Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

Chen, Zhifei; Leinisch, Fabian; Greco, Ines; Zhang, Wei; Shu, Nan; Chuang, Christine Y.; Lund, Marianne N.; Davies, Michael J.

doi:10.1080/10715762.2018.1554250

Cited by 38 publications

(52 citation statements)

References 51 publications

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“…IFs are manufactured to mimic the human milk as close as possible, but many differences remain, bringing up a nutritional concern because of its effect on the baby's health. For example, fat in human milk makes up 50% of the total energy: in order to match that percentage, Ifs need to be supplemented with external fat sources (Chen et al, ; Hageman, Danielsen, Nieuwenhuizen, Feitsma, & Dalsgaard, ). Other components naturally present in human milk (hormones, vitamins, and essential fatty acids) are also supplemented in IFs to achieve the correct infant dietary requirements (Chen et al, ).…”

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

“…For example, fat in human milk makes up 50% of the total energy: in order to match that percentage, Ifs need to be supplemented with external fat sources (Chen et al, ; Hageman, Danielsen, Nieuwenhuizen, Feitsma, & Dalsgaard, ). Other components naturally present in human milk (hormones, vitamins, and essential fatty acids) are also supplemented in IFs to achieve the correct infant dietary requirements (Chen et al, ). An interesting case is represented by long chain fatty acids (arachidonic acid, eicosapentanoic acid, and docosahexaenoic acid), which play a crucial role in cognitive and retinal development.…”

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

“…IF with a fat composition that comes only from vegetable oil has higher levels of monounsaturated fatty acids and lower levels of medium chain fatty acids compared to human milk (Hageman et al, ). Recently, long chain polyunsaturated fatty acids, otherwise present in human milk, have been recently added to IFs as well (Chen et al, ; Uauy & Dangour, ).…”

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

“…These oxidation reactions can lead to racemization of amino acids. This can lead to major changes in the protein's properties, activity, and structure which could also cause increased toxicity (Chen et al, ). Lipid oxidation products can also react further with amino acids (Hematyar, Rustad, Sampels, & Kastrup Dalsgaard, ).…”

Section: The Challenge Of Food Processing: Lipid Oxidationmentioning

confidence: 99%

See 3 more Smart Citations

Phytosterols and their oxidative products in infant formula

Kilvington

Maldonado‐Pereira

Torres-Palacios

et al. 2019

J Food Process Engineering

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Infant formulations are enriched with vegetable oils that confer not only calories, but also peculiar chemical attributes. Vegetable oils are particularly rich in phytosterols, a class of triterpene molecules analogous to cholesterol, but with different and largely unknown biological effects. The preparation and sterilization of infant formula provide opportune physicochemical conditions for oxidative reactions to occur. Oxidation of phytosterols during the preparation of infant formula can led to oxidized derivatives, known as phytosterol oxidation products [POPs], which harmful effects can be exacerbated given the wide variety of infant formulas characterized by their exclusivity of milk surrogates, required to fulfill specific needs in the nutritional development of a baby. In this review, the state-of-the-art regarding phytosterols and their presence in infant formulation is revised, stressing the need of further investigation in the field of food processing. Reconsidering infant formula manufacturing in the context of phytosterols oxidation will lead to several opportunities for food engineers and technologists in the food safety. Practical applicationsPhytosterols are plant-based bioactive lipids with health benefits. Therefore, they have been implemented as a supplement in infant formula through the addition of vegetable oils. Processing, packaging, and storage contribute to the oxidative process of these compounds. A surveillance of the entire food chain is needed to reduce the oxidative load in the final product.

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Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

Section: Infant Formulations: a Critical Needmentioning

confidence: 99%

Section: The Challenge Of Food Processing: Lipid Oxidationmentioning

confidence: 99%

See 2 more Smart Citations

Phytosterols and their oxidative products in infant formula

Kilvington

Maldonado‐Pereira

Torres-Palacios

et al. 2019

J Food Process Engineering

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“…Die Autoren neuerer Publikationen erfassen daher vermehrt einzelne oxidierte Aminosäuren in Lebensmitteln. 11,14) Es werden also die Gesamtgehalte einzelner Aminosäuren nach Hydrolyse des Proteins bestimmt und einzelne oxidierte Seitenketten identifiziert, die leicht oxidiert werden.…”

Section: Proteincarbonyle Messenunclassified

Trendbericht Lebensmittelchemie

Hellwig¹

2020

Nachr Chem

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Bei der Proteinoxidation sind nicht nur Mechanismen und Reaktionsprodukte interessant, sondern auch, wie sie sich auf funktionelle und sensorische Eigenschaften von Lebensmitteln auswirken. Massenspektrometrie ersetzt zunehmend die unspezifische UV‐ und Fluoreszenzspektroskopie. Und mit Targeted‐proteomics‐Ansätzen lassen sich nicht nur einzelne oxidierte Aminosäuren bestimmen, sondern auch selektiv oxidierte tryptische Peptide.

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Cross‐linking reactions in food proteins and proteomic approaches for their detection

Renzone

Arena

Scaloni

2021

Mass Spectrometry Reviews

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Various protein cross‐linking reactions leading to molecular polymerization and covalent aggregates have been described in processed foods. They are an undesired side effect of processes designed to reduce bacterial load, extend shelf life, and modify technological properties, as well as being an expected result of treatments designed to modify raw material texture and function. Although the formation of these products is known to affect the sensory and technological properties of foods, the corresponding cross‐linking reactions and resulting protein polymers have not yet undergone detailed molecular characterization. This is essential for describing how their generation can be related to food processing conditions and quality parameters. Due to the complex structure of cross‐linked species, bottom‐up proteomic procedures developed to characterize various amino acid modifications associated with food processing conditions currently offer a limited molecular description of bridged peptide structures. Recent progress in cross‐linking mass spectrometry for the topological characterization of protein complexes has facilitated the development of various proteomic methods and bioinformatic tools for unveiling bridged species, which can now also be used for the detailed molecular characterization of polymeric cross‐linked products in processed foods. We here examine their benefits and limitations in terms of evaluating cross‐linked food proteins and propose future scenarios for application in foodomics. They offer potential for understanding the protein cross‐linking formation mechanisms in processed foods, and how the inherent beneficial properties of treated foodstuffs can be preserved or enhanced.

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Characterisation and quantification of protein oxidative modifications and amino acid racemisation in powdered infant milk formula

Cited by 38 publications

References 51 publications

Phytosterols and their oxidative products in infant formula

Phytosterols and their oxidative products in infant formula

Trendbericht Lebensmittelchemie

Cross‐linking reactions in food proteins and proteomic approaches for their detection

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