Bioavailability and health aspect of protein

Transcription

1 Bioavailability and health aspect of protein Protein summit 11 th October 2017 Jurriaan Mes

2 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, onecarbon methyl reactions, and anaplerotic balance of the tricarboxylic acid cycle Protein undernutrition results in stunting, anaemia, oedema, vascular dysfunction, impaired immunity among others 2

3 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. 3

4 Broad spectrum of projects within WUR Food-Driven Biorefinery; Technology development for extraction, process design and chain integration Effects of processing of dietary proteins on their immunogenicity 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 4

5 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.) Water lentils 0.4 5

6 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 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. 6

7 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

8 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. 8

9 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 9

10 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 10

11 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 11

12 in vitro systems for protein digestion Automated digestion/titration (according to Minekus et al 2014) Study besides digestion also effect on microbiota, gas production, VOCs, SCFA etc. Combined with passage over small intestinal tissue (according to Toydemir et al 2013)

13 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 vivo in order to understand protein quality 13

14 Study bioavailability in humans But also glucose insulin etc. Δ plasma AUC individual AAs Δ plasma AUC Total EAA Peak height Time to peak We plead for an Internationally Standardised protocol

15 Rapeseed 4% less CPI AUC (?) 13% less peak (*) 4% more AUC of CPH compare SPI 8% higher peak Fleddermann et al

16 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). He et al (2013) Int J Food Sci Nutr, 64:

17 Food and sport (and gut permeability) Study bioavailability, or effect on uptake or gut function from other compounds, during intense exercise challenge JanssenDuijghuijsen et al 2016 and

18 Plasma AA levels Exercise reduce plasma AA likely due to fast utilisation JanssenDuijghuijsen et al

19 Allergen bioavailability/translocation/exposure Personalised digestion/uptake of proteins? peanut allergen Arah6 indeed seem to vary significant between individuals JanssenDuijghuijsen et al

20 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 vitro digestion 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 20

21 Thank you for the attention 21