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Bioavailability of proteins and amino acids
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Edité par CCSD -
International audience. Together with amino acid composition, protein bioavailability is a major criteria of protein quality. The efficiency of protein digestion and the metabolic use of amino acids are the main determinants of protein bioavailability which mainly depends on the protein source in healthy conditions. In vivo measurement of protein and amino acid bioavailability faces with important methodological barriers. Because peptide and amino acid absorption occurs in the small intestine, digestibility must be measured at the ileal level which requires the use of invasive procedures to collect ileal effluents. Alternative methods that are less invasive but analytically complex were recently proposed. The production of dataset on amino acid digestibility and subsequently Digestible Amino Acid Score (DIAAS) in various protein food is an important issue in the view of finding alternative protein sources to preserve environment and to feed humans over the world in the near future.
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