Proteolytic kinetic and protein bioaccessibility of Parmigiano Reggiano whey-based beverages during in vitro digestion.
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Data di Pubblicazione:
2022
Citazione:
Proteolytic kinetic and protein bioaccessibility of Parmigiano Reggiano whey-based beverages during in vitro digestion / G. Antonelli, F. Danesi, M. DI NUNZIO, G. Galaverna, A. Bordoni. ((Intervento presentato al 42. convegno CONGRESSO NAZIONALE SINU tenutosi a Napoli : 4-6 aprile nel 2022.
Abstract:
In recent years, the valorisation of by-products is gaining increasing importance, particularly when they come from DOP food. Parmigiano Reggiano whey is an excellent starting point for the development of functional beverages due to its high-value proteins content. Within the project MiMe4Health, three different beverages were developed by: 1) pasteurization of the Parmigiano Reggiano whey at the end of the caseation process; 2) fermentation of the pasteurized whey; 3) addition of probiotics to the fermented, pasteurized whey. In this study, the kinetic of protein hydrolysis during digestion and protein bioaccessibility was evaluated. The beverages underwent static in vitro digestion according to the INFOGEST Consensus Method [Minekus et al., 2014]. Samples were taken at the end of the gastric phase, and in the middle and end of the duodenal phase. In all samples, the degree of protein hydrolysis was assessed by the OPA assay, and protein bioaccessibility was evaluated using a spectrophotometric method (absorbance at 280 nm). No differences in the protein bioaccessibility and in the degree of protein hydrolysis were detected between the three experimental conditions at any digestion time, indicating that all beverages were a good source of high-value proteins, regardless fermentation and probiotic addition. Other analyses are ongoing to evaluate the effect of the three beverages on the gut microflora.
Tipologia IRIS:
14 - Intervento a convegno non pubblicato
Elenco autori:
G. Antonelli, F. Danesi, M. DI NUNZIO, G. Galaverna, A. Bordoni
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