Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly

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Standard

Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. / Aalaei, Kataneh; Khakimov, Bekzod; De Gobba, Cristian; Ahrné, Lilia.

I: Journal of Food Engineering, Bind 292, 110305, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Aalaei, K, Khakimov, B, De Gobba, C & Ahrné, L 2021, 'Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly', Journal of Food Engineering, bind 292, 110305. https://doi.org/10.1016/j.jfoodeng.2020.110305

APA

Aalaei, K., Khakimov, B., De Gobba, C., & Ahrné, L. (2021). Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. Journal of Food Engineering, 292, [110305]. https://doi.org/10.1016/j.jfoodeng.2020.110305

Vancouver

Aalaei K, Khakimov B, De Gobba C, Ahrné L. Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. Journal of Food Engineering. 2021;292. 110305. https://doi.org/10.1016/j.jfoodeng.2020.110305

Author

Aalaei, Kataneh ; Khakimov, Bekzod ; De Gobba, Cristian ; Ahrné, Lilia. / Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. I: Journal of Food Engineering. 2021 ; Bind 292.

Bibtex

@article{8056130ad84640559e3e0e15709084b7,
title = "Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly",
abstract = "The objective of the current study was to investigate gastric digestibility of milk proteins in an in vitro model of the elderly considering their altered physiological capabilities reported in vivo. Commercial pasteurized and ultra-high temperature (UHT) milks were exposed to in vitro models of the adult and elderly and their protein degradation patterns were investigated during digestion using liquid chromatography-mass spectrometry (LC-MS). Our results showed significant differences in the gastric digestion of milk proteins between the adult and elderly models in pasteurized and UHT milks. For the pasteurized milk, the relative mean abundance of larger peptides (>30 amino acids) was 2.5 fold higher after 60 min in the elderly model than the adult model. The digestion of caseins in the UHT milk in the elderly model occurred with a lower rate under the first 30 min of hydrolysis. Similarly, immunoglobulins showed at least 3 times more effective gastric digestion in the pasteurized milk.",
keywords = "Caseins, Elderly, Gastric digestion, Milk processing, Peptide profile, Protein digestion",
author = "Kataneh Aalaei and Bekzod Khakimov and {De Gobba}, Cristian and Lilia Ahrn{\'e}",
year = "2021",
doi = "10.1016/j.jfoodeng.2020.110305",
language = "English",
volume = "292",
journal = "Journal of Food Engineering",
issn = "0260-8774",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly

AU - Aalaei, Kataneh

AU - Khakimov, Bekzod

AU - De Gobba, Cristian

AU - Ahrné, Lilia

PY - 2021

Y1 - 2021

N2 - The objective of the current study was to investigate gastric digestibility of milk proteins in an in vitro model of the elderly considering their altered physiological capabilities reported in vivo. Commercial pasteurized and ultra-high temperature (UHT) milks were exposed to in vitro models of the adult and elderly and their protein degradation patterns were investigated during digestion using liquid chromatography-mass spectrometry (LC-MS). Our results showed significant differences in the gastric digestion of milk proteins between the adult and elderly models in pasteurized and UHT milks. For the pasteurized milk, the relative mean abundance of larger peptides (>30 amino acids) was 2.5 fold higher after 60 min in the elderly model than the adult model. The digestion of caseins in the UHT milk in the elderly model occurred with a lower rate under the first 30 min of hydrolysis. Similarly, immunoglobulins showed at least 3 times more effective gastric digestion in the pasteurized milk.

AB - The objective of the current study was to investigate gastric digestibility of milk proteins in an in vitro model of the elderly considering their altered physiological capabilities reported in vivo. Commercial pasteurized and ultra-high temperature (UHT) milks were exposed to in vitro models of the adult and elderly and their protein degradation patterns were investigated during digestion using liquid chromatography-mass spectrometry (LC-MS). Our results showed significant differences in the gastric digestion of milk proteins between the adult and elderly models in pasteurized and UHT milks. For the pasteurized milk, the relative mean abundance of larger peptides (>30 amino acids) was 2.5 fold higher after 60 min in the elderly model than the adult model. The digestion of caseins in the UHT milk in the elderly model occurred with a lower rate under the first 30 min of hydrolysis. Similarly, immunoglobulins showed at least 3 times more effective gastric digestion in the pasteurized milk.

KW - Caseins

KW - Elderly

KW - Gastric digestion

KW - Milk processing

KW - Peptide profile

KW - Protein digestion

U2 - 10.1016/j.jfoodeng.2020.110305

DO - 10.1016/j.jfoodeng.2020.110305

M3 - Journal article

AN - SCOPUS:85089891145

VL - 292

JO - Journal of Food Engineering

JF - Journal of Food Engineering

SN - 0260-8774

M1 - 110305

ER -

ID: 249587476