In vitro digestion and absorption efficiency of homogenised milk lipids

Agiral S., BUDAK Ş., İLBASMIŞ TAMER S., Ozer B., YAZIHAN N.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.74, sa.1, ss.52-62, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 74 Sayı: 1
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1111/1471-0307.12723
  • Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, ABI/INFORM, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Sayfa Sayıları: ss.52-62
  • Anahtar Kelimeler: Homogenisation, Heat treatment, Milk fat, Digestion, Absorption, FAT GLOBULE-MEMBRANE, GASTRIC DIGESTION, PROTEIN, EMULSIONS, HEAT, INTERFACE, LIPASE, FOOD, LIPOLYSIS, MODEL
  • Ankara Üniversitesi Adresli: Evet

Özet

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.