The glycation level of milk protein strongly modulates post-prandial lysine availability in humans

Industrial heat treatment of milk results in protein glycation. A high protein glycation level has been suggested to compromise the post-prandial rise in plasma amino acid availability following protein ingestion. In the present study, we assessed the impact of glycation level of milk protein on pos...

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Detalles Bibliográficos
Autores principales: Nyakayiru, Jean, van Lieshout, Glenn A. A., Trommelen, Jorn, van Kranenburg, Janneau, Verdijk, Lex B., Bragt, Marjolijn C. E., van Loon, Luc J. C.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Cambridge University Press 2019
Materias:
Full Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015880/
https://www.ncbi.nlm.nih.gov/pubmed/31727194
http://dx.doi.org/10.1017/S0007114519002927

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7015880/
https://www.ncbi.nlm.nih.gov/pubmed/31727194
http://dx.doi.org/10.1017/S0007114519002927

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