Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria

In this paper, β-lactoglobulin (β-Lg) and sodium caseinate (SC) have been glycated via Maillard reaction with galactose and lactose and, subsequently, the effect of glycoconjugates hydrolyzed under simulated gastrointestinal digestion on the growth of pure culture of Lactobacillus, Streptococcus and Bifidobacterium has been investigated. Glycopeptides were added to the growth media as the sole carbon source. None of the bacterial strains was able to grow in hydrolysates of native and control heated β-Lg and SC. However, glycopeptides were fermented, in different degree, by Lactobacillus and Bifidobacterium and hardly any effect was detected on the growth of Streptococcus. Digested β-Lg glycoconjugates showed a strain-dependent effect whereas growth profiles of bacteria when hydrolysates of SC glycoconjugates were used as substrates were very similar, regardless of the strain. A general preference towards peptides from β-Lg/SC glycated with galactose, particularly at the state of the reaction in which the highest content in the Amadori compound tagatosyl-lysine is present, was observed. SC glycoconjugates were quickly fermented by some strains, promoting their growth in a greater extent than β-Lg complexes or even glucose. Therefore, from the results obtained in this work it can be concluded that conjugation of both milk proteins with galactose and lactose via the Maillard reaction could be an efficient method to obtain novel food ingredients with a potential prebiotic character. © 2011 Elsevier B.V.

Bibliographic Details

Main Authors:	Corzo-Martínez, M., Ávila Arribas, Marta, Moreno, F. J., Requena, T., Villamiel, M.
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2012
Subjects:	Tagatosyl-lysine, Lactulosyl-lysine, β-lactoglobulin, Sodium caseinate, Bifidobacteria, Lactic acid bacteria,
Online Access:	http://hdl.handle.net/20.500.12792/5965 http://hdl.handle.net/10261/290795
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