Digestion and Utilization of Vegetable Proteins in Human Subjects

植物蛋白於人體內之消化與利用

陳懋良(M. L. Chen) ； 林滋(T. Lin) ； 陳尚球(J. S. Chen)

《The Chinese Journal of Physiology》 21卷2期 (1972/12) Pp. 79-88

摘要

本試驗係對男性試驗對象，給予僅含蔬菜、水菓、澱粉及油脂之基本膳食，並增補各種不同植物蛋白，經由測定其氮平衡與分析其糞便中必需氨基酸之含量，以探討各種不同蛋白質於人體內消化及利用之情況。試驗結果顯示麵粉蛋白中除離氨酸外，其他氨基酸於腸胃道中之利用均較米稍佳。魚及豆干蛋白中氨基酸之利用率極高，而黃豆之利用低率較。如米或麵粉膳食中增補其他蛋白質時，其氨基酸之利用均呈增加，尤以麵粉中離氨基酸之利用最為顯著。氮平衡試驗之結果顯示，麵粉於增補魚蛋白後，於人體內之利用呈顯著增加，其他各種蛋白，彼此間無顯著之差別。本研究中試驗對象，於食用基本膳食及黃豆膳食後，其糞便中氨基酸及氮之排泄量甚高，此種現象顯示含纖維較多之食物，其利用較差。

並列摘要

Chen, M. L., T. Lin, and J. S. Chen Digestion and utilizalion of vegetable proteins in human subjects. Chinese J. physiol., 21(2): 21(2): 79-88, 1972.-Two experiments were carried out to determine the utilization of vegetable proteins in human subjects using a low protein basal diet containing only vegetables and fruits with starch wafer and butter fat as calorie adjustor. Results showed that the availability of amino acids was slightly higher in steamed bread than rice. The amino acids of fish and soybean curd were highly available in the gastro-intestinal tract, but the availability of soybean was poor. When rice or bread was supplemented by other proteins, improved utilization was observed. Marked increase in the lysine availability was shown in bread diet when other protein was included. The addition of fish meat to the bread diet resulted in a significantly higher nitrogen retention than in other protein or protein combinations. The high fecal excretion obtained from the basal low protein diet and soybean indicates that dietary proteins with high fiber content were not readily digested and utilized by test subjects.

並列關鍵字

Digestion Vegetable Proteins Amino Acids