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dc.contributor.authorMulet-Cabero, Ana-Isabel
dc.contributor.authorTorcello-Gómez, Amelia
dc.contributor.authorSaha, Shikha
dc.contributor.authorMackie, Alan R.
dc.contributor.authorWilde, Peter J.
dc.contributor.authorBrodkorb, Andre
dc.creatorAna-Isabel, Mulet-Cabero
dc.date.accessioned2020-06-03T09:49:55Z
dc.date.available2020-06-03T09:49:55Z
dc.date.issued2020-07-30
dc.identifier.citationMulet-Cabero, A.-I., Torcello-Gómez, A., Saha, S., Mackie, A. R., Wilde, P. J., & Brodkorb, A. (2020). Impact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorption. Food Chemistry, 319, 126514. doi: http://dx.doi.org/10.1016/j.foodchem.2020.126514en_US
dc.identifier.issn03088146
dc.identifier.urihttp://hdl.handle.net/11019/1908
dc.descriptionpeer-revieweden_US
dc.description.abstractCaseins 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.en_US
dc.language.isoenen_US
dc.publisherElsevieren_US
dc.relation.ispartofFood Chemistry
dc.relation.ispartofseriesFood Chemistry;vol 319
dc.rights© 2020 Elsevier Ltd. All rights reserved.
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectDairy proteinsen_US
dc.subjectCaseinsen_US
dc.subjectWhey proteinsen_US
dc.subjectGastric digestionen_US
dc.subjectSemi-dynamic modelen_US
dc.subjectDigestion kineticsen_US
dc.titleImpact of caseins and whey proteins ratio and lipid content on in vitro digestion and ex vivo absorptionen_US
dc.typeArticleen_US
dc.embargo.terms2021-02-27en_US
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2020.126514
dc.identifier.eid1-s2.0-S0308814620303769
dc.identifier.piiS0308-8146(20)30376-9
dc.relation.volume319
dc.contributor.sponsorIrish Dairy Levy Research Trusten_US
dc.contributor.sponsorTeagasc Walsh Fellowship Programmeen_US
dc.contributor.sponsorBBSRC UKen_US
dc.contributor.sponsorGrantNumberMDDT6261en_US
dc.contributor.sponsorGrantNumber2014029en_US
dc.contributor.sponsorGrantNumberBB/J004545/1en_US
dc.source.volume319
dc.source.beginpage126514


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