Daily output of pancreatic juice and some dietary factors which influence it

1959 ◽  
Vol 197 (1) ◽  
pp. 27-30 ◽  
Author(s):  
D. F. Magee ◽  
S. S. Hong
Keyword(s):  
Amino Acids ◽  
Enzyme Activity ◽  
Casein Hydrolysate ◽  
Essential Amino Acids ◽  
Dietary Factors ◽  
The Other ◽  
Soy Flour ◽  
Mixed Diet ◽  
Daily Output ◽  
Milk Casein

Evidence is presented that the chronic pancreatic fistula dogs can be used effectively to study pancreatic physiology on a daily output basis. By increasing the amount of a mixed diet fed or by adding fat to the diet the volume and protease and lipase activities can be increased. Additions of cellulose, milk, casein hydrolysate were ineffective. On the basal mixed diet neither volume, amylase nor protease increased independently of each other. Changes in one enzyme activity without the other or in volume without enzymes were seen with supplements of essential amino acids or soy flour. The possible mechanism of these effects is discussed.

The permissive role of cortisol in the regulation of rat liver tyrosine aminotransferase

1970 ◽  
Vol 48 (1) ◽  
pp. 13-19 ◽  
Author(s):  
C. Mavrides ◽  
E. A. Lane
Keyword(s):  
Amino Acids ◽  
Enzyme Activity ◽  
Rat Liver ◽  
Casein Hydrolysate ◽  
Tyrosine Aminotransferase ◽  
Dietary Factors ◽  
Daily Rhythm ◽  
Developmental Studies ◽  
Protein Free Diet ◽  
Permissive Role

The daily rhythm in the activity of rat liver tyrosine aminotransferase was abolished after 3 weeks of constant illumination. The rhythm reappeared only partially in rats bilaterally adrenalectomized immediately after the 3-week period and returned to a cyclic lighting schedule. The failure of the enzyme rhythm to reappear fully did not seem to originate in dietary factors since food consumption and rate of growth were similar in the adrenalectomized and sham-operated control rats. Developmental studies showed that the adult rhythm was absent in rats up to 15 days old but present in 21-day-old rats. Although the rhythm appears to be generated in part by the rhythmic intake of dietary amino acids, a role for the endogenous glucocorticoids was suggested by the finding that physiological amounts of cortisol played a permissive role in the stimulation of enzyme activity by amino acids (casein hydrolysate) in adrenalectomized rats. These amounts of cortisol greatly stimulated enzyme activity in rats fed a protein-free diet. A regulatory role for glucocorticoids based on this permissive action is envisaged in the daily rhythm of tyrosine aminotransferase.

67. The Nutritive Value of Proteins for Milk Production. II. A Comparison of the Proteins of Blood Meal, Pea Meal, Decorticated Earth-Nut Cake, and a Mixture of Decorticated Earth-Nut Cake and Flaked Maize

1933 ◽  
Vol 5 (1) ◽  
pp. 1-14 ◽  
Author(s):  
Samuel Morris ◽  
Norman C. Wright
Keyword(s):  
Amino Acids ◽  
Milk Production ◽  
Milk Yield ◽  
Blood Meal ◽  
Marked Reduction ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
The Other ◽  
Body Tissue ◽  
Food Protein

The results of the present experiments and of those reported in the previous paper(1) may be summarised as follows:1. When minimal quantities of protein are fed in the production rations of milking cows, a deficiency of either lysine or tryptophane will lead to a marked reduction in milk yield. There is, however, some evidence of the storage of reserve N, which can be utilised when the food protein is inadequate.2. The feeding of a lysine- or tryptophane-deficient ration causes a marked increase in urinary N, indicating a poor utilisation of food protein. On the other hand, the feeding of a ration containing adequate quantities of these essential amino acids reduces the urinary N, indicating efficient protein utilisation.3. The utilisation of body tissue in an attempt to maintain normal milk production on a deficient protein ration is shown by the high creatine excretion. The fact that the S: N ratio of the excess sulphur and nitrogen excreted during the deficient protein periods approximates that of body tissue (circa 1: 15·7) confirms this conclusion.

scholarly journals Effects of symbiotic population impairment on microbiome composition and longevity of Bactrocera dorsalis

2021 ◽  
Vol 8 (11) ◽  
Author(s):  
Mazarin Akami ◽  
Ousman Tamgue ◽  
Xueming Ren ◽  
Yaohui Wang ◽  
Xuewei Qi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Diet Quality ◽  
Bacterial Communities ◽  
Essential Amino Acids ◽  
The Other ◽  
Bactrocera Dorsalis ◽  
Bacterial Populations ◽  
Microbiome Composition ◽  
Old Adult

In order to understand the role of symbionts for their insect hosts, it is customary to treat them with antibiotics or to sterilize eggs (treatments), resulting in aposymbiotic and axenic insects, respectively. Such axenic insects can then be compared with untreated controls. Fruit flies often bear complex communities which are greatly reduced by such treatments. However, the bacterial community is not completely eliminated. Here, we examine the effect of these procedures on the structure of the remaining bacterial communities in Bactrocera dorsalis (Diptera: Tephritidae) and on the insect longevity. The antibiotics (Norfloxacin and Ceftazedime) were administered to 1-day-old adult flies through sugar meal for 7 days, and eggs were surface sterilized and dechorionated to produce axenic lines. The flies were starved of protein before they were offered full diets or diets containing non-essential amino acids only. Antibiotic and egg disinfection treatments resulted in a significant reduction of the vast majority of gut bacterial populations, especially Proteobacteria, Firmicutes and Bacteroidetes. On the other hand, antibiotic allowed the persistence of Actinobacteria, Cyanobacteria and Acidobacteria populations. In untreated control flies, longevity was extended irrespective of diet quality in comparison to treated flies. Conversely, when gut bacteria were largely reduced (aposymbiotic and axenic flies), longevity was reduced in the non-essential amino acids diet treatment versus slightly improved in the presence of a protein diet. We discuss these results in an ecological–life-history perspective.

scholarly journals THE AMINO ACID REQUIREMENTS OF RABBIT FIBROBLASTS, STRAIN RM3-56

1957 ◽  
Vol 41 (1) ◽  
pp. 91-100 ◽  
Author(s):  
R. F. Haff ◽  
H. E. Swim
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Good Condition ◽  
Essential Amino Acids ◽  
The Other ◽  
Isoleucine Leucine ◽  
Cellular Degeneration ◽  
Amino Acid Requirements ◽  
Dialyzed Serum

Strain RM3-56 of rabbit fibroblasts was found to require arginine, cystine, glutamine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, serine, threonine, tryptophan, tyrosine, and valine for growth in a medium containing 2 per cent dialyzed serum as the only undefined component. The requirement for serine is less specific than that of the other 13 amino acids and it is partially replaced by glycine, or alanine, or by several combinations of so called accessory amino acids. The concentrations of essential amino acids which permit maximal proliferation range from 0.005 to 0.3 mM. Cystine, glutamine, lysine, tryptophan, tyrosine, valine are toxic at concentrations of 5 mM. The rate of proliferation of RM3-56 in a medium containing all 14 essential amino acids is increased significantly by the addition of alanine and to a lesser extent by the addition of aspartic and glutamic acids and glycine. A deficiency of cystine or glutamine results in cellular degeneration within 3 to 5 days, whereas the cells remain in good condition for 2 to 3 weeks in the absence of each of the remaining 12 essential amino acids. The results obtained with RM3-56 are compared with strains HeLa, L, and U12, whose amino acid requirements have been investigated under similar conditions.

scholarly journals Naturally occurring amino acids differentially influence the development of Chlamydia trachomatis and Chlamydia (Chlamydophila) pneumoniae

2006 ◽  
Vol 55 (7) ◽  
pp. 879-886 ◽  
Author(s):  
Hesham M. Al-Younes ◽  
Joscha Gussmann ◽  
Peter R. Braun ◽  
Volker Brinkmann ◽  
Thomas F. Meyer
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chlamydia Trachomatis ◽  
Essential Amino Acids ◽  
Chlamydophila Pneumoniae ◽  
The Other ◽  
Naturally Occurring ◽  
Novel Treatment ◽  
Amino Acid Levels ◽  
Considerable Enhancement

The differential influence of individual amino acids on the growth of Chlamydia trachomatis versus Chlamydia (Chlamydophila) pneumoniae was investigated. Certain essential amino acids added in excess at the middle of the infection course resulted in varying degrees of abnormality in the development of the two species. If amino acids were added as early as 2 h post-infection, these effects were even more pronounced. The most effective amino acids in terms of C. trachomatis growth inhibition were leucine, isoleucine, methionine and phenylalanine. These amino acids elicited similar effects against C. pneumoniae, except methionine, which, surprisingly, showed a lower inhibitory activity. Tryptophan and valine marginally inhibited C. trachomatis growth and, paradoxically, led to a considerable enhancement of C. pneumoniae growth. On the other hand, some non-essential amino acids administered at the middle of or throughout the infection course differentially affected the development of the two species. For example, C. trachomatis growth was efficiently inhibited by glycine and serine, whereas C. pneumoniae was relatively less sensitive to these agents. Another difference was apparent for glutamate, glutamine and aspartate, which stimulated C. pneumoniae growth more than that of C. trachomatis. Overall, several distinctive patterns of susceptibility to excess amino acid levels were revealed for two representative C. trachomatis and C. pneumoniae isolates. Perturbation of amino acid levels, e.g. of leucine and isoleucine, might form a basis for the development of novel treatment or preventive regimens for chlamydial diseases.

scholarly journals EFFECT OF DIETARY PROTEINS AND AMINO ACIDS ON THE SUSCEPTIBILITY OF MICE TO BACTERIAL INFECTIONS

1958 ◽  
Vol 108 (1) ◽  
pp. 69-81 ◽  
Author(s):  
René J. Dubos ◽  
Russell W. Schaedler
Keyword(s):  
Amino Acids ◽  
Bacterial Infections ◽  
Bacterial Pathogen ◽  
Essential Amino Acids ◽  
Dietary Factors ◽  
Intravenous Route ◽  
Mycobacterium Fortuitum ◽  
Amino Acid Supplementation ◽  
Susceptibility To Infection ◽  
Resistance To Infection

Groups of young albino mice were fed continuously four different types of diets and were compared with regard to (1) rate of weight gain; (2) resistance to experimental bacterial infections. The protein content of the four diets was as follows: (a) pellets: a minimum of 21 per cent "crude" protein (according to the manufacturer); (b) diet 20 C: 20 per cent casein; (c) diet 8 C: 8 per cent casein; (d) diet 8 C + AA: 8 per cent casein supplemented with 12 per cent of a mixture of essential amino acids. All diets provided an adequate supply of minerals and vitamins. They were administered ad lib. Three strains of pathogens virulent for mice were used for the infection tests, namely: Staphylococcus aureus, Mycobacterium fortuitum, and Mycobacterium tuberculosis bovis. The bacteria were injected by the intravenous route. The experimental regimens were begun at different times before infection, and were continued until death of the animal, or until termination of the experiment. It was found that mice on the 8 C diet exhibited much greater susceptibility to infection than did mice on the 20 C diet; mice receiving pellets were intermediate between these two groups. The infection-enhancing effect of the 8 C diet could be entirely corrected by amino acid supplementation (diet 8 C + AA). Indeed, mice fed diet 8 C + AA proved the most resistant to infection. The fact that animals fed pellets (which contain a minimum of 21 per cent protein) consistently died faster following infection than did animals fed diets 20 C or 8 C + AA suggests that qualitative characteristics of the protein in the regimen are as important as the quantity of protein fed in determining susceptibility to infection. The differences in susceptibility exhibited by the mice on the four experimental diets were the same whatever the species of bacterial pathogen used for the infection test, the size of the infective dose, and the duration of the disease. There was no apparent relation between the effects of the diets on the weight curves of the animals, and on resistance to infection. Mice on diet 8 C (which were most susceptible) gained weight as rapidly as those on 20 C and more rapidly than those fed 8 C + AA (which were most resistant). All the tests reported in the present paper were carried out with young mice, which were placed on experimental diets within 1 to 2 weeks after weaning. Preliminary experiments suggest that the relation between dietary factors and susceptibility to infection was more difficult to bring out in older animals. There was evidence also that this relation was most apparent during the first weeks that the animals were fed the experimental diets, and became less striking after several weeks.

scholarly journals Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽  
2021 ◽  
Vol 5 (2) ◽  
pp. 314-324
Author(s):  
R.B.K. Anandito ◽  
Kawiji ◽  
L. Purnamayati ◽  
L.L. Maghfira
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Sensory Evaluation ◽  
Nile Tilapia ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
High Protein ◽  
Soy Flour ◽  
Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

scholarly journals Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2042
Author(s):  
Zhanibek Yessimbekov ◽  
Aitbek Kakimov ◽  
Nicola Caporaso ◽  
Anuarbek Suychinov ◽  
Baktybala Kabdylzhar ◽  
...  
Keyword(s):  
Amino Acids ◽  
Compositional Analysis ◽  
Essential Amino Acids ◽  
The Other ◽  
Meat Industry ◽  
Good Strategy ◽  
Sensory Acceptability ◽  
The Stability ◽  
By Products ◽  
Control Samples

The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

scholarly journals Influence of soy flour and its processed products on the essential amino acids content in the bees body

2020 ◽  
Vol 3 (3) ◽  
pp. 51-55
Author(s):  
I. I. Ibatullin ◽  
S. F. Razanov ◽  
V. M. Nedashkivskyi
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
The Body ◽  
Soy Flour ◽  
Brood Rearing ◽  
Low Protein ◽  
Processed Products ◽  
Protein Starvation ◽  
Protein Feed ◽  
Bee Colonies

Providing bees with benign and sufficient protein feeds is the key to successful beekeeping. Protein feed significantly affects on certain functions of individuals and the vital activity and productivity of the bee colonies. So, as a result of increased consumption of protein feed during the first days of life the supply of proteins in the body significantly increases in young bees, hypopharyngeal glands and other organs become developed, which provides the ability to perform various tasks depending on age and living conditions. Older bees consume protein for tissue renewal with new cells and metabolic processes. Bees raised on low protein feeds become physiologically defective and do not live long. In conditions of protein starvation, brood rearing stops and bees throw larvae out of their cells. The article presents the results of studying the effect of using soy flour and its processed products in bee feeding on the essential amino acids content in their body. It was found that the use of soy peptone in bee feeding contributes to a greater accumulation of essential amino acids in the bees body in different periods of their development, in compared to soy milk, defatted soy flour and roasted soy flour which indicates a higher efficiency of its use as partial substitutes for protein feeds.

Essential amino acids profile of differentially processed soy products and their efficiency in meeting daily requirement

2016 ◽  
Vol 46 (2) ◽  
pp. 237-245 ◽  
Author(s):  
Vineet Kumar ◽  
Anita Rani ◽  
Lulua Hussain
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Aromatic Amino Acids ◽  
Essential Amino Acids ◽  
Soy Flour ◽  
Soy Milk ◽  
Content Type ◽  
Alternate Source ◽  
Amino Acids Profile ◽  
Spray Dried

Purpose – In the backdrop of declining per capita availability of pulses, soybean is the alternate source to address protein deficiency in India. The study aims to assess the efficiency of soy products available in the market for meeting the daily requirement of essential amino acids (EAAs). Design/methodology/approach – Extruded soy products, namely, soy nuggets, granules, soy flour manufactured from sprouts, spray-dried soy milk variants, ready-to-drink (RTD) soy beverage and silken tofu, were analysed for EAAs by high-performance liquid chromatography. In addition, efficiency of these products in terms of meeting the daily requirement of EAAs for an adult weighing 70 kg through a single serving (equivalent to 6 g protein) was also computed. Findings – Leucine was the most concentrated EAA in all the soy products, except in variants of soy milk. Total essential amino acids’ (TEAAs) content in soy flour was significantly higher compared to soy nuggets and granules. Spray-dried plain soymilk exhibited a significantly higher level of TEAAs content compared to flavoured variant and RTD soy beverage. Among all the products, silken tofu exhibited the highest concentration of TEAAs. RTD soy beverage was the most efficient product for meeting the daily requirement of isoleucine and valine, soy flour for aromatic amino acids and silken tofu for lysine and leucine. Originality/value – This work pertains to the determination of EAAs of commercial soy products and assesses their efficiency in terms of meeting the daily requirement of EAAs. This type of technical evaluation of soy products has not been conducted earlier.

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