المؤلفون: Guerin, Sylvie, Le Normand, Laurence, Cahu, Armelle, Boulier, Audrey, Hiolle, Manon, Baniel, Alain, Dupont, Didier, Boudry, Gaëlle, Henry, Gwenaëlle

المساهمون: Nutrition, Métabolismes et Cancer (NuMeCan), Université de Rennes (UR)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), INGREDIA SA, F-62000 Arras, France, Partenaires INRAE, Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Rennes Angers, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), https://www.icfd2024.comTest/

المصدر: 8th International Conference on Food Digestion (ICFD2024)
https://hal.inrae.fr/hal-04574703Test
https://www.icfd2024.comTest/. 8th International Conference on Food Digestion (ICFD2024), Apr 2024, Porto, Portugal. , 2024
https://www.icfd2024.comTest/

مصطلحات موضوعية: Casein, Structure, Digestion kinetics, Bioavailability, Satiety, Milk protein, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

جغرافية الموضوع: Porto, Portugal

الوقت: Porto, Portugal

الوصف: International audience ; Dietary protein is strong appetite inhibitor as it reduces food intake in following meals by signalingdirectly or indirectly to the brain, modulating eating behavior. However, the type of protein in snacksor pre-loads differently influences food intake, likely due to differences in dietary protein hydrolysisand amino acid bioavailability. We recently observed striking differences in plasma amino acidkinetics as well as intra-gastric behavior between micellar casein (MC) and sodium caseinate (SC).Gastric distension and plasma amino acid levels, in particular that of leucine, both impact foodintake. The objective of the present study was therefore to clarify whether the structure of caseinimpacts its preload effect on subsequent food intake in the pig model.Overnight fasted pigs (21.5 ± 1.5 kg) equipped with jugular catheters were allowed to consumewithin 5 min casein drinks differing in casein structure (SC vs. MC, 350 kcal, 10% casein, 1.2% glucosein water) in a cross-over study. Ad libitum intake of their regular feed was assessed during 1hr, either1 or 4hr after casein drink ingestion. Gastric emptying of the casein drinks radiolabeled with 99Tc-colloïd was followed during 2hr using gamma-scintigraphy. Plasma kinetics of hormones related toeating behavior (ghrelin, GLP-1, insulin) and of free amino acids were evaluated for 2hr followingcasein drink ingestion.The amount of feed consumed 1hr, but not 4hr, after SC ingestion was lower than the amount offeed consumed after MC ingestion (feed consumed at 1h: SC 1306 ± 138 vs. MC 1513 ± 79 g, P=0.03).Gastric emptying parameters after both types of casein ingestion were not significantly different(t1/2: SC 103 ± 12 vs. MC 116 ± 18 min, β: SC 0.67 ± 0.14 vs. MC 0.52 ± 0.04, P>0.05). Plasma ghrelin,GLP-1 and insulin kinetics were similar after casein drink ingestion (SC vs. MC, P>0.05 for allhormones). Free plasma amino acid concentrations, in particular that of leucine, increased after bothSC and MC ingestion but was greater after SC ...

العلاقة: hal-04574703; https://hal.inrae.fr/hal-04574703Test

الإتاحة: https://hal.inrae.fr/hal-04574703Test

المؤلفون: van Dam, Lotte, Kardinaal, Alwine, Troupin, Julien, Boulier, Audrey, Hiolle, Manon, Wehrens, Ron, Mensink, Marco

المصدر: International Journal of Food Sciences and Nutrition 75 (2024) 1 ; ISSN: 0963-7486

مصطلحات موضوعية: Life Science

الوصف: To identify the potential anabolic properties of a dairy-plant protein blend as compared to single plant-based and single dairy protein, the postprandial amino acid (AA) response of pea protein, milk protein, micellar casein, and a casein–pea protein blend was investigated in healthy older adults (age 72.3 ± 3.4 years, BMI 25.3 ± 2.9 kg/m2). Plasma AA levels were measured, before and up to 5 h after ingestion of each 20 g protein. Blending casein–pea in a 60/40 mixture resulted in improved plasma AA availability, i.e. area under the curve (AUC) and peak height, of total (essential) AA and of key AAs methionine and leucine compared to pea only, while preserving the higher availability of arginine. The casein/pea blend clearly showed an AA response that was in between that of its single constituents, indicating that blending could be a solution to improve a lower quality (plant) protein, which could be of relevance for older adults.

وصف الملف: application/pdf

العلاقة: https://edepot.wur.nl/642634Test; https://research.wur.nl/en/publications/postprandial-amino-acid-response-after-the-ingestion-of-pea-proteTest

الإتاحة: https://doi.org/10.1080/09637486.2023.2276667Test
https://research.wur.nl/en/publications/postprandial-amino-acid-response-after-the-ingestion-of-pea-proteTest

المؤلفون: Velazquez Dominguez, Angella, Hiolle, Manon, Abdallah, Marwan, Descamps, Amandine, Delaplace, Guillaume, de Sa Peixoto, Paulo, Peres de Sa Peixoto Jr, Paulo

المساهمون: Unité Matériaux et Transformations - UMR 8207 (UMET), Centrale Lille-Institut de Chimie - CNRS Chimie (INC-CNRS)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Institut National de la Recherche Agronomique (INRA)-Ecole Nationale Supérieure de Chimie de Lille (ENSCL)-Institut de Chimie - CNRS Chimie (INC-CNRS)-Université de Lille-Centre National de la Recherche Scientifique (CNRS)

المصدر: ISSN: 2772-753X ; Food Chemistry Advances ; https://hal.univ-lille.fr/hal-04522426Test ; Food Chemistry Advances, 2024, Food Chemistry Advances, 4, pp.100669. ⟨10.1016/j.focha.2024.100669⟩.

مصطلحات موضوعية: [SDV.IDA]Life Sciences [q-bio]/Food engineering

الوصف: International audience ; Micellar casein powders (MCP) are added to food products to enhance their protein content and functional qualities. Enzymatic cross-linking (CL) with microbial transglutaminase (mTGase) is a promising method for improving the functional properties of MCP. Non-cross-linked (N-MCP) and enzymatically cross-linked (C-MCP) at different CL degrees (0, 36, 48, and 58 %), were evaluated to assess the changes in MCP powder solubility after storage at two temperatures (25 and 40 °C) for up to 180 days. The MCP were examined periodically to determine the browning index (BI), the loss of solubility, the variations in the wetting time, and the morphological surface composition evolution with aging. The solubility of both N-MCP and C-MCP decreased similarly with storage, and this phenomenon was enhanced by increasing the severity of the storage (temperature and time). Based on changes in the BI and solubility loss, N-MCP and C-MCP have similar aging kinetics. According to relaxation time analysis, the CL degree reduced the interaction between the powder particles and the solvent, which further diminishes with storage. The results suggest that CL would trigger changes in the MC powder surface, but the evolution of the functional properties is not related to the storage-induced CL formation.

العلاقة: hal-04522426; https://hal.univ-lille.fr/hal-04522426Test; https://hal.univ-lille.fr/hal-04522426/documentTest; https://hal.univ-lille.fr/hal-04522426/file/1-s2.0-S2772753X24000650-main.pdfTest

الإتاحة: https://doi.org/10.1016/j.focha.2024.100669Test
https://hal.univ-lille.fr/hal-04522426Test
https://hal.univ-lille.fr/hal-04522426/documentTest
https://hal.univ-lille.fr/hal-04522426/file/1-s2.0-S2772753X24000650-main.pdfTest

المؤلفون: van Dam, Lotte, Kardinaal, Alwine, Troupin, Julien, Boulier, Audrey, Hiolle, Manon, Wehrens, Ron, Mensink, Marco

المساهمون: Province of Gelderland, Ingredia SA

المصدر: International Journal of Food Sciences and Nutrition ; volume 75, issue 1, page 70-80 ; ISSN 0963-7486 1465-3478

الإتاحة: https://doi.org/10.1080/09637486.2023.2276667Test

المؤلفون: Velazquez-Dominguez, Angella, Hennetier, Marie, Abdallah, Marwan, Hiolle, Manon, Violleau, Fréderic, Delaplace, Guillaume, Peres De Sa Peixoto, Paulo

المصدر: Food Hydrocolloids ; volume 139, page 108552 ; ISSN 0268-005X

مصطلحات موضوعية: General Chemical Engineering, General Chemistry, Food Science

الإتاحة: https://doi.org/10.1016/j.foodhyd.2023.108552Test
https://api.elsevier.com/content/article/PII:S0268005X2300098X?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0268005X2300098X?httpAccept=text/plainTest

المؤلفون: Velazquez-Dominguez, Angella, Hiolle, Manon, Abdallah, Marwan, Delaplace, Guillaume, Peixoto, Paulo P.S.

المصدر: International Dairy Journal ; volume 143, page 105688 ; ISSN 0958-6946

مصطلحات موضوعية: Applied Microbiology and Biotechnology, Food Science

الإتاحة: https://doi.org/10.1016/j.idairyj.2023.105688Test
https://api.elsevier.com/content/article/PII:S0958694623001073?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0958694623001073?httpAccept=text/plainTest

المؤلفون: Abdallah, Marwan, Azevedo-Scudeller, Luisa, Sun, Wenqian, Descamps, Amandine, Gourdin, Pierre, Hiolle, Manon, Baniel, Alain, Lesur, Céline, Delaplace, Guillaume

المصدر: Food and Bioproducts Processing ; volume 137, page 45-55 ; ISSN 0960-3085

مصطلحات موضوعية: General Chemical Engineering, Biochemistry, Food Science, Biotechnology

الإتاحة: https://doi.org/10.1016/j.fbp.2022.10.012Test
https://api.elsevier.com/content/article/PII:S0960308522001286?httpAccept=text/xmlTest
https://api.elsevier.com/content/article/PII:S0960308522001286?httpAccept=text/plainTest

المؤلفون: Velazquez Dominguez, Angella, Hennetier, marie, VIOLLEAU, Frédéric, HIOLLE, Manon, Delaplace, Guillaume, Peres De Sa Peixoto Jr, Paulo

المساهمون: Université de Lille, CNRS, INRAE, ENSCL, Unité Matériaux et Transformations - UMR 8207 UMET, Unité Matériaux et Transformations (UMET) - UMR 8207

وصف الملف: application/octet-stream

العلاقة: 5th Food Structure and Functionality Symposium; http://hdl.handle.net/20.500.12210/102805Test

الإتاحة: https://doi.org/20.500.12210/102805Test
https://hdl.handle.net/20.500.12210/102805Test

المؤلفون: Hennetier, marie, Velazquez Dominguez, Angella, HIOLLE, Manon, Delaplace, Guillaume, BANIEL, Alain, VIOLLEAU, Frédéric, Peres De Sa Peixoto Jr, Paulo

المساهمون: Université de Lille, CNRS, INRAE, ENSCL, Institut National Polytechnique (Toulouse) Toulouse INP, Unité Matériaux et Transformations - UMR 8207 UMET, Science et Technologie du Lait et de l'Oeuf STLO, Unité Matériaux et Transformations (UMET) - UMR 8207, Physiologie de la Nutrition et du Comportement Alimentaire PNCA (UMR 0914)

وصف الملف: application/octet-stream

العلاقة: 22nd International Symposium on Field- and Flow-Based Separations, University of California; http://hdl.handle.net/20.500.12210/102807Test

الإتاحة: https://doi.org/20.500.12210/102807Test
https://hdl.handle.net/20.500.12210/102807Test

المؤلفون: Velazquez Dominguez, Angella, Hennetier, marie, VIOLLEAU, Frédéric, HIOLLE, Manon, Delaplace, Guillaume, Peres De Sa Peixoto Jr, Paulo

المساهمون: Université de Lille, CNRS, INRAE, ENSCL, Unité Matériaux et Transformations (UMET) - UMR 8207

وصف الملف: application/octet-stream

العلاقة: Dairy Science and Technology Symposium 2022; http://hdl.handle.net/20.500.12210/101267Test

الإتاحة: https://doi.org/20.500.12210/101267Test
https://hdl.handle.net/20.500.12210/101267Test