Baby food protease
Protein digestion of baby foods: study approaches and implications for infant health
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Protease Enzymes in Human Milk
Author(s):
J. Bruce German
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Author: J. Bruce German
Key Messages
Human milk evolved not as simple proteins but rather as a combination of proteins and protease enzymes.
Young infants are developmentally naïve, produce little gastric acid, and express low protease activity.
The selective proteolysis of milk proteins begins within the mammary gland.
Introduction
The emergence of lactation as the system of nourishing infants has been a core asset to the success of mammalia. The traits of lactation selected within the mother infant dyad has been a Darwinian engine of nourishment for over 200 million years [1]. The proteins of milk are proving to be an even more complex nutrition and protection system than previously considered.
Scientists are now using modern tools of biological research to understand milk proteins and their digestion into peptides within infants [2, 3]. Mapping these peptides to the proteins that contained them and the sites that were cleaved revealed a surprising result: the protease enzymes defined by their cleavage specificity correspond to enzymes not in babies but in the milk [4]. A total of five protease enzymes (plasmin, cathepsin, elatase, kalikrein, and amino and carboxypeptidase) were identified to be either translocated to or synthesized in the mammary gland, present in milk, and active within the infant stomach. These results suggest that milk evolved not as simple proteins but rather as a combination of proteins and protease enzymes.
Implications
First: the infant. The current paradigm for protein nourishment is that intact proteins denatured by stomach acid and attacked by endogenous proteases in the stomach begin a digestive process that continues with hydrolysis by neutral proteases in the small intestine, and ultimately leads to the release and complete absorption of amino acids by the intestinal epithelia.
Young infants, however, are developmentally naïve, produce little gastric acid, and express low protease activity. Nonetheless, infants digest and absorb milk proteins effectively with an array of proteases activated within the infant and contributing to catalytic activity. Specificity to protein digestion within the infant has some important implications to infant nourishment.
Second: the milk. There are no means at hand to measure – and much less to deliver – this aspect of human milk to all infants. Sharing of breast milk, storing, processing, all will affect the net ability of milk’s enzymes to selectively digest the proteins. Formula does not currently contain these activities. Scientific discovery must now identify all peptides released, where and when, annotate their functions, and understand their value to infants.
Third: the mother. The selective proteolysis of milk proteins begins within the mammary gland. Are these activities of benefit to the mother, to lactation? How diverse are these activities across mothers, across lactation, across varying maternal health and nutritional status? Answers to these questions will guide future policies and practices of lactation.
Understanding this magnificent system of nourishment is likely to provide insights for nourishing humans of all ages and all health conditions.
Fig. 1. Schematic of production and transfer of enzymes into milk within the lactating mammary gland. Enzymes can reach milk by direct protein synthesis by the epithelial cell, by translocation from blood, and by secretion from immune cells within the mammary gland and milk itself
References
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2. Dallas DC, Guerrero A, Khaldi N, Castillo PA, Martin WF, Smilowitz JT, Bevins CL, Barile D, German JB, Lebrilla CB: Extensive in vivo human milk peptidomics reveals specific proteolysis yielding protective antimicrobial peptides. J Proteome Res 2013;12:2295–2304
3. Dallas DC, Guerrero A, Khaldi N, Borghese R, Bhandari A, Underwood MA, Lebrilla CB, German JB, Barile D: A peptidomic analysis of human milk digestion in the infant stomach reveals protein-specific degradation patterns.
J Nutr 2014;144:815–820.
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Soy: a potential hazard for therapeutic baby food | partners
| Studies of the properties of soy and its effect on the adult and children's organisms are not completed. But soy products are strictly not recommended for children with congenital hypothyroidism, premature infants, underweight and disorders of the gastrointestinal tract |
Key words / keywords: Nestle meals for kids, Nutrition science, pediatric
Soy and products from it imperceptibly, but are firmly included in our daily diet.
Today it is already becoming problematic to find a food product, meat or dairy, which would not include soy protein. nine0011
A few years ago, the world was swept by "soy fever": the benefits of the product were described everywhere and in the brightest colors. Japan was cited as an example, where the average resident eats 27 kg of soybeans annually, while in Europe this figure was only 3 kg. The high life expectancy of the Japanese was put in direct dependence on soybeans. Recent studies have shown that there were much fewer reasons for such enthusiasm than it seemed.
Research on the positive and negative properties of soybeans continues today, and the debate between advocates and opponents continues to flare up. nine0011
In defense of soy
To date, it can be considered proven that soy protein can fully replace animal protein. In addition, unlike meat, soy does not increase the level of "bad" cholesterol and, accordingly, the risk of cardiovascular disease.
As a plant product, soy is a source of useful vitamins and minerals that have a positive effect on metabolism, and can serve as a prevention of cancer and some other diseases.
Big "But"
Scientists around the world who are closely involved in the study of soy warn that the use of soy products, along with the benefits, is fraught with certain dangers, which should not be forgotten when compiling your diet, and especially when planning the diet of children. The threat posed by soy may not manifest itself in healthy people, but with certain pathologies of the endocrine and digestive systems, such a diet can aggravate the condition of patients. In children, the active use of soy products can lead to disruption of the formation and normal functioning of some body systems. nine0011
Why is soy dangerous?
Soy as a plant over the centuries of its existence has developed protective properties that prevent pests - insects and animals from actively eating it.
The same anti-nutritional factors cause the negative effects of soy intake on the human body.
So, most of the protease inhibitors contained in soy products are not cleaved in gastric juice and, passing on, block the work of pancreatic enzymes, forcing it to work much more actively, causing its hypertrophy. nine0011
Lectins, which are part of soy, make it difficult to absorb in the intestines. Under-digested and remaining in the intestinal lumen, polypeptides are an excellent breeding ground for bacteria and cause the formation of toxins. Studies also show that the same substances cause growth retardation in children.
Plant hormones (phytoestrogens) of soy negatively affect the maturation of the reproductive system. In girls, this is expressed in the early onset of menstruation, while in boys, sexual development slows down, and a decrease in testosterone levels is observed. Even in adults, in some cases, on the background of a soy diet, problems with conception in women and impotence in men were noted.
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The strumagenic substances of soybeans cause thyroid dysfunction, up to the formation of a goiter. This problem most often occurs against the background of iodine deficiency in the daily diet. As early as half a century ago, it was proved that a diet based on soy flour led to serious endocrine disorders in infants.
Thus, soy products are strictly not recommended for babies with congenital hypothyroidism and other endocrine problems. The risk category also includes premature infants, children with underweight and disorders of the gastrointestinal tract. nine0011
Soy and GMOs
Soy is one of the most beloved plants by geneticists, so it is really difficult to find a soy product that has not undergone genetic modification today. According to domestic experts, genetically modified soybeans are not used in the food industry in our country. But, even if this information is to be believed, the soy products that we see on store shelves are rarely of Russian origin.
We reduce risks to a minimum!
Research on the various properties of soybeans and their effect on adults and children is far from over. Often such works give contradictory results, and scientists often explain the discrepancies in data in different countries by the peculiarities of genetic memory and the tradition of using this product. In Russia, where the history of soy use, to put it mildly, does not go back to the Middle Ages, the population is more at risk of encountering unforeseen results of fashionable adherence to this product. nine0011
The already proven dangers of soy-based diets in young children are leading responsible manufacturers to move away from soy supplements in infant formulas, and especially in formulas.
Resource Clinutren Junior: Soy-Free Special Nutrition for Children
Ready-to-eat nutritional formula from Nestle was created specifically for children from one to 11 years old, taking into account the needs of a rapidly growing body.
When preparing a unique recipe, scientists took into account the latest recommendations from the pediatric community. Therefore, the product contains high-quality milk protein - a source of essential amino acids, as well as fats, carbohydrates, a rich set of 29vitamins and minerals.
The mixture is suitable as an additional food - a 200 ml bottle is convenient to take to a kindergarten or school. In case of illness and serious condition of the baby, Resource Clinutren Junior can replace the entire daily diet.
Children will no doubt appreciate the delicious chocolate, strawberry or vanilla drink, while parents will love its carefully balanced composition and the absence of potentially harmful products.
Enzyme preparations for delicious pastries | FNW
Various enzyme preparations have been widely used in the food industry for a long time. Their use in baking for the production of crackers, biscuits and waffles allows you to get high-quality and tasty products.
The presence of a large amount of fat and sugar in the recipe often has a depressing effect on the maturation of yeast dough. Sometimes the quality of modern types of flour also does not allow to produce a product that meets certain standards and characteristics. And even high-quality raw materials do not always, for one reason or another, make it possible to follow the standards of baking. The use of enzymes from Kerry Bioscience (Netherlands) will help optimize flour properties. nine0011
Enzymes can affect both the quality of the flour used and the technology, and in the finished product, the taste, texture, maturation speed of the dough and appearance. The composition of flour includes proteins, carbohydrates and fats in small quantities. Complex food enzymes affect precisely the protein and carbohydrate components of flour.
One preparation may contain several enzymes at the same time, for example, protease + amylase or protease + hemicellulase, etc.
Also, enzymes can affect the softening of the gluten texture, the cohesion of the dough, and improve the color of the crust of an already baked product.
Some types of enzymes make it possible to replace sodium metabisulphite in crackers by introducing bacterial proteases. In specialty products such as ice cream cones and wafer sheets, enzymes can change the viscosity of the dough and reduce the hygroscopicity of the finished product.
Kerry Bioscience (Netherlands) markets its products under the brand name Biobake®. In the production of biscuits, crackers and wafers, enzyme preparations make it possible to control the rheology of the dough, reduce the amount of fat in the recipe, affect the color of the crust and the structure of the finished product, help increase productivity and improve the flavor yield. nine0011
Biobake ® BPN is a concentrated proteolytic product available in powder form. Due to the action of the protease, gluten is stretched and destroyed by endohydrolysis. This, in turn,
has the effect of reducing the shrinkage of the dough and improves the control over the size of the product.
Biobake ® BSC is a powdered blend of bacterial protease and amylase. Protease destroys gluten by endohydrolysis and affects its stretching, amylase crushes starch into simple sugars and reduces water absorption. Such a product is used for the production of crackers. This enzyme improves the extensibility and the ability to control the size of the finished cracker. nine0011
Biobake ® CDI is a powdered bacterial protease supplemented with yeast extract. Yeast extract is used as a functional carrier. Like the enzyme preparations described above, this product works in a similar way. Biobake ® CDI also reduces the number of breakages, the finished product is more crunchy. Despite a number of advantages of adding conventional baking powder, it also has negative aspects, such as the destruction of vitamin B2, the effect on the taste of the finished product and possible allergenicity. Enzyme Biobake ® CDI is also used in the production of crackers and biscuits as an alternative replacement for sodium metabisulphite.
