PDF(Pubmed)
Abstract：
When food products are often considered only as a source of individual nutrients or a collection of nutrients, this overlooks the importance of interactions between nutrients, but also interactions between nutrients and other constituents of food, i.e., the product matrix. This product matrix, which can be defined as \'The components of the product, their interactions, their structural organization within the product and the resultant physicochemical properties of the product\', plays a critical role in determining important product properties, such as product stability, sensory properties and nutritional and health outcomes. Such matrix effects can be defined as \'the functional outcome of specific component(s) as part of a specific product matrix\'. In this article, dairy matrix effects are reviewed, with particular emphasis on the nutrition and health impact of dairy products. Such matrix effects are critical in explaining many effects of milk and dairy products on human nutrition and health that cannot be explained solely based on nutrient composition. Examples hereof include the low glycemic responses of milk and dairy products, the positive impact on dental health, the controlled amino acid absorption and the absence of CVD risk despite the presence of saturated fatty acids. Particularly, the changes occurring in the stomach, including, e.g., coagulation of casein micelles and creaming of aggregated fat globules, play a critical role in determining the kinetics of nutrient release and absorption.
摘要：
当食品通常仅被视为单个营养素的来源或营养素的集合时，这忽略了营养素之间相互作用的重要性，还有营养和其他食物成分之间的相互作用，即，产品矩阵。本产品矩阵,可以定义为\'产品的组件，他们的互动，它们在产品内的结构组织和由此产生的产品的物理化学性质，在确定重要的产品性能方面起着关键作用，如产品稳定性、感官特性和营养和健康结果。这种矩阵效应可以定义为“作为特定产品矩阵的一部分的特定组件的功能结果”。在这篇文章中,综述了乳制品基质效应，特别强调乳制品的营养和健康影响。这种基质效应对于解释牛奶和乳制品对人类营养和健康的许多影响至关重要，而这些影响不能仅基于营养成分来解释。这里的例子包括牛奶和乳制品的低血糖反应，对牙齿健康的积极影响，尽管存在饱和脂肪酸，但受控的氨基酸吸收和不存在CVD风险。特别是,胃发生的变化，包括,例如，酪蛋白胶束的凝固和聚集的脂肪球的乳化，在决定营养释放和吸收的动力学中起着至关重要的作用。
