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The effect of individual milk proteins on bioaccessibility of green tea flavan‐3‐ols (1044.12)

While information regarding impact of flavan‐3‐ol‐protein interactions on food quality exists, the ability of these interactions to alter bioavailability of health promoting flavan‐3‐ols remains unclear. The objectives of this study were to characterize influence of milk proteins and matrix on in vitro bioaccessibility of flavan‐3‐ols and to assess impact of protein digestion on protein‐flavan‐3‐ol binding. Protein solutions containing sodium‐caseinate (S‐CSN), α‐lactalbumin (α‐LA), β‐lactoglobulin (β‐LG), or non‐fat dry milk (NFDM) were prepared in Jenness Koops (JK) buffer containing milk salts and formulated at 10‐40% (v/v) into green tea beverages containing 0.6 mg/mL total flavan‐3‐ols. Samples were subjected to a three‐stage in vitro digestion to assess flavan‐3‐ol stability and bioaccessibility. Milk protein, most notably S‐CSN, significantly decreased (p<0.05) bioaccessibility of flavan‐3‐ols relative to JK buffer controls (10 relative to 32%). Interestingly, milk minerals significantly increased (p<0.05) flavan‐3‐ol bioaccessibility compared to water formulated controls (32 relative to 18%). Data from in vitro digestions combined with SDS‐PAGE and fluorometric analyses suggest that both milk proteins and minerals may alter flavan‐3‐ol bioaccessibility but normal intestinal digestion likely minimizes the impact of protein interactions.