University of Illinois Urbana-Champaign

Additivity of values for digestible indispensable amino acid score in individual foods when included in mixed meals for humans

Dos Santos Fanelli, Natalia

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DOSSANTOSFANELLI-THESIS-2024.pdf

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https://hdl.handle.net/2142/124445

Description

Title
Additivity of values for digestible indispensable amino acid score in individual foods when included in mixed meals for humans
Author(s)
Dos Santos Fanelli, Natalia
Issue Date
2024-05-01
Director of Research (if dissertation) or Advisor (if thesis)
  • Stein, Hans H
  • Fahey, George
Committee Member(s)
Cardoso, Felipe
Department of Study
Nutritional Sciences
Discipline
Nutritional Sciences
Degree Granting Institution
University of Illinois at Urbana-Champaign
Degree Name
M.S.
Degree Level
Thesis
Keyword(s)
  • Animal proteins
  • Amino acids
  • Digestible indispensable amino acid score
  • Plant proteins
  • Protein quality
Abstract
Two experiments were conducted to determine protein quality in animal- and plant-based food ingredients using the digestible indispensable amino acid score (DIAAS) method and to test the hypothesis that animal proteins can complement low-quality proteins and that values for DIAAS are additive in mixed meals. In experiment 1, three diets contained a breakfast cereal (i.e., cornflakes or quick oats) or dry milk as the sole source of amino acids (AA). Two additional diets contained a combination of dry milk and cornflakes or quick oats. A nitrogen-free diet was also used. Six ileal cannulated gilts [average body weight: 85.1 ± 7.7 (SD) kg] were allotted to a 6 × 6 Latin square design with six diets and six 7-day periods. The first 5 days were considered the adaptation period to the diet and ileal digesta were collected for 9 h on days 6 and 7 of each period. Values for standardized ileal digestibility (SID) and DIAAS were calculated for cornflakes, quick oats, dry milk, and the two combined meals for children from 6 months to 3 years old and for individuals older than 3 years of age. For the combined meals, SID and DIAAS were also predicted from the individual ingredient values. For both age groups, dry milk had greater (P < 0.05) DIAAS (123 and 144 for children and older individuals, respectively) than quick oats (57 and 67 for children and older individuals, respectively), and cornflakes had lower (P < 0.05) DIAAS (16 and 19 for children and older individuals, respectively) than the other ingredients. Both breakfast cereal-dry milk meals had DIAAS close to or greater than 100 for children aged 6 months to 3 years and for older individuals, but there were no differences between measured and predicted DIAAS. Results indicated that the combination of milk and breakfast cereals provided a meal that is balanced in indispensable AA for humans, and based on SID, DIAAS obtained from individual ingredients is additive in mixed meals. In experiment 2, SID and DIAAS were determined using the same procedures as in experiment 1. Six diets contained a burger patty (i.e., 80% lean beef, 93% lean beef, 80% lean pork, Impossible Burger, or Beyond Burger) or a burger bun as the sole source of AA. Three additional diets were based on a combination of the bun and a patty from 80% beef, pork, or Impossible Burger. A nitrogen-free diet was also used. Ten ileal cannulated gilts [average body weight: 24.6 ± 1.3 (SD) kg] were allotted to a 10 × 6 Youden square design with ten diets and six 9-day periods, with ileal digesta being collected on days 8 and 9 of each period. For both age groups, the DIAAS values for 93% lean beef and pork burgers (111 and 119 for children and older individuals, respectively) were greater (P < 0.05) than the plant-based burgers (Impossible Burger: 91 and 107 for children and older individuals, respectively; Beyond Burger: 71 and 83 for children and older individuals, respectively). The 80% lean beef burger had greater (P < 0.05) DIAAS (102 and 110 for children and older individuals, respectively) than the plant burgers for children from 6 months to 3 years, but greater (P < 0.05) DIAAS than the Beyond Burger for individuals older than 3 years. The burger bun had the lowest (P < 0.05) DIAAS values (26 and 31 for children and older individuals, respectively) among all ingredients for both age groups. There were no differences between the measured and predicted DIAAS. Results indicated that the protein quality of animal-based burgers is greater than that of plant-based burgers. However, for individuals older than 3 years, the Impossible Burger has protein quality comparable to that of the 80% lean beef burger. Based on SID, the DIAAS obtained from individual foods were also additive in mixed meals. In conclusion, animal-based ingredients had DIAAS close to or greater than 100 and can be used to complement plant-based proteins. In addition, DIAAS for individual ingredients were additive and can be used to calculate DIAAS in mixed meals, and this is important because it is not possible to measure DIAAS for all types of food combinations.
Graduation Semester
2024-05
Type of Resource
Thesis
Handle URL
https://hdl.handle.net/2142/124445
Copyright and License Information
Material from: Natalia S. Fanelli et al., 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, published 2021, publisher: Elsevier - Oxford University Press on behalf of the American Society for Nutrition. The copyright owner has provided permission to reprint. Material from: Natalia S. Fanelli et al., Digestible indispensable amino acid scores (DIAAS) for beef and pork burgers are higher than those for plant-based burgers, European Journal of Nutrition, published 2021, publisher: Springer. The copyright owner has provided permission to reprint.

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