Purified Amino Acids as a Source of Nitrogen for the Growing Rat

Ramasarma, G. B.; Henderson, L.M.; Elvehjem, C. A.

doi:10.1093/jn/38.2.177

Cited by 40 publications

(4 citation statements)

References 8 publications

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“…Protein-depleted rats gained on the whole more weight when given a mixture of sixteen aminoacids patterned on the composition of casein than from a quantity of casein of the same nitrogen content(500). However, with normal mice casein proved rather better than a mixture of sixteen amino-acids (5oi), and similar results were obtained with normal rats given a mixture of eighteen amino-acids (502).…”

Section: (Iv) Proteinssupporting

confidence: 69%

Section D. Nutritive value of milk and milk products

Kon

Henry

1951

Journal of Dairy Research

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Section: (Iv) Proteinssupporting

confidence: 69%

Section D. Nutritive value of milk and milk products

Kon

Henry

1951

Journal of Dairy Research

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“…The fact that the processing of proteins in general may in some cases have a net negative effect on their biologial value has been demonstrated by numerous early researchers as summarized by Greaves et al (1938). Alkali-treated casein or fish also was reported to have toxic effects on rats (Ramasarma et al, 1949) and chickens (Carpenter and Duckworth, 1950).…”

mentioning

confidence: 99%

Lysinoalanine in foods

Maga¹

1984

J. Agric. Food Chem.

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The formation of lysinoalanine has been primarily associated with the alkaline treatment or heat processing of proteins. The chemistry, food occurrences, nutritional significance, and methods available for the analysis of this phenomenon, relative to the literature, are discussed.Lysinoalanine (LAL) [JV'-(DL-2-amino-2-carboxyethyl)-L-lysine] represents a unique amino acid that apparently has been present in our food supply for centuries, especially in products that undergo alkaline processing and/or heating of a protein-containing food. In addition, Gross et al. (1975) report that LAL is a natural constituent of cinnamycin and duramycin, which are two peptides present in certain species of Streptomyces.However, it was not until the mid 1960s that LAL was actually identified (Patchornik and Sokolovsky, 1964b;Bohak, 1964). Since that time numerous studies have been reported in an attempt to more completely understand its formation mechanism(s), ways of minimizing its formation, and levels present in foods and, most importantly, to identify its specific nutritional and potential toxicological significance relative to food processing and preparation. Several reviews have appeared that discuss certain aspects of the above (Sternberg and Kim, 1977;de Groot et al., 1977;Struthers, 1981), but no review has attempted to provide an inclusive overview of the entire subject. Thus, the primary objective of this review is to more extensively discuss the literature to date in an effort to summarize our knowledge of LAL in food and to point out areas that need further investigation or clarification.

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“…More recently, Ramasarma, Henderson & Elvehjem (1949) have shown that alkaline hydrolysates of casein are highly toxic to the rat when fed at a 20 % level in the diet. The authors concluded that the effect of alkaline hydrolysis was to produce a toxic material in addition to racemizing the amino-acids.…”

Section: Discussionmentioning

confidence: 99%

The nutritive value of herring ‘alkali-reduction’ meal for chicks

Carpenter¹,

Duckworth²

1950

J. Agric. Sci.

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1. Herring ‘alkali-reduction’ meal—a by-product from the alkali process of herring oil extraction—has been tested as a protein supplement for chicks.2. At high levels of feeding it was toxic.3. At low levels of feeding its nutritive value was low compared with other fish meals.4. The method of manufacture of reduction meal destroys vitamin B12 and cystine, but supplementation of the material with vitamin B12 and cystine did not greatly enhance its feeding value.

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Purified Amino Acids as a Source of Nitrogen for the Growing Rat

Cited by 40 publications

References 8 publications

Section D. Nutritive value of milk and milk products

Section D. Nutritive value of milk and milk products

Lysinoalanine in foods

The nutritive value of herring ‘alkali-reduction’ meal for chicks

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