Food intake: Regulation by plasma amino acid pattern

Leung, Philip M.B.; Rogers, Quinton R.

doi:10.1016/0024-3205(69)90110-6

Cited by 130 publications

(27 citation statements)

References 7 publications

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“…This could be explained by the fact that faba bean diets are poor in some essential amino acids. Several authors have described that the imbalanced amino acid composition in the diet causes a marked reduction of food intake (Leung and Rogers, 1969;Harper et al, 1970;Peter and Harper, 1985) that could be due to sharp nonspecific changes in the blood and brain amino acid profiles (Harper et al, 1970;Peng et al, 1975). However, in this study the food intake was similar for both faba bean diets.…”

Section: Chemical Analysiscontrasting

confidence: 55%

Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Vidal-Valverde

Frı́as

Díaz-Pollán

et al. 1997

J. Agric. Food Chem.

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Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined. Soaking treatment produced a slight decrease of trypsin inhibitor activity. Cooking the presoaked seeds brought about the total or partial removal of TIA, depending on the soaking solution used. TIA was partially removed after dryheating. Trypsin inhibitor activity analyses were completed with 28-day biological trials for raw and dry-heated faba beans. For 21 and 28 days of experimental time food intake, protein intake, and weight gain were similar for rats fed raw and dry-heated faba beans. However, after 28 days protein efficiency ratio (PER) and food transformation index (FTI) improved in rats fed dry-heated faba beans compared with those fed raw faba beans. This was related to lower TIA values found in dry-heated faba beans.

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Section: Chemical Analysiscontrasting

confidence: 55%

Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Vidal-Valverde

Frı́as

Díaz-Pollán

et al. 1997

J. Agric. Food Chem.

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“…Force-feeding a diet devoid of a single essential amino acid results in pathological lesions and death. The abnormal plasma amino acid pattern, particularly the lowering of the limiting amino acid, has been postulated to be the signal for the central food intake regulatory mechanisms which results in the decrease in intake of amino acid deficient and imbalanced diet (Leung and Rogers 1969;Rogers and Leung 1973). While the exact mechanisms remain to be elucidated for any species, the fact that the lamb shows essentially the same response as rats implies that the food intake control system, which contains elements sensitive to amino acid deficiencies, is present in animals of diverse dietary habit.…”

Section: Discussionmentioning

confidence: 99%

Amino Acid Imbalance in the Liquid-fed Lamb

Rogers¹,

Egan²

1975

Aust. Jnl. Of Bio. Sci.

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Eleven Poll Dorset x Merino crossbred female lambs 4 weeks of age were trained to suck liquid diets from bottles. In three separate experiments liquid diets providing 14· 2 % (expt 1) 10· 6 % (expt 2) or 8·0 % (expt 3) of gross energy as protein and amino acids were fed. Responses in voluntary intake, growth rate and changes in plasma amino acid concentrations were studied when complete or incomplete mixtures of amino acids were added to the liquid diet. These mixtures supplied either: (1) all amino acids in quantities to bring the total of protein plus amino acids to provide more than 20% of dietary gross energy, the amino acids being provided in proportions estimated to meet adequately the lamb's requirements ('complete'); or (2) as the same total amount of amino acids but with the amino acid supplement devoid of threonine ('low-threonine', expts 1 and 2) or isoleucine ('low isoleucine', expt 3).In experiment 1, there was no food intake or growth depression after feeding the amino acid mixture lacking threonine.In both experiments 2 and 3, voluntary food intake was depressed to about 50 % of that observed in lambs fed the low protein diet, when the amino acid mixture devoid of threonine or of isoleucine, respectively, was fed. Addition of the missing amino acid to the low threonine and low isoleucine diets resulted in recovery of voluntary intake in experiments 2 and 3 respectively, but no significant improvement above that found after feeding the low protein (basal) diet.In experiments 1 and 2, after feeding the low threonine diet the threonine concentration in the blood plasma decreased markedly, while concentrations of total amino acids were elevated. Although there was no improvement in growth or food intake, the feeding of the diet containing the complete amino acid mixture resulted in an elevation of all essential amino acids including threonine. Similarly in experiment 3, plasma isoleucine concentration decreased in the lambs fed the isoleucine imbalanced diet.Results indicate that the suckled, preruminant lamb exhibits sensitivity to dietary amino acid imbalance, in a manner analogous to that found in simple-stomached animals. These results also clearly illustrate a depression in food intake associated with the deletion of a specific essential nutrient from the diet of the lamb.

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“…4 Present address: Florida International University-University Park, Miami, FL 33199. 5 For the Thr studies, the diets contained (in g/kg of diet) 325 amino acid mixture (14 Thr plus alanine, 15 Gly, and 25 Na acetate), 250 chicken fat, 197 starch, 150 dextrose, 40 salt mixture, 10 vitamin mixture, and 3 choline chloride. The low (imbalanced) and control (minimal requirement) diets contained 4 and 6 g of L-Thr/kg of diet, respectively.…”

Section: Methodsmentioning

confidence: 99%

“…In rats, amino acid deficiencies cause a rapid decrease in food intake (13) that occurs within hours or even minutes. If the rats are first adapted to a low-protein diet (14), the concentration of the limiting amino acid in plasma correlates with a direct effect of the decreased food intake (15). In contrast, the decrease in food intake in cats after ingestion of an amino acid-deficient diet is slow and not as severe as in rats (16).…”

Section: Smentioning

confidence: 99%

Cats Select for Adequate Methionine but Not Threonine

Rogers

Wigle

Laufer

et al. 2004

The Journal of Nutrition

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EXPANDED ABSTRACT KEY WORDS: dietary choice feline nutrition methionine threonineCats are more selective than dogs in the foods they eat. Selectivity can be exaggerated in situations often termed ''finickiness'' when cats are inadvertently trained to eat only one food by the owner routinely replacing a less-acceptable food with a desirable food. This finickiness does not appear to be learned taste aversion or caused by nutrient deficiency or excess and may be unique to cats. There is a paucity of information on the extent that dietary selection of cats is driven by odor, taste, texture (mouth feel), and metabolic feedback from the nutrients in the diet. Much is known about the effects of nutritional deficiencies and excesses on dietary choice in rats (1), whereas little is known for cats. Cats, unlike other species, will not select for sweetness (2) or for sodium even if they are sodium deficient (3), but when they are acidotic, cats will select diets containing extra sodium (4). Apart from positive palatability factors associated with proteins, cats do not select for or against protein even if the random choice results in protein deficiency and decreased weight gain (5). Cats are less sensitive than rats to leucine-isoleucine and valine antagonisms. A mild antagonism is exhibited by cats when isoleucine is limiting in the basal diet (6), but they do not avoid the diet containing a great excess of leucine (100 g/kg of diet) (7). The question arises, If cats do not select for or against protein, do they select for or against specific essential amino acids? The purpose of this study was to determine the dietary choice of cats when given threonine (Thr)-or methionine (Met)-deficient diets vs. more balanced diets. METHODSSpecific pathogen-free cats from the Feline Nutrition and Pet Care Center, University of California, Davis were individually housed and adapted to a purified diet until they were growing normally (kittens) or maintaining weight (adult cats). During the choice phase, cats were offered various choices between two diets in bowls fixed to the front of their cages. The bowl positions and diets were switched daily, and excess quantities of each diet were available at all times. The cats were maintained in accordance with the Guide for the Care and Use of Laboratory Animals (8).In each experiment, we tested whether cats would select or avoid a diet least deficient in an essential amino acid. For the Thr-choice studies, growing kittens (1.7 6 0.1 kg, n ¼ 9) were offered a choice of two of four purified diets that contained 325 g/kg of amino acids 5 and either 0, 4, or 6 g of Thr/kg of diet (9) or a proteinfree diet. The amino acid mixture contained concentrations of all essential amino acids (except Thr) that exceeded the minimal requirements. Alanine was exchanged for Thr in the amino acid diets, and equal weights of starch and dextrose replaced the amino acid mixture in the protein-free diet.For the Met-choice study, after adaptation to a complete purified diet, adult cats (5.1 6 0.4 kg, n ¼ 8) were fed e...

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Food intake: Regulation by plasma amino acid pattern

Cited by 130 publications

References 7 publications

Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Influence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect

Amino Acid Imbalance in the Liquid-fed Lamb

Cats Select for Adequate Methionine but Not Threonine

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