1
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Goulding DA, Bonnet N, Horcajada MN, Baruchet M, Bermont F, Hauser J, Macrì S, Pisa E, Nembrini C, Vidal K, O'Brien NM, O'Mahony JA, O'Regan J. The impact of complexation or complex coacervation of lactoferrin and osteopontin on simulated infant gastrointestinal digestion, intestinal inflammation, and in vivo bone development. Food Funct 2024. [PMID: 39259160 DOI: 10.1039/d4fo02790f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 09/12/2024]
Abstract
Lactoferrin (LF) and osteopontin (OPN) are bioactive milk proteins which can form heteroprotein complexes and complex coacervates. This research studied the effect of LF-OPN complexation and complex coacervation on the simulated infant gastrointestinal digestion of LF with subsequent examination of gut and bone health bioactivities in preclinical models. In an infant digestion model, the proteolytic profile of LF was unaltered by the pre-association of LF and OPN. Gastric proteolysis of LF was increased when the model gastric pH was reduced from 5.3 to 4.0, but less so when complexed with OPN. In a model of intestinal inflammation, undigested (79% inhibition) and gastric digestates (26% inhibition) of LF, but not gastrointestinal digestates, inhibited lipopolysaccharide (LPS)-induced NF-κB activation in intestinal epithelial cells. LF-OPN complexation sustained the inhibitory effect (21-43% of the undigested effect, depending on the type of complex) of LF after gastrointestinal digestion, suggesting that the peptides produced were different. In a neonatal rodent model used to study bone development, coacervating LF and OPN improved bone structures with a significant increase of trabecular proportion (BV/TV increase by 21.7%). This resulted in an 11.3% increase in stiffness of bones. Feeding the LF and OPN proteins in coacervate format also increased the levels of OPN, P1NP and M-CSF in blood, signifying a more pronounced impact on bone development. This research demonstrated that LF-OPN complexation and complex coacervation can delay simulated infant gastrointestinal digestion of LF and protect or improve the bioactivity of the proteins.
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Affiliation(s)
- David A Goulding
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co. Limerick, V94 E7P9, Ireland.
| | - Nicolas Bonnet
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Marie-Noëlle Horcajada
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Michael Baruchet
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Flavien Bermont
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Jonas Hauser
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Simone Macrì
- Centre for Behavioural Sciences and Mental Health, Istituto Superiore di Sanità, Rome, Italy
| | - Edoardo Pisa
- Centre for Behavioural Sciences and Mental Health, Istituto Superiore di Sanità, Rome, Italy
| | - Chiara Nembrini
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Karine Vidal
- Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé SA, 1000 Lausanne 26, Switzerland
| | - Nora M O'Brien
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - James A O'Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Jonathan O'Regan
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- Nestlé Development Centre Nutrition, Wyeth Nutritionals Ireland, Askeaton, Co. Limerick, V94 E7P9, Ireland.
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2
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Komatsu Y, Wada Y, Shibasaki T, Kitamura Y, Ehara T, Nakamura H, Miyaji K. Comparison of protein digestibility of human milk and infant formula using the INFOGEST method under infant digestion conditions. Br J Nutr 2024:1-8. [PMID: 38826083 DOI: 10.1017/s0007114524001260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/04/2024]
Abstract
Many improvements have been made to bring infant formula (IF) closer to human milk (HM) regarding its nutritional and biological properties. Nevertheless, the protein components of HM and IF are still different, which may affect their digestibility. This study aimed to evaluate and compare the protein digestibility of HM and IF using the infant INFOGEST digestion method. Pooled HM and a commercial IF were subjected to the infant INFOGEST method, which simulates the physiological digestion conditions of infants, with multiple directions, i.e. the curd state, gel images of SDS-PAGE, molecular weight distribution, free amino acid concentrations and in vitro protein digestion rate. HM underwent proteolysis before digestion and tended to have a higher protein digestion rate with finer curds during gastric digestion, than the IF. However, multifaceted analyses showed that the protein digestibility of HM and IF was not significantly different after gastrointestinal digestion. In conclusion, the infant INFOGEST method showed that the digestibility of HM and IF proteins differed to some extent before digestion and after gastric digestion, but not at the end of gastrointestinal digestion. The findings of this study will contribute to the refinement of IF with better protein digestibility in infant stomach.
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Affiliation(s)
- Yosuke Komatsu
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Yasuaki Wada
- Innovative Research Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Takuya Shibasaki
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Yohei Kitamura
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Tatsuya Ehara
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Hirohiko Nakamura
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
| | - Kazuhiro Miyaji
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome, Higashihara, Zama-City252-8583, Kanagawa-Pref., Japan
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3
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Li J, Zhu F. Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties. Compr Rev Food Sci Food Saf 2024; 23:e13337. [PMID: 38578124 DOI: 10.1111/1541-4337.13337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 03/08/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024]
Abstract
Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility and amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product functionality and nutritional values for infant growth. It is important to understand the functional and biological properties of whey protein hydrolysates for their applications in infant formula systems. This review explored preparation methods of whey protein hydrolysates for infant formula-based applications. The effects of whey protein hydrolysate on the physicochemical and biological properties of hydrolyzed whey infant formulas were summarized. The influences of whey protein hydrolysates on the functional and nutritional properties of formulas from manufacturing to infant consumption were discussed. Whey protein hydrolysates are crucial components in the preparation of infant formula, tailored to meet the functional and nutritional demands of the product. The selection of enzyme types and hydrolysis parameters is decisive for obtaining "optimal" whey protein hydrolysates that match the intended characteristics. "Optimal" whey protein hydrolysates offer diverse functionalities, including solubility, emulsification and production stability to hydrolyzed whey infant formulas during manufacturing processes and formulations. They simultaneously promote protein digestibility, infant growth and other potential health benefits, including reduced allergenic potential, as supported by in vitro, in vivo and clinical trials. Overall, the precise selection of enzymes and hydrolysis parameters in the production of whey protein hydrolysates is crucial in achieving the desired characteristics and functional benefits for hydrolyzed whey infant formulas, making them critical in the development of infant nutrition products.
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Affiliation(s)
- Jiecheng Li
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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4
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Sánchez-García J, Muñoz-Pina S, García-Hernández J, Tárrega A, Heredia A, Andrés A. Protein digestibility and ACE inhibitory activity of fermented flours in older adults and standard gastrointestinal simulation. Food Res Int 2024; 180:114080. [PMID: 38395555 DOI: 10.1016/j.foodres.2024.114080] [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: 11/05/2023] [Revised: 01/23/2024] [Accepted: 01/29/2024] [Indexed: 02/25/2024]
Abstract
Consumption of essential amino acids responsible for muscle protein synthesis is important in preventing sarcopenia among older individuals. This population may experience gastrointestinal disorders that inhibit protein digestibility, making it crucial to address. Therefore, solid-state fermentation (SSF) using Pleurotus ostreatus and air drying has been suggested as a means of improving the protein digestibility of lentils and quinoa. SSF combined with air drying at 70 °C resulted in a slight increase in protein hydrolysis compared to unfermented samples. SSF was found to boost the proportion of small peptides to 35 %. Following digestion, SSF and drying yielded bioactive peptides of 1400 and 450 Da, with a range of 11 % to 28 %, respectively, and peptides < 190 Da making up 60 % of the total. SSF promoted valine, leucine, and isoleucine generation; however, hot air drying reduced free amino acids due to the amino acid-reducing sugar bonding but was never lower than the initial content of its unfermented counterpart. Furthermore, SSF and drying at 70 °C improved the release of hydrophobic amino acids (>70 mg/g dry basis) and negatively charged amino acids (>20 mg/g dry basis) in lentils during digestion. The SSF samples exhibited lower angiotensin converting enzyme (ACE) inhibitory activity, ≤35 %, compared to unfermented flours after digestion. However, the ACE inhibitory activity increased in SSF-dried samples, in part because of melanoidins generated during drying. Finally, lower values of protein digestibility and thus smaller peptides, amino acid profile, and ACE inhibitory activity of fermented flours were found in the older adult digestion model.
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Affiliation(s)
- Janaina Sánchez-García
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Sara Muñoz-Pina
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Jorge García-Hernández
- Centro Avanzado de Microbiología de Alimentos (CAMA), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Amparo Tárrega
- Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Agustín Escardino, 7, 46980 Paterna, Valencia, Spain
| | - Ana Heredia
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingeniería de Alimentos - FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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5
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Lambers TT, Wissing J, Roggekamp J. In vitro gastric digestion of an experimental infant formula containing both intact and hydrolyzed milk proteins. J Dairy Sci 2023:S0022-0302(23)00269-2. [PMID: 37225578 DOI: 10.3168/jds.2022-22667] [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: 08/17/2022] [Accepted: 01/24/2023] [Indexed: 05/26/2023]
Abstract
Milk protein hydrolysates may have several benefits for digestion and digestion-related complications in infants, whereas intact milk proteins have been demonstrated to provide functionality beyond their nutritional value. In this study, in vitro digestion of an experimental infant formula containing both intact milk proteins and a milk protein hydrolysate was determined. Relative to an intact milk protein control formula, the experimental formula displayed a higher initial protein digestion during simulated gastric digestion as illustrated by a larger proportion of smaller peptides and higher level of available amino groups during digestion. Gastric protein coagulation was not affected by the hydrolysate addition. Further in vivo studies should demonstrate whether partial replacement of the protein source by a hydrolysate and observed differences in in vitro protein digestion result in overall altered protein digestion and absorption kinetics or affect functional gastrointestinal disorders as has been demonstrated for full hydrolysate formula.
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Affiliation(s)
- Tim T Lambers
- FrieslandCampina, 3818 LE Amersfoort, the Netherlands.
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6
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Byrne ME, Arranz E, Bot F, Gómez-Mascaraque LG, Tobin JT, O’Mahony JA, O’Callaghan TF. The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products. Foods 2023; 12:foods12071469. [PMID: 37048290 PMCID: PMC10094249 DOI: 10.3390/foods12071469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2023] [Revised: 03/17/2023] [Accepted: 03/24/2023] [Indexed: 03/31/2023] Open
Abstract
The protein composition and digestive characteristics of four commercially available infant formulae (IF) manufactured using bovine (B-IF), caprine (C-IF), soy (S-IF), and rice (R-IF) as a protein source were examined in this study. Plant-based formulae had significantly higher crude protein and non-protein nitrogen (NPN) concentrations. Static in vitro gastrointestinal digestion of these formulae, and subsequent analysis of their digestates, revealed significantly higher proteolysis of B-IF at the end of gastrointestinal digestion compared to the other formulae, as indicated by the significantly higher concentration of free amine groups. Furthermore, differences in structure formation during the gastric phase of digestion were observed, with formation of a more continuous, firmer coagulum by C-IF, while R-IF demonstrated no curd formation likely due to the extensive hydrolysis of these proteins during manufacture. Differences in digestive characteristics between formulae manufactured from these different protein sources may influence the bio-accessibility and bioavailability of nutrients, warranting additional study.
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7
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Sabari S, Julmohammad N, Jahurul HAM, Matanjun P, Ab. Wahab N. In Vitro Infant Digestion of Whey Proteins Isolate-Lactose. Foods 2023; 12:667. [PMID: 36766193 PMCID: PMC9914322 DOI: 10.3390/foods12030667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 12/31/2022] [Accepted: 01/06/2023] [Indexed: 02/05/2023] Open
Abstract
The model in vitro protein digestion technique has received greater attention due to providing significant advantages compared to in vivo experiments. This research employed an in vitro infant digestive static model to examine the protein digestibility of whey proteins isolate-lactose (WPI-Lac). The polyacrylamide gel electrophoresis (PAGE) pattern for alpha-lactalbumin of WPI at 60 min showed no detectable bands, while the alpha-lactalbumin of the WPI-Lac was completely digested after 5 min of gastric digestion. The beta-lactoglobulin of the WPI-Lac was found to be similar to the beta-lactoglobulin of the WPI, being insignificant at pH 3.0. The alpha-lactalbumin of the WPI decreased after 100 min of duodenal digestion at pH 6.5, and the WPI-Lac was completely digested after 60 min. The peptides were identified as ~2 kilodalton (kDa) in conjugated protein, which indicated that the level of degradation of the protein was high, due to the hydrolysis progress. The conjugated protein increased the responsiveness to digestive proteolysis, potentially leading to the release of immunogenic protein by lactose, and to the creation of hypoallergenic protein.
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Affiliation(s)
- Sarizan Sabari
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Norliza Julmohammad
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Haque Akanda Md Jahurul
- Department of Agriculture, School of Agriculture, University of Arkansas, 1200 North University Dr., M/S 4913, Pine Bluff, AR 71601, USA
| | - Patricia Matanjun
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
| | - Noorakmar Ab. Wahab
- Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Kota Kinabalu 88400, Sabah, Malaysia
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8
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Han B, Zhang L, Ma Y, Hou Y, Xie K, Zhong J, Zhou P. Quantitative Phosphoproteome of Infant Formula: New Insights into the Difference of Phosphorylation in Milk Proteins between Bovine and Goat Species. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:3531-3540. [PMID: 36719709 DOI: 10.1021/acs.jafc.2c07326] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/18/2023]
Abstract
Phosphorylation is a broad post-translational protein modification, and the level of phosphorylation of milk proteins is associated with lactation, coagulation properties, and digestibility. However, phosphoproteins in bovine milk-based and goat milk-based infant formula have not been systematically explored. Here, we have analyzed six bovine and six goat milk-based infant formula using a quantitative phosphoproteomics approach, from which we identified 200 phosphoproteins with 276 phosphorylation sites and 156 phosphorylation sites from 75 phosphoproteins, respectively. Of these, 99 phosphorylation sites from 26 shared phosphoproteins were differentially expressed between bovine and goat milk-based infant formula. Especially, CSN1S1 was the most phosphoprotein with 25 quantified phosphorylation sites. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) analyses showed that the identified phosphoproteins not only provide nutrition to the infant but also have anti-inflammatory, antipathogenic, and other biological functions. Our results shed light on the composition, phosphorylation sites, and biological functions of phosphoproteins in bovine milk and goat milk-based infant formula, which provide new insights into the key role of protein modifications during infant development. It also helps us to better understand the differences in digestibility of infant formula from different animal milk sources and thus guides the choice of milk source for infant formula.
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Affiliation(s)
- Binsong Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Ying Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanmei Hou
- Ausnutria Hyproca Nutrition Co. Ltd., Changsha 410011, Hunan, China
| | - Kui Xie
- Ausnutria Hyproca Nutrition Co. Ltd., Changsha 410011, Hunan, China
| | - Jinjing Zhong
- Ausnutria Hyproca Nutrition Co. Ltd., Changsha 410011, Hunan, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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9
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Interaction between whey protein and soy lecithin and its influence on physicochemical properties and in vitro digestibility of emulsion: A consideration for mimicking milk fat globule. Food Res Int 2023; 163:112181. [PMID: 36596120 DOI: 10.1016/j.foodres.2022.112181] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2022] [Revised: 10/30/2022] [Accepted: 11/15/2022] [Indexed: 11/20/2022]
Abstract
In this study, from the perspective of simulating the milk fat globule (MFG) emulsion, the interaction between soybean lecithin (SL) and the main protein in milk, whey protein (WP), and its effect on physical characteristics and lipid digestion were investigated through multiple spectroscopic techniques and in vitro digestion. The mechanism of SL and WP was static quenching, indicating that a complex formed between WP and SL through hydrophobic interaction and hydrogen bonding. The addition of SL changed the secondary structure of WP. When the ratio of SL to WP was 1:3, the obtained SL-WP emulsion that simulated milk fat globule exhibited the smallest particle size distribution and the highest absolute value of zeta potential. In addition, the emulsion exhibited high encapsulation efficiency (91.67 ± 1.24 %) and good stability. Compared with commercially available infant formula (IF), the final free fatty acid release of prepared SL-WP emulsion was close to that of human milk (HM). The addition of lecithin increased the digestibility of fat and the release of free fatty acids, and the digestive characteristic and particle size change also were closer to that of HM from results of kinetics of free fatty acid release and microstructure analysis.
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Rodríguez MD, León AE, Bustos MC. Starch Digestion in Infants: An Update of Available In Vitro Methods-A Mini Review. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2022; 77:345-352. [PMID: 35962846 DOI: 10.1007/s11130-022-01001-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 08/03/2022] [Indexed: 06/15/2023]
Abstract
Complementary feeding starts at around six months of age because neither breast milk nor formula assure the proper nutrition of infants. Therefore, along with breast milk, solid foods are gradually introduced, particularly cereal-based foods, which will provide starch as a new source of energy and nutrients. As a result, the need of an adequate in vitro digestion method to study the influence of different aspects of weaning period is unquestionable. This critical review summarizes the in vitro digestion methods available for the analysis of starch hydrolysis under infant conditions considering different features, namely, starch digestion, infant digestive conditions and in vitro models suitable for the study of starch digestion (static, semi-dynamic and dynamic). Key factors such as enzyme concentrations, transit time, oral, gastric and intestinal conditions and differences with current adult models, have been addressed. The need for standardized infant digestion models adapted to the complementary feeding period was discussed. Existing literature data demonstrate that more effort has to be done to improve the research on this issue, in order to obtain comparable results that would address a better understanding of the digestibility of different food nutrients under infant conditions facilitating the development of appropriate formulations that may assure proper infant nutrition.
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Affiliation(s)
| | - Alberto Edel León
- Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba, Córdoba, Argentina
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina
| | - Mariela Cecilia Bustos
- Instituto de Ciencia Y Tecnología de los Alimentos-Córdoba (ICYTAC) CONICET-UNC, Córdoba, Argentina.
- Instituto de Ciencias Básicas Y Aplicadas, Universidad Nacional de Villa María, Villa María, Argentina.
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11
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Ju H, Wu C, Jiang P, Qi L, Lin S. Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17045] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Huapeng Ju
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China
| | - Chao Wu
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China
| | - Pengfei Jiang
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China
| | - Libo Qi
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China
| | - Songyi Lin
- National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China
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12
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How to adjust α-lactalbumin and β-casein ratio in milk protein formula to give a similar digestion pattern to human milk? J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104536] [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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13
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Jiménez-Munoz L, Brodkorb A, Gómez-Mascaraque LG, Corredig M. Effect of heat treatment on the digestion behavior of pea and rice protein dispersions and their blends, studied using the semi-dynamic INFOGEST digestion method. Food Funct 2021; 12:8747-8759. [PMID: 34369549 DOI: 10.1039/d1fo01223a] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
In the present study, the structuring and breakdown of a 5% protein dispersion prepared with commercial fractions of pea and rice isolates (PPI and RPI, respectively) were monitored by in vitro digestion. These proteins were blended in a 2 : 1 ratio of pea and rice, respectively, as this would deliver a high amino acid score. The effect of heating at 90 °C for 15 min on the digestion behavior was evaluated not only for the blend, but also for the respective protein isolate fractions, using the INFOGEST international consensus, semi-dynamic in vitro gastric model. Digesta were characterized by gel electrophoresis, light scattering, confocal laser scanning microscopy and size exclusion HPLC. Heating increased the solubility of PPI from 15.7% to 26.6% at pH 7.4. RPI showed low solubility (a maximum of 2.6% at pH 2), regardless of the treatment. Confocal microscopy observations evidenced major differences in the aggregates formed during digestion, with larger aggregates for heated PPI. While the unheated pea protein dispersions precipitated near the isoelectric pH, the heated counterpart formed macro-aggregates under the same conditions. In the case of RPI, there were no differences in structuring behaviour between unheated and heat treated reconstituted powder, due to their low solubility. Rice prolamins showed resistance to hydrolysis by pepsin and pancreatic enzymes. In the heated blend, macro-aggregates formed, but with a smaller size compared to heated pea protein alone, suggesting that pea protein aggregation was hindered by the presence of rice proteins. These results demonstrate how the composition of protein isolates can affect their in vitro digestion. However, pre-treatment of plant protein blends, such as heating, can modulate the rate and mechanism of digestion.
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Affiliation(s)
- L Jiménez-Munoz
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200 Aarhus N, Denmark.
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | - A Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland
| | | | - M Corredig
- Aarhus University, Department of Food Science, CiFOOD Center for Innovative Foods, Agro Food Park 48, 8200 Aarhus N, Denmark.
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14
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Colombo R, Ferron L, Frosi I, Papetti A. Advances in static in vitro digestion models after the COST action Infogest consensus protocol. Food Funct 2021; 12:7619-7636. [PMID: 34250533 DOI: 10.1039/d1fo01089a] [Citation(s) in RCA: 27] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
In vitro digestion models are essential to predictively evaluate the bioaccessibility and bioactivity of food molecules or natural products. Dynamic models better simulate the gastrointestinal conditions as they reproduce similar physiological environments. Despite this, static methods, also known as biochemical methods, represent a simple and useful approach for the study of different types of molecules, with a broad applicability in the nutritional, pharmaceutical, and toxicological fields. In addition, static models can be validated, avoiding the disadvantage of a difficult reproducibility of dynamic in vitro systems and inter-individual variations of in vivo experiments. A crucial point in the standardization of static models was the COST Action Infogest in 2014, which elaborated an international consensus static digestion method to harmonize experimental conditions and has general guidelines, thus allowing the comparison of studies and data. The aim of our review is to underline the impact of the Infogest consensus method and the development and evolution of in vitro static methods in the following years, with a focus on food applications.
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Affiliation(s)
- Raffaella Colombo
- Department of Drug Sciences, University of Pavia, V.le Taramelli 12, 27100, Pavia, Italy.
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Yang W, Qu X, Deng C, Dai L, Zhou H, Xu G, Li B, Yulia N, Liu C. Heat sensitive protein-heat stable protein interaction: Synergistic enhancement in the thermal co-aggregation and gelation of lactoferrin and α-lactalbumin. Food Res Int 2021; 142:110179. [DOI: 10.1016/j.foodres.2021.110179] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2020] [Revised: 01/20/2021] [Accepted: 01/24/2021] [Indexed: 11/15/2022]
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