Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii.
Bioactive peptides
Buttermilk
Cronobacter sakazakii
Lactoferrin
Technological treatments
Whey
Journal
Biometals : an international journal on the role of metal ions in biology, biochemistry, and medicine
ISSN: 1572-8773
Titre abrégé: Biometals
Pays: Netherlands
ID NLM: 9208478
Informations de publication
Date de publication:
06 2023
06 2023
Historique:
received:
28
07
2022
accepted:
21
10
2022
medline:
15
5
2023
pubmed:
7
11
2022
entrez:
6
11
2022
Statut:
ppublish
Résumé
Milk is a source of proteins with high nutritional value and relevant biological activities. Bioactive milk proteins, like lactoferrin, are important for newborn development and can also be used as ingredients in functional products to improve health. Lactoferrin is essential in infant's diet, since protects against infections and promotes immune system maturation. Bovine lactoferrin is used to supplement formula milk in order to strengthen baby's defences against some pathogenic bacteria. Thus, lactoferrin supplemented formula can be a barrier against emergent pathogens, such as Cronobacter sakazakii, which has caused great concern in the last few years. Milk proteins generate bioactive peptides in the digestion process, and it is known that industrial processing can modify their susceptibility to digestion. Treatments such as heating have been shown to denature whey proteins and make them more easily digestible. Therefore, the aim of this study was to analyze the effect of technological treatments and gastrointestinal digestion on the antibacterial activity against C. sakazakii of proteins present in dairy formulas supplemented with lactoferrin. Commercial bovine lactoferrin has been shown to have antibacterial activity against C. sakazakii, both in the native state and after static in vitro gastrointestinal digestion. In addition, the digests obtained from dairy formulas subjected to technological treatments, either homogenization or pasteurization, have higher antibacterial activity than non-treated formulas. The release of low molecular weight peptides during the in vitro gastric digestion is probably the cause that would explain the enhanced antibacterial activity of the digested dairy formulas.
Identifiants
pubmed: 36335546
doi: 10.1007/s10534-022-00459-5
pii: 10.1007/s10534-022-00459-5
pmc: PMC10182125
doi:
Substances chimiques
Lactoferrin
EC 3.4.21.-
Anti-Bacterial Agents
0
Milk Proteins
0
Peptides
0
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
667-681Informations de copyright
© 2022. The Author(s).
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