Food processing increases casein resistance to simulated infant digestion

Didier Dupont; Giuseppina Mandalari; Daniel Mollé; Julien Jardin; Odile Rolet-Répécaud; Gabriel Duboz; Joëlle Léonil; Clare E N Mills; Alan R. Mackie

doi:10.1002/mnfr.200900582

Food processing increases casein resistance to simulated infant digestion

Didier Dupont, Giuseppina Mandalari, Daniel Mollé, Julien Jardin, Odile Rolet-Répécaud, Gabriel Duboz, Joëlle Léonil, Clare E N Mills, Alan R. Mackie

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Abstract

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 κ- and αs2-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. Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Original language	English
Pages (from-to)	1677-1689
Number of pages	12
Journal	Molecular Nutrition and Food Research
Volume	54
Issue number	11
DOIs	https://doi.org/10.1002/mnfr.200900582
Publication status	Published - Nov 2010

Keywords

Food allergy
Heat treatment
Infant gut
Milk
Yogurt

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10.1002/mnfr.200900582

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title = "Food processing increases casein resistance to simulated infant digestion",

abstract = "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 κ- and αs2-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. Copyright {\textcopyright} 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.",

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T1 - Food processing increases casein resistance to simulated infant digestion

AU - Dupont, Didier

AU - Mandalari, Giuseppina

AU - Mollé, Daniel

AU - Jardin, Julien

AU - Rolet-Répécaud, Odile

AU - Duboz, Gabriel

AU - Léonil, Joëlle

AU - Mills, Clare E N

AU - Mackie, Alan R.

N1 - Times Cited: 3

PY - 2010/11

Y1 - 2010/11

N2 - 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 κ- and αs2-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. Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

AB - 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 κ- and αs2-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. Copyright © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

KW - Food allergy

KW - Heat treatment

KW - Infant gut

KW - Milk

KW - Yogurt

U2 - 10.1002/mnfr.200900582

DO - 10.1002/mnfr.200900582

M3 - Article

SN - 1613-4125

VL - 54

SP - 1677

EP - 1689

JO - Molecular Nutrition and Food Research

JF - Molecular Nutrition and Food Research

IS - 11

ER -

Food processing increases casein resistance to simulated infant digestion

Abstract

Keywords

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