Rafii Mahroukh, Pencharz Paul B, Boileau Kaylem, Ball Ronald O, Tomlinson Christopher, Elango Rajavel, Courtney-Martin Glenda
Research Institute, Hospital for Sick Children, Toronto, Ontario, Canada.
Departments of Nutritional Sciences, University of Toronto, Toronto, Ontario, Canada.
J Nutr. 2022 Jun 9;152(6):1467-1475. doi: 10.1093/jn/nxac049.
Lentil is considered a high protein source. However, it is low in sulphur amino acids (SAA) and their metabolic availability (MA) is further affected by antinutritional factors in lentils. The combination of lentils with grains such as rice can enhance the protein quality of a lentil-based meal but the MA of SAA in lentils must first be known.
The objectives of the current study were to assess the MA of methionine in lentils and to test the effects of consumption of complementing lentils with rice in young adults.
Five healthy young men [age <30 y, BMI <25 (in kg/m2)] were each studied at 8 or 10 intake amounts of methionine in random order; 4 daily intake amounts of l-methionine: 0.5, 1, 2, and 3 mg.kg-1.d-1 (reference diet), 3 daily intake amounts of methionine from lentils, and 3 daily intake amounts of the mixed meal of lentils + rice (test diets). The MA of methionine and the effects of complementation were assessed by comparing the indicator amino acid oxidation (IAAO) response to varying intakes of methionine in cooked Canadian lentils, and in rice + lentils combined, compared with the IAAO response to l-methionine intakes in the reference protein (crystalline AA mixture patterned after egg protein) using the slope ratio method. l-[1-13C] phenylalanine was used as the indicator. Data were analyzed using the procedure "MIXED" with subject as a random variable, and oxidation day as repeated measure.
The MA of methionine from lentils was 69%. Complementation of cooked lentils with rice decreased the oxidation of l-[1-13C] phenylalanine by up to 16% (P < 0.05).
The content and MA of methionine are low in lentils. However, combination of lentils with rice in a 1:1 ratio can improve the protein quality of lentil-based diets, resulting in increased protein synthesis in young healthy adults. This trial was registered at www.clinical trials.gov as NCT03110913.
小扁豆被认为是一种高蛋白来源。然而，其含硫氨基酸（SAA）含量较低，且小扁豆中的抗营养因子会进一步影响其代谢利用率（MA）。将小扁豆与大米等谷物搭配食用，可以提高以小扁豆为主的膳食的蛋白质质量，但必须首先了解小扁豆中SAA的MA。
本研究的目的是评估小扁豆中蛋氨酸的MA，并测试在年轻人中食用小扁豆与大米互补组合的效果。
五名健康青年男性[年龄<30岁，体重指数<25（kg/m²）]，每人按随机顺序以8种或10种蛋氨酸摄入量进行研究；4种每日l-蛋氨酸摄入量：0.5、1、·2和3mg·kg⁻¹·d⁻¹（参考膳食），3种每日从小扁豆中摄入的蛋氨酸量，以及3种每日小扁豆+大米混合膳食的摄入量（试验膳食）。通过使用斜率比法，比较煮熟的加拿大小扁豆、大米+小扁豆组合中不同蛋氨酸摄入量下的指示氨基酸氧化（IAAO）反应，与参考蛋白质（以蛋清蛋白为模式的结晶氨基酸混合物）中l-蛋氨酸摄入量的IAAO反应，来评估蛋氨酸的MA和互补作用的效果。l-[1-¹³C]苯丙氨酸用作指示剂。数据采用“MIXED”程序进行分析，将受试者作为随机变量，氧化日作为重复测量。
小扁豆中蛋氨酸的MA为6
