Skip to Main content Skip to Navigation
Theses

Qualité nutritionnelle de la protéine de pois et développement méthodologique sur la digestibilité des acides aminés chez le rat et chez l’Homme

Abstract : To achieve a more sustainable diet, it is necessary to identify plant-based alternatives to animal proteins. Pea exhibits many benefits, but its digestibility has to be evaluated.The evaluation of ileal amino acid (AA) digestibility is subject to methodological difficulties. In rats, no validated method exists. In humans, the standard direct method requires intubation to collect the digestive losses and is highly invasive. A new minimally invasive plasma method, called "dual tracer", has been proposed. It is based on the simultaneous ingestion of a 2H-labelled test protein and a 13C-labelled reference protein of known digestibility. The objectives of this work were 1) to evaluate the nutritional quality of yellow pea protein in comparison to casein and gluten, through the assessment of digestibility and other quality criteria, in rats and humans; 2) to develop methods for measuring ileal AA digestibility in these two models. In humans, the aim was to compare the dual tracer method and the direct method by studying protein isolates that were labelled with 15N and 2H.The high AA digestibility obtained for pea protein, in rats (95%) and in humans (94%), ensures a high nutritional quality. The comparison with casein and gluten favourably positions pea protein among the available protein supply. The balanced AA composition of pea protein and its high digestibility resulted in an adequate DIAAS (1.00 in humans, 0.88 in rats). In rats, we showed that true cecal digestibility could approximate true ileal digestibility. In humans, the dual tracer method yielded variable AA digestibility values, some of which were physiological and others were inconsistent. The dual tracer method needs further development but remains promising.
Document type :
Theses
Complete list of metadata

https://pastel.archives-ouvertes.fr/tel-03295380
Contributor : Abes Star :  Contact
Submitted on : Thursday, July 22, 2021 - 8:40:10 AM
Last modification on : Tuesday, August 17, 2021 - 3:11:57 AM
Long-term archiving on: : Saturday, October 23, 2021 - 6:07:48 PM

File

92216_GUILLIN_2021_archivage.p...
Version validated by the jury (STAR)

Identifiers

  • HAL Id : tel-03295380, version 1

Citation

Florence Guillin. Qualité nutritionnelle de la protéine de pois et développement méthodologique sur la digestibilité des acides aminés chez le rat et chez l’Homme. Alimentation et Nutrition. Université Paris-Saclay, 2021. Français. ⟨NNT : 2021UPASB020⟩. ⟨tel-03295380⟩

Share

Metrics

Record views

130

Files downloads

128