Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications

Ostrowski, H.

doi:10.1007/978-1-4684-3366-1_26

Cited by 11 publications

(6 citation statements)

References 33 publications

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“…A presence of ε -amino group in lysine is responsible for a low availability of proteins because this amino group is interactive with other compounds in feeds and thus makes them unavailable. During these interactions following reactions are formed: 1) reaction of ε-NH2 group of lysine with carbonyl groups of sugars, are further transformed to (Friedman, 1978;Sternberg et al, 1975) …”

Section: Chemical Changes In Heat Treated Foodsmentioning

confidence: 99%

“…Therefore it is necessary to find, especially in heat-treated products containing proteins and reducing sugars, the content of available lysine. For this purpose some methods for analysis of chemically and nutritionally available lysine were developed (Bodwell, 1976;Concon, 1975;Ostrowski, 1978). Among the best known, homoarginine and furosine methods belong.…”

Section: Undigestible Lysine-sugar Complex -Unreactive Lysinementioning

confidence: 99%

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Methods for Determination Reactive Lysine in Heat-Treated Foods and Feeds

Brestenský¹,

Nitrayová²,

Heger³

et al. 2014

J microb biotech food sci

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Lysine is an essential amino acid, which is limited in foods of plant origin, especially in cereals. The heat-treatment of products containing proteins and reducing sugars results in formation of Maillard reactions during which the cross-linkages among epsilon amino groups (ε-NH2) and reducing sugars are created. Thus the protein-carbohydrate complex is formed. This complex contains an unreactive (unavailable) lysine, which is bound to reducing sugars and is not available in body. Hereby, the nutritive value of feeds and foods decreases. When a standard analytical method for analyses of amino acids is used, in products containing protein-carbohydrate complexes, it is not possible to analyze the content of reactive (available) and unreactive (unavailable) lysine, but only the content of total lysine. Therefore, when the standard amino acid analysis is used, the content of lysine in heat-treated feeds and foods is overestimated. In order to avoid this, some methods for determination of reactive lysine were developed. Among the best known, the homoarginine and furosine methods are included. Using these methods, in evaluation of nutritive value of feeds and foods, is of great importance because they allow to determine the extent of proteins, which were damaged during the heat treatment and thus we obtain information on objective nutritional protein quality of the product.

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Section: Chemical Changes In Heat Treated Foodsmentioning

confidence: 99%

Section: Undigestible Lysine-sugar Complex -Unreactive Lysinementioning

confidence: 99%

Methods for Determination Reactive Lysine in Heat-Treated Foods and Feeds

Brestenský¹,

Nitrayová²,

Heger³

et al. 2014

J microb biotech food sci

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“…A similar relationship between PER values and amino acid composition of LPC's was shown by Hansen and Eggum (1973), (1975) and between PER and lysine availability by Ostrowski et al (1972). However, because various methods used for lysine availability determination are showing different sensitivities to a particular type of lysine damage during protein concentrate processing (Ostrowski 1978c), it was essential to compare the degree of lysine destruction in protein fractions recovered by different techniques with the use of various analytical methods. Table 4 shows that chemically determined lysine availability showed large variation due to the method being used for availability determination.…”

Section: Chemical and Nutritional Characteristics Of Hoteins Separatementioning

confidence: 99%

The Isolation of Protein Concentrates From Pasture Herbage and Their Fractionation Into Feed- And Food-Grade Products

Ostrowski

1979

J Food Processing Preservation

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The principles of protein extraction from pasture and techniques applied for isolation of unconventional protein‐ leaf protein concentrates (LPC) from pasture herbage have been described. Comparing various methods used for fractionation of proteins recovered from herbage into food, and/or feed‐grade product, advantages of using the ultrafiltration procedure for preparation of protein concentrates (isolates) from pasture were demonstrated. The potential and possible ways of application of the protein extraction system in agricultural practice were also outlined in relation to modern dairy farming operation.

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“…The degree to which dietary proteins are utilized by monogastric farm animals depends mainly on their amino acid composition and their biological availability (Ostrowski 1978). Of all the amino acids, lysine is usually the primary one limiting the nutritional value of rations for monogastric organisms, especially when ingredients of plant origin and diets based on cereals are used (Carpenter 1973).…”

Section: Introductionmentioning

confidence: 99%

“…Of all the amino acids, lysine is usually the primary one limiting the nutritional value of rations for monogastric organisms, especially when ingredients of plant origin and diets based on cereals are used (Carpenter 1973). It has also been shown by Hurrel and Carpenter (1978) and Ostrowski (1978) that lysine from foodstuffs, particularly those previously stored and/or processed, is only partially "available" or "accessible" to animals.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Storage and Heating on Lysine Availability of Food‐grade Proteins From Pasture Herbage as Measured by Chemical, Biological and Microbiological Assays

Ostrowski-Meissner

1980

Journal of Food Quality

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Food-grade protein concentrates isolated from pasture herbage stored and/or heated either alone or with glucose t o cause various types o f damage to lysine were analyzed for available lysine using chemical procedures and bioassays with chickens, mice, rats and protozoon Tetrahymena pyriformis.There were substantial differences in the results obtained with the various chemical methods which showed their different sensitivities to aparticular type of lysine damage which had occurred during storage and heat processing. Overall, chemical procedures gave lower values for available lysine than the biological ones, and thus may underestimate availability.The responses o f mice and Tetrahymena pyriformis to various types o f lysine damage were similar to those observed with chicks, while rats appeared to be less sensitive test animals in detecting the changes in lysine availability in stored or heat processed foods.The necessity t o adapt a rapid system f o r lysine availability determination in foodstuffs and cereal-based diets is discussed with reference t o the proper quality control o f food-grade proteins, isolated from pasture herbage and subjected t o storage or heat processing, before being used in feeding schemes with school children in developing countries. The use of Tetrahymena pyriformis or a simple chemical procedure may provide a built-in safety margin to insure proper quality control o f food-grade proteins.

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Analysis for Availability of Amino Acid Supplements in Foods and Feeds: Biochemical and Nutritional Implications

Cited by 11 publications

References 33 publications

Methods for Determination Reactive Lysine in Heat-Treated Foods and Feeds

Methods for Determination Reactive Lysine in Heat-Treated Foods and Feeds

The Isolation of Protein Concentrates From Pasture Herbage and Their Fractionation Into Feed- And Food-Grade Products

The Effects of Storage and Heating on Lysine Availability of Food‐grade Proteins From Pasture Herbage as Measured by Chemical, Biological and Microbiological Assays

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