Skip to main content Accessibility help
×
×
Home

Nutritional evaluation of mixed wheat–faba bean pasta in growing rats: impact of protein source and drying temperature on protein digestibility and retention

  • Karima Laleg (a1), Jérôme Salles (a1) (a2), Alexandre Berry (a1) (a2), Christophe Giraudet (a1) (a2), Véronique Patrac (a1) (a2), Christelle Guillet (a1) (a2), Philippe Denis (a1) (a3), Frédéric J. Tessier (a4), Axel Guilbaud (a4), Michael Howsam (a4), Yves Boirie (a2) (a5), Valérie Micard (a6) and Stéphane Walrand (a1) (a2)...

Abstract

This study aimed to evaluate the nutritional value of pasta enriched with legume or wheat gluten proteins and dried at varying temperature. A total of four isonitrogenous experimental diets were produced using gluten powder/wheat semolina (6/94, g/g) pasta and faba bean flour/wheat semolina (35/65, g/g) pasta dried at either 55°C (GLT and FLT, respectively) or 90°C (FVHT and GVHT, respectively). Experimental diets were fed to ten 1-month-old Wistar rats (body weight=176 (sem 15) g) for 21 d. Growth and nutritional, metabolic and inflammatory markers were measured and compared with an isonitrogenous casein diet (CD). The enrichment with faba bean increased the lysine, threonine and branched amino acids by 97, 23 and 10 %, respectively. Protein utilisation also increased by 75 % (P<0·01) in FLT in comparison to GLT diet, without any effect on the corrected faecal digestibility (P>0·05). Faba bean pasta diets' corrected protein digestibility and utilisation was only 3·5 and 9 %, respectively, lower than the CD. Growth rate, blood composition and muscle weights were not generally different with faba bean pasta diets compared with CD. Corrected protein digestibility was 3 % lower in GVHT than GLT, which may be associated with greater carboxymethyllysine. This study in growing rats clearly indicates improvement in growth performance of rats fed legume-enriched pasta diet compared with rats fed gluten–wheat pasta diet, regardless of pasta drying temperature. This means faba bean flour can be used to improve the protein quality and quantity of pasta.

Copyright

Corresponding author

*Corresponding authors: V. Micard, email valerie.micard@supagro.Fr; S. Walrand, email stephane.walrand@inra.fr

References

Hide All
1. Friedman, M (1996) Nutritional value of proteins from different food sources. A review. J Agric Food Chem 44, 629.
2. Boirie, Y, Dangin, M, Gachon, P, et al. (1997) Slow and fast dietary proteins differently modulate postprandial protein accretion. Proc Natl Acad Sci U S A 94, 1493014935.
3. Bohrer, BM (2017) Review: nutrient density and nutritional value of meat products and non-meat foods high in protein. Trends Food Sci Technol 65, 103112.
4. Sosulski, FW & Imafidon, GI (1990) Amino-acid-composition and nitrogen-to-protein conversion factors for animal and plant foods. J Agric Food Chem 38, 13511356.
5. Rouilly, A, Orliac, O, Silvestre, F, et al. (2001) DSC study on the thermal properties of sunflower proteins according to their water content. Polymer 42, 1011110117.
6. Gerber, PJ, Steinfeld, H, Henderson, B, et al. (2013) Tackling Climate Change Through Livestock – A Global Assessment of Emissions and Mitigation Opportunities. Rome: Food and Agriculture Organization of the United Nations.
7. Bernstein, AM, Sun, Q, Hu, FB, et al. (2010) Major dietary protein sources and risk of coronary heart disease in women. Circulation 122, 876883.
8. Greffeuille, V, Marsset-Baglieri, A, Molinari, N, et al. (2015) Enrichment of pasta with faba bean does not impact glycemic or insulin response but can enhance satiety feeling and digestive comfort when dried at very high temperature. Food Funct 6, 29963005.
9. Jenkins, DJA, Wolever, TMS, Jenkins, AL, et al. (1983) Glycemic response to wheat products – reduced response to pasta but no effect of fiber. Diabetes Care 6, 155159.
10. Bjorck, I, Liljeberg, H & Ostman, E (2000) Low glycaemic-index foods. Br J Nutr 83, S149S155.
11. Laleg, K, Barron, C, Sante-Lhoutellier, V, et al. (2016) Protein enriched pasta: structure and digestibility of its protein network. Food Funct 7, 11961207.
12. Gimenez, MA, Drago, SR, De Greef, D, et al. (2012) Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation. Food Chem 134, 200206.
13. Torres, A, Frias, J, Granito, M, et al. (2006) Fermented pigeon pea (Cajanus cajan) ingredients in pasta products. J Agric Food Chem 54, 66856691.
14. Torres, A, Frias, J, Granito, M, et al. (2007) Germinated Cajanus cajan seeds as ingredients in pasta products: chemical, biological and sensory evaluation. Food Chem 101, 202211.
15. Duranti, M (2006) Grain legume proteins and nutraceutical properties. Fitoterapia 77, 6782.
16. Piecyk, M, Wolosiak, R, Druzynska, B, et al. (2012) Chemical composition and starch digestibility in flours from Polish processed legume seeds. Food Chem 135, 10571064.
17. Petitot, M, Brossard, C, Barron, C, et al. (2009) Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates. Food Chem 116, 401412.
18. De Zorzi, M, Curioni, A, Simonato, B, et al. (2007) Effect of pasta drying temperature on gastrointestinal digestibility and allergenicity of durum wheat proteins. Food Chem 104, 353363.
19. Laleg, K, Barron, C, Cordelle, S, et al. (2016) How the structure, nutritional and sensory attributes of pasta made from legume flour is affected by the proportion of legume protein. Lebenson Wiss Technol 79, 471478.
20. Torres, A, Frias, J, Granito, M, et al. (2007) Chemical, biological and sensory evaluation of pasta products supplemented with alpha-galactoside-free lupin flours. J Sci Food Agric 87, 7481.
21. AACC (1999) Method 44-01.01 Calculation of Percent Moisture, AACC Methods, 11th ed. St Paul, MN: AACC International.
22. French Standardisation Agency (AFNOR) (1981) NF V03-720. Céréales et produits de mouture. Détermination des cendres (Cereals and grinding products. Ash determination). www.boutique.afnor.org/normes
23. AACC (2000) Method 76-13.01 Total Starch Assay Procedure (Megazyme amyloglucosidase/alpha-Amylase Method), AACC Methods, 11th ed. St. Paul, MN: AACC International.
24. French Standardisation Agency (AFNOR) (1970) NF V 03-050. Directives générales pour le dosage de l’azote avec minéralisation selon la méthode de Kjeldahl (General guidelines for the determination of nitrogen with mineralisation according to the Kjeldahl method). www.boutique.afnor.org/normes
25. Arrêté du 25 juillet 1986 relatif à la méthode officielle d’analyse pour la détermination de la teneur en fibres alimentaires totales des produits au son (Decree of 25 July 1986 on the official method for the determination of total dietary fibre of bran products).
26. NF ISO 6492. Mars 2011. Aliments des animaux. Détermination de la teneur en matière grasse (NF ISO 6492. March 2011. Animal foods. Determination of the fat content).
27. Arrêté du 8 septembre 1977 relatif aux méthodes officielles d’analyse des produits diététiques et de régime. Article 2: Détermination de la teneur en lipides totaux (Decree of 8 September 1977 on official methods of analysis of dietary products and diet. Article 2: Determination of total lipid content).
28. AOAC (1990) Method no. 985.29. Total dietary fiber. In Official Methods of Analysis of the Association of Official Analytical Chemists, 15th ed. Washington, DC: Association of Official Analytical Chemists.
29. European Commission (2009) Commission Regulation (EC) No 152/2009 of 27 January 2009 laying down the methods of sampling and analysis for the official control of feed. Off J Eur Union L 54/24.
30. Niquet-Leridon, C & Tessier, FJ (2011) Quantification of N-epsilon-carboxymethyl-lysine in selected chocolate-flavoured drink mixes using high-performance liquid chromatography-linear ion trap tandem mass spectrometry. Food Chem 126, 655663.
31. Proll, J, Petzke, KJ, Ezeagu, IE, et al. (1998) Low nutritional quality of unconventional tropical crop seeds in rats. J Nutr 128, 20142022.
32. Galland, L (2010) Diet and inflammation. Nutr Clin Pract 25, 634640.
33. Bao, XY, Feng, ZM, Yao, JM, et al. (2017) Roles of dietary amino acids and their metabolites in pathogenesis of inflammatory bowel disease. Mediators Inflamm 2017, 6869259.
34. Giugliano, D, Ceriello, A & Esposito, K (2006) The effects of diet on inflammation – emphasis on the metabolic syndrome. J Am Coll Cardiol 48, 677685.
35. Salehi-Abargouei, A, Saraf-Bank, S, Bellissimo, N, et al. (2015) Effects of non-soy legume consumption on C-reactive protein: a systematic review and meta-analysis. Nutrition 31, 631639.
36. Boualga, A, Prost, J, Taleb-Senouci, D, et al. (2009) Purified chickpea or lentil proteins impair VLDL metabolism and lipoprotein lipase activity in epididymal fat, but not in muscle, compared to casein, in growing rats. Eur J Nutr 48, 162169.
37. VidalValverde, C, Frias, J, DiazPollan, C, et al. (1997) Influence of processing oil trypsin inhibitor activity of faba beans and its physiological effect. J Agric Food Chem 45, 35593564.
38. Laleg, K, Cassan, D, Barron, C, et al. (2016) Structural, culinary, nutritional and anti-nutritional properties of high protein, gluten free, 100% legume pasta. PLOS ONE 11, e0160721.
39. Shah, N, Atallah, MT, Mahoney, RR, et al. (1982) Effect of dietary fiber components on fecal nitrogen-excretion and protein-utilization in growing-rats. J Nutr 112, 658666.
40. Saulnier, L, Sado, PE, Branlard, G, et al. (2007) Wheat arabinoxylans: exploiting variation in amount and composition to develop enhanced varieties. J Cereal Sci 46, 261281.
41. Van Laere, KMJ, Hartemink, R, Bosveld, M, et al. (2000) Fermentation of plant cell wall derived polysaccharides and their corresponding oligosaccharides by intestinal bacteria. J Agric Food Chem 48, 16441652.
42. Cummings, JH & Englyst, HN (1987) Fermentation in the human large-intestine and the available substrates. Am J Clin Nutr 45, 12431255.
43. Gilbert, MS, Ijssennagger, N, Kies, AK, et al. (2018) Protein fermentation in the gut; implications for intestinal dysfunction in humans, pigs, and poultry. Am J Physiol Gastrointest Liver Physiol 315, G159G170.
44. Bos, C, Metges, CC, Gaudichon, C, et al. (2003) Postprandial kinetics of dietary amino acids are the main determinant of their metabolism after soy or milk protein ingestion in humans. J Nutr 133, 13081315.
45. National Research Council (1995) Nutrient Requirements of Laboratory Animals, 4th revised ed., pp. 22–27. Washington, DC: National Academies of Science.
46. Jha, R & Berrocoso, JFD (2016) Dietary fiber and protein fermentation in the intestine of swine and their interac\tive effects on gut health and on the environment: a review. Animal Feed Sci Technol 212, 1826.
47. Cenarruzabeitia, MN, Santidrian, S, Bello, J, et al. (1979) Effect of raw field bean (Vicia faba) on amino-acid-degrading enzymes in rats and chicks. Nutr Metab 23, 203210.
48. Overduin, J, Guérin-Deremaux, L, Wils, D, et al. (2015) NUTRALYS® pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satiety. Food Nutr Res 59, 25622.
49. Dangin, M, Boirie, Y, Garcia-Rodenas, C, et al. (2001) The digestion rate of protein is an independent regulating factor of postprandial protein retention. Am J Physiol Endocrinol Metab 280, E340E348.
50. Volpi, E, Ferrando, AA, Yeckel, CW, et al. (1998) Exogenous amino acids stimulate net muscle protein synthesis in the elderly. J Clin Invest 101, 20002007.
51. Mosoni, L, Valluy, MC, Serrurier, B, et al. (1995) Altered response of protein-synthesis to nutritional state and endurance training in old rats. Am J Physiol Endocrinol Metab 268, E328E335.
52. Dangin, M, Guillet, C, Garcia-Rodenas, C, et al. (2003) The rate of protein digestion affects protein gain differently during aging in humans. J Physiol 549, 635644.
53. Li, JB & Jefferson, LS (1978) Influence of amino-acid availability on protein turnover in perfused skeletal-muscle. Biochim Biophys Acta 544, 351359.
54. Garlick, PJ & Grant, I (1988) Amino-acid infusion increases the sensitivity of muscle protein-synthesis invivo to insulin – effect of branched-chain amino-acids. Biochem J 254, 579584.
55. Huang, YS, Cunnane, SC & Horrobin, DF (1986) Effect of different dietary proteins on plasma and liver fatty-acid compositions in growing-rats. Proc Soc Exp Biol Med 181, 399403.
56. Iritani, N, Nagashima, K, Fukuda, H, et al. (1986) Effects of dietary proteins on lipogenic enzymes in rat-liver. J Nutr 116, 190197.
57. Alonso, R, Grant, G, Fruhbeck, G, et al. (2002) Muscle and liver protein metabolism in rats fed raw or heat-treated pea seeds. J Nutr Biochem 13, 611618.
58. Hutson, SM, Stinsonfisher, C, Shiman, R, et al. (1987) Regulation of albumin synthesis by hormones and amino-acids in primary cultures of rat hepatocytes. Am J Physiol 252, E291E298.
59. Don, BR & Kaysen, G (2004) Serum albumin: relationship to inflammation and nutrition. Semin Dial 17, 432437.
60. Holm, J, Lundquist, I, Bjorck, I, et al. (1988) Degree of starch gelatinization, digestion rate of starch in vitro, and metabolic response in rats. Am J Clin Nutr 47, 10101016.
61. Yadav, A, Kataria, MA, Saini, V, et al. (2013) Role of leptin and adiponectin in insulin resistance. Clin Chim Acta 417, 8084.
62. Shimabukuro, M, Koyama, K, Chen, GX, et al. (1997) Direct antidiabetic effect of leptin through triglyceride depletion of tissues. Proc Natl Acad Sci U S A 94, 46374641.
63. Considine, RV, Sinha, MK, Heiman, ML, et al. (1996) Serum immunoreactive leptin concentrations in normal-weight and obese humans. N Engl J Med 334, 292295.
64. Frederich, RC, Hamann, A, Anderson, S, et al. (1995) Leptin levels reflect body lipid-content in mice – evidence for diet-induced resistance to leptin action. Nat Med 1, 13111314.
65. Liaskou, E, Wilson, DV & Oo, YH (2012) Innate immune cells in liver inflammation. Mediat Inflamm 2012, 949157.
66. Bernaud, FSR, Beretta, MV, do Nascimento, C, et al. (2014) Fiber intake and inflammation in type 1 diabetes. Diabetol Metab Syndr 6, 66.
67. Ajani, UA, Ford, ES & Mokdad, AH (2004) Dietary fiber and C-reactive protein: findings from National Health and Nutrition Examination Survey Data. J Nutr 134, 11811185.
68. Chiba, T, Suzuki, S, Sato, Y, et al. (2016) Evaluation of methionine content in a high-fat and choline-deficient diet on body weight gain and the development of non-alcoholic steatohepatitis in mice. PLOS ONE 11, e0164191.
69. Stuknyte, M, Cattaneo, S, Pagani, MA, et al. (2014) Spaghetti from durum wheat: effect of drying conditions on heat damage, ultrastructure and in vitro digestibility. Food Chem 149, 4046.
70. Seiquer, I, Diaz-Alguacil, J, Delgado-Andrade, C, et al. (2006) Diets rich in Maillard reaction products affect protein digestibility in adolescent males aged 11–14 y. Am J Clin Nutr 83, 10821088.
Recommend this journal

Email your librarian or administrator to recommend adding this journal to your organisation's collection.

British Journal of Nutrition
  • ISSN: 0007-1145
  • EISSN: 1475-2662
  • URL: /core/journals/british-journal-of-nutrition
Please enter your name
Please enter a valid email address
Who would you like to send this to? *
×

Keywords

Type Description Title
WORD
Supplementary materials

Laleg et al. supplementary material
Tables S1-S6

 Word (25 KB)
25 KB

Metrics

Full text views

Total number of HTML views: 0
Total number of PDF views: 0 *
Loading metrics...

Abstract views

Total abstract views: 0 *
Loading metrics...

* Views captured on Cambridge Core between <date>. This data will be updated every 24 hours.

Usage data cannot currently be displayed