Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat

Nguyen, Hanh Thi Hong; Gathercole, Jessica; Day, Li; Dalziel, Julie E.

doi:10.1016/j.foodchem.2020.126419

Cited by 52 publications

(23 citation statements)

References 34 publications

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“…Several identified bioactive peptides in sheep yoghurt included α s1 -casein f25-32 (VVAPFPEVF) with ACE inhibitory properties, α s1 -casein f180-193 (SDIPNPIGSENSGK) with anti-microbial activity, β-casein 1f66-175 (SQPK VLPVPQ) and β-casein 183-190 (RDMPIQAF) with antioxidant potential, β-casein 192-209 (LYQEPVLGPV RGPFPILV) with immunomodulation properties, and βcasein 193-207 (YQEPVLGPVRGPFPI) as an antimicrobial (Dalziel et al 2018). Nguyen et al (2020) reported that lower peptide release in sheep milk yoghurt during the early phase of gastric digestion was due to the dense network and higher gel firmness as compared to goat yoghurt. Dense gel network and cross-linked structures hinder the accessibility of enzyme to cleave protein, thereby slowing the peptide release.…”

Section: Fermented Milk (Yoghurt)mentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

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Milk from different species has been exploited for the isolation of various functional ingredients for decades. Irrespective of the source, milk is considered as a complete food, as it provides essential nutrients required by the human body. Proteins and their fractions are valuable sources of bioactive peptides that might exert a health beneficial role in the human body such as immune-modulation, antioxidant activity, ACE-inhibitory activity, anti-neoplastic, anti-microbial, etc. In milk, bioactive peptides may either be present in their natural form or released from their parental proteins due to enzymatic action. The increasing interest in bioactive peptides among researchers has lately augmented the exploration of minor dairy species such as sheep, goat, camel, mithun, mare, and donkey. Alternative to cow, milk from minor dairy species have also been proven to be healthier from infancy to older age owing to their higher digestibility and other nutritive components. Therefore, realizing the significance of milk from such species and incentivized interest towards the derivatization of bioactive peptides, the present review highlights the significant research achievements on bioactive peptides from milk and milk products of minor dairy species. Graphical abstract

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Section: Fermented Milk (Yoghurt)mentioning

confidence: 99%

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Guha

Sharma

Deshwal

et al. 2021

Food Prod Process and Nutr

View full text Add to dashboard Cite

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“…According to Zhao et al. (2020), goat milk can be effectively used as an ingredient in the food industry because of its outstanding interfacial properties and is usually used as an emulsifying and foaming agent (Nguyen et al., 2020; Roy et al., 2020). According to W. P. Silva et al.…”

Section: Introductionmentioning

confidence: 99%

“…(2013), in the presence of goat's milk, the emulsifier molecules interact with other, probably hydrophobic, milk molecules, causing the product to expand in volume. Powdered goat milk contains a significant amount of carbohydrates, vitamins, and minerals, which help to improve the quality of the final product (Nguyen et al., 2020; Roy et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Santos

Almeida

Medeiros

et al. 2022

Journal of Food Science

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The objective of this study was to optimize the production of powdered avocado using foam mat drying. In order to achieve this, the effect of Emustab® (4, 6, and 8% w/w), goat's milk (10, 15, and 20% w/w), and whipping time (15, 20, and 25 min) on the foam physical properties of avocado pulp were evaluated. In addition, the influence of ethanol pretreatment on the drying kinetics, thermodynamic properties, and physicochemical characteristics of the powders was also assessed. An experimental design 23 with three central points was used in this study and optimized foam conditions were dried at 50, 60, and 70°C, with a fixed air speed of 1.5 m/s. Empirical and diffusive models (boundary conditions of the third type) were adjusted to the experimental data to describe the drying kinetics and to determine the process activation energy and thermodynamic properties. The final products were characterized regarding their physical properties. Optimized foam mat drying conditions were achieved when avocado pulp was whipped for 15 min and 8% of Emustab® and 20% of powdered goat milk were used as foaming agents. The use of an ethanol pretreatment and higher drying temperature (70°C) resulted in higher drying rate (1.6 × 102/min) and shorter processing time (270 min). The ethanol pretreatment reduced the activation energy and Biot number and led to more uniform moisture distribution. The physical properties, such as water content, water activity, bulk, and tapped densities decreased with an increase in drying temperature and pretreatment with ethanol, whereas water absorption capacity increased. Practical Application In this work, new information about the drying kinetics and mass transfer of the foam mat avocado pulp using ethanol as pretreatment is obtained. The results will contribute to the optimization production avocado foaming and powder. Ethanol pretreatment can represent an alternative to minimize the negative impacts on drying process and can be surely suggested as an industrial application.

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“…These types of physicochemical effects have been shown to influence digestion kinetics for bovine milks (20), a factor which impacts on AA appearance in circulation (21,22) and postprandial protein accretion (22,23). Although in-depth descriptions of SM digestion kinetics are limited (24,25), a rodent model demonstrated higher ileal amino acid digestibility in rats fed SM relative to CM, resulting in greater circulating concentrations of leucine, lysine, and methionine (26). Thus, SM with greater protein composition and greater ileal digestibility than CM may offer relative advantages in meeting protein needs.…”

Section: Introductionmentioning

confidence: 99%

Circulating Branched Chain Amino Acid Concentrations Are Higher in Dairy-Avoiding Females Following an Equal Volume of Sheep Milk Relative to Cow Milk: A Randomized Controlled Trial

et al. 2020

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Background: Intolerances to bovine dairy are a motivating factor in consumers seeking alternate-or replacement-dairy beverages and foods. Sheep milk (SM) is an alternate dairy source, with greater protein, although similar amino acid composition compared to cow milk (CM). Studies are yet to address the appearance of circulating amino acids following consumption of SM, relative to CM, in humans. Objective: To clinically determine the appearance of branched chain amino acids, and other amino acids, in circulation in response to equal servings of SM and CM, in females who avoid dairy products. Design: In a double-blinded, randomized, cross-over trial, 30 self-described dairy avoiding females (20-40 years) drank 650 mL of SM or CM that were reconstituted from the spray dried powders (30 and 25 g in 180 mL water, respectively) on separate occasions, following an overnight fast. After reconstitution, the energy and protein provided by SM was higher than for CM (2,140 vs. 1,649 kJ; 29.9 vs. 19.4 g protein); content of branched chain amino acids (BCAAs) were 10.5 and 6.5 mg•mL −1 , respectively. Blood samples were collected at fasting and at regular intervals over 5 h after milk consumption. Plasma amino acids were measured by HPLC. Results: 80% of subjects self-identified as lactose intolerant, and the majority (47%) "avoided drinking milk" "most of the time". SM resulted in greater plasma appearance of BCAAs at 60 min (641.1 ± 16.3 vs. 563.5 ± 14.4 µmol•L −1 ; p < 0.001) compared with CM. SM similarly resulted in elevated postprandial concentrations of the amino acids lysine, methionine, and proline, particularly at 240 min (time × milk interactions p = 0.011, 0.017, and p = 0.002, respectively). Postprandial increases in plasma alanine concentrations were sustained to 120 min after CM (time × milk interaction p = 0.001) but not after SM, despite greater quantities provided by SM. Milan et al. Sheep Milk Aminoacidaemia in Dairy-Avoiders Conclusions: SM is a rich source of protein, and relative to CM, provides a greater quantity of BCAAs, with a corresponding elevation of the postprandial circulating BCAA response. SM is therefore a possible dairy alternative of benefit to those who need to increase total protein intake or for individuals with heightened protein requirements.

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Differences in peptide generation following in vitro gastrointestinal digestion of yogurt and milk from cow, sheep and goat

Cited by 52 publications

References 34 publications

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

A comprehensive review on bioactive peptides derived from milk and milk products of minor dairy species

Foaming characteristics and impact of ethanol pretreatment in drying behavior and physical characteristics for avocado pulp powder obtained by foam mat drying

Circulating Branched Chain Amino Acid Concentrations Are Higher in Dairy-Avoiding Females Following an Equal Volume of Sheep Milk Relative to Cow Milk: A Randomized Controlled Trial

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