Whey protein hydrolysates and infant formulas: Effects on physicochemical and biological properties

Comprehensive Reviews in Food Science and Food Safety, Год журнала: 2024, Номер 23(3)

Опубликована: Апрель 5, 2024

Whey protein hydrolysates are recognized for their substantial functional and biological properties. Their high digestibility amino acid composition make them a valuable ingredient to hydrolyzed whey infant formulas, enhancing both product functionality nutritional values growth. It is important understand the properties of applications in formula systems. This review explored preparation methods formula-based applications. The effects hydrolysate on physicochemical formulas were summarized. influences from manufacturing consumption discussed. crucial components formula, tailored meet demands product. selection enzyme types hydrolysis parameters decisive obtaining "optimal" that match intended characteristics. "Optimal" offer diverse functionalities, including solubility, emulsification production stability during processes formulations. They simultaneously promote digestibility, growth other potential health benefits, reduced allergenic potential, as supported by vitro, vivo clinical trials. Overall, precise enzymes achieving desired characteristics benefits making critical development nutrition products.

Язык: Английский

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Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed

Ultrasonics Sonochemistry, Год журнала: 2024, Номер 110, С. 107025 - 107025

Опубликована: Авг. 17, 2024

Язык: Английский

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Bioactive Dairy-Fermented Products and Phenolic Compounds: Together or Apart

Molecules, Год журнала: 2023, Номер 28(24), С. 8081 - 8081

Опубликована: Дек. 14, 2023

Fermented dairy products (e.g., yogurt, kefir, and buttermilk) are significant in the industry. They less immunoreactive than raw materials from which they derived. The attractiveness of these is based on their bioactivity properties that induce immune or anti-inflammatory processes. In search for new solutions, plant with beneficial effects have been combined to multiply obtain properties. Polyphenols flavonoids, phenolic acids, lignans, stilbenes) present fruit vegetables, but also coffee, tea, wine. reduce risk chronic diseases, such as cancer, diabetes, inflammation. Hence, it becoming valuable combine proteins polyphenols, epigallocatechin-3-gallate (EGCG) chlorogenic acid (CGA) show a particular predisposition bind milk α-lactalbumin β-lactoglobulin, αs1-casein, κ-casein). Reducing allergenicity by combining them polyphenols an essential issue. As potential 'metabolic prebiotics', contribute stimulating growth bacteria inhibiting pathogenic human gastrointestinal tract. silico methods, mainly docking, assess structures conjugates consequences interactions formed between well predict action body.

Язык: Английский

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New insights into the destabilization of fat globules in ultra-instantaneous UHT milk induced by added plasmin: molecular mechanisms and the effect of membrane structure on plasmin action

Colloids and Surfaces B Biointerfaces, Год журнала: 2024, Номер 240, С. 113987 - 113987

Опубликована: Май 23, 2024

Язык: Английский

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Emerging aptasensor technologies for sensitive detection of food allergens: A comprehensive review

Journal of Food Composition and Analysis, Год журнала: 2025, Номер 144, С. 107740 - 107740

Опубликована: Май 7, 2025

Язык: Английский

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Enzymatic hydrolysis of whey proteins by the combination of Alcalase and Neutrase: Kinetic model and hydrolysis control

International Dairy Journal, Год журнала: 2023, Номер 151, С. 105867 - 105867

Опубликована: Дек. 20, 2023

Язык: Английский

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Study on the mechanism of targeted regulation of casein linear epitopes by three animal‐derived proteases under the optimal antigen inhibition rate conditions

International Journal of Dairy Technology, Год журнала: 2024, Номер 77(3), С. 986 - 1002

Опубликована: Июль 1, 2024

Casein (CN) is the major family of proteins in milk and can cause allergic reactions some infants children. This study investigated regulatory mechanisms three animal‐derived proteases on allergenic epitopes. The results showed that all effectively reduced antigenicity CN. After hydrolysis, secondary structure CN underwent a conformational transition from α‐helix to β‐turn. Based peptidomics analysis, epitopes αs1‐CN at positions 91–110, 131–151, 166–180 188–201 were cleaved by pepsin, β‐CN 60–69, 139–158 182–194 pancreatic elastase.

Язык: Английский

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Development of an Indirect Competitive ELISA Based on a Stable Epitope of β-Lactoglobulin for Its Detection in Hydrolyzed Formula Milk Powder

Foods, Год журнала: 2024, Номер 13(21), С. 3477 - 3477

Опубликована: Окт. 30, 2024

The target of traditional immunological detection methods for milk allergens is usually the whole β-lactoglobulin molecule. However, thermal processes and hydrolysis can destroy epitope interfere with its accurate labeling in prepackaged foods, posing a health risk to milk-allergic patients. There currently remains need excavate locate recognition sites thermally processed hydrolyzed products. Therefore, stable (CAQKKIIAEKTKIPAVFKIDA) was selected as ideal site, an indirect competitive enzyme-linked immunosorbent assay (ELISA) developed using antibody against this order improve foods study. molecular dynamics simulation, binding ability anti-stable antibodies characterized ELISA ELISA. limit (LOD) quantitation (LOQ) established were 0.25 1.07 mg·kg

Язык: Английский

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Localization and antigenicity reduction of immunodominant conformational IgE epitopes on αs1-casein

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 285, С. 138278 - 138278

Опубликована: Дек. 2, 2024

Язык: Английский

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