Individualized Fortification Influences the Osmolality of Human Milk

Background: Fortification of human milk (HM) increases its osmolality, which is associated with an increased risk of necrotizing enterocolitis. The impact of new fortifiers on osmolality is not well-known, nor are the kinetics regarding the increase in osmolality.Aim: To determine the optimum fortifier composition for HM fortification by measuring the osmolality of fortified HM made with three powder multicomponent fortifiers (MCFs) and a protein fortifier (PF).Methods: The osmolality of HM was assessed at 2 (H2) and 24 (H24) h after fortification to compare the effects of MCF (MCF1–3) and PF used in quantities that ensured that infants' nutrient needs would be met (MCF: 4 g/100 ml HM; PF: 0.5 g or 1 g/100 ml HM). To evaluate the early kinetics associated with the osmolality increase, the osmolality of HM fortified with MCF1 or MCF2 was also measured at 0, 1, 5, 10, 15, 20, 30, 40, 50, 60, 90, and 120 min after fortification.Results: The osmolality increased significantly immediately after fortification, depending on the type of fortification used and the quantity of MCF and PF used, rather than the time elapsed after fortification. The maximum value at H24 was 484 mOsm/kg. The mean increase in osmolality between H2 and H24 was 3.1% (p < 0.01) (range: 0.2–10.8%). Most of the increase (>70%) occurred immediately after fortification.Conclusion: When choosing a fortifier, its effect on HM osmolality should be considered. As most of the increase in osmolality occurred immediately, bedside fortification is not useful to prevent the increase in osmolality, and further research should focus on improving fortifier composition

LES VARIATIONS D'ATTITUDES DES THERAPEUTES DANS LA RELATION THERAPEUTIQUE EN FONCTION DE LEUR ORIENTATION THEORIQUE (ETUDE SUR 114 THERAPEUTES ISSUS DE CINQ ORIENTATIONS DIFFERENTES)

LYON1-BU Santé (693882101) / SudocPARIS-BIUM (751062103) / SudocSudocFranceF

GROSSESSE ET MEDICAMENTS (EXPLOITATION DES DONNEES DE TERATOVIGILANCE DU CENTRE REGIONAL DE PHARMACOVIGILANCE DE LYON DE 1988 A 1997)

LYON1-BU Santé (693882101) / SudocSudocFranceF

Quantification of peptides released during in vitro digestion of cooked meat

International audienceWe aimed to identify and quantify the peptides generated during in vitro digestion of cooked meat by liquid chromatography coupled with high resolution mass spectrometer. A total of 940 non-redundant peptides in the gastric compartment and 989 non-redundant peptides in the intestinal compartment were quantified and identified. Among the 71 different proteins identified, 43 meat proteins were found in the two digestive compartments, 20 proteins were specific to the gastric compartment and 8 proteins to the intestinal compartment. In terms of estimation, the proteins involved in muscle contraction and structure were preferentially enzymatically hydrolyzed in the small intestine. The effect of cooking provided different but less clear patterns of digestion. To the best of our knowledge, this constitutes the highest number of peptides identified in beef meat digests and provides a comprehensive database for meat protein digestion associated with cooking conditions. Such quantitative and qualitative differences may have important nutritional consequences

Label-free study of peptides released during in vitro digestion of bovine cooked meat

National audienc

Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin

Combining [i]in vivo[/i], in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin. 5th International Conference on Food Digestio

Combining in vivo, in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin

Combining [i]in vivo[/i], in silico digestion and 3D conformation to predict potential bioactive peptides: case of myoglobin. 5th International Conference on Food Digestio

Meat digestion provides antidiabetic activity throughout the whole digestive process

International audienc

The chemical reactivity of proteins during in vitro dynamic meat digestion

International audienceMeat processing can affect the chemical reactivity of proteins; for instance, it is well known that meat cooking leads to protein oxidation. The proteins modifications can also develop during digestion because of the physicochemical conditions of the stomach, i.e. oxygen pressure, low pH, and reducing conditions. This issue is of great importance to better assess the nutritional quality of meat, assessed by its amino acids composition and their digestibility properties. These qualities, as well as the organoleptic aspect, make meat an indispensable food, especially for specific population such as elderly. In this context, this study aimed at characterizing the chemical reactivity during meat during digestion, and its modulation by aging digestive physiology. For this, a dynamic in vitro artificial digestive computer-controlled system (DIDGI®) was used to reflect human gastro-intestinal conditions for adult and elderly physiologies. Peptides and proteins from stomach, duodenum and ileum were analysed by high-resolution LC-MS/MS mass spectrometry to identify protein digestion targets and their susceptibility to chemical conditions. The label-free protein quantification was performed using peptide relative intensity summation. The chemical reactivity was assessed by protein oxidation, evaluated by measuring carbonyls formation, and by antioxidant activity, measured using ORAC test. Kinetics of protein hydrolysis and protein oxidation during gastro-intestinal digestion were analyzed using ANOVA (Statistica software). The first results showed an increase in protein oxidation, all along the in vitro meat digestion. Moreover, the chemical reactivity of meat digestion was not modified by the aging, despite the difference in pH decrease between both digestive physiologies. This preliminary results will be completed in regard with the proteins hydrolysis kinetics, studied using the workflow presented in a poster by Sayd et al

Pig Longissimus lumborum proteome: Part I. Effects of genetic background, rearing environment and gender

International audienceA 2 x 2 x 2 factorial experiment on Longissimus lumborum of 24 pigs found that rearing environment (indoors or outdoors), breed of sire (Duroc or Large White), and gender (female or castrated male) influenced 22, 10, and 88 proteins of the soluble fraction, respectively, containing 220 matched spots in total. Some proteins were influenced by more than one main effect. Outdoor rearing resulted in lower levels of enzymes of the glycolytic pathway suggesting a more oxidative metabolism. Breed of sire slightly altered the balance of enzymes of the glycolytic pathway. Gender had profound effects. In particular, different enzyme levels suggest a more lipid oriented energy metabolism, and a higher extractability of myofibrillar proteins suggest altered control of the contractile apparatus, in castrated males. Differences in extractability did not explain the profound gender effects. Glycogen content, ultimate pH, drip and thawing losses showed main or interactive effects of the three treatment factors