Determination of the protein quality of cooked Canadian pulses

Nosworthy, Matthew G.; Neufeld, Jason; Fröhlich, Peter; Young, Gina; Malcolmson, Linda; House, James D.

doi:10.1002/fsn3.473

Cited by 129 publications

(112 citation statements)

References 21 publications

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“…Although the current study included a protein precipitation step, in order to avoid the interference of proteins with the TPC determination method, short peptides could still be soluble at high salt concentrations. Thus, the observed increase in antioxidant capacity could be also attributed to the generation of antioxidant peptides, as pulses are protein‐rich foods (Nosworthy et al ., ) and excellent sources of bioactive peptides (Sangsukiam & Dungmal, ).…”

Section: Resultsmentioning

confidence: 99%

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lafarga

Villaró

Bobo

et al. 2019

Int J of Food Sci Tech

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The aim of this study was to evaluate the bioaccessibility of polyphenols and antioxidant activity in cooked pulses and to study the effect of cooking on their total phenolic content (TPC) and antioxidant capacity. Cooked faba beans showed the highest TPC, followed by soybeans and lentils or peas. TPC ranged from 10.4 AE 0.2 to 52.9 AE 0.3 mg/100 g and was positively correlated with antioxidant activity. Cooking resulted in increased TPC and antioxidant activity of the methanolic extracts, caused by cell disruption and improved extraction of polyphenols. Although polyphenols were lost in the cooking water, boiled legumes had more polyphenols than those resulting cooking broths. In vitro gastrointestinal digestion resulted in increased TPC and antioxidant capacity of the extracts. Soybeans showed the highest amount of bioaccessible polyphenols. The release of phenolics from cooked legumes was mainly achieved during the intestinal phase. Literature data may underestimate the TPC and antioxidant capacity of pulses.Bioaccessibility of phenols in cooked pulses T. Lafarga et al. 1817Samples A-H are shown in Fig. 1. Values represent the mean of three independent experiments AE SD. Different capital letters indicate significant differences between dry, soaked, and cooked samples. Different lower case letters indicate significant differences between samples. The criterion for statistical significance was P < 0.05.

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Section: Resultsmentioning

confidence: 99%

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Lafarga

Villaró

Bobo

et al. 2019

Int J of Food Sci Tech

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“…TID values are usually very accurate unless a protein has been overheated, which may result in reduced digestibility of Lys ( 15 ) . The variations in the AID values may be a result of the differences among grain varieties and growing conditions of the grains ( 39 ) . Therefore, protein evaluation can be improved by calculating the TID values of AA and removing the influences of basal endogenous losses of AA on determined digestibility values ( 6 ) .…”

Section: Discussionmentioning

confidence: 99%

Digestible indispensable amino acid scores of nine cooked cereal grains

Han

Wang

et al. 2018

Br J Nutr

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True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague–Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet for 7 d. Ileal contents were collected from the terminal 20 cm of ileum. Among the TID values obtained, whole wheat had the highest values (P<0·05), and polished rice, proso millet and tartary buckwheat had relatively low values. The TID indispensable AA concentrations in whole wheat were greater than those of brown rice or polished rice (P<0·05), and polished rice was the lowest total TID concentrations among the other cereal grains. The DIAAS was 68 for buckwheat, 47 for tartary buckwheat, 43 for oats, 42 for brown rice, 37 for polished rice, 20 for whole wheat, 13 for adlay, 10 for foxtail millet and 7 for proso millet. In this study, the TID values of the nine cooked cereal grains commonly consumed in China were used for the creation of a DIAAS database and thus gained public health outcomes.

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“…The digestibility of the protein is determined by subtracting fecal nitrogen from nitrogen ingested, correcting for endogenous protein content, with the balance being presumed to be absorbed. The PDCAAS values for common plant-based proteins include 0.64 for peas, 0.63 for green lentils, and 0.91 for soy (14,19).…”

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confidence: 99%

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

Nosworthy

Tulbek²,

House

2017

Cereal Foods World

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In conjunction with increased consumer interest in dietary protein, there has been increased demand for alternative sources of protein that go beyond animal-based protein. Inherent in this shift is the requirement not only for alternative sources of protein, but for sources of high-quality protein that are comparable to the nutrient quality found in protein derived from animals. Currently, the primary alternative to animalbased protein sources is plant-based sources such as soy, cereals, and pulses. Although plant proteins are frequently found in whole foods, processing of plants to extract a high-protein fraction for use as an ingredient in other foods is becoming more common. The quality of a protein source encompasses both the amino acid composition of the protein and the ability of that protein to be digested, absorbed, and used for metabolic functions. The regulations for quantification of protein quality differ between nations, but in North America there are two indices: the protein efficiency ratio (PER) (11) in Canada and the protein digestibility-corrected amino acid score (PDCAAS) (9) in the United States. Although a new method of determining protein quality has recently been introduced, the digestible indispensable amino acid score (DIAAS) (8), it is not currently recognized in any regulatory capacity.The PER is a growth assay (11). Weanling rats are fed a diet containing 10% protein for a period of 28 days, during which diet consumption and weight gain are measured regularly. After

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Determination of the protein quality of cooked Canadian pulses

Cited by 129 publications

References 21 publications

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Bioaccessibility and antioxidant activity of phenolic compounds in cooked pulses

Digestible indispensable amino acid scores of nine cooked cereal grains

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

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