Food processing increases casein resistance to simulated infant digestion

被引：116

作者：

Dupont, Didier ^{[1
,2
]}

Mandalari, Giuseppina ^{[3
,4
]}

Molle, Daniel ^{[1
,2
]}

Jardin, Julien ^{[1
,2
]}

Rolet-Repecaud, Odile ^{[5
]}

Duboz, Gabriel ^{[5
]}

Leonil, Joelle ^{[1
,2
]}

Mills, Clare E. N. ^{[3
]}

Mackie, Alan R. ^{[3
]}

机构：

[1] INRA, UMR Sci & Technol Lait & CEuf 1253, F-35042 Rennes, France

[2] AGROCAMPUS OUEST, UMR Sci & Technol Lait & CEuf 1253, F-35042 Rennes, France

[3] Inst Food Res, Colney Norwich NR4 7UA, Norfolk, England

[4] Univ Messina, Pharmacobiol Dept, Vill SS Annunziata, Messina, Italy

[5] INRA, UR Technol & Anal Laitieres 342, Poligny, France

来源：

MOLECULAR NUTRITION & FOOD RESEARCH | 2010年 / 54卷 / 11期

基金：

英国生物技术与生命科学研究理事会;

关键词：

Food allergy; Heat treatment; Infant gut; Milk; Yogurt; BOVINE BETA-LACTOGLOBULIN; IGG BINDING EPITOPES; IN-VITRO DIGESTION; COWS-MILK; MONOCLONAL-ANTIBODIES; ALPHA(S1)-CASEIN; PROTEOLYSIS; PROTEINS; HEAT;

D O I：

10.1002/mnfr.200900582

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of this study was to determine whether processing could modify the resistance of casein (CN) to digestion in infants. A range of different dairy matrices was manufactured from raw milk in a pilot plant and subjected to in vitro digestion using an infant gut model. Digestion products were identified using MS and immunochemical techniques. Results obtained showed that CNs were able to resist digestion, particularly kappa- and alpha s2-CN. Resistant areas were identified and corresponded to fragments hydrophobic at pH 3.0 (gastric conditions) and/or carrying post-translational modifications (phosphorylation and glycosylation). Milk processing led to differences in peptide patterns and heat treatment of milk tended to increase the number of peptides found in digested samples. This highlights the likely impact of milk processing on the allergenic potential of CNs.

引用

页码：1677 / 1689

页数：13

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