Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses

Han, Fang; Moughan, Paul J.; Li, Juntao; Pang, Shaojie

doi:10.3390/nu12123831

Cited by 39 publications

(33 citation statements)

References 28 publications

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“…The quantity and quality of protein are both determinants of the adequacy of diets, for meeting protein requirements [6] and the amino acid requirements of the human depend upon age and physiological state [36]. The DIAAS values of the cereals and pulses determined here were within the range of published values [15,22,[27][28][29][30][31]37,38]. Given that lysine was often the first-limiting amino acid, it was interesting to note the effect of the reactive lysine content on DIAAS.…”

Section: Discussionsupporting

confidence: 66%

“…The concentrations of AA in the cereals and pulses used here were within the range of published values [15,[27][28][29][30][31]. AAs in cereals are mainly stored in the starchy endosperm of cereals, in the form of prolamins and glutenins [32][33][34].…”

Section: Discussionsupporting

confidence: 59%

“…The amino acid compositions of the foods are given in Table 1. The TID of CP and AA's in the mung beans and adzuki beans have been reported previously [15], but the results are replicated here to facilitate a comparison with millet, adlay, and with the mixtures of foods. The TID of CP in millet was greater (p < 0.05) than that for ABA and adzuki bean, and was greater (p < 0.05) than the TID of CP in mung beans (Table 2).…”

Section: Aa Compositions Of the Six Cooked Pulses And Cerealssupporting

confidence: 64%

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The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Han

Moughan

et al. 2021

Plants

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The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were determined. True ileal digestibility (TID) values of amino acids for adult humans were obtained. It is difficult to determine ileal amino acid digestibility in humans directly, and for this reason, the growing pig is often used to obtain such values, as a preferred animal model. Seven growing pigs fitted with a T-cannula at the terminal ileum were allotted to a 7 × 6 incomplete Latin square with seven semi-synthetic diets (cooked mung bean, adzuki bean, millet, adlay, mung bean + millet, adzuki bean + adlay, and an N-free diet) and six 7-day periods. The mean TID values for crude protein differed significantly (p < 0.05), with millet having the highest digestibility (89.4%) and the adzuki bean/adlay mixture having the lowest (79.5%). For lysine, adzuki bean had the highest TID (90%) and millet had the lowest (70%). For the mean of all the amino acids, there was a significant (p < 0.05) effect of diet, with the TID ranging from 72.4% for the adzuki bean/adlay mixture to 89.9% for the adzuki beans. For the older child, adolescent, and adult, the DIAAS (%) was 93 for mung beans, 78 for adzuki beans, 22 for millet, 16 for adlay, and 66 for mung beans + millet, and 51 for adzuki beans + adlay. For mung beans, valine was first-limiting, and the SAA for adzuki beans, while lysine was first-limiting for the other foods. Chinese traditional diets, containing both cereals and pulses, are complementary for most, but not all of the indispensable amino acids.

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Section: Discussionsupporting

confidence: 66%

Section: Discussionsupporting

confidence: 59%

Section: Aa Compositions Of the Six Cooked Pulses And Cerealssupporting

confidence: 64%

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The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Han

Moughan

et al. 2021

Plants

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“…For pork belly, skim milk powder, and soy flour, digestible levels of all IAAs were above the requirements, which translates into DIAAS values > 100%. However, DIAAS values are calculated based on the IAAlim and fails to highlight that other IAAs are present in further excess, and could thus act as : cut-off for actual requirement as a combination of amino acid content and digestibility of the respective indispensable amino acid; (A; data from [76]), skim milk powder (B; data from [57]), soy flour (C; data from [57]), rice (D; data from [80]), cooked peas (E; data from [87]) and maize (F; data from [80]).…”

Section: Food Groupmentioning

confidence: 99%

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

et al. 2022

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For design of healthy and sustainable diets and food systems, it is important to consider not only the quantity but also the quality of nutrients. This is particularly important for proteins, given the large variability in amino acid composition and digestibility between dietary proteins. This article reviews measurements and metrics in relation to protein quality, but also their application. Protein quality methods based on concentrations and digestibility of individual amino acids are preferred, because they do not only allow ranking of proteins, but also assessment of complementarity of protein sources, although this should be considered only at a meal level and not a diet level. Measurements based on ileal digestibility are preferred over those on faecal digestibility to overcome the risk of overestimation of protein quality. Integration of protein quality on a dietary level should also be done based on measurements on an individual amino acid basis. Effects of processing, which is applied to all foods, should be considered as it can also affect protein quality through effects on digestibility and amino acid modification. Overall, protein quality data are crucial for integration into healthy and sustainable diets, but care is needed in data selection, interpretation and integration.

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“…A recent article reported a study on the true digestibility values (percentage of the total indispensable AA from ileal extracts) of some Chinese pulses. The results of the experiment in humans older than 3 years to adults shows that DIAAS was 88% for kidney bean, 86% for mung bean, 76% for chickpeas, 68% for peas, 64% for adzuki bean and 60% for broad beans [32]. In another study, Kashyap et al [33] used the isotopic method to estimate DIAAS for mung bean and reported that the true mean ileal IAA digestibility of mung bean was 70.9 ± 2.1% after dehulling, demonstrating inconsistencies in methodologies of amino acid digestibility and indicating research gaps and need for elaborate datasets for seed dietary protein measurements to meet the quality challenge in the development of grain-based proteins [33].…”

Section: Seed Sources Of Dietary Proteinsmentioning

confidence: 99%

Advances in Food Development with Plant-Based Proteins from Seed Sources

Daniel¹,

Kassa²

2021

Grain and Seed Proteins Functionality

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Increased awareness on the effects of food on human health and the environment has compelled the need to look for alternative food sources. This resulted in the steady increase in demand for plant-based protein foods as opposed to animal food sources on the premises of significant health benefits, environment-friendly sustainable production systems and moral ethics. This trend has also been reflected in recently reviewed national food guides. Research on plant-based food systems primarily aims to understand the nutritional and functional roles of dietary proteins sourced from crop seeds. Recent scientific advances in this field explore the use innovative technologies in the research and commercial applications of seed proteins. The objective of this paper is to review and summarize key research efforts and recent advances on the utility of seed-sourced proteins in the food product development applications. Important topics covered in the review are: exploration of sources of dietary protein seeds, the status of seed dietary protein research for nutrition and health, and the deployment of new and innovative technologies for developing dietary seed proteins. The topics draw on research and publications on the availability, functionality, quality, genetics, and innovative technologies to develop value-added products from dietary plant-based proteins. The review will fill knowledge gaps in the utilization of emerging plant-based protein food systems in relation to nutritional and health benefits, process technologies and promoting food system sustainability.

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Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses

Cited by 39 publications

References 28 publications

The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS

Protein Quality in Perspective: A Review of Protein Quality Metrics and Their Applications

Advances in Food Development with Plant-Based Proteins from Seed Sources

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