Effect of dairy matrix on the postprandial blood metabolome
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Effect of dairy matrix on the postprandial blood metabolome. / Thøgersen, Rebekka; Egsgaard, Kristian Leth; Kjølbæk, Louise; Jensen, Klaus Juhl; Astrup, Arne; Hammershøj, Marianne; Raben, Anne; Bertram, Hanne Christine.
In: Nutrients, Vol. 13, No. 12, 4280, 2021.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Effect of dairy matrix on the postprandial blood metabolome
AU - Thøgersen, Rebekka
AU - Egsgaard, Kristian Leth
AU - Kjølbæk, Louise
AU - Jensen, Klaus Juhl
AU - Astrup, Arne
AU - Hammershøj, Marianne
AU - Raben, Anne
AU - Bertram, Hanne Christine
N1 - Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2021
Y1 - 2021
N2 - 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 con-ducted. 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 metab-olome 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 con-sumption, while 3-hydroxybyturate and acetoacetic acid increased approximately 6 h after con-sumption. 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.
AB - 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 con-ducted. 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 metab-olome 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 con-sumption, while 3-hydroxybyturate and acetoacetic acid increased approximately 6 h after con-sumption. 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.
KW - Amino acid absorption
KW - Cheese
KW - Food structure
KW - Glucono-δ-lactone
KW - NMR metabolomics
UR - http://www.scopus.com/inward/record.url?scp=85119926707&partnerID=8YFLogxK
U2 - 10.3390/nu13124280
DO - 10.3390/nu13124280
M3 - Journal article
C2 - 34959831
AN - SCOPUS:85119926707
VL - 13
JO - Nutrients
JF - Nutrients
SN - 2072-6643
IS - 12
M1 - 4280
ER -
ID: 286850216