Comparative Utilization of the Isomers of Phenylalanine and Phenyllactic Acid by Chicks and Rats

Boebel, Katherine P.; Baker, David H.

doi:10.1093/jn/112.2.367

Cited by 27 publications

(5 citation statements)

References 40 publications

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“…Nevertheless, the &2.1% relative response shown in Table 3 with a D-Phe concentration equal to the level of L-Phe In the complete amino add diet fonnulation (1.51%) is similar to the reported relative efficacy of &8% in rats and 75% in poultry (9,33).…”

Section: D-phenylalaninesupporting

confidence: 77%

Formation, Nutritional Value, and Safety of D-Amino Acids

Friedman

1991

Advances in Experimental Medicine and Biology

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31The extent of racemization of L-amino acid residues to D-isomers in food proteins increases with pH, time, and temperature. The nutritional utilization of different D-amino acids vary widely, both in animals and humans.In addition, some D-amino acids may be deleterious. For example, although D-phenylalanine is nutritionally available as a source of L-phenylalanine, high concentrations of D-tyrosine inhibit the growth of mice. The antimetabolic effect of D-tyrosine can be minimized by increasing the L-phenylalanine content of the diet. Similarly, L-cysteine has a sparing effect on L-methionine when fed to mice; however, D-cysteine does not. The wide variation in the utilization of D-amino acids is exemplified by the fact that D-lysine is not utilized as a source of L-lysine, whereas the utilization of D-methionine as a source of the L-isomer for growth is dose-dependent, reaching 7&% of the value obtained with L-methionine. Both D-serine and the mixture of L-L and L-D isomers of lysinoalanine induce histological changes in the rat kidneys.D-tyrosine, D-serine, and lysinoalanine are produced in significant amounts under the influence of even short periods of alkaline treatment. Unresolved is whether the biological effects of D-amino acids vary, depending on whether they are consumed in the free state or as part of a food protein. Possible, metabolic interaction, antagonism, or synergism among D-amino acids jn vivo also merits further study. The described results with mice complement related studies with other species and contribute to the understanding of nutritional and toxi col ogi ca 1 consequences of i ngesti ng D-ami no acids.Such an understanding will make it possible to devise food processing conditions to minimize or prevent the formation of undesirable D-amino acids in food proteins and to prepare better and safer foods.

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Section: D-phenylalaninesupporting

confidence: 77%

Formation, Nutritional Value, and Safety of D-Amino Acids

Friedman

1991

Advances in Experimental Medicine and Biology

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“…The only study that we are aware of was conducted by Boebel and Baker (1982) to determine if the PLA could act as a replacement for the use of phenylalanine by rats and chicks. Previous studies have shown that other organic acids exerted an antimicrobial effect in the gastrointestinal tract and improved the FCR of broilers (Ricke, 2003;Hernández et al, 2006;García et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

Effects of phenyllactic acid on growth performance, intestinal microbiota, relative organ weight, blood characteristics, and meat quality of broiler chicks

et al. 2010

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This study was conducted to determine the effects of dietary supplementation with phenyllactic acid (PLA) on growth performance, intestinal microbiota, relative organ weight, blood characteristics, and meat quality in broilers. A total of 500 male broilers (BW = 46.3 g) were randomly allotted into 1 of the following 5 dietary treatments: 1) basal diet (CON), 2) basal diet + 44 mg/kg of avilamycin (ANT), 3) basal diet + 0.2% PLA (PLA0.2), 4) basal diet + 0.4% PLA (PLA0.4), 5) basal diet + 0.2% PLA + 44 mg/kg of avilamycin (PA). Chicks fed PLA had lower feed intake (FI) from d 0 to 7 (P < 0.05) than those fed CON and ANT. From d 21 to 35, BW gain was greater in ANT, PLA0.4, and PA diets than CON and PLA0.2 diets (P < 0.05), whereas the FI was lowest in the PLA0.4 diet. Feed efficiency was depressed (P < 0.05) by the antibiotics and PLA supplementation during d 0 to 7, whereas it was improved (P < 0.05) in the PLA and ANT diets during d 21 to 35, with the best value in PLA0.4.The population of Escherichia coli in the large intestine was lower in the ANT, PLA0.4, and PA groups than the CON and PLA0.2 groups (P < 0.05). The relative weights of gizzard, liver, spleen, bursa of Fabricius, breast, and abdominal fat were unaffected by any of the dietary supplementations. Treatment of PLA led to an increase (P < 0.05) in the concentrations of white blood cells and lymphocyte percentage. The yellowness of breast muscle decreased by ANT, PLA0.4, and PA treatment. In conclusion, PLA can improve growth performance when it is supplemented in finisher diet (d 21 to 35), whereas it can depress BW gain and FI in earlier days (d 0 to 7). In addition, PLA can also decrease the number of E. coli in the large intestine and improve the number of immune-related blood cells.

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“…acid. In addition to its antimicrobial effects, l-PLA is also utilized as a source of phenylalanine for pigs and has shown to be capable of replacing 70.1% of the phenylalanine while promoting the growth performance of chicks and mice (Boebel and Baker, 1982;Wang et al, 2009). However, to the best of our knowledge, no studies have been conducted to evaluate the use of PLA or its salts in swine diets.…”

Section: Introductionmentioning

confidence: 99%

Effects of phenyllactic acid on growth performance, nutrient digestibility, microbial shedding, and blood profile in pigs

Wang

Yoo

Lee

et al. 2009

Journal of Animal Science

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Ninety weanling pigs in Exp. 1 (6.27 +/- 0.73 kg; 21 d of age) and 96 growing pigs in Exp. 2 (21.73 kg +/- 1.29 kg; 56 d of age) were used in two 42-d experiments to evaluate the effect of phenyllactic acid (PLA) on growth performance, apparent total tract digestibility (ATTD) of DM and N, fecal pH value, microbial shedding, and blood profiles. In Exp. 1, the 3 dietary treatments were 1) negative control (NC), 2) positive control (PC), NC + antibiotics, and 3) PLA, NC + 0.5% PLA. In Exp. 2, dietary treatments were 1) control diet (CON), 2) PLA-0.1, CON + 0.1% PLA, 3) PLA-0.2, CON + 0.2% PLA, and 4) PLA-0.3, CON + 0.3% PLA. In Exp. 1, pigs fed the PC and PLA diets had greater ADFI during the overall period (P < 0.05) and tended to have greater ADG and G:F from d 7 to 21 (P < 0.10) than those fed the NC diet. The ATTD of DM was greatest in pigs fed the PLA diet on d 20 and 41, and N digestibility on d 20 was greater in pigs fed the PLA diet (P < 0.05) than those fed the NC diet. The numbers of white blood cell and lymphocyte concentrations on d 42 were increased (P < 0.05) by the inclusion of antibiotics and PLA in the diet. In Exp. 2, G:F tended to increase when PLA was added (quadratic, P < 0.10). The ATTD of DM did not differ among treatments, but there was a tendency (quadratic, P < 0.10) for N digestibility to increase as PLA levels increased. The lymphocyte percentage on d 42 increased linearly as dietary PLA increased (P < 0.05). Additionally, the white blood cell counts on d 42 tended to increase as PLA levels increased (P < 0.10). In both experiments, there was no effect of treatment on the fecal pH or presence of Lactobacillus, but the number of Escherichia coli in feces on d 41 decreased in response to the addition of PLA [P < 0.05 and 0.001 (linear) in Exp. 1 and 2, respectively]. In conclusion, PLA can decrease the number of E. coli, and this novel dietary acid may have potential to stimulate the immune system for both weanling and growing pigs. Thus, it could be a good candidate as an alternative to antibiotics in pig diets.

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Comparative Utilization of the Isomers of Phenylalanine and Phenyllactic Acid by Chicks and Rats

Cited by 27 publications

References 40 publications

Formation, Nutritional Value, and Safety of D-Amino Acids

Formation, Nutritional Value, and Safety of D-Amino Acids

Effects of phenyllactic acid on growth performance, intestinal microbiota, relative organ weight, blood characteristics, and meat quality of broiler chicks

Effects of phenyllactic acid on growth performance, nutrient digestibility, microbial shedding, and blood profile in pigs

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