酸奶酸乳糖的生物可用性:与牛奶的比较研究
Georgios C Stefos1, Eleni Dalaka1, Evangelia Zoidou2
1Laboratory of Animal Breeding and Husbandry, Department of Animal Science, Agricultural University of Athens, Athens, Greece.
The Journal of dairy research
|October 7, 2025
概括
与牛奶相比,酸乳酪 (YAW) 提供了更高的生物可访问性. 尽管蛋白质不同,但YAW肠道细胞的吸收和基因表达仍然与牛奶相当.
科学领域:
- 食品科学 食品科学 食品科学
- 营养生物化学 营养生物化学
- 乳制品科学 乳制品科学
背景情况:
- 酸乳糖乳清 (YAW) 是一种富含的副产品.
- 与牛奶相比,YAW中的存在于不同的形式,由于蛋白质含量最小.
- 将YAW重新引入食物链是可取的.
研究的目的:
- 为了比较YAW和牛奶之间的生物可用性.
- 为了研究YAW独特成分对吸收的影响.
- 评估YAW来源 (牛,绵羊,山羊) 对生物可访问性的影响.
主要方法:
- 模拟消化使用INFOGEST协议.
- 用Caco-2细胞进行体外肠道吸收建模.
- 对的生物可访问性和运输的分析.
- 量化PCR用于测量与吸收相关的基因表达 (VDR,TRPV6,S100G,PMCA1).
主要成果:
- 在YAW中的显示出比牛奶中的具有更高的生物可访问性.
- 在肠道细胞间的运输中没有观察到显著的差异.
- 关键吸收基因 (VDR,TRPV6,S100G,PMCA1) 的转录水平与YAW和牛奶相似.
- 的生物可访问性和基因表达在牛,绵羊和山羊YAW中是一致的.
结论:
- 与牛奶相比,YAW具有更高的生物可访问性.
- 尽管蛋白质配置不同,但细胞运输和基因调节是相似的.
- YAW是可生物利用的有希望的来源,可能导致吸收增加.
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