DETERMINATION CONTENTS OF THE DIGESTIBLE INDISPENSABLE AMINO ACIDS (DIAAS) OF NINE KINDS OF GRAIN CEREAL USING RAT MODEL

• Published in: Annals of nutrition and metabolism 2017-10, Vol.71 (Suppl. 2), p.1161
• Main Authors: Han, Fei, Han, Fenli, Chen, Xi, Song, Ge, Fan, Liuping
• Format: Article
• Language: English
• Subjects: Amino acids; Atmospheric pressure; Buckwheat; Cereals; Digestibility; Food processing; Grain; Lysine; Millet; Nutrition; Nutritive value; Oats; Oxidation; Processed foods; Protein sources; Proteins; Rice; Wheat
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000480486

Background and objectives: Recently, for the grains, most of the researches are mainly focus on the antioxidation, prevention of chronic diseases and processed food as well as its nutritional compositions. However, there are few researches about the grain amino acid in vivo digestibility and formula design with digestible indispensable amino acid (DIAA) of grains. This research studies the contents of the digestible indispensable amino acids (DIAAS) of the nine typical grain cereals from different provinces in China. Methods: The research has been made on the impacts of the protein sources in such nine kinds of grains on the apparent, true ileal amino acid digestibility and DIAA using rat model. To prepare diets using 9 grains for atmospheric pressure cooked that meet the nutritional needs of rats according to NRC requirements. Results: The results showing that the average total apparent ileal amino acid digestibility values in the whole wheat and coix groups are significantly higher than other grain groups (P < 0.05) and the ileal true amino acid digestibility and ileal apparent amino acid digestibility values are characterized by a basically consistent trend; the available lysine digestibility is highest in the whole wheat and millet groups but lowest in the tartary buckwheat group and there is no significant difference in others groups (P > 0.05). Moreover, the research has been made on the ileal DIAA and available lysine contents of the protein sources in different grains, with the results showing that the digestible lysine contents in the oats and rice groups are higher than the millet, foxtail millet, coix and whole wheat groups but lower than the common and tartary buckwheat groups (P < 0.05) and the amino acids in legumins are more easily digestible than that in prolamins. Conclusions: The nutritional value of the 9 grains was further evaluated by digestible indispensable amino acid score (DIAAS), the order were as follows: buckwheat group>tartary buckwheat group>oat group>brown rice group>polished rice group>whole wheat group>coix group>millet group>proco-millet group.