<i>In vitro</i> digestion of two protein-rich dairy products in the ageing gastrointestinal tract

Lavoisier, Anaïs; Morzel, Martine; Chevalier, Séverine; Henry, Gwénaële; Jardin, Julien; Harel-Oger, Marielle; Garric, Gilles; Dupont, Didier

doi:10.1039/d3fo02693k

Food Funct.

2023

DOI: 10.1039/d3fo02693k

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In vitro digestion of two protein-rich dairy products in the ageing gastrointestinal tract

Anaïs Lavoisier,

Martine Morzel,

Séverine Chevalier

et al.

Abstract: It is still unclear if changes in protein digestibility and absorption kinetics in old age may affect the anabolic effect of high-protein foods. The objective of this study was to...

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2024

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Cited by 3 publications

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Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study

Lavoisier,

Chevalier,

Henry

et al. 2024

Food Research International

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Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study

Lavoisier,

Chevalier,

Henry

et al. 2024

Food Research International

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Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3

Ghiraldi,

Silva,

Thomazini

et al. 2024

Food Structure

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Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies

Fitzpatrick,

Freitas,

O’Callaghan

et al. 2024

Foods

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Bovine milk proteins account for 10% of the global protein supply, which justifies the importance of thoroughly understanding their digestive processes. Extensive research on digestion is being conducted both in vivo and in vitro. However, interpretations and comparisons across different studies require a thorough understanding of the methodologies used. Both the rate and extent of milk protein digestion can be affected by several intrinsic and extrinsic factors with potential implications for overall digestibility and physiological responses. Among intrinsic factors, the impact of genetic variants in native milk proteins has emerged as a growing research area. To these, further complexity is added by the processing conditions frequently applied to milk prior to consumption. The main aim of this work is to provide an overview of the current knowledge on the impact of variations in milk protein profiles (particularly whey: casein ratio and protein polymorphisms), the treatments applied during processing (pasteurisation, homogenisation) and consumption (temperature changes) on protein digestion. To support the interpretation of the current literature, this manuscript also presents a historical perspective into research in this field and summarizes the protocols that are most frequently used, presently, on in vitro digestion studies.

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In vitro digestion of two protein-rich dairy products in the ageing gastrointestinal tract

Abstract: It is still unclear if changes in protein digestibility and absorption kinetics in old age may affect the anabolic effect of high-protein foods. The objective of this study was to...

Cited by 3 publications

References 65 publications

Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study

Impact of age on the digestion of cream cheese formulated with opposite caseins to whey proteins ratios: An in vitro study

Digestion of mixed protein gels using elderly static in vitro digestion model: Impact of microstructure on bioaccessibility of vitamins B12 and D3

Variations in Bovine Milk Proteins and Processing Conditions and Their Effect on Protein Digestibility in Humans: A Review of In Vivo and In Vitro Studies

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