Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle

• Published in: Nutrients Vol. 15; no. 20; p. 4366
• Main Authors: Sumi, Koichiro, Tagawa, Ryoichi, Yamazaki, Kae, Nakayama, Kyosuke, Ichimura, Takefumi, Sanbongi, Chiaki, Nakazato, Koichi
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.10.2023; MDPI
• Subjects: absorption; Amino acids; Dairy products; Diabetes; digestion; Fermentation; Glucose; Insulin; Kinases; Microbiota (Symbiotic organisms); Milk; milk protein; Milk proteins; Muscles; Musculoskeletal system; Peptides; Protein biosynthesis; Protein synthesis; Proteins; Review; skeletal muscle; Small intestine; Stomach; Transcription factors; Yogurt
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu15204366

Yogurt is a traditional fermented food that is accepted worldwide for its high palatability and various health values. The milk protein contained in yogurt exhibits different physical and biological properties from those of non-fermented milk protein due to the fermentation and manufacturing processes. These differences are suggested to affect the time it takes to digest and absorb milk protein, which in turn will influence the blood levels of amino acids and/or hormones, such as insulin, and thereby, the rate of skeletal muscle protein synthesis via the activation of intracellular signaling, such as the mTORC1 pathway. In addition, based on the relationship between gut microbiota and skeletal muscle conditions, yogurt, including lactic acid bacteria and its metabolites, has been evaluated for its role as a protein source. However, the substantial value of yogurt as a protein source and the additional health benefits on skeletal muscle are not fully understood. The purpose of this review is to summarize the research to date on the digestion and absorption characteristics of yogurt protein, its effect on skeletal muscle, and the contribution of lactic acid bacterial fermentation to these effects.