Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle
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 process...
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| Published in | Nutrients Vol. 15; no. 20; p. 4366 |
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| Main Authors | , , , , , , |
| Format | Journal Article |
| Language | English |
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01.10.2023
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| Abstract | 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. |
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| AbstractList | 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. |
| Audience | Academic |
| Author | Sanbongi, Chiaki Yamazaki, Kae Ichimura, Takefumi Sumi, Koichiro Nakayama, Kyosuke Nakazato, Koichi Tagawa, Ryoichi |
| AuthorAffiliation | 1 Nutrition and Food Function Research Department, Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co., Ltd., Nanakuni, Hachioji 192-0919, Japan 2 Next Generation Monozukuri Research Department, Food Science & Technology Research Laboratories, R&D Division, Meiji Co., Ltd., Nanakuni, Hachioji 192-0919, Japan 3 Department of Exercise Physiology, Nippon Sports Science University, 7-1-1 Fukasawa, Setagaya-ku, Tokyo 158-8508, Japan; nakazato@nittai.ac.jp |
| AuthorAffiliation_xml | – name: 1 Nutrition and Food Function Research Department, Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co., Ltd., Nanakuni, Hachioji 192-0919, Japan – name: 2 Next Generation Monozukuri Research Department, Food Science & Technology Research Laboratories, R&D Division, Meiji Co., Ltd., Nanakuni, Hachioji 192-0919, Japan – name: 3 Department of Exercise Physiology, Nippon Sports Science University, 7-1-1 Fukasawa, Setagaya-ku, Tokyo 158-8508, Japan; nakazato@nittai.ac.jp |
| Author_xml | – sequence: 1 fullname: Sumi, Koichiro – sequence: 2 fullname: Tagawa, Ryoichi – sequence: 3 fullname: Yamazaki, Kae – sequence: 4 fullname: Nakayama, Kyosuke – sequence: 5 fullname: Ichimura, Takefumi – sequence: 6 fullname: Sanbongi, Chiaki – sequence: 7 fullname: Nakazato, Koichi |
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| Snippet | Yogurt is a traditional fermented food that is accepted worldwide for its high palatability and various health values. The milk protein contained in yogurt... |
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| SubjectTerms | 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 |
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| Title | Nutritional Value of Yogurt as a Protein Source: Digestibility/Absorbability and Effects on Skeletal Muscle |
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