The Liggins Institute, The University of Auckland, Auckland, New Zealand; AgResearch Limited, Palmerston North, New Zealand; The High-Value Nutrition National Science Challenge, Auckland, New Zealand.
AgResearch Limited, Palmerston North, New Zealand; The Riddet Institute, Palmerston North, New Zealand.
Am J Clin Nutr. 2024 May;119(5):1200-1215. doi: 10.1016/j.ajcnut.2024.03.002. Epub 2024 Mar 6.
Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptying (GE) rate proposed as a possible mechanism.
To investigate the impact of milk heat treatment on GE as a mechanism of faster nutrient appearance in blood. We hypothesized that GE and circulating nutrient delivery following consumption would be faster for UHT-M than PAST-M.
In this double-blind randomized controlled cross-over trial, healthy female (n = 20; 27.3 ± 1.4 y, mean ± SD) habitual dairy consumers, consumed 500 mL of either homogenized bovine UHT-M or PAST-M (1340 compared with 1320 kJ). Gastric content volume (GCV) emptying half-time (T) was assessed over 3 h by magnetic resonance imaging subjective digestive symptoms, plasma amino acid, lipid and B vitamin concentrations, and gastric myoelectrical activity were measured over 5 h.
Although GCV T did not differ (102 ± 7 min compared with 89 ± 8 min, mean ± SEM, UHT-M and PAST-M, respectively; P = 0.051), GCV time to emptying 25% of the volume was 31% longer following UHT-M compared with PAST-M (42 ± 2 compared with 32 ± 4 min, P = 0.004). Although GCV remained larger for a longer duration following UHT-M (treatment × time interaction, P = 0.002), plasma essential amino acid AUC was greater following UHT-M than PAST-M (55,324 ± 3809 compared with 36,598 ± 5673 μmol·min·L, P = 0.006). Heat treatment did not impact gastric myoelectrical activity, plasma appetite hormone markers or subjective appetite scores.
Contrary to expectations, GE was slower with UHT-M, yet, as anticipated, aminoacidemia was greater. The larger GCV following UHT-M suggests that gastric volume may poorly predict circulating nutrient appearance from complex food matrices. Dairy heat treatment may be an effective tool to modify nutrient release by impacting digestion kinetics.
www.anzctr.org.au (ACTRN12620000172909).
巴氏杀菌和超高温（UHT）等乳制品热处理会改变乳大分子结构，最终影响消化。体外、动物和人体研究表明，与巴氏杀菌奶（PAST-M）相比，UHT 奶（UHT-M）在食用后具有更快的营养释放或循环出现，胃排空（GE）速度加快可能是其作用机制之一。
研究奶热处理对 GE 的影响，探讨其作为血液中营养物质更快出现的机制。我们假设 UHT-M 的 GE 和食用后的循环营养输送速度将快于 PAST-M。
本双盲随机对照交叉试验纳入了 20 名健康女性（27.3±1.4 岁，均值±标准差）习惯性奶制品消费者，分别饮用 500mL 均质化牛 UHT-M 或 PAST-M（1340 与 1320kJ）。通过磁共振成像评估 3 小时内胃内容积排空半衰期（T），并测量 5 小时内的主观消化症状、血浆氨基酸、脂质和 B 族维生素浓度以及胃肌电活动。
尽管 UHT-M 和 PAST-M 的 GCV T 无差异（分别为 102±7min 和 89±8min，均值±SEM；P=0.051），但 UHT-M 的胃排空 25%容积的时间比 PAST-M 长 31%（42±2min 与 32±4min，P=0.004）。尽管 UHT-M 的 GCV 持续时间更长（处理×时间交互作用，P=0.002），但 UHT-M 的血浆必需氨基酸 AUC 大于 PAST-M（55324±3809 与 36598±5673μmol·min·L，P=0.006）。热处理并未影响胃肌电活动、血浆食欲激素标志物或主观食欲评分。
与预期相反，UHT-M 的 GE 更慢，但正如预期的那样，氨基酸血症更严重。UHT-M 后更大的 GCV 表明，胃容量可能难以预测复杂食物基质中循环营养物质的出现。乳制品热处理可能通过影响消化动力学成为改变营养释放的有效工具。
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