Dairy food structures influence the rates of nutrient digestion

Didier Dupont (1)

1 STLO - Science et Technologie du Lait et de l'Oeuf

The food matrix structure is one of the key drivers to control the fate of food in the digestive tract. The behaviour in the gastrointestinal tract of milk protein matrices of identical composition but different micro and macrostructures was investigated in vivo. Six multi-canulated and catheterized mini-pigs were fed 6 different dairy matrices (raw and heat-treated milks, acid and rennet gels). Effluents from the duodenum and mid-jejunum as well as plasma from the abdominal aorta were collected over 7h. Structure was shown to drive the time of residence of food in the stomach. Liquid matrices generated a fast and intense peak of proteins in the intestine and amino acids in the bloodstream whereas the behaviour of rennet gels was opposite. Controlling the time of residence of food in the stomach by playing on its structure allows to design products with a fast/slow release of nutrients.

Mots clés: nutriment; nutrition; human health

Mots clés: santé humaine; protéine de lait; digestion; bioaccessibilité; allégation nutritionnelle; structure des aliments; matrice laitière

Domaines: Alimentation et Nutrition; Ingénierie des aliments

Didier Dupont. Dairy food structures influence the rates of nutrient digestion. IDF World Dairy Summit, Oct 2017, Belfast, Ireland. ⟨hal-01652919⟩