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The effects of technological treatments of milk on the in vivo immunoreactive ~-Iactoglobulin and lactoferrin gastric emptying were studied in calves given 3 different diets: raw skim milk (RSM), pasteurized skim milk (PSM) and pasteurized and acidified skim milk (Y). The emptying of these proteins was evaluated in collected effluents leaving the stomach over a 12-h period by a competitive enzyme Iinked immunoassay (ELISA). The sensitivity of developed ELISA was 1.5 l!g/ml for ~-Iactoglobulin and 50 ng/ml for lactoferrin. Immunoreactive ~-Iactoglobulin was detected throughout the digestion period and was emptied, as was the fresh matter with RSM and Y, whereas it was strongly retained in the stomach with PSM. Amounts equivalent to 60% of ingested ~-Iactoglobulin were emptied 7 h after the meal for RSM and Y and 40% for PSM. Immunoreactive lactoferrin was detectable only for 1.5 h after the meal and only in digesta from calves fed RSM. An amount equivalent to 22% of ingested lactoferrin was emptied in an immunoreactive form.

Effect of some technological treatments of milk on in vivo gastric emptying of immunoreactive whey proteins