Technion-Israel Institute of Technology, Haifa, Israel.
Lodz University of Technology, Lodz, Poland.
Food Res Int. 2020 Apr;130:108964. doi: 10.1016/j.foodres.2019.108964. Epub 2020 Jan 3.
The food additive carrageenan (E407) (CGN) is a family of sulphated galactans widely used in numerous processed foods, including dairy. There are various indications that CGN may hinder digestive proteolysis. This study sought to link CGN macromolecular characteristics to its implications on digestive proteolysis of whey protein isolate (WPI) in toddlers, adults and seniors. Size exclusion chromatography and dynamic laser scattering reveal commercial CGN samples differ in molecular weight distributions, zeta-potentials and flow behavior of WPI-CGN mixtures. Moreover, κ-CGN, ι-CGN and λ-CGN were found to contain low MW (<200 kDa) fractions at levels of 6.36 ± 2.11% (w/w), 3.64 ± 1.06% (w/w) and 2.08 ± 1.41% (w/w), respectively. In vitro human digestion of WPI-CGN mixtures and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) analysis of digesta indicate that CGN alters the breakdown of alpha-lactalbumin, beta-lactoglobulin and lactoferrin differentially in toddlers, adults and seniors digestion conditions. Interestingly, proteomic analyses indicate there is a possible correlation between CGN degree of sulphation and the release of bioactive peptide homologues in the gut lumen. Moreover, these analyses indicate CGN compromises the bioaccessibility of essential amino acids. Altogether, this study shows CGN may attenuate whey digestive proteolysis. This effect should be taken in account by food manufacturers and regulatory agencies in view of the rising levels of exposure to CGN in the human diet.
食品添加剂卡拉胶（E407）（CGN）是一种广泛应用于各种加工食品的硫酸化半乳糖聚合物，包括乳制品。有多种迹象表明，CGN 可能会阻碍消化蛋白水解。本研究旨在将 CGN 的高分子特性与其对婴幼儿、成人和老年人乳清蛋白分离物（WPI）消化蛋白水解的影响联系起来。凝胶渗透色谱和动态激光散射表明，商业 CGN 样品在分子量分布、Zeta 电位和 WPI-CGN 混合物的流动行为方面存在差异。此外，κ-CGN、ι-CGN 和 λ-CGN 被发现含有低分子量（<200 kDa）的分数，水平分别为 6.36 ± 2.11%（w/w）、3.64 ± 1.06%（w/w）和 2.08 ± 1.41%（w/w）。体外人体消化 WPI-CGN 混合物和十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）分析消化产物表明，CGN 在婴幼儿、成人和老年人的消化条件下，改变了α-乳白蛋白、β-乳球蛋白和乳铁蛋白的分解方式。有趣的是，蛋白质组学分析表明，CGN 的硫酸化程度与肠道腔中生物活性肽类似物的释放之间可能存在相关性。此外，这些分析表明 CGN 会降低必需氨基酸的生物可利用性。总的来说，本研究表明 CGN 可能会减弱乳清蛋白的消化蛋白水解。鉴于人类饮食中 CGN 暴露水平的上升，食品制造商和监管机构应考虑到这一影响。
