Summary
By analyzing lysine and furosine the amount of inactivated lysine in several food systems was determined and the values for available lysine and total lysine were calculated. Considerable heat damage was found in heated cereal products, and in heated milk products, including several formula for children and hospitalized patients. Some products contained more inactivated lysine than available lysine. This may have consequences for the nutrition in low protein consuming populations and leads to errors in predicting the protein quality, e.g., by the recently proposed “Protein Digestibility Corrected Amino Acid Score”.
Zusammenfassung
Mit Hilfe der Furosinmethode wurde der Gehalt an inaktiviertem Lysin in verschiedenen Lebensmitteln bestimmt. Der Gehalt an verfügbarem Lysin und Gesamtlysin wurde auf der Basis dieser Werte berechnet. Es zeigte sich, daß in manchen Lebensmitteln eine erhebliche Lysinschädigung zu verzeichnen war, und zwar besonders in erhitzten Backwaren und Cerealien, in Milchprodukten einschließlich mancher Säuglingsnahrung. Dies kann für Bevölkerungsgruppen, die sich proteinarm ernähren, Konsequenzen haben und führt zu einer Fehlbewertung der Proteinqualität auf der Basis sogenannter Amino Acid Scores (z. B. des neuen „Protein Digestibility Corrected Amino Acid Score“).
References
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Erbersdobler, H.F., Hupe, A. Determination of lysine damage and calculation of lysine bio-availability in several processed foods. Z Ernährungswiss 30, 46–49 (1991). https://doi.org/10.1007/BF01910731
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DOI: https://doi.org/10.1007/BF01910731
Key words
- furosine, fructoselysine, lysine-inactivation
- bio-availability of lysine
- food processing
- Protein Digestibility CorrectedAmino Acid Score