In Vitro Digestion Assays Using Dynamic Models for Essential Minerals in Brazilian Goat Cheeses

Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion method. Two self-produced fresh cheeses, cow and goat Minas frescal cheese, and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Brazilian goat cheeses are potential sources of essential minerals (Ca, Mg, and Zn). Variations of 103–598 mg/100 g for Ca, 13.62–41.64 mg/100 g for Mg, and 9.79–13.23 mg/100 g for Zn were observed in the studied samples. The pH concentration, enzyme performance, and protein and lipid content of Brazilian cheeses affected the solubility of essential minerals in the intestinal fraction. The percentages of minerals found in the permeate stream, equivalent to absorption of Ca and Zn, were lower in Minas frescal goat cheese than Minas frescal cow cheese, whereas that of Mg was higher. Pyramid and Minas frescal goat cheeses had the higher values of Mg and Zn bioavailability, respectively. This study supports, for the first time, the usefulness of the dynamic simulation of the human gastrointestinal tract for the study of mineral bioavailability in cheeses.The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant of PhD student José Teixeira, and for the research internship abroad (regular scholarship n° 2018/08864–8 and BEPE—n° 2019/13600–2). Juliana Azevedo Lima Pallone would like to thank the financial support of Brazil (FAPESP 2018/09759–3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001)

Selenium in plant-based beverages: How can in vitro bioaccessibility contribute to an accurate daily intake?

Background: Lactose intolerance, cow milk protein allergy, and environmental and ethical concerns drive the global market for plant-based beverages (PPBs). Despite this, data on the occurrence of selenium (Se) in these beverages are scarce. Objective: The objectives of this study were to assess total selenium and determine the bioaccessible fractions in plant-based beverages (PBBs) from cereals, oilseeds, and pumpkin seeds, using an in vitro static method to simulate human digestion; and estimate the contribution these beverages have to the reference daily intake (RDI) for children and adults. Methodology: The study involved beverages made under laboratory conditions. Samples and extracts were submitted to acid digestion (ultrasonic and block digester); total and bioaccessible Se levels were determined by ICP-MS. In vitro bioaccessibility was assessed using the INFOGEST protocol. Results: The results revealed a wide variation in Se content in the studied plant-based beverages from 10.3 µg kg−1 (sunflower seeds) to 3509 µg kg−1 (Brazil nuts). The bioaccessibility of Se was found only in PBBs made from oilseeds with macadamia, cashew and Brazil nut, with a variation in values from 86 to 96 %. The Se content and its bioaccessible fraction of Brazil nut PBB may contribute to 1276 % and 1218 % of the RDI for children and adults, respectively. Conclusions: The Se content varied among samples of cereals, oilseeds and pumpkin seeds, reflecting the diversity in the studied PBBs. Only PBBs containing oilseeds (macadamia, cashews, and Brazil nuts) exhibited measurable amounts of bioaccessible Se, indicating an association with the raw material. However, the consumption of the PBB containing Brazil nuts may pose a risk of adverse effects, due to its high contribution to the RDI in both children and adults

Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Cheese has important nutritional properties as a result of their protein, lipid and essential minerals content. This study analyzed the bioavailability of Ca, Mg and Zn in Brazilian cheeses, using the in vitro INFOGEST digestion method coupled with assays in Caco-2 cells. Furosine content (marker of the early Maillard reaction) was also evaluated. Two self-produced fresh cheeses, cow and goat Minas frescal; and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Mineral bioaccessibility after in vitro digestion was in the range of 44.4–74.7 %, 54.8–66.1 % and 18.2–38.7 % for Ca, Mg and Zn, respectively. Bioaccessibilty was significantly affected by the mineral and fat content level. The digested fresh cheeses (Minas frescal) showed the highest values of soluble Ca and Mg; and the Pyramid goat cheese presented the greatest Ca and Zn transport efficacy across Caco-2 cell monolayers. Furosine could be a useful indicator to evaluate cheese ripeness and its indirect effect on the mineral availability.The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant of PhD student José Teixeira and for the research internship abroad (regular scholarship nº 2018/08864-8 and BEPE - nº 2019/13600-2). Juliana Azevedo Lima Pallone would also like to thank the São Paulo Research Foundation (FAPESP) for financial support in Brazil (FAPESP 2018/09759-3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001).Peer reviewe

In vitro digestion assays using dynamic models for essential minerals in brazilian goat cheeses

Goat cheeses have important nutritional properties, with an emphasis on proteins, lipids (high digestibility), and essential minerals. This study analyzes the bioavailability of Ca, Mg, and Zn in Brazilian cheeses using an in vitro dynamic digestion method. Two self-produced fresh cheeses, cow and goat Minas frescal cheese, and two commercial matured goat cheeses, Blue and Pyramid, were analyzed. Brazilian goat cheeses are potential sources of essential minerals (Ca, Mg, and Zn). Variations of 103–598 mg/100 g for Ca, 13.62–41.64 mg/100 g for Mg, and 9.79–13.23 mg/100 g for Zn were observed in the studied samples. The pH concentration, enzyme performance, and protein and lipid content of Brazilian cheeses affected the solubility of essential minerals in the intestinal fraction. The percentages of minerals found in the permeate stream, equivalent to absorption of Ca and Zn, were lower in Minas frescal goat cheese than Minas frescal cow cheese, whereas that of Mg was higher. Pyramid and Minas frescal goat cheeses had the higher values of Mg and Zn bioavailability, respectively. This study supports, for the first time, the usefulness of the dynamic simulation of the human gastrointestinal tract for the study of mineral bioavailability in cheeses.The authors would like to thank the São Paulo Research Foundation (FAPESP) for the scholarship grant of PhD student José Teixeira, and for the research internship abroad (regular scholarship n° 2018/08864–8 and BEPE—n° 2019/13600–2). Juliana Azevedo Lima Pallone would like to thank the fnancial support of Brazil (FAPESP 2018/09759–3). The Coordination for the Improvement of Higher Education Personnel (CAPES) (Financial Code 001)