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In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins
BACKGROUND: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE: The aim was to determine and compare...
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Co-Action Publishing
2016
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5073300/ https://www.ncbi.nlm.nih.gov/pubmed/27765143 http://dx.doi.org/10.3402/fnr.v60.31382 |
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author | Acevedo-Pacheco, Laura Serna-Saldívar, Sergio O. |
author_facet | Acevedo-Pacheco, Laura Serna-Saldívar, Sergio O. |
author_sort | Acevedo-Pacheco, Laura |
collection | PubMed |
description | BACKGROUND: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE: The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS), and in vivo protein quality (protein digestibility, protein efficiency ratio (PER), biological values (BV), and net protein utilization (NPU) values) of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas. DESIGN: To comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate. RESULTS: The soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions. CONCLUSIONS: The proposed enrichment of cereal-based foods with soybean proteins greatly improved PDCAAS, animal growth, nitrogen retention, and PER primarily in both maize and wheat flour tortillas. Therefore, these foods can help to diminish protein malnutrition among children who greatly depend on cereals as the main protein dietary source. |
format | Online Article Text |
id | pubmed-5073300 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2016 |
publisher | Co-Action Publishing |
record_format | MEDLINE/PubMed |
spelling | pubmed-50733002016-11-08 In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins Acevedo-Pacheco, Laura Serna-Saldívar, Sergio O. Food Nutr Res Original Article BACKGROUND: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. OBJECTIVE: The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS), and in vivo protein quality (protein digestibility, protein efficiency ratio (PER), biological values (BV), and net protein utilization (NPU) values) of regular versus soybean-fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas. DESIGN: To comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate. RESULTS: The soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions. CONCLUSIONS: The proposed enrichment of cereal-based foods with soybean proteins greatly improved PDCAAS, animal growth, nitrogen retention, and PER primarily in both maize and wheat flour tortillas. Therefore, these foods can help to diminish protein malnutrition among children who greatly depend on cereals as the main protein dietary source. Co-Action Publishing 2016-10-19 /pmc/articles/PMC5073300/ /pubmed/27765143 http://dx.doi.org/10.3402/fnr.v60.31382 Text en © 2016 Laura Acevedo-Pacheco and Sergio O. Serna-Saldívar http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license. |
spellingShingle | Original Article Acevedo-Pacheco, Laura Serna-Saldívar, Sergio O. In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title | In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title_full | In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title_fullStr | In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title_full_unstemmed | In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title_short | In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
title_sort | in vivo protein quality of selected cereal-based staple foods enriched with soybean proteins |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5073300/ https://www.ncbi.nlm.nih.gov/pubmed/27765143 http://dx.doi.org/10.3402/fnr.v60.31382 |
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