Poster Topical Area: Energy and Macronutrient Metabolism

Location: Hall D

Poster Board Number: 525

P10-126 - Assessment of the protein quality of Indian wheat by measuring the metabolic availability of lysine

Monday, Jun 11
8:00 AM – 3:00 PM

Objectives: To assess the protein quality of Indian wheat by studying the metabolic availability (MA) of the most limiting amino acid; lysine, and to assess the effect of protein complementation by providing a mixed meal of wheat and lentils.

MA was studied with a repeated measures design using the indicator amino acid oxidation (IAAO) method in 5 young men with L-[1-13C] phenylalanine as the indicator amino acid at four levels of Lysine: 5, 8, 12 and 15 (i.e, 13.6, 21.7, 32.5 and 40.7 % of the mean lysine requirement of 36.9, respectively). Each subject participated in 8 experiments: 4 lysine intakes as L-lysine from crystalline amino acid, 3 intakes of lysine from wheat prepared as a bread and 1 experiment for dietary complementation with lentils. Based on the principles of the slope-ratio assay, the MA of lysine was calculated by comparing the IAAO response to varying intakes of protein-bound lysine in baked wheat bread compared with the IAAO response to free crystalline L-Lysine in the reference protein (patterned after egg protein).

Preliminary data from 4/5 subjects show a MA of lysine from baked Indian wheat bread of 90%.

Despite being of limiting concentration in wheat, most of the lysine present is available for protein synthesis when wheat is baked to golden color bread.

Funding Source:

Supported by The Canadian Institute of Health Research (FRN 148864).
Graduate Restracomp Scholarships by The Hospital for Sick Children Research Institute

CoAuthors: Paul Pencharz – The Hospital for Sick Children; Ronald Ball – University of Alberta; Rajavel Elango – BC Children's Hospital; Glenda Courtney-Martin – The Hospital for Sick Children

Zujaja Tul-Noor

Graduate Student
University of Toronto
Vaughan, Ontario, Canada