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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

Our results

Contents
  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. The way in which proteins aggregate when heated may change their sensitising potency
  6. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  7. Human milk digestion in the preterm infant: impact of technological treatments
  8. Research & Innovation 2017 - For Food and Biobased Products
  9. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  10. When biopolymers selfassemble: a balance between energy and entropy.
  11. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  12. How a milk droplet becomes a powder grain
  13. Research & Innovation 2016 - For Food and Bioproducts
  14. A new process for the biorefining of plants
  15. Under the UV light : the bacterial membrane
  16. Reverse engineering or how to rebuild ... bread!
  17. Green Chemistry: a step towards lipid production in yeast
  18. Individually designed neo-enzymes for antibacterial vaccines
  19. Multi-scale mechanical modelling: from the nanometric scale to the macroscopic properties of bread crumb
  20. Minimill: 500 g to assess the milling value of soft wheats
  21. Microbial production of lipids for energy or chemical purposes
  22. The discrete role of ferulic acid in the assembly of lignified cell wall
  23. Eco-design of composites made from wood co-products
  24. Analysis of volatile compounds enables the authentication of a poultry production system
  25. Nanoparticles as capping agents for biopolymers microscopy
  26. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  27. Integration of expert knowledge applied to cheese ripening
  28. Controlling cheese mass loss during ripening
  29. The shape memory of starch
  30. Research & Innovation 2015 - For Food & Biobased Products
  31. Behaviour of casein micelles during milk filtering operations
  32. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  33. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  34. An innovative process to extract bioactive compounds from wheat
  35. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  36. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  37. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  38. Improving our knowledge about the structure of the casein micelle
  39. Heating milk seems to favour the development of allergy in infants
  40. Fun with Shape
  41. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  42. SensinMouth, when taste makes sense
  43. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  44. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  45. A close-up view of the multi-scale protein assembly process
  46. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  47. Polysccharide nanocrystals to stabilise pickering emulsions
  48. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  49. A durum wheat flour adapted for the production of traditional baguettes
  50. Virtual modelling to guide the construction of « tailored-made » enzymes
  51. How far can we reduce the salt content of cooked meat products?
  52. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  53. Smart Foams : various ways to destroy foams on demand !
  54. Dates, rich in tannins and yet neither bitter nor astringent
  55. Sodium content reduction in food
  56. Research & Innovation 2014

Heating milk seems to favour the development of allergy in infants

The resistance of dietary proteins to digestion forms the basis for food allergy phenomena. Work by scientists in the INRA Science and Technology of Milk and Eggs Research Unit (STLO) in Rennes has incriminated the effect of excessive thermal treatments for an increase in the resistance to digestion of certain dairy proteins, caseins, in infants. These findings may explain the upsurge of cases of milk allergy.

Biberon.. © INRA, MAITRE Christophe

Caseins, major allergens in children

Milk allergy mainly affects young infants following their initial contact with non-human proteins. It is the third most common food allergy in children, after eggs and peanuts, causing 8% of food allergies in those below the age of 15 years. Most of these children are allergic to caseins. These proteins are weakly structured, which renders them more susceptible to the action of enzymes. Therefore, they should be totally degraded during digestion and unable to induce an allergic reaction. The current upsurge in cases of milk allergy, and more specifically casein allergy, is therefore very surprising.

Blame can be placed on the intensity of thermal treatments

The hypothesis advanced by the scientists to explain the resistance of caseins to digestion incriminated the intensity of the thermal treatments applied to formula milks during their manufacture. The heating of milk can lead to the formation of protein aggregates that resist digestion more than the native proteins from which they are derived.
 

An in vitro model for digestion in infants to verify the hypothesis

The INRA scientists designed model, fat-free powdered milks which were subjected to thermal treatments of differing intensities. These reconstituted powders were then passed through an in vitro digestion model mimicking the physiological conditions that prevail in the digestive tract of infants (stomach and duodenum). Analysis of the digestion products of caseins clearly demonstrated an increase in the resistance of caseins to digestion with the powders subjected to the most intense thermal treatments. These results, obtained in model matrices devoid of fat, were then confirmed in more complex foods such as liquid milks.

Références

See also

  • Dupont D., Mandalari G., Molle D., Jardin J., Rolet-Répécaud O., Duboz G., Léonil J., Mills E.N.C. and Mackie A.R. 2010. Food processing increases casein resistance to simulated infant digestion. Mol. Nutr. Food Res., 54, 1677-1689.
  • Dupont D., Boutrou R., Menard O., Jardin J., Tanguy G., Schuck P., Haab B.B. and Leonil J. 2010. Heat treatment of milk during powder manufacture increases casein resistance to simulated infant digestion. Food Dig. 1, 28-39.
  • R. Boutrou, E. Coirre, J. Jardin, J.Léonil. 2010. Phosphorylation and coordination link of mineral inhibit the hydrolysis of the casein (1-25) peptide by intestinal brush-border membrane enzymes. Journal of Agricultural and Food Chemistry, Vol. 58 (13): 7955-7961.
  • R. Boutrou, J. Jardin, A. Blais, D. Tomé and J. Léonil. 2008. Glycosylations of k-casein-derived caseinomacropeptide reduce its accessibility to endo- but not exo- intestinal brush border membrane peptidases. Journal of Agricultural and Food Chemistry, Vol. 56: 8166-8173.