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Tytuł pozycji:

Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract.

Tytuł:
Heat treatment of β-lactoglobulin affects its digestion and translocation in the upper digestive tract.
Autorzy:
Deng Y; Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands.
Govers C; Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands.
Tomassen M; Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands.
Hettinga K; Food Quality and Design, Wageningen University and Research, Wageningen, The Netherlands.
Wichers HJ; Food and Biobased Research, Wageningen University and Research, P.O.Box 17, 6700 AA Wageningen, The Netherlands; Laboratory of Food Chemistry, Wageningen University and Research, Wageningen, The Netherlands. Electronic address: .
Źródło:
Food chemistry [Food Chem] 2020 Nov 15; Vol. 330, pp. 127184. Date of Electronic Publication: 2020 Jun 04.
Typ publikacji:
Journal Article
Język:
English
Imprint Name(s):
Publication: Barking : Elsevier Applied Science Publishers
Original Publication: Barking, Eng., Applied Science Publishers.
MeSH Terms:
Gastric Mucosa*
Lactoglobulins/*metabolism
Caco-2 Cells ; Digestion ; Glycosylation ; Hot Temperature ; Humans ; Lactoglobulins/chemistry ; Lactose/metabolism ; Stomach
Contributed Indexing:
Keywords: Caco-2 monolayer; Heat treatment; Hydrophobicity; Immune system; In vitro digestion; Translocation; β-Lactoglobulin
Substance Nomenclature:
0 (Lactoglobulins)
J2B2A4N98G (Lactose)
Entry Date(s):
Date Created: 20200613 Date Completed: 20200915 Latest Revision: 20200915
Update Code:
20240105
DOI:
10.1016/j.foodchem.2020.127184
PMID:
32531635
Czasopismo naukowe
Heat treatment is a commonly applied unit operation in the processing of β-lactoglobulin containing products. This does, however, influence its structure and thereby impacts its activity and digestibility. We describe how various heat-treatments of β-lactoglobulin change the digestibility using a modified version of the current consensus INFOGEST protocol. Additionally, protein was investigated for its translocation over the intestinal epithelial barrier, which would bring them in contact with immune cells. The extent of gastric digestibility was higher when the protein structure was more modified, while the influence of glycation with lactose was limited. Translocation studies of protein across Caco-2 cell monolayers showed a lower translocation rate of protein heated in solution compared to the others. Our study indicates that structural modifications after different heat-treatments of β-lactoglobulin increase in particular gastric digestibility and the translocation efficiency across intestinal epithelial cells.
Competing Interests: Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier Ltd. All rights reserved.)

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