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Karoui R, Bouaicha I. A review on nutritional quality of animal and plant-based milk alternatives: a focus on protein. Front Nutr 2024; 11:1378556. [PMID: 39036491 PMCID: PMC11259050 DOI: 10.3389/fnut.2024.1378556] [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: 01/29/2024] [Accepted: 06/11/2024] [Indexed: 07/23/2024] Open
Abstract
In recent years, the demand of consumers for products rich in protein is of significant growth. Due to its structure in tissues, protein is considered an essential nutrient for maintenance and growth. It is well known that dairy foods differ from plant-based milk alternatives in their composition. In addition to protein content, nutrients in milk and plant-based beverages vary greatly in composition and content, such as: Calcium, fiber and fat. The nutritional quality of dairy protein sources depends on both their amino acid composition and bioavailability. Indeed, dairy products are considered to be excellent sources of proteins with high Digestible Indispensable Amino Acid Score (DIAAS) values varying from 100 to 120. However, plant proteins are considered to have generally lower essential amino acid contents and lower DIAAS values than dairy proteins. For example, pea and rice proteins are known to have medium and lower DIAAS with values of 62 and 47, respectively. The present review is dedicated to study the nutritional quality of animal and plant-based milk alternatives, where a focus on protein composition and amount are determined.
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Affiliation(s)
- Romdhane Karoui
- Univ. Artois, Univ. Lille, Univ. Littoral Côte d’Opale, Univ. Picardie Jules Verne, Univ. de Liège, INRAE, Junia, Lens, France
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2
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Suárez SE, Rabesona H, Ménard O, Jardin J, Anton M, Cristina Añón M. Dynamic digestion of a high protein beverage based on amaranth: Structural changes and antihypertensive activity. Food Res Int 2024; 187:114416. [PMID: 38763666 DOI: 10.1016/j.foodres.2024.114416] [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: 11/02/2023] [Revised: 04/20/2024] [Accepted: 04/22/2024] [Indexed: 05/21/2024]
Abstract
An amaranth beverage (AB) was subjected to a simulated process of dynamic gastrointestinal digestion DIDGI®, a simple two-compartment in vitro dynamic gastrointestinal digestion system. The structural changes caused to the proteins during digestion and the digesta inhibitory capacity of the angiotensin converting enzyme (ACE) were investigated. In gastric compartment the degree of hydrolysis (DH) was 14.7 ± 1.5 % and in the intestinal compartment, proteins were digests in a greater extent (DH = 60.6 ± 8.4 %). Protein aggregation was detected during the gastric phase. The final digesta obtained both at the gastric and intestinal level, showed ACE inhibitory capacity (IC50 80 ± 10 and 140 ± 20 μg/mL, respectively). Purified fractions from these digesta showed even greater inhibitory capacity, being eluted 2 (E2) the most active fraction (IC50 60 ± 10 μg/mL). Twenty-six peptide sequences were identified. Six of them, with potential antihypertensive capacity, belong to A. hypochondriacus, 3 agglutinins and 3 encrypted sequences in the 11S globulin. Results obtained provide new and useful information on peptides released from the digestion of an amaranth based beverage and its ACE bioactivity.
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Affiliation(s)
- Santiago E Suárez
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas), Calle 47 y 116 - 1900, La Plata, Argentina; INRAE, UR BIA, F-44316 Nantes, France; INRAE, Institut AGRO, STLO, 35042 Rennes, France
| | | | | | | | | | - María Cristina Añón
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP. CIC. CONICET (Consejo Nacional de Investigaciones Científica y Técnicas), Calle 47 y 116 - 1900, La Plata, Argentina.
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3
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Santos-Sánchez G, Miralles B, Brodkorb A, Dupont D, Egger L, Recio I. Current advances for in vitro protein digestibility. Front Nutr 2024; 11:1404538. [PMID: 38873563 PMCID: PMC11174598 DOI: 10.3389/fnut.2024.1404538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Accepted: 05/13/2024] [Indexed: 06/15/2024] Open
Abstract
Protein is an essential macronutrient in our diet, source of nitrogen and essential amino acids, but the biological utilization of dietary protein depends on its digestibility and the absorption of amino acids and peptides in the gastrointestinal tract. The methods to define the amount and the quality of protein to meet human nutritional needs, such as the Digestible Indispensable Amino Acid Score (DIAAS), require the use of animal models or human studies. These in vivo methods are the reference in protein quality evaluation, but they are expensive and long-lasting procedures with significant ethical restrictions. Therefore, the development of rapid, reproducible and in vitro digestion methods validated with in vivo data is an old demand. This review describes the challenges of the in vitro digestion methods in the evaluation of the protein nutritional quality. In addition to the technical difficulties to simulate the complex and adaptable processes of digestion and absorption, these methods are affected by similar limitations as the in vivo procedures, i.e., analytical techniques to accurately determine bioavailable amino acids and the contribution of the endogenous nitrogen. The in vitro methods used for the evaluation of protein digestibility, with special attention on those showing comparative data, are revised, emphasizing their pros and cons. The internationally harmonized digestion protocol proposed by the INFOGEST network is being adapted to evaluate protein and amino acid digestibility. The inter-laboratory reproducibility of this protocol was demonstrated for dairy products. The in vivo/in vitro comparability results obtained to date with this protocol for several plant and animal sources are promising, but it requires an extensive validation with a wider range of foods and substrates with known in vivo digestibility. These in vitro methods will probably not be applicable to all foods, and therefore, it is important to identify their limitations, not to elude their use, but to apply them within the limits, by using the appropriate standards and references, and always as a complementary tool to in vivo tests to reduce their number.
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Affiliation(s)
| | - Beatriz Miralles
- Institute of Food Science Research, CIAL (CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
| | | | | | | | - Isidra Recio
- Institute of Food Science Research, CIAL (CSIC-UAM, CEI UAM+CSIC), Madrid, Spain
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4
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Ducrocq M, Boire A, Bourlieu-Lacanal C, Barron C, Nawrocka A, Morel MH, Anton M, Micard V. In vitro protein digestibility of RuBisCO-enriched wheat dough: a comparative study with pea and gluten proteins. Food Funct 2024; 15:5132-5146. [PMID: 38682288 DOI: 10.1039/d3fo05652j] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/01/2024]
Abstract
Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO, in comparison to pea protein-enriched and gluten-enriched doughs. The protein quality and digestibility of these enriched doughs were analysed through dough characterization, in vitro digestion experiments and biochemical analysis of digesta. Our findings indicate that an enrichment at 10% of RuBisCO or pea proteins improves the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of wheat dough as compared to the control dough. Digestibility assays suggest that RuBisCO introduction modifies the protein hydrolysis kinetics: the nitrogen release is lower during gastric digestion but larger during intestinal digestion than other samples. The analysis of the protein composition of the soluble and insoluble parts of digesta, using size-exclusion chromatography, reveals that the protein network in RuBisCO-enriched dough is more resistant to gastric hydrolysis than the ones of other doughs. Indeed, non-covalently bound peptides and disulfide-bound protein aggregates partly composed of RuBisCO subunits remain insoluble at the end of the gastric phase. The digestion of these protein structures is then mostly performed during the intestinal phase. These results are also discussed in relation to the digestive enzymatic cleavage sites, the presence of potential enzyme inhibitors, the protein aggregation state and the secondary structures of the protein network in each dough type.
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Affiliation(s)
- Maude Ducrocq
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | | | | | - Cécile Barron
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
| | - Agnieszka Nawrocka
- Institute of Agrophysics Polish Academy of Sciences, Doświadczalna 4, 20-290 Lublin, Poland
| | | | - Marc Anton
- INRAE, UR1268 BIA, F-44300, Nantes, France
| | - Valérie Micard
- Univ. Montpellier, INRAE, Institut Agro, IATE, Montpellier, France.
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5
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Wehrmaker AM, de Groot W, Jan van der Goot A, Keppler JK, Bosch G. In vitro digestibility and solubility of phosphorus of three plant-based meat analogues. J Anim Physiol Anim Nutr (Berl) 2024; 108 Suppl 1:24-35. [PMID: 38576126 DOI: 10.1111/jpn.13956] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Revised: 01/21/2024] [Accepted: 03/20/2024] [Indexed: 04/06/2024]
Abstract
Interest in plant-based meat analogues has increased and can be expected to be applied to pet foods, which necessitates the understanding of the nutrient supply in those foods. Our primary aim was to advance our understanding of the digestive properties of sterilized plant-based meat analogues. The impact of the preparatory processing steps on the solubility of meat analogues was studied. Meat analogues were made by mixing water, salt, and wheat gluten with soy protein isolate, pea protein isolate, or faba bean concentrate. Mixed materials were processed into model meat analogues using shear cell technology. Products were canned in water or gravy and sterilized. An animal-based canned pet food was made as a reference. Products sampled at the processing steps (mixing, shearing, sterilization) were digested in vitro. Samples of digestate were taken at the gastric phase (0 and 120 min) and small intestinal phase (120, 200, 280, and 360 min) for analysis of protein hydrolysis. The extent digestion of nitrogen and dry matter was determined at the end of incubation. Total phosphorus, soluble phosphorus after acid treatment, and after acid and enzymatic treatment were determined. The degree of hydrolysis after gastric digestion was low but increased immediately in the small intestinal phase; products based on pea had the highest values (56%). Nitrogen digestibility was above 90% for all materials at each processing step, indicating that bioactive compounds were absent or inactivated in the protein isolates and concentrate. Phytate seemed to play a minor role in meat analogues, but phosphorus solubility was influenced by processing. Shearing decreased soluble phosphorus, but this effect was partly reversed by sterilization. Nutrient digestibility as well as phosphorus solubility in plant-based products was higher than or comparable with the reference pet food. These findings show that the digestive properties of the tested plant-based meat analogues do not limit the supply of amino acids and phosphorus.
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Affiliation(s)
- Ariane Maike Wehrmaker
- Saturn Petcare GmbH, Senator-Mester-Straße 1, Bremen, Germany
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Wouter de Groot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | - Atze Jan van der Goot
- Laboratory of Food Process Engineering, Wageningen University, Wageningen, the Netherlands
| | | | - Guido Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, the Netherlands
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6
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Degirmenci A, Yildiz O, Boyraci GM, Er Kemal M, Simsek O. The process of pollen transformation into bee bread: changes in bioactivity, bioaccessibility, and microbial dynamics. Food Funct 2024; 15:2550-2562. [PMID: 38348773 DOI: 10.1039/d3fo04466a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/05/2024]
Abstract
Bee pollen and bee bread go hand in hand with health-promoting functional food consumption. Although many studies report high bioactivities of those products, the biotransformation of pollen into bee bread has not been fully understood. Limited findings are available about polyphenol bioaccessibility and microbiological interactions during the fermentation process. This study evaluated the microbial flora, antioxidant properties, and polyphenol and soluble protein bioaccessibility of pollen and bee bread harvested from the same apiary over a certain timeline. Total phenolic content, antioxidant activity and soluble protein content were reported using an in vitro digestion model involving post-gastric, serum-available, and colon-available fractions. The results obtained with the in vitro digestion model refer to the effect of the harvesting period on greater bioaccessibility of polyphenols in bee bread than in pollen at the same apiary. Lactic acid bacteria and yeast found in the samples were mostly identified as Lactobacillus kunkeei, Leuconostoc pseudomesenteroides, and Candida magnoliae using matrix-assisted laser desorption/ionization time of flight mass spectrometry (MALDI-TOF MS). The discrimination between the pollen and bee bread samples collected in the same apiary and at different harvesting periods was also revealed by Principal Component Analysis (PCA). A harvesting time-based approach was applied to the biotransformation process of pollen and bee bread, and insights into microbial dynamics and bioaccessibility were revealed for the first time under the same beehive conditions.
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Affiliation(s)
- Atiye Degirmenci
- Department of Food Processing, Maçka Vocational School, Karadeniz Technical University, 61750, Macka, Trabzon, Turkey
| | - Oktay Yildiz
- Department of Biochemistry, Faculty of Pharmacy, Karadeniz Technical University, 61080, Trabzon, Turkey.
- Okta Natural R&D Engineering Services Inc., 61080, Trabzon, Turkey
| | - Gulsum Merve Boyraci
- Department of Food Processing, Maçka Vocational School, Karadeniz Technical University, 61750, Macka, Trabzon, Turkey
| | - Mehtap Er Kemal
- Department of Food Processing, Maçka Vocational School, Karadeniz Technical University, 61750, Macka, Trabzon, Turkey
| | - Omer Simsek
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yıldız Technical University, 34210, İstanbul, Turkey
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7
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Yanni AE, Iakovidi S, Vasilikopoulou E, Karathanos VT. Legumes: A Vehicle for Transition to Sustainability. Nutrients 2023; 16:98. [PMID: 38201928 PMCID: PMC10780344 DOI: 10.3390/nu16010098] [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: 11/24/2023] [Revised: 12/23/2023] [Accepted: 12/25/2023] [Indexed: 01/12/2024] Open
Abstract
Legumes are an excellent source of protein and have been used in the human diet for centuries. Consumption of legumes has been linked to several health benefits, including a lower risk of cardiovascular diseases, type 2 diabetes mellitus, and certain types of cancer, while legumes' high fiber content promotes digestive health. Aside from the positive health benefits, one of the most significant advantages of legumes is the low environmental footprint of their cultivation. They can be grown in a variety of climates and soil types, and they require less water and fertilizer than other crops, making them a sustainable option for farmers. Thanks to their nutritional and physicochemical properties, they are widely used by the food industry since the growing popularity of plant-based diets and the increasing demand for alternatives to meat offers the opportunity to develop legume-based meat substitutes. As the use of legumes as a source of protein becomes widespread, new market opportunities could be created for farmers and food industries, while the reduction in healthcare costs could have a potential economic impact. Achieving widespread adoption of legumes as a sustainable source of protein requires coordinated efforts by individuals, governments, and the private sector. The objective of this narrative review is to present the benefits coming from legume consumption in terms of health and environmental sustainability, and underline the importance of promoting their inclusion in the daily dietary pattern as well as their use as functional ingredients and plant-based alternatives to animal products.
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Affiliation(s)
- Amalia E. Yanni
- Laboratory of Chemistry-Biochemistry-Physical Chemistry of Foods, Department of Nutrition and Dietetics, Harokopio University, 70 El. Venizelou Ave, 176-71 Athens, Greece; (S.I.); (E.V.); (V.T.K.)
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8
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Ménard O, Chauvet L, Henry G, Dupont D, Gaudichon C, Calvez J, Deglaire A. The use of 15N-labelled protein to account for the endogenous nitrogen contribution to in vitro protein digestibility measurement. Food Res Int 2023; 173:113242. [PMID: 37803555 DOI: 10.1016/j.foodres.2023.113242] [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: 12/14/2022] [Revised: 07/04/2023] [Accepted: 07/05/2023] [Indexed: 10/08/2023]
Abstract
Protein digestibility, a key indicator of dietary protein quality for human nutrition, can be estimated using an in vitro digestion model, however its definition and determination remain variable across studies. The present study aimed to determine the contribution of the endogenous nitrogen (N) to the plant and animal protein digestibility values obtained in vitro. 15N-labelled gluten and caseins (4, 8 and 16 % of the model meal) were used to differentiate dietary and endogenous N and were digested using the INFOGEST in vitro digestion model with no oral phase. The dietary and endogenous N were measured before and during digestion after centrifugation and 10 kDa ultrafiltration. The proteolysis degree was measured by the OPA method. The endogenous and dietary N were determined by elemental analyser coupled with isotopic ratio mass spectrometry. Apparent and true digestibility were determined and values of 135, 92 and 71 % for apparent vs. 78, 69, 60 % for true digestibility were obtained for 4, 8 and 16 % dietary protein level, respectively, with a significant effect of protein level. Differences between apparent and true digestibility pointed out the important contribution of the endogenous nitrogen. Our results showed that 40 % of the N below 10 kDa, i.e., the digestible fraction, were from endogenous origin (i.e. from the pancreatin) and was even present before digestion. An average value of 27 % for pancreatin N autolysis was estimated independently of the protein levels or sources. The use of 15N-labelled protein to evaluate in vitro protein digestibility highlighted the important contribution of the endogenous N, in particular when low dietary protein solution (4 %) are digested. This gives new keys to overcome drawbacks of in vitro models for determining protein digestibility.
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Affiliation(s)
| | | | | | | | - Claire Gaudichon
- PNCA, Université Paris-Saclay, AgroParisTech, INRAE, 91123, Palaiseau, France
| | - Juliane Calvez
- PNCA, Université Paris-Saclay, AgroParisTech, INRAE, 91123, Palaiseau, France
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9
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Chauvet L, Ménard O, Le Gouar Y, Henry G, Jardin J, Hennetier M, Croguennec T, Van Audenhaege M, Dupont D, Lemaire M, Le Huërou-Luron I, Deglaire A. Protein ingredient quality of infant formulas impacts their structure and kinetics of proteolysis under in vitro dynamic digestion. Food Res Int 2023; 169:112883. [PMID: 37254331 DOI: 10.1016/j.foodres.2023.112883] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2023] [Revised: 04/19/2023] [Accepted: 04/21/2023] [Indexed: 06/01/2023]
Abstract
Infant formula (IF) is a complex matrix requiring numerous ingredients and processing steps. The objective was to understand how the quality of protein ingredients impacts IF structure and, in turn, their kinetics of digestion. Four powdered IFs (A/B/C/D), based on commercial whey protein (WP) ingredients, with different protein denaturation levels and composition (A/B/C), and on caseins with different supramolecular organisations (C/D), were produced at a semi-industrial level after homogenization and spray-drying. Once reconstituted in water (13 %, wt/wt), the IF microstructure was analysed with asymmetrical flow field-flow fractionation coupled with multi-angle light scattering and differential refractometer, transmission electron microscopy and electrophoresis. The rehydrated IFs were subjected to simulated infant in vitro dynamic digestion (DIDGI®). Digesta were regularly sampled to follow structural changes (confocal microscopy, laser-light scattering) and proteolysis (OPA, SDS-PAGE, LC-MS/MS, cation-exchange chromatography). Before digestion, different microstructures were observed among IFs. IF-A, characterized by more denatured WPs, presented star-shaped mixed aggregates, with protein aggregates bounded to casein micelles, themselves adsorbed at the fat droplet interface. Non-micellar caseins, brought by non-micellar casein powder (IF-D) underwent rearrangement and aggregation at the interface of flocculated fat droplets, leading to a largely different microstructure of IF emulsion, with large aggregates of lipids and proteins. During digestion, IF-A more digested (degree of proteolysis + 16 %) at 180 min of intestinal phase than IF-C/D. The modification of the supramolecular organisation of caseins implied different kinetics of peptide release derived from caseins during the gastric phase (more abundant at G80 for IF-D). Bioactive peptide release kinetics were also different during digestion with IF-C presenting a maximal abundance for a large proportion of them. Overall, the present study highlights the importance of the structure and composition of the protein ingredients (WPs and caseins) selected for IF formulation on the final IF structure and, in turn, on proteolysis. Whether it has some physiological consequences remains to be investigated.
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Affiliation(s)
- Lucile Chauvet
- INRAE, Institut Agro, STLO, 35042 Rennes, France; Institut NuMeCan, INRAE, INSERM, Univ Rennes, Saint Gilles, France; SODIAAL International, Centre Recherche & Innovation, Rennes, France
| | | | | | | | | | - Marie Hennetier
- Université de Toulouse, Institut National Polytechnique de Toulouse - Ecole d'ingénieur de Purpan, Département Sciences Agronomique et Agroalimentaire, Toulouse, France
| | | | | | | | - Marion Lemaire
- SODIAAL International, Centre Recherche & Innovation, Rennes, France
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10
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Glycation of soy and pea proteins influences infant gastric digestibility more than intestinal digestibility. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108251] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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11
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Dorine D, Pälchen K, Verkempinck S, Guevara Zambrano J, Hendrickx M, Van Loey A, Grauwet T. Size exclusion chromatography to evaluate in vitro proteolysis: a case study on the impact of microstructure in pulse powders. Food Chem 2023; 418:135709. [PMID: 37023667 DOI: 10.1016/j.foodchem.2023.135709] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2022] [Revised: 02/11/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023]
Abstract
Cellular pulse ingredients are increasingly being studied but little knowledge on their proteolysis patterns upon digestion is available. This study investigated a size exclusion chromatography (SEC) approach to study in vitro protein digestion in chickpea and lentil powders, providing novel insights into proteolysis kinetics and the evolution of molecular weight distributions in the (solubilized) supernatant and (non-solubilized) pellet fractions. For the quantification of proteolysis, SEC-based analysis was compared to the commonly used OPA (o-phthaldialdehyde) approach and nitrogen solubilized upon digestion, leading to highly correlated proteolysis kinetics. Generally, all approaches confirmed that microstructure dictated proteolysis kinetics. However, SEC analysis delivered an additional level of molecular insight. For the first time, SEC revealed that while bioaccessible fractions reached a plateau in the small intestinal phase (around 45-60 min), proteolysis continued in the pellet, forming smaller but mostly insoluble peptides. SEC elutograms showed pulse-specific proteolysis patterns, unidentified using other current state-of-the-art methods.
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12
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Protein accessibility level affects macronutrient digestion kinetics of plant-based shakes. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108428] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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13
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Nutritional quality of protein flours of fava bean (Vicia faba L.) and in vitro digestibility and bioaccesibility. Food Chem X 2022; 14:100303. [PMID: 35450143 PMCID: PMC9018142 DOI: 10.1016/j.fochx.2022.100303] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 03/28/2022] [Accepted: 04/04/2022] [Indexed: 11/23/2022] Open
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14
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Boukid F, Castellari M. How can processing technologies boost the application of faba bean (
Vicia faba
L.) proteins in food production? EFOOD 2022. [DOI: 10.1002/efd2.18] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Affiliation(s)
| | - Massimo Castellari
- Institute of Agriculture and Food Research and Technology (IRTA) Food Safety and Functionality Programme, Food Industry Area Catalonia Spain
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15
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Halabi A, Croguennec T, Ménard O, Briard-Bion V, Jardin J, Le Gouar Y, Hennetier M, Bouhallab S, Dupont D, Deglaire A. Protein structure in model infant milk formulas impacts their kinetics of hydrolysis under in vitro dynamic digestion. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107368] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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16
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Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy. Foods 2022; 11:foods11070926. [PMID: 35407012 PMCID: PMC8997926 DOI: 10.3390/foods11070926] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 03/16/2022] [Accepted: 03/17/2022] [Indexed: 12/27/2022] Open
Abstract
Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.
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Zhang YY, Stockmann R, Ng K, Ajlouni S. Bioprocessing of Pea Protein can Enhance Fortified Fe But Reduce Zn In Vitro Bioaccessibility. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:1241-1251. [PMID: 35068144 DOI: 10.1021/acs.jafc.1c05796] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/14/2023]
Abstract
The bioaccessibility of minerals during food digestion is essential in facilitating absorption and hence mineral bioavailability. Bioprocessing approaches have shown promising effects on Fe and Zn bioaccessibility in plant food matrices. In this study, lactic acid bacteria fermentation or enzymatic hydrolysis was performed on pea protein concentrates (PPCs) to investigate their effects on the bioaccessibility of fortified Fe and Zn salts. Simulated digestion studies revealed that enzymatic hydrolysis was more effective than fermentation. Phytase treatment significantly (P < 0.05) improved Fe3+ bioaccessibility by 5- and 12-fold during fasted and fed digestion stages, respectively. Combined phytase and protease hydrolysis led to a 6- and 15-fold enhancement of Fe3+ bioaccessibility during these stages. None of the bioprocessing approaches led to significant promotive effects on Zn2+ bioaccessibility during fasted or fed digestion. Results of this study show the potential of enzymatic treatment of PPC to significantly promote Fe bioaccessibility.
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Affiliation(s)
- Yianna Y Zhang
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Regine Stockmann
- CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, Victoria 3030, Australia
| | - Ken Ng
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
| | - Said Ajlouni
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, The University of Melbourne, Parkville, Victoria 3052, Australia
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18
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Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion. Food Chem 2021; 375:131878. [PMID: 34952386 DOI: 10.1016/j.foodchem.2021.131878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 12/13/2021] [Accepted: 12/14/2021] [Indexed: 11/22/2022]
Abstract
Soy protein is the main protein source for plant-based infant formula, whereas pea protein is considered as a potential alternative plant protein source. This study assessed the structural changes of soy and pea proteins after heating between 65 °C and 100 °C, and its effects on the in vitro digestibility in the context of infant digestion. We found that with increased heating intensity, both soy and pea proteins unfolded, manifested as the increased surface hydrophobicity, thereby potentially improving the accessibility to digestive enzymes. Their final in vitro digestibility increased from ∼ 30% of non-treated samples to ∼ 60% of 100 °C-heated samples for soy protein, and from ∼ 52% to ∼ 65% for pea protein. Surface hydrophobicity was strongly positively correlated to the overall digestibility. Therefore, the heating temperatures that enabled protein unfolding promoted the digestibility of soy and pea proteins under infant digestion conditions.
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19
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Ariëns RM, Bastiaan-Net S, van de Berg-Somhorst DB, El Bachrioui K, Boudewijn A, van den Dool RT, de Jong GA, Wichers HJ, Mes JJ. Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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20
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In vitro dynamic digestion of model infant formulae containing lactoferrin and medium chain triacylglycerols. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106787] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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21
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Lee S, Jo K, Jeong HG, Choi YS, Yong HI, Jung S. Understanding protein digestion in infants and the elderly: Current in vitro digestion models. Crit Rev Food Sci Nutr 2021; 63:975-992. [PMID: 34346822 DOI: 10.1080/10408398.2021.1957765] [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] [Indexed: 10/20/2022]
Abstract
The last decades have witnessed a surge of interest in the fate of dietary proteins during gastrointestinal (GI) digestion. Although several in vitro digestion models are available as alternatives to clinical experiments, most of them focus on the digestive conditions of healthy young adults. This study investigates the static/dynamic models used to simulate digestion in infants and the elderly and considers the related in vivo conditions. The in vitro digestive protocols targeting these two groups are summarized, and the challenges associated with the further development of in vitro digestion models are discussed. Static models rely on several factors (e.g., enzyme concentration, pH, reaction time, and rotation speed) to differentiate digestive conditions depending on age. Dynamic models can more accurately simulate the complex digestion process and allow the inclusion of further parameters (sequential secretion of digestive fluids, gradual changes in pH, peristaltic mixing, GI emptying, and the inoculation of luminal microbiota). In the case of infants, age or growth stage clarification and the differentiation of digestive protocols between full-term and preterm infants are required, whereas protocols dealing with various health statuses are required in the case of the elderly, as this group is prone to oral cavity and GI function deterioration.
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Affiliation(s)
- Seonmin Lee
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Kyung Jo
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Hyun Gyung Jeong
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Hae In Yong
- Research Group of Food Processing, Korea Food Research Institute, Wanju, Republic of Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, Republic of Korea
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22
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Rieder A, Afseth NK, Böcker U, Knutsen SH, Kirkhus B, Mæhre HK, Ballance S, Wubshet SG. Improved estimation of in vitro protein digestibility of different foods using size exclusion chromatography. Food Chem 2021; 358:129830. [PMID: 33940301 DOI: 10.1016/j.foodchem.2021.129830] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2020] [Revised: 04/12/2021] [Accepted: 04/14/2021] [Indexed: 12/31/2022]
Abstract
While the harmonized INFOGEST model provides a physiologically relevant platform for simulated digestion, it needs to be combined with adequate analytical methods to enable quantification and comparison of protein digestibility in different food matrices. We have shown that size exclusion chromatography (SEC) can be used to estimate the proportion of small peptides potentially available for uptake. Combined with determination of total dissolved protein, the % of small peptides per total protein was calculated as a physiologically relevant estimate of protein digestibility (DSEC). Values for DSEC differed for casein (87.6%), chicken mince (72.6%), heated pea protein concentrate (67.8%), bread (63%), beef entrecote (57.7%) and pea protein concentrate (57.8%). In contrast to existing methods (TCA soluble protein, free NH2-groups), the proposed SEC based method gives separate insight into the two fundamental processes during protein digestion (solubilization and break-down), while maintaining the ability to rank digestibility of very different food proteins.
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Affiliation(s)
- Anne Rieder
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway.
| | - Nils Kristian Afseth
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Ulrike Böcker
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Svein Halvor Knutsen
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Bente Kirkhus
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Hanne K Mæhre
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Simon Ballance
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
| | - Sileshi Gizachew Wubshet
- Nofima AS - Norwegian Institute of Food, Fisheries and Aquaculture Research, PB 210, N-1433 Ås, Norway
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23
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Cosson A, Blumenthal D, Descamps N, Souchon I, Saint-Eve A. Using a mixture design and fraction-based formulation to better understand perceptions of plant-protein-based solutions. Food Res Int 2021; 141:110151. [DOI: 10.1016/j.foodres.2021.110151] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/10/2021] [Accepted: 01/12/2021] [Indexed: 12/22/2022]
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24
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Małecki J, Tomasevic I, Djekic I, Sołowiej BG. The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People. Foods 2020; 9:E1467. [PMID: 33076297 PMCID: PMC7602487 DOI: 10.3390/foods9101467] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 10/11/2020] [Accepted: 10/13/2020] [Indexed: 01/19/2023] Open
Abstract
The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties, such as hardness, fracturability, cohesiveness, and adhesiveness, have changed depending on the type of protein used. A significant increase, in particular the hardness parameter relating to the control sample (whey protein concentrate-WPC80), was noted for bars containing algae, sunflower, and wheat proteins, with high values of the adhesiveness parameter concurrently. The use of proteins from algae, pea, and wheat resulted in a significant reduction in the water activity of the finished product compared to WPC80. Bars made with the use of wheat, hemp and pumpkin proteins had noticeably higher viscosities than other samples. Color of the tested bars measured by means of Computer Vision System (CVS) was from light cream (soy, pea) to dark green (hemp, pumpkin). Bars prepared of wheat and algae proteins had the highest nutritional value, while the lowest one was recorded in products containing sunflower and hemp proteins. There was a clear differentiation of amino acids (g/100 g) and microstructure in bars depending on the type of protein used. However, a slight similarity can be found between whey and soy proteins (amino acids) and between whey and sunflower proteins (microstructure). Obtained results suggest that selection of the right type of protein for a given application may have a significant impact on the physicochemical features and microstructure of high-protein bars and their nutritional values.
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Affiliation(s)
- Jan Małecki
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- EUROHANSA Sp. z o.o., ul. Letnia 10-14, 87-100 Toruń, Plant in Puławy, ul. Wiślana 8, 24-100 Puławy, Poland
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Ilija Djekic
- Department of Management of Food Safety and Quality, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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