Stability of vitamin B12 with the protection of whey proteins and their effects on the gut microbiome. (15th March 2019)

• Record Type: Journal Article
• Authors: Wang, Huanhuan; Shou, Yikai; Zhu, Xuan; Xu, Yuanyuan; Shi, Lihua; Xiang, Shasha; Feng, Xiao; Han, Jianzhong
• Is Part Of: Food chemistry. Volume 276(2019)
• Page Start: 298
• Page End: 306
• Publication Date: 2019-03-15
• Subjects: Cobalamin -- Whey protein -- Gut microbiome -- Stability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.10.033
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Whey protein enhanced thermal/photo stability of cobalamin during food processing and storage. Whey protein improved the stability and bioavailability of cobalamin during digestion. Whey proteins reduced relative abundances of Proteobacteria induced by cyanocobalamin. Abstract: 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.