Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)

Mathai, John; Liu, Yanhong; Stein, Hans H

doi:10.1017/s0007114517000125

Cited by 284 publications

(236 citation statements)

References 24 publications

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“…33 The other reason could be just the properties of soy proteins. Mathai et al (2017) 34 determined the standardised ileum digestibility (SID) of amino acids from whey and soy protein isolates. They confirmed that the SID of indispensable amino acids for soy amino acids was 1 to 4% lower than dairy proteins.…”

Section: Protein and Nitrogen Balancementioning

confidence: 99%

The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats

et al. 2018

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The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations. Wistar rats were fed with soy (S), whey (W), or casein (C) preparations as the sole dietary protein source. The nitrogen balance, body composition, changes in caecal microbiota, mucosal and bacterial enzyme activities, and allergenic potential of the preparations were analysed. The whey diet elicited greater skeletal muscle anabolism than the soy diet. Rats from the S group had the lowest values of body weight, fat, and lean mass gain. Compared to casein, soy and whey preparations decreased the protein efficiency ratio, increased N in the urine, and triggered the reduction of ammonia levels in the caecum. Changes in β-glucuronidase and β-galactosidase activities in the small intestine, caecum, and colon between experimental groups were observed. Significant differences were noted in the total counts of anaerobic bacteria and sulphite reducing bacteria during soy and whey treatments. This probably affected the short chain fatty acid level in caecal digesta resulting in the lowest propionic acid and total putrefactive short chain fatty acid levels during S treatment. Generally, whey preparations are a good choice for rapid bodybuilding (skeletal muscles), whereas soy preparations are more helpful during mass reduction.

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Section: Protein and Nitrogen Balancementioning

confidence: 99%

The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats

et al. 2018

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“…The unprocessed (and thus uneatable) yam was shown to be of (marginally) better protein quality for the first SAA and second (lysine) limiting amino acids (DIAAS > 75 for population > 3 years of age). For both groundnuts and cowpeas, the first limiting amino acid was also lysine (DIAAS 27-38), the second SAA (groundnut DIAAS 40-58; cowpea DIAAS [33][34][35][36][37][38][39][40][41][42][43][44][45][46][47][48][49]. The DIAAS of rice, maize, wheat and sorghum were, respectively, 42-69, 37-53, 30-43 and 18-26.…”

Section: Protein Quality Of Staple Foodsmentioning

confidence: 99%

“…Foods with high protein quality (DIAAS ≥ 100) are important to bridge the nutritional gaps created by consumption of the low-quality plant-based staple foods. Animal protein sources such as dairy products, beef, chicken and eggs were animalsource foods shown to be such excellent protein sources (DIAAS ≥ 100; Table 10) (41)(42)(43) . These foods could be of importance in bridging the gap between the lack of lysine from cereals and legumes.…”

Section: Protein Quality Of Staple Foodsmentioning

confidence: 99%

Protein intake adequacy among Nigerian infants, children, adolescents and women and protein quality of commonly consumed foods

Have

Owolabi²,

Steijns

et al. 2020

Nutr. Res. Rev.

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Protein is important for growth, maintenance and protection of the body. Both adequacy of protein quantity and protein quality in the diet are important to guarantee obtaining all the essential amino acids. Protein-energy malnutrition is widely present in developing countries such as Nigeria and might result in stunting and wasting. Needs for protein differ depending on age and physiological status and are higher during growth, pregnancy and lactation. The present review assessed protein quantity and quality in diets of Nigerian infants, children, adolescents, and pregnant and lactating women. Literature reviews and calculations were performed to assess adequacy of Nigerian protein intake and to examine the Nigerian diet. The digestible indispensable amino acid score was used to calculate protein quality of nine Nigerian staple foods and of a mixture of foods. The Nigerian population had mostly adequate protein intake when compared with the most recent protein recommendations by the FAO (2013) and WHO/FAO/UNU (2007). An important exception was the protein intake of adolescent girls and pregnant and lactating women. Most of the assessed Nigerian plant-based staple foods were of low protein quality and predominantly lacked the amino acid lysine. The addition of animal-source foods can bridge the protein quality gap created by predominance of plant-based foods in the Nigerian diet. The methodology of this review can be applied to other low-and middle-income countries where diets are often plant-based and lack variety, which might influence protein intake adequacy.Abbreviations: AAA, aromatic amino acids; DIAAS, digestible indispensable amino acid score; EAR, estimated average requirement; LOS, level of satisfaction; PDCAAS, protein digestibility-corrected amino acid score; PEM, protein-energy malnutrition; RDA, recommended daily allowance; SAA, sulfur amino acid.

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“…Digestible indispensable amino acid score (DIASS) conversely is a recommended evaluation method for protein quality of human food by the Food Agricultural Organization of the United Nations (FAO) expert consultation used to overcome the limitations of the PDCAAS system utilized since 1991. DIAAS is a preferred adopted evaluation method due to some identifiable number of problems or shortcomings associated with PDCAAS values including; (a) the calculation of inaccurate values using PDCAAS procedure sometimes and (b) protein digestibility inability to reflect the digestibility of individual dietary indispensable amino acids always [43,48]. Also, the pig is considered a preferably better model to the rat in determining the ileal digestibility of amino acid in food protein in the absence of human data [43,49].…”

Section: Synopsis Of Protein Digestibility Corrected Amino Acid Scorementioning

confidence: 99%

“…According to FAO [44], protein requirements are defined in terms of consumption needed to meet metabolic requirements for maintenance as indicated by nitrogen stability in the corresponding age group including those associated with the protein needs for normal growth of infants and children, pregnancy and lactation in women. Therefore, digestible indispensable amino acid score (DIASS) values are calculated by multiplying each indispensable amino acid digestibility by the protein amino acid concentration and comparing the values to a scoring pattern [43,48,49].…”

Section: Synopsis Of Protein Digestibility Corrected Amino Acid Scorementioning

confidence: 99%

Meat: Valuable Animal-Derived Nutritional Food. A Review

Boateng

Nasiru

Agyemang

2020

AFSJ

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This article reviews meat as an animal-derived protein food needed in the diet for improved human nutrition. To achieve high-quality biological protein that offer health-promoting effect in the human system, meat accordingly, is a rich source of nutrient matrix in a diet for the human system nourishment. Mechanisms associated in obtaining meat from animal skeletal muscle through the chemical and biochemical process are reviewed whereas, major nutritional constituents offered by meat concerning amino acids, minerals and vitamins and a good origin of energy functionalities it supplies in any healthy and balanced diet that can aid in human life development stages through quality meat intake are addressed.

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Values for digestible indispensable amino acid scores (DIAAS) for some dairy and plant proteins may better describe protein quality than values calculated using the concept for protein digestibility-corrected amino acid scores (PDCAAS)

Cited by 284 publications

References 24 publications

The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats

The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats

Protein intake adequacy among Nigerian infants, children, adolescents and women and protein quality of commonly consumed foods

Meat: Valuable Animal-Derived Nutritional Food. A Review

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