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 marieke.bruins@wur.nl

Effects of processing of dietary proteins on their immunogenicityharry.wichers@wur.nl

SIP - Healthy composition of foods and protein functionality (sustainable ingredients, reformulation) marcel.meinders@wur.nl

Stability of (liquid) high protein products, evaluation of sustainable protein technologies panagiotis.voudouris@wur.nl

TKI - Plant Meat Matters ariette.matser@wur.nl atzejan.vandergoot@wur.nl

● Towards a next generation meat analogues via shear cell based fibrous structuring of plant proteins

TKI – Sustainable Future proteins harry.wichers@wur.nl

● Study the digestibility and bioactivity of new protein sources

STW – iAGE - Immunogenic Properties of Heated and Glycated Cow’s Milk Protein harry.wichers@wur.nl, kasper.hettinga@wur.nl

TKI – Allergen detection ingrid.vandermeer@wur.nl

ProMuscle – protein intake and exercise intervention elderly esmee.doets@wur.nl

Novel Food dossiers for novel food/proteins – addie.vandersluis@wur.nl

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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Thank you for

the attention

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Jurriaan.mes@wur.nl