Journal
JOURNAL OF DAIRY SCIENCE
Volume 95, Issue 7, Pages 3579-3592Publisher
ELSEVIER SCIENCE INC
DOI: 10.3168/jds.2011-5223
Keywords
in vitro digestion; milk fat globule membrane; confocal microscopy
Funding
- Centre of Research Excellence from the Tertiary Education Commission
- Ministry of Education, New Zealand
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An in vitro digestion model that simulated gastric and intestinal fasting conditions was used to monitor the physical, chemical, and structural changes of fat globules from raw bovine milk. During in vitro gastric digestion, the fat globules were stable under low-acidic conditions. Some peptides and beta-lactoglobulin were resistant to proteolysis by pepsin. Phospholipids, proteins, and peptides stabilized the globules in the stomach model. During in vitro intestinal digestion, most of the beta-lactoglobulin and residual peptides were hydrolyzed by trypsin and chymotrypsin, and the lipolytic products, released from the hydrolysis of the triglyceride core of the globules, led to destabilization and coalescence of the globules. By accumulating at the surface of the fat globules, the lipolytic products formed a lamellar phase and their solubilization by bile salts resulted in the formation of disk-shaped micelles. This study brings new interesting insights on the digestion of bovine milk.
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