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O'Connor A, Rooney M, Dunne S, Bhargava N, Matthews C, Yang S, Zhou S, Cogan A, Sheehan JJ, Brodkorb A, Noronha N, O'Sullivan M, O'Riordan D, Feeney EL, Gibney ER. An examination of the impact of unmelted, melted, and deconstructed cheese on lipid metabolism: a 6-week randomised trial. Food Funct 2024; 15:8345-8355. [PMID: 39017657 DOI: 10.1039/d4fo02708f] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/18/2024]
Abstract
Background: Evidence suggests cheese has a favourable or neutral effect on cardiometabolic health, compared to butter. To date, studies have only considered the cheese matrix in its unmelted form, while the effect of melted cheese remains unknown. Objective: To test the effect of 6-week daily consumption of ∼40 g dairy fat, eaten in either as unmelted cheese, melted cheese, or in a fully deconstructed form, on markers of metabolic health in overweight adults aged ≥50 years of age. Design: A 6-week randomised parallel intervention, where 162 participants (43.3% male) received ∼40 g of dairy fat per day, in 1 of 3 treatments: (A) 120 g full-fat Irish grass-fed cheddar cheese, eaten in unmelted form (n 58); (B) 120 g full-fat Irish grass-fed cheddar cheese eaten in melted form (n 53); or (C) the equivalent components; butter (49 g), calcium caseinate powder (30 g), and Ca supplement (CaCO3; 500 mg) (n 51). Results: There was no difference in weight, fasting glucose, or insulin between the groups post-intervention. Melted cheese, compared to unmelted cheese, increased total cholesterol (0.23 ± 0.79 mmol L-1vs. 0.02 ± 0.67 mmol L-1, P = 0.008) and triglyceride concentrations (0.17 ± 0.39 mmol L-1vs. 0.00 ± 0.42 mmol L-1, P = 0.016). Melted cheese increased total cholesterol concentrations by 0.20 ± 0.15 mmol L-1 and triglyceride concentrations by 0.17 ± 0.08 mmol L-1 compared to unmelted cheese. No significant differences were observed between the cheese forms for change in HDL, LDL or VLDL cholesterol. Conclusion: Compared to unmelted cheese, melted cheese was found to increase total cholesterol and triglyceride concentrations in middle-aged, overweight adults with no effect on weight or glycaemic control.
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Affiliation(s)
- Aileen O'Connor
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Martina Rooney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Simone Dunne
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Nupur Bhargava
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Caroline Matthews
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Shuhua Yang
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Sitong Zhou
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Adam Cogan
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland
| | | | - André Brodkorb
- Teagasc Food Research Centre, Moorepark, Fermoy, P61 C996, Ireland
| | - Nessa Noronha
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Michael O'Sullivan
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
| | - Dolores O'Riordan
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Emma L Feeney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
| | - Eileen R Gibney
- Institute of Food and Health, School of Agriculture and Food Science, Institute of Food and Health, University College Dublin, Dublin, Ireland.
- Food for Health Ireland (FHI), University College Dublin, Dublin, Ireland
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2
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Milan AM, Menting GGA, Barnett MPG, Liu Y, McNabb WC, Roy NC, Hutchings SC, Mungure T, Weeks M, Li S, Hort J, Calder S, O'Grady G, Mithen RF. The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial. Food Funct 2024; 15:5613-5626. [PMID: 38722062 DOI: 10.1039/d3fo04474b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/21/2024]
Abstract
Modification of dairy proteins during processing impacts structural assemblies, influencing textural and nutritional properties of dairy products, and release and availability of amino acids during digestion. By modifying only pH, acid heat-set bovine dairy gels with divergent textural properties were developed to alter protein digestion. In vitro assay confirmed faster digestion of protein from a firm gel (pH 5.65) versus a soft gel (pH 6.55). We hypothesised that firm gel (FIRM-G; pH 5.6) would result in greater indispensable amino acid (IAA) appearance in circulation over 5 h and corresponding differences in gastric myoelectrical activity relative to soft gel (SOFT-G; pH 6.2). In a randomised, single-blind cross-over trial, healthy females (n = 20) consumed 150 g of each gel; plasma amino acid appearance was assessed over 5 hours. Iso-nitrogenous, iso-caloric gels were prepared from identical mixtures of bovine milk and whey protein concentrates; providing 17.7 g (FIRM-G) and 18.9 g (SOFT-G) of protein per serving. Secondary outcomes included gastric myoelectrical activity measured by body surface gastric mapping, glycaemic, triglyceridaemic, and subjective appetite and digestive responses. Overall plasma IAA (area under the curve) did not differ between gels. However, plasma IAA concentrations were higher, and increased more rapidly over time after SOFT-G compared with FIRM-G (1455 ± 53 versus 1350 ± 62 μmol L-1 at 30 min, p = 0.024). Similarly, total, branched-chain and dispensable amino acids were higher at 30 min with SOFT-G than FIRM-G (total: 3939 ± 97 versus 3702 ± 127 μmol L-1, p = 0.014; branched-chain: 677 ± 30 versus 619 ± 34 μmol L-1, p = 0.047; dispensable: 2334 ± 53 versus 2210 ± 76 μmol L-1, p = 0.032). All other measured parameters were similar between gels. Peak postprandial aminoacidaemia was higher and faster following ingestion of SOFT-G. Customised plasma amino acid appearance from dairy is achievable by altering gel coagulum structure using pH during processing and may have minimal influence on related postprandial responses, with implications for targeting food design for optimal health. The Clinical Trial Registry number is ACTRN12622001418763 (https://www.anzctr.org.au) registered November 7, 2022.
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Affiliation(s)
- Amber M Milan
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
- AgResearch Limited, Palmerston North, New Zealand.
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
| | | | - Matthew P G Barnett
- AgResearch Limited, Palmerston North, New Zealand.
- The Riddet Institute, Palmerston North, New Zealand.
| | - Yutong Liu
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
| | - Warren C McNabb
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
| | - Nicole C Roy
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
- Department of Human Nutrition, The University of Otago, Otago, New Zealand.
| | | | - Tanyaradzwa Mungure
- AgResearch Limited, Palmerston North, New Zealand.
- The University of Melbourne, Melbourne, Australia.
| | - Mike Weeks
- AgResearch Limited, Palmerston North, New Zealand.
| | - Siqi Li
- The Riddet Institute, Palmerston North, New Zealand.
| | - Joanne Hort
- The Riddet Institute, Palmerston North, New Zealand.
- Food Experience and Sensory Testing Lab, Massey University, Palmerston North, New Zealand.
| | - Stefan Calder
- Department of Surgery, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand.
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - Greg O'Grady
- Department of Surgery, Faculty of Medical and Health Sciences, University of Auckland, Auckland, New Zealand.
- Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand
| | - Richard F Mithen
- The Liggins Institute, The University of Auckland, Auckland, New Zealand.
- The High-Value Nutrition National Science Challenge, Auckland, New Zealand
- The Riddet Institute, Palmerston North, New Zealand.
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3
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Xu C, Cheng K, Kang Y, Cheng C, Zhang C, Shang L. Deacetylated Konjac Glucomannan with a Slower Hydration Rate Delays Rice Digestion and Weakens Appetite Response. Molecules 2024; 29:1681. [PMID: 38611960 PMCID: PMC11013606 DOI: 10.3390/molecules29071681] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2024] [Revised: 03/31/2024] [Accepted: 04/06/2024] [Indexed: 04/14/2024] Open
Abstract
The physical characteristics of chyme during gastrointestinal digestion are considered to significantly affect nutrient digestion and absorption (such as glucose diffusion), which has an impact on postprandial satiety. The present study aims to analyze the hydration rate (HR) and rheological properties of deacetylated konjac glucomannan (DKGM) at different degrees and then explore their effects on rice texture, digestive properties, and the subjects' post-meal appetite. The present results show that, as the deacetylation degree (DD) of KGM increased, the intersection point of the viscoelastic modulus shifted to a high shear rate frequency, and as the swelling time of the DKGM was prolonged, its HR decreased significantly. The results of the in vitro gastrointestinal digestion tests show that the hardness and chewability of the rice in the fast-hydration group (MK1) were remarkably reduced. In contrast, the slow-hydration group (MK5) exhibited an outstanding ability to resist digestion. The kinetics of starch hydrolysis revealed that the HR of the rice in the fast-hydration group was 1.8 times faster than that of the slow-hydration group. Moreover, it was found that the subjects' appetite after the meal was highly related to the HR of the MK. Their hunger (p < 0.001), desire to eat (p < 0.001), and prospective food consumption (p < 0.001) were significantly inhibited in the slow-hydration group (MK5) compared to the control. This study explored the nutritional effects of the hydration properties derived from the DKGM, which may contribute to modifying the high glycemic index food and provide ideas for the fabrication of food with enhanced satiating capacity.
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Affiliation(s)
- Chenfeng Xu
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445002, China; (C.X.); (K.C.); (C.C.); (C.Z.)
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445002, China
| | - Kaixuan Cheng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445002, China; (C.X.); (K.C.); (C.C.); (C.Z.)
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445002, China
| | - Yu Kang
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei Minzu University, Enshi 445002, China;
| | - Chao Cheng
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445002, China; (C.X.); (K.C.); (C.C.); (C.Z.)
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445002, China
| | - Chi Zhang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445002, China; (C.X.); (K.C.); (C.C.); (C.Z.)
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445002, China
| | - Longchen Shang
- College of Biological and Food Engineering, Hubei Minzu University, Enshi 445002, China; (C.X.); (K.C.); (C.C.); (C.Z.)
- Hubei Key Laboratory of Selenium Resource Research and Biological Application, Hubei Minzu University, Enshi 445002, China
- Enshi Tujia and Miao Autonomous Prefecture Academy of Agricultural Sciences, Hubei Minzu University, Enshi 445002, China;
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4
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Tojan S, Kaur L, Singh J. Hybrid Paneer: Influence of mung bean protein isolate (Vigna radiata L.) on the texture, microstructure, and in vitro gastro-small intestinal digestion. Food Chem 2024; 434:137434. [PMID: 37716146 DOI: 10.1016/j.foodchem.2023.137434] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2023] [Revised: 08/20/2023] [Accepted: 09/07/2023] [Indexed: 09/18/2023]
Abstract
Replacing dairy proteins with legume proteins such as mung bean protein can create hybrid cheese alternatives with superior nutritional and functional properties. The effects of partially replacing (30%) cow milk with mung bean protein isolate (MBPI) on the rheology, texture, microstructure, and digestibility of paneer (acid-heat coagulated cheese) were studied. The developed hybrid cow milk-mung bean paneer (CMMBP) had higher protein and moisture contents, lower fat content, and a darker colour than cow milk paneer (CMP). CMMBP showed a significant reduction in hardness, cohesiveness, chewiness, and springiness compared to the cow milk-based control. Frequency sweeps performed using a dynamic rheometer showed higher storage modulus (G') for CMMBP compared to CMP, indicating greater elastic properties of the hybrid paneer. In vitro digestibility of CMMBP was significantly lower than CMP, as shown by the lower overall ninhydrin-reactive free amino N release and the presence of resistant peptides at the end of digestion.
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Affiliation(s)
- Shince Tojan
- School of Food and Advanced Technology, Massey University, Palmerston North, New Zealand
| | - Lovedeep Kaur
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Jaspreet Singh
- Riddet Institute, Massey University, Palmerston North, New Zealand.
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5
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Rinaldi S, Di Giovanni S, Palocci G, Contò M, Steri R, Tripaldi C. Impact of Milk Storage and Heat Treatments on In Vitro Protein Digestibility of Soft Cheese. Foods 2023; 12:foods12081735. [PMID: 37107530 PMCID: PMC10137698 DOI: 10.3390/foods12081735] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 03/22/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
Cheese is an important source of protein in the human diet, and its digestibility depends on its macro and microstructure. This study investigated the effect of milk heat pre-treatment and pasteurization level on the protein digestibility of produced cheese. An in vitro digestion method was used considering cheeses after 4 and 21 days of storage. The peptide profile and amino acids (AAs) released in digestion were analyzed to evaluate the level of protein degradation following in vitro digestion. The results showed the presence of shorter peptides in the digested cheese from pre-treated milk and 4-day ripening while this trend was not observed after 21 days of storage, showing the effect of storage period. A significantly higher content of AAs was found in digested cheese produced from milk subjected to a higher temperature of pasteurization, and there was a significant increase in total AA content in the cheese after 21 days of storage, confirming the positive effect of ripening on protein digestibility. From these results emerges the importance of the management of heat treatments on the digestion of proteins in soft cheese.
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Affiliation(s)
- Simona Rinaldi
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
| | - Sabrina Di Giovanni
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
| | - Giuliano Palocci
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
| | - Michela Contò
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
| | - Roberto Steri
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
| | - Carmela Tripaldi
- Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria (CREA), Centro di Ricerca Zootecnia e Acquacoltura, Via Salaria, 31, 00015 Rome, Italy
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6
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Logan A, Ménard O, Bayrak M, Rakhshi E, Floury J. Gastric devolution of transglutaminase-induced acid and rennet-induced casein gels using dynamic DIDGI® and static COST action INFOGEST protocols. Food Res Int 2023; 164:112351. [PMID: 36737940 DOI: 10.1016/j.foodres.2022.112351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2022] [Revised: 12/15/2022] [Accepted: 12/23/2022] [Indexed: 12/26/2022]
Abstract
Limited studies in the literature have compared in vitro dynamic and in vitro static protocols for modelling the gastric digestive process of food systems. This experiment explores the differences between two different in vitro approaches to the devolution of a transglutaminase-induced acid gel (TG, pH 5.1-5.3) and rennet-induced gel (RG, pH 6.5-6.7). Gels were exposed to a simulated oral phase, followed by either the dynamic DIDGI® or static COST action INFOGEST protocol to simulate gastric conditions. Protein hydrolysis was evident from 15 min onwards for TG exposed to the dynamic protocol where levels continued to increase at a steady rate. In contrast, RG exhibited a notable lag-phase before levels increased from around 60 min onwards. Under the static protocol, protein hydrolysis was observed for both TG and RG upon exposure to the gastric environment which continued to increase over time. Despite these differences, similar levels of protein hydrolysis were found for TG and RG at the gastric endpoint using either protocol demonstrating that both the dynamic DIDGI® and static COST action INFOGEST methods provide a suitable and comparable environment for the in vitro digestion of casein protein under simulated gastric conditions.
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Affiliation(s)
- Amy Logan
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia.
| | | | - Meltem Bayrak
- CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia; School of Science, College of Science, Engineering and Health, RMIT University, 124 La Trobe Street, Melbourne, VIC 3000, Australia.
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7
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Li W, Wu Y, Martin GJ, Ashokkumar M. Turbulence-dependent reversible liquid-gel transition of micellar casein-stabilised emulsions. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107819] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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8
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Horstman AMH, Huppertz T. Milk proteins: Processing, gastric coagulation, amino acid availability and muscle protein synthesis. Crit Rev Food Sci Nutr 2022; 63:10267-10282. [PMID: 35611879 DOI: 10.1080/10408398.2022.2078782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
It is well-known that the postprandial muscle protein synthetic response to protein ingestion is regulated on various levels, including dietary protein digestion and amino acid (AA) absorption, splanchnic AA retention, the availability of dietary protein-derived AA in the circulation, delivery of AA to the muscle, uptake of AA by the muscle, and intramuscular signaling. AA availability after consumption of dairy products is primarily determined by the rate of gastric emptying of milk proteins, which is mainly linked to coagulation of milk proteins in the stomach. Caseins form gastric coagula, which make their gastric emptying and subsequent postprandial aminoacidemia notably slower than that of whey proteins. Only recently, the role of processing, food structure, preservation and matrix on coagulation herein has been getting attention. In this review we describe various processes, that affect gastric coagulation of caseins and therewith control gastric emptying, such as the conversion to caseinate, heat treatment in the presence of whey proteins, conversion to stirred yoghurt and enzymatic hydrolysis. Modulating product characteristics by processing can be very useful to steer the gastric behavior of protein, and the subsequent digestion and AA absorption and muscle anabolic response to maintain or increase muscle mass.
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Affiliation(s)
| | - Thom Huppertz
- Research & Development, FrieslandCampina, Amersfoort, The Netherlands
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
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9
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Development and characterization of standardized model, solid foods with varying breakdown rates during gastric digestion. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110827] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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Thøgersen R, Egsgaard KL, Kjølbæk L, Jensen KJ, Astrup A, Hammershøj M, Raben A, Bertram HC. Effect of Dairy Matrix on the Postprandial Blood Metabolome. Nutrients 2021; 13:nu13124280. [PMID: 34959831 PMCID: PMC8709269 DOI: 10.3390/nu13124280] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 11/23/2021] [Accepted: 11/25/2021] [Indexed: 01/07/2023] Open
Abstract
This study investigated the postprandial plasma metabolome following consumption of four dairy matrices different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), and micellar casein isolate (MCI) with cream (MCI Drink) or a MCI Gel. An acute, randomized, crossover trial in male participants (n = 25) with four test days was conducted. Blood samples were collected during an 8-h postprandial period after consumption of a meal similar in micro- and macronutrients containing one of the four dairy matrices, and the metabolome was analyzed using nuclear magnetic resonance (NMR) spectroscopy. A liquid dairy matrix (MCI Drink) resulted in a faster absorption of amino acids compared to products, representing either a semi-solid (MCI Gel and Hom. Cheese) or solid (Cheese) dairy matrix. For the MCI Gel, plasma concentration of acetic acid and formic acid increased approximately 2 h following consumption, while 3-hydroxybyturate and acetoacetic acid increased approximately 6 h after consumption. The structure and texture of the dairy matrix affected the postprandial absorption of amino acids, as revealed by the plasma metabolome. Our study furthermore pointed at endogenous effects associated with consumption of dairy products containing glucono-δ-lactone.
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Affiliation(s)
- Rebekka Thøgersen
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Kristian Leth Egsgaard
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Louise Kjølbæk
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
| | | | - Arne Astrup
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
- Healthy Weight Center, Novo Nordisk Foundation, DK-2900 Hellerup, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
| | - Anne Raben
- Department of Nutrition, Exercise and Sports, University of Copenhagen, DK-1958 Frederiksberg, Denmark; (L.K.); (A.A.); (A.R.)
- Clinical Research, Copenhagen University Hospital—Steno Diabetes Center Copenhagen, DK-2730 Herlev, Denmark
| | - Hanne Christine Bertram
- Department of Food Science, Aarhus University, Agro Food Park 48, DK-8200 Aarhus, Denmark; (R.T.); (K.L.E.); (M.H.)
- Correspondence: ; Tel.: +45-61687389
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11
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Orlien V, Aalaei K, Poojary MM, Nielsen DS, Ahrné L, Carrascal JR. Effect of processing on in vitro digestibility (IVPD) of food proteins. Crit Rev Food Sci Nutr 2021; 63:2790-2839. [PMID: 34590513 DOI: 10.1080/10408398.2021.1980763] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins from plants, milk, muscle, and egg. It is evident from this work that protein digestibility greatly varies among foods, this variability being dependent not only upon the protein source, but also the food matrix and the molecular interactions between proteins and other food components (food formulation), as well as the conditions during food processing and storage. Different approaches have been applied to assess in vitro protein digestibility (IVPD), varying in both the enzyme assay and quantification method used. In general, animal proteins tend to show higher IVPD. Harsh technological treatments tend to reduce IVPD, except for plant proteins, in which thermal degradation of anti-nutritional compounds results in improved IVPD. However, in order to improve the current knowledge about protein digestibility there is a vital need for understanding dependency on a protein source, molecular interaction, processing and formulation and relationships between. Such knowledge can be used to develop new food products with enhanced protein bioaccessibility.
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Affiliation(s)
- Vibeke Orlien
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Kataneh Aalaei
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Mahesha M Poojary
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Dennis S Nielsen
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Lilia Ahrné
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Jorge Ruiz Carrascal
- Research Institute of Meat and Meat Products (IproCar), University of Extremadura, Cáceres, Spain
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12
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Qazi HJ, Ye A, Acevedo-Fani A, Singh H. In vitro digestion of curcumin-nanoemulsion-enriched dairy protein matrices: Impact of the type of gel structure on the bioaccessibility of curcumin. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106692] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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13
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Dong L, Wu K, Cui W, Fu D, Han J, Liu W. Tracking the digestive performance of different forms of dairy products using a dynamic artificial gastric digestive system. FOOD STRUCTURE 2021. [DOI: 10.1016/j.foostr.2021.100194] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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14
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Ye A. Gastric colloidal behaviour of milk protein as a tool for manipulating nutrient digestion in dairy products and protein emulsions. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106599] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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15
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Feeney EL, Lamichhane P, Sheehan JJ. The cheese matrix: Understanding the impact of cheese structure on aspects of cardiovascular health – A food science and a human nutrition perspective. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12755] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Affiliation(s)
- Emma L Feeney
- Institute of Food and Health University College Dublin 2.16a Science Centre South Dublin 4Ireland
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
| | - Prabin Lamichhane
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
| | - Jeremiah J Sheehan
- Food for Health Ireland (FHI) S2.09 Science Centre South Belfield, Dublin 4Ireland
- Teagasc Food Research Centre Moorepark Fermoy, Cork P61 C996 Ireland
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16
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Postprandial blood amino acid concentrations in older adults after consumption of dairy products: The role of the dairy matrix. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104890] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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17
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Marinea M, Ellis A, Golding M, Loveday SM. Soy Protein Pressed Gels: Gelation Mechanism Affects the In Vitro Proteolysis and Bioaccessibility of Added Phenolic Acids. Foods 2021; 10:foods10010154. [PMID: 33450925 PMCID: PMC7828434 DOI: 10.3390/foods10010154] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2020] [Revised: 01/08/2021] [Accepted: 01/11/2021] [Indexed: 01/10/2023] Open
Abstract
In this study, a model system of firm tofu (pressed gel) was prepared to study how the coagulation mechanism-acidification with glucono δ-lactone (GDL) or coagulation with magnesium sulphate (MgSO4)-affected the physical properties of the gels along with their in vitro proteolysis (or extent of proteolysis). The two types of gels were also fortified with 3.5 mM protocatechuic (PCA) and coumaric acid (CMA) to test whether they can be used as bioactive delivery systems. Texture analysis showed that all MgSO4-induced gels (fortified and control) had a higher hydration capacity and a weaker texture than the GDL-induced gels (p < 0.05). MgSO4 gels had almost double proteolysis percentages throughout the in vitro digestion and showed a significantly higher amino acid bioaccessibility than the GDL gels (essential amino acid bioaccessibility of 56% versus 31%; p < 0.05). Lastly, both gel matrices showed a similar phenolic acid release profile, on a percentage basis (~80% for PCA and ~100% for CMA). However, GDL gels delivered significantly higher masses of bioactives under simulated intestinal conditions because they could retain more of the bioactives in the gel after pressing. It was concluded that the coagulation mechanism affects both the macro- and microstructure of the soy protein pressed gels and as a result their protein digestibility. Both pressed gel matrices are promising delivery systems for bioactive phenolic acids.
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Affiliation(s)
- Marina Marinea
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
- Correspondence:
| | - Ashling Ellis
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Matt Golding
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- School of Food and Advanced Technology, Massey University, Palmerston North 4442, New Zealand
| | - Simon M. Loveday
- Riddet Institute, Massey University, Palmerston North 4442, New Zealand; (A.E.); (M.G.); (S.M.L.)
- Food and Bio-Based Products Group, AgResearch Limited, Palmerston North 4442, New Zealand
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18
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Zhao J, Su G, Chen C, Sun X, Sun W, Zhao M. Physicochemical and Structural Characteristics of Soybean Protein Isolates Induced by Lipoxygenase-Catalyzed Linoleic Acid Oxidation during In Vitro Gastric Digestion. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:12384-12392. [PMID: 33079529 DOI: 10.1021/acs.jafc.0c02098] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The effects of oxidation on the gastric digestion properties of soybean protein isolates (SPIs) in a model of lipoxygenase (LOX)-catalyzed linoleic acid (LA) oxidation system and the multiscale structural characterization of SPI hydrolysate were investigated. Results indicated that the feature of SPI hydrolysate is dependent upon the degree of oxidation. Pepsin hydrolysis caused a red shift in fluorescence intensity and a reduction in surface hydrophobicity and diminished the particle size of SPI hydrolysate during gastric digestion. Compared with the control, mild oxidation was beneficial to protein unfolding and gastric digestibility, as manifested by minimal molecular weight (MW) distribution >50 kDa (32.34%) and smaller peptide fragments under scanning electron microscopy. However, severe oxidation brought about 39.47% loss of free amino acids. It was interesting to find that glycinin was more vulnerable to pepsin hydrolysis after oxidation as compared to the native SPI. Overall, the moderately oxidized SPI appeared to be digested to a greater extent.
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Affiliation(s)
- Jie Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Chong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xixun Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
- Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China
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19
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Plante AM, McCarthy AL, O'Halloran F. Cheese as a functional food for older adults: comparing the bioactive properties of different cheese matrices following simulated gastrointestinal in vitro digestion. Int J Food Sci Nutr 2020; 72:456-469. [PMID: 32967486 DOI: 10.1080/09637486.2020.1825644] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Age-related changes to the gastrointestinal tract (GIT) can impact how food is digested. Studying the effects of these changes can help identify functional foods for older adults. Cheese was digested using two simulated gastrointestinal in vitro digestion (SGID) models representing adult and elderly gastro-intestinal conditions. Antioxidant capacity was measured using DPPH, FRAP and TPC assays. The ability of cheese to inhibit digestive enzymes was determined by the α-glucosidase and lipase inhibition assays. Digestive aging influenced the bioactivity of cheese, as elderly digestates had significantly lower (p < 0.05) antioxidant, α-glucosidase and lipase inhibitory properties compared to adult digestates. However, soft cheese (feta, goats', brie) demonstrated greatest potential with comparable radical scavenging properties and lipase inhibition, greatest FRAP and α-glucosidase inhibitory potential. Despite age-related changes, the bioactive properties of cheese were evident following digestion with an older adult SGID model, suggesting cheese has potential as a functional food for older adults.
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Affiliation(s)
- Aimee M Plante
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Aoife L McCarthy
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
| | - Fiona O'Halloran
- Department of Biological Sciences, Cork Institute of Technology, Cork, Ireland
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20
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Guo Q, Ye A, Singh H, Rousseau D. Destructuring and restructuring of foods during gastric digestion. Compr Rev Food Sci Food Saf 2020; 19:1658-1679. [PMID: 33337100 DOI: 10.1111/1541-4337.12558] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Revised: 03/11/2020] [Accepted: 03/29/2020] [Indexed: 12/15/2022]
Abstract
All foods harbor unique length scale-dependent structural features that can influence the release, transport, and utilization of macro- or micronutrients in the human gastrointestinal tract. In this regard, food destructuring and restructuring processes during gastric passage significantly influence downstream nutrient assimilation and feelings of satiety. This review begins with a synopsis of the effects of oral processing on food structure. Then, stomach-centric factors that contribute to the efficacy of gastric digestion are discussed, and exemplified by comparing the intragastric de- and restructuring of a number of common foods. The mechanisms of how intragastric structuring influences gastric emptying and its relationship to human satiety are then discussed. Finally, recently developed, non-destructive instrumental approaches used to quantitively and qualitatively characterize food behavior during gastric destructuring and restructuring are described.
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Affiliation(s)
- Qing Guo
- College of Food Science and Nutritional Engineering, National Engineering Research Center for Fruits and Vegetables Processing, China Agricultural University, Beijing, 100083, China.,Xinghua Industrial Research Centre for Food Science and Human Health, China Agricultural University, Xinghua, Jiangsu, 225700, China
| | - Aiqian Ye
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Harjinder Singh
- Riddet Institute, Massey University, Palmerston North, 4442, New Zealand
| | - Dérick Rousseau
- Department of Chemistry and Biology, Ryerson University, Toronto, Ontario, M5B 2K3, Canada
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21
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Simulated oral processing, in vitro digestibility and sensory perception of low fat Cheddar cheese containing sodium alginate. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109749] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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22
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Mulet-Cabero AI, Mackie AR, Brodkorb A, Wilde PJ. Dairy structures and physiological responses: a matter of gastric digestion. Crit Rev Food Sci Nutr 2020; 60:3737-3752. [PMID: 32056441 DOI: 10.1080/10408398.2019.1707159] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
Digestion and health properties of food do not solely rely on the sum of nutrients but are also influenced by food structure. Dairy products present an array of structures due to differences in the origin of milk components and the changes induced by processing. Some dairy structures have been observed to induce specific effects on digestion rates and physiological responses. However, the underlying mechanisms are not fully understood. Gastric digestion plays a key role in controlling digestion kinetics. The main objective of this review is to expose the relevance of gastric phase as the link between dairy structures and physiological responses. The focus is on human and animal studies, and physiological relevant in vitro digestion models. Data collected showed that the structure of dairy products have a profound impact on rate of nutrient bioavailability, absorption and physiological responses, suggesting gastric digestion as the main driver. Control of gastric digestion can be a tool for delivering specific rates of nutrient digestion. Therefore, the design of food structure targeting specific gastric behavior could be of great interest for particular population needs e.g. rapid nutrient digestion will benefit elderly, and slow nutrient digestion could help to enhance satiety.
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Affiliation(s)
| | - Alan R Mackie
- School of Food Science and Nutrition, University of Leeds, Leeds, UK
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23
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Turgeon SL, Brisson G. Symposium review: The dairy matrix-Bioaccessibility and bioavailability of nutrients and physiological effects. J Dairy Sci 2019; 103:6727-6736. [PMID: 31785885 DOI: 10.3168/jds.2019-17308] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 10/07/2019] [Indexed: 12/11/2022]
Abstract
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 2 h 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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Affiliation(s)
- Sylvie L Turgeon
- Dairy Science and Technology Research Centre (STELA), University Laval, Quebec City, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), University Laval, Quebec City, QC, G1V 0A6, Canada.
| | - Guillaume Brisson
- Dairy Science and Technology Research Centre (STELA), University Laval, Quebec City, QC, G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), University Laval, Quebec City, QC, G1V 0A6, Canada
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24
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Identification of texture parameters influencing commercial cheese matrix disintegration and lipid digestion using an in vitro static digestion model. Food Res Int 2019; 121:269-277. [DOI: 10.1016/j.foodres.2019.03.022] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2018] [Revised: 02/22/2019] [Accepted: 03/10/2019] [Indexed: 01/14/2023]
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25
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Žolnere K, Arnold M, Hull B, Everett DW. Cheese proteolysis and matrix disintegration during in vitro digestion. FOOD STRUCTURE-NETHERLANDS 2019. [DOI: 10.1016/j.foostr.2019.100114] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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26
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Antioxidant peptides (<3 kDa) identified on hard cow milk cheese with rennet from different origin. Food Res Int 2019; 120:643-649. [DOI: 10.1016/j.foodres.2018.11.019] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2018] [Revised: 10/26/2018] [Accepted: 11/12/2018] [Indexed: 12/12/2022]
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27
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Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study. Food Chem 2019; 277:63-69. [DOI: 10.1016/j.foodchem.2018.10.097] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Revised: 10/18/2018] [Accepted: 10/21/2018] [Indexed: 11/22/2022]
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28
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Lorieau L, Halabi A, Ligneul A, Hazart E, Dupont D, Floury J. Impact of the dairy product structure and protein nature on the proteolysis and amino acid bioaccessiblity during in vitro digestion. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.04.019] [Citation(s) in RCA: 46] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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29
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Ozvural EB, Bornhorst GM. Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.10.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Drechsler KC, Bornhorst GM. Modeling the softening of carbohydrate-based foods during simulated gastric digestion. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2017.11.007] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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31
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Fardet A, Dupont D, Rioux LE, Turgeon SL. Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence. Crit Rev Food Sci Nutr 2018; 59:1987-2010. [PMID: 29393659 DOI: 10.1080/10408398.2018.1435503] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.
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Affiliation(s)
- Anthony Fardet
- a Université Clermont Auvergne, INRA, UNH, Unité de Nutrition Humaine, CRNH Auvergne , F Clermont-Ferrand , France
| | - Didier Dupont
- b Science and Technology of Milk and Eggs, STLO, Agrocampus Ouest, French National Institute for Agricultural Research (INRA) , Rennes , France
| | - Laurie-Eve Rioux
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
| | - Sylvie L Turgeon
- c STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval , Québec City , Qc , Canada
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32
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Floury J, Bianchi T, Thévenot J, Dupont D, Jamme F, Lutton E, Panouillé M, Boué F, Le Feunteun S. Exploring the breakdown of dairy protein gels during in vitro gastric digestion using time-lapse synchrotron deep-UV fluorescence microscopy. Food Chem 2018; 239:898-910. [DOI: 10.1016/j.foodchem.2017.07.023] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2017] [Revised: 07/03/2017] [Accepted: 07/07/2017] [Indexed: 12/01/2022]
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33
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Drouin-Chartier JP, Tremblay AJ, Maltais-Giguère J, Charest A, Guinot L, Rioux LE, Labrie S, Britten M, Lamarche B, Turgeon SL, Couture P. Differential impact of the cheese matrix on the postprandial lipid response: a randomized, crossover, controlled trial. Am J Clin Nutr 2017; 106:1358-1365. [PMID: 28978543 DOI: 10.3945/ajcn.117.165027] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2017] [Accepted: 09/12/2017] [Indexed: 11/14/2022] Open
Abstract
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans has not yet been evaluated.Objective: In healthy subjects, we compared the impact of dairy fat provided from firm cheese, soft cream cheese, and butter on the postprandial response at 4 h and on the incremental area under the curve (iAUC) of plasma triglycerides.Design: Forty-three healthy subjects were recruited to this randomized, crossover, controlled trial. In random order at intervals of 14 d and after a 12-h fast, subjects ingested 33 g fat from a firm cheese (young cheddar), a soft cream cheese (cream cheese), or butter (control) incorporated into standardized meals that were matched for macronutrient content. Plasma concentrations of triglycerides were measured immediately before the meal and 2, 4, 6, and 8 h after the meal.Results: Cheddar cheese, cream cheese, and butter induced similar increases in triglyceride concentrations at 4 h (change from baseline: +59%, +59%, and +62%, respectively; P = 0.9). No difference in the triglyceride iAUC0-8 h (P-meal = 0.9) was observed between the 3 meals. However, at 2 h, the triglyceride response caused by the cream cheese (change from baseline: +44%) was significantly greater than that induced by butter (change from baseline: +24%; P = 0.002) and cheddar cheese (change from baseline: +16%; P = 0.0004). At 6 h, the triglyceride response induced by cream cheese was significantly attenuated compared with that induced by cheddar cheese (change from baseline: +14% compared with +42%; P = 0.0004).Conclusion: This study demonstrates that the cheese matrix modulates the impact of dairy fat on postprandial lipemia in healthy subjects. This trial was registered at clinicaltrials.gov as NCT02623790.
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Affiliation(s)
| | | | | | | | - Léa Guinot
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Laurie-Eve Rioux
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Steve Labrie
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Michel Britten
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
| | - Benoît Lamarche
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Sylvie L Turgeon
- Institute of Nutrition and Functional Foods.,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and
| | - Patrick Couture
- Institute of Nutrition and Functional Foods, .,Centre de recherche en sciences et technologie du lait (STELA) Dairy Research Center, and.,Lipid Research Center, Centre Hospitalier Universitaire (CHU) de Québec, Laval University, Québec City, Québec, Canada; and.,Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada
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34
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Lamothe S, Rémillard N, Tremblay J, Britten M. Influence of dairy matrices on nutrient release in a simulated gastrointestinal environment. Food Res Int 2017; 92:138-146. [DOI: 10.1016/j.foodres.2016.12.026] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2016] [Revised: 12/21/2016] [Accepted: 12/24/2016] [Indexed: 01/15/2023]
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35
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Fang X, Rioux LE, Labrie S, Turgeon SL. Disintegration and nutrients release from cheese with different textural properties during in vitro digestion. Food Res Int 2016. [DOI: 10.1016/j.foodres.2016.04.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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