Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Conference Poster Year : 2022

Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products

Abstract

The traditional dairy industry, mainly based on cow milk (CM), is becoming increasingly diversified with milk from other species. Sheep milk (SM) is known to differ from CM in nutritional composition, physicochemical properties and structure which may lead to different digestion behaviors. This work aimed to investigate the impact of the milk specie and structure on the digestion of CM and SM products. Using an in vitro static gastrointestinal digestion model, milks and yogurts from CM and SM were compared on their kinetics of proteolysis and lipolysis, fatty acids, amino acids and calcium releases as well as their structure. Different structural behaviors were found between milks and yogurts during the gastric phase with SM showing the biggest particles. Higher proteolysis and amino acid release were found for CM compared to SM with higher proteolysis found for milks compared to yogurts for both species. The kinetic of lipolysis was specific for each products, but finally, SM products showed higher lipolysis and fatty acid release than CM ones. SM products released more calcium than CM ones with no differences between milks and yogurts. In conclusion, milk specie had more impacts on the digestion behavior compared to milk structure between SM and CM
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hal-03663852 , version 1 (10-05-2022)

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  • HAL Id : hal-03663852 , version 1

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Tanguy Saviard, Stefano Nebbia, Olivia Ménard, Jordane Ossemond, Gwenaele Henry, et al.. Impact of milk specie and structure during in vitro gastrointestinal digestion of cow and sheep milk products. 7th International Conference on Food Digestion, May 2022, Cork, Ireland. , 2022. ⟨hal-03663852⟩
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