Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition

Abstract : Scope Food structure is a key factor controlling digestion and nutrient absorption. We test the hypothesis that protein emulsion structure in the diet may affect digestive and absorptive processes. Methods & Results Rats (n = 40) are fed for 3 weeks with two diets chemically identical but based on lipid–protein liquid‐fine (LFE) or gelled‐coarse (GCE) emulsions that differ at the macro‐ and microstructure levels. After an overnight fasting, they ingest a 15N‐labeled LFE or GCE test meal and are euthanized 0, 15 min, 1 h, and 5 h later. 15N enrichment in intestinal contents and blood are measured. Gastric emptying, protein digestion kinetics, 15N absorption, and incorporation in blood protein and urea are faster with LFE than GCE. At 15 min time point, LFE group shows higher increase in GIP portal levels than GCE. Three weeks of dietary adaptation leads to higher expression of cationic amino acid transporters in ileum of LFE compared to GCE. LFE diet raises cecal butyrate and isovalerate proportion relative to GCE, suggesting increased protein fermentation. LFE diet increases fecal Parabacteroides relative abundance but decreases Bifidobacterium, Sutterella, Parasutterella genera, and Clostridium cluster XIV abundance. Conclusion Protein emulsion structure regulates digestion kinetics and gastrointestinal physiology, and could be targeted to improve food health value.
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Submitted on : Wednesday, October 18, 2017 - 10:22:40 PM
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Marion Oberli, Véronique Douard, Martin Beaumont, Daphné Jaoui, Fabienne Devime, et al.. Lipo-Protein Emulsion Structure in the Diet Affects Protein Digestion Kinetics, Intestinal Mucosa Parameters and Microbiota Composition. Molecular Nutrition and Food Research, Wiley-VCH Verlag, 2018, 62 (2), pp.1700570. ⟨10.1002/mnfr.201700570⟩. ⟨hal-01619023⟩

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