Gastric coagulation and postprandial amino acid absorption of milk is affected by mineral composition: a randomized crossover trial

Abstract

ABSTRACTBackgroundIn vitrostudies suggest that casein coagulation of milk is influenced by its mineral composition, and may therefore affect the dynamics of protein digestion, gastric emptying and appearance of amino acids (AA) in the blood, but this remains to be confirmedin vivo.ObjectiveThis study aimed to compare gastrointestinal digestion between two milks with the same total calcium content but different casein mineralization (CM).DesignFifteen males (age 30.9±13.8 y, BMI 22.5±2.2 kg/m2) participated in this randomized cross-over study with two treatments. Participants underwent gastric magnetic resonance imaging (MRI) scans at baseline and every 10 min up to 90 min after consumption of 600 ml milk with low or high CM. Blood samples were taken at baseline and up to 5 hours postprandially. Primary outcomes were postprandial plasma AA concentrations and gastric emptying rate. Secondary outcomes were postprandial glucose and insulin levels, gastric coagulation as estimated by image texture metrics, and appetite ratings.ResultsGastric content volume over time was similar for both treatments. However, gastric content image analysis suggested that the liquid fraction emptied quicker in the high CM milk, while the coagulum emptied slower. Relative to high CM, low CM showed earlier appearance of AAs that are more dominant in casein, such as proline (MD 4.18 µmol/L, 95%CI [2.38-5.98], p<0.001), while there was no difference in appearance of AAs that are more dominant in whey protein, such as leucine. The image texture metrics homogeneity and busyness differed significantly between treatments (MD 0.007, 95%CI [0.001, 0.012], p=0.022; MD 0.005, 95%CI [0.001, 0.010], p=0.012) likely because of a reduced coagulation in the low CM milk.ConclusionsMineral composition of milk can influence postprandial serum AA kinetics, likely due to differences in coagulation dynamics.