David Shlomit, Magram Klaiman Maya, Shpigelman Avi, Lesmes Uri
Faculty of Biotechnology and Food Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel.
Foods. 2020 Sep 7;9(9):1253. doi: 10.3390/foods9091253.
There is a need to better understand the possible anti-nutritional effect of food stabilizers on the digestibility of important macronutrients, like proteins. This study hypothesized that the anionic nature of κ-, ι-, λ-, Carrageenan (CGN) and xanthan gum directs their interactions with food proteins leading to their subsequent attenuated digestive proteolysis. Model chocolate milk drinks were tested for their colloidal properties, viscosity and proteolytic breakdown in adults and children using in vitro digestion models coupled with proteomic analyses. SDS-PAGE analyses of gastro-intestinal effluents highlight stabilizers hinder protein breakdown in adults and children. Zeta potential and colloidal particle size were the strongest determinants of stabilizers' ability to hinder proteolysis. LC-MS proteomic analyses revealed stabilizer addition significantly reduced bioaccessibility of milk-derived bioactive peptides with differences in liberated peptide sequences arising mainly from their location on the outer rim of the protein structures. Further, liberation of bioactive peptides emptying from a child stomach into the intestine were most affected by the presence of ι-CGN. Overall, this study raises the notion that stabilizer charge and other properties of edible proteins are detrimental to the ability of humans to utilize the nutritional potential of such formulations. This could help food professionals and regulatory agencies carefully consider the use of anionic stabilizers in products aiming to serve as protein sources for children and other liable populations.
有必要更好地了解食品稳定剂对重要宏量营养素（如蛋白质）消化率可能产生的抗营养作用。本研究假设，κ-、ι-、λ-卡拉胶（CGN）和黄原胶的阴离子性质决定了它们与食物蛋白质的相互作用，从而导致随后的消化性蛋白水解减弱。使用体外消化模型结合蛋白质组学分析，对成人和儿童的模拟巧克力牛奶饮料的胶体性质、粘度和蛋白水解情况进行了测试。胃肠道流出物的SDS-PAGE分析表明，稳定剂会阻碍成人和儿童体内的蛋白质分解。ζ电位和胶体颗粒大小是稳定剂阻碍蛋白水解能力的最强决定因素。液相色谱-质谱联用蛋白质组学分析显示，添加稳定剂显著降低了牛奶衍生生物活性肽的生物可及性，释放的肽序列差异主要源于它们在蛋白质结构外缘的位置。此外，从儿童胃部排空进入肠道的生物活性肽的释放受ι-CGN的影响最大。总体而言，本研究提出了这样一种观点，即稳定剂的电荷和可食用蛋白质的其他特性不利于人类利用此类配方食品的营养潜力。这有助于食品专业人员和监管机构在旨在为儿童和其他易感人群提供蛋白质来源的产品中，谨慎考虑使用阴离子稳定剂。
