Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies

Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both and . However, interpretations and comparisons across different studies require a thorough...

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Bibliographic Details
Published in:Foods 2024-11, Vol.13 (22), p.3683
Main Authors: Fitzpatrick, Conor J, Freitas, Daniela, O'Callaghan, Tom F, O'Mahony, James A, Brodkorb, André
Format: Article
Language:English
Subjects:
Amino acids
Calcium phosphates
Casein
caseins
Cattle
Consumption
Cow's milk
Digestibility
Digestion
Enzymes
Ethics
Genetic diversity
Genetic research
Genetic variance
In vitro methods and tests
In vivo methods and tests
Milk
Nutrition
pasteurisation
Pasteurization
Physiological effects
Physiological responses
Physiology
protein polymorphisms
Protein synthesis
Proteins
Review
Stomach
whey proteins
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Summary:Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both and . However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on digestion studies.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods13223683