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Comment la composition et/ou le procédé de fabrication d'aliments enrichis en protéines végétales influencent le métabolisme protéique musculaire chez le rat âgé ?

Abstract : In order to assess food quality and metabolic efficiency of mixed foods combining different vegetable protein sources or vegetable-animal protein sources, two staple foods, pasta and dairy gels, were selected as vectors and enriched with flour or protein extracted from legumes. The protein structure of the mixed feeds was studied at a molecular level. The relationship between this structure and the in vitro and in vivo digestibility of proteins was evaluated. The effect of the formulation and / or manufacturing process of these mixed foods on protein metabolism in vivo has been studied in growing young rats and aged rats. The change of the pasta formulation, ie the incorporation of three different leguminous flours (faba beans, lentils or split peas), generates structural modifications of the protein network influencing the digestibility of the proteins. Animal studies show that the nutritional quality of pasta enriched with legumes is comparable to that of an animal protein such as casein, regardless of the type of legume used. Body protein retention and muscle protein synthesis in aged rats, consuming iso-protein diets based on legume-enriched pasta or casein, are comparable. However, they remain lower than those induced by soluble milk proteins. The use of faba bean protein-enriched milk gels has shown an effect of the formulation and gelation process on protein digestion and retention. In vivo digestibility of proteins is higher in rats consuming the mixed fermented gel diet composed of casein and faba bean proteins compared to its counterpart of the same composition but chemically acidified. Protein retention is further improved in rats fed with a diet containing fermented gel composed of casein proteins, faba beans and whey. These legume-enriched foods, rich in protein, balanced in essential amino acids are beginning to be available on the market. They could be offered to the elderly population, especially in physiopathological situations involving a loss of body proteins.
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https://tel.archives-ouvertes.fr/tel-03091967
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Submitted on : Friday, January 1, 2021 - 1:03:30 AM
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Insaf Berrazaga. Comment la composition et/ou le procédé de fabrication d'aliments enrichis en protéines végétales influencent le métabolisme protéique musculaire chez le rat âgé ?. Sciences agricoles. Université Clermont Auvergne, 2018. Français. ⟨NNT : 2018CLFAS014⟩. ⟨tel-03091967⟩

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