In vitro digestion effect on CCK and GLP‐1 release and antioxidant capacity of some plant‐based milk substitutes

Abstract

Recently, plant‐based milk substitutes, as an emerging industry, are receiving more attention. Despite that, these dairy alternatives have not been adequately studied for their functional properties. Thus, the current research was devoted to study the satiety potential through in vitro secretion of cholecystokinin (CCK) and glucagon‐like peptide‐1 (GLP‐1), and the antioxidant capacity of these dairy alternatives after in vitro digestion. The enteroendocrine cell line, STC‐1, was used to measure satiety hormones release (CCK and GLP‐1) by enzyme‐linked immunoassay (ELISA). Also, total phenolic and flavonoid contents and antioxidant capacity (using oxygen radical absorbance capacity [ORAC], ferric reducing antioxidant power [FRAP], and 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid [ABTS] assays) were measured before and after in vitro digestion. The results demonstrated that CCK secretion was significantly (p < 0.05) higher for cow's milk (350.64 pg ml–1) as compared to plant‐based milk substitutes. Among the plant‐based milk substitutes, tiger nut milk showed the highest CCK stimulant (228.96 pg ml–1), followed by hazelnut milk (220.04 pg ml–1). Concerning GLP‐1 release, the data exhibited that spelt milk was the food with the highest induction of GLP‐1 hormone secretion, followed by cow's milk (910.17 and 876.59 pg ml–1, respectively), but without any significant differences between them. total phenolic content (TPC) values strongly increased after in vitro digestion, cow's milk and soymilk being the samples with the highest TPC values after in vitro digestion (165.76 and 153.71 mg GAE/100 ml, respectively). In line with TPC values, soymilk had the highest ORAC, ABTS, and FRAP values after in vitro digestion (25.41, 8.17, and 2.51 µmol TE/ml, respectively). Thus, these dairy alternatives could be an adequate substitute for cow's milk, according to its satiety and antioxidant capacity. Practical Application The first study deals with the efficacy of plant‐based milk substitutes as satiating foods. Spelt milk was the highest stimulant for GLP‐1 secretion. Tiger nut milk showed the highest CCK stimulant, followed by hazelnut milk. TPC and total antioxidant capacity increased after digestion.

Bioaccessibility and Digestibility of Proteins in Plant-Based Drinks and Cow’s Milk: Antioxidant Potential of the Bioaccessible Fraction

“…When comparing the four test products, both cow’s milk and soy drink exhibited the highest antioxidative attributes, and there were no statistically significant differences between these two beverages. As in the current study, Aly et al also measured the highest antioxidative capacity of the tested in vitro digested plant-based drinks of soy drink using ORAC and TEAC assays. Slightly higher values were revealed for soy drink than for cow’s milk considering the ORAC and TEAC assays.…”

“…However, the study tested undigested beverages, and the digestion appears to have a main influence on the antioxidative potential. Aly et al 31 showed, for example, that the total phenolic content in digested cow's milk and plant-based drinks was higher than in the undigested samples.…”

“…These, however, have rarely been analyzed until now. 31,32 To investigate this further health aspect, the antioxidative properties of cow's milk and plant-based drinks were analyzed in the bioaccessible fractions after in vitro digestion using the oxygen radical absorbance capacity (ORAC) and the Trolox equivalent antioxidative capacity (TEAC) assays. The goal of this publication is thus the analysis of the two health aspects protein digestibility and antioxidative potential of plant-based drinks compared to cow's milk.…”

“…Thus, several clinical and epidemiological studies have shown that consuming food rich in antioxidants is beneficial to health. − Due to the differences in the composition of milk and plant-based drinks, and therefore their different ingredients with antioxidative properties, it can be assumed that there are variations in the antioxidant attributes between these beverages. These, however, have rarely been analyzed until now. , To investigate this further health aspect, the antioxidative properties of cow’s milk and plant-based drinks were analyzed in the bioaccessible fractions after in vitro digestion using the oxygen radical absorbance capacity (ORAC) and the Trolox equivalent antioxidative capacity (TEAC) assays. The goal of this publication is thus the analysis of the two health aspects protein digestibility and antioxidative potential of plant-based drinks compared to cow’s milk.…”

Plant-Based Milk Alternatives in Child Nutrition

“…Even an oat-based drink rich in β-glucans could be useful for controlling cholesterol levels [ 24 , 30 , 91 ]. Moreover, recent data suggest that spelt-based drinks may have an important satiating effect [ 92 ]. Furthermore, as in the case of diabetes, limiting the intake of any plant-based drink, which can cause large fluctuations in blood sugar and insulin (rice in particular [ 20 ]), could be beneficial.…”