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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
21/11/2022 |
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Data da última atualização: |
28/11/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 2 |
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Autoria: |
SANTOS, I. P. F. DOS; OZORIO, L.; AZEVEDO, T. de L.; CABRAL, L. M. C.; SILVA, C. M. |
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Afiliação: |
IVA PAULA F. DOS SANTOS, UFRRJ; LUÍSA OZORIO, Universidade de Vassouras; TATIANA DE LIMA AZEVEDO, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; CAROLINE MELLINGER SILVA, CTAA. |
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Título: |
Evaluation of bovine milk processing on the digestibility and allergenicity of milk proteins. |
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Ano de publicação: |
2022 |
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Fonte/Imprenta: |
Carpathian Journal of Food Science and Technology, v. 14, n. 3, p. 190-196, 2022. |
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DOI: |
https://doi.org/10.34302/crpjfst/2022.14.3.17 |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to evaluate whether thermal processes applied in milk, such as pasteurization and UHT affect the protein digestibility leading to changes in the allergenic responses. Samples were subjected to a simulation of the human digestion and subsequently evaluated regarding protein cleavages and enzyme immunoassay for caseins and -lactoglobulin immunogenicity. Among the different samples, protein digestibility was mainly affected in the gastric phase. α-lactalbumin and caseins showed high susceptibility to gastrointestinal enzymes, while a partial -lactoglobulin resistance to pepsin was observed. Concerning in vitro allergenicity, a tendency of reduction was demonstrated in UHT and powdered milk samples after digestion in the stomach. Following the intestinal digestion, all milk samples presented low allergenicity, over 96% reduction of antibody binding. These data corroborates to the understanding of the effects of the world ́s most used heat treatments in cow's milk proteindigestibility and allergenicity. |
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Palavras-Chave: |
Protein allergy; UHT process. |
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Thesaurus NAL: |
Cows; Food processing; Food technology; Milk; Milk allergy; Pasteurization; Proteins; Raw milk. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01965naa a2200301 a 4500
001 2148536
005 2022-11-28
008 2022 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.34302/crpjfst/2022.14.3.17$2DOI
100 1 $aSANTOS, I. P. F. DOS
245 $aEvaluation of bovine milk processing on the digestibility and allergenicity of milk proteins.$h[electronic resource]
260 $c2022
520 $aThe objective of this study was to evaluate whether thermal processes applied in milk, such as pasteurization and UHT affect the protein digestibility leading to changes in the allergenic responses. Samples were subjected to a simulation of the human digestion and subsequently evaluated regarding protein cleavages and enzyme immunoassay for caseins and -lactoglobulin immunogenicity. Among the different samples, protein digestibility was mainly affected in the gastric phase. α-lactalbumin and caseins showed high susceptibility to gastrointestinal enzymes, while a partial -lactoglobulin resistance to pepsin was observed. Concerning in vitro allergenicity, a tendency of reduction was demonstrated in UHT and powdered milk samples after digestion in the stomach. Following the intestinal digestion, all milk samples presented low allergenicity, over 96% reduction of antibody binding. These data corroborates to the understanding of the effects of the world ́s most used heat treatments in cow's milk proteindigestibility and allergenicity.
650 $aCows
650 $aFood processing
650 $aFood technology
650 $aMilk
650 $aMilk allergy
650 $aPasteurization
650 $aProteins
650 $aRaw milk
653 $aProtein allergy
653 $aUHT process
700 1 $aOZORIO, L.
700 1 $aAZEVEDO, T. de L.
700 1 $aCABRAL, L. M. C.
700 1 $aSILVA, C. M.
773 $tCarpathian Journal of Food Science and Technology$gv. 14, n. 3, p. 190-196, 2022.
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Embrapa Agroindústria de Alimentos (CTAA) |
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