Amino acid uptake from a probiotic milk in lactose intolerant subjects.
This trial was designed to assess the effect of live probiotic consumption on leucine assimilation from fresh and pasteurised yoghurt in volunteers with different lactose digestibility. Thirty-three volunteers (mean age 32, s.d. 7 years) participated in this parallel single-blind study (16 of them with moderate lactose intolerance). Breath samples were taken before and at 15 min intervals over 3-h after the ingestion of fresh and pasteurised yoghurt extrinsically labelled with (1-(13)C)leucine. The 13C enrichment in breath was measured by isotopic rate mass spectrometry and mathematically converted to a percentage of assimilated leucine (100-%13C-dose in breath) and the assimilation kinetic constant (min(-1)). The 13C-leucine assimilation was statistically higher after the fresh yoghurt intake than after the pasteurised product intake (P=0.032) while the kinetic constant of assimilation was slower in intolerance status (P=0.014) although a product-related effect (P=0.445) was not found. In conclusion, fresh yoghurt intake resulted in higher short-term leucine assimilation, while lactose intolerance appears to negatively affect the assimilation rate of leucine from dairy products. These findings offer new insight on acute in vivo amino acid assimilation in the presence of probiotics and moderate lactose intolerance.
Parra
Dolores
D
Department of Physiology and Nutrition, University of Navarra, Edif. Investigación, C/ Irunlarrea, s/n. 31008 Pamplona, Spain.
Martínez
J Alfredo
JA
D000328:Adult; D001682:Biological Availability; D001944:Breath Tests; D004063:Digestion; D006358:Hot Temperature; D006801:Humans; D007787:Lactose Intolerance / Q000378:metabolism*; D007930:Leucine / Q000493:pharmacokinetics*; D009752:Nutritional Status; D010084:Oxidation-Reduction; D019936:Probiotics; D016037:Single-Blind Method; D015014:Yogurt / Q000032:analysis / Q000382:microbiology*
D007930:Leucine