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David LS, Nalle CL, Abdollahi MR, Ravindran V. Feeding Value of Lupins, Field Peas, Faba Beans and Chickpeas for Poultry: An Overview. Animals (Basel) 2024; 14:619. [PMID: 38396587 PMCID: PMC10886283 DOI: 10.3390/ani14040619] [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: 01/30/2024] [Revised: 02/11/2024] [Accepted: 02/12/2024] [Indexed: 02/25/2024] Open
Abstract
Grain legumes are fair sources of protein, amino acids and energy, and can be used as a replacement for soybean meal in poultry feed formulations as the soybean meal becomes short in supply and costly. However, a concern associated with the use of grain legumes in poultry feeding is the presence of antinutritional factors. The effective processing and utilisation of these grain legumes in poultry feeding are well documented. The current review focuses on four selected grain legumes (lupins [Lupinus albus and Lupinus angustifolius], field peas [Phaseolus vulgaris], faba beans [Vicia faba] and chickpeas [Cicer arietinum]) and their nutrient content, the presence of antinutritional factors, processing methods and feeding value, including updated data based on recent research findings.
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Affiliation(s)
- Laura S. David
- Monogastric Research Centre, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand; (L.S.D.); (C.L.N.); (M.R.A.)
| | - Catootjie L. Nalle
- Monogastric Research Centre, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand; (L.S.D.); (C.L.N.); (M.R.A.)
- Animal Husbandry Department, Polytechnic of Agriculture Kupang, Prof. Herman Yohannes St., Lasiana, Kupang 85228, NTT, Indonesia
| | - M. Reza Abdollahi
- Monogastric Research Centre, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand; (L.S.D.); (C.L.N.); (M.R.A.)
- A2Z Poultry Feed DynamikZ, 69100 Villeurbanne, France
| | - Velmurugu Ravindran
- Monogastric Research Centre, School of Agriculture and Environment, Massey University, Palmerston North 4442, New Zealand; (L.S.D.); (C.L.N.); (M.R.A.)
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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. Values for the Digestibility of Pea Protein Isolate or Casein Amino Acids Determined using the Dual Isotope Method Are Not Similar to Those Derived with the Standard Ileal Balance Method in Healthy Volunteers. J Nutr 2024; 154:516-525. [PMID: 38160805 DOI: 10.1016/j.tjnut.2023.12.039] [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: 03/23/2023] [Revised: 12/15/2023] [Accepted: 12/22/2023] [Indexed: 01/03/2024] Open
Abstract
BACKGROUND The measurement of ileal amino acid (AA) digestibility is invasive and inappropriate when applied to vulnerable populations. The dual isotope method has been developed over the past 5 y as an alternative method. OBJECTIVE The aim of this work was to compare the indispensable amino acid (IAA) digestibility values of 2 different proteins obtained using the dual isotope and the standard ileal balance methods in the same subjects. METHODS Fifteen healthy adults completed the study. Over 4 h, they ingested 9 successive portions of mashed potatoes containing the test protein (pea protein or casein) labeled intrinsically with 15N and 2H, and a 13C-free AA mixture as a reference for the dual isotope method. Plasma was sampled regularly over the 8-h postprandial period, whereas the ileal digesta was collected continuously via a naso-ileal tube. Isotopic enrichments (15N and 13C) were measured in the digesta for the direct determination of ileal IAA digestibility, whereas plasma enrichments (2H and 13C) were measured to determine IAA digestibility using the dual isotope method. RESULTS The 4-h repeated meal procedure enabled the almost complete digestion of test proteins at 8 h and the attainment of a plasma isotopic plateau between 2.5 and 4 h. These conditions were necessary to perform the ileal balance and dual isotope methods simultaneously. For pea protein, the mean IAA digestibility was similar between the 2 methods, but significant differences (from 10% to 20%) were observed for individual IAA values. For casein, IAA digestibility was significantly lower with the dual isotope method for all the IAA analyzed. CONCLUSIONS Under our experimental conditions, the degree of agreement between the dual isotope and ileal balance methods varied among AAs and depended on the protein source. Further research is needed to validate the dual isotope method. 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, Palaiseau, France; Roquette, Nutrition & Health R&D, Lestrem, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | | | | | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France
| | | | - Juliette Martin
- Unité expérimentale du Domaine d'Epoisses, INRAE, U2E, Bretenière, France
| | - Juliane Calvez
- 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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Davila M, Du X. Primary exploration of mushroom protein hydrolysis and cooking impact on the protein amino acid profiles of Agaricus bisporus and Lentinula edodes mushrooms. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
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Daly A, Adam S, Allen H, Ash J, Dale C, Dixon M, Dunlop C, Ellerton C, Evans S, Firman S, Ford S, Freedman F, Gribben J, Howe S, Khan F, McDonald J, McStravick N, Nguyen P, Oxley N, Skeath R, Simpson E, Terry A, Woodall A, White L, MacDonald A. UK Dietary Practices for Tyrosinaemias: Time for Change. Nutrients 2022; 14:nu14245202. [PMID: 36558364 PMCID: PMC9787818 DOI: 10.3390/nu14245202] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2022] [Revised: 11/23/2022] [Accepted: 12/01/2022] [Indexed: 12/13/2022] Open
Abstract
In the UK, different dietary systems are used to calculate protein or tyrosine/phenylalanine intake in the dietary management of hereditary tyrosinaemia, HTI, II and III (HT), with no systematic evidence comparing the merits and inadequacies of each. This study aimed to examine the current UK dietary practices in all HTs and, using Delphi methodology, to reach consensus agreement about the best dietary management system. Over 12 months, five meetings were held with UK paediatric and adult dietitians working in inherited metabolic disorders (IMDs) managing HTs. Eleven statements on the dietary system for calculating protein or tyrosine/phenylalanine intake were discussed. Dietitians from 12 of 14 IMD centres caring for HT patients participated, and 7/11 statements were agreed with one Delphi round. Nine centres (three abstentions) supported a 1 g protein exchange system for all foods except fruit and vegetables. The same definitions used in the UK for phenylketonuria (PKU) were adopted to define when to calculate foods as part of a protein exchange system or permit them without measurement. Fruit and vegetables contain a lower amount of tyrosine/phenylalanine per 1 g of protein than animal and cereal foods. The correlation of tyrosine vs. phenylalanine (mg/100 g) for vegetables and fruits was high (r = 0.9). In Delphi round 2, agreement was reached to use the tyrosine/phenylalanine analyses of fruits/vegetables, for their allocation within the HT diet. This allowed larger portion sizes of measured fruits and vegetables and increased the variety of fruit and vegetables that could be eaten without measurement. In HTs, a combined dietary management system will be used: 1 g protein exchanges for cereal and milk protein sources and tyrosine/phenylalanine exchanges for fruit and vegetables. Intensive, systematic communication with IMD dietitians and reappraisal of the evidence has redefined and harmonised HT dietary practice across the UK.
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Affiliation(s)
- Anne Daly
- Birmingham Women’s and Children’s Hospital, NHS Foundation Trust, Steelhouse Lane, Birmingham B4 6NH, UK
- Correspondence:
| | - Sarah Adam
- Royal Hospital for Children, Glasgow G51 4TF, UK
| | - Heather Allen
- Sheffield Children’s NHS Foundation Trust, Sheffield S10 2TH, UK
| | - Jane Ash
- University Hospital of Wales, Cardiff CF4 4XW, UK
| | - Clare Dale
- University Hospitals Birmingham NHS Foundation Trust, Birmingham B15 2TH, UK
| | - Marjorie Dixon
- Great Ormond Street Hospital for Children NHS Foundation Trust, London WC1N 3JH, UK
| | | | - Charlotte Ellerton
- University College London Hospitals NHS Foundation Trust, London WC1N 3BG, UK
| | - Sharon Evans
- Birmingham Women’s and Children’s Hospital, NHS Foundation Trust, Steelhouse Lane, Birmingham B4 6NH, UK
| | - Sarah Firman
- Guy’s and St Thomas’ NHS Foundation Trust, London SE1 7EU, UK
| | - Suzanne Ford
- Southmead Hospital North Bristol Trust, Bristol BS10 5NB, UK
| | - Francine Freedman
- University College London Hospitals NHS Foundation Trust, London WC1N 3BG, UK
| | - Joanna Gribben
- Evelina London Children’s Healthcare, London SE1 7EH, UK
| | - Sara Howe
- University Hospitals Birmingham NHS Foundation Trust, Birmingham B15 2TH, UK
| | - Farzana Khan
- Bradford Teaching Hospitals, NHS Foundation Trust, Bradford BD5 0NA, UK
| | - Joy McDonald
- Belfast Health and Social Care Trust, Belfast BT9 7AB, UK
| | | | - Patty Nguyen
- University College London Hospitals NHS Foundation Trust, London WC1N 3BG, UK
| | - Natalia Oxley
- Bradford Teaching Hospitals, NHS Foundation Trust, Bradford BD5 0NA, UK
| | - Rachel Skeath
- Great Ormond Street Hospital for Children NHS Foundation Trust, London WC1N 3JH, UK
| | - Emma Simpson
- Royal Manchester Children’s Hospital, Manchester M13 9WL, UK
| | - Allyson Terry
- Alder Hey Children’s NHS Foundation Trust, Liverpool L12 2AP, UK
| | - Alison Woodall
- Salford Royal NHS Foundation Trust, Manchester M6 8HD, UK
| | - Lucy White
- Sheffield Children’s NHS Foundation Trust, Sheffield S10 2TH, UK
| | - Anita MacDonald
- Birmingham Women’s and Children’s Hospital, NHS Foundation Trust, Steelhouse Lane, Birmingham B4 6NH, UK
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Oba PM, Hwisa N, Huang X, Cadwallader KR, Swanson KS. Nutrient and Maillard reaction product concentrations of commercially available pet foods and treats. J Anim Sci 2022; 100:skac305. [PMID: 36082767 PMCID: PMC9667973 DOI: 10.1093/jas/skac305] [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: 07/26/2022] [Accepted: 09/08/2022] [Indexed: 11/13/2022] Open
Abstract
Thermal processing is used to produce most commercial pet foods and treats to improve safety, shelf life, nutritional characteristics, texture, and nutrient digestibility. However, heat treatments can degrade protein quality by damaging essential amino acids, as well as contribute to the Maillard reaction. The Maillard reaction forms melanoidins that favorably improve food qualities (e.g., color, flavor, aroma), but also form Maillard reaction products (MRP) and advanced glycation end-products that may negatively affect health. Because commercial pet diets are frequently fed to domestic cats and dogs throughout their lifetimes, it is critical to quantify MRP concentrations and understand the variables that influence their formation so future diets may be formulated with that in mind. Because few research studies on MRP in pet diets have been conducted, the goals of this study were to measure the MRP in commercial pet foods and treats, estimate pet MRP intake, and correlate MRP with dietary macronutrient concentrations. Fifty-three dry and wet dog foods, dog treats, and cat foods were analyzed for dry matter, organic matter, crude protein, acid-hydrolyzed fat, total dietary fiber, and gross energy using standard techniques. MRP were analyzed using high-performance liquid chromatography and gas chromatography-mass spectrometry. Data were analyzed using the Mixed Models procedure of SAS 9.4. Dry foods had lower reactive lysine concentrations and reactive lysine: total lysine ratios (indicator of damage) than wet foods. Wet foods had more fructoselysine (FRUC) than dry foods; however, dry dog treats contained more FRUC than wet dog treats. The greatest 5-hydroxymethyl-2-furfural (HMF) concentrations were measured in dry and wet dog foods, whereas the lowest HMF concentrations were measured in dry and wet cat foods. Based on dietary concentrations and estimated food intakes, dogs and cats fed wet foods are more likely to consume higher carboxymethyllysine and FRUC concentrations than those fed dry foods. However, dogs fed wet foods are more likely to consume higher HMF concentrations than those fed dry foods. In cats, those fed dry foods would consume higher HMF concentrations than those fed wet foods. We demonstrated that pet foods and treats contain highly variable MRP concentrations and depend on diet/treat type. In general, higher MRP concentrations were measured in wet pet foods and dry treats. While these findings are valuable, in vivo testing is needed to determine if and how MRP consumption affect pet health.
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Affiliation(s)
- Patrícia M Oba
- Department of Animal Sciences, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
| | - Nagiat Hwisa
- Department of Food Science and Human Nutrition, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
| | - Xinhe Huang
- Department of Food Science and Human Nutrition, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
| | - Keith R Cadwallader
- Department of Food Science and Human Nutrition, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
| | - Kelly S Swanson
- Department of Animal Sciences, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
- Division of Nutritional Sciences, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
- Department of Veterinary Clinical Medicine, University of Illinois at Urbana–Champaign, Urbana, IL 61801, USA
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Malla N, Nørgaard JV, Lærke HN, Heckmann LHL, Roos N. Some Insect Species Are Good-Quality Protein Sources for Children and Adults: Digestible Indispensable Amino Acid Score (DIAAS) Determined in Growing Pigs. J Nutr 2022; 152:1042-1051. [PMID: 35102372 DOI: 10.1093/jn/nxac019] [Citation(s) in RCA: 14] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2021] [Revised: 12/14/2021] [Accepted: 01/24/2022] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Insect species are suitable for farming as "mini livestock" for human and animal consumption. It is important to assess the protein quality of relevant species to understand the potential of these novel protein sources in future sustainable food systems. OBJECTIVES We aimed to determine the protein quality of 5 insect species-lesser mealworm (LMW), yellow mealworm, house cricket (HC), banded cricket (BC), and black soldier fly-using the digestible indispensable amino acid score (DIAAS) in a pig model. METHODS Five diets were formulated to contain 10% insect crude protein (CP). A nitrogen (N)-free diet was included to estimate endogenous losses. In a 6 × 6 Latin square design, 6 ileal cannulated crossbred [Duroc × (Danish Landrace × Yorkshire)] male pigs with an initial body weight of 35 ± 2 kg were fed the 6 diets. Each diet was fed for 1 wk over 6 wk. Ileal digesta were collected for 8 h on days 5 and 7 each week. Analyzed CP, amino acid (AA) contents, and calculated values of standardized ileal digestibility for CP and AAs were used to assess the DIAAS of each insect. RESULTS The DIAAS for young children aged 6 mo-3 y and for older children, adolescents, and adults identified sulfur AAs (cysteine + methionine) as the first limiting AA in all 4 species of cricket and mealworm. For young children, both cricket species had DIAASs > 75 and for older children, adolescents, and adults both cricket species and LMW had DIAASs > 75. CONCLUSIONS Both cricket species (HC and BC) are classified as good-quality protein sources for young children aged 6 mo-3 y and for older children, adolescents, and adults. One mealworm species, LMW, is a good-quality protein source for older children, adolescents, and adults.
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Affiliation(s)
- Navodita Malla
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
| | - Jan V Nørgaard
- Department of Animal Science, Aarhus University, Tjele, Denmark
| | - Helle N Lærke
- Department of Animal Science, Aarhus University, Tjele, Denmark
| | | | - Nanna Roos
- Department of Nutrition, Exercise and Sports, University of Copenhagen, Frederiksberg, Denmark
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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: 11] [Impact Index Per Article: 5.5] [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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10
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Food proteins from animals and plants: Differences in the nutritional and functional properties. Trends Food Sci Technol 2022. [DOI: 10.1016/j.tifs.2021.12.020] [Citation(s) in RCA: 22] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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11
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Nutrition and Metabolism: Foundations for Animal Growth, Development, Reproduction, and Health. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1354:1-24. [PMID: 34807434 DOI: 10.1007/978-3-030-85686-1_1] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
Consumption of high-quality animal protein plays an important role in improving human nutrition, growth, development, and health. With an exponential growth of the global population, demands for animal-sourced protein are expected to increase by 60% between 2021 and 2050. In addition to the production of food protein and fiber (wool), animals are useful models for biomedical research to prevent and treat human diseases and serve as bioreactors to produce therapeutic proteins. For a high efficiency to transform low-quality feedstuffs and forages into high-quality protein and highly bioavailable essential minerals in diets of humans, farm animals have dietary requirements for energy, amino acids, lipids, carbohydrates, minerals, vitamins, and water in their life cycles. All nutrients interact with each other to influence the growth, development, and health of mammals, birds, fish, and crustaceans, and adequate nutrition is crucial for preventing and treating their metabolic disorders (including metabolic diseases) and infectious diseases. At the organ level, the small intestine is not only the terminal site for nutrient digestion and absorption, but also intimately interacts with a diverse community of intestinal antigens and bacteria to influence gut and whole-body health. Understanding the species and metabolism of intestinal microbes, as well as their interactions with the intestinal immune systems and the host intestinal epithelium can help to mitigate antimicrobial resistance and develop prebiotic and probiotic alternatives to in-feed antibiotics in animal production. As abundant sources of amino acids, bioactive peptides, energy, and highly bioavailable minerals and vitamins, animal by-product feedstuffs are effective for improving the growth, development, health, feed efficiency, and survival of livestock and poultry, as well as companion and aquatic animals. The new knowledge covered in this and related volumes of Adv Exp Med Biol is essential to ensure sufficient provision of animal protein for humans, while helping reduce greenhouse gas emissions, minimize the urinary and fecal excretion of nitrogenous and other wastes to the environment, and sustain animal agriculture (including aquaculture).
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Functional Molecules of Intestinal Mucosal Products and Peptones in Animal Nutrition and Health. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1354:263-277. [PMID: 34807446 DOI: 10.1007/978-3-030-85686-1_13] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Abstract
There is growing interest in the use of intestinal mucosal products and peptones (partial protein hydrolysates) to enhance the food intake, growth, development, and health of animals. The mucosa of the small intestine consists of the epithelium, the lamina propria, and the muscularis mucosa. The diverse population of cells (epithelial, immune, endocrine, neuronal, vascular, and elastic cells) in the intestinal mucosa contains not only high-quality food protein (e.g., collagen) but also a wide array of low-, medium-, and high-molecular-weight functional molecules with enormous nutritional, physiological, and immunological importance. Available evidence shows that intestinal mucosal products and peptones provide functional substances, including growth factors, enzymes, hormones, large peptides, small peptides, antimicrobials, cytokines, bioamines, regulators of nutrient metabolism, unique amino acids (e.g., taurine and 4-hydroxyproline), and other bioactive substances (e.g., creatine and glutathione). Therefore, dietary supplementation with intestinal mucosal products and peptones can cost-effectively improve feed intake, immunity, health (the intestine and the whole body), well-being, wound healing, growth performance, and feed efficiency in livestock, poultry, fish, and crustaceans. In feeding practices, an inclusion level of an intestinal mucosal product or a mucosal peptone product at up to 5% (as-fed basis) is appropriate in the diets of these animals, as well as companion and zoo animals.
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Effects of high-moisture corn preserved with organic acids combined with rapeseed meal and peas on performance and gut microbiota activity of broiler chickens. Anim Feed Sci Technol 2021. [DOI: 10.1016/j.anifeedsci.2021.115063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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14
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Yu M, Wan S, Song H, Zhang Y, Wang C, Wang H, Wang H. Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling. Molecules 2021; 26:molecules26195727. [PMID: 34641271 PMCID: PMC8510388 DOI: 10.3390/molecules26195727] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2021] [Revised: 09/11/2021] [Accepted: 09/13/2021] [Indexed: 11/25/2022] Open
Abstract
Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling liquid (HSBL). A total of 79 aroma compounds and 56 aroma-active compounds were identified. The aroma extract dilution analysis (AEDA) was used to analyze the differences between the key aroma-active components in the HS and HSBL. The results showed that 13 aroma-active components were significantly affected by boiling, such as D-limonene, methional, and linalool. Moreover, a total of 22 key aroma-active components were identified through the odor activity values (OAVs) calculation. Of them, (E)-2-octenal (fatty) and linalool showed a significant difference, suggesting them to be the most critical aroma-active compounds in the HSBL, and HS, respectively. Finally, the correlation between key aroma-active compounds and the sensory properties of HS and HSBL was studied. These results demonstrated that the OAVs of key aroma-active compounds could characterize the real information of samples through bidirectional orthogonal partial least squares (O2PLS). The analysis results were consistent with the sensory evaluation results.
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Affiliation(s)
- Mingguang Yu
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (M.Y.); (S.W.); (Y.Z.)
| | - Suyan Wan
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (M.Y.); (S.W.); (Y.Z.)
| | - Huanlu Song
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (M.Y.); (S.W.); (Y.Z.)
- Correspondence: (H.S.); (H.W.)
| | - Yu Zhang
- Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China; (M.Y.); (S.W.); (Y.Z.)
| | - Chuanming Wang
- Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China; (C.W.); (H.W.)
| | - Hongqiang Wang
- Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China; (C.W.); (H.W.)
- Correspondence: (H.S.); (H.W.)
| | - Haowen Wang
- Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China; (C.W.); (H.W.)
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Posey EA, Bazer FW, Wu G. Amino Acids and Their Metabolites for Improving Human Exercising Performance. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1332:151-166. [PMID: 34251643 DOI: 10.1007/978-3-030-74180-8_9] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
Abstract
Achieving adequate nutrition for exercising humans is especially important for improving both muscle mass and metabolic health. One of the most common misunderstandings in the fitness industry is that the human body has requirements for dietary whole protein and that exercising individuals must consume only whole protein to meet their physiological needs. This view, however, is incorrect. Instead, humans at rest or during exercise have requirements for dietary amino acids (AAs), and dietary protein is a source of AAs in the body. The requirements for AAs must be met each day to avoid a negative nitrogen balance in individuals with moderate or intense physical activity. By properly meeting increased requirements for AAs through increased intake of high-quality protein (the source of AAs) plus supplemental AAs, athletes can improve their overall athletic performance. AAs or metabolites that are of special importance for exercising individuals include arginine, branched-chain AAs, creatine, glycine, taurine, and glutamine. The AAs play vital roles as both substrates for protein synthesis and molecules for regulating blood flow and nutrient metabolism. The functional roles of AAs include the maintenance of cell and tissue integrity; stimulation of mechanistic target of rapamycin and AMP-activated protein kinase cell signaling pathways; energy sources for the small intestine, cells of the immune system, and skeletal muscle; antioxidant and anti-inflammatory reactions; production of neurotransmitters; modulation of acid-base balance in the body. All of those roles are crucial for the overall goal of improving exercise performance. Therefore, adequate intakes of proteinogenic AAs and their functional metabolites, especially those noted in this review, are essential for optimal human health (including optimum muscle mass and function) and should be a primary goal of exercising individuals.
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Affiliation(s)
- Erin A Posey
- Department of Animal Science, Texas A&M University, College Station, Texas, TX, 77843, USA
| | - Fuller W Bazer
- Department of Animal Science, Texas A&M University, College Station, Texas, TX, 77843, USA
| | - Guoyao Wu
- Department of Animal Science, Texas A&M University, College Station, Texas, TX, 77843, USA.
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16
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Boeck T, Sahin AW, Zannini E, Arendt EK. Nutritional properties and health aspects of pulses and their use in plant-based yogurt alternatives. Compr Rev Food Sci Food Saf 2021; 20:3858-3880. [PMID: 34125502 DOI: 10.1111/1541-4337.12778] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2021] [Revised: 04/19/2021] [Accepted: 04/29/2021] [Indexed: 12/17/2022]
Abstract
Plant-based yogurt alternatives are increasing in market value, while dairy yogurt sales are stagnating or even declining. The plant-based yogurt alternatives market is currently dominated by products based on coconut or soy. Coconut-based products especially are often low in protein and high in saturated fat, while soy products raise consumer concerns regarding genetically modified soybeans, and soy allergies are common. Pulses are ideally suited as a base for plant-based yogurt alternatives due to their high protein content and beneficial amino acid composition. This review provides an overview of pulse nutrients, pro-nutritional and anti-nutritional compounds, how their composition can be altered by fermentation, and the chemistry behind pulse protein coagulation by acid or salt denaturation. An extensive market review on plant-based yogurt alternatives provides an overview of the current worldwide market situation. It shows that pulses are ideal base ingredients for yogurt alternatives due to their high protein content, amino acid composition, and gelling behavior when fermented with lactic acid bacteria. Additionally, fermentation can be used to reduce anti-nutrients such as α-galactosides and vicine or trypsin inhibitors, further increasing the nutritional value of pulse-based yogurt alternatives.
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Affiliation(s)
- Theresa Boeck
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Aylin W Sahin
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Emanuele Zannini
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Elke K Arendt
- School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
- APC Microbiome Ireland, University College Cork, Cork, Ireland
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Fu Y, Yin R, Guo E, Cheng R, Diao X, Xue Y, Shen Q. Protein Isolates from Raw and Cooked Foxtail Millet Attenuate Development of Type 2 Diabetes in Streptozotocin-Induced Diabetic Mice. Mol Nutr Food Res 2021; 65:e2000365. [PMID: 33480470 DOI: 10.1002/mnfr.202000365] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 12/02/2020] [Indexed: 02/06/2023]
Abstract
SCOPE Millet protein has received much attention due to its beneficial role in alleviating metabolic disease symptoms. This study aims to investigate the role and molecular mechanism of foxtail millet protein isolates, including protein isolates from raw and cooked foxtail millet in alleviating diabetes, including gut microbiota and intracellular signal pathways. METHODS AND RESULTS Protein isolates from raw and cooked foxtail millet are orally administered to streptozotocin (STZ)-induced diabetic mice for 5 weeks before hypoglycemic effect evaluation. The results show that foxtail millet protein isolates improve glucose intolerance and insulin resistance in diabetic mice. However, only the protein isolate from cooked foxtail millet reverse the weight loss trend and alleviate lipid disorders in diabetic mice. Besides, 16S rRNA sequencing show that both raw and cooked foxtail millet protein isolates altered diabetes-induced gut dysbiosis. In addition, western blotting analysis indicated that the protein isolate from cooked foxtail millet increases the expression levels of glucagon-like peptide-1 receptor (GLP-1R), phosphoinositide 3-kinase (PI3K), and phosphoinositide-protein kinase B (p-AKT)/AKT while the protein isolate from raw foxtail millet downregulates stearoyl-coenzyme A desaturase 1 (SCD1) level. CONCLUSION Both raw and cooked foxtail millet protein isolates can exert hypoglycemic effects in diabetic mice through rewiring glucose homeostasis, mitigating diabetes-induced gut dysbiosis, and affecting the GLP-1R/PI3K/AKT pathway.
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Affiliation(s)
- Yongxia Fu
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083, China
- Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, 100083, China
| | - Ruiyang Yin
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083, China
- Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, 100083, China
| | - Erhu Guo
- Shanxi Academy of Agricultural Sciences, Research Institute of Millet, Taiyuan, 030031, China
| | - Ruhong Cheng
- Hebei Academy of Agriculture and Forestry Sciences, Research Institute of Millet, Shijiazhuang, 050035, China
| | - Xianmin Diao
- Chinese Academy of Agricultural Sciences, Institute of Crop Science, Beijing, 100081, China
| | - Yong Xue
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083, China
- Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, 100083, China
| | - Qun Shen
- College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China
- National Engineering Research Centre for Fruit and Vegetable Processing, Beijing, 100083, China
- Key Laboratory of Plant Protein and Grain processing, China Agricultural University, Beijing, 100083, China
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Ahnen RT, Jonnalagadda SS, Slavin JL. Role of plant protein in nutrition, wellness, and health. Nutr Rev 2021; 77:735-747. [PMID: 31322670 DOI: 10.1093/nutrit/nuz028] [Citation(s) in RCA: 49] [Impact Index Per Article: 16.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022] Open
Abstract
Plant-based diets, and more specifically plant-based proteins, have been the subject of growing interest from researchers and consumers because of their potential health benefits as well as their positive environmental impact. Of course, plant proteins are found in plant foods, and positive health benefits of plant foods are linked to dietary fiber, vitamins, minerals, and phytochemicals. In epidemiological studies it is not possible to separate out the health benefits of plant foods in general as opposed to plant proteins specifically. Additionally, few vegans, who consume only plant-based proteins, are included in existing prospective cohort studies. Isolated plant proteins (soy, pea) have been used in intervention trials, but often to improve biomarkers linked to disease risk, including serum lipids or blood pressure. This review is an overview of plant proteins, the whole foods they are associated with, and the potential health benefits linked to consumption of protein from plant sources. Plant proteins and their potential for reducing the risk of developing metabolic syndrome, diabetes management, cancer prevention, and weight management are each discussed, as are the various rating systems currently used to determine protein quality from plant sources. Although additional research is needed that focuses specifically on the role that plant protein plays in the prevention and management of these chronic illnesses, rather than the role played by a more general plant-based diet, evidence suggests that plant proteins offer nutritional benefits to those who consume them. Limitations to plant proteins, including lower protein quality, must also be considered in this discussion.
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Affiliation(s)
- Rylee T Ahnen
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
| | | | - Joanne L Slavin
- Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA
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Composition of Amino Acids in Foodstuffs for Humans and Animals. ADVANCES IN EXPERIMENTAL MEDICINE AND BIOLOGY 2021; 1332:189-210. [PMID: 34251645 DOI: 10.1007/978-3-030-74180-8_11] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Amino acids (AAs) are the building blocks of proteins that have both structural and metabolic functions in humans and other animals. In mammals, birds, fish, and crustaceans, proteinogenic AAs are alanine, arginine, asparagine, aspartate, cysteine, glutamate, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, proline, serine, threonine, tryptophan, tyrosine, and valine. All animals can synthesize de novo alanine, asparagine, aspartate, glutamate, glutamine, glycine, proline, and serine, whereas most mammals (including humans and pigs) can synthesize de novo arginine. Results of extensive research over the past three decades have shown that humans and other animals have dietary requirements for AAs that are synthesizable de novo in animal cells. Recent advances in analytical methods have allowed us to determine all proteinogenic AAs in foods consumed by humans, livestock, poultry, fish, and crustaceans. Both plant- and animal-sourced foods contain high amounts of glutamate, glutamine, aspartate, asparagine, and branched-chain AAs. Cysteine, glycine, lysine, methionine, proline, threonine, and tryptophan generally occur in low amounts in plant products but are enriched in animal products. In addition, taurine and creatine (essential for the integrity and function of tissues) are absent from plants but are abundant in meat and present in all animal-sourced foods. A combination of plant- and animal products is desirable for the healthy diets of humans and omnivorous animals. Furthermore, animal-sourced feedstuffs can be included in the diets of farm and companion animals to cost-effectively improve their growth performance, feed efficiency, and productivity, while helping to sustain the global animal agriculture (including aquaculture).
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Bai S, Wang Y, Luo R, Ding D, Bai H, Shen F. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis. Food Sci Nutr 2021; 9:499-513. [PMID: 33473311 PMCID: PMC7802549 DOI: 10.1002/fsn3.2019] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2020] [Revised: 11/01/2020] [Accepted: 11/02/2020] [Indexed: 12/20/2022] Open
Abstract
This study aims to investigate the flavor changes of industrial stir-frying mutton sao zi, a mutton product popular in the northwest of China, at different stir-frying stages. Electronic nose (E-nose) was used to recognize mutton sao zi odors at different processing time points, and the individual volatile compounds were further identified by the solid-phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS). A total of 105 volatile compounds were detected by GC-MS, of which 51 were major volatile compounds. Additionally, GC-MS and E-nose data of the samples were also correlated with the fatty acids, crude composition (moisture, fat, protein), and amino acids. The stir-frying time and temperature may be the critical contributors to different flavors of industrial stir-frying mutton sao zi. The signal intensities of W1S, W1W, W2S, W2W, and W3S sensors positively correlate with protein, fat, and 18 amino acids, but negatively with SFA and moisture. Hence, this study explored the flavor changes of industrial stir-frying mutton sao zi by E-nose and SPME-GC-MS for the first time, providing an insight into the industrial production and flavor control stir-frying machine of stir-frying mutton products with household flavor.
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Affiliation(s)
- Shuang Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Yongrui Wang
- School of AgricultureNingxia UniversityYinchuanChina
| | - Ruiming Luo
- School of AgricultureNingxia UniversityYinchuanChina
| | - Dan Ding
- School of AgricultureNingxia UniversityYinchuanChina
| | - He Bai
- School of AgricultureNingxia UniversityYinchuanChina
| | - Fei Shen
- School of AgricultureNingxia UniversityYinchuanChina
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21
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Bailey HM, Stein HH. Can the digestible indispensable amino acid score methodology decrease protein malnutrition. Anim Front 2020; 9:18-23. [PMID: 32002270 PMCID: PMC6952019 DOI: 10.1093/af/vfz038] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/02/2022] Open
Affiliation(s)
- Hannah M Bailey
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
| | - Hans H Stein
- Division of Nutritional Sciences, University of Illinois, Urbana, IL
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22
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Moughan PJ, Wolfe RR. Determination of Dietary Amino Acid Digestibility in Humans. J Nutr 2019; 149:2101-2109. [PMID: 31529051 DOI: 10.1093/jn/nxz211] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/18/2019] [Accepted: 07/31/2019] [Indexed: 11/13/2022] Open
Abstract
Dietary amino acid digestibility is a fundamental measure of importance in protein quality evaluation. Determining amino acid digestibility in humans, as the disappearance of an amino acid across the total digestive tract, has been discredited. Extensive cecal and colonic microbial metabolism renders fecal estimates of amino acids misleading. True ileal amino acid digestibility determined at the end of the small intestine predicts amino acid uptake more accurately. Given that ileal digestibility determination cannot be undertaken routinely in humans, a pig-based assay has been developed and validated. The growing pig values for digestibility, however, relate to healthy adult humans and there is a need to be able to determine amino acid digestibility for humans with specific physiological states. To this end, isotope-based methods for determining dietary amino acid digestibility indirectly show promise but remain to be fully validated.
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Affiliation(s)
| | - Robert R Wolfe
- Department of Geriatrics, Reynolds Institute on Aging, University of Arkansas for Medical Science, Little Rock, AR, USA
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Alderaywsh F, Osman MA, Al-Juhaimi FY, Gassem MA, Al- Maiman SA, Adiamo OQ, Özcan MM, Ahmed IAM. Effect of Traditional Processing on the Nutritional Quality and in vivo Biological Value of Samh ( Mesembryanthemum forsskalei Hochst) Flour. J Oleo Sci 2019; 68:1033-1040. [DOI: 10.5650/jos.ess19095] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Fahad Alderaywsh
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Magdi A. Osman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Fahad Y. Al-Juhaimi
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mustafa A. Gassem
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Salah A. Al- Maiman
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Oladipupo Q. Adiamo
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
| | - Mehmet Musa Özcan
- Department of Food Engineering, Faculty of Agriculture, University of Selçuk
| | - Isam A. Mohamed Ahmed
- Department of Food Science and Nutrition, College of Food and Agricultural Sciences, King Saud University
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Nitrayová S, Brestenský M, Patráš P. Comparison of two methods of protein quality evaluation in rice, rye and barley as food protein sources in human nutrition. POTRAVINARSTVO 2018. [DOI: 10.5219/991] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Different foods differ in their protein quality, which is characterized by the content and digestibility of individual amino acids. The Food and Agriculture Organisation has recommended replacing the method for protein quality evaluation of foods called protein digestibility corrected amino acid score (PDCAAS) with the new method - digestible indispensable amino acid score (DIAAS), in which the values of ileal amino acid digestibility obtained in pigs are used. However, the information about DIAAS values of foods are limited. Therefore, the study on growing pigs was conducted to determine true fecal protein digestibility and standardized ileal amino acid digestibility of rice, rye and barley. Using these values, the PDCAAS and DIAAS were calculated and compared. A total of 18 gilts with a T-cannula inserted in the terminal ileum were allotted to 3 diets with six replicate pigs per diet. Three semi-purified diets were formulated to contain the tested cereal grains (rice, rye, barley) as the sole nitrogen source. Chromic oxide was used as indigestible marker. Each experimental period comprised of a 7-d adaptation period followed by 24 h collection of feces and ileal digesta. The content of nitrogen, dry matter and chromic oxide was analyzed in samples of diets, feces and ileal digesta. Moreover, in the samples of diets and ileal digesta the content of amino acids was determined. Calculated ratio of crude protein to lysine was greatest in rice (4.50) followed by rye (3.65) and the lowest one in barley (3.35). True fecal protein digestibility was greater when compared with ileal amino acid digestibility for all tested samples, thus suggesting an overestimation of protein quality determined by PDCAAS. Calculated PDCAAS values for rice, rye and barley (81, 65 and 61%) were generally greater than the DIAAS values (79, 56 and 55%), especially for the poorer quality protein sources such as rye and barley in comparison with rice. The lysine was the first limiting amino acid in all tested cereal grains. Based on the DIAAS evaluation, rice is better protein source in human nutrition in comparison with rye or barley.
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Abstract
AbstractTrue ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague–Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet for 7 d. Ileal contents were collected from the terminal 20 cm of ileum. Among the TID values obtained, whole wheat had the highest values (P<0·05), and polished rice, proso millet and tartary buckwheat had relatively low values. The TID indispensable AA concentrations in whole wheat were greater than those of brown rice or polished rice (P<0·05), and polished rice was the lowest total TID concentrations among the other cereal grains. The DIAAS was 68 for buckwheat, 47 for tartary buckwheat, 43 for oats, 42 for brown rice, 37 for polished rice, 20 for whole wheat, 13 for adlay, 10 for foxtail millet and 7 for proso millet. In this study, the TID values of the nine cooked cereal grains commonly consumed in China were used for the creation of a DIAAS database and thus gained public health outcomes.
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Wan XF, Liu BL, Yu T, Yan N, Chai XS, Li YM, Chen GX. Determination of lysine content based on an in situ pretreatment and headspace gas chromatographic measurement technique. Anal Bioanal Chem 2018; 410:3111-3117. [PMID: 29552734 DOI: 10.1007/s00216-018-0998-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 02/21/2018] [Accepted: 03/05/2018] [Indexed: 10/17/2022]
Abstract
This work reports on a simple method for the determination of lysine content by an in situ sample pretreatment and headspace gas chromatographic measurement (HS-GC) technique, based on carbon dioxide (CO2) formation from the pretreatment reaction (between lysine and ninhydrin solution) in a closed vial. It was observed that complete lysine conversion to CO2 could be achieved within 60 min at 60 °C in a phosphate buffer medium (pH = 4.0), with a minimum molar ratio of ninhydrin/lysine of 16. The results showed that the method had a good precision (RSD < 5.23%) and accuracy (within 6.80%), compared to the results measured by a reference method (ninhydrin spectroscopic method). Due to the feature of in situ sample pretreatment and headspace measurement, the present method becomes very simple and particularly suitable to be used for batch sample analysis in lysine-related research and applications. Graphical abstract The flow path of the reaction and HS-GC measurement for the lysine analysis.
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Affiliation(s)
- Xiao-Fang Wan
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
| | - Bao-Lian Liu
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
| | - Teng Yu
- School of Materials Science and Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
| | - Ning Yan
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
| | - Xin-Sheng Chai
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China.
| | - You-Ming Li
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
| | - Guang-Xue Chen
- State Key Laboratory of Pulp and Paper Engineering, South China University of Technology, 381 Wushan Road, Tianhe District, Guangzhou, Guangdong, 510640, China
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DALLAS DAVIDC, SANCTUARY MEGANR, QU YUNYAO, KHAJAVI SHABNAMHAGHIGHAT, VAN ZANDT ALEXANDRIAE, DYANDRA MELISSA, FRESE STEVENA, BARILE DANIELA, GERMAN JBRUCE. Personalizing protein nourishment. Crit Rev Food Sci Nutr 2017; 57:3313-3331. [PMID: 26713355 PMCID: PMC4927412 DOI: 10.1080/10408398.2015.1117412] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
Proteins are not equally digestible-their proteolytic susceptibility varies by their source and processing method. Incomplete digestion increases colonic microbial protein fermentation (putrefaction), which produces toxic metabolites that can induce inflammation in vitro and have been associated with inflammation in vivo. Individual humans differ in protein digestive capacity based on phenotypes, particularly disease states. To avoid putrefaction-induced intestinal inflammation, protein sources, and processing methods must be tailored to the consumer's digestive capacity. This review explores how food processing techniques alter protein digestibility and examines how physiological conditions alter digestive capacity. Possible solutions to improving digestive function or matching low digestive capacity with more digestible protein sources are explored. Beyond the ileal digestibility measurements of protein digestibility, less invasive, quicker and cheaper techniques for monitoring the extent of protein digestion and fermentation are needed to personalize protein nourishment. Biomarkers of protein digestive capacity and efficiency can be identified with the toolsets of peptidomics, metabolomics, microbial sequencing and multiplexed protein analysis of fecal and urine samples. By monitoring individual protein digestive function, the protein component of diets can be tailored via protein source and processing selection to match individual needs to minimize colonic putrefaction and, thus, optimize gut health.
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Affiliation(s)
- DAVID C. DALLAS
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - MEGAN R. SANCTUARY
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - YUNYAO QU
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - SHABNAM HAGHIGHAT KHAJAVI
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - ALEXANDRIA E. VAN ZANDT
- Department of Nutrition, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - MELISSA DYANDRA
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - STEVEN A. FRESE
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - DANIELA BARILE
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
| | - J. BRUCE GERMAN
- Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
- Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States
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Bohn T, Carriere F, Day L, Deglaire A, Egger L, Freitas D, Golding M, Le Feunteun S, Macierzanka A, Menard O, Miralles B, Moscovici A, Portmann R, Recio I, Rémond D, Santé-Lhoutelier V, Wooster TJ, Lesmes U, Mackie AR, Dupont D. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit Rev Food Sci Nutr 2017; 58:2239-2261. [DOI: 10.1080/10408398.2017.1315362] [Citation(s) in RCA: 128] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- T. Bohn
- Luxembourg Institute of Health, Strassen, Luxembourg
| | | | - L. Day
- Agresearch, Palmerston North, New Zealand
| | | | - L. Egger
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | - M. Golding
- Massey University, Palmerston North, New Zealand
| | | | | | | | | | - A. Moscovici
- Technion—Israel Institute of Technology, Haifa, Israel
| | - R. Portmann
- Agroscope, Institute for Food Sciences, Bern, Switzerland
| | | | | | | | - T. J. Wooster
- Nestlé Research Centre, Nestec S.A., Lausanne, Switzerland
| | - U. Lesmes
- Technion—Israel Institute of Technology, Haifa, Israel
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29
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van der Wielen N, Moughan PJ, Mensink M. Amino Acid Absorption in the Large Intestine of Humans and Porcine Models. J Nutr 2017; 147:1493-1498. [PMID: 28615378 DOI: 10.3945/jn.117.248187] [Citation(s) in RCA: 79] [Impact Index Per Article: 11.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Revised: 03/25/2017] [Accepted: 05/23/2017] [Indexed: 11/14/2022] Open
Abstract
Dietary protein quality has been recognized as a critical issue by international authorities because it can affect important functions of the body. To predict protein quality, the FAO introduced the Digestible Indispensable Amino Acid Score. This score depends on ileal amino acid (AA) digestibility; therefore, the assumption is made that AAs are not absorbed in nutritionally relevant amounts from the large intestine. This article reviews the evidence for this assumption by considering the role of the mammalian large intestine in dietary protein and AA digestion and absorption, with particular reference to adult humans. Although most dietary AAs and peptides are absorbed in the small intestine, substantial amounts can enter the large intestine. Nitrogen is absorbed in the large intestine, and a series of animal experiments indicate a potential small degree of AA absorption. In humans, colonocytes have the capacity for AA absorption because AA transporters are present in the large intestine. The absorption of nutritionally relevant amounts of dietary indispensable AAs and peptides in the human large intestine has not been convincingly demonstrated, however.
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Affiliation(s)
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - Marco Mensink
- Division of Human Nutrition, Wageningen University, Wageningen, Netherlands; and
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30
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Poelaert C, Despret X, Sindic M, Beckers Y, Francis F, Portetelle D, Soyeurt H, Théwis A, Bindelle J. Cooking Has Variable Effects on the Fermentability in the Large Intestine of the Fraction of Meats, Grain Legumes, and Insects That Is Resistant to Digestion in the Small Intestine in an in Vitro Model of the Pig's Gastrointestinal Tract. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:435-444. [PMID: 27997168 DOI: 10.1021/acs.jafc.6b04599] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
This study aimed to evaluate the fermentation in the large intestine of indigestible dietary protein sources from animal, insect, and plant origin using an in vitro model of the pig's gastrointestinal tract. Protein sources were used raw and after a cooking treatment. Results showed that the category of the ingredient (meats, insects, or grain legumes) exerts a stronger impact on enzymatic digestibility, fermentation patterns, and bacterial metabolites such as short-chain fatty acids (SCFA) and hydrogen sulfide (H2S) than the cooking treatment. The digestibility and the fermentation characteristics of insects were more affected by the cooking procedure than the other categories. Per gram of consumed food, ingredients from animal origin, namely, meats and insects, were associated with fewer fermentation end-products (gas, H2S, SCFA) than ingredients from plant origin, which is related to their higher small intestinal digestibility.
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Affiliation(s)
- Christine Poelaert
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
- Microbiology and Genomics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Xavier Despret
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Marianne Sindic
- Laboratory of Agro-food Quality and Safety, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Yves Beckers
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Frédéric Francis
- Laboratory of Functional and Evolutionary Entomology, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Daniel Portetelle
- Microbiology and Genomics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Hélène Soyeurt
- Applied Statistics, Computer Science and Mathematics Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - André Théwis
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
| | - Jérôme Bindelle
- Precision Livestock and Nutrition Unit, Gembloux Agro-Bio Tech, University of Liege , 5030 Gembloux, Belgium
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Lee WT, Weisell R, Albert J, Tomé D, Kurpad AV, Uauy R. Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014. J Nutr 2016; 146:929-32. [PMID: 27052532 DOI: 10.3945/jn.115.222109] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2015] [Accepted: 02/17/2016] [Indexed: 11/14/2022] Open
Abstract
The Protein Digestibility Corrected Amino Acid Score (PDCAAS) has been adopted for assessing protein quality in human foods since 1991, and the shortcomings of using the PDCAAS have been recognized since its adoption. The 2011 FAO Expert Consultation recognized that the Digestible Indispensable Amino Acid Score (DIAAS) was superior to the PDCAAS for determining protein quality. However, there were insufficient human data on amino acid digestibility before adopting the DIAAS. More human data were needed before DIAAS could be implemented. In 2014, FAO convened an expert working group to propose and agree on research protocols using both human-based assays and animal models to study ileal amino acid digestibility (metabolic availability) of human foods. The working group identified 5 research protocols for further research and development. A robust database of protein digestibility of foods commonly consumed worldwide, including those consumed in low-income countries, is needed for an informed decision on adopting the DIAAS. A review on the impacts of using the DIAAS on public health policies is necessary. It would be advantageous to have a global coordinating effort to advance research and data collection. Collaboration with international and national agriculture institutes is desirable. Opportunities should be provided for young researchers, particularly those from developing countries, to engage in protein-quality research for sustainable implementation of DIAAS. To conclude, the DIAAS is a conceptually preferable method compared with the PDCAAS for protein and amino acid quality evaluation. However, the complete value of the DIAAS and its impact on public health nutrition cannot be realized until there are sufficient accumulated ileal amino acid digestibility data on human foods that are consumed in different nutritional and environmental conditions, measured by competent authorities. A future meeting may be needed to evaluate the size and quality of the data set and to determine the timeline for full adoption and implementation of the DIAAS.
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Affiliation(s)
- Warren Tk Lee
- Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy;
| | - Robert Weisell
- Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy
| | - Janice Albert
- Nutrition Division, Food and Agriculture Organization of the United Nations, Rome, Italy
| | | | | | - Ricardo Uauy
- London School of Hygiene and Tropical Medicine, London, United Kingdom
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32
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3-chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: A study using dairy proteins as a model. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.062] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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33
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Extrusion cooking improves the metabolisable energy of faba beans and the amino acid digestibility in broilers. Anim Feed Sci Technol 2016. [DOI: 10.1016/j.anifeedsci.2015.12.008] [Citation(s) in RCA: 46] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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34
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Segneanu AE, Grozescu I, Cziple F, Berki D, Damian D, Niculite CM, Florea A, Leabu M. Helleborus purpurascens-Amino Acid and Peptide Analysis Linked to the Chemical and Antiproliferative Properties of the Extracted Compounds. Molecules 2015; 20:22170-87. [PMID: 26690401 PMCID: PMC6331985 DOI: 10.3390/molecules201219819] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2015] [Revised: 11/27/2015] [Accepted: 11/27/2015] [Indexed: 11/21/2022] Open
Abstract
There is a strong drive worldwide to discover and exploit the therapeutic potential of a large variety of plants. In this work, an alcoholic extract of Helleborus purpurascens (family Ranunculaceae) was investigated for the identification of amino acids and peptides with putative antiproliferative effects. In our work, a separation strategy was developed using solvents of different polarity in order to obtain active compounds. Biochemical components were characterized through spectroscopic (mass spectroscopy) and chromatographic techniques (RP-HPLC and GC-MS). The biological activity of the obtained fractions was investigated in terms of their antiproliferative effects on HeLa cells. Through this study, we report an efficient separation of bioactive compounds (amino acids and peptides) from a plant extract dependent on solvent polarity, affording fractions with unaffected antiproliferative activities. Moreover, the two biologically tested fractions exerted a major antiproliferative effect, thereby suggesting potential anticancer therapeutic activity.
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Affiliation(s)
- Adina-Elena Segneanu
- National Institute for Research and Development in Electrochemistry and Condensed Matter-INCEMC, Timisoara 300224, Romania.
- University Politehnica Timisoara, 2 Piata Victoriei, Timisoara 300006, Romania.
| | - Ioan Grozescu
- National Institute for Research and Development in Electrochemistry and Condensed Matter-INCEMC, Timisoara 300224, Romania.
- University Politehnica Timisoara, 2 Piata Victoriei, Timisoara 300006, Romania.
| | - Florentina Cziple
- University "Eftimie Murgu", Resita, 1-4 Traian Vuia, Resita 320085, Romania.
| | - Daniel Berki
- University Politehnica Timisoara, 2 Piata Victoriei, Timisoara 300006, Romania.
| | - Daniel Damian
- National Institute for Research and Development in Electrochemistry and Condensed Matter-INCEMC, Timisoara 300224, Romania.
- University Politehnica Timisoara, 2 Piata Victoriei, Timisoara 300006, Romania.
| | - Cristina Mariana Niculite
- Department of Morphological Sciences, University of Medicine and Pharmacy "Carol Davila", 8 Eroilor Sanitari Blvd, Sector 5, Bucharest 050474, Romania.
- "Victor Babes" National Institute of Pathology, 99-101, Splaiul Independentei, Sector 5, Bucharest 050096, Romania.
| | - Alexandru Florea
- Department of Morphological Sciences, University of Medicine and Pharmacy "Carol Davila", 8 Eroilor Sanitari Blvd, Sector 5, Bucharest 050474, Romania.
- "Victor Babes" National Institute of Pathology, 99-101, Splaiul Independentei, Sector 5, Bucharest 050096, Romania.
| | - Mircea Leabu
- Department of Morphological Sciences, University of Medicine and Pharmacy "Carol Davila", 8 Eroilor Sanitari Blvd, Sector 5, Bucharest 050474, Romania.
- "Victor Babes" National Institute of Pathology, 99-101, Splaiul Independentei, Sector 5, Bucharest 050096, Romania.
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35
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Mehta BM, Deeth HC. Blocked Lysine in Dairy Products: Formation, Occurrence, Analysis, and Nutritional Implications. Compr Rev Food Sci Food Saf 2015; 15:206-218. [DOI: 10.1111/1541-4337.12178] [Citation(s) in RCA: 82] [Impact Index Per Article: 9.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2015] [Revised: 09/18/2015] [Accepted: 09/21/2015] [Indexed: 01/02/2023]
Affiliation(s)
- Bhavbhuti M. Mehta
- Dairy Chemistry Dept; SMC College of Dairy Science, Anand Agricultural Univ; Anand-388110 Gujarat India
| | - Hilton C. Deeth
- School of Agriculture and Food Sciences; The Univ. of Queensland; Brisbane Qld 4072 Australia
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36
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Rutherfurd SM, Fanning AC, Miller BJ, Moughan PJ. Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats. J Nutr 2015; 145:372-9. [PMID: 25644361 DOI: 10.3945/jn.114.195438] [Citation(s) in RCA: 211] [Impact Index Per Article: 23.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND The FAO has recommended replacing the protein digestibility-corrected amino acid score (PDCAAS) with the digestible indispensable amino acid score (DIAAS). OBJECTIVE The objective of this study was to compare aspects underlying the calculation of the DIAAS and PDCAAS, including 1) fecal digestibility vs. ileal digestibility, 2) using a single nitrogen digestibility value for all amino acids, and 3) the effect of truncation. Truncated PDCAAS and untruncated DIAAS values calculated as formally defined were also compared and DIAAS data presented for 14 dietary protein sources. METHODS Semisynthetic wheat starch-based diets were formulated to contain the test protein (as consumed by humans) source (whey- and soy-protein isolates, milk-, whey-, rice- and pea- protein concentrates, cooked kidney beans, roasted peanuts, cooked peas, corn-based breakfast cereal, cooked rice, cooked rolled oats, and wheat bran) as the sole nitrogen source and with an indigestible marker (titanium dioxide). Growing male rats (∼250 g bodyweight) were given a basal casein-based diet from day 1 to day 7 and then allocated (n = 6) to the test diets for day 8 to day 14 before ileal digesta were collected after the rats were killed. Total feces were collected from day 11 to day 14. RESULTS True fecal nitrogen digestibility was different (P < 0.05; 10% difference on average) from true ileal nitrogen digestibility for 11 of the 14 protein sources. True ileal nitrogen digestibility was different (P < 0.05) from true ileal amino acid digestibility for almost half of the indispensable and conditionally indispensable amino acids (differences ranged from 0.9% to 400%). DIAAS values ranged from 0.01 for a corn-based cereal to 1.18 for milk protein concentrate. CONCLUSION Untruncated PDCAAS values were generally higher than a DIAAS values, especially for the poorer quality proteins; therefore, the reported differences in the scores are of potential practical importance for populations in which dietary protein intake may be marginal.
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Affiliation(s)
| | - Aaron C Fanning
- Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Bruce J Miller
- Fonterra Research and Development Centre, Palmerston North, New Zealand
| | - Paul J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand; and
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37
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Lopes AF, Alfaia CM, Partidário AM, Lemos JP, Prates JA. Influence of household cooking methods on amino acids and minerals of Barrosã-PDO veal. Meat Sci 2015; 99:38-43. [DOI: 10.1016/j.meatsci.2014.08.012] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2013] [Revised: 08/20/2014] [Accepted: 08/22/2014] [Indexed: 11/25/2022]
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38
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van Rooijen C, Bosch G, Wierenga P, Hendriks W, van der Poel A. The effect of steam pelleting of a dry dog food on the Maillard reaction. Anim Feed Sci Technol 2014. [DOI: 10.1016/j.anifeedsci.2014.10.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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39
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Reactive lysine content in commercially available pet foods. J Nutr Sci 2014; 3:e35. [PMID: 26101604 PMCID: PMC4473178 DOI: 10.1017/jns.2014.29] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2013] [Revised: 02/11/2014] [Accepted: 02/20/2014] [Indexed: 01/12/2023] Open
Abstract
The Maillard reaction can occur during processing of pet foods. During this reaction, the ε-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (TL) ratio of commercial pet foods and to evaluate whether RL levels meet minimal lysine requirements (MLR). Sixty-seven extruded, canned and pelleted commercially available dog and cat foods for growth and maintenance were analysed for proximate nutrient composition, TL and RL. RL was expressed on a metabolisable energy basis and compared with the MLR for maintenance and growth. In dog foods, average RL:TL ratios were 0·87 (se 0·02) for extruded, 0·97 (se 0·02) for canned and 0·85 (se 0·01) for pelleted foods, with the lowest ratio of 0·77 in an extruded diet for growing dogs. In extruded and canned cat foods, the average ratio was 0·91 (se 0·02) and 0·90 (se 0·03), respectively, with the lowest ratio being 0·67 in an extruded diet for growing cats. Variation in the RL:TL ratio between and within processing type indicate that ingredients rather than processing might be the key factor influencing RL content in pet foods. Eight dry foods for growing dogs had RL contents between 96 and 138 % of MLR, indicating that RL has to be between 62 and 104 % digestible to meet the MLR. Considering the variability in RL digestibility, these foods could be at risk of not meeting the MLR for growing dogs. Ingredients and pet foods should be characterised with respect to the RL content and digestibility, to avoid limitations in the lysine supply to growing dogs.
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40
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Moughan PJ, Ravindran V, Sorbara J. Dietary protein and amino acids—Consideration of the undigestible fraction. Poult Sci 2014; 93:2400-10. [DOI: 10.3382/ps.2013-03861] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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41
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Miner-Williams W, Deglaire A, Benamouzig R, Fuller MF, Tomé D, Moughan PJ. Endogenous proteins in the ileal digesta of adult humans given casein-, enzyme-hydrolyzed casein- or crystalline amino-acid-based diets in an acute feeding study. Eur J Clin Nutr 2014; 68:363-9. [PMID: 24398648 DOI: 10.1038/ejcn.2013.270] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 10/06/2013] [Accepted: 11/18/2013] [Indexed: 11/09/2022]
Abstract
BACKGROUND/OBJECTIVES To ascertain if the form of dietary nitrogen (free amino acids (AA), small peptides, or intact protein) affects the endogenous nitrogen containing substances lost from the upper digestive tract of humans. SUBJECTS/METHODS Digesta were collected via a naso-ileal tube from the terminal ileum of 16 adult humans in a single parallel study following an acute feeding regimen. Subjects were given an iso-nitrogenous and isocaloric test meal containing 150 g of casein (CAS) (n=6), enzyme-hydrolyzed casein (HCAS) (n=5) or crystalline AA (n=5) dissolved in 550 ml of water, as the sole sources of nitrogen. RESULTS The mean concentrations and flows of total nitrogen, protein nitrogen, and soluble protein nitrogen passing the terminal ileum were significantly higher (P <0.01) for the CAS and HCAS test-meal groups compared to the AA meal group. Dietary CAS and HCAS had a considerable influence on digesta mucin concentrations and flows compared to free AA (+41%). Only 3-4% of the total nitrogen remained unidentified. CONCLUSIONS The form of dietary nitrogen (protein, small peptides or free AA) had an acute effect upon the secretion or reabsorption of endogenous proteins in the small intestine of healthy humans, as evident from significant differences in both the quantity and composition of the proteins found in digesta at the end of the ileum.
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Affiliation(s)
- W Miner-Williams
- Riddet Institute, Massey University, Palmerston North, New Zealand
| | - A Deglaire
- The Unité de Recherche en Epidémiologie Nutritionnelle, L'unité mixte de recherche French Institute of Agricultural Research 1125, Institut national de la santé et de la recherche médicale 557, Conservatoire National des Arts et Métiers, Universite' Paris 13, Paris, France
| | - R Benamouzig
- The Gastroenterology Unit, Le Centre de Recherche en Nutrition Humaine d'Ile-de-France, Assistance Publique-Hôpitaux de Paris, University Paris 13, Hôpital Avicenne, Paris, France
| | - M F Fuller
- The State University of New York, Stony Brook, NY, USA
| | - D Tomé
- French Institute of Agricultural Research, Le Centre de Recherche en Nutrition Humaine- d'Ile-de-France, L'unité mixte de recherche 914 Nutrition Physiology and Ingestive Behavior, Paris, France
| | - P J Moughan
- Riddet Institute, Massey University, Palmerston North, New Zealand
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42
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The Maillard reaction and pet food processing: effects on nutritive value and pet health. Nutr Res Rev 2013; 26:130-48. [PMID: 23916186 DOI: 10.1017/s0954422413000103] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61.8%, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.
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43
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Rezvani M, Kluth H, Bulang M, Rodehutscord M. Variation in amino acid digestibility of rapeseed meal studied in caecectomised laying hens and relationship with chemical constituents. Br Poult Sci 2013; 53:665-74. [PMID: 23281762 DOI: 10.1080/00071668.2012.729130] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. The objectives were to study the variation in amino acid (AA) digestibility of rapeseed meal in laying hens and to investigate whether the variation in AA digestibility can be explained by chemical constituents of the rapeseed meal. Nine rapeseed meals from different processing plants operating in Germany were used. The crude protein and crude fibre concentrations of the meals ranged from 367 to 410 and 137 to 175 g/kg dry matter (DM), respectively. The concentrations of total glucosinolates varied between 5.1 and 12.9 mmol/kg DM. Each meal was included in one of the experimental diets at an inclusion level of 200 g/kg at the expense of maize starch. 2. A total of 16 Lohmann Brown laying hens were used for this experiment and were surgically caecectomised. They were housed individually in metabolism cages. Each of the 10 diets was fed to at least 6 hens in 4 periods of two weeks duration. Excreta were collected during the last 5 d of each period. The digestibility coefficient of AA was calculated for each diet. The digestibility of the rapeseed meals was calculated by multiple linear regression analysis. 3. Mean essential AA digestibility of rapeseed meals varied between 0.78 and 0.84. Among the essential amino acids, the ighest level of digestibility was found for arginine (0.88) and methionine (0.87), and the lowest for lysine (0.74) and threonine (0.75). The highest variation between rapeseed meals in digestibility was found for threonine (0.68 to 0.79) and lysine (0.68 to 0.78). The concentration of neutral detergent insoluble nitrogen of the rapeseed meals was negatively correlated with the digestibility of lysine, but was not significantly correlated with digestibility of any other AA. Glucosinolate concentration was significantly correlated with valine digestibility. 4. Multiple regression analysis showed that the concentrations of crude protein and ash together were the major factors considered to explain variation in digestibility of essential AA. Additional consideration of neutral detergent insoluble nitrogen and total glucosinolates improved the goodness of fit only marginally and was unlikely to be of practical significance.
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Affiliation(s)
- M Rezvani
- Institut für Agrar- und Ernährungswissenschaften, Martin-Luther-Universität Halle-Wittenberg, Halle (Saale), Germany
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Prolla IRD, Rafii M, Courtney-Martin G, Elango R, da Silva LP, Ball RO, Pencharz PB. Lysine from cooked white rice consumed by healthy young men is highly metabolically available when assessed using the indicator amino acid oxidation technique. J Nutr 2013; 143:302-6. [PMID: 23325920 DOI: 10.3945/jn.112.166728] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Cooked white rice (CWR) provides up to 71% of the dietary protein for many people worldwide. The protein digestibility-corrected amino acid (AA) score is the method adopted by FAO/WHO to evaluate protein quality. Our group has proposed the metabolic availability (MA) of AAs as another determinant of protein quality. It measures the percentage of an indispensable AA that is incorporated during protein synthesis. This study is the first to our knowledge to assess the MA of l-lysine (L-Lys) from CWR in humans using the indicator AA oxidation (IAAO) technique. Three amounts of L-Lys, 10, 15, and 19 mg · kg(-1) · d(-1) (= 28.5, 42.8, and 54.3% of the mean L-Lys requirement of 35 mg · kg(-1) · d(-1)), were studied in 5 healthy young men in a repeated-measures design. To test the principle that the Maillard reaction has an effect on the MA of LLys, we also assessed the MA of L-Lys in oven-browned, cooked rice (n = 3) in the amount of 19 mg · kg(-1) · d(-1) L-Lys. The MA of L-Lys was estimated by comparing the IAAO response with varying L-Lys intakes in rice compared with the IAAO response to varying l-Lys intakes in the reference protein (crystalline AA mixture patterned after egg protein) using the slope ratio method. The MA of L-Lys from CWR was high (97%), but the effect of the Maillard reaction reduced it to 70%. The results show that despite its relatively low content in rice, L-Lys has a high MA when the rice is cooked without being browned.
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Affiliation(s)
- Ivo R D Prolla
- Department of Pediatrics, Federal University of Santa Maria, Santa Maria, Rio Grande do Sul, Brazil
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Abstract
The subject of protein quality assessment of foods and diets was addressed at the Codex Committee on Vegetable Proteins (1982-1989), FAO/WHO (1989, 2001) and WHO/FAO (2002) expert reviews. These international developments are summarized in this manuscript. In 1989, a Joint FAO/WHO Expert Consultation on Protein Quality Evaluation reviewed knowledge of protein quality assessment of foods, and specifically evaluated amino acid score corrected for protein digestibility, the method recommended by the Codex Committee on Vegetable Proteins. The report of the Consultation published in 1991 concluded that the Protein Digestibility-corrected Amino Acid Score (PDCAAS) method was the most suitable approach for routine evaluation of protein quality for humans. The Consultation recognized that the amino acid scoring pattern proposed by FAO/WHO/UNU (1985) for preschool children was at that time the most suitable pattern for calculating PDCAAS for all ages except infants in which case the amino acid composition of human milk was recommended to be the basis of the scoring pattern. The rat balance method was considered as the most suitable practical method for predicting protein digestibility by humans. Since its adoption by FAO/WHO (1991), the PDCAAS method has been criticised for a number of reasons. The FAO/WHO (2001) Working Group on analytical issues related to protein quality assessed the validity of criticisms of the PDCAAS method. While recognizing a distinct regulatory use of protein quality data, the Working Group recommended that the PDCAAS method may be inappropriate for the routine prediction of protein quality of novel and sole source foods which contain high levels of anti nutritional factors; and that for regulatory purposes, the method should be revised to permit values of >100 for high quality proteins. In evaluating the recommendations of the Working Group, the WHO/FAO (2002) Expert Consultation on Protein and Amino Acid Requirements endorsed the PDCAAS method with minor modifications to the calculation method but also raised several issues. These included the calculation of scoring patterns; prediction of amino acid digestibility by faecal and ileal methods; reduced bioavailability of lysine in processed proteins; truncation of the amino acid score and consequent PDCAAS value; protein digestibility as a first limiting factor in determining the overall available dietary nitrogen; and the calculation of amino acid score for a dietary protein mixture. These concerns were considered particularly important in relation to the regulatory aspects of protein quality of foods, and their resolution was urgently recommended through a new separate expert review.
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Available lysine and digestible amino acid contents of proteinaceous foods of India. Br J Nutr 2012; 108 Suppl 2:S59-68. [PMID: 23107549 DOI: 10.1017/s0007114512002280] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg(-1) protein (75 g kg(-1) for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9-15·4 g kg(-1) and 1·8-12·7 g kg(-1) across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60-92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31-96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.
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In vitro determination of dietary protein and amino acid digestibility for humans. Br J Nutr 2012; 108 Suppl 2:S282-7. [PMID: 23107539 DOI: 10.1017/s0007114512002310] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
Abstract
The development, refinement and validation of in vitro digestibility assays for dietary protein and amino acids for single stomached mammals are reviewed. The general principles of in vitro digestibility assays and their limitations are discussed. In vitro protein digestibility assays must be accurate, rapid, cheap, simple, robust, adaptable and relevant to the processes of digestion, absorption, and metabolism. Simple in vitro methods have the potential to give useful measures of in vivo amino acid and protein digestibility for humans. In vitro methods, including the complex multi-component models of digestion simulating the various physical and chemical processes, require independent validation with in vivo data from the target species or an acceptable animal model using the most appropriate in vivo measure of digestibility. For protein sources devoid of anti-nutritional factors or plant fibre, true ileal digestibility is the recommended in vivo baseline, while for plant proteins the recommended in vivo assay is real ileal digestibility. More published comparative studies are required to adequately validate in vitro digestibility assays.
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Morken T, Moyano FJ, Márquez L, Sørensen M, Mydland LT, Øverland M. Effects of autoclaving and sodium diformate supplementation to diets on amino acid composition, in vivo digestibility in mink (Neovison vison) and in vitro bioavailability using digestive enzymes from Atlantic salmon (Salmo salar). Anim Feed Sci Technol 2012. [DOI: 10.1016/j.anifeedsci.2012.09.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Miner-Williams W, Deglaire A, Benamouzig R, Fuller MF, Tomé D, Moughan PJ. Endogenous proteins in terminal ileal digesta of adult subjects fed a casein-based diet. Am J Clin Nutr 2012; 96:508-15. [PMID: 22836032 DOI: 10.3945/ajcn.111.033472] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022] Open
Abstract
BACKGROUND Although there are several published estimates of the endogenous amino acid composition of ileal digesta in humans, to our knowledge, there are no systematic studies of ileal digesta endogenous proteins. OBJECTIVES We determined the nature and composition of endogenous nitrogen-containing substances lost from the upper digestive tract of humans. DESIGN Digesta were collected from the terminal ileum for a period of 8 h by using a nasoileal tube in 6 adult subjects fed a single meal that contained 22% of casein as the only source of nitrogen. RESULTS The total nitrogen that passed the terminal ileum was 39.3 mg/g native digesta dry matter. Of this amount, 86% was proteinaceous, ~60% was bacterial protein, ~7% was soluble-free protein, ~15% was mucin protein, and ~5% was protein from intact mucosal cells. For nonprotein nitrogen, ~5% of the total nitrogen was ammonia, and ~4% of the total nitrogen was urea. Bacterial and human mucosal cellular DNA nitrogen were collectively ~0.5% of the total nitrogen. Approximately 30% of the nonprotein nitrogen (4% of the total nitrogen) remained unidentified. This amount was assumed to include free amino acids, RNAs, amines, and the tetrapyrroles bilirubin and biliverdin. Bacterial nitrogen, combined with ammonia and urea nitrogen, represented >68% of total ileal nitrogenous losses. CONCLUSIONS Findings are presented on the endogenous nitrogen-containing compounds that left the terminal ileum. Of particular significance is the observation that mucin was the most abundant truly endogenous component within the terminal ileal digesta. Bacterial protein, which was strictly nondietary rather than endogenous, contributed the highest proportion, by far, of nondietary protein, the result of which makes a significant contribution to published estimates of ileal endogenous amino acids and protein. The high concentration of bacterial protein and the presence of ammonia and urea nitrogen indicate potentially substantial microbial activity within the human distal small intestine.
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Determination of protein and amino acid digestibility in foods including implications of gut microbial amino acid synthesis. Br J Nutr 2012; 108 Suppl 2:S238-46. [DOI: 10.1017/s0007114512002279] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
To meet the protein and amino acid requirements of individuals and of populations requires information not only about their requirements but also about the capacity of available foods to meet those requirements. Most of our current knowledge of the digestibility of food proteins and the methods to estimate it has been derived from work with animals. Because the microbiota of the large intestine alter the amino acid composition of the digesta, and because only trivial quantities of amino acids are absorbed intact from the large intestine, the current method of choice for assessing amino acid digestibility is ileal digestibility corrected for basal endogenous losses, that is, standardized ileal digestibility. For protein as a whole, however, because nitrogen absorbed in forms other than as amino acids can contribute to the nitrogen economy, the absorption of nitrogen over the whole digestive tract is the more appropriate measure. Most of the methods developed for estimating ileal amino acid outflow in animals are not directly applicable to man: the exception is the use of volunteers with an ileostomy. The flow and composition of ileal digesta in human subjects can also be measured by the infusion of a marker and withdrawal of samples through a naso-intestinal tube. However, this method is too demanding for routine use and is likely to be restricted to validating the application to humans of digestibility data obtained either from animals, of which the pig seems most suitable, orin vitromethods. Microbial activity in the gastrointestinal (GI) tract is not confined to the large intestine: the numbers and metabolic activity of the upper GI microbiota lead to substantial amounts of microbial protein leaving the ileum. It appears however that a large proportion of the amino acids used by the upper GI microbiota are preformed - from the diet or from endogenous materials - rather than fromde novosynthesis. Although there are still uncertainties about the impact of microbial activity in the upper GI tract, the amino acid composition of ileal digesta provides the best available basis for estimating the proportion of dietary amino acids available for metabolism.
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