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Journal articles on the topic 'Digestible indispensable amino acid score'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Cervantes-Pahm, Sarah K., Yanhong Liu, and Hans H. Stein. "Digestible indispensable amino acid score and digestible amino acids in eight cereal grains." British Journal of Nutrition 111, no. 9 (2014): 1663–72. http://dx.doi.org/10.1017/s0007114513004273.

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To determine values for the digestible indispensable amino acid score (DIAAS), it is recommended that ileal amino acid (AA) digestibility values obtained in growing pigs are used to characterise protein quality in different foods. Therefore, an experiment was conducted to determine the standardised ileal digestibility (SID) of AA in eight cereal grains (yellow dent maize, Nutridense maize, dehulled barley, dehulled oats, polished white rice, rye, sorghum and wheat) fed to pigs, where SID values in pigs can be used to calculate approximate DIAAS values in humans. In the present experiment, twen

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2

Henky Saputra, Dedyanto. "Suplemen Putih Telur dalam Tatalaksana Hipoalbuminemia." Cermin Dunia Kedokteran 48, no. 10 (2021): 410–13. http://dx.doi.org/10.55175/cdk.v48i10.138.

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Putih telur merupakan sumber protein dengan kualitas asam amino yang baik. Selain mengandung asam amino esensial, Digestible Indispensable Amino Acid Score dari putih telur juga tinggi. Berbagai penelitian (banyak dilakukan di Indonesia) menunjukkan bahwa suplemen putih telur bermanfaat memperbaiki kondisi hipoalbuminemia pasien rawat inap, hemodialisis, pasien TB paru, pre-eklamsia, dan luka bakar. Egg-whites are a source of protein with good quality amino acids. Apart from containing essential amino acids, the Digestible Indispensable Amino Acid Score of egg whites is also high. Variou

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Saputra, Dedyanto Henky. "Suplemen Putih Telur dalam Tatalaksana Hipoalbuminemia." Cermin Dunia Kedokteran 48, no. 10 (2021): 410. http://dx.doi.org/10.55175/cdk.v48i10.1514.

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<p>Putih telur merupakan sumber protein dengan kualitas asam amino yang baik. Selain mengandung asam amino esensial, Digestible Indispensable Amino Acid Score dari putih telur juga tinggi. Berbagai penelitian (banyak dilakukan di Indonesia) menunjukkan bahwa suplemen putih telur bermanfaat memperbaiki kondisi hipoalbuminemia pasien rawat inap, hemodialisis, pasien TB paru, pre-eklamsia dan luka bakar.</p><p>Egg-whites are a source of protein with good quality amino acids. Apart from containing essential amino acids, the Digestible Indispensable Amino Acid Score of egg whites

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4

Bailey, Hannah M., and Hans H. Stein. "Can the digestible indispensable amino acid score methodology decrease protein malnutrition." Animal Frontiers 9, no. 4 (2019): 18–23. http://dx.doi.org/10.1093/af/vfz038.

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5

Han, Fei, Paul J. Moughan, Juntao Li, and Shaojie Pang. "Digestible Indispensable Amino Acid Scores (DIAAS) of Six Cooked Chinese Pulses." Nutrients 12, no. 12 (2020): 3831. http://dx.doi.org/10.3390/nu12123831.

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Values for the digestible indispensable amino acid score (DIAAS) of a protein are based on true ileal amino acid (AA) digestibility values obtained in adult humans or in the growing pig as an animal model. An experiment was conducted using growing pigs to determine the true ileal digestibility (TID) values of AA in six cooked Chinese pulses (kidney bean, mung bean, adzuki bean, broad beans, peas and chickpeas). Each pulse was included in a diet as the only source of crude protein (CP). An N-free diet was given to allow determination of gut endogenous AA losses. Seven growing pigs each fitted w

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6

Han, Fei, Fenli Han, Yong Wang, et al. "Digestible indispensable amino acid scores of nine cooked cereal grains." British Journal of Nutrition 121, no. 1 (2018): 30–41. http://dx.doi.org/10.1017/s0007114518003033.

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AbstractTrue ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague–Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet f

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7

Martins, Juliana Carolina Florencio Ravagnani, Natalia Dos Santos Fanelli, and Hans H. Stein. "PSV-2 Digestible indispensable amino acid scores (DIAAS) in pork products." Journal of Animal Science 102, Supplement_2 (2024): 273–74. http://dx.doi.org/10.1093/jas/skae102.311.

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Abstract The “Digestible Indispensable Amino Acid Score” (DIAAS) method measures protein quality in human foods. However, values for DIAAS are not available for some pork products. Therefore, this study aimed to determine DIAAS values for nine pork products. Nine diets contained one pork product (i.e., back ribs, shoulder butt, tenderloin, Coppa ham, prosciutto ham, speck ham, chorizo, Italian sausage, and bratwurst) as the only source of crude protein (CP) and amino acids (AA). Nine ileal cannulated gilts with an initial average body weight of 50.3 ± 3.8 kg were used in a 9 × 6 incomplete Lat

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Grygorii, Deinychenko, Zolotukhina Inna, Skrynnik Viktoriia, Deinychenko Liudmyla, and Kravchenko Tamara. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences, no. 3 (May 31, 2020): 31–37. https://doi.org/10.21303/2504-5695.2020.001287.

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The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag

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9

Desai, Ajay S., Margaret A. Brennan, and Charles S. Brennan. "Amino acid and fatty acid profile and digestible indispensable amino acid score of pasta fortified with salmon (Oncorhynchus tshawytscha) powder." European Food Research and Technology 244, no. 10 (2018): 1729–39. http://dx.doi.org/10.1007/s00217-018-3085-5.

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10

Hodgkinson, Suzanne M., Carlos A. Montoya, Patty T. Scholten, Shane M. Rutherfurd, and Paul J. Moughan. "Cooking Conditions Affect the True Ileal Digestible Amino Acid Content and Digestible Indispensable Amino Acid Score (DIAAS) of Bovine Meat as Determined in Pigs." Journal of Nutrition 148, no. 10 (2018): 1564–69. http://dx.doi.org/10.1093/jn/nxy153.

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11

Hodgkinson, Suzanne M., Hans H. Stein, Sonja de Vries, Wouter H. Hendriks, and Paul J. Moughan. "Determination of True Ileal Amino Acid Digestibility in the Growing Pig for Calculation of Digestible Indispensable Amino Acid Score (DIAAS)." Journal of Nutrition 150, no. 10 (2020): 2621–23. http://dx.doi.org/10.1093/jn/nxaa210.

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ABSTRACT Digestible indispensable amino acid score (DIAAS) has been recommended by the FAO for the evaluation of protein quality in human foods, but the application of DIAAS is currently limited because of a lack of published data on the true ileal amino acid (AA) digestibility of AAs in foods. The importance of DIAAS is highlighted. To calculate DIAAS, it is necessary to determine the true ileal AA digestibility of human foods using the growing pig as an animal model for the human based on previous FAO recommendations. A method is described in detail in Supplemental Methods to determine the t

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Mahmud, Abdu, Mogos Girmatsion, Bereket Abraha, Jalaledeen Khaleel Mohammed, Fang Yang, and Wenshui Xia. "Fatty acid and amino acid profiles and digestible indispensable amino acid score of grass carp (Ctenopharyngodon idella) protein concentrate supplemented noodles." Journal of Food Measurement and Characterization 14, no. 5 (2020): 2370–79. http://dx.doi.org/10.1007/s11694-020-00484-3.

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13

Fanelli, Natalia dos Santos, Juliana Carolina Florencio Ravagnani Martins, and Hans H. Stein. "Protein Quality of Salmon Protein Hydrolysates Using the Digestible Indispensable Amino Acid Score (DIAAS) Method." Current Developments in Nutrition 9 (May 2025): 106593. https://doi.org/10.1016/j.cdnut.2025.106593.

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14

Reynaud, Yohan, Caroline Buffière, Benoît Cohade, et al. "True ileal amino acid digestibility and digestible indispensable amino acid scores (DIAASs) of plant-based protein foods." Food Chemistry 338 (February 2021): 128020. http://dx.doi.org/10.1016/j.foodchem.2020.128020.

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15

Bailey, Hannah, Arianna Carughi, and Hans Stein. "A Comparison of Protein Digestibility Corrected Amino Acid Score with Digestible Indispensable Amino Acid Score to Evaluate Protein Quality of Raw and Roasted Pistachio Nuts." Current Developments in Nutrition 4, Supplement_2 (2020): 680. http://dx.doi.org/10.1093/cdn/nzaa050_003.

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Abstract Objectives The objectives of this research were to determine the protein digestibility corrected amino acid score (PDCAAS) and the digestible indispensable amino acid score (DIAAS) for raw and roasted American pistachio nuts in growing pigs, and to assess the effect of roasting on these measures of protein quality. Methods Twelve ileal cannulated barrows (body weight: 60.9 ± 3.2 kg) were randomly allotted to a 2-period switch-back design with 3 diets and 4 replicate pigs per period. Roasted pistachio nuts and raw pistachio nuts (American cultivated pistachio nuts) were each added to a

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16

Bindari, Yugal Raj, Helle Nygaard Laerke, and Jan Vaerum Nørgaard. "Standardized ileal digestibility and digestible indispensable amino acid score of porcine and bovine hydrolyzates in pigs." Journal of the Science of Food and Agriculture 98, no. 6 (2017): 2131–37. http://dx.doi.org/10.1002/jsfa.8697.

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17

Bailey, Hannah, and Hans H. Stein. "Transitioning from the Protein Digestibility Corrected Amino Acid Score (PDCAAS) to the Digestible Indispensable Amino Acid Score (DIAAS) to evaluate protein quality of human foods." INFORM International News on Fats, Oils, and Related Materials 30, no. 6 (2019): 22–24. http://dx.doi.org/10.21748/inform.06.2019.22.

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18

Abelilla, Jerubella J., Yanhong Liu, and Hans H. Stein. "Digestible indispensable amino acid score (DIAAS) and protein digestibility corrected amino acid score (PDCAAS) in oat protein concentrate measured in 20- to 30-kilogram pigs." Journal of the Science of Food and Agriculture 98, no. 1 (2017): 410–14. http://dx.doi.org/10.1002/jsfa.8457.

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19

Shaheen, Nazma, Saiful Islam, Sarah Munmun, Md Mohiduzzaman, and Thingnganing Longvah. "Amino acid profiles and digestible indispensable amino acid scores of proteins from the prioritized key foods in Bangladesh." Food Chemistry 213 (December 2016): 83–89. http://dx.doi.org/10.1016/j.foodchem.2016.06.057.

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20

Rutherfurd, Shane M., Aaron C. Fanning, Bruce J. Miller, and Paul J. Moughan. "Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats." Journal of Nutrition 145, no. 2 (2014): 372–79. http://dx.doi.org/10.3945/jn.114.195438.

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21

Deinychenko, Grygorii, Inna Zolotukhina, Viktoriia Skrynnik, Liudmyla Deinychenko, and Tamara Kravchenko. "BIOLOGICAL VALUE OF PROTEIN OF CULINARY PRODUCTS BASED ON MILK-PROTEIN CONCENTRATE." EUREKA: Life Sciences 3 (May 31, 2020): 31–37. http://dx.doi.org/10.21303/2504-5695.2020.001287.

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The aim of this work is to determine the usage effectiveness of milk-protein concentrates as an analogue of cottage cheese at culinary products manufacturing. For attaining the set aim, we determined the biological value of protein in products, made using a milk-protein concentrate, comparing to traditional culinary products of fatless cottage cheese. The research object was chosen as a milk-protein concentrate of buttermilk, obtained by the method of thermo-acid coagulation. Puree of cranberries was used as a coagulant. Classic recipes of different groups of culinary products, based on cottag

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22

Matsuoka, Ryosuke, Hitoshi Kurihara, Noriaki Nishijima, Yoshifumi Oda, and Akihiro Handa. "Egg White Hydrolysate Retains the Nutritional Value of Proteins and Is Quickly Absorbed in Rats." Scientific World Journal 2019 (August 27, 2019): 1–6. http://dx.doi.org/10.1155/2019/5475302.

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Egg white protein has a high net protein utilisation, with a score of 100 in the amino acid rating system. Although the enzymatic breakdown of egg white yields hydrolysates that are rapidly absorbed and various physiological activities can be expected from them, flavouring egg white to meet taste requirements as a food has been a difficult challenge. Herein, we developed a high-molecular-weight egg white hydrolysate and compared the absorption rate and nutritional value of the hydrolysate with those of egg white proteins obtained from raw materials, whey proteins, and hydrolysates, also known

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23

Oh, Junghyun, Noa Park, and Beob Gyun Kim. "Determination of Digestible Indispensable Amino Acid Scores for Plant Proteins and Skim Milk Powder Measured in Pigs." Animals 15, no. 5 (2025): 650. https://doi.org/10.3390/ani15050650.

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The objective was to determine the digestible indispensable amino acid score (DIAAS) of food sources using the pig model and in vitro procedures. The standardized ileal digestibility (SID) of amino acids (AA) in white rice, wheat, pea protein concentrate (PPC), soy protein isolate (SPI), and skim milk powder (SMP) were determined in pigs. Twelve barrows with an initial body weight of 28.4 kg (standard deviation = 4.0) equipped with a T-cannula at the distal ileum were allotted to a replicated 6 × 5 incomplete Latin square design with six diets and five periods. Five experimental diets containe

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Kashyap, Sindhu, Nirupama Shivakumar, Aneesia Varkey, et al. "Ileal digestibility of intrinsically labeled hen's egg and meat protein determined with the dual stable isotope tracer method in Indian adults." American Journal of Clinical Nutrition 108, no. 5 (2018): 980–87. http://dx.doi.org/10.1093/ajcn/nqy178.

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ABSTRACTBackgroundProtein quality assessment through the Digestible Indispensable Amino Acid Score requires accurate measurements of true ileal protein and amino acid digestibility, for which a dual isotope technique was recently developed. However, the ileal digestibility of indispensable amino acids (IAA) in humans from high-quality proteins is not well known.ObjectiveThe aim of this study was to intrinsically label hen's egg and meat protein by the use of uniformly 2H-labeled amino acids, and to measure their true ileal indispensable amino acid (IAA) digestibility via the dual isotope metho

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Wolfe, Robert R., Shane M. Rutherfurd, Il-Young Kim, and Paul J. Moughan. "Protein quality as determined by the Digestible Indispensable Amino Acid Score: evaluation of factors underlying the calculation: Table 1." Nutrition Reviews 74, no. 9 (2016): 584–99. http://dx.doi.org/10.1093/nutrit/nuw022.

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Havenaar, Robert, Annet Maathuis, Aard de Jong, Daniele Mancinelli, Alvin Berger, and Susann Bellmann. "Herring roe protein has a high digestible indispensable amino acid score (DIAAS) using a dynamic in vitro gastrointestinal model." Nutrition Research 36, no. 8 (2016): 798–807. http://dx.doi.org/10.1016/j.nutres.2016.05.004.

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Herreman, Laure, Paul Nommensen, Bart Pennings, and Marc C. Laus. "Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score." Food Science & Nutrition 8, no. 10 (2020): 5379–91. http://dx.doi.org/10.1002/fsn3.1809.

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Mathai, John K., Yanhong Liu, and Hans H. Stein. "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)." British Journal of Nutrition 117, no. 4 (2017): 490–99. http://dx.doi.org/10.1017/s0007114517000125.

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AbstractAn experiment was conducted to compare 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 amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein conc

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Nosworthy, Matthew G., Gerardo Medina, Zhan-Hui Lu, and James D. House. "Plant Proteins: Methods of Quality Assessment and the Human Health Benefits of Pulses." Foods 12, no. 15 (2023): 2816. http://dx.doi.org/10.3390/foods12152816.

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As countries increase their standard of living and individual income levels rise, there is a concomitant increase in the demand for animal-based protein. However, there are alternative sources. One of the alternatives available is that of increased direct human consumption of plant proteins. The quality of a dietary protein is an important consideration when discussing the merits of one protein source over another. The three most commonly used methods to express protein quality are the protein efficiency ratio (PER), a weight gain measurement; protein digestibility-corrected amino acid score (

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Marinangeli, Christopher P. F., and James D. House. "Potential impact of the digestible indispensable amino acid score as a measure of protein quality on dietary regulations and health." Nutrition Reviews 75, no. 8 (2017): 658–67. http://dx.doi.org/10.1093/nutrit/nux025.

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31

Hsu, Clare, Pamela L. Utterback, Carl M. Parsons, Fabio Marx, Ryan Guldenpfennig, and Maria R. de Godoy. "127 Standardized Amino Acid Digestibility and Protein Quality of Extruded Canine Diets Containing Hydrolyzed Protein." Journal of Animal Science 100, Supplement_3 (2022): 60. http://dx.doi.org/10.1093/jas/skac247.117.

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Abstract Hydrolyzed protein in companion animal diets has been of public interest because of itsdecreased susceptibility to elicit overreacting immune response and the potentially easier digestion. Thus, the objective of this study is to determine the chemical composition, standardized amino acid digestibility, and protein quality of 2 test protein hydrolysates, chicken liver hydrolysate (CLH) and chicken hydrolysate (CH), compared with a traditional chicken meal low ash (CM) in extruded canine diets. Five treatment diets were formulated to have similar ingredient compositions except for the m

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Shivakumar, Nirupama, Alan Anthony Jackson, Glenda Courtney-Martin, et al. "Protein Quality Assessment of Follow-up Formula for Young Children and Ready-to-Use Therapeutic Foods: Recommendations by the FAO Expert Working Group in 2017." Journal of Nutrition 150, no. 2 (2019): 195–201. http://dx.doi.org/10.1093/jn/nxz250.

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ABSTRACT The FAO of the UN convened an Expert Working Group meeting to provide recommendations related to protein quality evaluation of Follow-up Formula for Young Children (FUF-YC) and Ready-to-Use Therapeutic Foods (RUTFs). The protein and amino acid (AA) scoring patterns for the target age groups were defined and recommendations provided on the use of currently available protein and indispensable AA digestibility data. For FUF-YC, an age category of 1–2.9 y was identified, and a matching protein requirement of 0.86 g · kg−1 · d−1 with corresponding AA requirements were recommended. For RUTF

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Gomez, Victoria A., Pam L. Utterback, Carl M. Parsons, Maria R. de Godoy, and Haley Russell. "110 Evaluation of Macronutrient Composition and Amino Acid Digestibility of Select Novel Dietary Proteins for Use in Canine and Feline Nutrition." Journal of Animal Science 99, Supplement_3 (2021): 57. http://dx.doi.org/10.1093/jas/skab235.102.

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Abstract Demand for the inclusion of high-quality protein in companion animal diets has increased as owners have become more invested in the health of their pets. There is very little information on the nutrient content of novel proteins needed for a properly balanced diet, so as a result the objectives of this study were to determine the chemical composition, standardized amino acid digestibility using the precision-fed cecectomized rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of raw chicken, spirulina, cricket meal, and fish (carp) slurry. R

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Ohanenye, Ikenna C., Flora-Glad C. Ekezie, Roghayeh A. Sarteshnizi, et al. "Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies." Foods 11, no. 15 (2022): 2299. http://dx.doi.org/10.3390/foods11152299.

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The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein

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Do, Sungho, Elizabeth Koutsos, Pamela L. Utterback, Carl M. Parsons, Maria R. C. de Godoy, and Kelly S. Swanson. "240 True nutrient and amino acid digestibility of black soldier fly larvae differing in life stage using the precision-fed cecectomized rooster assay." Journal of Animal Science 97, Supplement_3 (2019): 64–65. http://dx.doi.org/10.1093/jas/skz258.133.

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Abstract Edible insects such as black soldier fly larvae (BSFL) are alternative protein sources for animal feeds due to their high protein content and low environmental footprint. However, protein quality and amino acid (AA) content may vary across insect species and life stage. Our objective was to determine the effects of life stage on true nutrient and AA digestibility of BSFL intended for use in animal feeds using the precision-fed cecectomized rooster assay. All animal procedures were approved by the University of Illinois Institutional Animal Care and Use Committee prior to experimentati

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Malla, Navodita, Jan V. Nørgaard, Helle N. Lærke, Lars-Henrik L. Heckmann, and Nanna Roos. "Some Insect Species Are Good-Quality Protein Sources for Children and Adults: Digestible Indispensable Amino Acid Score (DIAAS) Determined in Growing Pigs." Journal of Nutrition 152, no. 4 (2022): 1042–51. http://dx.doi.org/10.1093/jn/nxac019.

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ABSTRACT Background Insect species are suitable for farming as “mini livestock” for human and animal consumption. It is important to assess the protein quality of relevant species to understand the potential of these novel protein sources in future sustainable food systems. Objectives We aimed to determine the protein quality of 5 insect species—lesser mealworm (LMW), yellow mealworm, house cricket (HC), banded cricket (BC), and black soldier fly—using the digestible indispensable amino acid score (DIAAS) in a pig model. Methods Five diets were formulated to contain 10% insect crude protein (C

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L’Hocine, Lamia, Allaoua Achouri, Emily Mason, et al. "Assessment of Protein Nutritional Quality of Novel Hairless Canary Seed in Comparison to Wheat and Oat Using In Vitro Static Digestion Models." Nutrients 15, no. 6 (2023): 1347. http://dx.doi.org/10.3390/nu15061347.

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Hairless canary seed (Phalaris canariensis L.) is a novel true cereal that is now approved for human consumption in Canada and the United States. This true cereal grain has higher protein content (22%) than oat (13%) and wheat (16%) and represents a valuable source of plant proteins. Assessment of canary seed protein quality is therefore essential to evaluate its digestibility and ability to provide sufficient amounts of essential amino acids for human requirements. In this study, the protein nutritional quality of four hairless canary seed varieties (two brown and two yellow) were evaluated i

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Opazo-Navarrete, Mauricio, César Burgos-Díaz, Cristina Bravo-Reyes, et al. "Comprehensive Review of Plant Protein Digestibility: Challenges, Assessment Methods, and Improvement Strategies." Applied Sciences 15, no. 7 (2025): 3538. https://doi.org/10.3390/app15073538.

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Plant-based proteins are increasingly recognized for their environmental, ethical, and nutritional benefits. However, their digestibility varies due to factors such as molecular structure, amino acid composition, and processing methods. This review comprehensively analyzes methods used to assess plant protein digestibility, including in vivo, in vitro, and ex vivo approaches. While in vivo studies, particularly those using pigs, are considered the gold standard, in vitro and ex vivo models offer cost-effective and reproducible alternatives for simulating digestion. Additionally, antinutritiona

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Pikosky, Matthew, Victor Fulgoni, Robert Wolfe, and Paul Moughan. "P29-037-23 Adjusting for Protein Quality Using Digestible Indispensable Amino Acid Score (DIAAS) Impacts Percentage of U.S. Population Meeting Protein Requirements." Current Developments in Nutrition 7 (July 2023): 101425. http://dx.doi.org/10.1016/j.cdnut.2023.101425.

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40

Guillin, Florence M., Claire Gaudichon, Laetitia Guérin-Deremaux, et al. "Real ileal amino acid digestibility of pea protein compared to casein in healthy humans: a randomized trial." American Journal of Clinical Nutrition 115, no. 2 (2021): 353–63. http://dx.doi.org/10.1093/ajcn/nqab354.

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ABSTRACT Background It is necessary to propose plant alternatives to animal proteins that are of good nutritional quality. Pea is a good candidate owing to its high protein content and its well-balanced amino acid (AA) profile. Objectives This study aimed to assess the real ileal AA and nitrogen digestibility (RIDAA and RIDN) of pea protein isolate as compared to milk casein in humans. It also aimed to evaluate their nutritional quality through calculation of the digestible indispensable amino acid score (DIAAS) and to determine the net postprandial protein utilization (NPPU). Methods Fifteen

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Mioto, Julio, Pamela L. Utterback, Carl M. Parsons, Sean Madison, Jennifer Adolphe, and Maria R. C. de Godoy. "PSI-16 Evaluation of protein quality of defatted black soldier fly (Hermetia illucens) larvae meal compared with traditional protein sources for dogs and cats." Journal of Animal Science 102, Supplement_3 (2024): 481–82. http://dx.doi.org/10.1093/jas/skae234.547.

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Abstract There is increased interest in the use of insects, such as black soldier fly (Hermetia illucens) larvae meal (BSFLM), as an alternative protein source in pet foods. However, additional information is needed to determine how BSFL protein quality compares with traditional pet food protein sources. Thus, the objectives of this study were to determine the chemical composition, amino acid digestibility, and protein quality of defatted BSFLM in comparison with whole egg powder (WEP) and chicken meal (CM) using the precision-fed cecectomized rooster assay. Fifteen cecectomized roosters (n =

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Han, Fei, Paul James Moughan, Juntao Li, Natascha Stroebinger, and Shaojie Pang. "The Complementarity of Amino Acids in Cooked Pulse/Cereal Blends and Effects on DIAAS." Plants 10, no. 10 (2021): 1999. http://dx.doi.org/10.3390/plants10101999.

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The aim was to study the complementary effect between cereals and pulses on protein quality. The values for the digestible indispensable amino acid score (DIAAS) in cooked cereals and pulses, given alone, and blends of cooked cereals and pulses, were determined. True ileal digestibility (TID) values of amino acids for adult humans were obtained. It is difficult to determine ileal amino acid digestibility in humans directly, and for this reason, the growing pig is often used to obtain such values, as a preferred animal model. Seven growing pigs fitted with a T-cannula at the terminal ileum were

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Bailey, Hannah M., Eric P. Berg, and Hans H. Stein. "PSIII-21 Processing of food proteins of animal origin sometimes, but not always, increases values for Digestible Indispensable Amino Acid Scores." Journal of Animal Science 97, Supplement_2 (2019): 175–76. http://dx.doi.org/10.1093/jas/skz122.309.

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Abstract Two experiments were conducted to test the hypothesis that processing of meat proteins increases the Digestible Indispensable Amino Acid Score (DIAAS). In Exp. 1, 10 pigs (26.62 ± 1.62 kg) with a T-cannula in the distal ileum were randomly allotted to a 10 x 10 Latin square with 10 diets and ten 7-d periods. In Exp. 2, 9 cannulated pigs (35.50 ± 3.77 kg) were randomly allotted to a 9 x 8 Youden square with 9 diets and eight 7-d periods. Meat proteins (Table 1) were included in the diet as the only source of AA. The DIAAS for each meat protein was calculated using the Food and Agricult

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Bailey, Hannah M., and Hans H. Stein. "PSIX-2 Amino acid digestibility and digestible indispensable amino acid scores of a few protein isolates and concentrates derived from cereal grains, plant proteins, or dairy proteins." Journal of Animal Science 98, Supplement_3 (2020): 186–87. http://dx.doi.org/10.1093/jas/skaa054.329.

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Abstract The objective of this experiment was to determine standardized ileal digestibility (SID) of amino acid (AA) and digestible indispensable amino acid scores (DIAAS) for brown rice protein concentrate (BRPC), pea protein concentrate (PPC), two rapeseed protein isolates (RSP-1 and RSP-2), soy protein isolate (SPI), and whey protein isolate (WPI). Seven cannulated barrows (36.51 ± 1.61 kg) were randomly allotted to a 7 × 7 Latin square design and fed a diet containing each protein as the sole source of AA. A nitrogen-free diet was also used. The DIAAS was calculated for children from 6-mo

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Ciuris, Corinne, Heidi M. Lynch, Christopher Wharton, and Carol S. Johnston. "A Comparison of Dietary Protein Digestibility, Based on DIAAS Scoring, in Vegetarian and Non-Vegetarian Athletes." Nutrients 11, no. 12 (2019): 3016. http://dx.doi.org/10.3390/nu11123016.

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Vegetarian diets provide an abundance of nutrients when carefully planned. However, vegetarian diets may have lower protein quality compared to omnivorous diets, a reflection of less favorable amino acid profiles and bioavailability. Hence, the current recommended dietary allowance for protein may not be adequate for some vegetarian populations. The purpose of this study was to determine dietary protein quality using the DIAAS (Digestible Indispensable Amino Acid Score) method in vegetarian and omnivore endurance athletes. DIAAS scores reflect the true ileal digestibility of the indispensable

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Fu, Lulu, Song Gao, and Bo Li. "Impact of Processing Methods on the In Vitro Protein Digestibility and DIAAS of Various Foods Produced by Millet, Highland Barley and Buckwheat." Foods 12, no. 8 (2023): 1714. http://dx.doi.org/10.3390/foods12081714.

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Cereals are rich sources of dietary protein, whose nutritional assessments are often performed on raw grains or protein isolates. However, processing and gastrointestinal digestion may affect amino acid (AA) compositions, then change the protein quality. In this study, we determined the digestibility and AA compositions of various foods produced by whole grains (PG) or flour (PF) from three cereals (millet, highland barley and buckwheat) and analyzed the impact of processing methods on the digestible indispensable amino acid score (DIAAS) using the INFOGEST protocol. The in vitro protein diges

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Bailey, Hannah M., John K. Mathai, Eric P. Berg, and Hans H. Stein. "Pork Products Have Digestible Indispensable Amino Acid Scores (DIAAS) That Are Greater Than 100 When Determined in Pigs, but Processing Does Not Always Increase DIAAS." Journal of Nutrition 150, no. 3 (2019): 475–82. http://dx.doi.org/10.1093/jn/nxz284.

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ABSTRACT Background Raw meat contains all indispensable amino acids (IAAs), but before human consumption, meat usually undergoes some degree of processing. Processing affects the 3-dimensional structure of proteins, which may affect amino acid (AA) digestibility and, therefore, overall protein quality. Objectives The experiment aimed at determining digestible indispensable amino acid scores (DIAAS) for pork products, and to test the hypothesis that processing increases DIAAS. Methods Ten ileal cannulated gilts (body weight: 26.63 ± 1.62 kg) were randomly allotted to a 10 × 10 Latin square desi

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Smola, Meredith. "PSIII-15 Standardized Amino Acid Digestibility and Protein Quality of Mealworm-Based Ingredients Using the Precision-fed Cecectomized Rooster Assay." Journal of Animal Science 100, Supplement_3 (2022): 245. http://dx.doi.org/10.1093/jas/skac247.442.

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Abstract Mealworms may serve as an alternative protein source for pet foods because of their high protein content. The amino acid (AA) content and protein quality of mealworm-based ingredients may vary depending on their composition and processing, however, so testing is required. Our objective was to measure the AA composition, AA digestibility, and protein quality of mealworm-based ingredients using the precision-fed cecectomized rooster assay. The University of Illinois Institutional Animal Care and Use Committee approved all animal procedures prior to experimentation. 12 cecectomized roost

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Shivakumar, Nirupama, Sindhu Kashyap, Satvik Kishore, et al. "Protein-quality evaluation of complementary foods in Indian children." American Journal of Clinical Nutrition 109, no. 5 (2019): 1319–27. http://dx.doi.org/10.1093/ajcn/nqy265.

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ABSTRACT Background The types of food in complementary feeding of infants and young children are important for growth and development. Food protein quality, as measured by the Digestible Indispensable Amino Acid Score (DIAAS), requires the determination of true ileal digestibility of indispensable amino acids (IAAs) in children. Objectives First, the aim of this study was to measure the true ileal IAA digestibility of 4 (rice, finger millet, mung bean, and hen egg) commonly consumed complementary foods in children aged <2 y using the dual-isotope tracer method. Second, we calculated the DIA

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Messia, Maria Cristina, Francesca Cuomo, Luisa Falasca, Maria Carmela Trivisonno, Elisa De Arcangelis, and Emanuele Marconi. "Nutritional and Technological Quality of High Protein Pasta." Foods 10, no. 3 (2021): 589. http://dx.doi.org/10.3390/foods10030589.

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Pasta has an important role in human nutrition for its high content of complex carbohydrates and its widespread use. It can be an efficient delivery system or carrier of non-traditional raw material, including additional health-promoting ingredients. The partial replacement of semolina with high-protein raw materials leads to the improvement of the biological value of pasta proteins. In order to obtain pasta with high nutritional protein value and with excellent cooking properties, various recipes have been formulated with different percentages of semolina and unconventional high-protein raw m

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