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

• Tác giả: Ronald O Ball, Glenda Courtney-Martin, Rajavel Elango, Abrar Fakiha, Crystal L Levesque, Alyssa Paoletti, Paul B Pencharz, Zujaja Tul-Noor
• Ngôn ngữ: eng
• Ký hiệu phân loại: 372.462 Whole-word method (Sight method)
• Thông tin xuất bản: United States : The Journal of nutrition , 2025
• Bộ sưu tập: NCBI
• ID: 159335

Tóm tắt

 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/m 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.