The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products
Abstract
:1. Introduction
2. Materials and Methods
2.1. Infant Formulae Sample Collection and Preparation
2.2. Nitrogen Fraction and Protein Analysis of Infant Formulae
2.3. Static In Vitro Digestion
2.4. Sodium Dodecyl Sulphate-Polyacrylamide Gel Electrophoresis
2.5. Degree of Hydrolysis
2.6. Amino Acid Analysis
2.7. Microstructural Analysis
2.8. Simulated acid Coagulation Properties of Infant Formulae
2.9. Statistical Data Analysis
3. Results and Discussion
3.1. Protein and Amino Acid Composition of Formulae
3.2. Protein Profile during Digestion
3.3. Degree of Protein Hydrolysis
3.4. Free Amino Acid Composition of Simulated Gastrointestinal Digests
3.5. Microstructural Changes during Digestion
3.6. Acid Coagulation Properties of Infant Formulae
4. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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IF | Total N (%) | Crude Protein (%) | NPN (%) | NPN as % of Total N (%) | True Protein (%) | p-Value * |
---|---|---|---|---|---|---|
B-IF | 0.20 ± <0.01 c | 1.25 ± 0.01 c | 0.016 ± <0.01 d | 8.10 ± 0.20 d | 1.15 ± 0.01 b | <0.001 |
C-IF | 0.20 ± <0.01 c | 1.25 ± 0.02 c | 0.023 ± <0.01 c | 11.5 ± 0.65 c | 1.11 ± 0.01 c | <0.001 |
S-IF | 0.27 ± <0.01 a | 1.67 ± 0.01 a | 0.060 ± <0.01 b | 22.7 ± 0.69 b | 1.29 ± 0.02 a | <0.001 |
R-IF | 0.24 ± < 0.01 b | 1.44 ± 0.01 b | 0.210 ± <0.01 a | 86.7 ± 0.69 a | 0.19 ± 0.01 d | <0.001 |
Amino Acid | B-IF | C-IF | S-IF | R-IF | p-Value * | |
---|---|---|---|---|---|---|
Essential Amino Acids | Histidine | 141 ± 9.7 | 138 ± 5.3 | 131 ± 32.5 | 140 ± 8.4 | 0.881 |
Isoleucine | 59.7 ± 5.8 a | 35.7 ± 1.7 b | 59.2 ± 16.3 ab | 102 ± 5.8 c | <0.001 | |
Leucine | 250 ± 29.6 a | 122 ± 7.5 b | 200 ± 73.0 ab | 246 ± 14.7 a | 0.015 | |
Lysine | 354 ± 23.7 a | 125 ± 9.4 b | 231 ± 62.1 b | 275 ± 13.0 ab | 0.009 | |
Methionine | 46.5 ± 2.3 a | 12.3 ± 2.3 c | 33.4 ± 8.3 b | 13.3 ± 2.1 c | <0.001 | |
Phenylalanine | 253 ± 24.1 a | 105 ± 23.5 b | 209 ± 57.3 a | 196 ± 12.8 a | 0.004 | |
Threonine | 72.0 ± 22.9 b | 29.7 ± 2.8 c | 53.4 ± 15.7 bc | 123 ± 7.3 a | <0.001 | |
Tryptophan | 127 ± 34.1 ab | 163 ± 18.2 a | 89.4 ± 31.9 b | 169 ± 7.9 a | 0.009 | |
Valine | 105 ± 8.1 a | 55.8 ± 6.87 b | 87.8 ± 31.8 ab | 102 ± 4.9 a | 0.026 | |
Conditionally Essential Amino Acids | Cysteine | 50.3 ± 7.5 | 62.2 ± 4.8 | 49.0 ± 16.5 | 62.8 ± 6.8 | 0.249 |
Non-Essential Amino Acids 1 | Cysteic Acid | 51.4 ± 3.1 b | 71.4 ± 11.4 c | 15.1 ± 4.3 a | 12.97 ± 3.4 a | <0.001 |
Tyrosine | 159 ± 16.8 | 125 ± 2.6 | 133 ± 52.2 | 184 ± 14.0 | 0.121 | |
Alanine | 47.4 ± 5.2 a | 33.4 ± 2.2 a | 49.6 ± 13.5 a | 83.0 ± 1.8 b | <0.001 | |
Arginine | 185 ± 11.5 b | 156 ± 4.5 b | 338 ± 94.2 a | 345 ± 12.7 a | 0.002 | |
Aspartic Acid | 34.3 ± 5.6 | 25.7 ± 1.3 | 31.2 ± 7.6 | 36.6 ± 4.2 | 0.135 | |
Glutamic Acid | 96.1 ± 6.8 | 82.7 ± 3.1 | 88.1 ± 24.1 | 99.3 ± 6.4 | 0.437 | |
Glycine | 32.6 ± 1.4 | 28.8 ± 1.2 | 29.1 ± 7.7 | 35.9 ± 0.6 | 0.169 | |
Serine | 40.3 ± 14.2 ab | 27.1 ± 1.1 b | 56.5 ± 15.4 a | 66.1 ± 3.3 a | 0.009 |
Infant Formula | Gel Point (s) | Gel pH | G’ at pH 4.6 (Pa) | G* at pH 4.6 (Pa) |
---|---|---|---|---|
B-IF | 760 ± 35 a | 5.18 ± 0.05 a | 3.56 ± 0.11 a | 3.71 ± 0.12 a |
C-IF | 1270 ± 35 b | 5.10 ± 0.02 a | 6.57 ± 0.22 b | 6.89 ± 0.23 b |
S-IF | N/A | N/A | 0.368 ± 0.06 c | 0.393 ± 0.07 c |
R-IF | N/A | N/A | 0.118 ± 0.03 c | 0.406 ± 0.01 c |
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Byrne, M.E.; Arranz, E.; Bot, F.; Gómez-Mascaraque, L.G.; Tobin, J.T.; O’Mahony, J.A.; O’Callaghan, T.F. The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products. Foods 2023, 12, 1469. https://doi.org/10.3390/foods12071469
Byrne ME, Arranz E, Bot F, Gómez-Mascaraque LG, Tobin JT, O’Mahony JA, O’Callaghan TF. The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products. Foods. 2023; 12(7):1469. https://doi.org/10.3390/foods12071469
Chicago/Turabian StyleByrne, Margaret E., Elena Arranz, Francesca Bot, Laura G. Gómez-Mascaraque, John T. Tobin, James A. O’Mahony, and Tom F. O’Callaghan. 2023. "The Protein Composition and In Vitro Digestive Characteristics of Animal- versus Plant-Based Infant Nutritional Products" Foods 12, no. 7: 1469. https://doi.org/10.3390/foods12071469