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John T Schousboe - One of the best experts on this subject based on the ideXlab platform.
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high Dairy Protein intake is associated with greater bone strength parameters at the distal radius and tibia in older men a cross sectional study
Osteoporosis International, 2018Co-Authors: Lisa Langsetmo, James M Shikany, Andrew J Burghardt, P M Cawthon, Eric S Orwoll, J A Cauley, Brent C Taylor, John T SchousboeAbstract:Summary Dairy Protein but not plant Protein was associated with bone strength of the radius and tibia in older men. These results are consistent with previous results in women and support similar findings related to fracture outcomes. Bone strength differences were largely due to thickness and area of the bone cortex.
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high Dairy Protein intake is associated with greater bone strength parameters at the distal radius and tibia in older men a cross sectional study
Osteoporosis International, 2018Co-Authors: Lisa Langsetmo, James M Shikany, Andrew J Burghardt, P M Cawthon, Eric S Orwoll, J A Cauley, Brent C Taylor, John T SchousboeAbstract:Dairy Protein but not plant Protein was associated with bone strength of the radius and tibia in older men. These results are consistent with previous results in women and support similar findings related to fracture outcomes. Bone strength differences were largely due to thickness and area of the bone cortex. Our objective was to determine the association of Protein intake by source (Dairy, non-Dairy animal, plant) with bone strength and bone microarchitecture among older men. We used data from 1016 men (mean 84.3 years) who attended the Year 14 exam of the Osteoporotic Fractures in Men (MrOS) study, completed a food frequency questionnaire (500–5000 kcal/day), were not taking androgen or androgen agonists, and had high-resolution peripheral quantitative computed tomography (HR-pQCT) scans of the distal radius and distal or diaphyseal tibia. Protein was expressed as percentage of total energy intake (TEI); mean ± SD for TEI = 1548 ± 607 kcal/day and for total Protein = 16.2 ± 2.9%TEI. We used linear regression with standardized HR-pQCT parameters as dependent variables and adjusted for age, limb length, center, education, race/ethnicity, marital status, smoking, alcohol intake, physical activity level, corticosteroids use, supplement use (calcium and vitamin D), and osteoporosis medications. Higher Dairy Protein intake was associated with higher estimated failure load at the distal radius and distal tibia [radius effect size = 0.17 (95% CI 0.07, 0.27), tibia effect size = 0.13 (95% CI 0.03, 0.23)], while higher non-Dairy animal Protein was associated with higher failure load at only the distal radius. Plant Protein intake was not associated with failure load at any site. The association between Protein intake and bone strength varied by source of Protein. These results support a link between Dairy Protein intake and skeletal health, but an intervention study is needed to evaluate causality.
Borreani, Jennifer Alexandra Audrey - One of the best experts on this subject based on the ideXlab platform.
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Formulación de alimentos lácteos para el control de peso. Cambios estructurales durante la digestión in vitro
'Universitat Politecnica de Valencia', 2019Co-Authors: Borreani, Jennifer Alexandra AudreyAbstract:Tesis por compendio[ES] La presente tesis doctoral se centra en el desarrollo y obtención de productos lácteos orientados al control del peso, siguiendo dos estrategias diferenciadas: 1) regular la ingesta calórica mediante el diseño de alimentos de alta capacidad saciante y 2) moderar el aporte de grasa al organismo mediante el diseño de alimentos de menor contenido en grasa o de reducida digestibilidad lipídica. Para modular la capacidad saciante se decidió, en primer lugar, añadir diferentes hidrocoloides (goma konjac o alginato) a distintos sistemas modelo con proteína láctea. Dependiendo de las propiedades fisicoquímicas de los hidrocoloides empleados se consiguió influir sobre diferentes mecanismos postingestivos de saciedad que tienen lugar durante la digestión gástrica. La adición de goma konjac (hidrocoloide neutro) permitió incrementar la viscosidad de los sistemas lácteos, incluso a lo largo de la digestión gástrica in vitro, lo que podría resultar en un aumento de la distensión gástrica; mientras que la adición de alginato (hidrocoloide cargado negativamente) permitió retrasar la digestibilidad proteica y, en consecuencia, podría prolongar la liberación de hormonas relacionadas con la saciedad. En segundo lugar, se decidió aumentar, en un postre lácteo como es la panna cotta, la cantidad en proteínas (macronutriente con mayor capacidad saciante) provenientes de diferentes fracciones proteicas de la leche (leche, proteínas del suero lácteo o caseinato). Las proteínas del suero lácteo demostraron aportar mayor firmeza al postre lácteo; resultado que fue potenciado al reducir, además, el contenido en nata. Por otro lado, la digestión gástrica in vitro mostró que las proteínas del suero lácteo permanecieron prácticamente intactas después del ataque enzimático (pepsina), lo que está relacionado con una mayor capacidad saciante. Para reducir el contenido en grasa o la digestibilidad lipídica se trabajó con panna cottas en las que se decidió sustituir parcial o totalmente la grasa (nata) por emulsiones. Previamente, se estudiaron diferentes emulsiones antes y durante la digestión gastrointestinal in vitro para comprender qué factores afectan a su estructura, consistencia y digestibilidad lipídica. En función del tipo de emulsionante o estabilizante empleado (proteínas, lecitina, polisorbato, derivados de celulosa, goma xantana) se obtuvieron emulsiones de diferentes comportamientos reológicos, consistencias y grados de digestibilidad lipídica; las cuales, además, dependiendo de su composición sufrieron una serie de cambios estructurales tras su paso por el tracto gastrointestinal in vitro. Por lo tanto, gracias a los diversos estudios realizados, se determinó que para diseñar adecuadamente emulsiones de reducida digestibilidad es fundamental tener en cuenta durante la digestión gastrointestinal in vitro: el tamaño de los glóbulos de grasa, la consistencia de la emulsión y/o del sistema digerido, el tipo y localización del estabilizante empleado, así como las interacciones que pueden tener lugar entre algunos de los ingredientes de las emulsiones y otros componentes presentes en los jugos digestivos. En la reformulación de las panna cottas, tanto el tipo de hidrocoloide empleado (derivados de celulosa o goma xantana) para estabilizar las emulsiones como la cantidad de nata reemplazada por éstas modificaron las propiedades físicas (estructura y firmeza) y sensoriales (principalmente el sabor y la textura) de las panna cottas. Sin embargo, las panna cottas elaboradas con emulsiones estabilizadas con hidroxipropilmetilcelulosa (HPMC) obtuvieron un buen nivel de aceptación sensorial. Además, mediante el uso de estas emulsiones se consiguió reducir, por un lado, el contenido en grasa de las panna cottas hasta un 37,5% y, por otro lado, su digestibilidad lipídica hasta un 20%.[CA] La present tesi doctoral se centra en el desenvolupament i obtenció de productes làctics orientats al control del pes, seguint dues estratègies diferenciades: 1) regular la ingesta calòrica mitjançant el disseny d'aliments d'alta capacitat saciant i 2) moderar l'aportació de greix a l'organisme mitjançant el disseny d'aliments de menor contingut en greix o de reduïda digestibilitat lipídica. Per a modular la capacitat saciant es va decidir, en primer lloc, afegir diferents hidrocol·loides (goma konjac o alginat) a diferents sistemes model amb proteïna làctica. Depenent de les propietats fisicoquímiques dels hidrocol·loides emprats es va aconseguir influir sobre diferents mecanismes postingestius de sacietat que tenen lloc durant la digestió gàstrica. L'addició de goma konjac (hidrocol·loide neutre) va permetre incrementar la viscositat dels sistemes làctics, fins i tot al llarg de la digestió gàstrica in vitro, la qual cosa podria resultar en un augment de la distensió gàstrica; mentre que l'addició d'alginat (hidrocol·loide carregat negativament) va permetre retardar la digestibilitat proteica i, en conseqüència, podria prolongar l'alliberament d'hormones relacionades amb la sacietat. En segon lloc, es va decidir augmentar, en unes postres làctiques com és la panna cotta, la quantitat en proteïnes (macronutrient amb major capacitat saciant) provinents de diferents fraccions proteiques de la llet (llet, proteïnes del sèrum làctic o caseïnat). Les proteïnes del sèrum làctic van demostrar aportar major fermesa a les postres làctiques; resultat que va ser potenciat en reduir, a més, el contingut en nata. D'altra banda, la digestió gàstrica in vitro va mostrar que les proteïnes del sèrum làctic van romandre pràcticament intactes després de l'atac enzimàtic (pepsina), la qual cosa està relacionat amb una major capacitat saciant. Per a reduir el contingut en greix o la digestibilitat lipídica es va treballar amb panna cottas en les quals es va decidir substituir parcial o totalment el greix (nata) per emulsions. Prèviament, es van estudiar diferents emulsions abans i durant la digestió gastrointestinal in vitro per a comprendre què factors afecten la seua estructura, consistència i digestibilitat lipídica. En funció del tipus d'emulsionant o estabilitzant emprat (proteïnes, lecitina de soja, polisorbat, derivats de cel·lulosa, goma xantana) es van obtindre emulsions de diferents comportaments reològics, consistències i graus de digestibilitat lipídica; les quals, a més, depenent de la seua composició van patir una sèrie de canvis estructurals després del seu pas pel tracte gastrointestinal in vitro. Per tant, gràcies als diversos estudis realitzats, es va determinar que per a dissenyar adequadament emulsions de reduïda digestibilitat és fonamental tindre en compte durant la digestió gastrointestinal in vitro: la grandària dels glòbuls de greix, la consistència de l'emulsió i/o del sistema digerit, el tipus i localització del estabilitzant emprat, així com les interaccions que poden tindre lloc entre alguns dels ingredients de les emulsions i uns altres components presents en els sucs digestius. En la reformulació de les panna cottas, tant el tipus de hidrocol·loide emprat (derivats de cel·lulosa o goma xantana) per a estabilitzar les emulsions com la quantitat de nata reemplaçada per aquestes van modificar les propietats físiques (estructura i fermesa) i sensorials (principalment el sabor i la textura) de les panna cottas. No obstant això, les panna cottas elaborades amb emulsions estabilitzades amb hidroxipropilmetilcel·lulosa (HPMC) van obtindre un bon nivell d'acceptació sensorial. A més, mitjançant l'ús d'aquestes emulsions es va aconseguir reduir, d'una banda, el contingut en greix de les panna cottas fins a un 37,5% i, d'altra banda, la seua digestibilitat lipídica fins a un 20%.[EN] The research of this doctoral thesis focuses on the development of Dairy products aimed at weight management. Two differentiated strategies were followed: 1) to regulate the caloric intake through the design of high satiating capacity foods and 2) to moderate the contribution of fat to the body by designing foods with less fat content or reduced lipid digestibility. In order to modulate the satiating capacity, on the one hand, different hydrocolloids (konjac gum or alginate) were added to Dairy Protein model systems. Depending on the physicochemical properties of the hydrocolloids used, it was possible to influence different post-ingestive satiety mechanisms that take place during gastric digestion. The addition of konjac gum (neutral hydrocolloid) allowed the viscosity of Dairy systems to increase, even during in vitro gastric digestion, which could result in an increase in gastric distension; whereas the addition of alginate (negatively charged hydrocolloid) allowed Protein digestibility to be delayed and, consequently, could prolong the release of satiety related hormones. On the other hand, the level of Proteins (the most satiating macronutrient) from different Dairy fractions (milk, whey Proteins or caseinate) was increased in a Dairy dessert, such as panna cotta. Whey Proteins provided the greatest firmness to the Dairy dessert, which was also enhanced by reducing its cream content. Moreover, whey Proteins remained practically intact after the enzymatic (pepsin) attack during in vitro gastric digestion, which is related to a higher satiating capacity. In order to reduce the fat content or the lipid digestibility of panna cottas, the fat (cream) content was partially or totally replaced by emulsions. Previously, different emulsions were studied before and during in vitro gastrointestinal digestion in order to understand which factors affect their structure, consistency and lipid digestibility. Depending on the type of emulsifier or stabiliser used (Proteins, lecithin, polysorbate, cellulose derivatives, xanthan gum), emulsions with different rheological behaviours, consistencies and degrees of lipid digestibility were obtained. Furthermore, depending on their composition the emulsions underwent a series of structural changes after their passage through the in vitro gastrointestinal tract. Therefore, thanks to the various studies carried out it has been determined that to properly design emulsions with reduced digestibility, it is essential to take into consideration the following factors during in vitro gastrointestinal digestion: the size of the fat globules, the consistency of the emulsion and/or of the digested system, the type and localisation of the stabilisers used, as well as, the interactions that take place between some of the ingredients of the emulsions and other components present in the digestive juices. In the reformulation of the panna cottas, both the type of hydrocolloid used (cellulose derivatives or xanthan gum) to stabilise the emulsions and the amount of cream replaced by these emulsions modified the physical (structure and firmness) and sensory (mainly the taste and texture) properties of the panna cottas. However, the panna cottas elaborated with the emulsions stabilised with hydroxypropyl metilcelullose (HPMC) obtained a good level of sensory acceptability. Moreover, through the use of these emulsions it was possible to reduce the fat content of the panna cottas up to 37,5%, as well as their lipid digestibility up to 20%.Borreani, JAA. (2019). Formulación de alimentos lácteos para el control de peso. Cambios estructurales durante la digestión in vitro [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/118654TESISCompendi
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Formulación de alimentos lácteos para el control de peso. Cambios estructurales durante la digestión in vitro
'Universitat Politecnica de Valencia', 2019Co-Authors: Borreani, Jennifer Alexandra AudreyAbstract:[ES] La presente tesis doctoral se centra en el desarrollo y obtención de productos lácteos orientados al control del peso, siguiendo dos estrategias diferenciadas: 1) regular la ingesta calórica mediante el diseño de alimentos de alta capacidad saciante y 2) moderar el aporte de grasa al organismo mediante el diseño de alimentos de menor contenido en grasa o de reducida digestibilidad lipídica. Para modular la capacidad saciante se decidió, en primer lugar, añadir diferentes hidrocoloides (goma konjac o alginato) a distintos sistemas modelo con proteína láctea. Dependiendo de las propiedades fisicoquímicas de los hidrocoloides empleados se consiguió influir sobre diferentes mecanismos postingestivos de saciedad que tienen lugar durante la digestión gástrica. La adición de goma konjac (hidrocoloide neutro) permitió incrementar la viscosidad de los sistemas lácteos, incluso a lo largo de la digestión gástrica in vitro, lo que podría resultar en un aumento de la distensión gástrica; mientras que la adición de alginato (hidrocoloide cargado negativamente) permitió retrasar la digestibilidad proteica y, en consecuencia, podría prolongar la liberación de hormonas relacionadas con la saciedad. En segundo lugar, se decidió aumentar, en un postre lácteo como es la panna cotta, la cantidad en proteínas (macronutriente con mayor capacidad saciante) provenientes de diferentes fracciones proteicas de la leche (leche, proteínas del suero lácteo o caseinato). Las proteínas del suero lácteo demostraron aportar mayor firmeza al postre lácteo; resultado que fue potenciado al reducir, además, el contenido en nata. Por otro lado, la digestión gástrica in vitro mostró que las proteínas del suero lácteo permanecieron prácticamente intactas después del ataque enzimático (pepsina), lo que está relacionado con una mayor capacidad saciante. Para reducir el contenido en grasa o la digestibilidad lipídica se trabajó con panna cottas en las que se decidió sustituir parcial o totalmente la grasa (nata) por emulsiones. Previamente, se estudiaron diferentes emulsiones antes y durante la digestión gastrointestinal in vitro para comprender qué factores afectan a su estructura, consistencia y digestibilidad lipídica. En función del tipo de emulsionante o estabilizante empleado (proteínas, lecitina, polisorbato, derivados de celulosa, goma xantana) se obtuvieron emulsiones de diferentes comportamientos reológicos, consistencias y grados de digestibilidad lipídica; las cuales, además, dependiendo de su composición sufrieron una serie de cambios estructurales tras su paso por el tracto gastrointestinal in vitro. Por lo tanto, gracias a los diversos estudios realizados, se determinó que para diseñar adecuadamente emulsiones de reducida digestibilidad es fundamental tener en cuenta durante la digestión gastrointestinal in vitro: el tamaño de los glóbulos de grasa, la consistencia de la emulsión y/o del sistema digerido, el tipo y localización del estabilizante empleado, así como las interacciones que pueden tener lugar entre algunos de los ingredientes de las emulsiones y otros componentes presentes en los jugos digestivos. En la reformulación de las panna cottas, tanto el tipo de hidrocoloide empleado (derivados de celulosa o goma xantana) para estabilizar las emulsiones como la cantidad de nata reemplazada por éstas modificaron las propiedades físicas (estructura y firmeza) y sensoriales (principalmente el sabor y la textura) de las panna cottas. Sin embargo, las panna cottas elaboradas con emulsiones estabilizadas con hidroxipropilmetilcelulosa (HPMC) obtuvieron un buen nivel de aceptación sensorial. Además, mediante el uso de estas emulsiones se consiguió reducir, por un lado, el contenido en grasa de las panna cottas hasta un 37,5% y, por otro lado, su digestibilidad lipídica hasta un 20%.[CAT] La present tesi doctoral se centra en el desenvolupament i obtenció de productes làctics orientats al control del pes, seguint dues estratègies diferenciades: 1) regular la ingesta calòrica mitjançant el disseny d'aliments d'alta capacitat saciant i 2) moderar l'aportació de greix a l'organisme mitjançant el disseny d'aliments de menor contingut en greix o de reduïda digestibilitat lipídica. Per a modular la capacitat saciant es va decidir, en primer lloc, afegir diferents hidrocol·loides (goma konjac o alginat) a diferents sistemes model amb proteïna làctica. Depenent de les propietats fisicoquímiques dels hidrocol·loides emprats es va aconseguir influir sobre diferents mecanismes postingestius de sacietat que tenen lloc durant la digestió gàstrica. L'addició de goma konjac (hidrocol·loide neutre) va permetre incrementar la viscositat dels sistemes làctics, fins i tot al llarg de la digestió gàstrica in vitro, la qual cosa podria resultar en un augment de la distensió gàstrica; mentre que l'addició d'alginat (hidrocol·loide carregat negativament) va permetre retardar la digestibilitat proteica i, en conseqüència, podria prolongar l'alliberament d'hormones relacionades amb la sacietat. En segon lloc, es va decidir augmentar, en unes postres làctiques com és la panna cotta, la quantitat en proteïnes (macronutrient amb major capacitat saciant) provinents de diferents fraccions proteiques de la llet (llet, proteïnes del sèrum làctic o caseïnat). Les proteïnes del sèrum làctic van demostrar aportar major fermesa a les postres làctiques; resultat que va ser potenciat en reduir, a més, el contingut en nata. D'altra banda, la digestió gàstrica in vitro va mostrar que les proteïnes del sèrum làctic van romandre pràcticament intactes després de l'atac enzimàtic (pepsina), la qual cosa està relacionat amb una major capacitat saciant. Per a reduir el contingut en greix o la digestibilitat lipídica es va treballar amb panna cottas en les quals es va decidir substituir parcial o totalment el greix (nata) per emulsions. Prèviament, es van estudiar diferents emulsions abans i durant la digestió gastrointestinal in vitro per a comprendre què factors afecten la seua estructura, consistència i digestibilitat lipídica. En funció del tipus d'emulsionant o estabilitzant emprat (proteïnes, lecitina de soja, polisorbat, derivats de cel·lulosa, goma xantana) es van obtindre emulsions de diferents comportaments reològics, consistències i graus de digestibilitat lipídica; les quals, a més, depenent de la seua composició van patir una sèrie de canvis estructurals després del seu pas pel tracte gastrointestinal in vitro. Per tant, gràcies als diversos estudis realitzats, es va determinar que per a dissenyar adequadament emulsions de reduïda digestibilitat és fonamental tindre en compte durant la digestió gastrointestinal in vitro: la grandària dels glòbuls de greix, la consistència de l'emulsió i/o del sistema digerit, el tipus i localització del estabilitzant emprat, així com les interaccions que poden tindre lloc entre alguns dels ingredients de les emulsions i uns altres components presents en els sucs digestius. En la reformulació de les panna cottas, tant el tipus de hidrocol·loide emprat (derivats de cel·lulosa o goma xantana) per a estabilitzar les emulsions com la quantitat de nata reemplaçada per aquestes van modificar les propietats físiques (estructura i fermesa) i sensorials (principalment el sabor i la textura) de les panna cottas. No obstant això, les panna cottas elaborades amb emulsions estabilitzades amb hidroxipropilmetilcel·lulosa (HPMC) van obtindre un bon nivell d'acceptació sensorial. A més, mitjançant l'ús d'aquestes emulsions es va aconseguir reduir, d'una banda, el contingut en greix de les panna cottas fins a un 37,5% i, d'altra banda, la seua digestibilitat lipídica fins a un 20%.[EN] The research of this doctoral thesis focuses on the development of Dairy products aimed at weight management. Two differentiated strategies were followed: 1) to regulate the caloric intake through the design of high satiating capacity foods and 2) to moderate the contribution of fat to the body by designing foods with less fat content or reduced lipid digestibility. In order to modulate the satiating capacity, on the one hand, different hydrocolloids (konjac gum or alginate) were added to Dairy Protein model systems. Depending on the physicochemical properties of the hydrocolloids used, it was possible to influence different post-ingestive satiety mechanisms that take place during gastric digestion. The addition of konjac gum (neutral hydrocolloid) allowed the viscosity of Dairy systems to increase, even during in vitro gastric digestion, which could result in an increase in gastric distension; whereas the addition of alginate (negatively charged hydrocolloid) allowed Protein digestibility to be delayed and, consequently, could prolong the release of satiety related hormones. On the other hand, the level of Proteins (the most satiating macronutrient) from different Dairy fractions (milk, whey Proteins or caseinate) was increased in a Dairy dessert, such as panna cotta. Whey Proteins provided the greatest firmness to the Dairy dessert, which was also enhanced by reducing its cream content. Moreover, whey Proteins remained practically intact after the enzymatic (pepsin) attack during in vitro gastric digestion, which is related to a higher satiating capacity. In order to reduce the fat content or the lipid digestibility of panna cottas, the fat (cream) content was partially or totally replaced by emulsions. Previously, different emulsions were studied before and during in vitro gastrointestinal digestion in order to understand which factors affect their structure, consistency and lipid digestibility. Depending on the type of emulsifier or stabiliser used (Proteins, lecithin, polysorbate, cellulose derivatives, xanthan gum), emulsions with different rheological behaviours, consistencies and degrees of lipid digestibility were obtained. Furthermore, depending on their composition the emulsions underwent a series of structural changes after their passage through the in vitro gastrointestinal tract. Therefore, thanks to the various studies carried out it has been determined that to properly design emulsions with reduced digestibility, it is essential to take into consideration the following factors during in vitro gastrointestinal digestion: the size of the fat globules, the consistency of the emulsion and/or of the digested system, the type and localisation of the stabilisers used, as well as, the interactions that take place between some of the ingredients of the emulsions and other components present in the digestive juices. In the reformulation of the panna cottas, both the type of hydrocolloid used (cellulose derivatives or xanthan gum) to stabilise the emulsions and the amount of cream replaced by these emulsions modified the physical (structure and firmness) and sensory (mainly the taste and texture) properties of the panna cottas. However, the panna cottas elaborated with the emulsions stabilised with hydroxypropyl metilcelullose (HPMC) obtained a good level of sensory acceptability. Moreover, through the use of these emulsions it was possible to reduce the fat content of the panna cottas up to 37,5%, as well as their lipid digestibility up to 20%.Borreani, JAA. (2019). Formulación de alimentos lácteos para el control de peso. Cambios estructurales durante la digestión in vitro [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/118654TESI
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Adding neutral or anionic hydrocolloids to Dairy Proteins underin vitro gastric digestion conditions
'Elsevier BV', 2016Co-Authors: Borreani, Jennifer Alexandra Audrey, Llorca Martínez, Mª Empar, Larrea Santos Virginia, Hernando Hernando, Mª IsabelAbstract:The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to Dairy Protein ingredients - milk, whey Proteins and calcium caseinate - was investigated through simulated in vitro gastric digestion. The apparent viscosity, microstructure (light microscopy), particle size distribution and degradation (SDS-PAGE) of the Proteins were monitored after different in vitro gastric digestion times (0, 30, 60 and 120 min). The addition of KGM increased the viscosity values of the samples during gastric digestion, which probably would increase gastric distention affecting satiety. The microstructure and particle size distribution results showed that the aggregates formed in the Dairy Protein-konjac glucomannan mixtures at the start of gastric digestion were broken down into smaller ones over time. However, the aggregates formed with the addition of alginate were larger and remained almost unchanged throughout gastric digestion, due to the strong interaction between the opposite charges of the Protein and alginate. The SDS-PAGE results showed that whey Proteins were more resistant to pepsin digestion than caseins and that the alginate slowed down Protein degradation. These findings suggest that a combination of whey Proteins and alginate could be used to delay gastric emptying and promote satiety. (C) 2016 Elsevier Ltd. All rights reserved.The authors are grateful to the Spanish Ministry of the Economy and Competitiveness for financial support (AGL2012-36753-C02) and gratefully acknowledge the financial support of EU FEDER funds. They would also like to thank Mary Georgina Hardinge for assistance in correcting the English manuscript.Borreani, JAA.; Llorca Martínez, ME.; Larrea Santos, V.; Hernando Hernando, MI. (2016). Adding neutral or anionic hydrocolloids to Dairy Proteins underin vitro gastric digestion conditions. Food Hydrocolloids. 57:169-177. doi:10.1016/j.foodhyd.2016.01.030Senia1691775
P M Cawthon - One of the best experts on this subject based on the ideXlab platform.
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high Dairy Protein intake is associated with greater bone strength parameters at the distal radius and tibia in older men a cross sectional study
Osteoporosis International, 2018Co-Authors: Lisa Langsetmo, James M Shikany, Andrew J Burghardt, P M Cawthon, Eric S Orwoll, J A Cauley, Brent C Taylor, John T SchousboeAbstract:Summary Dairy Protein but not plant Protein was associated with bone strength of the radius and tibia in older men. These results are consistent with previous results in women and support similar findings related to fracture outcomes. Bone strength differences were largely due to thickness and area of the bone cortex.
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high Dairy Protein intake is associated with greater bone strength parameters at the distal radius and tibia in older men a cross sectional study
Osteoporosis International, 2018Co-Authors: Lisa Langsetmo, James M Shikany, Andrew J Burghardt, P M Cawthon, Eric S Orwoll, J A Cauley, Brent C Taylor, John T SchousboeAbstract:Dairy Protein but not plant Protein was associated with bone strength of the radius and tibia in older men. These results are consistent with previous results in women and support similar findings related to fracture outcomes. Bone strength differences were largely due to thickness and area of the bone cortex. Our objective was to determine the association of Protein intake by source (Dairy, non-Dairy animal, plant) with bone strength and bone microarchitecture among older men. We used data from 1016 men (mean 84.3 years) who attended the Year 14 exam of the Osteoporotic Fractures in Men (MrOS) study, completed a food frequency questionnaire (500–5000 kcal/day), were not taking androgen or androgen agonists, and had high-resolution peripheral quantitative computed tomography (HR-pQCT) scans of the distal radius and distal or diaphyseal tibia. Protein was expressed as percentage of total energy intake (TEI); mean ± SD for TEI = 1548 ± 607 kcal/day and for total Protein = 16.2 ± 2.9%TEI. We used linear regression with standardized HR-pQCT parameters as dependent variables and adjusted for age, limb length, center, education, race/ethnicity, marital status, smoking, alcohol intake, physical activity level, corticosteroids use, supplement use (calcium and vitamin D), and osteoporosis medications. Higher Dairy Protein intake was associated with higher estimated failure load at the distal radius and distal tibia [radius effect size = 0.17 (95% CI 0.07, 0.27), tibia effect size = 0.13 (95% CI 0.03, 0.23)], while higher non-Dairy animal Protein was associated with higher failure load at only the distal radius. Plant Protein intake was not associated with failure load at any site. The association between Protein intake and bone strength varied by source of Protein. These results support a link between Dairy Protein intake and skeletal health, but an intervention study is needed to evaluate causality.
M Osullivan - One of the best experts on this subject based on the ideXlab platform.
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masking of bitterness in Dairy Protein hydrolysates comparison of an electronic tongue and a trained sensory panel as means of directing the masking strategy
Lwt - Food Science and Technology, 2015Co-Authors: J Newman, Dolores Oriordan, Jean Christophe Jacquier, M OsullivanAbstract:Abstract Sodium caseinate hydrolysates (NaCaHs) are known to be a rich source of bioactive peptides but are also known to have a bitter taste which can make them difficult to incorporate into foods. The objective of the study was to identify whether a commercially available electronic tongue (e-tongue) could be used to identify sweeteners and flavours which reduce bitterness perception in model beverages containing NaCaHs. The two NaCaHs analysed in this study were found to be strongly bitter, the sensory panel found sucralose to be the most effective sweetener, reducing bitterness by a minimum of 39% at the lowest concentration assessed, 0.017% w/w, and the flavour vanilla was the most effective flavouring for further reducing bitterness in a sweetened model beverage. The e-tongue was found to be an effective tool for measuring the reduction of bitterness in of NaCaHs due to different sweeteners but not for evaluating the effect of flavourings in the model beverage. The results also showed good agreement between the e-tongue and sensory panel in the measurement of bitterness and sweetness in sweetened NaCaHs suggesting that the e-tongue maybe a useful device for the selection of sweeteners as bitterness masking agents in NaCaHs.
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comparison of a trained sensory panel and an electronic tongue in the assessment of bitter Dairy Protein hydrolysates
Journal of Food Engineering, 2014Co-Authors: J Newman, Niamh Harbourne, Dolores Oriordan, Jean Christophe Jacquier, M OsullivanAbstract:Abstract The bitter taste elicited by Dairy Protein hydrolysates (DPH) is a well known issue for their acceptability by consumers and therefore incorporation into foods. The traditional method of assessment of taste in foods is by sensory analysis but this can be problematic due to the overall unpleasantness of the samples. Thus, there is a growing interest into the use of electronic tongues (e-tongues) as an alternative method to quantify the bitterness in such samples. In the present study the response of the e-tongue to the standard bitter agent caffeine and a range of both casein and whey based hydrolysates was compared to that of a trained sensory panel. Partial least square regression (PLS) was employed to compare the response of the e-tongue and the sensory panel. There was strong correlation shown between the two methods in the analysis of caffeine ( R 2 of 0.98) and DPH samples with R 2 values ranging from 0.94 to 0.99. This study exhibits potential for the e-tongue to be used in bitterness screening in DPHs to reduce the reliance on expensive and time consuming sensory panels.
Isabel Hernando - One of the best experts on this subject based on the ideXlab platform.
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adding neutral or anionic hydrocolloids to Dairy Proteins under in vitro gastric digestion conditions
Food Hydrocolloids, 2016Co-Authors: Jennifer Borreani, Empar Llorca, V Larrea, Isabel HernandoAbstract:Abstract The effect of adding uncharged polysaccharides such as konjac glucomannan (KGM) or negatively charged polysaccharides such as alginate to Dairy Protein ingredients – milk, whey Proteins and calcium caseinate – was investigated through simulated in vitro gastric digestion. The apparent viscosity, microstructure (light microscopy), particle size distribution and degradation (SDS-PAGE) of the Proteins were monitored after different in vitro gastric digestion times (0, 30, 60 and 120 min). The addition of KGM increased the viscosity values of the samples during gastric digestion, which probably would increase gastric distention affecting satiety. The microstructure and particle size distribution results showed that the aggregates formed in the Dairy Protein-konjac glucomannan mixtures at the start of gastric digestion were broken down into smaller ones over time. However, the aggregates formed with the addition of alginate were larger and remained almost unchanged throughout gastric digestion, due to the strong interaction between the opposite charges of the Protein and alginate. The SDS-PAGE results showed that whey Proteins were more resistant to pepsin digestion than caseins and that the alginate slowed down Protein degradation. These findings suggest that a combination of whey Proteins and alginate could be used to delay gastric emptying and promote satiety.
