Pepsin diffusion in dairy gels depends on casein concentration and microstructure

Autor: Chantal Cauty, Juliane Floury, David Legland, Didier Dupont, Jonathan Thevenot
Přispěvatelé: Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), Infogest, Institut National de Recherche Agronomique (INRA). UMR UMR INRA / AgroCampus Rennes : Science et Technologie du Lait et de l'?uf (1253).
Jazyk: angličtina
Rok vydání: 2017
Předmět:
modèle animal
allegation nutritionnelle
Diffusion
rennet
Protein aggregation
digestion
casein
Analytical Chemistry
protéine de lait
Pepsin
Casein
[SDV.IDA]Life Sciences [q-bio]/Food engineering
2. Zero hunger
chemistry.chemical_classification
biology
Chemistry
digestive
oral
and skin physiology
diffusion
Caseins
dairy gel
microscopie électronique
04 agricultural and veterinary sciences
General Medicine
Polymer
digestion gastrique
coefficient de diffusion
Microstructure
040401 food science
animal models
Milk
nutrition
protéine
[SDV.NEU]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]
fluorescence
Chymosin
Immunodiffusion
technique de photoblanchiment
microstructure
analyse d'image
modelling
0404 agricultural biotechnology
image analysis
presure
Animals
Humans
Particle Size
pepsin
Chromatography
caséine
electron microscopy
estomac
gel laitier
Fluorescence recovery after photobleaching
pepsin A
Confocal microscopy
microstructure des aliments
electronic microscopy
biology.protein
aggregates
agrégat
FRAP
Cattle
Rennet
pepsine
Gels
[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Food Science
Zdroj: Food Chemistry
Food Chemistry, Elsevier, 2017, 223, pp.54-61. ⟨10.1016/j.foodchem.2016.12.014⟩
9. Imaging The Cell 2017
9. Imaging The Cell 2017, Jun 2017, Rennes, France
5. International Conference on Food Digestion
5. International Conference on Food Digestion, Apr 2017, Rennes, France. 2017
ISSN: 0308-8146
Popis: The gastric digestion is the result of physical disintegration and enzymatic reactions leading to the release of nutrients from the food matrix to be absorbed in the upper intestinal tract. Recent works have shown on mini-pig model that the digestion process may be modulated by the initial structure of dairy matrix and suggested that the gastric phase is the critical step. There is a lack of information concerning the microscopic scale of digestion process and the hypothesis most often invoked is that the proteolysis would be limited by the diffusion of gastric fluid into the food, especially pepsin. Nevertheless, fundamental knowledge of gastric digestion had only focused on acid diffusion from the gastric fluid, but no data are currently available for pepsin diffusion. Using fluorescence recovery after photobleaching technique, diffusion coefficients of inactive isothiocyanate (FITC)-pepsin were measured in rennet gels across a range of casein concentrations, modulating different structures of protein aggregates networks. To investigate the microstructural parameters of native gels, electron microscopy image analysis were performed, and then they were qualitatively related to diffusion behavior of FITC-pepsin in these dairy gels. The diffusion coefficients of FITC-pepsin was reduced by a factor 2.4 as the casein concentration of the rennet gels increased from 32.5 to 130 g/kg. Models of polymer science were successfully applied, allowing the reliable prediction of diffusion coefficients calculated from known size of diffusing solutes and physicochemical properties of the food product, e.g. volume fraction, particle size of the gel network. In a more holistic view of food behavior in the human stomach, the diffusion of pepsin should be now confronted with its activity in acidic environment, in order to be able to define more precisely the food particle disintegration mechanisms.
Databáze: OpenAIRE
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