Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

Ye, Aiqian; Li, Weilin; Cui, Jian; Kong, Xiunan; Roy, Debashree; Kong, Youyu; Han, Jianzhong; Singh, Harjinder

doi:10.1016/j.foodchem.2019.02.010

Cited by 100 publications

(82 citation statements)

References 36 publications

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“…The coalescence of fat globules entrapped within the protein network as well as those present in the liquid phase of the gastric chyme has also been reported in the above-mentioned studies ( 145 , 152 , 153 ), which is expected to be due to the hydrolysis of the proteins present at the surface of the milk fat globule (present naturally in the MFGM or adsorbed proteins because of processing treatments), leading to destabilization of the fat globules and coalescence.…”

Section: Milk Digestionsupporting

confidence: 56%

“…Ye et al ( 107 ) found that raw milk formed a “closely knitted” tight clot, whereas heated milk formed fine and loose protein aggregates ( Figure 2 ), leading to slow hydrolysis of caseins from raw milk, compared with heated milk. This was because, in raw milk, only the caseins were involved in clot formation, whereas, in heated milk, both the caseins and denatured whey proteins were involved in clot formation ( 145 ). Heating at 90°C for 20 min would have led to complex formation between fully denatured whey proteins and caseins via sulfhydryl groups and disulfide linkages ( Figure 3 ), hindering the formation of a firm clot ( 146 , 147 ).…”

Section: Milk Digestionmentioning

confidence: 99%

“… Schematic diagram of the possible mechanism of events during the formation of protein curds from (A) raw milk (unheated) and (B) heated milk during gastric digestion. Source: Adapted from Ye et al ( 145 ). …”

Section: Milk Digestionmentioning

confidence: 99%

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Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

et al. 2020

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Background: The traditional dairy-cattle-based industry is becoming increasingly diversified with milk and milk products from non-cattle dairy species. The interest in non-cattle milks has increased because there have been several anecdotal reports about the nutritional benefits of these milks and reports both of individuals tolerating and digesting some non-cattle milks better than cattle milk and of certain characteristics that non-cattle milks are thought to share in common with human milk. Thus, non-cattle milks are considered to have potential applications in infant, children, and elderly nutrition for the development of specialized products with better nutritional profiles. However, there is very little scientific information and understanding about the digestion behavior of non-cattle milks. Scope and Approach: The general properties of some non-cattle milks, in comparison with human and cattle milks, particularly focusing on their protein profile, fat composition, hypoallergenic potential, and digestibility, are reviewed. The coagulation behaviors of different milks in the stomach and their impact on the rates of protein and fat digestion are reviewed in detail. Key findings and Conclusions: Milk from different species vary in composition, structure, and physicochemical properties. This may be a key factor in their different digestion behaviors. The curds formed in the stomach during the gastric digestion of some non-cattle milks are considered to be relatively softer than those formed from cattle milk, which is thought to contribute to the degree to which non-cattle milks can be easily digested or tolerated. The rates of protein and fat delivery to the small intestine are likely to be a function of the macro- and micro-structure of the curd formed in the stomach, which in turn is affected by factors such as casein composition, fat globule and casein micelle size distribution, and protein-to-fat ratio. However, as no information on the coagulation behavior of non-cattle milks in the human stomach is available, in-depth scientific studies are needed in order to understand the impact of compositional and structural differences on the digestive dynamics of milk from different species.

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Section: Milk Digestionsupporting

confidence: 56%

Section: Milk Digestionmentioning

confidence: 99%

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Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

et al. 2020

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“…In addition, the micronutrients, such as vitamins and minerals, in the milk are also released and absorbed. The gastrointestinal fate of bovine milk has been studied recently using simulated GIT models (Van Hekken, Tunick, Ren, & Tomasula, ; Ye et al., ). These studies examined the impact of processing conditions, such as homogenization and thermal treatment, on the digestion of the milk.…”

Section: Gastrointestinal Fatementioning

confidence: 99%

“…Homogenization of the milk led to faster lipid digestion in the small intestine due to the increase in exposed lipid surface area (Van Hekken et al., ). Thermal processing (UHT) of the milk was reported to induce faster protein and lipid digestion, which was attributed to the fact that it formed more porous clumps in the stomach (Ye et al., ). Bovine milks therefore have a particular rate and extent of protein and lipid release depending on their compositions, structures, and processing, which may impact their physiological and nutritional properties.…”

Section: Gastrointestinal Fatementioning

confidence: 99%

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

McClements

Newman

McClements

2019

Comp Rev Food Sci Food Safe

281

174

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Many consumers are interested in decreasing their consumption of animal products, such as bovine milk, because of health, environmental, and ethical reasons. The food industry is therefore developing a range of plant‐based milk alternatives. These milk substitutes should be affordable, convenient, desirable, nutritional, and sustainable. This article reviews our current understanding of the development of plant‐based milks. Initially, an overview of the composition, structure, properties, and nutritional profile of conventional bovine milk is given, because the development of successful alternatives depends on understanding the characteristics of real milk. The two main production routes for fabricating plant‐based milks are then highlighted: (i) disruption of plant materials (such as nuts, seeds, or legumes) to form aqueous suspensions of oil bodies; (ii) formation of oil‐in‐water emulsions by homogenization of oil, water, and emulsifiers. The roles of the different functional ingredients in plant‐based milks are highlighted, including oils, emulsifiers, thickeners, antioxidants, minerals, and other additives. The physicochemical basis of the appearance, texture, and stability of plant‐based milks is covered. The importance of the sensory attributes and gastrointestinal fate of bovine milk and plant‐based alternatives is also highlighted. Finally, potential areas for future work are discussed.

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Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

Zhang

Liu

et al. 2020

J Sci Food Agric

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BACKGROUNDThe aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel in vitro dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS‐PAGE), and peptide content were monitored at the end of duodenum tract.RESULTSIngestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0–30 min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0–60 min) and resulted in different peptide contents (180 min). Soy yogurt duodenal digesta collected at 180 min (D180), by co‐fermentation with human intestinal flora distribution, allowed a higher population in Bifidobacterium spp., Lactobacillus/Enterococcus spp. and Streptococcus/Lactococcus spp., whereas soy yogurt D30 resulted in lower population in Clostridium and Escherichia coli compared to samples co‐fermented with soymilk digesta.CONCLUSIONThe results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. © 2020 Society of Chemical Industry

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Coagulation behaviour of milk under gastric digestion: Effect of pasteurization and ultra-high temperature treatment

Cited by 100 publications

References 36 publications

Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Composition, Structure, and Digestive Dynamics of Milk From Different Species—A Review

Plant‐based Milks: A Review of the Science Underpinning Their Design, Fabrication, and Performance

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

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