scholarly journals In Vitro Digestion of Human Milk: Influence of the Lactation Stage on the Micellar Carotenoids Content

Antioxidants ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 291 ◽  
Author(s):  
Xavier ◽  
Garrido-López ◽  
Aguayo-Maldonado ◽  
Garrido-Fernández ◽  
Fontecha ◽  
...  
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Lactation Period ◽  
Mature Milk ◽  
Lactation Stage ◽  
Lactating Mothers ◽  
External Standard Method ◽  
Milk Fat Globule

Human milk is a complex fluid with nutritive and non-nutritive functions specifically structured to cover the needs of the newborn. The present study started with the study of carotenoid composition during progress of lactation (colostrum, collected at 3–5 d postpartum; mature milk, collected at 30 d postpartum) with samples donated from full-term lactating mothers (women with no chronic diseases, nonsmokers on a regular diet without supplements, n = 30). Subsequently, we applied an in vitro protocol to determine the micellarization efficiency of the carotenoids, which were separated by HPLC and quantified by the external standard method. That in vitro protocol is tailored for the biochemistry of the digestive tract of a newborn. To the best of our knowledge, the present study is the first report of carotenoids micellar contents, obtained in vitro. This study reveals, from the in vitro perspective, that colostrum and mature milk produce significant micellar contents of carotenoids despite lipids in milk are within highly complex structures. Indeed, the lactation period develops some influence on the micellarization efficiency, influence that might be attributed to the dynamics of the milk fat globule membrane (MFGM) during the progress of lactation.

scholarly journals Stability during in vitro digestion of lactoferrin-loaded liposomes prepared from milk fat globule membrane-derived phospholipids

2013 ◽  
Vol 96 (4) ◽  
pp. 2061-2070 ◽  
Author(s):  
Weilin Liu ◽  
Aiqian Ye ◽  
Wei Liu ◽  
Chengmei Liu ◽  
Harjinder Singh
Keyword(s):  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Milk Fat Globule ◽  
Fat Globule

scholarly journals Survival of vaccine-induced human milk SARS-CoV-2 IgG and IgA immunoglobulins across simulated human infant gastrointestinal digestion

2021 ◽  
Author(s):  
Myrtani Pieri ◽  
Vicky Nicolaidou ◽  
Irene Paphiti ◽  
Spyros Pipis ◽  
Kyriacos Felekkis ◽  
...  
Keyword(s):  
Human Milk ◽  
Enzymatic Degradation ◽  
Natural Infection ◽  
In Vitro Digestion ◽  
Human Infant ◽  
European Medicines Agency ◽  
Igg Antibodies ◽  
Gi Tract ◽  
Lactating Mothers

Four vaccines have been approved to date by the European Medicines Agency for the management of the COVID-19 pandemic in Europe, with all four being targeted to adults over 18 years of age. One way to protect the younger population such as infants or younger children until pediatric vaccines are licensed is through passive immunity via breastfeeding. Recent evidence points to the fact that human milk contains immunoglobulins (Ig) against the SARS-CoV-2 virus, both after natural infection or vaccination, but it is not known whether these antibodies can resist enzymatic degradation during digestion in the infant gastrointestinal (GI) tract or indeed protect the consumers. Here, we describe our preliminary experiments where we validated commercially available ELISA kits to detect IgA and IgG antibodies in human milk from two lactating mothers vaccinated with either the Pfizer/BioNTech or the Astra Zeneca vaccine, and the effect of a static in vitro digestion protocol on the IgA and IgG concentrations. Our data, even preliminary, provide an indication that the IgA antibodies produced after vaccination with the Pfizer/BioNTech vaccine resist the gastric phase but are degraded during the intestinal phase of infant digestion, whereas the IgGs are more prone to degradation in both phases of digestion. We are in the process of recruiting more individuals to further evaluate the vaccine-induced immunoglobulin profile of breastmilk, and the extent to which these antibodies can resist digestion in the infant GI tract.

scholarly journals An Integrative Approach of an In Vitro Measurement of the Digestibility of Triacylglycerols of Human Milk

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 1935
Author(s):  
Antonio Pérez-Gálvez ◽  
María Visitación Calvo ◽  
Josefa Aguayo-Maldonado ◽  
Javier Fontecha
Keyword(s):  
Milk Fat ◽  
Integrative Approach ◽  
Lactation Period ◽  
Atom Number ◽  
Mature Milk ◽  
Micellar Phase ◽  
Fat Globules ◽  
Milk Fat Globules ◽  
Milk Lipids

Several studies have been published regarding the effect of different factors on the digestion of milk lipids, considering their natural structural arrangement as milk fat globules and the efficiency of the digestive enzymes in the lipolysis of such complex structures. During digestion, the lipolytic products are dispersed in vesicles and micelles, which are the source for absorption of digested lipids. Therefore, it is necessary to consider the isolation of the micellar phase from the digesta to appropriately determine the amounts and classes of lipids which are bioaccessible. This study presents an integrative approach that included an isolation procedure to separate the micellar fraction from undigested and non-micellar parts, and the distribution of digested milk lipids in micelles determined directly through chromatographic techniques. Four groups of five full term mothers donated colostrum or mature milk. Two sets of samples were analyzed directly (raw), and two sets were pasteurized and then analyzed. Our data revealed that the profile of digested milk lipids is different depending on the lactation period and processing stage, while the carbon atom number distribution of the digested triacylglycerols in the micellar fraction provides a substantial information regarding the acylglycerols species that are less available for absorption.

Formation, Stability and In Vitro Digestion of β-carotene in Oil-in-Water Milk Fat Globule Membrane Protein Emulsions

2018 ◽  
Vol 13 (2) ◽  
pp. 198-207 ◽  
Author(s):  
Qi Li ◽  
Shenghua He ◽  
Weili Xu ◽  
Fangshuai Peng ◽  
Cheng Gu ◽  
...  
Keyword(s):  
Membrane Protein ◽  
Milk Fat ◽  
In Vitro Digestion ◽  
Milk Fat Globule Membrane ◽  
Oil In Water ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Β Carotene

scholarly journals Analysis of Toll-Like Receptors in Human Milk: Detection of Membrane-Bound and Soluble Forms

2019 ◽  
Vol 2019 ◽  
pp. 1-12
Author(s):  
Chiara Cattaneo ◽  
Alice Caramaschi ◽  
Elena Uga ◽  
Michela Braghin ◽  
Gianluca Cosi ◽  
...  
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Gastrointestinal Disease ◽  
Milk Proteins ◽  
Toll Like Receptors ◽  
Mature Milk ◽  
Milk Components ◽  
Milk Fat Globule ◽  
Definition Of

The bioactive and anti-inflammatory role of human milk components has been recognized; active milk components include soluble forms of Toll-like receptors (TLRs). Preterm babies are more susceptible to infections and may succumb to necrotizing enterocolitis (NEC), a gastrointestinal disease which is exacerbated by an excessive inflammatory response after TLR activation. Here, we investigated the presence of Toll-like receptors TLR1/2/4/6 in colostrum and mature milk of women who delivered before (preterm) or after (term) 37 weeks of gestational age, integrating classical immune-related techniques with proteomic LC-MS/MS analysis. We have detected immunoreactivity for TLRs mostly in preterm samples, even for TLR1 and TLR6, until now not described in human milk. We demonstrated the presence of only TLR2 in the milk fat globule membrane, while the immunoreactivity of TLR1/4/6 was ascribed to crossreaction with some interesting milk proteins sharing leucine-rich repeat domains. These results will provide new insights into the definition of the role of TLRs in intestinal immune regulation of the newborns.

Lipids in Milk and the First Steps in Their Digestion

PEDIATRICS ◽  
1985 ◽  
Vol 75 (1) ◽  
pp. 146-150
Author(s):  
Margit Hamosh ◽  
Joel Bitman ◽  
D. Larry Wood ◽  
P. Hamosh ◽  
N. R. Mehta
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Partial Hydrolysis ◽  
Mature Milk ◽  
Fat Globules ◽  
Total Milk ◽  
Milk Fat Globules ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Hydrolysis Of

Human milk contains 3.0% to 4.5% fat. The fat is contained within membrane-enclosed milk fat globules. The core of the globules consists of triglycerides (98% to 99% of total milk fat) whereas the globule membrane (which originates from the mammary secretory cell's Golgi and cell membranes) is composed mainly of phospholipids, cholesterol, and proteins. Milk fat content and composition change during lactation. Whereas the triglyceride level rises, the phospholipid and cholesterol concentrations decrease during the transition from colostrum to mature milk, resulting in an increase in the size of the milk fat globules. Digestion of milk fat depends on the consecutive action of several lipases. The first step is the partial hydrolysis of the milk fat globule core by lingual and gastric lipases in the stomach. Hydrolysis continues in the duodenum, where the bile salt-stimulated lipase of human milk and pancreatic lipase complete the process initiated in the stomach.

scholarly journals Differential impact of Holder and High Temperature Short Time pasteurization on the dynamic in vitro digestion of human milk in a preterm newborn model

2020 ◽  
Vol 328 ◽  
pp. 127126 ◽  
Author(s):  
Stefano Nebbia ◽  
Marzia Giribaldi ◽  
Laura Cavallarin ◽  
Enrico Bertino ◽  
Alessandra Coscia ◽  
...  
Keyword(s):  
High Temperature ◽  
Human Milk ◽  
In Vitro Digestion ◽  
Preterm Newborn ◽  
Differential Impact ◽  
High Temperature Short Time ◽  
Short Time

scholarly journals Bovine Milk-Derived Emulsifiers Increase Triglyceride Absorption in Newborn Formula-Fed Pigs

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 410 ◽  
Author(s):  
Kristine Bach Korsholm Knudsen ◽  
Christine Heerup ◽  
Tine Røngaard Stange Jensen ◽  
Xiaolu Geng ◽  
Nikolaj Drachmann ◽  
...  
Keyword(s):  
Milk Fat ◽  
Bovine Milk ◽  
In Vitro Digestion ◽  
Lipid Absorption ◽  
Lipid Digestion ◽  
Soy Lecithin ◽  
Neonatal Piglets ◽  
Milk Fat Globule Membranes

Efficient lipid digestion in formula-fed infants is required to ensure the availability of fatty acids for normal organ development. Previous studies suggest that the efficiency of lipid digestion may depend on whether lipids are emulsified with soy lecithin or fractions derived from bovine milk. This study, therefore, aimed to determine whether emulsification with bovine milk-derived emulsifiers or soy lecithin (SL) influenced lipid digestion in vitro and in vivo. Lipid digestibility was determined in vitro in oil-in-water emulsions using four different milk-derived emulsifiers or SL, and the ultrastructural appearance of the emulsions was assessed using electron microscopy. Subsequently, selected emulsions were added to a base diet and fed to preterm neonatal piglets. Initially, preterm pigs equipped with an ileostomy were fed experimental formulas for seven days and stoma output was collected quantitatively. Next, lipid absorption kinetics was studied in preterm pigs given pure emulsions. Finally, complete formulas with different emulsions were fed for four days, and the post-bolus plasma triglyceride level was determined. Milk-derived emulsifiers (containing protein and phospholipids from milk fat globule membranes and extracellular vesicles) showed increased effects on fat digestion compared to SL in an in vitro digestion model. Further, milk-derived emulsifiers significantly increased the digestion of triglyceride in the preterm piglet model compared with SL. Ultra-structural images indicated a more regular and smooth surface of fat droplets emulsified with milk-derived emulsifiers relative to SL. We conclude that, relative to SL, milk-derived emulsifiers lead to a different surface ultrastructure on the lipid droplets, and increase lipid digestion.

Structure of the human milk fat globule

2013 ◽  
Vol 25 (10) ◽  
pp. 223-226 ◽  
Author(s):  
Cyrielle Garcia ◽  
Sheila Innis
Keyword(s):  
Human Milk ◽  
Milk Fat ◽  
Milk Fat Globule ◽  
Fat Globule ◽  
Human Milk Fat
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