Abstract #438
Section: Milk Protein and Enzymes
Session: Milk Protein and Enzymes Symposium: High milk protein foods—Challenges and opportunities in structures and digestion
Format: Oral
Day/Time: Tuesday 10:15 AM–11:00 AM
Location: Suwannee 13/14
Session: Milk Protein and Enzymes Symposium: High milk protein foods—Challenges and opportunities in structures and digestion
Format: Oral
Day/Time: Tuesday 10:15 AM–11:00 AM
Location: Suwannee 13/14
# 438
Structuring food for improving nutrient bioavailability: The case of dairy gels.
Didier Dupont*1, Florence Barbe1, Steven Le Feunteun2, Olivia Menard1, Yann Le Gouar1, Amelie Deglaire1, Juliane Floury1, Didier Remond3, Beatrice Laroche4, 1INRA-Agrocampus Ouest, Rennes, France, 2INRA-AgroParisTech, Grignon, France, 3INRA-Université Clermont 1, Clermont-Ferrand, France, 4INRA, Jouy-en-Josas, France.
Key Words: digestion, dairy, bioavailability
Speaker Bio
Structuring food for improving nutrient bioavailability: The case of dairy gels.
Didier Dupont*1, Florence Barbe1, Steven Le Feunteun2, Olivia Menard1, Yann Le Gouar1, Amelie Deglaire1, Juliane Floury1, Didier Remond3, Beatrice Laroche4, 1INRA-Agrocampus Ouest, Rennes, France, 2INRA-AgroParisTech, Grignon, France, 3INRA-Université Clermont 1, Clermont-Ferrand, France, 4INRA, Jouy-en-Josas, France.
The food matrix structure is one of the key drivers to control the fate of food in the digestive tract and, consequently, the kinetics of nutrient release. Milk is “the” perfect raw material to build a wide variety of structures and can be really seen as a “Lego box” from which all the constituents can be separated (cracking) and re-assembled into different structures. The behavior in the gastrointestinal tract of milk protein matrices of identical composition but different micro and macrostructures was investigated in the present study. Six multi-cannulated 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. The liquid-gel transition led to a significant increase in the gastric emptying time. Liquid matrices generated a fast and intense peak of proteins in the intestine and amino acids in the bloodstream. Peptidomic analysis showed different patterns between intestinal samples. Finally, rennet gels had a different behavior than the acid ones forming a compact coagulum in the stomach that slowed down the gastric emptying and delayed the release of amino acids. A mathematical model of digestion was built from these data. Therefore, controlling the time of residence of food in the stomach by playing on its structure should allow to design products with a fast release of nutrients particularly adapted for elderlies, athletes etc… whereas foods persisting in the stomach should induce satiety and be dedicated to overweight people. As an example, 2 isocaloric yogurts with 3.3 and 8.4g of protein /100g respectively were manufactured and given to 11 pigs. Gastric emptying followed by scintigraphy was significantly slowed down for the protein-enriched yogurt leading to different kinetics of proteolysis. Ongoing experiments using biophysical methods will help us in understanding the mechanisms of gel particle breakdown in the stomach to design dairy products of new generation perfectly adapted to the nutritional needs of specific populations
Key Words: digestion, dairy, bioavailability
Speaker Bio
Dr. Didier Dupond is Senior Scientist at INRA and is leading the “Bioactivity & Nutrition” group in Rennes that is actively working on the relationships between the structure of dairy and egg products, their digestion in the gastrointestinal tract and the consequences on human health. To reach this goal he has developed in vitro static and dynamic models and has performed in vivo experiments on animal (pig and piglets) and human (adults and preterm newborns).
Didier DUPONT is the scientific coordinator of COST Action INFOGEST, an international network of more than 130 research institutions gathering 350 experts on food digestion from 37 countries (2011-2015). He’s the main organizer of the International Conference on Food Digestion. He’s currently involved as a Work Package leader in the Pathway-27 FP7 project.
Didier DUPONT acts as an expert for evaluating scientific proposals in France, Spain, Italy, Canada, Israel, New Zealand, Chile and Serbia and for assessing new COST Actions. He’s the member of the EFSA expert group CFT/EFSA/GMO/2012/03 and is also a member of the scientific council of several French organizations.
He has written more than 60 peer-reviewed articles and 10 book chapters, has coordinated a book on “Structure and nutritional effects of food”, given 35 international conferences (21 invited) and is a member of the editorial board of Frontiers in Nutrition, Dairy Science and Technology and Food Digestion
Didier DUPONT is the scientific coordinator of COST Action INFOGEST, an international network of more than 130 research institutions gathering 350 experts on food digestion from 37 countries (2011-2015). He’s the main organizer of the International Conference on Food Digestion. He’s currently involved as a Work Package leader in the Pathway-27 FP7 project.
Didier DUPONT acts as an expert for evaluating scientific proposals in France, Spain, Italy, Canada, Israel, New Zealand, Chile and Serbia and for assessing new COST Actions. He’s the member of the EFSA expert group CFT/EFSA/GMO/2012/03 and is also a member of the scientific council of several French organizations.
He has written more than 60 peer-reviewed articles and 10 book chapters, has coordinated a book on “Structure and nutritional effects of food”, given 35 international conferences (21 invited) and is a member of the editorial board of Frontiers in Nutrition, Dairy Science and Technology and Food Digestion
