Supplementation of Diets with Proteins and Amino Acids

During the period 1950-1975, protein and amino acid metabolism and its application to world nutrition problems constituted a major focus of nutrition research. A large part of this research was concerned with the potential benefits to be expected from lysine supplementation of cereal foods, stimulated by the availability, beginning in 1955, of commercial quantities of L-lysine monohydrochloride from industry. Events during this era and lessons learned are reviewed by the author, a participant in the commercialization of lysine.

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Evaluation of Protein in Foods: Iii. A Study of Bacteriological Methods

Rogers¹,

McLaughlan²,

Chapman³

1959

Can. J. Biochem. Physiol.

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Bacteriological methods for the determination of protein quality were evaluated by comparison with protein efficiency ratio (P.E.R.) values determined by a standardized rat growth assay. Enzyme or acid hydrolyzates of foods were used as the source of amino acids with hydrolyzed whole egg powder as the reference standard. With Streptococcus faecalis A.T.C.C. 9790 autolysis occurred in media containing hydrolyzates of proteins deficient in lysine, and was largely responsible for results which did not agree with P.E.R. values. In methods employing Leuconostoc mesenteroides P-60 A.T.C.C. 8042, growth was influenced only by the most limiting amino acid relative to the requirements of the test organism.Results with enzyme hydrolyzates correlated poorly with P.E.R. values, whereas, with acid hydrolyzates, a good correlation was obtained for cereal proteins. A difference in amino acid requirements was largely responsible for the lack of agreement between the P.E.R. assay and methods employing L. mesenteroides, particularly for legumes and foods of animal origin. It was concluded that bacteriological assay methods which have been proposed for protein evaluation are unsatisfactory as screening procedures for the evaluation of protein in foods.

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Supplementation of Diets with Proteins and Amino Acids

Abstract: on health and work output. Means of improving protein efficiency in the human diet are now available and this knowledge must be applied. The what and the how of this problem are considered here.

Cited by 4 publications

References 14 publications

Nutrition and the Clinician

Nutrition and the Clinician

Lysine supplementation of cereal foods: a retrospective.

Evaluation of Protein in Foods: Iii. A Study of Bacteriological Methods

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