title: Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions.
abstract: Calcium plays an important role in intestinal lipid digestion by increasing the lipolysis rate, but also limits fatty acid bioaccessibility by producing insoluble Ca soaps with long-chain fatty acids at intestinal pH conditions. The aim of this study was to better understand the effect of Ca on the bioaccessibility of milk fat from Cheddar-type cheeses. Three anhydrous milk fats (AMF) with different fatty acid profiles (olein, stearin, or control AMF) were used to prepare Cheddar-type cheeses, which were then enriched or not with Ca using CaCl2during the salting step. The cheeses were digested in vitro, and their disintegration and lipolysis rates were monitored during the process. At the end of digestion, lipids were extracted under neutral and acidic pH conditions to compare free fatty acids under intestinal conditions in relation to total fatty acids released during the digestion process. The cheeses prepared with the stearin (the AMF with the highest ratio of long-chain fatty acids) were more resistant to disintegration than the other cheeses, owing to the high melting temperature of that AMF. The Ca-enriched cheeses had faster lipolysis rates than the regular Ca cheeses. Chromatographic analysis of the digestion products showed that Ca interacted with long-chain fatty acids, producing Ca soaps, whereas no interaction with shorter fatty acids was detected. Although higher Ca levels resulted in faster lipolysis rates, driven by the depletion of reaction products as Ca soaps, such insoluble compounds are expected to reduce the bioavailability of fatty acids by hindering their absorption. These effects on lipid digestion and absorption are of interest for the design of food matrices for the controlled release of fat-soluble nutrients or bioactive molecules.
authors.affiliation: Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Sainte-Foy, Quebec, Canada, G1V 0A6; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada, J2S 8E3.
authors.forename: Erik
authors.initials: E
authors.lastname: Ayala-Bribiesca
authors.affiliation: Institute of Nutrition and Functional Foods (INAF) and Dairy Science and Technology Research Centre (STELA), Laval University, Sainte-Foy, Quebec, Canada, G1V 0A6.
authors.forename: Sylvie L
authors.initials: SL
authors.lastname: Turgeon
authors.affiliation: Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, Canada, J2S 8E3. Electronic address: michel.britten@agr.gc.ca.
authors.forename: Michel
authors.initials: M
authors.lastname: Britten
mesh_terms: D000818:Animals; D002118:Calcium / Q000493:pharmacokinetics; D002136:Calcium, Dietary; D002611:Cheese; D004063:Digestion; D005227:Fatty Acids / Q000493:pharmacokinetics; D005511:Food Handling; D008892:Milk / Q000737:chemistry
chemical_list: D002136:Calcium, Dietary; D005227:Fatty Acids; D002118:Calcium
keywords: calcium soaps; cheese structure; fat digestion; lipolysis