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

Perez-Moral, Natalia, Saha, Shikha, Pinto, Ana M., Bajka, Balazs H. and Edwards, Cathrina H. (2023) In vitro protein bioaccessibility and human serum amino acid responses to white bread enriched with intact plant cells. Food Chemistry, 404 (1A). ISSN 0308-8146

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Abstract

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.

Item Type:	Article
Additional Information:	Data availability: Data will be made available on request. Acknowledgements: 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.
Uncontrolled Keywords:	amino acids,bioaccessibility,bioavailability,infogest in vitro digestion,legume plant cells,protein,randomised controlled trial,analytical chemistry,food science ,/dk/atira/pure/subjectarea/asjc/1600/1602
Faculty \ School:	Faculty of Science > School of Biological Sciences
Related URLs:	http://www.scopus.com/inward/record.url?...
Depositing User:	LivePure Connector
Date Deposited:	18 Feb 2025 10:30
Last Modified:	18 Feb 2025 10:30
URI:	https://ueaeprints.uea.ac.uk/id/eprint/98527
DOI:	10.1016/j.foodchem.2022.134538

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