Combining plant and dairy proteins in food colloid design

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

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Sensory properties of dairy proteins

Milk Proteins ◽

10.1016/b978-0-12-374039-7.00015-5 ◽

2008 ◽

pp. 429-448

Author(s):

M.A. Drake ◽

R.E. Miracle ◽

J.M. Wright

Keyword(s):

Sensory Properties ◽

Dairy Proteins

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Invited review: Dairy proteins and bioactive peptides: Modeling digestion and the intestinal barrier

Journal of Dairy Science ◽

10.3168/jds.2018-15163 ◽

2019 ◽

Vol 102 (2) ◽

pp. 929-942 ◽

Cited By ~ 15

Author(s):

Carlotta Giromini ◽

Federica Cheli ◽

Raffaella Rebucci ◽

Antonella Baldi

Keyword(s):

Bioactive Peptides ◽

Intestinal Barrier ◽

Dairy Proteins

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The Effects of Dairy Product and Dairy Protein Intake on Inflammation: A Systematic Review of the Literature

Current Developments in Nutrition ◽

10.1093/cdn/nzaa060_009 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 1371-1371

Author(s):

Kristin Nieman ◽

Barbara Anderson ◽

Christopher Cifelli

Keyword(s):

Systematic Review ◽

Dairy Products ◽

Protein Intake ◽

Dairy Product ◽

Low Grade ◽

Review Of The Literature ◽

Dairy Proteins ◽

Dairy Intake ◽

Dairy Protein ◽

Inflammatory Effect

Abstract Objectives Chronic inflammation is associated with obesity and chronic disease risk. Intake of dairy foods is associated with reduced risk of type 2 diabetes and cardiovascular disease; however, the impact of dairy intake on inflammation is not well established. The objective of this study was to conduct a systematic review of the literature to evaluate the effect of dairy product and dairy protein consumption on low-grade systemic inflammation in adults without severe inflammatory disorders. Methods This systematic review was conducted in accordance with the PRISMA statement and registered on PROSPERO (CRD42019129639). A literature search was completed in December 2018 and updated September 2019 using PubMed, CENTRAL, and review of reference lists from relevant review articles. The search resulted in identification and inclusion of 27 randomized controlled trials in this analysis, 19 trials which evaluated dairy products and 8 trials which evaluated dairy proteins. Results In the 19 trials which evaluated dairy products, 10 reported no inflammatory effect of the intervention, 8 reported a reduction in at least one biomarker of inflammation, and 1 reported a greater anti-inflammatory effect in the control as compared to the dairy product intervention. All 8 trials that investigated dairy protein intake on markers of inflammation reported no effect of the intervention. In the 17 trials which evaluated CRP following dairy product interventions, 12 studies reported no change, 4 studies in overweight and obese populations reported a decrease, and 1 study reported an increase in overweight and obese populations. In the 12 trials which evaluated an inflammatory-related cytokine (IL-6, TNF-α and receptors, IL-1β, and/or MCP-1), 7 studies reported no change in markers assessed, and 5 studies (4 of which were in overweight and obese populations) reported a decrease in at least one pro-inflammatory cytokine. A majority of the trials received neutral or positive quality ratings. Conclusions The available literature suggests dairy products and dairy proteins have neutral to beneficial effects on biomarkers of inflammation. Additional clinical studies designed using an inflammatory biomarker as the primary outcome, are needed to fully elucidate the effects of dairy intake on inflammation. Funding Sources National Dairy Council.

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Role of single serving form of dairy on satiety and postprandial glycaemia in young and older healthy adults

Applied Physiology Nutrition and Metabolism ◽

10.1139/apnm-2018-0887 ◽

2019 ◽

Vol 44 (12) ◽

pp. 1289-1296 ◽

Cited By ~ 3

Author(s):

Shirley Vien ◽

Hrvoje Fabek ◽

Yurie Yamagishi ◽

Ying Ti Lee ◽

Bohdan L. Luhovyy ◽

...

Keyword(s):

Older Adults ◽

Blood Glucose ◽

Milk Fat ◽

Skim Milk ◽

Area Under The Curve ◽

Post Treatment ◽

Dairy Proteins ◽

Postprandial Glycaemia ◽

Whole Milk

Dairy proteins reduce appetite and improve postprandial glycaemic response in adults. However, there are no reports of dairy in amounts usually consumed on satiety and postprandial glycaemia in either young or older adults. In a randomized crossover design, 30 healthy young adults (age: 23.5 ± 0.5 years; body mass index (BMI): 21.8 ± 0.4 kg/m2) and 30 healthy/overweight older adults (age: 65.2 ± 0.5 years; BMI: 24.7 ± 0.6 kg/m2) consumed 1 serving (according to manufacturers’ labels) of skim milk (0.1% milk fat (MF)), whole milk (3.25% MF), plain Greek yogurt (2% MF), cheddar cheese (31% MF), and water (energy-free control) after a 12-h fast. Subjective appetite was measured every 15–30 min over 3 h. Blood glucose and insulin were measured at baseline and every 15–30 min over 2 h. All dairy treatments reduced post-treatment subjective appetite area under the curve (AUC) over 3 h by 8%–17% more than water. Greek yogurt reduced appetite 3-h AUC more than skim and whole milk by 9% and 7%, respectively (p < 0.0001). Post-treatment blood glucose 2-h AUC was 42% lower in young compared with older adults (p = 0.003). It was also 52%–78% lower after cheese compared with milks and yogurt (p < 0.0001). Post-treatment insulin AUC after cheese was only 10%–15% of that after milks and Greek yogurt (p < 0.0001). We conclude that single servings of dairy differ in effect on postprandial satiety and glycaemia and merit consideration in management of metabolic syndrome.

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