Amino Acid Score - Wikipedia

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Amino acid score

Amino Acid Score

Methods of amino acid score


calculation
Amino Acids

Amino acid score, in combination with


protein digestibility, is the method used to
determine if a protein is complete.
PDCAAS and DIAAS are the two major
protein standards which determine the
completeness of proteins by their unique
composition of essential amino acids.[1]

Amino Acids
Amino acids are important in food
because it aids in the body’s ability to
efficiently digest food. An amino acid is a
necessary chemical that is found
organically in foods. Amino acids are
composed of a side chain (R group), a
basic amino group, and a carboxyl group.
Based on an aminos R group every amino
acid will react different because of shape
or composition. They can be divided into
four different groups non polar amino
acids, polar amino acids, positively
charged, and negatively charged R group.
Using the amino acid score method is
important for individuals to accurately
determine protein intake on a daily basis.

Amino Acid Calculation


The amino acid score calculation indicates
the ratio of amino acids present in food.
By using an amino acid score, it can be
indicated if a protein will meet all amino
acid needs of the body. If the amino acid
score meets the required score it will be a
completed or ideal protein. To calculate
the amino acid score the formula used is,
the milligram of amino acid in 1 gram of
test protein/ the milligram of amino acid
of reference protein multiplied by 100.[2]

If food has a score of 100 it is to


considered as a high quality protein with
all the necessary nutrients. Foods that do
not meet the requirement need addition
nutrition. This is the reason that many
people make sure to have a well balanced
diet with all the nutrients needed in their
daily meals. If a food does not have all the
nine amino acids present it is considered
an incomplete protein. Everybody's
nutritional needs may be different based
on age, pregnancy, gender, and protein
needs which can affect the diet that is
needed.

Amino Acid Production &


Digestibility
The human body is capable of producing
eleven amino acids, however, it is unable to
produce nine amino acids. These nine
amino acids consist of Histidine,
Isoleucine, Leucine, Lysine, Methionine,
Phenylalanine, Threonine, Tryptophan, and
Valine.[3] All nine of these amino acids only
come from the production of food.

Each amino acid acts differently in each


body this means that every protein also
reacts in a different way. Different
preparations of food and added
ingredients may also lead to affecting the
amino acid function. In order to efficiently
process amino acids two things need to
be considered, the ability to process
proteins and the ability to properly digest
proteins in the food.[4]

Protein or amino acids can be found in


both plant products and animal products.
However, each food type will have a unique
amino acid and how they react or interact.

Effects of Indigestibility
Diseases can be caused from a build up of
amino acids or protein in the body that isn't
metabolized correctly and can affect the
liver, kidneys, and intestines. One of the
diseases caused by this build up is
Lysinuric protein intolerance which occurs
from indigestibility of lysine, arginine, and
ornithine found in foods with high protein
levels.[5]
References
1. Leser, S. "The 2013 FAO report on dietary
protein quality evaluation in human
nutrition: Recommendations and
implications: FAO dietary protein report" (htt
ps://onlinelibrary.wiley.com/doi/10.1111/n
bu.12063) . Nutrition Bulletin. 38 (4): 421–
428. doi:10.1111/nbu.12063 (https://doi.or
g/10.1111%2Fnbu.12063) – via JSTOR.

2. "Proteins simplified" (https://www.slideshar


e.net/docshailendrameena/proteins-simplifi
ed) . www.slideshare.net. Retrieved
2023-04-26.

3. "Amino Acid: Benefits & Food Sources" (htt


ps://my.clevelandclinic.org/health/articles/
22243-amino-acids) . Cleveland Clinic.
Retrieved 2023-04-26.

4. Sun-Waterhouse, Dongxiao; Zhao,


Mouming; Waterhouse, Geoffrey I. N.
(2014-07-01). "Protein Modification During
Ingredient Preparation and Food
Processing: Approaches to Improve Food
Processability and Nutrition" (https://doi.or
g/10.1007/s11947-014-1326-6) . Food and
Bioprocess Technology. 7 (7): 1853–1893.
doi:10.1007/s11947-014-1326-6 (https://d
oi.org/10.1007%2Fs11947-014-1326-6) .
ISSN 1935-5149 (https://www.worldcat.or
g/issn/1935-5149) .

5. "Lysinuric protein intolerance: MedlinePlus


Genetics" (https://medlineplus.gov/genetic
s/condition/lysinuric-protein-intolerance/) .
medlineplus.gov. Retrieved 2023-04-27.

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