The benefits of glutamine in the treatment of patients with cancer

The subject of this study is the benefits of immunonutrition or immunomodulation, based on the concept that malnutrition impairs immune function. It is a therapeutic approach in an artificial form of food with the function of rebuilding cells for the immune response, which involves specific amino acids such as arginine, glutamine, and fiber. In this sense, it is intended to deal specifically with glutamine, which is a “conditionally essential” amino acid, as its concentration in plasma can decrease by up to 50% during stress, causing a deficiency condition. In the treatment of cancer patients, glutamine constitutes an immunomodulatory nutrient, being a fundamental substrate for the cells of the immune system, stimulating the multiplication of lymphocytes, the differentiation of B cells, the production of interleukin 1, and the phagocytosis of macrophages. The high use of glutamine by lymphocytes and macrophages suggests that the provision of this amino acid is of paramount importance for the functioning of these cells and also for the proper functioning of the immune response. Important in viral infections and in combating tumor cells, Natural Killer (NK) cells are dependent on adequate glutamine stores for their proliferation. It also exerts a local immunostimulating effect, increasing intestinal T cells, and is a precursor of an important intracellular antioxidant, glutathione. This is bibliographical research, of a qualitative nature, carried out through specialized scientific articles on the chosen topic.

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Dietary intake of tryptophan tied emotion-related impulsivity in humans

International Journal for Vitamin and Nutrition Research ◽

10.1024/0300-9831/a000608 ◽

2019 ◽

pp. 1-8 ◽

Cited By ~ 1

Author(s):

Florian Javelle ◽

Descartes Li ◽

Philipp Zimmer ◽

Sheri L. Johnson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Food Intake ◽

Essential Amino Acid ◽

Food Habits ◽

Psychological Disorder ◽

Serotonin Synthesis ◽

Amino Acid Tryptophan ◽

Pass Through ◽

Three Factor

Abstract. Emotion-related impulsivity, defined as the tendency to say or do things that one later regret during periods of heightened emotion, has been tied to a broad range of psychopathologies. Previous work has suggested that emotion-related impulsivity is tied to an impaired function of the serotonergic system. Central serotonin synthesis relies on the intake of the essential amino acid, tryptophan and its ability to pass through the blood brain barrier. Objective: The aim of this study was to determine the association between emotion-related impulsivity and tryptophan intake. Methods: Undergraduate participants (N = 25, 16 women, 9 men) completed a self-rated measure of impulsivity (Three Factor Impulsivity Index, TFI) and daily logs of their food intake and exercise. These data were coded using the software NutriNote to evaluate intakes of tryptophan, large neutral amino acids, vitamins B6/B12, and exercise. Results: Correlational analyses indicated that higher tryptophan intake was associated with significantly lower scores on two out of three subscales of the TFI, Pervasive Influence of Feelings scores r = –.502, p < . 010, and (lack-of) Follow-Through scores, r = –.407, p < . 050. Conclusion: Findings provide further evidence that emotion-related impulsivity is correlated to serotonergic indices, even when considering only food habits. It also suggests the need for more research on whether tryptophan supplements might be beneficial for impulsive persons suffering from a psychological disorder.

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The Diverse Functions of Non-Essential Amino Acids in Cancer

Cancers ◽

10.3390/cancers11050675 ◽

2019 ◽

Vol 11 (5) ◽

pp. 675 ◽

Cited By ~ 25

Author(s):

Bo-Hyun Choi ◽

Jonathan L. Coloff

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Cancer Therapy ◽

Metabolic Pathways ◽

Essential Amino Acid ◽

Amino Acid Metabolism ◽

Acid Metabolism ◽

Essential Amino Acids ◽

Redox Status ◽

Antioxidant Systems

Far beyond simply being 11 of the 20 amino acids needed for protein synthesis, non-essential amino acids play numerous important roles in tumor metabolism. These diverse functions include providing precursors for the biosynthesis of macromolecules, controlling redox status and antioxidant systems, and serving as substrates for post-translational and epigenetic modifications. This functional diversity has sparked great interest in targeting non-essential amino acid metabolism for cancer therapy and has motivated the development of several therapies that are either already used in the clinic or are currently in clinical trials. In this review, we will discuss the important roles that each of the 11 non-essential amino acids play in cancer, how their metabolic pathways are linked, and how researchers are working to overcome the unique challenges of targeting non-essential amino acid metabolism for cancer therapy.

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The Role of Micronutrients in Support of the Immune Response against Viral Infections

Nutrients ◽

10.3390/nu12103198 ◽

2020 ◽

Vol 12 (10) ◽

pp. 3198 ◽

Cited By ~ 1

Author(s):

Francesco Pecora ◽

Federica Persico ◽

Alberto Argentiero ◽

Cosimo Neglia ◽

Susanna Esposito

Keyword(s):

Fatty Acids ◽

Immune Response ◽

Immune System ◽

Viral Infections ◽

Omega 3 Fatty Acids ◽

Omega 3 ◽

Optimal Function ◽

The Impact

Viral infections are a leading cause of morbidity and mortality worldwide, and the importance of public health practices including handwashing and vaccinations in reducing their spread is well established. Furthermore, it is well known that proper nutrition can help support optimal immune function, reducing the impact of infections. Several vitamins and trace elements play an important role in supporting the cells of the immune system, thus increasing the resistance to infections. Other nutrients, such as omega-3 fatty acids, help sustain optimal function of the immune system. The main aim of this manuscript is to discuss of the potential role of micronutrients supplementation in supporting immunity, particularly against respiratory virus infections. Literature analysis showed that in vitro and observational studies, and clinical trials, highlight the important role of vitamins A, C, and D, omega-3 fatty acids, and zinc in modulating the immune response. Supplementation with vitamins, omega 3 fatty acids and zinc appears to be a safe and low-cost way to support optimal function of the immune system, with the potential to reduce the risk and consequences of infection, including viral respiratory infections. Supplementation should be in addition to a healthy diet and fall within recommended upper safety limits set by scientific expert bodies. Therefore, implementing an optimal nutrition, with micronutrients and omega-3 fatty acids supplementation, might be a cost-effective, underestimated strategy to help reduce the burden of infectious diseases worldwide, including coronavirus disease 2019 (COVID-19).

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Mimicry between respiratory virus proteins and some human immune proteins

Russian Journal of Infection and Immunity ◽

10.15789/2220-7619-mbr-1179 ◽

2020 ◽

Vol 10 (2) ◽

pp. 305-314

Author(s):

I. N. Zhilinskaya

Keyword(s):

Immune Response ◽

Immune System ◽

Amino Acid ◽

Measles Virus ◽

Respiratory Infections ◽

Viral Proteins ◽

Cellular Protein ◽

Amino Acid Sequences ◽

Host Immune System ◽

Human Immune

A comparative analysis on search for amino acid sequences in viral proteins causing respiratory infections (or respiratory infections syndrome) homologous to amino acid sequences from some human immune proteins was performed. The following viruses were used for comparative computer analysis: coronavirus (SARS-CoV), serotype C subgroup adenovirus C (adenoid 71 strain), measles virus (ICHINOSE-BA strain), rubella (Therien strain) and respiratory syncytial (B1 strain) virus. The search for homologous sequences in viral and human immune proteins was carried out by computer comparison of 12 amino acid fragments, which were assigned as homologous at identity in ≥ 8 positions. The data obtained showed that viral proteins contained homologous motifs in several host immune proteins involved in regulating both the inflammatory response and immune response. Mechanistically, all viruses studied were characterized by sequences homologous to host immune proteins such as complement system proteins, integrins, apoptosis inhibitory proteins, interleukins, and toll-like receptors. Such cellular proteins are actively involved in regulating host inflammatory process and immune response formation. Upon that, a set of host immune proteins, to which homologous fragments were found in viral proteins, was individual for each virus. Interestingly, the largest amount of homologous fragments (up to 20) was mainly concentrated in viral proteins with polymerase and protease activity suggesting that these proteins apart to their major role were involved in production of viral nucleic acids and might participate in regulating host immune system. Envelope, internal and non-structural viral proteins, homologous fragments were detected in much smaller quantities (from 1 to 4). In addition, two fragments homologous to various motifs of the same cellular protein were detected in some viral proteins. Thus, the data obtained further support our understanding that signs of immune system disorders in viral infections can result from multi-layered processes associated with modulation of host innate and adaptive immune system, and open up new approaches to study interaction of viruses with host immune system and identify new functions of viral proteins.

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Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’)

10.47363/jftns/2021(3)116 ◽

2021 ◽

pp. 1-8

Author(s):

Adeyeye EI ◽

◽

Idowu OT ◽

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Essential Amino Acid ◽

Crude Protein ◽

Milk Protein ◽

Quality Parameters ◽

Cow Milk ◽

Amino Acid Requirements ◽

Excellent Source ◽

Better Than

This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.

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Optimization of food compositions according to the ideal protein profile

Food systems ◽

10.21323/2618-9771-2021-4-1-4-11 ◽

2021 ◽

Vol 4 (1) ◽

pp. 4-11

Author(s):

S. V. Zverev ◽

V. I. Karpov ◽

M. A. Nikitina

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Essential Amino Acid ◽

Raw Materials ◽

Protein Profile ◽

Protein A ◽

Sum Of Squares ◽

Reference Protein ◽

Ideal Protein ◽

Amino Acid Score

The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

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Charged Amino Acids Conserved in the Aromatic Acid/H+ Symporter Family of Permeases Are Required for 4-Hydroxybenzoate Transport by PcaK from Pseudomonas putida

Journal of Bacteriology ◽

10.1128/jb.184.5.1444-1448.2002 ◽

2002 ◽

Vol 184 (5) ◽

pp. 1444-1448 ◽

Cited By ~ 26

Author(s):

Jayna L. Ditty ◽

Caroline S. Harwood

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Pseudomonas Putida ◽

Essential Amino Acid ◽

Major Facilitator Superfamily ◽

Aromatic Acid ◽

Transmembrane Segment ◽

Amino Acid Motif ◽

Charged Amino Acids ◽

Major Facilitator

ABSTRACT Charged amino acids in the predicted transmembrane portion of PcaK, a permease from Pseudomonas putida that transports 4-hydroxybenzoate (4-HBA), were required for 4-HBA transport, and they were also required for P. putida to have a chemotactic response to 4-HBA. An essential amino acid motif (DGXD) containing aspartate residues is located in the first transmembrane segment of PcaK and is conserved in the aromatic acid/H+ symporter family of the major facilitator superfamily of transporters.

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Nutritional interventions in sarcopenia: a critical review

Proceedings of The Nutrition Society ◽

10.1017/s0029665115002049 ◽

2015 ◽

Vol 74 (4) ◽

pp. 378-386 ◽

Cited By ~ 26

Author(s):

Mary Hickson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Muscle Mass ◽

Essential Amino Acid ◽

Essential Amino Acids ◽

Protein Supplementation ◽

Nutrition Intervention ◽

Nutritional Interventions ◽

Intervention Trials ◽

Nutritional Studies

The aim of the present paper is to critically review the details of the published nutrition intervention trials, with and without exercise, targeting sarcopenia. Sarcopenia is the loss of muscle mass, strength and/or performance with age. Since amino acids and energy are required for muscle synthesis it is possible that nutritional intake influences sarcopenia. Nutritional studies are challenging to carry out because of the complexity of modulating dietary intake. It is very difficult to change one nutrient without influencing many others, which means that many of the published studies are problematic to interpret. The studies included evaluate whole protein, essential amino acids and β-hydroxyl β-methylbutyrate (HMB). Whole-protein supplementation failed to show a consistent effect on muscle mass, strength or function. This can be explained by the variations in study design, composition of the protein supplement and the failure to monitor voluntary food intake, adherence and baseline nutritional status. Essential amino-acid supplements showed an inconsistent effect but there are only two trials that have significant differences in methodology and the supplement used. The HMB studies are suggestive of a beneficial effect on older adults, but larger well-controlled studies are required that measure outcomes relevant to sarcopenia, ideally in sarcopenic populations. The issues of timing and distribution of protein intake, and increased splanchnic amino-acid sequestration are discussed, and recommendations for future trials are made.

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Efficiency of utilization of essential amino acids in growing rats at different levels of intake

British Journal Of Nutrition ◽

10.1079/bjn19850135 ◽

1985 ◽

Vol 54 (2) ◽

pp. 499-508 ◽

Cited By ~ 39

Author(s):

J. Heger ◽

Z. Frydrych

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Essential Amino Acid ◽

Essential Amino Acids ◽

N Balance ◽

Growing Rats ◽

Dietary Concentration ◽

Limiting Amino Acid ◽

Maintenance Requirements ◽

Different Levels

1. Nitrogen balance was studied in growing male SPF-rats fed on diets in which each essential amino acid was varied from zero to about 120% of optimum requirement. From the balance results, optimum and maintenance requirements were estimated as well as the efficiency of utilization of amino acids for growth and growth + maintenance.2. N balance increased with increasing dietary level of the deficient amino acid; the response gradually diminished as the content of the amino acid approached optimum. At zero level of intake, negative N balance was found for all amino acids except histidine. The highest loss of body N was found in the sulphur-amino-acid-free diet and the lowest one in the lysine-free diet.3. Maximal utilization of essential amino acids for growth was found at dietary levels corresponding to 30–60% of optimum requirement and ranged from about 0.65 to 0.85 except for S amino acids and histidine. The utilization of S amino acids was about 0.55 while that of histidine exceeded 1.0. The utilization of amino acids for growth-tmaintenance was maximal at the lowest levels of intake and gradually decreased as the dietary concentration of the limiting amino acid increased. At dietary levels near optimum the utilization was about 06–07, except for S amino acids where the utilization was less than 0.5.

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