Available lysine and digestible amino acid contents of proteinaceous foods of India
- 1 August 2012
- journal article
- research article
- Published by Cambridge University Press (CUP) in British Journal of Nutrition
- Vol. 108 (S2), S59-S68
- https://doi.org/10.1017/s0007114512002280
Abstract
Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg− 1 protein (75 g kg− 1 for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9–15·4 g kg− 1 and 1·8–12·7 g kg− 1 across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60–92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31–96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.This publication has 19 references indexed in Scilit:
- Determination of protein and amino acid digestibility in foods including implications of gut microbial amino acid synthesisBritish Journal of Nutrition, 2012
- Available (Ileal Digestible Reactive) Lysine in Selected Cereal-Based Food ProductsJournal of Agricultural and Food Chemistry, 2006
- The rat as a model animal for the growing pig in determining ileal amino acid digestibility in soya and milk proteinsJournal of Animal Physiology and Animal Nutrition, 2003
- Assessment of the True Ileal Digestibility of Reactive Lysine as a Predictor of Lysine Uptake from the Small Intestine of the Growing PigJournal of Agricultural and Food Chemistry, 1997
- Digestible Reactive Lysine in Processed Feedstuffs: Application of a New BioassayJournal of Agricultural and Food Chemistry, 1997
- Determination of titanium dioxide added as an inert marker in chicken digestibility studiesAnimal Feed Science and Technology, 1996
- Absorption of Lysine and Deoxyketosyllysine in an Early-Maillard Browned Casein by the Growing PigJournal of Agricultural and Food Chemistry, 1996
- A New Method for Determining Digestible Reactive Lysine in FoodsJournal of Agricultural and Food Chemistry, 1996
- True Protein Digestibility and Digestibility-Corrected Amino Acid Score of Red Kidney Beans (Phaseolus vulgaris L.)Journal of Agricultural and Food Chemistry, 1995
- Perchloric and trichloroacetic acids as precipitants of protein in endogenous ileal digesta from the ratJournal of the Science of Food and Agriculture, 1990