TY - JOUR
T1 - Progression of Postprandial Blood Plasma Phospholipids Following Acute Intake of Different Dairy Matrices
T2 - A Randomized Crossover Trial
AU - Thøgersen, Rebekka
AU - Lindahl, Ida Emilie I
AU - Khakimov, Bekzod
AU - Kjølbæk, Louise
AU - Juhl Jensen, Klaus
AU - Astrup, Arne
AU - Hammershøj, Marianne
AU - Raben, Anne
AU - Bertram, Hanne Christine
PY - 2021/7/14
Y1 - 2021/7/14
N2 - Studies have indicated that the dairy matrix can affect postprandial responses of dairy products, but little is known about the effect on postprandial plasma phospholipid levels. This study investigated postprandial plasma phospholipid levels following consumption of four different dairy products that are similar in micro and macro nutrients, but different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), micellar casein isolate with cream (MCI Drink) or a gel made from the MCI Drink (MCI Gel). The study was an acute randomized, crossover trial in human volunteers with four test days. Blood samples were collected during an 8 h postprandial period and the content of 53 plasma phospholipids was analysed using liquid chromatography-mass spectrometry (LC-MS). No meal-time interactions were revealed; however, for nine of the 53 phospholipids, a meal effect was found. Thus, the results indicated a lower plasma level of specific lyso-phosphatidylethanolamines (LPEs) and lyso-phosphatidylcholines (LPCs) following consumption of the MCI Gel compared to the MCI Drink and Hom. Cheese, which might be attributed to an effect of viscosity. However, further studies are needed in order to reveal more details on the effect of the dairy matrix on postprandial phospholipids.
AB - Studies have indicated that the dairy matrix can affect postprandial responses of dairy products, but little is known about the effect on postprandial plasma phospholipid levels. This study investigated postprandial plasma phospholipid levels following consumption of four different dairy products that are similar in micro and macro nutrients, but different in texture and structure: cheddar cheese (Cheese), homogenized cheddar cheese (Hom. Cheese), micellar casein isolate with cream (MCI Drink) or a gel made from the MCI Drink (MCI Gel). The study was an acute randomized, crossover trial in human volunteers with four test days. Blood samples were collected during an 8 h postprandial period and the content of 53 plasma phospholipids was analysed using liquid chromatography-mass spectrometry (LC-MS). No meal-time interactions were revealed; however, for nine of the 53 phospholipids, a meal effect was found. Thus, the results indicated a lower plasma level of specific lyso-phosphatidylethanolamines (LPEs) and lyso-phosphatidylcholines (LPCs) following consumption of the MCI Gel compared to the MCI Drink and Hom. Cheese, which might be attributed to an effect of viscosity. However, further studies are needed in order to reveal more details on the effect of the dairy matrix on postprandial phospholipids.
KW - Casein
KW - Cheese
KW - Food structure
KW - Milk phospholipids
KW - Phospholipidomics
UR - http://www.scopus.com/inward/record.url?scp=85111152994&partnerID=8YFLogxK
U2 - 10.3390/metabo11070454
DO - 10.3390/metabo11070454
M3 - Journal article
C2 - 34357348
SN - 2218-1989
VL - 11
JO - Metabolites
JF - Metabolites
IS - 7
M1 - 454
ER -