Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol

Renata M.C Ariëns,Dianne B.P.M Van De Berg-Somhorst,Karim El Bachrioui,Govardus A.H De Jong,Jurriaan J Mes,Ron T.M Van Den Dool,Shanna Bastiaan-Net,Anouk Boudewijn,Harry J Wichers

doi:10.1016/j.jff.2021.104748

Renata M.C Ariëns, Dianne B.P.M Van De Berg-Somhorst + Show 7 more

Open Access

https://doi.org/10.1016/j.jff.2021.104748

Copy DOI

Abstract

• Most of the alternative proteins have a good protein hydrolysis and digestibility. • An in vitro DIAAS calculation method based on INFOGEST protocol was developed. • Whey, potato, blood plasma and yeast protein concentrates have a high IVDIAAS. • Food products with complex matrix and low protein content require further optimisation of the method. We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

Highlights

With a growing population and increasing prosperity, the demand for food and especially animal-based proteins is increasing
As the in vitro digestible indispensable amino acid score (IVDIAAS) calculations require the correction for these control values it is recommended to have a considerable amount of amino acid (AA) derived from the sample protein compared to the amount of protein added in the ‘empty’ digest in the form of enzymes
The results indicate that digestibility of proteins based on total AA are very high for whey protein concentrate (WPC), blood plasma protein concentrate (BPC) and yeast protein concentrate (YPC), high for pea protein concentrate (NPP), corn protein concentrate (CPC), LMC2 and potato protein concentrate 1 (TPP1) and lowest for MP

Summary

Introduction

With a growing population and increasing prosperity, the demand for food and especially animal-based proteins is increasing. It is important to make use of alternative sources to develop new protein concentrates and isolates, preferable with a low ecological foot print and of low costs. Many of these protein alternatives are being developed, such as those based on insects, aquatic plants and algae, cereals and legumes. Such alternative proteins will find their way to the market, especially when they have excellent functional properties in food product applications, like solubility, gelling, foaming and texturing properties and a neutral taste with no strong off-flavours (Zhao et al, 2020, Raikos et al, 2014), in addition to their demonstrated safety for Abbreviations: PDCAAS, protein digestibility-corrected amino acid scores; 3R, reduce, refine and replace; DIAAS, digestible indispensable amino acid score; COST, European Cooperation in Science and Technology; BW, body weight; TID, true ileal digestibility; BPC, blood plasma protein concentrate; CPC, corn protein concentrate; LMWC2, lesser meal worm protein concentrate 2; MP, mycoprotein; NPP, pea protein concentrate; TPP1, potato protein concentrate 1; WPC, whey protein concentrate; YPC, yeast protein concentrate; SSF, simulated saliva fluid; SGF, simulated gastric fluid; SIF, simulated intestinal fluid; MW, molecular weight; PDA, photo diode array; SDS, sodium dodecyl sulfate; TNBS, 2,4,6-Trinitrobenzene sulfonic acid; DH, degree of hydrolysis; AA, amino acids; FAO, food and agri culture organization of the united nations; IVDIAAS, in vitro digestible indispensable amino acid score; ANOVA, Analysis of variance; LSD, least significant difference; His, histidine; Thr, threonine; Val, valine; Lys, lysine; Ile, isoleucine; Leu, leucine; Met, methionine; Cys, cysteine; Phe, phenylalanine; Tyr, tyrosine; Gln, glutamine; Arg, arginine; SAA, sulfur containing amino acids; AAA, aromatic amino acids; LAA, first rate limiting amino acid; AUC, Area under curve; TAA, total amino acids; EAA, essential amino acids; TEAA, total essential amino acids

Methods

Results

Conclusion