婴幼儿配方奶粉中蛋白质体外模拟消化率比较研究

体外模拟婴幼儿胃肠消化环境,对市场上常见的四种品牌婴幼儿配方奶粉A(1,2,3段),B(1,2,3段),C(1,2,3段),D(1,2,3段)进行蛋白质消化研究,并与一种水解蛋白婴幼儿配方奶粉E(1,2段)比较。测定和比较其体外胃消化率和胃肠总消化率。综合比较四种婴幼儿配方奶粉,A奶粉具有较好的蛋白总消化率,其1,2段体外蛋白总消化率与水解蛋白婴幼儿配方粉E并无显著差异(p0.05)。体外模拟消化可以用于婴幼儿配方奶粉的消化率的评估,婴幼儿配方奶粉A中蛋白质能较好地被机体吸收利用,营养利用率较高。     

蛋白水解产物对婴幼儿成长的作用

水解蛋白婴儿配方奶粉是为患有牛乳蛋白过敏或不耐受症早产儿开发的母乳代替品,由于水解蛋白配方奶粉比一般牛奶配方奶具有更好的耐受性且不太可能导致并发症,因此其越来越被广泛用于早产儿的唯一或补充食物来源。但是由于该类产品成本较高,在某些国家及地区的应用受到了一定限制。本文综述了水解蛋白配方奶粉的基本概念及其对婴幼儿成长的作用,并为该类产品的今后研究及应用提出了建议,以期为水解蛋白配方奶粉的研发及消费者的合理选择及应用提供参考。     

水解蛋白配方奶粉与婴儿过敏及肠道健康

就水解蛋白配方奶粉降低婴儿过敏反应与改善胃肠道耐受性的功能对水解蛋白配方奶粉和婴儿健康的关系进行综述。     

含部分水解蛋白婴儿配方奶粉的体外消化特性

乳蛋白水解工艺可将大分子蛋白水解为小分子蛋白和多肽。添加部分水解蛋白的婴幼儿配方奶粉或有利于婴幼儿消化吸收，然而其与母乳之间的差异尚不清楚。本研究以市场上常见的一款含部分水解蛋白的婴幼儿配方奶粉(EF)为对象，比较其与标准婴幼儿配方奶粉(SF)和母乳(BM)的体外消化吸收特性差异。根据总氨基酸模式和消化后氨基酸模式，分别计算氨基酸得分和可消化氨基酸得分，以评价蛋白质质量。结果表明:两种配方奶粉的蛋白质含量均高于母乳，氨基酸组成与母乳接近，EF、SF和BM的蛋白质体外消化率分别为(33.50±0.39)%，(33.07±0.83)%，(38.49±0.51)%，其中EF的蛋白质吸收率可达BM水平的78%。可消化必需氨基酸得分表明，EF的限制氨基酸为苏氨酸和组氨酸，而其它氨基酸得分均在75分以上，说明其蛋白质质量良好。结论:含部分水解蛋白的婴幼儿配方奶粉比对照奶粉的消化吸收性好，更接近于母乳。本研究结果可为含部分水解蛋白的婴幼儿配方奶粉的消化吸收性能研究提供数据支撑，为蛋白质评价的体外研究方法提供理论依据。     

酶水解法生产婴幼儿配方奶粉新技术研究进展

以牛乳为主要基料的婴幼儿配方奶粉会使婴幼儿食用后出现消化不良和过敏反应，主要是母乳与牛乳蛋白质组成不同而引起的。为了改善婴幼儿配方奶粉对婴幼儿产生的不良问题，国内外许多研究者利用酶水解法对牛乳蛋白进行改性，国外目前已有水解牛乳蛋白产品。本文介绍了我国工业化酶法水解牛乳蛋白还存在的问题及水解蛋白在婴幼儿配方奶粉中的应用阻力。     

婴幼儿配方奶粉发展现状及分析

婴幼儿配方奶粉成为越来越多婴幼儿的主要食物,其产品质量和营养价值受到人们广泛关注。介绍了婴幼儿配方奶粉产生的背景、目前消费情况以及国内外生产水平。进而从安全性、营养均衡性、配方针对性等方面分析了婴幼儿配方奶粉的优缺点,提出了解决办法,并综合各方面因素对其发展趋势进行了分析。     

婴儿配方奶粉中亚油酸和α-亚麻酸添加量的研究进展

目前我国对婴儿配方奶粉成分的研究主要集中于脂肪酸的分析研究。该文综述了国内外奶粉标准、市售奶粉脂肪酸含量及近年来亚油酸和α–亚麻酸添加量在婴幼儿配方奶粉中的研究现状,着重阐述亚油酸和α–亚麻酸的添加量对婴儿健康生长、脑和视网膜发育的重要作用,试图给婴幼儿配方奶粉企业提供一些参考。     

乳脂球膜中的营养成分在婴儿健康和发育中的作用

乳脂球(MFG)是哺乳动物腺分泌的,由三酰基甘油核心组成,周围是一个三重膜结构,即乳脂球膜(MFGM)。MFGM由复杂的蛋白混合物、脂质、维生素和矿物质等构成。据报道,MFGM可以促进大脑发育,保障人体免疫功能,促进肠道微生物生长等诸多积极影响。现如今,随着生产技术的不断创新,MFGM中的一些生物活性蛋白质和脂质可以通过纯化的方式富集,并添加到婴幼儿配方奶粉中,使其营养成分更加接近母乳,从而为许多无法直接以母乳喂养婴幼儿的母亲提供选择。本文综述乳脂肪球及乳脂肪球膜的主要成分、来源、功能及其对婴幼儿健康的影响研究,为缩小配方奶粉与婴幼儿营养需求的差异提供科学参考。     

应用高效液相色谱-四极杆飞行时间高分辨质谱联用技术研究部分水解蛋白婴幼儿奶粉中的标记物

目的比较部分水解蛋白的婴幼儿奶粉和普通婴幼儿奶粉的指纹图谱,寻找具有潜在甄别意义的标记物,以利于有效区分含有部分水解蛋白的婴幼儿奶粉和普通婴幼儿奶粉。方法采用高效液相色谱-四极杆飞行时间高分辨质谱(HPLC-Q-TOF-MS)联用技术,对1个含水解蛋白的婴幼儿奶粉和17个普通婴幼儿奶粉进行分析,将获得的指纹图谱,用计算机软件进行比较分析,寻找特征标记物。再采用液质联用技术,对验证样品进行特征标记物的可靠性验证。结果部分水解蛋白的婴幼儿奶粉和普通婴幼儿奶粉共有36个成分有统计意义,从中筛选出2个成分进行验证,从部分水解蛋白婴幼儿奶粉的验证样品中均可发现,普通婴幼儿奶粉均未发现。结论应用HPLC-Q-TOF-MS联用技术作为研究含部分水解蛋白婴幼儿奶粉中标识成份的工具,具有较好的重复性与精度,筛选得到的2个成分均有可能是潜在的部分水解蛋白婴幼儿奶粉标记物。     

不同基质奶粉中泛酸检测方法对比

目前,市面上水解蛋白奶粉的需求与日俱增,但是针对这类奶粉HPLC法分离效果较差,目标峰与杂峰不易分离,为解决这一问题,实验室从优化色谱条件、更换色谱柱、沉淀蛋白PH值调整等几个方面进行优化,同时采用微生物法与仪器法进行比对验证,为进一步解决部分水解蛋白奶粉泛酸不易检测的问题提供实验数据和研究材料。实验结果表明：微生物法和HPLC法检测一致性较好,精密度、准确性等均符合要求。微生物法检测范围广,市面上常见的婴幼儿配方奶粉均可检测；HPLC法适用于检测不含水解蛋白奶粉；调整流动相比例可以实现目标锋和杂峰的分离,但是耗时长、无规律、重复性低。     

In vitro gastric digestion of an experimental infant formula containing both intact and hydrolyzed milk proteins

Milk protein hydrolysates may have several benefits for digestion and digestion-related complications in infants, whereas intact milk proteins have been demonstrated to provide functionality beyond their nutritional value. In this study, in vitro digestion of an experimental infant formula containing both intact milk proteins and a milk protein hydrolysate was determined. Relative to an intact milk protein control formula, the experimental formula displayed a higher initial protein digestion during simulated gastric digestion as illustrated by a larger proportion of smaller peptides and higher level of available amino groups during digestion. Gastric protein coagulation was not affected by the hydrolysate addition. Further in vivo studies should demonstrate whether partial replacement of the protein source by a hydrolysate and observed differences in in vitro protein digestion result in overall altered protein digestion and absorption kinetics or affect functional gastrointestinal disorders as has been demonstrated for full hydrolysate formula.     

Immunomodulatory and hypoallergenic properties of milk protein hydrolysates in ICR mice

Approximately 2.5% of young children are allergic to cow milk. In this study, milk protein hydrolysates made from full-cream milk via enzymatic hydrolysis played a positive role in regulating the immune system of ICR mice. Milk protein hydrolysates enhanced immunity in mice by stimulating host immunity, probably by increasing the weight of certain immune system organs, improving the level of hemolysin in serum, and enhancing the phagocytosis of macrophages. Milk protein hydrolysates have the capability to reduce type I hypersensitivity by decreasing IgE levels, IL-4 in serum, and the release of histamine and bicarbonate in peritoneal mast cells, as well as enhancing transforming growth factor-β levels in the serum of ovalbumin-sensitized mice.     

Detection of potentially allergenic material in 12 hydrolyzed milk formulas

Hypoallergenic milk formulas are used as an alternative diet for infants who have allergies to cow's milk when breast-feeding is not possible. These products are based on proteins, which have been heat-treated and hydrolyzed to a different degree in order to cleave antibody-binding structures. Even extensively hydrolyzed products have occasionally been observed to elicit allergic reactions in sensitized infants, however. Therefore, the parameters of relevance to allergenic potential require more investigation. The objective of the present study was to investigate 12 different hydrolyzed milk formulas for their contents of potentially allergenic protein material, i.e. material that may induce allergenicity or elicit allergic responses in already sensitized individuals. Analytical methods applied were gel filtration, sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), native PAGE, immunoblotting, dot-immunobinding, and ELISA. Care was taken to assure that all protein fractions were investigated, including supernatants and precipitates following centrifugation of the milk formulas. By gel filtration, protein material with apparent molecular masses of 7 to >30 kDa was detected. Analysis by SDS-PAGE of formula precipitates showed that proteins with a molecular mass above 20 kDa were present even in some of the extensively hydrolyzed formulas. Residual antigenic beta-lactoglobulin was found by ELISA in all products. By immunoblotting and dot-immunobinding with antibodies against total whey, caseins, or Kunitz soybean trypsin inhibitor, we observed antigenic material mainly in partially hydrolyzed products. We concluded that SDS-PAGE of formula supernatants and precipitates gave the most differentiated profile of hydrolyzed formulas and that this method is well suited for screening potential allergenicity.     

Whey Protein Antigenicity Reduction by Fungal Proteinases and a Pepsin/Pancreatin Combination

Whey protein components were hydrolyzed with Corolase 7092? (peptidases from Aspergillus strains), pepsin and Corolase PP? (a mixture of pancreatic enzymes), either individually or in combination, in trials to eliminate protein allergenicity. The hydrolysates were characterized by physico-chemical and by immunological techniques using sera from patients allergic to milk proteins. Enzyme specificity rather than degree of hydrolysis or molecular mass distribution of hydrolysates determined the residual antigenicity of the whey proteins. Ultrafiltration was a prerequisite for obtaining hypoallergenic whey protein hydrolysates.     

乳脂肪球膜的组成、营养及制备研究进展

乳中的脂肪以乳化的脂肪球形态分散于水相中,脂肪球被三层脂肪球膜包裹,近年来的研究表明脂肪球膜中的成分对婴幼儿的生长发育有至关重要的作用。本文介绍了乳脂肪球膜特别是其磷脂的组成及含量,添加入婴幼儿配方奶粉中乳脂肪球膜的营养作用,以及目前市售的富含脂肪球膜的产品及制备方式,为缩小配方奶与婴幼儿营养需求的差异提供科学依据。     

水解蛋白在婴幼儿营养配方食品中应用的研究进展

水解蛋白分子量低,适合消化系统不成熟、免疫系统不完善的婴幼儿消化吸收,可以满足婴幼儿对蛋白质的营养需求,并对乳蛋白过敏性疾病起到了一定的预防与辅助性治疗作用。本文介绍了水解蛋白的性质,在婴幼儿营养配方食品中的应用及其营养特性,同时对水解蛋白的生产工艺、质量控制及相应标准进行了阐述。     

母乳和不同婴儿配方乳粉中蛋白质消化性研究

以母乳为对照,模拟婴儿胃肠消化环境对两种普通婴儿配方乳粉和一种适度水解蛋白婴儿配方乳粉中的蛋白质进行体外模拟消化研究,测定其体外胃、肠以及胃肠总消化率和消化液中的氨基酸含量。结果表明体外胃消化率、肠消化率及胃肠总消化率从高到低依次均为:母乳>适度水解蛋白婴儿配方乳粉>婴儿配方乳粉B>婴儿配方乳粉A,且母乳中蛋白质的体外消化率均显著高于适度水解蛋白婴儿配方乳粉和两种普通婴儿配方乳粉(p<0.05)。此外,在体外胃肠总消化液中,适度水解蛋白婴儿配方乳粉中的必需氨基酸总量显著高于母乳和婴儿配方乳粉A、B(p<0.05),母乳和适度水解蛋白婴儿配方乳粉中的氨基酸总量显著高于婴儿配方乳粉A、B(p<0.05)。与两种普通婴儿配方乳粉相比,适度水解蛋白婴儿配方乳粉中蛋白质能更好的被机体消化利用,营养价值更高。      

酪蛋白水解方法及水解产物功能性的研究进展

牛奶是婴幼儿喂养时母乳的主要替代品,酪蛋白是牛奶中的主要蛋白质。由于母乳和牛奶中酪蛋白成分存在差异,使得婴幼儿在使用牛奶时出现病症。本文从酪蛋白水解方法和水解产物的功能性等角度,针对其相关的国内外研究进展进行了综述。     

Fish protein hydrolysates: production, biochemical, and functional properties

Considerable amounts of fish processing byproducts are discarded each year. By developing enzyme technologies for protein recovery and modification, production of a broad spectrum of food ingredients and industrial products may be possible. Hydrolyzed vegetable and milk proteins are widely used food ingredients. There are few hydrolyzed fish protein foods with the exception of East Asian condiments and sauces. This review describes various manufacturing techniques for fish protein hydrolysates using acid, base, endogenous enzymes, and added bacterial or digestive proteases. The chemical and biochemical characteristics of hydrolyzed fish proteins are discussed. In addition, functional properties of fish protein hydrolysates are described, including solubility, water-holding capacity, emulsification, and foam-forming ability. Possible applications of fish protein hydrolysates in food systems are provided, and comparison with other food protein hydrolysates where pertinent.