Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies

Thermal processing of milk is a common practice. As milk is the main source of dietary calcium, this study aimed to assess the effects of overheating milk on calcium availability. Thus, thermally damaged milk (overheated, OH, milk; 3 cycles of sterilization at 116°C, 16 min) was compared with UHT mi...

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Detalhes bibliográficos
Autores: Seiquer, Isabel, Delgado-Andrade, Cristina, Haro García, Ana María, Navarro, María Pilar
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/277831
Acesso em linha:http://hdl.handle.net/10261/277831
Access Level:acceso abierto
Palavra-chave:Maillard reaction
Milk thermal treatment
Calcium availability
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spelling Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studiesSeiquer, IsabelDelgado-Andrade, CristinaHaro García, Ana MaríaNavarro, María PilarMaillard reactionMilk thermal treatmentCalcium availabilityThermal processing of milk is a common practice. As milk is the main source of dietary calcium, this study aimed to assess the effects of overheating milk on calcium availability. Thus, thermally damaged milk (overheated, OH, milk; 3 cycles of sterilization at 116°C, 16 min) was compared with UHT milk (150°C, 6 s) in 2 types of assays: in vitro and in vivo (rats). In addition, the greater Maillard reaction rate associated with thermal treatment in OH milk was confirmed by determining specific (furosine) and unspecific markers (CieLab color). A negative effect on calcium solubility was observed after in vitro digestion of OH milk compared with UHT milk. Feeding rats the diet containing OH milk as the protein source led to significantly lower values of apparent calcium absorption and retention than those found among animals fed the UHT milk diet. Whereas reducing the absorption appears to result mainly from the decreased food intake, the negative effect on retention seems to be due to factors derived from milk thermal damage, such as the formation of Maillard reaction products. It was concluded that milk-processing conditions warrant special attention to prevent impaired dietary calcium utilization. This may be especially important in situations where milk and dairy products are the main dietary components, such as in early infancy.Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202220222010info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/277831reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3168/jds.2010-3469Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/2778312026-05-22T06:33:51Z
dc.title.none.fl_str_mv Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
title Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
spellingShingle Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
Seiquer, Isabel
Maillard reaction
Milk thermal treatment
Calcium availability
title_short Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
title_full Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
title_fullStr Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
title_full_unstemmed Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
title_sort Assessing the effects of severe heat treatment of milk on calcium bioavailability: In vitro and in vivo studies
dc.creator.none.fl_str_mv Seiquer, Isabel
Delgado-Andrade, Cristina
Haro García, Ana María
Navarro, María Pilar
author Seiquer, Isabel
author_facet Seiquer, Isabel
Delgado-Andrade, Cristina
Haro García, Ana María
Navarro, María Pilar
author_role author
author2 Delgado-Andrade, Cristina
Haro García, Ana María
Navarro, María Pilar
author2_role author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Maillard reaction
Milk thermal treatment
Calcium availability
topic Maillard reaction
Milk thermal treatment
Calcium availability
description Thermal processing of milk is a common practice. As milk is the main source of dietary calcium, this study aimed to assess the effects of overheating milk on calcium availability. Thus, thermally damaged milk (overheated, OH, milk; 3 cycles of sterilization at 116°C, 16 min) was compared with UHT milk (150°C, 6 s) in 2 types of assays: in vitro and in vivo (rats). In addition, the greater Maillard reaction rate associated with thermal treatment in OH milk was confirmed by determining specific (furosine) and unspecific markers (CieLab color). A negative effect on calcium solubility was observed after in vitro digestion of OH milk compared with UHT milk. Feeding rats the diet containing OH milk as the protein source led to significantly lower values of apparent calcium absorption and retention than those found among animals fed the UHT milk diet. Whereas reducing the absorption appears to result mainly from the decreased food intake, the negative effect on retention seems to be due to factors derived from milk thermal damage, such as the formation of Maillard reaction products. It was concluded that milk-processing conditions warrant special attention to prevent impaired dietary calcium utilization. This may be especially important in situations where milk and dairy products are the main dietary components, such as in early infancy.
publishDate 2010
dc.date.none.fl_str_mv 2010
2022
2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/277831
url http://hdl.handle.net/10261/277831
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3168/jds.2010-3469
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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