Protein and amino acid digestibility of 15N Spirulina in rats

Tessier, Romain; Calvez, Juliane; Khodorova, Nadezda; Gaudichon, Claire

doi:10.1007/s00394-020-02368-0

Cited by 21 publications

(11 citation statements)

References 17 publications

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“…In Canada, PER is still the official method for protein quality assessment while PDCAAS is also accepted [ 132 ]. Most protein products have PDCAAS values of lower than one, especially the plant [ 125 ] and microalgal proteins [ 81 , 133 ].…”

Section: Protein Quality Of Microalgae Biomassmentioning

confidence: 99%

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Wang

Tibbetts

McGinn

2021

Foods

136

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As a result of population growth, an emerging middle-class, and a more health-conscious society concerned with overconsumption of fats and carbohydrates, dietary protein intake is on the rise. To address this rapid change in the food market, and the subsequent high demand for protein products, agriculture, aquaculture, and the food industry have been working actively in recent years to increase protein product output from both production and processing aspects. Dietary proteins derived from animal sources are of the highest quality, containing well-balanced profiles of essential amino acids that generally exceed those of other food sources. However, as a result of studies highlighting low production efficiency (e.g., feed to food conversion) and significant environmental impacts, together with the negative health impacts associated with the dietary intake of some animal products, especially red meats, the consumption of animal proteins has been remaining steady or even declining over the past few decades. To fill this gap, researchers and product development specialists at all levels have been working closely to discover new sources of protein, such as plant-based ingredients. In this regard, microalgae have been recognized as strategic crops, which, due to their vast biological diversity, have distinctive phenotypic traits and interactions with the environment in the production of biomass and protein, offering possibilities of production of large quantities of microalgal protein through manipulating growing systems and conditions and bioengineering technologies. Despite this, microalgae remain underexploited crops and research into their nutritional values and health benefits is in its infancy. In fact, only a small handful of microalgal species are being produced at a commercial scale for use as human food or protein supplements. This review is intended to provide an overview on microalgal protein content, its impact by environmental factors, its protein quality, and its associated evaluation methods. We also attempt to present the current challenges and future research directions, with a hope to enhance the research, product development, and commercialization, and ultimately meet the rapidly increasing market demand for high-quality protein products.

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Section: Protein Quality Of Microalgae Biomassmentioning

confidence: 99%

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Wang

Tibbetts

McGinn

2021

Foods

136

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“…Among the several methods available for the final protein quality assessment, the protein digestibility-corrected amino acid score has been used the most widely [50]. The protein digestibilitycorrected amino acid score is lower than 1 in most of the protein products, especially the plant-based proteins [31,36], including microalgae [56]. A product with the protein digestibility-corrected amino acid score exceeding 1, such as the casein tested in the present study, is not considered to contribute additional benefits in humans and is thus truncated to 1.…”

Section: Discussionmentioning

confidence: 99%

“…To our knowledge, this is the first report on the comparison of protein digestibility and protein digestibility-corrected amino acid score between different microalgae species and the improvement by mechanical cell wall disruption using the rat assay and fecal nitrogen analysis. In 2020, a different assay protocol was used in rats to measure the protein and amino acid digestibility of a different microalgae species, cyanobacterium Spirulina [56]. In this study, 15 N recovery in digestive contents collected from caeca after 6 h of a single meal was used, with 86.0% of true protein digestibility and an 0.84 protein digestibility-corrected amino acid score being obtained, which were higher than the values of the three microalgae species assessed in the present study.…”

Section: Discussionmentioning

confidence: 99%

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Wang

Tibbetts

Berrué

et al. 2020

Foods

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The present study was conducted to evaluate the protein quality of microalgae species Chlorella vulgaris (CV), Chlorella sorokiniana (CS), and Acutodesmus obliquus (AO) and assess the impact of mechanical cell wall disruption. Male Sprague–Dawley rats, around 156 g after adaptation, were placed in metabolic cages and fed experimental diets that were either protein-free or contained 10% protein solely from one of the undisrupted or disrupted CV, CS, and AO. After 3 days, feces were collected for a period of 5 days and analyzed together with diet samples for crude protein contents. Apparent protein digestibility, true protein digestibility, amino acid score, and protein digestibility-corrected amino acid score were calculated. In vitro protein digestibility was measured using the pepsin–pancreatin method and the in vitro protein digestibility-corrected amino acid score was calculated. The crude protein contents of CV, CS, and AO were 53.5, 50.2, and 40.3%, respectively. The amino acid score of the first limiting amino acid was 1.10, 1.27, and 0.86, true protein digestibility was 64.7, 59.3, and 37.9% and protein digestibility-corrected amino acid score was 0.63, 0.64, and 0.29, respectively, for CV, CS, and AO. Mechanical cell disruption significantly improved protein digestibility without a substantial impact on the amino acid profile and score, resulting in the increase of protein digestibility-corrected amino acid score to 0.77, 0.81, and 0.46, respectively, for disrupted CV, CS, and AO. There was a strong correlation between in vitro protein digestibility and apparent protein digestibility (r = 0.986), and also between in vitro protein digestibility-corrected amino acid score and in vivo protein digestibility-corrected amino acid score (r = 0.994). The results suggest that the CV and CS are acceptable sources of protein for humans and animals and quality can be markedly improved by mechanical cell wall disruption. Additionally, in vitro protein digestibility measured using the pepsin–pancreatin method may be used to screen protein product candidates, save animals, reduce cost, and accelerate product development.

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“…Rafii et al [ 11 ▪ ] also reported that the most limiting amino acid in chickpea, methionine, was only bioavailable at 63% against 100% in steamed rice. In rats, our team found a high digestibility of a sunflower isolate, almost as high as that observed for whey in the same model, whereas the digestibility of spirulina cell amino acids was moderate [ 20 ]. In rats, the amino acid digestibility from different cereals was shown to be higher in wheat than in rice, and especially in polished rice [ 13 ▪ ].…”

Section: Determinants Of Amino Acid Bioavailability From Ingested Promentioning

confidence: 99%

“…15 N goat whey: n = 8; 15 N sunflower isolate: n = 15; 15 N spirulina (whole cell): n = 14. Adapted from [ 14 ▪ , 20 ].…”

Section: Determinants Of Amino Acid Bioavailability From Ingested Promentioning

confidence: 99%

Determinants of amino acid bioavailability from ingested protein in relation to gut health

Gaudichon

Calvez

2020

Current Opinion in Clinical Nutrition &Amp; Metabolic Care

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Purpose of review The current review provides an update on the recent research developments regarding amino acid bioavailability in conditions of both good health and gut disorders. Recent findings Determination of amino acid bioavailability is complex and invasive. Minimally invasive methods using stable isotopes have been developed for humans. Data were collected in different models – humans, pigs and rats with various procedures – leading to interstudy variability. They mainly focused on either plant protein or the effect of food processing on animal protein. Plant protein in their original food matrix (legumes, grains, nuts) are generally less digestible (about 80%) than animal protein (meat, egg, milk; about 93%). Food processing has a limited impact on animal protein but its effect might be higher on plant protein. Few studies have documented the effect of gut disorders on protein digestibility, except in gastric bypass where paradoxical effects were reported. Data are needed to identify the amplitude of protein malabsorption in diseases such as inflammatory bowel disease or environmental enteric dysfunction. Summary The past 5 years have seen a renewed interest in amino acid bioavailability in view of assessing protein quality to support current shifts in protein sourcing. Methodological developments have been performed and several studies have reported values in various models. The question of protein digestibility in gut disorders remains poorly addressed.

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Protein and amino acid digestibility of 15N Spirulina in rats

Cited by 21 publications

References 17 publications

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

Microalgae as Sources of High-Quality Protein for Human Food and Protein Supplements

A Rat Study to Evaluate the Protein Quality of Three Green Microalgal Species and the Impact of Mechanical Cell Wall Disruption

Determinants of amino acid bioavailability from ingested protein in relation to gut health

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