Protein digestion properties of Xinong Saanen goat colostrum and mature milk using<i>in vitro</i>digestion model

Sun, Yuxue; Wang, Cuina; Sun, Xiaomeng; Guo, Mingruo

doi:10.1002/jsfa.9852

Cited by 21 publications

(8 citation statements)

References 31 publications

(49 reference statements)

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“…This might be caused by the fact that a smaller particle size resulted in higher surface activity, leading to the phenomenon of particle aggregation (Ye et al, 2010). A similar phenomenon was reported that particle size of both types of milk showed an initial decrease, and then an increase throughout the digestion process (Sun et al, 2019).…”

Section: Resultssupporting

confidence: 81%

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Zhang

Wen

Wang

et al. 2022

Food Science & Nutrition

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In this study, the in vitro digestion process of green wheat protein (GWP) was explored by simulating the gastrointestinal digestion. The digestibility of GWP was 65.23%, and was mainly digested by trypsin. During the digestion process of GWP, large-size particles are digested by pepsin, and medium-sized particles are digested by trypsin into smaller particles; irregular large block structure with smooth surface was gradually turned into smaller blocks with porous surface; and the spatial conformation was loosened mainly by the unfolding of β-sheet structure. Gel electrophoresis demonstrated that HMW glutenin and ω-gliadins in GWP were completely digested, while LMW glutenin and α/β/γ-gliadins were partially digested. Additionally, the peptide lengths were relatively dispersed after pepsin digestion. Most of the peptides (76.5%) fell into the range 3-15 amino acid after pepsin and trypsin digestion. The molecular weight (MW) of most pepsin digestion products was above 2000 Da, whereas the MW of trypsin digestion products was mainly concentrated in 500-2000 Da. Besides, the sensitizing peptide sequence of wheat protein was detected in the final digestion products of GWP. This research provided a theoretical guidance for the development and application of GWP.

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Section: Resultssupporting

confidence: 81%

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Zhang

Wen

Wang

et al. 2022

Food Science & Nutrition

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“…The reduction of ζ-potential of the digested TM may be related to the change of its conformation and surface components after hydrolysis. In addition, it may be attributed to the action of enzymes and bile salts in the digestive fluids …”

Section: Resultsmentioning

confidence: 99%

Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)

Wang,

Lin,

Liu

et al. 2023

J. Agric. Food Chem.

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Although tropomyosin has been identified as a major allergen in Antarctic krill, the digestive fate of Antarctic krill tropomyosin and its relationship with allergenicity are unknown. In this study, Antarctic krill tropomyosin was administered to BALB/c mice via both gavage and intraperitoneal injection to explore its sensitizing and eliciting capacity, and its digestion products were analyzed for structural changes and digestion-resistant linear epitopes. Mice gavaged with tropomyosin exhibited lower levels of specific IgE and IgG1, mast cell degranulation, vascular permeability, and anaphylaxis symptoms than those in the intraperitoneal injection group. This may be due to the destruction of macromolecular aggregates, loose expansion of the tertiary structure, complete disappearance of α-helix, and significant changes in molecular force upon the digestion of tropomyosin. Nevertheless, the intragastric administration of Antarctic krill tropomyosin still triggered strong allergic reactions, which was attributed to the existence of seven digestion-resistant linear epitopes (Glu26–His44, Thr111–Arg125, Glu157–Glu164, Glu177–Gly186, Val209–Ile225, Arg244–Arg255, and Val261–Ile270).

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“…Changes in the surface charges of CN and fat globules can promote digestive speed, so zeta potential measurements are suitable to characterize the surface charge changes in these particles and the digestion efficiency of milk (33). When the absolute value of the zeta potential is greater than 30 mV, the digestive system has good electrostatic stability (34). The zeta potentials of the three brands of infant formula showed similar trends during digestion (Table 1).…”

Section: The Absolute Zeta Potentials Of Protein and Lipid Surfaces I...mentioning

confidence: 92%

In vitro Digestion Characteristics of Hydrolyzed Infant Formula and Its Effects on the Growth and Development in Mice

Feng

Zhang

et al. 2022

Front. Nutr.

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Infant formula, an important food for babies, is convenient and nutritious, and hydrolyzed formulas have attracted much attention due to their non-allergicity. However, it is uncertain whether hydrolyzed formulars cause obesity and other side effects in infants. Herein, three infant formulas, standard (sIF), partially hydrolyzed (pHIF), and extensively hydrolyzed (eHIF), were analyzed in an in vitro gastrointestinal digestion model. With increasing degree of hydrolysis, the protein moleculars, and allergenicity of the proteins decreased and the long-chain polyunsaturated fatty acid content increased. Moreover, the digestion model solutions quickly digested the small fat globules and proteins in the hydrolyzed formula, allowing it to become electrostatically stable sooner. The eHIF-fed mice presented larger body sizes, and exhibited excellent exploratory and spatial memory abilities in the maze test. Based on villus height and crypt depth histological characterizations and amplicon sequencing, eHIF promoted mouse small intestine development and changed the gut microbiota composition, eventually favoring weight gain. The mouse spleen index showed that long-term infant formula consumption might be detrimental to immune system development, and the weight-bearing swimming test showed that eHIF could cause severe physical strength decline. Therefore, long-term consumption of infant formula, especially eHIF, may have both positive and negative effects on mouse growth and development, and our results might shed light on feeding formula to infants.

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Protein digestion properties of Xinong Saanen goat colostrum and mature milk usingin vitrodigestion model

Cited by 21 publications

References 31 publications

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Study on the in vitro digestion process of green wheat protein: Structure characterization and product analysis

Digestion-Resistant Linear Epitopes as Dominant Contributors to Strong Allergenicity of Tropomyosin in Antarctic Krill (Euphausia superba)

In vitro Digestion Characteristics of Hydrolyzed Infant Formula and Its Effects on the Growth and Development in Mice

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