Protein quality comparison of a new isolated soy protein and milk in chilean preschool children (original) (raw)
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Dietary Protein Quality in Infants and Children
American Journal of Diseases of Children, 1970
Evaluation of a mixture of unbleached wheat flour and protein concentrate from wheat shorts. The protein content of the mixture was 18.8% and it retained most characteristics of wheat flour. of the Since approximately two-thirds of its protein came from the shorts, with a higher content of lysine than the flour, its biological value theoretically should be higher than that of wheat flour. A mixture of equal parts of unbleached wheat flour and protein concentrate from shorts has been shown to have a protein value for infants and small children of approximately 60% of that of casein. Lysine fortification produced a 50% enhancement in protein value. Further improvement probably was limited by moderately inferior digestibility. 10. CONTROL NUMBER I. PRICE OF DOCUMENT PN-AAC-587 12. DESCRIPTORS 13. PROJECT NUMBER Children Lysine Flours Protein metabolism Food mixes 14. CONTRACT NUMBER Wheat CSD-1433 Res. Infants IS. TYPE OF DOCUMENT AID 590-1 14"741 *.
Avaliação Dos Teores De Proteína Em Fórmulas Infantis De Seguimento
Revista E-Ciência
A alimentação complementar é aquela oferecida à criança a partir do sexto mês até os dois anos de idade, sendo fundamental para o crescimento da criança. Tem se observado um crescente uso de alimentos complementares industrializados, porém existe a possibilidade da inadequação destes alimentos com as necessidades das crianças ou com a legislação (RDC nº 44, de 19 de setembro de 2011). Este estudo objetivou avaliar os teores de proteína de fórmulas infantis de seguimento para lactentes e crianças de primeira infância, comercializadas em supermercados e farmácias do município de Juazeiro do Norte-CE. Trata-se de um estudo exploratório experimental, de abordagem quantitativa e qualitativa, utilizando como amostras, fórmulas infantis contendo designação na rotulagem "à partir do 6° mês", de duas marcas distintas, totalizando sete amostras diferentes (4 da marca A e 3 da B). A determinação de proteína seguiu os protocolos descritos no manual da Association of Official Analytical Chemists para o método de Nessler. Os dados foram avaliados segundo o desvio-padrão simples, com significância de até 5%. Todas as amostras apresentam valores rotulados em conformidade com a legislação (RDC nº 44) para quantidade de proteína por 100 kcal, já em relação aos valores determinados experimentalmente, verificou-se que uma das amostras obteve valores acima do estabelecido. Das demais amostras analisadas, somente duas apresentaram valores similares dos rotulados, enquanto as outras forneceram valores inferiores. Sendo assim, embora as informações de rotulagem estejam em conformidade com a legislação, nem todos os teores encontrados estavam de acordo com o rotulado.
In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins.pdf
Food and Nutrition Research, 2016
Background: One way to diminish protein malnutrition in children is by enriching cereal-based flours for the manufacturing of maize tortillas, wheat flour tortillas, and yeast-leavened breads, which are widely consumed among low socio-economic groups. Objective: The aim was to determine and compare the essential amino acid (EAA) scores, protein digestibility corrected amino acid scores (PDCAAS), and in vivo protein quality (protein digestibility, protein efficiency ratio (PER), biological values (BV), and net protein utilization (NPU) values) of regular versus soybean- fortified maize tortillas, yeast-leavened bread, and wheat flour tortillas. Design: To comparatively assess differences in protein quality among maize tortillas, wheat flour tortillas, and yeast-leavened breads, EAA compositions and in vivo studies with weanling rats were performed. The experimental diets based on regular or soybean-fortified food products were compared with a casein-based diet. Food intake, weight gains, PER, dry matter and protein digestibility, BV, NPU, and PDCAAS were assessed. The soybean-fortified tortillas contained 6% of defatted soybean flour, whereas the yeast-leavened bread flour contained 4.5% of soybean concentrate. Results: The soybean-fortified tortillas and bread contained higher amounts of lysine and tryptophan, which improved their EAA scores and PDCAAS. Rats fed diets based on soybean-fortified maize or wheat tortillas gained considerably more weight and had better BV and NPU values compared with counterparts fed with respective regular products. As a result, fortified maize tortillas and wheat flour tortillas improved PER from 0.73 to 1.64 and 0.69 to 1.77, respectively. The PER improvement was not as evident in rats fed the enriched yeast-leavened bread because the formulation contained sugar that decreased lysine availability possibly to Maillard reactions. Conclusions: The proposed enrichment of cereal-based foods with soybean proteins greatly improved PDCAAS, animal growth, nitrogen retention, and PER primarily in both maize and wheat flour tortillas. Therefore, these foods can help to diminish protein malnutrition among children who greatly depend on cereals as the main protein dietary source.
Nutrients
Infant formulas, designed to provide similar nutritional composition and performance to human milk, are recommended when breastfeeding is not enough to provide for the nutritional needs of children under 12 months of age. In this context, the present study aimed to assess the protein quality and essential amino acid content of both starting (phase 1) and follow-up (phase 2) formulas from different manufacturers. The chemical amino acid score and protein digestibility corrected by the amino acid score were calculated. The determined protein contents in most formulas were above the maximum limit recommended by FAO and WHO guidelines and at odds with the protein contents declared in the label. All infant formulas contained lactoferrin (0.06 to 0.44 g·100 g−1) and α-lactalbumin (0.02 to 1.34 g·100 g−1) below recommended concentrations, whereas ĸ-casein (8.28 to 12.91 g·100 g−1), α-casein (0.70 to 2.28 g·100 g−1) and β-lactoglobulin (1.32 to 4.19 g·100 g−1) were detected above recommende...
Protein quality evaluation of two rice- and milk-based weaning foods
Electronic Physician, 2012
Background: Protein-energy malnutrition is regarded as a public health problem in developing countries as a result of poor feeding practices due to poverty. This study, therefore, is aimed at protein evaluation of two samples (Cerelac based on rice with milk and Ghoncheh based on rice with milk) of commercial weaning food. Methods: Biological evaluation of the formulas was conducted in 21-day-old weaning Wistar rats, compared to a control diet of casein. The nutrient quality of the weaning foods was monitored by measuring Protein Efficiency Ratio (PER), Net Protein Ratio (NPR), Relative Net Protein Ratio (RNPR), True Protein Digestibility (TPD), Apparent Digestibility (AD), and Food Efficiency Ratio (FER). Results: The content of TPD for Casein, Cerelac, and Ghoncheh was 93.77, 93.71, and 78.23, respectively, and the results among groups was significant (P<0.0001). NPR value of Casein, Cerelac, and Ghoncheh was 4.38, 3.45, and 2.93, respectively. Results among the groups were sig...
Journal of Animal and Feed Sciences, 2007
The aim of this study was to determine the effect of soya-protein enriched with amino acids: lysine (Lys), methionine (Met) and histidine (His) added either as a powder or in a form of rumenprotected tablets into rumen of dairy cows on the percentage and yield of casein, changes in the proportion of casein fractions resulting in variations in amino acid profile of milk, casein and noncasein protein. The experiment was carried out on three lactating Holstein cows of average weight of 523 kg fitted with ruminal and duodenal cannulas. The experiment was divided into 4 periods of 14 d (10 d preliminary period and a 4 d experimental period). In the first period one cow received the tablets (T group) and the other two received the non-tableted mixture (C group, control) of the same composition. In the subsequent period the rate of animals was antipodal. Cows were fed on diet based on a maize silage, lucerne hay and a supplemental mixture. Tablets or mixture consisted of purified soya-protein HP 300, Lys, Met and His. The casein content and yield was higher in the group T in comparison to the group C (2.68% and 476.55 g vs 2.46% and 408.43 g; P<0.05). Content of βand κ-casein was unaffected by the treatment while content of α-casein was lower in the T group (54.10 vs 55.98%; P<0.05). Yield of every casein fraction was significantly higher (P<0.05) in the T group than in the C. The increases in the casein yield resulted in significantly higher (P<0.05) yields of individual amino acids in milk and casein in the T group compared to the control. In the experiment we found out that the concentration of Thr in milk and Thr, Pro and Met in casein was SOYA-PROTEIN WITH LYS, MET, AND HIS-MILK COMPOSITION significantly different (P<0.05) in the T group compared to the C. Duodenal flows of individual amino acids through the duodenum were determined.
Optimising Soymilk Protein Nutriture through Selection of Appropriate Processing Technique
Nigerian Journals of Pure and Applied Sciences, 2019
A significant contributor to compromised nutriture of a particular nutrient is the method of processing or preparation. The pre-treatment technique employed in the processing of soybean milk is a wellrecognized factor that not only aids in the deactivation of certain anti-nutritional components but also enhances its protein digestibility and bioavailability. Second to the overall importance of soybean is the protein composition, which is a function of the monomeric amino acid it contains. Thus, the amino acid profile of soybean milk processed by three pretreatment methods including soaking, roasting and boiling was analyzed using amino acid analyzer (model 120A PTH; Applied Biosystems, Thermo Fisher Scientific, USA). The results show that pretreatment by boiling retained the best product judged in terms of general nutritional quality as shown by higher total amino acid content recorded as 97.95g/100g compared to those of toasted and soaking which were 88.36 g/100g and 91.28 g/100g respectively. Also boiling technique recorded the highest total essential amino acid content of 51.01g/100g as against 46.58g/100g and45.85g/100g for toasting and soaking methods employed. In the same vein, boiling technique gave the highest amount of total conditional amino acids, which was 46.37g/100g when compared to that of toasting at 43.18g/100g) and soaking at 42.26g/100g, making it ideal for therapeutic purposes. This findings show that soymilk produced through boiling pretreatment is recommended for consumption at both household and commercial levels in order to optimize the full benefit of soymilk nutrition and therapeutics.
Aspects of whey protein usage in infant nutrition, a brief review
International Journal of Food Science and Technology, 1999
Demineralized whey, whey protein concentrates and, to a lesser extent, some other whey protein fractions are key raw materials in infant formula manufacture. An estimate of the amount of whey protein used in infant formulae annually is in the order of 30-40 000 tons. Infant formula development has been a long lasting effort to approach the nutrient composition of human breast milk while using cow's milk as the raw material. This required extensive fractionation of the bovine milk followed by subsequent recombination of specific fractions. Criteria to judge protein quality and define adequate protein quantity in infant formulae have also evolved. Early criteria for protein adequacy were based on Protein Efficiency Ratio (PER) testing in rats and/or nitrogen balance studies. More recently, the approach of essential amino acid scores, based on the amino acid pattern of mature human milk has been put forward. Regulatory authorities such as CODEX, EC Commission and more recently LSRO in its suggestions to FDA in the USA, have issued reference amino acid profiles which are based on the average amino acid composition of human milk. The same authorities have also regulated protein density in infant formulae, accounting for an observed protein mean density of 1.5-1.6 g /100 kcal in mature breast milk. The minimum protein level of cow's milk based infant formulae was fixed at 1.8 g/100 kcal by these authorities. Current infant formulae have however protein densities significantly higher than the minimum of 1.8 g/100 kcal. The higher protein density compensates for the likeliness that the protein in the best of the formulae, is not as ideal for the infant as the protein from breast milk. Even if a complete equivalence may be difficult to reach, efforts continue in the direction of further optimizing the protein quality in terms of essential and semi-essential amino acid profiles. This is the only way to be able to lower the protein content in a formula to levels that are nearer to the low protein density of human milk. Among several possibilities, the increase in the mass proportion of bovine ␣-lactalbumin is a particularly promising way to achieve this goal.