The Pepsin-Digest-Residue (PDR) Amino Acid Index of Net Protein Utilization

Sheffner, A. Leonard; Eckfeldt, Gladys A.; Spector, Harry

doi:10.1093/jn/60.1.105

Cited by 95 publications

(33 citation statements)

References 21 publications

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“…The amino acids may be released from the dietary protein in the gastrointestinal tract at different rates and to different extents. Several in vitro studies (25)(26)(27), where protein was incubated with one or more proteolytic enzymes, indicate that under the conditions used, amino acids are liberated at different rates. It is difficult to apply these observations to in vivo conditions, especially as the in vitro incubation periods extended for 72 hours or longer.…”

Section: E Other Analytical Datamentioning

confidence: 99%

The Levels of Individual Free Amino Acids in the Plasma of Normal Man at Various Intervals After a High-Protein Meal1

Frame¹

1958

J. Clin. Invest.

145

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Section: E Other Analytical Datamentioning

confidence: 99%

The Levels of Individual Free Amino Acids in the Plasma of Normal Man at Various Intervals After a High-Protein Meal1

Frame¹

1958

J. Clin. Invest.

145

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“…The egg white's protein component has been reported to have a high amino acid score and a high net protein utilization rate, and thus, it represents a good source of protein (Matsuoka, Takahashi, Kimura, Masuda, & Kunou, 2017; Sheffner, Eckfeldt, & Spector, 1956). Egg white proteins (EWP) are reported to decrease cholesterol (Matsuoka, Usuda, Masuda, Kunou, & Utsunomiya, 2017; Matsuoka et al., 2008; Matsuoka et al., 2014), improve visceral fat obesity (Matsuoka et al., 2017; Matsuoka, Shirouchi et al., 2017) facilitate iron absorption (Kobayashi, Kido, & Nakabou, 2007) and, when combined with exercise, increase muscle (Kato, Sawada, Numao, & Suzuki, 2011).…”

Section: Introductionmentioning

confidence: 99%

Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Matsuoka¹,

Kimura²,

Uno³

et al. 2018

Food Science & Nutrition

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We studied the effect of egg white hydrolysate (EWH) on swimming endurance in mice. 7‐week‐old male ddY mice (28–30 g) were divided into three groups and fed an AIN‐93G diet supplemented with casein (n = 8), EWH (n = 7), or egg white protein (EWP, n = 8) for 14 days. From day 11, the mice underwent a swimming test daily with a weight load equivalent to 10% of their body weight, and the lengths of time they swam were recorded. Blood was sampled for testing on the last day of the study. We observed that increases in the swimming duration through day 14 were significantly greater in the EWH group than in the casein group (p = 0.049). As a factor underlying this, the hexanoyl‐lysine level in blood was confirmed to be decreased in the former group (p = 0.013). These findings indicate that consumption of EWH extended the swimming duration and suggest the mechanistic involvement of an antifatigue effect mediated by its antioxidant activity.

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“…In subsequent work, Clandinin and Robblee (1952) found little relationship between enzymic hydrolysis and bird performance; however, the hydrolysis could be used as a quality control tool, for example to identify the optimum duration of a heat treatment. A pepsin digestresidue index apparently reflected the "physiological availability" of the AA during digestion (Sheffner et al 1956a) and responded to changes in soybean meal caused by heat (Sheffner et al 1956b). Pronase digestion of rapeseed meal apparently allowed estimation of AA availability (Rayner and Fox 1976).…”

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confidence: 99%

Estimation of Bioavailable Amino Acids in Feedingstuffs for Poultry and Pigs: A Review With Emphasis on Balance Experiments

Sibbald¹

1987

Can. J. Anim. Sci.

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A bioavailable nutrient has the potential to be utilized when ingested. Ideally, the nutrient requirements of animals and the nutrient concentrations of feedingstuffs should be expressed in terms of bioavailable units. Bioavailability is an abstract concept which cannot be measured but it can be estimated. The purpose of this review is to describe, evaluate and compare procedures used to estimate the concentrations of bioavailable amino acids (BAA) in feedingstuffs for pigs and poultry. Accurate and precise measurement of total amino acid (AA) concentrations is of fundamental importance to many assays. Problems are encountered both in making the AA available for measurement (hydrolysis) and in the measurement procedures. There is need for standardization of methodology but until this is achieved caution must be exercised when comparing data obtained by different techniques or even from different laboratories. In vitro assays for BAA are relatively fast and can be made without access to animals. Enzymic digestion has the potential to be a good estimator of BAA but is constrained by a lack of information about the bioavailabilities of the peptides which are liberated. Chemical assays and dye binding produce data which sometimes, but not always, correlate with biological estimates of BAA. The future of such assays seems to be in quality control where comparisons are made among samples within ingredients. Among the indirect biological assays, those based on microbial growth have received the most attention. The major weakness of such assays resides in the difference between animal and microbe in the ability to utilize peptides. Plasma free amino acids are not satisfactory estimators of BAA although they can help to identify limiting AA in feedingstuffs. Nitrogen digestion lacks the sensitivity to be a predictor of BAA. Growth assays are thought by many to be the ultimate measure of bioavailability but in fact they measure utility which is not the same. Nevertheless, growth assays can provide valuable estimates of BAA providing that their limitations are understood. The assays are expensive and slow and the results can be affected by many variables including changes in nutrient concentrations when a test material is added to an assay diet. Much of the review is devoted to balance experiments which require great care and attention to detail if reliable, reproducible data are to be obtained. Procedures have been refined during many years of use and with the advent of new equipment and techniques. Concern is currently focussed on corrections for metabolic and endogenous losses and on the effects of the microflora of the alimentary tract. Recent developments have increased assay efficiency, particularly with poultry. The balance experiment provides BAA estimates, that can be used effectively in diet formulation, at a much faster rate than growth assays. The final section of the review makes comparisons among various methods of estimating BAA. Interspecies comparisons are useful because they provide guidance when attempting to apply data derived with one species to formulate diets for another. The search for a single assay which provides data applicable to several species is a worthwhile objective. In the meantime, there are many assays used to estimate BAA which have specific applications and limitations. Key words: Pigs, poultry, amino acids, assay methodology, feedingstuffs, review

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The Pepsin-Digest-Residue (PDR) Amino Acid Index of Net Protein Utilization

Cited by 95 publications

References 21 publications

The Levels of Individual Free Amino Acids in the Plasma of Normal Man at Various Intervals After a High-Protein Meal1

The Levels of Individual Free Amino Acids in the Plasma of Normal Man at Various Intervals After a High-Protein Meal1

Egg white hydrolysate improves fatigue due to short‐term swimming load test in mice

Estimation of Bioavailable Amino Acids in Feedingstuffs for Poultry and Pigs: A Review With Emphasis on Balance Experiments

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