Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits - AgroParisTech Accéder directement au contenu
Article Dans Une Revue The American Journal of Clinical Nutrition Année : 2023

Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits

Gheorghe Airinei
  • Fonction : Auteur
Nadezda Khodorova
  • Fonction : Auteur
Sylvie Dauguet
  • Fonction : Auteur
Olivier Galet
  • Fonction : Auteur
Martin Chapelais
  • Fonction : Auteur
Daniel Tomé
  • Fonction : Auteur
Robert Benamouzig
  • Fonction : Auteur
Claire Gaudichon

Résumé

Background: In the search to diversify protein sources for humans, oilseeds are good candidates due to the high protein content of their coproducts after oil extraction. Among them, rapeseed presents a well-balanced amino acid (AA) profile. Flaxseed is an emerging source but the nutritional value of its protein is not yet documented. Objectives: This study aimed to determine the nitrogen (N) and AA bioavailability of these protein sources. Methods: Nineteen healthy volunteers were intubated with a naso-ileal tube. They ingested 156 g biscuits containing intrinsically labeled 15 N rapeseed (n ¼ 10) or flaxseed (n ¼ 9) protein over a 4-h period. Ileal digesta, blood, and urine were sampled over 8 h after the first meal ingestion. N and 15 N enrichment and AAs were measured to determine digestive and deamination losses. Ileal digestibility, the digestible indispensable AA score (DIAAS) and net postprandial protein utilization (NPPU) were calculated. Results: Real ileal digestibility was 80.7 AE 6.5% for rapeseed protein and 92.2 AE 2.0% for flaxseed protein (P ¼ 0.0002). Mean indispensable AA (IAA) digestibility reached 84.1 AE 6.9% and 93.3 AE 6.7% for rapeseed and flaxseed, respectively, lysine being the lowest digestible IAA for both sources. Despite moderate digestibility, the DIAAS was 1.1 for rapeseed but only 0.6 for flaxseed due to lysine insufficiency. Deamination losses accounted for 20.0 AE 6.5% of dietary N for flaxseed and 11.0 AE 2.8% for rapeseed (P ¼ 0.002). The NPPU did not differ between the protein sources, with 71.3 AE 6.5% for flaxseed and 69.7 AE 7.6% for rapeseed. Conclusions: Despite good digestibility, flaxseed protein cooked in biscuits was penalized by both lysine insufficiency and poor lysine digestibility that decreased its DIAAS and increased deamination. By contrast, rapeseed was moderately digestible but presented no limiting IAA, resulting in an excellent DIAAS and low deamination. This study was registered at clinicaltrials.gov as NCT04024605.
Fichier principal
Vignette du fichier
1-s2.0-S0002916523301953-main.pdf (415.4 Ko) Télécharger le fichier
Origine : Accord explicite pour ce dépôt

Dates et versions

hal-04204013 , version 1 (11-09-2023)

Identifiants

Citer

Romain Tessier, Juliane Calvez, Gheorghe Airinei, Nadezda Khodorova, Sylvie Dauguet, et al.. Digestive and metabolic bioavailability in healthy humans of 15N-labeled rapeseed and flaxseed protein incorporated in biscuits. The American Journal of Clinical Nutrition, 2023, 117, pp.896 - 902. ⟨10.1016/j.ajcnut.2023.02.020⟩. ⟨hal-04204013⟩
29 Consultations
2 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More