Effect of Dairy Matrix on the Postprandial Blood Metabolome

Rebekka Thøgersen; Kristian Leth Egsgaard; Louise Kjølbæk; Klaus  Juhl Jensen; Arne Astrup; Marianne Hammershøj; Anne Raben; Hanne Christine S. Bertram

doi:10.3390/nu13124280

Effect of Dairy Matrix on the Postprandial Blood Metabolome

Rebekka Thøgersen, Kristian Leth Egsgaard, Louise Kjølbæk, Klaus Juhl Jensen, Arne Astrup, Marianne Hammershøj, Anne Raben, Hanne Christine S. Bertram^*

^*Corresponding author af dette arbejde

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review

12 Citationer (Scopus)

Abstract

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.

Originalsprog	Engelsk
Artikelnummer	4280
Tidsskrift	Nutrients
Vol/bind	13
Nummer	12
Antal sider	12
ISSN	2072-6643
DOI	https://doi.org/10.3390/nu13124280
Status	Udgivet - dec. 2021

Adgang til dokumentet

10.3390/nu13124280Licens: CC BY

Biblioteksadgang?

Tjek tilgængelighed hos det Kgl. Bibliotek

Andre filer og links

Link to publication in Scopus

Citationsformater

@article{d836da626a764b80b1e09b322268cc38,

title = "Effect of Dairy Matrix on the Postprandial Blood Metabolome",

abstract = "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.",

keywords = "Amino acid absorption, Cheese, Food structure, Glucono-δ-lactone, NMR metabolomics",

author = "Rebekka Th{\o}gersen and \{Leth Egsgaard\}, Kristian and Louise Kj{\o}lb{\ae}k and \{Juhl Jensen\}, Klaus and Arne Astrup and Marianne Hammersh{\o}j and Anne Raben and Bertram, \{Hanne Christine S.\}",

year = "2021",

month = dec,

doi = "10.3390/nu13124280",

language = "English",

volume = "13",

journal = "Nutrients",

issn = "2072-6643",

publisher = "M D P I AG",

number = "12",

}

TY - JOUR

T1 - Effect of Dairy Matrix on the Postprandial Blood Metabolome

AU - Thøgersen, Rebekka

AU - Leth Egsgaard, Kristian

AU - Kjølbæk, Louise

AU - Juhl Jensen, Klaus

AU - Astrup, Arne

AU - Hammershøj, Marianne

AU - Raben, Anne

AU - Bertram, Hanne Christine S.

PY - 2021/12

Y1 - 2021/12

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 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.

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 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.

KW - Amino acid absorption

KW - Cheese

KW - Food structure

KW - Glucono-δ-lactone

KW - NMR metabolomics

UR - https://www.scopus.com/pages/publications/85119926707

U2 - 10.3390/nu13124280

DO - 10.3390/nu13124280

M3 - Journal article

C2 - 34959831

SN - 2072-6643

VL - 13

JO - Nutrients

JF - Nutrients

IS - 12

M1 - 4280

ER -