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Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment
Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. Th...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393485/ https://www.ncbi.nlm.nih.gov/pubmed/34441714 http://dx.doi.org/10.3390/foods10081938 |
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author | Pan, Zheng Ye, Aiqian Li, Siqi Dave, Anant Fraser, Karl Singh, Harjinder |
author_facet | Pan, Zheng Ye, Aiqian Li, Siqi Dave, Anant Fraser, Karl Singh, Harjinder |
author_sort | Pan, Zheng |
collection | PubMed |
description | Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions. |
format | Online Article Text |
id | pubmed-8393485 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83934852021-08-28 Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment Pan, Zheng Ye, Aiqian Li, Siqi Dave, Anant Fraser, Karl Singh, Harjinder Foods Article Milk is commonly exposed to processing including homogenization and thermal treatment before consumption, and this processing could have an impact on its digestion behavior in the stomach. In this study, we investigated the in vitro gastric digestion behavior of differently processed sheep milks. The samples were raw, pasteurized (75 °C/15 s), homogenized (200/20 bar at 65 °C)–pasteurized, and homogenized–heated (95 °C/5 min) milks. The digestion was performed using a dynamic in vitro gastric digestion system, the human gastric simulator with simulated gastric fluid without gastric lipase. The pH, structure, and composition of the milks in the stomach and the emptied digesta, and the rate of protein hydrolysis were examined. Curds formed from homogenized and heated milk had much looser and more fragmented structures than those formed from unhomogenized milk; this accelerated the curd breakdown, protein digestion and promoted the release of protein, fat, and calcium from the curds into the digesta. Coalescence and flocculation of fat globules were observed during gastric digestion, and most of the fat globules were incorporated into the emptied protein/peptide particles in the homogenized milks. The study provides a better understanding of the gastric emptying and digestion of processed sheep milk under in vitro gastric conditions. MDPI 2021-08-20 /pmc/articles/PMC8393485/ /pubmed/34441714 http://dx.doi.org/10.3390/foods10081938 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Pan, Zheng Ye, Aiqian Li, Siqi Dave, Anant Fraser, Karl Singh, Harjinder Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title | Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title_full | Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title_fullStr | Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title_full_unstemmed | Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title_short | Dynamic In Vitro Gastric Digestion of Sheep Milk: Influence of Homogenization and Heat Treatment |
title_sort | dynamic in vitro gastric digestion of sheep milk: influence of homogenization and heat treatment |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8393485/ https://www.ncbi.nlm.nih.gov/pubmed/34441714 http://dx.doi.org/10.3390/foods10081938 |
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