Bioavailable Methionine Assessed Using the Indicator Amino Acid Oxidation Method Is Greater When Cooked Chickpeas and Steamed Rice Are Combined in Healthy Young Men. Issue 7 (9th April 2020)

• Record Type: Journal Article
• Authors: Rafii, Mahroukh; Pencharz, Paul B; Ball, Ronald O; Tomlinson, Christopher; Elango, Rajavel; Courtney-Martin, Glenda
• Is Part Of: Journal of nutrition. Volume 150:Issue 7(2020)
• Page Start: 1834
• Page End: 1844
• Publication Date: 2020-04-09
• Subjects: metabolic availability -- protein quality -- indicator amino acid oxidation -- methionine -- stable isotope -- phenylalanine oxidation -- cooked chickpeas -- steamed rice; Nutrition -- Periodicals; Diet -- Periodicals; 613.205
• DOI: 10.1093/jn/nxaa086
• Languages: English
• ISSNs: 0022-3166

Abstract

ABSTRACT: Background: In general, pulse protein is limiting in the indispensable amino acid methionine, and antinutritional factors in pulses can affect methionine bioavailability. Complementation with grains such as rice can improve pulse protein quality, but knowledge of methionine bioavailability in pulses and grains is necessary to correct for available methionine when planning and assessing dietary protein intake. Objectives: The study objectives were to determine the bioavailability of methionine in rice and chickpeas separately and to assess the effect of complementation of chickpeas and rice. Methods: Eleven healthy young men (<30 y, BMI <25 kg/m 2 ) were studied in a repeated-measures design using the indicator amino acid oxidation (IAAO) method, with l -[1- 13 C]phenylalanine as the indicator. Each received 7 or 10 methionine intakes in random order: 4 intakes of l -methionine—0.5, 1, 2, and 3 mg⋅kg −1 ⋅d −1 (reference diet); 3 intakes of methionine from rice and from chickpeas; and 3 intakes from the mixed meal of chickpeas plus rice (test diets). The bioavailability of methionine and the effect of complementation were assessed by comparing the IAAO response to varying intakes of methionine in rice, in cooked Canadian chickpeas, and in rice plus chickpeas combined compared with the IAAO response to l -methionine intakes in the reference protein (crystalline amino acid mixture patterned after egg protein) using the slope ratio method. Results: The bioavailability of methionine from rice and from chickpeas was 100% and 63%, respectively. Complementation of cooked chickpeas with rice decreased the oxidation of l -[1- 13 C]phenylalanine by up to 14% ( P < 0.05), suggesting an improved protein quality of the combined chickpeas plus rice protein. Conclusions: When chickpeas are the main protein source in the diet of young adult men, the combination of rice and chickpeas in a 3:1 ratio is recommended to improve dietary protein quality. This trial was registered at clinicaltrials.gov as NCT03339154 and NCT03674736.