Lysine from Whole Wheat Bread Consumed by Healthy Adult Males Has High Metabolic Availability When Assessed Using the Indicator Amino Acid Oxidation Method

IF 3.7 3区医学 Q2 NUTRITION & DIETETICS

Journal of Nutrition Pub Date : 2025-02-01 DOI:10.1016/j.tjnut.2024.08.011

Zujaja Tul-Noor , Alyssa Paoletti , Abrar Fakiha , Paul B Pencharz , Crystal L Levesque , Ronald O Ball , Rajavel Elango , Glenda Courtney-Martin

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引用次数: 0

Abstract

Background

The protein quality of wheat is limited by its low content of the indispensable amino acid (AA) lysine and the metabolic availability (MA) of lysine in wheat bread for humans is unknown.

Objectives

The study objective was to determine the MA of lysine in whole wheat bread.

Methods

Five healthy young males (≤30 y, BMI <25 kg/m²) were studied in a repeated-measures design using the indicator amino acid oxidation (IAAO) method, with L-[1-¹³C] phenylalanine as the indicator. Each received 7 levels of lysine intakes in random order; 4 levels of L-lysine; 5, 8, 12, and 15 mg/kg/d (reference diet), and 3 intakes of lysine from whole wheat bread (test diet). The MA of lysine in whole wheat bread was assessed by comparing the IAAO response to the test diet (whole wheat bread) with the IAAO response to the reference diet using the slope ratio method.

Results

The MA of lysine from whole wheat bread was 90%.

Conclusions

Lysine has a high MA but it is still limiting in whole wheat bread due to its low concentration. A combination of wheat with a complementary protein source (that is, lentils which are sufficient in lysine) is recommended to meet the lysine requirement in a wheat-based diet for healthy young males.

This trial was registered at clinicaltrials.gov as NCT03674736 and NCT03200652.

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使用指示剂氨基酸氧化法评估健康成年男性从全麦面包中摄取的赖氨酸的代谢利用率 1,2.

背景：小麦的蛋白质质量因其不可或缺的氨基酸（AA）赖氨酸含量较低而受到限制，小麦面包中赖氨酸对人体的代谢可用性（MA）尚不清楚：研究目的是确定全麦面包中赖氨酸的代谢可得性：五名健康的年轻男性（≤30 岁，体重指数 13C]苯丙氨酸为指标。每人随机摄入 7 种赖氨酸；4 种 L-赖氨酸摄入量；5、8、12 和 15 mg.kg-1.d-1（参考膳食），以及 3 种全麦面包中赖氨酸的摄入量（试验膳食）。通过比较对试验膳食（全麦面包）的 IAAO 反应和对参考膳食的 IAAO 反应，使用斜率比值法评估全麦面包中赖氨酸的 MA：结果：全麦面包中赖氨酸的 MA 为 90%：结论：赖氨酸的代谢利用率很高，但由于其浓度较低，在全麦面包中仍具有限制性。建议将小麦与补充蛋白质来源（即赖氨酸含量充足的扁豆）相结合，以满足健康年轻男性对小麦膳食中赖氨酸的需求。该试验已在 clinicaltrials.gov 登记为 NCT03674736 和 NCT03200652。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Nutrition 医学-营养学

CiteScore

7.60

自引率

4.80%

发文量

260

审稿时长

39 days

期刊介绍： The Journal of Nutrition (JN/J Nutr) publishes peer-reviewed original research papers covering all aspects of experimental nutrition in humans and other animal species; special articles such as reviews and biographies of prominent nutrition scientists; and issues, opinions, and commentaries on controversial issues in nutrition. Supplements are frequently published to provide extended discussion of topics of special interest.