FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: II. AVAILABILITY OF LYSINE AND SULPHUR AMINO ACIDS

Measurements of net protein ratio and protein efficiency ratio indicated marked variability in nutritional value of the protein in eight samples of fish flour. The availability of lysine in the samples was examined by in vitro digestion studies, gross protein value determinations, and the dinitrofluorobenzene procedure. One sample, which appeared to be severely heat-damaged, contained unavailable lysine. This sample also contained unavailable methionine, as shown by reduced ability to supplement a methionine-deficient diet, and reduced release of methionine during in vitro digestion with proteolytic enzymes. Another sample also showed reduced ability to supplement a methionine-deficient diet, suggesting that it also contained unavailable sulphur amino acids, although the in vitro release of methionine was not reduced, and the lysine was available.

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FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: III. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS

Canadian Journal of Biochemistry and Physiology ◽

10.1139/o63-181 ◽

1963 ◽

Vol 41 (7) ◽

pp. 1589-1594 ◽

Cited By ~ 3

Author(s):

A. B. Morrison

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Chloride Content ◽

In Vitro Digestion ◽

Amino Acid Mixture ◽

Acid Mixture ◽

Deficient Diet ◽

Weight Gains ◽

Flour Sample

Weight gains of male weanling rats given fish flour sample X were significantly increased by addition to the diet of methionine, histidine, threonine, and tryptophan. When histidine or methionine were omitted from the amino acid mixture, weight gains were similar to those found with the unsupplemented flour, and the combination of methionine and histidine was as effective as the four amino acids. Supplements of histidine and methionine had no effect on weight gains of rats given fish flour sample CFF, which was of high nutritional value. Sample X contained methionine in an amount similar to that of sample CFF, and somewhat less histidine. The amounts of methionine and histidine released during in vitro digestion with pancreatin were much less for sample X than for sample CFF. Steaming sample X for 30 minutes significantly increased its gross protein value determined in a methionine-deficient diet, but had no effect on the total or organic chloride content. It was concluded that sample X contained unavailable methionine and histidine.

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FACTORS INFLUENCING THE NUTRITIONAL VALUE OF FISH FLOUR: III. FURTHER STUDIES ON AVAILABILITY OF AMINO ACIDS

Canadian Journal of Biochemistry and Physiology ◽

10.1139/y63-181 ◽

1963 ◽

Vol 41 (1) ◽

pp. 1589-1594 ◽

Cited By ~ 1

Author(s):

A. B. Morrison

Keyword(s):

Amino Acids ◽

Nutritional Value ◽

Chloride Content ◽

In Vitro Digestion ◽

Amino Acid Mixture ◽

Acid Mixture ◽

Deficient Diet ◽

Weight Gains ◽

Flour Sample

Weight gains of male weanling rats given fish flour sample X were significantly increased by addition to the diet of methionine, histidine, threonine, and tryptophan. When histidine or methionine were omitted from the amino acid mixture, weight gains were similar to those found with the unsupplemented flour, and the combination of methionine and histidine was as effective as the four amino acids. Supplements of histidine and methionine had no effect on weight gains of rats given fish flour sample CFF, which was of high nutritional value. Sample X contained methionine in an amount similar to that of sample CFF, and somewhat less histidine. The amounts of methionine and histidine released during in vitro digestion with pancreatin were much less for sample X than for sample CFF. Steaming sample X for 30 minutes significantly increased its gross protein value determined in a methionine-deficient diet, but had no effect on the total or organic chloride content. It was concluded that sample X contained unavailable methionine and histidine.

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Processing Technologies and Cell Wall Degrading Enzymes To Improve Nutritional Value of Dried Distillers Grain with Solubles for Animal Feed: an in Vitro Digestion Study

Journal of Agricultural and Food Chemistry ◽

10.1021/jf4019855 ◽

2013 ◽

Vol 61 (37) ◽

pp. 8821-8828 ◽

Cited By ~ 20

Author(s):

Sonja de Vries ◽

Annemieke M. Pustjens ◽

Mirjam A. Kabel ◽

Sergio Salazar-Villanea ◽

Wouter H. Hendriks ◽

...

Keyword(s):

Cell Wall ◽

Nutritional Value ◽

Animal Feed ◽

In Vitro Digestion ◽

Cell Wall Degrading Enzymes ◽

Processing Technologies ◽

Degrading Enzymes ◽

Distillers Grain ◽

Dried Distillers Grain

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In vitro digestion of infant formula model systems: Influence of casein to whey protein ratio

International Dairy Journal ◽

10.1016/j.idairyj.2021.105008 ◽

2021 ◽

Vol 117 ◽

pp. 105008

Author(s):

Arissara Phosanam ◽

Jayani Chandrapala ◽

Thom Huppertz ◽

Benu Adhikari ◽

Bogdan Zisu

Keyword(s):

Whey Protein ◽

Infant Formula ◽

In Vitro Digestion ◽

Model Systems ◽

Protein Ratio

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Scientific Background of Dairy Protein Digestibility: A Review

Journal of Food Science and Technology Nepal ◽

10.3126/jfstn.v7i0.10560 ◽

2014 ◽

Vol 7 ◽

pp. 1-8 ◽

Cited By ~ 2

Author(s):

Ashok Kumar Shrestha

Keyword(s):

Amino Acids ◽

Whey Proteins ◽

Protein Digestibility ◽

In Vitro Digestion ◽

Dairy Proteins ◽

Dairy Foods ◽

Dairy Protein ◽

Protein Rich ◽

And Control

Recent advances have shown that differences in compositional, structural and physical properties of caseins and whey proteins affect their digestion and absorption behavior, hormonal response, satiety effect and other physiological effects. For example, the ingestion of whey protein cause fast, high and transient increase of amino acids ‘fast protein’, whereas casein induce slower, lower and prolonged increase of ‘slow protein’ in the gut. Knowledge of, and control over, the rate and nature of digestive breakdown of dairy proteins provides a potential basis for product/process innovation through identifying ingredients and formulations that provide desired nutrient delivery profiles. With this background, the aim of our current review paper is to understand the digestion behavior of various protein-rich milk powders and their potential use in formulation of dairy foods for controlled release of amino acids and energy. Currently available in vitro protein digestibility methods to measure or predict the dairy protein digestibility were also investigated. The author has also presented the preliminary results of ongoing study on in vitro digestion of various commercial proteins powders.DOI: http://dx.doi.org/10.3126/jfstn.v7i0.10560 J. Food Sci. Technol. Nepal, Vol. 7 (1-8), 2012

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Amino acid regulation of synthesis of ribonucleic acid and protein in the liver of rats

Biochemical Journal ◽

10.1042/bj1240385 ◽

1971 ◽

Vol 124 (2) ◽

pp. 385-392 ◽

Cited By ~ 31

Author(s):

R. W. Wannemacher ◽

C. F. Wannemacher ◽

M. B. Yatvin

Keyword(s):

Amino Acids ◽

Protein Synthesis ◽

Free Amino Acids ◽

Free Amino ◽

Cellular Protein ◽

Deficient Diet ◽

Cellular Protein Content ◽

Regulate Protein

Weanling (23-day-old) rats were fed on either a low-protein diet (6% casein) or a diet containing an adequate amount of protein (18% casein) for 28 days. Hepatic cells from animals fed on the deficient diet were characterized by markedly lower concentrations of protein and RNA in all cellular fractions as compared with cells from control rats. The bound rRNA fraction was decreased to the greatest degree, whereas the free ribosomal concentrations were only slightly less than in control animals. A good correlation was observed between the rate of hepatic protein synthesis in vivo and the cellular protein content of the liver. Rates of protein synthesis both in vivo and in vitro were directly correlated with the hepatic concentration of individual free amino acids that are essential for protein synthesis. The decreased protein-synthetic ability of the ribosomes from the liver of protein-deprived rats was related to a decrease in the number of active ribosomes and heavy polyribosomes. The lower ribosomal content of the hepatocytes was correlated with the decreased concentration of essential free amino acids. In the protein-deprived rats, the rate of accumulation of newly synthesized cytoplasmic rRNA was markedly decreased compared with control animals. From these results it was concluded that amino acids regulate protein synthesis (1) by affecting the number of ribosomes that actively synthesize protein and (2) by inhibiting the rate of synthesis of new ribosomes. Both of these processes may involve the synthesis of proteins with a rapid rate of turnover.

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THE IN VITRO RELEASE OF AMINO ACIDS BY RUMEN PAPILLAE

Canadian Journal of Animal Science ◽

10.4141/cjas80-037 ◽

1980 ◽

Vol 60 (2) ◽

pp. 281-291 ◽

Cited By ~ 2

Author(s):

R. J. BOILA ◽

L. P. MILLIGAN

Keyword(s):

Amino Acids ◽

Carbon Sources ◽

In Vitro Release ◽

Nitrogen Sources ◽

Chromatographic Technique ◽

Salts Of Organic Acids ◽

Liquid Chromatographic ◽

Vitro Release ◽

Effective Source

Rumen papillae from cattle were incubated aerobically with combinations of NH4Cl, amino acids and salts of organic acids, the latter including propionate, pyruvate, α-ketoglutarate and glyoxylate. Amino acids in the incubation media were analyzed using a gas-liquid chromatographic technique entailing separation of the isobutyl-N(0)-heptafluorobutyryl esters: glutamine was recovered with glutamate, asparagine with aspartate, and citrulline with ornithine. Rumen papillae incubated with pyruvate or propionate released alanine, but with the latter substrate only glutamate was effective as a nitrogen source. Glycine and glutamate plus glutamine were released in the presence of glyoxylate and α-ketoglutarate, respectively. Serine and aspartate plus asparagine were not quantitatively major products released by rumen papillae. Glutamate was an effective source of nitrogen for the release of alanine and glycine with pyruvate and glyoxylate, respectively, as carbon sources. When rumen papillae were incubated with pyruvate or glyoxylate as the added carbon source, glutamine nitrogen disappeared and was not accounted for by the amino acids measured. With arginine as a substrate, there was a release of ornithine by rumen papillae indicating urea production. The tissues of rumen papillae appear to synthesize amino acids from expected carbon sources with ammonia or glutamate as nitrogen sources and to catabolize glutamine and arginine. The metabolism of amino acids by rumen papillae would contribute to the interchange of nitrogen between the rumen and the host.

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