Effect of processing on cow’s milk protein microstructure and peptide profile after in vitro gastrointestinal digestion

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dc.contributor.authorBuatig, Rajaen
dc.contributor.authorClegg, Miriam E.en
dc.contributor.authorMichael, Nicholasen
dc.contributor.authorOruna-Concha, Maria-Joseen
dc.contributor.funderMinistry of Higher Education and Scientific Research Libyaen
dc.contributor.funderUniversity of Tripolien
dc.date.accessioned2025-05-13T08:54:22Z
dc.date.available2025-05-13T08:54:22Z
dc.date.issued2025en
dc.description.abstractCow’s milk is an important part of the human diet, primarily due to its high nutritional content, particularly proteins and fats. The processing of milk enhances its safety while modifying its composition and structure, influencing bioactive peptide release, which impacts protein quality, digestion, and allergenicity. Recently, filtered milk, which undergoes pasteurisation and microfiltration, has become available in UK supermarkets, offering a longer shelf life than pasteurised milk. This study aimed to evaluate the effects of microfiltration on the protein structure of cow’s milk, compared with pasteurisation, including analysis of the peptide profile released after in vitro gastrointestinal digestion of commercially available semi-skimmed filtered and pasteurised cow’s milk. Dynamic light scattering analysis revealed that the Z-average particle size of filtered milk was significantly (p < 0.05) larger than that of pasteurised milk across all brands. Additionally, filtered milk exhibited a significantly (p < 0.05) lower free thiol concentration compared with pasteurised milk, indicating structural modifications in proteins. Confocal laser scanning microscopy (CLSM) further highlighted heterogeneities in the distribution of fat and protein, with filtered milk samples showing increased interaction between fat globules and proteins. After gastrointestinal digestion, the numbers of peptides released from filtered milk exceeded those of peptides released from pasteurised milk by an average of 5%. These results provide new insights into the potential impact of microfiltration on the microstructure of milk. Further investigations using advanced analytical techniques are needed to assess the implications of these changes on protein bioavailability and human health.en
dc.description.sponsorshipMinistry of Higher Education and Scientific Research Libya (JACS Code: 100527); University of Tripoli (PhD sponsorship)en
dc.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid15en
dc.identifier.citationBuatig, R., Clegg, M. E., Michael, N. and Oruna-Concha, M. J. (2025) 'Effect of processing on cow’s milk protein microstructure and peptide profile after in vitro gastrointestinal digestion', Dairy, 6(2), 15 (19pp). https://doi.org/10.3390/dairy6020015en
dc.identifier.doi10.3390/dairy6020015en
dc.identifier.issn2624862Xen
dc.identifier.issued2
dc.identifier.journaltitleDairyen
dc.identifier.urihttps://hdl.handle.net/10468/17443
dc.identifier.volume6
dc.language.isoenen
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)en
dc.rights© 2025, the Author(s). Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectBioactive peptideen
dc.subjectDigestibilityen
dc.subjectFree thiol groupen
dc.subjectMicrofiltrationen
dc.subjectMicrostructureen
dc.subjectMilk proteinen
dc.subjectPasteurisationen
dc.titleEffect of processing on cow’s milk protein microstructure and peptide profile after in vitro gastrointestinal digestionen
dc.typeArticle (peer reviewed)en
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