TY - JOUR
T1 - Postprandial blood amino acid concentrations in older adults after consumption of dairy products
T2 - The role of the dairy matrix
AU - Horstman, Astrid M.H.
AU - Ganzevles, Renate A.
AU - Kudla, Urszula
AU - Kardinaal, Alwine F.M.
AU - van den Borne, Joost J.G.C.
AU - Huppertz, Thom
PY - 2021/2
Y1 - 2021/2
N2 - This study investigated postprandial aminoacidemia after consumption of different dairy products using a single-blinded cross-over design wherein 10 participants (66.7 ± 4.3 y) received low-fat UHT-treated milk (LF–UHT), low-fat pasteurised milk (LF–PAS), full-fat UHT-treated milk (FF–UHT), full-fat pasteurised milk (FF–PAS), low-fat yoghurt, full-fat cheese, whey protein concentrate (WPC), and micellar casein isolate (MCI). Blood samples were collected postabsorptive and (up to 5 h) postprandial and maximal amino acid concentration (Cmax), timepoint corresponding to Cmax (Tmax) and incremental area under the curve (iAUC) were determined. The highest increase in blood essential amino acid (EAA) levels occurred after WPC and yoghurt consumption, whereas MCI and cheese consumption resulted in extended EAA response curves. Fat delayed the postprandial EAA blood response (FF–UHT versus LF–UHT and FF–PAS versus LF–UHT), whereas no effect of heating milk was found (P > 0.05). The findings highlight that the product matrix could be as important as protein composition in postprandial aminoacidemia.
AB - This study investigated postprandial aminoacidemia after consumption of different dairy products using a single-blinded cross-over design wherein 10 participants (66.7 ± 4.3 y) received low-fat UHT-treated milk (LF–UHT), low-fat pasteurised milk (LF–PAS), full-fat UHT-treated milk (FF–UHT), full-fat pasteurised milk (FF–PAS), low-fat yoghurt, full-fat cheese, whey protein concentrate (WPC), and micellar casein isolate (MCI). Blood samples were collected postabsorptive and (up to 5 h) postprandial and maximal amino acid concentration (Cmax), timepoint corresponding to Cmax (Tmax) and incremental area under the curve (iAUC) were determined. The highest increase in blood essential amino acid (EAA) levels occurred after WPC and yoghurt consumption, whereas MCI and cheese consumption resulted in extended EAA response curves. Fat delayed the postprandial EAA blood response (FF–UHT versus LF–UHT and FF–PAS versus LF–UHT), whereas no effect of heating milk was found (P > 0.05). The findings highlight that the product matrix could be as important as protein composition in postprandial aminoacidemia.
U2 - 10.1016/j.idairyj.2020.104890
DO - 10.1016/j.idairyj.2020.104890
M3 - Article
AN - SCOPUS:85092892621
SN - 0958-6946
VL - 113
JO - International Dairy Journal
JF - International Dairy Journal
M1 - 104890
ER -