Protein-Alkali Reactions: Chemistry, Toxicology, and Nutritional Consequences

Friedman, Mendel; Gumbmann, Michael R.; Masters, Patricia M.

doi:10.1007/978-1-4684-4790-3_18

Cited by 61 publications

(34 citation statements)

References 73 publications

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“…Such modifications can be covalent (such as fragmentation, hydrolysis, deamidation, imide formation, isomerization, racemization, transpeptidation, disulfide scission/reduction/formation, thiol-disulfide exchange, oxidation and aggregation) as well as non-covalent (such as denaturation, misfolding, adsorption, aggregation and precipitation). Certain amino acids may also react with aldehydic (reducing) sugars, producing a various range of different Maillard browning reactions (Dworschak, 1980;Friedman et al, 1984). Several of these abundantly occurring modifications are detrimental for protein digestibility, especially if the protein sources have been through previous heat treatments before extrusion.…”

Section: Effects Of Processing On Plant Ingredients Used In Fish Feedsmentioning

confidence: 99%

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

Hemre

Amlund

Aursand

et al. 2018

EJNFS

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Section: Effects Of Processing On Plant Ingredients Used In Fish Feedsmentioning

confidence: 99%

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

Hemre

Amlund

Aursand

et al. 2018

EJNFS

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“…Age-related accumulation of D-aspartic acid was detected in the cerebral white matter in humans [23]; this accumulation is probably related to the low or complete lack of turnover of this tissue and may plausibly affect brain functionality. Note, however, that factors other than racemization may increase the proportion of D-amino acids during aging, particularly the consumption of food processed by heat and high pH and which contains increased levels of D-amino acids [24]. Besides acting as a detoxifying agent in the oxidation of exogenous D-amino acids in animals, a novel, intriguing correlation has been established between DAAO and endogenous D-Ser in rat brain.…”

Section: Physiological Role Of Daaomentioning

confidence: 99%

D-Amino acid oxidase: new findings

Pilone¹

2000

CMLS, Cell. Mol. Life Sci.

187

177

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The most recent research on D-amino acid oxidases and D-amino acid metabolism has revealed new, intriguing properties of the flavoenzyme and enlighted novel biotechnological uses of this catalyst. Concerning the in vivo function of the enzyme, new findings on the physiological role of D-amino acid oxidase point to a detoxifying function of the enzyme in metabolizing exogenous D-amino acids in animals. A novel role in modulating the level of D-serine in brain has also been proposed for the enzyme. At the molecular level, site-directed mutagenesis studies on the pig kidney D-amino acid oxidase and, more recently, on the enzyme from the yeast Rhodotorula gracilis indicated that the few conserved residues of the active site do not play a role in acid-base catalysis but rather are involved in substrate interactions. The three-dimensional structure of the enzyme was recently determined from two different sources: at 2.5-3.0 A resolution for DAAO from pig kidney and at 1.2-1.8 A resolution for R. gracilis. The active site can be clearly depicted: the striking absence of essential residues acting in acid-base catalysis and the mode of substrate orientation into the active site, taken together with the results of free-energy correlation studies, clearly support a hydrid transfer type of mechanism in which the orbital steering between the substrate and the isoalloxazine atoms plays a crucial role during catalysis.

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“…The observed marginal increases in the protein content of trona treated samples with increases in trona concentration and treatment time was attributed to possible format ion of amino acyl cross links and lysinoalanine (Nashef et al, 1977). Friedman et al (1984) reported that alkaline processing can cause protein-alkali interactions which can lead to the formation of unusual peptides and amino acids such as lysinoalanine and D-amino acids.…”

Section: Resultsmentioning

confidence: 99%

Method of extraction and demucilagination of <i>Treculia africana</i>: effect on composition

Onweluzo¹,

Odume²

2007

Nig. Fd. J.

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Treculia africana (African breadfruit) seeds extracted from fresh fruit heads were treated with graded concentrations (1% -5%) of trona (sodium sesquicarbonate) and wood ash for 5 -25 min to evaluate their demucilaginating effectiveness. Seeds from naturally fermented and unfermented fruit heads served as controls. The effect of the demucilaginating aid on nutrient composition, colour and water absorption capacity were determined. Trona at 5% (w/w) concentration removed 27% of the total seed mucilage (30%) in 25 min while wood ash at the same concentration and treatment time removed 6% of the total mucilage. There were no significant (p > 0.05) variations among treatments in colour, water absorption and proximate composition. Seeds from the naturally fermented and unfermented fruit heads (controls) contained 13.8% and 15.2% crude protein respectively. The control sample (seeds from the unfermented fruit head) had 28% to 38% more calcium than seeds from the other treatments. Free fatty acid and peroxide values were very high (P < 0.05) in the ether extract of seeds from the fermented fruit head (control). Using trona as a demucilaginating aid was found to be more effective than using wood ash.

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Protein-Alkali Reactions: Chemistry, Toxicology, and Nutritional Consequences

Cited by 61 publications

References 73 publications

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

Criteria for Safe Use of Plant Ingredients in Diets for Aquacultured Fish

D-Amino acid oxidase: new findings

Method of extraction and demucilagination of <i>Treculia africana</i>: effect on composition

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