Dairy matrices: effect of processing and composition on ......Sylvie Turgeon, Laure Rinaldi, Erik...
Transcript of Dairy matrices: effect of processing and composition on ......Sylvie Turgeon, Laure Rinaldi, Erik...
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Sylvie Turgeon, Laure Rinaldi,
Erik Ayala-Bribiesca
30 mai 2011
Dairy matrices: Dairy matrices: effect of processing and effect of processing and composition on composition on microstructure and nutritional microstructure and nutritional propertiesproperties
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Michel Britten, Sylvie Gauthier, André Marette Laure, Erik, stagiaires
Personnel de recherche AAC et U. Laval (STELA-INAF)
Projet Action concertée Novalait, AAC, FQRNT, MAPAQ
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Context◦ Effect of food structure on nutritional value ◦ Diversity of dairy products structural
organization
Aim of the research projectTwo major dairy components studied: ◦ Proteins and lipids and possible effect of
kinetics of their digestion and absorptionConclusion/ perspective
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Nutritionist and gut physiologist study foods based on their composition
Structure is usually not considered
Digestion is a complex process
DefinitionsDefinitions
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Bioaccessibility-Release of the nutrient from the food matrix into the GI tract
Bioavailability-Portion of nutrient that is absorbed and actually reach the systemic circulation
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Well-known examples:◦ Fiber reduces glycemia
(rate of glucose appearance in serum);Increase in viscosity;Modification of enzymatic activity/ access to substrate, etc.
◦ Protein release vs glycemia and satiety;
◦ Lipemia (rate of lipid appearance in serum)Depends on amount and nature of dietary triglycerides and the presence of other nutrients
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Diversity of dairy products structural organization
Aguilera, 2005
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Boirie et al 1997
Total leucine rate of appearance in serum after ingestion
SlowVs fast proteins
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Establish the link between physical characteristics of various dairy matrices and protein and lipid bioaccessibility and bioavailability.
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Study of protein digestion in two Study of protein digestion in two
milks with different heat milks with different heat
treatmenttreatment
Laure Rinaldi
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Digestion products treatment
9g of dairy product
6mL saliva - pH 6,8 -20s
12mL (twice 6mL) gastric solutionpH 1,3 -30min
12mL duodenal soln 6mL bile
2mL NaHCO3pH 8,2 - 60min
Mixing
Orbital stirring
Dynamic mecanical actions
Digestion steps(37 °C)
Homogenization (9500rpm, 20s)
To stop enzymatic activity
Adapted fromVersantvoort et al. 2005
Digestion model – liquid matrix
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Commercial milks: Pasteurised and traited by Ultra High Temperature
Dairy matrix studied by Lacroix et al., 2008:
different protein digestion kinetics
Digestion model – liquid matrix
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2 repns, 10-6g proteins/well
β- lg
cns
Undig. gastric 4minPast. UHT
Are caseins totally digested?
Gastric digestion (SDS-PAGE) results
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Pasteurised
UHT
ββ-- lglgαα-- lala
cnscns
ββ-- lglg
αα-- lala
cnscns
2 repns, 2 repns, 4.104.10--55g proteins/wellg proteins/wellUndig.: 10Undig.: 10--66gg
Gastric digestion (SDS-PAGE) results
Undig. Gast.: 2min 15min 30minUndig. Gast.: 2min 15min 30min
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Gastro-intestinal digestion model in vitro:
able to distinguish milk digestion kinetics
differences upon different industrial
process
Digestion model conclusion
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Amino acids bioaccessibility results
• AA unbioaccessible in stomach
• Free AA quickly from the beginning
• 2-3 times more free AA for UHT milk than pasteurised
0,9Digestion time (min) Digestion time (min)
gastric gastric duodenalduodenal
PasteurisedUHT
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Products of digestion from pasteurised vs sterilised milks
Study of peptides with LC/MS • Complex chromatograms• Different appearance kinetics of peptides upon:
milkselected peptide
Poster 14
Peptide bioaccessibility materials & methods
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Digestions of milks with different heat treatment
conclusionconclusion
In vitro model:• different digestion kinetics upon UHT vs pasteurised milk• tendency agreed with in vivo study
Study of semi-liquid matrix:•commercial yogurts and yogurts with controlled process •study in vivo, rats
futurefuture
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Erik Ayala Bribiesca
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Importance of the food matrix◦ Modulate nutrient release
Cheddar cheese: model dairy matrix◦ Well-known solid matrix◦ Commercial and industrial importance◦ Standardized production parameters◦ Source of calcium and lipids
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Cheese as a model matrix
◦ Interaction between calcium and proteinsStructuring of the paracasein gel1
Cheese under digestive conditions
◦ Interactions between calcium and lipids Pancreatic lipase effiency2
Calcium soap production3
Long chain fatty acids excretion3
1Metzger and Mistry, 1994; 19952Hu et al., 20103Denke et al., 1993
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◦ Calcium enrichment of the cheddar cheese matrix increases its resistance to physical disintegration during in-vitro digestion.
◦ Calcium content in cheddar cheese has an impact on lipolysis during in-vitro digestion.
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Cheddar cheese production◦ calcium enrichment
CaCl2 added during the salting process
In-vitro1 digestion of cheesesin conical tubeshead-over-heels agitation with glass beads
Analysis of chymes◦ physical disintegration of cheeses
pass through metal mesh (1.5 mm x 1.5 mm)
◦ lipolysis ratefree fatty acids
1adapted from Versanvoort et al. 2004
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Physical disintegration of calcium-enriched cheddar cheeses during in-vitro digestion
0
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40
60
80
100
0 60 120 180 240 300Digestion progress (minutes)
Dis
inte
grat
ion
(%)
0412
Gastric phase
Duodenal phase
mg Ca / g curds
Results and discussion
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Lipolysis of calcium-enriched cheddar cheeses during in-vitro digestion
5359
60
0
10
20
30
40
50
60
90 120 150 180 210 240 270 300
Digestion progress (minutes)
Lipo
lysi
s ra
te (%
)
0412
Duodenal phase
mg Ca / g curds
Results and discussion
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Effect of calcium supplement◦ Slower disintegration of the matrix ◦ Faster lipolysis of accessible fat
Calcium enriched cheeses had higher lipolysis rates although they presented slower disintegration rates.
0
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40
60
80
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90 120 150 180 210 240 270 300minutes
0412
Lipolysis (%)
Physical disintegration (%)
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Analyses in process◦ Fatty acid profiles (gas chromatography)
Fatty acids present as calcium soaps◦ Cheese matrices characterization
Texture profile analysisColloidal calcium
Future works◦ Cheese with different milk-fat fractions
Potential reach◦ Modulation of lipid bioaccessibility
Possible impact on metabolic responses