Bioavailability evaluation of calcium, magnesium and zinc in Brazilian cheese through a combined model of in vitro digestion and Caco-2 cells

Cheese has important nutritional properties as a result of their protein, lipid and essential minerals content. This study analyzed the bioavailability Ca, Mg Zn in Brazilian cheeses, using vitro INFOGEST digestion method coupled with assays Caco-2 cells. Furosine content (marker early Maillard reaction) was also evaluated. Two self-produced fresh cow goat Minas frescal; two commercial matured Blue Pyramid, were analyzed. Mineral bioaccessibility after range 44.4–74.7 %, 54.8–66.1 % 18.2–38.7 for Zn, respectively. Bioaccessibilty significantly affected by mineral fat level. The digested cheeses (Minas frescal) showed highest values soluble Ca Mg; Pyramid cheese presented greatest transport efficacy across cell monolayers. could be useful indicator to evaluate ripeness its indirect effect on availability.