Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk

Ye, A.; Cui, Jian; Singh, Harjinder

doi:10.3168/jds.2010-4099

Cited by 94 publications

(107 citation statements)

References 17 publications

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“…Simulated gastric fluid (SGF) was prepared by adding 3.8 mL of 37% HCl and 8.775 g of NaCl to 500 mL of water and then making up to 1 L with Milli-Q water; 3 g of pepsin was added to this solution before use, with stirring for 30 min, and then the pH of the SGF was adjusted to 1.5 using 1 N HCl/NaOH (Ye, Cui, & Singh, 2011).…”

Section: Methodsmentioning

confidence: 99%

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

et al. 2016

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Section: Methodsmentioning

confidence: 99%

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

et al. 2016

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“…Protein were stained with Rhodamine B (1% w/w in MiliQ water) and excited with the laser light at a wavelength 540 nm (Nagano, Tamaki, & Funami, 2008;van de Velde, Weinbreck, Edelman, van der Linden, & Tromp, 2003;van Riemsdijk, Sprakel, van der Goot, & Hamer, 2010). Nile red (0.1% w/w in acetone) was used to stain triglycerides and excited with the laser light wavelength of 515-530 nm (Gallier et al, 2012;Ye, Cui, & Singh, 2011).…”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study

Nguyen

Bhandari

Cichero

2015

Food Research International

122

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An in vitro digestion simulating infant gastrointestinal tract studied the digestion of caseins, whey and soy proteins, commonly used in infant formulations, in the presence of proteases only (without lipolytic enzymes). 60min of gastric phase and 120min of intestinal phase coupled with gel electrophoresis, confocal microscopy, mastersizer and pH were employed to monitor the degradation of proteins, microstructure, particle size distribution and pH drop of the digesta through the in vitro digestion process. Obtained results showed around 20% of caseins and almost no components of whey were hydrolysed after 60min in the simulated stomach. In the simulated duodenal phase, 8% of α-lactalbumin was hydrolysed while caseins and β-lactoglobulin completely digested immediately and 30min respectively after addition of duodenal digestive proteases. Overall, soy proteins indicated lower level of hydrolysis than dairy proteins during in vitro infant digestion as observed by SDS-PAGE. The soy protein fractions glycinin and β-conglycinin were partially hydrolysed during the gastrointestinal phase. The observed pH drop confirms that caseins are easily digested in the duodenal phase compared to whey and soy protein. Gastric digestion resulted in a decrease of the particle size of protein aggregates, but no fat coalescence was observed during both gastric and duodenal digestions in the given conditions.

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“…Milk proteins vary in their digestibility (Le et al, 2012;Ye et al, 2011), and non-glycosylated proteins such as b-casein and a-lactoglobulin are more digested in comparison to lactoferrin, IgA and milk mucins (Jakobsson et al, 1982;Lindh, 1975;Prentice et al, 1989).…”

Section: Bifidobacterial Consumption Of Human Milk Glycoproteinsmentioning

confidence: 99%

Consumption of human milk glycoconjugates by infant-associated bifidobacteria: mechanisms and implications

2013

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Human milk is a rich source of nutrients and energy, shaped by mammalian evolution to provide all the nutritive requirements of the newborn. In addition, several molecules in breast milk act as bioactive agents, playing an important role in infant protection and guiding a proper development. While major breast milk nutrients such as lactose, lipids and proteins are readily digested and consumed by the infant, other molecules, such as human milk oligosaccharides and glycosylated proteins and lipids, can escape intestinal digestion and transit through the gastrointestinal tract. In this environment, these molecules guide the composition of the developing infant intestinal microbiota by preventing the colonization of enteric pathogens and providing carbon and nitrogen sources for other colonic commensals. Only a few bacteria, in particular Bifidobacterium species, can gain access to the energetic content of milk as it is displayed in the colon, probably contributing to their predominance in the intestinal microbiota in the first year of life. Bifidobacteria deploy exquisite molecular mechanisms to utilize human milk oligosaccharides, and recent evidence indicates that their activities also target other human milk glycoconjugates. Here, we review advances in our understanding of how these microbes have been shaped by breast milk components and the strategies associated with their consumption of milk glycoconjugates.

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Proteolysis of milk fat globule membrane proteins during in vitro gastric digestion of milk

Cited by 94 publications

References 17 publications

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

Gastrointestinal digestion of dairy and soy proteins in infant formulas: An in vitro study

Consumption of human milk glycoconjugates by infant-associated bifidobacteria: mechanisms and implications

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