采用双稳定同位素示踪法，挤压鹰嘴豆和黄豌豆蛋白在中度发育迟缓的南印度儿童中的氨基酸消化率很高且相当。
Amino Acid Digestibility of Extruded Chickpea and Yellow Pea Protein is High and Comparable in Moderately Stunted South Indian Children with Use of a Dual Stable Isotope Tracer Method.
作者信息
Devi Sarita, Varkey Aneesia, Dharmar Madan, Holt Roberta R, Allen Lindsay H, Sheshshayee M S, Preston Thomas, Keen Carl L, Kurpad Anura V
机构信息
Division of Nutrition, St. John's Research Institute, St. John's National Academy of Health Sciences, Bangalore, India.
Betty Irene Moore School of Nursing and the Department of Pediatrics, University of California, Davis School of Medicine, Sacramento, CA, USA.
出版信息
J Nutr. 2020 May 1;150(5):1178-1185. doi: 10.1093/jn/nxaa004.
BACKGROUND
Legumes are an excellent plant source of the limiting indispensable amino acid (IAA) lysine in vegetarian, cereal-based diets. However, their digestibility is poor largely because of their antiprotease content. Extrusion can enhance digestibility by inactivating trypsin inhibitors and thus potentially improve the protein quality of legumes.
OBJECTIVE
We measured the digestibility of extruded chickpea and yellow pea protein with use of a dual stable isotope method in moderately stunted South Indian primary school children.
METHODS
Twenty-eight moderately stunted children (height-for-age z scores <-2.0 SD and >-3.0 SD) aged 6-11 y from low to middle socioeconomic status were randomly assigned to receive a test protein (extruded intrinsically [2H]-labeled chickpea or yellow pea) along with a standard of U-[13C]-spirulina protein to measure amino acid (AA) digestibility with use of a dual stable isotope method. Individual AA digestibility in the test protein was calculated by the ratios of AA enrichments in the test protein to the standard protein in the food and their appearance in blood plasma collected at 6 and 6.5 h during the experiment, representing a plateau state.
RESULTS
The mean AA digestibility of extruded chickpea and yellow pea protein in moderately stunted children (HAZ; -2.86 to -1.2) was high and similar in both extruded test proteins (89.0% and 88.0%, respectively, P = 0.83). However, lysine and proline digestibilities were higher in extruded chickpea than yellow pea (79.2% compared with 76.5% and 75.0% compared with 72.0%, respectively, P < 0.02).
CONCLUSION
Extruded chickpea and yellow pea protein had good IAA digestibility in moderately stunted children, which was 20% higher than an earlier report of their digestibility when pressure-cooked, measured by the same method in adults. Higher digestibility of lysine and proline highlights better retention of these AA in chickpea during extrusion-based processing. Extrusion might be useful for developing high-quality protein foods from legumes. This trial was registered at www.ctri.nic.in as CTRI/2018/03/012439.
背景
在以谷物为主的素食饮食中，豆类是限制必需氨基酸（IAA）赖氨酸的优质植物来源。然而，它们的消化率很低，主要是因为其含有抗蛋白酶成分。挤压可以通过使胰蛋白酶抑制剂失活来提高消化率，从而有可能改善豆类的蛋白质质量。
目的
我们使用双稳定同位素方法测量了印度南部发育中度迟缓的小学生食用挤压鹰嘴豆和黄豌豆蛋白后的消化率。
方法
将28名年龄在6至11岁、社会经济地位从中等偏低的发育中度迟缓儿童（年龄别身高z评分＜-2.0标准差且＞-3.0标准差）随机分配，让他们食用一种测试蛋白（内在标记有[2H]的挤压鹰嘴豆或黄豌豆）以及U-[13C] -螺旋藻蛋白标准品，以使用双稳定同位素方法测量氨基酸（AA）消化率。通过测试蛋白中氨基酸富集量与食物中标准蛋白的比值以及在实验期间6小时和6.5小时采集的血浆中氨基酸的出现量来计算测试蛋白中单个氨基酸的消化率，此时代表一个稳定状态。
结果
发育中度迟缓儿童（身高别年龄Z评分；-2.86至-1.2）食用挤压鹰嘴豆和黄豌豆蛋白后的平均氨基酸消化率很高，两种挤压测试蛋白的消化率相似（分别为89.0%和88.0%，P = 0.83）。然而，挤压鹰嘴豆中赖氨酸和脯氨酸的消化率高于黄豌豆（分别为79.2% 对比76.5%以及75.0%对比72.0%，P ＜ 0.02）。
结论
挤压鹰嘴豆和黄豌豆蛋白在发育中度迟缓儿童中具有良好的必需氨基酸消化率，比之前用相同方法在成年人中测量的经压力烹饪后的消化率高20%。赖氨酸和脯氨酸较高的消化率突出了在基于挤压的加工过程中鹰嘴豆中这些氨基酸的保留情况更好。挤压可能有助于从豆类开发高质量的蛋白质食品。该试验已在www.ctri.nic.in上注册，注册号为CTRI/2018/03/012439。
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