Bioavailability and health aspect of protein...Bioavailability and health aspect of protein Protein...
Transcript of Bioavailability and health aspect of protein...Bioavailability and health aspect of protein Protein...
Bioavailability and health aspect of protein
Protein summit 11th October 2017
Jurriaan Mes
Dietary proteins of major importance
Substrates for messenger RNA (mRNA) translation
Protein synthesis in skeletal muscle and other tissues
Cell-specific production of low-molecular-weight metabolites with enormous physiological importance
Initiators of signal transduction and neurotransmission
Biosynthesis of other nitrogen-containing compounds
● such as glutathione, creatine, taurine, carnitine, nitric oxide, serotonin, and thyroxin
Formation of nonnitrogenous compounds for gluconeogenesis, one-carbon methyl reactions, and anaplerotic balance of the tricarboxylic acid cycle
Protein undernutrition results in stunting, anaemia, oedema, vascular dysfunction, impaired immunity among others
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also for the tasty food that we like to eat
Structure, texture, aggregate formation, binding, thickening, gelling, fluffiness, firmness, mouth feel, taste,
All these features of proteins are influenced by processing, food preparation, interaction with other macro and micronutrienten, pH changes, temperature, preservation, shelf-life etc.
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Broad spectrum of projects within WUR
Food-Driven Biorefinery; Technology development for extraction, process design and chain integration [email protected]
Effects of processing of dietary proteins on their [email protected]
SIP - Healthy composition of foods and protein functionality (sustainable ingredients, reformulation) [email protected]
Stability of (liquid) high protein products, evaluation of sustainable protein technologies [email protected]
TKI - Plant Meat Matters [email protected] [email protected]
● Towards a next generation meat analogues via shear cell based fibrous structuring of plant proteins
TKI – Sustainable Future proteins [email protected]
● Study the digestibility and bioactivity of new protein sources
STW – iAGE - Immunogenic Properties of Heated and Glycated Cow’s Milk Protein [email protected], [email protected]
TKI – Allergen detection [email protected]
ProMuscle – protein intake and exercise intervention elderly [email protected]
Novel Food dossiers for novel food/proteins – [email protected]
And more
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Important requirements for protein sources
Safety (microbiological), no adverse effect
Tasty and technological functionality
Nutritious, providing EAA in good balance
Societally accepted production (fair, organic, ecological footprint, sustainability, animal welfare etc.)
55Water lentils
0.4
Recommended Dietary Allowance
Healthy adult with minimal activity 0.8-1g prot/kg BW/d.
● 1.3, and 1.6 g for moderate, and intense physical activity
● 1.2 – 1.5 g elderly, chronic ill (in general <0.9 g)
Not only amounts: The quality of protein and uptake in body are the determinants of its nutritional values.
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Protein ≠ Protein
Bolus/amount
Influence of food matrix
Aggregates, modifications
Digestive system
Microbiota
Amino acid and peptide transport
Intracellular peptidases
Basolateral transporters
Endocrine hormones that respond
etc.7
Bioactivity of peptides and amino acids
Peptides Enhance Ca, Fe, Zn absorption
Reduce cholesterol absorption
Bile acid binding capacity
Suppress triglyceride absorption
Antibacterial activity
ACE inhibitor
Opioid agonist or antagonist
Anti-thrombotic activity
Reduce permeability gut by increasing
CLDN
Induce permeability (lectin, agglutinate,
gliadins)
DPP4 inhibitor
Induce number of goblet cells and/ or
mucus secretion (e.g. β-casomorphin-7)
Increase IgA levels (Immunomodulation)
Modulate gastric emptying and transit
time
etc.
Amino acids Glutamine – precursor (arginine, purine
nucleotides, pyrimidine nucleotides and
glucosamine), metabolic fuel intestinal cells,
proliferation, differentiation, repair intestinal
cells, regulation TJ, restore plasma
inflammatory cytokines, reduce E.coli
infection
Tryptophan – precursor (serotonin, vit B3,
kynurenine), regulating immune cells,
expression TJ protein ZO-1
Leucine - 2- to 3-fold increase in plasma or
intracellular leucine concentrations for
maximum activation of mTORC1 and
stimulation of muscle protein synthesis
etc.
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Composition of Essential / Indispensable amino acids
Advised requirements have increased (will further ?)
Need to match intake, eat more when one of AA is limited
Make right balance between sources
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How to analyse dietary protein quality
Traditional way ‘Protein Digestibility Corrected Amino Acid Score’ - PDCAAS.
Not properly
● Use of Faecal Digestibility (rat assay)
● Truncation of scores greater than 1.0 to 1.0 (loss of information)
● Protein digestibility rather then individual amino acid digestibility
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DIAAS better but enough?
New score ‘Digestible Indispensable Amino Acid Score’:
● Ileal digestibility of each amino acid
(corrected for endogenous losses)
● Disbanding Truncation of Scores
● Pig as preferred animal model for
determining digestibility
● Updated reference (AA requirement)
patterns
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in vitro systems for protein digestion
Automated digestion/titration (according to Minekus et al 2014)
Combined with passage over small intestinal tissue(according to Toydemir et al 2013)
Study besides digestion also effect on
microbiota, gas production, VOCs, SCFA etc.
Circulating AA as dietary quality measurement
Circulating AA proportionally reflects the dietary protein quality ‘Fast’ and ‘slow’ proteins (Whey, casein resp) Form of protein (hydrolysate faster and easier taken up)
At the same time it takes into account● Stomach emptying of liquid or fast form● Personal digestive system● Personal AA transporters● Large amount AA already absorbed and utilized by intestine cells and
immune cells lining up the intestine● Regulation /dependency on incretins● Interaction with other food compounds (e.g. carbohydrates)● Physical activity before, during or several hours after intake● Age
Need to understand effects in vivoin order to understand protein quality
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Study bioavailability in humans
Δ plasma AUC individual AAs
Δ plasma AUC Total EAA
Peak height
Time to peak
We plead for an
Internationally
Standardised
protocol
But alsoglucose
insulin etc.
Rapeseed
4% less CPI AUC (?)
13% less peak (*)
4% more AUC of CPH
compare SPI
8% higher peak
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Fleddermann et al 2013
Potato protein
Interesting for
weight control and
maybe active
peptide and SCFA
(as protein likely
enters the colon
where it can be
fermented in
SCFA).
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He et al (2013) Int J Food Sci Nutr, 64: 787–793
Food and sport (and gut permeability)
Study bioavailability, or effect on uptake or gut function from other compounds, during intense exercise challenge
17JanssenDuijghuijsen et al 2016 and 2017
Plasma AA levels
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JanssenDuijghuijsen et al. 2016
Exercise reduce plasma AA likely due to fast utilisation
Allergen bioavailability/translocation/exposure
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• Personalised digestion/uptake of proteins?
• peanut allergen Arah6 indeed seem to vary significant
between individuals
JanssenDuijghuijsen et al 2017
In summary
Proteins (rich food) should be analysed for nutritional value in order to make proper links between product and consumer groups
Bioavailability and dynamics can be analysed in humans postprandial for which standardized protocols should be used
These will support models to translate effects from in vitrodigestion to human situation
Large stable proteins like allergens, protein aggregates and modifications (like Mallard reactions) can end up in blood, permeability/transport is increased by exercise
● Support risk analysis of new protein sources
Increased knowledge on personal digestion and uptake can help to optimise nutrition of products and evaluate (new) protein sources
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