Structural changes of bovine milk fat globules during in vitro digestion

Gallier, Sophie; Ye, A.; Singh, Harjinder

doi:10.3168/jds.2011-5223

Cited by 119 publications

(117 citation statements)

References 42 publications

(56 reference statements)

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“…The lower chain polypeptides and peptides formed during the digestion process will still be surface-active and are adsorbed at the interface of fat particles in the absence of lipase that would have affected the behavior of fat particles. Similar results were also reported by Li, Ye, Lee, and Singh (2013), Gallier, Ye, & Singh (2012) and who showed that the fat globule membrane was stable during proteolysis in the stomach. They also postulated that peptides generated by any proteolysis of membrane proteins will be adsorbed into the fat globule membrane, preventing the coalescence of fat globules.…”

Section: Microstructural Changessupporting

confidence: 91%

“…After rehydration in water, vegetable oil (4.0 g/100 mL) and lactose (6.5 g/100 mL) were mixed uniformly using Silverson at 5000 rpm (Multimix) immediately before transfer to homogenizer at 5/25 MPa (Twin Panda 400, GEA). The liquid formulae was kept at 4 o C for a maximum two days with the addition of sodium azide (0.02% w/v) (Gallier, Ye, and Singh, 2012).…”

Section: Preparation Of Infant Milk Formulaementioning

confidence: 99%

“…Researchers commonly use this technique to determine the rate of digestion of individual protein components (Dupont et al, 2010a;Gallier, Ye, & Singh, 2012). The protein profile of the digested milk samples at different stages of the gastric and intestinal phase was assayed by reducing SDS-PAGE running on a Mini Protean 3 cell (Bio-Rad) for 37 minute at 200V.…”

Section: Gel Electrophoresis (Sds-page)mentioning

confidence: 99%

“…Protein were stained with Rhodamine B (1% w/w in MiliQ water) and excited with the laser light at a wavelength 540 nm van de Velde, Weinbreck, Edelman, van der Linden, and Tromp, 2003;van Riemsdijk, Sprakel, van der Goot, and 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, Ye, &Singh, 2012;). …”

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

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Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion

Nguyen¹

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Although mothers' milk is the ideal food for babies, infant formula has become an alternative when breastfeeding is not possible or inadequate for babies. To design a proper formula for babies, it is essential to understand the digestibility of macronutrients and their bio-accessibility in the infant gastrointestinal tract. Because in vivo gastrointestinal studies on human infants are restricted by ethical constraint, cost issues, and intensive resource, in vitro models could be a better replacement.In vitro models offer advantages with low cost, easy sampling accessibility and no ethical issues. This thesis aims to assess the digestibility of each ingredient proteins, lipids, and carbohydrates in infant formulation then compare with mothers' milk. A static bench-top in vitro model for infant digestion was set up with infant gastric pH (4.0-4.5) and the activity of simulated digestive enzymes suitable for human infants with 60 minutes of gastric phase and 120 minutes of intestinal phase.Popular protein sources of caseins, whey, and soy proteins were employed in infant formulations.The in vitro digestion of these proteins in infant formulations was studied in the presence of enzyme proteases only (without lipolytic enzymes). Obtained results showed around 20% of caseins and no components of whey were hydrolysed after 60 minutes in the simulated stomach. In the simulated intestinal phase, 8% of α-lactalbumin was hydrolysed while caseins and β-lactoglobulin were completely digested immediately and 30 minutes respectively after addition of intestinal 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 intestinal 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 intestinal digestion in the given conditions.The in vitro digestion of hydrolysed and non-hydrolysed dairy (casein and whey proteins) was studied under conditions without lipolytic enzymes. Results show hydrolysed proteins were completely digested in the small intestine while non-hydrolysed proteins (caseins, α-lactalbumin, β-lactoglobulin, conglycinin, glycinin) were only partially digested in the simulated gastrointestinal tract. Although observed pH-drop for non-hydrolysed protein formulations was lower, significantly higher levels of ninhydrin-reactive amino nitrogen in hydrolysed proteins suggested higher digestibility of hydrolysed proteins than their non-hydrolysed counterparts. Only formulations containing caseins showed a decrease in particle size of protein aggregates during gastric digestion. No fat globule coalescence was observed during both gastric and intestinal digestions in the given conditions. Lipid digestion of infa...

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Section: Microstructural Changessupporting

confidence: 91%

Section: Preparation Of Infant Milk Formulaementioning

confidence: 99%

Section: Gel Electrophoresis (Sds-page)mentioning

confidence: 99%

Section: Confocal Laser Scanning Microscopy (Clsm)mentioning

confidence: 99%

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Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion

Nguyen¹

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“…These characteristics differ among milks (e.g. HM and bovine milk) and are modified after milk technological treatments (heat treatments, homogenization) (Innis et al, 2010;Gallier et al, 2012Gallier et al, , 2013aGallier et al, , 2013bGarcia et al, 2014;Bourlieu et al, 2015b;Le Huërou-Luron et al, 2016). Designing IF that mimic HM digestive behaviour supposes prior characterization of this behaviour.…”

Section: Introductionmentioning

confidence: 99%

Towards infant formula biomimetic of human milk structure and digestive behaviour

Bourlieu-Lacanal

Deglaire

Oliveira

et al. 2017

OCL

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-Lipids of human milk or infant formula convey most of the energy necessary to support the newborn growth. Until recently, infant formula chemical composition had been optimized but not their structure. And yet, more and more proofs of evidence have shown that lipids structure in human milk modulates digestion kinetics and is involved in metabolic programming. Indeed there is a striking difference of structure between human milk which is an emulsion based on dispersed milk fat globules (4 mm) secreted by the mammary gland and submicronic neoformed lipid droplets (0.5 mm) found in infant formula. These droplets result from a series of operation units. This difference of structure modifies digestion kinetics and emulsion disintegration in the intestinal tract of the newborn. This difference persists along gastric phase which is mainly dominated by acid and enzyme-induced aggregation. Lipid droplets size is thus the key parameter to control gastric lipolysis and emptying and intestinal lipolysis. This parameter also controls proteolysis since adsorbed proteins are more rapidly hydrolyzed than when in solution. In animal models, these differences of lipid structure would also impact digestive and immune systems' maturation and microbiota. Lipid structure during neonatal period would also be involved in the early programming of adipose tissues and metabolism. The supplementation of infant formulas with bovine milk fractions (milk fat globule membrane extracts, triacylglycerol) or recent development of large droplets infant formula, along with new fields of innovation in neonatal nutrition, are here reviewed.Keywords: human milk fat globules / lipid structure / infant formula / neonatal digestion / programming Résumé -Vers des formules infantiles mimant la structure et le profil de digestion du lait maternel.Les lipides laitiers du lait maternel ou de formules infantiles fournissent la plupart de l'énergie disponible pour la croissance du nouveau-né. Jusqu'alors, la composition chimique des formules infantiles a été optimisée mais pas leur structure. Or il est de plus en plus démontré que la structure des lipides dans le lait maternel module les cinétiques de digestion et participe à la pré-programmation métabolique. Il existe en effet une différence majeure entre les émulsions natives de globules gras laitiers (4 mm) sécrétées par la glande mammaire et la structure des lipides dans les formules infantiles qui résultent d'une succession d'opérations unitaires de transformation et sont constituées de gouttelettes submicroniques (0.5 mm) avec des interfaces néoformées. Cette différence de structure modifie les cinétiques de digestion et de déstructuration des émulsions dans le tractus digestif des nouveau-nés. De façon générale, la différence de structure initiale entre lait maternel et formules infantiles se maintient pendant toute la phase gastrique, qui est surtout dominée par des mécanismes d'agrégation acide et enzymatique. La taille des gouttelettes est le paramètre clé pour contrôler les lipolyses gastri...

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In vitro digestion of emulsified lard‐based diacylglycerols

et al. 2020

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BACKGROUND: Diacylglycerols as a fat substitute in meat products is a growing area of interest. This study was conducted to analyze the digestion rate, digestion extent, and changes in interfacial properties of lard, glycerolized lard (GL), and purified GL (PGL) in an emulsions system by pH-stat in vitro digestion. RESULTS: PGL had significantly higher hydrolysis rate and final digestion extent than lard (P ≤ 0.05) during in vitro digestion. The analysis on diameter variations of lard, GL, and PGL during digestion indicated that the surface-and volume-weighted mean particle diameters of all samples had the same variation trend, but variation degree was different. Concurrently, the ζ-potential analysis of the lard, GL, and PGL during the digestion process showed that the absolute values of the ζ-potentials of the three types of lipids increased at first and subsequently decreased. The microstructure changes results for lard, GL, and PGL showed there was no obvious flocculation, and the particle size of lard throughout the digestion process was larger than that of GL and PGL.CONCLUSION: This study showed that lard-based diacylglycerols had high digestibility characteristics and could be applied as a functional lipid in meat products to improve human health.

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Structural changes of bovine milk fat globules during in vitro digestion

Cited by 119 publications

References 42 publications

Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion

Digestibility and structural changes of ingredients in infant formulae during the gastrointestinal digestion

Towards infant formula biomimetic of human milk structure and digestive behaviour

In vitro digestion of emulsified lard‐based diacylglycerols

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