The Utilization of Energy Producing Nutriment and Protein as Affected by the Plane of Protein Intake

Forbes, E. B.; Voris, LeRoy; Bratzler, J. W.; Wainio, W.W.

doi:10.1093/jn/15.3.285

Cited by 24 publications

(5 citation statements)

References 11 publications

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“…& Ashworth (1936) in paired-feeding experiments with rats found that their animals gained more fat and less protein on a ration containing 10% protein than when the ration contained 26%. Forbes,Swift,Black & Kahlenberg (193 j) and Forbes, Voris, Bratzler & Wainio (1938) also found this to be the case between the levels of 10 and 45% protein. Hamilton (1939), using the paired-feeding method for (u) equal feed and ( b ) equal gain, found that below a level of 16% protein in the ration the ratio of energy to nitrogen of the carcass was increased.…”

Section: J C D Hutchinson I947mentioning

confidence: 77%

Nutrition of Domestic Rabbits

Hutchinson¹

1947

Br J Nutr

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219Animal protein thus formed about 30% of the total protein intake.During the second diet period {he intake was raised by 500 Cal. from non-protein sources. The protein intake was kept unchanged. In the third diet period the protein intake was raised by adding 25 g. animal proteinlday usually as fish (canned pilchards or fresh fish). This raised the animal protein to about 50 % of the total protein intake.The calorie intake rose by about IOO Cal. In the fourth diet period the protein content of the diet was raised by 20 g. protein/day usually as fish but the total calorie intake was maintained at the level of the third period. Thus the percentage of animal protein rose to almost 70% of the total protein intake. During the fifth diet period the total calorie intake was raised by about 350 Cal. but the total protein intake was maintained constant at the level of the fourth period.

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Section: J C D Hutchinson I947mentioning

confidence: 77%

Nutrition of Domestic Rabbits

Hutchinson¹

1947

Br J Nutr

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“…This may be due either to the presence of digestible carbohydrate in the fish meal or to an increased digestibility of the carbohydrate as the protein level increased. The former is the more probable although Forbes, Voris, Bratzler & Wainio (1938), working with rats, found that an increase in the level of protein in the diet was accompanied by an increase in the digestibility of the gross energy of the diet. Digestible carbohydrate in fish meal would most probably be present as a mixture of sugar, glycogen and glycoprotein; the first two of these would certainly be included in the determination of available carbohydrate.…”

Section: Resultsmentioning

confidence: 99%

The effect of protein level on the digestibility of the carbohydrates

Bolton

1958

J. Agric. Sci.

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1. The effect of different levels of protein on the digestibility of the carbohydrate fraction of two compounded diets which differed widely in their contents of indigestible organic matter has been determined.2. Digestibility of the available carbohydrate (the sugars, dextrins and starches expressed as starch) apparently increased with increase in the protein content of the diet.3. Alteration in the cereal portion of the diet involves an adjustment in the amount of protein supplement if the nutritive ratio is to remain unaltered.

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“…Therefore, conditions that are accompanied by a dysbalance between supply and requirements ultimately yield depletion of the main AA reservoir in the body, skeletal muscle [ 5 , 6 ].…”

Section: Skeletal Muscles As An Amino Acids Reservoirmentioning

confidence: 99%

Clinical use of amino acids as dietary supplement: pros and cons

Dioguardi

2011

J Cachexia Sarcopenia Muscle

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Nitrogen supply is pivotal for the maintenance of life. Amino acids can be utilized to synthesize both glucose and lipids. The opposite, i.e., production of amino acids from either one of them, is not possible in the absence of other amino acids as donors of nitrogen. The quality of amino acid content in protein has been re-evaluated recently, and the relevance of essential amino acids has been repeatedly underlined. Essential amino acid requirements in different mammals are not identical, and ratios among them should be taken into account when projecting an efficient formulation. Recent research has demonstrated that genes respond to different qualities and quantities of nutritional supply, and increased provision of essential amino acids increases lifespan in animal experiments through mitochondriogenesis and maintenance of elevated rates of synthesis of anti-oxidant molecules. Moreover, genetic expression of key controllers of synthesis, like mTOR, may be particularly important for understanding skeletal muscle maintenance. Losses of muscle mass and impaired immune function are related to reduced protein supply, and there is increasing evidence that regular essential amino acid intake as part of an oral diet is effective in reversing muscle catabolism, promoting muscle anabolism, and restoring immunological function. Therefore, the use of amino acids as supplements to diet would be expanding in the near future. Is this safe? Few data are available on amino acid toxicity, and only one essential amino acid may be considered to have clinically relevant toxicity: methionine, because it is transformed into a toxic intermediate, homocysteine, when cysteine synthesis is required by metabolic needs. Matching of stoichiometric ratios between methionine and cysteine may solve the problem of supplying sufficient amounts of sulfur to the body. Arginine and glutamine are two non-essential amino acids than can become “conditionally essential” because of elevated needs during pathological conditions, and metabolism may not be able to maintain their concentrations at sufficient levels to match metabolic requirements. Chronic exogenous arginine supplementation has not proven to exert positive clinical effects in different trials, and sequential articulation of the knowledge of introduction of arginine-driven transcriptional, translational, and epigenetic adaptations may give us a key for interpreting those puzzling results.

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The Utilization of Energy Producing Nutriment and Protein as Affected by the Plane of Protein Intake

Cited by 24 publications

References 11 publications

Nutrition of Domestic Rabbits

Nutrition of Domestic Rabbits

The effect of protein level on the digestibility of the carbohydrates

Clinical use of amino acids as dietary supplement: pros and cons

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