Mechanisms of Food Intake Repression in Indispensable Amino Acid Deficiency

Gietzen, Dorothy W.; Hao, Shuzhen; Anthony, Tracy G.

doi:10.1146/annurev.nutr.27.061406.093726

Cited by 120 publications

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“…According to Black et al (1986) and Pitroff and Kothmann (2001), pigs and ruminants adjust feed intake based on dietary energy. Others (Henry 1985;Simpson et al 2003;Gietzen et al 2007;Gilbert et al 2008) directly involve protein intake and quality or the protein-energy ratio as the most important nutrient in regulating food consumption. In a recent review, Raubenheimer and Simpson (2007) showed that the variance of the responses of animals to nutrient status can be accounted for by the macronutrient (proteins, carbohydrates and fats) balance.…”

mentioning

confidence: 99%

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Roura¹,

Humphrey²,

Tedó³

et al. 2008

Can. J. Anim. Sci.

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Roura, E., Humphrey, B., Tedo´, G. and Ipharraguerre, I. 2008. Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review. Can. J. Anim. Sci. 88: 535Á558. The evolution of the chemical senses has resulted in a sensory apparatus for high taste and smell acuity in mammals and birds to ensure self-nourishment. Such peripheral chemosensory systems function as a code to unfold the nutritional value of feedstuffs. Food ingestion simultaneously evokes odor, taste and thermo-mechanical (somatosensing) sensations. Olfaction represents the capacity to identify feed volatiles that are predominantly derived from essential nutrients in plants.Comparative biology of olfaction shows that primates and chickens have a smaller olfactory epithelium and fewer olfactory receptor (OR) genes than non-primate mammals studied to date including farm and companion animals, such as the pig, the cow, the dog, the cat and the horse. A significant proportion of the total OR genes in mammals and birds have lost their functionality (pseudogenes) in a process that seems to reflect a decrease in the animal's reliance on the sense of smell, particularly in humans and cows. The taste system allows animals to recognize a diverse repertoire of nutrient (sugars, amino acids, salts, acids and fats) or toxic related chemical entities that provide valuable information about the quality of food. Taste senses non-volatile molecules in the oral cavity through taste receptors (TR). The TR are expressed in the sensory cells forming the taste buds of the tongue's papillae. Taste cells are linked to a network of solitary chemosensory cells diffused through many non-taste tissues involved in metabolic homeostasis. The number of functional taste receptor genes (TASR) in humans is equivalent to that in other mammals and superior to that in chickens. The TASR family 1 (TAS1R coding for umami and sweet TR) is conserved, in number and type, across the species evaluated, with the exception of the sweet receptor in chicken and feline species. The TASR family 2 (TAS2R coding for bitter TR) shows a strong adaptive capacity to dietary sources and digestive physiology across vertebrates. Pseudogenization (loss of gene functionality) in the TAS2R family seems to be a frequent strategy. The implications of oronasal nutrient sensing related to comparative animal feeding strategies and behaviors such as neophobia, feed refusal and hedonic preferences are discussed. Feed palatability and appetence might be one of the main driving forces in short-term feed consumption. Finally, practical applications relevant to animal production are outlined.Key words: Nutrient sensing, taste, olfaction, somatosensing, feed intake, farm, companion animals Roura, E., Humphrey, B., Tedo´, G. et Ipharraguerre, I. 2008. Le code de l'appe´tence a`court terme chez les animaux domestiques et de compagnie. Biologie comparative de la de´tection bucco-nasale des e´le´ments nutritifs. Can. J. Anim. Sci. 88: 535Á558. En e´voluant, ...

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confidence: 99%

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Roura¹,

Humphrey²,

Tedó³

et al. 2008

Can. J. Anim. Sci.

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“…Furthermore, there is evidence in the literature that rats reject diets deficient in indispensable amino acids. As a result, the food intake of the animals is lower than their energy requirements 24 . This was confirmed in the present study as the G 10 group rejected more than half (57.6%) of the diet offered.…”

Section: Discussionmentioning

confidence: 97%

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Bordin

Naves

2015

Rev. Nutr.

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A B S T R A C T ObjectiveAlthough deficient in all indispensable amino acids, gelatin is used in protein-restricted diets. Food efficiency and protein quality of casein and gelatin mixtures in low protein diets in Wistar rats were investigated. MethodsThe rats were treated with protein-restricted diets (10.0 and 12.5%) containing casein (control diets), casein with gelatin mixtures (4:1 of protein content), and gelatin as sources of protein. The food conversion ratio, protein efficiency ratio, relative and corrected protein efficiency ratio, true protein digestibility, and hepatic parameters were estimated. ResultsAfter 28 days of the experiment, food efficiency of 10.0% casein/gelatin diet decreased when compared to that of 10.0% casein diet, and the protein efficiency ratio of the casein/gelatin mixtures (10.0%=2.41 and 12.5%=2.03) were lower than those of the casein (10.0%=2.90 and 12.5%=2.32). After 42 days of the experiment, the weight of the liver of the animals treated with 10.0 and 12.5% casein/gelatin diets, and the liver protein retention of the 12.5% casein/gelatin diet group of animals were lower than those of the control group. ConclusionGelatin decreases food efficiency and high-quality protein bioavailability in protein-restricted diets.Keywords: Amino acids. Biological availability. Caseins. Gelatin. Proteins. Rats. I N T R O D U C T I O NGelatin is a soluble mixture of polypeptides produced by the partial hydrolysis of collagen 1 .Collagen is an insoluble protein of animal origin that holds organs and tissues together and gives strength to tendons, among other biological functions 2,3 . In nutritional terms, gelatin is an incomplete protein because its amino acid profile is quite atypical and deficient in all of the indispensable (essential) amino acids recommended by the Food and Nutrition Board of the Institute of Medicine (IOM) of the National Academy of Sciences 4 . It is known that gelatin contains no tryptophan 5,6 .Gelatin and collagen hydrolysate have been shown to improve skin hydration, transepidermal water loss, elasticity, and skin barrier dysfunction 7,8 . Furthermore, they have been used to promote weight loss because studies have shown that gelatin can inhibit appetite and promote satiety 9,10 . However, the use of gelatin in a protein-restricted diets (like those before and after gastrointestinal tract surgery, chronic renal insufficiency treatment diets, and those aimed to promote weight loss 11,12 ) could be a potential nutritional risk. Insufficient protein intake (in terms of both quantity and quality) inhibits endogenous metabolism of proteins, prolongs the inflammatory phase of the healing process, decreases fibroblast proliferation, angiogenesis and collagen synthesis, and impairs tissue repair 12 . Therefore, the use of gelatin in a protein-deficient diet could slow patient recovery.Considering the uses of gelatin in proteinrestricted diets, this study investigated food efficiency and protein quality of casein (a complete protein) and gelatin mixtures in low protein diet...

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“…In the classical behavioral test for EAA deficiency, animals detect and reject a diet lacking an EAA [69]. Indeed, animals detect and reject their first EAAdeficient meal within 20 min [70]. Lesion studies have shown that an intact anterior piriform cortex (APC) is essential for the detection of EAA deficiency in vivo [71].…”

Section: Sensing Of Amino Acids Deficiency In the Central Nervous Sysmentioning

confidence: 99%

Branched chain amino acids and metabolic regulation

Wang

Guo

2013

Chin. Sci. Bull.

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Amino acids are fundamental nutrients required for protein synthesis. The branched chain amino acids (BCAAs) leucine, isoleucine, and valine are the most abundant of the essential amino acids. BCAAs have recently been recognized as having functions in processes other than simple nutrition. For example, metabolic diseases are characterized by higher levels of circulating BCAAs. Moreover, supplementation with or deficiency in BCAAs is closely related to the regulation of metabolic homeostasis. Indeed, leucine deprivation induces increased lipolysis and thermogenesis, which result in fat loss, as well as suppressed lipogenesis and enhanced insulin sensitivity in the liver. Accumulating evidence has indicated that several amino acid sensors, including GCN2, ATF4, mTOR, and AMPK, play pivotal roles in the regulation of lipid metabolism, glucose metabolism, and energy homeostasis. Furthermore, the hypothalamus is critical for sensing amino acid levels and mediates the metabolic adaptation of the body upon limitation of essential amino acids (EAAs) through regulating expression of the S6K1, MC4R, and CRH. In this review, we highlight recent studies investigating the cellular mechanisms linking amino acids, amino acid sensors, metabolic regulation, and metabolic diseases. Amino acid sensing and metabolic regulation have become research hotspots in the metabolic field.branched chain amino acids, amino acid sensor, lipid metabolism, glucose metabolism, energy homeostasis, obesity, diabetes Citation:Wang C X, Guo F F. Branched chain amino acids and metabolic regulation.

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Mechanisms of Food Intake Repression in Indispensable Amino Acid Deficiency

Cited by 120 publications

References 107 publications

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Unfolding the codes of short-term feed appetence in farm and companion animals. A comparative oronasal nutrient sensing biology review

Hydrolyzed collagen (gelatin) decreases food efficiency and the bioavailability of high-quality protein in rats

Branched chain amino acids and metabolic regulation

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