Abstract
Background & aims: Non-coagulation of protein from enteral nutrition (EN) in the stomach is considered to improve gastric emptying and may result in reduced upper gastrointestinal complications such as reflux and aspiration pneumonia. For the development of a new EN protein mixture with reduced gastric coagulation, the coagulating properties of individual proteins, a novel blend of four proteins (P4 protein blend) and commercial EN products were investigated.
Methods: A semi-dynamic, computer controlled setup was developed to mimic gastric digestion. The
coagulation behaviour of 150 ml protein solutions and EN products was investigated. These were heattreated calcium caseinate, sodium caseinate, whey, soy and pea protein, and the P4 protein blend
comprising of the latter four (all solutions 6% w/v protein), four new enteral nutrition product varieties
(New Nutrison 1.0 or 1.5 kcal/ml, with and without MultiFibre MF6) based on the P4 protein blend
and two other commercially available casein dominant EN products (T1 and T2).
Results: Calcium caseinate and sodium caseinate yielded a total wet coagulate of 43.5 0.7 g and
52.7 6.2 g, respectively. Whey, soy, pea and the P4 protein blend did not produce any measurable
coagulate. T1 and T2 resulted in a total wet coagulate of 37.5 0.8 g and 57.3 0.8 g, respectively, while all new EN product varieties based on the P4 protein blend did not produce any measurable coagulate.
Conclusions: The P4 protein blend renders EN product varieties non-coagulating after in vitro gastric
digestion.
Original language | English |
---|---|
Pages (from-to) | 765-771 |
Journal | Clinical Nutrition |
Volume | 32 |
Issue number | 5 |
DOIs | |
Publication status | Published - 2013 |
Keywords
- critically-ill patients
- upper gastrointestinal-tract
- stress-ulcer prophylaxis
- critical-care medicine
- risk-factors
- milk-proteins
- american society
- support therapy
- patient society
- intensive-care