The glycation level of milk protein strongly modulates post-prandial lysine availability in humans
Journal article
Nyakayiru, Jean, van Lieshout, Glenn A. A., Trommelen, Jorn, van Kranenburg, Janneau, Verdijk, Lex B., Bragt, Marjolijn C. E. and van Loon, Luc J. C.. (2020). The glycation level of milk protein strongly modulates post-prandial lysine availability in humans. British Journal of Nutrition. 123(5), pp. 545-552. https://doi.org/10.1017/S0007114519002927
Authors | Nyakayiru, Jean, van Lieshout, Glenn A. A., Trommelen, Jorn, van Kranenburg, Janneau, Verdijk, Lex B., Bragt, Marjolijn C. E. and van Loon, Luc J. C. |
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Abstract | Industrial heat treatment of milk results in protein glycation. A high protein glycation level has been suggested to compromise the post-prandial rise in plasma amino acid availability following protein ingestion. In the present study, we assessed the impact of glycation level of milk protein on post-prandial plasma amino acid responses in humans. Fifteen healthy, young men (age 26 (SEM 1) years, BMI 24 (SEM 1) kg/m2) participated in this randomised cross-over study and ingested milk protein powder with protein glycation levels of 3, 20 and 50 % blocked lysine. On each trial day, arterialised blood samples were collected at regular intervals during a 6-h post-prandial period to assess plasma amino acid concentrations using ultra-performance liquid chromatography. Plasma essential amino acid (EAA) concentrations increased following milk protein ingestion, with the 20 and 50 % glycated milk proteins showing lower overall EAA responses compared with the 3 % glycated milk protein (161 (SEM 7) and 142 (SEM 7) v. 178 (SEM 9) mmol/l × 6 h, respectively; P ≤ 0·011). The lower post-prandial plasma amino acid responses were fully attributed to an attenuated post-prandial rise in circulating plasma lysine concentrations. Plasma lysine responses (incremental AUC) following ingestion of the 20 and 50 % glycated milk proteins were 35 (SEM 4) and 92 (SEM 2) % lower compared with the 3 % glycated milk protein (21·3 (SEM 1·4) and 2·8 (SEM 0·7) v. 33·3 (SEM 1·7) mmol/l × 6 h, respectively; P < 0·001). Milk protein glycation lowers post-prandial plasma lysine availability in humans. The lower post-prandial availability of lysine following ingestion of proteins with a high glycation level may compromise the anabolic properties of a protein source. |
Keywords | whey; casein; protein powder; infant formula; maillard reactions; essential amino acid; milk protein glycation; incremental AUC; non-essential amino acid |
Year | 2020 |
Journal | British Journal of Nutrition |
Journal citation | 123 (5), pp. 545-552 |
Publisher | Cambridge University Press |
ISSN | 0007-1145 |
Digital Object Identifier (DOI) | https://doi.org/10.1017/S0007114519002927 |
Scopus EID | 2-s2.0-85079202028 |
Open access | Published as ‘gold’ (paid) open access |
Research or scholarly | Research |
Page range | 545-552 |
Publisher's version | License File Access Level Open |
Output status | Published |
Publication dates | |
Online | 15 Nov 2019 |
Publication process dates | |
Accepted | 05 Nov 2019 |
Deposited | 10 May 2021 |
https://acuresearchbank.acu.edu.au/item/8vzxx/the-glycation-level-of-milk-protein-strongly-modulates-post-prandial-lysine-availability-in-humans
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Publisher's version
OA_Nyakayiru_2020_The_glycation_level_of_milk_protein.pdf | |
License: CC BY 4.0 | |
File access level: Open |
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