Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 298-306Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.10.033
Keywords
Cobalamin; Whey protein; Gut microbiome; Stability
Funding
- National Natural Science Foundation of China [31501452, 81302781]
- Scientific Research Foundation of Education Department of Zhejiang Province [Y201432277]
- Foundation of Food Science and Engineering, the most important Discipline of Zhejiang Province [JYTsp20141082]
- Project of international communication for construction of the first ranked discipline of Zhejiang Gongshang Univerisity [2017SICR106]
- Zhejiang Huakang Pharmaceutical Co., Ltd.
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Cobalamin degrades in the presence of light and heat, which causes spectral changes and loss of coenzyme activity. In the presence of beta-lactoglobulin or alpha-lactalbumin, the thermal-and photostabilities of adenosylcobalamin (ADCBL) and cyanocobalamin (CNCBL) are increased by 10-30%. Similarly, the stabilities of ADCBL and CNCBL are increased in the presence of whey proteins by 19.7% and 2.2%, respectively, when tested in gastric juice for 2 h. Due to the limited absorption of cobalamin during digestion, excess cobalamin can enter the colon and modulate the gut microbiome. In a colonic model in vitro, supplementation with cobalamin and whey enhanced the proportions of Firmicutes and Bacteroidetes spp. and reduced those of Proteobacteria spp., which includes pathogens such as Escherichia and Shigella spp., and Pseudomonas spp. Thus, while complex formation could improve the stability and bioavailability of cobalamin, these complexes might also mediate gut microecology to influence human nutrition and health.
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