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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 and S. H. Kim^,1

^* Institute of Dairy Food Research, Seoul Dairy Cooperative, Ansan 425-838, Korea
Division of Food Science, Korea University, Seoul 136-701, Korea
Department of Food & Nutrition, Kookmin University, Seoul 136-702, Korea
Department of Animal Sci., Chonnam National University, Gwangju 500-757, Korea

¹ Corresponding author: saehkim{at}korea.ac.kr

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.

Key Words: insulin-like growth factor I • dairy process • lactic acid bacteria • encapsulation

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