Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens’ Egg in Indian Adults
Co-ingestion of Black Tea Reduces the Indispensable Amino Acid Digestibility of Hens’ Egg in Indian Adults
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共同摄入红茶会降低印度成年人对鸡蛋的必需氨基酸消化率
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发表时间：
2019
期刊：
影响因子：
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通讯作者：
A. Kurpad
中科院分区：
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作者：
Sindhu Kashyap;N. Shivakumar;A. Varkey;T. Preston;S. Devi;A. Kurpad
研究表明，茶是一种常见的饮料，含有大量的多酚，会损害蛋白质的消化率。目前还没有关于茶多酚（TPP）对高质量蛋白质消化率的抑制作用的人体研究。目的采用双同位素示踪法，研究红茶对健康成人全煮蛋蛋白中真正必需氨基酸（IAA）消化率的影响。方法以体重指数为22.0±2.8 kg/m2，年龄20 ~ 27岁的印度健康成人为研究对象，测定黑TPP （4.6 mg/mL，随餐饮料摄入）对2h标记全煮蛋蛋白的影响，并参考13c -螺旋藻蛋白。然后将结果与先前用相同方法测量的全蛋平均IAA消化率进行比较，不含红茶，在相同的受试者中（n = 5）。为了纠正TPP对螺旋藻蛋白（用作标准蛋白）的任何独立影响，在3个相同的受试者中，参考2h氨基酸混合物，独立测量了13c -螺旋藻蛋白的IAA消化率，其中有和没有共同摄入红茶。结果与红茶共饮时，煮鸡蛋全蛋白IAA真消化率显著降低17%。然而，当与红茶共同摄入时，螺旋藻蛋白的IAA消化率没有显著降低。结论TPP蛋白相互作用降低了健康印度成年人全蛋消化率，但对螺旋藻蛋白消化率影响最小。在有膳食质量蛋白质不足风险的人群中，在餐中或餐后喝茶会进一步增加蛋白质不足的风险。该试验已在印度临床试验注册中心（http://ctri.nic.in）注册为CTRI/2018/03/012265。
ABSTRACT Background Tea, a commonly consumed beverage, contains high amounts of polyphenols that can impair protein digestibility, as demonstrated in vitro. There are no human studies examining the inhibitory influence of tea polyphenols (TPP) on high-quality protein digestibility. Objective The aim of this study was to determine the effect of black tea on the true indispensable amino acid (IAA) digestibility of whole boiled egg protein, in healthy adult humans, through use of a dual isotope tracer approach. Methods The effect of black TPP (4.6 mg/mL, ingested as a beverage with the meal) on 2H-labeled whole boiled egg protein, administered with ghee rice and tomato curry, was measured with reference to 13C-spirulina protein in healthy Indian adults aged 20–27 y of both sexes with BMI of 22.0 ± 2.8 kg/m2. The results were then compared to previously determined whole egg mean IAA digestibility measured by the same method, without black tea, in the same subjects (n = 5). To correct for any independent effect of TPP on spirulina protein (used as a standard protein), the true IAA digestibility of 13C-spirulina protein was independently measured with reference to a 2H-amino acid mixture, with and without co-ingestion of black tea, in 3 of the same subjects. Results The true IAA digestibility of whole boiled egg protein significantly decreased by 17% when co-ingested with black tea. However, there was no significant reduction in the true IAA digestibility of spirulina protein when co-ingested with black tea. Conclusions TPP protein interactions reduced whole egg digestibility in healthy Indian adults but had minimal effect on spirulina protein digestibility. In populations who are at risk of dietary quality protein inadequacy, the consumption of tea during or after a meal can further increase the risk of inadequacy. This trial was registered at Clinical Trials Registry of India (http://ctri.nic.in) as CTRI/2018/03/012265.