The impact of food-grade carrageenans and consumer age on the in vitro proteolysis of whey proteins. (April 2020)

• Record Type: Journal Article
• Authors: David, Shlomit; Wojciechowska, Aleksandra; Portmann, Reto; Shpigelman, Avi; Lesmes, Uri
• Is Part Of: Food research international. Volume 130(2020)
• Publication Date: 2020-04
• Subjects: Food additives -- Carrageenan -- Whey protein -- In vitro digestion -- Digestive proteolysis -- Bioactive peptide; CGN Carrageenan -- WPI whey protein isolate -- SDS-PAGE sodium dodecyl sulfate polyacrylamide gel electrophoresis -- β-lg β-lactoglobulin -- α-lac α-lactalbumin -- LF bovine lactoferrin -- GI gastro-intestinal -- MW molecular weight -- ADI acceptable daily intake -- EFSA European Food Safety Authority -- DDW double distilled water -- SEC-RI-MALLS Size Exclusion chromatography with Refractive Index detection and Multi-Angle Laser Light Scattering measurement -- IVD in vitro digestion -- PMSF phenylmethylsulfonyl fluoride -- TCA Trichloro acetic acid -- SSF simulated salivary fluid -- SGF simulated gastric fluid -- SDF simulated duodenal fluid -- SBF simulated bile fluid -- UV ultraviolet -- LC-MS/MS liquid chromatography-mass spectrometry/ mass spectrometry -- MBPDP Milk Bioactive Peptide Database -- AA amino acids -- DIAAS Digestible Indispensable Amino Acids Score -- EAA essential amino acids; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2019.108964
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: In vitro human digestions indicate carrageenan (CGN) modulates breakdown of whey proteins. Consumer age affects the digestive proteolysis of CGN-whey protein mixtures. CGN accelerated alpha-lactalbumin breakdown while hindering lactoferrin proteolysis in a gut model of a toddler. Proteomic analyses indicate a correlation between CGN sulphation and the digestive release of bioactive peptides. Abstract: The food additive carrageenan (E407) (CGN) is a family of sulphated galactans widely used in numerous processed foods, including dairy. There are various indications that CGN may hinder digestive proteolysis. This study sought to link CGN macromolecular characteristics to its implications on digestive proteolysis of whey protein isolate (WPI) in toddlers, adults and seniors. Size exclusion chromatography and dynamic laser scattering reveal commercial CGN samples differ in molecular weight distributions, zeta-potentials and flow behavior of WPI-CGN mixtures. Moreover, κ-CGN, ι-CGN and λ-CGN were found to contain low MW (<200 kDa) fractions at levels of 6.36 ± 2.11% (w/w), 3.64 ± 1.06% (w/w) and 2.08 ± 1.41% (w/w), respectively. In vitro human digestion of WPI-CGN mixtures and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of digesta indicate that CGN alters the breakdown of alpha-lactalbumin, beta-lactoglobulin and lactoferrin differentially in toddlers, adults and seniors digestion conditions. Interestingly, proteomic analyses indicate there is a possible correlation between CGN degree of sulphation and the release of bioactive peptide homologues in the gut lumen. Moreover, these analyses indicate CGN compromises the bioaccessibility of essential amino acids. Altogether, this study shows CGN may attenuate whey digestive proteolysis. This effect should be taken in account by food manufacturers and regulatory agencies in view of the rising levels of exposure to CGN in the human diet.