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Protein Digestibility and Anti-inflammatory Activity of Processed Whey Protein Ingredients for Infant Formula

文献类型： 外文期刊

作者： Ye, Yuhui 1 ; Fang, Yajing 1 ; Engholm-Keller, Kasper 1 ; Bechshoft, Mie Rostved 4 ; Chatterton, Dereck E. W. 1 ; Sangild, Per T. 5 ; Nguyen, Duc Ninh 5 ; Bering, Stine B. 5 ; Lund, Marianne N. 1 ;

作者机构： 1.Univ Copenhagen, Dept Food Sci, DK-1958 Frederiksberg C, Denmark

2.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat,Base Minist Sci & Technol, Nanjing 210014, Peoples R China

3.Hainan Univ, Sch Food Sci & Engn, Key Lab Food Nutr & Funct Food Hainan Prov, Haikou 570228, Hainan, Peoples R China

4.Arla Foods Ingredients Grp PS, DK-8260 Viby J, Denmark

5.Univ Copenhagen, Comparat Pediat & Nutr, Dept Vet & Anim Sci, DK-1870 Frederiksberg C, Denmark

6.Odense Univ Hosp, Dept Pediat, DK-5000 Odense C, Denmark

7.Rigshosp, Dept Neonatol, DK-2100 Copenhagen O, Denmark

8.Univ Copenhagen, Dept Biomed Sci, DK-2200 Copenhagen N, Denmark

关键词： whey protein concentrate; heat processing; in vitro digestion; inflammatory activity; NF kappa B

期刊名称：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY （ 影响因子：6.2； 五年影响因子：6.4 ）

ISSN： 0021-8561

年卷期： 2025 年 73 卷 9 期

页码：

收录情况： SCI

摘要： Conventional whey protein concentrate (WPC) and gently processed skim-milk-derived WPC (SPC) undergo heat processing to ensure microbial safety before use in infant formula products. Heat treatment and storage induce protein structural changes, which may modulate digestibility and bioactivity. The objective of the study was to evaluate the effect of heat treatment and storage on the SPC ingredient by subjecting it to heat treatment (80 degrees C, 30 s) with or without an additional six-week storage at 37 degrees C (resulting in HT-SPC and HTS-SPC, respectively) and to compare these effects with a reference WPC ingredient. Reducible aggregates were present in HT-SPC, HTS-SPC, and WPC but not in the control SPC ingredient. As assessed in vitro, infant gastric digestion conditions had a limited hydrolytic effect on whey proteins, while significant protein hydrolysis occurred under infant intestinal conditions. WPC was more digestible than SPC, and additional heat treatment of SPC increased the protein digestibility. The digested protein ingredients exhibited similar anti-inflammatory activity (e.g., inhibition of the NF kappa B pathway in THP-1 macrophages in vitro). In conclusion, the SPC ingredient was less digestible, which was improved by heat treatment but with similar bioactivity as a conventional WPC ingredient.

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