In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells. (15th March 2023)

• Record Type: Journal Article
• Authors: Perez-Moral, Natalia; Saha, Shikha; Pinto, Ana M.; Bajka, Balazs H.; Edwards, Cathrina H.
• Is Part Of: Food chemistry. Volume 404:Part A(2023)
• Publication Date: 2023-03-15
• Subjects: Legume plant cells -- Protein -- Amino acids -- Bioaccessibility -- Bioavailability -- INFOGEST in vitro digestion -- Randomised controlled trial; CCP Cellular chickpea powder -- EAA Essential amino acid -- AA Amino acid -- FAA Free amino acid -- SP Small peptides -- LPP Large polypeptides and proteins -- TCA Trichloroacetic acid; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134538
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Novel cellular legume flours are a new source of type 1 resistant starch and encapsulated protein. Encapsulated proteins were found to be digested into bioaccessible peptides in the duodenum. Amino acids in human serum reflect small peptides and free amino acid fractions of in vitro digesta. Cell-enrichment of bread improved the amount and diversity of bioavailable essential amino acids. Abstract: The cell structure and low glycaemic benefits of pulses are compromised by conventional flour-milling. Cellular chickpea powders ('CCPs') are a new alternative to pulse flours. Here we investigated the in vitro bioaccessibility of essential amino acids ('EAAs') from CCP-enriched bread products and determined the effect of their consumption on serum amino acid responses in healthy humans ( n = 20, randomised cross-over design). Breads were prepared with 0, 30 and 60 % of the wheat flour replaced by CCP (intact cells containing encapsulated protein). We found that significant proportion of EAAs from encapsulated protein became bioaccessible during in vitro duodenal digestion, and that in vivo serum EAA responses from healthy human participants were significantly higher following consumption of CCP-enriched breads. Furthermore, the EAA profile of in vitro digestion products were well-correlated with in vivo peak serum EAAs responses. We conclude that CCP-enrichment of wheat bread improved the amount and diversity of bioavailable EAAs.