Ileal digestibility of intrinsically labeled hen's egg and meat protein determined with the dual stable isotope tracer method in Indian adults

Background: Protein quality assessment through the Digestible Indispensable Amino Acid Score requires accurate measurements of true ileal protein and amino acid digestibility, for which a dual isotope technique was recently developed. However, the ileal digestibility of indispensable amino acids (IAA) in humans from high-quality proteins is not well known. Objective: The aim of this study was to intrinsically label hen's egg and meat protein by the use of uniformly H-2-labeled amino acids, and to measure their true ileal indispensable amino acid (IAA) digestibility via the dual isotope method in humans. Design: H-2-labeled lyophilized boiled egg white protein, whole boiled egg, and cooked meat were obtained from layer hens (BV-300) administered a uniformly H-2-labeled amino acid mix orally for 35 d with their daily feed. The ileal IAA digestibility of these proteins was determined with reference to digestibility of previously characterized [U-C-13] spirulina in a dual tracer method in healthy Indian subjects whose intestinal health was measured by the plasma kynurenine-totryptophan (KT) ratio. Results: All subjects had normal KT ratios. The mean +/- SD true ileal IAA digestibility of H-2-labeled egg white protein, whole boiled egg, and cooked meat was 86.3% +/- 4.6%, 89.4% +/- 4.5%, and 92.0%+/- 2.8%, respectively. Leucine digestibility correlated with the KT ratio (r=-0.772; P = 0.009). Conclusions: Uniformly H-2-labeled hen's egg and meat protein can be used to measure ileal IAA digestibility by the dual isotope tracer approach in humans. The mean IAA digestibility values for these high-quality proteins in the healthy Indians studied were similar to values obtained in earlier human and animal experiments. Leucine digestibility in these meal matrices correlated with the KT ratio, but this aspect needs further evaluation.