Digestible Indispensable Amino Acid Score Research Articles

In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data

The FAO recommends the digestible indispensable amino acid score (DIAAS) to determine protein quality in foods, preferably tested in vivo. Here, the INFOGESTin vitrodigestion protocol was applied and supplemented with an analytical workflow allowing the assessment of protein digestibility and DIAAS calculation. The protocol was applied to selected samples WPI, zein, collagen, black beans, pigeon peas, All-Bran®, and peanuts. The total protein digestibility, digestibility of individual amino acids (AA), and DIAAS values were established and compared with in vivo data for the same substrates. Total protein digestibility (total Nitrogen, r = 0.7, P < 0.05; primary amines (OPA), r = 0.6, P < 0.02; total AA, r = 0.6, P < 0.02) and digestibility of individual AA (r = 0.6, P < 0.0001) were in good agreement, between in vitro and in vivo, with a mean difference of 1.2 %. In vitro DIAAS was highly correlated with DIAAS obtained from in vivo true ileal digestibility values (r = 0.96, R2 = 0.89, P < 0.0001) with a mean difference of 0.1 %.

127 Standardized Amino Acid Digestibility and Protein Quality of Extruded Canine Diets Containing Hydrolyzed Protein

Abstract Hydrolyzed protein in companion animal diets has been of public interest because of itsdecreased susceptibility to elicit overreacting immune response and the potentially easier digestion. Thus, the objective of this study is to determine the chemical composition, standardized amino acid digestibility, and protein quality of 2 test protein hydrolysates, chicken liver hydrolysate (CLH) and chicken hydrolysate (CH), compared with a traditional chicken meal low ash (CM) in extruded canine diets. Five treatment diets were formulated to have similar ingredient compositions except for the main protein source, 1) CONd: CM diet; 2) 5%CLHd: 5% substitution of CLH of CM diet; 3) CLHd: CLH diet; 4) 5%CHd: 5% substitution of CH of CM diet; 5) CHd: CH diet. A precision-fed rooster assay using cecectomized roosters (n=4/treatment) was conducted to determine the standardized amino acid ileal digestibility and Digestible Indispensable Amino Acid Score (DIAAS) like values for the 3 protein ingredients and 5 extruded diets. The standardized ileal digestibility for the 10 indispensable amino acids was all equal or greatere than 80% in all protein sources and treatment diets. Tryptophan digestibility in 5%CLHd was less than CLHd (P &amp;lt; 0.05) but no difference was seen when compared with the other diets (P &amp;gt; 0.05). The DIAAS-like values of the diets according to AAFCO nutrient profile showed that tryptophan was the first limiting amino acid for CONd, 5%CLHd, and 5%CHd; the diets containing only protein hydrolysates had no limiting amino acid as their DIAAS-like values were greater than 100%. The DIAAS-like values were less in CONd (95.6%), 5%CLHd (94.9%), and 5%CHd (96.2%) compared with CLHd (104.5%) and CHd (116.9%) (P &amp;lt; 0.05). In conclusion, all test protein sources were well digested; however, substituting CM with protein hydrolysate could increase protein quality in canine extruded diets.

PSXI-10 Macronutrient and Protein Quality Evaluation of Novel Mammalian Proteins for Canine and Feline Nutrition

Abstract The use of novel protein sources has become a popular human food trend and with the continued humanization of pets, these trends have been followed in the petfood industry. There is limited data regarding the macronutrient composition and overall quality of novel mammalian proteins. In this study, beef, yak, camel, kangaroo, and wild boar were analyzed for chemical composition, amino acid (AA) digestibility, and calculation of digestible indispensable amino acid scores (DIAAS-like) by application of the precision fed cecectomized rooster assay. Dry matter values were &amp;gt;90% and crude protein was greatest in yak meat (95%). Yak meat also contained the least amount of total fat at 11% whereas the greatest amount was found in beef at 57%. The standardized AA digestibility values were determined to be highly digestible as all values were &amp;gt;81%. The reference proteins used for DIAAS-like calculations were based on the Association of American Feed Control officials (AAFCO) nutrient profile and National Research Council (NRC) recommended allowances for adult dogs and cats at maintenance. The DIAAS-like values were &amp;gt;100% for yak and camel meat and were determined to be high quality for dogs. In cats, all proteins received DIAAS-like scores &amp;gt;100% except for wild boar. Tryptophan and methionine were most often the first-limiting acids for both dogs and cats.

PSXI-8 Evaluation of Nutrient Composition and Protein Quality Using the Precision fed Cecectomized Rooster Assay of Novel Avian Protein Sources for pet Nutrition

Abstract Alternative protein sources are being incorporated in companion animal diets as a response to the market demand for high quality products. Chicken is a commonly used protein in pet food and was used as a comparison for emerging alternatives goose, quail, duck, and emu which have been evaluated in the current study. All protein sources were analyzed for chemical composition, and amino acid (AA) standardized digestibility and calculation of digestible indispensable amino acid scores (DIAAS-like) were determined by using the precision fed cecectomized rooster assay. Dry matter values ranged from 95% to 98% and were similar for all proteins. Crude protein was least for goose meat and greatest in emu meat (42% and 95%, respectively). Emu meat produced the least fat content while quail produced the most (4.7% and 42%, respectively). Standardized AA digestibility values for the novel proteins were above 60% for indispensable AA. The DIAAS-like calculation applied reference proteins based on Association of American Feed Control officials (AAFCO) recommended nutrient profile and National Research Council (NRC) recommended allowances for adult dogs and cats at maintenance. The DIAAS-like values for cats for AAFCO and NRC were &amp;gt;100%. Tryptophan was identified to be the first-limiting AA in every protein source except for goose meat where methionine was first-limiting using NRC recommended values for adult dogs.

PSXI-9 Chemical Composition and Calculation of Standardized Amino Acid Digestibility and Diaas-Like Scores Using the Precision fed Cecectomized Rooster Assay for Novel Proteins of Aquatic and Reptile Species

Abstract There has been a quest for novel and alternative protein sources in pet nutrition due to product diversification, need for novel and single protein diets, and concerns with sustainability. However, limited information on chemical composition and amino acid (AA) digestibility of these ingredients are available. The novel protein sources tested are of aquatic and reptile species, and include fish slurry, white fish, spirulina, eel, salmon, and rattlesnake. We determined the chemical composition and applied the cecectomized rooster model to estimate standardized AA digestibility of these protein sources. The ingredients were further assessed by calculation of digestible indispensable amino acid scores (DIAAS-like). Dry matter values were similar across all proteins and ranged from 91.3% to 99.4%. Crude protein was least in salmon (43.5%) and greatest in fish slurry and spirulina (72.5% and 72.8%, respectively). Rattlesnake produced the least amount of total fat at 1.8% and eel produced the most at 32.3%. Standardized AA values were &amp;gt;80% for both dispensable and indispensable AA in all protein sources. For DIAAS-like calculations, reference proteins were based on nutrient profiles of the Association of American Feed Control officials (AAFCO) nutrient profile and the National Research Council (NRC) recommended allowances for adult dogs and cats at maintenance. Using these references, rattlesnake was low quality for both dogs and cats. Fish slurry and spirulina were observed to be high quality for dogs and cats using AAFCO references and high quality in only cats using NRC references. Using the NRC reference for dogs, fish slurry and spirulina were determined to be moderate quality because the first-limiting AA in fish slurry (tryptophan) was 78% and first-limiting AA in spirulina (methionine) was 63%. Scores &amp;lt; 100% but &amp;gt;50% are considered moderate quality according to the DIAAS method.

PSIII-15 Standardized Amino Acid Digestibility and Protein Quality of Mealworm-Based Ingredients Using the Precision-fed Cecectomized Rooster Assay

Abstract Mealworms may serve as an alternative protein source for pet foods because of their high protein content. The amino acid (AA) content and protein quality of mealworm-based ingredients may vary depending on their composition and processing, however, so testing is required. Our objective was to measure the AA composition, AA digestibility, and protein quality of mealworm-based ingredients using the precision-fed cecectomized rooster assay. The University of Illinois Institutional Animal Care and Use Committee approved all animal procedures prior to experimentation. 12 cecectomized roosters (4 roosters/substrate) were randomly assigned to one of three test substrates: 1) whole buffalo mealworm meal (BMW); 2) defatted yellow mealworm meal (YMW); and enzymatically hydrolyzed mealworm powder (HYD). After 24 h of feed withdrawal, roosters were tube-fed test substrates. Following crop intubation, excreta samples were collected for 48 h. Endogenous loss corrections for AA were made by using 5 additional cecectomized roosters. All data were analyzed using SAS version 9.4. All substrates had high AA digestibilities, with all indispensable AA digestibilities being &amp;gt;90% with the exception of histidine (87.9-91.1%) and valine (77.9%-79.7%). AA digestibilities were not different among substrates. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to AAFCO nutrient profiles, FEDIAF nutritional guidelines, and NRC recommended allowances for adult dogs, adult cats, growing puppies, and growing kittens. In general, HYD had the highest and YMW had the lowest DIAAS-like values for most indispensable AA. Methionine (HYD; YMW) and tryptophan (BMW) were the first-limiting AA. Our results demonstrate that mealworm-based ingredients are high-quality protein sources. Further research in dogs and cats is necessary to confirm sufficient palatability and digestibility, but these data suggest that they will be valuable sources of protein for pet foods.

Digestible indispensable amino acid scores of animal and plant ingredients potentially used in dog diet formulation: how this protein quality metric is affected by ingredient characteristics and reference amino acid profile.

The ability of a diet or an ingredient to satisfy the indispensable amino acid (IAA) requirements of an individual is a reflection of protein quality (PQ). The concept of PQ is gaining recognition in the pet food industry as a way to identify candidate ingredients for diet formulation. The objective of this report was to use IAA digestibility data from swine and cecectomized rooster assays to generate digestible IAA scores (defined herein as DIAAS-like values) to predict the PQ of ingredients used in dog diets. However, as PQ equation development relies on a reference IAA profile, which is intended to be based on the physiological requirements of a specific population, we sought to generate DIAAS-like values using IAA requirements established by the National Research Council (NRC) as well as practical IAA recommendations presented by the Association of American Feed Control Officials (AAFCO) and European Pet Food Industry Federation (FEDIAF), to assess how these profiles may affect PQ. In total, 30 animal (75 unique inputs) and 27 plant ingredients (94 unique inputs) satisfied all inclusion criteria to be used in the final data set. Ingredients were initially categorized as animal or plant, and further categorized based on AAFCO Official Common and Usual Names and Definitions of Feed Ingredients to allow for additional, more distinct comparisons to be made. Data were analyzed using PROC GLIMMIX in SAS, with ingredient reference as a random effect, and ingredient category, regulatory body, and life stage as fixed effects. As expected, differences were observed in DIAAS-like values for nearly all ingredients and ingredient categories when determined using NRC, AAFCO, or FEDIAF IAA requirements or recommendations as the reference pattern. Moreover, applying reference patterns based on NRC adult maintenance IAA requirements consistently produced the lowest DIAAS-like values. Ultimately, while future studies assessing PQ should utilize NRC minimal requirements, individual ingredient and ingredient category differences in DIAAS-like values when using AAFCO and FEDIAF recommendations underpin the different regulatory approaches to establishing dietary nutrient recommendations that exist globally and support the need for harmonization of dietary recommendations.

Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies

The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.

Impact of the Structural Modifications of Potato Protein in the Digestibility Process under Semi-Dynamic Simulated Human Gastrointestinal In Vitro System.

The raising consumer demand for plant-derived proteins has led to an increased production of alternative protein ingredients with varying processing histories. In this study, we used a commercially available potato protein ingredient with a nutritionally valuable amino acid profile and high technological functionality to evaluate if the digestibility of a suspension with the same composition is affected by differences in the structure. Four isocaloric (4% protein, w/w) matrices (suspension, gel, foam and heat-set foam) were prepared and their gastrointestinal fate was followed utilizing a semi-dynamic in vitro digestion model. The microstructure was observed by confocal laser scanning microscopy, protein breakdown was tested by electrophoresis and free amino acids after intestinal digestion was estimated using liquid chromatography/triple-quadruple-mass spectrometry (LC-TQMS). The heat-treated samples showed a higher degree of hydrolysis and lower trypsin inhibitory activity than the non-heat-treated samples. An in vitro digestible indispensable amino acid score was calculated based on experimental data, showing a value of 0.9 based on sulfur amino acids/valine as the limiting amino acids. The heated samples also showed a slower gastric emptying rate. The study highlights the effect of the food matrix on the distribution of the peptides created during various stages of gastric emptying.

Human-edible protein contribution of tropical beef cattle production systems at different levels of intensification

Sustainable intensification of tropical grasslands has been identified by researchers and stakeholders as a solution to decrease greenhouse gas emissions and deforestation. However, there are concerns about food security and the role of livestock in feed-food competition between animals and humans involving land and other resources. We aimed to determine the net protein contribution (NPC), a feed-food competitiveness index, of tropical beef cattle raised on extensive systems or finished in pastures or conventional feedlots, under different levels of intensification. We modelled five scenarios, from cow-calf to slaughter, based on common beef cattle practices in Brazil, whose main production system is grazing. Scenario 1 represented the lowest level of intensification and the most extensive system. Scenario 2 represented a moderately extensive system. Scenarios 3, 4, and 5 represented different degrees and practices of intensification, with animals in cow-calf and stocker phases raised solely on well-managed permanent pastures. In Scenario 3, the animals were finished in a feedlot. In Scenarios 4 and 5, all animals in the stocker phase received a protein-energy supplement, but in Scenario 4, animals were finished in a permanent pasture with high-concentrate intake. In Scenario 5, animals were finished in a feedlot. The human-edible protein (heP) conversion efficiency (hePCE) was calculated as the ratio of heP produced (meat) to heP consumed as feed, and the NPC was the product of hePCE using the protein quality ratio, accounting for the digestible indispensable amino acid score content. An hePCE > 1 indicated that meat production did not compete with humans for food, and an NPC > 1 indicated that it contributed positively to meet human requirements. Meat production and heP intake consistently increased with intensification. The greatest hePCE values were from Scenarios 1 (9.2), 2 (2.2), and 3 (1.2), which were essentially pasture-fed systems, compared to Scenarios 4 and 5 (average of 1.0). The NPC varied from 24.1 (Scenario 1) to 2.6 (Scenario 5). The area required to produce 1 kg of carcass decreased from 147 to 45 m2, and the slaughter age decreased from 36 to 21 months from the most extensive to intensive systems. Brazilian beef cattle production contributes positively to the protein requirements of humans without limiting human food supplies. The intensification of tropical grazing beef systems is a key strategy to save land and produce more meat without limiting food for humans, playing an important role in the food security agenda.

Some Insect Species Are Good-Quality Protein Sources for Children and Adults: Digestible Indispensable Amino Acid Score (DIAAS) Determined in Growing Pigs

BackgroundInsect species are suitable for farming as “mini livestock” for human and animal consumption. It is important to assess the protein quality of relevant species to understand the potential of these novel protein sources in future sustainable food systems. ObjectivesWe aimed to determine the protein quality of 5 insect species—lesser mealworm (LMW), yellow mealworm, house cricket (HC), banded cricket (BC), and black soldier fly—using the digestible indispensable amino acid score (DIAAS) in a pig model. MethodsFive diets were formulated to contain 10% insect crude protein (CP). A nitrogen (N)-free diet was included to estimate endogenous losses. In a 6 × 6 Latin square design, 6 ileal cannulated crossbred [Duroc × (Danish Landrace × Yorkshire)] male pigs with an initial body weight of 35 ± 2 kg were fed the 6 diets. Each diet was fed for 1 wk over 6 wk. Ileal digesta were collected for 8 h on days 5 and 7 each week. Analyzed CP, amino acid (AA) contents, and calculated values of standardized ileal digestibility for CP and AAs were used to assess the DIAAS of each insect. ResultsThe DIAAS for young children aged 6 mo–3 y and for older children, adolescents, and adults identified sulfur AAs (cysteine + methionine) as the first limiting AA in all 4 species of cricket and mealworm. For young children, both cricket species had DIAASs > 75 and for older children, adolescents, and adults both cricket species and LMW had DIAASs > 75. ConclusionsBoth cricket species (HC and BC) are classified as good-quality protein sources for young children aged 6 mo–3 y and for older children, adolescents, and adults. One mealworm species, LMW, is a good-quality protein source for older children, adolescents, and adults.

Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial

It is necessary to propose plant alternatives to animal proteins that are of good nutritional quality. Pea is a good candidate owing to its high protein content and its well-balanced amino acid (AA) profile. This study aimed to assess the real ileal AA and nitrogen digestibility (RIDAA and RIDN) of pea protein isolate as compared to milk casein in humans. It also aimed to evaluate their nutritional quality through calculation of the digestible indispensable amino acid score (DIAAS) and to determine the net postprandial protein utilization (NPPU). Fifteen healthy volunteers were included in a randomized, single-blinded, 2-arm, parallel-design trial. They were equipped with a naso-ileal tube. They ingested the test meals, which consisted of 9 successive portions of mashed potatoes containing either pea protein or casein, intrinsically labeled with nitrogen 15. Ileal content, plasma, and urine samples were collected regularly over an 8-h postprandial period. The mean RIDAA values were 93.6%±2.9% for pea protein and 96.8%±1.0% for casein, with no difference between the sources (P=0.22). Leucine, valine, lysine, and phenylalanine were significantly less digestible in pea than in casein. The RIDN values were 92.0%±2.7% and 94.0%±1.7% for pea protein and casein, respectively, and were not different (P=0.11). The DIAAS was 1.00 for pea protein and 1.45 for casein. The NPPU was 71.6%±6.2% and 71.2%±4.9% for pea protein and casein, respectively (P=0.88). Although some AAs are less digestible in pea protein than in casein, the real ileal digestibility and the NPPU were not different. The DIAAS of 1.00 obtained for pea protein demonstrated its ability to meet all AA requirements. This study shows the potential of pea isolate as a high-quality protein. This study was registered at clinicaltrials.gov as NCT04072770.

Nutritional components and protein quality analysis of genetically modified phytase maize

ABSTRACT The nutritional components and protein quality of genetically modified maize expressing phytase gene (GM) were analyzed and evaluated in this study. The nutritional components were analyzed by Chinese national standard methods. The ileostomy Bama miniature pigs were utilized to analyze the true digestibility of protein and amino acids. The digestible indispensable amino acid score (DIAAS) was adopted to evaluate the protein quality of GM, its parental maize (PM) and commercial available maize Zhengdan 958 (ZD). Meanwhile, the widely used protein digestibility corrected amino acid score (PDCAAS) was also calculated and compared with DIAAS. The content of protein, fat, vitamins, and minerals of all the strains of maize are in the normal ranges of OECD and/or ILSI. The DIAAS of GM, PM, and ZD were 54.57, 31.75, and 33.91, respectively, and the first limiting amino acid for GM, PM, and ZD was lysine. In conclusion, the introduction of phyA2 gene in GM maize does not disturb the digestion of protein/amino acid, but has the ability to promote the digestion of amino acids.

Comparing nutritional and digestibility aspects of sustainable proteins using the INFOGEST digestion protocol

• Most of the alternative proteins have a good protein hydrolysis and digestibility. • An in vitro DIAAS calculation method based on INFOGEST protocol was developed. • Whey, potato, blood plasma and yeast protein concentrates have a high IVDIAAS. • Food products with complex matrix and low protein content require further optimisation of the method. We studied several sustainable alternative protein concentrates and a whey protein concentrate as reference, to determine their protein composition, digestibility and quality using the harmonized INFOGEST static protocol. The proteins concentrates were analyzed to determine their conversion factor, degree of hydrolysis, true ileal digestibility, in vitro digestible indispensable amino acid score (IVDIAAS) and total absorbable amino acids and total essential amino acids. The results revealed that whey, blood plasma concentrate and yeast protein concentrate have a high mean true ileal indispensable amino acid in vitro digestibility (91.1–85.8%), closely followed by corn, pea, potato and proteins derived from lesser meal worms (ranging between 82.5 and 77.9%). Mycoprotein gave a much lower score in the mass balance, so that its other results could not be interpreted as being reliable. Whey, potato, blood plasma and yeast protein concentrates ranked highest in IVDIAAS (between 119 and 97.2), followed by lesser meal worm and pea (between 73.8 and 57.8) with corn protein concentrate having the lowest IVDIAAS due to underrepresentation of lysine. The method and data presented in this paper can form a start for further applying the INFOGEST in vitro digestion protocol to evaluate protein quality.

110 Evaluation of Macronutrient Composition and Amino Acid Digestibility of Select Novel Dietary Proteins for Use in Canine and Feline Nutrition

Abstract Demand for the inclusion of high-quality protein in companion animal diets has increased as owners have become more invested in the health of their pets. There is very little information on the nutrient content of novel proteins needed for a properly balanced diet, so as a result the objectives of this study were to determine the chemical composition, standardized amino acid digestibility using the precision-fed cecectomized rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of raw chicken, spirulina, cricket meal, and fish (carp) slurry. Raw chicken has the lowest crude protein concentration (45.6%) on dry matter (DM) basis, whereas fish slurry had the highest (75.3%). All amino acids were moderately to highly digestible (70.2% to 98.8%, dry matter basis) with differences (P &amp;lt; 0.05) in all but arginine, phenylalanine, threonine, cysteine, serine, and tyrosine. The limiting amino acid based on DIAAS-like values for adult dogs compared with the Association of American Feed Control Officials (AAFCO) recommended values were tryptophan for raw chicken and methionine for cricket meal. Comparing DIAAS-like values for adult dogs to National Research Council (NRC) recommended allowances, the limiting amino acids were the same where raw chicken and fish slurry still had tryptophan and spirulina and cricket meal had methionine as the first limiting amino acids. The DIAAS-like values for adult cats compared to AAFCO and NRC values were all above 100% with the lowest being threonine for chicken (123.65%) compared to AAFCO nutrient profile for adult cats and histidine for spirulina (123.13%) compared to NRC for cats at maintenance. Based on the data gathered in this study, the novel dietary protein sources evaluated are of similar or superior protein quality compared with raw chicken; a traditional protein source widely used in pet foods.

A Salute to PVT TIM HiLL: Indispensable Amino Acids and Global Human Health

Students are taught the study mnemonic “PVT TIM HiLL” to memorize the 9 indispensable amino acids (IAA): phenylalanine, valine, threonine, tryptophan, isoleucine, methionine, histidine, leucine, and lysine. The Food and Agriculture Organization (FAO) recommended that IAA be treated as individual nutrients on food labels because “crude protein ” alone does not indicate protein quality. Protein quality—determined by Digestible Indispensable Amino Acid Score (DIAAS)—is calculated for 3 life stages: birth to 6 months, 6 months to 3 years, and 3 years and older. Foods possessing DIAAS greater than 100 are “excellent” protein quality, and those with DIAAS between 75 and 99 are “good,” whereas foods with DIAAS &amp;lt; 75 cannot make a protein claim. Processing, heating, and/or grinding can decrease or improve plant and animal IAA digestibility. For children 6 months to 3 years of age, ground pork, smoked-cooked bacon, cooked pork leg, cured ham, cooked pork loin, salami, beef/pork bologna, beef jerky, and medium and medium rare beef ribeye steaks can be described as “excellent.” A range of research has reported that cooked ground beef can be classified as “good” or “excellent,” whereas the Impossible® (Impossible Foods, Redwood City, CA) and Beyond® (Beyond Meat Inc., El Segundo, CA) meat-alternative burgers and well-done ribeye can be classified as “good ” sources of IAA for young children. For persons aged &amp;gt; 3 years, all meat categories but cooked ground beef can be classified “excellent” sources of IAA. For meat alternatives, Impossible Burger could be classified as “excellent,” but Beyond Burger could only claim to be “good.” Protein quality claims for individual food ingredients can be diminished when the food is consumed with a lower protein quality item such as a wheat flour bun. To provide meals that are adequate in all IAA, the protein quality in each food item must be determined. Mixed meals must be adjusted for protein quality by combining low-quality proteins (present in cereals and grains) with higher-quality proteins (present in foods of animal origin).

Pinto Bean Amino Acid Digestibility and Score in a Mexican Dish with Corn Tortilla and Guacamole, Evaluated in Adults Using a Dual-Tracer Isotopic Method

BackgroundUltra-processed foodstuffs have been replacing traditional beans with tortillas in the Mexican diet in the last decades. Therefore, scientific support is needed to promote a return to good-quality traditional dishes. ObjectivesThis study aims to evaluate the amino acid digestibility and score of pinto beans (Phaseolus vulgaris) consumed with corn tortillas and guacamole in adults using the dual-tracer method. MethodsThe pinto beans were intrinsically labeled using 250 mL of 2H2O (99.8%) per 19 L pot with 3 plants. A paste of cooked beans on toasted corn tortillas and guacamole topping were administered to 3 male and 3 female adults (21–25 years old; BMI, 19–23.5 kg/m2). The protocol was plateau feeding given along with U-[13C]-spirulina protein to evaluate indispensable amino acid (IAA) digestibility using the dual-tracer method. Blood samples were taken in the plateau state. The digestibility of each IAA of the bean protein was calculated by the ratio of its enrichment in the beans to the spirulina in the meal and its appearance in plasma collected in the plateau state, as a percentage corrected by spirulina digestibility. Additionally, the digestible IAA score (DIAAS) was calculated. ResultsThe 2H enrichment of IAA in the pinto beans was 471 parts per million excess. The isotopic enrichment of 2H and 13C in IAA at 5–8 hours presented plateau states with mean CVs of 12.2% and 13.3%, respectively. The mean digestibility of IAA from pinto beans was 77% ± 1.6%, with the lowest value for threonine. The DIAAS calculated with respect to the pattern requirement for children older than 3 years, adolescents, and adults was 83%, with methionine and cysteine being the limiting amino acids. ConclusionsA Mexican dish of pinto beans, tortillas, and guacamole is a good source of protein as evaluated in adults and could be promoted as a nutritious snack. The assay is registered with the Ethical Committee of the Centro de Investigación en Alimentación y Desarrollo, A.C. as CE/015/2019.

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

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.

Digestible indispensable amino acid score (DIAAS) is greater in animal-based burgers than in plant-based burgers if determined in pigs.

Determine digestible indispensable amino acid score (DIAAS) for animal- and plant-based burgers and test the hypothesis that DIAAS calculated for a burger and a burger bun is additive in a combined meal. Ten ileal cannulated gilts were fed experimental diets for six 9-d periods with ileal digesta being collected on d 8 and 9 of each period. Six diets contained a burger (i.e., 80% lean beef, 93% lean beef, 80% lean pork, Impossible Burger, or Beyond Burger) or a burger bun as the sole source of crude protein and amino acids. Three additional diets were based on a combination of the bun and 80% beef, pork, or Impossible Burger. A nitrogen-free diet was also used. The DIAAS for all ingredients and mixed meals was calculated for children from 6months to 3years and for individuals older than 3years, and DIAAS for combined meals was predicted from individual ingredient DIAAS. The 93% lean beef and the pork burgers had greater (P < 0.05) DIAAS than the plant-based burgers for both age groups. The 80% lean beef burger had greater (P < 0.05) DIAAS than the plant burgers for children from 6months to 3years, and greater (P < 0.05) DIAAS than the Beyond Burger for individuals older than 3years. There were no differences between the measured and predicted DIAAS. The protein quality of animal-based burgers is greater than that of plant-based burgers. However, for individuals older than 3years, the Impossible Burger has comparable protein quality to the 80% lean beef burger. The DIAAS obtained from individual foods is additive in mixed meals.

Creating delicious plant‐based products

Creating delicious plant‐based products