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

    Research output: Contribution to journalArticlepeer-review


    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 languageEnglish
    Pages (from-to)1677-1689
    Number of pages12
    JournalMolecular Nutrition and Food Research
    Issue number11
    Publication statusPublished - Nov 2010


    • Food allergy
    • Heat treatment
    • Infant gut
    • Milk
    • Yogurt


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