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Reactions of chlorogenic acid and quercetin with a soy protein isolate – Influence on the in vivo food protein quality in rats
Author(s) -
Rohn Sascha,
Petzke Klaus J.,
Rawel Harshadrai M.,
Kroll Jürgen
Publication year - 2006
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.200600043
Subject(s) - soy protein , chemistry , chlorogenic acid , tryptophan , amino acid , food science , net protein utilization , biochemistry , plant protein , protein quality , chromatography , derivatization , in vivo , quercetin , lysine , urine , biology , protein efficiency ratio , high performance liquid chromatography , microbiology and biotechnology , weight gain , endocrinology , body weight , antioxidant
Plant phenolic compounds are known to interact with proteins producing changes in the food ( e. g. , biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenol‐protein reactions on protein quality was studied in a rat bioassay. The rats were fed protein derivatives at a 10% protein level. Soy proteins were derivatized with chlorogenic acid and quercetin (derivatization levels: 0.056 and 0.28 mmol phenolic compound/gram protein). Analysis of nitrogen in diets, urine, and fecal samples as well as the distribution of amino acids were determined. Depending on the degree of derivatization, the rats fed with soy–protein derivatives showed an increased excretion of fecal and urinary nitrogen. As a result, true nitrogen digestibility, BV, and net protein utilization were adversely affected. Protein digestibility corrected amino acid score was decreased for lysine, tryptophan, and sulfur containing amino acids.