000132175 001__ 132175
000132175 005__ 20240301161206.0
000132175 0247_ $$2doi$$a10.1016/j.jff.2023.105936
000132175 0248_ $$2sideral$$a137457
000132175 037__ $$aART-2024-137457
000132175 041__ $$aeng
000132175 100__ $$aAbad, I.$$uUniversidad de Zaragoza
000132175 245__ $$aDoes lactoferrin, free, encapsulated or in dairy matrices, maintain its antibacterial activity after in vitro digestion?
000132175 260__ $$c2024
000132175 5060_ $$aAccess copy available to the general public$$fUnrestricted
000132175 5203_ $$aMilk is a source of active compounds with defensive properties, such as lactoferrin and milk fat globule membrane proteins. These proteins generate bioactive peptides in the gastrointestinal tract and it is known that industrial processing can modify their susceptibility to digestion. However, does lactoferrin maintain its antibacterial activity after passing through the gastrointestinal tract? The aim of this study was to evaluate the effect of technological treatments, encapsulation and in vitro digestion on lactoferrin antibacterial activity against Listeria monocytogenes. The results showed that the gastric digest of free lactoferrin presented greater effect against L. monocytogenes than the intestinal digest; although less than undigested lactoferrin. Alginate-lactoferrin microbeads allowed the release of lactoferrin into the intestine, protecting it from pepsin, although it was not sufficient to maintain its antibacterial activity to the intestine. However, homogenization and pasteurization favoured the antibacterial activity of dairy formulas supplemented with lactoferrin and of their digests.
000132175 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R
000132175 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000132175 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000132175 700__ $$aPemán, L.
000132175 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza
000132175 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, L.$$uUniversidad de Zaragoza
000132175 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, L.$$uUniversidad de Zaragoza
000132175 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000132175 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000132175 773__ $$g112 (2024), 105936 [13 pp.]$$pJOURNAL OF FUNCTIONAL FOODS$$tJournal of Functional Foods$$x1756-4646
000132175 8564_ $$s3408478$$uhttps://zaguan.unizar.es/record/132175/files/texto_completo.pdf$$yVersión publicada
000132175 8564_ $$s2623007$$uhttps://zaguan.unizar.es/record/132175/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000132175 909CO $$ooai:zaguan.unizar.es:132175$$particulos$$pdriver
000132175 951__ $$a2024-03-01-14:51:14
000132175 980__ $$aARTICLE