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Influence of food structure on dairy protein, lipid and calcium bioavailability: A narrative review of evidence
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2018-03-07 , DOI: 10.1080/10408398.2018.1435503
Anthony Fardet 1 , Didier Dupont 2 , Laurie-Eve Rioux 3 , Sylvie L. Turgeon 3
Affiliation  

Beyond nutrient composition matrix plays an important role on food health potential, notably acting on the kinetics of nutrient release, and finally on their bioavailability. This is particularly true for dairy products that present both solid (cheeses), semi-solid (yogurts) and liquid (milks) matrices. The main objective of this narrative review has been to synthesize available data in relation with the impact of physical structure of main dairy matrices on nutrient bio-accessibility, bioavailability and metabolic effects, in vitro, in animals and in humans. Focus has been made on dairy nutrients the most studied, i.e., proteins, lipids and calcium. Data collected show different kinetics of bioavailability of amino acids, fatty acids and calcium according to the physicochemical parameters of these matrices, including compactness, hardness, elasticity, protein/lipid ratio, P/Ca ratio, effect of ferments, size of fat globules, and possibly other qualitative parameters yet to be discovered. This could be of great interest for the development of innovative dairy products for older populations, sometimes in protein denutrition or with poor dentition, involving the development of dairy matrices with optimized metabolic effects by playing on gastric retention time and thus on the kinetics of release of the amino acids within bloodstream.

中文翻译:

食物结构对乳制品蛋白质,脂质和钙生物利用度的影响:证据的叙述性回顾

除了营养成分之外,基质还对食品健康潜力具有重要作用,特别是对营养释放的动力学以及最终的生物利用度具有重要作用。对于同时具有固体(奶酪),半固体(酸奶)和液体(牛奶)基质的乳制品而言,尤其如此。该叙述性综述的主要目的是合成有关主要乳制品基质的物理结构在体外,动物和人类中对营养生物可及性,生物可利用性和代谢作用的影响的可用数据。重点放在研究最多的乳制品营养素上,,蛋白质,脂质和钙。收集的数据显示,根据这些基质的物理化学参数,氨基酸,脂肪酸和钙的生物利用度具有不同的动力学,包括紧密度,硬度,弹性,蛋白质/脂质比,P / Ca比,发酵作用,脂肪小球的大小,以及可能尚未发现的其他定性参数。这可能对于开发针对老年人群的创新乳制品(有时在蛋白质营养不足或牙列较弱的情况下)具有重大意义,其中涉及通过发挥胃内滞留时间,进而通过释放糖的动力学来开发具有最佳代谢效果的乳制品基质。血液中的氨基酸。
更新日期:2018-03-08
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