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Food Digestion

, Volume 4, Issue 2–3, pp 76–84 | Cite as

In Vitro Infant Digestion of Whey Protein–Dextran Glycates

  • Franziska H. Böttger
  • Mark R. Etzel
  • John A. Lucey
Article

Abstract

Whey protein–dextran glycates (WD) made from whey protein isolate (WPI) and dextran (DX) of two different molecular masses (10 and 150 kDa) were subjected to an in vitro infant digestion model. The model included physiologically relevant concentrations of porcine gastrointestinal enzymes, as well as phosphatidylcholine and bile salts. Native α-lactalbumin and bovine serum albumin were rapidly digested during the gastric phase, whereas 93 % of β-lactoglobulin (BLG) passed unaltered into the duodenal phase and was completely digested by pancreatin within 150 min. DX-glycated whey protein (WD10; WD150) also survived gastric digestion intact, but was digested by pancreatin. However, after 180 min of duodenal digestion, some glycate and free BLG remained. Titers of free BLG in the duodenal phase were 10-fold higher for WPI compared to the glycates. Duodenal digestion kinetics of the BLG present in WPI, as well as of the free BLG present in WD10 and WD150 followed first-order kinetics. Digestion rate constants (k) were 0.019, 0.010, and 0.012 min−1, for k WPI, k WD10, and k WD150, respectively. Lower rate constants were observed for BLG digestion in glycates as compared to WPI. In conclusion, BLG was digested in glycates, but its digestion was slower in the glycate form. Avoiding high titers of BLG in the duodenum, as well as successful masking of immunogenic peptides by DX, could help in the development of hypoallergenic foods. This work contributes to an understanding of how protein–polysaccharide glycates impact protein digestion in infants.

Keywords

Maillard Glycation Allergy Food Dairy In vitro infant digestion 

Notes

Acknowledgments

This project was funded by the National Institute of Food and Agriculture of the US Department of Agriculture (award number 2011-67017-20097). We would like to express our sincere thanks to Prof. Dr. Adam Macierzanka from the Institute of Food Research (Norwich, UK) and INRA STLO—Agrocampus Ouest, UMR (Rennes, France) for his valuable advice on the use of physiological surfactants and elongation of the simulated duodenal phase. We would also like to thank Prof. Dr. Srinivasan Damodaran from UW-Madison for his valuable input and graduate student support.

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Copyright information

© Springer Science+Business Media New York 2013

Authors and Affiliations

  • Franziska H. Böttger
    • 1
  • Mark R. Etzel
    • 1
  • John A. Lucey
    • 1
  1. 1.Department of Food ScienceUniversity of Wisconsin–MadisonMadisonUSA

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