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Protein glycation compromises the bioavailability of milk protein-derived lysine in vivo in healthy adult males: a double-blind randomized cross-over trial.
Am J Clin Nutr
January 2025
Department of Human Biology, NUTRIM Institute of Nutrition and Translational Research in Metabolism, Maastricht University Medical Centre+, Maastricht, the Netherlands. Electronic address:
Background: Industrial processing and storage of milk products can strongly increase protein glycation level. Previously, we have reported that ingestion of highly glycated milk protein attenuates the post-prandial rise in plasma lysine concentrations when compared to the ingestion of an equivalent amount of milk protein with a low glycation level. Whether the attenuated increase in plasma lysine availability is attributed to compromised protein digestion and subsequent lysine absorption remains to be established.
View Article and Find Full Text PDFElectrostatic Spray Drying of a Milk Protein Matrix-Impact on Maillard Reactions.
Molecules
December 2024
Food Chemistry and Technology, Teagasc Food Research Centre, Moorepark, Fermoy, Co., P61 C996 Cork, Ireland.
Electrostatic spray drying (ESD) of a milk protein matrix comprising whey protein isolate (WPI), skim milk powder (SMP), and lactose was compared to conventional spray drying (CSD) and freeze-drying (FD). ESD and CSD were used to produce powders at low (0.12-0.
View Article and Find Full Text PDFIdentification of Lactose-Derived α-Dicarbonyl Compounds in Dairy Products and Elucidation of Their Formation Mechanism.
J Agric Food Chem
January 2025
Faculty of Applied Life Sciences, Niigata University of Pharmacy and Medical and Life Sciences, Niigata 956-8603, Japan.
α-Dicarbonyl compounds (α-DCs) generated from carbohydrates play a key role in food quality and safety as precursors. Lactose contributes to α-DCs generation in dairy products; however, α-DCs with intact lactose carbons have not been investigated so far. This study aimed to identify lactose-derived α-DCs, clarify the mechanism of its formation using model incubations, and investigate the distribution and contents of α-DCs in dairy products.
View Article and Find Full Text PDFEffect of dietary supplementation with rumen-protected amino acids, lysine and methionine, on the performance of Comisana ewes and on the growth of their lambs.
Anim Sci J
December 2024
School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, Potenza, Italy.
The purpose of the study was to evaluate the effect of supplementing the diets of Comisana ewes with rumen protected methionine and lysine (RP-ML) for a duration of 60 days on quantitative-qualitative production of milk, antioxidant parameters of milk and blood, biochemical parameters of blood, and lambs' growth performance. Two groups of 15 ewes with equal average body weight were considered for the trial. The control group was administered a standard diet (Control, C) and the experimental group the standard diet supplemented with 1.
View Article and Find Full Text PDFInvestigation of Maillard reaction products in plant-based milk alternatives.
Food Res Int
December 2024
Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; Department of Biomedical Sciences, Faculty of Health and Medical Sciences, University of Copenhagen, Copenhagen, Denmark. Electronic address:
Over the past decade, plant-based milk alternatives (PBMAs) have gained increasing popularity. Several processing technologies, including heat treatment, are usually employed during their production in order to replicate the properties of cow's milk. These processes can trigger the Maillard reaction, producing Maillard reaction products (MRPs) and amino acid cross-links, which may alter the nutritional profile and digestibility of PBMAs.
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