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Li J, Zhu F. Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties. Compr Rev Food Sci Food Saf 2024; 23:e13337. [PMID: 38578124 DOI: 10.1111/1541-4337.13337] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2023] [Revised: 03/08/2024] [Accepted: 03/15/2024] [Indexed: 04/06/2024]
Abstract
Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility and amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product functionality and nutritional values for infant growth. It is important to understand the functional and biological properties of whey protein hydrolysates for their applications in infant formula systems. This review explored preparation methods of whey protein hydrolysates for infant formula-based applications. The effects of whey protein hydrolysate on the physicochemical and biological properties of hydrolyzed whey infant formulas were summarized. The influences of whey protein hydrolysates on the functional and nutritional properties of formulas from manufacturing to infant consumption were discussed. Whey protein hydrolysates are crucial components in the preparation of infant formula, tailored to meet the functional and nutritional demands of the product. The selection of enzyme types and hydrolysis parameters is decisive for obtaining "optimal" whey protein hydrolysates that match the intended characteristics. "Optimal" whey protein hydrolysates offer diverse functionalities, including solubility, emulsification and production stability to hydrolyzed whey infant formulas during manufacturing processes and formulations. They simultaneously promote protein digestibility, infant growth and other potential health benefits, including reduced allergenic potential, as supported by in vitro, in vivo and clinical trials. Overall, the precise selection of enzymes and hydrolysis parameters in the production of whey protein hydrolysates is crucial in achieving the desired characteristics and functional benefits for hydrolyzed whey infant formulas, making them critical in the development of infant nutrition products.
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Affiliation(s)
- Jiecheng Li
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
| | - Fan Zhu
- School of Chemical Sciences, The University of Auckland, Auckland, New Zealand
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2
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Song B, Lu J, Hou Y, Wu T, Tao X, Liu D, Wang Y, Regenstein JM, Liu X, Zhou P. Proteomic Comparisons of Caprine Milk Whole Cream Buttermilk Whey and Cheese Whey Cream Buttermilk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:933-945. [PMID: 38153029 DOI: 10.1021/acs.jafc.3c07405] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/29/2023]
Abstract
Buttermilk, a potential material used to produce milk fat globule membrane (MFGM), is obtained as a byproduct of butter making from milk whole cream and cheese whey cream. This study investigated the effects of rennet and acid coagulation on the protein profiles of buttermilk rennet-coagulated whey (BRW) and buttermilk acid-coagulated whey (BAW). They were compared to those of whey cream buttermilk (WCB). Rennet coagulation was more efficient in removing casein, while retaining more IgG and lactoferrin than acid coagulation. BRW had more MFGM than BAW. Butyrophilin, xanthine dehydrogenase, and mucin1 were significantly higher (P < 0.05) in BRW, while fatty acid-binding protein 3 was enriched in BAW. KEGG analysis showed that complement and coagulation cascades had the greatest differences, and the abundance of proteins involved in this signaling pathway in BRW and BAW was higher, suggesting their potential anticoagulant and anti-inflammatory activity. BAW had higher apolipoprotein A4 and transcobalamin 2, which are essential carriers for transporting long-chain fatty acids and vitamin B12 from the intestine to the blood. Therefore, BAW intake might improve lipids and vitamin B12 absorption. This study can help deepen the understanding of protein composition of MFGM-enriched whey and facilitate the production of MFGM proteins for infants and old-aged populations.
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Affiliation(s)
- Bo Song
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Jing Lu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, School of Food and Health, Beijing Technology and Business University, Beijing 100048, China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan Province 410200, China
| | - Xiumei Tao
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Dasong Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Yancong Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Joe M Regenstein
- Department of Food Science, Cornell University, Ithaca, New York 14853-7201, United States
| | - Xiaoming Liu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
| | - Peng Zhou
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province 214122, China
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Zhang J, Wu X, Zhao J, Ma X, Murad MS, Mu G. Peptidome comparison on the immune regulation effects of different casein fractions in a cyclophosphamide mouse model. J Dairy Sci 2024; 107:40-61. [PMID: 37709034 DOI: 10.3168/jds.2023-23761] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2023] [Accepted: 08/15/2023] [Indexed: 09/16/2023]
Abstract
The protein composition of human milk plays a crucial role in infant formula milk powder formulation. Notably, significant differences exist between bovine casein and human milk casein. Previous studies have shown that casein hydrolysates could enhance immune function; however, gastrointestinal dyspepsia in infants affects the type and function of peptides. Therefore, the present study used peptidomics to sequence and analyze hydrolyzed peptides from different casein fractions. Additionally, animal experiments were conducted to assess the functionality of these casein fractions and elucidate their differences. The results revealed variations in peptide composition among the different casein fractions of formula milk powder. Interestingly, milk powder formulated with both β- and κ-casein (BK) exhibited significant enrichment of peptides related to the immune system. Moreover, the BK group significantly alleviated immune organ damage in cyclophosphamide-treated mice and regulated serum levels of pro-inflammatory and anti-inflammatory factors. Furthermore, feeding different casein fractions influenced the intestinal microflora of cyclophosphamide-treated mice, with the BK group mitigating the changes caused by cyclophosphamide. In conclusion, the findings suggest that BK formula in milk powder has the potential to positively enhance immunity. This study provides a robust theoretical basis for human-emulsified formula milk powder development.
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Affiliation(s)
- Junpeng Zhang
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - Xiaomeng Wu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China.
| | - Jinghong Zhao
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - Xutong Ma
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - M Safian Murad
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China
| | - Guangqing Mu
- School of Food Science and Technology, Dalian Polytechnic University, Liaoning, 116000, China.
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Xiao T, Zeng J, Zhao C, Hou Y, Wu T, Deng Z, Zheng L. Comparative Analysis of Protein Digestion Characteristics in Human, Cow, Goat, Sheep, Mare, and Camel Milk under Simulated Infant Condition. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:15035-15047. [PMID: 37801409 DOI: 10.1021/acs.jafc.3c03123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/08/2023]
Abstract
An infant in vitro digestion model was utilized to investigate protein digestion characteristics in human and diverse mammalian milk (i.e., cow, goat, sheep, mare, and camel milk) using electrophoresis and chromatography. Digestive differences among milks were mainly manifested in the infant gastric phase, as evidenced by varying degrees of protein digestion. Notably, proteins (i.e., lactoferrin, serum albumin, and immunoglobulin G-heavy chain) remained partially intact in human milk, whereas these proteins in animal milk were exclusively degraded after gastrointestinal digestion. The peptide spectra of human, mare, and camel milk were highly similar, with a predominant formation of low-intensity small peptides, whereas the other three milk showed the opposite phenomenon. Heatmap cluster analysis indicated that camel milk was the most comparable to human milk before digestion, yet sheep milk was the most similar to human milk regarding protein digestion behaviors following infant gastric digestion.
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Affiliation(s)
- Ting Xiao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Junpeng Zeng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Caidong Zhao
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
| | - Yanmei Hou
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, P. R. China
| | - Tong Wu
- Hyproca Nutrition Co., Ltd., Changsha, Hunan 410200, P. R. China
| | - Zeyuan Deng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
- Institute for Advanced Study, Nanchang University, Nanchang 330031, P. R. China
| | - Liufeng Zheng
- State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, P. R. China
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Jung C, González Serrano A, Batard C, Seror E, Gelwane G, Poidvin A, Lavallée I, Elbez A, Brussieux M, Prosser C, Gallier S, Bellaïche M. Whole Goat Milk-Based Formula versus Whey-Based Cow Milk Formula: What Formula Do Infants Enjoy More?-A Feasibility, Double-Blind, Randomized Controlled Trial. Nutrients 2023; 15:4057. [PMID: 37764840 PMCID: PMC10537215 DOI: 10.3390/nu15184057] [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: 08/21/2023] [Revised: 09/15/2023] [Accepted: 09/17/2023] [Indexed: 09/29/2023] Open
Abstract
(1) Background: While goat milk formula (GMF) is an alternative to cow milk formula (CMF), infants' preferences for one over the other have not been formally assessed. Specifically, our aim in this study was to determine whether infants experience fewer feeding behavior problems with whole milk-based GMF than with conventional whey-based CMF. (2) Methods: This was a multicenter, double-blind, randomized controlled trial with two-arm parallel assignment conducted in six pediatricians' offices in or near Paris, France, between June 2018 and 31 December 2021. Overall, 64 healthy infants (≤4 months old), predominantly formula-fed, were randomly assigned to either the whole milk-based GMF (n = 33) or whey-based CMF (n = 31) arm. Parents completed the Baby Eating Behavior Questionnaire (BEBQ) and the modified QUALIN questionnaire to evaluate infant feeding behavior and quality of life (psychomotor and socioemotional development), respectively, at inclusion (1 to 5 days before milk delivery) and the final visit (day 28 ± 3 after milk delivery). Informed consent was obtained for all recruited patients, and an ethical committee approved the study. (3) Results: Changes in BEBQ Enjoyment of Food and Slowness in Eating subscale scores from inclusion to final visit did not differ between arms. However, there were significant improvements in subscale scores for Food Responsiveness (GMF: 0.15 ± 1; CMF: -0.48 ± 0.81; p = 0.010) and General Appetite (GMF: 0.26 ± 1.2; CMF: -0.48 ± 0.88; p = 0.012), and modified QUALIN (GMF: 4.6 ± 9.4; CMF: -0.40 ± 7.6; p = 0.03) scores in favor of the GMF group. (4) Conclusions: In this double-blind, randomized controlled trial, GMF-fed infants exhibited a greater general appetite than CMF-fed infants, possibly due to differences in the composition of these formulas (i.e., protein and lipid profiles). In addition, GMF-fed infants enjoyed a better quality of life. There was no difference in food enjoyment between groups. These findings suggest that whole-milk-based GMF could be an attractive alternative to whey-based CMF. Clinical trial registration: NCT03488758 (clinicaltrials.gov).
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Affiliation(s)
- Camille Jung
- Clinical Research Center, Centre Hospitalier Intercommunal de Créteil, 94000 Créteil, France
- Inserm, IMRB, Université Paris-Est-Créteil, 94000 Créteil, France;
| | | | | | - Elisa Seror
- Private Pediatric Practice, 75000 Paris, France
| | - Georges Gelwane
- Private Pediatric Practice, 92012 Boulogne-Billancourt, France
| | - Amélie Poidvin
- Private Pediatric Practice, 92035 La Garenne-Colombes, France
| | | | - Annie Elbez
- Private Pediatric Practice, 94700 Maisons-Alfort, France
| | - Maxime Brussieux
- Clinical Research Center, Centre Hospitalier Intercommunal de Créteil, 94000 Créteil, France
| | - Colin Prosser
- Dairy Goat Co-Operative (N.Z.) Ltd., Hamilton 3204, New Zealand (S.G.)
| | - Sophie Gallier
- Dairy Goat Co-Operative (N.Z.) Ltd., Hamilton 3204, New Zealand (S.G.)
| | - Marc Bellaïche
- Department of Pediatric Gastroenterology, Robert Debré Hospital, Assistance Publique-Hôpitaux de Paris, 75019 Paris, France;
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Chauvet L, Ménard O, Le Gouar Y, Henry G, Jardin J, Hennetier M, Croguennec T, Van Audenhaege M, Dupont D, Lemaire M, Le Huërou-Luron I, Deglaire A. Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion. Food Res Int 2023; 169:112883. [PMID: 37254331 DOI: 10.1016/j.foodres.2023.112883] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Infant formula (IF) is a complex matrix requiring numerous ingredients and processing steps. The objective was to understand how the quality of protein ingredients impacts IF structure and, in turn, their kinetics of digestion. Four powdered IFs (A/B/C/D), based on commercial whey protein (WP) ingredients, with different protein denaturation levels and composition (A/B/C), and on caseins with different supramolecular organisations (C/D), were produced at a semi-industrial level after homogenization and spray-drying. Once reconstituted in water (13 %, wt/wt), the IF microstructure was analysed with asymmetrical flow field-flow fractionation coupled with multi-angle light scattering and differential refractometer, transmission electron microscopy and electrophoresis. The rehydrated IFs were subjected to simulated infant in vitro dynamic digestion (DIDGI®). Digesta were regularly sampled to follow structural changes (confocal microscopy, laser-light scattering) and proteolysis (OPA, SDS-PAGE, LC-MS/MS, cation-exchange chromatography). Before digestion, different microstructures were observed among IFs. IF-A, characterized by more denatured WPs, presented star-shaped mixed aggregates, with protein aggregates bounded to casein micelles, themselves adsorbed at the fat droplet interface. Non-micellar caseins, brought by non-micellar casein powder (IF-D) underwent rearrangement and aggregation at the interface of flocculated fat droplets, leading to a largely different microstructure of IF emulsion, with large aggregates of lipids and proteins. During digestion, IF-A more digested (degree of proteolysis + 16 %) at 180 min of intestinal phase than IF-C/D. The modification of the supramolecular organisation of caseins implied different kinetics of peptide release derived from caseins during the gastric phase (more abundant at G80 for IF-D). Bioactive peptide release kinetics were also different during digestion with IF-C presenting a maximal abundance for a large proportion of them. Overall, the present study highlights the importance of the structure and composition of the protein ingredients (WPs and caseins) selected for IF formulation on the final IF structure and, in turn, on proteolysis. Whether it has some physiological consequences remains to be investigated.
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Affiliation(s)
- Lucile Chauvet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France; SODIAAL International, Centre Recherche & Innovation, Rennes, France
| | | | | | | | | | - Marie Hennetier
- Université de Toulouse, Institut National Polytechnique de Toulouse - Ecole d'ingénieur de Purpan, Département Sciences Agronomique et Agroalimentaire, Toulouse, France
| | | | | | | | - Marion Lemaire
- SODIAAL International, Centre Recherche & Innovation, Rennes, France
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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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Tang L, Zhang Y, Jin Y, Yu M, Song H. Switchable GC/GC × GC–olfactometry–mass spectrometry system for the analysis of aroma components of infant formula milk-based on cow and goat milk. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Gao J, Xie R, Wang N, Zhang J, Sun X, Wang H, Tan J, Chen A. Rapid identification of Amanita citrinoannulata poisoning using colorimetric and real-time fluorescence and loop-mediated isothermal amplification (LAMP) based on the nuclear ITS region. FOOD CHEMISTRY. MOLECULAR SCIENCES 2022; 4:100082. [PMID: 35415685 PMCID: PMC8991603 DOI: 10.1016/j.fochms.2022.100082] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/22/2022] [Accepted: 01/30/2022] [Indexed: 02/06/2023]
Abstract
Health concerns and financial losses caused by mushroom poisoning have been reported worldwide. Amanita citrinoannulata, a poisonous mushroom commonly found in China, results in a toxic reaction in humans after mistaken ingestion. To reduce the mistaken ingestion of poisonous mushrooms and to improve clinical diagnosis of mushroom poisoning, a rapid mushroom species identification method is required. Such identification methods could be advantageous in the identification of other poisonous mushroom species. This study developed two rapid and sensitive methods for the detection of A. citrinoannulata utilizing colorimetric and real-time loop-mediated isothermal amplification (LAMP) technology and specifically designed primers for the internal transcribed spacer (ITS) genes of A. citrinoannulata. The methods demonstrated high sensitivity as 0.2 ng of A. citrinoannulata DNA could be detected, with no cross-reaction with 41 non-target mushroom species. The entire detection process could be completed within 40 min without requiring complex instruments and can be observed by the naked eye. Therefore, these novel methods can be used for the identification of fresh and cooked mushroom samples and vomit samples, which contain only 1% A. citrinoannulata. Furthermore, these methods facilitate the detection of mushroom poisoning, and thus, have potential to reduce the number of mushroom poisoning-related deaths worldwide.
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Affiliation(s)
- Jie Gao
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Ruibin Xie
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Nan Wang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Juan Zhang
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Xiaoyun Sun
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Hongjing Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China
| | - Ailiang Chen
- Institute of Quality Standard & Testing Technology for Agro-Products, Key Laboratory of Agro-product Quality and Safety, Chinese Academy of Agricultural Sciences, Beijing 100081, China
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How to adjust α-lactalbumin and β-casein ratio in milk protein formula to give a similar digestion pattern to human milk? J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104536] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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11
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Halabi A, Croguennec T, Ménard O, Briard-Bion V, Jardin J, Le Gouar Y, Hennetier M, Bouhallab S, Dupont D, Deglaire A. Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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12
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Whey-Adapted versus Natural Cow's Milk Formulation: Distinctive Feeding Responses and Post-Ingestive c-Fos Expression in Laboratory Mice. Foods 2022; 11:foods11020141. [PMID: 35053873 PMCID: PMC8774298 DOI: 10.3390/foods11020141] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2021] [Revised: 12/23/2021] [Accepted: 01/04/2022] [Indexed: 01/10/2023] Open
Abstract
The natural 20:80 whey:casein ratio in cow’s milk (CM) for adults and infants is adjusted to reflect the 60:40 ratio of human milk, but the feeding and metabolic consequences of this adjustment have been understudied. In adult human subjects, the 60:40 CM differently affects glucose metabolism and hormone release than the 20:80 CM. In laboratory animals, whey-adapted goat’s milk is consumed in larger quantities. It is unknown whether whey enhancement of CM would have similar consequences on appetite and whether it would affect feeding-relevant brain regulatory mechanisms. In this set of studies utilizing laboratory mice, we found that the 60:40 CM was consumed more avidly than the 20:80 control formulation by animals motivated to eat by energy deprivation and by palatability (in the absence of hunger) and that this hyperphagia stemmed from prolongation of the meal. Furthermore, in two-bottle choice paradigms, whey-adapted CM was preferred against the natural 20:80 milk. The intake of the whey-adapted CM induced neuronal activation (assessed through analysis of c-Fos expression in neurons) in brain sites promoting satiation, but importantly, this activation was less pronounced than after ingestion of the natural 20:80 whey:casein CM. Activation of hypothalamic neurons synthesizing anorexigenic neuropeptide oxytocin (OT) was also less robust after the 60:40 CM intake than after the 20:80 CM. Pharmacological blockade of the OT receptor in mice led to an increase in the consumption only of the 20:80 CM, thus, of the milk that induced greater activation of OT neurons. We conclude that the whey-adapted CM is overconsumed compared to the natural 20:80 CM and that this overconsumption is associated with weakened responsiveness of central networks involved in satiety signalling, including OT.
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Gao J, Wang N, Xie R, Zhang J, Tian E, Wang H, Tan J, Chen A. A Rapid colorimetric assay for field-portable authentication of Amanita sepiacea using the beta-tubulin gene sequence. J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2021.104169] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Jiang H, Gallier S, Feng L, Han J, Liu W. Development of the digestive system in early infancy and nutritional management of digestive problems in breastfed and formula-fed infants. Food Funct 2022; 13:1062-1077. [DOI: 10.1039/d1fo03223b] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Food digestion and absorption in infants are closely related to early growth and long-term health. Human milk and infant formula are the main food sources for 0-6 month-old infants. Due...
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16
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Zou Z, Duley JA, Cowley DM, Reed S, Arachchige BJ, Koorts P, Shaw PN, Bansal N. Digestibility of proteins in camel milk in comparison to bovine and human milk using an in vitro infant gastrointestinal digestion system. Food Chem 2021; 374:131704. [PMID: 34883428 DOI: 10.1016/j.foodchem.2021.131704] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2021] [Revised: 09/20/2021] [Accepted: 11/25/2021] [Indexed: 02/05/2023]
Abstract
The absence of β-lactoglobulin, high β-/αs-casein ratio and protective proteins make camel milk a promising alternative protein base for making human infant formulae. In this study, protein digestibility of camel milk was compared with that of bovine and human milk using an in vitro infant gastrointestinal digestion system. A low degree of gastric proteolysis was observed in all three kinds of milk, and a single clot was formed in camel milk. The soluble milk proteins remaining in the gastric digesta were digested rapidly and extensively in the intestinal phase, while the proteins in the camel milk clot were hydrolysed gradually. Despite several similarities, bioactive peptides unique to individual milk were identified in the three intestinal milk digesta. The results suggest that camel milk proteins are equally digestible as bovine and human milk proteins under infant gastrointestinal digestion conditions, and it may be a prospective substitute for infant formula base.
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Affiliation(s)
- Zhengzheng Zou
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia
| | - John A Duley
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - David M Cowley
- Mater Research Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | - Sarah Reed
- Centre for Clinical Research, The University of Queensland, Herston, QLD, Australia
| | | | - Pieter Koorts
- Department of Neonatology, Royal Brisbane and Women's Hospital, Herston, QLD, Australia
| | - Paul N Shaw
- School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia
| | - Nidhi Bansal
- School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia; School of Pharmacy, The University of Queensland, Woolloongabba, QLD, Australia.
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17
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Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream. Foods 2021; 10:foods10112643. [PMID: 34828924 PMCID: PMC8618205 DOI: 10.3390/foods10112643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 12/22/2022] Open
Abstract
Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and Bubalus bubalis (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.
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18
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Analysis of the Endogenous Peptidomes of Different Infant Formula Types and Human Milk. Foods 2021; 10:foods10112579. [PMID: 34828867 PMCID: PMC8623676 DOI: 10.3390/foods10112579] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2021] [Revised: 10/15/2021] [Accepted: 10/22/2021] [Indexed: 01/06/2023] Open
Abstract
Infant formula (IF) is a commonly used replacement whenever mother’s own milk is not available. Most IFs are based on cow milk (powders, liquids). Alternatives, based on other sources such as goat milk or plants, exist. Independent of the source, IF production and composition are strictly regulated. Besides proteins, minerals, and lipids, milk contains a variety of endogenous peptides. Whereas the human milk peptidome has been studied intensively, the peptidomes of IFs have been mostly neglected. This study investigated the peptidomes of different types of first stage IF, including cow milk-based powders and liquids, and powdered goat milk-based IF, highlighting major similarities and differences to human milk. Extracted native peptidomes were analyzed by nanoRPC-ESI-MS/MS using two different fragmentation techniques allowing the confident identification of 1587 peptides. β-Casein peptides dominated in all samples. Interestingly, powdered and liquid cow milk-based IFs differed in the numbers of β- and αS1-casein peptides, indicating processing-derived variations. However, the peptidomes of cow and goat milk-based IF appeared to be more comparable to each other than to human milk. Despite an overlap in the major source proteins, many peptide sequences were different, i.e., species-specific. Remarkably, the data indicate that the human milk peptidome might be donor-specific as well.
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19
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Microbiological, physicochemical, and sensory properties of goat milk co-fermented with isolated new yeasts. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01091-6] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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20
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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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21
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Xue H, Han J, He B, Yi M, Liu X, Song H, Li J. Bioactive peptide release and the absorption tracking of casein in the gastrointestinal digestion of rats. Food Funct 2021; 12:5157-5170. [PMID: 33977978 DOI: 10.1039/d1fo00356a] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Bovine casein is considered as an important source of many bioactive peptides (BAPs), which can also be produced via in vitro simulated gastrointestinal hydrolysis. To perform their physiological functions, some active peptides need to pass through the intestinal epithelial barrier and keep their structural integrity after oral administration. Owing to the complexity of in vivo digestion and absorption, there have been few studies in this area. In this study, casein was labeled with FITC to trace its digestion and absorption in Sprague Dawley (SD) rats. Gastric juice, intestinal fluid, blood, and intestinal tissue samples were collected at different time-points for preservation and analysis after intragastric administration. The results showed that CN-FITC exhibited good labeling stability in the gastrointestinal digestive juice both in vivo and in vitro, suggesting its potential to be used for the detection and tracking of casein hydrolysate. After the intra-gastric administration of FITC, the diffusion rates of fluorescent substances in serum were much higher than in the CN-FITC group. The maximum peptide content in the CN-FITC group during intestinal digestion was achieved 2 h after administration, and electrophoretic analysis of the hydrolysate composition suggested that the molecular weights of the peptides were mainly concentrated in the range of 3.4-10 kDa. The hydrolyzed peptides from CN-FITC could be absorbed into the blood just 1 h after administration. Frozen sections of rat duodenal tissue were observed under a confocal laser scanning microscope, and they showed that the CN-FITC digested products were absorbed from villi to mucosa in the rat intestines, and the casein-hydrolyzed polypeptides were accumulated significantly in tissue samples 2 h after administration. The peptides were mainly absorbed in the duodenum on the basis of absorption experiments using an everted gut sac. After intestinal digestion for 2 h, peptides with weights less than 5 kDa were enriched and identified using LC-MS-MS, and they were found to be mainly derived from β-casein, containing potential angiotensin-I-converting enzyme inhibitory, antioxidant, dipeptidyl peptidase IV inhibitory, and morphine-like peptides. The peptides from casein hydrolysate were tracked entering the blood through the intestinal epithelial barrier in the form of complete fragments, and they might exert potential physiological activity in vivo.
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Affiliation(s)
- Haiyan Xue
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
| | - Jingjing Han
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
| | - Baoyuan He
- College of Bioresources Chemical and Materials Engineering, Shaanxi University of Science and Technology, Xi'an 710021, P. R.China.
| | - Meixia Yi
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
| | - Xiaofeng Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
| | - Hongxin Song
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
| | - Jingying Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an, 710021, P. R. China.
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22
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Marques ITO, Vasconcelos FR, Alves JPM, Montenegro AR, Fernandes CCL, Oliveira FBB, Silva CP, Nagano CS, Figueiredo FC, Beserra FJ, Moura AA, Rondina D. Proteome of milk fat globule membrane and mammary gland tissue in goat fed different lipid supplementation. Small Rumin Res 2021. [DOI: 10.1016/j.smallrumres.2021.106378] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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He T, Rombouts W, Einerhand AWC, Hotrum N, van de Velde F. Gastric protein digestion of goat and cow milk infant formula and human milk under simulated infant conditions. Int J Food Sci Nutr 2021; 73:28-38. [PMID: 33957845 DOI: 10.1080/09637486.2021.1921705] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Abstract
The protein digestion kinetics of goat milk infant formula (GMF) is previously shown to be more comparable to that of human milk (HM) than cow milk infant formula (CMF). To evaluate whether gastric behaviour contributes to differences in protein digestion kinetics, fresh HM, a GMF and a CMF were subjected to in vitro gastric digestion simulating infant conditions. Coagulation behaviour, particle size distribution and viscosity of the digesta were evaluated. After centrifugation of the digesta, total solids and protein distribution, and protein hydrolysis in the cream, serum and pellet fraction were investigated. The GMF and CMF were in general similar with respect to physicochemical and protein breakdown properties. However, a number of notable differences in physicochemical behaviour were observed, which may contribute to faster initial protein digestion of GMF. HM behaved differently from both formulas. These differences provide new insights into the possibilities for improvement of infant formulas.
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Affiliation(s)
- Tao He
- Ausnutria B.V., Zwolle, The Netherlands
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24
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Adjustment of Whey:Casein Ratio from 20:80 to 60:40 in Milk Formulation Affects Food Intake and Brainstem and Hypothalamic Neuronal Activation and Gene Expression in Laboratory Mice. Foods 2021; 10:foods10030658. [PMID: 33808819 PMCID: PMC8003661 DOI: 10.3390/foods10030658] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/12/2021] [Accepted: 03/16/2021] [Indexed: 02/06/2023] Open
Abstract
Adjustment of protein content in milk formulations modifies protein and energy levels, ensures amino acid intake and affects satiety. The shift from the natural whey:casein ratio of ~20:80 in animal milk is oftentimes done to reflect the 60:40 ratio of human milk. Studies show that 20:80 versus 60:40 whey:casein milks differently affect glucose metabolism and hormone release; these data parallel animal model findings. It is unknown whether the adjustment from the 20:80 to 60:40 ratio affects appetite and brain processes related to food intake. In this set of studies, we focused on the impact of the 20:80 vs. 60:40 whey:casein content in milk on food intake and feeding-related brain processes in the adult organism. By utilising laboratory mice, we found that the 20:80 whey:casein milk formulation was consumed less avidly and was less preferred than the 60:40 formulation in short-term choice and no-choice feeding paradigms. The relative PCR analyses in the hypothalamus and brain stem revealed that the 20:80 whey:casein milk intake upregulated genes involved in early termination of feeding and in an interplay between reward and satiety, such as melanocortin 3 receptor (MC3R), oxytocin (OXT), proopiomelanocortin (POMC) and glucagon-like peptide-1 receptor (GLP1R). The 20:80 versus 60:40 whey:casein formulation intake differently affected brain neuronal activation (assessed through c-Fos, an immediate-early gene product) in the nucleus of the solitary tract, area postrema, ventromedial hypothalamic nucleus and supraoptic nucleus. We conclude that the shift from the 20:80 to 60:40 whey:casein ratio in milk affects short-term feeding and relevant brain processes.
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25
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Leite JAS, Montoya CA, Loveday SM, Maes E, Mullaney JA, McNabb WC, Roy NC. Heat-Treatments Affect Protease Activities and Peptide Profiles of Ruminants' Milk. Front Nutr 2021; 8:626475. [PMID: 33777990 PMCID: PMC7987661 DOI: 10.3389/fnut.2021.626475] [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: 11/05/2020] [Accepted: 02/08/2021] [Indexed: 01/30/2023] Open
Abstract
Proteases present in milk are heat-sensitive, and their activities increase or decrease depending on the intensity of the thermal treatment applied. The thermal effects on the protease activity are well-known for bovine milk but poorly understood for ovine and caprine milk. This study aimed to determine the non-specific and specific protease activities in casein and whey fractions isolated from raw bovine, ovine, and caprine milk collected in early lactation, and to determine the effects of low-temperature, long-time (63°C for 30 min) and high-temperature, short-time (85°C for 5 min) treatments on protease activities within each milk fraction. The non-specific protease activities in raw and heat-treated milk samples were determined using the substrate azocasein. Plasmin (the main protease in milk) and plasminogen-derived activities were determined using the chromogenic substrate S-2251 (D-Val-Leu-Lys-pNA dihydrochloride). Peptides were characterized using high-resolution liquid chromatography coupled with tandem mass spectrometry. The activity of all native proteases, shown as non-specific proteases, was similar between raw bovine and caprine milk samples, but lower (P < 0.05) than raw ovine milk in the whey fraction. There was no difference (P > 0.05) between the non-specific protease activity of the casein fraction of raw bovine and caprine milk samples; both had higher activity than ovine milk. After 63°C/30 min, the non-specific protease activity decreased (44%; P > 0.05) for the bovine casein fraction only. In contrast, the protease activity of the milk heated at 85°C/5 min changed depending on the species and fraction. For instance, the activity decreased by 49% for ovine whey fraction, but it increased by 68% for ovine casein fraction. Plasmin and plasminogen were in general inactivated (P > 0.05) when all milk fractions were heated at 85°C/5 min. Most of the peptides present in heat-treated milk were derived from β-casein and αS1-casein, and they matched the hydrolysis profile of cathepsin D and plasmin. Identified peptides in ruminant milk samples had purported immunomodulatory and inhibitory functions. These findings indicate that the non-specific protease activity in whey and casein fractions differed between ruminant milk species, and specific thermal treatments could be used to retain better protease activity for all ruminant milk species.
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Affiliation(s)
| | - Carlos A. Montoya
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
| | - Evelyne Maes
- Beyond Foods Innovation Centre of Excellence, AgResearch Limited, Lincoln, New Zealand
| | - Jane A. Mullaney
- Riddet Institute, Massey University, Palmerston North, New Zealand
- Smart Foods Innovation Centre of Excellence, AgResearch Limited, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Warren C. McNabb
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | - Nicole C. Roy
- Riddet Institute, Massey University, Palmerston North, New Zealand
- High-Value Nutrition National Science Challenge, Auckland, New Zealand
- Liggins Institute, The University of Auckland, Auckland, New Zealand
- Department of Nutrition, University of Otago, Dunedin, New Zealand
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26
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Prosser CG. Compositional and functional characteristics of goat milk and relevance as a base for infant formula. J Food Sci 2021; 86:257-265. [DOI: 10.1111/1750-3841.15574] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 11/16/2020] [Accepted: 11/21/2020] [Indexed: 12/13/2022]
Affiliation(s)
- Colin G Prosser
- Dairy Goat Co‐operative (N.Z.) Ltd. 18 Gallagher Drive Hamilton 3240 New Zealand
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27
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Ma Y, Hou Y, Han B, Xie K, Zhang L, Zhou P. Peptidome comparison following gastrointestinal digesta of bovine versus caprine milk serum. J Dairy Sci 2020; 104:47-60. [PMID: 33162096 DOI: 10.3168/jds.2020-18471] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 08/23/2020] [Indexed: 12/31/2022]
Abstract
Infant formula is used as a supplement for newborns. Although bovine milk-based infant formulas dominate the market, caprine milk-based infant formula has attracted increasing attention because of its lower allergenicity. This study compared the digestive peptidome of bovine and caprine milk serum proteins by using in vitro infant simulating conditions. The result showed that the degradation pattern of milk proteins was similar, whereas the digestive rates of milk proteins differed between bovine and caprine milks. Several proteins, such as α-lactalbumin (LALBA), β-lactoglobulin (LGB), serum amyloid A protein (SAA1), glycosylation-dependent cell adhesion molecule 1 (GLYCAM1), and lactotransferrin (LTF), released more peptides during digestion of caprine milk serum than during digestion of bovine milk serum; however, more peptides derived from αS1-casein (CSN1S1) were found in bovine digesta. In addition, antimicrobial-related peptides were mostly only found in caprine intestinal digesta. The results of this study may be useful in understanding the digestion characteristics of milk serum proteins and providing guidance on the improvement of infant formula.
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Affiliation(s)
- Ying Ma
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yanmei Hou
- Ausnutria Hyproca Nutrition Co. Ltd., Changsha 410011, China
| | - Binsong Han
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Kui Xie
- Ausnutria Hyproca Nutrition Co. Ltd., Changsha 410011, China
| | - Lina Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
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28
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Li G, Zhan J, Xu A, Tan B, Sun N, Wang C, Jia R, Li C, Zhang J, Yang W. Determination of the iron bioavailability, conformation, and rheology of iron-binding proteins from Tegillarca granosa. J Food Biochem 2020; 45:e13517. [PMID: 33118623 DOI: 10.1111/jfbc.13517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2020] [Revised: 09/17/2020] [Accepted: 09/21/2020] [Indexed: 11/27/2022]
Abstract
The increased interest in achieving, solely through diet, the same effect on iron levels with supplementation, leads to numerous studies on iron absorption of iron binding proteins (IBPs). The characteristics of IBPs from Tegillarca granosa (T. granosa) and its iron utilization were determined to analyze their relationship. The results showed in T. granosa, Fe(ӀӀ) was main iron form in hemoglobin (TH) and that Fe(ӀӀ) and Fe(ӀӀӀ) coexisted in ferritin (TF). After in vitro digestion, TH was easier to be digested than TF, bovine hemoglobin, and bovine ferritin. In caco-2 cells model, iron bioavailability of TH also was the best, which related to TH's superior fluid properties, higher ratios of α-helix to β-sheet and amide I to amide II. These suggest TH could be used as a good source of organic iron and provide references for application of T. granosa in human nutrition. PRACTICAL APPLICATIONS: This research investigated the iron bioavailability and structural properties of iron-binding proteins from Tegillarca granosa (T. granosa). Moreover, the effects of iron absorption in bovine hemoglobin and ferritin were compared with those from T. granosa. The results showed the hemoglobin in T. granosa had better iron bioavailability and it could be a good source of iron. These data could provide a basic instruction of the application of T. granosa in functional food production.
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Affiliation(s)
- Gaoshang Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
| | - Junqi Zhan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Anqi Xu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Beibei Tan
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Nan Sun
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Chen Wang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Ru Jia
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Chao Li
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Jinjie Zhang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China.,Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo, China
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29
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Nielsen SD, Beverly RL, Underwood MA, Dallas DC. Differences and Similarities in the Peptide Profile of Preterm and Term Mother's Milk, and Preterm and Term Infant Gastric Samples. Nutrients 2020; 12:E2825. [PMID: 32942688 PMCID: PMC7551100 DOI: 10.3390/nu12092825] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2020] [Revised: 09/08/2020] [Accepted: 09/10/2020] [Indexed: 12/14/2022] Open
Abstract
Our previous studies revealed that milk proteases begin to hydrolyze proteins in the mammary gland and that proteolytic digestion continues within the infant stomach. No research has measured how the release of milk peptides differs between the gastric aspirates of term and premature infants. This study examined the presence of milk peptides in milk and gastric samples from term and preterm infants using an Orbitrap Fusion Lumos mass spectrometer. Samples were collected from nine preterm-delivering and four term-delivering mother-infant pairs. Our study reveals an increased count and ion abundance of peptides and decreased peptide length from mother's milk to the infant stomach, confirming that additional break-down of the milk proteins occurred in both preterm and term infants' stomachs. Protein digestion occurred at a higher level in the gastric contents of term infants than in gastric contents of preterm infants. An amino acid cleavage site-based enzyme analysis suggested that the observed higher proteolysis in the term infants was due to higher pepsin/cathepsin D activity in the stomach. Additionally, there was a higher quantity of antimicrobial peptides in term infant gastric contents than in those of preterm infants, which could indicate that preterm infants benefit less from bioactive peptides in the gut.
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Affiliation(s)
- Søren D. Nielsen
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA; (S.D.N.); (R.L.B.)
- Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus, Denmark
| | - Robert L. Beverly
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA; (S.D.N.); (R.L.B.)
| | - Mark A. Underwood
- Department of Pediatrics, University of California, Sacramento, CA 95817, USA;
| | - David C. Dallas
- Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences, Oregon State University, Corvallis, OR 97331, USA; (S.D.N.); (R.L.B.)
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30
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Roux LL, Chacon R, Dupont D, Jeantet R, Deglaire A, Nau F. In vitro static digestion reveals how plant proteins modulate model infant formula digestibility. Food Res Int 2020; 130:108917. [DOI: 10.1016/j.foodres.2019.108917] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2019] [Revised: 12/12/2019] [Accepted: 12/15/2019] [Indexed: 11/15/2022]
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31
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Huang Z, Huang L, Xing G, Xu X, Tu C, Dong M. Effect of Co-Fermentation with Lactic Acid Bacteria and K. marxianus on Physicochemical and Sensory Properties of Goat Milk. Foods 2020; 9:foods9030299. [PMID: 32155720 PMCID: PMC7143118 DOI: 10.3390/foods9030299] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2020] [Revised: 02/29/2020] [Accepted: 03/04/2020] [Indexed: 11/17/2022] Open
Abstract
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and AGM reflected by principal component analysis of electronic nose (E-nose) data. Gas chromatography–mass spectrometry (GC-MS) results indicated that the relative content of free octanoic acid decreased, and more aromas were formed in AGM, which were considered to mask the goaty smell and give AGM a pleasant flavor. Rheological analysis indicated that AGM had higher apparent viscosity and G’ and G’’ moduli than goat yogurt and goat milk. Therefore, the goat yogurt fermented by lactic acid bacteria and K. marxianus exhibits a new method to alleviate the goaty flavor in goat milk and provides a novel option for those who were allergic to milk protein and dislike goaty flavor in goat milk.
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Affiliation(s)
- Zhihai Huang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Lu Huang
- Institute of Industrial Crops, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
| | - Guangliang Xing
- School of Biology and Food Engineering, Changshu Institute of Technology, Changshu 215500, China
| | - Xiao Xu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- College of Life Science, Shaoxing University, Shaoxing 312000, China
| | - Chuanhai Tu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Mingsheng Dong
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
- Correspondence:
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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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Wang Y, Eastwood B, Yang Z, de Campo L, Knott R, Prosser C, Carpenter E, Hemar Y. Rheological and structural characterization of acidified skim milks and infant formulae made from cow and goat milk. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.05.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Sun Y, Wang C, Sun X, Guo M. Protein digestion properties of Xinong Saanen goat colostrum and mature milk using in vitro digestion model. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:5819-5825. [PMID: 31180140 DOI: 10.1002/jsfa.9852] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 06/06/2019] [Accepted: 06/06/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Xinong Saanen goat milk is a raw material for goat milk-based infant formula production. This study aims to analyze digestion properties of Xinong Saanen goat colostrum and mature milk by simulating infant gastrointestinal digestion. Zeta potential, particles size, protein profile and peptides composition of these two kinds of milk during the digestion process were studied. RESULTS Zeta-potential values of the digested colostrum were lower than those of mature milk through the whole digestion. Absolute zeta potential of colostrum duodenal digestion samples showed a decrease from 16.63 ± 2.08 to 11.80 ± 2.03 mV while that of mature milk decreased sharply and then increased (P < 0.05). Colostrum had a larger particle size than mature milk and both milks showed decreased particle size with increasing digestion time but an increase for the last 30 min. Colostrum showed more high molecular weight (MW) proteins which cannot be hydrolyzed completely compared with mature milk. Digested peptides (< 10 kDa) were characterized using liquid chromatography combined with tandem mass spectrometry (LC-MS/MS). The casein-derived peptides identified in digested colostrum and mature milk accounted for 76.67% and 59.53%, respectively. β-Casein was the most abundant in colostrum while that in mature milk was αs1 -casein. Enterotoxin-binding glycoprotein PP20K, butyrophilin subfamily 1 member A1 (BTN1A1) and perilipin (PLIN) were only detected in digested mature milk. CONCLUSION Differences in digestion properties between goat colostrum and mature milk were mainly shown in duodenal digestion phase. Data may provide useful information about utilization of goat milk for infant formula formulation. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Yuxue Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Cuina Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Xiaomeng Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Jilin, China
| | - Mingruo Guo
- Department of Nutrition and Food Sciences, College of Agriculture and Life Sciences, University of Vermont, Burlington, VT, USA
- College of Food Science, Northeast Agricultural University, Harbin, China
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Sepe L, Argüello A. Recent advances in dairy goat products. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 32:1306-1320. [PMID: 31357271 PMCID: PMC6668858 DOI: 10.5713/ajas.19.0487] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 06/14/2019] [Revised: 06/20/2019] [Accepted: 07/04/2019] [Indexed: 12/05/2022]
Abstract
Goat population world-wide is increasing, and the dairy goat sector is developing accordingly. Although the new technology applied to the goat industry is being introduced slowly because the weight of traditional subsector in the dairy sector, considerable advances have been made in the last decade. Present review focuses on the emerging topics in the dairy goat sector. Research and development of traditional and new dairy goat products are reviewed, including the new research in the use of goat milk in infant formula. The research in alternatives to brine, production of skimmed goat cheeses and the use of different modified atmosphere packaging are also addressed. Special attention is given to antibiotic residues and their determination in goat milk. Functional foods for human benefits are a trending topic. Health properties recently discovered in dairy goat products are included in the paper, with special attention to the antioxidant activity. The dual-purpose use of goats by humankind is affecting the way of how new technology is being incorporated in the dairy goat sector and will certainly affect the future development of dairy goat products.
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Affiliation(s)
- Lucia Sepe
- CREA Research Centre for Animal Production and Aquaculture, Bella
Muro 85051, Italy
| | - Anastasio Argüello
- Animal Production and Biotechnology Group, Institute of Animal
Health and Food Safety, Universidad de Las Palmas de Gran Canaria, Arucas, Las
Palmas 35413, Spain
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Silva DDD, Lima MDSFD, Silva MFD, Silva GRD, Campos JF, Albuquerque WWC, Cavalcanti MTH, Porto ALF. Bioactive water-soluble peptides from fresh buffalo cheese may be used as product markers. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.03.035] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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Are peptides a solution for the treatment of hyperactivated JAK3 pathways? Inflammopharmacology 2019; 27:433-452. [PMID: 30929155 DOI: 10.1007/s10787-019-00589-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Accepted: 03/18/2019] [Indexed: 01/10/2023]
Abstract
While the inactivation mutations that eliminate JAK3 function lead to the immunological disorders such as severe combined immunodeficiency, activation mutations, causing constitutive JAK3 signaling, are known to trigger various types of cancer or are responsible for autoimmune diseases, such as rheumatoid arthritis, psoriasis, or inflammatory bowel diseases. Treatment of hyperactivated JAK3 is still an obstacle, due to different sensibility of mutation types to conventional drugs and unwanted side effects, because these drugs are not absolutely specific for JAK3, thus inhibiting other members of the JAK family, too. Lack of information, in which way sole inhibition of JAK3 is necessary for elimination of the disease, calls for the development of isoform-specific JAK3 inhibitors. Beside this strategy, up to date peptides are a rising alternative as chemo- or immunotherapeutics, but still sparsely represented in drug development and clinical trials. Beyond a possible direct inhibition function, crossing the cancer cell membrane and interfering in disease-causing pathways or triggering apoptosis, peptides could be used in future as adjunct remedies to potentialize traditional therapy and preserve non-affected cells. To discuss such feasible topics, this review deals with the knowledge about the structure-function of JAK3 and the actual state-of-the-art of isoform-specific inhibitor development, as well as the function of currently approved drugs or those currently being tested in clinical trials. Furthermore, several strategies for the application of peptide-based drugs for cancer therapy and the physicochemical and structural relations to peptide efficacy are discussed, and an overview of peptide sequences, which were qualified for clinical trials, is given.
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