Patterns of free amino acids in German convenience food products: marked mismatch between label information and composition

Hermanussen, Michael; U, Gonder; Jakobs, Cornelis; D, Stegemann; Hoffmann, G. F.

doi:10.1038/ejcn.2009.116

Cited by 13 publications

(3 citation statements)

References 24 publications

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“…Among amino acids, glutamate, aspartic acid, glycine and alanine, are considered as main flavour amino acids . However, some free amino acids, especially arginine, varied greatly during food processing but the consequences of such variation in terms of taste are difficult to be evaluated . However, our results indicate that the three feeding sequences had little effects on muscle ‘umami’ taste, according to the results regarding glutamate acid.…”

Section: Discussionsupporting

confidence: 48%

Effects of a daily three‐meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits

Xie

Long

et al. 2017

J Sci Food Agric

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BACKGROUND: Recent research related to phase-feeding programmes for pig nutrition do not always account for the variation among individuals, and feeds are usually formulated to optimise the performance of the whole pig population. This study aimed at measuring the effects of a daily three-meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits.

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Section: Discussionsupporting

confidence: 48%

Effects of a daily three‐meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits

Xie

Long

et al. 2017

J Sci Food Agric

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“…For example, they found that L-glutamine regulates small intestinal bacterial metabolism of arginine, serine, and aspartate, and reduced the catabolism of essential and non-essential amino acids. This is especially relevant given the fact that modern food processing has a dramatic effect on the relative concentrations of amino acids present in commonly consumed processed foods and recent evidence for important physiological roles for both essential (e.g., tryptophan) and non-essential amino acids in mammalian nutrition [ 49 – 51 ].…”

Section: Proteinsmentioning

confidence: 99%

Gut microbiota functions: metabolism of nutrients and other food components

et al. 2017

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The diverse microbial community that inhabits the human gut has an extensive metabolic repertoire that is distinct from, but complements the activity of mammalian enzymes in the liver and gut mucosa and includes functions essential for host digestion. As such, the gut microbiota is a key factor in shaping the biochemical profile of the diet and, therefore, its impact on host health and disease. The important role that the gut microbiota appears to play in human metabolism and health has stimulated research into the identification of specific microorganisms involved in different processes, and the elucidation of metabolic pathways, particularly those associated with metabolism of dietary components and some host-generated substances. In the first part of the review, we discuss the main gut microorganisms, particularly bacteria, and microbial pathways associated with the metabolism of dietary carbohydrates (to short chain fatty acids and gases), proteins, plant polyphenols, bile acids, and vitamins. The second part of the review focuses on the methodologies, existing and novel, that can be employed to explore gut microbial pathways of metabolism. These include mathematical models, omics techniques, isolated microbes, and enzyme assays.

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“…The HHP shows a big potential for the innovative development of new products also in the meat industry, but very limited data are available on the stability of these compounds during the HHP treatment (Hugas et al 2002). In contrast with raw meat samples, only few studies have described the effect of food technologies on imidazole dipeptides and the carnosine and anserine contents of processed food products (Hermanussen et al 2010).…”

mentioning

confidence: 99%

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

Szerdahelyi¹,

Csehi²,

Takács³

et al. 2020

Czech J. Food Sci.

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A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samples, heat treated as well as high hydrostatic pressure (HHP) treated meat samples, and various meat products. The effect of heat treatment (10 min at 75 °C and 45 min at 90 °C) and HHP (100–600 MPa, 5 min) was investigated on pork longissimus thoracis muscle samples. With the exception of the milder heat treatment a slight decrease was detected in dipeptide contents of treated samples, but significant differences (P < 0.05) were not observed under any treatment. Thirty-two meat-based food products were also analysed. Imidazole dipeptides were detectable in all of them. The poultry products showed a characteristically low carnosine/anserine ratio. The data obtained were consistent with the food label information.

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Patterns of free amino acids in German convenience food products: marked mismatch between label information and composition

Abstract: This investigation highlights a marked mismatch between food label information and food composition.

Cited by 13 publications

References 24 publications

Effects of a daily three‐meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits

Effects of a daily three‐meal pattern with different dietary protein contents on pig growth performance, carcass and muscle quality traits

Gut microbiota functions: metabolism of nutrients and other food components

Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresis

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