Heat markers and quality indexes of industrially heat-treated [15N] milk protein measured in rats.
To determine the bioavailability of industrially heat-treated milk proteins, male Wistar rats were given [15N]-labeled meals containing either nonheated-micellar casein (CAS), milk soluble protein isolate (MSPI), and microfiltered milk (MF)-or heated products-"high temperature short time" pasteurized (HTST), "higher temperature, shorter time" pasteurized (HHST), ultrahigh temperature-treated (UHT), and spray-dried (SPRAY) milks. The postprandial distribution of dietary nitrogen was measured in the splanchnic area and urea. Digestibility was around 96% except for SPRAY (94%) and MSPI (98%). Ingested nitrogen recovered in the splanchnic bed was 19.3% for SPRAY, 16.7% for MF, and around 14-15% for other products. Deamination of dietary nitrogen reached 21.2, 20.6, and 18.2% of ingested nitrogen for MSPI, SPRAY, and CAS, respectively, and around 14-16% for other products. In our model, only spray drying led to a significant increase of splanchnic extraction. Moreover, the biological value of purified protein fractions appeared to be lower than that seen in products containing total milk protein.
Lacroix
Magali
M
Unit of Nutrition Physiology and Feeding Control, National Institute for Agricultural Research, UMR 914, National Institute for Agricultural Sciences of Paris, 16 rue Claude Bernard, 75231, Paris, France.
Léonil
Joëlle
J
Bos
Cécile
C
Henry
Gwénaëlle
G
Airinei
Gheorge
G
Fauquant
Jacques
J
Tomé
Daniel
D
Gaudichon
Claire
C
D000818:Animals; D001682:Biological Availability; D004063:Digestion; D005502:Food; D005511:Food Handling / Q000379:methods*; D006358:Hot Temperature; D008297:Male; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D008894:Milk Proteins / Q000493:pharmacokinetics*; D009587:Nitrogen Isotopes; D009753:Nutritive Value; D011786:Quality Control; D051381:Rats; D017208:Rats, Wistar
D008894:Milk Proteins; D009587:Nitrogen Isotopes