Effect of diet on amino acid composition of soft faeces and the contribution of soft faeces to total amino acid intake, through caecotrophy in lactating doe rabbits

1999 ◽  
Vol 69 (1) ◽  
pp. 167-170 ◽  
Author(s):  
N. Nicodemus ◽  
J. Mateos ◽  
J. C. de Blas ◽  
R. Carabaño ◽  
M. J. Fraga
Keyword(s):  
Amino Acids ◽  
New Zealand ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Dietary Fibre ◽  
Total Amino Acid ◽  
Acid Intake ◽  
Amino Acid Intake ◽  
Limiting Amino Acids ◽  
Average Contribution

AbstractTwenty-five New Zealand White × Californian lactating doe rabbits were used to study the effect of different dietary fibre concentrations on the amino acid contribution of soft faeces to the total amino acid intake. Five isoenergetic diets containing 312, 334, 360, 384, and 412 g/kg neutral-detergent fibre (DM basis) were formulated. All diets were designed to maintain the same amino acid pattern. Soft faeces production showed a trend to increase (P = 0·07) as dietary fibre increased. The content of isoleucine (P < 0·01), glutamic acid, leucine and alanine (P < 0·05) in soft faeces decreased as the dietary fibre increased. A trend to decrease with the increase of dietary fibre was also observed for aspartic acid (P = 0·06), lysine (P = 0·07), methionine and valine (P = 0·1). As a consequence, the soft faeces contribution to the total intake of individual amino acids did not vary with the type of diet. The average contribution of soft faeces to the total amino acid intake for the most limiting amino acids of lactating doe rabbits under practical conditions, methionine, threonine and lysine, were 0·17 , 0·21 and 0·18 g/g, respectively.

scholarly journals Are Dietary Amino Acids or Protein Quality Associated with Infant Length Gain from 6 to 12 Months in Rural Malawi? (P10-010-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Andrew Matchado ◽  
Kathryn Dewey ◽  
Christine Stewart ◽  
Per Ashorn ◽  
Ulla Ashorn ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Breast Milk ◽  
Protein Quality ◽  
Complementary Food ◽  
Complementary Foods ◽  
Acid Intake ◽  
Dietary Amino Acid ◽  
Amino Acid Intake ◽  
Length Gain

Abstract Objectives 1) to estimate the probability of inadequate amino acid intake among infants 9–10 months of age in rural Malawi 2) to evaluate whether dietary amino acid intake or protein quality are associated with length gain from 6 to 12 months of age Methods We assessed total amino acid intake from breast milk and complementary foods in 285 infants. Breast milk intake and complementary foods were estimated using dose-to-mother deuterium oxide dilution method and repeat 4-pass interactive 24-hour recall interviews, respectively. Amino acid composition values were taken from FAO human milk profile, Tanzania Food Composition table and International Minilist. Protein quality was estimated using Digestible Indispensable Amino Acid Score (DIAAS). Probability of intake below Estimated Average Requirement (EAR) for each amino acid was estimated using National Cancer Institute (NCI) method. We estimated protein quality of complementary food using median DIAAS. We assumed a DIAAS of ≥0.75 to represent a diet or food with good protein quality. Relationships between amino acid intake or protein quality with length gain were assessed using regression models. Length was measured at 6 and 12 months of age and length for age z-score (LAZ) velocity was calculated (ΔLAZ/months). Results The probability of inadequate amino acid intake from breast milk and complementary food that included a lipid-based nutrient supplement (LNS) was 3% for lysine, 0% for tryptophan, threonine, valine, histidine, isoleucine, leucine, sulfur containing amino acids (SAA), and aromatic amino acids (AAA). Without LNS, the probability was 7% for lysine and 0–2% for the other amino acids. The median (interquartile range) DIAAS for complementary food with and without LNS was 0.70 (0.28) and 0.64 (0.32), respectively. Dietary amino acid intake and protein quality were not significantly associated with length gain velocity from 6 to 12 months even after adjusting for confounding factors. Conclusions The prevalence of inadequate amino acid intake in 9–10 months old infants in rural Malawi is very low. However, in conditions of frequent clinical or sub-clinical infections this situation may be different. Linear growth at 6–12 months does not appear to be limited by dietary amino acid intake or protein quality in this setting. Funding Sources The Bill & Melinda Gates Foundation.

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

Changes in amino acid compounds of wheat plants during ensiling and aerobic exposure: the influence of propionic acid and urea phosphate-calcium propionate

1984 ◽  
Vol 102 (3) ◽  
pp. 667-672 ◽  
Author(s):  
G. Ashbell ◽  
H. H. Theune ◽  
D. Sklan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Propionic Acid ◽  
Butyric Acid ◽  
Total Amino Acid ◽  
Amino Butyric Acid ◽  
Urea Phosphate ◽  
Fresh Material ◽  
Calcium Propionate

SummaryChanges in distribution of amino acid nitrogen of chopped wheat plants ensiled at shooting and flowering when wilted, and at the milk and dough stages as fresh material, were determined as affected by addition of 0·8% propionic acid (PrA) or 2·2% urea phosphate-calcium propionate (UP-CaPr). Analyses were carried out after an ensiling period of 90 days and after a further aerobic exposure period (AE) of 7 days.Total amino acid (TAA) contents in the dry matter (D.M.) during the fermentation period and in the AE were stable in untreated material (UM) and treated material. Concentration of essential amino acids decreased during fermentation, this decrease being higher in the UM. The free amino acids were low in the fresh material (18·6% of TAA) but increased in the ensiled material to ca. 71 % of the TAA in the silage. In the AE this level was 63% in UM and 69% in treated material. The ammonia-N contents increased during fermentation in UM and especially in the UP-CaPr treatments, while the opposite occurred in the PrA treatments.The concentrations of and changes in 21 amino acids (AAs) are given. The highest AA concentrations recorded in the fresh material were those of arginine, lysine, glutamic acid, alanine, leucine, proline and glycine. The most marked increments in AAs as a result of fermentation were those of ornithine, γ-amino butyric acid, threonine and methionine. Marked decreases were observed in glutamine, arginine and glutamic acid. PrA increased mainly arginine, asparagine and glutamine, whereas γ-amino butyric acid decreased; UP-CaPr increased arginine, asparagine, lysine and glutamic acid (in silage only) and reduced γ-amino butyric acid and glutamine (in AE only).

scholarly journals Patterns of amino acid intake are strongly associated with cardiovascular mortality, independently of the sources of protein

2019 ◽  
Vol 49 (1) ◽  
pp. 312-321 ◽  
Author(s):  
Marion Tharrey ◽  
Francois Mariotti ◽  
Andrew Mashchak ◽  
Pierre Barbillon ◽  
Maud Delattre ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Cardiovascular Mortality ◽  
Cox Regression ◽  
Strong Association ◽  
Health Study ◽  
Acid Intake ◽  
Indispensable Amino Acids ◽  
Amino Acid Intake ◽  
Cvd Mortality

Abstract Background The intake of specific amino acids (AA) has been associated with cardiovascular health, but amino acids are consumed together as dietary protein. Here we investigated the association between identified patterns of amino acid intake and cardiovascular mortality. Methods A total of 2216 cardiovascular deaths among 79 838 men and women from the Adventist Health Study-2 were included in our analysis. Baseline dietary patterns based on the participants' amino acids intakes were derived by factor analysis. Using Cox regression analyses, we estimated multivariate-adjusted hazard ratios (HRs) adjusted for sociodemographic and lifestyle factors and other dietary components. Results Three patterns of amino acids were identified. Factor 1 was positively associated with cardiovascular disease (CVD) mortality [hazard ratio (HR)Q5-Q1: 1.62, 98.75% confidence interval (CI): 1.15, 2.28; P-trend &lt;0.001]; and Factors 2 and 3 were inversely associated with CVD mortality (HR Q5-Q1 Factor 2: 0.74, 98.75% CI: 0.53, 1.04; P-trend &lt;0.01 and HR Q5-Q1 Factor 3: 0.65, 98.75% CI: 0.44, 0.95; P-trend &lt;0.05]. The associations with Factor 1 (with high loadings on indispensable amino acids such as branched chain amino acids, lysine, methionine) and Factor 3 (with high loadings on non-indispensable amino acids, namely arginine, glycine, aspartate+asparagine) remained significant after further adjustment for nutrient intake and for the five protein source patterns identified previously (HR Q5-Q1: 1.56 (0.99, 2.45) and 0.55 (0.35, 0.85); P-trends &lt; 0.01). Conclusions Indispensable AA have a positive and some non-indispensable AA have a negative, independent, strong association with the risk of cardiovascular mortality.

scholarly journals Effect of Growing Seasons, Locations and Planting Dates on Total Amino Acid Composition of Two Valencia Peanut Varieties Grown in New Mexico1

1981 ◽  
Vol 8 (2) ◽  
pp. 131-133 ◽  
Author(s):  
David C. H. Hsi ◽  
Clyde T. Young ◽  
Melchor Ortiz
Keyword(s):  
Amino Acids ◽  
New Mexico ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acid Content ◽  
Amino Acid Content ◽  
Planting Date ◽  
Total Amino Acid

Abstract Two Valencia peanut (Arachis hypogaea L.) cultivars, New Mexico Valencia A and New Mexico Valencia C, were grown at Arch and Los Lunas, N. M. All peanuts were grown under either sprinkler or furrow irrigation. Samples were obtained following harvest, hydrolyzed and analyzed in Raleigh, N. C. for amino acid content. With samples from Arch, no variety by planting date effects were noted for amino acid composition. With samples from Los Lunas, however, significant variety by planting date effects were noted for glutamic acid, glycine, methionine, isoleucine, and leucine. Planting date effects were found only for glycine at the Los Lunas location and phenylalanine at both locations. Significant variety differences were found for methionine, tyrosine, phenylalanine, and lysine at the Arch location and for glycine, methionine, phenylalanine, and lysine at the Los Lunas location. A significant year effect, although small, was noted for about half of the amino acids (aspartic acid, serine, glutamic acid, proline, glycine, tyrosine, phenylalanine, arginine, and the sum of all amino acids) studied at the Arch location. Data at Los Lunas were observed only during the second year. The amino acid content agrees closely with that previously reported for other types of peanuts except for a 100% higher level of cystine found in this study.

scholarly journals A vailability to pigs of amino acids in cereal grains

1981 ◽  
Vol 46 (1) ◽  
pp. 149-158 ◽  
Author(s):  
M. R. Taverner ◽  
I. D. Hume ◽  
D. J. Farrell
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Dietary Fibre ◽  
Acid Output ◽  
Low Protein ◽  
Dietary Amino Acid ◽  
Amino Acid Intake ◽  
Endogenous Amino Acid

1. Endogenous levels of amino acids in ileal digests were determined as the output from pigs given protein-free diets and by extrapolation to zero intake of linear regressions of ileal amino acid output v. dietary amino acid intake. The protein-free diets included 0 or 50 g cellulose/kg and extrapolations were made from two series of four diets which contained graded levels of wheat or barley as the only source of protein. Within each series, dietary fibre level (mg/g) was maintained at approximately 140 or 190 neutral-detergent fibre (NDF) respectively. Endogenous amino acid levels in faeces were also determined.2. Endogenous amino acid output in faeces was linearly related to dietary fibre level; endogenous ileal output increased with dietary fibre up to approximately 100 mg NDF/g, after which endogenous output no longer increased.3. The amino acid composition of endogenous ileal protein varied little among levels of output and among different experiments. The composition appears to be determined by the predominance of mucin protein, the slow absorption of some amino acids and the methods commonly used to measure output. The very high levels of proline and glycine in ileal digesta seemed characteristic only of protein-free and low-protein diets.4. The amino acid composition of endogenous faecal protein also varied little among different estimates, but was considerably different from that of endogenous ileal protein. Furthermore, the similarity of bacterial and faecal proteins suggested that much of the endogenous faecal protein was of bacterial origin.

scholarly journals Amino acid changes during the early stages of tomato wilt disease (Verticillium albo-atrum)

2021 ◽  
Vol 57 (No. 2) ◽  
pp. 140-147
Author(s):  
Geoffrey Dixon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Wilt Disease ◽  
Total Amino Acid ◽  
Healthy Controls ◽  
Visual Symptoms ◽  
Amino Acid Concentrations ◽  
Verticillium Albo Atrum

Soil-borne pathogens such as Verticillium species, invade into the roots of many herbaceous and woody hosts.  The xylem environment supplies these pathogens with a continuous flow of nitrogen-rich nutrition. Detailed quantitative increases in amino acids in the stems, petioles, leaflets and roots of young tomato plants infected with Verticillium. albo-atrum the causal agent of wilt disease, are described in this paper for the first time. Results focus in particular on the vascular environment prior to the emergence of visual symptoms. Total amino acid concentrations in infected stems and petioles increased substantially at 144 and 216 h after inoculation. This effect was evident in leaflets at 216 h after inoculation. By 216 h most amino acid concentrations were substantially increased in stems, petioles and leaflets of infected plants relative to healthy controls. Earlier at 144 h in stems substantial increases were recorded for aspartic acid, threonine, serine, glutamic acid, glycine and ethanolamine. A similar picture emerged for petioles with the addition of increases in proline but not glycine. Amino acids increasing substantially in infected leaflets at 216 h were aspartic acid, glutamic acid and ethanolamine. In the infected roots there was relatively little difference in amino acid concentrations relative to healthy controls with the particular exceptions of proline and ethanolamine. By 18 days (432h), when visual symptoms were well advanced marked increases in amino acid concentrations were found for threonine, serine, α-alanine, valine, methionine, iso-leucine, leucine, tyrosine, ethanolamine, ornithine, lysine, histidine and arginine.

scholarly journals Amino acid variability, tradeoffs and optimality in human diet

2021 ◽  
Author(s):  
Ziwei Dai ◽  
Jason W Locasale
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dietary Patterns ◽  
Amino Acid Content ◽  
Human Consumption ◽  
Human Food ◽  
Acid Intake ◽  
Trade Offs ◽  
Amino Acid Variability ◽  
Amino Acid Intake

While the quality of fat (e.g. saturated/unsaturated) and carbohydrate (e.g. whole grain/simple sugars) intake has been of great interest, less attention has been made to the type of protein and resulting amino acid intake profiles in human diets. Studies at the molecular level however demonstrate that dietary amino acid intake produces substantial effects on health and disease such as cancer by modulating metabolism. How these effects may manifest in human food consumption and dietary patterns is unknown. We developed a series of algorithms to map, characterize and model the landscape of amino acid content in human food, dietary patterns, and individual consumption including relations to health status, covering over 2,000 foods, ten dietary patterns, and over 30,000 dietary records. We found that the type of amino acids contained in foods and human consumption is highly dynamic with variability far exceeding that of fat and carbohydrate. Some amino acids positively associate with diseases such as obesity while others contained in the same food negatively link to disease. Using linear programming and machine learning, we show that these health trade-offs among can be accounted to satisfy biochemical constraints in food and human eating patterns to construct a Pareto front in dietary practice, a means of achieving optimality in the face of tradeoffs that are commonly considered in economic and evolutionary theories. Thus this study may enable the design of human protein quality intake guidelines based on a quantitative framework.

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