins. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12069] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhe Zheng
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Ping Liao
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Yongkang Luo
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 112 Beijing 100083 China
| | - Zheng Li
- Key Laboratory of Functional Dairy, College of Food Science and Nutritional Engineering; China Agricultural University; P. O. Box 112 Beijing 100083 China
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100
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Transport across Caco-2 monolayers of peptides arising from in vitro digestion of bovine milk proteins. Food Chem 2013; 139:203-12. [PMID: 23561097 DOI: 10.1016/j.foodchem.2013.01.063] [Citation(s) in RCA: 77] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2012] [Revised: 01/05/2013] [Accepted: 01/08/2013] [Indexed: 11/22/2022]
Abstract
The entire panel of peptides produced from caseins (CN) and whey proteins (WP) that survive in vitro sequential gastro-pancreatic digestion and translocate across monolayers of Caco-2 cells, used as a model of the intestinal epithelium, has been characterised by HPLC and mass spectrometry. Among the milk-derived bioactive peptides, only minor amounts of mono-phosphorylated peptides arising from αs1- and β-CN were detected. The absorption behaviour of two resistant β-lactoglobulin (β-Lg) domains, β-Lg 125-135 and β-Lg 40-60, was studied in detail using synthetic peptides. The IgE-binding properties of the digests recovered from the apical and basolateral monolayer compartments were evaluated by dot-blot, using the sera of milk allergic children (N=5). Outcomes indicated β-Lg 127-135 as a possible "immune sensitising factor"in vivo. The almost complete loss of the IgE-affinity of CN and WP after digestion points out the need to design in vivo experiments to track the metabolic fate of dietary proteins.
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