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Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier
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2021-06-15
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Simona L. Bavaro, Gianfranco Mamone, Gianluca Picariello, Michael J. Callanan, Yihong Chen, André Brodkorb, Linda Giblin, Thermal or membrane processing for Infant Milk Formula: Effects on protein digestion and integrity of the intestinal barrier, Food Chemistry, Volume 347, 2021, 129019, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2021.129019.
Abstract
Infant Milk Formula (IMF) is designed as a breastmilk substitute to satisfy the nutritional requirements during the first months of life. This study investigates the effects of two IMF processing technologies on cow milk protein digestion using an infant static in vitro gastrointestinal model. The degree of protein hydrolysis at the end of the gastric phase was 3.7-fold higher for IMF produced by high temperature (IMF-HT), compared to IMF produced by cascade membrane filtration (IMF-CMF), as assessed by free N-terminal group analysis. The processing type also influenced the panel of bioavailable peptides detected in basolateral compartments of Caco-2 monolayers exposed to gastrointestinal digested IMFs. In addition, IMF-CMF significantly increased tight junction protein, claudin 1, whilst IMF-HT significantly reduced tight junction integrity. In conclusion, producing IMF by CMF may preserve intestinal barrier integrity and can deliver its own unique inventory of bioavailable peptides with potential bioactivity.