{"id":609,"date":"2022-03-10T10:50:33","date_gmt":"2022-03-10T10:50:33","guid":{"rendered":"http:\/\/localhost\/larsaweb\/blog\/proteinas-lacteas\/"},"modified":"2023-09-25T12:06:25","modified_gmt":"2023-09-25T12:06:25","slug":"proteinas-lacteas","status":"publish","type":"post","link":"https:\/\/leitelarsa.es\/gl\/blog\/proteinas-lacteas","title":{"rendered":"Prote\u00ednas l\u00e1cteas, concepto, tipos e importancia y funci\u00f3n en nuestro organismo"},"content":{"rendered":"

\"\"<\/p>\n

La leche de vaca es un alimento equilibrado de excelente densidad nutricional, debido a la riqueza y la variedad de sus elementos nutritivos. Una de sus caracter\u00edsticas m\u00e1s importantes es su <\/span>excelente contenido proteico de alto valor biol\u00f3gico y digestibilidad<\/b>, siendo de los alimentos con las prote\u00ednas m\u00e1s importantes en el rango alimentario.<\/span><\/p>\n

\u00bfQu\u00e9 son las prote\u00ednas l\u00e1cteas?<\/span><\/h2>\n

Las prote\u00ednas son el material b\u00e1sico de la estructura de todos los tejidos celulares. La leche de vaca, posee m\u00e1s de 100 sustancias que se encuentran en ella de distintas formas: case\u00edna y prote\u00ednas del suero de leche.<\/span><\/p>\n

Las prote\u00ednas l\u00e1cteas son, por lo tanto, ingredientes vers\u00e1tiles que brindan muchos ingredientes funcionales a los productos terminados. Adem\u00e1s de proporcionar diversos beneficios funcionales que fomentan la expansi\u00f3n del desarrollo de alimentos y bebidas proteicas que demandan los consumidores.<\/span><\/p>\n

\u00bfCu\u00e1les son las prote\u00ednas de la leche?<\/span><\/h2>\n

Debido a su singular solubilidad en agua, las prote\u00ednas de la leche se separan f\u00e1cilmente en: fracciones de <\/span>case\u00edna<\/b>, que representa un 80% del contenido proteico, y en el <\/span>suero<\/b> que representa un 20%. Estas prote\u00ednas pueden fraccionarse a su vez en muchas prote\u00ednas individuales.<\/span><\/p>\n

\u00bfCu\u00e1ntas prote\u00ednas l\u00e1cteas debo consumir al d\u00eda?<\/span><\/h2>\n

En funci\u00f3n del sexo, la edad y las necesidades de cada persona, las recomendaciones diarias de la ingesta proteica pueden variar. Por norma general, la recomendaci\u00f3n diaria de la ingesta proteica para adultos es de 0,8 g\/kg\/d\u00eda mientras que para los ni\u00f1os y ancianos se recomienda una ingesta de 1,0-1,5 g prote\u00edna\/kg\/d\u00eda.<\/span><\/p>\n\n\n\n\n\n
\u00a0<\/span><\/td>\nConsumo recomendado<\/span><\/td>\n<\/tr>\n
\n

Adultos<\/span><\/p>\n<\/td>\n

0,8 g\/kg\/d\u00eda<\/span><\/td>\n<\/tr>\n
Ni\u00f1os y ancianos<\/span><\/td>\n1,0-1,5 g\/kg\/d\u00eda<\/span>[LR2]\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

La leche de vaca, por cada100 ml contiene, aproximadamente, 3-3,5 gramos de prote\u00ednas en funci\u00f3n del tipo de leche (entera, semidesnatada, desnatada) por lo tanto, un vaso de leche (250 ml) aportar\u00eda aproximadamente 6,5 g de prote\u00edna, cubriendo entre un 13%-15% de la ingesta diaria de las necesidades proteicas recomendadas.<\/span><\/p>\n

\u00bfQu\u00e9 prote\u00ednas est\u00e1n presentes en la leche?<\/span><\/h2>\n

Las <\/span>prote\u00ednas de la leche<\/b> est\u00e1n compuestas por amino\u00e1cidos esenciales. Las prote\u00ednas del suero principalmente est\u00e1n basadas en <\/span>lisina, metionina, leucina y tript\u00f3fano<\/b>, mientras que las case\u00ednas contienen una mayor cantidad de histidina, metionina y fenilalanina, estos siete amino\u00e1cidos son esenciales para el correcto funcionamiento de nuestro organismo, ya que por s\u00ed mismo no es capaz de sintetizarlos.<\/span><\/p>\n

En funci\u00f3n de su composici\u00f3n, los dos tipos de prote\u00ednas presentan algunas diferencias a nivel metab\u00f3lico y de actividad biol\u00f3gica, aportando distintos beneficios a nuestro organismo.<\/span><\/p>\n

1.<\/span> Case\u00edna<\/span>\u00a0<\/span><\/h3>\n

\u00a0A nivel metab\u00f3lico las case\u00ednas, tardan m\u00e1s en metabolizarse, en comparaci\u00f3n con las prote\u00ednas del lactosuero, dejando un efecto saciante que contribuye al control del apetito. Su lenta digesti\u00f3n evita el consumo excesivo de energ\u00eda y a su vez reducen las reservas de la grasa corporal. Se asocia tambi\u00e9n con mecanismos de transporte de algunos componentes regulando su absorci\u00f3n.<\/span><\/p>\n

2.<\/span> Suero<\/span><\/h3>\n

Por otra parte, las prote\u00ednas del suero se absorben m\u00e1s r\u00e1pido; sus amino\u00e1cidos y en concreto la leucina, estimulan la s\u00edntesis de las prote\u00ednas musculares y \u00f3seas. En este concepto las prote\u00ednas del suero de la leche contienen un 11%-12% de leucina, mientras que en otras prote\u00ednas de origen animal y vegetal la concentraci\u00f3n de este amino\u00e1cido llega a un 8% y 6% respectivamente.<\/span><\/p>\n

Importancia de las prote\u00ednas l\u00e1cteas para nuestro organismo<\/span><\/h2>\n

Para que nuestro cuerpo sea capaz de funcionar de manera correcta es necesario que el suministro de las prote\u00ednas sea continuo. La prote\u00edna es esencial para el crecimiento celular y tisular, la ingesta adecuada de prote\u00edna es particularmente importante durante todas la etapas de vida y a\u00fan m\u00e1s en per\u00edodos de r\u00e1pido crecimiento, como es la infancia, la adolescencia, el embarazo y la lactancia.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Bibliograf\u00eda:<\/b><\/p>\n

    \n
  1. O. Mart\u00ednez Augustin1 y E. Mart\u00ednez de Victoria Mu\u00f1oz. <\/span>Prote\u00ednas y p\u00e9ptidos en nutrici\u00f3n enteral.<\/span><\/i> Nutr. Hosp. (2006) 21 (Supl.2)1-14.<\/span><\/i> https:\/\/scielo.isciii.es\/pdf\/nh\/v21s2\/original1.pdf<\/a><\/span><\/li>\n
  2. Nancy Auestad, Donald K Layman, Dairy bioactive proteins and peptides: a narrative review, Nutrition Reviews, Volume 79, Issue Supplement_2, December 2021, Pages 36\u201347, https:\/\/academic.oup.com\/nutritionreviews\/article\/79\/Supplement_2\/36\/6457115<\/a><\/li>\n
  3. Norton LE, Layman DK, Bunpo P, Anthony TG, Brana DV, Garlick PJ. The leucine content of a complete meal directs peak activation but not duration of skeletal muscle protein synthesis and mammalian target of rapamycin signaling in rats. J Nutr. 2009 Jun;139(6):1103-9. \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 doi: 10.3945\/jn.108.103853<\/li>\n
  4. P. Mohanty, S. Mohapatra, S. Misra, P.S. Sahu,Milk derived bioactive peptides and their impact on human health \u2013 A review, Saudi Journal of Biological Sciences, Volume 23, Issue 5, 2016, 577-583,ISSN 1319-562X,https:\/\/www.sciencedirect.com\/science\/article\/pii\/S1319562X15001382?via%3Dihub<\/a>.<\/li>\n
  5. Scholz-Ahrens KE, Schrezenmeir J. Effects of bioactive substances in milk on mineral and trace element metabolism with special reference to casein phosphopeptides. Br J Nutr. 2000 Nov;84 Suppl 1:S147-53. doi: 10.1017\/s0007114500002373<\/li>\n
  6. C\u00e1mara-Martos F, Amaro-L\u00f3pez MA. Influence of dietary factors on calcium bioavailability: a brief review. Biol Trace Elem Res. 2002 Oct;89(1):43-52. doi: 10.1385\/BTER:89:1:43<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

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