Structural changes in milk from different species during gastric digestion in piglets

Simple item page
dc.citation.issue5
dc.citation.volume105
dc.contributor.authorRoy D
dc.contributor.authorMoughan PJ
dc.contributor.authorYe A
dc.contributor.authorHodgkinson SM
dc.contributor.authorStroebinger N
dc.contributor.authorLi S
dc.contributor.authorDave AC
dc.contributor.authorMontoya CA
dc.contributor.authorSingh H
dc.coverage.spatialUnited States
dc.date.accessioned2024-05-07T23:35:42Z
dc.date.available2024-05-07T23:35:42Z
dc.date.issued2022-05
dc.description.abstractThis study investigated the structural and physicochemical changes that occur in milk, a naturally designed complex structured emulsion, during gastric digestion using the bottle-fed piglet as an animal model. The gastric digestions of cow, goat, and sheep milk were compared in male piglets euthanized at different postfeeding times to collect the stomach chyme. The cow and noncow milks separated into curd (aggregated caseins) and liquid (mostly soluble whey) phases in the piglet's stomach. For milk from all the species, the curd remained longer in the stomach because of its slow disintegration, whereas the liquid phase emptied readily. The majority of the fat globules were found to be entrapped within the protein network of the curd. The rate of release of fat globules was strongly dependent on the breakdown of the surrounding protein network of the curd. The consistency of the gastric curds changed as digestion progressed, with goat and sheep milk curds having relatively softer curd consistency and less fused protein networks, especially toward the end of digestion. This might have led to the lower protein and fat retention in the goat and sheep milk curds and relatively faster gastric emptying of these nutrients from goat and sheep milk in comparison to cow milk. This in vivo study provided new and enhanced understanding of the mechanisms of the gastric digestion of milk from different species. It may have implications for developing bioinspired structures for the controlled digestion and delivery of nutrients.
dc.description.confidentialfalse
dc.edition.editionMay 2022
dc.format.pagination3810-3831
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/35221062
dc.identifier.citationRoy D, Moughan PJ, Ye A, Hodgkinson SM, Stroebinger N, Li S, Dave AC, Montoya CA, Singh H. (2022). Structural changes in milk from different species during gastric digestion in piglets.. J Dairy Sci. 105. 5. (pp. 3810-3831).
dc.identifier.doi10.3168/jds.2021-21388
dc.identifier.eissn1525-3198
dc.identifier.elements-typejournal-article
dc.identifier.issn0022-0302
dc.identifier.piiS0022-0302(22)00121-7
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/69508
dc.languageeng
dc.publisherElsevier Inc and Fass Inc on behalf of the American Dairy Science Association
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S0022030222001217
dc.relation.isPartOfJ Dairy Sci
dc.rights(c) 2022 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectgastric digestion and emptying
dc.subjectin vivo piglet
dc.subjectmilk
dc.subjectprotein coagulation
dc.subjectstructure
dc.subjectAnimals
dc.subjectCattle
dc.subjectDigestion
dc.subjectEuthanasia, Animal
dc.subjectFemale
dc.subjectGoats
dc.subjectMale
dc.subjectMilk
dc.subjectSheep
dc.subjectStomach
dc.subjectSwine
dc.titleStructural changes in milk from different species during gastric digestion in piglets
dc.typeJournal article
pubs.elements-id451439
pubs.organisational-groupOther
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