Amino Acid Oxidation Increases with Dietary Protein Content in Adult Neutered Male Cats as Measured Using [1-13C]Leucine and [15N2]Urea

2015 ◽  
Vol 145 (11) ◽  
pp. 2471-2478 ◽  
Author(s):  
Timothy J Wester ◽  
Karin Weidgraaf ◽  
Margreet Hekman ◽  
Claudia E Ugarte ◽  
Sandra F Forsyth ◽  
...  
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Dietary Protein ◽  
Acid Oxidation ◽  
Amino Acid Oxidation

scholarly journals Metabolic Availability of Lysine in Milk and a Vegetarian Cereal–Legume Meal Determined by the Indicator Amino Acid Oxidation Method in Indian Men

2020 ◽  
Vol 150 (10) ◽  
pp. 2748-2754
Author(s):  
Sulagna Bandyopadhyay ◽  
Rebecca Kuriyan ◽  
Nirupama Shivakumar ◽  
Santu Ghosh ◽  
Rajendran Ananthan ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Milk Powder ◽  
Cow Milk ◽  
Ratio Method ◽  
Acid Oxidation ◽  
Mixed Effect ◽  
Amino Acid Oxidation ◽  
Heat Treated ◽  
Spray Dried

ABSTRACT Background Lysine rich foods such as milk and legumes serve as important food additions to the lysine deficient cereal-based diets of vegetarian populations in low- and middle-income countries (LMICs) to alleviate the risk of quality corrected dietary protein inadequacy. Dietary protein quality can be determined by estimating the metabolic availability (MA) of lysine. Objectives The study aimed to estimate the MA of lysine in spray-dried cow milk powder (SMP), heat-treated spray-dried cow milk powder (HSMP), and a habitually consumed cereal-legume based vegetarian meal (VM), using the indicator amino acid oxidation (IAAO) slope-ratio method. Methods The MA of lysine in SMP, HSMP, and VM was estimated in 7 healthy young men aged 19–24 y with BMI of 21.5 ± 0.5 kg/m2 in a repeated measures design. The IAAO response slopes with 2 graded lysine intakes (10.5 and 15.0 mg·kg−1·d−1) from the SMP and VM were compared with the response slope generated with 3 graded crystalline lysine intakes (6.0, 10.5, and 15.0 mg·kg−1·d−1) at the subrequirement level. To produce HSMP, pasteurized cow milk was heat treated and spray dried. The MA of lysine in HSMP was tested at a single level of lysine intake (15 mg·kg−1·d−1). A total of 8 IAAO experiments were conducted on each participant in randomized order. The IAAO slopes were estimated using a linear mixed-effect regression model. Results The MA of lysine in SMP, HSMP, and VM was 91.9%, 69.9%, and 86.6% respectively. Conclusions Heat treatment reduced the MA of lysine by 22% in HSMP compared with SMP in healthy Indian adults. The lysine MA estimates can be used to optimize lysine limited cereal-based diets, with the addition of appropriately processed legumes and milk powder, to meet the protein requirement. This trial was registered at Clinical Trials Registry of India (http://ctri.nic.in) as CTRI/2019/08/020568.

scholarly journals Indicator amino acid oxidation protein requirement estimate in endurance-trained men 24 h postexercise exceeds both the EAR and current athlete guidelines

2019 ◽  
Vol 316 (5) ◽  
pp. E741-E748 ◽  
Author(s):  
Arash Bandegan ◽  
Glenda Courtney-Martin ◽  
Mahroukh Rafii ◽  
Paul B. Pencharz ◽  
Peter W. R. Lemon
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Protein Pattern ◽  
Training Session ◽  
Acid Mixture ◽  
Acid Oxidation ◽  
Institute Of Medicine ◽  
Protein Requirement ◽  
Amino Acid Oxidation ◽  
Protein Requirements

Despite studies indicating increased protein requirements in strength-trained or endurance-trained (ET) individuals, the Institute of Medicine has concluded that “no additional dietary protein is suggested for healthy adults undertaking resistance or endurance exercise,” and the controversy regarding exercise effects on protein requirements continues. The objective of this study was to determine the dietary protein requirement of healthy young ET men (≥1 yr training experience) 24 h post exercise (to minimize any acute effects of the previous training session) by measuring the oxidation of ingested l-[1-13C]phenylalanine to 13CO2 in response to graded intakes of protein (indicator amino acid oxidation technique). Eight men [maximal oxygen consumption 64.1 ml·kg−1·min−1 (SD 3.7)] were each studied 24 h postexercise repeatedly with protein intakes ranging from 0.3 to 3.5 g·kg−1·day−1. Protein was fed as an amino acid mixture based on the protein pattern in egg, except for phenylalanine and tyrosine, which were maintained at constant amounts across all protein intakes. For 2 days before the study day, all participants consumed 1.6 g protein·kg−1·day−1. The estimated average requirement (EAR) for protein was determined by applying a nonlinear mixed-effects change-point regression analysis to F13CO2 (label tracer oxidation in 13CO2 breath), which identified a breakpoint in the F13CO2 in response to the graded amounts of protein. The EAR for protein and the upper 95% confidence interval were 2.1 and 2.6 g·kg−1·day−1, respectively. These data suggest that the protein EAR for ET men 24 h postexercise exceeds the Institute of Medicine EAR and established athlete guidelines by ~3.5- and 1.3-fold, respectively.

scholarly journals An Evaluation of Protein Intake for Metabolic Demands and the Quality of Dietary Protein in Rats Using an Indicator Amino Acid Oxidation Method

2011 ◽  
Vol 57 (6) ◽  
pp. 418-425 ◽  
Author(s):  
Aki OGAWA ◽  
Yuka NARUSE ◽  
Yasutaka SHIGEMURA ◽  
Yukiko KOBAYASHI ◽  
Isao SUZUKI ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Protein Intake ◽  
Acid Oxidation ◽  
Oxidation Method ◽  
Amino Acid Oxidation

scholarly journals Diurnal response in endogenous amino acid oxidation of meal-fed rats

1980 ◽  
Vol 190 (3) ◽  
pp. 663-671 ◽  
Author(s):  
R W Wannemacher ◽  
R E Dinterman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dietary Protein ◽  
Normal Diet ◽  
Acid Oxidation ◽  
Body Protein ◽  
Amino Acid Oxidation ◽  
Collagen Protein ◽  
Meal Feeding ◽  
Endogenous Amino Acid

A model has been developed to measure the effects of dietary protein on daily fluctuations in the rate of endogenous amino acid oxidation in meal-fed and starved rats. In addition, N tau-methylhistidine and hydroxyproline were utilized to determine changes in the rate of degradation of myofibrillar and collagen proteins. In rats meal-fed a normal diet of 18% (w/w) casein, a diurnal response was observed in rate of oxidation of radioactive amino acids contained in endogenous labelled body protein, with a nadir 16—20 h and maximum 4—8 h after beginning the feeding. This observation in part may be related to alterations in flux of amino acids from non-hepatic tissues to site of oxidation in liver, as well as alterations in rates of amino acid oxidation after a protein meal. When meal-fed a 70% protein diet, the maximal rates of endogenous amino acid oxidation were significantly increased by 4—8 h after meal-feeding, with no change in fractional rates of degradation of myofibrillar- or collagen-protein breakdown. This could suggest increases in activities of enzymes involved in amino acid oxidation, in rats meal-fed 70% compared with 18% dietary protein. In contrast, meal-feeding of a protein-free diet muted the diurnal response in the rate of oxidation of endogenously labelled amino acids, which correlated with a decrease in the fractional rate of degradation of myofibrillar or collagen protein. Thus dietary protein is apparently responsible for the observed diurnal rhythm rhythms in the rate of amino acid oxidation, whereas carbohydrates tend to mute the response.

scholarly journals Dietary Protein Requirement of Men >65 Years Old Determined by the Indicator Amino Acid Oxidation Technique Is Higher than the Current Estimated Average Requirement

2015 ◽  
Vol 146 (4) ◽  
pp. 681-687 ◽  
Author(s):  
Mahroukh Rafii ◽  
Karen Chapman ◽  
Rajavel Elango ◽  
Wayne W Campbell ◽  
Ronald O Ball ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Acid Oxidation ◽  
Protein Requirement ◽  
Amino Acid Oxidation

scholarly journals Dietary Protein Requirement of Female Adults >65 Years Determined by the Indicator Amino Acid Oxidation Technique Is Higher Than Current Recommendations

2014 ◽  
Vol 145 (1) ◽  
pp. 18-24 ◽  
Author(s):  
Mahroukh Rafii ◽  
Karen Chapman ◽  
Jillian Owens ◽  
Rajavel Elango ◽  
Wayne W Campbell ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Acid Oxidation ◽  
Protein Requirement ◽  
Amino Acid Oxidation

scholarly journals Development of the Indicator Amino Acid Oxidation Technique to Determine the Availability of Amino Acids from Dietary Protein in Pigs

2005 ◽  
Vol 135 (12) ◽  
pp. 2866-2870 ◽  
Author(s):  
Soenke Moehn ◽  
Robert F. P. Bertolo ◽  
Paul B. Pencharz ◽  
Ronald O. Ball
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dietary Protein ◽  
Acid Oxidation ◽  
Amino Acid Oxidation

scholarly journals A Simple Evaluation Method for the Quality of Dietary Protein in Rats Using an Indicator Amino Acid Oxidation Technique

2015 ◽  
Vol 61 (2) ◽  
pp. 123-130 ◽  
Author(s):  
Aki OGAWA ◽  
Haruka MURAYAMA ◽  
Kohsuke HAYAMIZU ◽  
Yukiko KOBAYASHI ◽  
Masashi KUWAHATA ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Evaluation Method ◽  
Acid Oxidation ◽  
Amino Acid Oxidation ◽  
Simple Evaluation

scholarly journals Dietary protein requirement of 65–75 year old adult males using indicator amino acid oxidation (IAAO) technique

2013 ◽  
Vol 27 (S1) ◽  
Author(s):  
Glenda Courtney‐Martin ◽  
Mahroukh Rafii ◽  
Karen Chapman ◽  
Rajavel Elango ◽  
Wayne W Campbell ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Acid Oxidation ◽  
Adult Males ◽  
Protein Requirement ◽  
Amino Acid Oxidation ◽  
Old Adult

scholarly journals Bioavailable Methionine Assessed Using the Indicator Amino Acid Oxidation Method Is Greater When Cooked Chickpeas and Steamed Rice Are Combined in Healthy Young Men

2020 ◽  
Vol 150 (7) ◽  
pp. 1834-1844 ◽  
Author(s):  
Mahroukh Rafii ◽  
Paul B Pencharz ◽  
Ronald O Ball ◽  
Christopher Tomlinson ◽  
Rajavel Elango ◽  
...  
Keyword(s):  
Amino Acid ◽  
Dietary Protein ◽  
Protein Quality ◽  
Young Men ◽  
Ratio Method ◽  
Acid Mixture ◽  
Acid Oxidation ◽  
Amino Acid Oxidation ◽  
Repeated Measures Design ◽  
Pulse Protein

ABSTRACT Background In general, pulse protein is limiting in the indispensable amino acid methionine, and antinutritional factors in pulses can affect methionine bioavailability. Complementation with grains such as rice can improve pulse protein quality, but knowledge of methionine bioavailability in pulses and grains is necessary to correct for available methionine when planning and assessing dietary protein intake. Objectives The study objectives were to determine the bioavailability of methionine in rice and chickpeas separately and to assess the effect of complementation of chickpeas and rice. Methods Eleven healthy young men (<30 y, BMI <25 kg/m2) were studied in a repeated-measures design using the indicator amino acid oxidation (IAAO) method, with l-[1-13C]phenylalanine as the indicator. Each received 7 or 10 methionine intakes in random order: 4 intakes of l-methionine—0.5, 1, 2, and 3 mg⋅kg−1⋅d−1 (reference diet); 3 intakes of methionine from rice and from chickpeas; and 3 intakes from the mixed meal of chickpeas plus rice (test diets). The bioavailability of methionine and the effect of complementation were assessed by comparing the IAAO response to varying intakes of methionine in rice, in cooked Canadian chickpeas, and in rice plus chickpeas combined compared with the IAAO response to l-methionine intakes in the reference protein (crystalline amino acid mixture patterned after egg protein) using the slope ratio method. Results The bioavailability of methionine from rice and from chickpeas was 100% and 63%, respectively. Complementation of cooked chickpeas with rice decreased the oxidation of l-[1-13C]phenylalanine by up to 14% (P < 0.05), suggesting an improved protein quality of the combined chickpeas plus rice protein. Conclusions When chickpeas are the main protein source in the diet of young adult men, the combination of rice and chickpeas in a 3:1 ratio is recommended to improve dietary protein quality. This trial was registered at clinicaltrials.gov as NCT03339154 and NCT03674736.

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