Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial

van Eijnatten, Elise J. M.; Roelofs, Julia J. M.; Camps, Guido; Huppertz, Thom; Lambers, Tim T.; Smeets, Paul A. M.

doi:10.1039/d3fo04063a

Cited by 3 publications

References 64 publications

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Gastric digestion and changes in serum amino acid concentrations after consumption of casein from cow and goat milk: a randomized crossover trial in healthy men

van Eijnatten,

Camps,

Rombouts

et al. 2024

Preprint

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Background: In vitro studies show that goat milk proteins form less compact coagulates in the stomach compared to cow milk proteins. This may increase the accessibility of the proteins to digestive enzymes, thereby resulting in enhanced gastric digestion and amino acid (AA) absorption. However, this needs to be confirmed in vivo in humans. Objective: This study aimed to examine gastric digestion and amino acid concentrations of cow milk-derived casein (cow MC) and goat milk-derived casein (goat MC). Methods: In this single-blind randomized cross-over study 18 men (age 23 +- 1.6 years, BMI 23 +- 1.6 kg/m2) consumed 300 ml of a drink containing either 30 g of cow MC or goat MC. Participants underwent gastric MRI scans at baseline and t = 3, 10, 20, 30, 40, 50 and 60 minutes after the start of consumption. Blood samples were drawn at baseline and up to 4 hours postprandially to determine AA concentrations. In addition, participants verbally rated their appetite after each MRI measurement. Primary outcomes were gastric emptying and AA concentrations. The secondary outcome was gastric coagulation as inferred by image texture measures. Results: Gastric emptying half-time was 80 +- 25 minutes for goat MC and 85 +- 24 minutes for cow MC (p = 0.395). In line with this, gastric emptying of the drinks over time was similar (MD 0.77, 95% CI [-6.9, 8.5], p = 0.845). Serum essential AA (MD -110 umol/L, 95% CI [-162, -58]) and branched chain AA (MD -65 umol/L, 95% CI [-101, -29]) were significantly higher over time for cow MC (both p < 0.001). The image texture measure contrast was significantly lower for the cow MC compared with the goat MC drink (MD 0.010, 95% CI [0.001, 0.020], p = 0.036). Conclusion: Cow MC and goat MC have different coagulating properties, as measured by AA concentrations and supported by image texture analysis. This possible difference in coagulation did not influence overall gastric emptying or the emptying of the liquid and coagulated fractions, which were similar. This warrants further research to examine differences in casein coagulation in vivo in the food matrix of milk products to help determine the optimal use for cow and goat milk and their protein fractions.

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Gastric digestion and changes in serum amino acid concentrations after consumption of casein from cow and goat milk: a randomized crossover trial in healthy men

van Eijnatten,

Camps,

Rombouts

et al. 2024

Preprint

Self Cite

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Intra‐ and interindividual variability in fasted gastric content volume

Roelofs,

Camps,

Leenders

et al. 2024

Neurogastroenterology Motil

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BackgroundGastric fluid plays a key role in food digestion and drug dissolution, therefore, the amount of gastric fluid present in a fasted state may influence subsequent digestion and drug delivery. We aimed to describe intra‐ and interindividual variation in fasted gastric content volume (FGCV) and to determine the association with age, sex, and body size characteristics.MethodsData from 24 MRI studies measuring FGCV in healthy, mostly young individuals after an overnight fast were pooled. The analysis included 366 participants who had up to 6 repeated measurements, with a total of 870 measurements. Linear mixed model analysis was performed to calculate intra‐ and interindividual variability and to assess the effects of age, sex, weight, height, weight*height as a proxy for body size, and body mass index (BMI).ResultsFGCV ranged from 0 to 156 mL, with a mean (± SD) value of 33 ± 25 mL. The overall coefficient of variation within the study population was 75.6%, interindividual SD was 15 mL, and the intraindividual SD was 19 mL. Age, weight, height, weight*height, and BMI had no effect on FGCV. Women had lower volumes compared to men (MD: −6 mL), when corrected for the aforementioned factors.ConclusionFGCV is highly variable, with higher intraindividual compared to interindividual variability, indicating that FGCV is subject to day‐to‐day and within‐day variation and is not a stable personal characteristic. This highlights the importance of considering FGCV when studying digestion and drug dissolution. Exact implications remain to be studied.

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Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm

Huppertz,

Shkembi,

Brader

et al. 2024

Nutrients

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When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as ‘The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product’, plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as ‘the functional outcome of specific component(s) as part of a specific product matrix’. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.

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Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial

Abstract: Objective: This study aimed to compare gastrointestinal digestion between two milks with the same total calcium content but different casein mineralization (CM). Design: Fifteen males (age 30.9±13.8 y, BMI 22.5±2.2...

Cited by 3 publications

References 64 publications

Gastric digestion and changes in serum amino acid concentrations after consumption of casein from cow and goat milk: a randomized crossover trial in healthy men

Gastric digestion and changes in serum amino acid concentrations after consumption of casein from cow and goat milk: a randomized crossover trial in healthy men

Intra‐ and interindividual variability in fasted gastric content volume

Dairy Matrix Effects: Physicochemical Properties Underlying a Multifaceted Paradigm

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