Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment <i>in Vitro</i>

ZHANG Yusong; CUI Weiran; TANG Zhenyue; BAI Hongyu; SHAO Meili

doi:10.13386/j.issn1002-0306.2024010302

Volume 46 Issue 3

Jan. 2025

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2025 > 46(3): 92-100. > DOI: 10.13386/j.issn1002-0306.2024010302

ZHANG Yusong, CUI Weiran, TANG Zhenyue, et al. Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro[J]. Science and Technology of Food Industry, 2025, 46(3): 92−100. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024010302.

Citation:

PDF (2896 KB)

Effects of Whey Protein Concentrate on the Bioaccessibility and Microstructure of 5-Methyltetrahydrocalcium Folate in Simulated Digestive Environment in Vitro

College of Food Science, Northeast Agricultural University, Harbin 150000, China

More Information

Received Date: January 28, 2024
Available Online: November 29, 2024

Graphical Abstract

Abstract

Abstract

Bioaccessibility is a prerequisite for 5-methyltetrahydrocalcium folate (5-MTHF) to perform their health functions and is susceptible to the influence of food components. Through in vitro simulated digestion, the effects of whey protein concentrate (WPC) on the bioaccessibility of 5-MTHF under various circumstances (concentration, processing technique, gastrointestinal pH, and digesting duration) were examined. The changes of particle microstructure before and after digestion were observed by colloid particle size potentiometer and laser confocal. According to the findings, 5-MTHF could be securely wrapped, shielded by WPC throughout the stomach stage of digestion, and then moved to the small intestine for full release. Additionally, during the digestive process, the bioaccessibility of WPC-5-MTHF tended to rise in all groups. In the meanwhile, several factors such as WPC concentration, WPC processing technique, gastrointestinal pH, and digestion duration had varied effects on the bioaccessibility of 5-MTHF as well as the particle size and potential of WPC-5-MTHF during the digestive process. Among them, the bioaccessibility was 0 and no 5-MTHF was found in any WPC-5-MTHF group throughout the stomach digesting stage. When compared to the 5-MTHF group, the bioaccessibility of the WPC-5-MTHF group improved by 11.1% to 19.61% during the intestinal digestion stage, exhibiting a positive connection trend with the WPC concentration. When compared to the unprocessed treatment group, the bioaccessibility of the ultrasonic, high pressure homogenization groups was reduced by 8.49%, 9.52%, and 8.75%, respectively. At an intestinal pH of 7 and a digestion time of 5 hours, the WPC-5-MTHF group displayed the best bioaccessibility, which was twice as high as that of the 5-MTHF group, at 45.17% and 42.32%, respectively. The results of particle size and zeta potential showed that the WPC-5-MTHF group had smaller particle size, larger absolute value of zeta potential, and the structural changes of WPC-5-MTHF would cause changes in digestibility characteristics. Theoretical support for the use of 5-methyltetrahydrofolate calcium in dairy products is provided by this work.
- whey protein,
- 5-methyltetrahydrocalcium folate,
- in vitro digestion simulation,
- bioaccessibility,
- microstructure

FullText(HTML)

References (37)

References

[1]	REN H, WANG K, LIU Z, et al. Effect of low dietary folate on mouse spermatogenesis and spindle assembly checkpoint dysfunction may contribute to folate deficiency-induced chromosomal instability in cultured mouse spermatogonia[J]. DNA and Cell Biology,2023,42(8):515−525. doi: 10.1089/dna.2023.0035
[2]	SAINI R K, NILE S H, KEUM Y S. Folates:Chemistry, analysis, occurrence, biofortification and bioavailability[J]. Food Research International,2016,89:1−13. doi: 10.1016/j.foodres.2016.07.013
[3]	VISENTIN M, DIOP-BOVE N, ZHAO R, et al. The intestinal absorption of folates[J]. Annual Review of Physiology,2014,76:251−274. doi: 10.1146/annurev-physiol-020911-153251
[4]	LIAN Z, CHEN H, LIU K, et al. Improved stability of a stable crystal form C of 6S-5-methyltetrahydrofolate calcium salt, method development and validation of an LC-MS/MS method for rat pharmacokinetic comparison[J]. Molecules,2021,26(19):6011. doi: 10.3390/molecules26196011
[5]	连增林, 刘康, 顾锦华, 等. 叶酸与5-甲基四氢叶酸的生物学特征与应用[J]. 中国食品添加剂,2022,33(2):230−239. [LIAN Zenglin, LIU Kang, GU Jinhua, et al. Biological characteristics and application of folic acid and 5-methyltetrahydrofolic acid[J]. Chinese Food Additives,2022,33(2):230−239.] LIAN Zenglin, LIU Kang, GU Jinhua, et al. Biological characteristics and application of folic acid and 5-methyltetrahydrofolic acid[J]. Chinese Food Additives, 2022, 33（2）: 230−239.
[6]	食品营养强化剂新品种6S-5-甲基四氢叶酸钙获批氮气等8种食品添加剂获准扩大使用范围[J]. 粮食与饲料工业, 2018(2):6. [Food nutrition fortifier new variety 6S-5-methyltetrahydrofolate calcium was approved nitrogen and other 8 food additives approved to expand the scope of use[J]. Food and Feed Industry, 2018(2):6.] Food nutrition fortifier new variety 6S-5-methyltetrahydrofolate calcium was approved nitrogen and other 8 food additives approved to expand the scope of use[J]. Food and Feed Industry, 2018（2）: 6.
[7]	陈娜. 四氢叶酸钙不同给药途径对急性淋巴细胞白血病患儿口腔粘膜炎的预防[J]. 实用临床护理学电子杂志,2017,2(38):5−6. [CHEN Na. Prevention of oral mucositis in children with acute lymphoblastic leukemia by different administration routes of calcium tetrahydrofolate[J]. Electronic Journal of Practical Clinical Nursing,2017,2(38):5−6.] doi: 10.3969/j.issn.2096-2479.2017.38.005 CHEN Na. Prevention of oral mucositis in children with acute lymphoblastic leukemia by different administration routes of calcium tetrahydrofolate[J]. Electronic Journal of Practical Clinical Nursing, 2017, 2（38）: 5−6. doi: 10.3969/j.issn.2096-2479.2017.38.005
[8]	薛娟, 马文斌, 涂华, 等. 6S-5-甲基四氢叶酸钙对小鼠免疫力的增强作用研究[J]. 中国医药科学,2021,11(17):29−33. [XUE Juan, MA Wenbin, TU Hua, et al. Study on the enhancement effect of 6S-5-methyltetrahydrofolate calcium on immunity in mice[J]. Chinese Medical Sciences,2021,11(17):29−33.] doi: 10.3969/j.issn.2095-0616.2021.17.008 XUE Juan, MA Wenbin, TU Hua, et al. Study on the enhancement effect of 6S-5-methyltetrahydrofolate calcium on immunity in mice[J]. Chinese Medical Sciences, 2021, 11（17）: 29−33. doi: 10.3969/j.issn.2095-0616.2021.17.008
[9]	CAO Y, ZENG J, HUANG T, et al. A sensitive, robust and high-throughput isotope dilution LC-MS/MS method for quantifying three folate forms in serum[J]. Bioanalysis,2023,15(5):249−258. doi: 10.4155/bio-2023-0007
[10]	WRIGHT A J A, DAINTY J R, FINGLAS P M. Folic acid metabolism in human subjects revisited:Potential implications for proposed mandatory folic acid fortification in the UK[J]. British Journal of Nutrition,2007,98(4):667−675.
[11]	KONG F, KANG S, ZHANG J, et al. The non-covalent interactions between whey protein and various food functional ingredients[J]. Food Chemistry,2022,394:133455. doi: 10.1016/j.foodchem.2022.133455
[12]	MOHAMMADIAN M, SALAMI M, MOMEN S, et al. Enhancing the aqueous solubility of curcumin at acidic condition through the complexation with whey protein nanofibrils[J]. Food Hydrocolloids,2019,87:902−914. doi: 10.1016/j.foodhyd.2018.09.001
[13]	LIU X, SONG Q, LI X, et al. Effects of different dietary polyphenols on conformational changes and functional properties of protein-polyphenol covalent complexes[J]. Food Chemistry,2021,361:130071. doi: 10.1016/j.foodchem.2021.130071
[14]	FU X, CHENG H, FANG Z, et al. Mechanism for improved protection of whey protein isolate against the photodecomposition of folic acid[J]. Food Hydrocolloids,2018,79:439−449. doi: 10.1016/j.foodhyd.2018.01.020
[15]	CORFIELD R, LALOU G, DI LELLA S, et al. Experimental and modeling approaches applied to the whey proteins and vitamin B9 complexes study[J]. Food Hydrocolloids,2023,142:108834. doi: 10.1016/j.foodhyd.2023.108834
[16]	CORFIELD R, MARTINEZ K D, ALLIEVE M C, et al. Whey proteins-folic acid complexes:Formation, isolation and bioavailability in a Lactobacillus casei model[J]. Food Structure,2020,26:100162. doi: 10.1016/j.foostr.2020.100162
[17]	MINEKUS M, ALMINGER M, ALVITO P, et al. A standardised static in vitro digestion method suitable for food-an international consensus[J]. Food & Function,2014,5(6):1113−1124.
[18]	HERBIG A L, MOUSTIES C, RENARD C M G C. Impact of three warming-up methods on the stability of vitamin C and 5-methyltetrahydrofolate supplemented to apple and carrot purée[J]. LWT,2017,84:668−673. doi: 10.1016/j.lwt.2017.06.031
[19]	ZEMA P, PILOSOF A M R. On the binding of folic acid to food proteins performing as vitamin micro/nanocarriers[J]. Food Hydrocolloids,2018,79:509−517. doi: 10.1016/j.foodhyd.2018.01.021
[20]	CHAPEAUL A L, BERTRAND N, BRIARD-BION V, et al. Coacervates of whey proteins to protect and improve the oral delivery of a bioactive molecule[J]. Journal of Functional Foods,2017,38:197−204. doi: 10.1016/j.jff.2017.09.009
[21]	BORREANI J, LLORCA E, LARREA V, et al. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions[J]. Food Hydrocolloids,2016,57:169−177. doi: 10.1016/j.foodhyd.2016.01.030
[22]	LIU L, KONG F. Influence of nanocellulose on in vitro digestion of whey protein isolate[J]. Carbohydrate Polymers,2019,210:399−411. doi: 10.1016/j.carbpol.2019.01.071
[23]	包小妹. β-LG与叶酸和视黄醇三元复合物的结合机制及消化前后结构和性质的变化[D]. 南昌:南昌大学, 2020. [BAO Xiaomei. Binding mechanism of β-LG with folic acid and retinol ternary complex and changes of structure and properties before and after digestion[D]. Nanchang:Nanchang University, 2020.] BAO Xiaomei. Binding mechanism of β-LG with folic acid and retinol ternary complex and changes of structure and properties before and after digestion[D]. Nanchang: Nanchang University, 2020.
[24]	YE A, WANG X, LIN Q, et al. Dynamic gastric stability and in vitro lipid digestion of whey-protein-stabilised emulsions:Effect of heat treatment[J]. Food Chemistry,2020,318:126463. doi: 10.1016/j.foodchem.2020.126463
[25]	SARKAR A, LI H, CRAY D, et al. Composite whey protein-cellulose nanocrystals at oil-water interface:Towards delaying lipid digestion[J]. Food Hydrocolloids,2018,77:436−444. doi: 10.1016/j.foodhyd.2017.10.020
[26]	LIU F, EDELMANN M, PIIRONEN V, et al. The bioaccessibility of folate in breads and the stability of folate vitamers during in vitro digestion[J]. Food & Function,2022,13(6):3220−3233.
[27]	WANG C, WANG J, ZHU D, et al. Effect of dynamic ultra-high pressure homogenization on the structure and functional properties of whey protein[J]. Journal of Food Science and Technology,2020,57:1301−1309. doi: 10.1007/s13197-019-04164-z
[28]	YAN B, PARK S H, BALASUBRAMANIAM V M. Influence of high pressure homogenization with and without lecithin on particle size and physicochemical properties of whey protein‐based emulsions[J]. Journal of Food Process Engineering,2017,40(6):e12578. doi: 10.1111/jfpe.12578
[29]	MENG Y, LIANG Z, ZHANG C, et al. Ultrasonic modification of whey protein isolate:Implications for the structural and functional properties[J]. LWT,2021,152:112272. doi: 10.1016/j.lwt.2021.112272
[30]	张思雨, 程建军, 孙玉雪, 等. 热处理对乳清蛋白原料起泡性、理化特性的影响及关系研究[J]. 食品与发酵工业, 2023, 49(22):117-124. [ZHANG Siyu, CHENG Jianjun, SUN Yuxue, et al. Study on the influence and relationship of heat treatment on the physicochemical properties of whey protein raw materials[J]. Food and Fermentation Industry, 49(22):117-124.] ZHANG Siyu, CHENG Jianjun, SUN Yuxue, et al. Study on the influence and relationship of heat treatment on the physicochemical properties of whey protein raw materials[J]. Food and Fermentation Industry, 49（22）: 117-124.
[31]	CATTANEO S, MASOTTI F, SILVETTI T, et al. Effect of dairy ingredients on the heat damage and the in vitro digestibility of infant biscuits[J]. European Food Research and Technology,2019,245:2489−2497. doi: 10.1007/s00217-019-03368-z
[32]	ZHANG S, VARDHANABHUTI B. Effect of initial protein concentration and pH on in vitro gastric digestion of heated whey proteins[J]. Food Chemistry,2014,145:473−480. doi: 10.1016/j.foodchem.2013.08.076
[33]	刘培玲, 张晴晴, 高增丽, 等. 乳清蛋白改性研究进展[J]. 食品科学,2021,42(23):333−348. [LIU Peiling, ZHANG Qingqing, GAO Zengli, et al. Research progress on modification of whey protein[J]. Food Science,2021,42(23):333−348.] doi: 10.7506/spkx1002-6630-20201023-232 LIU Peiling, ZHANG Qingqing, GAO Zengli, et al. Research progress on modification of whey protein[J]. Food Science, 2021, 42（23）: 333−348. doi: 10.7506/spkx1002-6630-20201023-232
[34]	ZHAO Z, XIAO Q. Effect of chitosan on the heat stability of whey protein solution as a function of pH[J]. Journal of the Science of Food and Agriculture,2017,97(5):1576−1581. doi: 10.1002/jsfa.7904
[35]	MORELL P, FISZMAN S, LORCA E, et al. Designing added-protein yogurts:Relationship between in vitro digestion behavior and structure[J]. Food Hydrocolloids,2017,72:27−34. doi: 10.1016/j.foodhyd.2017.05.026
[36]	LÉA S, JULIANE F, STEVEN L F. Pepsin activity as a function of pH and digestion time on caseins and egg white proteins under static in vitro conditions[J]. Food & Function,2021,12(24):12468−12478.
[37]	PEREZ O E, DAVID-BIRMAN T, KESSELMAN E, et al. Milk protein-vitamin interactions:Formation of beta-lactoglobulin/folic acid nano-complexes and their impact on in vitro gastro-duodenal proteolysis[J]. Food Hydrocolloids,2014,38:40−47. doi: 10.1016/j.foodhyd.2013.11.010

[1]	CHEN Jiaqi, LI Jialin, ZHAO Jichun, LI Honghai, MING Jian. Effects of Different Drying Methods on the Volatile Substances of Dictyophora rubrovolvata Based on HS-SPME-GC-MS and HS-GC-IMS[J]. Science and Technology of Food Industry. DOI: 10.13386/j.issn1002-0306.2024070074
[2]	YAN Chen, ZHANG Yunbin, XU Qijie, ZHOU Xuxia, DING Yuting, WANG Wenjie. Effect of Storage Positions on the Volatile Flavor Compounds (VFCs) of Paddy Rice through Gas Chromatography-Ion Mobility Spectroscopy (GC-IMS) Analysis[J]. Science and Technology of Food Industry, 2023, 44(17): 375-382. DOI: 10.13386/j.issn1002-0306.2022120073
[3]	LÜ Xiang, GAO Tiantian, LIU Wei, ZHANG Juhua. Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS[J]. Science and Technology of Food Industry, 2023, 44(17): 139-148. DOI: 10.13386/j.issn1002-0306.2022100310
[4]	LIANG Yi, FENG Tao, WANG Huatian, SONG Shiqing, SUN Min, YUE Heng, YAO Lingyun. Characterization of Aroma Volatiles in Three Sundried Ulva spp. by GC-MS and Sensory Evaluation[J]. Science and Technology of Food Industry, 2023, 44(15): 283-291. DOI: 10.13386/j.issn1002-0306.2022080353
[5]	GUO Yahong, TONG Litao, WANG Lili, FAN Bei, YANG Xijuan, ZHANG Shuo, SUN Jing, WANG Fengzhong, LIU Liya. GC-IMS-Based Analysis of the Effect of Frying Temperature on Volatile Flavor Substances in Highland Barley Tsampa Flour[J]. Science and Technology of Food Industry, 2023, 44(14): 326-335. DOI: 10.13386/j.issn1002-0306.2022100182
[6]	LIU Lili, YANG Hui, JING Xiong, ZHANG Yafang, XU Chen, YAN Zongke, QI Yaohua. Analysis of Volatile Compounds in Aged Fengxiang Crude Baijiu Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2022, 43(23): 318-327. DOI: 10.13386/j.issn1002-0306.2022040054
[7]	TAN Yan, WANG Guoqing, WU Jinzhu, CHEN GAN, ZHOU Aimei. Analysis of Volatile Flavour Components in Four Pomelo Peel Essential Oils Based on GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(15): 256-268. DOI: 10.13386/j.issn1002-0306.2020090041
[8]	LIU Xueyan, WANG Juan, PENG Yun, LV Caiyou, LI Ruoyu. Volatile Component Analysis of Sun-dried Green Tea in Menghai County Based on GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(14): 233-240. DOI: 10.13386/j.issn1002-0306.2020080295
[9]	CHEN Xiaoai, CAI Huitian, LIU Jingyi, TANG Niang, CHEN Shuxi, ZHOU Aimei. Analysis of Volatile Components in Laoxianghuang During Fermentation by Electronic Nose, GC-MS and GC-IMS[J]. Science and Technology of Food Industry, 2021, 42(12): 70-80. DOI: 10.13386/j.issn1002-0306.2020100170
[10]	SUN Xiao-jian, YU Peng-fei, LI Chen-chen, LIU Chang-jin. Analysis of Volatile Components in Vacuum Freeze-dried Toona sinensis by HS-SPME Combined with GC-MS[J]. Science and Technology of Food Industry, 2019, 40(16): 196-200. DOI: 10.13386/j.issn1002-0306.2019.16.033

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(3)

1.	周法婷，李迪，李开凤，蒋忠桂，魏蝶，丛之慧，陈井生，顾欣，肖国生. 基于网络药理学及分子对接探讨猪胶原血管紧张素转换酶抑制肽的降压机制. 食品与发酵工业. 2024(18): 217-224 .
2.	江文婷，陈旭，蔡茜茜，杨傅佳，黄丹，黄建联，汪少芸. 基于分子对接技术研究鱼源抗冻多肽与鱼肌球蛋白的相互作用. 食品工业科技. 2022(20): 29-38 . 本站查看
3.	陈姣，肖静，陈林，刘隆臻. 基于新型冠状病毒3CL~(pro)结构的小肽抑制剂虚拟筛选. 江苏海洋大学学报(自然科学版). 2021(03): 69-75 .