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The bioavailability and postprandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically 15N-labelled proteins

Published online by Cambridge University Press:  09 March 2007

François Mariotti ,
Maria E. Pueyo ,
Daniel Tomé  and
Sylvain Mahé
Maria E. Pueyo
Affiliation:
UMR INRA-INAPG de Physiologie de la Nutrition et du Comportement Alimentaire, Institut, National Agronomique Paris-Grignon, 16 rue Claude Bernard, 75231 Paris cedex 05, France
Daniel Tomé
Affiliation:
UMR INRA-INAPG de Physiologie de la Nutrition et du Comportement Alimentaire, Institut, National Agronomique Paris-Grignon, 16 rue Claude Bernard, 75231 Paris cedex 05, France
Sylvain Mahé
Affiliation:
UMR INRA-INAPG de Physiologie de la Nutrition et du Comportement Alimentaire, Institut, National Agronomique Paris-Grignon, 16 rue Claude Bernard, 75231 Paris cedex 05, France
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Abstract

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Sweet lupin (Lupinus albus), a protein-rich legume devoid of anti-nutritional factors, is considered to have a high potential for protein nutrition in man. Results concerning the nutritional value of lupin protein are, however, conflicting in animals and very scarce in human subjects. Furthermore, where fibre-rich protein sources are concerned, the long-term nutritional results are often obscured, particularly since fibre-promoted colonic fermentation may bias the energy supply and redistribute N flux. We therefore studied, during the postprandial phase, the bioavailability and utilisation of lupin-flour protein in nine healthy men who had ingested a mixed meal containing intrinsically 15N-labelled lupin flour as the protein source (Expt 1). The real ileal digestibility (RID) and ileal endogenous N losses (IENL) were assessed using a perfusion technique at the terminal ileum, and the N content and 15N enrichment of ileal samples. Lupin flour exhibited a high RID of 91 (SD 3) % AND LOW IENL (5·4 (sd 1·3) mmol N/h). Postprandial dietary deamination was also assessed from body dietary urea and urinary dietary N excretion, and compared with results in nine healthy men following an isoenergetic meal containing a 15N-soyabean-protein isolate with a similar RID, as a control (Expt 2). Postprandial dietary deamination was similar after lupin and soyabean meals (17 (sd 2) and 18 (sd 4) % ingested N respectively). We therefore conclude that lupin protein is highly bioavailable, even if included in fibre-rich flour, and that it can be used with the same efficiency as soyabean protein to achieve postprandial protein gain in healthy human subjects.

Keywords

Soyabean proteinLupin proteinIleal digestibilityPostprandial retentionNitrogen isotopes
Type
Research Article
Information
British Journal of Nutrition , Volume 87 , Issue 4 , April 2002 , pp. 315 - 323
Copyright
Copyright © The Nutrition Society 2002

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