The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins

David, Shlomit; Wojciechowska, Aleksandra; Portmann, Reto; Shpigelman, Avi; Lesmes, Uri

doi:10.1016/j.foodres.2019.108964

Cited by 20 publications

(17 citation statements)

References 86 publications

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“…Notably, zeta potential at the pH range of CMD production (6 < pH < 7) and colloidal particle size but not viscosity were found to be significant determinants of bioactive peptides generation during digestion. This agrees with previous studies that demonstrated protein/polysaccharide electrostatic interactions dominate the digestive behavior and digestibility of whey proteins [12,70]. Altogether, the macroscopic and non-specific effects of stabilizers on viscosity do not seem to overpower the enzymatic shielding effects arising from macromolecular electrostatic interactions and the binding affinity and avidity between the stabilizers and the various proteins.…”

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 92%

“…Interestingly, Table 4 summarizes neo-formed bioactive peptides that were only recovered from digesta containing stabilizers. This supports the notion that stabilizer-protein interactions may affect protein conformation and structures that consequently expose different segments to proteolytic enzymes [12]. This may lead to liberation of different bioactive peptides during digestive proteolysis from the same progenitor protein.…”

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 84%

“…In order to decipher the bio-relevance of the findings, peptide lists were mined for high homology (>80%) to known bioactive peptides or explored for potentially novel bioactive peptides using a predictive software. First, peptides originating from milk proteins were compared against the Milk Bioactive Peptide Database (MBPDP) [ 42 ] to identify homologous sequences and level of homology, as done previously [ 12 , 43 ]. In addition, identified peptide sequences were analyzed in silico using PeptideRanker predictive software [ 44 ] in an attempt to identify possible novel bioactive peptides with a bioactivity probability exceeding 80%.…”

Section: Methodsmentioning

confidence: 99%

“…Thus, there seems to be a gap in our understanding of the impact of anionic polysaccharide stabilizers on protein digestion in different age groups and liable populations with altered gastro-intestinal functions. For example, a recent study demonstrated that CGN can attenuate protein breakdown and hinder the bioaccessibility of whey-derived bioactive peptides in toddlers (David et al, 2020). Further elucidation of such effects in toddlers and children is in dire need, as they have been recently identified as a liable strata of the population with high levels of expected exposure to food stabilizers, such as CGN [36].…”

Section: Introductionmentioning

confidence: 99%

“…For example, electrostatic biopolymer interactions between high methoxyl, low methoxyl pectin, xanthan gum, alginate or carrageenan with food proteins (such as whey proteins) govern their complexation and colloidal properties [ 1 , 2 , 3 , 4 , 5 , 6 , 7 ] In fact, harnessing polysaccharide-protein interactions to tailor food formulation properties, e.g., particulation and gelation, has been at the heart of numerous studies and reviews [ 8 , 9 , 10 , 11 ]. However, the implications of hydrocolloid interactions on the digestive fate of foods is not fully resolved and some argue food additives may attenuate digestion and compromise gut health [ 12 , 13 , 14 , 15 ].…”

Section: Introductionmentioning

confidence: 99%

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Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

David

Klaiman

Shpigelman

et al. 2020

Foods

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There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers’ ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.

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Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 92%

Section: Monitoring Stabilizer Effects On In Vitro Digestive Proteolysupporting

confidence: 84%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

David

Klaiman

Shpigelman

et al. 2020

Foods

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Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health

Dasriya,

Samtiya,

Ranveer

et al. 2024

J Sci Food Agric

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Dietary patterns play an important role in regards to the modulation and control of the gut microbiome composition and function. The interaction between diet and microbiota plays an important role in order to maintain intestinal homeostasis, which ultimately afftect the host's health. Diet directly impacts the microbes that inhabit the gastrointestinal tract (GIT), which then contributes to the production of secondary metabolites, such as short‐chain fatty acids, neurotransmitters, and antimicrobial peptides. Dietary consumption with genetically modified probiotics can be the best vaccine delivery vector and protect cells from various illnesses. A holistic approach to disease prevention, treatment, and management take these intrinsically linked diet‐microbes, microbe‐microbe interactions, and microbe‐host interactions into account. Dietary components, such as fibre can modulate beneficial gut microbiota, and they have resulting ameliorative effects against metabolic disorders. Medical interventions, such as antibiotic drugs can conversely have detrimental effects on gut microbiota by disputing the balance between Bacteroides and firmicute, which contribute to continuing disease states. We summarise the known effects of various dietary components, such as fibres, carbohydrates, fatty acids, vitamins, minerals, proteins, phenolic acids, and antibiotics on the composition of the gut microbiota in this paper in addition to the beneficial effect of genetically modified probiotics and consequentially its role in regards to shaping human health.This article is protected by copyright. All rights reserved.

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Beaded chitosan/carrageenan based fiber with bio-medicinal application potentials

Kurt

Şahiner

2022

J Polym Res

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The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins

Cited by 20 publications

References 86 publications

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

Addition of Anionic Polysaccharide Stabilizers Modulates In Vitro Digestive Proteolysis of a Chocolate Milk Drink in Adults and Children

Modulation of gut‐microbiota through probiotics and dietary interventions to improve host health

Beaded chitosan/carrageenan based fiber with bio-medicinal application potentials

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