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In vitro studies of the digestion of caprine whey proteins by human gastric and duodenal juice and the effects on selected microorganisms

Published online by Cambridge University Press:  08 March 2007

Hilde Almaas ,
Halvor Holm ,
Thor Langsrud ,
Ragnar Flengsrud  and
Gerd E. Vegarud
Hilde Almaas*
Affiliation:
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. Box 1432-Ås, Norway
Halvor Holm
Affiliation:
University of Oslo, Department of Nutrition, P. Box 1046 Blindern, 0316 Oslo, Norway
Thor Langsrud
Affiliation:
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. Box 1432-Ås, Norway
Ragnar Flengsrud
Affiliation:
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. Box 1432-Ås, Norway
Gerd E. Vegarud
Affiliation:
Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P. Box 1432-Ås, Norway
*
*Corresponding author: Hilde Almaas, fax +47 64965901, email email hilde.almaas@umb.no
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Abstract

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The in vitro digestion of caprine whey proteins was investigated by a two-step degradation assay, using human gastric juice (HGJ) at pH 2·5 and human duodenal juice (HDJ) at pH 7·5. Different protein and peptide profiles were observed after the first (HGJ) and second (HDJ) enzymatic degradation. The minor whey proteins serum albumin, lactoferrin and Ig were rapidly degraded by HGJ, while α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) were more resistant and survived both 30 and 45min of the enzymatic treatment. Further digestion with HDJ still showed intact β-LG, and the main part of α-LA also remained unchanged. The protein degradation by HGJ and HDJ was also compared with treatment by commercial enzymes, by using pepsin at pH 2·5, and a mixture of trypsin and chymotrypsin at pH 7·5. The two methods resulted in different caprine protein and peptide profiles. The digests after treatment with HGJ and HDJ were screened for antibacterial effects on some selected microorganisms, Escherichia coli, Bacillus cereus, Lactobacillus rhamnosus GG and Streptococcus mutans. Active growing cells of E. coli were inhibited by the digestion products from caprine whey obtained after treatment with HGJ and HDJ. Cells of B. cereus were inhibited only by whey proteins obtained after reaction with HGJ, while the products after further degradation with HDJ demonstrated no significant effect. Screenings performed on cells of Lb. rhamnosus GG and S. mutans all showed no signs of inhibition.

Keywords

Caprine whey proteinsDigestionGastric juiceDuodenal juiceAntibacterial
Type
Research Article
Information
British Journal of Nutrition , Volume 96 , Issue 3 , September 2006 , pp. 562 - 569
Copyright
Copyright © The Nutrition Society 2006

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