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Caractérisation nutritionnelle en modèles in vitro et in vivo, de protéines laitières d'assemblages moléculaires différents

Abstract : The dairy industry has made great progress in the extraction of high value dairy ingredients. However, there is little scientific data on the impact of industrial processes on the structure of proteins and their digestibility and postprandial metabolism. The aim was thus to better understand the relationship between the structure induced by the processes applied to obtain different milk protein matrices and their behavior during digestion. The objectives were: 1) to evaluate the impact of processes on milk matrices during static in vitro digestion to select those with the most heterogeneous peptide profiles; 2) to identify a discriminating rat model in terms of digestive efficiency by studying the effects of age and adiposity on digestion; 3) to study the digestion and postprandial utilization of the selected matrices, in respect to in vitro digestion results, on the most discriminating rat model. Different peptide profiles were obtained for demineralized casein versus native micellar casein in vitro. In vivo, a higher level of adiposity resulted in an increase in protein digestibility values (94% for young rats with normal adiposity and 96% for older rats with high adiposity) and appeared to compensate for the postprandial protein metabolic changes associated with older age. Matrices were then studied in vivo on young rats with normal adiposity. This study revealed that the structure of the protein matrix had an impact on protein digestibility, with a decrease in digestibility for the matrix that contained an assembly of caseins and whey proteins. Finally, this work shows the complementarity of in vitro and in vivo methods in the nutritional characterization of matrices.
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https://pastel.archives-ouvertes.fr/tel-03461292
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Submitted on : Wednesday, December 1, 2021 - 12:09:05 PM
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Nathalie Atallah. Caractérisation nutritionnelle en modèles in vitro et in vivo, de protéines laitières d'assemblages moléculaires différents. Alimentation et Nutrition. Université Paris-Saclay, 2021. Français. ⟨NNT : 2021UPASB026⟩. ⟨tel-03461292⟩

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