The impact of heat treatment of bovine milk on gastric emptying and nutrient appearance in peripheral circulation in healthy females: a randomized controlled trial comparing pasteurized and ultra-high temperature milk

Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared...

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Published in:	The American journal of clinical nutrition 2024-05, Vol.119 (5), p.1200-1215
Main Authors:	Milan, Amber Marie, Barnett, Matthew PG, McNabb, Warren C, Roy, Nicole C, Coutinho, Schynell, Hoad, Caroline L, Marciani, Luca, Nivins, Samson, Sharif, Hayfa, Calder, Stefan, Du, Peng, Gharibans, Armen A, O’Grady, Greg, Fraser, Karl, Bernstein, Daniel, Rosanowski, Sarah M, Sharma, Pankaja, Shrestha, Aahana, Mithen, Richard F
Format:	Article
Language:	eng
Subjects:	Adult Amino acids Animals Appetite body surface gastric mapping Cattle Cow's milk Cross-Over Studies dairy Dairy products Digestion Double-Blind Method Emptying Female Females food structure Gastric Emptying Heat Heat treatment Heat treatments High temperature Hormones Hot Temperature Humans Kinetics Lipids Magnetic resonance Magnetic resonance imaging Milk Milk - chemistry Molecular structure MRI Nutrient release Nutrients Pasteurization Pasteurized milk Peripheral circulation ultra-high temperature milk Ultrahigh temperature Young Adult
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Summary:	Heat treatments of dairy, including pasteurization and ultra-high temperature (UHT) processing, alter milk macromolecular structures, and ultimately affect digestion. In vitro, animal, and human studies show faster nutrient release or circulating appearance after consuming UHT milk (UHT-M) compared with pasteurized milk (PAST-M), with a faster gastric emptying (GE) rate proposed as a possible mechanism. To investigate the impact of milk heat treatment on GE as a mechanism of faster nutrient appearance in blood. We hypothesized that GE and circulating nutrient delivery following consumption would be faster for UHT-M than PAST-M. In this double-blind randomized controlled cross-over trial, healthy female (n = 20; 27.3 ± 1.4 y, mean ± SD) habitual dairy consumers, consumed 500 mL of either homogenized bovine UHT-M or PAST-M (1340 compared with 1320 kJ). Gastric content volume (GCV) emptying half-time (T50) was assessed over 3 h by magnetic resonance imaging subjective digestive symptoms, plasma amino acid, lipid and B vitamin concentrations, and gastric myoelectrical activity were measured over 5 h. Although GCV T50 did not differ (102 ± 7 min compared with 89 ± 8 min, mean ± SEM, UHT-M and PAST-M, respectively; P = 0.051), GCV time to emptying 25% of the volume was 31% longer following UHT-M compared with PAST-M (42 ± 2 compared with 32 ± 4 min, P = 0.004). Although GCV remained larger for a longer duration following UHT-M (treatment × time interaction, P = 0.002), plasma essential amino acid AUC was greater following UHT-M than PAST-M (55,324 ± 3809 compared with 36,598 ± 5673 μmol·min·L-1, P = 0.006). Heat treatment did not impact gastric myoelectrical activity, plasma appetite hormone markers or subjective appetite scores. Contrary to expectations, GE was slower with UHT-M, yet, as anticipated, aminoacidemia was greater. The larger GCV following UHT-M suggests that gastric volume may poorly predict circulating nutrient appearance from complex food matrices. Dairy heat treatment may be an effective tool to modify nutrient release by impacting digestion kinetics. www.anzctr.org.au (ACTRN12620000172909).
ISSN:	0002-9165 1938-3207