In vitro dynamic infant digestion model: effects of 1,3-dioleoyl-2-palmitoyl glycerol, lactoferrin, and casein phosphopeptide fortification on infant formula protein and fat digestion.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-09-23 DOI:10.1002/jsfa.70191

Sehar Anwar, Lina Zhang, Yingxiong Zhong, Xiaoyu Peng, Danying Guo, Jiaqi Wang, Wei Li, Peng Zhou

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引用次数: 0

Abstract

Background: This study investigated the effects of fortifying infant formulas (IFs) with casein phosphopeptide (CPP), lactoferrin (LTF), and 1,3-dioleoyl-2-palmitoyl glycerol (OPO) on protein and fat digestion, using an in vitro infant dynamic digestion model with human milk (HM) as the standard. Four formulas were examined: an unfortified control (CC) and three fortified variants (F1, F2, and F3), each containing the same fortifying components at varying concentrations.

Results: Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) showed that most proteins were completely hydrolyzed during gastrointestinal digestion, except β-lactoglobulin (β-Lg). After 180 min, protein digestibility ranged from 97.6% to 99.08%, with F2 reaching the highest value (99.08%), comparable to HM (98.92%). Amino acid fit analysis indicated strong similarity to HM in F2 (96.67%) and F3 (94.87%). Protein hydrolysis and free amino acid (FAA) release were significantly greater (P < 0.05) in F2 and F3 than in CC and F1. The fortified IFs showed peptide profiles and lipolysis degrees (LDs) closer to HM than the control, although HM had the greatest peptide release. In total, 145 bioactive peptides were identified, 77 of which were common to all IFs.

Conclusion: These findings suggest that fortification with CPP, LTF, and OPO can modulate the protein and fat digestion patterns in IF, increasing its similarity to HM. © 2025 Society of Chemical Industry.

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体外动态婴儿消化模型：强化1,3-二油基-2-棕榈酰甘油、乳铁蛋白和酪蛋白磷酸肽对婴儿配方奶粉蛋白质和脂肪消化的影响

背景：本研究以人乳（HM）为标准，建立婴儿体外动态消化模型，研究在婴儿配方奶粉中添加酪蛋白磷酸肽（CPP）、乳铁蛋白（LTF）和1,3-二油基-2-棕榈酰甘油（OPO）对蛋白质和脂肪消化的影响。研究了四种配方：未强化对照（CC）和三种强化变体（F1， F2和F3），每种配方含有不同浓度的相同强化成分。结果：十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）显示，除β-乳球蛋白（β-Lg）外，大部分蛋白在胃肠道消化过程中被完全水解。180 min后，蛋白质消化率为97.6% ~ 99.08%，其中F2最高（99.08%），与HM相当（98.92%）。氨基酸拟合分析表明，F2和F3与HM相似性较强，分别为96.67%和94.87%。蛋白质水解和游离氨基酸（FAA）释放量显著增加(P)。结论：添加CPP、LTF和OPO可以调节IF中蛋白质和脂肪的消化模式，增加其与HM的相似性。©2025化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

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