In Vitro Digestion of Proteins in Human Milk Fortifiers and in Preterm Formula

Peptides surviving the simulated gastrointestinal digestion of milk proteins: Biological and toxicological implications

“…The particular folding makes ␤-Lg resistant to pepsin, as the cleavage sites (hydrophobic or aromatic amino acid side chains) are well buried inside the ␤-barrel, forming a strong hydrophobic core [59]. Furthermore, contrary to common belief, GI digestibility of ␤-Lg has been found even to decrease with a high degree of protein denaturation [42]. This is in agreement with the findings that ␤-Lg co-precipitated with casein in UHT milk remains partly unhydrolyzed by digestive proteases (Fig.…”

“…Small amounts of intact ␣-La and ␤-Lg were detected in the UHT-CN digests, corresponding to proteases-resistant WP. Probably, the heat-denatured ␣-La and ␤-Lg, co-precipitated with CN fraction [41], refold in conformations in which sensitive bonds are less accessible to proteases [42].…”

Rheological behaviour of selected commercially available baby formulas in simulated human digestive system

“…Lipid digestion in the stomach is due to hydrolysis of lipids by gastric lipase, whereas in the small intestine it is due to hydrolysis of lipids by pancreatic lipase (Mun, Decker, & McClements, 2007). The duodenal juice further hydrolyses the casein and α-lactalbumin or β-lactoglobulin with whey proteins relatively slowly digested in vitro in comparison to caseins by duodenal juice (Jakobsson, Lindberg, & Benediktsson, 1982;Lindberg, Engberg, Sjöberg, & Lönnerdal, 1998).…”

Enzymatic digestion and antioxidant activity of the native and molten globule states of camel α-lactalbumin: Possible significance for use in infant formula

“…In spite of the attractive nutritional value and potential applications of a-La as a supplement for food products, especially infant formulae, low digestibly is a drawback that has been reported for this protein (Lindberg et al, 1998). Since digestibility and bioactivity of a protein are very important when it is being used as a food ingredient, this study was carried out to investigate the digestibility and antioxidant activity of camel a-La.…”