Bioaccessibility of four calcium sources in different whey-based dairy matrices assessed by in vitro digestion. (15th April 2018)

• Record Type: Journal Article
• Authors: Lorieau, Lucie; Le Roux, Linda; Gaucheron, Frédéric; Ligneul, Amandine; Hazart, Etienne; Dupont, Didier; Floury, Juliane
• Is Part Of: Food chemistry. Volume 245(2018)
• Page Start: 454
• Page End: 462
• Publication Date: 2018-04-15
• Subjects: Calcium -- Dairy product -- Digestion in vitro -- Solubility -- pH -- Bioaccessibility -- Whey protein gel; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2017.10.108
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Four calcium sources were added to liquid or gelled whey-based dairy matrices. Changes in the bioaccessibility of calcium were mainly due to pH variation. Calcium phosphate is the form of calcium for which the bioaccessibility was the most affected by pH. Calcium bioaccessibility was not affected by the structure of the matrix. Abstract: Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nutrient. Four calcium sources were studied: calcium carbonate, calcium citrate malate, calcium phosphate and calcium bisglycinate. These were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or gel). The kinetics of solubility and ionic calcium concentration during in vitro digestion were studied, as function of gastro-intestinal pH. All calcium sources were almost fully soluble in the gastric compartment, and then became insoluble in the intestinal phase. The level of calcium insolubilisation in the intestinal phase was not significantly influenced by the matrix structure (liquid or gel), but was more dependent on the calcium source, this effect leading to different final calcium bioaccessibility from 36% to 20%.