Projecttitel: The impact of protein glycation on dairy protein digestion and post-prandial amino acid absorption kinetics in vivo in humansProjectnummer: LWV19150 Missie: Gewaardeerd, gezond en veilig voedselMMIP: D2: Gezonde voeding, een makkelijke keuzeLooptijd: 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.