Metabolic Availability of the Limiting Amino Acids Lysine and Tryptophan in Cooked White African Cornmeal Assessed in Healthy Young Men Using the Indicator Amino Acid Oxidation Technique

Rafii, Mahroukh; Elango, Rajavel; Ball, Ronald O.; Pencharz, Paul B.; Courtney‐Martin, Glenda

doi:10.1093/jn/nxy039

Cited by 24 publications

(14 citation statements)

References 29 publications

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“…55 In addition, methods utilizing stabile isotope labels to evaluate the metabolic availability of cereal amino acids in vivo (ie, bioavailability) have been developed; these methods aim to trace the fate of limiting amino acids during digestion, absorption, and metabolic utilization. 56 , 57 …”

Section: Cereal Proteinsmentioning

confidence: 99%

“… 40 , 47 The metabolic availability of individual amino acids within a food may also vary significantly, with the availability of the limiting amino acid determining the level to which all other amino acids can be utilized in protein synthesis and other metabolic activities. 57 Thus, FAO recommends considering dietary amino acids as individual nutrients and utilizing digestible indispensable amino acid score (DIAAS) as an indicator of protein quality. 55 DIAAS represents protein quality as the ratio of a digestible dietary indispensable amino acid in 1 g of the test protein to the same dietary indispensable amino acid in 1 g of a reference protein reflecting the amino acid composition of breast milk and human tissue protein.…”

Section: Cereal Proteinsmentioning

confidence: 99%

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Grains – a major source of sustainable protein for health

et al. 2022

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Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.

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Section: Cereal Proteinsmentioning

confidence: 99%

Section: Cereal Proteinsmentioning

confidence: 99%

Grains – a major source of sustainable protein for health

et al. 2022

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“…To study the in vivo bioavailability of animal proteins, practices to intrinsically label protein amino acids with stable carbon-13 isotope have been developed, and these approaches are utilized to study the fate of milk, egg, and meat proteins in human metabolism [153][154][155][156][157]. In addition, some studies have employed nitrogen-15 labeling [158], or dual tracer [159] and indicator amino acid oxidation [160] methods to study the metabolic availability of plant proteins in humans. However, although evidence on the protein-digestibility-improving effects of food fermentations is accumulating, there are no meal studies surveying this phenomenon in real physiological conditions of the human gastrointestinal system.…”

Section: From In Vitro To In Vivomentioning

confidence: 99%

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

et al. 2020

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In order to support the multiple levels of sustainable development, the nutritional quality of plant-based protein sources needs to be improved by food technological means. Microbial fermentation is an ancient food technology, utilizing dynamic populations of microorganisms and possessing a high potential to modify chemical composition and cell structures of plants and thus to remove undesirable compounds and to increase bioavailability of nutrients. In addition, fermentation can be used to improve food safety. In this review, the effects of fermentation on the protein digestibility and micronutrient availability in plant-derived raw materials are surveyed. The main focus is on the most important legume, cereal, and pseudocereal species (Cicer arietinum, Phaseolus vulgaris, Vicia faba, Lupinus angustifolius, Pisum sativum, Glycine max; Avena sativa, Secale cereale, Triticum aestivum, Triticum durum, Sorghum bicolor; and Chenopodium quinoa, respectively) of the agrifood sector. Furthermore, the current knowledge regarding the in vivo health effects of fermented foods is examined, and the critical points of fermentation technology from the health and food safety point of view are discussed.

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“…These methods include the non-invasive IAAO technique and the minimally invasive dual stable isotope tracer approach. The IAAO follows the same principle used for IAA requirements but measures the metabolic availability of the limiting AA in the test protein5960. Although non-invasive in nature, IAAO requires repeated experiments in a single individual, and a strict adherence to an adaptation diet that could affect compliance, which limits its use in vulnerable population.…”

Section: Protein Qualitymentioning

confidence: 99%

Protein quality & amino acid requirements in relation to needs in India

Shivakumar¹,

Minocha²,

Kurpad³

2018

Indian J Med Res

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The relevance of protein and its constituent amino acids (AAs) in the structure and function of the human body is well known. Accumulating evidence has conferred specific functional and regulatory roles for individual AAs, adding relevance to their requirements across different age groups. The methods for measuring AA requirements have progressed from the classical nitrogen balance to the current stable isotope-based AA balance methods. Requirements of most of the indispensable AA (IAA) have been estimated in healthy Indian population by the best available balance method and has shown to be higher than earlier 1985 WHO/FAO/UNU (World Health Organization/Food and Agriculture Organization/United Nations University) recommendations. In addition, potential changes in the requirement, through adaptation to chronic undernutrition or to infection, have also been evaluated. In 2007, the WHO/FAO/UNU released a recommendation that increased the daily IAA requirement, based on primary evidence from Indian balance studies. This meant that to ensure that the new IAA requirements were met, individual foods or mixed diets needed to be assessed for their protein quality, or their ability to deliver the required amount of IAA. The recent FAO report on protein quality evaluation recommends the use of a new chemical AA score, the digestible IAA score (DIAAS), to replace the earlier protein digestibility corrected AA score. The DIAAS requires the determination of individual AA digestibility at the ileal level. A minimally invasive dual stable isotope tracer-based approach has been developed in India and has been used to determine digestibility of various foods in Indian adults and children. The increase in IAA requirements and subsequent protein quality requirements have implications for national regulatory frameworks, growth and development, and in turn, for economic and agricultural policy.

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Metabolic Availability of the Limiting Amino Acids Lysine and Tryptophan in Cooked White African Cornmeal Assessed in Healthy Young Men Using the Indicator Amino Acid Oxidation Technique

Cited by 24 publications

References 29 publications

Grains – a major source of sustainable protein for health

Grains – a major source of sustainable protein for health

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

Protein quality & amino acid requirements in relation to needs in India

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