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            <idno type="halRefHtml">&lt;i&gt;Innovations Agronomiques&lt;/i&gt;, 2013, 33, pp.81-91. &lt;a target="_blank" href="https://dx.doi.org/10.17180/2m74-4j12"&gt;&amp;#x27E8;10.17180/2m74-4j12&amp;#x27E9;&lt;/a&gt;</idno>
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                <title level="j">Innovations Agronomiques</title>
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                <term xml:lang="en">protein</term>
                <term xml:lang="en">sarcopenia</term>
                <term xml:lang="en">structure</term>
                <term xml:lang="en">digestion</term>
                <term xml:lang="en">Dairy</term>
                <term xml:lang="fr">produit laitier</term>
                <term xml:lang="fr">protéine</term>
                <term xml:lang="fr">structure</term>
                <term xml:lang="fr">digestion</term>
                <term xml:lang="fr">sarcopénie</term>
                <term xml:lang="fr">santé humaine</term>
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              <p>Little is known about the effect of the structure on the nutritional properties of food. The objective of this  work was to determine if dairy products of identical composition but exhibiting different structures were  leading to different protein kinetics of digestion and amino acid release in plasma. Six dairy matrices of  identical composition but different structure were manufactured from an ultra-low-heat skim milk powder:  raw and heat-treated milk (90°C/10 min), stirred and non-stirred acid gels, rennet gels made from raw  and heat-treated milks. Multi-canulated (duodenum and jejunum) and catheterized adult mini-pigs were  fed these matrices. Milk protein kinetics of digestion were directly related to the time of residence of the  matrices in the stomach that was driven itself by the food structure. Liquid matrices left rapidly the  stomach leading to a fast and sharp increase of indispensable amino acids in the plasma, including  leucine. This early and intense influx of leucine should allow restoring protein muscle synthesis in  elderly suffering from sarcopenia.</p>
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              <p>L’impact de la structure de l’aliment sur ses propriétés nutritionnelles est encore mal connu. L’objectif de ce travail était de voir si des produits laitiers de composition identique mais de structure différente présentaient des cinétiques de digestion des protéines et de mise à disposition d’acides aminés plasmatiques différentes. A partir d’une poudre de lait écrémé « ultra-low-heat », six matrices laitières ont été conçues : lait cru et traité thermiquement (90°C/10 min), gels acides brassé et non brassé, gels présure faits à base de lait cru ou chauffé. Ces matrices ont été données à des mini-porcs adultes équipés de canules duodénale et jéjunale et d’un cathéter. Les cinétiques de digestion des protéines laitières dépendent directement du temps de résidence de ces aliments dans l’estomac, lui-même piloté par la structure de l’aliment. Les matrices liquides sortent rapidement de l’estomac et provoquent l’apparition d’un pic précoce et massif d’acides aminés essentiels dans le plasma, en particulier de leucine. Cet afflux précoce de leucine doit permettre de restaurer la synthèse protéique musculaire chez des sujets âgés atteints de sarcopénie.</p>
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