Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Nosworthy, Matthew G.; House, James D.

doi:10.1094/cchem-04-16-0104-fi

Cited by 79 publications

(71 citation statements)

References 91 publications

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“…Currently, dietary protein quality is primarily determined by presence and level of essential amino acids for humans and its digestibility, absorbability and utilization for metabolic functions (20). Here, the digestibility was examined by a proteome analysis of the digested peptide mixture.…”

Section: Resultsmentioning

confidence: 99%

A combined microphysiological-computational omics approach in dietary protein evaluation

Jochems

Keusters

America

et al. 2020

Preprint

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AbstractThe ever-growing world population puts pressure on food security. To tackle this, waste stream proteins and novel protein sources need to be evaluated for nutritional value, which requires information on digesta peptide composition in comparison to established protein sources and coupling to biological parameters. Here, we present a novel combined experimental and computational approach comparing seventeen protein sources with cow’s whey protein (WPC) as benchmark. In vitro digestion was followed by proteomics analysis and statistical model clustering based on Bayesian Information Criterion. Next, we incorporated functional protein data after evaluating the effects of eighteen protein digests on intestinal barrier integrity, viability, brush border enzyme activity and immune parameters using a bioengineered intestine. Our data show that a holistic approach allows evaluating a dietary protein’s potential for delivery of bioactive peptides, where protein source (animal, plant or novel source-derived) does not seem to be the driving force for clustering.

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Section: Resultsmentioning

confidence: 99%

A combined microphysiological-computational omics approach in dietary protein evaluation

Jochems

Keusters

America

et al. 2020

Preprint

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“…Protein quality is determined by considering the amino acid composition and the inherent digestibility of the protein source. Although protein digestibility is typically determined via an in vivo experiment, due to cost and time this study utilized an in vitro digestibility assay, which has previously been demonstrated to have good correlation with in vivo data (Nosworthy & House, ). Most of the legume flours were incomplete proteins first limiting in methionine + cysteine; however, both locations of soybeans and kabuli chickpeas were complete proteins with amino acid scores >1.…”

Section: Resultsmentioning

confidence: 99%

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

et al. 2019

Self Cite

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Background and objectives The functionality of legume and cereal flours is difficult to compare within the literature due to the lack of standardized methodologies and differences in processing methods. The aim of this research was to investigate the functional (pasting, water/oil holding, foaming, and emulsification) attributes and protein quality of flours derived from a wide range of cereal and legume market classes (Canada) for comparative purposes. Findings Overall, legume flours (mean 1.77 g/g) had slightly higher oil holding capacities than cereal flours (mean 1.50 g/g), whereas their water hydration capacities were similar. In general, legume flours produced more foam with better stability than cereal flours. All legume flours had similar emulsifying properties, whereas for the cereals, oat flour had much lower emulsion stability (52.5%) than the other cereals examined (77.3%–97.7%). The in vitro protein digestibility‐corrected amino acid score (IV‐PDCAAS) of oat flour (62.46%) was much higher than that of wheat (~42%), whereas hull‐less barley (54.29%) was in between these values. Of the legumes studied, soybean and desi and kabuli chickpea flours had high protein quality (IV‐PDCAAS 72%–82%); red lentil was inferior to the aforementioned flours with an IV‐PDCAAS of 43.63%. Conclusions Legume and cereal flours differed mostly in terms of their oil holding, foaming properties, emulsion activity and pasting properties. Selection of a cereal or legume flour will depend on the attributes desired. Significance and novelty Information relating to various legume and cereal flour functionality and nutritional quality will enable for better ingredient selection for various food applications.

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“…In addition to promotional activities, increased use of whole pulses and pulse ingredients, such as flours and fiber fractions in familiar foods, can also enhance consumption of pulses and the nutrients that improve dietary quality and modulate disease risk factors of relevance. Research efforts continue to delineate improvements in protein quality of finished foods when cereals and pulses are used as complimentary amino acid profiles [ 70 ]. In addition, approaches to optimize the functionality of pulse-based flours could increase utilization by the food industry to bolster the nutrient density of commonly consumed foods [ 71 , 72 , 73 , 74 , 75 ].…”

Section: Discussionmentioning

confidence: 99%

Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis

Abdullah

Marinangeli²,

Jones

et al. 2017

Nutrients

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Consumption of dietary pulses, including beans, peas and lentils, is recommended by health authorities across jurisdictions for their nutritional value and effectiveness in helping to prevent and manage major diet-related illnesses of significant socioeconomic burden. The aim of this study was to estimate the potential annual healthcare and societal cost savings relevant to rates of reduction in complications from type 2 diabetes (T2D) and incidence of cardiovascular disease (CVD) following a low glycemic index (GI) or high fiber diet that includes pulses, or 100 g/day pulse intake in Canada, respectively. A four-step cost-of-illness analysis was conducted to: (1) estimate the proportions of individuals who are likely to consume pulses; (2) evaluate the reductions in established risk factors for T2D and CVD; (3) assess the percent reduction in incidences or complications of the diseases of interest; and (4) calculate the potential annual savings in relevant healthcare and related costs. A low GI or high fiber diet that includes pulses and 100 g/day pulse intake were shown to potentially yield Can$6.2 (95% CI $2.6–$9.9) to Can$62.4 (95% CI $26–$98.8) and Can$31.6 (95% CI $11.1–$52) to Can$315.5 (95% CI $110.6–$520.4) million in savings on annual healthcare and related costs of T2D and CVD, respectively. Specific provincial/territorial analyses suggested annual T2D and CVD related cost savings that ranged from up to Can$0.2 million in some provinces to up to Can$135 million in others. In conclusion, with regular consumption of pulse crops, there is a potential opportunity to facilitate T2D and CVD related socioeconomic cost savings that could be applied to Canadian healthcare or re-assigned to other priority domains. Whether these potential cost savings will be offset by other healthcare costs associated with longevity and diseases of the elderly is to be investigated over the long term.

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Factors Influencing the Quality of Dietary Proteins: Implications for Pulses

Cited by 79 publications

References 91 publications

A combined microphysiological-computational omics approach in dietary protein evaluation

A combined microphysiological-computational omics approach in dietary protein evaluation

A comparative study of the functionality and protein quality of a variety of legume and cereal flours

Canadian Potential Healthcare and Societal Cost Savings from Consumption of Pulses: A Cost-Of-Illness Analysis

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