scholarly journals Impact of Antinutritional Factors in Food Proteins on the Digestibility of Protein and the Bioavailability of Amino Acids and on Protein Quality

2012 ◽  
Vol 108 (S2) ◽  
pp. S315-S332 ◽  
Author(s):  
G. Sarwar Gilani ◽  
Chao Wu Xiao ◽  
Kevin A. Cockell
Keyword(s):  
Amino Acids ◽  
Developing Countries ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Grain Legumes ◽  
Antinutritional Factors ◽  
Trypsin Inhibitors ◽  
Old Rats

Dietary antinutritional factors have been reported to adversely affect the digestibility of protein, bioavailability of amino acids and protein quality of foods. Published data on these negative effects of major dietary antinutritional factors are summarized in this manuscript. Digestibility and the quality of mixed diets in developing countries are considerably lower than of those in developed regions. For example, the digestibility of protein in traditional diets from developing countries such as India, Guatemala and Brazil is considerably lower compared to that of protein in typical North American diets (54–78 versus 88–94 %). Poor digestibility of protein in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, is due to the presence of less digestible protein fractions, high levels of insoluble fibre, and/or high concentrations of antinutritional factors present endogenously or formed during processing. Examples of naturally occurring antinutritional factors include glucosinolates in mustard and canola protein products, trypsin inhibitors and haemagglutinins in legumes, tannins in legumes and cereals, gossypol in cottonseed protein products, and uricogenic nucleobases in yeast protein products. Heat/alkaline treatments of protein products may yield Maillard reaction compounds, oxidized forms of sulphur amino acids, D-amino acids and lysinoalanine (LAL, an unnatural nephrotoxic amino acid derivative). Among common food and feed protein products, soyabeans are the most concentrated source of trypsin inhibitors. The presence of high levels of dietary trypsin inhibitors from soyabeans, kidney beans or other grain legumes have been reported to cause substantial reductions in protein and amino acid digestibility (up to 50 %) and protein quality (up to 100 %) in rats and/or pigs. Similarly, the presence of high levels of tannins in sorghum and other cereals, fababean and other grain legumes can cause significant reductions (up to 23 %) in protein and amino acid digestibility in rats, poultry, and pigs. Normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibility by up to 10 %. D-amino acids and LAL formed during alkaline/heat treatment of lactalbumin, casein, soya protein or wheat protein are poorly digestible (less than 40 %), and their presence can reduce protein digestibility by up to 28 % in rats and pigs, and can cause a drastic reduction (100 %) in protein quality, as measured by rat growth methods. The adverse effects of antinutritional factors on protein digestibility and protein quality have been reported to be more pronounced in elderly rats (20-months old) compared to young (5-weeks old) rats, suggesting the use of old rats as a model for assessing the protein digestibility of products intended for the elderly.

scholarly journals Effects of Antinutritional Factors on Protein Digestibility and Amino Acid Availability in Foods

2005 ◽  
Vol 88 (3) ◽  
pp. 967-987 ◽  
Author(s):  
G Sarwar Gilani ◽  
Kevin A Cockell ◽  
Estatira Sepehr
Keyword(s):  
Amino Acids ◽  
Developing Countries ◽  
Amino Acid ◽  
Protein Digestibility ◽  
The Elderly ◽  
Grain Legumes ◽  
Antinutritional Factors ◽  
Trypsin Inhibitors ◽  
Amino Acid Availability ◽  
Food And Feed

Abstract Digestibility of protein in traditional diets from developing countries such as India, Guatemala, and Brazil is considerably lower compared to that of protein in typical North American diets (54–78 versus 88–94%). The presence of less digestible protein fractions, high levels of insoluble fiber, and high concentrations of antinutritional factors in the diets of developing countries, which are based on less refined cereals and grain legumes as major sources of protein, are responsible for poor digestibility of protein. The effects of the presence of some of the important antinutritional factors on protein and amino digestibilities of food and feed products are reviewed in this chapter. Food and feed products may contain a number of antinutritional factors that may adversely affect protein digestibility and amino acid availability. Antinutritional factors may occur naturally, such as glucosinolates in mustard and rapeseed protein products, trypsin inhibitors and hemagglutinins in legumes, tannins in legumes and cereals, phytates in cereals and oilseeds, and gossypol in cottonseed protein products. Antinutritional factors may also be formed during heat/alkaline processing of protein products, yielding Maillard compounds, oxidized forms of sulfur amino acids, D-amino acids, and lysinoalanine (LAL, an unnatural amino acid derivative). The presence of high levels of dietary trypsin inhibitors from soybeans, kidney beans, or other grain legumes can cause substantial reductions in protein and amino acid digestibilities (up to 50%) in rats and pigs. Similarly, the presence of high levels of tannins in cereals, such as sorghum, and grain legumes, such as fababean (Vicia faba L.), can result in significantly reduced protein and amino acid digestibilities (up to 23%) in rats, poultry, and pigs. Studies involving phytase supplementation of production rations for swine or poultry have provided indirect evidence that normally encountered levels of phytates in cereals and legumes can reduce protein and amino acid digestibilities by up to 10%. D-amino acids and LAL formed during alkaline/heat treatment of proteins such as casein, lactalbumin, soy protein isolate, or wheat proteins are poorly digestible (less than 40%), and their presence can reduce protein digestibility by up to 28% in rats and pigs. A comparison of the protein digestibility determination in young (5-week) versus old (20-month) rats suggests greater susceptibility to the adverse effects of antinutritional factors in old rats than in young rats. Therefore, the inclusion of protein digestibility data obtained with young rats, as the recommended animal model, in the calculation of PDCAAS (Protein Digestibility-Corrected Amino Acid Score) may overestimate protein digestibility and quality of products, especially those containing antinutritional factors, for the elderly. For products specifically intended for the elderly, protein digestibility should be determined using more mature rats.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals Protein Digestibility of Cereal Products

Foods ◽  
2019 ◽  
Vol 8 (6) ◽  
pp. 199 ◽  
Author(s):  
Iris Joye
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Intact Cell ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Antinutritional Factors ◽  
Internal Factors ◽  
Cereal Products ◽  
Low Protein ◽  
Cell Structures

Protein digestibility is currently a hot research topic and is of big interest to the food industry. Different scoring methods have been developed to describe protein quality. Cereal protein scores are typically low due to a suboptimal amino acid profile and low protein digestibility. Protein digestibility is a result of both external and internal factors. Examples of external factors are physical inaccessibility due to entrapment in e.g., intact cell structures and the presence of antinutritional factors. The main internal factors are the amino acid sequence of the proteins and protein folding and crosslinking. Processing of food is generally designed to increase the overall digestibility through affecting these external and internal factors. However, with proteins, processing may eventually also lead to a decrease in digestibility. In this review, protein digestion and digestibility are discussed with emphasis on the proteins of (pseudo)cereals.

scholarly journals Advantages and limitations of the protein digestibility-corrected amino acid score (PDCAAS) as a method for evaluating protein quality in human diets

2012 ◽  
Vol 108 (S2) ◽  
pp. S333-S336 ◽  
Author(s):  
Gertjan Schaafsma
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Tissue Growth ◽  
Biological Efficiency ◽  
Amino Acid Supplementation ◽  
Reference Pattern ◽  
Plant Protein Sources

PDCAAS is a widely used assay for evaluating protein quality. It is a chemical score, which is derived from the ratio between the first limiting amino acid in a test protein and the corresponding amino acid in a reference amino acid pattern and corrected for true faecal N digestibility. Chemical scores exceeding 100 % are truncated to 100 %. The advantages of the PDCAAS are its simplicity and direct relationship to human protein requirements. The limitations are as follows: the reference pattern is based on the minimum amino acid requirements for tissue growth and maintenance and does not necessarily reflect the optimum intake. Truncated PDCAAS of high-quality proteins do not give any information about the power of these proteins to compensate, as a supplement, for low levels of dietary essential amino acids in low-quality proteins. It is likely that faecal N digestibility does not take into account the loss from the colon of indispensable amino acids that were not absorbed in the ileum. Anti-nutritional factors, such as lectins and trypsin inhibitors, in several plant protein sources can cause heightened endogenous losses of amino acids, an issue which is particularly relevant in animal feedstuffs. The assumption that amino acid supplementation can completely restore biological efficiency of the protein source is incorrect since the kinetics of digestion and absorption between supplemented free amino acids and amino acids present in dietary proteins, are different.

scholarly journals The effect of increasing intakes of plant protein on the protein quality of Canadian diets

2021 ◽  
Author(s):  
Christopher P.F. Marinangeli ◽  
Hrvoje Fabek ◽  
Mavra Ahmed ◽  
Diana Sanchez-Hernandez ◽  
Samara Foisy ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Canadian Community Health Survey ◽  
Plant Protein ◽  
Time Interval ◽  
Time Intervals ◽  
Plant Foods ◽  
Protein Consumption

The 2015 Canadian Community Health Survey was used to investigated the protein content and protein quality of the diets consumed by adults (≥ 19 years) when plant protein is increased. Individuals (n=6498) were allocated to quartiles of increasing proportions of protein from plant foods (Q1:0-24.9%; Q2:25%-49.9%; Q3:50-74.9%; Q4:75-100%). The Protein Digestibility Corrected Amino Acid Score (PDCAAS) of diets were estimated using indispensable amino acid concentrations of foods and an assumed digestibility coefficient of 0.8. Corrected protein intakes were determined by aggregating foods consumed over 24hrs and as the sum of corrected protein consumed at eating events within six, four-hour time intervals. Most individuals (51%) consumed 25-49.9% of protein from plant foods. Cereal-based foods represented the majority of plant protein consumed. PDCAAS of diets remained ≥0.87 for Q1-3, but decreased (p<0.0001) to 0.71±0.018 in Q4 vs. Q2 (0.96±0.004). Corrected protein intakes in Q2 (80.66±1.21 g/day; 1.07±0.03 g protein/kg BW) decreased to 37.13±1.88 g/day (0.54±0.03 g/kg BW) in Q4 (p<0.0001). Aggregated daily corrected protein intake strongly correlated (r=0.99; p<0.001) with the sum of corrected protein consumed within time intervals. Intra-time interval analysis revealed that the relative proportions of animal and plant proteins changed at eating events over 24hrs; and did not reflect the allocation to quartiles based on the daily proportion of plant protein consumption. Various tools should be explored and developed to assist Canadians in effectively incorporating plant protein foods into dietary patterns. Novelty: ●Corrected protein intakes decreased as plant protein consumption increased. ●PDCAAS was ≥0.87 for diets with ≤74.9% plant protein.

Assessment of Seed Protein Quality of A Transgenic Chickpea Event Expressing Cry2Aa Protein

2020 ◽  
Author(s):  
Bidyut Kumar Sarmah ◽  
Rubi Gupta ◽  
Sumita Acharjee
Keyword(s):  
Amino Acid ◽  
Seed Protein ◽  
Protein Quality ◽  
Seed Storage Protein ◽  
Protein Profile ◽  
Seed Storage ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Factors Affecting

Background: Evaluation of the nutritional composition of genetically modified (GM) crops is mandatory for their deregulation. Chickpea is known for its high-quality protein and demonstrating that the seed protein quality of transgenic chickpea remains unaltered is important for its acceptance. Amino acid content, seed storage protein profile and the digestibility of chickpea protein are important determinants of seed protein quality. Thus, in the present study, we assessed the effect of Bt (Cry2Aa) gene expression on the Bt chickpea seed protein quality. Methods: We assessed the amino acid profile, in vitro protein digestibility and factors affecting protein digestibility like trypsin inhibitor, tannins and phytic acid contents of the transgenic Bt chickpea expressing a codon modified Cry2Aa gene and its non-transgenic counterpart. Furthermore, the seed storage proteins were also fractionated and separated on SDS-PAGE followed by mass spectroscopy of the major peptides. Result: Amino acid profile and factors affecting protein digestibility revealed no significant variations between transgenic and non-transgenic chickpeas. Seed storage protein profile confirmed the presence of legumin, vicilin and albumin. No potential change in the digestibility pattern of seed proteins was revealed. Our findings suggest no potential unintended changes in chickpea seed protein quality due to the expression of Cry2Aa gene.

scholarly journals Use of Amino Acid Profiles of Pretermand Term Human Milks in Evaluating Scoring Patterns for Routine Protein Quality Assessment of Infant Formulas

1996 ◽  
Vol 79 (2) ◽  
pp. 498-502 ◽  
Author(s):  
Ghulam Sarwar ◽  
Pauline Darling ◽  
Mariko Ujiie ◽  
Herbert G Botting ◽  
Paul B Pencharz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
G Protein ◽  
Protein Quality ◽  
World Health ◽  
Complete Analysis ◽  
Infant Formulas ◽  
Health Organization

Abstract Reports on the amino acid composition of human milk vary considerably with respect to concentrations of sulfur amino acids. Often, analyses forego tryptophan determination. A complete analysis of protein and amino acid concentrations was performed on human milk samples (5-10 days postpartum) collected from mothers of preterm (gestations of 25-32 weeks) and term (gestations of &gt;36 weeks) infants. Careful attention was given to quantitate amino acids such as cysteine and tryptophan, which are vulnerable to acidic hydrolysis conditions. Differences in concentrations of total amino acids (expressed on protein basis) between preterm and term milks were small, despite the higher true protein content of preterm milk versus term milk (19.20 versus 12.60 g/L). The methionine + cyst(e)ine contents of term and preterm milks (3.72-3.84 g/100 g protein) were comparable with those reported in 1991 by the Food and Agricultural Organization/World Health Organization (FAO/WHO) for mature human milk (4.20 g/100 g protein) but higher than those reported in 1991 by the European Commission (2.9 g/100 g protein).The amino acid pattern of human milk obtained in this study confirms that the 1991 FAO/WHO amino acid scoring pattern for predicting protein quality of infant formulas is representative of the amino acid quality of both preterm and term human milks.

scholarly journals The Protein Digestibility-Corrected Amino Acid Score (PDCAAS)—A Concept for Describing Protein Quality in Foods and Food Ingredients: A Critical Review

2005 ◽  
Vol 88 (3) ◽  
pp. 988-994 ◽  
Author(s):  
Gertjan Schaafsma
Keyword(s):  
Amino Acid ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Biological Response ◽  
Protein Digestibility ◽  
Antinutritional Factors ◽  
Food Ingredients ◽  
Routine Assay

Abstract Protein Digestibility-Corrected Amino Score (PDCAAS) is discussed. PDCAAS is now widely used as a routine assay for protein quality evaluation, replacing the more traditional biological methods [e.g., measurement of the Protein Efficiency Ratio (PER) in rats]. PDCAAS is based on comparison of the essential amino acid content of a test protein with that of a reference essential amino acid pattern and a correction for differences in protein digestibility as determined using a rat assay. Although PDCAAS is a rapid and useful method, it often shows discrepancies when compared to PER values. These discrepancies relate to the following issues: uncertainty about the validity of reference patterns, invalidity of correction for fecal (versus ileal) digestibility, truncation of PDCAAS values to 100%, failure to obtain full biological response after supplementation of the limiting essential amino acid, discrepancies between protein and amino acid digestibility, effects of processing on protein quality, and effects of the presence of antinutritional factors in the matrix containing the protein. Part of the discrepancy between PDCAAS and PER can be overcome by modifications of PDCAAS. This article describes some proposed modifications and puts forward the suggestion that the rat protein fecal digestibility assay be replaced by an in vitro ileal amino acid digestibility assay based on a computer-controlled gastrointestinal model.

scholarly journals Background on international activities on protein quality assessment of foods

2012 ◽  
Vol 108 (S2) ◽  
pp. S168-S182 ◽  
Author(s):  
G. Sarwar Gilani
Keyword(s):  
Amino Acid ◽  
Quality Assessment ◽  
Working Group ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Expert Consultation ◽  
Codex Committee ◽  
Vegetable Proteins ◽  
Amino Acid Score

The subject of protein quality assessment of foods and diets was addressed at the Codex Committee on Vegetable Proteins (1982–1989), FAO/WHO (1989, 2001) and WHO/FAO (2002) expert reviews. These international developments are summarized in this manuscript. In 1989, a Joint FAO/WHO Expert Consultation on Protein Quality Evaluation reviewed knowledge of protein quality assessment of foods, and specifically evaluated amino acid score corrected for protein digestibility, the method recommended by the Codex Committee on Vegetable Proteins. The report of the Consultation published in 1991 concluded that the Protein Digestibility-corrected Amino Acid Score (PDCAAS) method was the most suitable approach for routine evaluation of protein quality for humans. The Consultation recognized that the amino acid scoring pattern proposed by FAO/WHO/UNU (1985) for preschool children was at that time the most suitable pattern for calculating PDCAAS for all ages except infants in which case the amino acid composition of human milk was recommended to be the basis of the scoring pattern. The rat balance method was considered as the most suitable practical method for predicting protein digestibility by humans. Since its adoption by FAO/WHO (1991), the PDCAAS method has been criticised for a number of reasons. The FAO/WHO (2001) Working Group on analytical issues related to protein quality assessed the validity of criticisms of the PDCAAS method. While recognizing a distinct regulatory use of protein quality data, the Working Group recommended that the PDCAAS method may be inappropriate for the routine prediction of protein quality of novel and sole source foods which contain high levels of anti nutritional factors; and that for regulatory purposes, the method should be revised to permit values of >100 for high quality proteins. In evaluating the recommendations of the Working Group, the WHO/FAO (2002) Expert Consultation on Protein and Amino Acid Requirements endorsed the PDCAAS method with minor modifications to the calculation method but also raised several issues. These included the calculation of scoring patterns; prediction of amino acid digestibility by faecal and ileal methods; reduced bioavailability of lysine in processed proteins; truncation of the amino acid score and consequent PDCAAS value; protein digestibility as a first limiting factor in determining the overall available dietary nitrogen; and the calculation of amino acid score for a dietary protein mixture. These concerns were considered particularly important in relation to the regulatory aspects of protein quality of foods, and their resolution was urgently recommended through a new separate expert review.

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