True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods.

@article{Reynaud2020TrueIA,
  title={True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods.},
  author={Yohan Reynaud and Caroline Buffi{\`e}re and B. Cohade and M{\'e}lissa Vauris and Kevin Liebermann and Noureddine Hafnaoui and Michel Lopez and Isabelle Souchon and Didier Dupont and Didier R{\'e}mond},
  journal={Food chemistry},
  year={2020},
  volume={338},
  pages={
          128020
        }
}

Tables from this paper

Protein Quality Changes of Vegan Day Menus with Different Plant Protein Source Compositions
To underline the importance of protein quality in plant-based diets, we estimated the protein quality of different exclusively plant-protein-based day menus that are based on the “planetary health
Influence of Dairy Products on Bioavailability of Zinc from Other Food Products: A Review of Complementarity at a Meal Level
TLDR
Considering that the main dietary zinc sources in areas in the world where zinc deficiency is most prevalent are typically high in phytate, the inclusion of dairy products in meals may be a viable dietary strategy to improve zinc absorption.
Perspective: Soybeans Can Help Address the Caloric and Protein Needs of a Growing Global Population
Feeding a growing global population with projected rising socioeconomic status will require additional sources of calories and especially protein. These sources need to align with the Sustainable
Perspective: Vegan Diets for Older Adults? A Perspective On the Potential Impact On Muscle Mass and Strength
TLDR
It is proposed that a vegan diet increases the risk of an inadequate protein intake at an older age and that current strategies to improve the anabolic properties of plant-based foods are not feasible for many older adults.
Recent innovations in processing technologies for improvement of nutritional quality of soymilk
ABSTRACT Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in
Development of a Statistical Workflow for Screening Protein Extracts Based on Their Nutritional Composition and Digestibility: Application to Elderly
TLDR
A workflow to screen protein extracts and identify their nutritional potential as high quality nutritional culinary aids for recipes for the elderly was developed and the creation of a tool to select the most interesting ones on the basis of their nutritional quality was selected.
The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
TLDR
This review article focuses on the chemical, physical, and functional properties of plant-derived ingredients; the processing operations that can be used to convert these ingredients into food products; and, the science behind the formulation of vegan meat, fish, eggs, and milk alternatives.
Food Innovation: Fungi and Vegetables Potential as A Healthy and Sustainable Meat Substitute
One of the factor-driven global environmental concerns and health issues is excessive meat production and consumption. The popularity of meat substitutes for the benefit of sustainability and
Texturization of a Blend of Pea and Destarched Oat Protein Using High-Moisture Extrusion
TLDR
The rheological behavior of destarched oat and pea proteins and their blends in extrusion-like conditions with a closed cavity rheometer was studied and there was a decrease in non-covalent and covalent bonds due to the formation of insoluble protein complexes.
...
...

References

SHOWING 1-10 OF 58 REFERENCES
Protein digestibility-corrected amino acid scores and digestible indispensable amino acid scores differentially describe protein quality in growing male rats.
TLDR
Untruncated PDCAAS values were generally higher than a DIAAS values, especially for the poorer quality proteins; therefore, the reported differences in the scores are of potential practical importance for populations in which dietary protein intake may be marginal.
Digestible indispensable amino acid score and digestible amino acids in eight cereal grains
TLDR
Results indicate that to meet dietary requirements for AA in humans, diets based on yellow dent maize or sorghum require more AA supplementation than dietsbased on other cereal grains.
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)
TLDR
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 aminoacid scores (PDCAAS) but determined in pigs instead of in rats indicated that PDCAAS-like values estimated in pigs may overestimate the quality of these proteins.
Digestible indispensable amino acid scores of nine cooked cereal grains
TLDR
In this study, the TID values of the nine cooked cereal grains commonly consumed in China were used for the creation of a DIAAS database and thus gained public health outcomes.
Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs.
Background Cooking processes affect the physical, chemical, and structural properties of meat proteins. Cooking may also affect the protein quality of meat, as indicated by the true ileal
Ileal digestibility of intrinsically labeled hen's egg and meat protein determined with the dual stable isotope tracer method in Indian adults
ABSTRACT Background Protein quality assessment through the Digestible Indispensable Amino Acid Score requires accurate measurements of true ileal protein and amino acid digestibility, for which a
Impact of antinutritional factors in food proteins on the digestibility of protein and the bioavailability of amino acids and on protein quality.
TLDR
The adverse effects of antinutritional factors onprotein 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.
Ileal losses of nitrogen and amino acids in humans and their importance to the assessment of amino acid requirements.
TLDR
Although it remains unclear whether intact amino acids are absorbed in the colon, it is suggested that ileal losses should be considered an important component of amino acid requirements.
Relative ileal amino acid flows and microbial counts in intestinal effluents of Goettingen Minipigs and Saddleback pigs are not different.
We explored the suitability of Goettingen Minipigs as models to measure ileal AA digestibility and evaluate dietary proteins for conventional pigs. Further, a potential for secondary ileal microbial
Comparison of the ileal and faecal digestibility of dietary amino acids in adult humans and evaluation of the pig as a model animal for digestion studies in man
TLDR
Determination of DNA, diaminopimelic acid (DAPA) and the digestibilities of pectin, hemicellulose and cellulose in human subjects indicated that some microbial colonization had occurred at the terminal ileum after formation of an ileostomy; however, this was not as extensive as in the large intestine.
...
...