Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables

Araújo, Ana Claudia Marquim F.; Araújo, Wilma Maria Coelho; Marquez, Úrsula Maria Lanfer; Akutsu, Rita de Cássia Coelho de Almeida; Nakano, Eduardo Yoshio

doi:10.1007/8904_2016_12

Cited by 10 publications

(7 citation statements)

References 23 publications

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“…Furthermore, the highest level of phenylalanine was determined in the sample with the addition of ZnSO 4 ·7H 2 O (1729.6 mg/100 g d.w.). The determined level of phenylalanine was more than 20 times higher than that reported in vegetables [ 39 ]. In the case of phenolic compounds, the mycelia from in vitro cultures of Pleurotus spp.…”

Section: Resultscontrasting

confidence: 52%

Pleurotus spp. Mycelia Enriched in Magnesium and Zinc Salts as a Potential Functional Food

et al. 2020

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Worldwide, mushrooms belonging to the Pleurotus spp. such as P. citrinopileatus, P. djamor, and P. pulmonarius are highly valued not only for their taste and aroma but also for their health-promoting properties. These species are rich in bioelements, vitamins, and above all, compounds that exhibit immunostimulatory activity. Therefore, in this study, we aimed to determine the effect of the supplementation of culture media using inorganic Mg and Zn salts. This is the first study to establish the bioavailability of the selected elements (Mg and Zn) and anions (Cl−, SO42−) from the enriched biomass by means of the extraction of lyophilized mycelium into artificial digestive juices. The following salts were added to the liquid Oddoux medium: ZnSO4·7H2O, ZnCl2, MgSO4·7H2O or MgCl2·6H2O. The bioelements, anions and organic compounds in the obtained biomass were determined. The addition of Zn and Mg salts to the media increased the production of biomass by 30% and increased the bioaccumulation of the inorganic salts. Maintaining in vitro cultures under optimized and controlled conditions produced mycelium with a better composition and health properties than otherwise. Such enriched biomass may be classified as potential functional foods, aiding in overcoming deficiencies of elements and organic compounds with biological activity in humans.

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Section: Resultscontrasting

confidence: 52%

Pleurotus spp. Mycelia Enriched in Magnesium and Zinc Salts as a Potential Functional Food

et al. 2020

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“…Many fruits and vegetables have been analysed specifically for their phenylalanine content [2][3][4].…”

Section: The Difference Between Phenylalanine and Natural Proteinmentioning

confidence: 99%

“…Not applicable. 2 Division of Metabolic Diseases, Beatrix Children's Hospital, University Medical Centre Groningen, University of Groningen, Hanzeplein 1, 9700, RB, Groningen, The Netherlands. 3 Department of PKU, Kennedy Centre, Glostrup, Denmark.…”

Section: Acknowledgementsmentioning

confidence: 99%

PKU dietary handbook to accompany PKU guidelines

MacDonald

Wegberg

Ahring

et al. 2020

Orphanet J Rare Dis

130

141

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Background: Phenylketonuria (PKU) is an autosomal recessive inborn error of phenylalanine metabolism caused by deficiency in the enzyme phenylalanine hydroxylase that converts phenylalanine into tyrosine. Main body: In 2017 the first European PKU Guidelines were published. These guidelines contained evidence based and/or expert opinion recommendations regarding diagnosis, treatment and care for patients with PKU of all ages. This manuscript is a supplement containing the practical application of the dietary treatment. Conclusion: This handbook can support dietitians, nutritionists and physicians in starting, adjusting and maintaining dietary treatment.

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“…can provide more protein (40–78% dry weight) than farm animals and terrestrial crops (17.2–36% per dried matter) [ 70 , 71 , 72 ]. Phenylalanine is found in a range of foods, with higher concentrations in animal products (50 mg/g of protein) and slightly lower amounts in fruits and vegetables (40 mg/g of protein) [ 73 ]. Meanwhile, some microalgal species are capable of generating higher phenylalanine yield when compared with animals and plants, making these microorganisms more attractive for the mining of anti-depressive molecules.…”

Section: Therapeutic Potential Of Microalgae In Sleep and Mood Regula...mentioning

confidence: 99%

Potential Psychoactive Effects of Microalgal Bioactive Compounds for the Case of Sleep and Mood Regulation: Opportunities and Challenges

2022

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Sleep deficiency is now considered an emerging global epidemic associated with many serious health problems, and a major cause of financial and social burdens. Sleep and mental health are closely connected, further exacerbating the negative impact of sleep deficiency on overall health and well-being. A major drawback of conventional treatments is the wide range of undesirable side-effects typically associated with benzodiazepines and antidepressants, which can be more debilitating than the initial disorder. It is therefore valuable to explore the efficiency of other remedies for complementarity and synergism with existing conventional treatments, leading to possible reduction in undesirable side-effects. This review explores the relevance of microalgae bioactives as a sustainable source of valuable phytochemicals that can contribute positively to mood and sleep disorders. Microalgae species producing these compounds are also catalogued, thus creating a useful reference of the state of the art for further exploration of this proposed approach. While we highlight possibilities awaiting investigation, we also identify the associated issues, including minimum dose for therapeutic effect, bioavailability, possible interactions with conventional treatments and the ability to cross the blood brain barrier. We conclude that physical and biological functionalization of microalgae bioactives can have potential in overcoming some of these challenges.

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Table of Phenylalanine Content of Foods: Comparative Analysis of Data Compiled in Food Composition Tables

Abstract: The Phe and protein contents provided by most FCTs were positively correlated, suggesting that it is possible to estimate the Phe content of fruits by multiplying its protein content by 3%. For type-A, -B, and -C vegetables, 4% may be used.

Cited by 10 publications

References 23 publications

Pleurotus spp. Mycelia Enriched in Magnesium and Zinc Salts as a Potential Functional Food

Pleurotus spp. Mycelia Enriched in Magnesium and Zinc Salts as a Potential Functional Food

PKU dietary handbook to accompany PKU guidelines

Potential Psychoactive Effects of Microalgal Bioactive Compounds for the Case of Sleep and Mood Regulation: Opportunities and Challenges

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