Abstract
Scope: Processing of whey protein concentrate (WPC) for infant formulas may induce protein modifications with severe consequences for preterm newborn development. The study investigates how conventional WPC and a gently processed skim milk-derived WPC (SPC) affect gut and immune development after birth. Methods and results: Newborn, preterm pigs used as a model of preterm infants were fed formula containing WPC, SPC, extra heat-treated SPC (HT-SPC), or stored HT-SPC (HTS-SPC) for 5 days. SPC contained no protein aggregates and more native lactoferrin, and despite higher Maillard reaction product (MRP) formation, the clinical response and most gut and immune parameters are similar to WPC pigs. SPC feeding negatively impacts intestinal MRP accumulation, mucosa, and bacterial diversity. In contrast, circulating T-cells are decreased and oxidative stress- and inflammation-related genes are upregulated in WPC pigs. Protein aggregation and MRP formation increase in HTS-SPC, leading to reduced antibacterial activity, lactase/maltase ratio, circulating neutrophils, and cytotoxic T-cells besides increased gut MRP accumulation and expression of TNFAIP3. Conclusion: The gently processed SPC has more native protein, but higher MRP levels than WPC, resulting in similar tolerability but subclinical adverse gut effects in preterm pigs. Additional heat treatment and storage further induce MRP formation, gut inflammation, and intestinal mucosal damage.
Originalsprog | Engelsk |
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Artikelnummer | 2300458 |
Tidsskrift | Molecular Nutrition and Food Research |
Vol/bind | 68 |
Udgave nummer | 6 |
ISSN | 1613-4125 |
DOI | |
Status | Udgivet - 2024 |
Bibliografisk note
Funding Information:The authors acknowledge Nicole Lind Henriksen, Jane Connie Povlsen, and Britta Karlsson from the Section for Comparative Pediatrics and Nutrition at the University of Copenhagen for their involvement in the animal experimental work. The authors thank Karin Tarp and Betina Lyngfeldt Henriksen from the Section for Protein Science and Biotherapeutics at the Technical University of Denmark for their support in running qPCR analyzes. From the Department of Food Science at the University of Copenhagen, they recognize the help of Bente P. Danielsen and Stine Lindskov Gaarde in the sample preparation for the tissue analysis of glycation products and Dennis Sandris Nielsen in supporting the microbiota analysis. Casper Asferg Pedersen (Arla Foods Ingredients Group P/S) is thanked for production of protein ingredient samples. Finally, they appreciate Dereck Edward Chatterton's contribution to the data interpretation. This study was supported by the Ministry of Food, Agriculture and Fisheries of Denmark under the Green Development and Demonstration Program (34009‐17‐1278) and Arla Foods Ingredients Group P/S (Viby J, Denmark).
Publisher Copyright:
© 2024 The Authors. Molecular Nutrition & Food Research published by Wiley-VCH GmbH.