Impact of Food Structure on Digestion: The Case of Dairy Products
This study investigates how different structures of dairy matrices with identical composition affect protein digestion kinetics and plasma amino acid release, showing that liquid matrices accelerate gastric emptying and produce an early leucine peak beneficial for muscle protein synthesis in sarcopenic subjects.
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Lyhyt kuvaus
The work examines six dairy matrices—raw and heat-treated milk, stirred and non-stirred acid gels, and rennet gels from raw or heated milk—manufactured from ultra-low-heat skim milk powder. Adult mini-pigs fitted with duodenal and jejunal cannulas were fed these matrices to compare protein digestion kinetics and plasma amino acid release. Results show that liquid matrices rapidly exit the stomach, triggering a sharp early rise in essential amino acids, notably leucine. This early leucine influx may help restore muscle protein synthesis in elderly individuals suffering from sarcopenia by providing a timely amino acid supply.
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Lisätiedot
- Hanke
- Sijainti
- France
- Kirjoittajat
- Dupont D. , Rémond D.
- Käyttötarkoitus
- Adopt innovative practices, Implement best practices
- Tiedostotyyppi
- asiakirja
- Lisätty
- 01.11.2013
- Alkuperäiskieli
- French
- Hankkeen virallinen verkkosivusto
- Innovations agronomiques
- Lisenssi
- CC BY