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.
Highlights
Dairy products can contain high amounts of saturated fats, which, traditionally, have been associated with increased risk of cardiovascular disease (CVD) [1]; studies have indicated that a potentially harmful impact of saturated fatty acids on plasma lipids depends on the type of dairy product consumed, and the association between dairy product consumption may even be neutral or protective [2,3,4].The complexity between type of dairy product consumed and impact on CVD indicates an effect of the food matrix
The present study investigated the effect of four different dairy matrices, different in
The micellar casein isolate (MCI) Drink resulted in the highest plasma conon the plasma metabolome
Summary
Dairy products can contain high amounts of saturated fats, which, traditionally, have been associated with increased risk of cardiovascular disease (CVD) [1]; studies have indicated that a potentially harmful impact of saturated fatty acids on plasma lipids depends on the type of dairy product consumed, and the association between dairy product consumption may even be neutral or protective [2,3,4].The complexity between type of dairy product consumed and impact on CVD indicates an effect of the food matrix. Barbé et al (2013) investigated protein digestion and amino acid (AA) absorption in six mini pigs consuming four different dairy matrices: skimmed milk and rennet gels, either heated or unheated [12]. They found that heat treatment increased the retention time in the stomach and that gelation delayed gastric emptying. During an acute, randomized, crossover human trial, the present study investigated the effect of consuming four different dairy matrices on blood plasma metabolites during an 8-h postprandial period using 1H nuclear magnetic resonance (1H NMR) spectroscopy. Detailed description of the study design and primary outcomes [14], a thorough characterization of the experimental dairy products [15], and the effect of the experimental diets on postprandial phospholipids [16]
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