Lipid digestibility of sour cream and its analogue during in vitro digestion simulation and co‐consumption with cooked pasta

Abstract

SummaryLipid digestibility of a high‐fat dairy product (sour cream (SC) containing milk fat) and its analogue (SCA; containing palm oil) was performed during in vitro digestion simulation using the Infogest method. Extent of lipolysis and fatty‐acid‐specific digestibility was determined using gastric lipase (GL) and pancreatic lipase (PL) or only PL. Milk fat from SC showed lower digestibility than palm oil from SCA and it was shown that GL has an important effect on short‐ and medium‐chained fatty acids (SCFAs and MCFAs); however, inhibition of GL is not the main cause of lowered lipid digestibility of SC. Structural analysis using fluorescent microscopy showed that the lower digestibility of milk fat is due to flocculation of globules, an effect not occurring with palm oil droplets. Moreover, lipid digestibility was evaluated in a real meal during co‐digestion simulations with cooked pasta. In this scenario, while lipid digestibility of SCA remained unchanged, extent of lipolysis of SC increased although only during digestion simulation using both enzymes (GL + PL). Results show the flocculation‐protecting effect of pasta proteins during gastric digestion of SC. The proposed effect is underlined with the FA‐specific results showing an increase in GL‐preferred FAs, SCFAs and MCFAs.