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

TY - JOUR

T1 - Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices:

T2 - A Randomized Crossover Trial

AU - Thøgersen, Rebekka

AU - Lindahl, Emilie Ingvordsen

AU - Khakimov, Bekzod

AU - Kjølbæk, Louise

AU - Juhl Jensen, Klaus

AU - Astrup, Arne

AU - Hammershøj, Marianne

AU - Raben, Anne

AU - Bertram, Hanne Christine S.

PY - 2021/7

Y1 - 2021/7

N2 - 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.

AB - 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.

KW - Casein

KW - Cheese

KW - Food structure

KW - Milk phospholipids

KW - Phospholipidomics

KW - LIPEMIA

KW - LIPID-METABOLISM

KW - MILK SPHINGOMYELIN

KW - CHOLESTEROL

KW - food structure

KW - casein

KW - cheese

KW - DIGESTION

KW - CALCIUM

KW - milk phospholipids

KW - FECAL FAT EXCRETION

KW - phospholipidomics

KW - ABSORPTION

KW - CHEESE

U2 - 10.3390/metabo11070454

DO - 10.3390/metabo11070454

M3 - Journal article

C2 - 34357348

SN - 2218-1989

VL - 11

JO - Metabolites

JF - Metabolites

IS - 7

M1 - 454

ER -