Processing milk causes the formation of protein oxidation products which impair spatial learning and memory in rats.

ABSTRACT: This study explored the effects of protein oxidation during milk processing on spatial learning and memory in rats. Increasing the heating time, fat content, and inlet air temperature during processing by boiling, microwave heating, spray-drying, or freeze-drying increases milk protein oxidation. Oxidative damage done to milk proteins by microwave heating is greater than that caused by boiling. Dityrosine (DT), as a kind of tyrosine oxidation product, is the most important marker of this process, especially during spray-drying. Rats received diets containing either SWM (spray-dried milk powder diet), FWM (freeze-dried milk powder diet), FWM + LDT (freeze-dried milk powder + low dityrosine diet, DT: 1.4 mg kg^-1), or FWM + HDT (freeze-dried milk powder + high dityrosine diet, DT:

SUBMITTER: Li B 

PROVIDER: S-EPMC9066704 | biostudies-literature | 2019 Jul

REPOSITORIES: biostudies-literature