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Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids

Effet de la pasteurisation de la crème, du fractionnement par microfiltration et de la protéolyse enzymatique sur l’activité hypocholestérolémiante in vitro des solides du babeurre

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Dairy Science & Technology

Abstract

The lipids and proteins of buttermilk solids have been associated with several potential health benefits. In this work, the effect of cream pasteurization, microfiltration (MF) and enzymatic proteolysis on the chemical composition and cholesterol-lowering activity of buttermilk solids was studied. Buttermilk was made from pasteurized or unpasteurized cream and fractionated using a 0.5-μm MF membrane or treated with pepsin or pepsin followed by trypsin. The cholesterol-lowering activity of the products obtained was measured as micellar solubility of cholesterol in vitro. This value was reduced significantly by 57.1% of the control in the presence of raw-cream buttermilk, while buttermilk from pasteurized cream had a much lower impact (reduction of 17.0%). These results suggest a strong inhibitory effect of components in raw-cream buttermilk on in vitro micellar solubility of cholesterol. MF retentate and permeate of buttermilks made from either cream had smaller effects on micellar solubility. Enzymatic hydrolysis of buttermilk made from pasteurized cream seemed to restore the lost cholesterol-lowering activity.

Abstract

(MF) 0.5 57.1% (17.0%) MF

Résumé

Les lipides et protéines du babeurre sont associés à différentes activités biologiques bénéfiques pour la santé. Le but de cette étude était de mesurer l’effet de la pasteurisation de la crème, de la microfiltration (MF) et de la protéolyse enzymatique sur la composition chimique et l’activité anti-cholestérol des solides du babeurre. Des babeurres issus de crèmes crues ou pasteurisées ont été fractionnés à l’aide d’une membrane de 0,5 μm ou hydrolysés à l’aide de pepsine ou de pepsine suivie de trypsine. L’activité hypocholestérolémiante des produits ainsi obtenus a été mesurée en termes de solubilité micellaire du cholestérol in vitro. Une réduction de 57,1 % par rapport au témoin a été obtenue en présence du babeurre issu de crèmes crues, tandis que l’impact du babeurre issu de crèmes pasteurisées était plus faible (réduction de 17,0 %). Ces résultats suggèrent la présence, dans le babeurre issu de crèmes crues, de composants inhibant fortement la solubilité micellaire du cholestérol in vitro. Les rétentats et perméats des babeurres issus des crèmes crues ou pasteurisées ont eu des effets moins importants sur la solubilité micellaire du cholestérol. L’hydrolyse enzymatique du babeurre issu de crèmes pasteurisées a permis de rétablir, au moins en partie, l’activité hypocholestérolémiante perdue.

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Authors and Affiliations

  1. STELA Dairy Research Center and Institute of Nutraceuticals and Functional Foods (INAF), Université Laval, G1V 0A6, Quebec City, QC, Canada

    Valérie Conway, Sylvie F. Gauthier & Yves Pouliot

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  1. Valérie Conway
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  2. Sylvie F. Gauthier
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  3. Yves Pouliot
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Correspondence to Yves Pouliot.

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Conway, V., Gauthier, S.F. & Pouliot, Y. Effect of cream pasteurization, microfiltration and enzymatic proteolysis on in vitro cholesterol-lowering activity of buttermilk solids. Dairy Sci. Technol. 90, 449–460 (2010). https://doi.org/10.1051/dst/2010021

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  • DOI: https://doi.org/10.1051/dst/2010021

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