000120995 001__ 120995
000120995 005__ 20240731103315.0
000120995 0247_ $$2doi$$a10.1007/s10534-022-00459-5
000120995 0248_ $$2sideral$$a131308
000120995 037__ $$aART-2023-131308
000120995 041__ $$aeng
000120995 100__ $$aAbad, Inés$$uUniversidad de Zaragoza
000120995 245__ $$aEffect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii
000120995 260__ $$c2023
000120995 5060_ $$aAccess copy available to the general public$$fUnrestricted
000120995 5203_ $$aMilk is a source of proteins with high nutritional value and relevant biological activities. Bioactive milk proteins, like lactoferrin, are important for newborn development and can also be used as ingredients in functional products to improve health. Lactoferrin is essential in infant’s diet, since protects against infections and promotes immune system maturation. Bovine lactoferrin is used to supplement formula milk in order to strengthen baby’s defences against some pathogenic bacteria. Thus, lactoferrin supplemented formula can be a barrier against emergent pathogens, such as Cronobacter sakazakii, which has caused great concern in the last few years. Milk proteins generate bioactive peptides in the digestion process, and it is known that industrial processing can modify their susceptibility to digestion. Treatments such as heating have been shown to denature whey proteins and make them more easily digestible. Therefore, the aim of this study was to analyze the effect of technological treatments and gastrointestinal digestion on the antibacterial activity against C. sakazakii of proteins present in dairy formulas supplemented with lactoferrin. Commercial bovine lactoferrin has been shown to have antibacterial activity against C. sakazakii, both in the native state and after static in vitro gastrointestinal digestion. In addition, the digests obtained from dairy formulas subjected to technological treatments, either homogenization or pasteurization, have higher antibacterial activity than non-treated formulas. The release of low molecular weight peptides during the in vitro gastric digestion is probably the cause that would explain the enhanced antibacterial activity of the digested dairy formulas.
000120995 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-20R$$9info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987
000120995 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000120995 590__ $$a4.1$$b2023
000120995 592__ $$a0.618$$b2023
000120995 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b96 / 313 = 0.307$$c2023$$dQ2$$eT1
000120995 593__ $$aAgricultural and Biological Sciences (miscellaneous)$$c2023$$dQ1
000120995 593__ $$aMetals and Alloys$$c2023$$dQ1
000120995 593__ $$aBiochemistry, Genetics and Molecular Biology (miscellaneous)$$c2023$$dQ2
000120995 593__ $$aBiomaterials$$c2023$$dQ3
000120995 594__ $$a5.9$$b2023
000120995 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000120995 700__ $$aSerrano, Laura
000120995 700__ $$aGraikini, Dimitra$$uUniversidad de Zaragoza
000120995 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María Dolores$$uUniversidad de Zaragoza
000120995 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000120995 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000120995 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000120995 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000120995 773__ $$g36, 3 (2023), 667–681$$pBioMetals$$tBIOMETALS$$x0966-0844
000120995 8564_ $$s1408061$$uhttps://zaguan.unizar.es/record/120995/files/texto_completo.pdf$$yVersión publicada
000120995 8564_ $$s1923340$$uhttps://zaguan.unizar.es/record/120995/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000120995 909CO $$ooai:zaguan.unizar.es:120995$$particulos$$pdriver
000120995 951__ $$a2024-07-31-09:40:47
000120995 980__ $$aARTICLE