Publicaciones

@article{GOMEZGALLEGO2016924,

title = {Effect of processing on polyamine content and bioactive peptides released after in vitro gastrointestinal digestion of infant formulas},

author = {C. Gómez-Gallego and Isidra Recio and V. Gómez-Gómez and I. Ortuño and M. J. Bernal and G. Ros and M. J. Periago},

url = {https://www.journalofdairyscience.org/article/S0022-0302(15)00890-5/fulltext},

doi = {https://doi.org/10.3168/jds.2015-10030},

issn = {0022-0302},

year  = {2016},

date = {2016-01-01},

urldate = {2016-01-01},

journal = {Journal of Dairy Science},

volume = {99},

number = {2},

pages = {924-932},

abstract = {This study examined the influence of processing on polyamines and peptide release after the digestion of a commercial infant formula designed for children during the first months of life. Polyamine oxidase activity was not suppressed during the manufacturing process, which implicates that polyamine concentrations were reduced over time and during infant formula self-life. In gel electrophoresis, in vitro gastrointestinal digestion of samples with reduced amount of enzymes and time of digestion shows an increase in protein digestibility, reflected in the increase in nonprotein nitrogen after digestion and the disappearance of β-lactoglobulin and α-lactalbumin bands in gel electrophoresis. Depending on the sample, between 22 and 87 peptides were identified after gastrointestinal digestion. A peptide from β-casein f(98–105) with the sequence VKEAMAPK and antioxidant activity appeared in all of the samples. Other peptides with antioxidant, immunomodulatory, and antimicrobial activities were frequently found, which could have an effect on infant health. The present study confirms that the infant formula manufacturing process determines the polyamine content and peptidic profile after digestion of the infant formula. Because compositional dissimilarity between human milk and infant formula in polyamines and proteins could be responsible for some of the differences in health reported between breast-fed and formula-fed children, these changes must be taken into consideration because they may have a great effect on infant nutrition and development.},

keywords = {Infant formulas, Mass spectrometry, peptide, polyamine, Simulated gastrointestinal digestion},

pubstate = {published},

tppubtype = {article}

}

@article{GOMEZMASCARAQUE2016290,

title = {Microencapsulation of a whey protein hydrolysate within micro-hydrogels: Impact on gastrointestinal stability and potential for functional yoghurt development},

author = {Laura G. Gómez-Mascaraque and Beatriz Miralles and Isidra Recio and Amparo López-Rubio},

url = {https://www.sciencedirect.com/science/article/pii/S1756464616302146},

doi = {https://doi.org/10.1016/j.jff.2016.08.006},

issn = {1756-4646},

year  = {2016},

date = {2016-01-01},

journal = {Journal of Functional Foods},

volume = {26},

pages = {290-300},

abstract = {Gelatin and chitosan micro-hydrogels containing a potentially bioactive whey protein hydrolysate were developed through spray drying and the impact of microencapsulation on protection during digestion and peptide stability against lactic acid fermentation during yoghurt manufacturing was assessed. The results showed that the protection exerted by the encapsulation structures during milk fermentation was sequence- and matrix-dependent, being chitosan more effective than gelatin in stabilising the peptides. However, only 5 out of the 21 fermentation-susceptible peptides identified could be protected through encapsulation within chitosan (1 of which was also protected by gelatin). Moreover, the encapsulation within chitosan microparticles did not substantially affect the peptide profile of the digested hydrolysate, and therefore, the peptide bioaccessibility was not expected to be compromised.},

keywords = {Chitosan, Gelatin, Hydrolysate, Lactic fermentation, Microencapsulation, peptide},

pubstate = {published},

tppubtype = {article}

}