Antioxidant activity of bovine alpha lactalbumin Maillard products and evaluation of their in vitro gastro-duodenal digestive proteolysis

Food & Function
Yousef JoubranUri Lesmes

Abstract

Food processing offers various pathways to tailor food functionality and digestibility. This work sought to study the impact of thermally-induced Maillard reaction between bovine alpha-lactalbumin (α-la) and fructose or fructo-oligosacchrides on physicochemical properties, antioxidant capacity and in vitro digestive fate under simulated adult and infant conditions. Colloidal stability (measured by DLS) was decreased as a result of the Maillard glycation, while antioxidant capacity (determined by FRAP) and surface hydrophobicity (H0 measurements) were elevated. Semi-dynamic in vitro digestion of Maillard conjugates revealed a mixed trend as a result of postulated competing effects of glycation on α-la's susceptibility to proteolysis; steric hindrance accompanied by protein unfolding could hinder or promote the availability of enzymatic cleavage sites. Results also showed thermal processing altered the digestive breakdown profile of α-la under infant conditions contrary to negligible effects observed under adult conditions. Evaluation of the antioxidant capacity during digestion (via DPPH assay) revealed that adult digesta possessed increased antioxidant activity throughout the gastric phase compared to infant digesta, whereas in...Continue Reading

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Citations

Aug 23, 2019·Critical Reviews in Food Science and Nutrition·Glenn A A van LieshoutKasper A Hettinga
Sep 18, 2020·Nutrients·Timme van der LugtMisha F Vrolijk
Oct 29, 2020·Phytomedicine : International Journal of Phytotherapy and Phytopharmacology·Atul DevSubhasree Roy Choudhury
May 24, 2017·Journal of Agricultural and Food Chemistry·Marianne N Lund, Colin A Ray

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