50. Studies in the Metabolism of the Lactic Acid Bacteria. I. Nitrogen Metabolism. J. G. Davis and A. T. R. Mattick

1932 ◽  
Vol 4 (1) ◽  
pp. 81-90 ◽  
Author(s):  
John Gilbert Davis ◽  
Alexander Torovil Robert Mattick
Keyword(s):  
Lactic Acid ◽  
Growth Factors ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Amino Nitrogen ◽  
Sole Source ◽  
Amino Acid Mixture ◽  
The Other ◽  
Bacterial Metabolism ◽  
Acid Mixture

1. The true lactic acid bacteria cannot grow in a medium in which the sole source of nitrogen is an amino acid mixture or an ammonium salt.2. The presence of growth factors (yeast extract, marmite and peptones) does not permit the utilisation of this “simple” nitrogen.3. The streptococci grow fastest with those peptones containing the greatest amount of the higher fractions, Bactoproteose being superior to the other peptones tested; the lactobacilli, however, show a considerably greater fermentation rate with those peptones containing most amino nitrogen, Fairchild's being the best. Similarly, the streptococci thrive best upon a peptic casein digest which is about 15 days old, further digestion impoverishing the growth; the lactobacilli, however, grow better the longer the digestion. The significance of these observations is discussed from the aspects of bacterial metabolism, the sequence of flora in ripening cheese, and the preparation of casein digest media.

scholarly journals Jejunal absorption of an amino acid mixture simulating casein and an enzymic hydrolysate of casein prepared for oral administration to normal adults

1975 ◽  
Vol 33 (1) ◽  
pp. 95-100 ◽  
Author(s):  
D. B. A. Silk ◽  
M. L. Clark ◽  
T. C. Marrs ◽  
Jill M. Addison ◽  
D. Burston ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Oral Administration ◽  
Human Subjects ◽  
Amino Nitrogen ◽  
Casein Hydrolysate ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Amino Acid Mixtures ◽  
Percentage Absorption

1. An intestinal perfusion technique was used in six normal human subjects to study absorption of sixteen individual amino acids from an amino acid mixture simulating casein and from an enzymic hydrolysate of casein, prepared for oral administration to these subjects, which consisted of a mixture of oligopeptides and free amino acids.2. Total absorption of α-amino nitrogen was greater from the casein hydrolysate than from the amino acid mixture, and the considerable variation in percentage absorption of individual amino acids from the amino acid mixture was much reduced when the enzymic hydrolysate solution was perfused, as a number of amino acids which were poorly absorbed from the amino acid mixture were absorbed to a greater extent from the casein hydrolysate.3. These findings indicate that after extensive intestinal resections or in malabsorption there might be significant nutritional advantages in the administration of protein hydrolysates rather than amino acid mixtures.

scholarly journals Do oral amino acid supplements facilitate the healing of rat lung injuries?

2020 ◽  
Vol 58 (5) ◽  
pp. 983-990
Author(s):  
Hasan Ersöz ◽  
İsmail Ağababaoğlu ◽  
İbrahim Taylan ◽  
Ebru Çakır ◽  
Saliha Aksun ◽  
...  
Keyword(s):  
Amino Acid ◽  
Sham Group ◽  
Amino Acid Mixture ◽  
The Other ◽  
Acid Mixture ◽  
Threshold Pressure ◽  
Rat Lung ◽  
Air Leak ◽  
Lung Injuries ◽  
Methyl Butyrate

Abstract OBJECTIVES Prolonged air leaks following lung injury cause extended hospital stays. This study investigated the effect of nutritional supplements containing arginine, glutamine and β-hydroxy β-methyl butyrate, which were theoretically proven to accelerate wound healing, on air leak and wound healing parameters in a rat lung injury model. METHODS Twenty-eight female rats were randomly divided into 4 groups. Experimental groups were given glutamine (Resource Glutamine®) or a mixture of arginine, glutamine and β-hydroxy β-methyl butyrate (Abound®) as a dietary supplement at isonitrogenous and isocaloric doses. On day 3, standard sized lung injuries were created in all rats except the sham group. The rats were sacrificed on day 6, and the lungs were removed for air-leak threshold pressure measurement and histopathological and biochemical analyses. RESULTS Loss of body mass was greater in the glutamine group than in the other groups (P = 0.004). Rats that received the amino acid mixture had better results for mature collagen fibre density (P = 0.002) and inflammation suppression (P = 0.003). The sham group had higher values for air-leak threshold pressure and all other histochemical parameters compared to the other groups. Hydroxyproline level did not differ significantly in any of the groups. CONCLUSIONS Our results indicated that an oral amino acid mixture was effective in the healing of lung injuries. Isolated glutamine supplementation had an adverse impact on body mass. Randomized clinical studies including larger series are needed. Hydroxyproline does not seem to be a suitable marker for this purpose.

Digestibility and nutrient value of palmitoyl-L-lysine derivatives in weanling rats

1977 ◽  
Vol 55 (3) ◽  
pp. 434-438 ◽  
Author(s):  
Christian A. Stephens ◽  
Margaret J. Veen-Baigent ◽  
Alenka Paquet ◽  
G. Harvey Anderson
Keyword(s):  
Weight Gain ◽  
Amino Acid ◽  
Food Intake ◽  
Basal Diet ◽  
Amino Acid Mixture ◽  
The Other ◽  
Acid Mixture ◽  
Lysine Content ◽  
Nutrient Value ◽  
Weanling Rats

α-N,ε-N-Dipalmitoyl-L-lysine, α-N-monopalmitoyl-L-lysine, and ε-N-monopalmitoyl-L-lysine were compared with 18% casein and lysine HCl as sources of lysine in the diets of weanling rats. The lysine derivatives and lysine HCl were added to a basal diet containing 14.1% of an amino acid mixture with no lysine. Weight gain, food intake, plasma lysine, and urine and fecal lysine were determined. Animals fed the basal and lysine derivative diets lost weight over the 10-day study period. They had lower food intake, urine and plasma lysine content, and a higher fecal lysine content than animals fed the other diets. α-N-Monopalmitoyl-L-lysine was absorbed whereas the ε-N-monopalmitoyl-L-lysine and the α-N,ε-N-dipalmitoyl compounds were not.

An open-label, single-center pilot study to test the effects of an amino acid mixture in older patients admitted to internal medicine wards

Nutrition ◽  
2020 ◽  
Vol 69 ◽  
pp. 110588 ◽  
Author(s):  
Francesco Bellanti ◽  
Aurelio Lo Buglio ◽  
Elena Di Stasio ◽  
Giorgia di Bello ◽  
Rosanna Tamborra ◽  
...  
Keyword(s):  
Internal Medicine ◽  
Amino Acid ◽  
Pilot Study ◽  
Older Patients ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Single Center ◽  
Open Label ◽  
Internal Medicine Wards

scholarly journals Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

2021 ◽  
Vol 9 (5) ◽  
pp. 1044
Author(s):  
Jeong A Kim ◽  
Geun Su Kim ◽  
Se Mi Choi ◽  
Myeong Seon Kim ◽  
Do Young Kwon ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Acid Production ◽  
Lactobacillus Casei ◽  
Leuconostoc Mesenteroides ◽  
The Other ◽  
Rice Cake ◽  
Two Samples ◽  
High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

Choosing A Balanced Amino Acid Mixture

1970 ◽  
Vol 100 (3) ◽  
pp. 380-380 ◽  
Author(s):  
Hans Fisher
Keyword(s):  
Amino Acid ◽  
Amino Acid Mixture ◽  
Acid Mixture

Effects of Inoculating Compound Lactic Acid Bacteria on the Quality of Cured Fish

2014 ◽  
Vol 685 ◽  
pp. 486-489 ◽  
Author(s):  
Yan Yan Wu ◽  
Gang You ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Ya Wei
Keyword(s):  
Lactic Acid ◽  
Amino Acid ◽  
Lactic Acid Bacteria ◽  
Nitrogen Content ◽  
Acid Content ◽  
Total Acid ◽  
Fish Quality ◽  
Salted Fish ◽  
Positive Effects ◽  
Amino Acid Nitrogen

Inoculation with compound lactobacillus in the low-salt pickled fish, fermented and dried to produce cured fish. The paper studied the effects of inoculating compound lactobacillus on the pH, total volatile basic nitrogen (TVB-N), amino acid nitrogen content (AA-N) and total acid content of salted fish quality. The results showed that, compared with the non-vaccinated groups (CK), The cured fish inoculated lactobacillus had a lower pH and TVB-N content, higher the amino acid nitrogen content and total acid content. Inoculated compound lactic acid bacteria into salted fish, to a certain extent, could improve the nutritional value and edible value, which had positive effects on the fish quality.

scholarly journals Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

2015 ◽  
Vol 114 (11) ◽  
pp. 1845-1851 ◽  
Author(s):  
Yean Yean Soong ◽  
Joseph Lim ◽  
Lijuan Sun ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Amino Acid ◽  
Glycaemic Index ◽  
Amino Acid Mixture ◽  
Postprandial Blood Glucose ◽  
Acid Mixture ◽  
White Rice ◽  
Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

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