Table 5. Systemic bioavailability of XPP peptides—Effect of a meal matrix.
| Statistics | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Matrix | Group | IPP (%) | LPP (%) | VPP (%) | Matrix/diet effect | XPP effect | Interaction | Macronutrient effect | ||
| protein | CasH2 | 84±11 | 86±8 | 84±14 | p1 | 0.010 | 0.986 | 0.986 | ||
| meal | Basal | 100 | 100 | 100 | p2 | 0.0001 | 0.832 | 0.990 | ||
| LQprot | 160±22 | 152±15 | 143±19 | p3 | 0.0003 | |||||
| hCHO | 105±8 | 109±11 | 100±11 | p3 | 0.987 | |||||
| hFat | 112±14 | 115±16 | 116±18 | p3 | 0.628 | |||||
| Fiber | 126±18 | 152±29 | 140±23 | p3 | 0.009 | |||||
Systemic absolute bioavailability derived from the systemic response after an intra gastric bolus administrated of the tri-peptides isoleucine-proline-proline (IPP), leucine-proline-proline (LPP), valine-proline-proline (VPP) in a protein matrix (casein hydrolysate rich in XPP: CasH2) or in CasH containing meal matrix (Basal). Or in meals with different amount of macronutrients: low quality protein (LQprot), high amount of carbohydrates (hCHO + CasH), high amount of fat (hFat) or with fiber (Fiber). Systemic bioavailability is expressed relative to Basal in %. Values are mean ± SEM. Basal, hCHO: n = 10; hFat, LQprot: n = 9; CasH2: n = 8. Significance: p<0.05.
p1: significance for comparison of protein matrix with meal matrix: Two-way ANOVA.
p2: significance for comparison meal matrixes: Two-way ANOVA.
p3: significance for macronutrient effect (LQprot, hCHO, hFat, or Fiber meal vs Basal): post-hoc Dunnett’s multiple comparison test.