Invitro digestion and absorption efficiency of homogenised milk lipids

Abstract

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.

Influence of tannic acid on milk lipid composition of cows

“…About 70% of the fatty acids in milk triacylglycerols are saturated, 25% are monounsaturated fatty acids (MUFA), and 5% are polyunsaturated fatty acids (PUFA) (Lopes et al, 2016;Abd El-Salam & El-Shibiny, 2020). Studies have shown nutritional components of milk fat, with an emphasis on conjugated linoleic acid (CLA), which consists of a group of fatty acids found predominantly in the milk (Agiral et al, 2020) and meat of ruminant animals, such as cows' (Ruiz et al, 2016), sheep (Nudda et al, 2014, Madruga et al, 2020, and goat (Apás et al, 2015). In milk, fatty acids can come from the diet, transported to the mammary gland or synthesized by the mammary epithelial cells (Vargas-Bello-Perez et al, 2020).…”

“…Animal nutrition plays a fundamental role in the milk production system because in addition to being a determining tool for production, it influences the quality and is associated with a considerable share of the dairy herd (Lopes et al, 2011;Agiral et al, 2020). Some substances that modify milk's sensory characteristics are likely to result from intense changes in food compounds during digestion and intermediate metabolism from microbial and enzymatic processes (Addis et al, 2006).…”