scholarly journals Impact of Dietary Protein Content on Soil Bacterial and Fungal Communities in a Rice–Crab Co-culture System

2021 ◽  
Vol 12 ◽  
Author(s):  
Yingdong Li ◽  
Lisong Li ◽  
Yilin Yu ◽  
Qingbiao Hu ◽  
Xiaodong Li
Keyword(s):  
Community Structure ◽  
Protein Content ◽  
Relative Abundance ◽  
Fungal Community ◽  
Dietary Protein ◽  
Culture System ◽  
High Protein ◽  
Paddy Fields ◽  
High Protein Diets ◽  
Protein Diets

Although co-culture of paddy fields with aquatic animals is lucrative, the ecological impacts of high-protein content entering the agricultural soil via animal pellet feed and feces have not been well studied. Moreover, the effects of dietary protein on soils and soil microbes remain unclear. To elucidate this, we examined soil bacterial and fungal community composition and temporal changes in paddy fields subjected to different protein-content diets via 16S/18S rRNA gene amplicon sequencing analysis with a high-throughput next-generation sequencer. MiSeq sequencing revealed that protein content significantly impacted fungal community structure. High-protein diets reduced bacterial community diversity and relative abundance in both July and October. The phylum-level bacterial taxonomic composition was not affected by diet treatment, while in fungi, a major phylum-level shift was evident. Hierarchically clustered analysis showed that high-protein diets significantly reduced the relative abundance of Brevundimonas in both July and October. Saprotrophic macrofungal diversity was negatively related to dietary protein content. Considering microbial community structure and environmental factors, ca. 15% protein content is appropriate for the rice-crab co-culture system that we studied.

Dietary protein paradox: decrease of amino acid availability induced by high-protein diets

1993 ◽  
Vol 264 (6) ◽  
pp. G1057-G1065 ◽  
Author(s):  
C. Moundras ◽  
C. Remesy ◽  
C. Demigne
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dietary Protein ◽  
High Protein ◽  
Glutamine Metabolism ◽  
Metabolic Adaptation ◽  
Casein Diet ◽  
Serine Dehydratase ◽  
High Protein Diets ◽  
Protein Diets

The aim of the present study was to evaluate the effect of changes in dietary protein level on overall availability of amino acids for tissues. For this purpose, rats were adapted to diets containing various concentrations of casein (7.5, 15, 30, and 60%) and were sampled either during the postprandial or postabsorptive period. In rats fed the protein-deficient diet, glucogenic amino acids (except threonine) tended to accumulate in plasma, liver, and muscles. In rats fed high-protein diets, the hepatic balance of glucogenic amino acids was markedly enhanced and their liver concentrations were consistently depressed. This response was the result of a marked induction of amino acid catabolism (a 45-fold increase of liver threonine-serine dehydratase activity was observed with the 60% casein diet). The muscle concentrations of threonine, serine, and glycine underwent changes parallel to plasma and liver concentrations, and a significant reduction of glutamine was observed. During the postabsorptive period, adaptation to high-protein diets resulted in a sustained catabolism of most glucogenic amino acids, which accentuated the drop in their concentrations (especially threonine) in all the compartments studied. The time course of metabolic adaptation from a 60 to a 15% casein diet has also been investigated. Adaptation of alanine and glutamine metabolism was rapid, whereas that of threonine, serine, and glycine was delayed and required 7-11 days. This was paralleled by a relatively slow decay of liver threonine-serine dehydratase (T-SDH) activity in contrast to the rapid adaptation of pyruvate kinase activity after refeeding a high-carbohydrate diet.(ABSTRACT TRUNCATED AT 250 WORDS)

scholarly journals Impact of Fermentable Protein, by Feeding High Protein Diets, on Microbial Composition, Microbial Catabolic Activity, Gut Health and beyond in Pigs

2020 ◽  
Vol 8 (11) ◽  
pp. 1735
Author(s):  
Hanlu Zhang ◽  
Nikkie van der Wielen ◽  
Bart van der Hee ◽  
Junjun Wang ◽  
Wouter Hendriks ◽  
...  
Keyword(s):  
Microbial Community ◽  
Dietary Protein ◽  
Average Daily Gain ◽  
High Protein ◽  
Intestinal Morphology ◽  
Microbial Composition ◽  
Protein Levels ◽  
Catabolic Activity ◽  
High Protein Diets ◽  
Protein Diets

In pigs, high protein diets have been related to post-weaning diarrhoea, which may be due to the production of protein fermentation metabolites that were shown to have harmful effects on the intestinal epithelium in vitro. In this review, we discussed in vivo effects of protein fermentation on the microbial composition and their protein catabolic activity as well as gut and overall health. The reviewed studies applied different dietary protein levels, which was assumed to result in contrasting fermentable protein levels. A general shift to N-utilisation microbial community including potential pathogens was observed, although microbial richness and diversity were not altered in the majority of the studies. Increasing dietary protein levels resulted in higher protein catabolic activity as evidenced by increased concentration of several protein fermentation metabolites like biogenic amines in the digesta of pigs. Moreover, changes in intestinal morphology, permeability and pro-inflammatory cytokine concentrations were observed and diarrhoea incidence was increased. Nevertheless, higher body weight and average daily gain were observed upon increasing dietary protein level. In conclusion, increasing dietary protein resulted in higher proteolytic fermentation, altered microbial community and intestinal physiology. Supplementing diets with fermentable carbohydrates could be a promising strategy to counteract these effects and should be further investigated.

High-protein diets differentially modulate protein content and protein synthesis in visceral and peripheral tissues in rats

Nutrition ◽  
2009 ◽  
Vol 25 (9) ◽  
pp. 932-939 ◽  
Author(s):  
Laure Chevalier ◽  
Cécile Bos ◽  
Céline Gryson ◽  
Catherine Luengo ◽  
Stéphane Walrand ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Protein Content ◽  
High Protein ◽  
Peripheral Tissues ◽  
High Protein Diets ◽  
Protein Diets

scholarly journals Dietary protein intake is an independent and dose‐dependent regulator of hepatic anabolism in rats fed high protein diets

2008 ◽  
Vol 22 (S1) ◽  
Author(s):  
Laure Chevalier ◽  
Cécile Bos ◽  
Dalila Azzout‐Marniche ◽  
Gilles Fromentin ◽  
Daniel Tomé ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Protein Intake ◽  
High Protein ◽  
Dietary Protein Intake ◽  
High Protein Diets ◽  
Protein Diets ◽  
Dose Dependent

scholarly journals Fermented Feed Supplement Relieves Caecal Microbiota Dysbiosis and Kidney Injury Caused by High-Protein Diet in the Development of Gosling Gout

Animals ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 2139
Author(s):  
Yumeng Xi ◽  
Yuanpi Huang ◽  
Ying Li ◽  
Junshu Yan ◽  
Zhendan Shi
Keyword(s):  
Dietary Protein ◽  
Kidney Injury ◽  
High Protein Diet ◽  
High Protein ◽  
Protein Diet ◽  
Feed Supplement ◽  
Protein Levels ◽  
Fermented Feed ◽  
High Protein Diets ◽  
Protein Diets

Firstly, forty-eight 1-day-old goslings were randomly allocated to four groups and were fed diets containing crude protein (CP) at different concentrations: 160, 180, 200, and 220 g/kg in Experiment One. We found a dose-dependent relationship between the dietary protein levels and morbidity of gosling gout. The concentration of serum uric acid (UA), creatinine (Cr), and urea nitrogen (UN), and the activity of xanthine oxidase in the 220CP groups were significantly higher than those in the low-protein diet groups. Beneficial microbes, including Akkermansia, Lactococcus, and Butyricicoccus were enriched in the ceca of healthy goslings, while the microbes Enterococcus, Enterobacteriaceae, and Bacteroides were enriched in those with gout. Then, we explored the effects of fermented feed on gosling gout caused by high-protein diets in Experiment Two. A total of 720 1-day-old goslings were randomly allotted to four experimental groups: CN (162.9 g/kg CP), CNF (167.5 g/kg CP, replacing 50 g/kg of the basal diet with fermented feed), HP (229.7 g/kg CP, a high-protein diet), and HPF (230.7 g/kg CP, replacing 50 g/kg of the high-protein diet with fermented feed). We found that the cumulative incidence of gout increased in the HP group compared with that in the control, but decreased in the HPF group compared to that in the HP group. Similarly, the concentration of serum UA in the HP group was higher than that in the CN group, but decreased in the HPF group. Meanwhile, compared with the HP group, using fermented feed in diets decreased the abundance of Enterococcus in the ceca of goslings, while increasing the abundance of Lactobacillus. These results suggest that appropriate dietary protein levels and the fermented feed supplement might relieve the kidney injury and gut microbiota dysbiosis caused by high-protein diets in the development of gosling gout.

scholarly journals The Effects of High-Protein Diets on Kidney Health and Longevity

2020 ◽  
Vol 31 (8) ◽  
pp. 1667-1679 ◽  
Author(s):  
Gang-Jee Ko ◽  
Connie M. Rhee ◽  
Kamyar Kalantar-Zadeh ◽  
Shivam Joshi
Keyword(s):  
Dietary Protein ◽  
Protein Intake ◽  
Observational Studies ◽  
Animal Protein ◽  
High Protein ◽  
High Protein Intake ◽  
High Protein Diets ◽  
Protein Diets ◽  
Kidney Health

Although high-protein diets continue to be popular for weight loss and type 2 diabetes, evidence suggests that worsening renal function may occur in individuals with—and perhaps without—impaired kidney function. High dietary protein intake can cause intraglomerular hypertension, which may result in kidney hyperfiltration, glomerular injury, and proteinuria. It is possible that long-term high protein intake may lead to de novo CKD. The quality of dietary protein may also play a role in kidney health. Compared with protein from plant sources, animal protein has been associated with an increased risk of ESKD in several observational studies, including the Singapore Chinese Health Study. Potential mediators of kidney damage from animal protein include dietary acid load, phosphate content, gut microbiome dysbiosis, and resultant inflammation. In light of such findings, adopting current dietary approaches that include a high proportion of protein for weight reduction or glycemic control should be considered with care in those at high risk for kidney disease. Given the possibility of residual confounding within some observational studies and the conflicting evidence from previous trials, long-term studies including those with large sample sizes are warranted to better ascertain the effects of high protein intake on kidney health.

scholarly journals Nitrogen retention in rats fed on diets enriched with arginine and glycine

1977 ◽  
Vol 37 (2) ◽  
pp. 209-214 ◽  
Author(s):  
H. S. Sitren ◽  
H. Fisher
Keyword(s):  
Protein Content ◽  
Nitrogen Retention ◽  
High Protein Diet ◽  
High Protein ◽  
Liver Protein ◽  
Transaminase Activity ◽  
Liver Transaminase ◽  
Adult Rats ◽  
High Protein Diets ◽  
Protein Diets

1. Adult rats were subjected to a brief period of diethyl ether anaesthesia and were given diets with 200 or 100 g casein/kg with or without arginine plus glycine supplementation in the post-anaesthesia period. Nitrogen retention was measured as well as liver protein content and liver and muscle transaminase activities (l-aspartate aminotransferase (GOT), (EC 2.6.1.1), and l-alanine aminotransferase (GPT) (EC 2.6.1.2)).2. Results demonstrated that anaesthesia-stressed rats consuming the high-protein diet with supplemental arginine and glycine retained twice as much N as did rats given the diet with 200 g casein/kg alone, for the first 5 d post-anaesthesia.3. Anaesthesia-stressed animals consuming the diets with 100 g casein/kg with or without arginine plus glycine supplementation did not differ from each other in N retention.4. Liver protein content increased after anaesthesia in rats given the high-protein diets; liver transaminase activity increased, whereas muscle transaminase activity decreased, in animals consuming the high protein diets.5. Possible mechanisms to account for these results are discussed.

Dietary protein-induced renal growth: correlation between renal IGF-I synthesis and hyperplasia

1994 ◽  
Vol 266 (4) ◽  
pp. C1037-C1045 ◽  
Author(s):  
E. Chin ◽  
C. A. Bondy
Keyword(s):  
Dna Synthesis ◽  
Dietary Protein ◽  
Growth Parameters ◽  
High Protein ◽  
Thick Ascending Limb ◽  
Mrna Levels ◽  
Renal Growth ◽  
Igf I ◽  
High Protein Diets ◽  
Protein Diets

Insulin-like growth factor I (IGF-I) and IGF binding protein 1 (IGFBP-1) mRNAs are colocalized in the medullary thick ascending limb (MTAL) of the rat nephron, a segment that undergoes selective growth in response to elevated dietary protein. In the present study, rats were fed isocaloric diets containing variable protein content (6-40%) for 1-7 days, and changes in fractional renal weight, MTAL length, and regional DNA synthesis were assayed and compared with local changes in IGF-I/IGFBP-1 mRNAs, as determined by quantitative in situ hybridization. Rats switched to high-protein diets demonstrated increased IGF-I and decreased IGFBP-1 mRNA levels in MTALs, whereas those switched to low protein showed inverse changes. The increase in renal IGF-I mRNA was maximal at 2 days and was closely paralleled by significant increases in fractional renal weight, DNA synthesis, and MTAL length. Similar changes were seen in vasopressin-deficient Brattleboro and growth hormone (GH)-deficient dwarf rats in response to high-protein diets, suggesting that the effects of dietary protein in this model are not mediated by vasopressin or GH. The close spatial and temporal correlation between changes in renal IGF-I expression and changes in regional growth parameters strongly supports a role for locally produced IGF-I in the induction of protein-induced renal growth.

Dairy proteins and the regulation of satiety and obesity

2007 ◽  
Vol 47 (9) ◽  
pp. 1051 ◽  
Author(s):  
Frank R. Dunshea ◽  
Ewa Ostrowska ◽  
Josie M. Ferrari ◽  
Harsharn S. Gill
Keyword(s):  
Insulin Sensitivity ◽  
Food Intake ◽  
Feed Intake ◽  
Dietary Protein ◽  
Protein Isolate ◽  
High Protein ◽  
Calcium Balance ◽  
Dairy Proteins ◽  
High Protein Diets ◽  
Protein Diets

Over the past decade there has been growing scientific evidence and public acceptance of the role that dietary protein plays in regulation of satiety, feed intake and obesity-related disorders. Dietary protein appears to suppress food intake and delay the return of hunger more than fats or carbohydrates in a manner not due to energy content alone. Also, high-protein diets support the maintenance of muscle mass when subjects reduce their energy intake, ensuring primarily adipose tissue loss. Some protein sources, particularly dairy, contain specific peptides or proteins that may elicit direct effects on satiety. The major proteins present in milk include β-lactalbumin, α-lactoglobulin, immunoglobulins, bovine serum albumin, and the various caseins. In addition, processed whey contains glycomacropeptide, which stimulates pancreatic and gastrointestinal secretion of hormones involved in satiety to a greater extent than whey alone. In the context of the literature, we show that a glycomacropeptide-rich whey protein isolate decreases feed intake and weight gain to a greater extent than a soy protein isolate in obese pigs. Also, insulin sensitivity is improved in pigs consuming high-protein diets, with these effects being independent of protein source. While, high-protein diets may decrease calcium balance and bone strength, it appears that these effects are attenuated by dairy proteins and dairy sources of calcium. These findings suggest that high-protein diets, and in particular those that contain whey proteins, may reduce hunger and food intake, thereby reducing fat deposition and improving insulin sensitivity.

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