作为蛋白质来源的酸奶的营养价值:消化/吸收能力和对骨肌肉的影响
Koichiro Sumi1, Ryoichi Tagawa1, Kae Yamazaki1
1Nutrition and Food Function Research Department, Food Microbiology and Function Research Laboratories, R&D Division, Meiji Co., Ltd., Nanakuni, Hachioji 192-0919, Japan.
Nutrients
|October 28, 2023
概括
酸奶蛋白与普通牛奶蛋白的消化方式不同,可能会增强肌肉生长. 乳酸细菌的发酵可能会给骨肌提供额外的益处.
科学领域:
- 营养科学 营养科学
- 胃肠病学 胃肠病学
- 肌肉生理学 肌肉生理学
背景情况:
- 酸奶是一种发酵乳制品,在全球范围内因口感和健康益处而得到认可.
- 酸奶中的牛奶蛋白在发酵过程中发生变化,改变其消化和吸收特性.
- 这些修改可能会影响氨基酸的可用性,荷尔蒙反应和骨肌肉蛋白质合成.
研究的目的:
- 审查关于酸奶蛋白消化和吸收的当前研究.
- 为了检查酸奶蛋白对骨肌肉健康的影响.
- 探索乳酸细菌发酵在这些过程中的作用.
主要方法:
- 关于酸奶蛋白研究的文献综述.
- 对氨基酸动力学和酸奶消费后激素反应的研究分析.
- 调查有关肠道微生物群,发酵产品和骨肌肉结果的研究.
主要成果:
- 发酵改变了酸奶的蛋白质结构,影响了与非发酵牛奶相比的消化和吸收率.
- 酸奶消费可以调节食后氨基酸和胰岛素反应,可能有利于肌肉蛋白质合成.
- 乳酸细菌及其代谢物可能有助于酸奶对骨肌肉的益处.
结论:
- 与其他牛奶蛋白质来源相比,酸奶蛋白具有独特的生理效应.
- 需要进一步的研究才能充分阐明酸奶在支持骨肌肉质量和功能方面的作用.
- 酸奶的发酵特性和肠道健康之间的相互作用需要对其对肌肉的影响进行更深入的研究.
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