The fortification of bread with lysine. III. Supplementation with essential amino acids

Rosenberg, Hans; Rohdenburg, Edward L.; Baldini, J. T.

doi:10.1016/0003-9861(54)90196-4

Cited by 30 publications

(7 citation statements)

References 8 publications

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“…Two unfortunate errors in the interpretation of results have led to erroneous statements about the nutritive value of bread fortified with lysine. Rosenberg & Rohdenburg (1952) showed that lysine fortification increased the protein efficiency ratio of bread from approximately 1.0 to 2-0 (and similar figures were obtained by Hutchinson, Moran & Pace (1956)). This was described as an increase of 70-100% but was interpreted by Jolliffe (1953) This communication describes two further experiments, firstly on flour and secondly on bread, in which ClO,, used at the ordinary commercial level as an improver, has again been shown to cause destruction of the vitamin.…”

Section: Bender Bovril Ltd 148 Old Street London Ec1supporting

confidence: 83%

Abstracts of Communications

1957

Proc. Nutr. Soc.

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Section: Bender Bovril Ltd 148 Old Street London Ec1supporting

confidence: 83%

Abstracts of Communications

1957

Proc. Nutr. Soc.

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“…CompGte mineral and vitamin supplements as used by Sibhald et al (17) wereaclded to all diets. L-lysine was added at a level of 0.9 per cent which was 0.1 percentage units higher than the level suggested by Rosenberg et al (16). This addition was made to all diets so that lysine, which has been found to be low ir-r r,vheat, would no longer be limiting.…”

Section: Rat F Eed'ing Erp Erimentsmentioning

confidence: 98%

“…Those results shorv that, for the composite samples used, fertilizer treatments r'vithin the two Fertilization may have caused changes in the proportions of some essential amino acids (14) and such differences, if existent, may have contributed to the variations in food value. it is possible that lysine supplementation of the diets in these experiments has masked differences which might have been revealed if that amino acid had not been added, as improvement in rat growth resulting from addition of lysine to wheat flour or grain has been reported frequelrtly (6,7,15,16,17). found the proportion of lysine in Breton wheat to be little affected by fertilization or cropping system although fertilizer treatmeuts apparently had an effect on the lysine proportions in barley grown as the first crop after legumes.…”

Section: Rat F Eed'ing Erp Erimentsmentioning

confidence: 99%

“…In eailier work Mitchell et al (ll) found that, if lysine was supplemented in sufficient quantities, tryptophan appeared as the next limiting amino acid in wheat. Rosenberg et al (16) later showed that a diet of wheat supplemented with 0.8 per cent lysine produced rat gains equal to those obtained with a stock diet well balanced with the essential amino acids. Hutchinson et at.…”

Section: Introductionmentioning

confidence: 98%

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Fertilizers and the Nutritive Value of Wheat Grown on a Sulphur-Deficient Grey Wooded Soil

Bentley¹,

Carson²,

Bowland³

1960

Can. J. Plant Sci.

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Rate of gain, efficiency of food utilization, and nitrogen retention by weanling rats were used as criteria to determine the nutritive value of wheat grown on a sulphur-deficient Grey Wooded soil. All diets were supplemented with minerals, vitamins, and lysine. Grain from an area continuously cropped to wheat-fallow and from an area cropped to a 5-year grain-legume rotation were compared. On Breton loam, a Grey Wooded soil, grain is highly responsive to fertilization with nitrogen; and legumes are very highly responsive to sulphur fertilization. Samples were fed from plots receiving the same fertilizer treatments in each cropping system. Fertilizer treatments and cropping systems both caused occasional significant differences, and were associated with some consistent trends for differences, in nutritive value of wheat. In general, the grain was of substantially superior nutritive value when grown following legumes; in one year these differences tended to be greater with fertilizer treatments which increased yields. During the same year fertilization with manure tended to improve the nutritive value of fallow wheat. The animal growth and food efficiency were closely related to the protein content of the foods. There were differences between results obtained in 2 successive years. While the differences may have been due to the effect of seasons or to the biennial application of fertilizers they appeared to be closely related to protein content of the grain, a characteristic which long-time data have shown to be highly variable in grain from the Breton plots.

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“…Rosenberg, Rohdenburg & Baldini (1954) also state that as far as rat growth is concerned the sole amino-acid deficiency in commercial white bread is lysine. Further supplementation with threonine, valine or methionine was without effect.…”

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confidence: 99%