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De Luca P, Bruschi S, Maggioni M, et al. Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro. Food Res Int. 2016;89:820-827doi: 10.1016/j.foodres.2016.10.008.
De Luca, P., Bruschi, S., Maggioni, M., Stuknytė, M., Cattaneo, S., Bottani, M., Fiorilli, A., Rossi, F., De Noni, I., & Ferraretto, A. (2016). Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro. Food research international (Ottawa, Ont.), 89820-827. https://doi.org/10.1016/j.foodres.2016.10.008
De Luca, Paola, et al. "Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro." Food research international (Ottawa, Ont.) vol. 89 (2016): 820-827. doi: https://doi.org/10.1016/j.foodres.2016.10.008
De Luca P, Bruschi S, Maggioni M, Stuknytė M, Cattaneo S, Bottani M, Fiorilli A, Rossi F, De Noni I, Ferraretto A. Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro. Food Res Int. 2016 Nov;89:820-827. doi: 10.1016/j.foodres.2016.10.008. Epub 2016 Oct 12. PMID: 28460984.
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Food Res Int. 2016 Nov;89:820-827. doi: 10.1016/j.foodres.2016.10.008. Epub 2016 Oct 12.

Gastrointestinal digestates of Grana Padano and Trentingrana cheeses promote intestinal calcium uptake and extracellular bone matrix formation in vitro.

Food research international (Ottawa, Ont.)

Paola De Luca, Sara Bruschi, Margherita Maggioni, Milda Stuknytė, Stefano Cattaneo, Michela Bottani, Amelia Fiorilli, Filippo Rossi, Ivano De Noni, Anita Ferraretto

Affiliations

  1. Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, via Fratelli Cervi 93, 20090 Segrate, Italy.
  2. Istituto di Scienze degli Alimenti e della Nutrizione, Facoltà di Scienze Agrarie, Alimentari e Ambientali, Università Cattolica del Sacro Cuore, via Emilia Parmense 84, 29122 Piacenza, Italy.
  3. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
  4. Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, via Fratelli Cervi 93, 20090 Segrate, Italy; Centro Ricerca Metabolismi, IRCCS Policlinico San Donato, piazza E. Malan 1, 20097 San Donato Milanese, Italy. Electronic address: [email protected].

PMID: 28460984 DOI: 10.1016/j.foodres.2016.10.008

Abstract

In the present work, Grana Padano (GP) and Trentingrana (TN) cheeses at different ripening time were in vitro digested. To study calcium uptake and utilization, the intact digestates (selected doses that do not alter cell viability and Transepithelial Electrical Resistance) were administered to Caco2/HT-29 70/30 cells, cultured on a semipermeable membrane in transwells, as a model of human intestinal epithelium. Intact digestates as well as the whole basolateral solutions (mimicking the passage of digestates through intestinal cells before reaching the blood flow and bone) in parallel were further administered to human osteoblast-like cells SaOS-2 to study the extracellular bone matrix formation. In vitro digestates deriving from GP and TN promoted calcium uptake and extracellular bone matrix formation independently of both the cheese type and its ripening period (13, 19 or 26months). The present study reports the ability of whole digestates of GP and TN cheeses to improve intestinal calcium absorption and bone matrix formation in vitro. Once fully explored at bone level, this finding could better support the role of cheese in ameliorating calcium deficiencies and associated diseases in vivo.

Copyright © 2016 Elsevier Ltd. All rights reserved.

Keywords: Bone cells; Calcium; Casein phosphopeptides; Cheese digestate; Co-culture cells

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