Gaudichon Claire
Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France.
Front Nutr. 2024 Sep 3;11:1437853. doi: 10.3389/fnut.2024.1437853. eCollection 2024.
Amino acid scores have become very popular protein quality scores since their definition and recommendation by FAO expert groups. The chemical score is the central pillar of this method, and has been refined with digestibility correction factors, such as protein digestibility for the PD-CAAS and amino acid digestibility for the DIAAS. Several elements need to be taken into account to properly determine these scores, not only from a methodological point of view but also in order to reconcile regulation, pragmatism, accuracy and also biological significance. This review offers a reminder of the main points raised in the FAO reports on protein and AA requirements in 1995 and 2007, and on protein quality in 1991 and 2013. It also highlights the factors that most impact score metrics, and in particular the choice of reference pattern and protein determination in the food. Lastly, the scores are compared, and versus another quality score based on the physiological response, the protein efficiency ratio.
自粮农组织专家组定义并推荐以来，氨基酸评分已成为非常流行的蛋白质质量评分方法。化学评分是该方法的核心支柱，并已通过消化率校正因子进行了完善，如用于蛋白质消化率校正氨基酸评分（PD-CAAS）的蛋白质消化率和用于可消化必需氨基酸评分（DIAAS）的氨基酸消化率。要正确确定这些评分，不仅需要从方法学角度考虑，还需要兼顾法规、实用性、准确性以及生物学意义等多个因素。本综述回顾了粮农组织1995年和2007年关于蛋白质和氨基酸需求以及1991年和2013年关于蛋白质质量的报告中提出的要点。它还强调了对评分指标影响最大的因素，特别是参考模式的选择和食品中蛋白质的测定。最后，对这些评分进行了比较，并与另一个基于生理反应的质量评分——蛋白质效率比进行了比较。
