Han Fei, Moughan Paul James, Li Juntao, Stroebinger Natascha, Pang Shaojie
Academy of National Food and Strategic Reserves Administration, Beijing 100037, China.
Riddet Institute, Massey University, Palmerston North 4442, New Zealand.
Plants (Basel). 2021 Sep 24;10(10):1999. doi: 10.3390/plants10101999.
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 allotted to a 7 × 6 incomplete Latin square with seven semi-synthetic diets (cooked mung bean, adzuki bean, millet, adlay, mung bean + millet, adzuki bean + adlay, and an N-free diet) and six 7-day periods. The mean TID values for crude protein differed significantly ( < 0.05), with millet having the highest digestibility (89.4%) and the adzuki bean/adlay mixture having the lowest (79.5%). For lysine, adzuki bean had the highest TID (90%) and millet had the lowest (70%). For the mean of all the amino acids, there was a significant ( < 0.05) effect of diet, with the TID ranging from 72.4% for the adzuki bean/adlay mixture to 89.9% for the adzuki beans. For the older child, adolescent, and adult, the DIAAS (%) was 93 for mung beans, 78 for adzuki beans, 22 for millet, 16 for adlay, and 66 for mung beans + millet, and 51 for adzuki beans + adlay. For mung beans, valine was first-limiting, and the SAA for adzuki beans, while lysine was first-limiting for the other foods. Chinese traditional diets, containing both cereals and pulses, are complementary for most, but not all of the indispensable amino acids.
目的是研究谷物和豆类在蛋白质质量方面的互补作用。测定了单独煮熟的谷物和豆类以及煮熟的谷物与豆类混合物中可消化必需氨基酸评分（DIAAS）的值。获得了成人氨基酸的真回肠消化率（TID）值。直接测定人体回肠氨基酸消化率很困难，因此，生长猪常被用作获取此类值的首选动物模型。将七头在回肠末端安装了T型套管的生长猪分配到一个7×6不完全拉丁方设计中，采用七种半合成日粮（煮熟的绿豆、赤小豆、小米、薏仁、绿豆+小米、赤小豆+薏仁以及无氮日粮），共六个7天周期。粗蛋白的平均TID值差异显著（<0.05），小米的消化率最高（89.4%），赤小豆/薏仁混合物的消化率最低（79.5%）。对于赖氨酸，赤小豆的TID最高（90%），小米的最低（70%）。对于所有氨基酸的平均值，日粮有显著（<0.05）影响，TID范围从赤小豆/薏仁混合物的72.4%到赤小豆的89.9%。对于大龄儿童、青少年和成年人，绿豆的DIAAS（%）为93，赤小豆为78，小米为22，薏仁为16，绿豆+小米为66，赤小豆+薏仁为51。对于绿豆，缬氨酸是第一限制氨基酸，对于赤小豆，硫氨基酸是第一限制氨基酸，而对于其他食物，赖氨酸是第一限制氨基酸。中国传统饮食中既有谷物又有豆类，对大多数但并非所有必需氨基酸都具有互补性。
