氨基酸评分对蛋白质质量的演变和意义
1Université Paris-Saclay, AgroParisTech, INRAE, UMR PNCA, Palaiseau, France.
Frontiers in nutrition
|September 18, 2024
概括
氨基酸评分,包括PDCAAS和DIAAS,是蛋白质质量的关键指标. 本综述考察了影响这些分数的因素,以提高准确性和生物相关性.
科学领域:
- 营养生物化学 营养生物化学
- 食品科学 食品科学 食品科学
背景情况:
- 氨基酸评分被广泛用于蛋白质质量评估,基于粮农组织的建议.
- 精细化包括可消化性校正因子,导致蛋白质可消化性校正氨基酸评分 (PDCAAS) 和可消化不可或缺的氨基酸评分 (DIAAS) 等方法.
研究的目的:
- 审查粮农组织关于蛋白质和氨基酸需求和质量的报告.
- 突出影响氨基酸得分指标的关键因素.
- 为了比较不同的蛋白质质量评分方法.
主要方法:
- 审查粮农组织专家组的报告 (1991年,1995年,2007年,2013年).
- 对影响氨基酸分数计算的方法方面的分析.
- 氨基酸评分 (PDCAAS,DIAAS) 和蛋白质效率比 (PER) 的比较评估.
主要成果:
- 评分指标的关键决定因素包括参考氨基酸模式的选择和食品蛋白质确定方法.
- 调和监管,实用和生物学意义对于准确的评分至关重要.
- 与较旧的方法相比,氨基酸评分提供了更精细的蛋白质质量的测量方法.
结论:
- 准确确定氨基酸评分需要仔细考虑方法和生物因素.
- 持续完善蛋白质质量评估方法对于营养科学至关重要.
- 该审查提供了关于优化在食品和营养环境中使用氨基酸评分的见解.
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