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Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing

Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application...

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Autores principales: Aalaei, Kataneh, Khakimov, Bekzod, De Gobba, Cristian, Ahrné, Lilia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067359/
https://www.ncbi.nlm.nih.gov/pubmed/33917309
http://dx.doi.org/10.3390/foods10040786
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author Aalaei, Kataneh
Khakimov, Bekzod
De Gobba, Cristian
Ahrné, Lilia
author_facet Aalaei, Kataneh
Khakimov, Bekzod
De Gobba, Cristian
Ahrné, Lilia
author_sort Aalaei, Kataneh
collection PubMed
description Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application of high-pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPa 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk. Peptides distribution classified based on the number of amino acids (AA) (<10, 11–15, 16–20, 21–30, >30 AA) were investigated after 0, 5, 10 and 30 min of digestion using LC–MS and multivariate data analysis. Our results show significantly less efficient protein digestion of all investigated milks in the elderly model indicated by higher percentages of longer peptides during digestion, except for the HPP milk 400 MPa 15 min, which indicated an improved and comparable digestion in the elderly as in the adult model. Furthermore, increasing the pressurization time at 600 MPa did not have a significant effect on the peptides profile during the digestion. More efficient digestion of whey proteins in HPP milks, with the majority of peptides in the 16–20 AA range, compared to fresh milk was also noticed. According to the findings of this study, HPP at 400 MPa 15 min showed the most efficient digestion of major milk proteins and thus may be considered a suitable process to improve bioaccessibility of milk proteins, especially in products intended for the elderly.
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spelling pubmed-80673592021-04-25 Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing Aalaei, Kataneh Khakimov, Bekzod De Gobba, Cristian Ahrné, Lilia Foods Article Reduced physiological capability of the human gastrointestinal tract with increasing age has recently attracted considerable attention to the potential of novel technologies to modify food digestion. Thus, the aim of this study was to investigate gastric digestion of milk proteins after application of high-pressure processing (HPP) at 400 MPa 15 min, 600 MPa 5 min and 600 MPa 15 min using two static in vitro models of adults (INFOGEST) and the elderly in comparison to a fresh untreated raw milk. Peptides distribution classified based on the number of amino acids (AA) (<10, 11–15, 16–20, 21–30, >30 AA) were investigated after 0, 5, 10 and 30 min of digestion using LC–MS and multivariate data analysis. Our results show significantly less efficient protein digestion of all investigated milks in the elderly model indicated by higher percentages of longer peptides during digestion, except for the HPP milk 400 MPa 15 min, which indicated an improved and comparable digestion in the elderly as in the adult model. Furthermore, increasing the pressurization time at 600 MPa did not have a significant effect on the peptides profile during the digestion. More efficient digestion of whey proteins in HPP milks, with the majority of peptides in the 16–20 AA range, compared to fresh milk was also noticed. According to the findings of this study, HPP at 400 MPa 15 min showed the most efficient digestion of major milk proteins and thus may be considered a suitable process to improve bioaccessibility of milk proteins, especially in products intended for the elderly. MDPI 2021-04-06 /pmc/articles/PMC8067359/ /pubmed/33917309 http://dx.doi.org/10.3390/foods10040786 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Aalaei, Kataneh
Khakimov, Bekzod
De Gobba, Cristian
Ahrné, Lilia
Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title_full Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title_fullStr Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title_full_unstemmed Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title_short Gastric Digestion of Milk Proteins in Adult and Elderly: Effect of High-Pressure Processing
title_sort gastric digestion of milk proteins in adult and elderly: effect of high-pressure processing
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8067359/
https://www.ncbi.nlm.nih.gov/pubmed/33917309
http://dx.doi.org/10.3390/foods10040786
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