Do Different Types of Proteins Have Different Bioavailability? A Comprehensive Guide

Proteins are essential for human health but not all proteins are created equal. Learn about different types of proteins and their bioavailability so you can get maximum benefit from them.

Do Different Types of Proteins Have Different Bioavailability? A Comprehensive Guide

Proteins are essential for the human body, as they are made up of amino acids that are necessary for the proper functioning of the body. But not all proteins are created equal. Protein bioavailability is a measure of how well the body uses a specific type of protein. A protein with high bioavailability is easily absorbed after digestion and a high percentage of amino acids can be used by the body.

For instance, while soy is generally a good source of protein, an egg is more bioavailable and much more of the protein it contains is available for use by the body. Bioavailability, in simpler terms, is a metric that means effective nutrient content. When evaluating the nutritional value of a protein source, the most important factor lies in the body's ability to digest and recognize individual amino acids for future use. Food labels and verified claims together may be the only data available to determine protein quality.

While plant-based proteins don't pose these same risks, they aren't complete sources of protein on their own. Low-quality proteins that would not otherwise be used by the small intestine can be easily broken down in the large intestine at the point where fecal matter is produced. This method put dairy protein from grass-fed animals on the map and is partly responsible for the popularity of powdered milk protein around the world. In addition, consider including high-quality supplements, such as Dairy-based IoWhey Protein or plant-based IoPEA protein, in your daily meal planning. Digestibility of amino acids from various protein sources in recent studies using different models and methodologies. The method consists of administering synthetic foods with increasing levels of the limiting amino acid in free form (therefore, theoretically 100% digestible) or foods containing the test protein with the same levels of the limiting amino acid.

In intestinal disorders related to pancreatitis insufficiency, protein malabsorption is poorly documented, unlike lipids, whose absorption is greatly altered. In particular, the bioavailability of plant-based amino acids has been substantially reported due to the growing interest in evaluating the quality of unconventional protein sources. Now, knowing the science of absorption and bioavailability, you take in those 26 g of protein and your body can only process 34% of it. Once a protein is digested and broken down into its component amino acids, a certain proportion of those amino acids are effectively absorbed through the small intestine and transferred to the bloodstream. The principle is that if one amino acid is limiting in the diet, the other amino acids are subject to greater oxidation because their entry into protein synthesis is affected. If the measurement of protein digestibility at the faecal level has been considered an overestimated but acceptable indicator of iyal digestibility, the measurement of the digestibility of faecal amino acids is generally not accepted, although it has already been described in the case of pulse proteins, for example.

However, experimental conditions, without any direct evaluation of intestinal dysfunction or inflammation, do not allow conclusions to be drawn about the absence of any alteration of protein absorption in the EED. By refining sources such as whey or pea protein, it's possible to improve their bioavailability to a greater or lesser extent depending on which technology is used. This means that you can get more out of your proteins by choosing those with higher bioavailability. In conclusion, different types of proteins have different levels of bioavailability depending on their composition and how they are processed. It's important to understand this concept when selecting proteins for your diet so that you can get maximum benefit from them.