INFLAMMATORY POTENTIAL OF HIGH-PROTEIN HYBRID YOGURT

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. 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). The hydrolysates obtained at the end of digestion were subjected to in vitro permeability assay using cell co-culture (Caco-2/HT29-MTX) and determination of pro-inflammatory cytokines secretion: TNF-α in a cellular model using Raw 264.7 and IL-6 in a cellular model using cells 3T3-L1. The results showed 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 and IL-6 was observed, respectively. In conclusion, 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.