Impact of processing on the protein quality of a pinto bean/buckwheat blend, as determined by <i>in vitro</i> and <i>in vivo</i> methodologies
Notice bibliographique
Résumé
Blending of multiple protein sources can increase protein quality by compensating for limiting amino acids present in the individual sources. Processing flour by extrusion and baking can also alter the quality of a protein. In order to determine the effect of processing and blending on flours from buckwheat (BW) and pinto beans (PB), a rodent bioassay was performed. S prague ‐ Dawley rats (n=100, ~70 g) were randomized to one of ten diets (10% crude protein): casein (reference control) or one of 3 experimental groups: untreated, extruded or baked (simulated baked cracker flour; SBCF) with either PB, BW or a 50:50 pinto bean/buckwheat blend (PB/BW). The protein efficiency ratio (PER), true protein digestibility (TPD%) and protein digestibility corrected amino acid score (PDCAAS) were calculated. The relationship between (TPD%) and in vitro digestibility was also investigated. The in vitro digestibility of the protein sources was determined via enzymatic digestion and subsequent pH drop. PER estimation was not possible for untreated PB or PB/BW blends. Extrusion did not alter the PER of BW flour (extruded 2.96 ± 0.31, untreated 2.89 ± 0.17) however, the PER of SBCF BW was lower than the other BW diets (1.81 ± 0.45, p<0.05).Extruded PB had significantly lower PER (1.67 ± 0.25) than either casein (2.83 ± 0.14) or extruded BW (p<0.05).SBCF PB had the lowest PER of any diet studied (1.26 ± 0.52, p<0.05). Extruded PB/BW had a significant increase in PER over extruded PB alone (2.48 ± 0.16, p<0.05), however the extruded PB/BW had a lower PER than extruded BW (p<0.05).Extrusion increased the digestibility of BW flour (p<0.05), while extruded PB/BW had a significantly higher digestibility than extruded BW (p<0.05).SBCF treatment reduced the digestibility of both BW and PB flours compared to either controls or extruded products (p<0.05), while the SBCF PB/BW was more digestible than either SBCF BW or SBCF PB. Interestingly, a correlation was found between the digestibility values calculated through the rodent bioassay and in vitro method (R 2 = .6718, p=0.0128).A similar correlation was found between PDCAAS and the in vitro digestibility corrected amino acid score (R 2 =0.9280, p=.0001). Overall, extruded products had higher PER values, increased digestibility and greater PDCAAS values than SBCF products with the extruded PB/BW having the greatest PDCAAS value of the experimental diets. As a strong correlation was found between both digestibility and PDCAAS values generated from in vitro and in vivo methods, the use of in vitro digestibility analysis should be investigated as a potential replacement for the current rodent assay for nutrient content claim purposes. Support or Funding Information Manitoba Agri‐Health Research Network; Saskatchewan Pulse Growers; AAFC Growing Forward II; Global Institute for Food Security
Récupéré en direct depuis OpenAlex et désinversé. Les résumés ne sont pas conservés dans cette base de données : les index inversés représentent 8,6 Go des 9,3 Go de texte de la base, et le serveur dispose de 13 Go libres.
Comment cette classification a été obtenuedéplier
Prédiction distillée sur la base complète
Imitation des enseignantsNi prévalence calibrée, ni vérité terrain. Validation humaine à venir. Apprise à partir de 10 348 étiquettes directes de Codex et de 10 348 étiquettes directes de Gemma. Le mode candidate est l'union des têtes enseignantes seuillées; le consensus est leur intersection. Ces sorties portent le statut machine_predicted_unvalidated et ne sont ni des étiquettes humaines ni des étiquettes directes de modèles de pointe.
Scores Codex et Gemma par catégorie
| Catégorie | Codex | Gemma |
|---|---|---|
| Métarecherche | 0,004 | 0,001 |
| Méta-épidémiologie (sens strict) | 0,000 | 0,000 |
| Méta-épidémiologie (sens large) | 0,000 | 0,000 |
| Bibliométrie | 0,000 | 0,000 |
| Études des sciences et des technologies | 0,000 | 0,000 |
| Communication savante | 0,000 | 0,000 |
| Science ouverte | 0,000 | 0,000 |
| Intégrité de la recherche | 0,000 | 0,000 |
| Charge utile insuffisante (le modèle a refusé de juger) | 0,000 | 0,000 |
Scores machine (provisoires)
Les deux têtes enseignantes du modèle étudiant, lues sur ce travail. Un score ordonne la base pour la relecture; il n'affirme jamais une catégorie, et le statut de validation accompagne chaque rangée tel quel.
Scores de référence d'un modèle non mature (critères de maturité non atteints, 7 itérations). Un score ordonne; il n'affirme jamais une catégorie.
score_only:v0-immature-baseline · tel quel depuis la passe de notation : score_only signifie que le nombre peut ordonner les travaux, et qu'aucune étiquette de catégorie n'en découleClassification
machine, non validéePrédiction automatique; un appel candidat d’une seule tête enseignante, pas un consensus.
Le détail, modèle par modèle et score par score, se trouve en fin de page sous « Comment cette classification a été obtenue ».