Amino acid composition and In vitro digestibility of lentil and rice proteins and their mixture (Koshary)

Shekib, Laila A.

doi:10.1016/0308-8146(86)90167-6

Cited by 18 publications

(9 citation statements)

References 7 publications

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“… 1 Mean of data extracted from Kahn and Baker [41]; Chatterjee and Abrol [42]; Bhatty et al [35]; Sosulski [43]; Bhatty and Christison [44]; Shekib et al [45]; Pirman et al [46]; Porres et al [47]; Zia-Ul-Haq et al [48], and Grela et al [7]. 2 Mean of data extracted from Kaldy and Kasting [49]; Bhatty and Christison [44]; Lisiewska et al [50]; Schumacher et al [51], and Grela et al [7].…”

Section: Figurementioning

confidence: 99%

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Khazaei

Subedi

Nickerson

et al. 2019

Foods

190

132

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Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.

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Section: Figurementioning

confidence: 99%

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Khazaei

Subedi

Nickerson

et al. 2019

Foods

190

132

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“…Vegetable-protein based diets can also be beneficial in terms of caloric and fiber intake among overweight patients with cirrhosis who are attempting to lose weight. In addition, plant-based proteins are rich in branched-chain amino acids (BCAA)[ 117 , 128 , 129 ]. In hepatic decompensation, there is a shift toward aromatic amino acids (AAA) (phenylalanine, tyrosine, and tryptophan) rather than BCAAs (isoleucine, leucine, and valine), however, AAA are assumed to cross the blood-brain barrier, act as false neurotransmitters, and induce HE[ 130 , 131 ].…”

Section: Protein and Calorie Intake In Patients With Obesity And Cirrmentioning

confidence: 99%

Nutritional issues in patients with obesity and cirrhosis

Schiavo¹,

Busetto²,

Cesaretti³

et al. 2018

WJG

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Obesity and metabolic syndrome are considered as responsible for a condition known as the non-alcoholic fatty liver disease that goes from simple accumulation of triglycerides to hepatic inflammation and may progress to cirrhosis. Patients with obesity also have an increased risk of primary liver malignancies and increased body mass index is a predictor of decompensation of liver cirrhosis. Sarcopenic obesity confers a risk of physical impairment and disability that is significantly higher than the risk induced by each of the two conditions alone as it has been shown to be an independent risk factor for chronic liver disease in patients with obesity and a prognostic negative marker for the evolution of liver cirrhosis and the results of liver transplantation. Cirrhotic patients with obesity are at high risk for depletion of various fat-soluble, water-soluble vitamins and trace elements and should be supplemented appropriately. Diet, physical activity and protein intake should be carefully monitored in these fragile patients according to recent recommendations. Bariatric surgery is sporadically used in patients with morbid obesity and cirrhosis also in the setting of liver transplantation. The risk of sarcopenia, micronutrient status, and the recommended supplementation in patients with obesity and cirrhosis are discussed in this review. Furthermore, the indications and contraindications of bariatric surgery-induced weight loss in the cirrhotic patient with obesity are discussed.

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“…However, traditional dietary practices in Costa Rica pair plant-based foods together that contain complementary proteins, such as beans and rice. In this case, beans are high in the amino acid lysine and low in the amino acid methionine (Young et al, 1994), while the reverse is true for rice (Shekib et al, 1986). The protein quality of complementary proteins is greater than either food alone (Woolf et al, 2011).…”

Section: Dufour Y Dengomentioning

confidence: 99%

Perceptions of food availability and self-reported dietary intake in urban Costa Rican women: A Pilot Study

Bekelman

Santamaría‐Ulloa

Dufour

et al. 2016

PSM

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Background: In Latin America, obesity is rising among women of low socioeconomic status (SES). Food availability and dietary intake are thought to be important contributors. In Costa Rica, few studies have investigated food availability, dietary intake, or how they vary by SES. Objectives: The purpose of this study in San José, Costa Rica was to (1) evaluate women’s perceptions of food availability and, (2) describe dietary intake in women from low- and high-SES areas of the city. Methods: Thirty non-pregnant, non-lactating women between 25 and 50 years were recruited in March 2013 from a low- and high-SES canton. Structured, qualitative interviews assessed perceptions of food availability in 17 of the 30 women. Quantitative 24-hour dietary recalls assessed dietary intake in all 30 women. Results: Many women from the low-SES canton reported that they would include more chicken and fish in their diet if cost were not a barrier. Protein intake as a proportion of total energy intake was significantly greater in women from the high- versus low-SES canton (17% SD=5 vs. 13 SD=3, p = 0.02). Protein intake from animal source foods was significantly greater in women from the high-SES canton (38 g SD=22 vs. 21 SD=11, p = 0.02). Conclusion: Protein intake was greater in high-SES women and this may be due to the perceived cost of animal source foods.

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Amino acid composition and In vitro digestibility of lentil and rice proteins and their mixture (Koshary)

Cited by 18 publications

References 7 publications

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Seed Protein of Lentils: Current Status, Progress, and Food Applications

Nutritional issues in patients with obesity and cirrhosis

Perceptions of food availability and self-reported dietary intake in urban Costa Rican women: A Pilot Study

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