Insights and gaps on protein digestion

Mackie, Alan

doi:10.1016/j.cofs.2020.03.006

Cited by 11 publications

(3 citation statements)

References 62 publications

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“…The INFOGEST protocol has also been used to assess the impact of supplemental digestive enzymes with positive results on percent degree of protein hydrolysis ( 28 , 29 ), however, this is the first study of its kind to evaluate the S53 family of acid-active proteases. Although the findings will need to be replicated in human studies to support the potential benefits, data presented herein follow the recommended first steps for confirming efficacy of P24 with a focus on more sustainable plant-based proteins which have lower digestibility due to antinutritional factors, complex matrices, and processing effects ( 3 , 24 , 30 ). The implications of improving the gastric digestion of plant protein have health implications for a wide range of populations with greater protein needs as greater adoption of plant-based diets continue.…”

Section: Discussionmentioning

confidence: 94%

Acid-active proteases to optimize dietary protein digestibility: a step towards sustainable nutrition

Mak,

Jones,

McBride

et al. 2024

Front. Nutr.

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IntroductionHistorically, prioritizing abundant food production often resulted in overlooking nutrient quality and bioavailability, however, environmental concerns have now propelled sustainable nutrition and health efficacy to the forefront of global attention. In fact, increasing demand for protein is the major challenge facing the food system in the 21st century with an estimation that 70% more food is needed by 2050. This shift has spurred interest in plant-based proteins for their sustainability and health benefits, but most alternative sources of protein are poorly digestible. There are two approaches to solve digestibility: improve the digestibility of food proteins or improve the digestive capacity of consumers. Enhancing nutrient digestibility and bioavailability across diverse protein sources is crucial, with proteases presenting a promising avenue. Research, inspired by the proteases of human breast milk, has demonstrated that exogenous microbial proteases can activate within the human digestive tract and substantially increase the digestion of targeted proteins that are otherwise difficult to fully digest.MethodsHere, we introduce the use of an acid-active family of bacterial proteases (S53) to improve the digestibility and nutritional quality of a variety of protein sources, evaluated using the INFOGEST 2.0 protocol.ResultsResults from in vitro digestibility indicate that the most effective protease in the S53 family substantially improves the digestibility of an array of animal and plant-derived proteins—soy, pea, chickpea, rice, casein, and whey. On average, this protease elevated protein digestibility by 115% during the gastric phase and by 15% in the intestinal phase, based on the degree of hydrolysis.DiscussionThe widespread adoption of these proteases has the potential to enhance nutritional value and contribute to food security and sustainability. This approach would complement ongoing efforts to improve proteins in the food supply, increase the quality of more sustainable protein sources and aid in the nourishment of patients with clinically compromised, fragile intestines and individuals like older adults and high-performance athletes who have elevated protein needs.

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Section: Discussionmentioning

confidence: 94%

Acid-active proteases to optimize dietary protein digestibility: a step towards sustainable nutrition

Mak,

Jones,

McBride

et al. 2024

Front. Nutr.

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“…Results suggested that the protein was relatively more stable compared with polysaccharides and bound polyphenolics. Previous studies have shown that phenolic compounds could impact on protein digestibility as they exhibited strong binding ability with proteins [23,24].…”

Section: Resultsmentioning

confidence: 99%

Changes in Physicochemical and Biological Properties of Polyphenolic-Protein-Polysaccharide Ternary Complexes from Hovenia dulcis after In Vitro Simulated Saliva-Gastrointestinal Digestion

et al. 2021

Foods

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The present study aimed to explore the impacts of in vitro simulated saliva-gastrointestinal digestion on physicochemical and biological properties of the polyphenolic-protein-polysaccharide ternary complex (PPP) extracted from Hovenia dulcis. The results revealed that the in vitro digestion did remarkably affect physicochemical properties of PPP, such as content of reducing sugar release, content of bound polyphenolics, and molecular weight distribution, as well as ratios of compositional monosaccharides and amino acids. In particular, the content of bound polyphenolics notably decreased from 281.93 ± 2.36 to 54.89 ± 0.42 mg GAE/g, which might be the major reason for the reduction of bioactivities of PPP after in vitro digestion. Molecular weight of PPP also remarkably reduced, which might be attributed to the destruction of glycosidic linkages and the disruption of aggregates. Moreover, although biological activities of PPP obviously decreased after in vitro digestion, the digested PPP (PPP-I) also exhibited remarkable in vitro antioxidant and antiglycation activities, as well as in vitro inhibitory effects against α-glucosidase. These findings can help to well understand the digestive behavior of PPP extracted from H. dulcis, and provide valuable and scientific supports for the development of PPP in the industrial fields of functional food and medicine.

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“…Current methods that investigate dietary protein digestibility are limited in their ability to address questions regarding the fate of individual dietary proteins as they pass through the intestinal tract because they rely on amino acid, nitrogen, or crude protein quantification [15][16][17][18] . These methods are unable to distinguish between host, microbial, and diet-sourced proteins and cannot provide details regarding the interactions of individual proteins in dietary protein with the host and the gut microbiota.…”

Section: Introductionmentioning

confidence: 99%

Dietary protein from different sources escapes host digestion and is differentially modified by the microbiota

Awan,

Bartlett,

Blakeley-Ruiz

et al. 2024

Preprint

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Protein is an essential macronutrient and variations in its source and quantity have been shown to impact long-term health outcomes. Differential health impacts of dietary proteins from various sources are likely driven by differences in their digestibility by the host and subsequent availability to the intestinal microbiota. However, our current understanding regarding the fate of dietary proteins from different sources in the gut, specifically how component proteins within these sources interact with the host and the gut microbiota, is limited. To determine which dietary proteins are efficiently digested by the host and which proteins escape host digestion and are used by the gut microbiota, we used high-resolution mass spectrometry to quantify the proteins that make up different dietary protein sources before and after digestion in germ-free and conventionally raised mice. Contrary to expectation, we detected proteins from all sources in fecal samples of both germ-free and conventional mice suggesting that even protein sources with a high digestive efficiency make it in part to the colon where they can serve as a substrate for the microbiota. Additionally, we found clear patterns where specific component proteins of the dietary protein sources were used as a preferred substrate by the microbiota or were not as accessible to the microbiota. We found that specific proteins with functions that could impact host health and physiology were differentially enriched in germ-free or conventionally raised mice. These findings reveal large differences in the fate of dietary protein from various sources in the gut that could explain some of their differential health impacts.

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Insights and gaps on protein digestion

Cited by 11 publications

References 62 publications

Acid-active proteases to optimize dietary protein digestibility: a step towards sustainable nutrition

Acid-active proteases to optimize dietary protein digestibility: a step towards sustainable nutrition

Changes in Physicochemical and Biological Properties of Polyphenolic-Protein-Polysaccharide Ternary Complexes from Hovenia dulcis after In Vitro Simulated Saliva-Gastrointestinal Digestion

Dietary protein from different sources escapes host digestion and is differentially modified by the microbiota

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