دورية أكاديمية
Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study
| العنوان: | Whey-based cheese provides more postprandial plasma leucine than casein-based cheese: A pig study |
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| المؤلفون: | Lorieau, Lucie, Le Gouar, Yann, Henry, Gwenaele, Mao, Tingting, Ligneul, Amandine, Hazart, Etienne, Dupont, Didier, Floury, Juliane |
| المساهمون: | Science et Technologie du Lait et de l'Oeuf (STLO), Institut National de la Recherche Agronomique (INRA)-AGROCAMPUS OUEST, Groupe Lactalis, ANR ALIMASSENS |
| المصدر: | ISSN: 0308-8146. |
| بيانات النشر: | HAL CCSD Elsevier |
| سنة النشر: | 2019 |
| مصطلحات موضوعية: | casein, whey protein, amino acid, animal models, human health, digestion, bioaccessibilité, nutrition, caséine, fromage, leucine, protéine de lactosérum, acide aminé, modèle animal, santé humaine, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, [SDV.IDA]Life Sciences [q-bio]/Food engineering |
| الوصف: | With a long-term nutrition goal for healthy aging, the aim of this study was to compare the bioavailability ofamino acids, in particular the leucine, after the ingestion of two solid and isocaloric dairy products (cheese)based either on whey or on caseins, by using pig as an in vivo digestion model.The whey-based cheese contained 25% more leucine than Mozzarella, however its digestion by pigs resultedin a concentration of postprandial plasma leucine between 2 h and 5 h30 twice higher than that produced duringthe digestion of Mozzarella. Noting that the dry matter of the duodenal effluents were similar after each of thetwo cheese meals, differences in gastric emptying would not explain the difference in leucine bioavailability.These results suggest the possibility of stimulating more efficiently the muscle synthesis in elderly people withcheese based on whey proteins rather than those based on caseins. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | English |
| العلاقة: | hal-01906535; https://hal.science/hal-01906535Test; PRODINRA: 450262; WOS: 000451430800010 |
| DOI: | 10.1016/j.foodchem.2018.10.097 |
| الإتاحة: | https://doi.org/10.1016/j.foodchem.2018.10.097Test https://hal.science/hal-01906535Test |
| حقوق: | http://creativecommons.org/licenses/by-nc-ndTest/ |
| رقم الانضمام: | edsbas.CB8CA05D |
| قاعدة البيانات: | BASE |
| DOI: | 10.1016/j.foodchem.2018.10.097 |
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