The impact of protein glycation on dairy protein digestion and post-prandial amino acid absorption kinetics in vivo in humans

Projecttitel: The impact of protein glycation on dairy protein digestion and post-prandial amino acid absorption kinetics in vivo in humans
Projectnummer: LWV19150
Missie: Gewaardeerd, gezond en veilig voedsel
MMIP: D2: Gezonde voeding, een makkelijke keuze
Looptijd: 2020 – 2023
Projectleider: Luc van Loon

The aim of this project is to assess the impact of protein glycation level (low versus high) on milk protein digestion, protein derived leucine, phenylalanine and lysine release in plasma and muscle protein synthetic response in vivo in humans. 

The project will provide insight in the role of processing and storage on the nutritional quality of a food and the effect this may have on physiological processes.