Protein digestion and amino acid and peptide absorption

Silk, D. B. A.; Grimble, GK; Rees, R. G. P.

doi:10.1079/pns19850011

Cited by 186 publications

(116 citation statements)

References 70 publications

(40 reference statements)

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“…Therefore, molecules with a similar chemical structure compete for the same carrier 26 . As a result, the absorption of some indispensable amino acids can be impaired due to the excess of dispensable amino acids, which reduces the bioavailability of indispensable amino acid 27,28 . Thus, further investigations are needed on the reduction in protein bioavailability by gelatin when it is mixed with a high-quality protein, for example, performing a fecal amino acid profile analysis.…”

Section: Discussionmentioning

confidence: 99%

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Bordin

Naves

2015

Rev. Nutr.

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A B S T R A C T ObjectiveAlthough deficient in all indispensable amino acids, gelatin is used in protein-restricted diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar rats were investigated. MethodsThe rats were treated with protein-restricted diets (10.0 and 12.5%) containing casein (control diets), casein with gelatin mixtures (4:1 of protein content), and gelatin as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein efficiency ratio, true protein digestibility, and hepatic parameters were estimated. ResultsAfter 28 days of the experiment, food efficiency of 10.0% casein/gelatin diet decreased when compared to that of 10.0% casein diet, and the protein efficiency ratio of the casein/gelatin mixtures (10.0%=2.41 and 12.5%=2.03) were lower than those of the casein (10.0%=2.90 and 12.5%=2.32). After 42 days of the experiment, the weight of the liver of the animals treated with 10.0 and 12.5% casein/gelatin diets, and the liver protein retention of the 12.5% casein/gelatin diet group of animals were lower than those of the control group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein-restricted diets.Keywords: Amino acids. Biological availability. Caseins. Gelatin. Proteins. Rats. I N T R O D U C T I O NGelatin is a soluble mixture of polypeptides produced by the partial hydrolysis of collagen 1 .Collagen is an insoluble protein of animal origin that holds organs and tissues together and gives strength to tendons, among other biological functions 2,3 . In nutritional terms, gelatin is an incomplete protein because its amino acid profile is quite atypical and deficient in all of the indispensable (essential) amino acids recommended by the Food and Nutrition Board of the Institute of Medicine (IOM) of the National Academy of Sciences 4 . It is known that gelatin contains no tryptophan 5,6 .Gelatin and collagen hydrolysate have been shown to improve skin hydration, transepidermal water loss, elasticity, and skin barrier dysfunction 7,8 . Furthermore, they have been used to promote weight loss because studies have shown that gelatin can inhibit appetite and promote satiety 9,10 . However, the use of gelatin in a protein-restricted diets (like those before and after gastrointestinal tract surgery, chronic renal insufficiency treatment diets, and those aimed to promote weight loss 11,12 ) could be a potential nutritional risk. Insufficient protein intake (in terms of both quantity and quality) inhibits endogenous metabolism of proteins, prolongs the inflammatory phase of the healing process, decreases fibroblast proliferation, angiogenesis and collagen synthesis, and impairs tissue repair 12 . Therefore, the use of gelatin in a protein-deficient diet could slow patient recovery.Considering the uses of gelatin in proteinrestricted diets, this study investigated food efficiency and protein quality of casein (a complete protein) and gelatin mixtures in low protein diet...

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Section: Discussionmentioning

confidence: 99%

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Bordin

Naves

2015

Rev. Nutr.

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“…Desde un punto de vista funcional su elevada solubildad que permite su utilización en alimentos líqui-dos y desde un punto de vista nutricional el hecho de que la absorción gastro intestinal de los pequeños péptidos que componen el hidrolizado, principalmente di y tripeptidos, parece ser más efectiva en comparación con las proteínas intactas o amino ácidos libres (Silk et al, 1985, Meredith et al, 1990.…”

Section: Tipos Y Aplicaciones De Hidrolizados Proteicos Vegetalesunclassified

Obtention and uses of protein hydrolysates

Vioque¹,

Clemente²,

Pedroche³

et al. 2001

Grasas y Aceites

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RESUMEN Obtención y aplicaciones de hidrolizados protéicos.Se ha realizado una revisión de la obtención de hidrolizados proteicos de origen vegetal para su uso en alimentación humana. Se describe en primer lugar cuales son los componentes y factores que intervienen en dicha hidrólisis. A continuación se realiza una descripción de los distintos tipos de hidrolizados producidos y sus aplicaciones: hidrolizados limitados (entre el 1% y el 10% de grado de hidrólisis) que son usados para mejorar las propiedades funcionales del alimento en cuestión; hidrolizados con grado de hidrólisis variable para ser usados como flavorizantes; por último, hidrolizados extensivos (con grado de hidrólisis superior al 10%) que pueden ser usados como suplemento proteico en la dieta o con una composición definida para el tratamiento de enfermedades o síndromes específicos.PALABRAS-CLAVE: Aplicaciones -Hidrolizado protéico -Obtención -Revisión (artículo). SUMMARY Obtention and uses of protein hydrolysates.A review on the obtention of plant protein hydrolysates for food use has been carried out. First, the components and factors that participate in the hydrolysis are described. Then a description of the different types of hydrolysates is done: limited hydrolysates (between 1% and 10% degree of hydrolysis) that are used to improve functional properties of foods; hydrolysates with variable degree of hydrolysis that are used as flavourings; by last, extensive hydrolysates (degree of hydrolysis above 10%) that are used as protein suplement in the diet or with a defined composition for the treatment of specific illness.KEY-WORDS: Obtention -Protein hydrolysate -Review (paper) -Uses.En España y en el mundo se generan una gran cantidad de residuos agroindustriales ricos en proteínas, entre los que se encuentra la harina desengrasada procedente de la extracción del aceite de las semillas. Esta harina es usada generalmente para la alimentación del ganado, sin embargo representa uno de los reservorios de proteínas con mayor potencial para la industria alimentaria humana (Altschul, 1974). El interés en el aprovechamiento de estas proteínas ha desarrollado los procesos de obtención y mejora de las mismas mediante la generación de concentrados y aislados proteicos. Sin embargo, estos aislados presentan dos grandes limitaciones para su aplicación en la industria alimentaria como son su baja solubilidad y potencial alergenicidad. Estas razones, junto con la demanda de nuevos alimentos ha conducido en los últimos años al desarrollo de procesos de hidrólisis enzimá-tica de aislados proteicos vegetales.La esencia de la hidrólisis proteica es la rotura del enlace péptidico y en consecuencia la generación de péptidos de menor tamaño o incluso de amino áci-dos libres. La rotura de estos enlaces puede producirse por métodos químicos (con ácidos o bases) o biológicos (con enzimas). Hoy día apenas se utiliza la hidrólisis química debido a sus efectos perjudiciales sobre la calidad nutricional del hidrolizado, ya que se destruyen L-amino ácidos y se forman compue...

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“…A protein hydrolysate is more easily digested and absorbed as compared to an intact protein [9,10]. It enhances the availability of the plasma amino acids, and leads to greater muscle protein synthetic response [11].…”

Section: Introductionmentioning

confidence: 99%

Efficacy of a Fish Protein Hydrolysate in Malnourished Children

Nesse¹,

Nagalakshmi

Marimuthu

et al. 2011

Ind J Clin Biochem

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Protein hydrolysates are good nutritional supplements as their bioactive ingredients can be easily absorbed and utilized for various metabolic activities. A fish protein hydrolysate (Amizate), prepared by a unique process of hydrolysis has the advantage of high di/tri peptide content (\10 kDa) along with essential and non essential amino acids, micronutrients and vitamins. The effect of Amizate on malnourished children (6-8 years, a total of 438) of Grade I and II (Gomez's classification) with respect to immunoglobulins, CD4/CD8 ratios and hemoglobin was examined. Measurement of these parameters during the user trial study (at the beginning and the end after 4 months) indicated that the levels of the immunological parameters were not significantly altered by the Amizate treatment. The values of immunoglobulins and CD4/CD8 ratios of malnourished children (India) are in the normal range and are in accordance with the reported values of various ethnic groups.

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Protein digestion and amino acid and peptide absorption

Cited by 186 publications

References 70 publications

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Obtention and uses of protein hydrolysates

Efficacy of a Fish Protein Hydrolysate in Malnourished Children

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