Protein glycation compromises the bioavailability of milk protein-derived lysine in vivo in healthy adult males: a double-blind, randomized cross-over trial.

IF 6.5 1区 医学 Q1 NUTRITION & DIETETICS American Journal of Clinical Nutrition Pub Date : 2025-01-25 DOI:10.1016/j.ajcnut.2025.01.025
Glenn Aa van Lieshout, Jorn Trommelen, Jean Nyakayiru, Janneau van Kranenburg, Joan M Senden, Annemie P Gijsen, Lex B Verdijk, Wilbert F Pellikaan, Marjolijn Ce Bragt, Luc Jc van Loon
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引用次数: 0

Abstract

Background: Industrial processing and storage of milk products can strongly increase protein glycation level. Previously, we have reported that ingestion of highly glycated milk protein attenuates the postprandial rise in plasma lysine concentrations compared to the ingestion of an equivalent amount of milk protein with a low glycation level. Whether the attenuated increase in plasma lysine availability is attributed to compromised protein digestion and subsequent lysine absorption remains to be established.

Objectives: The present study combined stable-isotope methodology with the ingestion of specifically produced, intrinsically labeled protein to assess protein digestion and amino acid absorption following ingestion of milk protein with a high versus low glycation level in vivo in humans.

Methods: Fifteen recreationally active, healthy young males participated in this double-blinded, randomized cross-over study. Subjects ingested 40 g intrinsically L-[1-13C]-lysine-labeled milk protein with either a low (3%) or high (50%) glycation level. Continuous intravenous infusion of L-[4,4,5,5-2H4]-lysine was combined with frequent blood sample collection during a 6-h postprandial period to evaluate dietary protein-derived lysine release into the circulation.

Results: Postprandial plasma lysine concentrations were lower following the ingestion of milk protein with a high versus low glycation level (time × treatment effect: P = 0.002; ƞ2 = 0.214), resulting in a 23 mmol/L x 360 min (95% confidence interval [CI]: 13, 32) lower incremental area under the curve (0 ± 12 vs 23 ± 11 mmol/L x 360 min, respectively, P < 0.001). The postprandial release of milk protein-derived lysine into the circulation was attenuated following ingestion of the protein with the high versus low glycation level (time × treatment effect: P < 0.001; ƞ2 = 0.640) and was 31% (95% CI: 26, 36) lower over the full 6-h postprandial period (18 ± 4 vs 49 ± 10% of the ingested lysine, respectively, P < 0.001).

Conclusions: A high level of milk protein glycation strongly reduces postprandial plasma lysine availability in vivo in humans. Industrial processing and storage of (milk) protein products can strongly modulate protein bioavailability and, as such, lower the nutritional value of a protein source. This trial was registered at www.

Clinicaltrials: gov as NCT05479916.

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来源期刊
CiteScore
12.40
自引率
4.20%
发文量
332
审稿时长
38 days
期刊介绍: American Journal of Clinical Nutrition is recognized as the most highly rated peer-reviewed, primary research journal in nutrition and dietetics.It focuses on publishing the latest research on various topics in nutrition, including but not limited to obesity, vitamins and minerals, nutrition and disease, and energy metabolism. Purpose: The purpose of AJCN is to: Publish original research studies relevant to human and clinical nutrition. Consider well-controlled clinical studies describing scientific mechanisms, efficacy, and safety of dietary interventions in the context of disease prevention or health benefits. Encourage public health and epidemiologic studies relevant to human nutrition. Promote innovative investigations of nutritional questions employing epigenetic, genomic, proteomic, and metabolomic approaches. Include solicited editorials, book reviews, solicited or unsolicited review articles, invited controversy position papers, and letters to the Editor related to prior AJCN articles. Peer Review Process: All submitted material with scientific content undergoes peer review by the Editors or their designees before acceptance for publication.
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