Amino Acid Supplementation of Proteins and Protein Hydrolysates Four Figures

Wyzan, Henry S.; Kade, Charles F.; Shepherd, Jessy R.

doi:10.1093/jn/41.3.347

Cited by 5 publications

(2 citation statements)

References 9 publications

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“…Casein enhanced the value of flour proteins (566) and zein (644) for the growth of rats. Information on the improvement of the nutritive value of casein by additions of methionine or cystine or both is given in (597,632,636,645,646). In self-selection tests rats preferred casein supplemented with methionine to the unsupplemented protein (647).…”

Section: " (E) Casein Lactalbumin and Lactoqlobulin (1) Generalmentioning

confidence: 99%

“…In self-selection tests rats preferred casein supplemented with methionine to the unsupplemented protein (647). In rat tests, the protein efficiency of lactalbumin was not increased by a supplement of methionine (636); on the other hand, with dogs an improved nitrogen retention was observed with it and also with casein (645).…”

Section: " (E) Casein Lactalbumin and Lactoqlobulin (1) Generalmentioning

confidence: 99%

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Section D. Nutritive value of milk and milk products

Kon¹,

Henry²

1954

Journal of Dairy Research

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Section: " (E) Casein Lactalbumin and Lactoqlobulin (1) Generalmentioning

confidence: 99%

Section: " (E) Casein Lactalbumin and Lactoqlobulin (1) Generalmentioning

confidence: 99%

Section D. Nutritive value of milk and milk products

Kon¹,

Henry²

1954

Journal of Dairy Research

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Recent work on proteins, with special reference to peptide biosynthesis and nutritive value

Bender¹

1954

J Sci Food Agric

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THE protein field is so immense that only two aspects can be dealt with in the limited space available : the biosynthesis of the peptide bond (with which is associated protein ' turn-over ' in the body) and the nutritive value of proteins. The first is of outstanding importance in the field of pure science, and the second is of great and increasing practical importance. Moreover, the two are closely related within the field of nutrition, which properly starts with a study of the soil in which food is grown and finishes with the cellular reactions in which that food, or its metabolites, participate. Dynamic equilibriumThe most profound change that has come over our thinking in the protein field, and indeed in the whole field of metabolism, is the concept of dynamic equilibrium. Our earlier views on nitrogen metabolism were crystallized half a century ago by Folin,l who distinguished two types of protein catabolism in the body-one variable, the other constant. The constant or endogenous metabolism produces the urinary end-products of creatinine, neutral sulphur, ethereal sulphur and uric acid. The distinguishing character is that it is constant, being related to the basal metabolism of the body and continuing even when the diet is completely deficient in nitrogen. The other form of nitrogen metabolism is variable, reflects directly dietary changes, and gives rise in the urine to urea and inorganic sulphur. This is the exogenous metabolism.It was assumed by Folin that protein synthesis came to an end when growth ceased in the adult. Borsook & Keighley2 in 1935 suggested that protein synthesis continues even in the adult, and it is the confirmation of this ' continuing ' metabolism that has given us a new outlook on the situation.The possibility of ' labelling ' the substances administered to the body so that their fate could be followed directly, despite their admixture with similar substances already present in the body, opened up completely new fields that could not otherwise have been explored. The technique had been used by Knoop 50 years ago, when he labelled his fatty acids with the phenyl group (which is difficult to metabolize), so that they could be identified in the urine, but this had obvious limitations.with isotopically labelled amino-acids showed immediately and conclusively that our views of the growth and stability of the adult organism were quite wrong. By the use of isotopically labelled N-15 (15N) aminoacids they showed that the exogenous metabolism of Folin is not static but dynamic. The nitrogenous groupings of the tissue proteins are constantly involved in chemical reactions, peptide links open, amino-acids are liberated, mix with others from the diet and tissues, and re-enter peptide links. All these reactions are balanced by an unknown regulator, so that the total amount of body material and composition do not change. The equilibrium appears to affect only the exogenous catabolism, for Schoenheimer showed that muscle creatine is dehydrated to creatinine at a constant rate and is not involved ...

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Milk and Milk Products

Smith

1970

Proteins as Human Food

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Amino Acid Supplementation of Proteins and Protein Hydrolysates Four Figures

Cited by 5 publications

References 9 publications

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

Recent work on proteins, with special reference to peptide biosynthesis and nutritive value

Milk and Milk Products

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