背景:工业加工可以改变膳食蛋白质的结构复杂性,潜在的,它们在摄入时的消化吸收。高水分挤出(HME),一种用于生产肉类替代产品的常见加工方法,影响体外消化,但是缺乏人类数据。我们假设真菌蛋白/豌豆蛋白混合物的HME会损害体外消化和体内餐后血浆氨基酸的可用性。
方法:在研究中,9名健康志愿者完成了两项随机实验,双盲,交叉设计。参与者饮用含有25克蛋白质的饮料,该饮料来自真菌蛋白/豌豆蛋白(39/61%)的“干”混合物(CON)或HME含量匹配的混合物(EXT)。在吸收后状态下收集动脉血样,并在餐后5小时内定期收集,以评估血浆氨基酸浓度。在研究B中,两种饮料的体外消化率使用BCA分析和光学荧光显微镜在基线评估,在使用INFOGEST消化模型进行胃和肠消化期间和之后。
结果:蛋白质摄入增加血浆总量,必需(EAA),和支链氨基酸(BCAA)浓度(时间效应;P<0.0001),但与EXT条件相比,CON的速度更快,幅度更大(条件x时间相互作用;P<0.0001)。这导致在餐后早期(0-150分钟)血浆中EAA和BCAA浓度的更高可用性。这些数据得到了体外方法的证实,该方法在胃部阶段显示CON(2150±129mg·mL-1)中的蛋白质利用率高于EXT(590±41mg·mL-1)。荧光显微镜显示两种条件之间明显的结构差异。
结论:这些数据表明,在摄取真菌蛋白/豌豆蛋白共混物之后,HME延迟体内血浆氨基酸可用性。这可能是由于豌豆蛋白中HME诱导的聚集体形成导致胃相消化受损。
结果:NCT05584358。
BACKGROUND: Industrial processing can alter the structural complexity of dietary proteins and, potentially, their digestion and absorption upon ingestion. High-moisture extrusion (HME), a common processing method used to produce meat alternative products, affects in vitro digestion, but human data are lacking. We hypothesized that HME of a mycoprotein/pea protein blend would impair in vitro digestion and in vivo postprandial plasma amino acid availability.
METHODS: In Study A, 9 healthy volunteers completed 2 experimental trials in a randomized, double-blind, crossover design. Participants consumed a beverage containing 25 g protein from a \"dry\" blend (CON) of mycoprotein/pea protein (39%/61%) or an HME content-matched blend (EXT). Arterialized venous blood samples were collected in the postabsorptive state and regularly over a 5-h postprandial period to assess plasma amino acid concentrations. In Study B, in vitro digestibility of the 2 beverages were assessed using bicinchoninic acid assay and optical fluorescence microscopy at baseline and during and following gastric and intestinal digestion using the
INFOGEST model of digestion.
RESULTS: Protein ingestion increased plasma total, essential (EAA), and branched-chain amino acid (BCAA) concentrations (time effect, P < 0.0001) but more rapidly and to a greater magnitude in the CON compared with the EXT condition (condition × time interaction, P < 0.0001). This resulted in greater plasma availability of EAA and BCAA concentrations during the early postprandial period (0-150 min). These data were corroborated by the in vitro approach, which showed greater protein availability in the CON (2150 ± 129 mg/mL) compared with the EXT (590 ± 41 mg/mL) condition during the gastric phase. Fluorescence microscopy revealed clear structural differences between the 2 conditions.
CONCLUSIONS: These data demonstrate that HME delays in vivo plasma amino acid availability following ingestion of a mycoprotein/pea protein blend. This is likely due to impaired gastric phase digestion as a result of HME-induced aggregate formation in the pea protein. This trial was registered at clinicaltrials.gov as NCT05584358.