Essentiality of Histidine in Ruminant and Other Animals Including Human Beings

Onodera, Ryoji

doi:10.5713/ajas.2003.445

Cited by 9 publications

(7 citation statements)

References 33 publications

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“…Taking into account these other parameters of protein metabolism, histidine is considered as an indispensable AA in healthy adults. Some studies have also reported the indispensability of histidine for ruminants [4]. Histidine is abundant in red meat and fish, but its content varies among fish species, from histidine-rich fish (dark muscle fish) to histidine-poor fish (white muscle fish).…”

Section: Introductionmentioning

confidence: 99%

Histidine: A Systematic Review on Metabolism and Physiological Effects in Human and Different Animal Species

et al. 2020

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Histidine is an essential amino acid (EAA) in mammals, fish, and poultry. We aim to give an overview of the metabolism and physiological effects of histidine in humans and different animal species through a systematic review following the guidelines of PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses). In humans, dietary histidine may be associated with factors that improve metabolic syndrome and has an effect on ion absorption. In rats, histidine supplementation increases food intake. It also provides neuroprotection at an early stage and could protect against epileptic seizures. In chickens, histidine is particularly important as a limiting factor for carnosine synthesis, which has strong anti-oxidant effects. In fish, dietary histidine may be one of the most important factors in preventing cataracts. In ruminants, histidine is a limiting factor for milk protein synthesis and could be the first limiting AA for growth. In excess, histidine supplementation can be responsible for eating and memory disorders in humans and can induce growth retardation and metabolic dysfunction in most species. To conclude, the requirements for histidine, like for other EAA, have been derived from growth and AA composition in tissues and also have specific metabolic roles depending on species and dietary levels.

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Section: Introductionmentioning

confidence: 99%

Histidine: A Systematic Review on Metabolism and Physiological Effects in Human and Different Animal Species

et al. 2020

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“…However, there are indications that histidinol dehydrogenase, the enzyme that catalyzes the terminal step in the biosynthesis of His, is expressed in the liver and kidney but not in the muscle of pigs (Onodera, 2003). In humans, the essentiality of His in healthy adults has been a controversial topic because His is not required to maintain the nitrogen equilibrium (Rose et al, 1951).…”

Section: Gloaguen Le Floc'h Primot Corrent and Van Milgenmentioning

confidence: 99%

Response of piglets to the standardized ileal digestible isoleucine, histidine and leucine supply in cereal–soybean meal-based diets

Gloaguen

Floc'H

Primot³

et al. 2013

Animal

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Improving the amino acid (AA) profile of the diet by using L-Lys, L-Thr, DL-Met, L-Trp and L-Val helps to reduce the dietary CP content, thereby reducing nitrogen excretion while maintaining the performance of pigs. Valine is the fifth limiting AA in cereal-soybean meal-based diets. The extent to which the CP content in the diet can be reduced further without compromising performance depends on the requirement of the next limiting AA. In cereal-soybean meal-based diets, Ile, His and Leu may be the limiting AAs after Val, although information on the requirements for these AAs is scarce. Six experiments were conducted to determine the effect of supplementing a low-CP diet with L-Ile, L-His and L-Leu on the performance of pigs weighing 10 to 20 kg. Experiment 1 was designed to determine the most limiting AA with respect to performance among Ile, His and Leu. A diet 10% deficient in Ile, Leu and His relative to the National Research Council (NRC, 1998) requirement estimates tended to decrease daily feed intake and daily gain by 6% and 8%, respectively. A 10% deficiency in His alone had no effect, whereas a 10% deficiency in Ile or Leu slightly reduced daily feed intake and gain. In the remaining experiments, the standardized ileal digestible (SID) Ile : Lys, His : Lys and Leu : Lys requirements were estimated. In Experiments 2, 3, 4, 5 and 6, 14 blocks of six pigs each were assigned to six levels of SID Ile : Lys (40%, 43%, 46%, 49%, 52% and 55%), His : Lys (20%, 24%, 28%, 32%, 36% and 40%), His : Lys (21%, 24%, 27%, 30%, 33% and 36%), Leu : Lys (70%, 78%, 86%, 94%, 102% and 110%) and Leu : Lys (80%, 90%, 100%, 110%, 120% and 130%), respectively. Across experiments, the estimated SID Ile : Lys, His : Lys and Leu : Lys requirements for maximizing daily gain were 49%, 32% and 102%, respectively, using a curvilinear plateau model. When Ile, His and Leu levels were 10% below the requirement estimate, daily gain was reduced by 9%, 3% and 3%, respectively. The results of this study indicate that the Ile requirement estimate is lower than the current NRC requirement estimate, whereas the Leu and His requirements correspond to those proposed by the NRC.

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“…The FEEDAP Panel notes that histidine is different from other essential amino acids in that substantial quantities exist in haemoglobin and in the form of free imidazol derivatives (dipeptides) in animal muscle tissues such as carnosine (b-alanyl histidine), anserine (b-alanyl-1-methyl histidine) and balenine (b-alanyl-3-methyl histidine) leading to the difficulty of establishing conclusive indispensability. Furthermore, these dipeptides have anti-inflammatory and antioxidant effects; it is believed that they interact with oxygen radicals and lipid peroxidation products to prevent membrane damage (Buttery and D'Mello, 1994;Onodera, 2003).…”

Section: Absorption Distribution Metabolism and Excretionmentioning

confidence: 99%

Assessment of the application for renewal of authorisation of l‐histidine monohydrochloride monohydrate produced with Escherichia coli NITE SD 00268 for salmonids and its extension of use to other fin fish

Additives¹,

Bampidis²,

Azimonti³

et al. 2020

EFS2

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Following a request from the European Commission, the Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on l‐histidine monohydrochloride (HCl) monohydrate produced by fermentation using Escherichia coli NITE SD 00268 in the context of the renewal of the authorisation for salmonids when used as a nutritional additive. In addition, the applicant requested the extension of use of the additive for other fin fish. The applicant has provided evidence that the composition of the additive currently in the market complies with the conditions of authorisation. The production strain has been modified by conventional mutagenesis and it does not raise safety concerns. The use of l‐histidine HCl monohydrate produced by fermentation using E. coli NITE SD 00268 is safe for salmonids and other fin fish when used as a nutritional additive to supplement the diet in appropriate amounts to cover the nutritional requirements, depending on the species, the physiological state of the animal, the performance level, the environmental conditions, the background amino acid composition of the unsupplemented diet and the status of some essential trace elements such as copper and zinc. The FEEDAP Panel considers the maximum total concentration of 1.7% histidine in feed for salmonids proposed by the applicant as safe. For other fin fish species, the level of 1.7% appears to cause adverse effects. Therefore, it is not possible to define a maximum concentration of histidine in fish other than salmonids as it depends on histidine nutritional requirements in the different fish species. The use of the authorised additive in salmonids production does not pose a risk for consumers, and the proposed maximum total concentration of 1.7% histidine in feed is considered safe for the consumer. l‐Histidine HCl monohydrate produced using E. coli NITE SD 00268 supplemented at levels appropriate to cover the nutritional requirements of fish other than salmonids is considered safe for the consumer. The additive under assessment is not a skin irritant. In the absence of data, it is not possible to conclude on the potential of the additive to be toxic by inhalation, irritant to eyes or a skin sensitiser. The amino acid l‐histidine is a natural component of plants and animals. The use of the additive under assessment in animal nutrition does not represent a risk to the environment. The additive is considered an efficacious source of the amino acid l‐histidine for fish species.

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Essentiality of Histidine in Ruminant and Other Animals Including Human Beings

Cited by 9 publications

References 33 publications

Histidine: A Systematic Review on Metabolism and Physiological Effects in Human and Different Animal Species

Histidine: A Systematic Review on Metabolism and Physiological Effects in Human and Different Animal Species

Response of piglets to the standardized ileal digestible isoleucine, histidine and leucine supply in cereal–soybean meal-based diets

Assessment of the application for renewal of authorisation of l‐histidine monohydrochloride monohydrate produced with Escherichia coli NITE SD 00268 for salmonids and its extension of use to other fin fish

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