Comparative analysis of human milk and infant formula derived peptides following in vitro digestion

Su, M.; Broadhurst, Marita; Liu, C.-P.; Gathercole, Jessica; Cheng, Weiqiang; Qi, Xiaoyan; Clerens, Stefan; Dyer, Jolon M.; Day, Li; Haigh, Brendan

doi:10.1016/j.foodchem.2016.10.041

Cited by 42 publications

(28 citation statements)

References 39 publications

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“…The dominance of β-casein derived peptides has been reported in undigested human milk as well as after in vitro and in vivo digestion (Dallas, et al, 2014; Su, et al, 2017; Wada & Lonnerdal, 2015). One might speculate a correlation between the number of peptide sequences and the abundance of their source protein.…”

Section: Resultsmentioning

confidence: 99%

“…Therefore, we hypothesized that pH changes the dynamics of the proteolytic system of human milk and mediates the selective proteolysis of milk proteins to release specific peptides. Although recent studies characterized human milk peptides during infant digestion in vivo or in vitro (Dallas, et al, 2014; Su, Broadhurst, Liu, Gathercole, Cheng, Qi, et al, 2017; Wada & Lonnerdal, 2015), these models involved many variables and did not explicitly vary nor observe the effects of pH on human milk proteolysis.…”

Section: Introductionmentioning

confidence: 99%

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Peptidomic profiling of human milk with LC–MS/MS reveals pH-specific proteolysis of milk proteins

et al. 2019

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Human milk is a dynamic protein-protease system that delivers bioactive peptides to infants. The pH of milk changes from the mother’s mammary gland to the infant’s digestive tract. Although the release of human milk peptides has been studied during in vivo or in vitro digestion, these models did not explicitly vary nor observe the effect of pH. The objective of this research was to determine the effect of pH on the proteolysis of human milk. Using high-resolution accurate-mass Orbitrap mass spectrometry, profiles of endogenous human milk peptides before and after incubation at various pH levels have been mapped. Over 5000 peptides were identified. Comparative analyses classified 74 peptides that were consistently found independent of pH alterations, and 8 peptides that were released only at pH 4 or 5 (typical infant gastric pH). Results documented that the proteolysis of milk proteins, particularly β-casein, polymeric immunoglobulin receptor, and α-lactalbumin, is pH-dependent.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Peptidomic profiling of human milk with LC–MS/MS reveals pH-specific proteolysis of milk proteins

et al. 2019

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“…The United States Food and Drug Administration (FDA) defines Infant formula (IF) as “a food which purports to be or is represented for special dietary use solely as a food for infants by reason of its simulation of human milk or its suitability as a complete or partial substitute for human milk” (“Guidance for Industry”, 2018). IF provides all nutrients and sustenance for the growth and development of infants when breast feeding is not an option for physiological or medical reasons (Green Corkins & Shurley, ; Su et al, ; Vandenplas, Zakharova, & Dmitrieva, ).…”

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

Phytosterols and their oxidative products in infant formula

Kilvington

Maldonado‐Pereira

Torres-Palacios

et al. 2019

J Food Process Engineering

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Infant formulations are enriched with vegetable oils that confer not only calories, but also peculiar chemical attributes. Vegetable oils are particularly rich in phytosterols, a class of triterpene molecules analogous to cholesterol, but with different and largely unknown biological effects. The preparation and sterilization of infant formula provide opportune physicochemical conditions for oxidative reactions to occur. Oxidation of phytosterols during the preparation of infant formula can led to oxidized derivatives, known as phytosterol oxidation products [POPs], which harmful effects can be exacerbated given the wide variety of infant formulas characterized by their exclusivity of milk surrogates, required to fulfill specific needs in the nutritional development of a baby. In this review, the state-of-the-art regarding phytosterols and their presence in infant formulation is revised, stressing the need of further investigation in the field of food processing. Reconsidering infant formula manufacturing in the context of phytosterols oxidation will lead to several opportunities for food engineers and technologists in the food safety. Practical applicationsPhytosterols are plant-based bioactive lipids with health benefits. Therefore, they have been implemented as a supplement in infant formula through the addition of vegetable oils. Processing, packaging, and storage contribute to the oxidative process of these compounds. A surveillance of the entire food chain is needed to reduce the oxidative load in the final product.

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“…Such supplements may be also obtained by submitting human milk to expensive industrial technologies, such as centrifugation [11], evaporation [12], and freeze dry [5]. Despite high-level similarities between human milk and infant formulas, a closer inspection indicates a number of important differences, which may underlie the known nutritional and functional differences between these two sources of infant nutrition [13]. An innovating alternative that aims at supplementing human milk is the concentration of the total solids of such raw material by applying the freeze concentration process.…”

Section: Introductionmentioning

confidence: 99%

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

Berenhauser¹,

Canella²,

Muñoz³

et al. 2017

FNS

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Human milk is the ideal nutritional support for premature neonates. Considering the need for aggregating nutritional value to human milk provided to such vulnerable group of infants, human milk was concentrated by the block freeze concentration technique. The effects of freeze concentration on the physicochemical properties, the efficiency of the process, color parameters, and the density and dynamic viscosity of human milk were assessed. The freeze concentration technology was used to successfully concentrate human milk to a factor equal to 180.48% and 72% of total solid retention in the second stage of freeze concentration. The values observed in the concentrates for the biochemical properties showed that the fraction of concentrated fluid human milk of the second stage (C2) presented elevated amounts of carbohydrates, protein and energy. The elevated caloric value observed in the ice fraction of the first stage (I1) refers to the retention of lipids in it. When added to human milk, C2 and I1 may satisfy the special requisites of nutrients and energy to guarantee the growth and development of preterm neonates.

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Comparative analysis of human milk and infant formula derived peptides following in vitro digestion

Cited by 42 publications

References 39 publications

Peptidomic profiling of human milk with LC–MS/MS reveals pH-specific proteolysis of milk proteins

Peptidomic profiling of human milk with LC–MS/MS reveals pH-specific proteolysis of milk proteins

Phytosterols and their oxidative products in infant formula

The Impact of the Block Freeze Concentration Process on Human Milk Properties Intended for Feeding Newborns

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