We are no longer what we eat, we are also what we secrete
A Riddet Institute investigative report on food-derived bioactive peptides has gained international recognition that
will lead to a paradigm shift in thinking about nutrition, that will help us better prevent ill health and combat
disease more effectively.
Co-authored by Ph.D. scholar Lakshmi Dave with Distinguished Professor Paul Moughan, as part of her doctoral thesis, it
has been recognised as a highlight publication by the prestigious Global Medical Discovery (GMD).
GMD vice president scientific affairs, Dr David Levy, wrote that the paper has been identified as a "key scientific
article contributing to excellence in biomedical research". It will feature in the next edition of Global Medical
Discovery Series.
"Historically," says Mrs Dave, "the scientific community has only really looked at the gut as a digestive organ not as a
source of protein and certainly not as a source of biological control."
"Our hypothesis and initial evidence show we are no longer just what we eat. We are also what we secrete into our gut.
In the future it is likely that we will use diet to regulate our secretions to improve our health and prevent disease
more effectively than we do today. This could have huge impacts for those who are susceptible to hypertension, weight
gain and many other issues."
"I was surprised when we first considered it, however it now seems like common sense. Science has known for some time
that food-derived bioactive peptides are regarded as important modulators of several processes in the Gastrointestinal
Tract (GIT). The concentration of food derived peptides in the GIT, and therefore attendant physiological effects, are
likely to be highly variable as our diet is variable. We don't eat the same thing every day."
"In contrast to this variability, gut endogenous proteins secreted into the gut such as cell protein, mucin, serum
albumin and digestive enzymes remain consistent in the body. They are a significant potential source of peptides for the
GIT. Up to 80% of endogenous proteins are digested in the GIT and it is likely that a wide range of peptides are
generated. Until now the significance of the gut endogenous proteins as a source of bioactive peptides has not been
considered," says Mrs Dave.
"We've known for some time what they are, however we never really asked what is their fate and role? Our hypothesis is
that endogenous proteins may have a hidden role as a consistent and quantitatively important source of bioactive
peptides in the gut."
"Endogenous proteins, are eventually turned-over by the body. We may re-absorb them thereby providing ourselves with a
consistent supply of bioactive peptides."
"The potential is huge. Imagine knowing what types of food regulate secretions or more to the point regulates a
secretion that lowers hypertension. Imagine if we could lower the risk of cardiac disease, the world's number one killer
disease."
"Regardless of the hypothesis, it remains very important to eat a balanced diet that contributes both carbohydrate and
protein as well as complex carbohydrates from fruit and vegetables," says Mrs Dave.
Riddet Institute co-director, Distinguished Professor Paul Moughan, says “Lakshmi's work has opened a door to a new
level of understanding about nutrition. This is a paradigm shift in thinking."
"We need more young New Zealanders to consider Food Science as a valid career choice. Our future economic growth is
dependent on scientific advancement in this field. I hope Lakshmi's fundamental work will demonstrate that
world-changing science happens here in New Zealand and that young New Zealanders can be part of it. Food science is an
exciting and rewarding career path," he says.
Lakshmi Dave is a doctoral student at the Riddet Institute. She is investigating the latent role of human
gastrointestinal endogenous proteins as a source of bioactive peptides. She is an MSc graduate in Food Technology from
the University of Mysore, India. She has worked as a Research & Development manager with Britannia Industries Ltd and has studied at the Riddet Institute at Massey University since
June 2011.
Riddet Institute: is a Government Centre of Research Excellence that strengthens connections between the food industry and research
partners to enhance New Zealand's reputation for excellence in food and sciences. It is New Zealand's premier centre for
fundamental and strategic scientific research. Its multi-disciplinary approach, at the intersection of food material
science, novel food processing, human nutrition and gastrointestinal biology, is having a direct and positive effect on
the development of innovative and healthier foods.
Global Medical Discovery: GMD is highly selective and features papers of exceptional scientific importance that are assessed primarily on their
scientific validity and merit. Emphasis is given to all aspects of Medicine from basic science to clinical studies. The
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