Inflammatory potential of high-protein hybrid yogurt

• Author(s): Gigante, M. L. ; Baptista, D. P. ; Silva, K. K. P. ; Machado, M. ; Costa, E. ; Pintado, M.
• Date: 2024
• Persistent ID: http://hdl.handle.net/10400.14/48024
• Origin: Veritati - Repositório Institucional da Universidade Católica Portuguesa
• Document Type: Conference object
• Language: English
• Contributor(s): Veritati

Description

Introduction: Partly replacing dairy proteins with plant proteins in processed foods is a potential alternative strategy for creating a more sustainable food system. Furthermore, with the growth of the elderly population worldwide, there is an interest in developing foods to promote the health of the elderly. Objective: This study aimed to evaluate the impact of partial replacement (50%) of dairy proteins by almond protein in high-protein yogurts on the inflammatory potential after in vitro simulation of the gastrointestinal digestion of control and hybrid yogurts under digestive conditions of elderly individuals (INFOGEST). Results: The hydrolysates obtained at the end of digestion of both products did not show a pro-inflammatory effect on macrophages (RAW 264.7 cells) or adipocytes (3T3-L1 cells), since no increase in the secretion of the pro-inflammatory cytokines TNF-α (Figure 1) and IL-6 (Figure 2) was observed, respectively. Conclusions: The partial replacement of dairy proteins with almond proteins in high-protein yogurts may be interesting with a focus on more sustainable food systems. Furthermore, hybrid products containing high nutritional value dairy proteins can be used to maintain the health of the elderly population.