Amino acid composition and protein contents of selected very low energy reducing diets

Zarkadas, Constantinos G.; Marliss, Errol B.; Zarkadas, George C.; Yu, Ziran; Minero-Amador, Adolfo; Rochemont, James A.; Khanizadeh, Shahrokh; Gougeon, Réjeanne

doi:10.1021/jf00023a030

Cited by 10 publications

(6 citation statements)

References 47 publications

(92 reference statements)

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“…These results give further support to the recommendations of Benedict (1987) and Khanizadeh et al (1992) that the protein conversion factor of 6.25 be used for calculating only the crude protein content of different foods.…”

Section: Resultssupporting

confidence: 85%

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Zarkadas¹,

Yu²,

Zarkadas³

et al. 1995

J. Agric. Food Chem.

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The total protein, amino acids including 4-hydroxyproline, and estimated connective tissue proteins of three processed beefstock bone isolates were determined as potentially useful indices for evaluating their protein quality. Variations in amino acid composition were found among all three batches of beefstock bone isolates investigated. The total protein of demineralized beefstock bone powders, as determined by amino acid analysis, varied (P < 0.05) and ranged from 78 to 80% on a dry weight basis. Compared to the FAO/WHO essential amino acid (EAAg) reference value of 33.9%, mean values for total EAA ranged from 22.2 to 22.9%, and the calculated mean protein efficiency ratio values (PER) ranged from 1.35 to 1.54. Total connective tissue proteins (72.3-81.1%) were determined from the amounts of 4-hydroxyproline present. It is concluded that this demineralized bone product may be used in limited amounts in meat mixtures without significant effect on the nutritive value.

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Section: Resultssupporting

confidence: 85%

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Zarkadas¹,

Yu²,

Zarkadas³

et al. 1995

J. Agric. Food Chem.

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“…The glycine content represented 25% of the total, and the N content ranged from 18.2 to 20%. Therefore, a factor of 5.5 was used to convert total N to protein (7,19). The subjects were given one tablet of a multivitamin, multimineral supplement (Centrum Forte, Cyanamid Canada, Montreal, Quebec) and 16 mmol of potassium as KCI (Slow K, Ciba, Dorval, Quebec) each day.…”

Section: Methodsmentioning

confidence: 99%

Effect of NIDDM on the Kinetics of Whole-Body Protein Metabolism

Gougeon

Pencharz²,

Marliss³

1994

Diabetes

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We postulated that dietary protein utilization and body protein metabolism are altered in hyperglycemic individuals with non-insulin-dependent diabetes mellitus (NIDDM). This was tested by estimating the kinetics of protein metabolism in obese NIDDM patients in the hyperglycemic state of isoenergetic feeding and in the normoglycemic state induced by the prolonged use of a very-low-energy diet (VLED) and comparing them with results in obese nondiabetic subjects studied previously. Seven obese subjects with NIDDM (one male, six females, body mass index = 35.8 +/- 2.0 kg/m2) were given a 1.7 MJ (410 kcal) all protein (93 g/day) diet derived from hydrolyzed collagen and supplemented with tryptophan and methionine, which provides 16% of its amino acids as essential, a multivitamin and mineral supplement, and 16 mmol KCl for 42 days. During the seven-day isoenergetic diet and at weeks 4 and 6 of the VLED, amino nitrogen (N) flux rate was calculated from the urine [15N]urea enrichment by using the 60-h oral [15N]glycine method to obtain the integrated feeding-fasting metabolism. Rates of synthesis (S) and breakdown (B) were calculated from N flux. At day 7 of the isoenergetic diet, whole-body N flux, S, B, and resting metabolic rate (RMR) were 12-24% greater (P < 0.05) in the NIDDM subjects than observed in nondiabetic obese subjects. Mean plasma glucose decreased (P < 0.05) from the isoenergetic period (14.9 +/- 2.4 mM) to 7.2 +/- 1.2 mM at week 4 and 6.5 +/- 1.1 mM at week 6 of the VLED. RMR declined progressively by 25% at week 5 of the VLED. Corresponding significant (P < 0.05) decreases from isoenergetic feeding to weeks 4 and 6 of the VLED occurred in whole-body N flux (from 51 +/- 2 to 42 +/- 1 g N/day), in S (from 38 +/- 3 to 24 +/- 1 g N/day), and in B (from 39 +/- 3 to 26 +/- 1 g N/day) resulting in net losses (S-B). S-B was significantly more negative (P < 0.05) in NIDDM than in the nondiabetic obese subjects at week 4 (-1.5 +/- 0.5 vs. 0.9 +/- 0.3 g N/day) but not at week 6 (-1.3 +/- 0.4 vs. -0.9 +/- 4 g N/day). During the VLED, N balance became less negative with time but never reached equilibrium in NIDDM. Thus, abnormal protein metabolism is present in NIDDM in the isoenergetic fed state with moderate hyperglycemia and persists during a VLED that restores glycemia to near normal.

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“…Adult Formulas. Zarkadas et al (1992) evaluated the amino acid composition and protein contents of several low-energy reducing diets. Calculated PER values based on amino acid analysis ranged from 2.5 to 2.7 for the casein and soybean diets and from 1.0 to 1.4 for the connective-tissue-based diets.…”

Section: Composition Digestibility and Availabilitymentioning

confidence: 99%

Nutritional Value of Proteins from Different Food Sources. A Review

Friedman

1996

J. Agric. Food Chem.

744

447

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The nutritional value or quality of structurally different proteins varies and is governed by amino acid composition, ratios of essential amino acids, susceptibility to hydrolysis during digestion, source, and the effects of processing. To optimize the biological utilization of proteins, a better understanding is needed of the various interrelated parameters that influence their nutritive value. This review attempts to contribute to this effort. It discusses methods used for protein quality evaluation, research needs to facilitate labeling foods for protein quality, and factors influencing protein quality including amino acid analysis, digestion, food processing, antinutrients, and protein-energy relationships. Recent studies on the nutritional quality of more than 50 common and uncommon protein sources including cereals, legumes, other seeds, meat, seafood, insects, leaves, mushrooms, and potatoes are reviewed. Also described are advantages of consuming low-quality proteins fortified with essential amino acids, nutritional benefits of mixtures of complementary protein sources, plant genetic approaches to improving the nutritive value of foods, problems associated with liquid diets for adults and infants, socioeconomic aspects of new protein foods, and the influence of protein type and quality on lactation, the immune system, and serum lipids. This integrated overview is intended to stimulate interest in the introduction and use of new protein sources for feeding the ever-growing world population.

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Amino acid composition and protein contents of selected very low energy reducing diets

Cited by 10 publications

References 47 publications

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Assessment of the Protein Quality of Beefstock Bone Isolates for Use as an Ingredient in Meat and Poultry Products

Effect of NIDDM on the Kinetics of Whole-Body Protein Metabolism

Nutritional Value of Proteins from Different Food Sources. A Review

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