scholarly journals Scientific Background of Dairy Protein Digestibility: A Review

2014 ◽  
Vol 7 ◽  
pp. 1-8 ◽  
Author(s):  
Ashok Kumar Shrestha
Keyword(s):  
Amino Acids ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Dairy Proteins ◽  
Dairy Foods ◽  
Dairy Protein ◽  
Protein Rich ◽  
And Control

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

scholarly journals Nutritional quality and in vitro digestion of immature rice-based processed products

2020 ◽  
Vol 11 (9) ◽  
pp. 7611-7625
Author(s):  
Kulwa F. Miraji ◽  
Anita R. Linnemann ◽  
Vincenzo Fogliano ◽  
Henry S. Laswai ◽  
Edoardo Capuano
Keyword(s):  
Nutritional Quality ◽  
Protein Digestibility ◽  
In Vitro Digestion ◽  
Nutritional Properties ◽  
Processed Products

The nutritional contents of rice decreased as grains matured, and pepeta-type processing improves the nutritional properties and in vitro protein digestibility of rice.

FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: III. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS

1963 ◽  
Vol 41 (7) ◽  
pp. 1589-1594 ◽  
Author(s):  
A. B. Morrison
Keyword(s):  
Amino Acids ◽  
Nutritional Value ◽  
Chloride Content ◽  
In Vitro Digestion ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Deficient Diet ◽  
Weight Gains ◽  
Flour Sample

Weight gains of male weanling rats given fish flour sample X were significantly increased by addition to the diet of methionine, histidine, threonine, and tryptophan. When histidine or methionine were omitted from the amino acid mixture, weight gains were similar to those found with the unsupplemented flour, and the combination of methionine and histidine was as effective as the four amino acids. Supplements of histidine and methionine had no effect on weight gains of rats given fish flour sample CFF, which was of high nutritional value. Sample X contained methionine in an amount similar to that of sample CFF, and somewhat less histidine. The amounts of methionine and histidine released during in vitro digestion with pancreatin were much less for sample X than for sample CFF. Steaming sample X for 30 minutes significantly increased its gross protein value determined in a methionine-deficient diet, but had no effect on the total or organic chloride content. It was concluded that sample X contained unavailable methionine and histidine.

Extent of damage to amino acid availability of whey protein heated with sugar

1991 ◽  
Vol 58 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Thérèse Desrosiers ◽  
Laurent Savoie
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Whey Protein ◽  
Significant Proportion ◽  
Protein Digestibility ◽  
Heating Time ◽  
Heat Treatments ◽  
Molar Ratio ◽  
Amino Acid Availability

SummaryThe effect of heat treatments, at various water activities (αw), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuons dialysis. Four αw (0·3, 0·5, 0·7 and 0·97), three temperatures (75, 100 and 121 °C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine: lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 °C, 5000 s) destroyed a significant proportion of cystine at all αw, lysine at αw 0·3, 0·5 and 0·7, and arginine at αw 0·5 and 0·7. At αw 0·3, 0·5 and 0·7, protein digestibility decreased (P < 0·05) as the temperature increased from 75 to 121 °C for a heating period of 5000 s, and as the heating time was prolonged from 500 to 5000 s at 121 °C. Excessive heating also decreased (P < 0·05) the availabilities of ail amino acids at αw 0·3, 0·5 and 0·7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at αw 0·97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and αw.

scholarly journals Are Faba Bean and Pea Proteins Potential Whey Protein Substitutes in Infant Formulas? An In Vitro Dynamic Digestion Approach

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 362
Author(s):  
Linda Le Roux ◽  
Olivia Ménard ◽  
Raphaël Chacon ◽  
Didier Dupont ◽  
Romain Jeantet ◽  
...  
Keyword(s):  
Faba Bean ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Protein Digestibility ◽  
Cow Milk ◽  
Partial Substitution ◽  
Infant Formulas ◽  
Pea Proteins

Infant formulas (IFs) are used as substitutes for human milk and are mostly based on cow milk proteins. For sustainability reasons, animal protein alternatives in food are increasingly being considered, as plant proteins offer interesting nutritional and functional benefits for the development of innovative IFs. This study aimed to assess how a partial substitution (50%) of dairy proteins with faba bean and pea proteins influenced the digestibility of IFs under simulated dynamic in vitro digestion, which were set up to mimic infant digestion. Pea- and faba bean-based IFs (PIF and FIF, respectively) have led to a faster aggregation than the reference milk-based IF (RIF) in the gastric compartment; that did not affect the digesta microstructure at the end of digestion. The extent of proteolysis was estimated via the hydrolysis degree, which was the highest for FIF (73%) and the lowest for RIF (50%). Finally, it was apparent that in vitro protein digestibility and protein digestibility-corrected amino acid score (PDCAAS)-like scores were similar for RIF and FIF (90% digestibility; 75% PDCAAS), but lower for PIF (75%; 67%). Therefore, this study confirms that faba bean proteins could be a good candidate for partial substitution of whey proteins in IFs from a nutritional point of view, provided that these in vitro results are confirmed in vivo.

Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during in vitro gastrointestinal digestion

2020 ◽  
Vol 11 (9) ◽  
pp. 7661-7680
Author(s):  
Karen A. Rios-Villa ◽  
Mrittika Bhattacharya ◽  
Ellia H. La ◽  
Daniela Barile ◽  
Gail M. Bornhorst
Keyword(s):  
Whey Protein ◽  
Thermal Processing ◽  
Whey Proteins ◽  
Protein Digestibility ◽  
Cranberry Juice ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion

This study entails the possible interactions between whey protein and cranberry juice after processing, impacting either the protein digestibility or the bioaccessibility of cranberry antioxidants using an in vitro gastrointestinal digestion model.

scholarly journals Dietary supplementation of propionylated starch to domestic cats provides propionic acid as gluconeogenic substrate potentially sparing the amino acid valine

2014 ◽  
Vol 3 ◽  
Author(s):  
Kristel Rochus ◽  
An Cools ◽  
Geert P. J. Janssens ◽  
Lynn Vanhaecke ◽  
Birgitte Wuyts ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Propionic Acid ◽  
Protein Intake ◽  
Protein Digestibility ◽  
Domestic Cats ◽  
Intake Level ◽  
Health And Disease ◽  
And Control ◽  
Gluconeogenic Substrate

AbstractIn strict carnivorous domestic cats, a metabolic competition arises between the need to use amino acids for gluconeogenesis and for protein synthesis both in health and disease. The present study investigated the amino acid-sparing potential of propionic acid in cats using dietary propionylated starch (HAMSP) supplementation. A total of thirty cats were fed a homemade diet, supplemented with either HAMSP, acetylated starch (HAMSA) or celite (Control) for three adaptation weeks. Propionylated starch was hypothesised to provide propionic acid as an alternative gluconeogenic substrate to amino acids, whereas acetic acid from HAMSA would not provide any gluconeogenic benefit. Post-adaptation, a 5-d total faecal collection was carried out to calculate apparent protein digestibility coefficients. Fresh faecal and blood samples were collected to analyse fermentation endproducts and metabolites. The apparent protein digestibility coefficients did not differ between supplements (P = 0·372) and were not affected by the protein intake level (P = 0·808). Faecal propionic acid concentrations were higher in HAMSP than in HAMSA (P = 0·018) and Control (P = 0·003) groups, whereas concentrations of ammonia (P = 0·007) were higher in HAMSA than in HAMSP cats. Tendencies for or higher propionylcarnitine concentrations were observed in HAMSP compared with HAMSA (P = 0·090) and Control (P = 0·037) groups, and for tiglyl- + 3-methylcrotonylcarnitine concentrations in HAMSP as compared with Control (P = 0·028) cats. Methylmalonylcarnitine concentrations did not differ between groups (P = 0·740), but were negatively correlated with the protein intake level (r –0·459, P = 0·016). These results suggest that HAMSP cats showed more saccharolytic fermentation patterns than those supplemented with HAMSA, as well as signs of sparing of valine in cats with a sufficient protein intake.

scholarly journals Acute Toxicity, Antioxidant, and Antifatigue Activities of Protein-Rich Extract from Oviductus ranae

2018 ◽  
Vol 2018 ◽  
pp. 1-14 ◽  
Author(s):  
Yang Zhang ◽  
Yang Liu ◽  
Kun Zhu ◽  
Yao Dong ◽  
Hao Cui ◽  
...  
Keyword(s):  
Amino Acids ◽  
Acute Toxicity ◽  
Mice Model ◽  
Sod Activity ◽  
Antioxidant Power ◽  
Safety Property ◽  
Protein Rich ◽  
Oviductus Ranae

The paper investigated the preparation, amino acid composition, acute toxicity, and in vitro and in vivo antioxidant, coupled with in vivo antifatigue activities of protein-rich extract of Oviductus ranae (PEOR). The results indicated that PEOR possesses high-safety property with maximum tolerated dose (MTD) higher than 20 g/kg in mice, shows weak scavenging capacities against hydroxyl, superoxide anion, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals, as well as ferric-reducing antioxidant power in vitro, but exerts strong antioxidant effect in ethanol-induced oxidative stress mice model; it can decrease malonaldehyde (MDA) and protein carbonyl (PCO) formation and increase total superoxide dismutase (T-SOD) activity and glutathione (GSH) synthesis. Besides the strong in vivo antioxidant activity, PEOR in a dose of 400 mg/kg also has antifatigue effect in mice, and it can prolong the exhaustive swimming time, reduce the elevated blood urea nitrogen (BUN) and blood lactic acid (BLA) caused by intense exercise. The in vivo activity of PEOR may be contributed by its absorbed amino acids, due to the fact that eight antioxidant amino acids and twelve glucogenic ones were found in it. This study will provide an evidence for the clinical use of PEOR as a dietary supplement for antioxidant and antifatigue in the same oral dose (400 mg/kg).

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