In vitro evaluation of the bioavailability of whey protein and its hydrolysates: enzimatic method complemented by cell culture

• Grant number: 08/08252-0
• Support Opportunities: Regular Research Grants
• Start date: January 01, 2009
• End date: June 30, 2011
• Field of knowledge: Health Sciences - Nutrition
• Principal Investigator: Rubens Monti
• Grantee: Rubens Monti
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Recently, milk constituents have been recognized as functional substances, suggesting that they might act in a direct and measurable way over humans' health. Between these constituents, special attention should be given to whey protein, a sub product obtained during cheese production which plays a major role in dairy industry, due to its production volume and nutritional composition. The present research project purpose is to verify, in vitro, the whey protein bioavailability, evaluating the hypothesis that these proteins, either integral or fractioned, could show different dialysability percentages, aiming to reveal the fraction that shows better bioavailability characteristics and allowing this fraction to be used in nutritional formulas, ensuring its functionality. For that there will be performed tests that simulate the digestion of the whole whey protein content, whey protein partially hydrolyzed and whey protein fully hydrolyzed, and that evaluate these compounds passage through membranes, determining the dialyzable proteins. In the next phase, CaCo-2 cellular cultures will be used to evaluate the intestinal absorption of these proteins. Both tests results will be quantitatively evaluated by high-performance liquid chromatography (HPLC), made with the samples obtained in each experiment. (AU)