Journal
MOLECULAR NUTRITION & FOOD RESEARCH
Volume 54, Issue 11, Pages 1677-1689Publisher
WILEY
DOI: 10.1002/mnfr.200900582
Keywords
Food allergy; Heat treatment; Infant gut; Milk; Yogurt
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Funding
- European Commission [39515]
- Biotechnology and Biological Research Sciences Council (BBSRC, UK)
- Biotechnology and Biological Sciences Research Council [BBS/E/F/00042204] Funding Source: researchfish
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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 kappa- and alpha s2-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.
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