Statistical analysis of relationship between net protein utilization in rat and amino acid composition in cooked foods
Sakamoto, K.; Kobayashi, M.; Okuda, H.; Sato, Y.
International Journal for Vitamin and Nutrition Research. Internationale Zeitschrift für Vitamin- und Ernahrungsforschung. Journal International de Vitaminologie et de Nutrition 62(3): 269-272
1992
ISSN/ISBN: 0300-9831 PMID: 1473912 Document Number: 391018
To determine the relation between protein nutritive value and amino acid composition of protein in cooked food, statistical analysis was carried out on thirty cooked foods selected from Japanese daily meal. The food samples were cooked, and powdered after freeze-drying. The amino acid composition was determined by liquid chromatography and colorimetry. The Wistar rats were put on the 7% cooked food protein diet and NPU (net protein utilization) was determined. Linear multiple regression analysis was made between NPU and the ratio of individual essential amino acid in the cooked food protein (mg/Ng) the corresponding amino acid in the reference protein (mg/Ng). The regression equation for the predicted net protein utilization (NPUp) reads as follows: NPUp = 10-1.88 times Q-Lys-0.44 times Q-Saa-0.12 times Q-Trp-0.10 R-2 = 0.93 NPUp = Predicted NPU Q = a/a-ref a = amino acid (mg)/N(g) (in cooked food) a-ref = amino acid (mg/N(g) (in reference protein) reference protein: hypothetical protein containing each essential amino acid equal to the requirement of rat. Highest correlation coefficient (r = 0.93, p lt 0.01) was obtained between NPU and NPUp of the protein in the cooked food.