Protein quality refers to the evaluation of a food or a diet based on its amino acid composition, protein digestibility, and protein bioavailability. When these parameters are specified, either through direct measurement or estimation, the amino acids provided by the diet are compared to those required by a healthy individual, and based on this comparison, an adequacy ratio or score is assigned. Two widely used protein quality scoring systems are the protein digestibility-corrected amino acid score (PDCAAS) and the digestible indispensable amino acid score (DIAAS), neither of which account for the dietary source of the protein. In malnourished children, metabolic adaptations reduce the endogenous availability of amino acids and increase the demand for protein synthesis. These increased amino acid requirements are primarily driven by the presence of acute infection and the need for tissue accretion. This review examines two large clinical feeding trials involving moderately malnourished children, where dietary protein quality was carefully measured. The finding s suggest that protein quality scores alone do not reliably predict weight gain or recovery in these children and that consuming milk protein provides distinct advantages over vegetable-based proteins.

La necesidad de sustitución parcial o total de fuentes de proteína animal por fuentes vegetales de alta calidad proteica con buena aceptación sensorial es una alternativa prometedora. El objetivo fue desarrollar una hamburguesa con proteína vegetal utilizando un diseño de mezcla a base de quinoa (Chenopodium quinoa Willd. ), maíz andino peruano (Zea mays) y lupino andino (Lupinus mutabilis Sweet). La composición proximal se midió en base seca (proteína, grasa, carbohidratos y cenizas), el cálculo del Protein Digestibility Corrected Amino Acid Score (PDCAAS) y se realizó un análisis sensorial utilizando el método Check-All-That-Apply (CATA) con aceptabilidad en 132 consumidores regulares de productos vegetarianos. Los contenidos de proteínas, grasas, carbohidratos y cenizas variaron de 18.5 a 24.5, 4.1 a 7.5, 65.4 a 72.1 y 2.8 a 5.9%, respectivamente. El uso de cultivos andinos favoreció el contenido proteico y el aporte de aminoácidos azufrados (AAS) y triptófano de quinua y lisina y treonina de altramuz. Las muestras con cultivos andinos fueron descritas como fáciles de cortar, suaves, buenas, saludables, sabor leguminosas, sabrosas y de color marrón claro, sin embargo la muestra comercial se caracterizó como difícil de cortar, dura, marrón oscuro, color desigual, seca y granulada. La muestra con 50% de quinua y 50% de altramuz fue la más aceptable y alcanzó una digestibilidad de 0,92. Cumplió con la ingesta de lisina, treonina y triptófano, con la excepción de AAS, de acuerdo con el patrón de aminoácidos esenciales propuesto por la Organización de las Naciones Unidas para la Agricultura y la Alimentación. | LIMA | Escuela de Posgrado | Ciencia de los alimentos

The current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sustainable way. Here, we have discussed some of the most common and promising protein sources alternative to animal proteins, namely: legumes, insects, and microorganisms (including microalgae and fungi). The primary objective was to assess their nutritional quality through the collection of digestible indispensable amino acid score (DIAAS) values available in the scientific literature. Protein digestibility corrected amino acid score (PDCAAS) values have been used where DIAAS values were not available. The ecological impact of each protein source, its nutritional quality and the potential applications in traditional foods or novel food concepts like meat analogues are also discussed. The data collected show that DIAAS values for animal proteins are higher than all the other protein sources. Soybean proteins, mycoproteins and proteins of some insects present relatively high DIAAS (or PDCAAS) values and must be considered proteins of good quality. This review also highlights the lack of DIAAS values for many potentially promising protein sources and the variability induced by the way the proteins are processed.

Background: A more sustainable diet with fewer animal-based products has a lower ecological impact but might lead to a lower protein quantity and quality. The extent to which shifting to more plant-based diets impacts the adequacy of protein intake in older adults needs to be studied. Objectives: We simulated how a transition towards a more plant-based diet (flexitarian, pescetarian, vegetarian, or vegan) affects protein availability in the diets of older adults. Setting: Community. Participants: Data from the Dutch National Food Consumption Survey 2019–2021 of community-dwelling older adults (n = 607) was used Measurements: Food consumption data was collected via two 24 -h dietary recalls per participant. Protein availability was expressed as total protein, digestible protein, and utilizable protein (based on digestibility corrected amino acid score) intake. The percentage below estimated average requirements (EAR) for utilizable protein was assessed using an adjusted EAR. Results: Compared to the original diet (∼62% animal-based), utilizable protein intake decreased by about 5% in the flexitarian, pescetarian and vegetarian scenarios. In the vegan scenario, both total protein intake and utilizable protein were lower, leading to nearly 50% less utilizable protein compared to the original diet. In the original diet, the protein intake of 7.5% of men and 11.1% of women did not meet the EAR. This slightly increased in the flexitarian, pescetarian, and vegetarian scenarios. In the vegan scenario, 83.3% (both genders) had a protein intake below EAR. Conclusions: Replacing animal-based protein sources with plant-based food products in older adults reduces both protein quantity and quality, albeit minimally in non-vegan plant-rich diets. In a vegan scenario, the risk of an inadequate protein intake is imminent.

International audience | As the demand for sustainable, plant-based protein sources continues to grow, there is increasing interest in identifying new ingredients for food enrichment. This research explores the nutritional and digestive impacts of adding RuBisCO to wheat dough, comparing to pea protein or gluten addition. Wheat doughs were fortified with 10% external proteins and thermally treated to mimic bread food. Amino acid composition, COST standardized static in vitro digestion, degree of hydrolysis, and nitrogen/protein solubility, were conducted to assess the quality and digestibility of these enriched doughs. The results revealed that RuBisCO and pea proteins enhanced the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of the wheat dough compared to the gluten control. Digestibility assessments indicated that RuBisCO modified the kinetics of protein hydrolysis: nitrogen release was lower during gastric digestion but higher during intestinal digestion than in other samples. Size-exclusion chromatography of the digesta's soluble and insoluble parts showed that the protein network in RuBisCO-enriched dough was more resistant to gastric hydrolysis than in other doughs. These findings are analyzed considering the sites of enzymatic cleavage, the presence of enzyme inhibitors, the state of protein aggregation, and the secondary structures within the protein network of each dough type.

International audience | Growing demand for sustainable, plant-based protein sources has stimulated interest in new ingredients for food enrichment. This study investigates the nutritional and digestive implications of enriching wheat dough with RuBisCO, in comparison to pea protein-enriched and gluten-enriched doughs. The protein quality and digestibility of these enriched doughs were analysed through dough characterization, in vitro digestion experiments and biochemical analysis of digesta. Our findings indicate that an enrichment at 10% of RuBisCO or pea proteins improves the chemical score and the in vitro PDCAAS (IV-PDCAAS) score of wheat dough as compared to the control dough. Digestibility assays suggest that RuBisCO introduction modifies the protein hydrolysis kinetics: the nitrogen release is lower during gastric digestion but larger during intestinal digestion than other samples. The analysis of the protein composition of the soluble and insoluble parts of digesta, using size-exclusion chromatography, reveals that the protein network in RuBisCO-enriched dough is more resistant to gastric hydrolysis than the ones of other doughs. Indeed, non-covalently bound peptides and disulfide-bound protein aggregates partly composed of RuBisCO subunits remain insoluble at the end of the gastric phase. The digestion of these protein structures is then mostly performed during the intestinal phase. These results are also discussed in relation to the digestive enzymatic cleavage sites, the presence of potential enzyme inhibitors, the protein aggregation state and the secondary structures of the protein network in each dough type.

El presente trabajo de investigación tuvo el objetivo de evaluar las características fisicoquímicos y las propiedades funcionales de los aislados proteicos de las variedades de haba (sultán – peruana), aplicando un diseño de bloques completamente al azar con arreglo factorial 2x2x2 con dos repeticiones, donde se obtuvo 8 tipos de combinaciones para la obtención del aislado proteico donde se identifica que el Factor A representa las variedades de haba a1 (Haba sultana), a2 (Haba peruana), el Factor B los pH de extracción alcalina b1 (9), b2 (11) y el Factor C que corresponde a los pH de precipitación isoeléctrica c1 (4,5), c2 (5,5). Para determinar el mejor tratamiento se empleó un análisis estadístico denominado ANOVA mediante los análisis fisicoquímicos y propiedades funcionales, donde se obtuvo que el mejor tratamiento es el número 8, que está compuesto por la harina de haba (variedad peruana), el pH de extracción alcalina de 11 y el pH de precipitación isoeléctrica de 5.5 el cual influye de mejor manera en el rendimiento con una media de 21,41 %, en el contenido de proteína con el 84,17 %,en la capacidad de absorción de agua obtuvo 2,74 g, en el índice de solubilidad en agua con el 30,60 % y el 0,86 % en la proteína soluble, estos resultados se encuentran dentro de los parámetros establecidos por otras investigaciones bibliográficas que se realizaron. Para los análisis que se emplearon al mejor tratamiento se realizó la digestibilidad y la calidad de la proteína demostrando que este tratamiento tiene una buena digestibilidad del 83,68 % en el cual ayuda a tener una buena digestión por lo que aportan nutrientes al organismo, además se evaluó la calidad PDCAAS basándose en los aminoácidos esenciales (triptófano, metionina y cisteína) que requieren los niños de 1 a 3 años por otra parte se evaluó calidad de la proteína con el cálculo del SCORE realizando una división del requerimiento de los niños sobre la cantidad de los aminoácidos esenciales y multiplicando por la digestibilidad de la proteína con el SCORE del aminoácido limitante (metionina + cisteína). Al conocer que el aislado proteico de la harina de haba peruana tiene el 19,25 % en la calidad proteica por lo que se demuestra que es baja y no abastece con los requerimientos que los niños necesitan en su crecimiento. | The present research work had the objective of evaluating the physicochemical characteristics and functional properties of the protein isolates of the bean varieties (sultan – peruvian), applying a completely randomized block design with 2x2x2 factorial arrangement with two repetitions, where 8 types of combinations were obtained to obtain the protein isolate where Factor A represents the bean varieties a1 (Sultan bean), a2 (Peruvian bean), Factor B the alkaline extraction pH b1 (9), b2 (11) and Factor C which corresponds to the isoelectric precipitation pH c1 (4.5), c2 (5.5). To determine the best treatment, a statistical analysis called ANOVA was used by means of the physicochemical analysis and functional properties, where it was obtained that the best treatment is number 8, which is composed of broad bean flour (Peruvian variety), the alkaline extraction pH of 11 and the isoelectric precipitation pH of 5. 5 which influences in a better way in the yield with an average of 21.41 %, in the protein content with 84.17 %, in the water absorption capacity obtained 2.74 g, in the water solubility index with 30.60 % and in the soluble protein content with 0.86 %, these results are within the parameters established by other bibliographic researches that were carried out. For the analyses that were used for the best treatment, the digestibility and quality of the protein were carried out, demonstrating that this treatment has a good digestibility of 83.68 %, which helps to have a good digestion and therefore provides nutrients to the organism on the other hand, the quality PDCAAS was evaluated based on the essential amino acids (tryptophan, methionine and cysteine) required by children from 1 to 3 years old, On the other hand, the quality of the protein was evaluated with the calculation of the SCORE by dividing the requirement of the children on the quantity of essential amino acids and multiplying the digestibility of the protein with the SCORE of the limiting amino acid (methionine + cysteine). It was found that the protein isolate of Peruvian bean flour has 19.25 % in protein quality, which shows that it is low and does not meet the requirements that children need in their growth.

The reliance by North American regulatory authorities on in vivo rodent bioassays—Protein Correct-Amino Acid Score (PDCAAS) in the U.S. and Protein Efficiency Ratio (PER) in Canada—to measure the protein quality for protein content claim substantiation represents a major barrier for innovation in the development and marketing of protein foods. Although FAO in 2013 proposed a new method (Digestible Indispensable Amino Acid Score, DIAAS), it is still not used for protein content claim substantiation in any jurisdiction. Together with public health efforts to increase the consumption of plant-based foods, removing hurdles is key to incentivizing the food industry to measure protein digestibility in making food formulation decisions as well as in claiming protein content on product labels. To address this issue, a pathway has been proposed to position alternative methods for in vitro protein digestibility in collaborative studies to generate the data necessary for method approval by a certifying body. The latter is critical to the potential recognition of these methods by both Health Canada and the US FDA. The purpose of this article is to briefly summarize the state-of-the-art in the field, to inform the research community of next steps, and to describe the path engaging collaborative laboratories in a proficiency test as the first step in moving forward toward acceptance of in vitro digestibility methods. Throughout, a consultative and iterative process will be utilized to ensure the program goals are met. Success will be achieved when the proposed path results in the acceptance of an in vitro methods for protein digestibility used for PDCAAS determinations, which will enable increased protein analyses and improved nutrition labeling of protein foods.

Protein-energy malnutrition (PEM) is a persistent public health challenge in most developing countries. This study investigated the protein nutritional value of wheat and wheat-sorghum biscuits fortified with longhorn grasshopper (Ruspolia differens) to determine their suitability as a supplementary food. Fourteen diets were fed to male weanling Sprague-Dawley rats, including 11 isonitrogenous diets with 10% protein prepared from 10 biscuit variations and skimmed milk powder as a reference, 1 protein-free diet, and 2 rehabilitation diets made with wheat and wheat-sorghum biscuits fortified with 40% Ruspolia differens powder (RDP). The protein efficiency ratio, food efficiency ratio, true and apparent protein digestibility, and net protein retention ratio results for the fortified biscuit diets were all negative, with the exception of wheat biscuits supplemented with RDP 40%. The isonitrogenous diets maintained the rats with no substantial weight gain or loss. Rats on rehabilitation diets gained weight rapidly, by 61% and 69% for wheat-sorghum and wheat diets, respectively. Weight increase during rehabilitation was considerably higher (P < 0.05) by 50% and 54.6% in wheat-sorghum and wheat diet groups compared to normal growth phases. The rehabilitated rats had a greater percentage of body weight than the experimental groups. The protein digestibility-corrected amino acid score (PDCAAS) of fortified biscuits ranged from 26% to 33% for wheat biscuits and 22% to 32% for wheat-sorghum biscuits. The digestible indispensable amino acid score (DIAAS) of the fortified biscuits varied from 47% to 60% for wheat biscuits and 44% to 60% for wheat-sorghum biscuits. As a result, the fortified biscuits fell short of the minimum requirements of 70% for PDCAAS and 75% for DIAAS in fortified protein diets. Furthermore, it appears that substituting 10% RDP to wheat-sorghum and wheat biscuits does not promote rat growth. Fortification with 40% RDP, on the other hand, dramatically improves rat’s growth and rehabilitation. Because of their high protein nutritional content, the biscuits fortified with 40% RDP could be used as a supplementary to help rehabilitate malnourished children.

The nutritional and functional properties of leaf proteins is a decisive factor for their use in food. This work was aimed to extract defatted Artemisia capillaris Thunb. (ACD) leaf proteins (ACLP), and assess ACLP nutritional quality, functional properties and in vitro antioxidant activity, as well characterize the structure. ACLP had a balanced amino acid profile and high bioavailability (protein digestibility corrected amino acid score (PDCAAS) 99.29 %). Solubility, foaming capacity and emulsifying ability of ACLP correlated positively with pH. Water and oil holding capacity were increased with temperature. Gel electrophoresis shown the protein molecular size was mainly ∼25 kDa, and random coil was the mainly secondary structure while β-sheet was dominant regular conformation as indicated by circular dichroism (CD). ACLP performed in vitro antioxidant activity which was better after digestion. All data implied ACLP met the WHO/FAO protein quality expectations and had application potential in food.