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Titolo:
Effects of pH variation and NaCl on in vitro digestibility of cow's milk proteins in commercially available infant formulas
Autore:
Sakai, K; Yoshino, K; Satter, MA; Ota, F; Nii, Y; Fukuta, K; Ueda, N; Shimizu, Y; Yamamoto, S;
Indirizzi:
Univ Tokushima, Sch Med, Dept Nutr, Tokushima 7708503, Japan Univ Tokushima Tokushima Japan 7708503 pt Nutr, Tokushima 7708503, Japan Univ Tokushima, Fac Med, Sch Nutr, Dept Food Microbiol, Tokushima 7708503,Japan Univ Tokushima Tokushima Japan 7708503 icrobiol, Tokushima 7708503,Japan Tokushima Prefectural Ind Technol Ctr, Tokushima 7708021, Japan Tokushima Prefectural Ind Technol Ctr Tokushima Japan 7708021 021, Japan Utsunomiya Univ, Fac Educ, Utsunomiya, Tochigi 3218505, Japan Utsunomiya Univ Utsunomiya Tochigi Japan 3218505 , Tochigi 3218505, Japan Gunma Univ, Sch Med, Dept Internal Med 1, Gunma 3718511, Japan Gunma UnivGunma Japan 3718511 Dept Internal Med 1, Gunma 3718511, Japan
Titolo Testata:
JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
fascicolo: 6, volume: 46, anno: 2000,
pagine: 325 - 328
SICI:
0301-4800(200012)46:6<325:EOPVAN>2.0.ZU;2-#
Fonte:
ISI
Lingua:
ENG
Soggetto:
CHILDREN; ULCERS;
Keywords:
infant formula; cow's milk; digestibility; pepsin;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Life Sciences
Citazioni:
11
Recensione:
Indirizzi per estratti:
Indirizzo: Sakai, K Univ Tokushima, Sch Med, Dept Nutr, Tokushima 7708503, Japan UnivTokushima Tokushima Japan 7708503 Tokushima 7708503, Japan
Citazione:
K. Sakai et al., "Effects of pH variation and NaCl on in vitro digestibility of cow's milk proteins in commercially available infant formulas", J NUTR SC V, 46(6), 2000, pp. 325-328

Abstract

Allergenicity and antigenicity of food proteins are generally dependent ontheir heat-stability and resistance to digestive enzymes. Using the methods of SDS-PAGE and immunoblots, we assessed peptic-digestibility of major milk proteins (casein, beta -lactoglobulin and alpha -lactalbumin) in commercially available infant formulas in acidic pH range (pH 1.5 to 4.0), and we also investigated the effect of NaCl on peptic-digestibility of cow's milk proteins at pH 2.0, The profile of peptic-digestion of casein was similar at pH range from 1.5 to 3.5 where the intact protein of casein rapidly disappeared, whereas slow digestibility of the protein was found at pH 4.0, beta-Lactoglobulin and alpha -lactalbumin were digested at pH range from 1.5 to 2.5 and were almost entirely resistant to peptic digestion at over pH 3.0. In the presence of NaCl at pH 2.0, casein showed a good digestibility by pepsin similar to that in the absence of NaCl, in contrast to beta -lactoglobulin and alpha -lactalbumin both having their peptic-digestibility decreased in the presence of 0.2 M NaCl. As the state of the stomach in new born infants shows low amounts of secretary pepsin and out of optimum pH of peptic activity, low digestibility of beta -lactoglobulin and alpha -lactalbumin in cow's milk based infant formulas at over pH 3.0 is supposed to be responsible for their allergenicity.

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Documento generato il 22/01/20 alle ore 18:36:09