Dairy food structures influence the rates of nutrient digestion
Résumé
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.
Format : Présentation