Effect of Processing of Whey Protein Ingredient on Maillard Reactions and Protein Structural Changes in Powdered Infant Formula

2021 ◽  
Author(s):  
Pernille Lund ◽  
Mie Rostved Bechshøft ◽  
Colin A. Ray ◽  
Marianne N. Lund
Keyword(s):  
Whey Protein ◽  
Infant Formula ◽  
Structural Changes ◽  
Powdered Infant Formula ◽  
Maillard Reactions ◽  
Protein Ingredient

scholarly journals MAILLARD REACTIONS – AN IMPORTANT FACTOR OF THE SAFETY AND QUALITY OF INFANT FORMULA

2018 ◽  
Vol 63 (4) ◽  
pp. 30-42
Author(s):  
I. N. Skidan ◽  
C. Prosser ◽  
I. N. Zakharova
Keyword(s):  
Infant Formula ◽  
Milk Proteins ◽  
Goat Milk ◽  
Raw Milk ◽  
Biological Properties ◽  
Maillard Reaction Products ◽  
Powdered Infant Formula ◽  
Reaction Products ◽  
Maillard Reactions

The physicochemical properties of infant adapted milk formulae that affect their tolerability and effectiveness depend on the composition and quality of the raw ingredients, the production process, the storage conditions and the quality control of the finished products. The technology of manufacturing a powdered infant formula includes a variety of methodsfor processing componentsthat make up its composition, including raw milk. This processing is accompanied by a noticeable change in a number of physical, chemical and biological properties of the individual components of milk, their loss, the formation of fundamentally new chemical compounds. The most frequent reactions observed during the heat treatment of milk include the formation of bonds between reactive carbonyl groups of the sugar and the amino groups of amino acids, followed by the appearance of a large number of low- and high-molecular compounds, the so-called Maillard Reaction Products(MRP). The study of MRP in recent years hasincreasingly attracted the attention of medical practitioners because of the discovery of these compounds in infant formula and their potential danger to children’s health. This review provides evidence that powdered infant adapted formulae produced with an original technology based on whole goat milk with a native ratio of the main groups of milk proteins(whey – 20% and casein – 80%) have a minimum potential for unwanted effects associated with MRP.

Investigation of microbial contamination of Powdered Infant Formula during different storage periods after opening

2019 ◽  
Vol 10 (03) ◽  
Author(s):  
Mohammed Khalid Al-atrash
Keyword(s):  
Infant Formula ◽  
Environmental Protection Agency ◽  
Microbial Contamination ◽  
Total Coliform ◽  
Viable Count ◽  
Risk Level ◽  
Powdered Infant Formula ◽  
Total Viable Count ◽  
Coliform Count ◽  
Significant Difference

The present study was carried out to knowing effect different storage periods of the microbial quality for the Powdered Infant Formula (PIF) after opening the tin, and ensuring from the safety note (after opening, use within 3 weeks). Thirty (30) samples of (PIF) from category (1 – 6 months) in five different types are collected from pharmacies and local markets in Baquba city / Iraq, which are used as substitutes for breast milk during the first day of opening the tin powders such as Total viable count, Total coliform count, Salmonella count and Yeast and Molds count. These experiments repeated at each week of same samples within (5) weeks. Results were obtained at opening the tin, Total viable count (less than 0.05 1.0 x 103 ±1.5x10 CFU/g) were significantly higher than Total Coliform count (less than 0.05 ± 0.3 x 10 CFU/g) and Total Salmonella count (less than 0.05 0 x 10 CFU/g) and Yeasts and Molds (less than 0.05 ± 0.3 x 10 CFU/g). while results obtained at fifth week were (less than 0.05 8.8 x 103 ±5.5x102 CFU/g), (less than 0.05 0.9 x 102 ± 0.4x101 CFU/g), (less than 0.05 0 x 10 CFU/g), (less than 0.05 9.5 x 10 ± 1.2x101 CFU /g) respectively. All samples of (PIF) having non-significant difference. These results compared to Iraqi Quality Standards (IQS), all the results from the opening samples to fifth week were within the range of IQS and USA Environmental Protection Agency (USEPA) and as indicates the hygienic condition of (PIF) without risk level for human health. also observed increase in microbial contamination in each week because increase the moisture content for powdered milk. Can be used more than 3 weeks after opening if stored in good conditions with good hygienic practices during milk preparation.

Enterobacter sakazakii in Dried Infant Formulas and Milk Kitchens of Maternity Wards in São Paulo, Brazil

2009 ◽  
Vol 72 (1) ◽  
pp. 37-42 ◽  
Author(s):  
GABRIELA PALCICH ◽  
CINTIA de MORAES GILLIO ◽  
LINA CASALE ARAGON-ALEGRO ◽  
FRANCO J. PAGOTTO ◽  
JEFFREY M. FARBER ◽  
...  
Keyword(s):  
Intensive Care Unit ◽  
Intensive Care ◽  
Neonatal Intensive Care Unit ◽  
Infant Formula ◽  
Neonatal Intensive Care ◽  
Room Temperature ◽  
Sao Paulo ◽  
Powdered Infant Formula ◽  
São Paulo ◽  
Enterobacter Sakazakii

This study was the first conducted in Brazil to evaluate the presence of Enterobacter sakazakii in milk-based powdered infant formula manufactured for infants 0 to 6 months of age and to examine the conditions of formula preparation and service in three hospitals in São Paulo State, Brazil. Samples of dried and rehydrated infant formula, environments of milk kitchens, water, bottles and nipples, utensils, and hands of personnel were analyzed, and E. sakazakii and Enterobacteriaceae populations were determined. All samples of powdered infant formula purchased at retail contained E. sakazakii at <0.03 most probable number (MPN)/100 g. In hospital samples, E. sakazakii was found in one unopened formula can (0.3 MPN/100 g) and in the residue from one nursing bottle from hospital A. All other cans of formula from the same lot bought at a retail store contained E. sakazakii at <0.03 MPN/100 g. The pathogen also was found in one cleaning sponge from hospital B. Enterobacteriaceae populations ranged from 101 to 105 CFU/g in cleaning aids and <5 CFU/g in all formula types (dry or rehydrated), except for the sample that contained E. sakazakii, which also was contaminated with Enterobacteriaceae at 5 CFU/g. E. sakazakii isolates were not genetically related. In an experiment in which rehydrated formula was used as the growth medium, the temperature was that of the neonatal intensive care unit (25°C), and the incubation time was the average time that formula is left at room temperature while feeding the babies (up to 4 h), a 2-log increase in levels of E. sakazakii was found in the formula. Visual inspection of the facilities revealed that the hygienic conditions in the milk kitchens needed improvement. The length of time that formula is left at room temperature in the different hospitals while the babies in the neonatal intensive care unit are being fed (up to 4 h) may allow for the multiplication of E. sakazakii and thus may lead to an increased health risk for infants.

Interactions of WPI and Xanthan in Microstructure and Rheological Properties of Gels and Emulsions

2007 ◽  
Vol 3 (4) ◽  
Author(s):  
Kooshan Nayebzadeh ◽  
Jianshe Chen ◽  
SM Mohammad Mousavi
Keyword(s):  
Phase Separation ◽  
Whey Protein ◽  
Viscoelastic Properties ◽  
Xanthan Gum ◽  
Laser Scanning ◽  
Structural Changes ◽  
Spherical Shape ◽  
Laser Scanning Microscopy ◽  
Concentration Addition ◽  
Confocal Laser

The effect of addition of xanthan gum (0.05, 0.1, 0.15, 0.25% weight/volume) on the formation and rheology of whey protein isolate (WPI)-xanthan gum gels has been investigated at neutral pH. The elastic modulus (G') values of the gelling test were compared. Low concentration of xanthan added (<0.05%,w/v) has a synergistic effect on the gel strength depend on phase separation, so that whey proteins concentrated in their phase and finally mixed gels with xanthan would be stronger than WPI gels. At higher xanthan concentration (> 0.05%, w/v), antagonist effect was observed by reducing the connection between clusters of whey protein by xanthan, so aggregation disruption and a related decrease in (G'). The phase separation microstructure of WPI-stabilized emulsion containing xanthan gum added has been investigated by rheology and confocal laser scanning microscopy. Xanthan was stained with Fluorescein 5(6)-isothiocyanate (FITC). Low xanthan concentration addition lead to depletion flocculation and increasing the xanthan concentration cause to increase the viscoelasticity of aqueous phase, so retarded macroscopic phase separation over period investigated. Structural changes in emulsion were observed in viscoelastic properties of separated phase in the rheometer. The CLSM image shows different phase which have different viscoelastic properties; xanthan-rich region transforms into the spherical shape which has the lowest interfacial energy and gradually two separated ultimately.

scholarly journals Fluoride content of powdered infant formula meets Australian Food Safety Standards

2009 ◽  
Vol 33 (6) ◽  
pp. 573-576 ◽  
Author(s):  
Helen Clifford ◽  
Henry Olszowy ◽  
Megan Young ◽  
John Hegarty ◽  
Matthew Cross
Keyword(s):  
Food Safety ◽  
Infant Formula ◽  
Fluoride Content ◽  
Powdered Infant Formula ◽  
Safety Standards ◽  
Food Safety Standards

In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio

2021 ◽  
Vol 117 ◽  
pp. 105008
Author(s):  
Arissara Phosanam ◽  
Jayani Chandrapala ◽  
Thom Huppertz ◽  
Benu Adhikari ◽  
Bogdan Zisu
Keyword(s):  
Whey Protein ◽  
Infant Formula ◽  
In Vitro Digestion ◽  
Model Systems ◽  
Protein Ratio

scholarly journals RNA Sequencing-Based Transcriptional Overview of Xerotolerance inCronobacter sakazakiiSP291

2018 ◽  
Vol 85 (3) ◽  
Author(s):  
Shabarinath Srikumar ◽  
Yu Cao ◽  
Qiongqiong Yan ◽  
Koenraad Van Hoorde ◽  
Scott Nguyen ◽  
...  
Keyword(s):  
Infant Formula ◽  
Mortality Rates ◽  
Secondary Response ◽  
Ecological Niches ◽  
Infant Food ◽  
Powdered Infant Formula ◽  
Cronobacter Sakazakii ◽  
Rna Seq ◽  
Production Environment ◽  
Content Type

ABSTRACTCronobacter sakazakiiis a xerotolerant neonatal pathogen epidemiologically linked to powdered infant food formula, often resulting in high mortality rates. Here, we used transcriptome sequencing (RNA-seq) to provide transcriptional insights into the survival ofC. sakazakiiin desiccated conditions. Our RNA-seq data show that about 22% of the totalC. sakazakiigenes were significantly upregulated and 9% were downregulated during desiccation survival. When reverse transcription-quantitative PCR (qRT-PCR) was used to validate the RNA-seq data, we found that the primary desiccation response was gradually downregulated during the tested 4 hours of desiccation, while the secondary response remained constitutively upregulated. The 4-hour desiccation tolerance ofC. sakazakiiwas dependent on the immediate microenvironment surrounding the bacterial cell. The removal of Trypticase soy broth (TSB) salts and the introduction of sterile infant formula residues in the microenvironment enhanced the desiccation survival ofC. sakazakiiSP291. The trehalose biosynthetic pathway encoded byotsAandotsB, a prominent secondary bacterial desiccation response, was highly upregulated in desiccatedC. sakazakii.C. sakazakiiSP291 ΔotsABwas significantly inhibited compared with the isogenic wild type in an 8-hour desiccation survival assay, confirming the physiological importance of trehalose in desiccation survival. Overall, we provide a comprehensive RNA-seq-based transcriptional overview along with confirmation of the phenotypic importance of trehalose metabolism inCronobacter sakazakiiduring desiccation.IMPORTANCECronobacter sakazakiiis a pathogen of importance to neonatal health and is known to persist in dry food matrices, such as powdered infant formula (PIF) and its associated production environment. When infections are reported in neonates, mortality rates can be high. The success of this bacterium in surviving these low-moisture environments suggests thatCronobacterspecies can respond to a variety of environmental signals. Therefore, understanding those signals that aid the persistence of this pathogen in these ecological niches is an important step toward the development of strategies to reduce the risk of contamination of PIF. This research led to the identification of candidate genes that play a role in the persistence of this pathogen in desiccated conditions and, thereby, serve as a model target to design future strategies to mitigate PIF-associated survival ofC. sakazakii.

Genetic Diversity of Cronobacter sakazakii Isolates Collected from a Swiss Infant Formula Production Facility

2013 ◽  
Vol 76 (5) ◽  
pp. 883-887 ◽  
Author(s):  
ANDREA MÜLLER ◽  
ROGER STEPHAN ◽  
CLAUDIA FRICKER-FEER ◽  
ANGELIKA LEHNER
Keyword(s):  
Infant Formula ◽  
Monitoring Program ◽  
Sequence Type ◽  
Powdered Infant Formula ◽  
Cronobacter Sakazakii ◽  
Production Facility ◽  
Pfge Analysis ◽  
O Antigen ◽  
Selection For ◽  
Prevalent Species

In this study, 141 Cronobacter isolates that were collected based on a hygienic monitoring program performed in a powdered infant formula production facility in Switzerland between September 2011 and October 2012 were further characterized. Isolates were identified to the species level by molecular methods, and strains of Cronobacter sakazakii were further subtyped by applying PCR-based O-antigen serotyping, multilocus sequence typing (MLST), and pulsed-field gel electrophoresis (PFGE). C. sakazakii was the most prevalent species identified (93.6%). Among this collection of isolates, representatives of all but one O-antigen serotype (serotype O5) were recognized. MLST analysis of 19 selected isolates revealed that most of the typeable isolates belonged to sequence type (ST) 4. Correlations between ST4 and serotype O2 and between ST83 and serotype O7 were observed. PFGE analysis revealed clusters with multiple isolates, including strains from samples collected at different time points and sampling sources. Generally, the observed heterogeneity among strains collected over the 13 months of the monitoring program was high, suggesting a constant flux among strains rather than a selection for persisting organisms.

Sign in / Sign up

Export Citation Format

Share Document