Mechanism governing short-term fed-state adaptation to dietary protein restriction

Taveroff, A.; Lapin, Henry; Hoffer, L. John

doi:10.1016/0026-0495(94)90100-7

Cited by 8 publications

(2 citation statements)

References 36 publications

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“…However, most studies of protein turnover, including some of those published recently [33][34][35][36][37][38], measured degradation rates of long-lived proteins.…”

Section: Discussionmentioning

confidence: 99%

Turnover of Short-Lived Proteins in Chick Leukocytes following Dietary Treatments

Dror

Komarnitsky²,

Stern³

1997

Ann Nutr Metab

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The effect of protein intake (10 vs. 20%) on synthesis and degradation of short-lived leukocyte proteins in vitro was shown in 21-day-old chicks. Protein synthesis was measured for 1 or 2 h and protein degradation for 1.5 or 4 h following an 8-day dietary treatment. Leukocyte proteins were fractionated on a slab gel into 11 or 100 fractions, and the imaging radioactivity was calculated for protein synthesis and degradation. The degradation rates in most of the protein fractions were higher in the leukocytes of chicks fed 20% dietary protein than in those fed 10% protein. Protein fractions of Mr ∼ 25-37 kD exhibited the most marked differences between the two dietary treatments. This technique of measuring turnover rates of short-lived proteins in leukocytes could potentially be used to examine the effect of nutritional treatments in animals and man as well as to check the effect of catabolic conditions in humans on protein turnover.

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“…However, most studies of protein turnover, including some of those published recently [33][34][35][36][37][38], measured degradation rates of long-lived proteins.…”

Section: Discussionmentioning

confidence: 99%

Turnover of Short-Lived Proteins in Chick Leukocytes following Dietary Treatments

Dror

Komarnitsky²,

Stern³

1997

Ann Nutr Metab

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“…We used a 0.5 g protein/kg test meal in our previous examinations of the effect of prior protein intake on the efficiency of fed-state protein retention (24,45). However, a test meal containing less protein should be a more sensitive tool, because optimal retention of the amino acids in a low-protein meal calls for greater metabolic efficiency.…”

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confidence: 99%

Sulfate production depicts fed-state adaptation to protein restriction in humans

Hamadeh

Schiffrin²,

Hoffer³

2001

American Journal of Physiology-Endocrinology and Metabolism

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One feature of the adaptation to dietary protein restriction is reduced urea production over the hours after consumption of a test meal of fixed composition. This adaptation is impaired in conventionally treated insulin-dependent diabetes mellitus (Hoffer LJ, Taveroff A, and Schiffrin A. Am J Physiol Endocrinol Metab 272: E59--E67, 1997). We have now tested the response to a test meal containing less protein and included as a main outcome variable the production of sulfate, a specific indicator of sulfur amino acid catabolism. Six normal men consumed a mixed test meal containing 0.25 g protein/kg and 10 kcal/kg while adapted to high (1.5 g x kg(-1) x day(-1)) and low (0.3 g. kg(-1) x day(-1)) protein intakes. They followed the identical protocol twice. Six subjects with insulin-dependent diabetes consumed the test meal while adapted to their customary high-protein diet. Adaptation to protein restriction reproducibly reduced 9-h cumulative postmeal urea N and S production by 22--29% and 49--52%, respectively (both P < 0.05). Similar results were obtained for a postmeal collection period of 6 h. The response of the diabetic subjects was normal. We conclude that reductions in postmeal urea and sulfate production after protein restriction are reproducible and are evident using a postmeal collection period as short as 6 h. Sulfate production effectively depicts fed-state adaptation to protein restriction.

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Indicator Amino Acid Oxidation Responds Rapidly to Changes in Lysine or Protein Intake in Growing and Adult Pigs

Moehn

Bertolo

Pencharz

et al. 2004

The Journal of Nutrition

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There is disagreement about the adaptation time required when using the indicator amino acid oxidation (IAAO) technique. Our objective was to establish the adaptation time required to obtain a plateau in indicator (L-[1-(14)C]-phenylalanine) oxidation in response to a test diet using growing and adult pigs. Four barrows (20 kg) and 4 sows (240 kg) were surgically implanted with venous catheters for isotope infusion. Growing Pigs: After 7 d of adaptation to an adequate lysine intake of 8.8 g/d, phenylalanine oxidation in growing pigs was 9.38 +/- 1.25% of the infused dose. At 2, 3, 4, or 6 d after reducing lysine intake to 3.8 g/d, and then increasing it back to 8.8 g/d, phenylalanine oxidation was 16.94 +/- 0.84% (P < 0.05) and 9.70 +/- 0.80% (P < 0.05), respectively, with no significant effect of days of adaptation to diet. Adult Pigs: After 14 d of adaptation to an intake of 200% of the amino acid maintenance requirement, phenylalanine oxidation in sows was 4.23 +/- 0.45% of dose. Changing the intake to 100 and 50% of the maintenance requirement, increased (P < 0.05) phenylalanine oxidation to 5.95 +/- 0.26 and 7.90 +/- 0.26%, respectively, with no significant effect of time (1, 2, 5, 6, 9, and 10 d) after diet change. The CV for repeated phenylalanine oxidation measurements within pigs and diets was 13.5% for growing and 8.8% for adult pigs. This demonstrates that the IAAO requires <2 d of adaptation regardless of age, dietary challenge (individual amino acid or total protein) or direction (increase or decrease) of change, and that the measured oxidation rate (% of dose) is highly repeatable.

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Mechanism governing short-term fed-state adaptation to dietary protein restriction

Cited by 8 publications

References 36 publications

Turnover of Short-Lived Proteins in Chick Leukocytes following Dietary Treatments

Turnover of Short-Lived Proteins in Chick Leukocytes following Dietary Treatments

Sulfate production depicts fed-state adaptation to protein restriction in humans

Indicator Amino Acid Oxidation Responds Rapidly to Changes in Lysine or Protein Intake in Growing and Adult Pigs

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