Digestion patterns of proteins in pasteurized and ultra-high temperature milk using in vitro gastric models of adult and elderly. (March 2021)

• Record Type: Journal Article
• Authors: Aalaei, Kataneh; Khakimov, Bekzod; De Gobba, Cristian; Ahrné, Lilia
• Is Part Of: Journal of food engineering. Volume 292(2021)
• Publication Date: 2021-03
• Subjects: Protein digestion -- Caseins -- Elderly -- Milk processing -- Peptide profile -- Gastric digestion; Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Analyse -- Périodiques; Aliments -- Recherche -- Périodiques; 664.005
• DOI: 10.1016/j.jfoodeng.2020.110305
• Languages: English
• ISSNs: 0260-8774

Abstract

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. Highlights: Significant differences in digestion of milk proteins between the adult and elderly were observed. Proteins in pasteurized and UHT milks were differently digested in adults and elderly models. Gastric digestion of caseins in the elderly model occurred with a lower rate in the beginning. Beta-lactogloubulin was better digested in UHT and immunoglobulins in pasteurized milk.