R&D Division, Morinaga Milk Industry, Kanagawa, Japan.
R&D Division, Morinaga Milk Industry, Kanagawa, Japan.
J Nutr. 2022 Nov;152(11):2367-2375. doi: 10.1093/jn/nxac158. Epub 2022 Jul 22.
Few studies have evaluated differences in the curd-forming ability of casein on gastric volume and content directly after ingestion in humans.
This study evaluated the time course of gastric volume and curd conditions in the stomach after protein ingestion.
This was an open-labeled, randomized crossover trial. Ten healthy men [age: 33.4 ± 7.3 y; BMI (kg/m): 21.9 ± 0.9] received 350 g of 3 isonitrogenous and isocaloric protein drinks containing 30 g micellar casein (MCN), sodium caseinate (SCN), or whey protein concentrate (WPC). The gastric antrum cross-sectional area (CSA) and curd in the stomach were measured using ultrasonography within 5 h after ingestion. The differences between test foods were tested using the MIXED model and post hoc tests using Fisher's protected least significant difference.
The incremental AUC of the gastric antrum CSA after MCN ingestion was 1.3-fold and 1.5-fold higher than that after the ingestion of SCN and WPC, respectively (both P < 0.05), but not different between SCN and WPC. The number of participants with curds ≥20 mm with a high echogenicity clot observed in the stomach within 5 h after MCN ingestion was significantly greater than that after the ingestion of other proteins (n = 9 for MCN, n = 2 for SCN, and n = 0 for WPC; bothP < 0.01). The regression line slopes on total plasma amino acid concentration and gastric antrum CSA were significantly different between the participants with and without curds.
In contrast to SCN and WPC, MCN ingestion resulted in slow kinetics of gastric antrum CSA. Differences in curd formation of casein in the stomach affect gastric emptying and plasma amino acid absorption kinetics after ingestion in healthy men. This trial was registered at University Hospital Medical Information Network Clinical Trials Registry as UMIN000038388 (https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000043746).
很少有研究评估过在人体摄入后直接对胃容量和胃内容物的凝乳形成能力的差异。
本研究评估了蛋白质摄入后胃容量和胃内凝乳状态的时间过程。
这是一项开放标签、随机交叉试验。10 名健康男性（年龄：33.4 ± 7.3 岁；BMI（kg/m²）：21.9 ± 0.9）分别摄入 350 g 三种等氮和等热量的蛋白质饮料，其中含有 30 g 胶束酪蛋白（MCN）、酸钠酪蛋白（SCN）或乳清蛋白浓缩物（WPC）。摄入后 5 h 内使用超声测量胃窦横截面积（CSA）和胃内凝乳。使用 MIXED 模型检验测试食物之间的差异，并使用 Fisher 保护最小显著差异进行事后检验。
MCN 摄入后胃窦 CSA 的增量 AUC 分别是 SCN 和 WPC 摄入后的 1.3 倍和 1.5 倍（均 P < 0.05），但 SCN 和 WPC 之间没有差异。摄入 MCN 后 5 h 内胃内观察到≥20mm 高回声团的凝乳的参与者数量显著多于其他蛋白质（MCN 为 9 名，SCN 为 2 名，WPC 为 0 名；均 P < 0.01）。有凝乳和无凝乳参与者之间总血浆氨基酸浓度和胃窦 CSA 的回归线斜率有显著差异。
与 SCN 和 WPC 相比，MCN 摄入导致胃窦 CSA 的动力学较慢。胃内酪蛋白凝乳形成的差异会影响健康男性摄入后胃排空和血浆氨基酸吸收动力学。本试验在大学医院医疗信息网络临床试验注册中心注册，注册号为 UMIN000038388（https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000043746）。
