A novel protein mixture containing vegetable proteins renders enteral nutrition products non-coagulating after in vitro gastric digestion

Jejunal Casein Feeding Is Followed by More Rapid Protein Digestion and Amino Acid Absorption When Compared with Gastric Feeding in Healthy Young Men,

“…As was evident from the SDs and the variance in the measurements between subjects, there was much less variation in the postprandial increase in plasma [6,6-2 H 2 ] glucose when compared with L-[1-13 C]phenylalanine enrichments after jejunal vs. gastric feeding. The apparent differences in micellar casein protein digestion and AA absorption rate after gastric vs. jejunal feeding are likely attributable to the coagulation of micellar casein in the acidic environment of the stomach (20). The clotting of the casein in the stomach attenuates gastric emptying and changes in micellar structure render the casein less accessible to luminal digestion, both of which result in slower mucosal AA absorption after gastric vs. jejunal feeding.…”

Protein type and caloric density of protein supplements modulate postprandial amino acid profile through changes in gastrointestinal behaviour: A randomized trial

“…However, despite the equal contents of EAA and TAA, these profiles differed between the products and indicate the contribution of other aspects. Delayed gastric emptying of casein due to gastric coagulation of the protein has been demonstrated [22], and subsequent differences in intestinal behaviour between casein and whey have been shown with intra-jejunal sampling [20,21,23] and with the use of intrinsically labelled proteins [14]. It has been demonstrated that the particle size has an impact on gastric emptying.…”

“…1a and b). Gastrointestinal conditions were simulated by pH and substrate pump control at 37 C as described previously [22]. The flow, volumes and compositions of secretions were based on what is used in a dynamic model of the gastro-intestinal tract [29,30], as described earlier in detail [22].…”

“…Gastrointestinal conditions were simulated by pH and substrate pump control at 37 C as described previously [22]. The flow, volumes and compositions of secretions were based on what is used in a dynamic model of the gastro-intestinal tract [29,30], as described earlier in detail [22]. For the current study, the approach was adapted: a) using reactors with a larger volume (to fit 300 ml), therefore no scaling was necessary, b) adding a small intestinal phase, c) adapting gastric secretion to elderly conditions by lowering pepsin and lipase concentration based on the decreased peak pepsin output observed in elderly, i.e.…”

“…Distinct factors have been shown to modulate gastric emptying and the gastrointestinal digestion of nutritional compositions. Gastric coagulation of casein with formation of solid particles [17], is an example of a physiological phenomenon that is known to delay gastric emptying of casein [21,22]. Another example is the difference in sequential release of casein and whey-derived peptides in the jejunum [23], that is indicative of distinct hydrolysis kinetics of casein and whey.…”