Boot Noortje, Hermans Wesley J H, Warnke Ines, Overman Alex, van Kranenburg Janneau M X, Senden Joan M, Verdijk Lex B, van Loon Luc J C
Department of Human Biology, NUTRIM Institute of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, PO box 616, Maastricht, 6200 MD, The Netherlands.
Human Nutrition and Care (HNC) Innovation, R&D and Regulatory, dsm-firmenich, Kaiseraugst, AG, Switzerland.
Amino Acids. 2025 Oct 17;57(1):50. doi: 10.1007/s00726-025-03482-1.
Canola protein is a rapeseed-derived protein that contains all essential amino acids in proportions that meet the WHO amino acid scoring requirements, making it an interesting protein for human food applications. It is currently unknown whether canola protein processing modulates postprandial plasma amino acid bioavailability in vivo in humans. This study compared postprandial plasma amino acid profiles following the ingestion of unprocessed (native) canola, processed canola, and whey protein isolate in healthy, young, females. In a randomized, clinical, cross-over design, 15 healthy young females (25 ± 3 y) participated in four test days on which they consumed 20 g protein as either native canola, enzyme processed or heat processed canola protein, or 20 g whey protein. Blood samples were collected for 5 h following protein ingestion to assess plasma amino acid concentrations. Ingestion of native canola protein resulted in lower increases in plasma total amino acid (TAA) concentrations compared to whey protein (3191 ± 794 vs. 4429 ± 84 µmol∙L, P < 0.001). Canola protein processing resulted in greater peak plasma total amino acids concentrations, reaching statistical significance for enzyme (3599 ± 687 µmol∙L, P = 0.045) but not heat (3565 ± 722 µmol∙L, P = 0.166) treated compared to native canola protein. Plasma total amino acid availability, expressed as incremental area under the curve over a 5 h postprandial period, did not differ between treatments and averaged 163 ± 81, 171 ± 76, 194 ± 82, and 207 ± 85 mmol∙300 min∙L following ingestion of native, enzyme- and heat processed canola, and whey protein, respectively (P > 0.05). Ingestion of whey protein allows for a more rapid postprandial rise in circulating essential and non-essential amino acids and greater postprandial plasma total amino acid availability when compared to the ingestion of native canola protein. Ingestion of enzyme- or heat processed canola protein accelerates the postprandial rise in circulating amino acids but does not further augment overall plasma amino acid availability throughout a 5 h postprandial period when compared to the ingestion of native canola protein.
低芥酸菜籽蛋白是一种从油菜籽中提取的蛋白质，其所含必需氨基酸的比例符合世界卫生组织的氨基酸评分要求，这使其成为人类食品应用中一种有吸引力的蛋白质。目前尚不清楚低芥酸菜籽蛋白的加工过程是否会调节人体体内餐后血浆氨基酸的生物利用度。本研究比较了健康年轻女性摄入未加工（天然）低芥酸菜籽蛋白、加工后的低芥酸菜籽蛋白和乳清分离蛋白后餐后血浆氨基酸谱。在一项随机、临床、交叉设计中，15名健康年轻女性（25±3岁）参加了四个测试日，她们分别摄入20克蛋白质，形式为天然低芥酸菜籽蛋白、酶处理或热处理的低芥酸菜籽蛋白，或20克乳清蛋白。在摄入蛋白质后5小时采集血样，以评估血浆氨基酸浓度。与乳清蛋白相比，摄入天然低芥酸菜籽蛋白后血浆总氨基酸（TAA）浓度的升高幅度较小（3191±794与4429±84μmol∙L，P＜0.001）。与天然低芥酸菜籽蛋白相比，低芥酸菜籽蛋白的加工导致血浆总氨基酸峰值浓度更高，酶处理的达到统计学显著性（3599±687μmol∙L，P = 0.045），但热处理的未达到（3565±722μmol∙L，P = 0.166）。以餐后5小时曲线下增量面积表示的血浆总氨基酸可用性在各处理之间没有差异，摄入天然、酶处理和热处理的低芥酸菜籽蛋白以及乳清蛋白后分别平均为163±81、171±76、194±82和207±85 mmol∙300 min∙L（P＞0.05）。与摄入天然低芥酸菜籽蛋白相比，摄入乳清蛋白后循环中必需和非必需氨基酸的餐后上升更快，餐后血浆总氨基酸可用性更高。与摄入天然低芥酸菜籽蛋白相比，摄入酶处理或热处理的低芥酸菜籽蛋白会加速循环氨基酸的餐后上升，但在餐后5小时内不会进一步提高整体血浆氨基酸可用性。
