Food ingestion in an upright sitting position increases postprandial amino acid availability when compared with food ingestion in a lying down position

Holwerda, Andrew M.; Lenaerts, Kaatje; Bierau, Jörgen; Wodzig, Will K. W. H.; Loon, Luc J. C. van

doi:10.1139/apnm-2016-0522

Cited by 10 publications

(6 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…After collection of a basal blood sample, participants consumed one of the casein protein powders within a 5 min period (t = 0 min). Consumption of the casein protein powders was then followed by a 6 h post-prandial period in which 12 blood samples were collected at t = 15, 30, 45, 60, 90, 120, 150, 180, 210, 240, 300, and 360 min while the subjects remained in an upright position [26,27].…”

Section: Methodsmentioning

confidence: 99%

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

et al. 2020

View full text Add to dashboard Cite

Micellar casein is characterized as a slowly digestible protein source, and its structure can be modulated by various food processing techniques to modify its functional properties. However, little is known about the impact of such modifications on casein protein digestion and amino acid absorption kinetics and the subsequent post-prandial plasma amino acid responses. In the present study, we determined post-prandial aminoacidemia following ingestion of isonitrogenous amounts of casein protein (40 g) provided as micellar casein (Mi-CAS), calcium caseinate (Ca-CAS), or cross-linked sodium caseinate (XL-CAS). Fifteen healthy, young men (age: 26 ± 4 years, BMI: 23 ± 1 kg·m−2) participated in this randomized cross-over study and ingested 40 g Mi-Cas, Ca-CAS, and XL-CAS protein, with a ~1 week washout between treatments. On each trial day, arterialized blood samples were collected at regular intervals during a 6 h post-prandial period to assess plasma amino acid concentrations using ultra-performance liquid chromatography. Plasma amino acid concentrations were higher following the ingestion of XL-CAS when compared to Mi-CAS and Ca-CAS from t = 15 to 90 min (all p < 0.05). Plasma amino acid concentrations were higher following ingestion of Mi-CAS compared to Ca-CAS from t = 30 to 45 min (both p < 0.05). Plasma total amino acids iAUC were higher following the ingestion of XL-CAS when compared to Ca-CAS (294 ± 63 vs. 260 ± 75 mmol·L−1, p = 0.006), with intermediate values following Mi-CAS ingestion (270 ± 63 mmol·L−1, p > 0.05). In conclusion, cross-linked sodium caseinate is more rapidly digested when compared to micellar casein and calcium caseinate. Protein processing can strongly modulate the post-prandial rise in plasma amino acid bioavailability in vivo in humans.

show abstract

Section: Methodsmentioning

confidence: 99%

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

et al. 2020

View full text Add to dashboard Cite

show abstract

“…Different positions affect the velocity of GE. For example, the GE velocity when in a sitting position is greater than that when lying (Holwerda et al, 2017). Greater GE velocity may be related to smaller postprandial hypotension responses in older adults (Pham et al, 2020).…”

Section: Discussionmentioning

confidence: 99%

Non‐pharmacological interventions for older adults with postprandial hypotension: A scoping review

Huang

Liu

Xie

et al. 2023

Journal of Clinical Nursing

View full text Add to dashboard Cite

BackgroundOlder adults frequently suffer from postprandial hypotension, associated with an increased risk of falls, syncope, acute cardiovascular and cerebrovascular diseases, and even death. Researchers use non‐pharmacological interventions, but related literature is dispersed and lacks a latest summary.ObjectiveThe aim of this study was to map and examine non‐pharmacological interventions currently employed to assist older adults with postprandial hypotension and lay a solid foundation for future studies.MethodsThis study adhered to the JBI methodology for scoping reviews and preferred reporting items for systematic reviews and meta‐analyses extension for scoping reviews. PubMed, Web of Science, Embase, Cochrane Library, CINAHL, SCOPUS, Chinese Biomedical Journal, China National Knowledge Infrastructure, VIP and WAN FANG Data were retrieved from their inception to 1 August 2022.ResultsTwo randomized controlled trials and seven quasi‐experimental studies were included. Small meals, exercise interventions, fibre with meals, green tea and water therapy have been reported to prevent postprandial hypotension effectively; however, position changes have been reported to have no impact on postprandial blood pressure decrease. Additionally, the blood pressure determination methods and test meals may affect observed trial effects.ConclusionLarge samples and long‐term follow‐up studies are needed to prove the efficacy and safety of existing non‐pharmacological interventions. Future studies should develop a BP determination method based on the postprandial BP decline trajectory induced by a given test meal to improve the reliability of study results.Relevance to Clinical PracticeThis review broadly summarizes existing studies on developing and validating non‐pharmacological interventions for older adults with postprandial hypotension. It also analyses special factors that may influence the trial effects. This may provide a useful reference for future research.

show abstract

“…Although the effect is small, studies have shown that protein ingestion in an upright sitting position accelerates gastric emptying and increases the postprandial rise in plasma AA availability by increasing protein digestion and AA absorption rates compared to a supine position (Holwerda, Lenaerts, Bierau, & Van Loon, 2016; Holwerda, Lenaerts, Bierau, Wodzig, & van Loon, 2017; Jones, et al, 2006; Spiegel, et al, 2000). The study of Holwerda, et al (2017) showed a higher peak plasma leucine concentration for upright sitting compared to a supine position (213 ± 15 compared to 193 ± 12 μmol/L, P < 0.05). However, the participants were scanned in the same position for all treatments.…”

Section: Discussionmentioning

confidence: 99%

“…This requires participants to be scanned in a supine position. Although the effect is small, studies have shown that protein ingestion in an upright sitting position accelerates gastric emptying and increases the postprandial rise in plasma AA availability by increasing protein digestion and AA absorption rates compared to a supine position (Holwerda, Lenaerts, Bierau, & Van Loon, 2016;Holwerda, Lenaerts, Bierau, Wodzig, & van Loon, 2017;Jones, et al, 2006;Spiegel, et al, 2000). The study of Holwerda, et al…”

Section: Discussionmentioning

confidence: 99%

Gastric emptying and nutrient absorption of pea protein products differing in heat treatment and texture: a randomizedin vivocrossover trial andin vitrodigestion study

Roelofs,

van Eijnatten,

Prathumars

et al. 2023

Preprint

View full text Add to dashboard Cite

BackgroundPea protein is an interesting alternative for animal-based proteins due to its good availability, low cost and relatively balanced amino acid (AA) profile. Its digestibility may be affected by heat treatment and food texture.ObjectivesTo studyin-vivoAA absorption kinetics and gastric behavior of pea protein products differing in heat treatment and texture and compare this within-vitrodigestion.DesignFourteen males participated in a randomized crossover trial. Iso-caloric and iso-volumetric treatments were a 420-mL heated drink, 420-mL unheated drink and 105-g heated gel (semi-solid) consumed with 315 mL water, all containing 20 g pea protein. Gastric MRI scans were made until 90 minutes post-prandial. Blood samples were collected at baseline and up to five hours. All treatments were tested with anin-vitrodigestion model (INFOGEST).ResultsHeat treatment did not alter AA absorption kinetics and gastric emptying. Time to maximum peak was delayed for the gel treatment (total AAs: 66.9 versus 48.0 min for both drinks, essential AAs: 75.4 versus 50.0 and 46.6 min for the drinks). For the gel treatment initial emptying was faster due to the rapid passage of water.In-vitro, the degree of hydrolysis was highest for the unheated drink in the gastric phase and for the gel treatment in the intestinal phase.ConclusionHeat treating pea protein products does not affect digestion. In contrast, texture of pea protein products can be altered to influence the rate of gastric emptying and AA absorption without affecting total AA absorption.

show abstract

Food ingestion in an upright sitting position increases postprandial amino acid availability when compared with food ingestion in a lying down position

Cited by 10 publications

References 29 publications

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

Non‐pharmacological interventions for older adults with postprandial hypotension: A scoping review

Gastric emptying and nutrient absorption of pea protein products differing in heat treatment and texture: a randomizedin vivocrossover trial andin vitrodigestion study

Contact Info

Product

Resources

About