In vitro versus in vivo protein digestibility techniques for calculating PDCAAS (protein digestibility-corrected amino acid score) applied to chickpea fractions

• Autor(a) principal: Tavano, Olga Luisa
• Data de Publicação: 2016
• Outros Autores: Neves, Valdir Augusto [UNESP], Silva Junior, Sinezio Inacio da
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Institucional da UNESP
• Texto Completo: http://dx.doi.org/10.1016/j.foodres.2016.10.005; http://hdl.handle.net/11449/162193
• topic: Protein digestibility; In vitro digestibility; PDCAAS; Chickpea; Protein fractions

Seven different in vitro methods to determine the protein digestibility for chickpea proteins were considered and also the application of these methodologies for calculating PDCAAS (protein digestibility-corrected amino acid score), seeking their correlations with the in vivo methodology. In vitro digestibility of raw and heated samples were determined using pepsin-pancreatin hydrolysis, considering soluble nitrogen via Kjeldahl (ppKJ) and hydrolysed peptide linkages using trinitrobenzenesulfonic acid and o-phthaldialdehyde. In vitro digestibility was also determined using trypsin, chymotrypsin and peptidase (3-Enz) or trypsin, chymotrypsin, peptidase and pronase solution (4-Enz). None of the correlations between in vitro and in vivo digestibilities were significant (at p < 0.0500), but, strong correlations were observed between PDCAAS calculated by in vitro and in vivo results. PDCAAS-ppKJ, PDCAAS-3-Enz and PDCAAS-4-Enz presented the highest correlations with in vivo method, r = 0.9316, 0.9442 and 0.9649 (p < 0.0500), respectively. The use of in vitro methods for calculating PDCAAS may be promising and deserves more discussions. (C) 2016 Elsevier Ltd. All rights reserved.