Digestible indispensable amino acid scores of nine cooked cereal grains

True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the...

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Published in:British journal of nutrition 2019-01, Vol.121 (1), p.30-41
Main Authors: Han, Fei, Han, Fenli, Wang, Yong, Fan, Liuping, Song, Ge, Chen, Xi, Jiang, Ping, Miao, Haijiang, Han, Yangyang
Format: Article
Language:English
Subjects:
Amino acids
Buckwheat
Diet
Digestibility
Food quality
Grain
Ileum
Millet
Oats
Oryza
Panicum miliaceum
Proteins
Public health
Rice
Rodents
Setaria italica
Wheat
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cited_by cdi_FETCH-LOGICAL-c372t-4d7401f525660d6898015f2adddafdd1540f199fc06d85ae8b01946cbd1dc0053
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container_start_page 30
container_title British journal of nutrition
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creator Han, Fei
Han, Fenli
Wang, Yong
Fan, Liuping
Song, Ge
Chen, Xi
Jiang, Ping
Miao, Haijiang
Han, Yangyang
description True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague-Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet for 7 d. Ileal contents were collected from the terminal 20 cm of ileum. Among the TID values obtained, whole wheat had the highest values (P
doi_str_mv 10.1017/S0007114518003033
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Here, we conducted an experiment to determine the TID values of AA obtained from nine cooked cereal grains (brown rice, polished rice, buckwheat, oats, proso millet, foxtail millet, tartary buckwheat, adlay and whole wheat) fed to growing Sprague-Dawley male rats. All rats were fed a standard basal diet for 7 d and then received each diet for 7 d. Ileal contents were collected from the terminal 20 cm of ileum. Among the TID values obtained, whole wheat had the highest values (P&lt;0·05), and polished rice, proso millet and tartary buckwheat had relatively low values. The TID indispensable AA concentrations in whole wheat were greater than those of brown rice or polished rice (P&lt;0·05), and polished rice was the lowest total TID concentrations among the other cereal grains. The DIAAS was 68 for buckwheat, 47 for tartary buckwheat, 43 for oats, 42 for brown rice, 37 for polished rice, 20 for whole wheat, 13 for adlay, 10 for foxtail millet and 7 for proso millet. In this study, the TID values of the nine cooked cereal grains commonly consumed in China were used for the creation of a DIAAS database and thus gained public health outcomes.</description><identifier>ISSN: 0007-1145</identifier><identifier>EISSN: 1475-2662</identifier><identifier>DOI: 10.1017/S0007114518003033</identifier><identifier>PMID: 30396372</identifier><language>eng</language><publisher>England: Cambridge University Press</publisher><subject>Amino acids ; Buckwheat ; Diet ; Digestibility ; Food quality ; Grain ; Ileum ; Millet ; Oats ; Oryza ; Panicum miliaceum ; Proteins ; Public health ; Rice ; Rodents ; Setaria italica ; Wheat</subject><ispartof>British journal of nutrition, 2019-01, Vol.121 (1), p.30-41</ispartof><rights>The Authors 2018</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c372t-4d7401f525660d6898015f2adddafdd1540f199fc06d85ae8b01946cbd1dc0053</citedby><cites>FETCH-LOGICAL-c372t-4d7401f525660d6898015f2adddafdd1540f199fc06d85ae8b01946cbd1dc0053</cites><orcidid>0000-0002-0123-228X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/30396372$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Han, Fei</creatorcontrib><creatorcontrib>Han, Fenli</creatorcontrib><creatorcontrib>Wang, Yong</creatorcontrib><creatorcontrib>Fan, Liuping</creatorcontrib><creatorcontrib>Song, Ge</creatorcontrib><creatorcontrib>Chen, Xi</creatorcontrib><creatorcontrib>Jiang, Ping</creatorcontrib><creatorcontrib>Miao, Haijiang</creatorcontrib><creatorcontrib>Han, Yangyang</creatorcontrib><title>Digestible indispensable amino acid scores of nine cooked cereal grains</title><title>British journal of nutrition</title><addtitle>Br J Nutr</addtitle><description>True ileal digestibility (TID) values of amino acid (AA) obtained using growing rats are often used for the characterisation of protein quality in different foods and acquisition of digestible indispensable amino acid scores (DIAAS) in adult humans. 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source Cambridge Journals Online; Full-Text Journals in Chemistry (Open access)
subjects Amino acids
Buckwheat
Diet
Digestibility
Food quality
Grain
Ileum
Millet
Oats
Oryza
Panicum miliaceum
Proteins
Public health
Rice
Rodents
Setaria italica
Wheat
title Digestible indispensable amino acid scores of nine cooked cereal grains
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