Lipo-protein emulsion structure in the diet affects protein digestion kinetics, intestinal mucosa parameters and microbiota composition

SCOPE: Food structure is a key factor controlling digestion and nutrient absorption. We tested the hypothesis that protein emulsion structure in the diet may affect digestive and absorptive processes. METHODS & RESULTS: Rats (n = 40) were fed for 3 weeks two diets chemically identical but based on lipid-protein liquid-fine (LFE) or gelled-coarse (GCE) emulsions that differ at the macro- and micro-structure levels. After an overnight fasting, they ingested a 15 N-labeled LFE or GCE test meal and were euthanized 0, 15min, 1h and 5h later. 15 N enrichment in intestinal contents and 15 N blood fate were measured. Gastric emptying, protein digestion kinetics, 15 N absorption and incorporation in blood protein and urea were faster with LFE than GCE. At 15min timepoint, LFE group showed higher increase in GIP portal levels than GCE. Three weeks of dietary adaptation led to higher expression of cationic amino acid-transporters in ileum of LFE compared to GCE. LFE diet raised cecal butyrate and isovalerate proportion relative to GCE, suggesting increased protein fermentation. LFE diet increased fecal Parabacteroides relative abundance but decreased Bifidobacterium, Sutterella, Parasutterella genera, and Clostridium cluster XIV abundance. CONCLUSION: Protein emulsion structure regulates digestion kinetics and gastrointestinal physiology, and could be targeted to improve food health value