Dairy matrix is important for amino acid availability: a study in older volunteers

Results from a food clinical trial, showing the importance of product matrix for the amino acid response in blood, are recently published in the International Dairy Journal. Most studies on postprandial amino acid response were with isolated proteins rather than dairy products. However, this study in healthy volunteers, conducted by NIZO, in collaboration with FrieslandCampina, compared six actual dairy products, as well as whey protein concentrate, and micellar casein isolate. 

Results clearly show that, besides protein composition, product matrix is also very important for amino acid availability in the blood. This is likely to be related to the behaviour of different dairy products in the stomach. These findings may enable modulation of the rate of absorption of (specific) amino acids through steering product-process interactions. This will open new possibilities in developing products in the areas of, for example healthy aging and medical nutrition.