In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides


EL S. N. , KARAKAYA S. , ŞİMŞEK Ş. , DUPONT D., MENFAATLI E., EKER A. T.

FOOD & FUNCTION, cilt.6, ss.2322-2330, 2015 (SCI İndekslerine Giren Dergi) identifier identifier identifier

  • Cilt numarası: 6 Konu: 7
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1039/c5fo00357a
  • Dergi Adı: FOOD & FUNCTION
  • Sayfa Sayıları: ss.2322-2330

Özet

The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied. A static in vitro digestion method by the COST FA1005 Action INFOGEST was used and goat milk and kefir were partially hydrolyzed during the gastric phase and had above 80% hydrolysis after duodenal digestion. There were no differences between the digestibility of goat milk and kefir (p > 0.05). Goat milk and kefir displayed about 7-fold antioxidant activity after digestion (p < 0.05). Fermentation showed no effect on the calcium-binding capacity of the samples (p > 0.05), however, after in vitro digestion calcium-binding capacity of the goat milk and kefir increased 2 and 5 fold, respectively (p < 0.05). Digested goat milk and kefir showed a higher dose-dependent inhibitory effect on alpha-amylase compared to undigested samples (p < 0.05). alpha-Glucosidase inhibitory activities and in vitro bile acid-binding capacities of the samples were not determined at the studied concentrations.