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Yu J, Lu H, Zhang X, Tang J, Liu Z, Jin Q, Wei W, Wang X. The triacylglycerol structures are key factors influencing lipid digestion in preterm formulas during in vitro digestion. Food Chem 2024; 443:138546. [PMID: 38301557 DOI: 10.1016/j.foodchem.2024.138546] [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: 07/11/2023] [Revised: 01/16/2024] [Accepted: 01/21/2024] [Indexed: 02/03/2024]
Abstract
Preterm formulas are usually supplemented with medium-chain triacylglycerols (MCT) whereas breast milk contains more medium and long-chain triacylglycerols (MLCT). Different types of triacylglycerol (TAG) containing medium-chain fatty acids may influence lipid digestion. In this study, the digestive characteristics of breast milk and preterm formulas with different MCT contents were evaluated using a dynamic in vitro system simulating the gastrointestinal tract of preterm infants. The lipolysis products, including diacylglycerols, monoacylglycerols (MAGs), free fatty acids, and undigested TAGs, were analyzed. Formulas with MCT addition has significantly (P < 0.05) lower lipolysis degree (LD, 69.35%-71.28%) than breast milk (76.93%). Higher amounts of C8:0 and C10:0 were released in the formulas with MCT addition. Breast milk released more C18:1n-9, C18:2n-6, and MAG containing C16:0, whereas formulas released more free C16:0. The Pearson correlation heatmap showed that the LD value was significantly and positively (P < 0.05) related to the MLCT and sn-2 C16:0 content.
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Affiliation(s)
- Jiahui Yu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Huijia Lu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Xinghe Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Juncheng Tang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Zuoliang Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Qingzhe Jin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China
| | - Wei Wei
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
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2
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Ozturk G, Paviani B, Rai R, Robinson RC, Durham SD, Baller MI, Wang A, Nitin N, Barile D. Investigating Milk Fat Globule Structure, Size, and Functionality after Thermal Processing and Homogenization of Human Milk. Foods 2024; 13:1242. [PMID: 38672914 PMCID: PMC11049580 DOI: 10.3390/foods13081242] [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: 02/26/2024] [Revised: 03/25/2024] [Accepted: 03/26/2024] [Indexed: 04/28/2024] Open
Abstract
Human milk provides bioactive compounds such as milk fat globules (MFGs), which promote brain development, modulate the immune system, and hold antimicrobial properties. To ensure microbiological safety, donor milk banks apply heat treatments. This study compares the effects of heat treatments and homogenization on MFG's physicochemical properties, bioactivity, and bioavailability. Vat pasteurization (Vat-PT), retort (RTR), and ultra-high temperature (UHT) were performed with or without homogenization. UHT, RTR, and homogenization increased the colloidal dispersion of globules, as indicated by increased zeta potential. The RTR treatment completely inactivated xanthine oxidase activity (a marker of MFG bioactivity), whereas UHT reduced its activity by 93%. Interestingly, Vat-PT resulted in less damage, with 28% activity retention. Sialic acid, an important compound for brain health, was unaffected by processing. Importantly, homogenization increased the in vitro lipolysis of MFG, suggesting that this treatment could increase the digestibility of MFG. In terms of color, homogenization led to higher L* values, indicating increased whiteness due to finer dispersion of the fat and casein micelles (and thus greater light scattering), whereas UHT and RTR increased b* values associated with Maillard reactions. This study highlights the nuanced effects of processing conditions on MFG properties, emphasizing the retention of native characteristics in Vat-PT-treated human milk.
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Affiliation(s)
- Gulustan Ozturk
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA
| | - Bruna Paviani
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Rewa Rai
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Randall C. Robinson
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Sierra D. Durham
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Mara I. Baller
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Aidong Wang
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Nitin Nitin
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
| | - Daniela Barile
- Department of Food Science and Technology, University of California, Davis, Davis, CA 95616, USA; (B.P.); (R.R.); (R.C.R.); (S.D.D.); (M.I.B.); (A.W.); (N.N.)
- Foods for Health Institute, University of California, Davis, Davis, CA 95616, USA
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3
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Zhao P, Ji G, Lin R, Zhang L, Li F, Zhang S, Chen Y, Wei W, Wang X. Preparation of milk fat globule membrane ingredients enriched in polar lipids: Composition characterization and digestive properties. J Dairy Sci 2024:S0022-0302(24)00534-4. [PMID: 38460872 DOI: 10.3168/jds.2023-24462] [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: 11/22/2023] [Accepted: 02/06/2024] [Indexed: 03/11/2024]
Abstract
In this study, milk fat globule membrane (MFGM) ingredients enriched in polar lipids was prepared using membrane filtration, including microfiltration, diafiltration, and ultrafiltration from butter serum powder. Polar lipids (phospholipids, sterols, and gangliosides) in prepared MFGM ingredients were analyzed by 31P NMR, GC-MS, and UPLC-MS/MS, respectively. The lipolysis degree and microstructure of MFGM ingredient and soybean lecithin-emulsification during in vitro digestion were also analyzed. Microfiltration showed higher concentration efficiency than ultrafiltration which increased 2.16% and 2.73% in phospholipid, respectively. Moreover, diafiltration concentrated more polar lipids (6.39% of phospholipid) than microfiltration. MFGM ingredients had high level of sphingomyelin (1.27-1.36%) and ration of GD3 than GM3 of 9.25-9.88-fold of total gangliosides. The different lipolysis behavior between MFGM ingredient-emulsification and soybean lecithin-emulsification were correlated with their different polar lipid compositions. Phospholipids from both MFGM ingredients and soybean lecithin could help maintain the initial structure during the gastric digestion. These results could provide a scientific basic for developing high-polar lipids food, particularly infant formulas and special functional foods.
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Affiliation(s)
- Pu Zhao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Guozhi Ji
- Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, China
| | - Ruixue Lin
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Li Zhang
- Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, China
| | - Feng Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shuwen Zhang
- Key Laboratory of Agro-Food Processing and Quality Control, Institute of Food Science and Technology, Chinese Academy of Agricultural Science, Beijing 100193, China
| | - Yun Chen
- Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Huhhot 011500, China
| | - Wei Wei
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Xingguo Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Chauvet L, Ménard O, Le Gouar Y, Henry G, Jardin J, Hennetier M, Croguennec T, Van Audenhaege M, Dupont D, Lemaire M, Le Huërou-Luron I, Deglaire A. Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion. Food Res Int 2023; 169:112883. [PMID: 37254331 DOI: 10.1016/j.foodres.2023.112883] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Infant formula (IF) is a complex matrix requiring numerous ingredients and processing steps. The objective was to understand how the quality of protein ingredients impacts IF structure and, in turn, their kinetics of digestion. Four powdered IFs (A/B/C/D), based on commercial whey protein (WP) ingredients, with different protein denaturation levels and composition (A/B/C), and on caseins with different supramolecular organisations (C/D), were produced at a semi-industrial level after homogenization and spray-drying. Once reconstituted in water (13 %, wt/wt), the IF microstructure was analysed with asymmetrical flow field-flow fractionation coupled with multi-angle light scattering and differential refractometer, transmission electron microscopy and electrophoresis. The rehydrated IFs were subjected to simulated infant in vitro dynamic digestion (DIDGI®). Digesta were regularly sampled to follow structural changes (confocal microscopy, laser-light scattering) and proteolysis (OPA, SDS-PAGE, LC-MS/MS, cation-exchange chromatography). Before digestion, different microstructures were observed among IFs. IF-A, characterized by more denatured WPs, presented star-shaped mixed aggregates, with protein aggregates bounded to casein micelles, themselves adsorbed at the fat droplet interface. Non-micellar caseins, brought by non-micellar casein powder (IF-D) underwent rearrangement and aggregation at the interface of flocculated fat droplets, leading to a largely different microstructure of IF emulsion, with large aggregates of lipids and proteins. During digestion, IF-A more digested (degree of proteolysis + 16 %) at 180 min of intestinal phase than IF-C/D. The modification of the supramolecular organisation of caseins implied different kinetics of peptide release derived from caseins during the gastric phase (more abundant at G80 for IF-D). Bioactive peptide release kinetics were also different during digestion with IF-C presenting a maximal abundance for a large proportion of them. Overall, the present study highlights the importance of the structure and composition of the protein ingredients (WPs and caseins) selected for IF formulation on the final IF structure and, in turn, on proteolysis. Whether it has some physiological consequences remains to be investigated.
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Affiliation(s)
- Lucile Chauvet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France; SODIAAL International, Centre Recherche & Innovation, Rennes, France
| | | | | | | | | | - Marie Hennetier
- Université de Toulouse, Institut National Polytechnique de Toulouse - Ecole d'ingénieur de Purpan, Département Sciences Agronomique et Agroalimentaire, Toulouse, France
| | | | | | | | - Marion Lemaire
- SODIAAL International, Centre Recherche & Innovation, Rennes, France
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Pitino MA, Unger S, Doyen A, Pouliot Y, Kothari A, Sergius-Ronot M, Bazinet RP, Stone D, O'Connor DL. Digestion of human milk processed by high pressure processing and Holder pasteurization using a dynamic in vitro model of the preterm infant. Food Chem 2023; 411:135477. [PMID: 36701922 DOI: 10.1016/j.foodchem.2023.135477] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2022] [Revised: 12/22/2022] [Accepted: 01/10/2023] [Indexed: 01/13/2023]
Abstract
Holder pasteurization (HoP) (62.5 °C, 30 min) of donor human milk is widely used to inactivate potential pathogens but may lead to denaturation and aggregation of bioactive proteins, reducing their functionality. In contrast, high pressure processing (HPP) is a non-thermal technique that minimally affects assessed bioactive components; however, it is unclear how HPP affects protein digestion, and retention of functional bioactive proteins. Raw or processed (HoP; HPP[500 MPa,10 min]) pools of milk (N = 3, from 9 donors) were subjected in triplicate to in vitro digestion simulating the preterm infant gastrointestinal tract. Compared to raw or HPP, HoP increased intestinal proteolysis of lactoferrin and bioactive milk fat globule membrane proteins. Lysozyme activity was impacted by digestion following HoP (72 % to 7 %)-significantly more than HPP (75 % to 34 %) or raw (100 % to 39 %), which did not differ. Proteins in HPP-treated donor milk are digested no different than raw milk, while preserved bioactivity remains functional upon digestion.
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Affiliation(s)
- Michael A Pitino
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Department of Pediatrics, Sinai Health, Toronto, Ontario, Canada; Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada; Department of Pediatrics, Temerty Faculty of Medicine, University of Toronto, Ontario, Canada
| | - Alain Doyen
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF), Québec, Québec, Canada
| | - Yves Pouliot
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF), Québec, Québec, Canada
| | - Akash Kothari
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Mélanie Sergius-Ronot
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF), Québec, Québec, Canada
| | - Richard P Bazinet
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Debbie Stone
- Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada
| | - Deborah L O'Connor
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Department of Pediatrics, Sinai Health, Toronto, Ontario, Canada; Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada.
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Effect of oligosaccharides as lyoprotectants on the stability of curcumin-loaded nanoliposomes during lyophilization. Food Chem 2023; 410:135436. [PMID: 36640657 DOI: 10.1016/j.foodchem.2023.135436] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2022] [Revised: 12/06/2022] [Accepted: 01/05/2023] [Indexed: 01/09/2023]
Abstract
Nanoliposome is a promising delivery system, whereas its commercial application is limited by the structural instability, cargo leakage and particles aggregation during the processing such as freeze-drying. In this study, the effect of four oligosaccharides, fructo-oligosaccharides, lactose, inulin and sucrose (control), on the physicochemical properties, structural stability, and in vitro semi-dynamic digestion behavior of curcumin-loaded nanoliposomes were investigated before and after lyophilization. The results showed that the addition of the oligosaccharides inhibited the changes in particle size and reduced curcumin leakage from lyophilized nanoliposomes. Oligosaccharides significantly improved the physical stability of lyophilized nanoliposomes and delayed curcumin release during in vitro digestion. In addition, oligosaccharides could decrease the hydrophobicity of liposomal membrane and the tightness of phospholipid molecule arrangement, with the increase in micropolarity and fluidity of the bilayer membranes. These results suggested that fructo-oligosaccharides, lactose and inulin could be effective lyoprotectants for lyophilized nanoliposomes.
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Impact of process and composition of formulas for elderly on in vitro digestion using the dynamic DIDGI® model. Food Res Int 2023; 167:112716. [PMID: 37087275 DOI: 10.1016/j.foodres.2023.112716] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 03/02/2023] [Accepted: 03/14/2023] [Indexed: 03/22/2023]
Abstract
Due to the lower efficiency of the elderly digestion system, new formulations are needed in order to increase the bioaccessibility of macronutrients. The aim of the work was to evaluate the effect of the process of protein sources production using either liquid (F2) vs spray dried milk proteins (F1/F3) and the source of lipids (vegetable oil (F1) vs mix of vegetable oil + bovine milk cream (F2/F3)) ingredients on the macronutrient digestion of three experimental elderly formulas. The dynamic in vitro digestion model DIDGI®, was adapted to simulate the digestive conditions of the elderly. An exhaustive review of the literature was carried out in order to simulate as closely as possible the elderly digestive parameters and constituted the starting point towards a consensus in vitro digestion model that will be proposed soon by the INFOGEST scientific network. The three experimental formulas (F1/F2/F3) differing by the composition and process applied were submitted to the DIDGI® dynamic in vitro digestion over four hours using parameters adapted to the elderly. The three formulas were compared in terms of proteolysis and lipolysis. A slight impact of the process (liquid vs spray-dried) on the degree of proteolysis at the end of digestion was observed with 50.8% for F2 compared to 56.8% for F1 and 52.9% for F3 with<5% of difference between the 3 formulas. Concerning the degree of lipolysis, the addition of bovine cream led to a lesser extent of lipolysis with 63.7 and 60.2% for F2 and F3 respectively versus 66.3% for F1 (containing only vegetable oil). Our results highlighted the beneficial input of the milk fat with a higher level of phospholipids and a lower ω6/ω3 PUFA ratio and can be a good alternative to the use of the vegetable fat in drinks for elderly people.
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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.
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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
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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.
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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.
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10
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Pitino MA, Beggs MR, O'Connor DL, Doyen A, Pouliot Y, Sergius-Ronot M, Unger S. Donor human milk processing and its impact on infant digestion: A systematic scoping review of in vitro and in vivo studies. Adv Nutr 2023; 14:173-189. [PMID: 36811588 PMCID: PMC10102984 DOI: 10.1016/j.advnut.2022.11.004] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 11/02/2022] [Accepted: 11/23/2022] [Indexed: 12/27/2022] Open
Abstract
When there is an inadequate supply of mother's milk, pasteurized donor human milk is preferred over formula to supplement feeds for preterm infants. Although providing donor milk helps to improve feeding tolerance and reduce necrotizing enterocolitis, changes to its composition and reductions in bioactivity during processing, are thought to contribute to the slower growth often exhibited by these infants. To improve the clinical outcomes of recipient infants by maximizing the quality of donor milk, research is currently investigating strategies to optimize all aspects of processing, including pooling, pasteurization, and freezing; however, reviews of this literature typically only summarize the impact of a processing technique on composition or bioactivity. Reviews of published research investigating the impact of donor milk processing on infant digestion/absorption are lacking and thus, was the objective for this systematic scoping review, Open Science Framework (https://doi.org/10.17605/OSF.IO/PJTMW). Databases were searched for primary research studies evaluating donor milk processing for pathogen inactivation or other rationale and subsequent effect on infant digestion/absorption. Non-human milk studies or those assessing other outcomes were excluded. Overall, 24 articles from 12,985 records screened were included. Most studied thermal methods to inactivate pathogens, predominantly Holder pasteurization (HoP) (62.5°C, 30 min) and high-temperature short-time. Heating consistently decreased lipolysis and increased proteolysis of lactoferrin and caseins; however, protein hydrolysis was unaffected from in vitro studies. The abundance and diversity of released peptides remain unclear and should be further explored. Greater investigation into less-harsh methods for pasteurization, such as high-pressure processing, is warranted. Only 1 study assessed the impact of this technique and found minimal impact on digestion outcomes compared with HoP. Fat homogenization appeared to positively impact fat digestion (n = 3 studies), and only 1 eligible study investigated freeze-thawing. Identified knowledge gaps regarding optimal methods of processing should be further explored to improve the quality and nutrition of donor milk.
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Affiliation(s)
- Michael A Pitino
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Megan R Beggs
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada
| | - Deborah L O'Connor
- Translational Medicine Program, The Hospital for Sick Children, Toronto, Ontario, Canada; Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Department of Pediatrics, Sinai Health, Toronto, Ontario, Canada; Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada
| | - Alain Doyen
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF) Québec, Québec, Canada
| | - Yves Pouliot
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF) Québec, Québec, Canada
| | - Mélanie Sergius-Ronot
- Université Laval, Département des Sciences des Aliments, Institut sur la nutrition et les aliments fonctionnels (INAF) Québec, Québec, Canada
| | - Sharon Unger
- Department of Nutritional Sciences, Temerty Faculty of Medicine, University of Toronto, Toronto, Ontario, Canada; Department of Pediatrics, Sinai Health, Toronto, Ontario, Canada; Rogers Hixon Ontario Human Milk Bank, Sinai Health System, Toronto, Ontario, Canada; Department of Pediatrics, Temerty Faculty of Medicine, University of Toronto, Ontario, Canada.
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11
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Gharbi N, Marciniak A, Perreault V, Stone D, Fittipaldi N, Unger S, O'Connor DL, Pouliot Y, Doyen A. The effect of pasteurization treatment and skimming conditions on human milk proteins. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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12
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Leite JA, Robinson RC, Salcedo J, Ract JN, Quintal VS, Tadini CC, Barile D. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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13
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Halabi A, Croguennec T, Ménard O, Briard-Bion V, Jardin J, Le Gouar Y, Hennetier M, Bouhallab S, Dupont D, Deglaire A. Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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14
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Sergius-Ronot M, Pitino MA, Suwal S, Shama S, Unger S, O'Connor DL, Pouliot Y, Doyen A. Impact of holder, high temperature short time and high hydrostatic pressure pasteurization methods on protein structure and aggregation in a human milk protein concentrate. Food Chem 2022; 374:131808. [PMID: 35021581 DOI: 10.1016/j.foodchem.2021.131808] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2021] [Revised: 11/19/2021] [Accepted: 12/04/2021] [Indexed: 11/04/2022]
Abstract
This work evaluated the impact of high temperature short time (HTST, 72 °C, 15 s), high hydrostatic pressure (HHP, 400-600 MPa at 5 and 10 min) and Holder pasteurization (HoP, 62.5 °C, 30 min) on protein profile and aggregation in a human milk protein concentrate (HMPC). The structural changes induced in milk proteins were investigated in HMPC as well as in sedimentable and non-sedimentable fractions recovered after ultracentrifugation. The results showed that heat treatments induced more protein denaturation and aggregation than did HHP treatments. Indeed, heat-induced protein aggregates observed in HMPC and the sedimentable fraction were mainly composed of lactoferrin and α-lactalbumin. More specifically, the concentration of lactoferrin in HMPC decreased by 86% after HTST and HoP whereas no effect was observed after HHP treatment. These results show the potential of HHP processing as a pasteurization method for HMPC since it minimizes the impact on protein structure, which generally correlates to protein quality and bioactivity.
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Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada
| | - Michael A Pitino
- Department of Nutritional Sciences, University of Toronto, Toronto, Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, Canada
| | - Shyam Suwal
- Arla Foods Amba, Agro Food Park 19, Aarhus 8200, Denmark
| | - 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 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 of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada
| | - Alain Doyen
- Departement of Food Science, Institute of Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, QC, Canada.
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15
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Yadav M, Kapoor A, Verma A, Ambatipudi K. Functional Significance of Different Milk Constituents in Modulating the Gut Microbiome and Infant Health. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3929-3947. [PMID: 35324181 DOI: 10.1021/acs.jafc.2c00335] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
Human milk, the gold standard for optimal nourishment, controls the microbial composition of infants by either enhancing or limiting bacterial growth. The milk fat globule membrane has gained interest in gut-related functions and cognitive development. The membrane proteins can directly interact with probiotic bacteria, influencing their survival and adhesion through gastrointestinal transit, whereas membrane phospholipids increase the residence time of probiotic bacteria in the gut. The commensal bacteria in milk act as the initial inoculum in building up the gut colonization of an infant, whereas oligosaccharides promote proliferation of beneficial microorganisms. Interestingly, milk extracellular vesicles are also involved in influencing the microbiota composition but are not well-explored. This review highlights the contribution of different milk components in modulating the infant gut microbiota, particularly the fat globule membrane, and the complex interplay between host- and brain-gut microbiota signaling affecting infant and adult health positively.
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Affiliation(s)
- Monica Yadav
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
| | - Ayushi Kapoor
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
| | - Aparna Verma
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
| | - Kiran Ambatipudi
- Department of Biosciences and Bioengineering, Indian Institute of Technology Roorkee, Roorkee 247667, India
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16
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Zhang J, Lee NA, Duley JA, Cowley DM, Shaw PN, Bansal N. Comparing the effects of hydrostatic high-pressure processing vs holder pasteurisation on the microbial, biochemical and digestion properties of donor human milk. Food Chem 2022; 373:131545. [PMID: 34839967 DOI: 10.1016/j.foodchem.2021.131545] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2021] [Revised: 11/01/2021] [Accepted: 11/04/2021] [Indexed: 01/08/2023]
Abstract
In this study, hydrostatic high-pressure processing (HHP), a non-thermal pasteurisation method, was used to achieve the microbiological safety of donor human milk. After HHP, no bacteria were detected in human milk processed at 400 MPa for 5 min. Activities of a selection of bioactive components, including lysozyme, xanthine oxidase, lactoperoxidase, immunoglobulin A, lactoferrin, lipoprotein lipase and bile salt-stimulated lipase, did not decrease significantly. This study further investigated the gastrointestinal digestion kinetics of HoP and HHP milk compared with raw human milk, using an in vitro static infant digestion model. After 60 min of 'gastric digestion', the microstructure and protein profile of HHP milk samples were more similar to raw milk samples than HoP milk samples. Overall, HPP showed a better retention in milk nutrients and closer digestion behavior than that of HoP.
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Affiliation(s)
- Jie Zhang
- School of Agriculture and Food Science, The University of Queensland, St Lucia 4072, Australia
| | - Nanju Alice Lee
- School of Chemical Engineering, University of New South Wales, Sydney NSW2052, Australia
| | - John A Duley
- School of Pharmacy, The University of Queensland, St Lucia 4072, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, South Brisbane 4101, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, St Lucia 4072, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Science, The University of Queensland, St Lucia 4072, Australia; School of Pharmacy, The University of Queensland, St Lucia 4072, Australia.
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17
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Wang L, Zhang X, Yuan T, Jin Q, Wei W, Wang X. Digestion of Medium- and Long-Chain Triacylglycerol and sn-2 Palmitate in Infant Formula: A Study Based on Dynamic In Vitro Simulation of Infant Gastrointestinal Lipolysis. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:3263-3271. [PMID: 35255218 DOI: 10.1021/acs.jafc.1c07118] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
In this study, lipolysis of triacylglycerols (TAGs) in infant formula (IF) composed of different oils and supplied with different structured TAGs, including medium- and long-chain triacylglycerol (MLCT) and sn-2 palmitate, was studied using a dynamic digestion model simulating the infant gastrointestinal tract. The molecular species of digestion products released during digestion, including diacylglycerols, monoacylglycerols (MAGs), and free fatty acids, as well as undigested TAGs, were identified and quantified using liquid chromatography-mass spectrometry. We observed clearly different lipolysis degrees (LDs), with diversity in digestion products of different IFs. IFs supplied with MLCT showed moderate medium-chain fatty acid release during gastric digestion and higher LD after intestinal digestion. The presence of sn-2 palmitate in IF was associated with higher content of MAG-16:0 in digestion products. The species and contents of digestion products in IF were highly influenced by structured TAGs.
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Affiliation(s)
- Lei Wang
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinghe Zhang
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Tinglan Yuan
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Wei
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology and Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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18
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Simulated dynamic digestion reveals different peptide releases from human milk processed by means of holder or high temperature-short time pasteurization. Food Chem 2022; 369:130998. [PMID: 34507088 DOI: 10.1016/j.foodchem.2021.130998] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 08/25/2021] [Accepted: 08/29/2021] [Indexed: 11/20/2022]
Abstract
High Temperature-Short Time (HTST) pasteurization was proposed as an alternative to Holder pasteurization (HOP) to increase the retention of specific human milk (HM) bioactive proteins. The present study explored whether HTST and HOP differently affect peptide release during simulated preterm infant gastrointestinal digestion. Raw (RHM), HOP- and HTST- pasteurized HM were digested using an in vitro dynamic system, and the identified peptides were analyzed by mass spectrometry and multivariate statistics. Before digestion, 158 peptides were identified in either RHM, HTST- or HOP- HM, mostly (84.4%) originating from β-casein (CASB). During gastric digestion, HOP-HM presented a greater number and more abundant specific CASB peptides. A delayed release of peptides was observed in RHM during the intestinal phase, with respect to both pasteurized HM. Although limited to gastric digestion, the HM peptidomic profile differed according to the pasteurization type, and the pattern of the HTST peptides showed a greater similarity with RHM.
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19
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WANG M, XU S, CHEONG LZ, XU X, BI Y, ZHANG H. Development of a reliable pH-STAT in-vitro model for gastrointestinal digestion of lipids and application for infant formula. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.115221] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | - Shixiang XU
- Wilmar (Shanghai) Biotechnology Research and Development Center, China
| | | | - Xuebing XU
- Wilmar (Shanghai) Biotechnology Research and Development Center, China
| | - Yanlan BI
- Henan University of Technology, China
| | - Hong ZHANG
- Henan University of Technology, China; Wilmar (Shanghai) Biotechnology Research and Development Center, China
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20
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Chen Y, Callanan M, Giblin L, Tobin J, Brodkorb A. Comparison of conventional heat-treated and membrane filtered infant formula using an in vitro semi-dynamic digestion method. Food Funct 2022; 13:8158-8167. [DOI: 10.1039/d2fo00342b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Introducing membrane filtration steps into infant milk formula (IMF) manufacture can partly preserve native whey proteins in the final products. In this study, IMF produced by membrane filtration (MEM-IMF) and...
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21
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Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Koorts P, Shaw PN, Bansal N. Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chem 2021; 374:131704. [PMID: 34883428 DOI: 10.1016/j.foodchem.2021.131704] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/20/2021] [Accepted: 11/25/2021] [Indexed: 02/05/2023]
Abstract
The absence of β-lactoglobulin, high β-/αs-casein ratio and protective proteins make camel milk a promising alternative protein base for making human infant formulae. In this study, protein digestibility of camel milk was compared with that of bovine and human milk using an in vitro infant gastrointestinal digestion system. A low degree of gastric proteolysis was observed in all three kinds of milk, and a single clot was formed in camel milk. The soluble milk proteins remaining in the gastric digesta were digested rapidly and extensively in the intestinal phase, while the proteins in the camel milk clot were hydrolysed gradually. Despite several similarities, bioactive peptides unique to individual milk were identified in the three intestinal milk digesta. The results suggest that camel milk proteins are equally digestible as bovine and human milk proteins under infant gastrointestinal digestion conditions, and it may be a prospective substitute for infant formula base.
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Affiliation(s)
- Zhengzheng Zou
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
| | - John A Duley
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Sarah Reed
- Centre for Clinical Research, The University of Queensland, Herston, QLD, Australia
| | | | - Pieter Koorts
- Department of Neonatology, Royal Brisbane and Women's Hospital, Herston, QLD, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia.
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22
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Liang S, Xie Q, Evivie SE, Zhao L, Chen Q, Xu B, Liu F, Li B, Huo G. Study on supplementary food with beneficial effects on the gut microbiota of infants. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Abstract
The introduction of membrane filtration during infant milk formula (IMF) processing represents an innovative approach to increasing native protein content compared to standard IMF. The objective of this study was to compare IMF powder produced using a standard process and IMF produced from raw bovine skim milk with added whey protein isolate using a split-stream process incorporating a ceramic 1.4 μm filter followed by a polyvinylidene difluoride polymeric 0.2 μm filter. Retentates from 0.2 μm microfiltration (MF) were blended with fat, lactose, and minerals and subsequently high-temperature treated (125 °C × 5 s). The heat-treated retentate was merged with the permeate from the 0.2 μm MF, homogenised, and spray-dried (referred to as membrane-filtered IMF or MEM-IMF). A control IMF was also produced using standard treatment (referred to as high-temperature IMF or HT-IMF) without membrane filtration. Both IMF products were characterised by high-performance liquid chromatography, particle size, and enzyme activity assays. MEM-IMF powder had significantly higher amounts of native (1.1 g per 100 g powder) and monomeric (1.48 g per 100 g powder) whey proteins when compared to 0.18 and 0.46 g per 100 g powder in HT-IMF, respectively. MEM-IMF also exhibited a lower degree of protein aggregation compared to HT-IMF. Comparison of microbial and Maillard by-products markers demonstrated that a safe IMF product could be produced at scale, although levels of the Maillard by-product marker, carboxymethyl-lysine, were not significantly reduced in MEM-IMF. This study demonstrates how membrane filtration can be used to retain native proteins during IMF manufacture.
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24
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In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106787] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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25
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Meng F, Uniacke-Lowe T, Ryan AC, Kelly AL. The composition and physico-chemical properties of human milk: A review. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.03.040] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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26
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Weng J, Lin R, Jiang C, Wei W, Wang X, Jin Q. O/W Emulsion Stabilized by Bovine Milk Phospholipid-Protein Nanoemulsions: Preparation, Stability, and In Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:5003-5012. [PMID: 33886291 DOI: 10.1021/acs.jafc.0c05617] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
This study aims to prepare a stable oil-in-water (O/W) emulsion with droplets of approximately 3-5 μm and a structured phospholipid (PL)-protein membrane that is similar to human milk fat globules. A nanoemulsion with an average droplet size of 200 nm prepared with bovine milk PL-protein, a milk fat globule membrane (MFGM)-rich ingredient, was used as an emulsifier to form an O/W emulsion with an average droplet size of 3.96 μm. Stable O/W emulsions were formed with a low concentration (1 wt %) of the MFGM-rich ingredient. The nanoemulsion was adsorbed at the oil-water interface. The O/W emulsions stored at 4 °C did not show structural damage upon 7 days of storage. The deformation or partial deformation of nanoemulsion droplets attached to lipid droplets may contribute to the physical stability of the emulsion. In vitro digestion of the O/W emulsion showed a low lipolysis degree in gastric digestion, and the final hydrolysis efficiency of the O/W emulsion was 62.74%, which is higher than that of traditional infant formula.
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Affiliation(s)
- Jiayu Weng
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ruixue Lin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Chenyu Jiang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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27
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Sánchez-Hernández S, Théron L, Jiménez-Barrios P, Olalla-Herrera M, Recio I, Miralles B. Protein Profile and Simulated Digestive Behavior of Breast Milk from Overweight and Normal Weight Mothers. Foods 2021; 10:887. [PMID: 33919642 PMCID: PMC8074095 DOI: 10.3390/foods10040887] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 04/12/2021] [Accepted: 04/15/2021] [Indexed: 01/03/2023] Open
Abstract
Human milk proteins have shown to vary in concentration and distribution through lactation. However, while some regulatory components, such as hormones, have shown associations with regard to the mothers' body mass index, there is limited information on the possible influence of this condition on the whole protein distribution. The objective of this study was to evaluate the protein profile of human milk from normal weight and overweight or obese mothers to identify differences in protein expression in colostrum, transitional and mature milk. The mass spectrometry analysis showed the ability to class with a high degree of confidence the lactation state and the milk profile according to the mother's condition. Individual milk samples were subjected to a digestion in vitro model that takes into account the specificities of the gastrointestinal conditions of full-term newborn infants. The digestion products were compared with available data from the digestive contents in newborns. The behavior of the most abundant proteins and the overall peptide generation and survival, showed good correspondence with in vivo data.
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Affiliation(s)
- Silvia Sánchez-Hernández
- Departamento de Nutrición y Bromatología, University of Granada, 18071 Granada, Spain; (S.S.-H.); (M.O.-H.)
| | - Laëtitia Théron
- Institut National de Recherche Pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), UR370 Qualité des Produits Animaux, F-63122 Saint Genès-Champanelle, France;
| | - Pablo Jiménez-Barrios
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
| | - Manuel Olalla-Herrera
- Departamento de Nutrición y Bromatología, University of Granada, 18071 Granada, Spain; (S.S.-H.); (M.O.-H.)
- Instituto de Investigación Biosanitaria ibs. GRANADA, University of Granada, 18071 Granada, Spain
| | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
| | - Beatriz Miralles
- Instituto de Investigación en Ciencias de la Alimentación, CIAL, (CSIC-UAM), Nicolás Cabrera 9, 28049 Madrid, Spain; (P.J.-B.); (I.R.)
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Lemaire M, Ménard O, Cahu A, Nogret I, Briard-Bion V, Cudennec B, Cuinet I, Le Ruyet P, Baudry C, Dupont D, Blat S, Deglaire A, Le Huërou-Luron I. Addition of Dairy Lipids and Probiotic Lactobacillus fermentum in Infant Formulas Modulates Proteolysis and Lipolysis With Moderate Consequences on Gut Physiology and Metabolism in Yucatan Piglets. Front Nutr 2021; 8:615248. [PMID: 33718418 PMCID: PMC7943452 DOI: 10.3389/fnut.2021.615248] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Accepted: 01/14/2021] [Indexed: 12/29/2022] Open
Abstract
Breast milk is the gold standard in neonatal nutrition, but most infants are fed infant formulas in which lipids are usually of plant origin. The addition of dairy lipids and/or milk fat globule membrane extracts in formulas improves their composition with beneficial consequences on protein and lipid digestion. The probiotic Lactobacillus fermentum (Lf) was reported to reduce transit time in rat pups, which may also improve digestion. This study aimed to investigate the effects of the addition of dairy lipids in formulas, with or without Lf, on protein and lipid digestion and on gut physiology and metabolism. Piglets were suckled from postnatal days 2 to 28, with formulas containing either plant lipids (PL), a half-half mixture of plant and dairy lipids (DL), or this mixture supplemented with Lf (DL+Lf). At day 28, piglets were euthanized 90 min after their last feeding. Microstructure of digesta did not differ among formulas. Gastric proteolysis was increased (P < 0.01) in DL and DL+Lf (21.9 ± 2.1 and 22.6 ± 1.3%, respectively) compared with PL (17.3 ± 0.6%) and the residual proportion of gastric intact caseins decreased (p < 0.01) in DL+Lf (5.4 ± 2.5%) compared with PL and DL (10.6 ± 3.1% and 21.8 ± 6.8%, respectively). Peptide diversity in ileum and colon digesta was lower in PL compared to DL and DL+Lf. DL and DL+Lf displayed an increased (p < 0.01) proportion of diacylglycerol/cholesterol in jejunum and ileum digesta compared to PL and tended (p = 0.07) to have lower triglyceride/total lipid ratio in ileum DL+Lf (0.019 ± 0.003) as compared to PL (0.045 ± 0.011). The percentage of endocrine tissue and the number of islets in the pancreas were decreased (p < 0.05) in DL+Lf compared with DL. DL+Lf displayed a beneficial effect on host defenses [increased goblet cell density in jejunum (p < 0.05)] and a trophic effect [increased duodenal (p = 0.09) and jejunal (p < 0.05) weights]. Altogether, our results demonstrate that the addition of dairy lipids and probiotic Lf in infant formula modulated protein and lipid digestion, with consequences on lipid profile and with beneficial, although moderate, physiological effects.
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Affiliation(s)
- Marion Lemaire
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France.,Lactalis R&D, Retiers, France
| | | | - Armelle Cahu
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
| | - Isabelle Nogret
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
| | | | - Benoit Cudennec
- UMR Transfrontalière BioEcoAgro, Univ. Lille, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte d'Opale, ICV - Institut Charles Viollette, Lille, France
| | | | | | | | | | - Sophie Blat
- Institut NuMeCan, INRAE, INSERM, Univ Rennes, St-Gilles, France
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Sergius-Ronot M, Suwal S, Shama S, Chamberland J, Unger S, O'Connor DL, Pouliot Y, Doyen A. The ultrafiltration molecular weight cut-off has a limited effect on the concentration and protein profile during preparation of human milk protein concentrates. J Dairy Sci 2021; 104:3820-3831. [PMID: 33485685 DOI: 10.3168/jds.2020-18762] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 11/04/2020] [Indexed: 11/19/2022]
Abstract
Optimizing protein intake for very low birth weight (<1,500 g) infants is fundamental to prevent faltering postnatal growth with the potential association of impaired neurodevelopment. The protein content of human milk is not sufficient to support the growth of very low birth weight infants. To meet their elevated protein requirements, human milk is currently fortified using typically bovine milk-based protein isolates (>85% on a dry basis). However, these products have several limitations for use in this vulnerable population. To overcome the shortcomings of bovine milk-based protein supplement, a human milk protein concentrate (HMPC) was developed. In preliminary attempts using 10 kDa ultrafiltration (UF) membranes, it was not possible to reach the protein content of commercial protein isolates, presumably due to the retention of human milk oligosaccharides (HMO). Consequently, it was hypothesized that the use of a UF membrane with a higher molecular weight cut-off (50 kDa rather than 10 kDa) could improve the transmission of carbohydrates, including HMO, in the permeate, thus increasing the protein purity of the subsequent HMPC. The results showed that permeate fluxes during the concentration step were similar to either UF molecular weight cut-off, but the 50-kDa membrane had a higher permeate flux during the diafiltration sequence. However, it was not sufficient to increase the protein purity of the human milk retentate, as both membranes generated HMPC with similar protein contents of 48.8% (10 kDa) and 50% (50 kDa) on a dry basis. This result was related to the high retention of HMO, mainly during the concentration step, although the diafiltration step was efficient to decrease their content in the HMPC. As the major bioactive proteins (lactoferrin, lysozyme, bile salt stimulated lipase, and α1-antitrypsin) in human milk were detected in both HMPC, the 50-kDa membrane seems the most appropriate to the preparation of HMPC in terms of permeation flux values. However, improving the separation of HMO from proteins is essential to increase the protein purity of HMPC.
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Affiliation(s)
- Mélanie Sergius-Ronot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Shyam Suwal
- Department of Food Science, University of Copenhagen, Frederiksberg C, DK-1958 Denmark
| | - Sara Shama
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada
| | - Julien Chamberland
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Sharon Unger
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Department of Pediatrics, University of Toronto, Toronto, M5G 1X8 Canada; Department of Neonatology, The Hospital for Sick Children, Toronto, M5G 1X8 Canada; Department of Pediatrics, Mount Sinai Hospital, Toronto, M5G 1X5 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Deborah L O'Connor
- Department of Nutritional Sciences, University of Toronto, Toronto, M5S 1A8 Canada; Translational Medicine Program, The Hospital for Sick Children, Toronto, M5G 0A4 Canada; Rogers Hixon Ontario Human Milk Bank, Mount Sinai Hospital, Toronto, M5G 1X5 Canada
| | - Yves Pouliot
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada
| | - Alain Doyen
- Departement of Food Science, Institute for Nutrition and Functional Foods (INAF) and Dairy Research Centre (STELA), Laval University, Quebec, G1V 0A6 Canada.
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Corrigan B, Brodkorb A. The effect of pre-treatment of protein ingredients for infant formula on their in vitro gastro-intestinal behaviour. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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31
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Nebbia S, Giribaldi M, Cavallarin L, Bertino E, Coscia A, Briard-Bion V, Ossemond J, Henry G, Ménard O, Dupont D, Deglaire A. Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model. Food Chem 2020; 328:127126. [DOI: 10.1016/j.foodchem.2020.127126] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 12/24/2022]
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32
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Amigo L, Hernández-Ledesma B. Current Evidence on the Bioavailability of Food Bioactive Peptides. Molecules 2020; 25:E4479. [PMID: 33003506 PMCID: PMC7582556 DOI: 10.3390/molecules25194479] [Citation(s) in RCA: 60] [Impact Index Per Article: 15.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 09/25/2020] [Accepted: 09/25/2020] [Indexed: 12/23/2022] Open
Abstract
Food protein-derived bioactive peptides are recognized as valuable ingredients of functional foods and/or nutraceuticals to promote health and reduce the risk of chronic diseases. However, although peptides have been demonstrated to exert multiple benefits by biochemical assays, cell culture, and animal models, the ability to translate the new findings into practical or commercial uses remains delayed. This fact is mainly due to the lack of correlation of in vitro findings with in vivo functions of peptides because of their low bioavailability. Once ingested, peptides need to resist the action of digestive enzymes during their transit through the gastrointestinal tract and cross the intestinal epithelial barrier to reach the target organs in an intact and active form to exert their health-promoting properties. Thus, for a better understanding of the in vivo physiological effects of food bioactive peptides, extensive research studies on their gastrointestinal stability and transport are needed. This review summarizes the most current evidence on those factors affecting the digestive and absorptive processes of food bioactive peptides, the recently designed models mimicking the gastrointestinal environment, as well as the novel strategies developed and currently applied to enhance the absorption and bioavailability of peptides.
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Affiliation(s)
| | - Blanca Hernández-Ledesma
- Department of Bioactivity and Food Analysis, Institute of Research in Food Sciences (CIAL, CSIC-UAM, CEI-UAM+CSIC), Nicolás Cabrera 9, 28049 Madrid, Spain;
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He X, McClorry S, Hernell O, Lönnerdal B, Slupsky CM. Digestion of human milk fat in healthy infants. Nutr Res 2020; 83:15-29. [PMID: 32987285 DOI: 10.1016/j.nutres.2020.08.002] [Citation(s) in RCA: 41] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 08/02/2020] [Accepted: 08/07/2020] [Indexed: 02/07/2023]
Abstract
Lipid digestion is critical for infant development, and yet, the interconnection between lipid digestion and the microbiota is largely understudied. This review focuses on digestion of the human milk fat globule and summarizes the current understanding of the mechanisms underlying this process in infants. We first discuss the partial hydrolysis of milk fat in the stomach, which leads to rearrangement of lipid droplets, creating a lipid-water interface necessary for duodenal lipolysis. In the first few months of life, secretion of pancreatic triglyceride lipase, phospholipase A2, and bile salts is immature. The dominant lipases aiding fat digestion in the newborn small intestine are therefore pancreatic lipase-related protein 2 and bile salt-stimulated lipase from both the exocrine pancreas and milk. We summarize the interaction between ionic fatty acids and cations to form insoluble fatty acid soaps and how it is influenced by various factors, including cation availability, pH, and bile salt concentration, as well as saturation and chain length of fatty acids. We further argue that the formation of the soap complex does not contribute to lipid bioavailability. Next, the possible roles that the gut microbiota plays in lipid digestion and absorption are discussed. Finally, we provide a perspective on how the manufacturing process of infant formula and dairy products may alter the physical properties and structure of lipid droplets, thereby altering the rate of lipolysis.
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Affiliation(s)
- Xuan He
- Department of Nutrition, Davis, One Shields Ave, Davis, CA 95616, USA; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA
| | - Shannon McClorry
- Department of Nutrition, Davis, One Shields Ave, Davis, CA 95616, USA
| | - Olle Hernell
- Department of Clinical Sciences, Pediatrics, Umeå University, SE 901 85 Umeå, Sweden
| | - Bo Lönnerdal
- Department of Nutrition, Davis, One Shields Ave, Davis, CA 95616, USA
| | - Carolyn M Slupsky
- Department of Nutrition, Davis, One Shields Ave, Davis, CA 95616, USA; Department of Food Science and Technology, University of California, Davis, One Shields Ave, Davis, CA 95616, USA.
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Halabi A, Croguennec T, Bouhallab S, Dupont D, Deglaire A. Modification of protein structures by altering the whey protein profile and heat treatment affects in vitro static digestion of model infant milk formulas. Food Funct 2020; 11:6933-6945. [PMID: 32692321 DOI: 10.1039/d0fo01362e] [Citation(s) in RCA: 32] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Heat treatments induce changes in the protein structure in infant milk formulas (IMFs). The present study aims to investigate whether these structural modifications affect protein digestion. Model IMFs (1.3% proteins), with a bovine or a human whey protein profile, were unheated or heated at 67.5 °C or 80 °C to reach 65% of denaturation, resulting in six protein structures. IMFs were submitted to in vitro static gastrointestinal digestion simulating infant conditions. During digestion, laser light scattering was performed to analyze IMF destabilization and SDS-PAGE, OPA assay and cation exchange chromatography were used to monitor proteolysis. Results showed that, during gastric digestion, α-lactalbumin and β-lactoglobulin were resistant to hydrolysis in a similar manner for all protein structures within IMFs (p > 0.05), while the heat-induced denaturation of lactoferrin significantly increased its susceptibility to hydrolysis. Casein hydrolysis was enhanced when the native casein micelle structure was modified, i.e. partially disintegrated in the presence of lactoferrin or covered by heat-denatured whey proteins. The IMF destabilization at the end of the gastric digestion varied with protein structures, with larger particle size for IMF containing native casein micelles. During intestinal digestion, the kinetics of protein hydrolysis varied with the IMF protein structures, particularly for IMFs containing denatured lactoferrin, exhibiting higher proteolysis degree (67.5 °C and 80 °C vs. unheated) and essential amino acid bioaccessibility (67.5 °C vs. unheated). Overall, the protein structures, generated by modulating the whey protein profile and the heating conditions, impacted the IMF destabilization during the gastric phase and the proteolysis during the entire simulated infant digestion.
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Affiliation(s)
- Amira Halabi
- STLO, INRAE, Institut Agro, 35042, Rennes, France.
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35
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Macronutrients, total aerobic bacteria counts and serum proteome of human milk during refrigerated storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100562] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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36
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Yuan T, Zhu X, Mu G, Qian F, Xiong H. Effects of Chemical Composition and Microstructure in Human Milk and Infant Formulas on Lipid Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:5462-5470. [PMID: 32307995 DOI: 10.1021/acs.jafc.0c00745] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Infant formula (IF) is an important substitute for infants when human milk (HM) is unavailable; however, it was often observed with "insufficient fat" and showed different metabolic phenotypes, which may affect the growth and brain development of the infant. Considering that the milk fat digestion rate may affect the fat absorption and metabolism and further influence the metabolic phenotype, it is valuable to study the fat digestive behaviors of IF and HM. In the current study, we investigated the in vitro fat digestive properties of HM in comparison to four formulas (IF1, 2, 3, 4) including IFs enriched in OPO lipids (IF1 and IF3) and IFs with common mixed plant oils (IF2 and IF4). Results showed that the extent of eventual lipid hydrolysis of HM (98.9 ± 2.70%) was higher than those of IF1 and IF3 (90.4 ± 3.39 and 91.1 ± 1.67%, respectively) (p < 0.05) and IF2 and IF4 (81.9 ± 1.64 and 79.9 ± 1.05% respectively) (p < 0.01). Native fat globules and protein aggregation were observed at the end of HM gastric digestion, and the aggregates became smaller and then resolved from 60 to 120 min in intestinal digestion, while a large number of aggregates were observed in IF, which may slow the lipid digestion. The absorption differences between HM and IFs in lipid digestion need further study to elucidate the nutritional relevance to infant development and growth.
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Affiliation(s)
- Tinglan Yuan
- State Key Lab of Food Science and Technology, College of Life Science and Food Engineering, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Xuemei Zhu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
- State Key Lab of Food Science and Technology, College of Life Science and Food Engineering, Nanchang University, Nanchang 330047, Jiangxi, China
| | - Guangqing Mu
- College of Food Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Fang Qian
- College of Food Science, Dalian Polytechnic University, Dalian 116034, Liaoning, China
| | - Hua Xiong
- State Key Lab of Food Science and Technology, College of Life Science and Food Engineering, Nanchang University, Nanchang 330047, Jiangxi, China
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37
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Yuan T, Geng Z, Dai X, Zhang X, Wei W, Wang X, Jin Q. Triacylglycerol Containing Medium-Chain Fatty Acids: Comparison of Human Milk and Infant Formulas on Lipolysis during In Vitro Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:4187-4195. [PMID: 32186380 DOI: 10.1021/acs.jafc.9b07481] [Citation(s) in RCA: 27] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Medium-chain triacylglycerol (MCT) is widely used in infant formulas (IFs) to provide medium-chain fatty acids (MCFAs) for infants with special fat absorption requirements. However, MCFAs naturally present in human milk are medium-and long-chain triacylglycerols (MLCTs). This study investigated the effect of triacylglycerol containing MCFAs (MLCT vs MCT) on lipolysis by comparison of human milk and IFs containing 0, 20, 30, and 55% of MCT (IF 1 to IF 4) using an in vitro digestion model. Rabbit gastric lipase showed an extent of digestion within the expected range, and was selected as the alternative to human gastric lipase. All IFs showed a lower lipolysis degree compared with human milk. There was no significant difference (p = 0.175) among IFs supplemented with MCT at the end of intestinal digestion. In addition, the digestion of IFs with different MCT contents led to different free fatty acid profiles, which may have health effects on infants.
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Affiliation(s)
- Tinglan Yuan
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ziwei Geng
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinyue Dai
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xinghe Zhang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Wei Wei
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Xingguo Wang
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Qingzhe Jin
- State Key Lab of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Centre of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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38
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Li X, Li L, Ma Y, Wang R, Gu Y, Day L. Changes in protein interactions in pasteurized milk during cold storage. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100530] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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39
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Impact of Holder pasteurization on essential elements from human donor milk: Total contents and protein-binding profiles. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2019.103395] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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40
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Le Roux L, Ménard O, Chacon R, Dupont D, Jeantet R, Deglaire A, Nau F. Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach. Foods 2020; 9:E362. [PMID: 32245044 PMCID: PMC7142966 DOI: 10.3390/foods9030362] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/12/2020] [Accepted: 03/18/2020] [Indexed: 01/03/2023] Open
Abstract
Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS), but lower for PIF (75%; 67%). Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.
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Affiliation(s)
- Linda Le Roux
- Sill Dairy International, Raden, 29860 Plouvien, France; (L.L.R.); (R.C.)
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
| | - Olivia Ménard
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
| | - Raphaël Chacon
- Sill Dairy International, Raden, 29860 Plouvien, France; (L.L.R.); (R.C.)
| | - Didier Dupont
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
| | - Romain Jeantet
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
| | - Amélie Deglaire
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
| | - Françoise Nau
- STLO, INRAE, AGROCAMPUS OUEST, 35042 Rennes, France; (O.M.); (D.D.); (R.J.); (A.D.)
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41
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Pérez-Gálvez A, Fontecha J. In Vitro Digestion for Control and Monitoring of Food Effects in Relation to Micellarization Index of Carotenoids. Methods Mol Biol 2020; 2083:375-386. [PMID: 31745936 DOI: 10.1007/978-1-4939-9952-1_28] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
The multifactorial system that influences the availability of macronutrients, micronutrients, and phytoconstituents with relevant bioactivities has been assessed by in vitro digestion protocols, which have become an effective technique to support the health-through-food strategy. The measurement of the significance of food structure, food matrix, synergies and competitive effects, processing features, and even some physiological issues has created valuable scientific and technological information, and the development of harmonized protocols. Now it is possible to make further advances by applying this knowledge to obtain data regarding the potential availability of target compound(s) in the food source within a standard meal context. This protocol describes the measurement of the micellarization index of carotenoids from dietary rich sources with test meals accounting the effects of high vs. low fat and normo-, hypo-, and hypercaloric content.
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Affiliation(s)
| | - Javier Fontecha
- Institute of Food Science Research (CSIC-UAM), Madrid, Spain
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42
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Mackie A, Mulet-Cabero AI, Torcello-Gómez A. Simulating human digestion: developing our knowledge to create healthier and more sustainable foods. Food Funct 2020; 11:9397-9431. [DOI: 10.1039/d0fo01981j] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
The gold standard for nutrition studies is clinical trials but they are expensive and variable, and do not always provide the mechanistic information required, hence the increased use ofin vitroand increasinglyin silicosimulations of digestion.
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Affiliation(s)
- Alan Mackie
- The School of Food Science and Nutrition
- University of Leeds
- Leeds
- UK
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Verhoeckx K, Bøgh KL, Dupont D, Egger L, Gadermaier G, Larré C, Mackie A, Menard O, Adel-Patient K, Picariello G, Portmann R, Smit J, Turner P, Untersmayr E, Epstein MM. The relevance of a digestibility evaluation in the allergenicity risk assessment of novel proteins. Opinion of a joint initiative of COST action ImpARAS and COST action INFOGEST. Food Chem Toxicol 2019; 129:405-423. [PMID: 31063834 DOI: 10.1016/j.fct.2019.04.052] [Citation(s) in RCA: 49] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2019] [Revised: 04/25/2019] [Accepted: 04/27/2019] [Indexed: 01/09/2023]
Abstract
The current allergenicity assessment of novel proteins is based on the EFSA GMO guidance. Recently, EFSA launched a new guidance document on allergenicity assessment of GM plants (2017). This document describes, amongst other topics, the new scientific and regulatory developments on in vitro protein digestibility tests. The EFSA GMO Panel stated that for in vitro protein digestibility tests, additional investigations are needed before any additional recommendation in the form of guidance can be provided. To this end, an interim phase is considered necessary to evaluate the revisions to the in vitro gastrointestinal digestion test, proposed by EFSA. This prompted the establishment of a joint workshop through two COST Action networks: COST Action ImpARAS and COST Acton INFOGEST. In 2017, a workshop was organised to discuss the relevance of digestion in allergenicity risk assessment and how to potentially improve the current methods and readouts. The outcome of the workshop is that there is no rationale for a clear readout that is predictive for allergenicity and we suggest to omit the digestion test from the allergenicity assessment strategy for now, and put an effort into filling the knowledge gaps as summarized in this paper first.
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Affiliation(s)
| | - Katrine Lindholm Bøgh
- National Food Institute, Technical University of Denmark, DK-2800, Kgs. Lyngby, Denmark.
| | | | - Lotti Egger
- Agroscope, Schwarzenburgstr. 161, 3003, Bern, Charlotte, Switzerland.
| | - Gabriele Gadermaier
- University of Salzburg, Department of Biosciences, Hellbrunnerstraße 34, 5020 Salzburg, Austria.
| | - Colette Larré
- INRA UR1268 BIA, Rue de la Géraudière, BP 71627, 44316 Nantes, France.
| | - Alan Mackie
- School of Food Science and Nutrition, University of Leeds, LS2 9JT, UK.
| | | | - Karine Adel-Patient
- UMR Service de Pharmacologie et Immunoanalyse, Laboratoire d'Immuno-Allergie Alimentaire, CEA, INRA, Université Paris-Saclay, F-91191, Gif-sur-Yvette Cedex, France.
| | | | - Reto Portmann
- Agroscope, Schwarzenburgstr. 161, 3003 Bern, Switzerland.
| | - Joost Smit
- Institute of Risk Assessment Sciences, Utrecht University, Yalelaan 104, 3584CM, Utrecht, the Netherlands.
| | - Paul Turner
- Section of Paediatrics, Imperial College London, London, United Kingdom.
| | - Eva Untersmayr
- Institute of Pathophysiology and Allergy Research, Center for Pathophysiology, Infectiology and Immunology, Medical University of Vienna, Waehringer Guertel 18-20, 1090, Vienna, Austria.
| | - Michelle M Epstein
- Department of Dermatology, Experimental Allergy Laboratory, Medical University of Vienna, Waehringer Guertel 18-20 room 4P9.02, 1090, Vienna, Austria.
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44
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Advances and challenges in liposome digestion: Surface interaction, biological fate, and GIT modeling. Adv Colloid Interface Sci 2019; 263:52-67. [PMID: 30508694 DOI: 10.1016/j.cis.2018.11.007] [Citation(s) in RCA: 92] [Impact Index Per Article: 18.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2018] [Revised: 11/09/2018] [Accepted: 11/25/2018] [Indexed: 11/22/2022]
Abstract
During the past 50 years, there has been increased interest in liposomes as carriers of pharmaceutical, cosmetic, and agricultural products. More recently, much progress has been made in the use of surface-modified formulas in experimental food matrices. However, before the viability and the applications of nutrients in liposomal form in the edible field can be determined, the digestion behavior along the human gastrointestinal tract (GIT) must be clarified. In vitro digestion models, from static models to dynamic mono-/bi-/multi-compartmental models, are increasingly being developed and applied as alternatives to in vivo assays. This review describes the surface interactions of liposomes with their encapsulated ingredients and with external food components and updates the biological fate of liposomes after ingestion. It summarizes current models for the human stomach and intestine that are available and their relevance in nutritional studies. It highlights limitations and challenges in the use of these models for liposomal colloid system digestion and discusses crucial factors, such as enzymes and bile salts, that affect liposomal bilayer degradation.
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Deglaire A, Oliveira SD, Jardin J, Briard-Bion V, Kroell F, Emily M, Ménard O, Bourlieu C, Dupont D. Impact of human milk pasteurization on the kinetics of peptide release during in vitro dynamic digestion at the preterm newborn stage. Food Chem 2018; 281:294-303. [PMID: 30658760 DOI: 10.1016/j.foodchem.2018.12.086] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 12/20/2018] [Accepted: 12/21/2018] [Indexed: 01/25/2023]
Abstract
Holder pasteurization (62.5 °C, 30 min) of human milk denatures beneficial proteins. The present paper aimed to assess whether this can affect the kinetics of peptide release during digestion at the preterm stage. Raw (RHM) or pasteurized (PHM) human milk were digested in triplicates using an in vitro dynamic system. Mass spectrometry and multivariate statistics were conducted. Pre-proteolysis occurred mostly on β-casein, for which cumulative peptide abundance was significantly greater in PHM over 28% of the hydrolysed sequence. Eight clusters resumed the kinetics of peptide release during digestion, which differed on seven clusters (69% of the 1134 peptides). Clusters associated to the heat-denaturated proteins, lactoferrin and bile salt-stimulated lipase, presented different kinetics of release during digestion, unlike that for β-casein. Some bioactive peptides from β-casein presented significant different abundances between PHM and RHM before digestion (1-18, 185-211) or in during intestinal digestion (154-160, 161-166). Further physiological consequences should be investigated.
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Affiliation(s)
| | | | | | | | - Florian Kroell
- STLO, Agrocampus Ouest, INRA, 35042 Rennes, France; IRMAR, Agrocampus Ouest, CNRS, 35042 Rennes, France
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46
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Giromini C, Cheli F, Rebucci R, Baldi A. Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier. J Dairy Sci 2018; 102:929-942. [PMID: 30591343 DOI: 10.3168/jds.2018-15163] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2018] [Accepted: 10/11/2018] [Indexed: 12/31/2022]
Abstract
Dairy products are one of the most important sources of biologically active proteins and peptides. The health-promoting functions of these peptides are related to their primary structure, which depends on the parent protein composition. A crucial issue in this field is the demonstration of a cause-effect relationship from the ingested protein form to the bioactive form in vivo. Intervention studies represent the gold standard in nutritional research; however, attention has increasingly been focused on the development of sophisticated in vitro models of digestion to elucidate the mechanism of action of dairy nutrients in a mechanistic way and significantly reduce the number of in vivo trials. On the other hand, the epithelial intestinal barrier is the first gate that actively interacts with digestion metabolites, making the intestinal cells the first target tissue of dairy nutrients and respective metabolites. An evolution of the in vitro digestion approach in the study of dairy proteins and derived bioactive compounds is the setup of combined in vitro digestion and cell culture models taking into consideration the endpoint to measure the target organism (e.g., animal, human) and the key concepts of bioaccessibility, bioavailability, and bioactivity. This review discusses the relevance and challenges of modeling digestion and the intestinal barrier, focusing on the implications for the modeling of dairy protein digestion for bioactivity evaluation.
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Affiliation(s)
- Carlotta Giromini
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134.
| | - Federica Cheli
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Raffaella Rebucci
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
| | - Antonella Baldi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy 20134
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47
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Pimentel G, Burton KJ, Vergères G, Dupont D. The role of foodomics to understand the digestion/bioactivity relationship of food. Curr Opin Food Sci 2018. [DOI: 10.1016/j.cofs.2018.02.002] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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48
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Corstens MN, Berton-Carabin CC, Schroën K, Viau M, Meynier A. Emulsion encapsulation in calcium-alginate beads delays lipolysis during dynamic in vitro digestion. J Funct Foods 2018. [DOI: 10.1016/j.jff.2018.05.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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49
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Bahgy HEKE, Elbarbary HA, Ibrahim SS. Open Access Estimation of deltamethrin residues in cow's and goat's environment and trials to reduce its level in milk. Vet World 2018; 11:606-611. [PMID: 29915498 PMCID: PMC5993775 DOI: 10.14202/vetworld.2018.606-611] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2018] [Accepted: 04/09/2018] [Indexed: 11/25/2022] Open
Abstract
Aim: The present study was aimed to estimate deltamethrin residues in cow’s and goat’s environment over a certain period of time post-application, to identify the role of both feed and water as a source of pesticides, and to conduct some trials to reduce their levels in milk. Materials and Methods: A total of 80 water and feed samples (40 of each) and 120 milk samples (80 cow’s milk and 40 goat’s milk) were collected. Fresh milk samples were collected directly from the udder as well as from feed and water before application and 1st, 2nd, 3rd, 7th, 15th, 21st, and 35th days after insecticide application. Results: Deltamethrin residues were detected after its application in both water and feed at different levels up to the first 3 days and in all cow’s and goat’s milk samples at 35th day. The highest levels were detected in milk samples at the 2nd day then at the 7th day followed at the 15th day after application as such levels were above the maximum residual limits. By microwaving the polluted cow’s milk samples, deltamethrin residues were not detected without influencing the chemical composition of the milk. However, on freezing of milk, the deltamethrin residues reached 12.6±3.24 μg/L in association with a significant decline in the concentration of fat. Conclusion: Microwaving of milk is an effective method to decline deltamethrin concentration in milk.
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Affiliation(s)
- Halla E K El Bahgy
- Hygiene and Veterinary Care, Department, Faculty of Veterinary Medicine, Benha University, 13736 Moshtohor, Toukh, Qalyubia, Egypt
| | - Hend A Elbarbary
- Department of Food Hygiene, Faculty of Veterinary Medicine, Benha University, 13736 Moshtohor, Toukh, Qalyubia, Egypt
| | - Samar S Ibrahim
- Department of Forensic Medicine and Toxicology, Faculty of Veterinary Medicine, Benha University, 13736 Moshtohor, Toukh, Qalyubia, Egypt
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50
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Dupont D, Alric M, Blanquet-Diot S, Bornhorst G, Cueva C, Deglaire A, Denis S, Ferrua M, Havenaar R, Lelieveld J, Mackie AR, Marzorati M, Menard O, Minekus M, Miralles B, Recio I, Van den Abbeele P. Can dynamicin vitrodigestion systems mimic the physiological reality? Crit Rev Food Sci Nutr 2018; 59:1546-1562. [DOI: 10.1080/10408398.2017.1421900] [Citation(s) in RCA: 98] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- D. Dupont
- INRA Agrocampus Ouest, STLO, Rennes, France
| | - M. Alric
- Université Clermont Auvergne, Clermont-Ferrand, France
| | | | | | - C. Cueva
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | | | - S. Denis
- Université Clermont Auvergne, Clermont-Ferrand, France
| | - M. Ferrua
- Fonterra, Palmerston North, New Zealand
| | | | | | | | | | - O. Menard
- INRA Agrocampus Ouest, STLO, Rennes, France
| | | | - B. Miralles
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
| | - I. Recio
- CSIC Universidad Autonoma de Madrid, CIAL, Madrid, Spain
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