An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein concentrate (PPC), soya protein isolate (SPI), soya flour and whole-grain wheat. The PDCAAS-like values were calculated using the STTD of CP to estimate AA digestibility and values for DIAAS were calculated from values for SID of AA. Results indicated that values for SID of most indispensable AA in WPI, WPC and MPC were greater (P<0·05) than for SMP, PPC, SPI, soya flour and wheat. With the exception of arginine and tryptophan, the SID of all indispensable AA in SPI was greater (P<0·05) than in soya flour, and with the exception of threonine, the SID of all indispensable AA in wheat was less (P<0·05) than in all other ingredients. If the same scoring pattern for children between 6 and 36 months was used to calculate PDCAAS-like values and DIAAS, PDCAAS-like values were greater (P<0·05) than DIAAS values for SMP, PPC, SPI, soya flour and wheat indicating that PDCAAS-like values estimated in pigs may overestimate the quality of these proteins.

Previous studies on mushrooms suggest that they can be more satiating than meat, but this effect has not been studied with protein-matched amounts. The objective of this study was to assess the differences with satiety and ten-day food intake between A. bisporus mushrooms (226 g) and meat (28 g) in a randomized open-label crossover study. Thirty-two healthy participants (17 women, 15 men) consumed two servings of mushrooms or meat for ten days. On the first day, fasted participants consumed protein-matched breakfasts. Participants rated their satiety using visual analogue scales (VAS) at baseline and at regular intervals after the meal. Three hours later, participants were served an ad libitum lunch. Participants were given mushrooms or meat to consume at home for the following nine days. Energy intake was assessed at the ad libitum lunch, and participants also completed diet diaries on the day of the study, day 2, and day 10. Participants reported less hunger (p = 0.045), greater fullness (p = 0.05), and decreased prospective consumption (p = 0.03) after the mushroom breakfast. There were no significant differences in participant ratings of satisfaction (p = 0.10). There were also no statistically significant differences in energy intake at the ad libitum lunch or with the diet diaries from days 1 (p = 0.61), 2 (p = 0.77), or 10 (p = 0.69). Mushroom consumption did increase fiber intake on days 1, 2, and 10 but the difference in fiber consumption was only statistically significant on day 2 (p = 0.0001). The mushroom intervention also did not affect energy intake over the ten day feeding period.

Blending of protein sources can increase protein quality by compensating for limiting amino acids present in individual sources, whereas processing grain flours by extrusion or baking can also alter protein quality. To determine the effect of baking and extrusion on the protein quality of blended flours from buckwheat and pinto beans, a rodent bioassay was performed and compared to an in vitro method of protein quality determination. Overall, extruded products had higher protein efficiency ratio values, increased digestibility, and greater protein digestibility corrected amino acid score (PDCAAS) values than baked products, with the extruded buckwheat/pinto blend having the greatest PDCAAS value of the experimental diets investigated. A correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods. The use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes.

Effect of gamma irradiation on the nutritionally potent underutilized wild legume Vigna aconitifolia at various doses (2, 5, 10, 15 and 25kGy) were assessed for its nutritional and antinutritional factors. Gamma irradiation significantly enhanced the crude protein content at all doses, while crude lipid, crude fibre and ash resulted in a significant dose-dependent decline. Raw seeds are rich in potassium, phosphorus, magnesium, manganese and vitamins (niacin and ascorbic acid); significant diminution was reported in irradiated seeds. The essential amino acids of raw and gamma irradiated seeds were comparable with the FAO/WHO recommended pattern. A significant dose -dependent increase in IVPD on irradiation was observed. High amount of saturated fatty acids decreased after irradiation. However, linoleic acid, palmitoleic acid and eicosenoic acid were increased after irradiation at 25 kGy. Irradiating the seeds with gamma rays significantly curtailed the levels of the toxic non-proteinaceous amino acid, L-DOPA, hydrogen cyanide, trypsin inhibitors, oligosaccharides and phytohaemagglutinins. The aromatic compound, phenols, the water soluble polyphenols and tannins showed a dose-dependent significant increase. The overall findings are the indications to improvise the nutritional traits of the gamma irradiated underutilized tribal pulse, V. aconitifolia which could be a good source of protein for human consumption.

Albumin (Alb), globulin (Glo), glutelin (Gll) and glutenin (Gln) were separately extracted from wheat germ and wheat gluten. Amino acisd composition, molecular weight distribution, solubility, in vitro digestibility, and immunomodulatory activities were all analyzed. Gll and Gln have similar molecular weight distributions, which differed from those of Alb and Glo. Alb showed the highest solubility at various pH values (except pH 4.0), whereas Glo showed the highest in vitro digestibility. Glo and Gll have the highest proportion of essential to total amino acids, while Alb and Gll have the highest protein digestibility-corrected amino acid scores. Gll had the strongest immunomodulatory effects in terms of stimulation of RAW 264.7 cells to produce IL-6, TNF-α, and IL-10, and good stimulatory effects on splenocyte proliferation, production of IL-2, phagocytosis, and secretion of nitric oxide in RAW 264.7 cells. Gll can be considered a good protein source for use in health foods.

Background: High-protein diets have been shown to improve body composition through alterations in satiety, muscle protein synthesis, and the thermic effect of food. Aim: Given these findings, the purpose of this review is to discuss the integration of the specific hormonal and metabolic effects of high-protein diets following both acute and long-term usage, especially with regard to body composition. Methods: Full-text articles were obtained through PubMed by using the terms “high-protein diet and body composition,” “high-protein diet and exercise,” “high-protein diet risk,” “high-protein diet side effects,” “protein quality PDCAAS,” “RDA for protein,” and “daily protein recommendation.” Articles were initially screened according to their title and abstract; careful evaluation of the full manuscripts was then used to identify relevant articles. Results: The higher satiety exerted by high-protein diets is generated through increments in anorexigenic, as well as decrements in orexigenic hormones. Improvements in muscle mass are achieved by activation of muscle protein synthesis acting through the mTOR pathway. High thermic effect of food is caused due to necessary deamination, gluconeogenesis, and urea synthesis caused by high-protein diets. Interestingly, high-protein diets in both hypo- and normocaloric conditions have shown to improve body composition, whereas in combination with hypercaloric conditions does not seem to increase fat mass, when the excess energy comes from protein. Conclusions: High protein diets effectively improve body composition by acting through different pathways.

Due to the rapid development of organic milk and dairy products’ production in Ukraine and in the world, the impact of the organic management type on the biological value of milk protein is becoming urgent. The aim of this work was to compare the effects of cattle feeding rations and season on studied organic and conventional farms on the amino acid composition of milk and biological value of milk protein. In the study two approaches to assess the protein’s biological value – PDCAAS (Protein Digestibility Corrected Amino Acid Score, 1991) and DIAAS (Digestible Indispensable Amino Acid Score, 2013), both approved by the joint Expert Commission of The Food and Agriculture Organization and The World Health Organization were used. The calculation methodology by PDCAAS showed similar values – 0.72 and 0.71&nbsp;–&nbsp;in the indoor period for organic and conventional milk and 0.53 and 0.49 respectively during the outdoor period. The calculation methodology by DIAAS indicated that the values were lower compared to those of PDCAAS, and were 0.68 and 0.67 in the indoor period for organic and conventional milk, respectively, and 0.50 and 0.43 during the outdoor period. Thus, a novel approach for calculating protein biological value, DIAAS, , could assess the biological value of a protein more accurately comparing to previous type of calculation, due to using of ileal digestibility coefficient. | У зв’язку зі стрімким розвитком органічного виробництва&nbsp; молока та молочних продуктів в Україні та світі, постає питання впливу органічного типу господарювання на біологічну цінність білка молока. &nbsp;Метою даної роботи було порівняння впливу раціонів годівлю худоби та сезону року&nbsp; на&nbsp; досліджуваних&nbsp; органічній&nbsp; та&nbsp; неорганічній&nbsp; фермах&nbsp; на&nbsp; амінокислотний склад молока та біологічну цінність білка. При дослідженні було застосовано два підходи до оцінки біологічної цінності білка – PDCAAS (Protein Digestibility Corrected Amino Acid Score,1991) та DIAAS (Digestible Indispensable Amino Acid Score, 2013), схвалених спільною експертною комісією Організації з продовольства та сільського господарства та Всесвітньої організації охорони здоров’я. Розрахунок за методикою PDCAAS показав близькі значення&nbsp;–&nbsp;0,72 та 0,71 – у стійловий період для органічного та неорганічного молока та 0,53 і 0,49 у пасовищний період відповідно. Розрахунок за методикою DIAAS показав значення нижчі, порівняно з PDCAAS, що становили0,68 та0,67 в стійловий період для органічного та неорганічного молока відповідно та0,50 і0,43 у пасовищний період. Таким чином, новий підхід до обчислення біологічної цінності білка, DIAAS, завдяки використанню коефіцієнту ілеальної засвоюваності, дозволяє більш точно оцінити біологічну цінність білка у порівнянні з попереднім способом розрахунку.

Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein amino acids, determining in vivo digestibility, protein efficiency ratio (PER) and net protein ratio (NPR) of P. aculeata. Plant material was collected, washed, placed in an oven at 60 °C, ground and stored in a freezer for chemical analysis. Diets that maintain isoproteic and isocaloric characteristics were prepared for the bioassay, namely: casein (no protein) and Pereskia aculeata leaves-based flour. Eighteen male albino Wistar rats, divided into three experimental groups of 6 animals each, were used to evaluate protein quality and bioavailability of micronutrients. Pereskia aculeata flour provided as a single source is inadequate for growth, although it is relevant for maintaining protein metabolism indicated by net protein ratio (2.87). It is actually a good quality protein source due to few limiting essential amino acids, and it meets the diet requirements for humans.