Disintegration and nutrients release from cheese with different textural properties during in vitro digestion

Food Research International

Volumn 88, Issue , 2016, Pages 276-283

  Fang, Xixi ^a   Rioux, Laurie Eve ^a   Labrie, Steve ^a   Turgeon, Sylvie L ^a  

^a UNIVERSITÉ LAVAL   (Canada)

Author keywords

Bioaccessibility; Cheddar; Cheese, dairy products; In vitro digestion; Mozzarella; Proteolysis

Indexed keywords

ENZYMES; PHYSIOLOGICAL MODELS; PROTEOLYSIS;

BIOACCESSIBILITY; CHEDDAR; ENZYMATIC TREATMENTS; IN-VITRO DIGESTIONS; MOZZARELLA; PHYSIOLOGICAL FUNCTIONS; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES;

NUTRIENTS;

EID: 84964237815     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.04.008     Document Type: Article

References (36)

1. AOAC, Ash of cheese. Method no. 935.42. Horwitz, W., (eds.) Official methods of analysis of AOAC international, 2000, Gaithersburg, MD, USA, Association of Official Analytical Chemists INTERNATIONAL.
2. AOAC, Loss on drying (moisture) in cheese. Method no. 926.08. Horwitz, W., (eds.) Official methods of analysis of AOAC international, 2008, Gaithersburg, MD, USA, Association of Official Analytical Chemists International.
3. Ayala-Bribiesca, E., Lussier, M., Chabot, D., Turgeon, S.L., Britten, M., Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility. International Dairy Journal 53 (2016), 1–9.
4. Barbé, F., Ménard, O., Le Gouar, Y., Buffière, C., Famelart, M.-H., Laroche, B., et al. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chemistry 143 (2014), 1–8.
5. Bøgh, K.L., Barkholt, V., Madsen, C.B., The sensitising capacity of intact β-lactoglobulin is reduced by co-administration with digested β-lactoglobulin. International Archives of Allergy and Immunology 161 (2013), 21–36.
6. Boirie, Y., Léger-Guist'hau, J., La diversité de l'apport protéique et son impact anabolique. Nutrition Clinique et Métabolisme 25:Suppl. 1 (2011), S1–S3.
7. Bornhorst, G.M., Ferrua, M.J., Singh, R.P., A proposed food breakdown classification system to predict food behavior during gastric digestion. Journal of Food Science 80 (2015), R924–R934.
8. Breen, L., Phillips, S., Skeletal muscle protein metabolism in the elderly: interventions to counteract the ‘anabolic resistance’ of ageing. Nutrition & Metabolism 8 (2011), 1–11.
9. Bryant, A., Ustunol, Z., Steffe, J., Texture of Cheddar cheese as influenced by fat reduction. Journal of Food Science 60 (1995), 1216–1219.
10. Dangin, M., Guillet, C., Garcia-Rodenas, C., Gachon, P., Bouteloup-Demange, C., Reiffers-Magnani, K., et al. The rate of protein digestion affects protein gain differently during aging in humans. Journal of Physiology 549 (2003), 635–644.
11. Emmons, D.B., Kalab, M., Larmond, E., Lowrie, R.J., Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk. Journal of Texture Studies 11 (1980), 15–34.
12. Everett, D.W., Auty, M.A., Cheese structure and current methods of analysis. International Dairy Journal 18 (2008), 759–773.
13. Famelart, M.H., Tomazewski, J., Plot, M., Pezennec, S., Comprehensive study of acid gelation of heated milk with model protein systems. International Dairy Journal 14 (2004), 313–321.
14. Fang, X., Rioux, L.-E., Labrie, S., Turgeon, S.L., Commercial cheeses with different texture have different disintegration and protein release rates during simulated in vitro digestion. International Dairy Journal 56 (2016), 169–178.
15. Guinee, T.P., Auty, M.A.E., Fenelon, M.A., The effect of fat content on the rheology, microstructure and heat-induced functional characteristics of Cheddar cheese. International Dairy Journal 10 (2000), 277–288.
16. Gunasekaran, S., Ak, M.M., Cheese texture. Gunasekaran, S., Ak, M.M., (eds.) Cheese rheology and texture, 2003, CRC Press, Boca Raton, FL, USA, 299–329.
17. Gunasekaran, S., Ak, M.M., Factors affecting functional properties of cheese. Gunasekaran, S., Ak, M.M., (eds.) Cheese rheology and texture, 2003, CRC press, Boca Raton, FL, USA, 409–439.
18. IDF, Chemical methods for evaluating proteolysis in cheese maturation — List of criteria for evaluation of accelerated ripening of cheese. IDF Bulletin No° 261, 1991, International Dairy Federation, Belgium, Brussels.
19. IDF, Rheological and fracture properties of cheese. IDF bulletin N° 268, 1991, International Dairy Federation, Brussels, Belgium.
20. IDF, Milk and milk products — determination of nitrogen content — routine method using combustion according to the Dumas principle. IDF Bulletin N° 185, 2002, International Dairy Federation, Brussels, Belgium.
21. ISO/IDF, Cheese and processed cheese products — determination of fat content — gravimetric method (Reference method). ISO 1735 | IDF 005:2004, 2004, International Organization for Standardization, Brussels, Belgium.
22. ISO/IDF, Processed cheese products — determination of nitrogen content and crude protein calculation — Kjeldahl method. ISO/TS 17837 | IDF/RM 025:2008, 2008, International Organisation for Standardisation, Geneva, Switzerland.
23. Jalabert-Malbos, M.L., Mishellany-Dutour, A., Woda, A., Peyron, M.A., Particle size distribution in the food bolus after mastication of natural foods. Food Quality and Preference 18 (2007), 803–812.
24. Kindstedt, P.S., Carić, M., Milanović, S., Pasta-filata cheeses. Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P., (eds.) Cheese: chemistry, physics and microbiology, vol. 2, 2004, Elsevier Academic Press, Amsterdam, 251–277.
25. Kong, F., Singh, R.P., Modes of disintegration of solid foods in simulated gastric environment. Food Biophysics 4 (2009), 180–190.
26. Kong, F.B., Singh, R.P., Modes of disintegration of solid foods in simulated gastric environment. Food Biophysics 4 (2009), 180–190.
27. Lacroix, M., Bos, C., Leonil, J., Airinei, G., Luengo, C., Dare, S., et al. Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement. The American Journal of Clinical Nutrition 84 (2006), 1070–1079.
28. Lamothe, S., Corbeil, M.-M., Turgeon, S.L., Britten, M., Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment. Food & Function 3 (2012), 724–731.
29. Lawrence, R.C., Gilles, J., Creamer, L.K., Crow, V.L., Heap, H.A., Honoré, C.G., et al. Cheddar cheese and related dry-salted cheese varieties. McSweeney, P.L.H., Cogan, T.M., Fox, Patrick F., Timothy, P.G., (eds.) Cheese: Chemistry, Physics and Microbiology, vol. 2, 2004, Academic Press, 71–102.
30. Le Feunteun, S., Barbé, F., Rémond, D., Ménard, O., Gouar, Y., Dupont, D., et al. Impact of the dairy matrix structure on milk protein digestion kinetics: mechanistic modelling based on mini-pig in vivo data. Food and Bioprocess Technology 7 (2014), 1099–1113.
31. Lucey, J.A., Johnson, M.E., Horne, D.S., Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science 86 (2003), 2725–2743.
32. Morris, V.J., Gunning, A.P., Microscopy, microstructure and displacement of proteins from interfaces: implications for food quality and digestion. Soft Matter 4 (2008), 943–951.
33. Rinaldi, L., Gauthier, S.F., Britten, M., Turgeon, S.L., In vitro gastrointestinal digestion of liquid and semi-liquid dairy matrixes. LWT — Food Science and Technology 57 (2014), 99–105.
34. Rioux, L.-E., Turgeon, S.L., The ratio of casein to whey protein impacts yogurt digestion in vitro. Food Digestion 3 (2012), 25–35.
35. Rudan, M.A., Barbano, D.M., Joseph Yun, J., Kindstedt, P.S., Effect of fat reduction on chemical composition, proteolysis, functionality, and yield of mozzarella cheese. Journal of Dairy Science 82 (1999), 661–672.
36. Versantvoort, C.H., Oomen, A.G., Van de Kamp, E., Rompelberg, C.J., Sips, A.J., Applicability of an in vitro digestion model in assessing the bioaccessibility of mycotoxins from food. Food and Chemical Toxicology 43 (2005), 31–40.