美拉德反应
化学
乳铁蛋白
糖基化
发酵
消化(炼金术)
生物化学
食品科学
拟杆菌
结合
抗氧化剂
阿布茨
双歧杆菌
细菌
DPPH
乳酸菌
色谱法
生物
受体
数学分析
数学
遗传学
作者
Wenduo Wang,Chun Chen,Chunxia Zhou,Zhongsheng Tang,Da Luo,Xiong Fu,Shuqian Zhu,Xiaoyong Yang
标识
DOI:10.1016/j.ijbiomac.2023.123762
摘要
This study aimed to investigate the digestion and fermentation processes of lactoferrin (LF) glycated with chitooligosaccharide (COS) under a controlled Maillard reaction, utilizing the in vitro digestion and fermentation model, and to compare the results of these processes to LF undertaken without glycation. After gastrointestinal digestion, the products of the LF-COS conjugate were found to have more fragments with lower molecular weight than LF, and the antioxidant capabilities (via ABTS and ORAC assay) of the LF-COS conjugate digesta also increased. In addition, the undigested fractions could be further fermented by the intestinal microbiota. Compared with LF, more short-chain fatty acids (SCFAs) were generated (from 2397.40 to 2623.10 μg/g), and more species of microbiota (from 451.78 to 568.10) were observed in LF-COS conjugate treatment. Furthermore, the relative abundance of Bacteroides and Faecalibacterium that could utilize carbohydrates and metabolic intermediates to produce SCFAs also increased in LF-COS conjugate than that of LF. Our results demonstrated that glycation with COS under the controlled wet-heat treatment Maillard reaction could modify the digestion of LF and have a potentially positive influence on the intestinal microbiota community.
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