Net protein utilization determined by rat bioassay of a protein hydrolysate and a diet for children with phenylketonuria

1. In a previous study (Kindt et al. 1983, 1984) it was assumed that a protein hydrolysate, devoid of phenylalanine, together with intact protein as given to children with phenylketonuria (PKU), was equivalent to egg or milk protein. One group of children was given this ‘PKU protein’ in amounts corresponding to the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations. The results indicated that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of protein intake were marginal.2. The purpose of the present study was to evaluate whether the quality of the protein hydrolysate, together with intact protein (‘PKU protein’), is equivalent to egg or milk protein. This was done using a rat bioassay. Four protein sources were used: (1) egg protein, (2) protein hydrolysate, (3) protein hydrolysate diluted with non-essential amino acids, (4) protein hydrolysate mixed with food proteins (‘PKU protein’), comparable with the diet previously used (Kindt et al. 1983, 1984).3. The results indicated that the ‘PKU protein’ was of very high qua1ity: net protein utilization (NPU) > 90. The protein hydrolysate alone and the protein hydrolysate diluted with non-essential amino acids gave a NPU > 80.4. The conclusion drawn from the present study is that the ‘PKU protein’, as used in the treatment of children with PKU, is equivalent to egg or milk protein. This supported the view that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of intake were marginal.

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EFFECT OF STEAM PELLETING AND REGRINDING ON THE DIGESTIBILITY OF PROTEIN IN CEREAL GRAINS, SOYBEAN MEAL AND WHEAT BRAN BY THE RAT

Canadian Journal of Animal Science ◽

10.4141/cjas68-005 ◽

1968 ◽

Vol 48 (1) ◽

pp. 35-39 ◽

Cited By ~ 12

Author(s):

E. M. Olsen ◽

S. J. Slinger

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Wheat Bran ◽

Soybean Meal ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Cereal Grains ◽

Protein Utilization ◽

Amino Acid Availability ◽

Net Protein

The effect if steam pelleting and regrinding on digestibility of protein in corn, wheat, barley, oats, soybean meal and wheat bran was tested with rats. Percentage amino acid absorption and net protein utilization (NPU) were determined for the wheat bran. Pelleting and regrinding improved the digestibility of protein in bran but had no effect on the digestibility of protein in the other ingredients tested. Increased absorption of amino acids caused by the increased digestibility of protein in bran varied considerably for individual amino acids, being greatest for isoleucine, lysine, methionine and threonine of the essential amino acids. The improvement in protein digestibility and amino acid availability was reflected in a higher NPU.

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Comparison of Digestibility and Quality of Intact Proteins with Their Respective Hydrolysates

Journal of AOAC International ◽

10.1093/jaoac/91.4.1002 ◽

2008 ◽

Vol 91 (4) ◽

pp. 1002-1006 ◽

Cited By ~ 12

Author(s):

Myléne Potier ◽

Daniel Tomé

Keyword(s):

Amino Acids ◽

Absorptive Capacity ◽

Milk Proteins ◽

Essential Amino Acids ◽

Food Allergies ◽

Intact Protein ◽

Plant Proteins ◽

Intact Proteins ◽

Soy Hydrolysates

Abstract Quality of proteins depends on their composition in essential amino acids and on the availability of amino acids. Great interest has been shown in the role played by hydrolysates of proteins in clinical diets for pathologies with reduced absorptive capacity and food allergies caused by intact protein epitopes. Milk proteins are the most important protein source used in the development of protein hydrolysates designed for nutritional support of patients. Several studies have shown that casein and whey hydrolysates have a composition in amino acids equivalent to that in native milk proteins and that digestibility is similar or better. Among plant proteins, soy is the major source of hydrolysates. Soy hydrolysates are also used in infant formulas. Plant hydrolysates have good functional properties and a nutritional quality similar to that of starting material. Some technical improvements in production of hydrolysates, particularly for plants, are nevertheless necessary to improve product palatability.

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EVALUATION OF MEAT MEAL AND FEATHER MEAL FOR THE GROWING CHICKEN

Canadian Journal of Animal Science ◽

10.4141/cjas65-013 ◽

1965 ◽

Vol 45 (2) ◽

pp. 63-70 ◽

Cited By ~ 9

Author(s):

J. D. Summers ◽

S. J. Slinger ◽

G. C. Ashton

Keyword(s):

Amino Acids ◽

Soybean Meal ◽

Essential Amino Acids ◽

Sole Source ◽

Feather Meal ◽

Protein Utilization ◽

Support Weight ◽

Meat Meal ◽

Meal Protein ◽

Net Protein

Feather meal when used as the sole source of protein in a ration would not support weight gain in growing chicks. Supplementation of feather meal protein with the essential amino acids, in which it is reported deficient, improved rate of gain, but did not improve net protein utilization. One may thus conclude that besides being in imbalance, the protein of feather meal is poorly absorbed.Four commercially available meat meal samples were markedly enhanced by supplementation with the amino acids in which previous work had indicated that meat meal protein was deficient. Meat and feather meal protein when used to supply 3% of the protein in practical-type corn–soybean meal rations gave equally as good results as soybean meal protein. The results obtained using feather meal protein in practical-type rations can not be explained entirely on the basis of excess protein in these diets.

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Is phenylalanine requirement in infants and children related to protein intake?

British Journal Of Nutrition ◽

10.1079/bjn19840049 ◽

1984 ◽

Vol 51 (3) ◽

pp. 435-442 ◽

Cited By ~ 12

Author(s):

Elisabeth Kindt ◽

Kristina Motzfeldt ◽

Sverre Halvorsen ◽

Sverre O. Lie

Keyword(s):

Protein Intake ◽

Ad Hoc ◽

Protein Hydrolysate ◽

The Body ◽

Intact Protein ◽

Expert Committee ◽

Plasma Phenylalanine ◽

Food And Nutrition ◽

The Us ◽

Different Levels

1. Two groups of children with phenylketonuria (PKU) received protein at two different levels. The protein scource was a protein hydrolysate, devoid of phenylalanine, and intact protein from milk, vegetables and fruit. One group (RDA group) was given protein at a level based on the recommendations of the (US) Food and Nutrition Board (1974, 1980). The other group (FAO group) was given protein at the level of intake corresponding to the Joint FAO/WHO ad hoc Expert Committee (1973) safe levels of intake of egg or milk protein. The children were monitored very closely for several years. From an earlier study evaluating the protein intake of the two groups it was suspected that the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations were marginal.2. In the present study the phenylalanine intake of the two groups required to maintain the plasma phenylalanine concentration at the required level was established. The results showed that the RDA group required more phenylalanine than the FAO group. This difference was statistically significant from the age of 5–15 months.3. We have interpreted the greater requirement for phenylalanine in the RDA group as a result of a greater nitrogen intake and thus a more rapid chemical maturation of N (increase in protein concentration of the body with age). It is known that up to the age of 6 months the chemical maturation of N is related to the N intake. In the present study we have found that this difference in chemical maturation lasted up to the age of 15 months. The conclusion drawn from the study was that a protein intake slightly higher than the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations might be desirable.

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Comparative Study on Quality Parameters of Royal Jelly, Apilarnil and Queen Bee Larvae Triturate

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca Animal Science and Biotechnologies ◽

10.15835/buasvmcn-asb:12622 ◽

2017 ◽

Vol 74 (1) ◽

pp. 51

Author(s):

Rodica MARGAOAN ◽

Liviu Alexandru MARGHITAS ◽

Daniel Severus DEZMIREAN ◽

Otilia BOBIS ◽

Victorita BONTA ◽

...

Keyword(s):

Amino Acids ◽

Royal Jelly ◽

Essential Amino Acids ◽

Quality Parameters ◽

Total Protein Content ◽

Beneficial Effects ◽

Long Time ◽

Soxhlet Method ◽

Kjeldahl Method

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans.Â

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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Immune Status and Growth of Broiler Fed Diet with Microparticle Protein Added with Natural Acidifier

Tropical Animal Science Journal ◽

10.5398/tasj.2021.44.2.198 ◽

2021 ◽

Vol 44 (2) ◽

pp. 198-204

Author(s):

N. Suthama ◽

B. Sukamto ◽

I. Mangisah ◽

L. Krismiyanto

Keyword(s):

Amino Acids ◽

Immune Status ◽

Body Weight Gain ◽

Immunoglobulin A ◽

Essential Amino Acids ◽

Feed Consumption ◽

Intact Protein ◽

Feed Conversion ◽

Lime Juice ◽

Randomized Design

The present study was conducted to evaluate the feeding effect of diet composed of microparticle protein added with lime juice as an acidifier on immune status and efficiency of protein utilization in relation to the growth of broiler chicken. Dietary treatments tested were P1 was diet with 20% intact protein and CaCO3 as a Ca source, P2 was diet with 20% microparticle protein and eggshell as a Ca source added with 1.2% lime juice, and P3 was diet with 20% microparticle protein and eggshell as a Ca source added with 2.4% lime juice. Variables measured were protein and amino acids digestibility, retentions of N and Ca, fecal Nτ–methyl histidine (Nτ–MH) excretion as a protein turnover index, lymphoid organs, heterophil and lymphocyte (H/L) ratio, immunoglobulin A (IgA) as a body resistance indicator, feed consumption, body weight gain (BWG), and feed conversion ratio (FCR). The experiment was arranged in a completely randomized design with 3 treatments and 8 replications. Data were subjected to analysis of variance and Duncan test at 5% probability. Protein and amino acid digestibility, N, and Ca retentions were significantly (p<0.05) higher in P2 and P3. However, the H/L ratio was significantly (p<0.05) lower in both treatments compared to P1. Bursa fabricius and lymph weights were not difference, but BWG in P2 significantly (p<0.05) increased. In conclusion, protein and some essential amino acids digestibility, N and Ca retentions, IgA, and BWG increase with the decrease in H/L ratio, fecal Nτ–MH, feed consumption, and FCR in broiler fed diet composed of microparticle protein source with additional 1.2 mL acidifier of lime juice.

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol25iss2pp30-38 ◽

2020 ◽

Vol 25 (2) ◽

pp. 30

Author(s):

Ayodeji Ahmed Ayeloja ◽

W. A. Jimoh ◽

T. O. Uthman ◽

M. O. Shittu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Storage Time ◽

Protein Quality ◽

Storage Period ◽

Essential Amino Acids ◽

Vulnerable Groups ◽

Average Weight ◽

Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

Australian Journal of Agricultural Research ◽

10.1071/ar9720913 ◽

1972 ◽

Vol 23 (5) ◽

pp. 913 ◽

Cited By ~ 17

Author(s):

AC Kondos ◽

GL McClymont

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Tetrahymena Pyriformis ◽

Essential Amino Acids ◽

Processing Temperature ◽

Biological Availability ◽

Nutritional Evaluation ◽

Growth Promoting ◽

Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

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