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Incorporation of plant protein in high protein yogurt: bioactive potential and modulation of elderly gut microbiota

Abstract

With the increase in life expectancy and the growth of the elderly population, there is a growing interest in elucidating the effect of different foods and bioactive food compounds in the health promotion of the elderly. High-protein yogurt is an interesting food for this population due to its content of high biological value protein, essential minerals, good digestibility and the presence of bioactive peptides that can have positive effects on the health of the elderly and even act in the modulation of the intestinal microbiota. Despite the benefits of high-protein yogurt for the health of the elderly, there is a tendency to reduce the consumption of proteins of animal origin, what makes the partial replacement of dairy proteins by plant proteins in dairy products an interesting strategy. However, this replacement can affect the characteristics of the product, its behavior during digestion and, consequently, the bioaccessibility and bioactivity of peptides, as well as the modulation of the intestinal microbiota. In this context, the objective of the present proposal is to evaluate the effect of partial replacement of dairy proteins by plant proteins and different digestive changes associated with aging on the digestibility of high-protein yogurt, bioaccessibility of peptides, bioactive potential and on the modulation of the intestinal microbiota. The project will be divided into 3 phases. In the first phases, an in vitro model of gastrointestinal digestion simulation, considering different digestive alterations associated with aging, will be used to evaluate the effects of partial replacement of dairy proteins by plant proteins and digestive alterations associated with aging on the digestibility, bioaccessibility of peptides and potential bioactivities (antihypertensive, antidiabetic and antioxidant) of high protein yogurts. In the second phase, the yogurts will be evaluated for their effect on the growth of pure probiotic cultures. In the third phase of the project, yogurts will be evaluated for their effect on the modulation of the microbiota of the elderly. (AU)

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