WP4 : Innovation in food processing - Nutritional value & allergenicity of protein from camelina sativa

Protein quality is a crucial component of protein intake, supporting the body's homeostasis of protein metabolism and maintaining muscle mass during catabolic states. Generally, plant proteins are less efficient than animal proteins due to their lower digestibility, the presence of anti-nutritional factors (ANFs), and deficiencies in essential amino acids (EAAs). However, advances in food processing such as fermentation or germination and nutritional strategies could enhance the quality and preserve the beneficial properties of these proteins.

In WP4, we will evaluate EAAs composition and the presence of ANF in the protein fractions isolated from Camelina seeds by WP3. Fermented food prototypes will be developed in the pilot facility of partner UMRF. The main challenge will be to identify the optimal combination of processing techniques, microbes, and food matrices. Medium scale production of the most promising fermented food prototype will be carried out for in vivo trials in mice and humans. We will then notably assess to what extent Camelina proteins are digested, absorbed and assimilated in humans. (partner UNH). Additionally, we will explore the nutritional value of the Camelina proteins and their ability to support muscle health and performance during a training protocol in animals, Another aspect that will be explored is the risk to develop new food allergy to Camelina proteins by the evaluation of cross-reactivity of Camelina’s proteins with other protein sources (e.g. mustard), the the impact of food transformation such as fermentation on immunoreactivity and allergenicity, as well as the ability of selected Camelina food ingredients to neo-sensitize and/or to trigger food allergy in vivo in mice. All human and animal protocols are performed in accordance with French legislation.