scholarly journals Lysine blockage of milk proteins in infant formula impairs overall protein digestibility and peptide release

2020 ◽  
Vol 11 (1) ◽  
pp. 358-369 ◽  
Author(s):  
Hannah E. Zenker ◽  
Glenn A. A. van Lieshout ◽  
Martine P. van Gool ◽  
Marjolijn C. E. Bragt ◽  
Kasper A. Hettinga
Keyword(s):  
Infant Formula ◽  
Milk Proteins ◽  
Protein Digestibility ◽  
Peptide Release ◽  
Peptide Length

High levels of blocked lysine in infant formula lead to increasing average peptide length after in vitro digestion in infants.

scholarly journals Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 362
Author(s):  
Linda Le Roux ◽  
Olivia Ménard ◽  
Raphaël Chacon ◽  
Didier Dupont ◽  
Romain Jeantet ◽  
...  
Keyword(s):  
Faba Bean ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Protein Digestibility ◽  
Cow Milk ◽  
Partial Substitution ◽  
Infant Formulas ◽  
Pea Proteins

Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS), but lower for PIF (75%; 67%). Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.

scholarly journals Gastro-intestinal Digestibility of Processed Forms of Cow’s Milk Proteins under Simulated Infant and Adult Conditions Characterised by in vitro Methods

2019 ◽  
Vol 8 (1) ◽  
pp. 80
Author(s):  
Cheryl Taylor ◽  
Thomas Nebl ◽  
Louise E. Bennett
Keyword(s):  
Milk Powder ◽  
Milk Proteins ◽  
Protein Digestibility ◽  
Enzymatic Digestion ◽  
Protein Fractions ◽  
Size Exclusion ◽  
Intestinal Protein ◽  
Casein Protein ◽  
Skimmed Milk

Human digestion involves chemical, biochemical and fermentative processes integrated to achieve optimal nutrient absorption along the gastro-intestinal (GI) tract. In particular, efficient gastro-intestinal enzymatic digestion of proteins is critical for maximum upper intestinal protein absorption and may influence the distribution of dietary protein between the ‘host’ and microbiota. However, the relative efficiency of infant versus adult conditions of GI digestion of cow’s milk products have not been systematically studied. Conditions for in vitro GI enzymatic digestion, optimised for either infant or adult conditions, were applied to test pasteurised, skimmed milk, skimmed milk powder (SMP) and whey and casein protein fractions of cow’s milk. Research methods included digestion monitoring by o-phthaldialdehyde (OPA) derivitisation of peptides and free amino acids, and digestate analysis to characterise low mass ‘absorbing’ products (size exclusion chromatography) and larger non-absorbing products (700-3500 Da) by MALDI-TOF-MS. The results demonstrated significantly lower digestion efficiency for infant versus adult digestion conditions, particularly in the gastric phase. Digestibility of pasteurised milk and SMP were generally lower than either whey or casein protein fractions. Lower overall protein digestibility was associated with lower and higher proportions of ‘absorbing’ and ‘non-absorbing’ peptides, respectively. The higher yield of ‘non-absorbing’ peptides for infant digestion may permit strategic release of peptides with receptor-antagonistic bioactivity along the gut, and/or may promote supply of nitrogen for the microbiota. The favouring of digestion-resistant peptides to the colon due to processing requires further research to also investigate potential negative relationships with health.

Protein degradation and peptide release from milk proteins in human jejunum. Comparison with in vitro gastrointestinal simulation

2018 ◽  
Vol 239 ◽  
pp. 486-494 ◽  
Author(s):  
J. Sanchón ◽  
S. Fernández-Tomé ◽  
B. Miralles ◽  
B. Hernández-Ledesma ◽  
D. Tomé ◽  
...  
Keyword(s):  
Protein Degradation ◽  
Milk Proteins ◽  
Peptide Release ◽  
Gastrointestinal Simulation

Formation and Structure of Casein Micelles in Lactating Mammary Tissue

1970 ◽  
Vol 28 ◽  
pp. 150-151
Author(s):  
Robert J. Carroll ◽  
Marvin P. Thompson ◽  
Harold M. Farrell
Keyword(s):  
Size Distribution ◽  
G Protein ◽  
Milk Proteins ◽  
Mammary Tissue ◽  
Colloidal System ◽  
Casein Micelles ◽  
The Stability

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

scholarly journals Combined Effects of Calcium Addition and Thermal Processing on the Texture and In Vitro Digestibility of Starch and Protein of Black Beans (Phaseolus vulgaris)

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1368
Author(s):  
Marbie Alpos ◽  
Sze Ying Leong ◽  
Indrawati Oey
Keyword(s):  
Thermal Processing ◽  
Profile Analysis ◽  
Protein Digestibility ◽  
In Vitro Digestibility ◽  
Texture Profile ◽  
Black Beans ◽  
Calcium Addition ◽  
The Impact ◽  
Cacl2 Solution

Legumes are typically soaked overnight to reduce antinutrients and then cooked prior to consumption. However, thermal processing can cause over-softening of legumes. This study aimed to determine the effect of calcium addition (0, 100, 300, and 500 ppm in the form of calcium chloride, CaCl2), starting from the overnight soaking step, in reducing the loss of firmness of black beans during thermal processing for up to 2 h. The impact of calcium addition on the in vitro starch and protein digestibility of cooked beans was also assessed. Two strategies of calcium addition were employed in this study: (Strategy 1/S1) beans were soaked and then cooked in the same CaCl2 solution, or (Strategy 2/S2) cooked in a freshly prepared CaCl2 solution after the calcium-containing soaking medium was discarded. Despite the texture degradation of black beans brought about by increasing the cooking time, texture profile analysis (TPA) revealed that their hardness, cohesiveness, springiness, chewiness, and resilience improved significantly (p < 0.05) with increasing calcium concentration. Interestingly, beans cooked for 2 h with 300 ppm CaCl2 shared similar hardness with beans cooked for 1 h without calcium addition. Starch and protein digestibility of calcium-treated beans generally improved with prolonged cooking. However, calcium-treated beans cooked for 1 h under S2 achieved a reduced texture loss and a lower starch digestibility than those beans treated in S1. A lower starch digestion could be desired as this reflects a slow rise in blood glucose levels. Findings from this result also showed that treating black beans with high level of CaCl2 (i.e., 500 ppm) was not necessary, otherwise this would limit protein digestibility of cooked black beans.

scholarly journals Co-Microencapsulated Black Rice Anthocyanins and Lactic Acid Bacteria: Evidence on Powders Profile and In Vitro Digestion

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2579
Author(s):  
Carmen-Alina Bolea ◽  
Mihaela Cotârleț ◽  
Elena Enachi ◽  
Vasilica Barbu ◽  
Nicoleta Stănciuc
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Oryza Sativa L ◽  
Milk Proteins ◽  
Ethanolic Extract ◽  
Dry Weight ◽  
Hot Water ◽  
Raw Material ◽  
Black Rice

Two multi-functional powders, in terms of anthocyanins from black rice (Oryza sativa L.) and lactic acid bacteria (Lactobacillus paracasei, L. casei 431®) were obtained through co-microencapsulation into a biopolymer matrix composed of milk proteins and inulin. Two extracts were obtained using black rice flour as a raw material and hot water and ethanol as solvents. Both powders (called P1 for aqueous extract and P2 for ethanolic extract) proved to be rich sources of valuable bioactives, with microencapsulation efficiency up to 80%, both for anthocyanins and lactic acid bacteria. A higher content of anthocyanins was found in P1, of 102.91 ± 1.83 mg cyanindin-3-O-glucoside (C3G)/g dry weight (DW) when compared with only 27.60 ± 17.36 mg C3G/g DW in P2. The morphological analysis revealed the presence of large, thin, and fragile structures, with different sizes. A different pattern of gastric digestion was observed, with a highly protective effect of the matrix in P1 and a maximum decrease in anthocyanins of approximatively 44% in P2. In intestinal juice, the anthocyanins decreased significantly in P2, reaching a maximum of 97% at the end of digestion; whereas in P1, more than 45% from the initial anthocyanins content remained in the microparticles. Overall, the short-term storage stability test revealed a release of bioactive from P2 and a decrease in P1. The viable cells of lactic acid bacteria after 21 days of storage reached 7 log colony forming units (CFU)/g DW.

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