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van der Wielen N, de Vries S, Gerrits WJ, Lammers-Jannink K, Moughan PJ, Mensink M, Hendriks W. Presence of Unabsorbed Free Amino Acids at the End of the Small Intestine Indicates the Potential for an Increase in Amino Acid Uptake in Humans and Pigs. J Nutr 2023; 153:673-682. [PMID: 36809852 DOI: 10.1016/j.tjnut.2023.01.038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2022] [Revised: 01/29/2023] [Accepted: 01/31/2023] [Indexed: 02/11/2023] Open
Abstract
BACKGROUND Unabsorbed free amino acids (AAs) at the end of the small intestine result in a potential preventable nutritional loss. OBJECTIVES This study aimed to quantify free AAs in terminal ileal digesta of both humans and pigs to investigate its relevance for the nutritional value of food proteins. METHODS Two studies with three diets were performed: a human study-ileal digesta from eight adult ileostomates were collected over 9 h after ingestion of a single meal unsupplemented or supplemented with 30 g zein or whey; pig study-12 cannulated pigs were fed for 7 d with a diet containing whey or zein or no-protein diet, and ileal digesta were collected on the last 2 d. Digesta were analyzed for total and 13 free AAs. True ileal digestibility (TID) of AAs was compared with and without free AAs. RESULTS All terminal ileal digesta samples contained free AAs. The TID of AAs in whey was 97% ± 2.4% (mean ± SD) in human ileostomates and 97% ± 1.9% in growing pigs. If the analyzed free AAs would have been absorbed, TID of whey would increase by 0.4%-units in humans and 0.1%-units in pigs. The TID of AAs in zein was 70% ± 16.4% in humans and 77% ± 20.6% in pigs and would increase by 2.3%-units and 3.5%-units, respectively, if the analyzed free AAs would have been fully absorbed. The largest difference was observed for threonine from zein: if free threonine was absorbed, the TID would increase by 6.6%-units in both species (P < 0.05). CONCLUSIONS Free AAs are present at the end of the small intestine and can potentially have a nutritionally relevant effect for poorly digestible protein sources, whereas the effect is negligible for highly digestible protein sources. This result provides insight into the room for improvement of a protein's nutritional value if all free AAs are to be absorbed. J Nutr 2023;xx:xx-xx. This trial was registered at clinicaltrials.gov as NCT04207372.
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Affiliation(s)
- Nikkie van der Wielen
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands; Division of Human Nutrition, Wageningen University and Research, Wageningen, the Netherlands.
| | - Sonja de Vries
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Walter J Gerrits
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Kim Lammers-Jannink
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Marco Mensink
- Division of Human Nutrition, Wageningen University and Research, Wageningen, the Netherlands
| | - Wouter Hendriks
- Animal Nutrition Group, Wageningen University and Research, Wageningen, the Netherlands
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Shioji Y, Kobayashi T, Yoshida T, Otagiri T, Onoda K, Yoshioka Y, Sasada T, Miyoshi N. Nitrogen Balance and Bioavailability of Amino Acids in Spirulina Diet-Fed Wistar Rats. J Agric Food Chem 2021; 69:13780-13786. [PMID: 34677963 DOI: 10.1021/acs.jafc.1c04840] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Spirulina widely known to consumers as a health food is mainly a dried product. Since data for raw spirulina as a protein source are insufficient, the nutritional values of dry and raw spirulina diets in Wistar rats were determined. Digestibility coefficients were significantly lower in the dry (84.1 ± 0.5%) and raw (85.7 ± 0.4%) spirulina diets than that in the casein diet (96.6 ± 0.2%), although biological values of dry (86.3 ± 1.3%) and raw (77.9 ± 2.6%) spirulina diets were significantly higher than that of the casein diet (71.9 ± 2.5%). The protein digestibility-corrected amino acid score of raw spirulina (86.6 ± 0.5%) was significantly higher than that of dry spirulina (85.1 ± 0.5%). Additionally, amino acid profiling of portal/venous blood in spirulina diet-fed rats revealed that Ala, Gly, Val, and Leu/Ile were markedly decreased after systemic circulation. These results suggest that dry and raw spirulina diets may be effective not only as a protein source but also as a supplement to support protein/amino acid bioavailability.
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Affiliation(s)
- Yudai Shioji
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
- Kakegawa Biocenter of VUTEQ Corporation, Shizuoka 437-1304, Japan
| | - Takuma Kobayashi
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
| | - Takuya Yoshida
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
| | - Tomoka Otagiri
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
| | - Keita Onoda
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
| | - Yasukiyo Yoshioka
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
| | - Tatsuya Sasada
- Kakegawa Biocenter of VUTEQ Corporation, Shizuoka 437-1304, Japan
| | - Noriyuki Miyoshi
- Graduate School of Integrated Pharmaceutical and Nutritional Sciences, University of Shizuoka, Shizuoka 422-8526, Japan
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van der Wielen N, Khodorova NV, Gerrits WJJ, Gaudichon C, Calvez J, Tomé D, Mensink M. Blood 15N:13C Enrichment Ratios Are Proportional to the Ingested Quantity of Protein with the Dual-Tracer Approach for Determining Amino Acid Bioavailability in Humans. J Nutr 2020; 150:2346-2352. [PMID: 32710787 PMCID: PMC7467852 DOI: 10.1093/jn/nxaa205] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2020] [Revised: 04/06/2020] [Accepted: 06/25/2020] [Indexed: 12/28/2022] Open
Abstract
BACKGROUND Assessment of amino acid bioavailability is of key importance for the evaluation of protein quality; however, measuring ileal digestibility of dietary proteins in humans is challenging. Therefore, a less-invasive dual stable isotope tracer approach was developed. OBJECTIVE We aimed to test the assumption that the 15N:13C enrichment ratio in the blood increases proportionally to the quantity ingested by applying different quantities of 15N test protein. METHODS In a crossover design, 10 healthy adults were given a semi-liquid mixed meal containing 25 g (low protein) or 50 g (high protein) of 15N-labeled milk protein concentrate simultaneous with 0.4 g of highly 13C-enriched spirulina. The meal was distributed over multiple small portions, frequently provided every 20 min during a period of 160 min. For several amino acids, the blood 15N- related to 13C-isotopic enrichment ratio was determined at t = 0, 30, 60, 90, 120, 180, 240, 300, and 360 min and differences between the 2 meals were compared using paired analyses. RESULTS No differences in 13C AUC for each of the measured amino acids in serum was observed when ingesting a low- or high-protein meal, whereas 15N AUC of amino acids was ∼2 times larger on the high-protein meal (P < 0.001). Doubling the intake of 15N-labeled amino acids increased the 15N:13C ratio by a factor of 2.04 ± 0.445 for lysine and a factor between 1.8 and 2.2 for other analyzed amino acids, with only phenylalanine (2.26), methionine (2.48), and tryptophan (3.02) outside this range. CONCLUSIONS The amino acid 15N:13C enrichment ratio in the peripheral circulation increased proportionally to the quantity of 15N-labeled milk protein ingested, especially for lysine, in healthy adults. However, when using 15N-labeled protein, correction for, e.g., α-carbon 15N atom transamination is advised for determination of bioavailability of individual amino acids. This trial was registered at www.clinicaltrials.gov as NCT02966704.
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Affiliation(s)
| | - Nadezda V Khodorova
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Walter J J Gerrits
- Animal Nutrition Group, Wageningen University and Research, Wageningen, Netherlands
| | - Claire Gaudichon
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Juliane Calvez
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Daniel Tomé
- UMR Physiologie de la nutrition et du comportement alimentaire, AgroParisTech, National Research Institute for Agriculture, Food and Environment, Université Paris-Saclay, Paris, France
| | - Marco Mensink
- Division of Human Nutrition, Wageningen University and Research, Wageningen, Netherlands
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Buffière C, Gaudichon C, Hafnaoui N, Migné C, Scislowsky V, Khodorova N, Mosoni L, Blot A, Boirie Y, Dardevet D, Santé-Lhoutellier V, Rémond D. In the elderly, meat protein assimilation from rare meat is lower than that from meat that is well done. Am J Clin Nutr 2017; 106:1257-1266. [PMID: 28903955 DOI: 10.3945/ajcn.117.158113] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2017] [Accepted: 08/22/2017] [Indexed: 11/14/2022] Open
Abstract
Background: Meat cooking conditions in in vitro and in vivo models have been shown to influence the rate of protein digestion, which is known to affect postprandial protein metabolism in the elderly.Objective: The present study was conducted to demonstrate the effect of cooking conditions on meat protein assimilation in the elderly. We used a single-meal protocol to assess the meat protein absorption rate and estimate postprandial meat protein utilization in elderly subjects.Design: The study recruited 10 elderly volunteers aged 70-82 y. Each received, on 2 separate occasions, a test meal exclusively composed of intrinsically 15N-labeled bovine meat (30 g protein), cooked at 55°C for 5 min [rare meat (RM)] or at 90°C for 30 min [fully cooked meat (FCM)], and minced. Whole-body fluxes of leucine, before and after the meal, were determined with the use of a [1-13C]leucine intravenous infusion. Meat protein absorption was recorded with the use of 15N enrichment of amino acids.Results: Postprandial time course observations showed a lower concentration in the plasma of indispensable amino acids (P < 0.01), a lower entry rate of meat leucine in the plasma (P < 0.01), and a lower contribution of meat nitrogen to plasma amino acid nitrogen (P < 0.001), evidencing lower peripheral bioavailability of meat amino acids with RM than with FCM. This was associated with decreased postprandial whole-body protein synthesis with RM than with FCM (40% compared with 56% of leucine intake, respectively; P < 0.01).Conclusions: Whereas meat cooking conditions have little effect on postprandial protein utilization in young adults, the present work showed that the bioavailability and assimilation of meat amino acids in the elderly is lower when meat is poorly cooked. In view to preventing sarcopenia, elderly subjects should be advised to favor the consumption of well-cooked meat. This trial was registered at clinicaltrials.gov as NCT02157805.
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Affiliation(s)
- Caroline Buffière
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France
| | - Claire Gaudichon
- Unit of Physiology of Nutrition and Food Behavior, AgroParisTech, French National Institute for Agricultural Research, University of Paris-Saclay, Paris, France
| | - Noureddine Hafnaoui
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France
| | - Carole Migné
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France
| | | | - Nadezda Khodorova
- Unit of Physiology of Nutrition and Food Behavior, AgroParisTech, French National Institute for Agricultural Research, University of Paris-Saclay, Paris, France
| | - Laurent Mosoni
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France
| | - Adeline Blot
- Center for Research in Human Nutrition Auvergne, Clermont-Ferrand University Hospital, Clermont-Ferrand, France
| | - Yves Boirie
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France.,Clinical Nutrition Service and
| | - Dominique Dardevet
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France
| | - Véronique Santé-Lhoutellier
- Quality of Animal Products, French National Institute for Agricultural Research, Saint Genès-Champanelle, France
| | - Didier Rémond
- Unit of Human Nutrition, French National Institute for Agricultural Research, University of Clermont Auvergne, Clermont-Ferrand, France;
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Chalova VI, Sirsat SA, O'Bryan CA, Crandall PG, Ricke SC. Escherichia coli, an Intestinal Microorganism, as a Biosensor for Quantification of Amino Acid Bioavailability. Sensors (Basel) 2009; 9:7038-57. [PMID: 22399985 PMCID: PMC3290505 DOI: 10.3390/s90907038] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/02/2009] [Revised: 08/19/2009] [Accepted: 08/26/2009] [Indexed: 01/06/2023]
Abstract
In animal diets optimal amino acid quantities and balance among amino acids is of great nutritional importance. Essential amino acid deficiencies have negative impacts on animal physiology, most often expressed in sub-optimal body weight gains. Over supplementation of diets with amino acids is costly and can increase the nitrogen emissions from animals. Although in vivo animal assays for quantification of amino acid bioavailability are well established, Escherichia coli-based bioassays are viable potential alternatives in terms of accuracy, cost, and time input. E. coli inhabits the gastrointestinal tract and although more abundant in colon, a relatively high titer of E. coli can also be isolated from the small intestine, where primary absorption of amino acids and peptides occur. After feed proteins are digested, liberated amino acids and small peptides are assimilated by both the small intestine and E. coli. The similar pattern of uptake is a necessary prerequisite to establish E. coli cells as accurate amino acid biosensors. In fact, amino acid transporters in both intestinal and E. coli cells are stereospecific, delivering only the respective biological l-forms. The presence of free amino- and carboxyl groups is critical for amino acid and dipeptide transport in both biological subjects. Di-, tri- and tetrapeptides can enter enterocytes; likewise only di-, tri- and tetrapeptides support E. coli growth. These similarities in addition to the well known bacterial genetics make E. coli an optimal bioassay microorganism for the assessment of nutritionally available amino acids in feeds.
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Affiliation(s)
- Vesela I Chalova
- Center for Food Safety-IFSE, and Departments of Food and Poultry Sciences, University of Arkansas, Fayetteville, AR 72704, USA; E-Mails: (V.C.); (S.S.)
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