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Food processing increases casein resistance to simulated infant digestion |
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| Authors: | Didier Dupont Giuseppina Mandalari Daniel Mollé Julien Jardin Odile Rolet‐Répécaud Gabriel Duboz Joëlle Léonil Clare E. N. Mills Alan R. Mackie |
| Affiliation: | 1. INRA, UMR1253 Science et Technologie du Lait et de l'?uf,Rennes, France;2. AGROCAMPUS OUEST, UMR1253 Science et Technologie du Lait et de l'?uf, Rennes, France;3. Institute of Food Research (IFR)–Norwich Research Park, Colney–Norwich NR4 7UA, UK;4. University of Messina, Pharmaco‐Biological Department, Vill SS Annunziata, Messina, Italy;5. INRA–UR 342 Technologie et Analyses Laitières, Poligny, France |
| Abstract: | The objective of this study was to determine whether processing could modify the resistance of casein (CN) to digestion in infants. A range of different dairy matrices was manufactured from raw milk in a pilot plant and subjected to in vitro digestion using an infant gut model. Digestion products were identified using MS and immunochemical techniques. Results obtained showed that CNs were able to resist digestion, particularly κ‐ and αs2‐CN. Resistant areas were identified and corresponded to fragments hydrophobic at pH 3.0 (gastric conditions) and/or carrying post‐translational modifications (phosphorylation and glycosylation). Milk processing led to differences in peptide patterns and heat treatment of milk tended to increase the number of peptides found in digested samples. This highlights the likely impact of milk processing on the allergenic potential of CNs. |
| Keywords: | Food allergy Heat treatment Infant gut Milk Yogurt |