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  • Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption.

Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption.

Food chemistry (2020-03-18)
Ana-Isabel Mulet-Cabero, Amelia Torcello-Gómez, Shikha Saha, Alan R Mackie, Peter J Wilde, André Brodkorb
摘要

Caseins and whey proteins are known as 'slow' and 'fast' proteins, respectively, based on their amino acid absorption rate. However, there is limited understanding of the mechanisms controlling their behaviour during gastro-intestinal transit. A protein model system (8% total protein) with varying casein:whey protein ratios (0:100, 20:80, 50:50 and 80:20) were subjected to in vitro gastro-intestinal digestion using a semi-dynamic gastric model, a static intestinal model and an ex vivo absorption model (Ussing chambers). The casein-rich (≥50%) samples showed the formation of solid coagula that were persistent throughout gastric digestion, which caused a delay in nutrient emptying, slower digestion and leucine absorption kinetics. In contrast, whey proteins formed more soluble aggregates during the gastric phase, which led to faster gastric emptying, rapid intestinal hydrolysis, and higher and faster leucine absorption. This work shows the key role of the gastric restructuring for the overall digestive mechanism and kinetics of food, in particular proteins.

材料
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品牌
产品描述

Sigma-Aldrich
胰脂肪酶 来源于猪胰腺, 8 × USP specifications
Sigma-Aldrich
胃蛋白酶 来源于猪胃粘膜, lyophilized powder, ≥2,500 units/mg protein (E1%/280)
Millipore
胆汁 牛, dried, unfractionated