Abstract
Studies have indicated that the dairy matrix can affect postprandial responses of dairy products, but little is known about the effect on postprandial plasma phospholipid levels. This study investigated postprandial plasma phospholipid levels following consumption of four different dairy products that are similar in micro and macro nutrients, but different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), micellar casein isolate with cream (MCI Drink) or a gel made from the MCI Drink (MCI Gel). The study was an acute randomized, crossover trial in human volunteers with four test days. Blood samples were collected during an 8 h postprandial period and the content of 53 plasma phospholipids was analysed using liquid chromatography-mass spectrometry (LC-MS). No meal–time interactions were revealed; however, for nine of the 53 phospholipids, a meal effect was found. Thus, the results indicated a lower plasma level of specific lyso-phosphatidylethanolamines (LPEs) and lyso-phosphatidylcholines (LPCs) following consumption of the MCI Gel compared to the MCI Drink and Hom. Cheese, which might be attributed to an effect of viscosity. However, further studies are needed in order to reveal more details on the effect of the dairy matrix on postprandial phospholipids.
Highlights
Dairy products are important sources of high-quality proteins, lipids, vitamins, and minerals, and they constitute a significant contribution to diet quality because of their nutrient richness [1]
liquid chromatography-mass spectrometry (LC-mass spectrometry (MS)) data are presented as arbitrary units; data correction was attained via normalization of the batch-corrected quantifier area of a given lipid according to the batch corrected quantifier of the corresponding internal standard
Lower phospholipid levels were found after consumption of the micellar casein isolate (MCI) gel compared to the MCI drink and the Hom. cheese in nine of the 53 investigated phospholipids
Summary
Dairy products are important sources of high-quality proteins, lipids, vitamins, and minerals ( calcium and phosphorus), and they constitute a significant contribution to diet quality because of their nutrient richness [1]. Consumption of high amounts of SFA is associated with increased blood LDL-cholesterol levels and risk of cardiovascular disease (CVD) [2]. While a reduction in SFA intake has been the cornerstone of dietary recommendations to decrease CVD risk, the validity of these recommendations has recently been questioned, as clear contradictions are evident [3]. Studies have shown that the impact of SFA consumption on plasma lipids depends on the specific dietary source of SFA [4,5,6], and evidence exists that SFA contained in cheese matrices does not increase blood lipids as compared to other dairy matrices [7]. Intrinsic components present in the cheese matrix, such as protein, peptides, phospholipids derived from milk fat globule membrane (MFGM), calcium and phosphorous, are likely to influence the absorption of SFA in the human body [5,7]
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