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Itkonen ST, Calvez J, Airinei G, Chapelais M, Khodorova N, Sahaka M, Benamouzig R, Stoddard FL, Simojoki A, Pajari AM, Gaudichon C. True Ileal Amino Acid Digestibility and Protein Quality of 15N-Labeled Faba Bean in Healthy Humans. J Nutr 2024; 154:1165-1174. [PMID: 38311065 PMCID: PMC11007748 DOI: 10.1016/j.tjnut.2024.01.030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2023] [Revised: 01/26/2024] [Accepted: 01/31/2024] [Indexed: 02/06/2024] Open
Abstract
BACKGROUND The recommended transition toward more plant-based diets, particularly containing legumes, requires a wider knowledge of plant protein bioavailability. Faba beans are cultivated at different latitudes and are used increasingly in human nutrition. OBJECTIVES We aimed to assess the nutritional quality of faba bean protein in healthy volunteers equipped with an intestinal tube to implement the ileal 15N balance method. METHODS Nine volunteers completed the study (7 males, 2 females, aged 33 ± 10 y, BMI: 24.7 ± 2.6 kg/m2). They were equipped with a nasoileal tube. After fasting overnight, they ingested a test meal consisting of cooked mash of dehulled faba bean seeds (20 g protein per serving of approximately 250 g) intrinsically labeled with 15N. Samples of ileal contents, plasma, and urine were collected over an 8-h postprandial period. Undigested nitrogen (N) and amino acids (AAs) were determined using isotopic MS, and subsequently, ileal digestibility and digestible indispensable amino acid score (DIAAS) were calculated. The measurement of postprandial deamination allowed calculation of the net postprandial protein utilization (NPPU). RESULTS The ileal N digestibility was 84.1% ± 7.7%. Postprandial deamination represented 19.2% ± 3.6% of ingested N, and the NPPU was 64.7% ± 9.7%. The ileal digestibility of individual AAs varied from 85.1% ± 13.7% for histidine to 94.2% ± 3.6% for glutamine + glutamate. The mean AA digestibility was ∼6 percentage points higher than the digestibility of N, reaching 89.8% ± 5.9%, whereas indispensable AA digestibility was 88.0% ± 7.3%. Histidine and tryptophan were the first limiting AAs [DIAAS = 0.77 (calculated by legume-specific N-to-protein conversion factor 5.4); 0.67 (by default factor 6.25)]. Sulfur AAs were limiting to a lesser extent [DIAA ratio = 0.94 (N × 5.4); 0.81 (N × 6.25)]. CONCLUSIONS Protein ileal digestibility of cooked, dehulled faba beans in humans was moderate (<85%), but that of AAs was close to 90%. Overall protein quality was restricted by the limited histidine and tryptophan content. This trial was registered at clinicaltrials.gov as NCT05047757.
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Affiliation(s)
- Suvi T Itkonen
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France; Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Martin Chapelais
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Moulay Sahaka
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | | | - Asko Simojoki
- Department of Agricultural Sciences, University of Helsinki, Helsinki, Finland
| | - Anne-Maria Pajari
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
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Le Bourgot C, Liu X, Buffière C, Hafanaoui N, Salis L, Pouyet C, Dardevet D, Rémond D. Development of a protein food based on texturized wheat proteins, with high protein digestibility and improved lysine content. Food Res Int 2023; 170:112978. [PMID: 37316015 DOI: 10.1016/j.foodres.2023.112978] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2023] [Revised: 05/10/2023] [Accepted: 05/13/2023] [Indexed: 06/16/2023]
Abstract
The development of plant-based protein foods may facilitate the decrease in animal product consumption in western countries. Wheat proteins, as a starch coproduct, are available in large amounts and are good candidates for this development. We investigated the effect of a new texturing process on wheat protein digestibility and implemented strategies aimed at enhancing the lysine content of the product developed. Protein true ileal digestibility (TID) was determined in minipigs. In a preliminary experiment, the TID of wheat protein (WP), texturized wheat protein (TWP), TWP enriched with free lysine (TWP-L), or with chickpea flour (TWP-CP) was measured and compared to beef meat proteins. In the main experiment, minipigs (n = 6) were fed a dish (blanquette type) containing 40 g of protein in the form of TWP-CP, TWP-CP enriched with free lysine TWP-CP+L, chicken filet, or texturized soy, together with quinoa (18.5 g of protein) in order to improve meal supply of lysine. Wheat protein texturing did not affect total amino acid TID (96.8 % for TWP vs 95.3 % for WP), which was not different from that of beef meat (95.8 %). Chickpea addition did not affect protein TID (96.5 % for TWP-CP vs 96.8 % for TWP). The Digestible Indispensable Amino Acid Score for adults of the dish combining TWP-CP+L with quinoa was 91, whereas it was 110 and 111 for the dishes containing chicken filet or texturized soy. The above results show that, by optimizing lysine content through the formulation of the product, wheat protein texturization can enable the development of protein-rich products of nutritional quality compatible with quality protein intake in the context of a complete meal.
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Affiliation(s)
| | - Xinxin Liu
- R&D, Tereos, F-77230 Moussy-Le-Vieux, France
| | - Caroline Buffière
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | | | - Lorène Salis
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Corinne Pouyet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Dominique Dardevet
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France
| | - Didier Rémond
- Université Clermont Auvergne, INRAE, UNH, F-63000 Clermont-Ferrand, France.
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Moughan PJ. Use of Isotope-Labeled Body or Dietary Proteins to Determine Dietary Amino Acid Digestibility. J Nutr 2023; 153:1858-1865. [PMID: 37207803 DOI: 10.1016/j.tjnut.2023.05.018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 05/02/2023] [Accepted: 05/15/2023] [Indexed: 05/21/2023] Open
Abstract
Amino acid (AA) digestibility in humans has been determined conventionally based on oro-ileal AA disappearance. With this approach, it is necessary to account for undigested AAs of body origin (endogenous AAs) found in the ileal digesta. Determination of the endogenous AAs under physiological conditions is not straightforward, and the use of isotopes (labeled foods or body tissues) has been pivotal to advancing our understanding. The application of isotopes for determining gut endogenous AAs and AA digestibility is discussed as well as the types of digestibility coefficient generated (apparent, true, real) dependent upon methodology. Recently a new dual isotope-based method for determining ileal AA digestibility in humans has been developed that obviates the collection of ileal digesta. The dual isotope method, which awaits full validation, offers considerable promise for making noninvasive measures of AA digestibility in humans of different ages and physiological states.
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Affiliation(s)
- Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand.
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Plamada D, Teleky BE, Nemes SA, Mitrea L, Szabo K, Călinoiu LF, Pascuta MS, Varvara RA, Ciont C, Martău GA, Simon E, Barta G, Dulf FV, Vodnar DC, Nitescu M. Plant-Based Dairy Alternatives-A Future Direction to the Milky Way. Foods 2023; 12:foods12091883. [PMID: 37174421 PMCID: PMC10178229 DOI: 10.3390/foods12091883] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2023] [Revised: 04/27/2023] [Accepted: 05/01/2023] [Indexed: 05/15/2023] Open
Abstract
One significant food group that is part of our daily diet is the dairy group, and both research and industry are actively involved to meet the increasing requirement for plant-based dairy alternatives (PBDAs). The production tendency of PBDAs is growing with a predictable rate of over 18.5% in 2023 from 7.4% at the moment. A multitude of sources can be used for development such as cereals, pseudocereals, legumes, nuts, and seeds to obtain food products such as vegetal milk, cheese, cream, yogurt, butter, and different sweets, such as ice cream, which have nearly similar nutritional profiles to those of animal-origin products. Increased interest in PBDAs is manifested in groups with special dietary needs (e.g., lactose intolerant individuals, pregnant women, newborns, and the elderly) or with pathologies such as metabolic syndromes, dermatological diseases, and arthritis. In spite of the vast range of production perspectives, certain industrial challenges arise during development, such as processing and preservation technologies. This paper aims at providing an overview of the currently available PBDAs based on recent studies selected from the electronic databases PubMed, Web of Science Core Collection, and Scopus. We found 148 publications regarding PBDAs in correlation with their nutritional and technological aspects, together with the implications in terms of health. Therefore, this review focuses on the relationship between plant-based alternatives for dairy products and the human diet, from the raw material to the final products, including the industrial processes and health-related concerns.
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Affiliation(s)
- Diana Plamada
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Bernadette-Emőke Teleky
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Silvia Amalia Nemes
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Laura Mitrea
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Katalin Szabo
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Lavinia-Florina Călinoiu
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Mihaela Stefana Pascuta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Rodica-Anita Varvara
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Călina Ciont
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Gheorghe Adrian Martău
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Elemer Simon
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Gabriel Barta
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
- Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Francisc Vasile Dulf
- Faculty of Agriculture, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Calea Mănăștur 3-5, 400372 Cluj-Napoca, Romania
| | - Dan Cristian Vodnar
- Life Science Institute, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
| | - Maria Nitescu
- Department of Preclinical-Complementary Sciences, University of Medicine and Pharmacy "Carol Davila", 050474 Bucharest, Romania
- National Institute for Infectious Diseases "Prof. Dr. Matei Bals", 021105 Bucharest, Romania
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Measurement of True Indispensable Amino Acid Digestibility by the Dual Isotope Tracer Technique: A Methodological Review. J Nutr 2023; 153:17-26. [PMID: 36913451 DOI: 10.1016/j.tjnut.2022.11.017] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/30/2022] [Accepted: 11/09/2022] [Indexed: 12/24/2022] Open
Abstract
The digestible indispensable amino acid score uses ileal digestibility of each indispensable amino acid (IAA) of a dietary protein to calculate its protein quality. However, true ileal digestibility, which is the exclusive sum of digestion and absorption of a dietary protein up to the terminal ileum, is difficult to measure in humans. It is traditionally measured using invasive oro-ileal balance methods but can be confounded by endogenous secreted protein in the intestinal lumen, although the use of intrinsically labeled protein corrects for this. A recent, minimally invasive dual isotope tracer technique is now available to measure true IAA digestibility of dietary protein sources. This method involves simultaneous ingestion of 2 intrinsically but differently (stable) isotopically labeled proteins, a (2H or 15N-labeled) test protein and (13C-labeled) reference protein whose true IAA digestibility is known. Using a plateau-feeding protocol, the true IAA digestibility is determined by comparing the steady state ratio of blood to meal test protein IAA enrichment to the similar reference protein IAA ratio. The use of intrinsically labeled protein also distinguishes between IAA of endogenous and dietary origin. The collection of blood samples makes this method minimally invasive. As the α-15N and α-2H atoms of AAs of the intrinsically labeled protein are prone to label loss because of transamination, underestimation of digestibility, appropriate correction factors need to be employed when using 15N or 2H labeled test protein. The true IAA digestibility values of highly digestible animal protein by the dual isotope tracer technique are comparable to that measured by direct oro-ileal balance measurements, but no data are yet available for proteins with lower digestibility. A major advantage is that the minimally invasive method allows for true IAA digestibility measurement in humans across different age groups and physiological conditions.
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Arzami AN, de Carvalho DM, Vilaplana F, Stoddard FL, Mikkonen KS. Narrow-leafed lupin (Lupinus angustifolius L.): Characterization of emulsification and fibre properties. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100192] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Bandyopadhyay S, Kashyap S, Calvez J, Devi S, Azzout-Marniche D, Tomé D, Kurpad AV, Gaudichon C. Evaluation of Protein Quality in Humans and Insights on Stable Isotope Approaches to Measure Digestibility - A Review. Adv Nutr 2022; 13:1131-1143. [PMID: 34755836 PMCID: PMC9340995 DOI: 10.1093/advances/nmab134] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 10/15/2021] [Accepted: 11/05/2021] [Indexed: 11/14/2022] Open
Abstract
The recent Food and Agricultural Organization/World Health Organization/United Nations University expert consultations on protein requirements and quality have emphasized the need for the new Digestible Indispensable Amino Acid Score (DIAAS), as a measure of protein quality. This requires human measurements of the true ileal digestibility of individual indispensable amino acids (IAAs) until the end of the small intestine. Digestibility is measured using standard oro-ileal balance methods, which can only be achieved by an invasive naso-ileal intubation in healthy participants or fistulation at the terminal ileum. Significant efforts have been made over the last 2 decades to develop noninvasive or minimally invasive methods to measure IAA digestibility in humans. The application of intrinsically labeled (with stable isotopes like 13C, 15N, and 2H) dietary proteins has helped in circumventing the invasive oro-ileal balance techniques and allowed the differentiation between endogenous and exogenous protein. The noninvasive indicator amino acid oxidation (IAAO) technique, which is routinely employed to measure IAA requirements, has been modified to estimate metabolic availability (a sum of digestibility and utilization) of IAA in foods, but provides an estimate for a single IAA at a time and is burdensome for participants. The recently developed minimally invasive dual isotope tracer method measures small intestinal digestibility of multiple amino acids at once and is suitable for use in vulnerable groups and disease conditions. However, it remains to be validated against standard oro-ileal balance techniques. This review critically evaluates and compares the currently available stable isotope-based protein quality evaluation methods with a focus on the digestibility and metabolic availability measurements in humans. In view of building a reliable DIAAS database of various protein sources and subsequently supporting protein content claims in food labeling, a re-evaluation and harmonization of the available methods are necessary.
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Affiliation(s)
- Sulagna Bandyopadhyay
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | - Sindhu Kashyap
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE (National Research Institute for Agriculture, Food, and Environment), UMR PNCA (Research Unit for Nutrition Physiology and Dietary Behavior), Paris, France
| | - Sarita Devi
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
| | - Dalila Azzout-Marniche
- Université Paris-Saclay, AgroParisTech, INRAE (National Research Institute for Agriculture, Food, and Environment), UMR PNCA (Research Unit for Nutrition Physiology and Dietary Behavior), Paris, France
| | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE (National Research Institute for Agriculture, Food, and Environment), UMR PNCA (Research Unit for Nutrition Physiology and Dietary Behavior), Paris, France
| | - Anura V Kurpad
- Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India
- Department of Physiology, St. John's Medical College, St. John's National Academy of Health Sciences, Bangalore, India
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE (National Research Institute for Agriculture, Food, and Environment), UMR PNCA (Research Unit for Nutrition Physiology and Dietary Behavior), Paris, France
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Combined Effect of Extraction and Purification Conditions on Yield, Composition and Functional and Structural Properties of Lupin Proteins. Foods 2022; 11:foods11111646. [PMID: 35681397 PMCID: PMC9180897 DOI: 10.3390/foods11111646] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2022] [Revised: 05/14/2022] [Accepted: 05/20/2022] [Indexed: 11/16/2022] Open
Abstract
Lupin meal presents great potential as an alternative plant-based source of proteins for human nutrition. In the present work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the protein extraction yield was comparable at acidic and conventionally used alkaline extraction pH (37% vs. 40–45%, respectively). Proteins extracted were principally composed of globulins. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extractions at 20 to 50 °C. The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate-grade products. Interestingly, further characterization revealed a partial denaturation of proteins extracted at pH 2 resulting in loss of protein solubility at pH 6 and 7 (10–50%), modifications in secondary structure, lower thermal stability, and formation of protein aggregates. However, foaming and emulsifying properties were generally similar for almost all lupin isolates. Further investigation might be of interest with regard to the extraction behaviours and structural and functional properties of specific lupin protein fractions.
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Tessier R, Calvez J, Airinei G, Khodorova N, Kapel R, Quinsac A, Galet O, Piedcoq J, Benamouzig R, Tomé D, Gaudichon C. The True Amino Acid Digestibility of 15N-Labelled Sunflower Biscuits Determined with Ileal Balance and Dual Isotope Methods in Healthy Humans. J Nutr 2022; 152:698-706. [PMID: 34910189 DOI: 10.1093/jn/nxab423] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2021] [Revised: 11/29/2021] [Accepted: 12/09/2021] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Sunflower is a promising protein source but data on amino acid (AA) digestibility are lacking in humans. Classically, the determination of AA digestibility requires ileal digesta sampling. The dual isotope method is minimally invasive but has not been compared to the conventional approach. OBJECTIVES This study aimed to determine the true ileal digestibility of sunflower AAs in healthy volunteers who ate biscuits containing 15nitrogen (N) protein isolate, in comparison with the dual isotope method. METHODS Twelve healthy volunteers (men and women; 40.4 ± 10.5 years old; BMI, 23.7 ± 2.9 kg/m2) were equipped with a naso-ileal tube. For 4 hours, they consumed 9 repeated meals comprising 15N-sunflower protein biscuits together with 13carbon (C)-AAs, carried either in chocolate (SUN + Ch; n = 7) or apple puree (SUN + P; n = 5). Ileal digesta and blood were sampled throughout 8 hours after ingestion of the first meal. The 15N and 13C AA enrichments were measured in digesta to determine ileal digestibility directly and in plasma to determine lysine and threonine digestibility using the dual isotope method. Differences between methods and between vector groups were analyzed using paired and unpaired t-tests, respectively. RESULTS The ileal digestibility of sunflower indispensable AAs (IAA) was 89% ± 5.3%, with threonine and lysine having the lowest digestibility. In the SUN + Ch meal, IAA digestibility was 3% below that of SUN + P (P < 0.05). The mean free 13C-AA ileal digestibility was 98.1% ± 0.9%. No matter which matrix was used to carry 13C-AAs, plasma 15N and 13C-AA kinetics displayed a 1-hour offset. Digestibility obtained with the dual isotope method (70.4% ± 6.0% for threonine and 75.9% ± 22.3% for lysine) was below the target values. CONCLUSIONS The ileal digestibility of IAAs from a sunflower isolate incorporated in a biscuit was close to 90% in healthy adults. Under our experimental conditions, the dual isotope method provided lower values than the usual method. Further protocol developments are needed to validate the equivalence between both methods. This trial was registered at clinicaltrials.gov as NCT04024605.
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Affiliation(s)
- Romain Tessier
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France.,Service d'Hépatogastroentérologie, Hôpital Avicenne, APHP, Bobigny, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Romain Kapel
- LRGP Unité Mixte de Recherche CNRS 7274, Université de Lorraine, Plateforme SVS, Vandoeuvre-les-Nancy, France
| | | | | | - Julien Piedcoq
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France.,Service d'Hépatogastroentérologie, Hôpital Avicenne, APHP, Bobigny, France
| | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
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Guillin FM, Gaudichon C, Guérin-Deremaux L, Lefranc-Millot C, Airinei G, Khodorova N, Benamouzig R, Pomport PH, Martin J, Calvez J. Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial. Am J Clin Nutr 2022; 115:353-363. [PMID: 34665230 DOI: 10.1093/ajcn/nqab354] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2021] [Accepted: 10/14/2021] [Indexed: 01/05/2023] Open
Abstract
BACKGROUND It is necessary to propose plant alternatives to animal proteins that are of good nutritional quality. Pea is a good candidate owing to its high protein content and its well-balanced amino acid (AA) profile. OBJECTIVES This study aimed to assess the real ileal AA and nitrogen digestibility (RIDAA and RIDN) of pea protein isolate as compared to milk casein in humans. It also aimed to evaluate their nutritional quality through calculation of the digestible indispensable amino acid score (DIAAS) and to determine the net postprandial protein utilization (NPPU). METHODS Fifteen healthy volunteers were included in a randomized, single-blinded, 2-arm, parallel-design trial. They were equipped with a naso-ileal tube. They ingested the test meals, which consisted of 9 successive portions of mashed potatoes containing either pea protein or casein, intrinsically labeled with nitrogen 15. Ileal content, plasma, and urine samples were collected regularly over an 8-h postprandial period. RESULTS The mean RIDAA values were 93.6% ± 2.9% for pea protein and 96.8% ± 1.0% for casein, with no difference between the sources (P = 0.22). Leucine, valine, lysine, and phenylalanine were significantly less digestible in pea than in casein. The RIDN values were 92.0% ± 2.7% and 94.0% ± 1.7% for pea protein and casein, respectively, and were not different (P = 0.11). The DIAAS was 1.00 for pea protein and 1.45 for casein. The NPPU was 71.6% ± 6.2% and 71.2% ± 4.9% for pea protein and casein, respectively (P = 0.88). CONCLUSIONS Although some AAs are less digestible in pea protein than in casein, the real ileal digestibility and the NPPU were not different. The DIAAS of 1.00 obtained for pea protein demonstrated its ability to meet all AA requirements. This study shows the potential of pea isolate as a high-quality protein. This study was registered at clinicaltrials.gov as NCT04072770.
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Affiliation(s)
- Florence M Guillin
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France.,Roquette, Lestrem, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | | | | | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
| | | | - Juliette Martin
- Unité Expérimentale du Domaine d'Epoisses, INRAE, U2E, Bretenière, France
| | - Juliane Calvez
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Paris, France
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Vogelsang-O’Dwyer M, Bez J, Petersen IL, Joehnke MS, Detzel A, Busch M, Krueger M, Ispiryan L, O’Mahony JA, Arendt EK, Zannini E. Techno-Functional, Nutritional and Environmental Performance of Protein Isolates from Blue Lupin and White Lupin. Foods 2020; 9:E230. [PMID: 32098081 PMCID: PMC7074439 DOI: 10.3390/foods9020230] [Citation(s) in RCA: 37] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2020] [Revised: 02/16/2020] [Accepted: 02/17/2020] [Indexed: 12/31/2022] Open
Abstract
Similarly prepared protein isolates from blue lupin (Lupinus angustifolius) and white lupin (L. albus) were assessed in relation to their composition, functional properties, nutritional attributes and environmental impacts. Blue lupin protein isolate (BLPI) and white lupin protein isolate (WLPI) were found to be quite similar in composition, although differences in the electrophoretic protein profiles were apparent. Both lupin protein isolates (LPIs) had good protein solubility (76.9% for BLPI and 69.8% for WLPI at pH 7) and foaming properties. However, a remarkable difference in heat gelation performance was observed between BLPI and WLPI. WLPI had a minimum gelling concentration of 7% protein, whereas BLPI required 23% protein in order to form a gel. WLPI also resulted in stronger gels over a range of concentrations compared to BLPI. Nutritional properties of both LPIs were similar, with no significant differences in in vitro protein digestibility (IVPD), and both had very low trypsin inhibitor activity (TIA) and fermentable oligo-, di- and monosaccharides, and polyols (FODMAP) content. The amino acid profiles of both LPIs were also similar, with sulfur-containing amino acids (SAAs) being the limiting amino acid in each case. Environmental impacts revealed by the life cycle assessment (LCA) were almost identical for BLPI and WLPI, and in most categories the LPIs demonstrated considerably better performance per kg protein when compared to cow's whole milk powder.
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Affiliation(s)
- Martin Vogelsang-O’Dwyer
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Juergen Bez
- Fraunhofer Institute for Process Engineering and Packaging, Giggenhauser Str. 35, D-85354 Freising, Germany
| | - Iben Lykke Petersen
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Marcel Skejovic Joehnke
- Department of Food Science, University of Copenhagen, 1958 Frederiksberg C., Denmark; (I.L.P.); (M.S.J.)
| | - Andreas Detzel
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Mirjam Busch
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Martina Krueger
- IFEU-Institut für Energie-und Umweltforschung Heidelberg GmbH, Im Weiher 10, 69121 Heidelberg, Germany; (A.D.); (M.B.); (M.K.)
| | - Lilit Ispiryan
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - James A. O’Mahony
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
| | - Elke K. Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
- APC Microbiome Ireland, University College Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork T12 K8AF, Ireland; (M.V.-O.); (L.I.); (E.Z.)
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Walther B, Lett AM, Bordoni A, Tomás‐Cobos L, Nieto JA, Dupont D, Danesi F, Shahar DR, Echaniz A, Re R, Fernandez AS, Deglaire A, Gille D, Schmid A, Vergères G. GutSelf: Interindividual Variability in the Processing of Dietary Compounds by the Human Gastrointestinal Tract. Mol Nutr Food Res 2019; 63:e1900677. [PMID: 31483113 PMCID: PMC6900003 DOI: 10.1002/mnfr.201900677] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2019] [Revised: 07/25/2019] [Indexed: 12/19/2022]
Abstract
Nutritional research is currently entering the field of personalized nutrition, to a large extent driven by major technological breakthroughs in analytical sciences and biocomputing. An efficient launching of the personalized approach depends on the ability of researchers to comprehensively monitor and characterize interindividual variability in the activity of the human gastrointestinal tract. This information is currently not available in such a form. This review therefore aims at identifying and discussing published data, providing evidence on interindividual variability in the processing of the major nutrients, i.e., protein, fat, carbohydrates, vitamins, and minerals, along the gastrointestinal tract, including oral processing, intestinal digestion, and absorption. Although interindividual variability is not a primary endpoint of most studies identified, a significant number of publications provides a wealth of information on this topic for each category of nutrients. This knowledge remains fragmented, however, and understanding the clinical relevance of most of the interindividual responses to food ingestion described in this review remains unclear. In that regard, this review has identified a gap and sets the base for future research addressing the issue of the interindividual variability in the response of the human organism to the ingestion of foods.
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Affiliation(s)
- Barbara Walther
- AgroscopeFederal Department of Economic AffairsEducation and Research EAER3003BerneSwitzerland
| | - Aaron M. Lett
- Section for Nutrition ResearchDepartment of MedicineImperial College LondonLondonUK
| | - Alessandra Bordoni
- Department of Agri‐Food Sciences and TechnologiesUniversity of Bologna47521CesenaItaly
| | | | | | - Didier Dupont
- UMR 1253Science et Technologie du Lait et de l'ŒufINRA35000RennesFrance
| | - Francesca Danesi
- Department of Agri‐Food Sciences and TechnologiesUniversity of Bologna47521CesenaItaly
| | - Danit R. Shahar
- Department of Public HealthThe S. Daniel Abraham International Center for Health and NutritionBen‐Gurion University of the Negev84105Beer‐ShevaIsrael
| | - Ana Echaniz
- Cambridge Food Science LtdCB23 5ABCambridgeUK
| | - Roberta Re
- Cambridge Food Science LtdCB23 5ABCambridgeUK
| | | | - Amélie Deglaire
- UMR 1253Science et Technologie du Lait et de l'ŒufINRA35000RennesFrance
| | - Doreen Gille
- AgroscopeFederal Department of Economic AffairsEducation and Research EAER3003BerneSwitzerland
| | - Alexandra Schmid
- AgroscopeFederal Department of Economic AffairsEducation and Research EAER3003BerneSwitzerland
| | - Guy Vergères
- AgroscopeFederal Department of Economic AffairsEducation and Research EAER3003BerneSwitzerland
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Cowley R, Luckett DJ, Ash GJ, Harper JD, Vipin CA, Raman H, Ellwood S. Identification of QTLs associated with resistance to Phomopsis pod blight (Diaporthe toxica) in Lupinus albus. BREEDING SCIENCE 2014; 64:83-9. [PMID: 24987293 PMCID: PMC4031113 DOI: 10.1270/jsbbs.64.83] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 01/20/2014] [Indexed: 05/09/2023]
Abstract
Phomopsis blight in Lupinus albus is caused by a fungal pathogen, Diaporthe toxica. It can invade all plant parts, leading to plant material becoming toxic to grazing animals, and potentially resulting in lupinosis. Identifying sources of resistance and breeding for resistance remains the best strategy for controlling Phomopsis and reducing lupinosis risks. However, loci associated with resistance to Phomopsis blight have not yet been identified. In this study, quantitative trait locus (QTL) analysis identified genomic regions associated with resistance to Phomopsis pod blight (PPB) using a linkage map of L. albus constructed previously from an F8 recombinant inbred line population derived from a cross between Kiev-Mutant (susceptible to PPB) and P27174 (resistant to PPB). Phenotyping was undertaken using a detached pod assay. In total, we identified eight QTLs for resistance to PPB on linkage group (LG) 3, LG6, LG10, LG12, LG17 and LG27 from different phenotyping environments. However, at least one QTL, QTL-5 on LG10 was consistently detected in both phenotyping environments and accounted for up to 28.2% of the total phenotypic variance. The results of this study showed that the QTL-2 on LG3 interacts epistatically with QTL-5 and QTL-6, which map on LG10 and LG12, respectively.
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Affiliation(s)
- Raymond Cowley
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University),
Pine Gully Road, Wagga Wagga, NSW 2650,
Australia
- Corresponding author (e-mail: )
| | - David J. Luckett
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University),
Pine Gully Road, Wagga Wagga, NSW 2650,
Australia
| | - Gavin J. Ash
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University), School of Agricultural & Wine Sciences, Charles Sturt University,
Locked Bag 588, Wagga Wagga, NSW 2650,
Australia
| | - John D.I. Harper
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University), School of Agricultural & Wine Sciences, Charles Sturt University,
Locked Bag 588, Wagga Wagga, NSW 2650,
Australia
| | - Cina A. Vipin
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University), School of Agricultural & Wine Sciences, Charles Sturt University,
Locked Bag 588, Wagga Wagga, NSW 2650,
Australia
| | - Harsh Raman
- Graham Centre for Agricultural Innovation (an alliance between NSW Department of Primary Industries and Charles Sturt University),
Pine Gully Road, Wagga Wagga, NSW 2650,
Australia
| | - Simon Ellwood
- Australian Centre for Necrotrophic Fungal Pathogens, Curtin University,
Perth,
Western Australia
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Tomé D. Digestibility issues of vegetable versus animal proteins: protein and amino acid requirements--functional aspects. Food Nutr Bull 2013; 34:272-4. [PMID: 23964409 DOI: 10.1177/156482651303400225] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Affiliation(s)
- Daniel Tomé
- AgroParisTech, UMR 914 Nutrition Physiology and Ingestive Behavior, 16 rue Claude Bernard, 75005 Paris, France.
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Fleddermann M, Fechner A, Rößler A, Bähr M, Pastor A, Liebert F, Jahreis G. Nutritional evaluation of rapeseed protein compared to soy protein for quality, plasma amino acids, and nitrogen balance--a randomized cross-over intervention study in humans. Clin Nutr 2012; 32:519-26. [PMID: 23260747 DOI: 10.1016/j.clnu.2012.11.005] [Citation(s) in RCA: 52] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2012] [Revised: 09/04/2012] [Accepted: 11/07/2012] [Indexed: 10/27/2022]
Abstract
BACKGROUND & AIMS Plant proteins such as rapeseed have received little attention for human nutrition due to their high level of antinutritive compounds. Today, newer technologies can eliminate such compounds. The present intervention study aimed to evaluate nutritional and physiological properties of two manufactured canola proteins with special focus on their bioavailability in humans. METHODS 28 healthy male subjects (ø 25 years) consumed 30.0 g protein (canola protein isolate--CPI, canola protein hydrolyzate--CPH or soy protein isolate--SPI) in a randomized, double-blind, cross-over study. Blood samples were regularly drawn over the 8-h postprandial period and a 24-h urine sample was collected. RESULTS True digestibility of the canola proteins determined in a separate rat assay showed 93.3% for CPI and 97.3% for CPH. In humans, consumption of either 30.0 g canola protein or soy protein mixed in a drink led to significant increases in plasma amino acids after 62.3 and 83.6 min, respectively. While the CPH produced an earlier response compared to CPI and SPI, total amino acid response (AUC for 8 h) was comparable between all interventions. The nitrogen balance between the three proteins tested showed no statistical differences. CONCLUSIONS High digestibility of rapeseed protein was found in rats. In humans, this is the first intervention study showing rapeseed protein (both isolate and hydrolyzate) as having a high nutritional quality and can be considered to be as efficient as soy protein for a postprandial amino acid response. This trial was registered at ClinicalTrials.gov Identifier: NCT01481584.
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Affiliation(s)
- Manja Fleddermann
- Department of Nutritional Physiology, Institute of Nutrition, Friedrich Schiller University, Dornburger Str 24, D-07743 Jena, Germany
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Wanasundara JPD. Proteins ofBrassicaceaeOilseeds and their Potential as a Plant Protein Source. Crit Rev Food Sci Nutr 2011; 51:635-77. [DOI: 10.1080/10408391003749942] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Boutry C, Fouillet H, Mariotti F, Blachier F, Tomé D, Bos C. Rapeseed and milk protein exhibit a similar overall nutritional value but marked difference in postprandial regional nitrogen utilization in rats. Nutr Metab (Lond) 2011; 8:52. [PMID: 21787407 PMCID: PMC3156721 DOI: 10.1186/1743-7075-8-52] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2011] [Accepted: 07/25/2011] [Indexed: 12/13/2022] Open
Abstract
BACKGROUND Rapeseed is an emerging and promising source of dietary protein for human nutrition and health. We previously found that rapeseed protein displayed atypical nutritional properties in humans, characterized by low bioavailability and a high postprandial biological value. The objective of the present study was to investigate the metabolic fate of rapeseed protein isolate (RPI) and its effect on protein fractional synthesis rates (FSR) in various tissues when compared to a milk protein isolate (MPI). METHODS Rats (n = 48) were given a RPI or MPI meal, either for the first time or after 2-week adaptation to a MPI or RPI-based diet. They were divided in two groups for measuring the fed-state tissue FSR 2 h after the meal (using a flooding dose of 13C-valine) and the dietary N postprandial distribution at 5 h (using 15N-labeled meals). RESULTS RPI and MPI led to similar FSR and dietary nitrogen (N) losses (ileal and deamination losses of 4% and 12% of the meal, respectively). By contrast, the dietary N incorporation was significantly higher in the intestinal mucosa and liver (+36% and +16%, respectively) and lower in skin (-24%) after RPI than MPI. CONCLUSIONS Although RPI and MPI led to the same overall level of postprandial dietary N retention in rats (in line with our findings in humans), this global response conceals marked qualitative differences at the tissue level regarding dietary N accretion. The fact that FSR did not however differed between groups suggest a differential modulation of proteolysis after RPI or MPI ingestion, or other mechanisms that warrant further study.
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Affiliation(s)
- Claire Boutry
- INRA, CNRH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, F-75005 Paris, France.
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18
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Dewettinck K, Van Bockstaele F, Kühne B, Van de Walle D, Courtens T, Gellynck X. Nutritional value of bread: Influence of processing, food interaction and consumer perception. J Cereal Sci 2008. [DOI: 10.1016/j.jcs.2008.01.003] [Citation(s) in RCA: 288] [Impact Index Per Article: 16.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Fouillet H, Juillet B, Bos C, Mariotti F, Gaudichon C, Benamouzig R, Tomé D. Urea-nitrogen production and salvage are modulated by protein intake in fed humans: results of an oral stable-isotope-tracer protocol and compartmental modeling. Am J Clin Nutr 2008; 87:1702-14. [PMID: 18541559 DOI: 10.1093/ajcn/87.6.1702] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The influence of protein source on postprandial urea kinetics is poorly understood, despite its nutritional significance with respect to nitrogen homeostasis. Furthermore, traditional tracer infusion studies underestimate acute postprandial change in urea kinetics. OBJECTIVE We investigated postprandial, non-steady state urea kinetics and their modulation by qualitative and quantitative factors of protein intake by the combined use of robust clinical data on nitrogen postprandial distribution and mathematical modeling. DESIGN In healthy subjects standardized to a normal protein intake for 7 d, dietary and total nitrogen kinetics were measured for 8 h in plasma proteins, body, and urinary urea after the ingestion of a (15)N-labeled milk (n = 8), soy (n = 8), or wheat (n = 8) protein meal. In subjects who received the soy protein meal, these postprandial measurements were repeated after a further 7-d adaptation to a high protein intake. A 4-compartment model was developed to calculate from these data the postprandial kinetics of production, urinary excretion, and intestinal hydrolysis of urea nitrogen from both dietary and endogenous sources. RESULTS Urinary urea excretion was not influenced by the protein source in the meal but was influenced by the protein level in the diet. By contrast, urea production and hydrolysis were higher when ingesting plant versus animal protein, together with a higher efficiency of urea hydrolysis (50-60% versus 25% of the urea produced being hydrolyzed, respectively). CONCLUSIONS We conclude that urea hydrolysis is an acute nitrogen-sparing mechanism that can counterbalance a postprandial higher urea production, and the efficiency of this recycling is higher when the usual protein intake is lower.
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Affiliation(s)
- Hélène Fouillet
- INRA, CNRH-IdF, UMR914 Nutrition Physiology and Ingestive Behavior, F-75005 Paris, France.
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Moughan PJ. Amino acid availability: aspects of chemical analysis and bioassay methodology. Nutr Res Rev 2007; 16:127-41. [DOI: 10.1079/nrr200365] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
AbstractIt is important to be able to characterise foods and feedstuffs according to their available amino acid contents. This involves being able to determine amino acids chemically and the conduct of bioassays to determine amino acid digestibility and availability. The chemical analysis of amino acids is not straightforward and meticulousness is required to achieve consistent results. In particular and for accuracy, the effect of hydrolysis time needs to be accounted for. Some amino acids (for example, lysine) can undergo chemical modification during the processing and storage of foods, which interferes with amino acid analysis. Furthermore, the modified amino acids may also interfere with the determination of digestibility. A new approach to the determination of available lysine using a modifiedin vivodigestibility assay is discussed. Research is required into other amino acids susceptible to structural damage. There is recent compelling scientific evidence that bacterial activity in the small intestine of animals and man leads to the synthesis and uptake of dietary essential amino acids. This has implications for the accuracy of the ileal-based amino acid digestibility assay and further research is required to determine the extent of this synthesis, the source of nitrogenous material used for the synthesis and the degree of synthesis net of amino acid catabolism. Although there may be potential shortcomings in digestibility assays based on the determination of amino acids remaining undigested at the terminal ileum, there is abundant evidence in simple-stomached animals and growing evidence in human subjects that faecal-based amino acid digestibility coefficients are misleading. Hindgut microbial metabolism significantly alters the undigested dietary amino acid profile. The ileal amino acid digestibility bioassay is expected to be more accurate than its faecal-based counterpart, but correction of the ileal amino acid flow for amino acids of endogenous origin is necessary. Approaches to correcting for the endogenous component are discussed.
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Sørensen AD, Sørensen H, Bjergegaard C, Andersen KE, Søndergaard I, Sørensen S, Bukhave K. Matrix effects of lupine (Lupinus luteus L.) and rapeseed (Brassica napus L.) products on in vitro non-haem iron availability from pork meat. J Food Compost Anal 2007. [DOI: 10.1016/j.jfca.2006.12.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Bos C, Airinei G, Mariotti F, Benamouzig R, Bérot S, Evrard J, Fénart E, Tomé D, Gaudichon C. The poor digestibility of rapeseed protein is balanced by its very high metabolic utilization in humans. J Nutr 2007; 137:594-600. [PMID: 17311946 DOI: 10.1093/jn/137.3.594] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Rapeseed protein (RP, Brassica napus) is used in only animal feed despite its high nutritional potential for human nutrition. We sought to assess the nutritional quality of rapeseed by measuring its real ileal digestibility (RID) and net postprandial protein utilization (NPPU) in humans fed (15)N-RP. Volunteers equipped with an intestinal tube at the jejunal (n = 5) or ileal level (n = 7) ingested a mixed meal containing 27.3 g (15)N-RP and a total energy content of 700 kcal (2.93 MJ). Dietary N kinetics was quantified in intestinal fluid, urine, and blood sampled at regular intervals during the postprandial period. The RID of RP was 84.0 +/- 8.8%. Dietary N at the ileal level was mostly in the form of undigested protein from both 12S and 2S rapeseed fractions. Aminoacidemia was not significantly increased by meal ingestion. The postprandial distribution of dietary N was 5.4 +/- 1.8% in urinary urea and ammonia, 8.2 +/- 3.4% in body urea, and 7.7 +/- 2.0% in plasma protein 8 h after the meal. The NPPU of RP amounted to 70.5 +/- 9.6% and the postprandial biological value (PBV) was high at 83.8 +/- 4.6%. RP has a low RID in humans compared with other plant proteins but also exhibits a very low deamination rate. Thus, the PBV of RP is excellent in humans, being as high as that of milk protein. We conclude that RP has a high nutritional potential for human nutrition.
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Affiliation(s)
- Cécile Bos
- UMR914 Nutrition Physiology and Ingestive Behavior, INRA-INAPG, 75005 Paris, France.
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Improvement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.09.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Caligari S, Chiesa G, Johnson SK, Camisassi D, Gilio D, Marchesi M, Parolini C, Rubio LA, Sirtori CR. Lupin (Lupinus albus) protein isolate (L-ISO) has adequate nutritional value and reduces large intestinal weight in rats after restricted and ad libitum feeding. ANNALS OF NUTRITION AND METABOLISM 2006; 50:528-37. [PMID: 17191026 DOI: 10.1159/000098145] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2005] [Accepted: 06/01/2006] [Indexed: 11/19/2022]
Abstract
BACKGROUND A protein isolate from white lupin (Lupinus albus; L-ISO) has potential as a novel human food ingredient, but its nutritional effects are unknown. METHODS We evaluated protein quality and effects on body composition in rats of isoenergic diets of L-ISO, lactalbumin, or casein with both restricted (10-day) and ad libitum (28-day)intake. The diets were equivalent in protein per se, but supplementation was used to balance essential amino acid levels. RESULTS In both studies, the rats consumed similar amounts of each diet, and no effect of diet on the gain:feed ratio was observed--though gain:N ratio and net protein utilization were slightly lower for the L-ISO diet. Lower large intestinal weights after the L-ISO than after the lactalbumin diet were observed in both studies. The L-ISO diet resulted in lowered body fat percentage in the 10-day study but in an elevated level in the 28-day study. Liver composition (DNA, RNA, glycogen, and fat) and plasma levels of some amino acids (His, Thr, Ala, Pro, Tyr, Val and Met) were affected by diet, but no effects on plasma lipid, glucose, or uric acid were observed. CONCLUSION The L-ISO diet did not affect feed intake and has adequate nutritional quality in rats whilst modifying large intestinal weight in a potentially beneficial manner--suggesting potential for this protein in human nutrition.
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Affiliation(s)
- Silvia Caligari
- Department of Pharmacological Sciences, University of Milan, Milan, Italy
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Bos C, Juillet B, Fouillet H, Turlan L, Daré S, Luengo C, N'tounda R, Benamouzig R, Gausserès N, Tomé D, Gaudichon C. Postprandial metabolic utilization of wheat protein in humans. Am J Clin Nutr 2005; 81:87-94. [PMID: 15640465 DOI: 10.1093/ajcn/81.1.87] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The quality of cereal protein has been little studied in humans despite its quantitative importance in the diet, particularly in developing countries. OBJECTIVE The objective of this study was to determine the nutritional value of wheat protein in humans as assessed by the measurement of their real ileal digestibility and postprandial retention. DESIGN Healthy young adults (n = 14) were fitted with an intestinal tube to allow the collection of intestinal fluid in the duodenum or terminal ileum. Subjects received a mixed meal of 136 g wheat toast that contained 24.6 g uniformly and intrinsically [(15)N]-labeled wheat protein. Intestinal fluid, blood, and urine were collected for 8 h postprandially. RESULTS The real ileal digestibility of dietary wheat nitrogen amounted to 90.3 +/- 4.3%. The cumulative amount of dietary nitrogen transferred to the deamination pools reached a plateau at 8 h of 24.7 +/- 6.8% of the amount ingested. The urinary excretion of dietary nitrogen in ammonia was high (0.8 +/- 0.3% of ingested dose). The incorporation of dietary nitrogen into serum protein reached 7.0 +/- 1.9% of the meal. Postprandial wheat protein retention was 66.1 +/- 5.8%. CONCLUSIONS Our results show that wheat proteins had the same true ileal digestibility as did most of the plant proteins already studied in humans, but also that they had a lower postprandial nitrogen retention value. However, this low value was higher than that predicted from the calculation of indispensable amino acid scores, ie, 89% rather than 30-40% of the nutritional value of milk proteins.
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Affiliation(s)
- Cécile Bos
- Department of Nutrition Physiology and Feeding Control, Institut National de la Recherche Agronomique-Institut National Agronomique, Paris-Grignon, and the Department of Gastroenterology, Avicenne Hospital, Bobigny, France.
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Biolo G, De Cicco M. Stable isotope tracing and triglyceride kinetics. Clin Nutr 2004; 23:439-40. [PMID: 15297077 DOI: 10.1016/j.clnu.2004.06.002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Fouillet H, Bos C, Gaudichon C, Tomé D. Approaches to quantifying protein metabolism in response to nutrient ingestion. J Nutr 2002; 132:3208S-18S. [PMID: 12368420 DOI: 10.1093/jn/131.10.3208s] [Citation(s) in RCA: 32] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
The investigation of protein metabolism under various nutritional and physiological conditions has been made possible by the use of indirect, principally tracer-based methods. Most studies were conducted at the whole-body level, mainly using steady-state isotopic techniques and equations based on simple two-pool models, in which amino acids are either free or protein bound. Because whole-body methods disregard regional contributions to protein metabolism, some regional approaches have tried to distinguish the distribution of protein kinetics in the different tissues. The organ-balance tracer technique, involving the arteriovenous catheterization of regions or organs with concomitant isotopic tracer infusion, distinguishes between amino acid uptake and release in the net amino acid balance and measures protein synthesis and degradation under steady-state conditions. Last, the importance has become clear of the difference in dietary and endogenous amino acids recycled from proteolysis for anabolic and catabolic pathways. In humans, the dual tracer technique, which consists of the simultaneous oral/enteral administration and intravenous infusion of different tracers of the same amino acid, allows an estimate of the splanchnic uptake of amino acids administered. Furthermore, the whole-body retention of labeled dietary nitrogen after the ingestion of a single protein meal has enabled a clearer understanding of the metabolic fate of dietary amino acids. Based on such data, a newly developed compartmental model provides a simulation of the regional distribution and metabolism of ingested nitrogen in the fed state by determining its dynamic fate through free and protein-bound amino acids in both the splanchnic and peripheral areas in humans.
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Affiliation(s)
- Hélène Fouillet
- Unité Mixte de Recherche Institut National de la Recherche Agronomique-Institut National Agronomique Paris-Grignon, Physiologie de la Nutrition et du Comportement Alimentaire, Paris, France
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