Ultra High Temperature Treatment, but Not Pasteurization, Affects the Postprandial Kinetics of Milk Proteins in Humans

• Published in: The Journal of nutrition Vol. 138; no. 12; pp. 2342 - 2347
• Main Authors: Lacroix, Magali, Bon, Cyriaque, Bos, Cécile, Léonil, Joëlle, Benamouzig, Robert, Luengo, Catherine, Fauquant, Jacques, Tomé, Daniel, Gaudichon, Claire
• Format: Journal Article
• Language: English
• Published: Bethesda, MD American Society for Nutrition 01.12.2008
• Subjects: Adult; Amino Acids; Amino Acids - blood; Biological and medical sciences; blood; Blood Glucose; Blood Glucose - metabolism; blood proteins; Blood Proteins - metabolism; Disinfection; Disinfection - methods; Feeding. Feeding behavior; Female; Food Preservation; Food Preservation - methods; Fundamental and applied biological sciences. Psychology; Hot Temperature; Humans; isotope labeling; kinetics; Male; men; metabolism; methods; microfiltration; milk proteins; Milk Proteins - pharmacokinetics; nitrogen; Nitrogen Isotopes; nutrient utilization; nutrition physiology; pasteurization; pharmacokinetics; physiology; Postprandial Period; Postprandial Period - physiology; postprandial state; protein metabolism; test meals; UHT treatment; Urea; Urea - blood; Urea - metabolism; Urea - urine; urine; Vertebrates: anatomy and physiology, studies on body, several organs or systems; women; Young Adult; Human; Milk protein; Treatment; Nutrition; Postprandial; Pasteurization; Kinetics; High temperature

Although the chemical and physical modifications to milk proteins induced by technological treatments have been characterized extensively, their nutritional consequences have rarely been assessed in humans. We measured the effect of 2 technological treatments on the postprandial utilization of milk...