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Song P, Huang Y, Li J, Shan S, Zhou Z, Cao H, Zhao C. The influence of processing technologies on the biological activity of carbohydrates in food. Food Chem X 2024; 23:101590. [PMID: 39036475 PMCID: PMC11260335 DOI: 10.1016/j.fochx.2024.101590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 06/09/2024] [Accepted: 06/21/2024] [Indexed: 07/23/2024] Open
Abstract
Food processing transforms raw materials into different food forms using physical or chemical techniques. Recently, carbohydrates have gained attention for their diverse biological activities like antioxidant, anticancer, and antimutagenic effects. Selecting suitable processing methods is crucial to preserve the beneficial properties of carbohydrates. This review discusses the impact of non-thermal and thermal processing on the physicochemical and biological traits of carbohydrates, highlighting the need for understanding the mechanisms underlying these changes. Future research will focus on enhancing and safeguarding the biological and functional aspects of carbohydrates through improved processing techniques. The goal is to optimize methods that maintain the beneficial properties of carbohydrates, maximizing their health benefits for consumers.
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Affiliation(s)
- Peng Song
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
| | - Yajun Huang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Jingru Li
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuo Shan
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Zhengsong Zhou
- College of Life Sciences, Liaocheng University, Liaocheng 252000, China
- Shandong Aocter Biotechnology Co., Ltd, Liaocheng 252000, China
| | - Hui Cao
- College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Sciences, 32004 Ourense, Spain
| | - Chao Zhao
- College of Marine Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China
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2
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Wang X, Jing Y, Zheng C, Huang C, Yao H, Guo Z, Wu Y, Wang Z, Wu Z, Ge R, Cheng W, Yan Y, Jiang S, Sun J, Li J, Xie Q, Li X, Wang H. Using integrated transcriptomics and metabolomics to explore the effects of infant formula on the growth and development of small intestinal organoids. Food Funct 2024. [PMID: 39158038 DOI: 10.1039/d4fo01723d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 08/20/2024]
Abstract
Infant formulas are designed to provide sufficient energy and the necessary nutrients to support the growth and development of newborns. Currently, research on the functions of formula milk powder focuses on clinical research and cell experiments, and there were many cell experiments that investigated the effect of infant formulas on cellular growth. However, most of the cells used are tumor cell lines, which are unable to simulate the real digestion process of an infant. In this study, we innovatively proposed a method that integrates human small intestinal organoids (SIOs) with transcriptomics and metabolomics analysis. We induced directed differentiation of human embryonic stem cells into SIOs and simulated the intestinal environment of newborns with them. Then, three kinds of 1-stage infant formulas from the same brand were introduced to simulate the digestion, absorption, and metabolism of the infant intestine. The nutritional value of each formula milk powder was examined by multi-omics sequencing methods, including transcriptomics and metabolomics analysis. Results showed that there were significant alterations in gene expression and metabolites in the three groups of SIOs after absorbing different infant formulas. By analyzing transcriptome and metabolome data, combined with GO, KEGG, and GSEA analysis, we demonstrated the ability of SIOs to model the different aspects of the developing process of the intestine and discovered the correlation between formula components and their effects, including Lactobacillus lactis and lactoferrin. The study reveals the effect and mechanisms of formula milk powder on the growth and development of infant intestines and the formation of immune function. Furthermore, our method can help to construct a multi-level assessment model, detect the effects of nutrients, and evaluate the interactions between nutrients, which is helpful for future research and development of infant powders.
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Affiliation(s)
- Xianli Wang
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuxin Jing
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Chengdong Zheng
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Chenxuan Huang
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Haiyang Yao
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zimo Guo
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yilun Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Zening Wang
- Institutes of Biomedical Sciences, Fudan University, 131 Dongan Road, Shanghai, 200032, China.
| | - Zhengyang Wu
- Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Ruihong Ge
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Wei Cheng
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Yuanyuan Yan
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Shilong Jiang
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jianguo Sun
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Jingquan Li
- School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Qinggang Xie
- Heilongjiang Feihe Dairy Co., Ltd, C-16, 10A Jiuxianqiao Rd, Chaoyang, Beijing 100015, China
| | - Xiaoguang Li
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
| | - Hui Wang
- State Key Laboratory of Systems Medicine for Cancer, Center for Single-Cell Omics, School of Public Health, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China
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3
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Dold CA, Bavaro SL, Chen Y, Callanan MJ, Kennedy D, Cassidy J, Tobin J, Sahin AW, Lawlor PG, Brodkorb A, Giblin L. Infant milk formula, produced by membrane filtration, promotes mucus production in the upper small intestine of young pigs. Food Res Int 2024; 187:114343. [PMID: 38763636 DOI: 10.1016/j.foodres.2024.114343] [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: 11/07/2023] [Revised: 04/15/2024] [Accepted: 04/17/2024] [Indexed: 05/21/2024]
Abstract
Human breast milk promotes maturation of the infant gastrointestinal barrier, including the promotion of mucus production. In the quest to produce next generation infant milk formula (IMF), we have produced IMF by membrane filtration (MEM-IMF). With a higher quantity of native whey protein, MEM-IMF more closely mimics human breast milk than IMF produced using conventional heat treatment (HT-IMF). After a 4-week dietary intervention in young pigs, animals fed a MEM-IMF diet had a higher number of goblet cells, acidic mucus and mucin-2 in the jejunum compared to pigs fed HT-IMF (P < 0.05). In the duodenum, MEM-IMF fed pigs had increased trypsin activity in the gut lumen, increased mRNA transcript levels of claudin 1 in the mucosal scrapings and increased lactase activity in brush border membrane vesicles than those pigs fed HT-IMF (P < 0.05). In conclusion, MEM-IMF is superior to HT-IMF in the promotion of mucus production in the young gut.
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Affiliation(s)
- Cathal A Dold
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland; School of Food and Nutritional Sciences, University College Cork, Cork T12 CY82, Ireland.
| | - Simona L Bavaro
- ISPA-CNR, Institute of Sciences of Food Production of National Research Council of Italy, Via Provinciale Lecce-Monteroni, 73100 Lecce, Italy.
| | - Yihong Chen
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
| | - Michael J Callanan
- Department of Biological Sciences, Munster Technological University, Cork T12 P928, Ireland.
| | - Deirdre Kennedy
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
| | - Joe Cassidy
- School of Veterinary Medicine, Veterinary Science Centre, University College Dublin, Belfield, Dublin 4, Ireland.
| | - John Tobin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork T12 CY82, Ireland.
| | - Peadar G Lawlor
- Pig Development Department, Teagasc Animal and Grassland Research and Innovation Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
| | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, P61 C996, Ireland.
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4
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The effect of lactulose thermal degradation products on β-lactoglobulin: Linear-, loop-, and cross-link structural modifications and reduced digestibility. Food Chem 2023; 403:134333. [DOI: 10.1016/j.foodchem.2022.134333] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/09/2022] [Revised: 08/30/2022] [Accepted: 09/16/2022] [Indexed: 11/24/2022]
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5
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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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6
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Wen P, Xia C, Zhang L, Chen Y, Xu H, Cui G, Wang J. Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins. Food Chem 2023; 405:134795. [DOI: 10.1016/j.foodchem.2022.134795] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2022] [Revised: 10/18/2022] [Accepted: 10/26/2022] [Indexed: 11/13/2022]
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7
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Komatsu Y, Tsuda M, Wada Y, Shibasaki T, Nakamura H, Miyaji K. Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:2503-2513. [PMID: 36695832 DOI: 10.1021/acs.jafc.2c07273] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/17/2023]
Abstract
The INFOGEST method is a valuable tool for understanding and monitoring food digestion as an alternative to in vivo assays. However, few studies have compared animal and alternative protein sources in terms of protein quality using the INFOGEST method. This study aimed to evaluate the protein quality of milk-, plant-, and insect-based protein materials by in vitro protein digestibility and in vitro digestible indispensable amino acid score (DIAAS), following the INFOGEST method. Milk-based protein materials had the highest protein digestibility (86.1-90.8%), followed by soy (85.1%) and wheat (82.3%). These materials had significantly higher protein digestibility compared with zein (65.1%), cricket (63.6%), and mealworm (69.5%). Additionally, the mean values of in vitro DIAAS of milk-based protein materials (105.0-137.5) were higher than those of plant- and insect-based protein materials (1.9-91.0). Milk-based protein materials have higher protein quality than plant- and insect-based protein materials by the nutritional evaluation following the INFOGEST digestion method.
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Affiliation(s)
- Yosuke Komatsu
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Muneya Tsuda
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Yasuaki Wada
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
- Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Sapporo001-0021, Japan
| | - Takuya Shibasaki
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Hirohiko Nakamura
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
| | - Kazuhiro Miyaji
- Health Care & Nutritional Science Institute, Morinaga Milk Industry Co. Ltd., Zama252-8583, Japan
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8
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Liu Z, Suolang Q, Wang J, Li L, Luo Z, Shang P, Chen XD, Wu P. Formation of structured clots, gastric emptying and hydrolysis kinetics of yak milk during in vitro dynamic gastrointestinal digestion: Impact of different heat treatments. Food Res Int 2022; 162:111958. [DOI: 10.1016/j.foodres.2022.111958] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2022] [Revised: 07/29/2022] [Accepted: 09/18/2022] [Indexed: 11/04/2022]
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9
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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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10
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Anema SG. Heat-induced changes in caseins and casein micelles, including interactions with denatured whey proteins. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105136] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Adjustment of Whey:Casein Ratio from 20:80 to 60:40 in Milk Formulation Affects Food Intake and Brainstem and Hypothalamic Neuronal Activation and Gene Expression in Laboratory Mice. Foods 2021; 10:foods10030658. [PMID: 33808819 PMCID: PMC8003661 DOI: 10.3390/foods10030658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 02/06/2023] Open
Abstract
Adjustment of protein content in milk formulations modifies protein and energy levels, ensures amino acid intake and affects satiety. The shift from the natural whey:casein ratio of ~20:80 in animal milk is oftentimes done to reflect the 60:40 ratio of human milk. Studies show that 20:80 versus 60:40 whey:casein milks differently affect glucose metabolism and hormone release; these data parallel animal model findings. It is unknown whether the adjustment from the 20:80 to 60:40 ratio affects appetite and brain processes related to food intake. In this set of studies, we focused on the impact of the 20:80 vs. 60:40 whey:casein content in milk on food intake and feeding-related brain processes in the adult organism. By utilising laboratory mice, we found that the 20:80 whey:casein milk formulation was consumed less avidly and was less preferred than the 60:40 formulation in short-term choice and no-choice feeding paradigms. The relative PCR analyses in the hypothalamus and brain stem revealed that the 20:80 whey:casein milk intake upregulated genes involved in early termination of feeding and in an interplay between reward and satiety, such as melanocortin 3 receptor (MC3R), oxytocin (OXT), proopiomelanocortin (POMC) and glucagon-like peptide-1 receptor (GLP1R). The 20:80 versus 60:40 whey:casein formulation intake differently affected brain neuronal activation (assessed through c-Fos, an immediate-early gene product) in the nucleus of the solitary tract, area postrema, ventromedial hypothalamic nucleus and supraoptic nucleus. We conclude that the shift from the 20:80 to 60:40 whey:casein ratio in milk affects short-term feeding and relevant brain processes.
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12
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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13
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Zenker HE, Raupbach J, Boeren S, Wichers HJ, Hettinga KA. The effect of low vs. high temperature dry heating on solubility and digestibility of cow's milk protein. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106098] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Sumi K, Osada K, Sakuda M, Ashida K, Nakazato K. Fermented milk retains beneficial effects on skeletal muscle protein anabolism after processing by centrifugation and supernatant removal. J Dairy Sci 2020; 104:1336-1350. [PMID: 33246620 DOI: 10.3168/jds.2020-18780] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Accepted: 08/28/2020] [Indexed: 12/25/2022]
Abstract
Lactobacillus-fermented milk can stimulate anabolic effects in skeletal muscle. Fermented milk containing Lactobacillus produces aqueous molecules, such as free AA and lactate. This study aimed to investigate how processing fermented milk by centrifugation and removal of supernatant affects AA absorption and postprandial skeletal muscle protein synthesis (MPS) when mice are fed fermented milk. We gavaged male Sprague-Dawley rats with skim milk (S), fermented milk (F), or processed fermented milk (P), and examined the total AA content in portal vein blood (reflecting AA absorption) and plantaris muscle MPS at 30, 60, and 90 min following administration. Relative to fasted rats, at 30 min the total AA concentration in portal vein blood from rats in the P groups was significantly higher, followed by F and S, respectively. The MPS rates were higher for the F or P groups compared with the S group. Phosphorylation levels of p70S6 kinase in the P and F groups were significantly higher than those for the S group 30 min after administration, although the level of Akt phosphorylation was similar among the groups. These results suggested that fermentation improves AA absorption that in turn enhances postprandial MPS via Akt-independent mechanisms, and that processed fermented milk retains these favorable effects on MPS.
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Affiliation(s)
- K Sumi
- Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan.
| | - K Osada
- Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - M Sakuda
- Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - K Ashida
- Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co. Ltd., 1-29-1 Nanakuni, Hachiouji, Tokyo 192-0919, Japan
| | - K Nakazato
- Department of Exercise Physiology, Nippon Sport Science University, 7-1-1 Fukasawa, Setagaya-ku, Tokyo, Japan
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15
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Zenker HE, Wichers HJ, Tomassen MMM, Boeren S, De Jong NW, Hettinga KA. Peptide Release after Simulated Infant In Vitro Digestion of Dry Heated Cow's Milk Protein and Transport of Potentially Immunoreactive Peptides across the Caco-2 Cell Monolayer. Nutrients 2020; 12:nu12082483. [PMID: 32824739 PMCID: PMC7468992 DOI: 10.3390/nu12082483] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2020] [Revised: 07/30/2020] [Accepted: 08/13/2020] [Indexed: 02/07/2023] Open
Abstract
Dry heating of cow’s milk protein, as applied in the production of “baked milk”, facilitates the resolution of cow’s milk allergy symptoms upon digestion. The heating and glycation-induced changes of the protein structure can affect both digestibility and immunoreactivity. The immunological consequences may be due to changes in the peptide profile of the digested dry heated milk protein. Therefore, cow’s milk protein powder was heated at low temperature (60 °C) and high temperature (130 °C) and applied to simulated infant in vitro digestion. Digestion-derived peptides after 10 min and 60 min in the intestinal phase were measured using LC-MS/MS. Moreover, digests after 10 min intestinal digestion were applied to a Caco-2 cell monolayer. T-cell epitopes were analysed using prediction software, while specific immunoglobin E (sIgE) binding epitopes were identified based on the existing literature. The largest number of sIgE binding epitopes was found in unheated samples, while T-cell epitopes were equally represented in all samples. Transport of glycated peptide indicated a preference for glucosyl lysine and lactosyl-lysine-modified peptides, while transport of peptides containing epitope structures was limited. This showed that the release of immunoreactive peptides can be affected by the applied heating conditions; however, availability of peptides containing epitopes might be limited.
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Affiliation(s)
- Hannah E. Zenker
- Food Quality & Design Group, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands;
| | - Harry J. Wichers
- Wageningen Food & Biobased Research, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands; (H.J.W.); (M.M.M.T.)
- Laboratory of Food chemistry, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands
| | - Monic M. M. Tomassen
- Wageningen Food & Biobased Research, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands; (H.J.W.); (M.M.M.T.)
| | - Sjef Boeren
- Laboratory of Biochemistry, Wageningen University & Research Centre, 6708 WE Wageningen, The Netherlands;
| | - Nicolette W. De Jong
- Internal Medicine, Department of Allergology & Clinical Immunology, Erasmus Medical Centre, 3000 CA Rotterdam, The Netherlands;
| | - Kasper A. Hettinga
- Food Quality & Design Group, Wageningen University & Research Centre, 6708 WG Wageningen, The Netherlands;
- Correspondence:
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16
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Li X, Gu Y, He S, Dudu OE, Li Q, Liu H, Ma Y. Influence of Pasteurization and Storage on Dynamic In Vitro Gastric Digestion of Milk Proteins: Quantitative Insights Based on Peptidomics. Foods 2020; 9:foods9080998. [PMID: 32722405 PMCID: PMC7466191 DOI: 10.3390/foods9080998] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2020] [Revised: 07/21/2020] [Accepted: 07/23/2020] [Indexed: 11/16/2022] Open
Abstract
It is important to evaluate the nutritional quality of milk during the shelf-life, especially during home storage, from a consumer viewpoint. In this study, we investigated the impact of pasteurization (85 °C/15 s) and subsequent storage (at 4 °C for 7 days) on the coagulation behavior of milk and protein digestibility in a dynamic in vitro gastric digestion test. A high level of hydration in curd formed in pasteurized milk upon 7-day cold storage compared to raw and pasteurized milk, indicating fast pepsin diffusion in the interior of curds, increasing the hydrolysis rate. The digesta collected at various time points throughout the gastric digestion were studied using o-phthaldialdehyde (OPA), sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), liquid chromatography tandem mass spectrometry (LC-MS/MS), and amino acid analysis. These results showed that milk proteins were hydrolyzed quickly upon a long period of cold storage. Additionally, qualitative and quantitative results obtained using LC-MS/MS exhibited significant differences between samples, especially in pasteurized milk upon cold storage. Processing and storage played a decisive role in bioactive peptide generation. Such knowledge could provide insights into and directions for the storage of pasteurized milk for further clinical studies on protein bioavailability and the generation of bioactive peptides for desired health outcomes.
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Affiliation(s)
- Xing Li
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Yuxiang Gu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Shudong He
- School of Food and Biological Engineering, Engineering Research Center of Bio-Process of Ministry of Education, Hefei University of Technology, Hefei 230009, China;
| | - Olayemi Eyituoyo Dudu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
| | - Qiming Li
- New Hope Dairy Co, Ltd., Chengdu 610063, China;
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, China
| | - Haiyan Liu
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
- New Hope Dairy Co, Ltd., Chengdu 610063, China;
- Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu 610000, China
| | - Ying Ma
- School of Chemistry and Chemical Engineering, Harbin Institute of Technology, 92 West Dazhi Street, Harbin 150001, China; (X.L.); (Y.G.); (O.E.D.); (H.L.)
- Correspondence: ; Tel./Fax: +86-0451-86282906
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17
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de Souza TSP, Dias FFG, Oliveira JPS, de Moura Bell JMLN, Koblitz MGB. Biological properties of almond proteins produced by aqueous and enzyme-assisted aqueous extraction processes from almond cake. Sci Rep 2020; 10:10873. [PMID: 32616827 PMCID: PMC7331752 DOI: 10.1038/s41598-020-67682-3] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Accepted: 06/08/2020] [Indexed: 12/19/2022] Open
Abstract
The almond cake is a protein-rich residue generated by the mechanical expression of the almond oil. The effects of the aqueous (AEP) and enzyme-assisted aqueous extraction processes (EAEP) on the biological properties of the almond cake protein were evaluated. Total phenolic content (TPC), antioxidant capacity, inhibitory effects against crucial enzymes related to metabolic syndrome, antimicrobial potential, and in vitro protein digestibility profile were assessed. EAEP provided the best results for antioxidant capacity by both ORAC (397.2 µmol TE per g) and ABTS (650.5 µmol TE per g) methods and also showed a high (~ 98%) potential for α-glucosidase inhibition. The AEP resulted in protein extracts with the highest lipase inhibition (~ 70%) in a dose-dependent way. Enzymatic kinetic analyses revealed that EAEP generated uncompetitive inhibitors against α-glucosidase, while EAEP, AEP, and HEX-AEP (used as control) generated the same kind of inhibitors against lipase. No protein extract was effective against any of the bacteria strains tested at antimicrobial assays. An in silico theoretical hydrolysis of amandin subunits corroborated with the results found for antioxidant capacity, enzyme inhibitory experiments, and antimicrobial activity. Digestibility results indicated that the digestive proteases used were efficient in hydrolyzing almond proteins, regardless of the extraction applied and that HEX-AEP presented the highest digestibility (85%). In summary, EAEP and AEP skim proteins have the potential to be used as a nutraceutical ingredient. The biological properties observed in these extracts could help mitigate the development of metabolic syndrome where EAEP and AEP skim proteins could be potentially used as a prophylactic therapy for diabetes and obesity, respectively.
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Affiliation(s)
- Thaiza S P de Souza
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil
| | - Fernanda F G Dias
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Joana Paula S Oliveira
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil
| | - Juliana M L N de Moura Bell
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
- Biological and Agricultural Engineering, University of California, Davis, One Shields Avenue, Davis, CA, 95616, USA
| | - Maria Gabriela B Koblitz
- Department of Food Science, Food and Nutrition Graduate Program, Federal University of the State of Rio de Janeiro, 296, Pasteur Avenue, Urca, Rio de Janeiro, RJ, 29622290-240, Brazil.
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18
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Nielsen SD, Le TT, Knudsen LJ, Rauh V, Poulsen NA, Larsen LB. Development and application of a multiple reaction monitoring mass spectrometry method for absolute quantification of lysinoalanine and lanthionine in dairy products. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104693] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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19
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Hansen SF, Nielsen SD, Rasmusen JT, Larsen LB, Wiking L. Disulfide bond formation is not crucial for the heat-induced interaction between β-lactoglobulin and milk fat globule membrane proteins. J Dairy Sci 2020; 103:5874-5881. [PMID: 32389478 DOI: 10.3168/jds.2019-18066] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2019] [Accepted: 03/07/2020] [Indexed: 11/19/2022]
Abstract
During heat treatment of milk, β-lactoglobulin (β-LG) associates with the milk fat globule membrane (MFGM). The objective of this study was to examine different binding types that could be involved in this process. First, we tested the thiol-disulfide bond interchange between β-LG and MFGM by heating raw milk (87°C, 8 min) in the presence of different reagents capable of preventing this interaction, and then evaluated the presence of β-LG in resulting MFGM preparations by sodium dodecyl sulfate-PAGE. Contrary to commonly accepted theory, β-LG still associated with MFGM when milk was heated in the presence of 10 mM N-ethylmaleimide, dithiobis-nitrobenzoic acid, or dithioerythritol. This finding indicated that noncovalent binding could be involved in the interaction, and therefore these were studied next. Preventing noncovalent interactions by heating milk in the presence of 8 M urea (to inhibit formation of hydrogen bonds) or 2 M NaCl (to inhibit electrostatic and hydrophobic interactions) reduced the association of β-LG and MFGM. Inhibiting both hydrogen and disulfide bond formation by addition of 8 M urea and 10 mM dithioerythritol or inhibiting hydrophobic interactions with 0.2% sodium dodecyl sulfate completely prevented the association. In contrast to the simple thiol-disulfide interaction model, the results suggest a more complex understanding of the interactions between β-LG and MFGM during heating of milk. This indicates that disulfide formation between β-LG and proteins in the MFGM is not required for the association, but that hydrophobic interactions and hydrogen bonding may be crucial. This novel insight into β-LG and MFGM association is in contrast to the current literature and requires further study.
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Affiliation(s)
- Steffen F Hansen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Søren D Nielsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Jan T Rasmusen
- Department of Molecular Biology and Genetics, Aarhus University, Gustav Wieds Vej 10C, 8000 Aarhus C, Denmark
| | - Lotte B Larsen
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - Lars Wiking
- Department of Food Science, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark.
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20
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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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21
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van Lieshout GAA, Lambers TT, Bragt MCE, Hettinga KA. How processing may affect milk protein digestion and overall physiological outcomes: A systematic review. Crit Rev Food Sci Nutr 2019; 60:2422-2445. [PMID: 31437019 DOI: 10.1080/10408398.2019.1646703] [Citation(s) in RCA: 114] [Impact Index Per Article: 22.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Abstract
Dairy is one of the main sources for high quality protein in the human diet. Processing may, however, cause denaturation, aggregation, and chemical modifications of its amino acids, which may impact protein quality. This systematic review covers the effect of milk protein modifications as a result of heating, on protein digestion and its physiological impact. A total of 5363 records were retrieved through the Scopus database of which a total of 102 were included. Although the degree of modification highly depends on the exact processing conditions, heating of milk proteins can modify several amino acids. In vitro and animal studies demonstrate that glycation decreases protein digestibility, and hinders amino acid availability, especially for lysine. Other chemical modifications, including oxidation, racemization, dephosphorylation and cross-linking, are less well studied, but may also impact protein digestion, which may result in decreased amino acid bioavailability and functionality. On the other hand, protein denaturation does not affect overall digestibility, but can facilitate gastric hydrolysis, especially of β-lactoglobulin. Protein denaturation can also alter gastric emptying of the protein, consequently affecting digestive kinetics that can eventually result in different post-prandial plasma amino acid appearance. Apart from processing, the kinetics of protein digestion depend on the matrix in which the protein is heated. Altogether, protein modifications may be considered indicative for processing severity. Controlling dairy processing conditions can thus be a powerful way to preserve protein quality or to steer gastrointestinal digestion kinetics and subsequent release of amino acids. Related physiological consequences mainly point towards amino acid bioavailability and immunological consequences.
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Affiliation(s)
| | | | | | - Kasper A Hettinga
- Food Quality & Design Group, Wageningen University & Research Centre, Wageningen, the Netherlands
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22
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Alves Peixoto RR, Bianchi Codo CR, Lacerda Sanches V, Guiraldelo TC, Ferreira da Silva F, Ribessi RL, Martins Marba ST, Cadore S. Trace mineral composition of human breast milk from Brazilian mothers. J Trace Elem Med Biol 2019; 54:199-205. [PMID: 31109612 DOI: 10.1016/j.jtemb.2019.05.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 04/28/2019] [Accepted: 05/02/2019] [Indexed: 10/26/2022]
Abstract
BACKGROUND Human milk is a dynamic food and some important differences in composition can be found between the milk from preterm and terms infants. Additionally, in some situations, the mother's own milk is unavailable and the use of milk from human milk banks is considered as the most appropriate substitute. In this way, concentrations of trace elements (Ba, Cu, Fe, Mn, Mo, Se, Sr, and Zn) were determined in human milk, considering the differences about preterm and term human milk and its processing in a human milk bank. METHODS A total of 156 samples were analyzed, which were divided in three groups: samples collected at the hospital at bedside (BS, 60 samples) from mothers of preterm infants and samples from mothers of term infants collected in a human milk bank without pasteurization (WP, 49 samples) and pasteurized by the Holder procedure (P, 47 samples). The analyzes were conducted by inductively coupled plasma mass spectrometry (ICP-MS) after the treatment of the samples with acid mineralization assisted by microwave radiation. RESULTS Concentrations varied in a range of 0.6-88.2 μg/L for Ba, 78.6-954.5 μg/L for Cu, 24.2-5229.2 μg/L for Fe, 0.4-42.6 μg/L for Mn, 0.1-39.1 μg/L for Mo, 2.5-70.6 μg/L for Se, 8.9-187.5 μg/L for Sr and 76.3-17727.2 μg/L for Zn. Significant differences (p < 0.05) were found between preterm (BS) and term human milk (WP and P) for Ba, Cu, Mo, Se, and Zn, whereas the processing of the donated milk by Holder pasteurization did not influence the concentration of the studied trace elements. The milk of term infants does not attend the recommended daily intake (RDI) of Zn and for preterm infants the RDI of Fe and Mn is not achieved. CONCLUSIONS The higher concentrations of Cu, Mo, Se and Zn observed in milk from mothers of preterm infants indicate that the milk to be offered for these high-risk neonates in neonatal intensive care units should contain higher levels of these trace elements. Besides, considering the RDI, the milk of term infants should be fortified with Zn, whereas the milk of preterm infants should be fortified with Fe.
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Affiliation(s)
| | | | - Vitor Lacerda Sanches
- Institute of Chemistry - State University of Campinas, 13083-970, Campinas, SP, Brazil
| | | | - Fábio Ferreira da Silva
- Agilent Technologies Brasil, Av. Dr. Marcos Penteado Ulhoa, 939, 6460-040, Barueri, SP, Brazil
| | - Rafael Luis Ribessi
- Institute of Chemistry - State University of Campinas, 13083-970, Campinas, SP, Brazil
| | | | - Solange Cadore
- Institute of Chemistry - State University of Campinas, 13083-970, Campinas, SP, Brazil
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23
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Komatsu Y, Wada Y, Izumi H, Shimizu T, Takeda Y, Hira T, Hara H. Casein materials show different digestion patterns using an in vitro gastrointestinal model and different release of glucagon-like peptide-1 by enteroendocrine GLUTag cells. Food Chem 2018; 277:423-431. [PMID: 30502166 DOI: 10.1016/j.foodchem.2018.10.123] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 10/25/2018] [Accepted: 10/26/2018] [Indexed: 01/22/2023]
Abstract
Physicochemical properties of casein (CN) materials manufactured using different processes are well studied; however, data on their bioaccessibility or bioactivity are limited. We compared the digestion patterns and glucagon-like peptide-1 (GLP-1)-releasing activities of micellar CN concentrate (MCC) and sodium caseinate (SCN). MCC and SCN mixed with whey protein isolate (SCN + WPI) were subjected to in vitro gastrointestinal digestion; the digestibility of MCC was higher than that of SCN + WPI, and both CN materials showed different patterns of peptides released after in vitro digestion. A comparison of GLP-1-releasing activities showed that MCC induced GLP-1 secretion to a greater extent than SCN + WPI. Candidate peptides identified from CN digesta were chemically synthesized to test their GLP-1-releasing activity. GPVRGPFPIIV identified only in the MCC digesta, could stimulate GLP-1 release. In conclusion, the digestion patterns and GLP-1-releasing activity of CN materials depend on the production process.
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Affiliation(s)
- Yosuke Komatsu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan.
| | - Yasuaki Wada
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Hirohisa Izumi
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan; Center for Food and Medical Innovation Promotion, Institute for the Promotion of Business-Regional Collaboration of Hokkaido University, Kita-21, Nishi-11, Kita-ku, Sapporo, Hokkaido 001-0021, Japan
| | - Takashi Shimizu
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Yasuhiro Takeda
- Wellness & Nutrition Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83 Higashihara, Zama, Kanagawa 252-8583, Japan
| | - Tohru Hira
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
| | - Hiroshi Hara
- Research Faculty of Agriculture, Hokkaido University, Kita-9, Nishi-9, Kita-ku, Sapporo, Hokkaido 060-8589, Japan
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24
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Yang R, Tian J, Liu Y, Meng D, Blanchard CL, Zhou Z. One-step fabrication of phytoferritin-chitosan-epigallocatechin shell-core nanoparticles by thermal treatment. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.01.014] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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25
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Dingess KA, de Waard M, Boeren S, Vervoort J, Lambers TT, van Goudoever JB, Hettinga K. Human milk peptides differentiate between the preterm and term infant and across varying lactational stages. Food Funct 2018; 8:3769-3782. [PMID: 28959809 DOI: 10.1039/c7fo00539c] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Variations in endogenous peptide profiles, functionality, and the enzymes responsible for the formation of these peptides in human milk are understudied. Additionally, there is a lack of knowledge regarding peptides in donor human milk, which is used to feed preterm infants when mother's own milk is not (sufficiently) available. To assess this, 29 human milk samples from the Dutch Human Milk Bank were analyzed as three groups, preterm late lactation stage (LS) (n = 12), term early (n = 8) and term late LS (n = 9). Gestational age (GA) groups were defined as preterm (24-36 weeks) and term (≥37 weeks). LS was determined as days postpartum as early (16-36 days) or late (55-88 days). Peptides, analyzed by LC-MS/MS, and parent proteins (proteins from matched peptide sequences) were identified and quantified, after which peptide functionality and the enzymes responsible for protein cleavage were determined. A total of 16 different parent proteins were identified from human milk, with no differences by GA or LS. We identified 1104 endogenous peptides, of which, the majority were from the parent proteins β-casein, polymeric immunoglobulin receptor, αs1-casein, osteopontin, and κ-casein. The absolute number of peptides differed by GA and LS with 30 and 41 differing sequences respectively (p < 0.05) Odds likelihood tests determined that 32 peptides had a predicted bioactive functionality, with no significant differences between groups. Enzyme prediction analysis showed that plasmin/trypsin enzymes most likely cleaved the identified human milk peptides. These results explain some of the variation in endogenous peptides in human milk, leading to future targets that may be studied for functionality.
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Affiliation(s)
- Kelly A Dingess
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University, The Netherlands.
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26
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Yang R, Liu Y, Meng D, Blanchard CL, Zhou Z. Alcalase Enzymolysis of Red Bean (adzuki) Ferritin Achieves Nanoencapsulation of Food Nutrients in a Mild Condition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:1999-2007. [PMID: 29378130 DOI: 10.1021/acs.jafc.7b05656] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Classical methods to fabricate ferritin-nutrients shell-core nanoparticles usually apply extremely acid/alkaline pH transition, which may cause the activity loss of nutrients or the formation of insoluble aggregates. In this work, we prepared an extension peptide (EP) deleted red bean (adzuki) ferritin (apoRBFΔEP) by Alcalase 3.0T enzymolysis. Such enzymolysis could delete the EP domain and remain the typical shell-like structure of the ferritin. Meanwhile, the α-helix content of apoRBFΔEP was decreased by 5.5%, and the transition temperature (Tm) was decreased by 4.1 °C. Interestingly, the apoRBFΔEP can be disassembled into subunits under a benign condition at pH 4.0 and is assembled to form an intact cage protein when the pH was increased to 6.7. By using this novel route, the epigallocatechin gallate (EGCG) molecules were successfully encapsulated into the apoRBFΔEP cage with an encapsulation ratio of 11.6% (w/w), which was comparable with that by the traditional pH 2.0 transition. The newly prepared EGCG-loaded apoRBFΔEP exhibited a similarly protective effect on the EGCG upon simulated gastrointestinal tract and thermal treatment as compared with the control. In addition, the EGCG-loaded apoRBFΔEP could significantly relieve the ferritin association induced by pH transition, which was superior to traditional method. The thinking of this work will be especially suitable for encapsulating pH-sensitive molecules based on ferritin in a benign condition.
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Affiliation(s)
- Rui Yang
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University (BTBU) , Beijing 100048, People's Republic of China
| | - Yuqian Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Demei Meng
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains , Wagga Wagga New South Wales 2678, Australia
| | - Zhongkai Zhou
- State Key Laboratory of Food Nutrition and Safety, College of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, People's Republic of China
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27
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He H, Li X, Kong X, Hua Y, Chen Y. Heat-induced inactivation mechanism of soybean Bowman-Birk inhibitors. Food Chem 2017; 232:712-720. [PMID: 28490132 DOI: 10.1016/j.foodchem.2017.04.061] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2016] [Revised: 03/13/2017] [Accepted: 04/11/2017] [Indexed: 11/30/2022]
Abstract
Due to the complications of the soymilk system, the heat-induced Bowman-Birk inhibitor (BBI) inactivation mechanism is not well known. In this study, two BBI samples with low and high purities were prepared from soymilk. It was confirmed that three groups (A, C, and D) of BBI, which are contained in soybean seeds, were transferred into soymilk during processing. On heating, it was found that 1) the two subdomains of BBI were not equally heat stable, 2) the conformation of BBI gradually changed, 3) some amino acid residues (namely, cystine, serine and lysine) in BBI were degraded, 4) BBI did not tend to form intermolecular cross-links with another BBI, but did slightly with non-BBI proteins. Based on some previous studies, the conformational change of BBI was attributed to β-elimination reactions on the amino acid residues of BBI and the subsequent intramolecular reactions induced by the products yielded by the β-elimination reactions.
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Affiliation(s)
- Hui He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Xingfei Li
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Yufei Hua
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China
| | - Yeming Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.
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28
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Yang R, Liu Y, Meng D, Chen Z, Blanchard CL, Zhou Z. Urea-Driven Epigallocatechin Gallate (EGCG) Permeation into the Ferritin Cage, an Innovative Method for Fabrication of Protein-Polyphenol Co-assemblies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1410-1419. [PMID: 28158944 DOI: 10.1021/acs.jafc.6b04671] [Citation(s) in RCA: 43] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/03/2023]
Abstract
The 8 nm diameter cavity endows the ferritin cage with a natural space to encapsulate food components. In this work, urea was explored as a novel medium to facilitate the formation of ferritin-polyphenol co-assemblies. Results indicated that urea (20 mM) could expand the 4-fold channel size of apo-red bean ferritin (apoRBF) with an increased initial iron release rate υ0 (0.22 ± 0.02 μM min-1) and decreased α-helix content (5.6%). Moreover, urea (20 mM) could facilitate the permeation of EGCG into the apoRBF without destroying the ferritin structure and thus form ferritin-EGCG co-assemblies (FECs) with an encapsulation ratio and loading capacity of 17.6 and 2.1% (w/w), respectively. TEM exhibited that FECs maintained a spherical morphology with a 12 nm diameter in size. Fluorescence analysis showed that urea intervention could improve the binding constant K [(1.22 ± 0.8) × 104 M-1] of EGCG to apoRBF. Furthermore, the EGCG thermal stability was significantly improved (20-60 °C) compared with free EGCG. Additionally, this urea-involved method was applicable for chlorogenic acid and anthocyanin encapsulation by the apoRBF cage. Thus, urea shows potential as a novel potential medium to encapsulate and stabilize bioactive polyphenols for food usage based on the ferritin protein cage structure.
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Affiliation(s)
- Rui Yang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China
| | - Yuqian Liu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Demei Meng
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Zhiyu Chen
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Christopher L Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains , Wagga Wagga, NSW 2678, Australia
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology , Tianjin 300457, China
- Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center , Tianjin 300457, China
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29
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Yu TY, Morton JD, Clerens S, Dyer JM. Cooking-Induced Protein Modifications in Meat. Compr Rev Food Sci Food Saf 2016; 16:141-159. [DOI: 10.1111/1541-4337.12243] [Citation(s) in RCA: 110] [Impact Index Per Article: 13.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2016] [Revised: 10/21/2016] [Accepted: 10/24/2016] [Indexed: 12/14/2022]
Affiliation(s)
- Tzer-Yang Yu
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
| | - James D. Morton
- Wine, Food & Molecular Biosciences; Faculty of Agriculture and Life Sciences, Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Stefan Clerens
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
| | - Jolon M. Dyer
- Food & Bio-Based Products; AgResearch Lincoln Research Centre; Private Bag 4749 Christchurch 8140 New Zealand
- Riddet Inst; Massey Univ; Palmerston North 4442 New Zealand
- Wine, Food & Molecular Biosciences, Faculty of Agriculture and Life Sciences; Lincoln Univ; PO Box 84 Canterbury 7647 New Zealand
- Biomolecular Interaction Centre; Univ. of Canterbury; Private Bag 4800 Christchurch 8140 New Zealand
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Wada Y, Lönnerdal B. Bioactive peptides released by in vitro digestion of standard and hydrolyzed infant formulas. Peptides 2015; 73:101-5. [PMID: 26385395 DOI: 10.1016/j.peptides.2015.09.005] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 09/05/2015] [Accepted: 09/12/2015] [Indexed: 01/21/2023]
Abstract
Hydrolyzed infant formulas serve as appropriate nutritional sources for infants afflicted with cow's milk allergy, and milk proteins in hydrolyzed formulas are industrially hydrolyzed extensively or partially. To investigate whether industrial hydrolysis may modulate the digestive trajectory of milk proteins, thereby releasing different profiles of bioactive peptides compared with standard formulas, both standard and hydrolyzed formulas were subjected to in vitro digestion and formation of bioactive peptides were compared. One standard, one extensively hydrolyzed, and one partially hydrolyzed infant formula were digested in vitro with pepsin and pancreatin, taking into account the higher gastric pH of infants, and the digesta were subjected to peptidomic analysis. The standard formula released a larger variety of bioactive peptides than from the hydrolyzed formulas, indicating that industrial hydrolysis of milk proteins may generally attenuate their indigenous bioactivities such as antibacterial, immuno-regulatory, and anti-oxidative activities. Conversely, industrial hydrolysis may facilitate the formation of bioactive peptides from hydrophobic proteins/regions such as β-LG and the "strategic zone" of β-CN, which encrypt bioactive peptides including a dipeptidyl dipeptidase-4-inhibitory, hypocholesterolemic, and opioid peptides. Infants fed hydrolyzed infant formulas may be influenced by milk protein-derived bioactive peptides in a manner different from those fed standard formula.
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Affiliation(s)
- Yasuaki Wada
- Department of Nutrition, University of California, Davis, One Shields Ave., Davis, CA 95616, USA; Nutritional Science Institute, Morinaga Milk Industry Co., Ltd., 5-1-83, Higashihara, Zama, Kanagawa Pref. 252-8583, Japan
| | - Bo Lönnerdal
- Department of Nutrition, University of California, Davis, One Shields Ave., Davis, CA 95616, USA.
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