Significant Amounts of Functional Collagen Peptides Can Be Incorporated in the Diet While Maintaining Indispensable Amino Acid Balance

Paul, Cristiana; Leser, S.; Oesser, Steffen

doi:10.3390/nu11051079

Cited by 37 publications

(33 citation statements)

References 33 publications

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“…One of the proteins with a considerable impact on the quality of pork raw materials is collagen. Although it is an incomplete protein source [39], it has a significant effect on tenderness, a trait highly desired by the consumer [40]. Protein digestibility decreases with increasing collagen content of offal, which makes the offal less tender and lowers its nutritional value [41].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Babicz

Kropiwiec-Domańska

Skrzypczak

et al. 2020

Animals

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The aim of the study was to determine technological and consumption quality of some offal components obtained from Pulawska and Polish Landrace fattening pigs, and to analyse the eating quality of the offal products. The study material consisted of 100 fattening pigs: Pulawska (PUL) and 50 Polish Landrace (PL) pigs. The offal components were analysed for physical traits, chemical composition and energy value. Offal products were made from the offal and their physical, chemical and organoleptic parameters were evaluated. Our study showed that breed had a significant effect (p ≤ 0.05) on pH45 of the tongue, heart (PUL > PL), lungs and kidneys (PUL < PL), and on the fat content of the tongue, heart (PUL > PL), liver and kidneys (PUL < PL). A highly significant effect of breed (p ≤ 0.01) was observed for protein content of the lungs, liver (PUL < PL) and kidneys (PUL > PL), for collagen content of the kidneys (PUL < PL) and liver (PUL < PL), and for energy value (p ≤ 0.01) of the heart (PUL > PL) and liver (PUL < PL). Moreover, our results indicate that the organoleptic quality of the evaluated offal products was higher for Pulawska than Polish Landrace pigs, in particular with regard to consistency (p < 0.05) and flavour (p < 0.01) of the liver sausage.

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Section: Resultsmentioning

confidence: 99%

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Babicz

Kropiwiec-Domańska

Skrzypczak

et al. 2020

Animals

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“…A. proteins with superior biological value -which contain all essential amino acids in adequate proportion to the human body (most of the animal proteins); B. medium-quality proteins -which also contain all essential amino acids, but some in insufficient proportions (vegetables, fruits, dried legumes, cereals); C. low biological value proteins lacking one or more essential amino acids (for example zein, the main maize protein, is depleted of lysine and very poor in tryptophan, while collagen is tryptophan-free, low methionine, isoleucine, lysine, and threonine) (Damtie, 2019;Paul et al, 2019;Murano, 2003).…”

Section: The Functional Role Of Proteins Within Human Nutritionmentioning

confidence: 99%

Sorghum as source of functional compounds and their importance in human nutrition

Istrati¹,

Constantin²,

Vizireanu³

et al. 2019

Ann.UDJG.FoodTechnology

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Due to the progress made in preventive medicine, it has been possible to highlight the key role of nutrition in the prevention of diseases, especially those related to diet. The general concern for the development of functional foods has generated the need to study and use new food ingredients involved in maintaining and improving the health condition. Sorghum is one of the most important grain considering the cultivated land areas and global production. Also, sorghum is a gluten-free grain and a rich source of nutrients and biologically active compounds. In this context, sorghum has a huge potential for its exploitation and development of healthy and functional food products. Therefore, this review summarizes the information regarding the concept of the functional food, as well as the role of functional compounds which are found in food products, especially in sorghum grains, and beneficial effects on human health.

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“…While other supplements have been investigated for their potential role in preventing or facilitating recovery from injuries, the reader is referred to other reviews on this topic [ 158 ]. Thus, while collagen protein, due to its primary nonessential amino acid profile and low protein score [ 159 ], does not support contractile protein remodeling in humans [ 160 , 161 ], it may be paired with other higher quality proteins to augment MyoPS [ 162 ]. However, preliminary research suggests that collagen supplementation may not enhance muscle extracellular matrix remodeling with exercise in older women [ 161 ], although the large variability in muscle collagen protein synthesis and moderate estimated effect size (i.e.…”

Section: Contemporary Sports Nutritionmentioning

confidence: 99%

Protein Requirements for Master Athletes: Just Older Versions of Their Younger Selves

Moore

2021

Sports Med

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It is established that protein requirements are elevated in athletes to support their training and post-exercise recovery and adaptation, especially within skeletal muscle. However, research on the requirements for this macronutrient has been performed almost exclusively in younger athletes, which may complicate their translation to the growing population of Master athletes (i.e. > 35 years old). In contrast to older (> 65 years) untrained adults who typically demonstrate anabolic resistance to dietary protein as a primary mediator of the ‘normal’ age-related loss of muscle mass and strength, Master athletes are generally considered successful models of aging as evidenced by possessing similar body composition, muscle mass, and aerobic fitness as untrained adults more than half their age. The primary physiology changes considered to underpin the anabolic resistance of aging are precipitated or exacerbated by physical inactivity, which has led to higher protein recommendations to stimulate muscle protein synthesis in older untrained compared to younger untrained adults. This review puts forth the argument that Master athletes have similar muscle characteristics, physiological responses to exercise, and protein metabolism as young athletes and, therefore, are unlikely to have protein requirements that are different from their young contemporaries. Recommendations for protein amount, type, and pattern will be discussed for Master athletes to enhance their recovery from and adaptation to resistance and endurance training.

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Significant Amounts of Functional Collagen Peptides Can Be Incorporated in the Diet While Maintaining Indispensable Amino Acid Balance

Cited by 37 publications

References 33 publications

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Analysis of Technological and Consumption Quality of Offal and Offal Products Obtained from Pulawska and Polish Landrace Pigs

Sorghum as source of functional compounds and their importance in human nutrition

Protein Requirements for Master Athletes: Just Older Versions of Their Younger Selves

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