Treatment of Phenylketonuria with a Formula Consisting of
Low-Phenylalanine Peptide

Kitagawa, Teruo; Ōwada, Misao; Aoki, Keiko M.; Arai, Shoichi; Oura, Toshiaki; Matsuda, Ichiro; Igarashi, Yutaka; Tada, Keiya; Katayama, Sumio; Hashida, Wataru

doi:10.1159/000469222

Cited by 16 publications

(12 citation statements)

References 3 publications

(6 reference statements)

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“…Thus, Kitagawa et al (1987), after hydrolysing whey proteins with actinase, in pH 6.5 at 37 1C, treated these preparations with activated carbon and removed 97% of Phe. However, the conditions for the treatment with activated carbon were not mentioned.…”

Section: Article In Pressmentioning

confidence: 99%

Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates

Lopes

Delvivo

Silvestre

2005

LWT - Food Science and Technology

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Section: Article In Pressmentioning

confidence: 99%

Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates

Lopes

Delvivo

Silvestre

2005

LWT - Food Science and Technology

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“…Therefore, taste preference and feeding behaviour in children with PKU on an unpalatable conventional formula may be dierent from those in healthy children. We developed a product using a low-Phe peptide (LPP) as a protein source (LPP formula), and con®rmed by comparative tests performed by healthy adults that the LPP formula has a much better taste than the amino acid mixture (AAM) formula [10]. We tested taste preferences in patients and healthy children in dierent age groups by using AAM and LPP formulae.…”

Section: Introductionmentioning

confidence: 99%

Taste preferences and feeding behaviour in children with phenylketonuria on a semisynthetic diet

Ōwada

Aoki

Kitagawa³

2000

Eur J Pediatr

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In some young children with phenylketonuria the characteristic taste of amino acid mixture formula encountered in early life is considered to be imprinted and remains as a preference for a long time. Since school children with phenylketonuria usually obtain about 50% of their energy intake from natural food containing small amounts of protein, these patients are considered to have come to have similar preferences as healthy people which result from a waning of the imprinted taste of amino acid mixture formula.

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“…Moszczynsky & Idziac (1993), empregaram uma mistura de três enzimas (carboxipeptidase A, aminopeptidase e quimotripsina) na hidrólise de caseína, obtendo, após tratamento com carvão, cerca de 90% de remoção de Phe. Níveis de remoção de 97% foram relatados por Kitagawa et al (1987) em hidrolisados de proteínas do soro de leite obtidos pela ação da actinase.…”

Section: Eficiência Da Remoção De Pheunclassified

Hidrolisados protéicos de arroz com baixo teor de finilalanina, obtidos pela ação da corolase PP e uso do carvão ativado

et al. 2006

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RESUMOA partir do extrato protéico obtido em meio alcalino, empregou-se a corolase PP no preparo de seis hidrolisados enzimáticos de arroz, visando o desenvolvimento de formulações dietéticas para fenilcetonúricos. O procedimento de passagem por coluna contendo carvão ativado foi utilizado na remoção de fenilalanina (Phe) dos hidrolisados. O teor de Phe nos extratos protéicos de arroz e seus hidrolisados, após tratamento com carvão, foi determinado por espectrofotometria derivada segunda. O teor final de fenilalanina nos hidrolisados variou de 0,39 a 68,34 mg 100 g -1 , o que corresponde a uma remoção de 84 a 100%. A distribuição dos peptídeos nas amostras, de acordo com o tamanho da cadeia, foi estudada como um dos critérios para a avaliação da qualidade nutricional dos hidrolisados. O fracionamento dos peptídeos foi realizado por CLAE de exclusão molecular e, para a quantificação empregou-se o método rápido da área corrigida da fração. Os resultados indicaram que o maior teor de oligopeptídeos foi obtido quando se empregou a corolase PP em uma relação E:S de 1%, e uma concentração protéica inicial de 1,56 g 100 mL -1 . Termos para indexação:Hidrólise enzimática, remoção de fenilalanina, suplemento dietético. ABSTRACTStarting with alkaline protein extract, the Corolase PP was used for preparing six enzymatic rice hydrolysates, with the aim of producing dietary formulations for phenylketonuria treatment. A column containing activated pure charcoal was used for removing phenylalanine (Phe). The Phe contents of rice protein extract and hydrolysates were determined by second derivative spectrophotometry. The final Phe content of the hydrolysates varied from 0.39 to 68.34 mg 100 g -1 , corresponding to removal levels from 84% to 100%. The distribution of peptides according to their size was used as an approach for the nutritional evaluation of the hydrolysates. The fractionation of peptides was performed by size-exclusion HPLC, and the rapid correct fraction area method was used for the their quantification. The results indicated that the higher oligopeptide content was obtained when corolase PP was used with an enzyme:substrate ratio of 1% and the initial protein concentration of 1,56 g 100 mL -1 .

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Treatment of Phenylketonuria with a Formula Consisting of Low-Phenylalanine Peptide

Cited by 16 publications

References 3 publications

Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates

Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates

Taste preferences and feeding behaviour in children with phenylketonuria on a semisynthetic diet

Hidrolisados protéicos de arroz com baixo teor de finilalanina, obtidos pela ação da corolase PP e uso do carvão ativado

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