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In vivo protein quality of pistachios (Pistacia vera L.).

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Title: In vivo protein quality of pistachios (Pistacia vera L.).
Authors: Sá, Amanda G.A.1,2 (AUTHOR), Franczyk, Adam1,2 (AUTHOR), Neufeld, Jason2 (AUTHOR), House, James D.1 (AUTHOR) James.House@umanitoba.ca
Source: Journal of Food Composition & Analysis. Aug2024, Vol. 132, pN.PAG-N.PAG. 1p.
Subjects: Pistachio, Nutritional requirements, Proteins, Amino acids, Food composition, Caseins
Geographic Terms: Canada
Abstract: Pistachios (Pistacia vera L.), similar to other nuts, fall under the protein foods category, according to the current U.S. Dietary Guidelines and Canada's Food Guide. When substantiating claims for protein content of pistachios, protein quality data must be available to support these claims. In North America, the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is used for this purpose, however, Canada requires that this value be used to calculate a Protein Efficiency Ratio (PER). PER can be used for estimating protein quality. The current investigation aimed to offer current assessments of PER and PDCAAS, through the utilization of established in vivo rodent bioassays, for pistachio samples (raw, dry-roasted, and oil-roasted). Amino acid scores established lysine as the most limiting amino acid, with values of 0.933, 1.073, and 1.058 for raw, dry-roasted and oil-roasted pistachios, respectively. PDCAAS values ranged from 83 to 94%, being highest for dry-roasted pistachios. The measured PER values (corrected to casein = 2.50) were 2.53, 2.48, and 2.58 for the raw, dry-roasted, and oil-roasted pistachios, respectively, and were not significantly different from casein. These data support the position that pistachios can be labeled as "good sources of protein" in the U. S. and Canada. • Pistachios are a nutritious source, presenting high protein content (up to 23.0%). • Pistachio's protein quality is comparable with traditional animal-based proteins. • The first-limiting amino acid for all pistachio samples was lysine. • True fecal protein digestibility coefficients ranged from 85.7 to 88.9%. • Pistachios have high PDCAAS values, supporting "good source of protein" claims. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
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PubType: Academic Journal
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  Data: In vivo protein quality of pistachios (Pistacia vera L.).
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  Data: <searchLink fieldCode="DE" term="%22Pistachio%22">Pistachio</searchLink><br /><searchLink fieldCode="DE" term="%22Nutritional+requirements%22">Nutritional requirements</searchLink><br /><searchLink fieldCode="DE" term="%22Proteins%22">Proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Amino+acids%22">Amino acids</searchLink><br /><searchLink fieldCode="DE" term="%22Food+composition%22">Food composition</searchLink><br /><searchLink fieldCode="DE" term="%22Caseins%22">Caseins</searchLink>
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– Name: Abstract
  Label: Abstract
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  Data: Pistachios (Pistacia vera L.), similar to other nuts, fall under the protein foods category, according to the current U.S. Dietary Guidelines and Canada's Food Guide. When substantiating claims for protein content of pistachios, protein quality data must be available to support these claims. In North America, the Protein Digestibility-Corrected Amino Acid Score (PDCAAS) is used for this purpose, however, Canada requires that this value be used to calculate a Protein Efficiency Ratio (PER). PER can be used for estimating protein quality. The current investigation aimed to offer current assessments of PER and PDCAAS, through the utilization of established in vivo rodent bioassays, for pistachio samples (raw, dry-roasted, and oil-roasted). Amino acid scores established lysine as the most limiting amino acid, with values of 0.933, 1.073, and 1.058 for raw, dry-roasted and oil-roasted pistachios, respectively. PDCAAS values ranged from 83 to 94%, being highest for dry-roasted pistachios. The measured PER values (corrected to casein = 2.50) were 2.53, 2.48, and 2.58 for the raw, dry-roasted, and oil-roasted pistachios, respectively, and were not significantly different from casein. These data support the position that pistachios can be labeled as "good sources of protein" in the U. S. and Canada. • Pistachios are a nutritious source, presenting high protein content (up to 23.0%). • Pistachio's protein quality is comparable with traditional animal-based proteins. • The first-limiting amino acid for all pistachio samples was lysine. • True fecal protein digestibility coefficients ranged from 85.7 to 88.9%. • Pistachios have high PDCAAS values, supporting "good source of protein" claims. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Composition & Analysis is the property of Academic Press Inc. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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      – Type: doi
        Value: 10.1016/j.jfca.2024.106351
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      – Code: eng
        Text: English
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        PageCount: 1
        StartPage: N.PAG
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      – SubjectFull: Pistachio
        Type: general
      – SubjectFull: Nutritional requirements
        Type: general
      – SubjectFull: Proteins
        Type: general
      – SubjectFull: Amino acids
        Type: general
      – SubjectFull: Food composition
        Type: general
      – SubjectFull: Caseins
        Type: general
      – SubjectFull: Canada
        Type: general
    Titles:
      – TitleFull: In vivo protein quality of pistachios (Pistacia vera L.).
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            NameFull: Sá, Amanda G.A.
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            NameFull: Franczyk, Adam
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              M: 08
              Text: Aug2024
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              Y: 2024
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