scholarly journals Effect of Dairy Matrix on the Postprandial Blood Metabolome

Nutrients ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 4280
Author(s):  
Rebekka Thøgersen ◽  
Kristian Leth Egsgaard ◽  
Louise Kjølbæk ◽  
Klaus Juhl Jensen ◽  
Arne Astrup ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dairy Products ◽  
Crossover Trial ◽  
Cheddar Cheese ◽  
Acetoacetic Acid ◽  
Postprandial Period ◽  
Randomized Crossover Trial ◽  
Plasma Metabolome ◽  
Micellar Casein ◽  
Semi Solid

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.

scholarly journals Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices: A Randomized Crossover Trial

Metabolites ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 454
Author(s):  
Rebekka Thøgersen ◽  
Ida Emilie I. Lindahl ◽  
Bekzod Khakimov ◽  
Louise Kjølbæk ◽  
Klaus Juhl Jensen ◽  
...  
Keyword(s):  
Dairy Products ◽  
Crossover Trial ◽  
Cheddar Cheese ◽  
Plasma Phospholipid ◽  
Plasma Phospholipids ◽  
Randomized Crossover Trial ◽  
Human Volunteers ◽  
Meal Effect ◽  
Meal Time ◽  
Lower Plasma Level

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.

scholarly journals Proteins and Amino Acids Treated with Atmospheric Plasma Show Significantly Increased Bioavailability in Humans

2020 ◽  
Vol 13 ◽  
pp. 117863882094923
Author(s):  
Matthew H Sharp ◽  
Matthew W Stefan ◽  
Raad H Gheith ◽  
Dallen D Reber ◽  
Charlie R Ottinger ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Blood Plasma ◽  
Plasma Treatment ◽  
Crossover Trial ◽  
Protein Isolate ◽  
Atmospheric Plasma ◽  
Double Blind ◽  
Randomized Crossover Trial ◽  
Branch Chain Amino

Background: Muscle mass is an important determinant of metabolic health and physical function. It has previously been demonstrated that the postprandial rise in circulating essential amino acids acts as the main stimulus for muscle protein synthesis (MPS). The current study investigated the postprandial plasma essential amino acid (EAA) and branched-chain amino acid (BCAA) responses of (1) Hydrolyzed whey protein isolate (HWPI) compared to plasma treated non-hydrolyzed whey protein isolate (PT-NHWPI), (2) standard branch-chain amino acids (S-BCAA) compared to plasma treated branch-chained amino acids (PT-BCAA), (3) standard pea protein (S-PP), compared to plasma treated pea protein (PT-PP), and (4) HWPI compared to PT-PP. Methods: Ten subjects (24.6 ± 5.3 years; 178.8 ± 8.1 cm; 78.6 ± 10.1 kg) participated in a double-blind, randomized, crossover trial comparing four separate protein conditions (HWPI, PT-NHWPI, S-PP, PT-PP). A separate cohort of ten subjects (26.4 ± 7.4 years; 178.8 ± 5.9 cm; 85 ± 12.3 kg) participated in a double-blind randomized, crossover trial comparing two branch-chain amino acid conditions: S-BCAA and PT-BCAA. All conditions were administered following a 7-day washout. Plasma EAA and BCAA concentrations were assessed from blood donated by subjects at pre-consumption, 30-, 60-, 90-, 120-, and 180 minutes post-consumption. Results: Blood plasma levels of total EAA and BCAA concentration were significantly greater in all treated conditions at 30-, 60-, 90-, and 120 minutes post consumption ( P < .05). There were no differences between PT-PP and HWPI. Discussion: All proteins significantly elevated EAAs, and BCAAs from basal levels. However, we conclude that the consumption of the treated proteins significantly raises blood levels of EAAs, and BCAAs to a greater extent across multiple dairy, vegan, and isolated BCAA conditions. Moreover, atmospheric plasma treatment of a vegan protein source makes its amino acid response similar to whey. Thus, protein supplementation with that has undergone Ingredient Optimized® atmospheric plasma treatment technology may be highly beneficial for improving the blood plasma amino acid response.

scholarly journals Dietary Fat Chain Length, Saturation, and PUFA Source Acutely Affect Diet-Induced Thermogenesis but Not Satiety in Adults in a Randomized, Crossover Trial

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2615
Author(s):  
Bret M. Rust ◽  
Susan K. Raatz ◽  
Shanon L. Casperson ◽  
Sara E. Duke ◽  
Matthew J. Picklo
Keyword(s):  
Energy Expenditure ◽  
Dietary Fatty Acids ◽  
Degree Of Saturation ◽  
Postprandial Period ◽  
Men And Women ◽  
Adult Men ◽  
Randomized Crossover Trial ◽  
Structural Differences ◽  
Diet Induced Thermogenesis ◽  
Postprandial Energy Expenditure

Structural differences in dietary fatty acids modify their rate of oxidation and effect on satiety, endpoints that may influence the development of obesity. This study tests the hypothesis that meals containing fat sources with elevated unsaturated fats will result in greater postprandial energy expenditure, fat oxidation, and satiety than meals containing fats with greater saturation. In a randomized, 5-way crossover design, healthy men and women (n = 23; age: 25.7 ± 6.6 years; BMI: 27.7 ± 3.8 kg/m2) consumed liquid meals containing 30 g of fat from heavy cream (HC), olive oil (OO), sunflower oil (SFO), flaxseed oil (FSO), and fish oil (FO). Energy expenditure and diet-induced thermogenesis (DIT) were determined by metabolic rate over a 240 min postprandial period. Serum concentrations of ghrelin, glucose, insulin, and triacylglycerol (TAG) were assessed. DIT induced by SFO was 5% lower than HC and FO (p = 0.04). Energy expenditure and substrate oxidation did not differ between fat sources. Postprandial TAG concentrations were significantly affected by fat source (p = 0.0001). Varying fat sources by the degree of saturation and PUFA type modified DIT but not satiety responses in normal to obese adult men and women.

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