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Role of the Matrix on the Digestibility of Dairy Fat and Health Consequences

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Book cover Dairy Fat Products and Functionality

Abstract

Dairy products are basic products largely consumed in the population, from human milk which is the perfect meal for the newborn to a large variety of dairy products from cow and other mammalians. Dairy products consumption has been recommended for its richness in valuable nutrients, but some research some 30 years ago raised concern on dairy lipid possible health impacts. Since then, the scientific community has tried to decipher the intricate parameters of lipid metabolism in response to lipids varying in composition, structure, food source, in a meal, in a diet, etc. In this chapter, the knowledge coming from epidemiologic studies will be first reviewed to reveal the possible factors that should be studied to understand the lipid travel in the food and in the human body after consumption of different dairy matrices, in order to try to understand their physiological role and health impact. Recent knowledge on how the dairy matrix impacts lipid digestion and metabolism will be reviewed, with a particular emphasis on the knowledge gained from newly developed in vitro models of human digestion.

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Abbreviations

AUC:

Area under curve

Ca:

Calcium

CCK:

Cholecystokinin

CLA:

Conjugated linoleic acid

CM:

Casein micelles

CN:

Casein

CRP:

C-reactive protein

CVD:

Cardiovascular disease

FA:

Fatty acids

FG:

Fat globule

GGT:

Gamma glutamyl transferase

HDL:

High density lipoprotein

IL:

Interleukin

LAB:

Lactic acid bacteria

LCFA:

Long chain fatty acids

LDL:

Low density lipoprotein

LPS:

Lipopolysaccharides

MCFA:

Medium chain fatty acids

MCP:

Monocyte chemoattractant protein

MF:

Milk fat

MFGM:

Milk fat globule membrane

ML:

Milk lipids

NA:

Not available

NEFA:

Non-esterified fatty acids

PC:

Phosphatidylcholine

PE:

Phosphatidylethanolamine

PI:

Phosphatidylinositol

PL:

Phospholipid

PS:

Phosphatidylserine

RTC:

Randomized control trial

SCFA:

Short chain fatty acids

FA:

Saturated fatty acids

SM:

Sphingomyelin

T2D:

Type 2 diabetes

TCA:

Trichloroacetic acid

TAG:

Triacylglycerol

TNF-α:

Tumor necrosis factor-α

VLDL:

Very low-density lipoprotein

WAT:

White adipose tissue

WP:

Whey proteins

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Authors and Affiliations

  1. INRAE, CarMeN laboratory, UMR1397, INSERM, U1060, Université Claude Bernard Lyon 1, INSA-Lyon, Université de Lyon, Pierre-Bénite, France

    Marie-Caroline Michalski

  2. Centre de Recherche en Nutrition Humaine Rhône-Alpes, Univ-Lyon, CarMeN Laboratory, Université Claude Bernard Lyon1, Hospices Civils de Lyon, CENS, FCRIN/FORCE Network, Pierre-Bénite, France

    Marie-Caroline Michalski

  3. STELA Dairy Research Centre, Institute of Nutrition and Functional Foods, Université Laval, Québec City, QC, Canada

    Laurie-Eve Rioux & Sylvie L. Turgeon

Authors
  1. Marie-Caroline Michalski
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  2. Laurie-Eve Rioux
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  3. Sylvie L. Turgeon
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Correspondence to Sylvie L. Turgeon .

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Editors and Affiliations

  1. School of Science, College of Science Engineering and Health, RMIT University, Melbourne, VIC, Australia

    Tuyen Truong

  2. INRAE, French National Research Institute for Agriculture, Food & Environment, Research Unit BIA, Nantes, France

    Christelle Lopez

  3. ARC Dairy Innovation Hub, School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Bhesh Bhandari

  4. School of Agriculture and Food Sciences, The University of Queensland, St Lucia, QLD, Australia

    Sangeeta Prakash

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Michalski, MC., Rioux, LE., Turgeon, S.L. (2020). Role of the Matrix on the Digestibility of Dairy Fat and Health Consequences. In: Truong, T., Lopez, C., Bhandari, B., Prakash, S. (eds) Dairy Fat Products and Functionality. Springer, Cham. https://doi.org/10.1007/978-3-030-41661-4_8

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