scholarly journals Phosphopeptides and soluble calcium in the small intestine of rats given a casein diet

1980 ◽  
Vol 43 (3) ◽  
pp. 457-467 ◽  
Author(s):  
Yeon Sook Lee ◽  
T. Noguchi ◽  
H. Naito
Keyword(s):  
Small Intestine ◽  
Amino Acid ◽  
Intestinal Tract ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Casein Diet ◽  
Egg Albumin ◽  
Intestinal Contents ◽  
Soluble Calcium ◽  
Small Intestinal

1. Semi-synthetic diets containing 200 g protein/kg were meal-fed for 1.5 h to groups of rats. The contents of the whole small intestinal tract were collected and the amount of soluble calcium was determined.2. In the rats given 200 g casein/kg diet, formation of a fraction containing macrophosphopeptide in the small intestine was confirmed by gelfiltration of the intestinal contents on Sephadex G-25. However, this macrophosphopeptide fraction was not found when casein alone was fed.3. In the intestinal contents at 2.5 h after ingestion, the amounts of both soluble Ca and phosphorus were significantly higher in rats fed the casein diet than in those fed diets containing egg albumin, isolated soyabean protein or an amino acid mixture. However, the amount of insoluble Ca was least in rats fed the casein diet.

Electrical activity in mesenteric nerves after perfusion of gut lumen

1962 ◽  
Vol 202 (4) ◽  
pp. 725-730 ◽  
Author(s):  
K. N. Sharma ◽  
E. S. Nasset
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Amino Acid ◽  
Electrical Activity ◽  
Constant Temperature ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Temperature And Pressure

Impulses from the peripheral cut end of mesenteric nerves to the intestinal loops of anesthetized cats were recorded oscilloscopically. Dogs with Thiry-Vella loops and with electrodes implanted in mesenteric nerves were used for chronic studies. The loops were perfused with different solutions at constant temperature and pressure. After glucose perfusion of the lumen the increase in frequency of firing was more marked in medium and larger fibers. After perfusion with single amino acids the increase was more conspicuous in smaller fibers. Amigen (amino acid mixture, dextrose, and salts) perfusion resulted in mixed patterns. No appreciable changes were observed with 0.9% NaCl, Tyrode's solution, and 0.025 n NaOH, but a slight increase was obtained with 0.025 n HCl. The possibility of some chemoreceptor mechanism in the small intestine is suggested. Its possible role in ingestion of food is discussed.

Dissociation between plasma and brain amino acid profiles and short-term food intake in the rat

1994 ◽  
Vol 266 (5) ◽  
pp. R1675-R1686 ◽  
Author(s):  
G. H. Anderson ◽  
E. T. Li ◽  
S. P. Anthony ◽  
L. T. Ng ◽  
R. Bialik
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Intake ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Short Term ◽  
Egg Albumin ◽  
Amino Acid Profiles ◽  
Total Mixture ◽  
Brain Amino Acid

The relationship between plasma and brain amino acids and short-term food intake after administration of albumin, or its constituent amino acids, was examined. Rats given protein (0.85 g chicken egg albumin) or an amino acid mixture patterned after egg albumin reduced their food intake during 1 h of feeding beginning 30 min after gavage. Similarly, when given separately, the essential (EAA) and nonessential amino acid (NEAA) fractions of egg albumin caused comparable decreases in food intake. As the dose increased from 0.5 to 1.5 g the duration of anorexia prolonged to 12 h. Little change occurred in plasma amino acids at 30 and 60 min after albumin at 0.85 g, although many increased by 25-50% at 60 min after 1.5 g. Marked changes in plasma occurred after gavage with the total mixture of constituent free amino acids and after either EAA or NEAA fractions. Brain amino acid concentrations were little affected by albumin and did not show consistent changes after the amino acid treatments. Thus the reductions in food intake after ingestion of albumin or of its constituent amino acids were not predicted from the resulting changes in either plasma or brain concentrations of amino acids.

scholarly journals Intestinal absorption of calcium in rats given diets containing casein or amino acid mixture: the role of casein phosphopeptides

1983 ◽  
Vol 49 (1) ◽  
pp. 67-76 ◽  
Author(s):  
Yeon Sook Lee ◽  
Tadashi Noguchi ◽  
Hiroshi Naito
Keyword(s):  
Small Intestine ◽  
Amino Acid ◽  
Calcium Absorption ◽  
Specific Effect ◽  
Basal Diet ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Distal Small Intestine ◽  
Casein Phosphopeptides

1. In an attempt to investigate calcium absorption in the rat during the postprandial period, with the least alteration of the physical environment, the undisturbed small intestine was ligated in situ 2·5 or 3·0 h after ingestion of a diet containing 200 g casein/kg or an equivalent amino acid mixture, or 925 g casein/kg. Estimation of Ca absorption was made by comparing the amount of soluble 40Ca or 45Ca in the contents of segments from the rats receiving 45Ca by intubation 30 min after withdrawal of food, ligated after a further 30 min, then killed after 0 or 30 min.2. Under conditions such that the estimated amount of a marker, polyethylene glycol, in segments ligated in a defined position was little changed in rats killed 30 min apart, the difference in the amount of soluble 40Ca was much higher in the rats fed on the basal diet containing 200 g casein/kg than in other groups.3. This specific effect on Ca absorption, particularly in the distal portion of the small intestine, could be seen also after 45Ca was directly injected into ligated segments in situ. The amount of 45Ca in the portal blood 15 min after injection of the label was also highest in the rats given the basal diet.4. The results were in agreement with our previous findings that the formation and accumulation of casein phosphopeptides causes an increase in the amount of soluble Ca in the distal small intestine.

Influence of Dietary Amino Acids on Pancreatic Enzymes

1957 ◽  
Vol 191 (1) ◽  
pp. 71-74 ◽  
Author(s):  
S. S. Hong ◽  
D. F. Magee
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Enzyme Activities ◽  
Protease Activity ◽  
Essential Amino Acids ◽  
Amino Acid Mixture ◽  
Lipase Production ◽  
Acid Mixture ◽  
Casein Diet ◽  
Dietary Amino Acids

Rats were fed a low casein diet to which was added either single dl-amino acids to make 1% of the diet or supplements of dl essential amino acids equivalent proportionally and in total amount to an extra 8% casein. Glycine was added to substitute for the nonessential acids in casein. In six groups of rats this supplement was lacking in pairs of essential amino acids previously found to stimulate protease and lipase production. The pairs were made up of all possible combinations of the four acids in question. Threonine addition reduced all enzyme activities. Threonine removal increased protease activity. Arginine and histidine additions increased protease and lipase respectively. The complete amino acid supplement reduced protease below the control as did the supplement lacking in methionine and phenylalanine. No activity was increased by any amino acid mixture supplement. Lipase and amylase were unchanged by the mixtures except for an amylase depression in the group receiving a supplement lacking isoleucine and valine.

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

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

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.

Olfactory Conditioning by Association with Histidine-Free or Balanced Amino Acid Loads in Rats†

1973 ◽  
Vol 25 (3) ◽  
pp. 354-359 ◽  
Author(s):  
P. C. Simson ◽  
D. A. Booth
Keyword(s):  
Amino Acid ◽  
Food Intake ◽  
Amino Acid Mixture ◽  
Conditioned Aversion ◽  
Acid Mixture ◽  
Olfactory Conditioning ◽  
Conditioned Preference ◽  
Gastric Intubation ◽  
Protein Free Diet

An histidine-devoid but otherwise balanced amino acid mixture depressed food intake from 2 hr after its gastric intubation. It induced conditioned aversion to an odour incorporated in a protein-free diet presented for 6 h following intubation. In other rats, a balanced amino acid mixture established conditioned preference for odour presented in the same diet for 6 h following intubation. The degree of preference was considerably less than the degree of aversion.

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