Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects
Identifieur interne : 000212 ( France/Analysis ); précédent : 000211; suivant : 000213Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects
Auteurs : Didier Remond [France] ; Marie Machebeuf [France] ; Claude Yven [France] ; Caroline Buffiere [France] ; Laurence Mioche [France] ; Laurent Mosoni [France] ; Philippe Patureau Mirand [France]Source :
- The American journal of clinical nutrition [ 0002-9165 ] ; 2007.
Descripteurs français
- Pascal (Inist)
- Wicri :
- topic : Viande, Personne âgée.
English descriptors
- KwdEn :
Abstract
Background: The rate of protein digestion affects protein utilization in elderly subjects. Although meat is a widely consumed protein source, little is known of its digestion rate and how it can be affected by the chewing capacity of elderly subjects. Objectives: We used a [1-13C]leucine balance with a single-meal protocol to assess the absorption rate of meat protein and to estimate the utilization of meat protein in elderly subjects with different chewing efficiency. Design: Twenty elderly volunteers aged 60-75 y were involved in the study. Ten of them had healthy natural dentition, and the other 10 were edentulous and wore complete dentures. Whole-body fluxes of leucine, before and after the meal (120 g beef meat), were measured with the use of a [1-13C]leucine intravenous infusion. Results: A rapid increase in plasma aminoacidemia and plasma leucine entry rate was observed after meat intake in dentate subjects. In complete denture wearers the increase in leucine entry rate was delayed (P < 0.05), and the amount of leucine appearing in peripheral blood during the whole postprandial period was lower than in dentate subjects (P < 0.01). Postprandial whole-body protein synthesis was lower in denture wearers than in dentate subjects (30% compared with 48% of leucine intake, respectively; P < 0.05). Conclusion: Meat proteins could be classified as fast digested proteins. However, this property depends on the chewing capacity of elderly subjects. This study showed that meat protein utilization for protein synthesis can be impaired by a decrease in the chewing efficiency of elderly subjects.
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type="wicri:Area/France/Extraction">000212</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a">Postprandial whole-body protein metabolism after a meat meal is influenced by chewing efficiency in elderly subjects</title><author><name sortKey="Remond, Didier" sort="Remond, Didier" uniqKey="Remond D" first="Didier" last="Remond">Didier Remond</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Machebeuf, Marie" sort="Machebeuf, Marie" uniqKey="Machebeuf M" first="Marie" last="Machebeuf">Marie Machebeuf</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Yven, Claude" sort="Yven, Claude" uniqKey="Yven C" first="Claude" last="Yven">Claude Yven</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Buffiere, Caroline" sort="Buffiere, Caroline" uniqKey="Buffiere C" first="Caroline" last="Buffiere">Caroline Buffiere</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Mosoni, Laurent" sort="Mosoni, Laurent" uniqKey="Mosoni L" first="Laurent" last="Mosoni">Laurent Mosoni</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author><author><name sortKey="Patureau Mirand, Philippe" sort="Patureau Mirand, Philippe" uniqKey="Patureau Mirand P" first="Philippe" last="Patureau Mirand">Philippe Patureau Mirand</name><affiliation wicri:level="1"><inist:fA14 i1="01"><s1>Institut National de la Recherche Agronomique, UMR 1019, Unité de Nutrition Humaine, Centre de Clermont-Ferrand-Theix</s1><s2>Saint Genès-Champanelle</s2><s3>FRA</s3><sZ>1 aut.</sZ><sZ>2 aut.</sZ><sZ>3 aut.</sZ><sZ>4 aut.</sZ><sZ>5 aut.</sZ><sZ>6 aut.</sZ><sZ>7 aut.</sZ></inist:fA14><country>France</country><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion><wicri:noRegion>Centre de Clermont-Ferrand-Theix</wicri:noRegion><wicri:noRegion>Saint Genès-Champanelle</wicri:noRegion></affiliation></author></analytic><series><title level="j" type="main">The American journal of clinical nutrition</title><title level="j" type="abbreviated">Am. j. clin. nutr.</title><idno type="ISSN">0002-9165</idno><imprint><date when="2007">2007</date></imprint></series></biblStruct></sourceDesc><seriesStmt><title level="j" type="main">The American journal of clinical nutrition</title><title level="j" type="abbreviated">Am. j. clin. nutr.</title><idno type="ISSN">0002-9165</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Chewing</term><term>Efficiency</term><term>Elderly</term><term>Kinetics</term><term>Leucine</term><term>Meal</term><term>Meat</term><term>Metabolism</term><term>Postprandial</term><term>Protein</term><term>Whole body</term></keywords><keywords scheme="Pascal" xml:lang="fr"><term>Postprandial</term><term>Corps entier</term><term>Protéine</term><term>Métabolisme</term><term>Viande</term><term>Repas</term><term>Mastication</term><term>Efficacité</term><term>Personne âgée</term><term>Leucine</term><term>Cinétique</term></keywords><keywords scheme="Wicri" type="topic" xml:lang="fr"><term>Viande</term><term>Personne âgée</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Background: The rate of protein digestion affects protein utilization in elderly subjects. Although meat is a widely consumed protein source, little is known of its digestion rate and how it can be affected by the chewing capacity of elderly subjects. Objectives: We used a [1-<sup>13</sup>C]leucine balance with a single-meal protocol to assess the absorption rate of meat protein and to estimate the utilization of meat protein in elderly subjects with different chewing efficiency. Design: Twenty elderly volunteers aged 60-75 y were involved in the study. Ten of them had healthy natural dentition, and the other 10 were edentulous and wore complete dentures. Whole-body fluxes of leucine, before and after the meal (120 g beef meat), were measured with the use of a [1-<sup>13</sup>C]leucine intravenous infusion. Results: A rapid increase in plasma aminoacidemia and plasma leucine entry rate was observed after meat intake in dentate subjects. In complete denture wearers the increase in leucine entry rate was delayed (P < 0.05), and the amount of leucine appearing in peripheral blood during the whole postprandial period was lower than in dentate subjects (P < 0.01). Postprandial whole-body protein synthesis was lower in denture wearers than in dentate subjects (30% compared with 48% of leucine intake, respectively; P < 0.05). Conclusion: Meat proteins could be classified as fast digested proteins. However, this property depends on the chewing capacity of elderly subjects. This study showed that meat protein utilization for protein synthesis can be impaired by a decrease in the chewing efficiency of elderly subjects.</div></front></TEI><affiliations><list><country><li>France</li></country></list><tree><country name="France"><noRegion><name sortKey="Remond, Didier" sort="Remond, Didier" uniqKey="Remond D" first="Didier" last="Remond">Didier Remond</name></noRegion><name sortKey="Buffiere, Caroline" sort="Buffiere, Caroline" uniqKey="Buffiere C" first="Caroline" last="Buffiere">Caroline Buffiere</name><name sortKey="Machebeuf, Marie" sort="Machebeuf, Marie" uniqKey="Machebeuf M" first="Marie" last="Machebeuf">Marie Machebeuf</name><name sortKey="Mioche, Laurence" sort="Mioche, Laurence" uniqKey="Mioche L" first="Laurence" last="Mioche">Laurence Mioche</name><name sortKey="Mosoni, Laurent" sort="Mosoni, Laurent" uniqKey="Mosoni L" first="Laurent" last="Mosoni">Laurent Mosoni</name><name sortKey="Patureau Mirand, Philippe" sort="Patureau Mirand, Philippe" uniqKey="Patureau Mirand P" first="Philippe" last="Patureau Mirand">Philippe Patureau Mirand</name><name sortKey="Yven, Claude" sort="Yven, Claude" uniqKey="Yven C" first="Claude" last="Yven">Claude Yven</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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