1
|
Pan Y, Zhang X, Cong P, Li X, Liu L, Qiu J, Lin S, Jean Eric-Parfait Kouame K, Li J. Human milk fat substitutes rich in 1,3-dioleoyl-2-palmitoylglycerol and 1-oleoyl-2-palmitoyl-3-linoleoylglycerol simultaneously: Preparation strategy and simulated infant in vitro digestion. Food Res Int 2024; 191:114736. [PMID: 39059926 DOI: 10.1016/j.foodres.2024.114736] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/28/2024]
Abstract
In this study, fractionated palm stearin, oleic acid, and linoleic acid were selected as the base materials to prepare human milk fat substitutes (HMFS) rich in OPO and OPL by enzymatic acidolysis combined with physical blending. Under optimum conditions, contents of OPO, OPL, and sn-2 palmitic acid in the OPO and OPL-rich triacylglycerols (TAGs) were higher than that in commercial OPO-rich TAGs, with values of 37.25%, 28.12%, and 79.44%, respectively. Physical blending the OPO and OPL-rich TAGs (47%), bovine milk fat (18%), sunflower oil (13%), coconut oil (13%), corn oil (8%), and palm oil (1%) can obtain HMFS with a fat composition that like HMF. The fatty acid, sn-2 saturated fatty acid, and TAG contents of HMFS were within the lower and upper limit of HMF. The lipolysis degree of infant formula (IF) with HMFS as fat source is 9.0% higher than that of commercial plant oil-based infant formula (PIF), and 3.4% lower than that of human milk. IF with HMFS as fat source released less saturated free fatty acids and more saturated monoacylglycerols during digestion than that of PIF, which would help improve the IF fat utilization by infants.
Collapse
Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xueying Zhang
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Pinyao Cong
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Jiaxin Qiu
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Shuang Lin
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Jiajun Li
- Heilongjiang Yaolan Dairy Technology Stock Company Ltd., Harbin 150010, China
| |
Collapse
|
2
|
Huang JR, Song JR, Cai WS, Shao ZW, Zhou DY, Song L. Enhancing vitamin D 3 bioaccessibility: Unveiling hydrophobic interactions in soybean protein isolate and vitamin D 3 binding via an infant in vitro digestion model. Food Chem 2024; 451:139507. [PMID: 38696940 DOI: 10.1016/j.foodchem.2024.139507] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2023] [Revised: 03/26/2024] [Accepted: 04/26/2024] [Indexed: 05/04/2024]
Abstract
In the domain of infant nutrition, optimizing the absorption of crucial nutrients such as vitamin D3 (VD3) is paramount. This study harnessed dynamic-high-pressure microfluidization (DHPM) on soybean protein isolate (SPI) to engineer SPI-VD3 nanoparticles for fortifying yogurt. Characterized by notable binding affinity (Ka = 0.166 × 105 L·mol-1) at 80 MPa and significant surface hydrophobicity (H0 = 3494), these nanoparticles demonstrated promising attributes through molecular simulations. During simulated infant digestion, the 80 MPa DHPM-treated nanoparticles showcased an impressive 74.4% VD3 bioaccessibility, delineating the pivotal roles of hydrophobicity, bioaccessibility, and micellization dynamics. Noteworthy was their traversal through the gastrointestinal tract, illuminating bile salts' crucial function in facilitating VD3 re-encapsulation, thereby mitigating crystallization and augmenting absorption. Moreover, DHPM treatment imparted enhancements in nanoparticle integrity and hydrophobic properties, consequently amplifying VD3 bioavailability. This investigation underscores the potential of SPI-VD3 nanoparticles in bolstering VD3 absorption, thereby furnishing invaluable insights for tailored infant nutrition formulations.
Collapse
Affiliation(s)
- Jia-Rong Huang
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Jing-Ru Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Wan-Shuang Cai
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Zhen-Wen Shao
- Qingdao Seawit Life Science Co., Ltd., Qingdao 370200, China
| | - Da-Yong Zhou
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
| | - Liang Song
- SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Key Laboratory for Marine Food Science and Technology, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
| |
Collapse
|
3
|
Ren Q, Keijzer P, Wichers HJ, Hettinga KA. Glycation of goat milk with different casein-to-whey protein ratios and its effects on simulated infant digestion. Food Chem 2024; 450:139346. [PMID: 38621311 DOI: 10.1016/j.foodchem.2024.139346] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2023] [Revised: 04/03/2024] [Accepted: 04/10/2024] [Indexed: 04/17/2024]
Abstract
This research compared the effects of dry heating on the digestion of goat milk proteins with different casein-to-whey ratios (40% casein, C40 and 80% casein, C80). The glycation markers of heated samples were determined by LC-MS. Heating at 60 °C for 8 h induced early glycation while heating at 60 °C for 72 h induced advanced glycation. Unheated C80 samples showed a higher digestibility than unheated C40 samples, which may be due to their higher protein solubility. After dry heating for 72 h, no significant difference in digestibility was observed between C80 and C40 samples. Heating for 72 h decreased the digestibility of C40 samples compared to unheated samples, probably due to glycation, while protein aggregation was the main reason for the reduced digestibility of heated C80 samples. Overall, this study showed that dry heating for 72 h induced a lower digestibility of C80 and C40 samples, although with different underlying mechanisms.
Collapse
Affiliation(s)
- Qing Ren
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands
| | | | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
| |
Collapse
|
4
|
Rajendrakumar S, Beaumal V, Kermarrec A, Lopez C, Novales B, Rabesona H, Simongiovanni A, Demersay TC, Marze S. Release profile of amino acids encapsulated in solid lipid particles during in vitro oro-gastrointestinal digestion. Food Res Int 2024; 190:114605. [PMID: 38945573 DOI: 10.1016/j.foodres.2024.114605] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 06/04/2024] [Accepted: 06/04/2024] [Indexed: 07/02/2024]
Abstract
Some amino acids are known to mediate immune responses through gut microbiota metabolism in both humans and monogastric animals. However, through the diet, most free amino acids are absorbed in the small intestine and only a small quantity reaches the microbiota-rich colon. To enhance microbial metabolism of amino acids and their potential health benefits, encapsulation strategies are developed for their protection and delivery to the colon. So far, the main encapsulation systems for amino acids are based on solid lipid particles, but their fate within the digestive tract has never been fully clarified. In this study, we investigated the release of various amino acids (branched-chain amino acid mixture, or lysine, or tryptophan) loaded in solid lipid particles during in vitro oro-gastrointestinal digestion mimicking the piglet. The loaded solid lipid particles were fully characterized for their composition, thermal behavior, molecular structure, crystalline state, surface morphology, and particle size distribution. Moreover, we investigated the effect of particle size by sieving solid lipid particles into two non-overlapping size fractions. We found that amino acid release was high during the gastric phase of digestion, mainly controlled by physical parameters, namely particle size and crystalline state including surface morphology. Large particle size and/or smooth ordered particle indeed led to slower and lower release. Although lipid hydrolysis was significant during the intestinal phase of digestion, the impact of the crystalline state and surface morphology was also observed in the absence of enzymes, pointing to a dominant water/solute diffusion mechanism through these porous solid lipid particles.
Collapse
|
5
|
Pan Y, Liu Y, Zhao J, Cui L, Li X, Liu L, Kouame KJEP, Wang Z, Tan X, Jiang Y, Gao C. Simulated in vitro infant digestion and lipidomic analysis to explore how the milk fat globule membrane modulates fat digestion. Food Chem 2024; 447:139008. [PMID: 38513488 DOI: 10.1016/j.foodchem.2024.139008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 03/04/2024] [Accepted: 03/09/2024] [Indexed: 03/23/2024]
Abstract
We hypothesized that the addition of milk fat globule membranes (MFGMs) to infant formula would improve its lipolysis, making it more similar to human milk (HM) and superior to commercial infant formula (CIF) in fat digestion. Therefore, we prepared two model infant formulas (MIFs) by adding MFGMs to dairy ingredients in different ways and compared their fat digestion behavior with those of HM and CIF. MFGMs were added alone (MIF1) and with other milk-based materials (MIF2) before homogenization. The addition of MFGMs reduced the flocculation of lipids and proteins in the gastric phase and promoted lipolysis in the intestine phase. The amount of free fatty acids released followed the order of HM > MIF1 > CIF ≥ MIF2. After digestion, the number of different glyceride species between each sample and HM reached 64 (MIF1), 73 (MIF2), 67 (CIF1), and 72 (CIF2). In conclusion, the fat digestion of MIF1 had the highest similarity with HM.
Collapse
Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yibo Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Jiayi Zhao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Liqin Cui
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Kouadio Jean Eric-Parfait Kouame
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Zhong Wang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xin Tan
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yanxi Jiang
- Beingmate Group Co., Ltd., 311113 Hangzhou, China
| | - Chao Gao
- Heilongjiang Beingmate Dairy Co., Ltd., 151400 Suihua, China
| |
Collapse
|
6
|
Muijlwijk K, Feitsma AL, Kloek W. Using FT-IR as a fast method to measure fatty acid soaps in in vivo and in vitro digests. ANALYTICAL METHODS : ADVANCING METHODS AND APPLICATIONS 2024; 16:4636-4643. [PMID: 38940534 DOI: 10.1039/d4ay00177j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/29/2024]
Abstract
The objective of the current study was to develop a simple method to measure fatty acid soaps, making use of FT-IR, representative for the soap formation observed in clinical trials. Calcium soaps have a unique coordination which leads to a typical double-splitting of the antisymmetric and symmetric carboxylate peaks. Absorbance values of these carboxylate peaks were used together with the absorbance of the hydrocarbon -CH2 antisymmetric and symmetric peaks to calculate the calcium soap absorbance. Based on the linear correlation between the calcium soap absorbance and the calcium soap concentration measured with GC-FID, a model was set-up and subsequently successfully validated to quantify calcium soap concentrations in faecal samples from clinical trials with this FT-IR method. With in vivo as well as in vitro digestion an inverse correlation between the long chain saturated fatty acid part of milk fat containing fat blends used for the infant formulas, and the formation of fatty acid soaps after digestion and defaecation could be observed. There is a clear link between the amount of long chain saturated fatty acids at the sn-1/3 position and their release as free fatty acid after lipolysis with the appearance of fatty acid soaps. These insights enable future development of fat blends for infant nutrition to optimize fatty acid soap formation and thereby gut discomfort in infants. These insights can be used to predict the soap formation capacity of a newly designed fat blend and thereby the improvement of infant nutrition products.
Collapse
Affiliation(s)
- Kelly Muijlwijk
- FrieslandCampina, Stationsplein 1, 3818 LE Amersfoort, the Netherlands.
| | - Anouk L Feitsma
- FrieslandCampina, Stationsplein 1, 3818 LE Amersfoort, the Netherlands.
| | - William Kloek
- FrieslandCampina, Stationsplein 1, 3818 LE Amersfoort, the Netherlands.
| |
Collapse
|
7
|
Tang J, Boeren S, Wichers HJ, Hettinga KA. Differential effects of heating modes on the immunogenic potential of soy-derived peptides released after in vitro infant digestion. Food Res Int 2024; 186:114348. [PMID: 38729721 DOI: 10.1016/j.foodres.2024.114348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 03/25/2024] [Accepted: 04/17/2024] [Indexed: 05/12/2024]
Abstract
During production of soy-based infant formula, soy protein undergoes heating processes. This study investigated the differential impact of heating modes on the immunogenic potential of peptides in soy protein digests. Wet or dry heating was applied, followed by in vitro gastrointestinal infant digestion. The released peptides were analyzed by LC-MS/MS. Bioinformatics tools were utilized to predict and identify potential linear B-cell and T-cell epitopes, as well as to explore cross-reactivity with other legumes. Subsequently, the peptide intensities of the same potential epitope across different experimental conditions were compared. As a result, we confirmed the previously observed enhancing effect of wet heating on infant digestion and inhibitory effect of dry heating. A total of 8,546 peptides were detected in the digests, and 6,684 peptides were with a score over 80. Among them, 29 potential T-cell epitopes and 27 potential B-cell epitopes were predicted. Cross-reactivity between soy and other legumes, including peanut, pea, chickpea, lentil, kidney bean, and lupine, was also detected. Overall, heating and digestion time could modulate the potential to trigger peptide-induced immune responses.
Collapse
Affiliation(s)
- Jiaying Tang
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University & Research, Wageningen, The Netherlands
| | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, The Netherlands.
| |
Collapse
|
8
|
Wang N, Yang S, Mu GQ, Qian F, Zhu XM. Exploring lipid digestion discrepancies between preterm formula and human milk: Insights from in vitro gastrointestinal digestion and the impact of added milk fat. Food Res Int 2024; 186:114317. [PMID: 38729709 DOI: 10.1016/j.foodres.2024.114317] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2024] [Revised: 03/23/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
Lipids play a pivotal role in the nutrition of preterm infants, acting as a primary energy source. Due to their underdeveloped gastrointestinal systems, lipid malabsorption is common, leading to insufficient energy intake and slowed growth. Therefore, it is critical to explore the reasons behind the low lipid absorption rate in formulas for preterm infants. This study utilized a simulated in intro gastrointestinal digestion model to assess the differences in lipid digestion between preterm human milk and various infant formulas. Results showed that the fatty acid release rates for formulas IF3, IF5, and IF7 were 58.90 %, 56.58 %, and 66.71 %, respectively, lower than human milk's 72.31 %. The primary free fatty acids (FFA) and 2-monoacylglycerol (2-MAG) released during digestion were C14:0, C16:0, C18:0, C18:1n-9, and C18:2n-6, in both human milk and formulas. Notably, the higher release of C16:0 in formulas may disrupt fatty acid balance, impacting lipid absorption. Further investigations are necessary to elucidate lipid absorption differences, which will inform the optimization of lipid content in preterm infant formulas.
Collapse
Affiliation(s)
- Ning Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Sen Yang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Guang-Qing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Fang Qian
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China
| | - Xue-Mei Zhu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
| |
Collapse
|
9
|
Ali AH, Li S, Liu SQ, Gan RY, Li HB, Kamal-Eldin A, Ayyash M. Invited review: Camel milk and gut health-Understanding digestibility and the effect on gut microbiota. J Dairy Sci 2024; 107:2573-2585. [PMID: 37977446 DOI: 10.3168/jds.2023-23995] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Accepted: 10/31/2023] [Indexed: 11/19/2023]
Abstract
Camel milk (CM), known for its immune-regulatory, anti-inflammatory, antiapoptotic, and antidiabetic properties, is a natural healthy food. It is easily digestible due to the high levels of β-casein and diverse secreted antibodies, exhibiting superior antibacterial and antiviral activities compared with bovine milk. β-casein is less allergic and more digestible because it is more susceptible to digestive hydrolysis in the gut; therefore, higher levels of β-casein make CM advantageous for human health. Furthermore, antibodies help the digestive system by destroying the antigens, which are then overwhelmed and digested by macrophages. The connection between the gut microbiota and human health has gained substantial research attention, as it offers potential benefits and supports disease treatment. The gut microbiota has a vital role in regulating the host's health because it helps in several biological functions, such as protection against pathogens, immune function regulation, energy harvesting from digested foods, and reinforcement of digestive tract biochemical barriers. These functions could be affected by the changes in the gut microbiota profile, and gut microbiota differences are associated with several diseases, such as inflammatory bowel disease, colon cancer, irritable bowel disorder, mental illness, allergy, and obesity. This review focuses on the digestibility of CM components, particularly protein and fat, and their influence on gut microbiota modulation. Notably, the hypoallergenic properties and small fat globules of CM contribute to its enhanced digestibility. Considering the rapid digestion of its proteins under conditions simulating infant gastrointestinal digestion, CM exhibits promise as a potential alternative for infant formula preparation due to the high β-/αs-casein ratio and protective proteins, in addition to the absence of β-lactoglobulin.
Collapse
Affiliation(s)
- Abdelmoneim H Ali
- Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
| | - Siqi Li
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Shao-Quan Liu
- Department of Food Science and Technology, Faculty of Science, National University of Singapore, Singapore 117542, Singapore
| | - Ren-You Gan
- Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138669, Singapore
| | - Hua-Bin Li
- Guangdong Provincial Key Laboratory of Food, Nutrition, and Health, Department of Nutrition, School of Public Health, Sun Yat-Sen University, Guangzhou 510080, China
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al Ain 15551, United Arab Emirates.
| |
Collapse
|
10
|
Oliver C, Mishra VSN, Santoro J, Mukhopadhya A, Buckley F, O'Driscoll L, Giblin L, Brodkorb A. Effect of In Vitro Enzyme Digestion and Bile Treatment on Milk Extracellular Vesicles Stability. Mol Nutr Food Res 2024; 68:e2300620. [PMID: 38708685 DOI: 10.1002/mnfr.202300620] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2023] [Revised: 03/20/2024] [Indexed: 05/07/2024]
Abstract
SCOPE Milk extracellular vesicles (EVs) are nanosized particles with potential immune bioactivities. This study examines their fate during in vitro infant gastrointestinal digestion (GI). METHODS AND RESULTS Bovine milk is digested using the in vitro INFOGEST method, adjusted for the infant. To unravel the contribution of digestive enzymes from bile, milk is treated with digestive enzymes, bile, or a combination of both. EVs are collected posttreatment using differential ultracentrifugation. EVs characterization includes electrophoresis, immunoblotting, nanoparticle tracking analysis, and atomic force microscopy. EVs protein markers programmed cell death 6-interacting protein (ALIX), tumor susceptibility gene 101 (TSG101), cluster of differentiation 9 (CD9), and xanthine dehydrogenase (XDH) are detected after gastric digestion (G60), but their signal intensity is significantly reduced by intestinal conditions (p < 0.05). Enzyme digestion, compared to bile treatment (I60 + bile), results in a significant reduction of signal intensities for TSG101 and CD9 (p < 0.05). Nanoparticle tracking analysis shows a significant reduction (p < 0.05) of EV numbers at the end of the intestinal phase. EVs are detected by atomic force microscopy at the end of the intestinal phase, showing that intact EVs can survive upper gut digestion. CONCLUSION Intact EVs can be found at the end of the intestinal phase. However, digestive enzymes and bile reduce the quantity and characteristics of EVs, with digestive enzymes playing a larger role.
Collapse
Affiliation(s)
- Charlotte Oliver
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61C996, Ireland
- School of Pharmacy and Pharmaceutical Sciences & Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin 2, Ireland
| | - Vinay S N Mishra
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61C996, Ireland
| | - Jessie Santoro
- School of Pharmacy and Pharmaceutical Sciences & Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin 2, Ireland
| | - Anindya Mukhopadhya
- School of Pharmacy and Pharmaceutical Sciences & Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin 2, Ireland
| | - Frank Buckley
- Animal and Grassland Research and Innovation Centre, Teagasc Moorepark, Fermoy, Co. Cork, P61 P302, Ireland
| | - Lorraine O'Driscoll
- School of Pharmacy and Pharmaceutical Sciences & Trinity Biomedical Sciences Institute, Trinity College Dublin, Dublin 2, Ireland
- Trinity St. James's Cancer Institute, Trinity College Dublin, Dublin 2, Ireland
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61C996, Ireland
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61C996, Ireland
| |
Collapse
|
11
|
Pan Y, Liu S, Zhang X, Li X, Liu L, Hao D, Cui L, Ma C, Dang X, Xu Y, Wang Y. Influence of pasteurization and spray drying on the fat digestion behavior of human milk fat analog emulsion: a simulated in vitro infant digestion study. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:4331-4341. [PMID: 38299439 DOI: 10.1002/jsfa.13319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/19/2023] [Accepted: 01/18/2024] [Indexed: 02/02/2024]
Abstract
BACKGROUND Human milk fat analog emulsion (HMFAE) is an emulsion that mimics the composition and structure of human milk (HM) fat globules. The application of HMFAE in infant formula requires a series of milk powder processing steps, such as pasteurization and spray drying. However, the effect of milk powder processing on fat digestion of HMFAE is still unclear. In this study, the influence of pasteurization and spray drying on the lipolysis behavior of HMFAE was studied and compared with HM using a simulated infant in vitro digestion model. RESULTS Pasteurization and spray drying increased the flocculation and aggregation of lipid droplets in HMFAE during digestion. Spray drying destroyed the lipid droplet structure of HMFAE, and partial milk fat globule membrane-covered lipid droplets turned into protein-covered lipid droplets, which aggravated lipid-protein aggregation during gastric digestion and hindered fat digestion in the small intestine. The final lipolysis degree was in the order HM (64.55%) > HMFAE (63.41%) > pasteurized HMFAE (61.75%) > spray-dried HMFAE (60.57%). After complete gastrointestinal digestion, there were no significant differences in free fatty acid and sn-2 monoacylglycerol profile among the HMFAE, pasteurized HMFAE, and spray-dried HMFAE. CONCLUSION Milk powder processing can reduce lipolysis by altering the lipid droplet structure of HMFAE and the degree of lipid droplet aggregation during digestion. © 2024 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yue Pan
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Shuming Liu
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Xueying Zhang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Donghai Hao
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Liqin Cui
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Xiaoqing Dang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yanling Xu
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| | - Yongshun Wang
- Food College, Northeast Agricultural University, Harbin, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, China
| |
Collapse
|
12
|
Tang J, Teodorowicz M, Boeren S, Wichers HJ, Hettinga KA. sRAGE-binding and antimicrobial bioactivities of soy and pea protein after heating and in vitro infant digestion. Food Res Int 2024; 183:114224. [PMID: 38760143 DOI: 10.1016/j.foodres.2024.114224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/04/2023] [Revised: 03/07/2024] [Accepted: 03/11/2024] [Indexed: 05/19/2024]
Abstract
During infant formula production, proteins are always heated, potentially affecting their digestibility and the bioactivities of resulting peptides. Although plant proteins are a promising dairy alternative for infant formula, they remain understudied, necessitating further investigations. Therefore, this research aimed to fill this gap by assessing the impact of different heating modes on soy protein (SP) and pea protein (PP), focusing on glycation levels, peptide formation during in vitro infant digestion, and immune protection potential (sRAGE-binding and antimicrobial activities) of the resulting peptides. Consequently, dry heating led to increased glycation and glycated peptide production, particularly with higher glycation in PP than SP. Moreover, PP exhibited an overall stronger sRAGE-binding capacity than SP, regardless of heating and digestion conditions. Regarding antimicrobial activity, both SP and PP-derived peptides displayed reduced effectiveness against Enterobacter cloacae after dry heating. Additionally, Staphylococcus epidermidis was differently inhibited, where PP-derived peptides showed inherent inhibition. The primary determinant of sRAGE-binding and antimicrobial potential in digestion-derived peptides was the protein source. Subsequent bioinformatics analysis predicted 519 and 133 potential antimicrobial peptides in SP and PP, respectively. This study emphasises the importance of protein source for infant formula to ensure infant health.
Collapse
Affiliation(s)
- Jiaying Tang
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands
| | - Malgorzata Teodorowicz
- Cell Biology & Immunology, Wageningen University & Research, Wageningen, the Netherlands
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University & Research, Wageningen, the Netherlands
| | - Harry J Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, the Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, the Netherlands
| | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research, Wageningen, the Netherlands.
| |
Collapse
|
13
|
Wang Y, Shi J, Xu YJ, Tan CP, Liu Y. The digestion fates of lipids with different unsaturated levels in people with different age groups. Food Chem 2024; 438:137400. [PMID: 38039864 DOI: 10.1016/j.foodchem.2023.137400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2023] [Revised: 08/26/2023] [Accepted: 09/02/2023] [Indexed: 12/03/2023]
Abstract
The digestion behavior of lipids plays a crucial role in their nutritional bioaccessibility, which subsequently impacts human health. This study aims to investigate potential variations in lipid digestion profiles among individuals of different ages, considering the distinct physiological functions of the gastrointestinal tract in infants, aging populations, and healthy young adults. The digestion fates of high oleic peanut oil (HOPO), sunflower oil (SO), and linseed oil (LINO) were investigated using in vitro digestion models representing infants, adults, and elders. Comparatively, lipid digestion proved to be more comprehensive in adults, leading to free fatty acid (FFA) levels of 64.53%, 62.32%, and 57.90% for HOPO, SO, and LINO, respectively. Besides, infants demonstrated propensity to selectively release FFAs with shorter chain lengths and higher saturation levels during the digestion. In addition, in the gastric phase, particle sizes among the elderly were consistently larger than those observed in infants and adults, despite adults generating approximately 15% FFAs within the stomach. In summary, this study enhances our fundamental comprehension of how lipids with varying degrees of unsaturation undergo digestion in diverse age groups.
Collapse
Affiliation(s)
- Yanan Wang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Jiachen Shi
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yong-Jiang Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Chin-Ping Tan
- Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia
| | - Yuanfa Liu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, National Engineering Laboratory for Cereal Fermentation Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China; Future Food (Bai Ma) Research Institue, 111 Baima Road, Lishui District, Nanjing, Jiangsu, People's Republic of China.
| |
Collapse
|
14
|
Hu W, Pei Z, Xia A, Jiang Y, Yang B, Liu X, Zhao J, Zhang H, Chen W. Lactobacillus helveticus-Derived Whey-Calcium Chelate Promotes Calcium Absorption and Bone Health of Rats Fed a Low-Calcium Diet. Nutrients 2024; 16:1127. [PMID: 38674818 PMCID: PMC11053418 DOI: 10.3390/nu16081127] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2024] [Revised: 04/06/2024] [Accepted: 04/07/2024] [Indexed: 04/28/2024] Open
Abstract
This study investigated the characteristics of Lactobacillus helveticus-derived whey-calcium chelate (LHWCC) and its effect on the calcium absorption and bone health of rats. Fourier-transform infrared spectroscopy showed that carboxyl oxygen atoms, amino nitrogen atoms, and phosphate ions were the major binding sites with calcium in LHWCC, which has a sustained release effect in simulated in vitro digestion. LHWCC had beneficial effects on serum biochemical parameters, bone biomechanics, and the morphological indexes of the bones of calcium-deficient rats when fed at a dose of 40 mg Ca/kg BW for 7 weeks. In contrast to the inorganic calcium supplement, LHWCC significantly upregulated the gene expression of transient receptor potential cation V5 (TRPV5), TRPV6, PepT1, calcium-binding protein-D9k (Calbindin-D9k), and a calcium pump (plasma membrane Ca-ATPase, PMCA1b), leading to promotion of the calcium absorption rate, whereas Ca3(PO4)2 only upregulated the TRPV6 channel in vivo. These findings illustrate the potential of LHWCC as an organic calcium supplement.
Collapse
Affiliation(s)
- Wei Hu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhiwen Pei
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Aonan Xia
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yang Jiang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Bo Yang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Jianxin Zhao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Hao Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China; (W.H.); (Z.P.); (A.X.); (Y.J.); (B.Y.); (J.Z.); (H.Z.); (W.C.)
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
| |
Collapse
|
15
|
Jiang H, Zhang T, Pan Y, Yang H, Xu X, Han J, Liu W. Thermal stability and in vitro biological fate of lactoferrin-polysaccharide complexes. Food Res Int 2024; 182:114182. [PMID: 38519194 DOI: 10.1016/j.foodres.2024.114182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2023] [Revised: 02/26/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Lactoferrin (LF) is a thermally sensitive iron-binding globular glycoprotein. Heat treatment can induce its denaturation and aggregation and thus affect its functional activity. In this study, carrageenan (CG), xanthan gum (XG) and locust bean gum (LBG), allowed to apply in infant food, were used to form protein-polysaccharide complexes to improve the thermal stability of LF. Meanwhile, in vitro simulated infant digestion and absorption properties of LF were also estimated. The results showed that the complexes formed by CG and XG with LF (LF-CG and LF-XG) could significantly inhibit the loss of α-helix structure of LF against heating. LF-CG and LF-LBG could protect LF from digestion in simulated infant gastric fluid and slow down the degradation of LF under the simulated intestinal conditions. Besides, LF, LF-CG and LF-XG showed no adverse effects on the growth of Caco-2 cells in the LF concentration range of 10-300 μg/mL, and LF-XG exhibited better beneficial to improve the cell uptake of the digestive product than the other protein-polysaccharides at the LF concentration of 100 µg/mL. This study may provide a reference for the enhancement of thermal processing stability of LF and development infant food ingredient with high nutrients absorption efficiency in the gastrointestinal environment in the future.
Collapse
Affiliation(s)
- Hanyun Jiang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Tingting Zhang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Yujie Pan
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Hui Yang
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Xiankang Xu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Jianzhong Han
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Weilin Liu
- Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China.
| |
Collapse
|
16
|
House JD, Brodkorb A, Messina M, Braun M, Krul ES. Options for substantiating protein content claims for conventional foods. Appl Physiol Nutr Metab 2024; 49:395-404. [PMID: 38088347 DOI: 10.1139/apnm-2023-0243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/02/2024]
Abstract
In Canada and the United States, front-of-package protein content claims require data to support the quality of the protein. In general, protein quality reflects the product of the amino acid composition of the food protein relative to human amino acid requirements and a measure of digestibility. The currently accepted method in both jurisdictions is the protein digestibility-corrected amino acid score (PDCAAS) that requires the measurement of true fecal protein (nitrogen) digestibility. The latter must be measured in vivo using a rat model. This requirement for animal testing is inconsistent with international efforts to reduce the usage of animals in testing for regulatory purposes. The current commentary positions four options to remove the need to use animal testing for determining protein quality, when considering protein content claim substantiation. These options include (i) a focus on protein quantity alone; (ii) the use of the amino acid score alone, with no correction for digestibility; (iii) the use of a fixed digestibility coefficient to estimate protein quality; and (iv) the use of in vitro methods to measure protein and/or amino acid digestibility. The relative merits and deficiencies of the options are positioned with the goal of encouraging dialogue within the regulatory agencies to move towards alternative approaches for substantiating protein content claims on foods, including those derived from plant-based sources.
Collapse
Affiliation(s)
- James D House
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
- Richardson Centre for Food Technology and Research, University of Manitoba, Winnipeg, MB, Canada
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy Co., Cork, Ireland
| | - Mark Messina
- Soy Nutrition Institute Global, 1747 Pennsylvania Ave., NW, Suite 1000, Washington, DC 20006, USA
| | | | - Elaine S Krul
- EKSci LLC, 594 Gederson Lane, St. Louis, MO 63122, USA
| |
Collapse
|
17
|
Al-Nassir NSM, Sakr SS. In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with Lactobacillus helveticus for Use as a Base in Formulating Follow-On Formula. Foods 2024; 13:570. [PMID: 38397547 PMCID: PMC10887542 DOI: 10.3390/foods13040570] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/25/2024] Open
Abstract
Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants' needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers' attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant's gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of Lactobacillus helveticus as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with L. helveticus. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The L. helveticus strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid-α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with L. helveticus released more free amino acids (mmol tyrosine equivalent mL-1) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using L. helveticus in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.
Collapse
Affiliation(s)
- Noura S. M. Al-Nassir
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia;
| | - Sally S. Sakr
- Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi Arabia;
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt
| |
Collapse
|
18
|
Mackie A. The role of food structure in gastric-emptying rate, absorption and metabolism. Proc Nutr Soc 2024; 83:35-41. [PMID: 37671658 DOI: 10.1017/s0029665123003609] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/07/2023]
Abstract
The high levels of non-communicable diseases such as CVD and type 2 diabetes mellitus are linked to obesity and poor diet. This continuing emphasis on health in relation to food is proving a powerful driver for the development of cheap but palatable and more functional foods. However, the efficacy of such foods is often hard to prove in human subjects. Thus, a suite of tools has been developed including in silico and in vitro simulations and animal models. Although animal models offer physiologically relevant platforms for research, their use for experimentation is problematic for consumers. Thus, in vitro methods such as Infogest protocols have been developed to provide digestion endpoints or even an indication of the kinetics of digestion. These protocols have been validated for a range of food systems but they still miss the final absorption step. This review discusses the use of such in vitro models and what further steps need to be included to make the bioaccessibility determination more relevant to bioavailability and human health.
Collapse
Affiliation(s)
- Alan Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds LS2 9JT, UK
| |
Collapse
|
19
|
Jiang H, Xu Y, Chen G, Liu T, Yang Y, Mao X. Digestive properties and peptide profiles exhibited significant differences between skim camel milk and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. Food Res Int 2024; 178:113860. [PMID: 38309893 DOI: 10.1016/j.foodres.2023.113860] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/09/2023] [Accepted: 12/14/2023] [Indexed: 02/05/2024]
Abstract
This study aims to analyze the differences in digestion properties and peptide profiles between the skim camel and bovine milk powder after static in vitro simulated infant gastrointestinal digestion. The hydrolysis degree of camel milk proteins exceeded by 13.18% that of bovine milk. The concentration and release rate of free amino groups in the camel milk digesta was higher than that of bovine milk powder, which was likely due to the higher β-/αs-casein ratio and larger casein micelle size in camel milk. Camel milk powder presented higher β-CN coverage and comparatively shorter bioactive peptides compared to bovine milk powder. The anti-inflammatory peptide KVLPVPQ displayed the highest abundance in camel milk powder. Outcomes of this study showed that camel milk proteins possessed superior digestibility and unique peptides, which outlined the potential nutritional implications of camel milk for infants.
Collapse
Affiliation(s)
- Hui Jiang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yunxuan Xu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Gangliang Chen
- Xinjiang Wangyuan Camel Milk Industrial Co., Ltd., Altay 836400, China
| | - Tianchong Liu
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yitong Yang
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Xueying Mao
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
| |
Collapse
|
20
|
Li L, Chen J, Zheng Y, Lane J, Hu R, Zhu J, Fu X, Huang Q, Liu F, Zhang B. Gastro-Intestinal Digested Bovine Milk Osteopontin Modulates Gut Barrier Biomarkers In Vitro. Mol Nutr Food Res 2024; 68:e2200777. [PMID: 38193251 DOI: 10.1002/mnfr.202200777] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 06/28/2023] [Indexed: 01/10/2024]
Abstract
SCOPE Osteopontin (OPN) is a multifunctional protein naturally present in mammals' milk, associated with immune homeostasis and intestinal maturation. This study aims to investigate the protein digestion pattern and the cellular bioactivity of bovine milk OPN digesta in vitro. METHODS AND RESULTS A modified INFOGEST static in vitro infant digestion protocol and a Caco-2/HT-29 co-culture cell model are employed to evaluate the digestion properties and the anti-inflammatory effects of OPN. OPN is resistant to gastric hydrolysis but degraded into large peptides during intestinal digestion. Its 10 kDa digesta permeate with predicted extensive bioactivities protects the co-culture cell model from the inflammation-induced dysfunction by dose-dependently recovering the expression of occludin, claudin-3, and ZO-1. Low dosage of OPN significantly decreases the production of IL-8 and IL-6, and downregulates the mRNA and protein expression of MyD88, NF-κB p65, and IκB-α, whereas a high dose evokes a mild pro-inflammatory response. Interestingly, anti-inflammatory effect of OPN digesta is stronger than lactoferrin and whey protein concentrate counterparts. CONCLUSION The findings demonstrate that the bioactive peptides released from in vitro infant gastrointestinal digestion of bovine milk OPN alleviates intestinal epithelial cell inflammation by inhibiting NF-κB pathway activation and potentiates the barrier function of the intestinal epithelium.
Collapse
Affiliation(s)
- Lu Li
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou, 510640, China
| | - Juchun Chen
- H&H Group, H&H Research, China Research and Innovation Center, Guangzhou, 510700, China
| | - Yuxing Zheng
- H&H Group, H&H Research, China Research and Innovation Center, Guangzhou, 510700, China
| | - Jonathan Lane
- H&H Group, H&H Research, Global Research and Technology Centre, P61 K202 Co, Cork, Ireland
| | - Ruibiao Hu
- H&H Group, H&H Research, China Research and Innovation Center, Guangzhou, 510700, China
| | - Jianzhong Zhu
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou, 510640, China
| | - Xiong Fu
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou, 510640, China
| | - Qiang Huang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou, 510640, China
| | - Feitong Liu
- H&H Group, H&H Research, China Research and Innovation Center, Guangzhou, 510700, China
| | - Bin Zhang
- School of Food Science and Engineering, Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health, South China University of Technology, Guangzhou, 510640, China
- Sino-Singapore International Research Institute, Guangzhou, 510555, China
| |
Collapse
|
21
|
Miltenburg J, Bastiaan-Net S, Hoppenbrouwers T, Wichers H, Hettinga K. Gastric clot formation and digestion of milk proteins in static in vitro infant gastric digestion models representing different ages. Food Chem 2024; 432:137209. [PMID: 37643515 DOI: 10.1016/j.foodchem.2023.137209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 08/03/2023] [Accepted: 08/17/2023] [Indexed: 08/31/2023]
Abstract
Gastric digestion conditions change during infancy from newborn towards more adult digestion conditions, which can change gastric digestion kinetics. However, how these changes in gastric digestion conditions during infancy affect milk protein digestion has not been investigated. Therefore, we aimed to investigate milk protein digestion with static in vitro gastric digestion models representing one-, three- and six-month-old infants. With increasing age, gastric clots and soluble proteins were digested more extensively, which may partly be attributed to the looser gastric clot structure. Larger differences with increasing age were found for heated than unheated milk proteins, which might be caused by the presence of denatured whey proteins. Taken together, these findings show that gastric milk protein digestion increases during infancy. These in vitro gastric digestion models could be used to study how milk protein digestion changes with infant age, which may aid in developing infant formulas for different age stages.
Collapse
Affiliation(s)
- Julie Miltenburg
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
| | - Shanna Bastiaan-Net
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Tamara Hoppenbrouwers
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands; Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Harry Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research, Wageningen, The Netherlands
| | - Kasper Hettinga
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands.
| |
Collapse
|
22
|
Leite JAS, Montoya CA, Loveday SM, Mullaney JA, Loo TS, McNabb WC, Roy NC. The impact of heating and drying on protease activities of ruminant milk before and after in vitro infant digestion. Food Chem 2023; 429:136979. [PMID: 37506658 DOI: 10.1016/j.foodchem.2023.136979] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 07/20/2023] [Accepted: 07/21/2023] [Indexed: 07/30/2023]
Abstract
This study investigated the effect of heating (63°C/30 min or 75°C/15 s) and drying (spray-drying or freeze-drying) on plasmin, cathepsin D, and elastase activities in bovine, ovine, and caprine milk, compared to non-dried raw milk counterparts. Protease activities and protein hydrolysis were assessed before and after in vitro infant digestion with or without gastric and pancreatic enzymes. At 75°C/15 s, plasmin activity in caprine and ovine milk decreased (69-75%, p<0.05), while cathepsin D activity in spray-dried bovine milk heated increased (2.8-fold, p<0.05). Plasmin and cathepsin D activities increased (<1.2-fold, p<0.05) after in vitro digestion with pancreatin, regardless of milk species. Endogenous milk enzymes hydrolyzed more proteins than gastric enzymes during gastric digestion and contributed to small intestinal digestion. In summary, milk proteases remained active after processing with effects dependent on the species of milk, and they contributed to in vitro protein hydrolysis in the stomach and small intestine.
Collapse
Affiliation(s)
- Juliana A S Leite
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand
| | - Carlos A Montoya
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; Smart Foods & Bioproducts Innovation Centre of Excellence, AgResearch Limited, Palmerston North 4474, New Zealand
| | - Simon M Loveday
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), Singapore 138673, Singapore
| | - Jane A Mullaney
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
| | - Trevor S Loo
- School of Natural Sciences, Massey University, Palmerston North 4442, New Zealand
| | - Warren C McNabb
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
| | - Nicole C Roy
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand; Department of Nutrition, University of Otago, Dunedin 9016, New Zealand.
| |
Collapse
|
23
|
de Paiva EL, Ali S, Vasco ER, Alvito PC, de Oliveira CAF. Bioaccessibility data of potentially toxic elements in complementary foods for infants: A review. Food Res Int 2023; 174:113485. [PMID: 37986492 DOI: 10.1016/j.foodres.2023.113485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2023] [Revised: 09/12/2023] [Accepted: 09/13/2023] [Indexed: 11/22/2023]
Abstract
The introduction of complementary foods (CFs) is a critical step in an infant's transition to solid foods, providing essential nutrients beyond breast milk. However, CFs may contain potentially toxic elements (PTEs), such as arsenic and cadmium that pose health risks to infants. In this context, understanding the bioaccessibility of PTEs is vital as it determines the fraction of a contaminant released from the food matrix and available for absorption in the gastrointestinal tract. Efforts have been made to standardize the assessment methodology for bioaccessibility, ensuring consistent and reliable data. Moreover, regulatory agencies have established guidelines for PTEs levels in food. However, important gaps still exist, which motivates many research opportunities on this topic.
Collapse
Affiliation(s)
- Esther Lima de Paiva
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil.
| | - Sher Ali
- Faculty of Animal Science and Food Engineering - University of São Paulo (FZEA/USP), Rua Duque de Caxias, 13635-900 Pirassununga, SP, Brazil
| | - Elsa Reis Vasco
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | - Paula Cristina Alvito
- National Institute of Health Doutor Ricardo Jorge, Avenida Padre Cruz, 1649-016 Lisboa, Portugal
| | | |
Collapse
|
24
|
Xiao T, Zeng J, Zhao C, Hou Y, Wu T, Deng Z, Zheng L. Comparative Analysis of Protein Digestion Characteristics in Human, Cow, Goat, Sheep, Mare, and Camel Milk under Simulated Infant Condition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15035-15047. [PMID: 37801409 DOI: 10.1021/acs.jafc.3c03123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
An infant in vitro digestion model was utilized to investigate protein digestion characteristics in human and diverse mammalian milk (i.e., cow, goat, sheep, mare, and camel milk) using electrophoresis and chromatography. Digestive differences among milks were mainly manifested in the infant gastric phase, as evidenced by varying degrees of protein digestion. Notably, proteins (i.e., lactoferrin, serum albumin, and immunoglobulin G-heavy chain) remained partially intact in human milk, whereas these proteins in animal milk were exclusively degraded after gastrointestinal digestion. The peptide spectra of human, mare, and camel milk were highly similar, with a predominant formation of low-intensity small peptides, whereas the other three milk showed the opposite phenomenon. Heatmap cluster analysis indicated that camel milk was the most comparable to human milk before digestion, yet sheep milk was the most similar to human milk regarding protein digestion behaviors following infant gastric digestion.
Collapse
Affiliation(s)
- Ting Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Junpeng Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Caidong Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, P. R. China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, P. R. China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
- Institute for Advanced Study, Nanchang University, Nanchang 330031, P. R. China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| |
Collapse
|
25
|
Mohamed Nor NH, Niu Z, Hennebelle M, Koelmans AA. How Digestive Processes Can Affect the Bioavailability of PCBs Associated with Microplastics: A Modeling Study Supported by Empirical Data. ENVIRONMENTAL SCIENCE & TECHNOLOGY 2023; 57:11452-11464. [PMID: 37504896 PMCID: PMC10413949 DOI: 10.1021/acs.est.3c02129] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/24/2023] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 07/29/2023]
Abstract
The transfer kinetics of plastic-associated chemicals during intestinal digestive processes is unknown. Here, we assessed whether digestive processes affect chemical exchange kinetics on microplastics, using an in vitro gut fluid digestive model mimicking the human upper intestinal tract. Chemical exchange kinetics of microplastics were measured for 10 polychlorinated biphenyls (PCBs) as proxies for the broad class of hydrophobic organic chemicals. Following earlier studies, olive oil was used as a proxy for digestible food, under high and low digestive enzyme activities. The micelle-water and oil-water partition coefficients of the 10 PCBs were also determined to evaluate the relative contribution of each gut component to sorb PCBs. A new biphasic and reversible chemical exchange model, which included the digestion process, fitted well to the empirical data. We demonstrate that the digestive processes that break down contaminated food can lead to a substantial increase in chemical concentration in microplastics by a factor of 10-20, thereby reducing the overall chemical bioavailability in the gastrointestinal tract when compared to a scenario without microplastics. Higher enzyme activities result in more chemicals being released by the digested food, thereby resulting in higher chemical concentrations in the microplastics. While the model-calibrated kinetic parameters are specific to the studied scenario, we argue that the mechanism of the reduced bioavailability of chemicals and the modeling tool developed have generic relevance. These digestive processes should be considered when assessing the risks of microplastics to humans and also biomagnification in aquatic food webs.
Collapse
Affiliation(s)
- Nur Hazimah Mohamed Nor
- Aquatic
Ecology and Water Quality Management Group, Wageningen University & Research, P.O. Box 47, 6700 AA Wageningen, The Netherlands
| | - Zhiyue Niu
- Aquatic
Ecology and Water Quality Management Group, Wageningen University & Research, P.O. Box 47, 6700 AA Wageningen, The Netherlands
| | - Marie Hennebelle
- Food
Chemistry Group, Wageningen University &
Research, P.O. Box 17, 6700
AA Wageningen, The
Netherlands
| | - Albert A. Koelmans
- Aquatic
Ecology and Water Quality Management Group, Wageningen University & Research, P.O. Box 47, 6700 AA Wageningen, The Netherlands
| |
Collapse
|
26
|
Sun Y, Liu S, Ma S, Sun L, Li X, Liu L, Ma C, Fanny MBA, Jiao Y, Bi L. Interfacial compositions of fat globules modulate structural characteristics and lipolysis of its model emulsions during in-vitro digestion. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:4668-4675. [PMID: 36997692 DOI: 10.1002/jsfa.12591] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 03/03/2023] [Accepted: 03/30/2023] [Indexed: 06/06/2023]
Abstract
BACKGROUND This study investigated whether milk fat globule membrane as an emulsifier could make fat easier for infants to digest. An emulsion was formed using the membrane material, where anhydrous milk fat was used as the core material, milk fat globule membrane polar lipid (MPL) as the emulsifier, and soybean phospholipid (PL) and milk protein concentrate (MPC) incorporated as control emulsifiers. Structural characterization, glyceride composition, and fatty acid release from emulsions by in vitro digestion were investigated. RESULTS The average particle size at the end of intestinal digestion was in the order MPL < PL < MPC, with diameters of 3.41 ± 0.51 μm, 3.53 ± 0.47 μm, and 10.46 ± 2.33 μm respectively. Meanwhile, laser scanning confocal microscopy results also illustrated that MPL could reduce the degree of aggregation during digestion. The lipolysis degree of MPL emulsion was higher than that of PL and MPC emulsions. MPL not only released higher levels of long-chain fatty acids, such as C18:1, C18:2, C18:3, which are of great significance for infant growth and development, but also released increased levels of C20:4 (arachidonic acid) and C22:6 (docosahexaenoic acid) than PL and MPC emulsions did. CONCLUSION Fat droplets enveloped by milk fat globule MPLs were easier to digest and are therefore more suitable for infant formula. © 2023 Society of Chemical Industry.
Collapse
Affiliation(s)
- Yue Sun
- Food College, Northeast Agricultural University, Harbin, China
| | - Shuming Liu
- Heilongjiang Beingmate Dairy Co., Ltd, Suihua, China
| | - Shuaiyi Ma
- Food College, Northeast Agricultural University, Harbin, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Lina Sun
- Food College, Northeast Agricultural University, Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, Harbin, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, Harbin, China
| | | | - Yang Jiao
- Food College, Northeast Agricultural University, Harbin, China
| | - Lianji Bi
- Food College, Northeast Agricultural University, Harbin, China
| |
Collapse
|
27
|
Bajoria S, Antunez LR, Kumru OS, Klempner M, Wang Y, Cavacini LA, Joshi SB, Volkin DB. Formulation Studies to Develop Low-Cost, Orally-Delivered Secretory IgA Monoclonal Antibodies for Passive Immunization Against Enterotoxigenic Escherichia coli. J Pharm Sci 2023; 112:1832-1844. [PMID: 37040833 DOI: 10.1016/j.xphs.2023.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2023] [Revised: 04/06/2023] [Accepted: 04/06/2023] [Indexed: 04/13/2023]
Abstract
Enterotoxigenic Escherichia coli (ETEC) is a common cause for diarrheal infections in children in low- and middle-income countries (LMICs). To date, no ETEC vaccine candidates have been approved. Passive immunization with low-cost, oral formulations of secretory IgA (sIgA) against ETEC is an alternative approach to protect high-risk populations in LMICs. Using a model sIgA monoclonal antibody (anti-LT sIgA2-mAb), the stability profiles of different formulations were assessed during storage and in in vitro digestion models (mimicking in vivo oral delivery). First, by employing various physicochemical techniques and a LT-antigen binding assay, three formulations with varying acid-neutralizing capacity (ANC) were evaluated to stabilize sIgA2-mAb during stress studies (freeze-thaw, agitation, elevated temperature) and during exposure to gastric phase digestion. Next, a low-volume, in vitro intestinal digestion model was developed to screen various additives to stabilize sIgA2-mAb in the intestinal phase. Finally, combinations of high ANC buffers and decoy proteins were assessed to collectively protect sIgA2-mAb during in vitro sequential (stomach to intestine) digestion. Based on the results, we demonstrate the feasibility of low-cost, 'single-vial', liquid formulations of sIgA-mAbs delivered orally after infant feeding for passive immunization, and we suggest future work based on a combination of in vitro and in vivo stability considerations.
Collapse
Affiliation(s)
- Sakshi Bajoria
- Department of Pharmaceutical Chemistry, Vaccine Analytics and Formulation Center (VAFC), University of Kansas, Lawrence, KS 66047, USA
| | - Lorena R Antunez
- Department of Pharmaceutical Chemistry, Vaccine Analytics and Formulation Center (VAFC), University of Kansas, Lawrence, KS 66047, USA
| | - Ozan S Kumru
- Department of Pharmaceutical Chemistry, Vaccine Analytics and Formulation Center (VAFC), University of Kansas, Lawrence, KS 66047, USA
| | - Mark Klempner
- MassBiologics of the University of Massachusetts Chan Medical School, Boston, MA 02126, USA
| | - Yang Wang
- MassBiologics of the University of Massachusetts Chan Medical School, Boston, MA 02126, USA
| | - Lisa A Cavacini
- MassBiologics of the University of Massachusetts Chan Medical School, Boston, MA 02126, USA
| | - Sangeeta B Joshi
- Department of Pharmaceutical Chemistry, Vaccine Analytics and Formulation Center (VAFC), University of Kansas, Lawrence, KS 66047, USA
| | - David B Volkin
- Department of Pharmaceutical Chemistry, Vaccine Analytics and Formulation Center (VAFC), University of Kansas, Lawrence, KS 66047, USA.
| |
Collapse
|
28
|
Srivarathan S, Addepalli R, Adiamo OQ, Kodagoda GK, Phan ADT, Wright ORL, Sultanbawa Y, Osborne S, Netzel ME. Edible Halophytes with Functional Properties: In Vitro Protein Digestibility and Bioaccessibility and Intestinal Absorption of Minerals and Trace Elements from Australian Indigenous Halophytes. Molecules 2023; 28:molecules28104004. [PMID: 37241743 DOI: 10.3390/molecules28104004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Revised: 05/02/2023] [Accepted: 05/03/2023] [Indexed: 05/28/2023] Open
Abstract
Halophytes are considered emerging functional foods as they are high in protein, minerals, and trace elements, although studies investigating halophyte digestibility, bioaccessibility, and intestinal absorption are limited. Therefore, this study investigated the in vitro protein digestibility, bioaccessibility and intestinal absorption of minerals and trace elements in saltbush and samphire, two important Australian indigenous halophytes. The total amino acid contents of samphire and saltbush were 42.5 and 87.3 mg/g DW, and even though saltbush had a higher total protein content overall, the in vitro digestibility of samphire protein was higher than the saltbush protein. The in vitro bioaccessibility of Mg, Fe, and Zn was higher in freeze-dried halophyte powder compared to the halophyte test food, suggesting that the food matrix has a significant impact on mineral and trace element bioaccessibility. However, the samphire test food digesta had the highest intestinal Fe absorption rate, whereas the saltbush digesta exhibited the lowest (37.7 vs. 8.9 ng/mL ferritin). The present study provides crucial data about the digestive "fate" of halophyte protein, minerals, and trace elements and increases the understanding of these underutilized indigenous edible plants as future functional foods.
Collapse
Affiliation(s)
- Sukirtha Srivarathan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- Department of Biosystems Technology, Faculty of Technology, University of Jaffna, Ariviyal Nagar, Kilinochchi 44000, Sri Lanka
| | - Rama Addepalli
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Oladipupo Qudus Adiamo
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Gethmini Kavindya Kodagoda
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Anh Dao Thi Phan
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Olivia Renee Louise Wright
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
- School of Human Movement and Nutrition Sciences, The University of Queensland, St Lucia, QLD 4072, Australia
| | - Yasmina Sultanbawa
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| | - Simone Osborne
- Commonwealth Scientific and Industrial Research Organization (CSIRO), Agriculture and Food, St Lucia, QLD 4067, Australia
| | - Michael Erich Netzel
- ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Indooroopilly, QLD 4068, Australia
| |
Collapse
|
29
|
Lesmes U. In vitro digestion models for the design of safe and nutritious foods. ADVANCES IN FOOD AND NUTRITION RESEARCH 2023; 104:179-203. [PMID: 37236731 DOI: 10.1016/bs.afnr.2022.10.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
Responsible development of future foods requires in depth understanding of food digestion in the human body based on robust research models, ranging from in vitro models to randomized controlled human trials. This chapter overviews fundamental aspects of food digestion, namely bioaccessibility and bioavailability, and models mirroring gastric, intestinal, and colonic conditions. Second, the chapter demonstrates the potential of in vitro digestion models to help screen adverse effects of food additives, such as Titanium dioxide or carrageenan, or underpin the determinants of macro- and micronutrient digestion in different strata of the population, for example digestion of emulsions. Such efforts support rationalized design of functional foods, such as infant formulae, cheese, cereals and biscuits which are validated in vivo or in randomized controlled trials.
Collapse
Affiliation(s)
- Uri Lesmes
- Faculty of Biotechnology and Food Engineering, Technion, Israel.
| |
Collapse
|
30
|
Byrne ME, Arranz E, Bot F, Gómez-Mascaraque LG, Tobin JT, O’Mahony JA, O’Callaghan TF. The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products. Foods 2023; 12:foods12071469. [PMID: 37048290 PMCID: PMC10094249 DOI: 10.3390/foods12071469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
The protein composition and digestive characteristics of four commercially available infant formulae (IF) manufactured using bovine (B-IF), caprine (C-IF), soy (S-IF), and rice (R-IF) as a protein source were examined in this study. Plant-based formulae had significantly higher crude protein and non-protein nitrogen (NPN) concentrations. Static in vitro gastrointestinal digestion of these formulae, and subsequent analysis of their digestates, revealed significantly higher proteolysis of B-IF at the end of gastrointestinal digestion compared to the other formulae, as indicated by the significantly higher concentration of free amine groups. Furthermore, differences in structure formation during the gastric phase of digestion were observed, with formation of a more continuous, firmer coagulum by C-IF, while R-IF demonstrated no curd formation likely due to the extensive hydrolysis of these proteins during manufacture. Differences in digestive characteristics between formulae manufactured from these different protein sources may influence the bio-accessibility and bioavailability of nutrients, warranting additional study.
Collapse
|
31
|
Chitchumroonchokchai C, Riedl K, García-Cano I, Chaves F, Walsh KR, Jimenez-Flores R, Failla ML. Efficient in vitro digestion of lipids and proteins in bovine milk fat globule membrane ingredient (MFGMi) and whey-casein infant formula with added MFGMi. J Dairy Sci 2023; 106:3086-3097. [PMID: 36935237 DOI: 10.3168/jds.2022-22763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 11/12/2022] [Indexed: 03/19/2023]
Abstract
The relative immaturity of the infant digestive system has the potential to affect the bioavailability of dietary lipids, proteins, and their digested products. We performed a lipidomic analysis of a commercial bovine milk fat globule membrane ingredient (MFGMi) and determined the profile of lipids and proteins in the bioaccessible fraction after in vitro digestion of both the ingredient and whey-casein-based infant formula without and with MFGMi. Test materials were digested using a static 2-phase in vitro model, with conditions simulating those in the infant gut. The extent of digestion and the bioaccessibility of various classes of neutral and polar lipids were monitored by measuring a wide targeted lipid profile using direct infusion-mass spectrometry. Digestion of abundant proteins in the ingredient and whey-casein infant formula containing the ingredient was determined by denaturing PAGE with imaging of Coomassie Brilliant Blue stained bands. Cholesterol esters, diacylglycerides, triacylglycerides, phosphatidylcholines, and phosphatidylethanolamines in MFGMi were hydrolyzed readily during in vitro digestion, which resulted in marked increases in the amounts of free fatty acids and lyso-phospholipids in the bioaccessible fraction. In contrast, sphingomyelins, ceramides, and gangliosides were largely resistant to simulated digestion. Proteins in MFGMi and the infant formulas also were hydrolyzed efficiently. The results suggest that neutral lipids, cholesterol esters, phospholipids, and proteins in MFGMi are digested efficiently during conditions that simulate the prandial lumen of the stomach and small intestine of infants. Also, supplementation of whey-casein-based infant formula with MFGMi did not appear to alter the profiles of lipids and proteins in the bioaccessible fraction after digestion.
Collapse
Affiliation(s)
| | - Kenneth Riedl
- Nutrient and Phytochemical Analytics Shared Resource, Comprehensive Cancer Center, The Ohio State University, Columbus 43210
| | - Israel García-Cano
- Department of Nutrition, National Institute of Medical Sciences and Nutrition, Tlalpan, Mexico City, 14080, Mexico
| | - Fabio Chaves
- Nutrient and Phytochemical Analytics Shared Resource, Comprehensive Cancer Center, The Ohio State University, Columbus 43210
| | - Kelly R Walsh
- Reckitt, Mead Johnson Nutrition Institute, Evansville, IN 47721
| | - Rafael Jimenez-Flores
- Department of Food Science and Technology, The Ohio State University, Columbus 43210.
| | - Mark L Failla
- Human Nutrition Program, The Ohio State University, Columbus 43210.
| |
Collapse
|
32
|
Yu X, Zhou W, Jia Z, Liu L, Li X, Zhang X, Cheng J, Ma C, Sun L, Jiao Y. Interfacial composition in infant formulas powder modulate lipid digestion in simulated in-vitro infant gastrointestinal digestion. Food Res Int 2023; 165:112553. [PMID: 36869459 DOI: 10.1016/j.foodres.2023.112553] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 01/19/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023]
Abstract
The interface structure and composition of fat globules are very important for the digestion and metabolism of fat and growth in infants. Interface composition of fat globules in infant formula (IF) supplemented with milk fat globule membranes (MFGM) and lecithin in different ways were analyzed and their effects on fat digestion properties were evaluated. The results showed that the distribution of phospholipids at the interface and structural of Concept IF1 and Concept IF2 that were more similar to those of human milk (HM) than that of conventionally processed IF3. Concept IF2 and IF3 supplemented with lecithin had larger initial particle size and more sphingomyelin (SM) (23.12 ± 0.26 %, 26.94 ± 0.34 %) than Concept IF1, and Concept IF2 had the smallest proportion of casein in the interfacial. Due to its interface composition, Concept IF2 had the highest degree of lipolysis (85.07 ± 0.76 %), the phospholipid ring structure can always be observed during gastric digestion, and a final fatty acid composition released that was more similar to HM. Concept IF1 and IF3 were different from HM and Concept IF2 in terms of structure and lipolysis rate, although superior to commercial IF4. These indicate that changes in the interfacial composition and structure of fat globules improve the digestive properties of fats in IF. Overall, the results reported herein are useful in designing new milk formulas that better simulate HM.
Collapse
Affiliation(s)
- Xiaoxue Yu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Wenli Zhou
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Zhibing Jia
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Lu Liu
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Xiaodong Li
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Xiuxiu Zhang
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China.
| | - Jinju Cheng
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Chunli Ma
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Lina Sun
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| | - Yang Jiao
- Food College, Northeast Agricultural University, No.600 Changjiang St., Xiangfang Dist, 150030 Harbin, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, No. 600 Changjiang St., Xiangfang Dist, 150030 Harbin, China
| |
Collapse
|
33
|
Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
34
|
Sabari S, Julmohammad N, Jahurul HAM, Matanjun P, Ab. Wahab N. In Vitro Infant Digestion of Whey Proteins Isolate-Lactose. Foods 2023; 12:foods12030667. [PMID: 36766193 PMCID: PMC9914322 DOI: 10.3390/foods12030667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/31/2022] [Accepted: 01/06/2023] [Indexed: 02/05/2023] Open
Abstract
The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate-lactose (WPI-Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI-Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI-Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI-Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein.
Collapse
Affiliation(s)
- Sarizan Sabari
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Norliza Julmohammad
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
- Correspondence:
| | - Haque Akanda Md Jahurul
- Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, USA
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Noorakmar Ab. Wahab
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| |
Collapse
|
35
|
Ren Q, Boiani M, He T, Wichers HJ, Hettinga KA. Heating affects protein digestion of skimmed goat milk under simulated infant conditions. Food Chem 2023; 402:134261. [DOI: 10.1016/j.foodchem.2022.134261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/30/2022] [Accepted: 09/12/2022] [Indexed: 11/15/2022]
|
36
|
Sergius-Ronot M, Suwal S, Pitino MA, Shama S, Unger S, O'Connor DL, Pouliot Y, Doyen A. Development of a human milk protein concentrate from donor milk: Impact of the pasteurization method on static in vitro digestion in a preterm newborn model. Food Res Int 2023; 164:112385. [PMID: 36737969 DOI: 10.1016/j.foodres.2022.112385] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2022] [Revised: 12/08/2022] [Accepted: 12/24/2022] [Indexed: 12/29/2022]
Abstract
The impact of high temperature short time (HTST, 72 °C, 15 s), Holder pasteurization- (63 °C, 30 min) and high hydrostatic pressure (HHP, 600 MPa-10 min) was evaluated on the digestibility of human milk protein concentrate (HMPC) by using a static in vitro gastrointestinal digestion system. The results showed that the processing steps used to produce the HMPC induced a decrease in readily available nitrogen (non-protein nitrogen and peptides). Overall, digestibility was similar between pasteurized and raw HMPC (degree of hydrolysis ranged from 26 to 34 %). Lactoferrin was more susceptible to gastric and intestinal digestion after thermal pasteurization. Additionally, the resistance of β-casein to digestion increased after HHP and Holder pasteurization due to aggregation and changes in protein structure. During intestinal digestion, Holder pasteurization induced a higher release of arginine, phenylalanine and tyrosine from HMPC compared to raw and HHP-treated HMPC. Overall, protein structural changes induced by human milk (HM) processing (freeze-thawing and filtration) and pasteurization treatments affected HMPC proteolysis during in vitro digestion. However, protein digestion behaviors were quite similar for raw and HHP-treated HMPC compared to the thermal-treated HMPC, with no effect on lactoferrin digestion. Consequently, pasteurization of HMPC by HHP represents an interesting non-thermal process that preserves the HM bioactive proteins during digestion.
Collapse
Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, Canada
| | - Shyam Suwal
- Arla Foods Amba, Agro Food Park 19, Aarhus 8200, Denmark
| | - Michael A Pitino
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada
| | - Sara Shama
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Department of Pediatrics, University of Toronto, Toronto, Canada; Department of Neonatology, The Hospital for Sick Children, Toronto, Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, Canada
| | - Yves Pouliot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, Canada
| | - Alain Doyen
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, Canada.
| |
Collapse
|
37
|
In vitro 1H MT and CEST MRI mapping of gastro-intestinal milk protein breakdown. FOOD STRUCTURE 2023. [DOI: 10.1016/j.foostr.2023.100314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
|
38
|
Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023; 163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
Collapse
|
39
|
Wang K, Liu D, Tao X, Zhang J, Huppertz T, Regenstein JM, Liu X, Zhou P. Decalcification strongly affects in vitro gastrointestinal digestion of bovine casein micelles under infant, adult and elderly conditions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
|
40
|
Hussain M, Sun Y, Pan Y, Liu L, Zhang X, Wang Q, Shuang L, Qayum A, Hussain K, Li X. Formulation, invitro digestive study, and comparative fatty acid analysis of walnut oil-based infant formula, with human milk, animal milk, and commercial infant formula. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103279] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
|
41
|
Wang X, Roy D, Acevedo-Fani A, Ye A, Pundir S, Singh H. Challenges in simulating the biochemical environment of the infant stomach to assess the gastric digestion of infant formulae. Curr Opin Food Sci 2023. [DOI: 10.1016/j.cofs.2022.100984] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
|
42
|
FU J, YANG L, TAN D, LIU L. Iron transport mechanism of lactoferrin and its application in food processing. FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.121122] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
| | - Liu YANG
- Shenyang Agricultural University, China
| | | | - Ling LIU
- Shenyang Agricultural University, China
| |
Collapse
|
43
|
Ahn N, Imm JY. Effect of phospholipid matrix on emulsion stability, microstructure, proteolysis, and in vitro digestibility in model infant formula emulsion. Food Res Int 2023; 163:112218. [PMID: 36596147 DOI: 10.1016/j.foodres.2022.112218] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 11/15/2022] [Accepted: 11/20/2022] [Indexed: 11/25/2022]
Abstract
The effects of adding different phospholipid (PL) matrices [milk sphingomyelin (SM) vs soy phosphatidylcholine (PC)] on emulsion stability, microstructure, and in vitro simulated lipid digestion were examined using a Model Infant Formula Emulsion (MIFE). The emulsion stability of MIFE increased significantly with PL addition (0.1 and 0.2 %). Compared to sole MIFE or MIFE + PC, the incorporation of SM resulted in increased emulsion stability (p < 0.05) and a greater amount of free fatty acid release (p < 0.05) during in vitro simulated digestion. This was mainly due to the reduction of intensive droplet aggregation, thus providing a large surface area and improved digestibility. This is further experimentally supported by the evolution of particle size distribution, zeta-potential, and microstructure analysis using confocal laser scanning microscopy. The incorporation of SM in the emulsion formation significantly delayed digestion of β-lactoglobulin during in vitro digestion. Lipid digestibility in MIFE was altered depending on the type of PL matrix, and SM displayed a superior effect to PC. Thus, the creation of a novel emulsion interface by the appropriate selection of emulsifiers can be used to improve lipid digestion in infants and obtain desirable nutritional consequences.
Collapse
Affiliation(s)
- Nahyun Ahn
- Department of Interdisciplinary Program for Bio-health Convergence, Kookmin University, Seoul 02707, Republic of Korea.
| | - Jee-Young Imm
- Department of Interdisciplinary Program for Bio-health Convergence, Kookmin University, Seoul 02707, Republic of Korea; Department of Foods and Nutrition, Kookmin University, Seoul 02707, Republic of Korea.
| |
Collapse
|
44
|
Li W, Liu B, Lin Y, Xue P, Lu Y, Song S, Li Y, Szeto IMY, Ren F, Guo H. The application of lactoferrin in infant formula: The past, present and future. Crit Rev Food Sci Nutr 2022; 64:5748-5767. [PMID: 36533432 DOI: 10.1080/10408398.2022.2157792] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Human milk is universally regarded as the gold standard to fulfill nutrition needs of infants. Lactoferrin (LF) is a major multiple bioactive glycoprotein in human milk but little is presented in infant formula. LF can resist digestion in the infant gastrointestinal tract and is absorbed into the bloodstream in an intact form to perform physiological functions. Evidence suggest that LF prevents pathogen infection, promotes immune system development, intestinal development, brain development and bone health, as well as ameliorates iron deficiency anemia. However, more clinical studies of LF need to be further elucidated to determine an appropriate dosage for application in infant formula. LF is sensitive to denaturation induced by processing of infant formula such as heat treatments and spay drying. Thus, further studies should be focus on maximizing the retention of LF activity in the infant formula process. This review summarizes the structural features of LF. Then the digestion, absorption and metabolism of LF in infants are discussed, followed by the function of LF for infants. Further, we summarize LF in infant formula and effects of processing of infant formula on bioactivities of LF, as well as future perspectives of LF research.
Collapse
Affiliation(s)
- Wusun Li
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Biao Liu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, PR China
| | - Yingying Lin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Peng Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Yao Lu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Sijia Song
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
| | - Yixuan Li
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Ignatius Man-Yau Szeto
- Inner Mongolia Yili Industrial Group Co., Ltd, Hohhot, PR China
- National Center of Technology Innovation for Dairy, Hohhot, PR China
| | - Fazheng Ren
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| | - Huiyuan Guo
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
- Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing, PR China
| |
Collapse
|
45
|
Study on the effect of wall structures and peristalsis of bionic reactor on mixing. Chem Eng Sci 2022. [DOI: 10.1016/j.ces.2022.118373] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
46
|
Model infant formulas: Influence of types of whey proteins and lipid composition on the in vitro static digestion behavior. Food Res Int 2022; 161:111835. [DOI: 10.1016/j.foodres.2022.111835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 07/29/2022] [Accepted: 08/19/2022] [Indexed: 11/18/2022]
|
47
|
Lajterer C, Shani Levi C, Lesmes U. An in vitro digestion model accounting for sex differences in gastro-intestinal functions and its application to study differential protein digestibility. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
|
48
|
Algaithi M, Mudgil P, Hamdi M, Redha AA, Ramachandran T, Hamed F, Maqsood S. Lactobacillus reuteri-fortified camel milk infant formula: Effects of encapsulation, in vitro digestion, and storage conditions on probiotic cell viability and physicochemical characteristics of infant formula. J Dairy Sci 2022; 105:8621-8637. [DOI: 10.3168/jds.2022-22008] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Accepted: 06/24/2022] [Indexed: 11/19/2022]
|
49
|
Doerfler R, Melamed JR, Whitehead KA. The Effect of Infant Gastric Digestion on Human Maternal Milk Cells. Mol Nutr Food Res 2022; 66:e2200090. [PMID: 35984112 PMCID: PMC9532377 DOI: 10.1002/mnfr.202200090] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2022] [Revised: 06/24/2022] [Indexed: 12/30/2022]
Abstract
SCOPE Human breast milk contains a variety of cell types that have potential roles in infant immunity and development. One challenge associates with defining the purpose(s) of milk cells in the infant is a poor understanding of the effect of digestion on cell fate. METHODS AND RESULTS This study first demonstrates that milk cell death occurs after gastric digestion in mice. Then flow cytometry and RT-PCR are used to understand the mechanism of human milk cell death and quantify live cell types before and after simulated gastric digestion. This study finds that digestion in simulated gastric fluid for 30 min reduces cell viability from 72% to 27%, with most cell death is caused by the acidic pH. The primary mechanism of cell death is caspase-mediated apoptosis. The non-cellular components of milk offer only mild protection against cell death from stomach acid. CONCLUSIONS Gastric digestion does not select for a specific resilient cell population to survive-most cell types die in equal proportions in the gastric environment. Taken together, these results provide a foundation with which to understand the fate of human breast milk cells in the infant's intestine and beyond.
Collapse
Affiliation(s)
- Rose Doerfler
- Department of Chemical EngineeringCarnegie Mellon UniversityPittsburghPA15213USA
| | - Jilian R. Melamed
- Department of Chemical EngineeringCarnegie Mellon UniversityPittsburghPA15213USA
| | - Kathryn A. Whitehead
- Department of Chemical EngineeringCarnegie Mellon UniversityPittsburghPA15213USA,Department of Biomedical EngineeringCarnegie Mellon UniversityPittsburghPA15213USA
| |
Collapse
|
50
|
Duijsens D, Pälchen K, Guevara-Zambrano J, Verkempinck S, Infantes-Garcia M, Hendrickx M, Van Loey A, Grauwet T. Corrigendum to “Strategic choices for in vitro food digestion methodologies enabling food digestion design” [Trends in Food Science & Technology 126 (2022) 61–72]. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2022.09.015] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
|