In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Laguna, Laura; Picouet, Pierre; Guárdia, María Dolors; Renard, Catherine M.G.C.; Sarkar, Anwesha

doi:10.1016/j.lwt.2017.06.021

Cited by 64 publications

(38 citation statements)

References 30 publications

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“…This kind of resistance could be explained by the low hydrophobicity of pea globulins at their native state (Gueguen, ), which makes them inaccessible to pepsin. The same trend has been encountered by Laguna et al (), who observed persistence of vicilin and convicilin bands during the gastric phase for more than 120 min in pea protein‐fortified fruit puree. The FSC gel pattern (Figure b) also shows the characteristic pea protein bands at t = 0.…”

Section: Resultssupporting

confidence: 84%

“…Contrary to what is observed for PP, vicilin bands seem to resist the gastric digestion and disappear only at the end of the intestinal phase. The persistence of vicilin bands after heat treatment had been previously reported (Laguna et al, ), but they disappeared almost instantaneously after applying a high‐pressure treatment, causing the denaturation of the proteins, which resisted thermal treatment. In fact, it is generally agreed that protein denaturation improves the enzymatic hydrolysis of amino acids (Fennema, ).…”

Section: Resultsmentioning

confidence: 51%

“…Unfortunately, the literature on this subject is lacking and to date there are very few studies that have investigated the in vitro enzymatic hydrolysis of pea proteins within a food matrix. One of them was carried out by Laguna, Picouet, Guàrdia, Renard, and Sarkar () in fortified fruit purees; and, to the best of our knowledge, the only similar study that has been reported in cereal foods concerns gluten‐free cakes (Gularte et al, ). Even if the principal focus of this study was starch hydrolysis, the authors also compared the protein digestibility, assessed as the pH decline, of cakes prepared with different pulse flours during in vitro enzymatic hydrolysis.…”

Section: Introductionmentioning

confidence: 95%

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Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Assad-Bustillos

Palier

Rabesona

et al. 2019

Journal of Texture Studies

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This study investigated the digestibility of proteins in a pea protein-fortified sponge cake, as well as the impact of the degree of structure of the bolus produced by elderly subjects on the digestibility of proteins by combining ex vivo and in vitro approaches via the standardized protocol INFOGEST. The sponge cakes were consumed by a group of 20 elderly subjects with contrasting physiology, their boli were recovered just before swallowing, and their apparent viscosity was measured to delineate the bolus degree of structure. According to this criterion, two pools were formed with boli from subjects selected at the extremes: low viscosity and high viscosity, with apparent viscosity values (at 120 s −1 ) of 124 ± 18 and 208 ± 19 Pa s, respectively. The sponge cakes and the two pools underwent in vitro digestion. Protein hydrolysis kinetics was followed by measuring the released primary amino groups (NH 2 ) and by sodium-dodecyl-sulfate polyacrylamide gel electrophoresis at different time points. For all samples, the representative bands of pea proteins disappear gradually during digestion, accompanied by the appearance of bands indicating the presence of proteins with M W < 15 kDa. In addition, the NH 2 concentrations increase over time and do not differ between sponge cake and pea protein isolate.Moreover, the degree of structure of the food bolus has no significant effect on the concentration of NH 2 released. These results showed that pea proteins in a fortified sponge cake are bioaccessible under standardized conditions and that the degree of structure of the bolus did not influence protein digestibility for these foods. K E Y W O R D S bolus viscosity, digestibility, INFOGEST, oral processing, proteolysis

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Section: Resultssupporting

confidence: 84%

Section: Resultsmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 95%

See 1 more Smart Citation

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Assad-Bustillos

Palier

Rabesona

et al. 2019

Journal of Texture Studies

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“…It is known that proteins' digestion kinetics may be influenced by different factors including processing conditions, pH during processing and interactions with other components present in the food matrix. Recently, the influence of pH and processing conditions on the digestibility of pea protein isolate have been investigated (Laguna, Picouet, Guàrdia, Renard, & Sarkar, 2017). These authors found that HHP processing enhanced the degree and rate of proteolysis, which can be attributed to globular pea protein subunits unfolding.…”

Section: Digestibilitymentioning

confidence: 99%

Emergent food proteins – Towards sustainability, health and innovation

Fasolin

Pereira

Pinheiro

et al. 2019

Food Research International

192

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There is an increasing demand for alternative and sustainable protein sources, such as vegetables, insects and microorganisms, that can meet the nutritional and sensory pleasantness needs of consumers. This emergent interest for novel protein sources, allied with "green" and cost-effective processing technologies, such as high hydrostatic pressure, ohmic heating and pulsed electric fields, can be used as strategies to improve the consumption of proteins from sustainable sources without compromising food security. In addition to their nutritional value, these novel proteins present several technological-functional properties that can be used to create various protein systems in different scales (i.e., macro, micro and nano scale), which can be tailored for a specific application in innovative food products. However, in order for these novel protein sources to be broadly used in future food products, their fate in the human gastrointestinal tract (e.g., digestion and bioavailability) must be assessed, as well as their safety for consumers must be clearly demonstrated. In particular, these proteins may become novel allergens triggering adverse reactions and, therefore, a comprehensive allergenicity risk assessment is needed. This review presents an overview of the most promising alternative protein sources, their application in the production of innovative food systems, as well as their potential effects on human health. In addition, new insights on sustainable processing strategies are given.

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“…The increased of smaller peptides during gastric digestion also was found by Laguna et al (2017). Reduced SDS-PAGE showed that during gastric digestion the molecules smaller than 15 kDa increased.…”

Section: Size-exclusion Chromatography (Hpsec) Analysismentioning

confidence: 69%

Pre-treatment and digestion of plant proteins - The quinoa case

Navarrete¹

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Chapter 1. General introduction Chapter 2. Effect of pre-treatment on in vitro gastric digestion of quinoa protein (Chenopodium quinoa Willd.) obtained by wet and dry fractionation Chapter 3. Denaturation and in vitro gastric digestion of heat-treated quinoa protein isolates obtained at various extraction pH Chapter 4. The effect of gel microstructure on simulated gastric digestion of protein gels Chapter 5. Dry fractionation of quinoa sweet varieties Atlas and Riobamba for sustainable production of protein and starch fractions Chapter 6. The influence of starch and fibre on in vitro protein digestibility of dry fractionated quinoa (Riobamba variety) Chapter 7. In vitro protein gastric digestibility of soy and pea protein isolates in relation to their aggregation behaviour

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In vitro gastrointestinal digestion of pea protein isolate as a function of pH, food matrices, autoclaving, high-pressure and re-heat treatments

Cited by 64 publications

References 30 publications

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein‐fortified sponge cake chewed by elderly

Emergent food proteins – Towards sustainability, health and innovation

Pre-treatment and digestion of plant proteins - The quinoa case

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