2023/10/20 by Didier Dupont, Didier Rémond, Dupont, Didier +1
Biochemistry, Genetics and Molecular Biology · Medicine · #Dairy #Digestion #Muscle metabolism and nutrition #Nutrition and Health in Aging #Produit laitier #Protein #Protéine #Santé humaine #Sarcopenia #Sarcopénie #Structure
paper · doi:10.17180/2m74-4j12
openalex created_date 2017/07/21 · openalex publication_date 2023/10/20 · openalex updated_date 2026/07/22
Little is known about the effect of the structure on the nutritional properties of food. The objective of this work was to determine if dairy products of identical composition but exhibiting different structures were leading to different protein kinetics of digestion and amino acid release in plasma. Six dairy matrices of identical composition but different structure were manufactured from an ultra-low-heat skim milk powder: raw and heat-treated milk (90°C/10 min), stirred and non-stirred acid gels, rennet gels made from raw and heat-treated milks. Multi-canulated (duodenum and jejunum) and catheterized adult mini-pigs were fed these matrices. Milk protein kinetics of digestion were directly related to the time of residence of the matrices in the stomach that was driven itself by the food structure. Liquid matrices left rapidly the stomach leading to a fast and sharp increase of indispensable amino acids in the plasma, including leucine. This early and intense influx of leucine should allow restoring protein muscle synthesis in elderly suffering from sarcopenia.