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Li S, Carne A, Bekhit AEDA. Investigation of Antioxidant Activity of Protein Hydrolysates from New Zealand Commercial Low-Grade Fish Roes. Mar Drugs 2024; 22:364. [PMID: 39195480 DOI: 10.3390/md22080364] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2024] [Revised: 08/03/2024] [Accepted: 08/05/2024] [Indexed: 08/29/2024] Open
Abstract
The objective of this study was to investigate the nutrient composition of low-grade New Zealand commercial fish (Gemfish and Hoki) roe and to investigate the effects of delipidation and freeze-drying processes on roe hydrolysis and antioxidant activities of their protein hydrolysates. Enzymatic hydrolysis of the Hoki and Gemfish roe homogenates was carried out using three commercial proteases: Alcalase, bacterial protease HT, and fungal protease FP-II. The protein and lipid contents of Gemfish and Hoki roes were 23.8% and 7.6%; and 17.9% and 10.1%, respectively. The lipid fraction consisted mainly of monounsaturated fatty acid (MUFA) in both Gemfish roe (41.5%) and Hoki roe (40.2%), and docosahexaenoic (DHA) was the dominant polyunsaturated fatty acid (PUFA) in Gemfish roe (21.4%) and Hoki roe (18.6%). Phosphatidylcholine was the main phospholipid in Gemfish roe (34.6%) and Hoki roe (28.7%). Alcalase achieved the most extensive hydrolysis, and its hydrolysate displayed the highest 2,2-dipheny1-1-picrylhydrazyl (DPPH)˙ and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities and ferric reducing antioxidant power (FRAP). The combination of defatting and freeze-drying treatments reduced DPPH˙ scavenging activity (by 38%), ABTS˙ scavenging activity (by 40%) and ferric (Fe3+) reducing power by18% (p < 0.05). These findings indicate that pre-processing treatments of delipidation and freeze-drying could negatively impact the effectiveness of enzymatic hydrolysis in extracting valuable compounds from low grade roe.
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Affiliation(s)
- Shuxian Li
- Department of Food Sciences, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
| | - Alan Carne
- Department of Biochemistry, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand
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Luz ABS, de Medeiros AF, de Medeiros GCBS, Piuvezam G, Passos TS, Morais AHDA. Experimental Protocols Used to Mimic Gastrointestinal Protein Digestion: A Systematic Review. Nutrients 2024; 16:2398. [PMID: 39125281 PMCID: PMC11314321 DOI: 10.3390/nu16152398] [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: 04/12/2024] [Revised: 05/01/2024] [Accepted: 05/20/2024] [Indexed: 08/12/2024] Open
Abstract
Bioactive peptides derived from native proteins modulate physiological processes in the metabolic pathways. Given that multiple protocols in the literature mimic the digestion of dietary components, gathering studies that use such models directed at protein digestion processes is critical. This systematic review aimed to gather evidence that adopted adequate experimental models to simulate human protein digestion. The databases searched were PubMed, Web of Science, ScienceDirect, Embase, Virtual Health Library, and Scopus. A total of 1985 articles were found, resulting in 20 eligible in vitro studies. The Office of Health Assessment and Translation was used to evaluate methodological quality. Seven studies used plant-based protein sources, twelve used animal protein sources, and one used both. The duration of the oral phase varied, although 60% of the studies employed a protein digestion period of 120 min. Amylase, pepsin, and pancreatin enzymes were utilized in 40% of the studies, with pH levels of 7, 3, and 7, respectively, during the oral, gastric, and intestinal phases. The INFOGEST harmonized static model was adopted by 65% of the studies; INFOGEST is the most effective model for simulating gastrointestinal protein processes in humans and can be used to answer several research questions because it describes experimental conditions close to the human physiological situation.
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Affiliation(s)
- Anna Beatriz Santana Luz
- Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59064-741, RN, Brazil; (A.B.S.L.); (A.F.d.M.)
- Center for Health Sciences, Federal University of Recôncavo da Bahia, Santo Antônio de Jesus 44430-622, BA, Brazil
| | - Amanda Fernandes de Medeiros
- Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59064-741, RN, Brazil; (A.B.S.L.); (A.F.d.M.)
| | - Gidyenne Christine Bandeira Silva de Medeiros
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil; (G.C.B.S.d.M.); (T.S.P.)
- Public Health Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Grasiela Piuvezam
- Public Health Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
- Department of Public Health, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Thaís Souza Passos
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil; (G.C.B.S.d.M.); (T.S.P.)
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
| | - Ana Heloneida de Araújo Morais
- Biochemistry and Molecular Biology Postgraduate Program, Biosciences Center, Federal University of Rio Grande do Norte, Natal 59064-741, RN, Brazil; (A.B.S.L.); (A.F.d.M.)
- Department of Nutrition, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil; (G.C.B.S.d.M.); (T.S.P.)
- Nutrition Postgraduate Program, Center for Health Sciences, Federal University of Rio Grande do Norte, Natal 59078-970, RN, Brazil
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Leite JAS, Montoya CA, Maes E, Hefer C, Cruz RAPA, Roy NC, McNabb WC. Effect of Heat Treatment on Protein Self-Digestion in Ruminants' Milk. Foods 2023; 12:3511. [PMID: 37761220 PMCID: PMC10529618 DOI: 10.3390/foods12183511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Revised: 09/19/2023] [Accepted: 09/20/2023] [Indexed: 09/29/2023] Open
Abstract
This study investigated whether heat treatments (raw, 63 °C for 30 min, and 85 °C for 5 min) affect protein hydrolysis by endogenous enzymes in the milk of ruminants (bovine, ovine, and caprine) using a self-digestion model. Self-digestion consisted of the incubation for six hours at 37 °C of the ruminants' milk. Free amino group concentration was measured by the o-phthaldialdehyde method, and peptide sequences were identified by chromatography-mass spectrometry. Results showed that heat treatments prior to self-digestion decreased the free NH2 by 59% in bovine milk heated at 85 °C/5 min, and by 44 and 53% in caprine milk heated at 63 °C/30 min and 85 °C/5 min, respectively. However, after self-digestion, only new free amino groups were observed for the raw and heated at 63 °C/30 min milk. β-Casein was the most cleaved protein in the raw and heated at 63 °C/30 min bovine milk. A similar trend was observed in raw ovine and caprine milk. Self-digestion increased 6.8-fold the potential antithrombin peptides in the bovine milk heated at 63 °C/30 min. Enhancing bioactive peptide abundance through self-digestion has potential applications in the industry for functional products. Overall, heat treatments affected the free amino groups according to the species and heat treatment applied, which was reflected in the varying degrees of cleaved peptide bonds and peptides released during self-digestion.
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Affiliation(s)
- Juliana A. S. Leite
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
| | - Carlos A. Montoya
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- Smart Foods & Bioproducts Innovation Centre of Excellence, AgResearch Limited, Palmerston North 4474, New Zealand
| | - Evelyne Maes
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- Proteins & Metabolites Team, AgResearch Lincoln Research Centre, Lincoln 7608, New Zealand
| | - Charles Hefer
- Data Science South Team, AgResearch Lincoln Research Centre, Lincoln 7608, New Zealand;
| | - Raul A. P. A. Cruz
- School of Food & Advanced Technology, Massey University, Palmerston North 4442, New Zealand;
| | - Nicole C. Roy
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
- Department of Nutrition, University of Otago, Dunedin 9016, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Te Ohu Rangahau Kai Facility, Massey University, Palmerston North 4474, New Zealand; (J.A.S.L.); (C.A.M.); (E.M.); (N.C.R.)
- High-Value Nutrition National Science Challenge, Auckland 1010, New Zealand
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Sun Y, Wang R, Li Q, Ma Y. Influence of storage time on protein composition and simulated digestion of UHT milk and centrifugation presterilized UHT milk in vitro. J Dairy Sci 2023; 106:3109-3122. [PMID: 37002142 DOI: 10.3168/jds.2022-22602] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Accepted: 12/06/2022] [Indexed: 03/31/2023]
Abstract
The centrifugation presterilizing UHT (C-UHT) sterilization method removes 90% of the microorganism and somatic cells from raw milk using high-speed centrifugation following UHT treatment. This study aimed to study the changes in protein composition and plasmin in the UHT and C-UHT milk. The digestive characteristics, composition, and peptide spectrum of milk protein sterilized with the 2 technologies were studied using a dynamic digestive system of a simulated human stomach. The Pierce bicinchoninic acid assay, laser scanning confocal microscope, liquid chromatography-tandem mass spectrometry, and AA analysis were used to study the digestive fluid at different time points of gastric digestion in vitro. The results demonstrated that C-UHT milk had considerably higher protein degradation than UHT milk. Different processes resulted during the cleavage of milk proteins at different sites during digestion, resulting in different derived peptides. The results showed there was no significant effect of UHT and C-UHT on the peptide spectrum of milk proteins, but C-UHT could release relatively more bioactive peptides and free AA.
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Affiliation(s)
- Yue Sun
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001
| | - Rongchun Wang
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001.
| | - Qiming Li
- New Hope Dairy Co. Ltd., Chengdu, Sichuan, China, 610063; Dairy Nutrition and Function, Key Laboratory of Sichuan Province, Chengdu, China, 610000
| | - Ying Ma
- Department of Food Nutrition and Health, School of Medicine and Nutrition, Harbin Institute of Technology, Harbin, China, 150001; Zhengzhou Institute, Harbin Institute of Technology, Zhengzhou, China, 450001
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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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Ren Q, Boiani M, He T, Wichers HJ, Hettinga KA. Heating affects protein digestion of skimmed goat milk under simulated infant conditions. Food Chem 2023; 402:134261. [DOI: 10.1016/j.foodchem.2022.134261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2022] [Revised: 08/30/2022] [Accepted: 09/12/2022] [Indexed: 11/15/2022]
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7
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Lajnaf R, Feki S, Ben Ameur S, Attia H, Kammoun T, Ayadi MA, Masmoudi H. Cows' milk alternatives for children with cows' milk protein allergy - Review of health benefits and risks of allergic reaction. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2023.105624] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/26/2023]
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8
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Liu Q, Sun Y, Zhang J, Zhang M, Cheng J, Guo M. Physicochemical and in vitro digestion properties of soy isoflavones loaded whey protein nanoparticles using a pH-driven method. INNOV FOOD SCI EMERG 2022. [DOI: 10.1016/j.ifset.2022.103209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
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9
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Svigelj R, Zuliani I, Dossi N, Toniolo R. A portable electrochemiluminescence aptasensor for β-lactoglobulin detection. Anal Bioanal Chem 2022; 414:7935-7941. [PMID: 36131144 PMCID: PMC9568494 DOI: 10.1007/s00216-022-04328-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2022] [Revised: 08/31/2022] [Accepted: 09/05/2022] [Indexed: 11/26/2022]
Abstract
Cow’s milk allergy is one of the most common food allergies in children with a prevalence of around 2.5%. Milk contains several allergens; the main ones are caseins and β-lactoglobulin (β-LG). At regulatory level, β-LG is not explicitly named, but milk is included in the list of substances or products causing allergies or intolerances. Hence, the presence of β-LG can be a useful marker for determining the presence of milk in food. In this work, we present an aptasensor based on electrochemiluminescence (ECL) for the quantification of β-LG in real food matrices displaying integrated advantages consisting of high specificity, good sensitivity, portability, and cost effectiveness. The performance and applicability of this sensor were tested by analyzing a sample of skimmed milk and an oat-based drink proposed as a vegetable substitute for milk of animal origin. We obtained a linear correlation between the intensity of the signal and the concentration of β-LG standard solutions (y = x * 0.00653 + 1.038, R2 = 0.99). The limit of detection (LOD) and the limit of quantification (LOQ) were found to be 1.36 and 4.55 μg L−1, respectively.
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Affiliation(s)
- Rossella Svigelj
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy.
| | - Ivan Zuliani
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy
| | - Nicolò Dossi
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy
| | - Rosanna Toniolo
- Department of Agrifood, Environmental and Animal Science, University of Udine, via Cotonificio 108, 33100, Udine, Italy.
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He X, Yang M, Yuan F, Singh H, Ye A. High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion. Curr Res Food Sci 2022; 5:1530-1538. [PMID: 36161223 PMCID: PMC9489539 DOI: 10.1016/j.crfs.2022.09.006] [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: 07/19/2022] [Revised: 08/24/2022] [Accepted: 09/06/2022] [Indexed: 11/27/2022] Open
Abstract
The effect of high-pressure processing (HPP) on the digestion behavior of skim and whole bovine milks was investigated using a human gastric simulator. Both milks formed clots during gastric digestion. HPP treatment led to the formation of a coagulum with a fragmented and crumbled structure, compared with the coagulum formed from untreated milk. At pressures over 400 MPa, more intense pressure resulted in looser and more fragmented gastric clot structures. The weight of the dried clots and the moisture content in the clots of the skim milk treated at 600 MPa were significantly lower and higher than that of untreated skim milk, respectively. The looser and more fragmented gastric clot structures consequently led to faster hydrolysis of the proteins by pepsin during gastric digestion. The denaturation of the whey proteins induced by HPP may have also altered the resistance of α-lactalbumin and β-lactoglobulin in the HPP-treated milk samples to pepsin hydrolysis. This study provides insights into the differences among untreated skim milk, untreated whole milk and HPP-treated milk under in vitro gastric digestion conditions. The structure of the clots formed in the gastric environment affects their breakdown and consequently their emptying rate into the intestine.
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Affiliation(s)
- Xiaoye He
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China
- Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs of the People’s Republic of China, Beijing, 100081, PR China
| | - Mengxiao Yang
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Fang Yuan
- Key Laboratory of Functional Dairy, Ministry of Education, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, PR China
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
| | - Aiqian Ye
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North, 4442, New Zealand
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11
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Abrahamse E, Thomassen GGM, Renes IB, Wierenga PA, Hettinga KA. Gastrointestinal Protein Hydrolysis Kinetics: Opportunities for Further Infant Formula Improvement. Nutrients 2022; 14:nu14071512. [PMID: 35406125 PMCID: PMC9003025 DOI: 10.3390/nu14071512] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/24/2022] [Accepted: 04/01/2022] [Indexed: 12/10/2022] Open
Abstract
The postprandial plasma essential amino acid (AA) peak concentrations of infant formula (IF) are higher than those of human milk (HM) in infants. In addition, several HM proteins have been recovered intact in infant stool and appeared digestion resistant in vitro. We, therefore, hypothesized that gastrointestinal protein hydrolysis of IF is faster than HM and leads to accelerated absorbable digestion product release. HM and IF protein hydrolysis kinetics were compared in a two-step semi-dynamic in vitro infant digestion model, and the time course of degree of protein hydrolysis (DH), loss of intact protein, and release of free AA and peptides was evaluated. Gastric DH increase was similar for IF and HM, but the rate of intestinal DH increase was 1.6 times higher for IF than HM. Intact protein loss in IF was higher than HM from 120 min gastric phase until 60 min intestinal phase. Intestinal phase total digestion product (free AA + peptides <5 kDa) concentrations increased ~2.5 times faster in IF than HM. IF gastrointestinal protein hydrolysis and absorbable product release are faster than HM, possibly due to the presence of digestion-resistant proteins in HM. This might present an opportunity to further improve IF bringing it closer to HM.
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Affiliation(s)
- Evan Abrahamse
- Danone Nutricia Research, 3584 CT Utrecht, The Netherlands; (G.G.M.T.); (I.B.R.)
- Food Quality and Design Group, Wageningen University and Research, 6708 WG Wageningen, The Netherlands;
- Correspondence:
| | | | - Ingrid B. Renes
- Danone Nutricia Research, 3584 CT Utrecht, The Netherlands; (G.G.M.T.); (I.B.R.)
- Department of Pediatrics, Emma Children’s Hospital, Amsterdam UMC—Location AMC, 1105 AZ Amsterdam, The Netherlands
| | - Peter A. Wierenga
- Laboratory of Food Chemistry, Wageningen University and Research, 6708 WG Wageningen, The Netherlands;
| | - Kasper A. Hettinga
- Food Quality and Design Group, Wageningen University and Research, 6708 WG Wageningen, The Netherlands;
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12
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Effect of whey protein isolate microparticle addition on some physical and chemical properties of kefir. CHEMICAL PAPERS 2022. [DOI: 10.1007/s11696-022-02097-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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14
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Physicochemical, Digestive, and Sensory Properties of Panax Notoginseng Saponins Encapsulated by Polymerized Whey Protein. Foods 2021; 10:foods10122942. [PMID: 34945493 PMCID: PMC8701336 DOI: 10.3390/foods10122942] [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: 10/26/2021] [Revised: 11/17/2021] [Accepted: 11/25/2021] [Indexed: 12/25/2022] Open
Abstract
Panax Notoginseng Saponins (PNS) may be beneficial to human health due to their bioactive function. The application of PNS in functional foods was limited due to the bitter taste and low oral bioavailability. PNS were encapsulated by polymerized whey protein (PWP) nanoparticles. The physicochemical, digestive, and sensory properties of the nanoparticles were investigated. Results showed that the nanoparticles had a particle size of 55 nm, the zeta potential of -28 mV, and high PNS encapsulation efficiency (92.94%) when the mass ratio of PNS to PWP was 1:30. Differential Scanning Calorimetry (DSC) results revealed that PNS were successfully encapsulated by PWP. The mainly intermolecular forces between PNS and PWP were hydrogen bonding and electrostatic attraction confirmed by Fourier Transform Infrared Spectroscopy (FTIR). Results of simulated gastrointestinal digestion indicated that the PNS-PWP (1:30) nanoparticles had smaller average particle size (36 nm) after treatment with gastric fluids and increased particle size (75 nm) after treatment with intestinal fluids. Transmission Electron Microscopy (TEM) micrographs reflected that the nanoparticles had irregular spherical structures. The encapsulated PNS exhibited significantly (p < 0.05) decreased bitterness compared to the non-encapsulated PNS confirmed by the electronic tongue. The results indicated that encapsulation of PNS with PWP could facilitate their application in functional foods.
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15
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Cui Q, Sun Y, Zhou Z, Cheng J, Guo M. Effects of Enzymatic Hydrolysis on Physicochemical Properties and Solubility and Bitterness of Milk Protein Hydrolysates. Foods 2021; 10:foods10102462. [PMID: 34681510 PMCID: PMC8535599 DOI: 10.3390/foods10102462] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Revised: 10/08/2021] [Accepted: 10/13/2021] [Indexed: 01/11/2023] Open
Abstract
Milk protein concentrate (MPC) is a high-protein dairy product. It is underutilized due to its poor solubility compared with other milk protein products. This study aimed to investigate the effect of enzymatic hydrolysis on the physicochemical properties and solubility of MPC. Results showed that Alcalase hydrolysates possessed a higher degree of hydrolysis (DH) than Protamex and Flavourzyme hydrolysates. Similar results could be obtained using sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE). The molecular weight of the hydrolysate of Alcalase was less than 10 kDa. Changes to the molecular weight thereby led to a modification in the fluorescence intensity, Fourier-transform infrared spectrometry, and ultraviolet absorption. The solubility of all hydrolysates was significantly increased (p < 0.05). Correlation analysis showed a positive correlation between solubility, DH, and bitterness; the correlation coefficients were 0.81 for DH and 0.61 for bitterness. Electronic tongue analysis showed that the bitterness of Alcalase hydrolysates was the highest, while the values for Protamex hydrolysates were the lowest.
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Affiliation(s)
- Qiang Cui
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (Q.C.); (Y.S.); (Z.Z.); (J.C.)
| | - Yuxue Sun
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (Q.C.); (Y.S.); (Z.Z.); (J.C.)
| | - Zengjia Zhou
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (Q.C.); (Y.S.); (Z.Z.); (J.C.)
| | - Jianjun Cheng
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (Q.C.); (Y.S.); (Z.Z.); (J.C.)
| | - Mingruo Guo
- Key Laboratory of Dairy Science, Northeast Agricultural University, Harbin 150030, China; (Q.C.); (Y.S.); (Z.Z.); (J.C.)
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA
- Correspondence:
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16
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Digestibility of polymerized whey protein using in vitro digestion model and antioxidative property of its hydrolysate. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101109] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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17
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Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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18
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Sawyer L. β-Lactoglobulin and Glycodelin: Two Sides of the Same Coin? Front Physiol 2021; 12:678080. [PMID: 34093238 PMCID: PMC8173191 DOI: 10.3389/fphys.2021.678080] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Accepted: 04/14/2021] [Indexed: 12/22/2022] Open
Abstract
The two lipocalins, β-lactoglobulin (βLg) and glycodelin (Gd), are possibly the most closely related members of the large and widely distributed lipocalin family, yet their functions appear to be substantially different. Indeed, the function of β-lactoglobulin, a major component of ruminant milk, is still unclear although neonatal nutrition is clearly important. On the other hand, glycodelin has several specific functions in reproduction conferred through distinct, tissue specific glycosylation of the polypeptide backbone. It is also associated with some cancer outcomes. The glycodelin gene, PAEP, reflecting one of its names, progestagen-associated endometrial protein, is expressed in many though not all primates, but the name has now also been adopted for the β-lactoglobulin gene (HGNC, www.genenames.org). After a general overview of the two proteins in the context of the lipocalin family, this review considers the properties of each in the light of their physiological functional significance, supplementing earlier reviews to include studies from the past decade. While the biological function of glycodelin is reasonably well defined, that of β-lactoglobulin remains elusive.
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Affiliation(s)
- Lindsay Sawyer
- School of Biological Sciences, IQB3, The University of Edinburgh, Edinburgh, United Kingdom
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Zhang S, Wang C, Zhong W, Kemp AH, Guo M, Killpartrick A. Polymerized Whey Protein Concentrate-Based Glutathione Delivery System: Physicochemical Characterization, Bioavailability and Sub-Chronic Toxicity Evaluation. Molecules 2021; 26:1824. [PMID: 33805036 PMCID: PMC8037743 DOI: 10.3390/molecules26071824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2021] [Revised: 03/20/2021] [Accepted: 03/22/2021] [Indexed: 11/20/2022] Open
Abstract
Glutathione (GSH) is a powerful antioxidant, but its application is limited due to poor storage stability and low bioavailability. A novel nutrient encapsulation and delivery system, consisting of polymerized whey protein concentrate and GSH, was prepared and in vivo bioavailability, antioxidant capacity and toxicity were evaluated. Polymerized whey protein concentrate encapsulated GSH (PWPC-GSH) showed a diameter of roughly 1115 ± 7.07 nm (D50) and zeta potential of 30.37 ± 0.75 mV. Differential scanning calorimetry (DSC) confirmed that GSH was successfully dispersed in PWPC particles. In vivo pharmacokinetics study suggested that PWPC-GSH displayed 2.5-times and 2.6-fold enhancement in maximum concentration (Cmax) and area under the concentration-time curve (AUC) as compared to free GSH. Additionally, compared with plasma of mice gavage with free GSH, significantly increased antioxidant capacity of plasma in mice with PWPC-GSH was observed (p < 0.05). Sub-chronic toxicity evaluation indicated that no adverse toxicological reactions related to oral administration of PWPC-GSH were observed on male and female rats with a diet containing PWPC-GSH up to 4% (w/w). Data indicated that PWPC may be an effective carrier for GSH to improve bioavailability and antioxidant capacity.
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Affiliation(s)
- Siyu Zhang
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (M.G.)
| | - Cuina Wang
- Department of Food Science, Jilin University, Changchun 130000, China; (C.W.); (W.Z.)
| | - Weigang Zhong
- Department of Food Science, Jilin University, Changchun 130000, China; (C.W.); (W.Z.)
| | - Alyssa H. Kemp
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
| | - Mingruo Guo
- Key Laboratory of Dairy Science of Ministry of Education, Northeast Agricultural University, Harbin 150030, China; (S.Z.); (M.G.)
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
| | - Adam Killpartrick
- Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT 05403, USA;
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20
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Silva M, Anh Bui TH, Dharmadana D, Zisu B, Chandrapala J. Ultrasound-assisted formation of double emulsions stabilized by casein-whey protein mixtures. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.106143] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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21
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Corrigan B, Brodkorb A. The effect of pre-treatment of protein ingredients for infant formula on their in vitro gastro-intestinal behaviour. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2020.104810] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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22
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Silva M, Zisu B, Chandrapala J. INFLUENCE OF MILK PROTEIN COMPOSITION ON PHYSICOCHEMICAL AND MICROSTRUCTURAL CHANGES OF SONO-EMULSIONS DURING IN VITRO DIGESTION. FOOD STRUCTURE 2020. [DOI: 10.1016/j.foostr.2020.100157] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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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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24
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Broersen K. Milk Processing Affects Structure, Bioavailability and Immunogenicity of β-lactoglobulin. Foods 2020; 9:foods9070874. [PMID: 32635246 PMCID: PMC7404694 DOI: 10.3390/foods9070874] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 06/24/2020] [Accepted: 06/26/2020] [Indexed: 12/15/2022] Open
Abstract
Bovine milk is subjected to various processing steps to warrant constant quality and consumer safety. One of these steps is pasteurization, which involves the exposure of liquid milk to a high temperature for a limited amount of time. While such heating effectively ameliorates consumer safety concerns mediated by pathogenic bacteria, these conditions also have an impact on one of the main nutritional whey constituents of milk, the protein β-lactoglobulin. As a function of heating, β-lactoglobulin was shown to become increasingly prone to denaturation, aggregation, and lactose conjugation. This review discusses the implications of such heat-induced modifications on digestion and adsorption in the gastro-intestinal tract, and the responses these conformations elicit from the gastro-intestinal immune system.
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Affiliation(s)
- Kerensa Broersen
- Department of Applied Stem Cell Technologies, TechMed Centre, University of Twente, Postbus 217, 7500 AE Enschede, The Netherlands
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25
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Deng Y, Govers C, Tomassen M, Hettinga K, Wichers HJ. Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract. Food Chem 2020; 330:127184. [PMID: 32531635 DOI: 10.1016/j.foodchem.2020.127184] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2019] [Revised: 05/28/2020] [Accepted: 05/28/2020] [Indexed: 01/07/2023]
Abstract
Heat treatment is a commonly applied unit operation in the processing of β-lactoglobulin containing products. This does, however, influence its structure and thereby impacts its activity and digestibility. We describe how various heat-treatments of β-lactoglobulin change the digestibility using a modified version of the current consensus INFOGEST protocol. Additionally, protein was investigated for its translocation over the intestinal epithelial barrier, which would bring them in contact with immune cells. The extent of gastric digestibility was higher when the protein structure was more modified, while the influence of glycation with lactose was limited. Translocation studies of protein across Caco-2 cell monolayers showed a lower translocation rate of protein heated in solution compared to the others. Our study indicates that structural modifications after different heat-treatments of β-lactoglobulin increase in particular gastric digestibility and the translocation efficiency across intestinal epithelial cells.
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Affiliation(s)
- Ying Deng
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands
| | - Coen Govers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Monic Tomassen
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands
| | - Kasper Hettinga
- Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands
| | - Harry J Wichers
- Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands.
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26
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Ozorio L, Matsubara NK, da Silva-Santos JE, Henry G, Le Gouar Y, Jardin J, Mellinger-Silva C, Cabral LMC, Dupont D. Gastrointestinal digestion enhances the endothelium-dependent vasodilation of a whey hydrolysate in rat aortic rings. Food Res Int 2020; 133:109188. [PMID: 32466916 DOI: 10.1016/j.foodres.2020.109188] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2019] [Revised: 03/04/2020] [Accepted: 03/17/2020] [Indexed: 11/17/2022]
Abstract
Whey proteins present encrypted biofunctional peptides that need to be released from the native protein to exert their biological activity. Antihypertensive whey peptides are the most studied ones, which can be explained by high prevalence of this chronic degenerative disease. The present study investigated whether the molecular changes occurred during the gastrointestinal digestion of a whey protein hydrolysate could modulate its vasorelaxant potential in rat aortic rings. Spectrophotometric data and SDS-PAGE gel showed a small degree of hydrolysis during the gastric phase and intense intestinal proteolysis. RP-HPLC revealed the formation of a large peptide profile. During the simulated digestion, 198 peptides were generated and identified and, left-shifted the concentration-response curve of the endothelium-dependent vasorelaxation, as recorded for the digested hydrolysates. In conclusion, gastrointestinal digestion of the whey hydrolysate leads to the generation of bioactive peptides with enhanced vasodilatory potency, reinforcing the relevance of whey-derived products in blood pressure regulation.
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Affiliation(s)
- Luísa Ozorio
- Instituto de Química, Universidade Federal do Rio de Janeiro, Av. Athos da Silveira Ramos, 149 - Cidade Universitária, Rio de Janeiro, RJ 21044-020, Brazil
| | - Natália Kimie Matsubara
- Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina, Campus Reitor João David Ferreira Lima, s/n - Trindade, Florianópolis, SC 88040-900, Brazil
| | - José Eduardo da Silva-Santos
- Laboratório de Biologia Cardiovascular, Departamento de Farmacologia, Universidade Federal de Santa Catarina, Campus Reitor João David Ferreira Lima, s/n - Trindade, Florianópolis, SC 88040-900, Brazil
| | | | | | | | - Caroline Mellinger-Silva
- EMBRAPA Agroindústria de Alimentos, Avenida das Américas, 29501, Rio de Janeiro, RJ 23020-470, Brazil.
| | - Lourdes M C Cabral
- EMBRAPA Agroindústria de Alimentos, Avenida das Américas, 29501, Rio de Janeiro, RJ 23020-470, Brazil
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27
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Li S, Hu Q, Chen C, Liu J, He G, Li L, Wu J, Ren D. Formation of bioactive peptides during simulated gastrointestinal digestion is affected by αs1-casein polymorphism in buffalo milk. Food Chem 2020; 313:126159. [DOI: 10.1016/j.foodchem.2020.126159] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2019] [Revised: 11/04/2019] [Accepted: 01/02/2020] [Indexed: 02/08/2023]
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28
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Gastro-intestinal in vitro digestions of protein emulsions monitored by pH-stat: Influence of structural properties and interplay between proteolysis and lipolysis. Food Chem 2020; 311:125946. [DOI: 10.1016/j.foodchem.2019.125946] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Revised: 10/11/2019] [Accepted: 11/21/2019] [Indexed: 01/05/2023]
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29
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Kleemann C, Schuster R, Rosenecker E, Selmer I, Smirnova I, Kulozik U. In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105534] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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30
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Solghi S, Emam‐Djomeh Z, Fathi M, Farahani F. The encapsulation of curcumin by whey protein: Assessment of the stability and bioactivity. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13403] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Saber Solghi
- Transfer Phenomena Laboratory (TPL), Control Release Center, Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural resources by College of Agriculture and Natural ResourcesUniversity of Tehran Karaj Iran
| | - Zahra Emam‐Djomeh
- Transfer Phenomena Laboratory (TPL), Control Release Center, Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural resources by College of Agriculture and Natural ResourcesUniversity of Tehran Karaj Iran
| | - Morteza Fathi
- Transfer Phenomena Laboratory (TPL), Control Release Center, Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural resources by College of Agriculture and Natural ResourcesUniversity of Tehran Karaj Iran
| | - Farzaneh Farahani
- Transfer Phenomena Laboratory (TPL), Control Release Center, Department of Food Science, Engineering and Technology, Campus of Agriculture and Natural resources by College of Agriculture and Natural ResourcesUniversity of Tehran Karaj Iran
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Ye A, Wang X, Lin Q, Han J, Singh H. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions: Effect of heat treatment. Food Chem 2020; 318:126463. [PMID: 32135421 DOI: 10.1016/j.foodchem.2020.126463] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2019] [Revised: 01/22/2020] [Accepted: 02/20/2020] [Indexed: 12/24/2022]
Abstract
The stability behaviours of whey-protein-stabilised emulsions under gastric conditions and the effects on the lipolysis of the emulsions were investigated using an in vitro dynamic human gastric simulator and a subsequent small intestinal model. Under gastric conditions, heated whey-protein-stabilised emulsions flocculated to a greater extent and with a larger floc size, whereas unheated emulsions were more prone to coalescence. The greater extent of flocculation delayed the delivery of oil droplets to the small intestine, leading to a lower amount of oil in the emptied gastric digesta from the heated emulsion in the early period of digestion. The differences in oil content, droplet size and interfacial composition led to a greater rate and extent of lipolysis in the subsequent intestinal digestion in the heated emulsion than the unheated emulsion. The results suggest that the lipid digestion of whey-protein-stabilised emulsions in the intestinal stage could be manipulated by thermal treatment.
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Affiliation(s)
- Aiqian Ye
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand.
| | - Xin Wang
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Quanquan Lin
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
| | - Jianzhong Han
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Harjinder Singh
- Riddet Institute, Massey University, Private Bag 11 222, Palmerston North 4442, New Zealand
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32
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Zenker HE, van Lieshout GAA, van Gool MP, Bragt MCE, Hettinga KA. Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release. Food Funct 2020; 11:358-369. [DOI: 10.1039/c9fo02097g] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
High levels of blocked lysine in infant formula lead to increasing average peptide length after in vitro digestion in infants.
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Affiliation(s)
- Hannah E. Zenker
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
| | | | | | | | - Kasper A. Hettinga
- Food Quality & Design Group
- Wageningen University & Research Centre
- Wageningen
- the Netherlands
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33
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Physicochemical properties and issues associated with trypsin hydrolyses of bovine casein-dominant protein ingredients. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.05.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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34
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Mudgil P, Baby B, Ngoh YY, Kamal H, Vijayan R, Gan CY, Maqsood S. Molecular binding mechanism and identification of novel anti-hypertensive and anti-inflammatory bioactive peptides from camel milk protein hydrolysates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.091] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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35
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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: 116] [Impact Index Per Article: 23.2] [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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36
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Žolnere K, Arnold M, Hull B, Everett DW. Cheese proteolysis and matrix disintegration during in vitro digestion. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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37
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Ewert J, Luz A, Volk V, Stressler T, Fischer L. Enzymatic production of emulsifying whey protein hydrolysates without the need of heat inactivation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3443-3450. [PMID: 30609037 DOI: 10.1002/jsfa.9562] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/23/2018] [Revised: 12/21/2018] [Accepted: 12/29/2018] [Indexed: 05/25/2023]
Abstract
BACKGROUND One possible way to modify the emulsifying properties of whey proteins is by enzymatic hydrolysis. However, most studies covering the influence of the hydrolysis on whey proteins used a heating step (>65 °C) to inactivate the enzyme. This leads to irreversible product changes, like protein denaturation and increased viscosity. Here, the objective was to investigate the single effect of hydrolysis on the emulsifying properties of whey proteins under conditions without a temperature step for enzyme inactivation. Therefore, two acidic peptidase preparations (Maxipro AFP, Protease AP-30L) differing in their peptidase composition were investigated and applied at 45 °C and pH 2.75. The enzyme inactivation was realized by a simple shift to pH 7.0. RESULTS After the pH shift, no activity or further hydrolysis was measurable. For the products, no differences (assuming P > 0.05) regarding the emulsifying properties were detected between the two peptidase preparations used. The emulsifying properties of the whey protein isolate hydrolysates produced increased (i.e. half-life >71%) until a degree of hydrolysis of 1.1%. This indicated that the endopeptidase (aspergillopepsin I) present in both preparations was determining the emulsifying properties. As a plus, the presence of exopeptidases in Protease AP-30L compared with Maxipro AFP reduced the bitterness of the hydrolysate (-50%). CONCLUSION The application of acidic endo- and exopeptidases enables the production of emulsifying whey protein isolate hydrolysates at high protein concentrations (≥10%) without a commonly used heat inactivation step. The presence of exopeptidases in acidic peptidase preparations is favorable, due to the improved taste. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Jacob Ewert
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Anja Luz
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Veronika Volk
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Timo Stressler
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
| | - Lutz Fischer
- Department of Biotechnology and Enzyme Science, Institute of Food Science and Biotechnology, University of Hohenheim, Stuttgart, Germany
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38
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Corgneau M, Gaiani C, Petit J, Nikolova Y, Banon S, Ritié‐Pertusa L, Le DTL, Scher J. Nutritional quality evaluation of commercial protein supplements. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14170] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Magda Corgneau
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Claire Gaiani
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Jeremy Petit
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Yoana Nikolova
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Sylvie Banon
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | | | | | - Joël Scher
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
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39
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Overcoming in vitro gastric destabilisation of emulsion droplets using emulsion microgel particles for targeted intestinal release of fatty acids. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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40
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Kung B, Turgeon SL, Rioux LE, Anderson GH, Wright AJ, Goff HD. Correlating in vitro digestion viscosities and bioaccessible nutrients of milks containing enhanced protein concentration and normal or modified protein ratio to human trials. Food Funct 2019; 10:7687-7696. [DOI: 10.1039/c9fo01994d] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
In vitro digestion of cereal with high protein milks reflects the appearance of in vivo biomarkers of starch and protein digestion.
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Affiliation(s)
- Bonnie Kung
- Department of Food Science
- University of Guelph
- Canada N1G 2W1
| | - Sylvie L. Turgeon
- Department of Food Science
- STELA Dairy Research Centre
- Institute of Nutrition and Functional Foods
- Université Laval
- Quebec City
| | - Laurie-Eve Rioux
- Department of Food Science
- STELA Dairy Research Centre
- Institute of Nutrition and Functional Foods
- Université Laval
- Quebec City
| | - G. Harvey Anderson
- Department of Nutritional Sciences
- Faculty of Medicine
- University of Toronto
- Canada M5S 3E2
| | - Amanda J. Wright
- Department of Human Health and Nutritional Sciences
- University of Guelph
- Canada N1G 2W1
| | - H. Douglas Goff
- Department of Food Science
- University of Guelph
- Canada N1G 2W1
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41
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Lorieau L, Halabi A, Ligneul A, Hazart E, Dupont D, Floury J. Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.019] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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42
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Wang X, Ye A, Lin Q, Han J, Singh H. Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model. J Dairy Sci 2018; 101:6842-6852. [PMID: 29753488 DOI: 10.3168/jds.2017-14284] [Citation(s) in RCA: 88] [Impact Index Per Article: 14.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2017] [Accepted: 04/05/2018] [Indexed: 11/19/2022]
Abstract
The coagulation behavior and the kinetics of protein hydrolysis of skim milk powder, milk protein concentrate (MPC), calcium-depleted MPC, sodium caseinate, whey protein isolate (WPI), and heated (90°C, 20 min) WPI under gastric conditions were examined using an advanced dynamic digestion model (i.e., a human gastric simulator). During gastric digestion, these protein ingredients exhibited various pH profiles as a function of the digestion time. Skim milk powder and MPC, which contained casein micelles, formed cohesive, ball-like curds with a dense structure after 10 min of digestion; these curds did not disintegrate over 220 min of digestion. Partly calcium-depleted MPC and sodium caseinate, which lacked an intact casein micellar structure, formed curds at approximately 40 min, and a loose, fragmented curd structure was observed after 220 min of digestion. In contrast, no curds were formed in either WPI or heated WPI after 220 min of digestion. In addition, the hydrolysis rates and the compositions of the digesta released from the human gastric simulator were different for the various protein ingredients, as detected by sodium dodecyl sulfate-PAGE. Skim milk powder and MPC exhibited slower hydrolysis rates than calcium-depleted MPC and sodium caseinate. The most rapid hydrolysis occurred in the WPI (with and without heating). This was attributed to the formation of different structured curds under gastric conditions. The results offer novel insights about the coagulation kinetics of proteins from different milk protein ingredients, highlighting the critical role of the food matrix in affecting the course of protein digestion.
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Affiliation(s)
- Xin Wang
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North 4442, New Zealand
| | - Aiqian Ye
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China; Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North 4442, New Zealand.
| | - Quanquan Lin
- Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North 4442, New Zealand
| | - Jianzhong Han
- College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, China
| | - Harjinder Singh
- Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North 4442, New Zealand
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43
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Ma S, Wang C, Guo M. Changes in structure and antioxidant activity of β-lactoglobulin by ultrasound and enzymatic treatment. ULTRASONICS SONOCHEMISTRY 2018; 43:227-236. [PMID: 29555279 DOI: 10.1016/j.ultsonch.2018.01.017] [Citation(s) in RCA: 55] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 01/09/2018] [Accepted: 01/20/2018] [Indexed: 05/23/2023]
Abstract
Effects of ultrasound (20-40% amplitudes at 45-55 °C) and enzymatic (pepsin and trypsin) treatment on structure and antioxidant activity of β-lactoglobulin were studied. Changes in structure of β-lactoglobulin were investigated using spectroscopy techniques and changes in antioxidant activity were measured by chemical and cellular-based assays. Ultrasound treatment had considerable impact on the structure of β-lactoglobulin and increased the susceptibility of β-lactoglobulin to both pepsin and trypsin proteolysis. Intrinsic fluorescence intensity of β-lactoglobulin was increased by ultrasound and then decreased after following enzymatic treatment. Compared with control, the β-lactoglobulin after ultrasound and enzymatic treatments showed significantly higher oxygen scavenging activities in Caco-2 cells models, ABTS (2, 2'-Azinobis-3-ethylbenzthiazoline-6-sulphonate) radical scavenging activity and oxygen radical absorbance capacity (p < 0.05). Results indicated that ultrasound treatment increased the proteolysis of β-lactoglobulin by both pepsin and trypsin and improved the antioxidant activity of the protein and its proteolytic products.
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Affiliation(s)
- Shuang Ma
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Mingruo Guo
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China; Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT 05405, USA; Department of Food Science, Northeast Agricultural University, Harbin 150030, China.
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44
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Wang XB, Wang CN, Zhang YC, Liu TT, Lv JP, Shen X, Guo MR. Effects of gamma radiation on microbial, physicochemical, and structural properties of whey protein model system. J Dairy Sci 2018; 101:4879-4890. [PMID: 29573795 DOI: 10.3168/jds.2017-14085] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Accepted: 01/26/2018] [Indexed: 11/19/2022]
Abstract
Gamma radiation has been used in food processing for many years, though it has certain effects on food components. Whey protein solutions (10%/30%, wt/vol) were treated with gamma radiation at various dosages (10-25 kGy) and evaluated for microbial changes in the solutions and physicochemical and structural changes of whey proteins. Whey protein solutions after gamma radiation showed substantially lower populations of all viable microorganisms than those of controls. The 10% whey protein solution treated at radiation of 20 or 25 kGy remained sterile for up to 4 wk at room temperature. Gamma radiation increased viscosity and turbidity and decreased soluble nitrogen of whey protein solutions compared to nonradiated control samples regardless of radiation dosage. Nonreducing sodium dodecyl sulfate-PAGE suggested that whey proteins under gamma radiation treatment formed aggregates with high molecular weights. Reducing sodium dodecyl sulfate-PAGE showed that disulfide bonds played a role in gamma radiation-induced whey protein cross-linking. Scanning and transmission electron microscopy micrographs exhibited large aggregates of whey proteins after gamma radiation treatment. Results suggested that gamma radiation could be applied to whey protein solution for purposes of reducing microbial counts and cross-linking protein molecules.
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Affiliation(s)
- X B Wang
- College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - C N Wang
- College of Food Science, Northeast Agriculture University, Harbin 150030, China
| | - Y C Zhang
- College of Agriculture and Life Sciences, The University of Vermont, Burlington 05405
| | - T T Liu
- College of Agriculture and Life Sciences, The University of Vermont, Burlington 05405
| | - J P Lv
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - X Shen
- College of Food Science and Engineering, Jilin University, Changchun, Jilin 130062, China
| | - M R Guo
- College of Food Science, Northeast Agriculture University, Harbin 150030, China; College of Agriculture and Life Sciences, The University of Vermont, Burlington 05405.
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45
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Mudgil P, Kamal H, Yuen GC, Maqsood S. Characterization and identification of novel antidiabetic and anti-obesity peptides from camel milk protein hydrolysates. Food Chem 2018; 259:46-54. [PMID: 29680061 DOI: 10.1016/j.foodchem.2018.03.082] [Citation(s) in RCA: 130] [Impact Index Per Article: 21.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2017] [Revised: 03/18/2018] [Accepted: 03/19/2018] [Indexed: 01/08/2023]
Abstract
In-vitro inhibitory properties of peptides released from camel milk proteins against dipeptidyl peptidase-IV (DPP-IV), porcine pancreatic α-amylase (PPA), and porcine pancreatic lipase (PPL) were studied. Results revealed that upon hydrolysis by different enzymes, camel milk proteins displayed dramatic increase in inhibition of DPP-IV and PPL, but slight improvement in PPA inhibition was noticed. Peptide sequencing revealed a total of 20 and 3 peptides for A9 and B9 hydrolysates respectively, obtained the score of 0.8 or more on peptide ranker and were categorized as potential DPP-IV inhibitory peptides. KDLWDDFKGL in A9 and MPSKPPLL in B9 were identified as most potent PPA inhibitory peptide. For PPL inhibition only 7 and 2 peptides qualified as PPL inhibitory peptides from hydrolysates A9 and B9, respectively. The present study report for the first time PPA and PPL inhibitory and only second for DPP-IV inhibitory potential of protein hydrolysates from camel milk.
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Affiliation(s)
- Priti Mudgil
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Hina Kamal
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Gan Chee Yuen
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, 11800 USM Penang, Malaysia.
| | - Sajid Maqsood
- Food Science Department, College of Food and Agriculture, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
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46
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Anti-Hypertensive Peptides Derived from Caseins: Mechanism of Physiological Action, Production Bioprocesses, and Challenges for Food Applications. Appl Biochem Biotechnol 2018; 185:884-908. [DOI: 10.1007/s12010-018-2692-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2017] [Accepted: 01/03/2018] [Indexed: 10/18/2022]
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47
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Mat DJ, Cattenoz T, Souchon I, Michon C, Le Feunteun S. Monitoring protein hydrolysis by pepsin using pH-stat: In vitro gastric digestions in static and dynamic pH conditions. Food Chem 2018; 239:268-275. [DOI: 10.1016/j.foodchem.2017.06.115] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Revised: 06/13/2017] [Accepted: 06/20/2017] [Indexed: 12/29/2022]
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48
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Al-Shamsi KA, Mudgil P, Hassan HM, Maqsood S. Camel milk protein hydrolysates with improved technofunctional properties and enhanced antioxidant potential in in vitro and in food model systems. J Dairy Sci 2017; 101:47-60. [PMID: 29128226 DOI: 10.3168/jds.2017-13194] [Citation(s) in RCA: 74] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2017] [Accepted: 09/11/2017] [Indexed: 11/19/2022]
Abstract
Camel milk protein hydrolysates (CMPH) were generated using proteolytic enzymes, such as alcalase, bromelain, and papain, to explore the effect on the technofunctional properties and antioxidant potential under in vitro and in real food model systems. Characterization of the CMPH via degree of hydrolysis, sodium dodecyl sulfate-PAGE, and HPLC revealed that different proteins in camel milk underwent degradation at different degrees after enzymatic hydrolysis using 3 different enzymes for 2, 4, and 6 h, with papain displaying the highest degradation. Technofunctional properties, such as emulsifying activity index, surface hydrophobicity, and protein solubility, were higher in CMPH than unhydrolyzed camel milk proteins. However, the water and fat absorption capacity were lower in CMPH compared with unhydrolyzed camel milk proteins. Antioxidant properties as assessed by 2,2-azinobis(3-ethylbenzthiazoline-6-sulfonic acid) and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activities and metal-chelating activity were enhanced after hydrolysis, in contrast to ferric-reducing antioxidant power which showed a decrease after hydrolysis. The CMPH were also tested in real food model systems for their potential to inhibit lipid peroxidation in fish mince and grape seed oil-in-water emulsion, and we found that papain-produced hydrolysate displayed higher inhibition than alcalase- and bromelain-produced hydrolysates. Therefore, the CMPH demonstrated effective antioxidant potential in vitro as well as in real food systems and showed enhanced functional properties, which guarantees their potential applications in functional foods. The present study is one of few reports available on CMPH being explored in vitro as well as in real food model systems.
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Affiliation(s)
- Kholoud Awad Al-Shamsi
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Priti Mudgil
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Hassan Mohamed Hassan
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates
| | - Sajid Maqsood
- Department of Food Science, College of Food and Agriculture, United Arab Emirates University, Al-Ain, 15551, United Arab Emirates.
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49
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Poquet L, Wooster TJ. Infant digestion physiology and the relevance of in vitro biochemical models to test infant formula lipid digestion. Mol Nutr Food Res 2017; 60:1876-95. [PMID: 27279140 DOI: 10.1002/mnfr.201500883] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2015] [Revised: 03/05/2016] [Accepted: 05/31/2016] [Indexed: 01/30/2023]
Abstract
Lipids play an important role in the diet of preterm and term infants providing a key energy source and essential lipid components for development. While a lot is known about adult lipid digestion, our understanding of infant digestion physiology is still incomplete, the greatest gap being on the biochemistry of the small intestine, particularly the activity and relative importance of the various lipases active in the intestine. The literature has been reviewed to identify the characteristics of lipid digestion of preterm and term infants, but also to better understand the physiology of the infant gastrointestinal tract compared to adults that impacts the absorption of lipids. The main differences are a higher gastric pH, submicellar bile salt concentration, a far more important role of gastric lipases as well as differences at the level of the intestinal barrier. Importantly, the consequences of improper in vitro replication of gastric digestions conditions (pH and lipase specificity) are demonstrated using examples from the most recent of studies. It is true that some animal models could be adapted to study infant lipid digestion physiology, however the ethical relevance of such models is questionable, hence the development of accurate in vitro models is a must. In vitro models that combine up to date knowledge of digestion biochemistry with intestinal cells in culture are the best choice to replicate digestion and absorption in infant population, this would allow the adaptation of infant formula for a better digestion and absorption of dietary lipids by preterm and term infants.
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Affiliation(s)
- Laure Poquet
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26, Switzerland
| | - Tim J Wooster
- Nestlé Research Center, Vers-Chez-Les-Blanc, Lausanne 26, Switzerland
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50
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A first step towards a consensus static in vitro model for simulating full-term infant digestion. Food Chem 2017; 240:338-345. [PMID: 28946281 DOI: 10.1016/j.foodchem.2017.07.145] [Citation(s) in RCA: 149] [Impact Index Per Article: 21.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2017] [Revised: 07/04/2017] [Accepted: 07/26/2017] [Indexed: 11/22/2022]
Abstract
In vitro alternatives to clinical trials are used for studying human food digestion. For simulating infant digestion, only a few models, lacking physiological relevance, are available. Thanks to an extensive literature review of the in vivo infant digestive conditions, a gastrointestinal static in vitro model was developed for infants born at term and aged 28days. The model was applied to the digestion of a commercial infant formula. Kinetics of digestion, as well as the structural evolution, were compared with those obtained while submitting the same formula to the adult international consensus protocol of in vitro static digestion. The kinetics of proteolysis and lipolysis differed according to the physiological stage resulting mainly from the reduced level of enzymes and bile salts, as well as the higher gastric pH in the infant model. This in vitro static model of infant digestion is of interest for scientists, food or pharmaceutical manufacturers.
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