The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial.

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dc.citation.issue10
dc.citation.volume15
dc.contributor.authorMilan AM
dc.contributor.authorMenting GGA
dc.contributor.authorBarnett MPG
dc.contributor.authorLiu Y
dc.contributor.authorMcNabb WC
dc.contributor.authorRoy NC
dc.contributor.authorHutchings SC
dc.contributor.authorMungure T
dc.contributor.authorWeeks M
dc.contributor.authorLi S
dc.contributor.authorHort J
dc.contributor.authorCalder S
dc.contributor.authorO'Grady G
dc.contributor.authorMithen RF
dc.coverage.spatialEngland
dc.date.accessioned2024-10-20T20:36:50Z
dc.date.available2024-10-20T20:36:50Z
dc.date.issued2024-05-21
dc.description.abstractModification of dairy proteins during processing impacts structural assemblies, influencing textural and nutritional properties of dairy products, and release and availability of amino acids during digestion. By modifying only pH, acid heat-set bovine dairy gels with divergent textural properties were developed to alter protein digestion. In vitro assay confirmed faster digestion of protein from a firm gel (pH 5.65) versus a soft gel (pH 6.55). We hypothesised that firm gel (FIRM-G; pH 5.6) would result in greater indispensable amino acid (IAA) appearance in circulation over 5 h and corresponding differences in gastric myoelectrical activity relative to soft gel (SOFT-G; pH 6.2). In a randomised, single-blind cross-over trial, healthy females (n = 20) consumed 150 g of each gel; plasma amino acid appearance was assessed over 5 hours. Iso-nitrogenous, iso-caloric gels were prepared from identical mixtures of bovine milk and whey protein concentrates; providing 17.7 g (FIRM-G) and 18.9 g (SOFT-G) of protein per serving. Secondary outcomes included gastric myoelectrical activity measured by body surface gastric mapping, glycaemic, triglyceridaemic, and subjective appetite and digestive responses. Overall plasma IAA (area under the curve) did not differ between gels. However, plasma IAA concentrations were higher, and increased more rapidly over time after SOFT-G compared with FIRM-G (1455 ± 53 versus 1350 ± 62 μmol L-1 at 30 min, p = 0.024). Similarly, total, branched-chain and dispensable amino acids were higher at 30 min with SOFT-G than FIRM-G (total: 3939 ± 97 versus 3702 ± 127 μmol L-1, p = 0.014; branched-chain: 677 ± 30 versus 619 ± 34 μmol L-1, p = 0.047; dispensable: 2334 ± 53 versus 2210 ± 76 μmol L-1, p = 0.032). All other measured parameters were similar between gels. Peak postprandial aminoacidaemia was higher and faster following ingestion of SOFT-G. Customised plasma amino acid appearance from dairy is achievable by altering gel coagulum structure using pH during processing and may have minimal influence on related postprandial responses, with implications for targeting food design for optimal health. The Clinical Trial Registry number is ACTRN12622001418763 (https://www.anzctr.org.au) registered November 7, 2022.
dc.description.confidentialfalse
dc.format.pagination5613-5626
dc.identifier.author-urlhttps://www.ncbi.nlm.nih.gov/pubmed/38722062
dc.identifier.citationMilan AM, Menting GGA, Barnett MPG, Liu Y, McNabb WC, Roy NC, Hutchings SC, Mungure T, Weeks M, Li S, Hort J, Calder S, O'Grady G, Mithen RF. (2024). The impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial.. Food Funct. 15. 10. (pp. 5613-5626).
dc.identifier.doi10.1039/d3fo04474b
dc.identifier.eissn2042-650X
dc.identifier.elements-typejournal-article
dc.identifier.issn2042-6496
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71769
dc.languageeng
dc.publisherRoyal Society of Chemistry
dc.publisher.urihttps://pubs.rsc.org/en/content/articlelanding/2024/fo/d3fo04474b
dc.relation.isPartOfFood Funct
dc.rightsCC BY-NC 3.0
dc.rights.urihttps://creativecommons.org/licenses/by-nc/3.0/
dc.subjectFemale
dc.subjectHumans
dc.subjectAdult
dc.subjectHydrogen-Ion Concentration
dc.subjectAmino Acids
dc.subjectGels
dc.subjectAnimals
dc.subjectYoung Adult
dc.subjectCross-Over Studies
dc.subjectCattle
dc.subjectDigestion
dc.subjectHot Temperature
dc.subjectMilk Proteins
dc.subjectSingle-Blind Method
dc.subjectStomach
dc.subjectMilk
dc.titleThe impact of heat-set milk protein gel textures modified by pH on circulating amino acid appearance and gastric function in healthy female adults: a randomised controlled trial.
dc.typeJournal article
pubs.elements-id488929
pubs.organisational-groupOther
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