Structural mechanism and kinetics of in vitro gastric digestion are affected by process-induced changes in bovine milk

Food Hydrocolloids

Volumn 86, Issue , 2019, Pages 172-183

  Mulet Cabero, Ana Isabel ^a,b   Mackie, Alan R ^c   Wilde, Peter J ^a   Fenelon, Mark A ^b   Brodkorb, André ^b  

^a NORWICH RESEARCH PARK   (United Kingdom)

^b TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^c UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

Gastric behaviour; Heat treatment; Homogenisation; Milk; Nutrient delivery; Protein digestion

Indexed keywords

MAMMALS; NUTRIENTS; PILOT PLANTS; PROTEINS;

BOVINE MILK; GASTRIC BEHAVIOR; GASTRIC DIGESTIONS; HOMOGENIZATION; MILK; NUTRIENT DELIVERY; PROTEIN DIGESTION; STRUCTURAL KINETICS; STRUCTURAL MECHANISMS; ULTRAHIGH TEMPERATURE;

HEAT TREATMENT;

EID: 85053471390     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.03.035     Document Type: Article

References (33)

1. van Aken, G.A., Bomhof, E., Zoet, F.D., Verbeek, M., Oosterveld, A., Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate. Food Hydrocolloids 25:4 (2011), 781–788.
2. Anema, S.G., Lee, S.K., Klostermeyer, H., Rennet-induced aggregation of heated pH-adjusted skim milk. Journal of Agricultural and Food Chemistry 59:15 (2011), 8413–8422.
3. Bach, A., Aris, A., Vidal, M., Fàbregas, F., Terré M., Influence of milk processing temperature on growth performance, nitrogen retention, and hindgut's inflammatory status and bacterial populations in a calf model. Journal of Dairy Research 84:3 (2017), 355–359.
4. Barbé F., Ménard, O., Le Gouar, Y., Buffière, C., Famelart, M.-H., Laroche, B., et al. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chemistry 136:3 (2013), 1203–1212.
5. Boutrou, R., Gaudichon, C., Dupont, D., Jardin, J., Airinei, G., Marsset-Baglieri, A., et al. Sequential release of milk protein–derived bioactive peptides in the jejunum in healthy humans. American Journal of Clinical Nutrition 97:6 (2013), 1314–1323.
6. Donato, L., Alexander, M., Dalgleish, D.G., Acid gelation in heated and unheated Milks: interactions between serum protein complexes and the surfaces of casein micelles. Journal of Agricultural and Food Chemistry 55:10 (2007), 4160–4168.
7. Douglas, F., Greenberg, R., Farrell, H., Edmondson, L., Effects of ultra-high-temperature pasteurization on milk proteins. Journal of Agricultural and Food Chemistry 29:1 (1981), 11–15.
8. Drøhse, H.B., Foltmann, B., Specificity of milk-clotting enzymes towards bovine κ-casein. Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology 995:3 (1989), 221–224.
9. Dupont, D., Mandalari, G., Mollé D., Jardin, J., Rolet-Répécaud, O., Duboz, G., et al. Food processing increases casein resistance to simulated infant digestion. Molecular Nutrition & Food Research 54:11 (2010), 1677–1689.
10. Gaudichon, C., Roos, N., Mahé S., Sick, H., Bouley, C., Tomé D., Gastric emptying regulates the kinetics of nitrogen absorption. Journal of Nutrition, 124(10), 1994, 1970.
11. Hunt, J., Stubbs, D., The volume and energy content of meals as determinants of gastric emptying. The Journal of Physiology, 245(1), 1975, 209.
12. Islam, M.A., Devle, H., Comi, I., Ulleberg, E.K., Rukke, E.-O., Vegarud, G.E., et al. Ex vivo digestion of raw, pasteurised and homogenised milk - effects on lipolysis and proteolysis. International Dairy Journal 65 (2017), 14–19.
13. Keenan, T.W., Moon, T.-W., Dylewski, D.P., Lipid globules retain globule membrane material after homogenization. Journal of Dairy Science 66:2 (1983), 196–203.
14. Kethireddipalli, P., Hill, A.R., Dalgleish, D.G., Protein interactions in heat-treated milk and effect on rennet coagulation. International Dairy Journal 20:12 (2010), 838–843.
15. Kong, F., Singh, R.P., A human gastric simulator (HGS) to study food digestion in human stomach. Journal of Food Science 75:9 (2010), E627–E635.
16. Lacroix, M., Bon, C., Bos, C., Léonil, J., Benamouzig, R., Luengo, C., et al. Ultra high temperature treatment, but not pasteurization, affects the postprandial kinetics of milk proteins in humans. Journal of Nutrition 138:12 (2008), 2342–2347.
17. Lopez, C., Focus on the supramolecular structure of milk fat in dairy products. Reproduction Nutrition Development 45:4 (2005), 497–511.
18. Mackie, A., Rafiee, H., Malcolm, P., Salt, L., van Aken, G., Specific food structures supress appetite through reduced gastric emptying rate. American Journal of Physiology - Gastrointestinal and Liver Physiology 304:11 (2013), G1038–G1043.
19. Mahe, S., Roos, N., Benamouzig, R., Davin, L., Luengo, C., Gagnon, L., et al. Gastrojejunal kinetics and the digestion of N-15 beta-lactoglobulin and casein in humans: The influence of the nature and quantity of the protein. American Journal of Clinical Nutrition 63:4 (1996), 546–552.
20. Malagelada, J.-R., Longstreth, G.F., Summerskill, W.H.J., Go, V.L.W., Measurement of gastric functions during digestion of ordinary solid meals in man. Gastroenterology 70:2 (1976), 203–210.
21. Michalski, M.-C., Januel, C., Does homogenization affect the human health properties of cow's milk?. Trends in Food Science & Technology 17:8 (2006), 423–437.
22. Minekus, M., Alminger, M., Alvito, P., Ballance, S., Bohn, T., Bourlieu, C., et al. A standardised static in vitro digestion method suitable for food - an international consensus. Food & function 5:6 (2014), 1113–1124.
23. Miranda, G., Pelissier, J.-P., Influence of heat treatment of bovine skim-milk on in vivo digestion in rat stomach. Le Lait 67:3 (1987), 365–377.
24. Morgan, F., Léonil, J., Mollé D., Bouhallab, S., Modification of bovine β-lactoglobulin by glycation in a powdered state or in an aqueous Solution: effect on association behavior and protein conformation. Journal of Agricultural and Food Chemistry 47:1 (1999), 83–91.
25. Mulet-Cabero, A.-I., Rigby, N.M., Brodkorb, A., Mackie, A.R., Dairy food structures influence the rates of nutrient digestion through different in vitro gastric behaviour. Food Hydrocolloids 67 (2017), 63–73.
26. Sánchez-Rivera, L., Ménard, O., Recio, I., Dupont, D., Peptide mapping during dynamic gastric digestion of heated and unheated skimmed milk powder. Food Research International 77:Part 2 (2015), 132–139.
27. Sharma, S.K., Dalgleish, D.G., Interactions between milk serum proteins and synthetic fat globule membrane during heating of homogenized whole milk. Journal of Agricultural and Food Chemistry 41:9 (1993), 1407–1412.
28. Tam, J.J., Whitaker, J.R., Rates and extents of hydrolysis of several caseins by pepsin, rennin, endothia parasitica protease and mucor pusillus Protease1. Journal of Dairy Science 55:11 (1972), 1523–1531.
29. Thomas, A., GastroGut motility, sphincters and reflex control. Anaesthesia and Intensive Care Medicine 7:2 (2006), 57–58.
30. Tunick, M.H., Ren, D.X., Van Hekken, D.L., Bonnaillie, L., Paul, M., Kwoczak, R., et al. Effect of heat and homogenization on in vitro digestion of milk. Journal of Dairy Science 99:6 (2016), 4124–4139.
31. Wada, Y., Lönnerdal, B., Effects of different industrial heating processes of milk on site-specific protein modifications and their relationship to in vitro and in vivo digestibility. Journal of Agricultural and Food Chemistry 62:18 (2014), 4175–4185.
32. Ye, A., Cui, J., Dalgleish, D., Singh, H., The formation and breakdown of structured clots from whole milk during gastric digestion. Food & Function 7:10 (2016), 4259–4266.
33. Ye, A., Cui, J., Dalgleish, D., Singh, H., Effect of homogenization and heat treatment on the behavior of protein and fat globules during gastric digestion of milk. Journal of Dairy Science 100:1 (2017), 36–47.