A Gently Processed Skim Milk-Derived Whey Protein Concentrate for Infant Formula: Effects on Gut Development and...

Area of Science:

• Neonatal nutrition
• Gastrointestinal physiology
• Immunology

Background:

• Infant formula processing, particularly of whey protein concentrate (WPC), can lead to protein modifications.
• These modifications may have significant adverse effects on the development of preterm newborns.

Purpose of the Study:

• To investigate the impact of conventional WPC versus a gently processed skim milk-derived WPC (SPC) on gut and immune development in preterm neonates.
• To assess the effects of additional heat treatment and storage on SPC.

Main Methods:

• Preterm pigs, a model for preterm infants, were fed formulas containing WPC, SPC, extra heat-treated SPC (HT-SPC), or stored HT-SPC (HTS-SPC) for five days.
• Analysis included clinical response, gut parameters (e.g., MRP accumulation, mucosa, bacterial diversity), and immune markers (e.g., T-cells, neutrophils).

Main Results:

• SPC had more native lactoferrin and no protein aggregates; despite higher Maillard reaction product (MRP) formation, it showed similar clinical and most gut/immune responses to WPC.
• However, SPC negatively impacted intestinal MRP accumulation, mucosa, and bacterial diversity.
• WPC feeding led to decreased T-cells and increased oxidative stress/inflammation markers.
• HTS-SPC showed increased protein aggregation and MRPs, resulting in reduced antibacterial activity, nutrient absorption markers, neutrophils, and cytotoxic T-cells, alongside increased gut inflammation.

Conclusions:

• Gently processed SPC offers more native protein than WPC but has higher MRP levels, leading to comparable tolerability but subclinical adverse gut effects in preterm pigs.
• Further heat treatment and storage of SPC significantly increase MRPs, promoting gut inflammation and mucosal damage.