Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

Macierzanka, Adam; Sancho, Ana I.; Mills, E.N. Clare; Rigby, Neil M.; Mackie, Alan

doi:10.1039/b811233a

Cited by 196 publications

(164 citation statements)

References 33 publications

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“…CNs have a very flexible structure and are therefore extremely sensitive to proteolysis. Indeed, purified bovine CNs were shown to be rapidly cleaved by digestive proteases when subjected to various in vitro digestion models [4][5][6][7].…”

Section: Introductionmentioning

confidence: 99%

Food processing increases casein resistance to simulated infant digestion

Dupont

Mandalari

Mollé

et al. 2010

Molecular Nutrition Food Res

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136

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The objective of this study was to determine whether processing could modify the resistance of casein (CN) to digestion in infants. A range of different dairy matrices was manufactured from raw milk in a pilot plant and subjected to in vitro digestion using an infant gut model. Digestion products were identified using MS and immunochemical techniques. Results obtained showed that CNs were able to resist digestion, particularly κ- and αs(2)-CN. Resistant areas were identified and corresponded to fragments hydrophobic at pH 3.0 (gastric conditions) and/or carrying post-translational modifications (phosphorylation and glycosylation). Milk processing led to differences in peptide patterns and heat treatment of milk tended to increase the number of peptides found in digested samples. This highlights the likely impact of milk processing on the allergenic potential of CNs.

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Section: Introductionmentioning

confidence: 99%

Food processing increases casein resistance to simulated infant digestion

Dupont

Mandalari

Mollé

et al. 2010

Molecular Nutrition Food Res

Self Cite

136

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“…However, caseins were even faster proteolyzed in homogenized emulsions compared to the emulsion based on minimally processed large bovine MFG. This enhanced susceptibility to proteolysis of casein when adsorbed at an hydrophobic interface had already been presented by (Macierzanka et al, 2009). The kinetics of gastric aggregation and internal structure of the aggregates were easily visualized on confocal scanning laser images.…”

Section: Static or Semi-dynamic Neonatal Model Of Digestionmentioning

confidence: 61%

“…The presence of milk lipids in IF led to a higher resistance to digestion of dairy proteins (casein and b-lactoglobulin) as compared to formula with vegetable lipids. This effect can be due to differences in the emulsion interface composition between the two formulas, with more dairy proteins adsorbed in the vegetable fat based IF devoid of MFGM; indeed both lactoglobulin and caseins are more susceptible to proteolysis when adsorbed to an oilwater interface than in solution (Macierzanka et al, 2009). The developmental profile of intestinal immune cells was also modulated by the lipid composition of formula.…”

Section: Mimicking Milk Fat Globule Coverage and Corementioning

confidence: 99%

Towards infant formula biomimetic of human milk structure and digestive behaviour

Bourlieu-Lacanal

Deglaire

Oliveira

et al. 2017

OCL

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-Lipids of human milk or infant formula convey most of the energy necessary to support the newborn growth. Until recently, infant formula chemical composition had been optimized but not their structure. And yet, more and more proofs of evidence have shown that lipids structure in human milk modulates digestion kinetics and is involved in metabolic programming. Indeed there is a striking difference of structure between human milk which is an emulsion based on dispersed milk fat globules (4 mm) secreted by the mammary gland and submicronic neoformed lipid droplets (0.5 mm) found in infant formula. These droplets result from a series of operation units. This difference of structure modifies digestion kinetics and emulsion disintegration in the intestinal tract of the newborn. This difference persists along gastric phase which is mainly dominated by acid and enzyme-induced aggregation. Lipid droplets size is thus the key parameter to control gastric lipolysis and emptying and intestinal lipolysis. This parameter also controls proteolysis since adsorbed proteins are more rapidly hydrolyzed than when in solution. In animal models, these differences of lipid structure would also impact digestive and immune systems' maturation and microbiota. Lipid structure during neonatal period would also be involved in the early programming of adipose tissues and metabolism. The supplementation of infant formulas with bovine milk fractions (milk fat globule membrane extracts, triacylglycerol) or recent development of large droplets infant formula, along with new fields of innovation in neonatal nutrition, are here reviewed.Keywords: human milk fat globules / lipid structure / infant formula / neonatal digestion / programming Résumé -Vers des formules infantiles mimant la structure et le profil de digestion du lait maternel.Les lipides laitiers du lait maternel ou de formules infantiles fournissent la plupart de l'énergie disponible pour la croissance du nouveau-né. Jusqu'alors, la composition chimique des formules infantiles a été optimisée mais pas leur structure. Or il est de plus en plus démontré que la structure des lipides dans le lait maternel module les cinétiques de digestion et participe à la pré-programmation métabolique. Il existe en effet une différence majeure entre les émulsions natives de globules gras laitiers (4 mm) sécrétées par la glande mammaire et la structure des lipides dans les formules infantiles qui résultent d'une succession d'opérations unitaires de transformation et sont constituées de gouttelettes submicroniques (0.5 mm) avec des interfaces néoformées. Cette différence de structure modifie les cinétiques de digestion et de déstructuration des émulsions dans le tractus digestif des nouveau-nés. De façon générale, la différence de structure initiale entre lait maternel et formules infantiles se maintient pendant toute la phase gastrique, qui est surtout dominée par des mécanismes d'agrégation acide et enzymatique. La taille des gouttelettes est le paramètre clé pour contrôler les lipolyses gastri...

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“…Secondly, there is no lipase currently widely available, affordable and that has the correct pH and site specifi city. The fi nal recommended option is to include phosphatidylcholine (PC) at 0.17 mM in vesicular form (Macierzanka et al 2009 ;Mandalari et al 2009 ).…”

Section: The Gastric Phasementioning

confidence: 99%

InfoGest Consensus Method

Mackie

Rigby

2015

The Impact of Food Bioactives on Health

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This section describes the consensus static digestion method developed within the COST Action InfoGest. Simulated gastro-intestinal digestion is widely employed in many fi elds of food and nutritional research. Various different digestion models have been proposed, which often impedes the possibility of comparing results across research teams. For example, a large variety of enzymes from different sources such as porcine, rabbit or human have been used and these differ in their activity and characterization. Differences in pH, mineral composition and digestion time that alter enzyme activity and other phenomena may also signifi cantly alter results. Other parameters such as the presence of phospholipids, specifi c enzymes such as gastric lipase and digestive emulsifi ers, etc. have also been discussed at length. In this section, a general standardised and practical static digestion method is given, based on physiologically relevant conditions that can be applied for various endpoints. A framework of parameters for the oral, gastric and small intestinal digestion is outlined and their relevance discussed in relation to available in vivo data and enzymes. Detailed, line-by-line guidance recommendations and justifi cations are given but also limitations of the proposed model. This harmonised static, in vitro digestion method for food should aid the production of more comparable data in the future.

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Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin

Cited by 196 publications

References 33 publications

Food processing increases casein resistance to simulated infant digestion

Food processing increases casein resistance to simulated infant digestion

Towards infant formula biomimetic of human milk structure and digestive behaviour

InfoGest Consensus Method

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