In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility

Abstract

Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors and intestinal conditions on macronutrients digestibility. Fresh-cow, fresh-goat, mild and aged cheeses were in vitro digested under different intestinal conditions of pH (6 or 7), bile concentration (1 or 10mmol/L) and pancreatic enzymes (0-4000 LU/g fat) in order to in vitro mimic the intestinal conditions of a healthy adult and of an individual suffering of EPI. Under intestinal conditions of EPI (pH 6, bile 1mmol/L), lipids of fresh-goat and aged cheeses were more easily digested than those of fresh-cow and mild cheeses. In fact, 2000 LU/g fat of enzymatic dosage was enough to achieve a lipolysis extent of 80 and 100% 100 % in aged and fresh-goat cheeses, respectively. In contrast, proteolysis was higher in freshcow cheese and ripened (mild or aged) than in fresh-goat one regardless the intestinal conditions. Only in ripened-cheeses, proteolysis significantly increased at dose of enzymes does.

Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation withPleurotus ostreatus

“…Another factor contributing to the incomplete proteolysis in both samples could be pancreatic proteases having lower affinity for plant proteins than for animal protein, according to Alpers (1987) 38 . In fact, previous studies conducted with similar methodologies than in the present study, showed that animal protein reach proteolysis extents close to 100% 41 .…”

The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective

“…In another study, Asensio‐Grau et␣al . (2019) observed a higher extent of lipolysis in matured cheeses (ripened for 240 days) as compared to mild cheeses (ripened for 30 days) during in␣vitro intestinal digestion. Rapid disintegration, and higher extent of free oil release and lipolysis of matured cheese have been attributed to weakening of protein network due to age‐related changes within the cheese matrix, primarily proteolysis and solubilisation of colloidal calcium, which facilitates the release of fat globules/pools (entrapped within the protein network) to the digestion medium and subsequently increase their accessibility to lipases (Lamothe et␣al .…”

“…For example, easily digestible matured cheeses may be more suitable for those individuals who have diseases, such as cystic fibrosis, and other pancreatic deficiencies (Asensio‐Grau et␣al . 2019).…”

Bioactive peptides in ripened cheeses: release during technological processes and resistance to the gastrointestinal tract

“…The importance of the dairy matrix in the kinetics of protein digestion and the release of peptides in the gastrointestinal tract suggests the need to evaluate the bioaccessibility of bioactive peptides in each dairy matrix and, in particular, in different varieties of cheese. Due to the difference in the structure of the protein matrix in different types of cheese, different patterns of structural changes and protein hydrolysis are observed during digestion 69,70 …”