In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein
Abstract
Amaranth (Amaranthus L.), like other pseudocereals as quinoa (Chenopodium quinoa Willd.), chia (Salvia hispanica L.) and buckwheat (Fagopyrum sp.), is a promising source of dietary protein. Depending on the subspecies and breeds of amaranth, the protein content in its grain is estimated from 13.1 to 21.5%, and its amino acid score varies over a significant range and can be limited.
The aim of this study was to obtain a protein concentrate from amaranth (Amaranthus L.) grain of the Voronezh breed, enrich it with chicken egg protein, determine the amino acid score of the obtained protein module, and experimentally evaluate in vivo its true digestibility and biological value.
Material and methods. The amaranth protein concentrate was obtained from grain according to the technological scheme, including its enzymatic treatment, alkaline extraction, acid precipitation of proteins, microfiltration and lyophilization. The amino acid composition and amino acid score of the concentrate were determined. The protein module was obtained by mixing amaranth protein concentrate and chicken egg protein in a weight ratio of 58:42. The true digestibility and biological value of the protein module has been determined in vivo. The experiment was carried out on 32 Wistar male rats divided into 2 groups (n=16 rats): control group 1 with a body weight of 118.7±3.1 g and experimental group 2 with a body weight of 119.5±3.0 g. Animals of groups 1 and 2 received diets in which egg protein and a protein module were used as a protein source, respectively. Within 15 days of the experiment, individual indicators of food intake and body weight gain of each animal were determined. From the 14th to the 15th day food intake was determined and feces were collected. The amount of nitrogen in the food and feces was determined for each rat using the Kjeldahl method. The true digestibility of the protein was determined according to obtained data.
Results. The resulting amaranth protein concentrate contained 70.4±0.6% of protein, 17.0±1.0% fat, 9.8±0.8% carbohydrates, 1.8±0.2% ash, its moisture content was 1.4±0.1%. There were no significant differences in food intake and body weight gain between animals of both groups. The calculated value of the true digestibility of chicken egg protein was 98.8±0.1% for the control group 1,of the protein module was 99.0±0.1% for the experimental group 2, the differences between the groups were not significant.
Conclusion. The results of amino acid analysis and the in vivo study of the true digestibility of the protein module (composition amaranth protein/chicken egg protein) indicate the absence of limitation relative to the amino acid scale of the “ideal” protein (FAO/WHO, 2007) and high true digestibility. The biological value of the protein module, calculated according to PDCAAS, is 99.0±0.1%, which confirms the prospects for its inclusion in specialized foods.
Keywords:amaranth; protein concentrate; protein module; amino acid score; true digestibility; biological value
Funding. The research was carried out at the expense of the Russian Science Foundation grant No. 21-76-10049.
Conflict of interest. The authors declare no conflicts of interest.
Contribution. The concept of the study – Sidorova Yu.S., Mazo V.K., design of the study, collection and processing of material, writing the text – all authors, editing, approval of the final version of the article, responsibility for the integrity of all parts of the article – all authors.
Acknowledgements. The authors are grateful to V.A. Pashorina, Research Engineer, Laboratory for Biotechnology and New Food Sources, Federal Research Centre of Nutrition, Biotechnology and Food Safety, for the determination of protein and ash content in the samples.
For citation: Sidorova Yu.S., Petrov N.A., Kolobanov A.I., Paleeva M.A., Zorin S.N., Mazo V.K. In vivo study of the biological value of amaranth protein concentrate and its module with chicken egg protein. Voprosy pitaniia [Problems of Nutrition]. 2023; 92 (4): 74–80. DOI: https://doi.org/10.33029/0042-8833-2023-92-4-74-80 (in Russian)
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