Dynamic ideal protein and limiting amino acids for lactating sows: the impact of amino acid mobilization.

2001 ◽  
Vol 79 (9) ◽  
pp. 2356 ◽  
Author(s):  
S W Kim ◽  
D H Baker ◽  
R A Easter
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Lactating Sows ◽  
Ideal Protein ◽  
Limiting Amino Acids ◽  
The Impact

scholarly journals The Effect of Glycomacropeptide versus Amino Acids on Phenylalanine and Tyrosine Variability over 24 Hours in Children with PKU: A Randomized Controlled Trial

Nutrients ◽  
2019 ◽  
Vol 11 (3) ◽  
pp. 520 ◽  
Author(s):  
Anne Daly ◽  
Sharon Evans ◽  
Satnam Chahal ◽  
Saikat Santra ◽  
Alex Pinto ◽  
...  
Keyword(s):  
Amino Acids ◽  
Controlled Trial ◽  
Target Range ◽  
Blood Spots ◽  
Meal Plan ◽  
Significant Difference ◽  
Randomised Controlled ◽  
Limiting Amino Acids ◽  
The Impact ◽  
Rate Limiting

Introduction: In phenylketonuria (PKU), evidence suggests that casein glycomacropeptide supplemented with rate-limiting amino acids (CGMP-AA) is associated with better protein utilisation and less blood phenylalanine (Phe) variability. Aim: To study the impact of CGMP-AA on blood Phe variability using 3 different dietary regimens in children with PKU. Methods: This was a 6-week randomised controlled cross-over study comparing CGMP-AA vs. Phe-free l-amino acids (l-AA) assessing blood Phe and tyrosine (Tyr) variability over 24 h in 19 children (7 boys) with PKU, with a median age of 10 years (6–16). Subjects were randomised to 3 dietary regimens: (1) R1, CGMP-AA and usual dietary Phe (CGMP + Phe); (2) R2, CGMP-AA − Phe content of CGMP-AA from usual diet (CGMP − Phe); and (3) R3, l-AA and usual dietary Phe. Each regimen was administered for 14 days. Over the last 48 h on days 13 and 14, blood spots were collected every 4 h at 08 h, 12 h, 16 h, 20 h, 24 h, and 04 h. Isocaloric intake and the same meal plan and protein substitute dosage at standardised times were maintained when blood spots were collected. Results: Eighteen children completed the study. Median Phe concentrations over 24 h for each group were (range) R1, 290 (30–580), R2, 220 (10–670), R3, 165 (10–640) μmol/L. R1 vs. R2 and R1 vs. R3 p < 0.0001; R2 vs. R3 p = 0.0009. There was a significant difference in median Phe at each time point between R1 vs. R2, p = 0.0027 and R1 vs. R3, p < 0.0001, but not between any time points for R2 vs. R3. Tyr was significantly higher in both R1 and R2 [70 (20–240 μmol/L] compared to R3 [60 (10–200) μmol/L]. In children < 12 years, blood Phe remained in the target range (120–360 μmol/L), over 24 h, for 75% of the time in R1, 72% in R2 and 64% in R3; for children aged ≥ 12 years, blood Phe was in target range (120–600 μmol/L) in R1 and R2 for 100% of the time, but 64% in R3. Conclusions: The residual Phe in CGMP-AA increased blood Phe concentration in children. CGMP-AA appears to give less blood Phe variability compared to l-AA, but this effect may be masked by the increased blood Phe concentrations associated with its Phe contribution. Reducing dietary Phe intake to compensate for CGMP-AA Phe content may help.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals Optimization of food compositions according to the ideal protein profile

Food systems ◽  
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).

DESIGNING BALANCED FEEDS FOR INDUSTRIAL AQUACULTURE USING PROTEIN HYDROLYSATES OF FISH BY-PASS RAW MATERIALS

Fisheries ◽  
2021 ◽  
Vol 2021 (4) ◽  
pp. 81-88
Author(s):  
Olga Mezenova ◽  
Dmitriy Pyanov ◽  
Svetlana Agafonova ◽  
Natalia Mezenova ◽  
V. Volkov
Keyword(s):  
Amino Acids ◽  
Molecular Weight ◽  
Amino Acid ◽  
Raw Materials ◽  
Protein Hydrolysates ◽  
Total Protein Content ◽  
Alternative Sources ◽  
Amino Acid Balance ◽  
Limiting Amino Acids ◽  
By Products

The perspective of the production of domestic compound feed for the development of industrial aquaculture in Russia is shown. Alternative sources of protein in mixed fodder for salmon and sturgeon have been investigated. The advantages of using protein hydrolysates instead of a part of fishmeal in compound feed are described. The advantages of protein hydrolysates from fish by-products are considered, the chemical composition and molecular fractional composition of sublimated protein hydrolysates obtained by enzymatic and thermal pathways from sardinella scales and ridges are studied. The presence in hydrolysates of 53.3 - 97.7% of low molecular weight peptides with a molecular weight of less than 10 kDa with a total protein content of 80.8-94.1% was established. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids. Indicators of amino acid balance (scor) of hydrolyzates of scales and ridges of sardinella were calculated in relation to the established requirements for amino acids in salmonids.It was found that the introduction of an enzymatically obtained hydrolyzate is more favorable for an increase in the content of limiting amino acids in mixed feed, and the use of sardinella scales for hydrolysis is more preferable than its ridges.

An optimal dietary amino acid pattern for growing pigs

1997 ◽  
Vol 1987 ◽  
pp. 91-91 ◽  
Author(s):  
T. C. Wang ◽  
M. F. Fuller
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nitrogen Retention ◽  
Essential Amino Acids ◽  
Growing Pigs ◽  
Amino Acid Pattern ◽  
Dietary Amino Acid ◽  
Ideal Protein ◽  
Limiting Amino Acid ◽  
The Ideal

An animal's rate of protein accretion (or nitrogen retention) is determined by the most deficient (or first limiting) amino acid in the diet, in a perfectly balanced (or ideal) protein all essential amino acids and the sum of the non-essential amino acids are equally limiting. If a dietary protein had any amino acids in excess of the ideal pattern, then the removal of any of the excess should not affect nitrogen retention. This principle was used to determine the ideal dietary amino acid pattern for growing pigs.Three nitrogen balance trials were carried out with a total of 64 gilts of weight from 30 to 55 kg. Casein and a mixture of amino acids were used in the semi-purified diets. The animals were given the diets at the rate of 93 g/kg BW0.75/d in three equal meals mixed with 0.3 L water. The feeding times were 08.30, 12.30 and 17.30. All pigs received their experimental diets for 7 days, made up of 3 days preliminary and a 4-day collection, except that the preliminary period before the first collection in the first period was 7 days. Before the first collection bladder catheters were introduced.

scholarly journals Expression of a Heterologous Glutamate Dehydrogenase Gene inLactococcus lactis Highly Improves the Conversion of Amino Acids to Aroma Compounds

2000 ◽  
Vol 66 (4) ◽  
pp. 1354-1359 ◽  
Author(s):  
Liesbeth Rijnen ◽  
Pascal Courtin ◽  
Jean-Claude Gripon ◽  
Mireille Yvon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamate Dehydrogenase ◽  
Aroma Compounds ◽  
In Vitro Tests ◽  
Limiting Factor ◽  
Keto Acid ◽  
Cheese Curd ◽  
The Impact

ABSTRACT The first step of amino acid degradation in lactococci is a transamination, which requires an α-keto acid as the amino group acceptor. We have previously shown that the level of available α-keto acid in semihard cheese is the first limiting factor for conversion of amino acids to aroma compounds, since aroma formation is greatly enhanced by adding α-ketoglutarate to cheese curd. In this study we introduced a heterologous catabolic glutamate dehydrogenase (GDH) gene into Lactococcus lactis so that this organism could produce α-ketoglutarate from glutamate, which is present at high levels in cheese. Then we evaluated the impact of GDH activity on amino acid conversion in in vitro tests and in a cheese model by using radiolabeled amino acids as tracers. The GDH-producing lactococcal strain degraded amino acids without added α-ketoglutarate to the same extent that the wild-type strain degraded amino acids with added α-ketoglutarate. Interestingly, the GDH-producing lactococcal strain produced a higher proportion of carboxylic acids, which are major aroma compounds. Our results demonstrated that a GDH-producing lactococcal strain could be used instead of adding α-ketoglutarate to improve aroma development in cheese.

104 The Danish Perspective to Remove Medicinal Zinc and Reducing the Use of Antibiotics in Swine Production

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 103-104
Author(s):  
Hanne Maribo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Level ◽  
Diet Composition ◽  
Raw Materials ◽  
Productivity Loss ◽  
Protein A ◽  
Swine Production ◽  
Trial Testing ◽  
Ideal Protein

Abstract Diarrhoea in weaners has been commonly controlled by adding medicinal zinc (2500 ppm), but by June 2022 this was no longer allowed. In Denmark, antibiotics are accepted for therapeutic use only and usage is registered on pen level and is monitored by Danish authorities. This increases the risk of post-weaning diarrhoea. SEGES has tested several tools, additives e.g. organic acids, diet composition, raw materials e.g. blood plasma. Lowering the protein level in the diet post-weaning is very efficient, but adversely affects productivity. The latest results show on average that a reduction in protein from 19% to 15% in the weaner diet (6-9kg) results in a 60% reduction in diarrhoea; however, it also leads to a productivity loss of 1-1,5 euro. Reducing the protein level from 19% to 16,5% reduces the frequency of diarrhoea by 30% and the productivity loss by approx. 0,3 euro. A trial testing the possibility for compensation for this loss in the weaner period by adding extra protein and amino acids in the finisher diet (30–115 kg) is running now and preliminary results will be presented. Further results from trials reducing diarrhoea by reducing protein, a new way to calculate ideal protein and amino acid balances as well as results from concept tests with weaners will be presented. Further new results evaluating ideal protein and amino acid balances will be presented.

Blood amino acid studies: Prediction of limiting amino acids in mixtures of dietary proteins

1968 ◽  
Vol 46 (5) ◽  
pp. 707-711 ◽  
Author(s):  
S. Venkat Rao ◽  
F. J. Noel ◽  
J. M. McLaughlan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Single Amino Acid ◽  
Protein Supplements ◽  
Chick Pea ◽  
Methionine Deficiency ◽  
Chemical Score ◽  
Plasma Methods ◽  
Limiting Amino Acids

Diets containing mixtures of cereals and protein supplements were fed ad libitum to male weanling rats 18 h daily for 5 days. The cereals consisted of rice, wheat, and corn, and the supplements included peanut, soy, cottonseed, and chick pea flours. Levels of plasma lysine, methionine, threonine, trytophan, leucine, and isoleucine were determined. Two methods designated as plasma amino acid (PAA) score and PAA ratio were tested for predicting the limiting amino acids in the diets utilizing the PAA data. Chemical score values were calculated from the amino acid content of the mixtures. Growth tests were also carried out with the diets, with or without a supplement of the amino acids indicated to be limiting by PAA score and PAA ratio methods. PAA ratios, PAA scores, and protein efficiency ratio data of rats indicated that lysine and threonine were equally limiting in rice–peanut, rice–soy, rice–cottonseed, rice – chick pea, wheat–peanut, and wheat–cottonseed diets. Plasma methods were also correct in showing that lysine was the limiting amino acid in corn–peanut, corn–soy, and corn–cottonseed mixtures. Plasma methods did not indicate a methionine deficiency when this amino acid was co-limiting with lysine and threonine. Chemical score failed to detect the threonine deficiency present in 8 of 12 diets. Limiting amino acids were not established for the corn – chick pea diet. It was interesting that the effective amino acid supplement for 8 of 12 diets required threonine in addition to lysine. It was concluded that the PAA methods are effective for predicting a deficiency of a single amino acid or of two co-limiting amino acids, but less satisfactory for predicting multiple amino acid deficiencies.

scholarly journals Post-exercise whey protein hydrolysate supplementation induces a greater increase in muscle protein synthesis than its constituent amino acid content

2013 ◽  
Vol 110 (6) ◽  
pp. 981-987 ◽  
Author(s):  
Atsushi Kanda ◽  
Kyosuke Nakayama ◽  
Tomoyuki Fukasawa ◽  
Jinichiro Koga ◽  
Minoru Kanegae ◽  
...  
Keyword(s):  
Amino Acids ◽  
Protein Synthesis ◽  
Amino Acid ◽  
Whey Protein ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Acid Mixture ◽  
Post Exercise ◽  
The Impact ◽  
Mtor Signalling

It is well known that ingestion of a protein source is effective in stimulating muscle protein synthesis after exercise. In addition, there are numerous reports on the impact of leucine and leucine-rich whey protein on muscle protein synthesis and mammalian target of rapamycin (mTOR) signalling. However, there is only limited information on the effects of whey protein hydrolysates (WPH) on muscle protein synthesis and mTOR signalling. The aim of the present study was to compare the effects of WPH and amino acids on muscle protein synthesis and the initiation of translation in skeletal muscle during the post-exercise phase. Male Sprague–Dawley rats swam for 2 h to depress muscle protein synthesis. Immediately after exercise, the animals were administered either carbohydrate (CHO), CHO plus an amino acid mixture (AA) or CHO plus WPH. At 1 h after exercise, the supplements containing whey-based protein (AA and WPH) caused a significant increase in the fractional rate of protein synthesis (FSR) compared with CHO. WPH also caused a significant increase in FSR compared with AA. Post-exercise ingestion of WPH caused a significant increase in the phosphorylation of mTOR levels compared with AA or CHO. In addition, WPH caused greater phosphorylation of ribosomal protein S6 kinase and eukaryotic initiation factor 4E-binding protein 1 than AA and CHO. In contrast, there was no difference in plasma amino acid levels following supplementation with either AA or WPH. These results indicate that WPH may include active components that are superior to amino acids for stimulating muscle protein synthesis and initiating translation.

scholarly journals Amino acid sensing and mTOR regulation: inside or out?

2009 ◽  
Vol 37 (1) ◽  
pp. 248-252 ◽  
Author(s):  
Deborah C.I. Goberdhan ◽  
Margret H. Ögmundsdóttir ◽  
Shubana Kazi ◽  
Bruno Reynolds ◽  
Shivanthy M. Visvalingam ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Growth Factor ◽  
Environmental Conditions ◽  
Detection System ◽  
Mammalian Target Of Rapamycin ◽  
Target Of Rapamycin ◽  
Amino Acid Sensing ◽  
The Impact ◽  
Mtor Signalling

mTOR (mammalian target of rapamycin) plays a key role in determining how growth factor, nutrient and oxygen levels modulate intracellular events critical for the viability and growth of the cell. This is reflected in the impact of aberrant mTOR signalling on a number of major human diseases and has helped to drive research to understand how TOR (target of rapamycin) is itself regulated. While it is clear that amino acids can affect TOR signalling, how these molecules are sensed by TOR remains controversial, perhaps because cells use different mechanisms as environmental conditions change. Even the question of whether they have an effect inside the cell or at its surface remains unresolved. The present review summarizes current ideas and suggests ways in which some of the models proposed might be unified to produce an amino acid detection system that can adapt to environmental change.

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