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Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Proteins are the primary components involved in the muscle formation and are the important part of the cell structure. They are made up of amino acids, which are generally categorized into essential and nonessential ones. Protein-rich foods are gaining attention gradually due to the fact that the high protein foods help in the weight reduction and muscle formation. There are certain parameters that defines the quality of the protein such as in vitro protein digestibility (IVPD), protein efficiency ratio (PER), biological value [171], which essentially depend on the protein molecular structure and associated components that consequently affect the enzyme accessibility [190].
Manufacturing food extracts
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Natalie A. David, Anusha Penumarti, Jay E. Slater
While some allergenic wheat proteins are destroyed by baking, others remain stable. In addition, some proteins become more resistant to digestion with pepsin following heat treatment [85]. This decreased protein digestibility is the result of protein modifications that involve not only protein breakdown, but also aggregation, cross-linking, and Maillard-type reactions. Since the crust is subjected to higher temperatures than the crumb during baking, protein aggregation is also greater in the crust, and the solubility and allergenicity of these protein aggregates are different from those found in the crumb [85].
Myofibrillar Protein Synthesis Following Ingestion of Soy Protein Isolate at Rest and After Resistance Exercise in Elderly Men
Published in Chad Cox, Clinical Nutrition and Aging, 2017
Yifan Yang, Tyler A. Churchward-Venne, Nicholas A. Burd, Leigh Breen, Mark A. Tarnopolsky, Stuart M. Phillips
The mechanisms underpinning the differential capacity of proteins from different sources to support increased rates of protein synthesis are not fully understood [15]. Whey protein [7,9,10] and bovine milk [8] (~20% whey protein) appear to stimulate greater rates of muscle protein synthesis than do proteins such as micellar casein or soy both at rest and following resistance exercise. This is somewhat counter-intuitive given that soy, whey, and casein are all defined as high quality proteins based on their protein digestibility corrected amino acid scores (PDCAAS; for review see [16]). However, the digestion kinetics of these proteins is markedly different, and protein digestibility has been established as an important factor regulating whole-body protein synthesis and breakdown [17,18]. Both whey [18] and soy [19] are acid soluble, a characteristic that facilitates rapid digestion and results in a large but transient increase in aminoacidemia. These so-called ‘fast’ proteins induce a rapid aminoacidemia and appear to support greater increases in MPS. On the other hand ‘slow’ proteins, such as micellar casein (which clots in the acidic pH of the stomach) is slowly digested and induces a more moderate but sustained aminoacidemia than whey [7,10].
Development of a Natural Product Rich in Bioavailable Omega-3 DHA from Locally Available Ingredients for Prevention of Nutrition Related Mental Illnesses
Published in Journal of the American College of Nutrition, 2020
Christina N. Charles, Hulda Swai, Titus Msagati, Musa Chacha
In order to address the aforementioned limitations of the LP analysis, a prototype product was developed and its nutritional values were analyzed in the laboratory. Laboratory results were then compared with that of LP analysis. The laboratory analysis confirmed that the nutritional values of the formulated prototype were in line with the pre-established cutoffs established in the LP analysis (Table 2). In addition, acceptability testing was conducted to ascertain consumer perception regarding sensory qualities of the developed product. The results from sensory testing showed that almost all consumers liked sensory attributes of the product very much, confirming that the formulated prototype satisfactorily met the sensory preferences of consumers. Similarly, the econometric analysis of this study showed that almost all primary caregivers were willing to pay at least TZS 500 (US$0.15) for the prototype formulation, confirming a probable minimum retail price that was pre-estimated in the LP tool. Econometric experiment further showed that caregivers’ education persists as a strong predictor of WTP for the prototype formulation. However, experiments in a large population could further validate the quality of prototype formulation and help us modify and improve the nutritional constraints of the product. Additionally, testing for true ileal protein digestibility for calculating Digestible Indispensable Amino Acid Score (DIAAS) would also validate the quality of the optimized product. All in all, the findings from the LP analysis and that of laboratory analysis showed that an alternative ready to use food with an elevated content of preformed DHA and EPA fatty acids as well as high quality protein can be formulated from local ingredients (other than costly dairy ingredients) for the prevention of nutrition related mental health illnesses in East Africa.
Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans
Published in Toxicology Mechanisms and Methods, 2018
Gustavo F. Gonzales, Jennifer Tello, Alisson Zevallos-Concha, Luis Baquerizo, Lidia Caballero
One of the methods used to determine protein quality is the measurement of true protein digestibility in an in vivo rat assay (Abdel-Aziz et al. 1997). Assessment of true protein digestibility and true biological value in the same products used in the present study showed that these were similar with sacha inchi meal and with texturized soy flour (Gasco, et al. personal communication).
Balanced Caloric Restriction Minimizes Changes Caused by Aging on the Colonic Myenteric Plexus
Published in Journal of Dietary Supplements, 2018
Renata de Britto Mari, Sandra Regina Stabille, Haroldo Garcia de Faria, Joice Naiara Bertaglia Pereira, Juliana Plácido Guimarães, Gabriela Pustiglione Marinsek, Romeu Rodrigues de Souza
Apparent dry matter digestibility did not differ between the groups of animals (p >.05). However, the analyses of apparent crude protein digestibility and apparent crude energy digestibility for animals in Group CRII (Diet C) showed significant differences (p <.05) compared to the other groups (SR and CRI) (Table 2).