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In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility

Author:
Asensio-Grau, A., Peinado, I., Heredia, A., Andrés, A.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.113 pp. 108278
ISSN:
0023-6438
Subject:
adults, bile, cheese ripening, cheeses, digestibility, enzyme replacement therapy, enzymes, in vitro digestion, in vitro studies, intestines, lipids, lipolysis, pH, proteolysis
Abstract:
Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors and intestinal conditions on macronutrients digestibility. Fresh-cow, fresh-goat, mild and aged cheeses were in vitro digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10 mmol/L) and pancreatic enzymes (0–4000 LU/g fat) in order to in vitro mimic the intestinal conditions of a healthy adult and of an individual suffering of EPI. Under intestinal conditions of EPI (pH 6, bile 1 mmol/L), lipids of fresh-goat and aged cheeses were more easily digested than those of fresh-cow and mild cheeses. In fact, 2000 LU/g fat of enzymatic dosage was enough to achieve a lipolysis extent of 80 and 100% in aged and fresh-goat cheeses, respectively. In contrast, proteolysis was higher in fresh-cow cheese and ripened (mild or aged) than in fresh-goat one regardless the intestinal conditions. Only in ripened-cheeses, proteolysis significantly increased at dose of enzymes does.
Agid:
6473981