Assessment of protein and phospholipid bioaccessibility in ultrafiltered buttermilk cheese using TIM-1 in vitro gastrointestinal methods.

Autor: Krebs L; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada., Verhoeven J; Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands., Verbruggen S; Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands., Lesar A; University of Ljubljana, Biotechnical Faculty, 1000 Ljubljana, Slovenia., Meddah R; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada., Blouin M; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada., Venema K; Centre for Healthy Eating & Food Innovation (HEFI), Faculty of Science and Engineering, Maastricht University - campus Venlo, 5928 SZ Venlo, the Netherlands., Chamberland J; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada., Brisson G; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Department of Food Sciences, Université Laval, Québec, QC G1V 0A6, Canada. Electronic address: guillaume.brisson@fsaa.ulaval.ca.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114606. Date of Electronic Publication: 2024 Jun 06.
DOI: 10.1016/j.foodres.2024.114606
Abstrakt: To meet the high consumer demand, butter production has increased over the last few years. As a result, the buttermilk (BM) co-produced volumes require new ways of adding value, such as in cheese manufacturing. However, BM use in cheese milk negatively influences the cheesemaking process (e.g., altered coagulation properties) and the product's final quality (e.g., high moisture content). The concentration of BM by ultrafiltration (UF) could potentially facilitate its use in cheese manufacturing through an increased protein content while maintaining the milk salt balance. Simultaneously, little is known about the digestion of UF BM cheese. Therefore, this study aimed to characterize the impact of UF BM on cheese manufacture, its structure, and its behavior during in vitro digestion. A 2-fold UF concentrated BM was used for cheese manufacture (skim milk [SM] - control). Compositional, textural, and microstructural analyses of cheeses were first conducted. In a second step, the cheeses were fed into an in vitro TNO gastrointestinal digestion model (TIM-1) of the stomach and small intestine and protein and phospholipid (PL) bioaccessibility was studied. The results showed that UF BM cheese significantly differed from SM cheese regarding its composition, hardness (p < 0.05) and microstructure. However, in TIM-1, UF BM and SM cheeses showed similar digestion behavior as a percentage of protein and PL intake. Despite relatively more non-digested and non-absorbed PL in the ileum efflux of UF BM cheese, the initially higher PL concentration contributes to an enhanced nutritional value compared to SM cheese. To our knowledge, this study is the first to compare the bioaccessibility of proteins and PL from UF BM and SM cheeses.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Author(s). Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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