Heating milk increases casein resistance in infant

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Interesting - a case for raw milk? Anybody have access to the actual

article?

Food processing increases casein resistance to simulated infant digestion.

by Didier Dupont, Giuseppina Mandalari, Mollé, n Jardin, Odile

Rolet-Répécaud, …show all authors

Biological Sciences › Miscellaneous Papers

Molecular nutrition food research (2010)

Volume: 54, Issue: 11, Pages: 1677-1689

PubMed: 20521278

Available from _www.ncbi.nlm.nih.gov_ (http://www.ncbi.nlm.nih.gov)

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Abstract

The objective of this study was to determine whether processing could

modify the resistance of casein (CN) to digestion in infants. A range of

different dairy matrices was manufactured from raw milk in a pilot plant and

subjected to in vitro digestion using an infant gut model. Digestion products

were identified using MS and immunochemical techniques. Results obtained

showed that CNs were able to resist digestion, particularly and s(2)-CN.

Resistant areas were identified and corresponded to fragments hydrophobic at pH

3.0 (gastric conditions) and/or carrying post-translational modifications

(phosphorylation and glycosylation). Milk processing led to differences in

peptide patterns and heat treatment of milk tended to increase the number of

peptides found in digested samples. This highlights the likely impact of

milk processing on the allergenic potential of CNs.

Jan Patenaude, RD, CLT

Director of Medical Nutrition

Signet Diagnostic Corp.

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Certified LEAP Therapist and specialist in food sensitivity for IBS,

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