000133170 001__ 133170 000133170 005__ 20240322124130.0 000133170 0247_ $$2doi$$a10.1016/j.idairyj.2024.105899 000133170 0248_ $$2sideral$$a137811 000133170 037__ $$aART-2024-137811 000133170 041__ $$aeng 000133170 100__ $$aAbad, I.$$uUniversidad de Zaragoza 000133170 245__ $$aGastrointestinal digestion and technological treatments modify the antibacterial activity of lactoferrin supplemented dairy matrices against Staphylococcus aureus 000133170 260__ $$c2024 000133170 5060_ $$aAccess copy available to the general public$$fUnrestricted 000133170 5203_ $$aMilk contains antimicrobial proteins, such as lactoferrin from whey or proteins from the milk fat globule membrane (MFGM), which can be used in functional foods to strengthen children and adult defenses. Foodborne bacteria, such as Staphylococcus aureus, can contaminate dairy products causing intoxication. The aim of this study was to evaluate the antibacterial activity of lactoferrin, free and in dairy matrices, against S. aureus before and after gastrointestinal digestion. Six dairy formulas, supplemented with lactoferrin and MFGM, were subjected to technological treatments and their antibacterial effect was analyzed after in vitro digestion. Intact lactoferrin slightly reduced S. aureus growth, but its digests lost this activity. Gastric digests of non-treated or homogenized formulas reduced significantly the bacterial growth, probably due to the antimicrobial peptides generated by pepsin, while pasteurization decreased such activity. Intestinal digests showed the greatest antibacterial effect, probably due to the action of intestinal enzymes and the generated peptides. 000133170 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987 000133170 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/ 000133170 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000133170 700__ $$aBailac, A. 000133170 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, M.D.$$uUniversidad de Zaragoza 000133170 700__ $$0(orcid)0000-0002-3320-9295$$aCarramiñana, J.J.$$uUniversidad de Zaragoza 000133170 700__ $$0(orcid)0000-0001-5373-9210$$aCalvo, M.$$uUniversidad de Zaragoza 000133170 700__ $$aSánchez, L. 000133170 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología 000133170 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000133170 773__ $$g153 (2024), 105899 [8 pp.]$$pInt. dairy j.$$tINTERNATIONAL DAIRY JOURNAL$$x0958-6946 000133170 8564_ $$s611862$$uhttps://zaguan.unizar.es/record/133170/files/texto_completo.pdf$$yVersión publicada 000133170 8564_ $$s2702702$$uhttps://zaguan.unizar.es/record/133170/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000133170 909CO $$ooai:zaguan.unizar.es:133170$$particulos$$pdriver 000133170 951__ $$a2024-03-22-09:48:41 000133170 980__ $$aARTICLE