Bazı Tahıl Ürünlerinin Protein Kalite İndeksinin Protein Sindirilebilirliği – Düzeltilmiş Amino Asit Skoru (PDCAAS) Metodu ile Belirlenmesi

Year 2019, Issue: 17, 477 - 482, 31.12.2019

Sabiha Zeynep Aydenk Köseoğlu

https://doi.org/10.31590/ejosat.633638

Cited By: 2

Abstract

Amaç: Bu çalışmanın amacı ülkemizde yaygın olarak tüketilen ve bitkisel protein kaynaklarından olan bazı tahıl, kuru baklagiller ve yağlı tohumluların protein kalitesinin protein sindirilebilirliği - düzeltilmiş amino asit skoru (PDCAAS) yöntemine göre teorik olarak hesaplanması ve elde edilen sonuçlara göre sağlıklı beslenme yönünden öneminin tartışılmasıdır.
Materyal ve Metod: Protein kalitesini belirlemede kullanılan PDCAAS yöntemi FAO ve WHO tarafından 1991 yılında bir besinin protein kalitesini değerlendirmede kullanılan bir ölçüdür. Bir besindeki proteinin PDCAAS’ını belirlemede esansiyel aminoasitlerin toplam protein oranının (amino asit skoru) protein sindirilebilirlik oranlarının ile çarpılarak hesaplanması esasına dayanır. Çalışma kapsamına tahıl ürünleri, kuru baklagiller ve bazı yağlı tohumlular alınmıştır. Ürünler sıra ile buğday ekmeklik, buğday unu, çavdar, yulaf, beyaz, mısır, sert kuru, pirinç, arpa, buğday ruşeymi, yulaf kepeği, pilavlık bulgur, nohut, barbunya, kırmızı mercimek, fındık, antep fıstığı ve ceviz’dir.
Bulgular: Tahıl ürünlerinin PDCAAS skorları 63 ile 95 arasında, kuru baklagillerde 68 ile 100 arasında ve yağlı tohumlarda ise 47 ile 80 arasındadır. PDCAAS skoru 100 üzeri olan gıdaların skorları 100 ya da 1 olarak düzeltilmiştir. PDCAAS belirlemede sınırlayıcı amino asitlerin daha çok, lizin, metiyonin+sistein, treonin, triptofan ve valinin olduğu görülmektedir.
Sonuç: Bu çalışmanın da sonucu olarak protein yönünden zengin diyetler hazırlamada bu skorların göz önüne alınması optimal sağlıklı beslenme açısından büyük önem taşımakta olup beslenme profesyonelleri tarafından bu durum dikkate alınmalıdır.

Keywords

Bitkisel protein, protein kalitesi, sindirilebilirlik, PDCAAS

Determination of protein quality index of some cereal products by protein digestibility corrected amino acid score (PDCAAS) method

Abstract

Aim: The aim of this study is to determine the protein quality of some cereals, legumes and oilseeds which are widely consumed in our country and which are one of the vegetable protein sources according to protein digestibility - corrected amino acid score (PDCAAS) method and to discuss the importance of healthy nutrition according to the obtained results.
Material and method: The PDCAAS method used to determine protein quality is a measure used by FAO and WHO in 1991 to evaluate the protein quality of a food. Determination of the PDCAAS of a protein in a food is based on the calculation of the total protein ratio (amino acid score) of the essential amino acids by multiplying the protein digestibility ratios. Cereal products, legumes and some oilseeds were included in the study. Products include bread wheat, wheat flour, rye, oats (white), corn (hard dry), rice, barley (two rows), wheat germ, oat bran, rice bulghur, chickpeas, red beans, red lentils, hazel nut, pistachios and walnut.
Results: PDCAAS scores of cereal products were between 63 and 95, between 68 and 100 in dry legumes and between 47 and 80 in oilseeds. Foods with a PDCAAS score above 100 were corrected to 100 or 1. It is seen that the limiting amino acids in PDCAAS determination are mostly lysine, methionine + cysteine, threonine tryptophan and valine.
Conclusion: As a result of this study, considering protein scores in preparing protein rich diets is of great importance for optimal healthy nutrition and should be taken into consideration by nutrition professionals.

Keywords

Vegetable protein, protein quality, digestibility, PDCAAS

References

• Abdel-Aal ES, and Hucl P. [2002]. Amino acid composition and in vitro protein digestibility of selected ancient wheats and their end products. Journal of Food Composition and Analysis, 15(6), 737-747.
• Alfenas Rde C, Bressan J, Paiva AC. [2010]. Effects of protein quality on appetite and energy metabolism in normal weight subjects. Arq Bras Endocrinol Metabol, 54(1), pp. 45-51. doi: 10.1590/S0004-27302010000100008.
• Collins N. [2009] Nutrition 411: Understanding the protein digestibility corrected amino acid score (PDCAAS). Ostomy Wound Management, 55(6). https://www.o-wm.com/content/ understanding-protein-digestibility-corrected-amino-acid-score-pdcaas
• Baysal A. [2015]. Beslenme. Ankara: Hadipoğlu Yayınları. (ISBN: 978-9757527732)
• Bopp MJ, Houston DK, Lenchik L, Easter L, Kritchevsky SB, Nicklas BJ. [2008]. Lean mass loss is associated with low protein intake during dietary-induced weight loss in postmenopausal women. J Am Diet Assoc. 108(7), pp. 1216–1220. doi: 10.1016/j.jada.2008.04.017.
• Caire-Juvera G, Vázquez-Ortiz FA, & Grijalva-Haro MI. [2013]. Amino acid composition, score and in vitroprotein digestibility of foods commonly consumed in Northwest Mexico. Nutr Hosp., 28(2), pp. 365-371. doi: 10.3305/nh.2013.28.2.6219
• Clifton PM, Bastiaans K, & Keogh, JB. [2009]. High protein diets decrease total and abdominal fat and improve CVD risk profile in overweight and obese men and women with elevated triacylglycerol. Nutr Metab Cardiovasc Dis., 19(8), pp. 548-554. doi: 10.1016/j.numecd.2008.10.006
• Darling AL, Millward DJ, Torgerson DJ, Hewitt CE, & Lanham-New SA. [2009]. Dietary protein and bone health: a systematic review and meta-analysis. Am J Clin Nutr., 90(6), pp. 1674-1692. https://doi.org/10.3945/ajcn.2009.27799
• FAO/WHO Expert Consultation. [1991]. Report of the Joint FAO/WHO Expert Consultation: Protein Quality Evaluation. FAO Food and Nutrition Paper no.51.
• Halton TL, & Hu FB. [2004]. The effects of high protein diets on thermogenesis, satiety and weight loss: a critical review. J Am Coll Nutr., 23(5), pp. 373-385.
• Kerstetter JE, Kenny AM, Insogna KL. [2011]. Dietary protein and skeletal health: a review of recent human research. Curr Opin Lipidol., 22(1), pp. 16-20.
• Köseoğlu SZA, & Tayfur AÇ. [2017]. Adölesan Dönemi Beslenme ve Sorunları. JCP 2017; 15(2): 50-62. https://dergipark.org.tr/tr/download/article-file/333405
• Jullyana BF, Daniela CF, Ludmila PC, Jean Carlos RL, Amanda GO S, & Maria Margareth VN. [2012]. Edible seeds and nuts grown in Brazil as sources of protein for human nutrition. Food and Nutrition Sciences, 3(6), pp. 857-862. doi: 10.4236/fns.2012.36114.
• Leser S. [2013]. The 2013 FAO report on dietary protein quality evaluation in human nutrition: Recommendations and implications. Nutrition Bulletin, 38(4), pp. 421-428. https://doi.org/10.1111/nbu.12063
• Loenneke JP, Balapur A, Thrower AD, Syler G, Timlin M, Pujol TJ. [2010]. Short report: Relationship between quality protein, lean mass and bone health. Ann Nutr Metab, 57(3-4), pp. 219-220. doi: 10.1159/000321736.
• Mettler S, Mitchell N, Tipton KD. [2010]. Increased Protein Intake Reduces Lean Body Mass Loss during Weight Loss in Athletes. Med Sci Sports Exerc., 42(2), pp. 326-337.
• Mortensen LS, Hartvigsen ML, Brader LJ, Astrup A, Schrezenmeir J, Holst JJ, Thomsen C, Hermansen K. [2009]. Differential effects of protein quality on postprandial lipemia in response to a fat-rich meal in type 2 diabetes: comparison of whey, casein, gluten, and cod protein. Am J Clin Nutr, 90(1), pp. 41-48. doi: 10.3945/ajcn.2008.27281.
• Pérez-Conesa D, Ros G, & Periago MJ. [2002]. Protein nutritional quality of infant cereals during processing. Journal of Cereal Science, 36(2), pp. 125-133. https://doi.org/10.1006/jcrs.2002.0463.
• Promintzer M, Krebs M. [2006]. Effects of dietary protein on glucose homeostasis. Curr Opin Clin Nutr Metab Care, 9(4), pp. 463-468.
• Schaafsma G. [2005]. The Protein Digestibility-Corrected Amino Acid Score (PDCAAS)–a concept for describing protein quality in foods and food ingredients: a critical review. J AOAC Int., 88(3), pp. 988-994.
• Symons TB, Sheffield-Moore M, Wolfe RR, Paddon-Jones D. [2009]. A moderate serving of high-quality protein maximally stimulates skeletal muscle protein synthesis in young and elderly subjects. J Am Diet Assoc, 109(9), pp. 1582-1586. doi: 10.1016/j.jada.2009.06.369.
• WHO/FAO/UNU Expert Consultation. [2007]. Protein and amino acid requirements in human nutrition. WHO Technical Report Series, 935, 1-265.
• Rozan P, Lamghari R, Linder M, Villaume C, Fanni J, Parmentier M, & Méjean L. [1997]. In vivo and in vitro digestibility of soybean, lupine, and rapeseed meal proteins after various technological processes. Journal of Agricultural and Food Chemistry, 45(5), pp. 1762-1769.