Available Lysine in Foods: A Brief Historical Overview
Paul J. Moughan, Shane M. Rutherfurd
Journal of AOAC International
Abstract
A brief historical overview is presented on the development of the science addressing lysine bioavailability in foods. Early observations that dietary protein utilization did not always correlate with gross amino acid composition led to an understanding that the amino acid lysine, in particular, can be easily damaged during food processing. Conventional amino acid analysis, involving a strong acid hydrolysis step, can lead to a significant degree of overestimation of lysine in processed foods. More recently, it has been found that not only food lysine content values but also estimates of lysine digestibility and digestible lysine contents may be erroneous. Estimates of absorbed (true ileal digestible) reactive lysine are accurate measures of available lysine. Technically, bioassays such as the slope-ratio assay determine utilized rather than available lysine.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
slope-ratio assay determines utilized rather than available lysine
“Technically, bioassays such as the slope-ratio assay determine utilized rather than available lysine.”
lysine can be damaged during food processing
“Early observations that dietary protein utilization did not always correlate with gross amino acid composition led to an understanding that the amino acid lysine, in particular, can be easily damaged ...”
conventional amino acid analysis can lead to overestimation of lysine in processed foods
“Conventional amino acid analysis, involving a strong acid hydrolysis step, can lead to a significant degree of overestimation of lysine in processed foods.”