Quels bénéfices santé de la matière grasse laitière et des membranes des globules gras du lait (MFGM) dans les préparations pour nourrissons ?

Huërou‐Luron, Isabelle Le; Lemaire, Marion; Blat, Sophie

doi:10.1016/j.cnd.2018.10.004

Cited by 4 publications

(2 citation statements)

References 53 publications

(61 reference statements)

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“…This complex structure finds its origin in the milk fat globule secretion inside and their excretion outside the lactating cells (Keenan, 2001). The milk fat globule membrane not only allows the milk emulsion to stabilize by surrounding the immiscible TAG into small spherical fat droplets but also facilitates their digestion and assimilation by the newborn, promoting gut immunity as well as cerebral development (Timby et al, 2014;Bourlieu et al, 2015;Bhinder et al, 2017;Le Huërou-Luron et al, 2019).…”

Section: Milk and Dairy Products: A Complex Matrixmentioning

confidence: 99%

Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects

Turgeon

Brisson

2020

Journal of Dairy Science

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Several studies have linked food structure and texture to different kinetics of nutrients delivery. Changes in some nutrients' release rate, such as proteins and lipids, could induce different physiological effects (e.g., satiety effect, reduction of postprandial lipemia). Recently, experts are proposing to consider the food as a whole instead of looking at specific nutrients, as the combination of food components and the way they are structured could change their physiological effects. This review highlights recent knowledge linking the different levels of structure of dairy products to their digestion, absorption, and physiological effects. Two examples, yogurt and cheese, will be presented to showcase the contributions of dairy food structure to nutrient release rates. One study aimed to validate whether changes in the casein: whey protein ratio or addition of fiber could influence the digestion kinetics of protein and, subsequently, satiety. A static in vitro digestion model has been used on experimental yogurts differing by their casein: whey protein ratio or dietary fiber content. A human trial with healthy men (n = 20) consuming 5 isocaloric and isoproteinemic yogurt snacks before monitoring lunch intake revealed that the yogurt formulation with increased whey protein content significantly reduced subsequent energy intake compared with its control. This result was linked to slower in vitro disintegration rate and soluble protein release for yogurts with increased whey protein, whereas no difference was observed for yogurts with fiber. A second study allowed discrimination between the effects of cheese attributes on lipid release and absorption. Nine commercial cheeses were digested in vitro, and 2 were selected for the in vivo study, in which plasma concentrations of triglycerides (TAG) were followed before and after meal consumption. The in vivo study revealed that cream cheese, but not cheddar, induced a greater increase in TAG concentrations at 2h than did butter; this difference was linked to their in vitro disintegration. These studies demonstrate that the dairy food matrix per se modulates foods' nutritional properties. Other studies recently published on this topic will also be included, to put in perspective the important role of the dairy food matrix on release of nutrients and their physiological effects, and how this can be compared with other foods.

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Section: Milk and Dairy Products: A Complex Matrixmentioning

confidence: 99%

Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects

Turgeon

Brisson

2020

Journal of Dairy Science

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“…Tryptophan has been particularly studied over the past decades in relation to both intestinal and brain functions (18)(19)(20)(21)(22). While HM and IF lipid concentrations are usually similar (3.4 g/100 mL), lipid composition and structure differ due to their origin, with plant lipids mostly used in IFs (23), and due to IF homogenization that transforms the large Milk Fat Globule into smaller lipid droplets (24).…”

Section: Introductionmentioning

confidence: 99%

Infant nutrition affects the microbiota-gut-brain axis: Comparison of human milk vs. infant formula feeding in the piglet model

et al. 2022

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Early nutrition plays a dominant role in infant development and health. It is now understood that the infant diet impacts the gut microbiota and its relationship with gut function and brain development. However, its impact on the microbiota-gut-brain axis has not been studied in an integrative way. The objective here was to evaluate the effects of human milk (HM) or cow’s milk based infant formula (IF) on the relationships between gut microbiota and the collective host intestinal-brain axis. Eighteen 10-day-old Yucatan mini-piglets were fed with HM or IF. Intestinal and fecal microbiota composition, intestinal phenotypic parameters, and the expression of genes involved in several gut and brain functions were determined. Unidimensional analyses were performed, followed by multifactorial analyses to evaluate the relationships among all the variables across the microbiota-gut-brain axis. Compared to IF, HM decreased the α-diversity of colonic and fecal microbiota and modified their composition. Piglets fed HM had a significantly higher ileal and colonic paracellular permeability assessed by ex vivo analysis, a lower expression of genes encoding tight junction proteins, and a higher expression of genes encoding pro-inflammatory and anti-inflammatory immune activity. In addition, the expression of genes involved in endocrine function, tryptophan metabolism and nutrient transport was modified mostly in the colon. These diet-induced intestinal modifications were associated with changes in the brain tissue expression of genes encoding the blood-brain barrier, endocrine function and short chain fatty acid receptors, mostly in hypothalamic and striatal areas. The integrative approach underlined specific groups of bacteria (Veillonellaceae, Enterobacteriaceae, Lachnospiraceae, Rikenellaceae, and Prevotellaceae) associated with changes in the gut-brain axis. There is a clear influence of the infant diet, even over a short dietary intervention period, on establishment of the microbiota-gut-brain axis.

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Nutritional Significance of Milk Lipids: From Bioactive Fatty Acids to Supramolecular Structures Impacting Metabolism

Guillocheau

Milard

Rioux

et al. 2020

Advanced Dairy Chemistry, Volume 2

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Quels bénéfices santé de la matière grasse laitière et des membranes des globules gras du lait (MFGM) dans les préparations pour nourrissons ?

Cited by 4 publications

References 53 publications

Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects

Symposium review: The dairy matrix—Bioaccessibility and bioavailability of nutrients and physiological effects

Infant nutrition affects the microbiota-gut-brain axis: Comparison of human milk vs. infant formula feeding in the piglet model

Nutritional Significance of Milk Lipids: From Bioactive Fatty Acids to Supramolecular Structures Impacting Metabolism

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