Applications and Challenges of Protein Quality Assessment in Food

Yang Cong; Ruiming Zhang

doi:10.54097/88mm3g28

Authors

Yang Cong
Ruiming Zhang

DOI:

https://doi.org/10.54097/88mm3g28

Keywords:

Protein Quality, PDCAAS, DIAAS

Abstract

As a key nutrient to maintain normal physiological functions of the human body, protein plays an increasingly important role in people's pursuit of a healthy life. With the growing demand for healthy dietary standards, the evaluation of protein quality in food has become particularly critical, providing a scientific basis for the innovation and development of healthy foods. Given the diversity of protein sources, fluctuations in content, and the complexity of amino acid composition, it is crucial to choose appropriate evaluation methods to accurately analyze the protein quality in food. This article deeply explores the protein quality evaluation methods widely used internationally, with a particular focus on the two evaluation systems of digestible amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS). This article analyzes in detail the application scope, advantages, and challenges that may be encountered in practical applications of these two methods, aiming to provide a solid theoretical support for the development of high-quality protein foods.

Downloads

Download data is not yet available.

References

[1] Yang Yuexin, Ge Keyou. Encyclopedia of Chinese Nutrition Science[M]. People's Medical Publishing House: 2019.

[2] Atherton, P.J.; Etheridge, T.; Watt, P.W.; Wilkinson, D.; Selby, A.; Rankin, D.; Smith, K.; Rennie, M.J. Muscle full effect after oral protein: Time-dependent concordance and discordance between human muscle protein synthesis and mTORC1 signaling. Am. J. Clin. Nutr. 2010, 92, 1080–1088

[3] Witard, O.C.; Jackman, S.R.; Breen, L.; Smith, K.; Selby, A.; Tipton, K.D. Myofibrillar muscle protein synthesis rates subsequent to a meal in response to increasing doses of whey protein at rest and after resistance exercise. Am. J. Clin. Nutr. 2014, 99, 86–95.

[4] Herreman, L.; Nommensen, P.; Pennings, B.; Laus, M.C. Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score. Food Sci. Nutr. 2020, 8, 5379–5391.

[5] Millward, D.J. Identifying recommended dietary allowances for protein and amino acids: A critique of the 2007 WHO/FAO/UNU report. Br. J. Nutr. 2012, 108, s3–s21.

[6] Heda, R.; Toro, F.; Tombazzi, C.R. Physiology, Pepsin; StatPearls Publishing: Treasure Island, FL, USA, 2021.

[7] Jahan-Mihan, A.; Luhovyy, B.L.; Khoury, D.; Harvey Anderson, G. Dietary proteins as determinants of metabolic and physiologic functions of the gastrointestinal tract. Nutrients 2011, 3, 574–603.

[8] van der Wielen, N.; de Vries, S.; Gerrits, W.; Jannink, K.; Moughan, P.; Mensink, M.; Hendriks, W. Presence of unabsorbed free amino acids at the end of the small intestine of humans and pigs: Potential implications for amino acid bioavailability. Curr. Dev. Nutr. 2021, 5, 530.

[9] van der Wielen, N.; Moughan, P.J.; Mensink, M. Amino acid absorption in the large intestine of humans and porcine models. J. Nutr. 2017, 147, 1493–1498.

[10] Min L I, Wang Z L, Gou L Y, et al. Evaluation of the protein requirement in Chinese young adults using the indicator amino acid oxidation technique[J]. Biomedical and Environmental Sciences, 2013, 26(8): 655-662.

[11] Deglaire, A.; Moughan, P.J. Animal models for determining amino acid digestibility in humans--A review. Br. J. Nutr. 2012, 108, S273–S281.

[12] Boye, J.; Wijesinha-Bettoni, R.; Burlingame, B. Protein quality evaluation twenty years after the introduction of the protein digestibility corrected amino acid score method. Br. J. Nutr. 2012, 108, S183–S211.

[13] FAO/WHO Protein Quality Evaluation. Report of the Joint FAO/WHO Expert Consultation; Food & Agriculture Org.: Rome, Italy, 1991;

[14] Leser S. The 2013 FAO report on dietary protein quality evaluation in human nutrition: Recommendations and implications. Nutrition Bulletin. 2013;38(4):421-428.

[15] Chinese Nutrition Society. Dietary Nutrient Reference Intakes for Chinese Residents (2023 Edition) [M]. People's Medical Publishing House; 2023.

[16] HUGHES, G. J., RYAN, D. J., MUKHERJEA, R. & SCHASTEEN, C. S. 2011. Protein Digestibility-Corrected Amino Acid Scores (PDCAAS) for Soy Protein Isolates and Concentrate: Criteria for Evaluation. Journal of Agricultural and Food Chemistry, 59, 12707-12712.

[17] Nosworthy M G, Hernandez‐Alvarez A J, Franczyk A J, et al. Effect of cooking on the in vitro and in vivo protein quality of soy, oat and wheat varieties[J]. Cereal Chemistry, 2023, 100(2): 460-472.

[18] WANG Y, TIBBETTS S M, BERRUE F, et al. A rat study to evaluate the protein quality of three green microalgal species and the impact of mechanical cell wall disruption[J]. Foods, 2020, 9(11): 1531.

[19] Nitrayová, S.; Brestenský, M.; Patráš, P. Comparison of two methods of protein quality evaluation in rice, rye and barley as food protein sources in human nutrition. Potravin. Slovak J. Food Sci. 2018, 12, 762–766.

[20] Sarwar G. The protein digestibility–corrected amino acid score method overestimates quality of proteins containing antinutritional factors and of poorly digestible proteins supplemented with limiting amino acids in rats[J]. The Journal of nutrition, 1997, 127(5): 758-764.

[21] Mathai J K, Liu Y, Stein H H. 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)[J]. British Journal of Nutrition, 2017, 117(4): 490-499.

[22] Herreman L, Nommensen P, Pennings B, et al. Comprehensive overview of the quality of plant‐And animal‐sourced proteins based on the digestible indispensable amino acid score[J]. Food science & nutrition, 2020, 8(10): 5379-5391.

[23] Trommelen, J.; Tomé, D.; van Loon, L.J.C. Gut amino acid absorption in humans: Concepts and relevance for postprandial metabolism. Clin. Nutr. Open Sci. 2021, 36, 43–55.

[24] Ertl, P.; Knaus, W.; Zollitsch, W. An approach to including protein quality when assessing the net contribution of livestock to human food supply. Animal 2016, 10, 1883–1889.

[25] Deglaire, A.; Moughan, P.J. Animal models for determining amino acid digestibility in humans--A review. Br. J. Nutr. 2012, 108, S273–S281.

[26] FDATitle 21 of the United States Code of Federal Regulations, Part 101.9(c)(7)(ii). http://www. accessdata.fda. gov/scripts/ cdrh/ cfdocs/cfcfr/CFRSearch.cfm (accessed 12/6/2010).

[27] Nosworthy, M.G.; Franczyk, A.; Zimoch-Korzycka, A.; Appah, P.; Utioh, A.; Neufeld, J.; House, J.D. Impact of processing on the protein quality of pinto bean (Phaseolus vulgaris) and buckwheat (Fagopyrum esculentum Moench) flours and blends, as determined by in vitro and in vivo methodologies. J. Agric. Food Chem. 2017, 65, 3919–3925.

[28] Sousa R, Recio I, Heimo D, et al. In vitro digestibility of dietary proteins and in vitro DIAAS analytical workflow based on the INFOGEST static protocol and its validation with in vivo data[J]. Food Chemistry, 2023, 404: 134720.

[29] Bohn, T.; Carriere, F.; Day, L.; Deglaire, A.; Egger, L.; Freitas, D.; Golding, M.; Le Feunteun, S.; Macierzanka, A.; Menard, O.; et al. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models? Crit. Rev. Food Sci. Nutr. 2018, 58, 2239–2261.

[30] Paddon-Jones D, Coss-Bu JA, Morris CR, Phillips SM, Wernerman J. Variation in Protein Origin and Utilization: Research and Clinical Application. Nutrition in Clinical Practice. 2017;32(1_suppl):48S57S. doi:https://doi.org/ 10. 1177 / 0884533617691244

[31] Fanelli NS, Bailey HM, Guardiola LV, Stein HH. Values for Digestible Indispensable Amino Acid Score (DIAAS) Determined in Pigs Are Greater for Milk Than for Breakfast Cereals, but DIAAS Values for Individual Ingredients Are Additive in Combined Meals. The Journal of Nutrition. 2021;151(3):540-547. doi: https://doi.org/10.1093/jn/nxaa398

[32] Huang S, Wang LM, Sivendiran T, Bohrer BM. Review: Amino acid concentration of high protein food products and an overview of the current methods used to determine protein quality. Critical Reviews in Food Science and Nutrition. 2017;58(15):2673-2678. doi:https://doi.org/10.1080/ 10408 398. 2017. 1396202