The effects of dairy processes and storage on insulin-like growth factor-I (IGF-I) content in milk and in model IGF-I-fortified dairy products

S. H. Kang, J. U. Kim, J. Y. Imm, S. Oh, S. H. Kim

Research output: Contribution to journalArticle

25 Citations (Scopus)

Abstract

The effects of several dairy processes on insulin-like growth factor-I (IGF-I) concentrations in milk and the storage stability of IGF-I-fortified dairy products were examined. The IGF-I content in raw milk determined by radioimmunoassay was significantly changed by the strength of heat treatments. In commercial manufacture of whole milk dry powder, IGF-I concentration was not significantly changed. A significant reduction in IGF-I content was found as the result of fermentation with a commercial starter culture. The IGF-I content in fortified milk and dried milk powder exhibited no significant changes over the tested storage periods (12 d for milk, 4 wk for dried milk powder), but the IGF-I content in the yogurt decreased significantly during storage. The use of IGF-I was varied by lactic strains and was apparent in the viable cells. When IGF-I was encapsulated using the surface-reforming process, the remaining IGF-I content after fermentation was significantly higher compared with that of the untreated control. Therefore, enteric coating of IGF-I before fermentation might be an effective method for the prevention of IGF-I degradation during fermentation.

Original languageEnglish
Pages (from-to)402-409
Number of pages8
JournalJournal of Dairy Science
Volume89
Issue number2
DOIs
Publication statusPublished - 2006 Feb

Keywords

  • Dairy process
  • Encapsulation
  • Insulin-like growth factor I
  • Lactic acid bacteria

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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