Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score

Abstract

New protein sources have emerged in recent years to support the transition toward more sustainable food production dedicated to human nutrition. Animal-sourced proteins, for example, from milk and meat, have shown to have a substantial impact on greenhouse gases and are known to contribute to depletion of natural sources (Aiking, 2014; Godfray et al., 2018). These proteins are included to a large extent in Western diets, and their consumption is gradually increasing in developing countries (Godfray et al., 2018). While it has been recommended to shift global protein consumption toward plant-based proteins (Boland et al., 2013; Pyett, Vet, Trindade, Zanten, & Fresco, 2019), attention should be paid to the nutritional quality of new and alternative protein sources. Dietary protein quality is primarily characterized by their indispensable amino acid (IAA) content. IAAs cannot be synthetized by the human body and must be obtained from the diet. The current standard to evaluate the nutritional quality of proteins is

The Role of Oat Nutrients in the Immune System: A Narrative Review

“…Oats, including all oat products listed in Table 1 , contain proteins at 12–13% dry weight, equivalents to at least 5.0 g protein per 40-g serving and provision of 8.9% of daily protein requirement of 0.8 g/kg body weight for a 70-kg American male adult ( Table 1 and Table 2 ). However, the protein quality score as assessed using Digestible Indispensable Amino Score (DIAAS) in oats is 57 which is below the threshold (DIAAS < 75) of being able to make protein claims [ 127 ]. Nevertheless, A. sativa oat groats are abundant in glutamine/glutamic acid, 23.9% of total protein in oats, delivering 1.63 g glutamine per serving [ 128 ].…”

Low Protein Diets and Plant-Based Low Protein Diets: Do They Meet Protein Requirements of Patients with Chronic Kidney Disease?

“…On the contrary, gelatin, rapeseed, lupine, canola, corn, hemp, fava bean, oat, pea and rice proteins are classified in the no quality claim category (DIAAS < 75). Potato, soy and pea proteins can be used in protein mixtures to complement a broad range of plant proteins, leading to higher DIAAS [ 16 ]. Legumes (which are deficient in sulfur AAs) are more often combined with cereal proteins (which are lysine-deficient) [ 113 , 114 ] in order to provide patients with a full AA pattern to meet with protein synthesis.…”

“… Overview of the quality of individual proteins based on their digestible indispensable amino acid score (DIAAS) [ 16 ]. …”

“…Protein quality based on DIAAS differs not only between animal and plant proteins but also between plant protein sources. Recently, Herrerman et al [ 16 ] calculated DIAAS for several animal and plant proteins ( Figure 1 ).…”

“…The differences in the protein quality offers the opportunity to enhance their nutritional efficiency by combining them. Potato, soy and pea proteins seem the most important plant-based complementary vegetal protein sources to reach high quality mixtures in a plant-based diet [ 16 ].…”