Heat treatment affects gastric digestion kinetics but not amino acid bioavailability of milk proteins: a pig study

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-17 DOI:10.1016/j.foodchem.2025.145198

Xiyu Qin, Caiziyu Yu, Xiaolu Geng, Yi Chai, Xiaoxue Liu, Xiaoxu Zhang, Menghui Wang, Xiaomin Ren, Yanling Hao, Ran Wang, Yixuan Li, Pengjie Wang, Bing Fang, Wentao Qian, Hongliang Li, Xiaoyu Wang

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Abstract

Impact of heat treatment on digestion and absorption of milk proteins in vivo remains unclear. This study used Bama minipigs with duodenum-ileum double cannulas to investigate milk protein digestion and absorption under four heat treatments. During early gastric digestion (20 min), high-temperature treated milk (HTM) and ultra-high-temperature treated milk (UHTM) formed more fragmented protein curds. Additionally, β-lactoglobulin bands disappeared earlier than pasteurized milk (PM), indicating faster gastric digestion. Casein bands appeared sooner in HTM and UHTM than PM, indicating faster gastric emptying. Postprandial changes in plasma ghrelin and cholecystokinin kinetics confirmed faster gastric emptying for HTM and UHTM. However, no notable differences were observed in late gastric digestion (105 min) and plasma amino acid accumulation among different heat-treated milk. Collectively, this study illustrates that heat treatment can accelerate early gastric digestion of milk proteins without affecting overall digestion outcomes or amino acid bioavailability, providing guidance for advancing milk processing technologies.

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热处理影响胃消化动力学，但不影响乳蛋白的氨基酸生物利用度：猪的研究

热处理对体内乳蛋白消化吸收的影响尚不清楚。本试验采用巴马迷你猪十二指肠回肠双瘘管，研究四种热处理条件下乳蛋白的消化吸收情况。在胃消化早期（20 min），高温处理乳（HTM）和超高温处理乳（UHTM）形成了更碎片化的蛋白凝乳。此外，β-乳球蛋白带比巴氏奶（PM）消失得更早，表明胃消化更快。酪蛋白条带在HTM和UHTM中出现的时间比PM早，说明胃排空更快。餐后血浆胃饥饿素和胆囊收缩素动力学的变化证实了HTM和UHTM的胃排空更快。然而，不同热处理牛奶在胃消化后期（105 min）和血浆氨基酸积累方面没有显著差异。总之，本研究表明，热处理可以加速牛奶蛋白的早期胃消化，而不会影响整体消化结果或氨基酸的生物利用度，为推进牛奶加工技术提供指导。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.