Jump to main content
Jump to site search
Access to RSC content Close the message box

Continue to access RSC content when you are not at your institution. Follow our step-by-step guide.


Issue 6, 2017
Previous Article Next Article

Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion

Author affiliations

Abstract

This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0.05) higher following Maillard conjugation, with GOS-based MRPs elevating antioxidant capacity ∼50-fold compared to α-la. In addition, the digestive proteolysis of MRPs was evaluated using an infant in vitro gastro-duodenal model. SDS-PAGE analyses of digesta revealed Maillard conjugation generally increased α-la's susceptibility to proteolysis. Interestingly, GOS-based MRPs presented an optimization challenge, since heating for 12 h delayed proteolysis, while extended heating resulted in the highest susceptibility to proteolysis. Proteomic analyses further demonstrated the differences in enzymatic cleavage patterns and helped identify bioactive peptides rendered bioaccessible during the digestion of α-la or its MRPs. Bioinformatic mining of the proteomic data using PeptideRanker also gave rise to two potentially novel bioactive peptides, FQINNKIW and GINYWLAHKALCS. Finally, antioxidant capacity of luminal contents, measured by DPPH, revealed Maillard conjugation increased the antioxidant capacity of both gastric and duodenal digesta. Overall, this work draws a link between the Maillard reaction, digestive proteolysis and the bioaccessibility of bioactive peptides and antioxidant species in the infant alimentary canal. This could help rationally process infant formulas towards improved nutritional and extra-nutritional benefits.

Graphical abstract: Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion

Back to tab navigation

Article information


Submitted
18 Apr 2017
Accepted
27 May 2017
First published
30 May 2017

Food Funct., 2017,8, 2295-2308
Article type
Paper

Implications of the Maillard reaction on bovine alpha-lactalbumin and its proteolysis during in vitro infant digestion

Y. Joubran, A. Moscovici, R. Portmann and U. Lesmes, Food Funct., 2017, 8, 2295
DOI: 10.1039/C7FO00588A

Social activity

Search articles by author

Spotlight

Advertisements