Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence

References

• Allen, L. H. 1982. Calcium bioavailability and absorption – A review. American Journal of Clinical Nutrition 35:783–808. doi:10.1093/ajcn/35.4.783.
   PubMed Web of Science ®Google Scholar
• Almaas, H., A. L. Cases, T. G. Devold, H. Holm, T. Langsrud, L. Aabakken, T. Aadnoey, and G. E. Vegarud 2006. In vitro digestion of bovine and caprine milk by human gastric and duodenal enzymes. International Dairy Journal 16:961–968. doi:10.1016/j.idairyj.2005.10.029.
   Web of Science ®Google Scholar
• Armand, M., P. Borel, P. Ythier, G. Dutot, C. Melin, M. Senft, H. Lafont, and D. Lairon 1992. Effects of droplet size, triacylglycerol composition, and calcium on the hydrolysis of complex emulsions by pancreatic lipase – An invitro study. Journal of Nutritional Biochemistry 3:333–341. doi:10.1016/0955-2863(92)90024-D.
   Web of Science ®Google Scholar
• Armand, M., B. Pasquier, M. Andre, P. Borel, M. Senft, J. Peyrot, J. Salducci, H. Portugal, V. Jaussan, and D. Lairon 1999. Digestion and absorption of 2 fat emulsions with different droplet sizes in the human digestive tract. American Journal of Clinical Nutrition 70:1096–1106.
   PubMed Web of Science ®Google Scholar
• Ayala-Bribiesca, E., M. Lussier, D. Chabot, S. L. Turgeon, and M. Britten 2016. Effect of calcium enrichment of Cheddar cheese on its structure, in vitro digestion and lipid bioaccessibility. International Dairy Journal 53:1–9. doi:10.1016/j.idairyj.2015.09.002.
   Web of Science ®Google Scholar
• Ayala-Bribiesca, E., S. L. Turgeon, and M. Britten 2017. Effect of calcium on fatty acid bioaccessibility during in vitro digestion of Cheddar-type cheeses prepared with different milk fat fractions. Journal of Dairy Science 100:2454–2470. doi:10.3168/jds.2016-11902.
   PubMed Web of Science ®Google Scholar
• Barbé, F., S. Le Feunteun, D. Rémond, O. Ménard, J. Jardin, G. Henry, B. Laroche, and D. Dupont 2014a. Tracking the in vivo release of bioactive peptides in the gut during digestion:Mass spectrometry peptidomic characterization of effluents collected in the gut of dairy matrix fed mini-pigs. Food Research International 63, Part B:147–156. doi:10.1016/j.foodres.2014.02.015.
   Google Scholar
• Barbé, F., O. Menard, Yl. Gouar, C. Buffiere, M. H. Famelart, B. Laroche, Sl. Feunteun, D. Remond, and D. Dupont 2014b. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability. Food Chemistry 143:1–8. doi:10.1016/j.foodchem.2013.07.100.
   PubMed Web of Science ®Google Scholar
• Barbé, F., O. Ménard, Y. Le Gouar, C. Buffière, M.-H. Famelart, B. Laroche, S. Le Feunteun, D. Dupont, and D. Rémond 2013. The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids. Food Chemistry 136:1203–1212. doi:10.1016/j.foodchem.2012.09.022.
   PubMed Web of Science ®Google Scholar
• Biong, A. S., H. Muller, I. Seljeflot, M. B. Veierod, and J. I. Pedersen 2004. A comparison of the effects of cheese and butter on serum lipids, haemostatic variables and homocysteine. British Journal of Nutrition 92:791–797. doi:10.1079/BJN20041257.
   PubMed Web of Science ®Google Scholar
• Birt, D. F., T. Boylston, S. Hendrich, J.-L. Jane, J. Hollis, L. Li, J. McClelland, S. Moore, G. J. Phillips, M. Rowling, K. Schalinske, M. P. Scott, and E. M. Whitley 2013. Resistant Starch: Promise for Improving Human Health. Advances in Nutrition 4:587–601. doi:10.3945/an.113.004325.
   PubMed Web of Science ®Google Scholar
• Boirie, Y., M. Dangin, P. Gachon, M. P. Vasson, J. L. Maubois, and B. Beaufrere 1997. Slow and fast dietary proteins differently modulate postprandial protein accretion. Proceedings of the National Academy of Sciences of the United States of America 94:14930–14935. doi:10.1073/pnas.94.26.14930.
   PubMed Web of Science ®Google Scholar
• Borreani, J., E. Llorca, V. Larrea, and I. Hernando 2016. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food Hydrocolloids 57:169–177. doi:10.1016/j.foodhyd.2016.01.030.
   Web of Science ®Google Scholar
• Bouayed, J., H. Deusser, L. Hoffmann, and T. Bohn 2012. Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns. Food Chemistry 131:1466–1472. doi:10.1016/j.foodchem.2011.10.030.
   Web of Science ®Google Scholar
• Bourlieu, C., O. Menard, Adl. Chevasnerie, L. Sams, F. Rousseau, M. N. Madec, B. Robert, A. Deglaire, S. Pezennec, S. Bouhallab, F. Carriere, and D. Dupont 2015. The structure of infant formulas impacts their lipolysis, proteolysis and disintegration during in vitro gastric digestion. Food Chemistry 182:224–235. doi:10.1016/j.foodchem.2015.03.001.
   PubMed Web of Science ®Google Scholar
• Boutrou, R., C. Gaudichon, D. Dupont, J. Jardin, G. Airinei, A. Marsset-Baglieri, R. Benamouzig, D. Tome, and J. Leonil 2013. Sequential release of milk protein-derived bioactive peptides in the jejunum in healthy humans. American Journal of Clinical Nutrition 97:1314–1323. doi:10.3945/ajcn.112.055202.
   PubMed Web of Science ®Google Scholar
• Brandolini, M., L. Gueguen, Y. Boirie, P. Rousset, M. C. Bertiere, and B. Beaufrere 2005. Higher calcium urinary loss induced by a calcium sulphate-rich mineral water intake than by milk in young women. British Journal of Nutrition 93:225–231. doi:10.1079/BJN20041328.
   PubMed Web of Science ®Google Scholar
• Brink, E. J., P. R. Dekker, E. C.Hv. Beresteijn, and A. C. Beynen 1992. Bioavailability of magnesium and calcium from cow's milk and soya-bean beverage in rats. British Journal of Nutrition 68:271–282. doi:10.1079/BJN19920084.
   PubMed Web of Science ®Google Scholar
• Bruno, R. S., S. W. Leonard, S-i. Park, Y. Zhao, and M. G. Traber 2006. Human vitamin E requirements assessed with the use of apples fortified with deuterium-labeled α-tocopheryl acetate. American Journal of Clinical Nutrition 83:299–304.
   PubMed Web of Science ®Google Scholar
• Buchowski, M. S., and D. D. Miller 1990. Calcium Bioavailability from Ripening Cheddar Cheese. Journal of Food Science 55:1293–1295. doi:10.1111/j.1365-2621.1990.tb03919.x.
   Web of Science ®Google Scholar
• Buchowski, M. S., K. C. Sowizral, F. W. Lengemann, Dv. Campen, and D. D. Miller 1989. A comparison of intrinsic and extrinsic tracer methods for estimating calcium bioavailability to rats from dairy foods. Journal of Nutrition 119:228–234. doi:10.1093/jn/119.2.228.
   PubMed Web of Science ®Google Scholar
• Burton, P., and H. J. Lightowler 2006. Influence of bread volume on glycaemic response and satiety. British Journal of Nutrition 96:877–882. doi:10.1017/BJN20061900.
   PubMed Web of Science ®Google Scholar
• Cheng, S., A. Lyytikainen, H. Kroger, C. Lamberg-Allardt, M. Alen, A. Koistinen, Q. J. Wang, M. Suuriniemi, H. Suominen, A. Mahonen, P. H. F. Nicholson, K. K. Ivaska, R. Korpela, C. Ohlsson, K. H. Vaananen, and F. Tylavsky 2005. Effects of calcium, dairy product, and vitamin D supplementation on bone mass accrual and body composition in 10-12-y-old girls: a 2-y randomized trial. American Journal of Clinical Nutrition 82:1115–1126.
   PubMed Web of Science ®Google Scholar
• Churchward-Venne, T. A., T. Snijders, A. M. A. Linkens, H. M. Hamer, J. van Kranenburg, and L. J. C. van Loon 2015. Ingestion of Casein in a Milk Matrix Modulates Dietary Protein Digestion and Absorption Kinetics but Does Not Modulate Postprandial Muscle Protein Synthesis in Older Men. Journal of Nutrition 145:1438–1445. doi:10.3945/jn.115.213710.
   PubMed Web of Science ®Google Scholar
• Clemente, G., M. Mancini, F. Nazzaro, G. Lasorella, A. Rivieccio, A. M. Palumbo, A. A. Rivellese, L. Ferrara, and R. Giacco 2003. Effects of different dairy products on postprandial lipemia. Nutrition, Metabolism and Cardiovascular Diseases 13:377–383. doi:10.1016/S0939-4753(03)80007-8.
   PubMed Web of Science ®Google Scholar
• Couzy, F., P. Kastenmayer, M. Vigo, J. Clough, R. Munoz-Box, and D. V. Barclay 1995. Calcium bioavailability from a calcium- and sulfate-rich mineral water, compared with milk, in young adult women. American Journal of Clinical Nutrition 62:1239–1244. doi:10.1093/ajcn/62.6.1239.
   PubMed Web of Science ®Google Scholar
• Dangin, M., Y. Boirie, C. Garcia-Rodenas, P. Gachon, J. Fauquant, P. Callier, O. Ballevre, and B. Beaufrere 2001. The digestion rate of protein is an independent regulating factor of postprandial protein retention. American Journal of Physiology Endocrinology and Metabolism 280:E340−E348. doi:10.1152/ajpendo.2001.280.2.E340.
   Web of Science ®Google Scholar
• Dangin, M., C. Guillet, C. Garcia-Rodenas, P. Gachon, C. Bouteloup-Demange, K. Reiffers-Magnani, J. Fauquant, O. Ballèvre, and B. Beaufrère 2003. The rate of protein digestion affects protein gain differently during aging in humans. Journal of Physiology 549:635–644. doi:10.1113/jphysiol.2002.036897.
   PubMed Web of Science ®Google Scholar
• de Oliveira, S. C., A. Bellanger, O. Menard, P. Pladys, Y. Le Gouar, G. Henry, E. Dirson, F. Rousseau, F. Carriere, D. Dupont, C. Bourlieu, and A. Deglaire 2017. Impact of homogenization of pasteurized human milk on gastric digestion in the preterm infant: A randomized controlled trial. Clinical Nutrition ESPEN 20:1–11. doi:10.1016/j.clnesp.2017.05.001
   PubMed Web of Science ®Google Scholar
• Delisle, J., J. Amiot, and F. Doré 1995. Biological availability of calcium and magnesium from dairy products. International Dairy Journal 5:87–96. doi:10.1016/0958-6946(94)P1601-9.
   Web of Science ®Google Scholar
• Delisle, J., J. A. Zee, J. Amiot, F. Dore, J. Marin, and N. Boily 1997. Effect of whey proteins and lipids incorporated into cheese on calcium bioavailability in ovariectomized rats. International Dairy Journal 7:243–247. doi:10.1016/S0958-6946(97)00007-1.
   Web of Science ®Google Scholar
• Drouin-Chartier, J.-P., A. J. Tremblay, J. Maltais-Giguère, A. Charest, L. Guinot, L.-E. Rioux, S. Labrie, M. Britten, B. Lamarche, S. L. Turgeon, and P. Couture 2017. Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial. American Journal of Clinical Nutrition 106:1358–1365. doi:10.3945/ajcn.117.165027.
   PubMed Web of Science ®Google Scholar
• Dupont, D., G. Mandalari, D. Mollé, J. Jardin, O. Rolet-Répécaud, G. Duboz, J. Léonil, C. E. N. Mills, and A. R. Mackie 2010. Food processing increases casein resistance to simulated infant digestion. Molecular Nutrition & Food Research 54:1677–1689. doi:10.1002/mnfr.200900582.
   PubMed Web of Science ®Google Scholar
• Dupuis, Y., J. Gambier, and P. Fournier 1985. Bioavailability of calcium in milk, yoghurt and processed cheese – Etude comparee de la biodisponibilite du calcium d'un lait, d'un yoghourt et d'un fromage fondu. Science Alimentary 5:559–585.
   Google Scholar
• El-Gawad, I. A. A., A. E. M. Mehriz, F. A. Saleh, and E. A. Rayan 2014. Bioavailability of Ca, P and Zn and bone mineralization in rats fed yoghurt and soy-yoghurt containing bifidobacteria. European Journal of Nutrition and Food Safety 4:110–126. doi:10.9734/EJNFS/2014/6856.
   Google Scholar
• El-Zahar, K., M. Sitohy, Y. Choiset, F. Metro, T. Haertle, and J. M. Chobert 2005. Peptic hydrolysis of ovine beta-lactoglobulin and alpha-lactalbumin – Exceptional susceptibility of native ovine beta-lactoglobulin to pepsinolysis. International Dairy Journal 15:17–27. doi:10.1016/j.idairyj.2004.06.002.
   Web of Science ®Google Scholar
• Falcou, R., and e. coll.. 1988. Bilans du calcium chez l'homme adulte: comparaison entre apports calciques provenant de fromages à pâte pressée cuite ou de végétaux. Cahiers Nutriton et de Diététique 23:116–120.
   Google Scholar
• Fang, X., L.-E. Rioux, S. Labrie, and S. L. Turgeon 2016a. Commercial cheeses with different texture have different disintegration and protein/peptide release rates during simulated in vitro digestion. International Dairy Journal 56:169–178. doi:10.1016/j.idairyj.2016.01.023.
   Web of Science ®Google Scholar
• Fang, X., L. E. Rioux, S. Labrie, and S. L. Turgeon 2016b. Desintegration and nutrients release from cheese with different textural properties during in vitro digestion. Food Research International 88:276–283. doi:10.1016/j.foodres.2016.04.008.
   Web of Science ®Google Scholar
• Fardellone, P., R. Bellony, M. Brazier, A. Dubreuil, J. L. Sebert, and P. C. Maitenaz 1993. Comparative study of the bioavailability of calcium from Emmental cheese and calcium carbonate – Etude de la biodisponibilite du calcium de l'Emmental par rapport au carbonate de calcium. Cahiers Nutriton et de Diététique 28:245–249.
   Google Scholar
• Fardet, A. 2014a. Editorial – Food health potential is primarily due to its matrix structure, then nutrient composition: a new paradigm for food classification according to technological processes applied. Journal of Nutritional Health & Food Engineering 1:31.
   Google Scholar
• Fardet, A. 2014b. Procédés technologiques, valeurs santé des aliments et diabète de type 2. Méd. Mal. Métabolism 8:608–611.
   Google Scholar
• Fardet, A. 2015a. Editorial – Nutrient bioavailability and kinetics of release is a neglected key issue when comparing complex food versus supplement health potential. Journal of Nutritional Health & Food Engineering 2:1–2.
   Google Scholar
• Fardet, A. 2015b. A shift toward a new holistic paradigm will help to preserve and better process grain product food structure for improving their health effects. Food Function 6:363–382. doi:10.1039/C4FO00477A.
   PubMed Web of Science ®Google Scholar
• Fardet, A. 2016. Chapter 1 – Do the Physical Structure and Physicochemical Characteristics of Dietary Fibers Influence their Health Effects? In: Dietary Fibre Functionality in Food & Nutraceuticals: From Plant to Gut, pp. 1–19. F., Hosseinian, B. D., Oomah, and R., Campos-Vega (Eds.), Hoboken: John Wiley & Sons.
   Google Scholar
• Fardet, A., I. Souchon, and D. Dupont 2013. Structure des aliments et effets nutritionnels. Quae? Versaille, France.
   Google Scholar
• Fenech, M., M. Noakes, P. Clifton, and D. Topping 1999. Aleurone flour is a rich source of bioavailable folate in humans. Journal of Nutrition 129:1114–1119.
   PubMed Web of Science ®Google Scholar
• Fruekilde, M. B., and C. E. Hoy 2004. Lymphatic fat absorption varies among rats administered dairy products differing in physiochemical properties. Journal of Nutrition 134:1110–1113. doi:10.1093/jn/134.5.1110.
   PubMed Web of Science ®Google Scholar
• Gallier, S., A. Ye, and H. Singh 2012. Structural changes of bovine milk fat globules during in vitro digestion. Journal of Dairy Science 95:3579–3592. doi:10.3168/jds.2011-5223.
   PubMed Web of Science ®Google Scholar
• Gass, J., H. Vora, A. F. Hofmann, G. M. Gray, and C. Khosla 2007. Enhancement of dietary protein digestion by conjugated bile acids. Gastroenterology 133:16–23. doi:10.1053/j.gastro.2007.04.008.
   PubMed Web of Science ®Google Scholar
• Gaudichon, C., S. Mahe, R. Benamouzig, C. Luengo, H. Fouillet, S. Dare, M. Van Oycke, F. Ferrere, J. Rautureau, and D. Tome 1999. Net postprandial utilization of N-15 -labeled milk protein nitrogen is influenced by diet composition in humans. Journal of Nutrition 129:890–895.
   PubMed Web of Science ®Google Scholar
• Gaudichon, C., S. Mahe, N. Roos, R. Benamouzig, C. Luengo, J. F. Huneau, H. Sick, C. Bouley, J. Rautureau, and D. Tome 1995. Exogenous and endogenous nitrogen flow-rates and level of protein hydrolysis in the human jejunum after N-15 milk and N-15 yogurt ingestion. British Journal of Nutrition 74:251–260. doi:10.1079/BJN19950128.
   PubMed Web of Science ®Google Scholar
• Gaudichon, C., N. Roos, S. Mahe, H. Sick, C. Bouley, and D. Tome 1994. Gastric Emptying Regulates the Kinetics of Nitrogen Absorption from 15N-Labeled Milk and 15N-Labeled Yogurt in Miniature Pigs. Journal of Nutrition 124:1970–1977.
   PubMed Web of Science ®Google Scholar
• Gonnelli, S., M. S. Campagna, A. Montagnani, C. Caffarelli, A. Cadirni, G. Giorgi, and R. Nuti 2007. Calcium bioavailability from a new calcium-fortified orange beverage, compared with milk, in healthy volunteers. International Journal for Vitamin and Nutrition Research 77:249–254. doi:10.1024/0300-9831.77.4.249.
   PubMed Web of Science ®Google Scholar
• Granfeldt, Y., I. Bjorck, and B. Hagander 1991. On the importance of processing conditions, product thickness and egg addition for the glycaemic and hormonal responses to pasta: a comparison with bread made from ‘pasta ingredients’. European Journal of Clinical Nutrition 45:489–499.
   PubMed Web of Science ®Google Scholar
• Griessen, M., B. Cochet, F. Infante, A. Jung, P. Bartholdi, A. Donath, E. Loizeau, and B. Courvoisier 1989. Calcium absorption from milk in lactase-deficient subjects. American Journal of Clinical Nutrition 49:377–384. doi:10.1093/ajcn/49.2.377.
   PubMed Web of Science ®Google Scholar
• Grundy, M. M., K. Lapsley, and P. Ellis 2016. A review of the impact of processing on nutrient bioaccessibility and digestion of almonds. International Journal of Food Science & Technology 51:1937–1946. doi:10.1111/ijfs.13192.
   PubMed Web of Science ®Google Scholar
• Gueguen, L. 2005. Milk calcium: functions, benefits, requirements and bioavailability – Le calcium du lait: fonctions, interets, besoins, biodisponibilite. Cahiers Nutriton et de Diététique 40:1S5−1S11. doi:10.1016/S0007-9960(05)80201-9.
   Google Scholar
• Guéguen, L. 1992. Interactions lipides-calcium alimentaires et biodisponibilité du calcium du fromage. Cahiers Nutriton et de Diététique 27:311–315.
   Google Scholar
• Guéguen, L. 2008. Calcium du fromage et santé osseuse. Médecine et Nutrition 44:1–11. doi:10.1051/mnut/2008441017.
   Google Scholar
• Gueguen, L., and A. Pointillart 2000. The bioavailability of dietary calcium. Journal of the American College of Nutrition 19:119S−136S. doi:10.1080/07315724.2000.10718083.
   PubMed Web of Science ®Google Scholar
• Haber, G. B., K. W. Heaton, D. Murphy, and L. F. Burroughs 1977. Depletion and disruption of dietary fibre. Effects on satiety, plasma-glucose, and serum-insulin. Lancet 2:679–682. doi:10.1016/S0140-6736(77)90494-9.
   PubMed Web of Science ®Google Scholar
• Halpern, G. M., J. Vandewater, A. M. Delabroise, C. L. Keen, and M. E. Gershwin 1991. Comparative Uptake of Calcium from Milk and a Calcium-Rich Mineral Water in Lactose Intolerant Adults – Implications for Treatment of Osteoporosis. American Journal of Preventive Medicine 7:379–383.
   PubMed Web of Science ®Google Scholar
• Haraldsson, A. K., L. Rimsten, M. Alminger, R. Andersson, P. Aman, and A. S. Sandberg 2005. Digestion of barley malt porridges in a gastrointestinal model: Iron dialysability, iron uptake by Caco-2 cells and degradation of beta-glucan. Journal of Cereal Science 42:243–254. doi:10.1016/j.jcs.2005.04.002.
   Web of Science ®Google Scholar
• Heaney, R., R. Recker, and C. Weaver 1990. Absorbability of calcium sources: The limited role of solubility. Calcif. Tissue Int. 46:300–304. doi:10.1007/BF02563819.
   PubMed Web of Science ®Google Scholar
• Heaney, R. P., and M. S. Dowell 1994. Absorbability of the calcium in a high-calcium mineral water. Osteoporosis Int. 4:323–324. doi:10.1007/BF01622191.
   PubMed Web of Science ®Google Scholar
• Heaney, R. P., C. M. Weaver, and R. R. Recker 1988. Calcium absorbability from spinach. The American Journal of Clinical Nutrition 47:707–709. doi:10.1093/ajcn/47.4.707.
   PubMed Web of Science ®Google Scholar
• Hitz, M. F., P. C. Eskildsen, and J. B. Jensen 2005. Bioavailability of calcium: comparison of calcium carbonate and milk and the effect of vitamin D, age, and sex using 24-hour urine calcium as a method. Calcified Tissue International 77:361–366. doi:10.1007/s00223-005-0299-x.
   PubMed Web of Science ®Google Scholar
• Hjerpsted, J., E. Leedo, and T. Tholstrup 2011. Cheese intake in large amounts lowers LDL-cholesterol concentrations compared with butter intake of equal fat content. American Journal of Clinical Nutrition 94:1479–1484. doi:10.3945/ajcn.111.022426.
   PubMed Web of Science ®Google Scholar
• Holt, S. H., and J. B. Miller 1994. Particle size, satiety and the glycaemic response. Journal of Clinical Nutrition 48:496–502.
   Google Scholar
• Karkkainen, M. U., J. W. Wiersma, and C. J. Lamberg-Allardt 1997. Postprandial parathyroid hormone response to four calcium-rich foodstuffs. American Journal of Clinical Nutrition 65:1726–1730. doi:10.1093/ajcn/65.6.1726.
   PubMed Web of Science ®Google Scholar
• Kato, K., Y. Takada, H. Matsuyama, Y. Kawasaki, S. Aoe, H. Yano, and Y. Toba 2002. Milk calcium taken with cheese increases bone mineral density and bone strength in growing rats. Biosci. Biotechnology Biochemistry 66:2342–2346. doi:10.1271/bbb.66.2342.
   PubMed Web of Science ®Google Scholar
• Kaup, S. M., K. M. Shahani, M. A. Amer, and E. R. Peo 1987. Bioavailability of calcium in yoghurt. Milchwissenschaft 42:513–516.
   Google Scholar
• Kłobukowski, J., W. Kozikowski, R. Cichon, D. Wisniewska-Pantak, and A. Reps 1997a. Effects of brine and salting time on bioavailability of minerals from ripening cheeses. Polish Journal of Food Sciences and Nutrition 6:137–146.
   Google Scholar
• Klobukowski, J., M. Modzelewska-Kapitula, and K. Kornacki 2009. Calcium bioavailability from diets based on white cheese containing probiotics or synbiotics in short-time study in rats. Pakistan Journal of Nutrition 8:933–936. doi:10.3923/pjn.2009.933.936.
   Google Scholar
• Kłobukowski, J., A. Surażyński, R. Cichon, and W. Kozikowski 1997b. Calcium bioavailability from -type cheeses produced by high heat-acid method of milk coagulation. Polish Journal of Food and Nutrition Sciences 6:97–104.
   Google Scholar
• Klobukowski, J. A., K. A. Skibniewska, and I. M. Kowalski 2014. Calcium bioavailability from dairy products and its release from food by in vitro digestion. Journal of Elementology 19:277–288.
   Web of Science ®Google Scholar
• Kong, F., and R. P. Singh 2008. Disintegration of Solid Foods in Human Stomach. Journal of Food Science 73:R67−R80. doi:10.1111/j.1750-3841.2008.00766.x.
   Web of Science ®Google Scholar
• Kopf-Bolanz, K. A., F. Schwander, M. Gijs, G. Vergeres, R. Portmann, and L. Egger 2012. Validation of an in vitro digestive system for studying macronutrient decomposition in humans. Journal of Nutrition 142:245–250. doi:10.3945/jn.111.148635.
   PubMed Web of Science ®Google Scholar
• Kristensen, M., T. W. Damgaard, A. D. Sorensen, A. Raben, T. S. Lindelov, A. D. Thomsen, C. Bjergegaard, H. Sorensen, A. Astrup, and I. Tetens 2008. Whole flaxseeds but not sunflower seeds in rye bread reduce apparent digestibility of fat in healthy volunteers. Journal of Clinical Nutrition 62:961–967. doi:10.1038/sj.ejcn.1602813.
   Google Scholar
• Lamothe, S., M.-M. Corbeil, S. L. Turgeon, and M. Britten 2012. Influence of cheese matrix on lipid digestion in a simulated gastro-intestinal environment. Food & Function 3:724–731. doi:10.1039/c2fo10256k.
   PubMed Web of Science ®Google Scholar
• Lamothe, S., N. Remillard, J. Tremblay, and M. Britten 2017. Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment. Food Research International 92:138–146. doi:10.1016/j.foodres.2016.12.026.
   PubMed Web of Science ®Google Scholar
• Le Feunteun, S., F. Barbe, D. Remond, O. Menard, Yl. Gouar, D. Dupont, and B. Laroche 2014. Impact of the dairy matrix structure on milk protein digestion kinetics: mechanistic modelling based on mini-pig in vivo data. Food Bioprocess Technology 7:1099–1113. doi:10.1007/s11947-013-1116-6.
   Web of Science ®Google Scholar
• Le Huërou-Luron, I., K. Bouzerzour, S. Ferret-Bernard, O. Ménard, L. Le Normand, C. Perrier, C. Le Bourgot, J. Jardin, C. Bourlieu, T. Carton, P. Le Ruyet, I. Cuinet, C. Bonhomme, and D. Dupont 2016. A mixture of milk and vegetable lipids in infant formula changes gut digestion, mucosal immunity and microbiota composition in neonatal piglets. European Journal of Nutrition [Epub ahead of print]. doi:10.1007/s00394-016-1329-3.
   Web of Science ®Google Scholar
• Li, Y. S., H. Tran, J. W. Bundy, T. E. Burkey, B. J. Kerr, M. K. Nielsen, and P. S. Miller 2016. Evaluation of collection method and diet effects on apparent digestibility and energy values of swine diets. Journal of Animal Sciences 94:2415–2424. doi:10.2527/jas.2016-0275.
   PubMed Web of Science ®Google Scholar
• Lucey, J. A., and P. F. Fox 1993. Importance of calcium and phosphate in cheese manufacture – A review. Journal of Dairy Science 76:1714–1724. doi:10.3168/jds.S0022-0302(93)77504-9.
   Web of Science ®Google Scholar
• Lucey, J. A., M. E. Johnson, and D. S. Horne 2003. Invited Review: Perspectives on the Basis of the Rheology and Texture Properties of Cheese. Journal of Dairy Science 86:2725–2743. doi:10.3168/jds.S0022-0302(03)73869-7.
   PubMed Web of Science ®Google Scholar
• Lutz, T., and E. Scharrer 1991. Effect of short-chain fatty acids on calcium absorption by the rat colon. Experimental Physiology 76:615–618. doi:10.1113/expphysiol.1991.sp003530.
   PubMed Web of Science ®Google Scholar
• Matar, C., J. Amiot, L. Savoie, and J. Goulet 1996. The effect of milk fermentation by Lactobacillus helveticus on the release of peptides during in vitro digestion. Journal of Dairy Science 79:971–979. doi:10.3168/jds.S0022-0302(96)76448-2.
   PubMed Web of Science ®Google Scholar
• McClements, D. J., and Y. Li 2010. Review of in vitro digestion models for rapid screening of emulsion-based systems. Food & Function 1:32–59. doi:10.1039/c0fo00111b.
   PubMed Web of Science ®Google Scholar
• Meisel, H., H. Bernard, S. Fairweather-Tait, R. J. FitzGerald, R. Hartmann, C. N. Lane, D. McDonagh, B. Teucher, and J. M. Wal 2003. Detection of caseinophosphopeptides in the distal ileostomy fluid of human subjects. British Journal of Nutrition 89:351–358. doi:10.1079/BJN2002803.
   PubMed Web of Science ®Google Scholar
• Moorhead, S. A., R. W. Welch, M. Barbara, E. Livingstone, M. McCourt, A. A. Burns, and A. Dunne 2006. The effects of the fibre content and physical structure of carrots on satiety and subsequent intakes when eaten as part of a mixed meal. British Journal of Nutrition 96:587–595. doi:10.1079/BJN20061790.
   PubMed Web of Science ®Google Scholar
• Mora-Gutierrez, A., H. M. Farrell Jr., R. Attaie, V. J. McWhinney, and C. Wang 2007. Effects of bovine and caprine Monterey Jack cheeses fortified with milk calcium on bone mineralization in rats. International Dairy Journal 17:255–267. doi:10.1016/j.idairyj.2005.12.014.
   Web of Science ®Google Scholar
• Mu, H., and T. Porsgaard 2005. The metabolism of structured triacylglycerols. Progress in Lipid Research 44:430–448. doi:10.1016/j.plipres.2005.09.002.
   PubMed Web of Science ®Google Scholar
• Ngounou, C. J., R. Ndjouenkeu, C. M. F. Mbofung, and L. Noubi 2003. Providing the evidence for the bioavailability of calcium and magnesium during the fermentation of milk by lactic bacteria isolated from skim zebu milk. Journal of Food Engineering 57:301–304.
   Web of Science ®Google Scholar
• Nickel, K. P., B. R. Martin, D. L. Smith, J. B. Smith, G. D. Miller, and C. M. Weaver 1996. Calcium bioavailability from bovine milk and dairy products in premenopausal women using intrinsic and extrinsic labeling techniques. Journal of Nutrition 126:1406–1411.
   PubMed Web of Science ®Google Scholar
• Nilsen, R., A. T. Høstmark, A. Haug, and S. Skeie 2015. Effect of a high intake of cheese on cholesterol and metabolic syndrome: results of a randomized trial. Food Nutrition Research 59:27651. doi:10.3402/fnr.v59.27651.
   PubMed Web of Science ®Google Scholar
• Nuttall, F. Q., and M. C. Gannon 1990. Metabolic response to egg-white and cottage cheese protein in normal subjects. Metabolism 39:749–755. doi:10.1016/0026-0495(90)90112-P.
   PubMed Web of Science ®Google Scholar
• Perez-Conesa, D., G. Lopez, and G. Ros 2007. Effects of probiotic, prebiotic and synbiotic follow-up infant formulas on large intestine morphology and bone mineralisation in rats. Journal of the Science of Food and Agriculture 87:1059–1068. doi:10.1002/jsfa.2812.
   Web of Science ®Google Scholar
• Poneros, A. G., and J. W. Erdman Jr. 1988. Bioavailability of calcium from tofu, tortillas, nonfat dry milk and mozzarella cheese in rats: effect of supplemental ascorbic acid. Journal of Food Science 53:208–210, 230. doi:10.1111/j.1365-2621.1988.tb10210.x.
   Web of Science ®Google Scholar
• Qureshi, T. M., G. E. Vegarud, R. K. Abrahamsen, and S. Skeie 2013. Angiotensin I-converting enzyme-inhibitory activity of the Norwegian autochthonous cheeses Gamalost and Norvegia after in vitro human gastrointestinal digestion. Journal of Dairy Science 96:838–853. doi:10.3168/jds.2012-5993.
   PubMed Web of Science ®Google Scholar
• Ranhotra, G. S., J. A. Gelroth, F. A. Torrence, M. A. Bock, and G. L. Winterringer 1981. Bread (white and whole wheat) and nonfat dry milk as sources of bioavailable calcium for rats. Journal of Nutrition 111:2081–2086. doi:10.1093/jn/111.12.2081.
   PubMed Web of Science ®Google Scholar
• Recker, R. R., A. Bammi, M. J. Barger-Lux, and R. P. Heaney 1988. Calcium absorbability from milk products, an imitation milk, and calcium carbonate. American Journal of Clinical Nutrition 47:93–95. doi:10.1093/ajcn/47.1.93.
   PubMed Web of Science ®Google Scholar
• Rémond, D., M. Machebeuf, C. Yven, C. Buffière, L. Mioche, L. Mosoni, and P. P. Mirand 2007. Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects. American Journal of Clinical Nutrition 85:1286–1292.
   PubMed Web of Science ®Google Scholar
• Rinaldi, L., S. F. Gauthier, M. Britten, and S. L. Turgeon 2014. In vitro gastrointestinal digestion of liquid and semi-liquid dairy matrixes. LWT – Food Science and Technology. 57:99–105. doi:10.1016/j.lwt.2014.01.026.
   Web of Science ®Google Scholar
• Rinaldi, L., L. E. Rioux, M. Britten, and S. L. Turgeon 2015. In vitro bioaccessibility of peptides and amino acids from yogurt made with starch, pectin, or beta-glucan. International Dairy Journal 46:39–45. doi:10.1016/j.idairyj.2014.09.005.
   Web of Science ®Google Scholar
• Rioux, L.-E., and S. L. Turgeon 2012. The Ratio of Casein to Whey Protein Impacts Yogurt Digestion In Vitro. Food Digestion 3:25–35. doi:10.1007/s13228-012-0023-z.
   Google Scholar
• Rossouw, J. E., E. M. Burger, P. Vandervyver, and J. J. Ferreira 1981. The effect of skim milk, yogurt, and full cream milk on human-serum lipids. American Journal of Clinical Nutrition 34:351–356. doi:10.1093/ajcn/34.3.351.
   PubMed Web of Science ®Google Scholar
• Sanggaard, K. M., J. J. Holst, J. F. Rehfeld, B. Sandstrom, A. Raben, and T. Tholstrup 2004. Different effects of whole milk and a fermented milk with the same fat and lactose content on gastric emptying and postprandial lipaemia, but not on glycaemic response and appetite. British Journal of Nutrition 92:447–459. doi:10.1079/BJN20041219.
   PubMed Web of Science ®Google Scholar
• Saulnier, L., and V. Micard 2012. Impact de la structure de l'aliment sur les propriétés nutritionnelles et l'acceptabilité du pain et des pâtes. Inn. Agron. 19:63–74.
   Google Scholar
• Scalbert, A., C. Morand, C. Manach, and C. Remesy 2002. Absorption and metabolism of polyphenols in the gut and impact on health. Biomedicine and Pharmacotherapy 56:276–282. doi:10.1016/S0753-3322(02)00205-6.
   PubMed Web of Science ®Google Scholar
• Schlienger, J. L., F. Paillard, J. M. Lecerf, M. Romon, C. Bonhomme, B. Schmitt, Y. Donazzolo, C. Defoort, C. Mallmann, P. Le Ruyet, and J. L. Bresson 2014. Effect on blood lipids of two daily servings of Camembert cheese. An intervention trial in mildly hypercholesterolemic subjects. International Journal of Food Sciences and Nutrition 65:1013–1018. doi:10.3109/09637486.2014.945156.
   PubMed Web of Science ®Google Scholar
• Sheikh, M. S., C. A. Santa Ana, M. J. Nicar, L. R. Schiller, and J. S. Fordtran 1987. Gastrointestinal Absorption of Calcium from Milk and Calcium Salts. The New England Journal of Medicine 317:532–536. doi:10.1056/NEJM198708273170903.
   PubMed Web of Science ®Google Scholar
• Shen, L. H., H. Robberecht, P. Vandael, and H. Deelstra 1995. Estimation of the bioavailability of zinc and calcium from human, cows, goat, and sheep milk by an in-vitro method. Biological Trace Element Research 49:107–118. doi:10.1007/BF02788960.
   PubMed Web of Science ®Google Scholar
• Singh, G., S. Arora, G. S. Sharma, J. S. Sindhu, V. K. Kansal, and R. B. Sangwan 2007. Heat stability and calcium bioavailability of calcium-fortified milk. LWT – Food Science Technology 40:625–631. doi:10.1016/j.lwt.2006.03.009.
   Web of Science ®Google Scholar
• Skibniewska, K. A., J. Zakrzewski, E. Siemianowska, L. Polak-Juszczak, and M. Aljewicz 2010. Calcium availability from yogurt by itself or yogurt-cereal-containing products. Journal of Toxicology and Environment Health-Part A-Current Issues 73:1150–1154. doi:10.1080/15287394.2010.491045.
   PubMed Web of Science ®Google Scholar
• Smith, T. M., J. C. Kolars, D. A. Savaiano, and M. D. Levitt 1985. Absorption of calcium from milk and yogurt. American Journal of Clinical Nutrition 42:1197–1200. doi:10.1093/ajcn/42.6.1197.
   PubMed Web of Science ®Google Scholar
• Soerensen, K. V., T. K. Thorning, A. Astrup, M. Kristensen, and J. K. Lorenzen 2014. Effect of dairy calcium from cheese and milk on fecal fat excretion, blood lipids, and appetite in young men. American Journal of Clinical Nutrition 99:984–991. doi:10.3945/ajcn.113.077735.
   PubMed Web of Science ®Google Scholar
• Tholstrup, T., C.-E. Hoy, L. N. Andersen, R. D. K. Christensen, and B. Sandstrom 2004. Does Fat in Milk, Butter and Cheese Affect Blood Lipids and Cholesterol Differently? Journal of the American College of Nutrition 23:169–176. doi:10.1080/07315724.2004.10719358.
   PubMed Web of Science ®Google Scholar
• Toba, Y., Y. Takada, and S. Aoe 1998. Effect of lactose and milk protein on bioavailability of calcium carbonate in growing rats (in Japanese). Journal of Japan Society of Nutrition and Food Sciences 51:333–338. doi:10.4327/jsnfs.51.333.
   Google Scholar
• Tunick, M. H., D. X. Ren, D. L. Van Hekken, L. Bonnaillie, M. Paul, R. Kwoczak, and P. M. Tomasula 2016. Effect of heat and homogenization on in vitro digestion of milk. Journal of Dairy Science 99:4124–4139. doi:10.3168/jds.2015-10474.
   PubMed Web of Science ®Google Scholar
• Unal, G., S. N. El, and S. Kilic 2005. In vitro determination of calcium bioavailability of milk, dairy products and infant formulas. International Journal of Food Sciences and Nutrition 56:13–22. doi:10.1080/09637480500081423.
   PubMed Web of Science ®Google Scholar
• Van Dokkum, W., Vdl. Gueronniere, G. Schaafsma, C. Bouley, J. Luten, and C. Latge 1996. Bioavailability of calcium of fresh cheeses, enteral food and mineral water. A study with stable calcium isotopes in young adult women. British Journal of Nutrition 75:893–903. doi:10.1079/BJN19960195.
   PubMed Web of Science ®Google Scholar
• Wada, Y., and B. Loennerdal 2014. Effects of Different Industrial Heating Processes of Milk on Site-Specific Protein Modifications and Their Relationship to in Vitro and in Vivo Digestibility. Journal of Agricultural and Food Chemistry 62:4175–4185. doi:10.1021/jf501617s.
   PubMed Web of Science ®Google Scholar
• Weaver, C. M., R. P. Heaney, L. Connor, B. R. Martin, D. L. Smith, and S. Nielsen 2002. Bioavailability of calcium from tofu as compared with milk in premenopausal women. Journal of Food Science 67:3144–3147. doi:10.1111/j.1365-2621.2002.tb08873.x.
   Web of Science ®Google Scholar
• Ye, A., J. Cui, D. Dalgleish, and H. Singh 2016. Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis. Food Hydrocolloids 52:478–486. doi:10.1016/j.foodhyd.2015.07.023.
   Web of Science ®Google Scholar
• Ye, A. Q., J. Cui, and H. Singh 2010. Effect of the fat globule membrane on in vitro digestion of milk fat globules with pancreatic lipase. International Dairy Journal 20:822–829. doi:10.1016/j.idairyj.2010.06.007.
   Web of Science ®Google Scholar
• Zhao, Y. D., B. R. Martin, and C. M. Weaver 2005. Calcium bioavailability of calcium carbonate fortified soymilk is equivalent to cow's milk in young women. Journal of Nutrition 135:2379–2382. doi:10.1093/jn/135.10.2379.
   PubMed Web of Science ®Google Scholar