Personne :
Turgeon, Sylvie

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Turgeon
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Sylvie
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Université Laval. Département des sciences des aliments
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Identifiant Canadiana
ncf10325454
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Voici les éléments 1 - 2 sur 2
  • Publication
    Accès libre
    Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions
    (Urbana, Ill. : American Dairy Science Association, 2017-03-18) Ayala-Bribiesca, Erik; Britten, Michel; Turgeon, Sylvie
    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 CaCl2 during 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.
  • Publication
    Accès libre
    Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility
    (Oxford : Elsevier Ltd., 2015-09-28) Ayala-Bribiesca, Erik; Lussier, Martine; Chabot, Denise; Turgeon, Sylvie; Britten, Michel
    The nutritional role of cheese is usually reduced to its composition, often neglecting the effect that the matrix can have on digestion. The purpose of this study was to establish a link between the characteristics of Cheddar cheeses with different calcium levels and the impact on cheese in vitro digestion. Curds were enriched with CaCl2 during the salting step to produce control, high-calcium, and very high-calcium cheeses. Cheese composition, texture and structure were characterized, and physical disintegration and lipolysis were monitored during in vitro digestion. Cheese hardness increased with higher calcium content. This resulted in a slower disintegration during in vitro digestion. Despite showing faster disintegration, the control cheese had the slowest lipolysis progression. The results suggest that lipolysis depends on calcium content and the matrix modulating the access of enzymes to their substrates. Further studies should provide a better understanding of the calcium–matrix interaction affecting lipid bioaccessibility.