To meet the rapidly growing global demand for protein, alternative protein sources are needed. For all protein sources it is necessary to know the quality of the protein we consume. FAO (2013) states that the preferred approach to measure protein quality is based on the DIAAS. This score determines which amino acid limits optimal growth and health, and at what level. However, FAO directs that the DIAAS should be investigated in humans or otherwise in pigs: expensive methods with ethical constraints. Is there an in vitro alternative?
Triskelion offers a laboratory model accurately simulating the digestion in the gastrointestinal tract: the TIM system. Using this system, Triskelion researchers investigated the true protein digestibility of food products and compared the output with results obtained from human studies. As a reported in a number of publications, the predictive quality of TIM studies is very high.
For a recent research study, the protein quality of herring roe protein was tested using the TIM system according to the DIAAS method. The fishery industry produces high amounts of fish roe by-products. Although rich in protein, it is not used for human consumption yet. This study demonstrates that herring roe has a good protein quality according to FAO criteria. The outcome of this study has recently been published.
With this peer-reviewed publication, Triskelion demonstrates the application of the TIM system to effectively determine the protein quality according to the DIAAS method described by FAO. This system enables a time- and cost-efficient, reproducible, reliable method without ethical constraints to evaluate food products on their nutritional quality for the consumer.
Herring roe protein has a high digestible indispensable amino acid score (DIAAS) using a dynamic in vitro gastrointestinal model. Nutrition Research (May 2016); R. Havenaar, A. Maathuis, A. de Jong, D. Mancinelli, A. Berger, S. Bellmann.