The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Barbé, Florence; Ménard, Olivia; Gouar, Yann Le; Buffière, Caroline; Famelart, Marie-Hélène; Laroche, Béatrice; Feunteun, Steven Le; Dupont, Didier; Rémond, Didier

doi:10.1016/j.foodchem.2012.09.022

Cited by 158 publications

(87 citation statements)

References 30 publications

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“…In this context, the ranking of food proteins according to their digestion rate is becoming an important challenge. The impact of food processing on this criterion has been clearly demonstrated using milk matrices [26]. A previous study showed that although meat is a source of fast proteins for the elderly [17], the speed of digestion can be affected by chewing efficiency.…”

Section: Discussionmentioning

confidence: 97%

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

et al. 2013

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The speed of protein digestion impacts on postprandial protein anabolism. After exercise or in the elderly, fast proteins stimulate protein synthesis more efficiently than slow proteins. It has been shown that meat might be a source of fast proteins. However, cooking temperature, acting on the macrostructure and microstructure of the meat could affect both the speed, and efficiency, of protein digestion. This study aims to evaluate, in vivo, the effect of meat cooking on digestion parameters, in the context of a complete meal. Six minipigs fitted with an ileal cannula and an arterial catheter were used. In order to measure the true ileal digestibility, tested meat was obtained from a calf, the muscle proteins of which were intrinsically labelled with 15N-amino acids. Three cooking temperatures (60, 75 and 95°C; core temperature for 30 min), and three levels of intake (1, 1.45, and 1.90 g protein/kg body weight) were tested. Following meat ingestion, ileal digesta and arterial blood were collected over a 9-h period. The speed of digestion, evaluated from the kinetics of amino acid appearance in blood within the first 3 h, was greater for the cooking temperature of 75°C, than for 60 or 95°C. The true ileal digestibility, which averaged 95%, was not affected by cooking temperature or by the level of meat intake. The amino acid composition of the digesta flowing at the ileum was not affected by cooking temperature. These results show that cooking temperature can modulate the speed of meat protein digestion, without affecting the efficiency of the small intestinal digestion, and consequently the entry of meat protein residues into the colon.

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Section: Discussionmentioning

confidence: 97%

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

et al. 2013

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“…In unheated milk, b-lg and a-la were not involved in the formation of the clot, remained in the serum phase under gastric conditions and were drained from the HGS. Barbe et al (2014) have also reported a significant influence of heat treatment on the resistance and sensitivity of both casein and b-lg to hydrolysis in the human stomach in an in vivo experiment. SDS-PAGE patterns of the material (digesta) evacuated from the HGS at different times are shown in Fig.…”

Section: Sds-page Patterns Of Clots and Emptied Digestamentioning

confidence: 88%

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

et al. 2016

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“…Animal models have been used to better understand the impact of milk protein processing on the release of peptides during digestion [11,12]. A trial with 18 month old mini-pigs fed with raw or heated (90C for 10 min) milk, having similar compositions but different structures (liquid vs. rennet gel) was conducted [12].Thermal treatment resulted in a faster digestion of milk proteins in contrast withgelation which slowed down gastric emptying and the rate of milk protein digestion [12].…”

Section: Influence Of Food Processing On the Release Of Bioactive Pepmentioning

confidence: 99%

“…A trial with 18 month old mini-pigs fed with raw or heated (90C for 10 min) milk, having similar compositions but different structures (liquid vs. rennet gel) was conducted [12].Thermal treatment resulted in a faster digestion of milk proteins in contrast withgelation which slowed down gastric emptying and the rate of milk protein digestion [12]. In addition, identification of peptides released following the digestion of milk protein-based products was carried out in 18 month old mini-pigs [11].…”

Section: Influence Of Food Processing On the Release Of Bioactive Pepmentioning

confidence: 99%

Bioactive properties of milk proteins in humans: A review

Nongonierma

Fitzgerald

2015

Peptides

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Many studies have demonstrated that milk protein consumption has benefits in terms of promoting human health. This review assesses the intervention studies which have evaluated potential health enhancing effects in humans following the ingestion of milk proteins. The impact of milk protein ingestion has been studied to asses their satiating, hypotensive, antimicrobial, anti-inflammatory, anticancer, antioxidant, insulinotropic properties as well as their impact on morphological modifications (e.g., muscle and fat mass) in humans. Consistent health promoting effects appear to have been observed in certain instances (i.e., muscle protein synthesis, insulinotropic and hypotensive activity). However, controversial outcomes have also been reported (i.e., antimicrobial, antiinflammatory, anticancer and antioxidant properties). Several factors including interindividual differences, the timing of protein ingestion as well as the potency of the active components may explain these differences. In addition, processing conditions have been reported, in certain instances, to affect milk protein structure and therefore modify their bioactive potential. It is thought that the health promoting properties of milk proteins are linked to the release of bioactive peptides (BAPs) during gastrointestinal digestion. There is a need for further research to develop a more in-depth understanding on the possible mechanisms involved in the observed physiological effects. In addition, more carefully controlled and appropriately powered human intervention studies are required to demonstrate the health enhancing properties of milk proteins in humans.

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The heat treatment and the gelation are strong determinants of the kinetics of milk proteins digestion and of the peripheral availability of amino acids

Cited by 158 publications

References 30 publications

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Effects of Meat Cooking, and of Ingested Amount, on Protein Digestion Speed and Entry of Residual Proteins into the Colon: A Study in Minipigs

Formation of a structured clot during the gastric digestion of milk: Impact on the rate of protein hydrolysis

Bioactive properties of milk proteins in humans: A review

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