Dietary protein: physiological need and biological value

Authors

Valerii Mykolaiovych Makhynko
National University of Food Technologies
https://orcid.org/0000-0003-2039-5137
Andrii Vasylovych Sharan
National University of Food Technologies
Liudmyla Vasylivna Makhynko
National University of Food Technologies
https://orcid.org/0000-0003-4021-8947

Synopsis

The monograph generalizes the results of resolutions of FAO/WHO consultative meetings (1957–2014) regarding the establishment of protein consumption levels and the assessment of its quality, as well as the results of the authors’ work in this field. It provides an intelligible description of both traditional and modern medical and biological methods of assessing the quality of the protein component of food products and diets, the advantages of calculation methods and their types. Using numerous examples, it shows the principles and sequence of calculating the biological value of both individual food components and their mixtures. The chronology of changes in the formula of reference protein and modern recommendations regarding its composition are considered.

The monograph will be useful for scientists, specialists in the field of nutritional science and food industry, who require generalized modern information on the assessment of the protein component of human nutrition.

Keywords: protein, nutrition, physiological need, quality, biological value, calculation, assessment methods.

Author Biographies

Valerii Mykolaiovych Makhynko, National University of Food Technologies

Doctor of Technical Sciences, Associate Professor

Andrii Vasylovych Sharan, National University of Food Technologies

Candidate of Technical Sciences, Associate Professor

Liudmyla Vasylivna Makhynko, National University of Food Technologies

Candidate of Technical Sciences, Associate Professor

References

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Thematic publications

Тематичні публікації

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Махинько В. М., Соколовська І. О., Черниш Л. М. Розрахунок біологіч-ної цінності харчових продуктів та раціонів за методикою PDCAAS. Зернові продукти і комбікорми. 2017. № 65. С. 22–26. URL: https://dspace.nuft.edu.ua/handle/123456789/25341 (дата звернення: 22.04.2024).

Махинько В. Н. Соколовская И. А., Шаран А. В. DIAAS — усовершенс-твованная методика расчета биологической ценности пищевых продуктов и рационов. Вестник Алматинского технологического университета. 2017. Выпуск 2 (115). С. 48–53. URL: https://dspace.nuft.edu.ua/handle/123456789/25859 (дата звернення: 22.04.2024).

Махинько В. Н., Соколовская И. А., Землинская М. Д. Инновации в оце-нке белковой составляющей пищевых продуктов. Научный взгляд в будущее. 2017. Выпуск 5. Том. 2. С. 58–62. DOI: https://doi.org/10.30888/2415-7538.2017-05-02-088 (дата звернення: 22.04.2024).

Формула еталонного білка: етапи розроблення і сучасні норми / В. М. Махинько та ін. Наукові праці Національного університету харчових техно-логій. 2017. Т. 23. № 2. С. 208–216. URL: https://dspace.nuft.edu.ua/handle/123456789/25340 (дата звернення: 22.04.2024).

Bailey H., H. Stein H. Transitioning from the Protein Digestibility Corrected Amino Acid Score (PDCAAS) to the Digestible Indispensable Amino Acid Score (DIAAS) to evaluate protein quality of human foods. INFORM International News on Fats, Oils, and Related Materials. 2019. Vol. 30, no. 6. P. 22–24. DOI: https://doi.org/10.21748/inform.06.2019.22 (date of access: 22.04.2024).

Comprehensive overview of the quality of plant‐ And animal‐sourced proteins based on the digestible indispensable amino acid score / L. Herreman et al. Food Science & Nutrition. 2020. Vol. 8, no. 10. P. 5379–5391. DOI: https://doi.org/10.1002/fsn3.1809 (date of access: 22.04.2024).

Consideration of utilizable amino acid content in the context of dietary protein quality assessment / S. Adhikari et al. Sustainable Food Proteins. 2023. DOI: https://doi.org/10.1002/sfp2.1020 (date of access: 22.04.2024).

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Evaluation of Protein Quality in Humans and Insights on Stable Isotope Approaches to Measure Digestibility — A Review / S. Bandyopadhyay et al. Advances in Nutrition. 2021. DOI: https://doi.org/10.1093/advances/nmab134 (date of access: 22.04.2024).

Herring roe protein has a high digestible indispensable amino acid score (DIAAS) using a dynamic in vitro gastrointestinal model / R. Havenaar et al. Nutrition Research. 2016. Vol. 36, no. 8. P. 798–807. DOI: https://doi.org/10.1016/j.nutres.2016.05.004 (date of access: 22.04.2024).

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Limitations with the Digestible Indispensable Amino Acid Score (DIAAS) with Special Attention to Plant-Based Diets: a Review / J. C. Craddock et al. Current Nutrition Reports. 2021. DOI: https://doi.org/10.1007/s13668-020-00348-8 (date of access: 22.04.2024).

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Protein Digestibility-Corrected Amino Acid Scores and Digestible Indispensable Amino Acid Scores Differentially Describe Protein Quality in Growing Male Rats / S. M. Rutherfurd et al. The Journal of Nutrition. 2014. Vol. 145, no. 2. P. 372–379. DOI: https://doi.org/10.3945/jn.114.195438 (date of access: 22.04.2024).

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Research Approaches and Methods for Evaluating the Protein Quality of Human Foods Proposed by an FAO Expert Working Group in 2014 / W. T. Lee et al. The Journal of Nutrition. 2016. Vol. 146, no. 5. P. 929–932. DOI: https://doi.org/10.3945/jn.115.222109 (date of access: 22.04.2024).

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Published

May 1, 2024

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ISBN-13 (15)

978-3-98924-014-8