Bioavailable Methionine Assessed Using the Indicator Amino Acid Oxidation Method Is Greater When Cooked Chickpeas and Steamed Rice Are Combined in Healthy Young Men

In general, pulse protein is limiting in the indispensable amino acid methionine, and antinutritional factors in pulses can affect methionine bioavailability. Complementation with grains such as rice can improve pulse protein quality, but knowledge of methionine bioavailability in pulses and grains...

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Bibliographic Details
Published in:The Journal of nutrition 2020-07, Vol.150 (7), p.1834-1844
Main Authors: Rafii, Mahroukh, Pencharz, Paul B, Ball, Ronald O, Tomlinson, Christopher, Elango, Rajavel, Courtney-Martin, Glenda
Format: Article
Language:English
Subjects:
Adult
Amino acids
Antinutrition factors
Bioavailability
Biological Availability
Chickpeas
Cicer
Complementation
cooked chickpeas
Cooking
Cross-Over Studies
Diet
Dietary intake
Dietary Proteins - metabolism
Dose-Response Relationship, Drug
Grain
Humans
indicator amino acid oxidation
Indicators
Intakes
Male
metabolic availability
Methionine
Methionine - administration & dosage
Methionine - pharmacokinetics
Nutritional Requirements
Oryza
Oxidation
Oxidation-Reduction
Phenylalanine
phenylalanine oxidation
protein quality
Proteins
Rice
stable isotope
steamed rice
Young adults
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Summary:In general, pulse protein is limiting in the indispensable amino acid methionine, and antinutritional factors in pulses can affect methionine bioavailability. Complementation with grains such as rice can improve pulse protein quality, but knowledge of methionine bioavailability in pulses and grains is necessary to correct for available methionine when planning and assessing dietary protein intake. The study objectives were to determine the bioavailability of methionine in rice and chickpeas separately and to assess the effect of complementation of chickpeas and rice. Eleven healthy young men (
ISSN:0022-3166
1541-6100
DOI:10.1093/jn/nxaa086