Iqra Nasim , Zoya Faisal , Aqsa Akhtar , Sajid Maqsood , Nauman Khalid , Colin J. Barrow
{"title":"软/半软、硬/半硬奶酪体外消化模型及研究进展","authors":"Iqra Nasim , Zoya Faisal , Aqsa Akhtar , Sajid Maqsood , Nauman Khalid , Colin J. Barrow","doi":"10.1016/j.idairyj.2025.106335","DOIUrl":null,"url":null,"abstract":"<div><div>Cheeses are vital for many diets worldwide, and each cheese type presents distinctive physicochemical properties that influence its nutritional outcomes and digestibility. Cheese structure and composition significantly affect cheese digestion kinetics, with moisture content being a key factor influencing a higher digestion rate in soft cheese than in hard cheeses. <em>In vitro</em> digestion models, such as INFOGEST, are commonly used to study cheese disintegration, peptide profile, nutrient release, and probiotic survival. Dynamic models like the Simulator of the Human Intestinal Microbial Ecosystem, the Dynamic Gastrointestinal Digestion System, and the Human Gastric Simulator have also been applied to various cheeses. Cheese composition correlates with macro and micronutrient digestion, particularly high-fat content, promoting faster disintegration and textural changes and more efficient fat release at the end of cheese digestion. Longer ripening times could enhance proteolysis, increase peptide concentration, and improve the bioaccessibility of certain minerals in cheeses. Additionally, a reduction in the protein-to-fat ratio can improve vitamin D bioaccessibility. Cheeses also serve as an effective carrier for probiotics and encapsulating agents, i.e., high oleic palm oil, and their retention kinetics required digestion studies. Moreover, static models employed for cheeses provided results that approximate dynamic models regarding peptide profiling and probiotic survival. However, microbiota interactions and large intestinal fermentation for cheeses are underexplored. This review highlighted the <em>in vitro</em> digestion models and studies on cheeses, stressing the need for advanced systems that integrate both static and dynamic phases while incorporating large intestinal simulation to assess nutrient bioavailability and probiotic survival, leading to a more comprehensive understanding of cheese digestion behavior and its impact on human health.</div></div>","PeriodicalId":13854,"journal":{"name":"International Dairy Journal","volume":"169 ","pages":"Article 106335"},"PeriodicalIF":3.4000,"publicationDate":"2025-06-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"A review of In vitro digestion models and studies for soft/semisoft and hard/semihard cheeses\",\"authors\":\"Iqra Nasim , Zoya Faisal , Aqsa Akhtar , Sajid Maqsood , Nauman Khalid , Colin J. Barrow\",\"doi\":\"10.1016/j.idairyj.2025.106335\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Cheeses are vital for many diets worldwide, and each cheese type presents distinctive physicochemical properties that influence its nutritional outcomes and digestibility. Cheese structure and composition significantly affect cheese digestion kinetics, with moisture content being a key factor influencing a higher digestion rate in soft cheese than in hard cheeses. <em>In vitro</em> digestion models, such as INFOGEST, are commonly used to study cheese disintegration, peptide profile, nutrient release, and probiotic survival. Dynamic models like the Simulator of the Human Intestinal Microbial Ecosystem, the Dynamic Gastrointestinal Digestion System, and the Human Gastric Simulator have also been applied to various cheeses. Cheese composition correlates with macro and micronutrient digestion, particularly high-fat content, promoting faster disintegration and textural changes and more efficient fat release at the end of cheese digestion. Longer ripening times could enhance proteolysis, increase peptide concentration, and improve the bioaccessibility of certain minerals in cheeses. Additionally, a reduction in the protein-to-fat ratio can improve vitamin D bioaccessibility. Cheeses also serve as an effective carrier for probiotics and encapsulating agents, i.e., high oleic palm oil, and their retention kinetics required digestion studies. Moreover, static models employed for cheeses provided results that approximate dynamic models regarding peptide profiling and probiotic survival. However, microbiota interactions and large intestinal fermentation for cheeses are underexplored. This review highlighted the <em>in vitro</em> digestion models and studies on cheeses, stressing the need for advanced systems that integrate both static and dynamic phases while incorporating large intestinal simulation to assess nutrient bioavailability and probiotic survival, leading to a more comprehensive understanding of cheese digestion behavior and its impact on human health.</div></div>\",\"PeriodicalId\":13854,\"journal\":{\"name\":\"International Dairy Journal\",\"volume\":\"169 \",\"pages\":\"Article 106335\"},\"PeriodicalIF\":3.4000,\"publicationDate\":\"2025-06-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International Dairy Journal\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0958694625001542\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q2\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Dairy Journal","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0958694625001542","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
A review of In vitro digestion models and studies for soft/semisoft and hard/semihard cheeses
Cheeses are vital for many diets worldwide, and each cheese type presents distinctive physicochemical properties that influence its nutritional outcomes and digestibility. Cheese structure and composition significantly affect cheese digestion kinetics, with moisture content being a key factor influencing a higher digestion rate in soft cheese than in hard cheeses. In vitro digestion models, such as INFOGEST, are commonly used to study cheese disintegration, peptide profile, nutrient release, and probiotic survival. Dynamic models like the Simulator of the Human Intestinal Microbial Ecosystem, the Dynamic Gastrointestinal Digestion System, and the Human Gastric Simulator have also been applied to various cheeses. Cheese composition correlates with macro and micronutrient digestion, particularly high-fat content, promoting faster disintegration and textural changes and more efficient fat release at the end of cheese digestion. Longer ripening times could enhance proteolysis, increase peptide concentration, and improve the bioaccessibility of certain minerals in cheeses. Additionally, a reduction in the protein-to-fat ratio can improve vitamin D bioaccessibility. Cheeses also serve as an effective carrier for probiotics and encapsulating agents, i.e., high oleic palm oil, and their retention kinetics required digestion studies. Moreover, static models employed for cheeses provided results that approximate dynamic models regarding peptide profiling and probiotic survival. However, microbiota interactions and large intestinal fermentation for cheeses are underexplored. This review highlighted the in vitro digestion models and studies on cheeses, stressing the need for advanced systems that integrate both static and dynamic phases while incorporating large intestinal simulation to assess nutrient bioavailability and probiotic survival, leading to a more comprehensive understanding of cheese digestion behavior and its impact on human health.
期刊介绍:
The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry.
The journal''s coverage includes the following, where directly applicable to dairy science and technology:
• Chemistry and physico-chemical properties of milk constituents
• Microbiology, food safety, enzymology, biotechnology
• Processing and engineering
• Emulsion science, food structure, and texture
• Raw material quality and effect on relevant products
• Flavour and off-flavour development
• Technological functionality and applications of dairy ingredients
• Sensory and consumer sciences
• Nutrition and substantiation of human health implications of milk components or dairy products
International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.