In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula
Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants’ needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers’ attention. M...
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| Format: | Article |
| Language: | English |
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MDPI AG
2024-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/4/570 |
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| author | Noura S. M. Al-Nassir Sally S. Sakr |
| author_facet | Noura S. M. Al-Nassir Sally S. Sakr |
| author_sort | Noura S. M. Al-Nassir |
| collection | DOAJ |
| description | Follow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants’ needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers’ attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant’s gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of <i>Lactobacillus helveticus</i> as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with <i>L. helveticus</i>. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The <i>L. helveticus</i> strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid–α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with <i>L. helveticus</i> released more free amino acids (mmol tyrosine equivalent mL<sup>−1</sup>) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using <i>L. helveticus</i> in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins. |
| first_indexed | 2024-03-07T22:33:10Z |
| format | Article |
| id | doaj.art-fe4be1d8e49b43f7b26672df81fffec3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-07T22:33:10Z |
| publishDate | 2024-02-01 |
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| spelling | doaj.art-fe4be1d8e49b43f7b26672df81fffec32024-02-23T15:16:26ZengMDPI AGFoods2304-81582024-02-0113457010.3390/foods13040570In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On FormulaNoura S. M. Al-Nassir0Sally S. Sakr1Department of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi ArabiaDepartment of Food Science and Human Nutrition, College of Agriculture and Veterinary Medicine, Qassim University, Buraydah 51452, Saudi ArabiaFollow-on formulas are necessary for newborns that are unable to breastfeed. Thus, the development of formulas more tailored to infants’ needs is highly important. Recently, using camel milk, goat milk, and sweet milk whey in the formulation of follow-on formulas has gained researchers’ attention. Moreover, developing postbiotic systems to create formulas that mimic human milk, are easy to digest, improve compatibility with an infant’s gut, and boost immunity is crucial. Thus, this study aimed to create and assess different formulations using fermented whey from camel and goat milks. The fermentation process involved the use of <i>Lactobacillus helveticus</i> as a probiotic and proteolytic lactic acid bacterium strain. The study monitored the proteolytic activity and antioxidant properties of sweet whey produced from cow, camel, and goat milks during the fermentation process with <i>L. helveticus</i>. Also, three different milk fat blends were recombined using edible vegetable oils (coconut oil, rice bran oil, and canola oil) and then they were used to formulate follow-on formulas with a similar fat composition to human milk. Finally, the prepared formulas were tested for their in vitro digestibility and antioxidant activity before and after digestion. The <i>L. helveticus</i> strain had high proteolytic activity towards whey proteins from all the types of milk used in the study. A fermentation time of 6 h produced a higher proteolytic degree and antioxidant activity than 2 and 4 h of fermentation. No significant differences were observed for proteolytic degree and antioxidant activity between 6 and 12 h of fermentation for the cow, camel, and goat whey samples. Regarding the fat blends, animal milk fat, rice bran oil, and canola oil in a fat combination were essential to provide the required amount of unsaturated fatty acids in the follow-on formulas, especially the linoleic acid–α-linolenic acid (LA:ALA) ratio. Adding coconut oil in small amounts to the follow-on formulas provided the required amounts of saturated fatty acids, especially lauric and meristic acids. The follow-on formula based on cow or goat milk whey fermented with <i>L. helveticus</i> released more free amino acids (mmol tyrosine equivalent mL<sup>−1</sup>) with high levels of antioxidants compared to unfermented ones. The release of free amino acids in the follow-on formula based on camel milk whey was not affected by fermentation. Our results recommend using <i>L. helveticus</i> in the fermentation of follow-on formulas based on camel and goat whey instead of formulas based on cow milk proteins.https://www.mdpi.com/2304-8158/13/4/570wheygoat milkcamel milk<i>Lactobacillus helveticus</i>in vitrodigestion |
| spellingShingle | Noura S. M. Al-Nassir Sally S. Sakr In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula Foods whey goat milk camel milk <i>Lactobacillus helveticus</i> in vitro digestion |
| title | In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula |
| title_full | In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula |
| title_fullStr | In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula |
| title_full_unstemmed | In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula |
| title_short | In Vitro Digestibility Assessment of Whey from Goat and Camel Milk Fermented with <i>Lactobacillus helveticus</i> for Use as a Base in Formulating Follow-On Formula |
| title_sort | in vitro digestibility assessment of whey from goat and camel milk fermented with i lactobacillus helveticus i for use as a base in formulating follow on formula |
| topic | whey goat milk camel milk <i>Lactobacillus helveticus</i> in vitro digestion |
| url | https://www.mdpi.com/2304-8158/13/4/570 |
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