Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii

Abstract

Milk is a source of proteins with high nutritional value and relevant biological activities. Bioactive milk proteins, like lactoferrin, are important for newborn development and can also be used as ingredients in functional products to improve health. Lactoferrin is essential in infant’s diet, since protects against infections and promotes immune system maturation. Bovine lactoferrin is used to supplement formula milk in order to strengthen baby’s defences against some pathogenic bacteria. Thus, lactoferrin supplemented formula can be a barrier against emergent pathogens, such as Cronobacter sakazakii, which has caused great concern in the last few years. Milk proteins generate bioactive peptides in the digestion process, and it is known that industrial processing can modify their susceptibility to digestion. Treatments such as heating have been shown to denature whey proteins and make them more easily digestible. Therefore, the aim of this study was to analyze the effect of technological treatments and gastrointestinal digestion on the antibacterial activity against C. sakazakii of proteins present in dairy formulas supplemented with lactoferrin. Commercial bovine lactoferrin has been shown to have antibacterial activity against C. sakazakii, both in the native state and after static in vitro gastrointestinal digestion. In addition, the digests obtained from dairy formulas subjected to technological treatments, either homogenization or pasteurization, have higher antibacterial activity than non-treated formulas. The release of low molecular weight peptides during the in vitro gastric digestion is probably the cause that would explain the enhanced antibacterial activity of the digested dairy formulas.

Whey and Buttermilk‐Based Formulas Modulate Gut Microbiota in Mice with Antibiotic‐Induced Dysbiosis

“…To obtain whey and buttermilk, raw bovine milk was provided by Villacorona (El Burgo de Ebro, Spain), and processed at the Food Science and Technology Pilot Plant of the University of Zaragoza, as detailed previously. [ 20 ] Formula 1 (F1) was prepared with a whey base, supplemented with nLF and MFGM. For its preparation, freeze‐dried whey was rehydrated, taking into account its dry matter (0.068 g mL −1 ).…”

Dairy By-Products and Lactoferrin Exert Antioxidant and Antigenotoxic Activity on Intestinal and Hepatic Cells

“…Raw bovine milk was supplied by the dairy company Villacorona (El Burgo de Ebro, Spain). The quality of milk was verified after reception by checking the pH, acidity, fat percentage, and alkaline phosphatase and lactoperoxidase activities, and it was processed as explained in a previous study [28] at the Food Science and Technology Pilot Plant of the University of Zaragoza, located in the Veterinary Faculty. The whey and BM obtained were lyophilized and kept at −20 • C for later use.…”

Lactoferrin, a Great Wall of host-defence?

“…In this special issue, Conte et al ( 2022 ) demonstrated that bLf can effectively inhibit cystitis caused by Escherichia coli , owing to competitive binding between the cationic bLf and anionic components of the host cells; this in turn may hide bacterial entrance sites and thereby inhibit bacterial invasion of the cells. Abad et al ( 2022 ) reported that in vitro gastrointestinal digestion of bLf actually promoted the antibacterial activity of infant formulas that were supplemented with lactoferrin against Cronobacter sakazakii . This bacterium was selected for this study, as it is extremely resistant to dry conditions and it has been identified in previous studies as the source of infections in infants originating from contaminated powdered infant formula.…”