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

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...