In vitro dynamic gastric digestion of soya protein/milk protein blended beverages: influence of protein composition and co-processing

2021 ◽  
Vol 12 (6) ◽  
pp. 2605-2616
Author(s):  
Teresa Francis Wegrzyn ◽  
Alejandra Acevedo-Fani ◽  
Simon M. Loveday ◽  
Harjinder Singh
Keyword(s):  
Whey Protein ◽  
Milk Protein ◽  
Protein Composition ◽  
Soya Protein ◽  
Gastric Digestion ◽  
Heat Treated ◽  
Protein Milk

The gastric digestion behaviours of blended protein beverages containing different ratios of casein, whey protein and soya protein that were heat-treated at 60 °C or 80 °C were investigated using an in vitro dynamic human gastric simulator.

Dynamic in vitro gastric digestion of infant formulae made with goat milk and cow milk: Influence of protein composition

2019 ◽  
Vol 97 ◽  
pp. 76-85 ◽  
Author(s):  
Aiqian Ye ◽  
Jian Cui ◽  
Elizabeth Carpenter ◽  
Colin Prosser ◽  
Harjinder Singh
Keyword(s):  
Goat Milk ◽  
Protein Composition ◽  
Cow Milk ◽  
Gastric Digestion ◽  
Infant Formulae

scholarly journals Gastric digestion of milk protein ingredients: Study using an in vitro dynamic model

2018 ◽  
Vol 101 (8) ◽  
pp. 6842-6852 ◽  
Author(s):  
Xin Wang ◽  
Aiqian Ye ◽  
Quanquan Lin ◽  
Jianzhong Han ◽  
Harjinder Singh
Keyword(s):  
Dynamic Model ◽  
Milk Protein ◽  
Gastric Digestion

scholarly journals Modulating in vitro gastric digestion of emulsions using composite whey protein-cellulose nanocrystal interfaces

2017 ◽  
Vol 158 ◽  
pp. 137-146 ◽  
Author(s):  
Anwesha Sarkar ◽  
Shuning Zhang ◽  
Brent Murray ◽  
Jessica A. Russell ◽  
Sally Boxal
Keyword(s):  
Whey Protein ◽  
Cellulose Nanocrystal ◽  
Gastric Digestion

0705 Effect of milk protein composition on in vivo gastric digestion of a model infant formula

2016 ◽  
Vol 94 (suppl_5) ◽  
pp. 337-338
Author(s):  
N. Rafiee Tari ◽  
M. Z. Fan ◽  
M. Corredig
Keyword(s):  
Infant Formula ◽  
Milk Protein ◽  
Protein Composition ◽  
Gastric Digestion

scholarly journals Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3391
Author(s):  
Marit Navis ◽  
Lauriane Schwebel ◽  
Susanne Soendergaard Kappel ◽  
Vanesa Muncan ◽  
Per Torp Sangild ◽  
...  
Keyword(s):  
Human Milk ◽  
Whey Protein ◽  
Transit Time ◽  
Protein Composition ◽  
In Vitro Digestion ◽  
Whey Protein Concentrate ◽  
Milk Formula ◽  
The Impact ◽  
Β Lactoglobulin

Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that mimics human milk. However, processing can impact the quality of milk proteins, which can influence gastro-intestinal (GI) tolerance by changing digestion, transit time and/or absorption. The aim of this study was to evaluate the impact of structural changes of proteins due to thermal processing on gastro-intestinal tolerance in the immature GI tract. Preterm and near-term piglets received enteral nutrition based on whey protein concentrate (WPC) either mildly pasteurized (MP-WPC) or extensively heated (EH-WPC). Clinical symptoms, transit time and gastric residuals were evaluated. In addition, protein coagulation and protein composition of coagulates formed during in vitro digestion were analyzed in more detail. Characterization of MP-WPC and EH-WPC revealed that mild pasteurization maintained protein nativity and reduced aggregation of β-lactoglobulin and α-lactalbumin, relative to EH-WPC. Mild pasteurization reduced the formation of coagulates during digestion, resulting in reduced gastric residual volume and increased intestinal tract content. In addition, preterm piglets receiving MP-WPC showed reduced mucosal bacterial adherence in the proximal small intestine. Finally, in vitro digestion studies revealed less protein coagulation and lower levels of β-lactoglobulin and α-lactalbumin in the coagulates of MP-WPC compared with EH-WPC. In conclusion, minimal heat treatment of WPC compared with extensive heating promoted GI tolerance in immature piglets, implying that minimal heated WPC could improve the GI tolerance of milk formulas in infants.

scholarly journals Exploring in vitro gastric digestion of whey protein by time-domain nuclear magnetic resonance and magnetic resonance imaging

2020 ◽  
Vol 99 ◽  
pp. 105348 ◽  
Author(s):  
Ruoxuan Deng ◽  
Anja E.M. Janssen ◽  
Frank J. Vergeldt ◽  
Henk Van As ◽  
Cees de Graaf ◽  
...  
Keyword(s):  
Magnetic Resonance Imaging ◽  
Nuclear Magnetic Resonance ◽  
Magnetic Resonance ◽  
Whey Protein ◽  
Time Domain ◽  
Gastric Digestion ◽  
Resonance Imaging ◽  
Nuclear Magnetic

scholarly journals Denaturation and in Vitro Gastric Digestion of Heat-Treated Quinoa Protein Isolates Obtained at Various Extraction pH

2016 ◽  
Vol 11 (2) ◽  
pp. 184-197 ◽  
Author(s):  
Geraldine Avila Ruiz ◽  
Mauricio Opazo-Navarrete ◽  
Marlon Meurs ◽  
Marcel Minor ◽  
Guido Sala ◽  
...  
Keyword(s):  
Gastric Digestion ◽  
Protein Isolates ◽  
Heat Treated

Effects of milk protein genetic variants on milk yield and composition

1984 ◽  
Vol 51 (4) ◽  
pp. 531-546 ◽  
Author(s):  
Douglas M. McLean ◽  
E. R. Bruce Graham ◽  
Raul W. Ponzoni ◽  
Hugh A. McKenzie
Keyword(s):  
Whey Protein ◽  
Milk Yield ◽  
Genetic Variants ◽  
Milk Protein ◽  
Protein A ◽  
Milk Proteins ◽  
Protein Composition ◽  
Milk Composition ◽  
Stage Of Lactation ◽  
Dairy Cattle Breeding

SummaryEffects of genetic variants of the milk proteins, αs1-casein, β-casein, κ-casein and β-lactoglobulin (βlg), on milk yield and composition, particularly the protein composition, were investigated in milk samples from 289 Jersey and 249 Friesian cows in eight commercial herds.Milk protein genotypes had no significant effect on yields over a complete lactation of milk and fat, but significant differences in fat content were detected for β-casein (B, A1B, A2 > A1A2) and βlg (B, AB > A) variants. Significant differences between β-lg variants were also found with total solids (B, AB > A), casein (B, AB > A), whey protein (A > AB > B) and βlg (A > AB, AC > B > BC) concentrations. Casein genotypes were not significantly different in total protein and casein concentrations but many differences were found in casein composition. αs1-Casein variants significantly affected αs1-casein (BC > B) and κ-casein (B > BC) concentrations. β-Casein variants affected concentration and proportion of β-casein (A1B, A2B > A1, A1A2, A2, B), αs1-casein (A1, A2 > B) and κ-casein (B > A2) and concentration of whey protein (A1 > most other β-casein variants). κ-Casein variants affected concentration and proportion of κ-casein (B > AB > A), proportion of αs1-casein (A > AB > B) and concentration of βlg (A > AB, B) and α-lactalbumin (A, AB > B). Differences in milk composition were found between breeds, herds and ages, and with stage of lactation. The potential use of milk protein genotypes as an aid in dairy cattle breeding is discussed.

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