1. Acid and rennet gels exhibit strong differences in the kinetics of milk protein digestion and amino acid bioavailability
- Author
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Béatrice Laroche, Marie-Hélène Famelart, Yann Le Gouar, Didier Dupont, Caroline Buffière, Steven Le Feunteun, Florence Barbe, Olivia Ménard, Didier Rémond, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Unité de Nutrition Humaine (UNH), Institut National de la Recherche Agronomique (INRA)-Université d'Auvergne - Clermont-Ferrand I (UdA)-Clermont Université, Unité de recherche Mathématiques et Informatique Appliquées (MIA), Institut National de la Recherche Agronomique (INRA), Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-AgroParisTech, Food and Agriculture COST (European Cooperation in Science and Technology) Action FA1005 ‘Improving health properties of food by sharing our knowledge on the digestive process (INFOGEST), INRA, CNRS, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), and AgroParisTech-Institut National de la Recherche Agronomique (INRA)
- Subjects
modèle animal ,Swine ,micelle de caséine ,Absorption (skin) ,digestion ,beta-lactoglobuline ,Analytical Chemistry ,[SDV.IDA]Life Sciences [q-bio]/Food engineering ,Ingestion ,Animals ,gel acide ,Food science ,Amino Acids ,Intestinal Mucosa ,bioaccessibilité ,2. Zero hunger ,chemistry.chemical_classification ,Chromatography ,Chemistry ,digestive, oral, and skin physiology ,General Medicine ,Milk Proteins ,lait ,Animal Feed ,Amino acid ,Bioavailability ,Intestines ,acide aminé ,Kinetics ,protéine ,Swine, Miniature ,Rennet ,Composition (visual arts) ,Animal Nutritional Physiological Phenomena ,leucine ,Leucine ,Digestion ,Rheology ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,Chymosin ,Gels ,Food Science - Abstract
This study aimed at determining the kinetics of milk protein digestion and amino acid absorption after ingestion by six multi-canulated mini-pigs of two gelled dairy matrices having the same composition, similar rheological and structural properties, but differing by their mode of coagulation (acidification/renneting). Duodenal, mid-jejunal effluents and plasma samples were collected at different times during 7 h after meal ingestion. Ingestion of the acid gel induced a peak of caseins and β-lactoglobulin in duodenal effluents after 20 min of digestion and a peak of amino acids in the plasma after 60 min. The rennet gel induced lower levels of both proteins in the duodenum (with no defined peak) as well as much lower levels of amino acids in the plasma than the acid gel. Plasma ghrelin concentrations suggested a potentially more satiating effect of the rennet gel compared to the acid gel. This study clearly evidences that the gelation process can significantly impact on the nutritive value of dairy products.
- Published
- 2013
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