In vivo aroma release measurements and sensory perception of flavoured milk proteins gels

Milk is an unusually stable colloidal system; the stability of this system is due primarily to the formation of micelles by the major milk proteins, the caseins. Numerous models for the structure of casein micelles have been proposed; these models have been formulated on the basis of in vitro studies. Synthetic casein micelles (i.e., those formed by mixing the purified αsl- and k-caseins with Ca2+ in appropriate ratios) are dissimilar to those from freshly-drawn milks in (i) size distribution, (ii) ratio of Ca/P, and (iii) solvation (g. water/g. protein). Evidently, in vivo organization of the caseins into the micellar form occurs in-a manner which is not identical to the in vitro mode of formation.

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A Protocol for Measurement of In Vivo Aroma Release from Beverages

Journal of Food Science ◽

10.1111/j.1365-2621.2003.tb08298.x ◽

2003 ◽

Vol 68 (3) ◽

pp. 1123-1128 ◽

Cited By ~ 15

Author(s):

K.G.C. Weel ◽

A.E.M. Boelrijk ◽

J.J. Burger ◽

H. Gruppen ◽

A.G.J. Voragen ◽

...

Keyword(s):

Aroma Release

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Menstrual flow as a non-invasive source of endometrial organoids

Communications Biology ◽

10.1038/s42003-021-02194-y ◽

2021 ◽

Vol 4 (1) ◽

Author(s):

Tereza Cindrova-Davies ◽

Xiaohui Zhao ◽

Kay Elder ◽

Carolyn J. P. Jones ◽

Ashley Moffett ◽

...

Keyword(s):

Early Pregnancy ◽

Recurrent Miscarriage ◽

Milk Proteins ◽

Receptor Expression ◽

In Vitro Fertilisation ◽

Non Invasive ◽

Menstrual Flow ◽

Pregnancy Hormones

AbstractAssessment of the endometrium often necessitates a biopsy, which currently involves an invasive, transcervical procedure. Here, we present an alternative technique based on deriving organoids from menstrual flow. We demonstrate that organoids can be derived from gland fragments recovered from menstrual flow. To confirm they faithfully reflect the in vivo state we compared organoids derived from paired scratch biopsies and ensuing menstrual flow from patients undergoing in vitro fertilisation (IVF). We demonstrate that the two sets of organoids share the same transcriptome signature, derivation efficiency and proliferation rate. Furthermore, they respond similarly to sex steroids and early-pregnancy hormones, with changes in morphology, receptor expression, and production of ‘uterine milk’ proteins that mimic those during the late-secretory phase and early pregnancy. This technique has wide-ranging impact for non-invasive investigation and personalised approaches to treatment of common gynaecological conditions, such as endometriosis, and reproductive disorders, including failed implantation after IVF and recurrent miscarriage.

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Effect of Low-Immunogenic Yogurt Drinks and Probiotic Bacteria on Immunoreactivity of Cow’s Milk Proteins and Tolerance Induction—In Vitro and In Vivo Studies

Nutrients ◽

10.3390/nu12113390 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3390

Author(s):

Barbara Wróblewska ◽

Anna Kaliszewska-Suchodoła ◽

Ewa Fuc ◽

Lidia Hanna Markiewicz ◽

Anna Maria Ogrodowczyk ◽

...

Keyword(s):

Therapeutic Potential ◽

Tolerance Induction ◽

Milk Proteins ◽

In Vivo Studies ◽

Cow’S Milk ◽

Milk Allergy ◽

Cow's Milk ◽

Safe Product

There is no effective therapy for milk allergy. The role of lactic acid bacteria (LAB) and probiotics in protection against allergy-related outcomes is still under investigation. The aim of the study was to evaluate the immunomodulative and therapeutic potential of yogurt drinks in cow’s milk allergy (CMA) management. We compared immunoreactivity of α-casein (α-CN), β-casein (β-CN), κ-casein (κ-CN), α-lactalbumin (α-LA), and β-lactoglobulin (β-LG) in 27 yogurt drinks fermented with different basic yogurt cultures, or yogurt cultures enriched with Lactobacillus plantarum and/or Bifidobacterium lactis strains, by competitive ELISA assay. Drinks with the lowest antigenic potential were used as allergoids for CMA therapy. BALB/c mice were sensitized via intraperitoneal injection of α-CN + β-LG mixture with aluminum adjuvant, and gavaged with increasing doses of selected low-immunogenic drinks (YM—basic, or YM-LB—enriched with L. plantarum and B. lactis) to induce tolerance. Milk- or phosphate-buffered saline (PBS)-dosed mice served as controls. Compared to milk, the immunoreactivity of proteins in drinks increased or decreased, depending on the bacterial sets applied for fermentation. Only a few sets acted synergistically in reducing immunoreactivity. The selected low-immunogenic drinks stimulated allergic mice for profiling Th2 to Th1 response and acquire tolerance, and the effect was greater with YM-LB drink, which during long-lasting interventional feeding strongly increased the secretion of regulatory cytokines, i.e., IL-10 and TGF-β, and IgA and decreased IL-4, IgE, and anti-(α-CN + β-LG) IgG1. The studies revealed variations in the potency of yogurt bacteria to change allergenicity of milk proteins and the need for their strict selection to obtain a safe product for allergy sufferers. The YM-LB drink with reduced antigenic potential may be a source of allergoids used in the immunotherapy of IgE mediated CMA, but further clinical or volunteer studies are required.

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Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

Foods ◽

10.3390/foods9030362 ◽

2020 ◽

Vol 9 (3) ◽

pp. 362

Author(s):

Linda Le Roux ◽

Olivia Ménard ◽

Raphaël Chacon ◽

Didier Dupont ◽

Romain Jeantet ◽

...

Keyword(s):

Faba Bean ◽

Whey Proteins ◽

Milk Proteins ◽

Protein Digestibility ◽

Cow Milk ◽

Partial Substitution ◽

Infant Formulas ◽

Pea Proteins

Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS), but lower for PIF (75%; 67%). Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.

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