Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions

Hodgkinson, Alison J.; Wallace, Olivia; Boggs, Irina; Broadhurst, Marita; Prosser, Colin G.

doi:10.1016/j.foodchem.2017.10.028

Cited by 114 publications

(78 citation statements)

References 43 publications

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“…In contrast to bovine milk, β‐casein is the chief protein in goat milk (Clark & Garcia, ; Slacanac et al., ). Goat milk presents a slightly inferior level of casein concentration compared to bovine milk, with very little to no α s1 casein (Hodgkinson et al., ). Since the level of α s1 casein impacts the coagulation ability of milk, this deficiency is one of the features contributing to the poor coagulating properties of goat milk, compromised cheese production, and weak yogurt structure (Hodgkinson et al., ).…”

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

“…Goat milk presents a slightly inferior level of casein concentration compared to bovine milk, with very little to no α s1 casein (Hodgkinson et al., ). Since the level of α s1 casein impacts the coagulation ability of milk, this deficiency is one of the features contributing to the poor coagulating properties of goat milk, compromised cheese production, and weak yogurt structure (Hodgkinson et al., ). However, some studies have demonstrated that this protein exists in some goat milk depending on genetic variation among breeds (Clark & Garcia, ; Slacanac et al., ).…”

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

“…While bovine milk is generally considered to be slightly superior in nutritional value, goat milk has been identified as a respectable nutritious font with more favorable allergenic characteristics (Chávez‐Servín et al., ; Verruck et al., ). The latter appears to be due to the structural properties of the goat milk proteins, which are reportedly digested more rapidly in vitro by human gastrointestinal enzymes than bovine milk proteins (Chávez‐Servín et al., ; Hodgkinson et al., ). Consequently, goat milk has been suggested as a replacement for those who are intolerant to bovine milk (Clark & Garcia, ; Dabrowska et al., ).…”

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

“…The fat globules in goat milk are organized differently in terms of size and structure compared to bovine milk (Slacanac et al, 2010). Goat milk presents a smaller mean size of fat globules (2.5 to 3 µm) than bovine milk (3 to 4 µm) (Alichanidis, Moatsou, & Polychroniadou, 2016;Hodgkinson et al, 2018;Turkmen, 2017;Yurchenko et al, 2018). The fat globules are also more uniformly dispersed in the goat milk-lipid emulsion than in bovine milk (Slacanac et al, 2010;Turkmen, 2017), giving goat milk a relatively greater number of fat globules per mL (Slacanac et al, 2010).…”

Section: Fat Contentmentioning

confidence: 99%

See 3 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

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Dairy foods, particularly those of bovine origin, are the predominant vehicles for delivery of probiotic bacteria. Caprine (goat) milk also possesses potential for successful delivery of probiotics, and despite its less appealing flavor in some products, the use of goat milk as a probiotic carrier has rapidly increased over the last decade. This review reports on the diversity, applicability, and potential of using probiotics to enhance the sensory properties of goat milk and goat milk‐based products. A brief conceptual introduction to probiotic microorganisms is followed by an account of the unique physicochemical, nutritive, and beneficial aspects of goat milk, emphasizing its advantages as a probiotic carrier. The sensory properties of probiotic‐enriched goat milk products are also discussed. The maintenance of probiotic viability and desirable physicochemical characteristics in goat milk products over shelf life is possible. However, the unpleasant sensory features of some goat milk products remain a major disadvantage that hinder its wider utilization. Nevertheless, certain measures such as fortification with selected probiotic strains, inclusion of fruit pulps and popular flavor compounds, and production of commonly consumed tailor‐made goat milk‐based products have potential to overcome this limitation. In particular, certain probiotic bacteria release volatile compounds as a result of their metabolism, which are known to play a major role in the aroma profile and sensory aspects of the final products.

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Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

Section: Unique Properties Of Goat Milk: Composition and Physicochemimentioning

confidence: 99%

Section: Potential Beneficial and Nutritional Features Of Goat Milkmentioning

confidence: 99%

Section: Fat Contentmentioning

confidence: 99%

See 2 more Smart Citations

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Ranadheera

Evans

Baines

et al. 2019

Comp Rev Food Sci Food Safe

144

View full text Add to dashboard Cite

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“…reported that goat raw milk had about 80% hydrolysis after in vitro gastric and duodenal digestion. Caseins from goat milk were digested more efficient than those from cow milk using in vitro gastric model . However, the direct comparison of in vitro protein digestion properties of goat colostrum and mature milk is limited.…”

Section: Introductionmentioning

confidence: 99%

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

et al. 2019

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BACKGROUND Xinong Saanen goat milk is a raw material for goat milk‐based infant formula production. This study aims to analyze digestion properties of Xinong Saanen goat colostrum and mature milk by simulating infant gastrointestinal digestion. Zeta potential, particles size, protein profile and peptides composition of these two kinds of milk during the digestion process were studied. RESULTS Zeta‐potential values of the digested colostrum were lower than those of mature milk through the whole digestion. Absolute zeta potential of colostrum duodenal digestion samples showed a decrease from 16.63 ± 2.08 to 11.80 ± 2.03 mV while that of mature milk decreased sharply and then increased (P < 0.05). Colostrum had a larger particle size than mature milk and both milks showed decreased particle size with increasing digestion time but an increase for the last 30 min. Colostrum showed more high molecular weight (MW) proteins which cannot be hydrolyzed completely compared with mature milk. Digested peptides (< 10 kDa) were characterized using liquid chromatography combined with tandem mass spectrometry (LC–MS/MS). The casein‐derived peptides identified in digested colostrum and mature milk accounted for 76.67% and 59.53%, respectively. β‐Casein was the most abundant in colostrum while that in mature milk was αs1‐casein. Enterotoxin‐binding glycoprotein PP20K, butyrophilin subfamily 1 member A1 (BTN1A1) and perilipin (PLIN) were only detected in digested mature milk. CONCLUSION Differences in digestion properties between goat colostrum and mature milk were mainly shown in duodenal digestion phase. Data may provide useful information about utilization of goat milk for infant formula formulation. © 2019 Society of Chemical Industry

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A novel multiple plant‐based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis

Wang,

Zhang,

Wang

et al. 2024

Food Science & Nutrition

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Plant‐based milk alternatives are sustainable, hypoallergenic, and nutrient‐rich, but challenges related to their lower bioavailability compared with animal‐based milk still exist. In this study, we developed a multiple plant‐based milk alternative using germinated soybeans and fermented cereals, and compared the protein digestible behaviors with commercial soy and bovine milk via in vitro gastrointestinal digestion. The multiple plant‐based milk alternative possessed a higher level of essential amino acids and amino acid scores than the soy milk and a smaller percentage of low‐molecular‐weight peptides than the bovine milk. It displayed better protein‐digestible responses with no apparent gastric coagulation. Moreover, the relatively larger particles in the multiple plant‐based milk alternative had few effects on protein digestibility, with the highest proteolytic degree and a better free amino acid profile. The findings suggest that the multiple plant‐based milk alternative presents higher protein digestibility behavior, and it could be a promising industrial plant‐based product.

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Gastric digestion of cow and goat milk: Impact of infant and young child in vitro digestion conditions

Cited by 114 publications

References 43 publications

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

Probiotics in Goat Milk Products: Delivery Capacity and Ability to Improve Sensory Attributes

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

A novel multiple plant‐based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis

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