Effect of in vitro gastrointestinal digestion on the antibacterial activity of bioactive dairy formulas supplemented with lactoferrin against Cronobacter sakazakii

Abad, Inés (Universidad de Zaragoza) ; Serrano, Laura ; Graikini, Dimitra (Universidad de Zaragoza) ; Pérez, María Dolores (Universidad de Zaragoza) ; Grasa, Laura (Universidad de Zaragoza) ; Sánchez, Lourdes (Universidad de Zaragoza)

Resumen: Milk 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.

Idioma: Inglés

DOI: 10.1007/s10534-022-00459-5

Año: 2023

Publicado en: BIOMETALS 36, 3 (2023), 667–681
ISSN: 0966-0844

Factor impacto JCR: 4.1 (2023)

Categ. JCR: BIOCHEMISTRY & MOLECULAR BIOLOGY rank: 96 / 313 = 0.307 (2023) - Q2 - T1

Factor impacto CITESCORE: 5.9 - Metals and Alloys (Q1) - Agricultural and Biological Sciences (all) (Q1) - Biomaterials (Q2) - Biochemistry, Genetics and Molecular Biology (all) (Q2)

Factor impacto SCIMAGO: 0.618 - Agricultural and Biological Sciences (miscellaneous) (Q1) - Metals and Alloys (Q1) - Biochemistry, Genetics and Molecular Biology (miscellaneous) (Q2) - Biomaterials (Q3)

Financiación: info:eu-repo/grantAgreement/ES/DGA-FEDER/A02-20R
Financiación: info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent
Financiación: info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Fisiología (Dpto. Farmac.Fisiol.y Med.L.F.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)