Abstract Title:

The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion.

Abstract Source:

Food Chem. 2015 Sep 1 ;182:224-35. Epub 2015 Mar 6. PMID: 25842331

Abstract Author(s):

Claire Bourlieu, Olivia Ménard, Alix De La Chevasnerie, Laura Sams, Florence Rousseau, Marie-Noëlle Madec, Benoît Robert, Amélie Deglaire, Stéphane Pezennec, Saïd Bouhallab, Frédéric Carrière, Didier Dupont

Article Affiliation:

Claire Bourlieu


Milk lipids supply most of the calories necessary for newborn growth in maternal milk or infant formulas. The chemical composition of infant formulas has been optimized but not the structure of the emulsion. There is still a major difference between the native emulsions of milk fat globules and processed submicronic emulsions in infant formulas. This difference may modify the kinetics of digestion of emulsions in newborns and influence lipid metabolism. To check this, semi-dynamic gastric in vitro digestions were conducted on three matrices: a standardized milk emulsion containing native milk fat globules referred to as minimally-processed emulsion and two processed model infant formulas (homogenized or homogenized/pasteurized). Gastric conditions mimicked those reported in newborns. The minimally-processed emulsion was lipolyzed and proteolyzed slower than processed formulas. The difference in initial structure persisted during digestion. The surface of the droplets was the key parameter to control gastric lipolysis kinetics, the pattern of released fatty acids and proteolysis by faster hydrolysis of adsorbed proteins.

Study Type : In Vitro Study
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