By Eben van Tonder, 14 Dec 24
Related to the value of pomo, also read my article: Value of Pomo (Beef Skin) in Nigerian Cuisine and a Novel Strategy To Improve What is Already Excellent
Introduction
A recent article titled “Cutting Back on One Amino Acid Increases Lifespan in Middle-Aged Mice Up to 33%” (ScienceAlert) highlights the surprising connection between isoleucine restriction and increased lifespan. While this study was conducted on mice, it opens new avenues for exploring functional foods that prioritize longevity. In Nigeria, pomo—beef skin—has long been a staple food, prized for its texture, affordability, and cultural significance. Historically overlooked for its nutritional profile due to its low essential amino acid content, pomo may now offer untapped potential as a longevity-promoting ingredient when paired with complementary nutrients.
The Role of Isoleucine and the Study’s Implications
Isoleucine, a branched-chain amino acid (BCAA), is critical for:
-> Energy production during fasting or exercise
-> Metabolic regulation, including glucose uptake
However, excessive BCAA intake, particularly isoleucine, has been linked to insulin resistance, obesity, and accelerated aging through overactivation of the mTOR pathway—a cellular mechanism that prioritizes growth over repair. The study observed that restricting isoleucine in middle-aged mice improved metabolic health, delayed cellular aging, and extended lifespan by up to 33%.
These findings suggest that low-isoleucine foods, like pomo, could serve as a base for novel formulations aimed at promoting health and longevity.
Protein Sources With the Lowest Isoleucine Content
If reducing dietary isoleucine intake is the goal, identifying foods naturally low in this amino acid becomes essential. While most high-protein foods are abundant in isoleucine, certain sources stand out for their lower content:
Pork or beef skin (pomo): 0.1–0.2 g per 100g
Bone broth and collagen supplements: <0.1 g per 100g
Gelatinous meats (tendons, cartilage): ~0.1–0.2 g per 100g
Egg whites: 0.3–0.4 g per 100g (lower compared to whole eggs)
Milk (whole, per 100 ml): 0.2 g per 100g
Rice protein (low in BCAAs overall): ~0.2 g per 100g
These foods offer viable protein options for individuals seeking to lower isoleucine consumption without compromising total protein intake. Among them, pomo—a traditional Nigerian delicacy—emerges as particularly promising due to its cultural relevance, affordability, and versatility.
Pomo: Nigerian Beef Skin as a High-Protein, Low-Isoleucine Option
Pomo, or beef skin, is a byproduct of beef processing and is widely consumed across Nigeria. Its production involves straightforward yet effective processing methods:
1. Dehairing and Cleaning: Fresh beef skin is scalded, scraped, or burned to remove hair and dirt.
2. Boiling: The skin is boiled to soften the texture, making it edible. This process also gelatinizes the collagen within the skin.
3. Drying (optional): Some producers sun-dry pomo to extend shelf life and improve handling.
Nutritionally, pomo is unique. It is:
-> High in collagen: Rich in glycine, proline, and hydroxyproline, amino acids that support skin, joints, and connective tissue health.
-> Low in isoleucine: Making it an ideal candidate for diets aimed at metabolic health and longevity, as suggested by the recent mouse study.
However, pomo has long been criticized for its incomplete protein profile, as it lacks significant amounts of essential amino acids like lysine and methionine. Traditionally, this has limited its perceived value as a protein source.
Rethinking Protein Completeness
Historically, the concept of protein completeness—the presence of all essential amino acids in a single food—was used as a measure of nutritional value. However, this standard is increasingly outdated in modern diets. In reality, we almost never consume a single food source in isolation. Instead, diets are balanced through combinations of foods that supply complementary amino acids.
Pomo, though lacking in certain essential amino acids like lysine and methionine, can be nutritionally complete when paired with other nutrient-rich ingredients. This offers a new opportunity to leverage pomo’s low-isoleucine content and unique amino acid profile as part of a broader meal or product formulation.
For the Formulation Scientist: Transforming Pomo Into the Healthiest Food Option
To create a sausage or hamburger patty made of pomo that is nutritionally complete, formulation scientists can add the following complementary ingredients:
1. Soy Protein (TVP or Isolate):
Rich in lysine, an amino acid lacking in pomo.
Provides complete protein while maintaining a neutral flavor and excellent texture.
2. Legumes (e.g., lentil or chickpea flour):
Offers fiber, vitamins, and additional protein.
Balances the amino acid profile with methionine.
3. Fortified Whole Grains (e.g., oats or quinoa):
Supplies additional protein, minerals, and slow-digesting carbohydrates.
Enhances satiety and provides sustained energy.
4. Garlic and Onion Extract:
Rich in antioxidants and anti-inflammatory compounds.
Improves metabolic health and adds flavor.
5. Omega-3 Sources (e.g., flaxseed or chia seed):
Provides essential fatty acids to support heart health and reduce inflammation.
6. Vitamins and Minerals:
Iron (fortification or natural sources like spinach) for hemoglobin production.
Zinc for immune function.
B vitamins (e.g., nutritional yeast) to aid in energy metabolism.
Example: Pomo-Based Sausage Formulation
Ingredients:
50% pomo (beef skin) (pre-cooked and finely minced)
20% soy TVP or isolate
10% lentil or chickpea flour
10% oat or quinoa flour
5% flaxseed or chia seed meal
3% garlic/onion extract
2% fortification mix (iron, zinc, B vitamins, and trace minerals)
Benefits of This Formulation
We now summoride the value of the formulatoon as discussed.
-> Complete protein profile by combining collagen from pomo with plant-based proteins.
-> Enhanced fiber and micronutrient density for improved digestion and metabolic support.
-> Optimized omega-3 to omega-6 ratio for reduced inflammation.
-> Low isoleucine content, potentially activating longevity pathways similar to those observed in mice.
This formulation creates a sausage or burger patty that is not only culturally relevant but also addresses modern health concerns, such as obesity, insulin resistance, and aging.
Pomo in Nigerian Food Systems: An Untapped Opportunity
In Nigeria, pomo is a widely consumed food but often undervalued nutritionally. By reimagining pomo-based products with the addition of soy protein, legumes, grains, and fortification, it becomes possible to:
-> Offer affordable, nutrient-dense functional foods to address protein malnutrition.
-> Promote metabolic health and longevity by reducing isoleucine levels.
-> Meet growing demand for healthier, affordable food options in urban and rural areas.
Conclusion
The recent findings on isoleucine restriction and longevity provide a unique opportunity to reconsider the role of pomo in Nigerian diets. While pomo alone lacks completeness as a protein source, this is no longer a significant limitation in modern nutrition. By incorporating nutrient-rich complementary ingredients, scientifically designed formulations of pomo—such as sausages and hamburger patties—can be transformed into nutritious, affordable, and longevity-focused foods.
This approach challenges traditional perceptions of animal skins and invites formulation scientists to innovate with pomo-based products that are optimized for health and sustainability. If the results observed in mice translate to humans, such foods could represent a new frontier in functional nutrition, offering benefits for metabolic health, longevity, and overall well-being.
References
1. Cutting Back on One Amino Acid Increases Lifespan in Middle-Aged Mice Up to 33%. ScienceAlert. Available at: https://www.sciencealert.com/cutting-back-on-one-amino-acid-increases-lifespan-in-middle-aged-mice-up-to-33
2. Wolfe, R. R. (2017). Branched-chain amino acids and muscle protein synthesis in humans: Myth or reality? Journal of the International Society of Sports Nutrition.
3. Efeyan, A., Comb, W. C., & Sabatini, D. M. (2015). Nutrient-sensing mechanisms and pathways. Nature.