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In vitro digestion and absorption efficiency of homogenised milk lipids
Author(s) -
Agiral Seyma,
Ozturkoglu Budak Sebnem,
Ilbasmis Tamer Sibel,
Ozer Barbaros,
Yazihan Nuray
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12723
Subject(s) - digestion (alchemy) , lipid digestion , chemistry , food science , in vitro , skimmed milk , absorption (acoustics) , chromatography , biochemistry , enzyme , lipase , materials science , composite material
The effects of homogenisation, heat treatment and their order on in vitro gastric/pancreatic digestions, and in vitro absorption of milk lipids, expressed as free fatty acids, were investigated. Milk, cream or mixture of homogenised/heat‐treated cream and skim milk were subjected to gastric digestion at pH 2 or 6, followed by pancreatic digestion and cell absorption by CaCo‐2 cells. Heat treatment after or prior to homogenisation affected in vitro digestion efficiencies of milk lipids. The presence of milk proteins led to reductions in the levels of gastric/pancreatic digestion of homogenised milk lipids. Absorption of FFA was not affected by gastric digestion pH.