Abstract
Dietary proteins elicit a wide range of nutritional and biological functions. Beyond their nutritional role as the source of amino acids for protein synthesis, they are instrumental in the regulation of food intake, glucose and lipid metabolism, blood pressure, bone metabolism and immune function. The interaction of dietary proteins and their products of digestion with the regulatory functions of the gastrointestinal (GI) tract plays a dominant role in determining the physiological properties of proteins. The site of interaction is widespread, from the oral cavity to the colon. The characteristics of proteins that influence their interaction with the GI tract in a source-dependent manner include their physico-chemical properties, their amino acid composition and sequence, their bioactive peptides, their digestion kinetics and also the non-protein bioactive components conjugated with them. Within the GI tract, these products affect several regulatory functions by interacting with receptors releasing hormones, affecting stomach emptying and GI transport and absorption, transmitting neural signals to the brain, and modifying the microflora. This review discusses the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, and illustrates the importance of this interaction in the regulation of amino acid, glucose, lipid metabolism, and food intake.
Highlights
Ingested proteins have a wide range of nutritional and biological functions
This review has illustrated the importance of the interaction of dietary proteins during digestion and absorption with the physiological and metabolic functions of the GI tract, in the regulation of amino acid, glucose, lipid metabolism, and food intake
Dietary proteins and their digested products interact with the regulatory functions of the gastrointestinal (GI) tract in a source dependent manner
Summary
Ingested proteins have a wide range of nutritional and biological functions. They are essential sources of amino acids and can provide energy. Their function and quality have been judged primarily on their ability to provide essential amino acids and support protein synthesis. This focus fails to recognize their influence on many regulatory systems including those affecting amino acid, glucose and lipid metabolism, bone metabolism, blood pressure, immune function, food intake and body weight. The final discussion proposes that traditional methods of addressing protein quality and amino acid requirements need to take into account the functionality of proteins beyond their role in protein synthesis
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