In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells

TY - JOUR

T1 - In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells

AU - Perez-Moral, Natalia

AU - Saha, Shikha

AU - Pinto, Ana

AU - Bajka, Balazs

AU - Edwards, Cathrina

N1 - Funding Information: This research was funded by: Biotechnology and Biological Sciences Research Council, UK (BBSRC) Super Follow-On Fund grant BB/PO23770/1; the BBSRC Institute Strategic Programme BB/R012512/1 and its constituent project BBS/E/F/000PR10343; and BBS/E/F/00044427; and the BBSRC grant BB/W510701/1. We acknowledge the support of New Food Innovation Ltd. and Biopolymer Solutions Ltd. who produced the chickpea powder and provided ongoing support. Funding Information: This research was funded by: Biotechnology and Biological Sciences Research Council, UK (BBSRC) Super Follow-On Fund grant BB/PO23770/1; the BBSRC Institute Strategic Programme BB/R012512/1 and its constituent project BBS/E/F/000PR10343; and BBS/E/F/00044427; and the BBSRC grant BB/W510701/1. We acknowledge the support of New Food Innovation Ltd. and Biopolymer Solutions Ltd. who produced the chickpea powder and provided ongoing support. Publisher Copyright: © 2022 The Authors

PY - 2023/3/15

Y1 - 2023/3/15

N2 - 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.

AB - 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.

UR - http://www.scopus.com/inward/record.url?scp=85139828921&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2022.134538

DO - 10.1016/j.foodchem.2022.134538

M3 - Article

SN - 0308-8146

VL - 404

JO - FOOD CHEMISTRY

JF - FOOD CHEMISTRY

M1 - 134538

ER -