Intestinal absorption of protein hydrolysis products: a review.

Webb, K. E.

doi:10.2527/1990.6893011x

Cited by 161 publications

(100 citation statements)

References 60 publications

(78 reference statements)

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“…Short peptides consisting of two or three amino acids are absorbed more quickly than free amino acids [43]. Although larger peptides (10–15 amino acids) can also be absorbed through the intestine to generate biological effects, the potency of the peptide decreases as the chain length increases [44].…”

Section: Resultsmentioning

confidence: 99%

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Lin

Alashi

Aluko

et al. 2017

Food & Nutrition Research

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Proteins from tilapia frame and skin can potentially be precursors of antihypertensive peptides according to the result of BIOPEP analyses. The aim was to generate peptides with inhibitory effects against angiotensin-converting enzyme (ACE) and renin from tilapia frame and skin protein isolates (FPI and SPI). The most active hydrolysate was then tested for blood pressure-lowering ability in spontaneously hypertensive rats (SHRs). Tilapia frame and skin protein hydrolysates (FPHs and SPHs) were respectively produced from FPI and SPI hydrolysis using pepsin, papain, or bromelain. The ACE-inhibitory activities of tilapia protein hydrolysates with varying degree of hydrolysis (DH) were evaluated. In order to enhance the activity, the hydrolysate was fractionated into four fractions (<1 kDa, 1–3 kDa, 3–5 kDa, and 5–10 kDa) and the one with the greatest ability to inhibit in vitro ACE and renin activities was subjected to oral administration (100 mg/kg body weight) to SHRs. Systolic and diastolic blood pressure (SBP and DBP), mean arterial pressure (MAP), and heart rates (HR) were subsequently measured within 24 h. The pepsin-hydrolyzed FPH (FPHPe) with the highest DH (23%) possessed the strongest ACE-inhibitory activity (IC50: 0.57 mg/mL). Its <1 kDa ultrafiltration fraction (FPHPe1) suppressed both ACE (IC50: 0.41 mg/mL) and renin activities more effectively than larger peptides. In addition, FPHPe1 significantly (p < 0.05) reduced SBP (maximum −33 mmHg), DBP (maximum −24 mmHg), MAP (maximum −28 mmHg), and HR (maximum −58 beats) in SHRs. FPHPe1 showed both in vitro and in vivo antihypertensive effects, which suggest tilapia processing coproducts may be valuable protein raw materials for producing antihypertensive peptides.

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Section: Resultsmentioning

confidence: 99%

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Lin

Alashi

Aluko

et al. 2017

Food & Nutrition Research

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“…This decrease was observed in Experiment 1, in which fortifying a diet with 2% Gln led to a decrease of AID and AFD coefficients of Glu. One of the most common theories to explain the decrease of AA absorption in high-protein diets is the limitation in uptake of free AAs and small peptides by enterocytes (Webb, 1990). In these circumstances, the concentration of free form AAs exceeds the maximum capacity of the intestinal transport system.…”

Section: Discussionmentioning

confidence: 99%

Impact of dietary glutamine on amino acid digestibility values and intestinal morphometric parameters in neonate chicks

Namroud¹,

Saifeddine²,

Zaghari³

et al. 2017

SA J. An. Sci.

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Two experiments were conducted to investigate the effects of fortification of the pre-starter diet with glutamine in post-hatch broiler chicks. In the first experiment, male chicks were used to study the impact of glutamine supplementation at three levels (0%, 1% and 2%) on performance, apparent faecal digestibility (AFD) and ileal digestibility (AID) of amino acids (AAs), as well as intestinal morphometric parameters from 0 to 14 days old. The best performance was obtained at 1% supplementation. Average daily feed intake and feed conversion ratio (FCR) were affected by treatments. Supplementing diets with glutamine resulted in increase of digestibility values for arginine (Arg), lysine (Lys), isoleucine (Ile) and valine (Val). Glutaminesupplemented diets led to higher villus height (VH) and shallower crypt depth (CD) in the jejunum and ileum. A second experiment was performed to investigate whether the form of glutamine could affect performance and morphometric parameters in newly hatched chickens. A control diet was prepared, based on casein as the sole source of protein-bound AAs. Three diets based on synthetic AAs were used to obtain nutrient values of the control diet, which were supplemented with a synthetic form of glutamine, glutamic acid and a 50 : 50 ratio of glutamine : glutamic acid. Chickens fed the control diet presented higher average daily weight gain and better FCR. None of the AID coefficients of amino acids were influenced by the dietary treatments, except glutamic acid and aspartic acid, which were decreased in chicks fed synthetic AAs. In conclusion, 1% glutamine supplementation improved performance, morphometric parameters and AID and AFD values of cationic AAs. The form in which dietary glutamine was provided could affect performance. ______________________________________________________________________________________

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“…Most of proteases work at optimum pH ranging from 7.2-9.0 (Bondi, 1987) and the intestinal contents meet this pH from later half to one-third of small intestine (Ben-Ghedalia et al,1976). Therefore, most of the nutritionists believe that greatest proportion of AA is absorbed in middle region of small intestine in laboratory animals (Webb, 1990).…”

Section: Amino Acid Absorptionmentioning

confidence: 99%

“…These AA and peptides are exported from cell through transporters at blastolateral membrane (Broer, 2008;Fotiadis et al, 2013). Due to difference in intestinal anatomy, AA absorption may vary throughout the small intestine (Webb, 1990). Most of proteases work at optimum pH ranging from 7.2-9.0 (Bondi, 1987) and the intestinal contents meet this pH from later half to one-third of small intestine (Ben-Ghedalia et al,1976).…”

Section: Amino Acid Absorptionmentioning

confidence: 99%

Digestible Amino Acids: Significance and Prospects in Poultry

Ullah¹,

Ali²,

Mehr-un-Nisa³

et al. 2015

IJAB

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Amino acids (AA) are protein's hydrolytic products. In the recent years, poultry diets are being formulated on digestible AA (DAA) basis rather than total AA. Different techniques including precision-fed rooster assay, precision-fed cecectomized rooster assay, ileal AA digestibility and precision-fed broiler chick assay are used to determine the DAA coefficients of feed ingredients. However, nutritionists consider that the ileal digestibility in growing and adult birds is more accurate than other techniques. In all these digestibility techniques, apparent AA digestibility is corrected for endogenous AA losses to achieve standardized AA digestibility values. The digestibility values, determined using different digestibility techniques, of any feed ingredient vary. This variation in digestibility values can be minimized by adopting same digestibility technique for the estimation of DAA coefficients. Birds fed diets formulated on DAA basis resulted in better growth performance, feed efficiency and production economics. The main objective of this review is to examine the poultry's performance fed diet formulated based on the DAA.

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Intestinal absorption of protein hydrolysis products: a review.

Cited by 161 publications

References 60 publications

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Antihypertensive properties of tilapia (Oreochromis spp.) frame and skin enzymatic protein hydrolysates

Impact of dietary glutamine on amino acid digestibility values and intestinal morphometric parameters in neonate chicks

Digestible Amino Acids: Significance and Prospects in Poultry

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