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Dairy Products

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Bioaccessibility and Digestibility of Lipids from Food

Abstract

Dairy products exhibit a vast diversity of structures due to differences in the origin of milk components and the changes induced by processing (e.g. physical, mechanical and biochemical). The structural modifications of the milk fat globules in dairy matrices affect their release during gastrointestinal digestion and subsequent absorption, and therefore promote different physiological responses (e.g. postprandial lipaemia and satiety). This chapter reviews recent data in relation to the impact of the main dairy matrices on lipid bioaccessibility and bioavailability in both in vitro and in vivo models for animals and humans. For this, dairy products were divided into different physical states: liquid (e.g. milk), semi-solid (e.g. yoghurt and soft cheeses) and solid (e.g. hard cheeses) matrices. This chapter demonstrates that the matrix effect i.e. the structure of dairy products, can have a profound impact on the kinetics of dairy fat delivery and can modulate the nutritional properties.

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Abbreviations

CVD:

Cardiovascular disease

FA:

Fatty acid

GI:

Gastrointestinal

HDL:

High-density lipoprotein

LDL:

Low-density lipoprotein

MFGM:

Milk fat globule membrane

TAG:

Triaglycerol

UHT:

Ultra-high temperature

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Author information

Authors and Affiliations

  1. Quadram Institute Bioscience, Norwich Research Park, Norwich, Nolfolk, UK

    A. -I. Mulet-Cabero

  2. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland

    A. Brodkorb

Authors
  1. A. -I. Mulet-Cabero
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  2. A. Brodkorb
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Correspondence to A. -I. Mulet-Cabero .

Editor information

Editors and Affiliations

  1. PEGASE, INRAE, Institut Agro, Saint Gilles, France

    Myriam M.-L. Grundy

  2. Norwich Research Park, Quadram Institute Bioscience, Norwich, UK

    Peter J. Wilde

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Mulet-Cabero, A.I., Brodkorb, A. (2021). Dairy Products. In: Grundy, M.ML., Wilde, P.J. (eds) Bioaccessibility and Digestibility of Lipids from Food. Springer, Cham. https://doi.org/10.1007/978-3-030-56909-9_8

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