Comparative characteristics of oxidative modification intensity of proteins in infant milk formulas
AbstractCow’s milk is mainly used in the production of infant milk formulas. However, the protein composition of cow’s milk differs significantly from the proteome of breast milk. In addition, various technological factors significantly affect the properties and structure of proteins, susceptibility to oxidative processes. This article uses a method of complex evaluation of the products of oxidative modification of proteins to characterize the total level of carbonyl compounds with the analysis of the ratio of aldehyde-dinitrophenylhydrazones (ADNPH) and ketone-dinitrophenylhydrazones (CDNPH), which increases the possibility of determining the severity of protein damage.
The purpose of the study was to compare the level of indicators of oxidative modification of proteins in adapted milk infant formulas.
Material and methods. The research objects were 4 dry adapted milk infant formulas, as well as ultra-pasteurized cow’s milk. The intensity of oxidative modification of milk proteins was determined spectrophotometrically by the reaction of carbonyl compounds with dinitrophenylhydrazine (DNFG).
Results. With spontaneous oxidation in infant formula, the total area of carbonyl derivatives of proteins (Sомб) was increased compared to the indicators of ultra-pasteurized cow’s milk. The greatest change occurred in relation to ADNFG indicators (SАДНФГ), the level of which increased in 3 formulas by 48.6–59.4%. The content of ketone derivatives (SКДНФГ) did not differ significantly in the studied mixtures from milk indicators. The level of carbonyl derivatives of proteins in milk infant formulas was even more elevated during the induction of oxidation by the addition of iron ions and hydrogen peroxide to the incubation medium. The content of both total and various fractions of carbonyl compounds exceeded the corresponding indicators of cow’s milk by 2.0–2.6 times.
Conclusion. The results of the study indicate a greater susceptibility to oxidative damage of proteins in milk infant formulas, compared with cow’s milk.
Keywords:oxidative modification of proteins; carbonyl compounds; spontaneous oxidation; metal-catalyzed oxidation; infant formula
Funding. The study had no sponsorship.
Conflict of interest. The authors declare that there is no conflict of interest.
Contribution. Research concept and design – Vysokogorsky V.E., Strelchik N.V.; data collection and statistical processing – Rosenfeld Yu.G., Podolnikova Yu.A.; text writing – Rosenfeld Yu.G., Vysokogorsky V.E.; editing, approval of the final version of the article, responsibility for the integrity of all parts of the article – all authors.
For citation: Vysokogorskiy V.E., Rosenfeld Yu.G., Strelchik N.V., Рodolnikova Yu.A. Comparative characteristics of oxidative modification intensity of proteins in infant milk formulas. Voprosy pitaniia [Problems of Nutrition]. 2023; 92 (5): 103–9. DOI: https://doi.org/10.33029/0042-8833-2023-92-5-103-109 (in Russian)
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На интенсивность образования карбонильных соединений может повлиять изменение белкового спектра молочного продукта, так как при производстве молочных смесей не только снижается концентрация белка, но также добавляются сывороточные белки [28].
Заключение
Сохранение качества белков молочных продуктов и особенно адаптированных молочных смесей, предназначенных для детского питания, безусловно, имеет важнейшее значение для производителей и потребителей. Результаты проведенного исследования подтвердили данные Z.С. Chen и соавт. (2019), полученные при анализе 3 образцов смесей коммерческих компаний, представленных на рынке Дании [24].
Увеличение уровня карбонильных производных белков является маркером повышения активности окислительной деструкции белковых молекул, которая может заключаться в различных посттрансляционных изменениях. Карбонильные производные белков - альдегиды или кетоны - отличаются высокой реакционной способностью в биологических системах и пищевых продуктах [19]. Они легко окисляются с образованием карбоновых кислот, взаимодействуют с другими биомолекулами, участвуют в образовании белковых агрегатов. Эти химические модификации могут проявиться в потере функциональности белка и его усвояемости.
Если кратковременная пастеризация вызывает разрыв дисульфидных связей и увеличение доступных тиогрупп, что способствует повышению антиокислительной активности продукта, то целый ряд дополнительных факторов, действующих при производстве молочных смесей, приводит к активации окислительных повреждений белковых молекул.
Используемый в работе методический подход позволил установить особенности ОМБ молочных смесей - увеличение уровня карбонильных производных белков в основном за счет АДНФГ при спонтанном окислении. Содержание кетоновых производных существенно не меняется. Установленные различия в уровне карбонильных производных белков в разных молочных смесях подтверждают предположение о возможности использования их количественного определения для оценки качества молочного продукта. Характеристика содержания карбонилов белков важна для определения влияния длительности и условий хранения сухих смесей на молочной основе.
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