Absorption of chemically unmodified lysine from proteins in foods that have sustained damage during processing or storage.
When a food is processed or stored, amino acids can react with a number of chemical entities to produce new compounds that are often nutritionally unavailable to the consumer. During acid hydrolysis used in amino acid analysis, some of these compounds revert back to the parent amino acid, leading to errors in estimates of both the amino acid content of foods and amino acid digestibility. This is a particular concern for the amino acid lysine in damaged food proteins. Chemical assays have thus been developed to allow determination of unaltered or reactive lysine. However, there is evidence that, in damaged food proteins, not all of the reactive lysine is released during digestion and absorbed. The development and application of an assay for absorbed (ileal digestible) reactive lysine is discussed.
Moughan
Paul J
PJ
Massey University, Riddet Centre, Private Bag 11 222, Palmerston North, New Zealand. P.J.Moughan@massey.ac.nz
D000042:Absorption; D000596:Amino Acids / Q000737:chemistry / Q000378:metabolism; D000601:Amino Acids, Essential / Q000737:chemistry; D000818:Animals; D001681:Biological Assay / Q000379:methods*; D004044:Dietary Proteins; D004063:Digestion; D004139:Dinitrofluorobenzene / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007082:Ileum / Q000378:metabolism; D008239:Lysine / Q000737:chemistry*; D015416:Maillard Reaction; D009747:Nutritional Physiological Phenomena; D009753:Nutritive Value; D010100:Oxygen / Q000378:metabolism; D011506:Proteins / Q000737:chemistry; D051381:Rats; D013696:Temperature; D013997:Time Factors
D000596:Amino Acids; D000601:Amino Acids, Essential; D004044:Dietary Proteins; D011506:Proteins; D004139:Dinitrofluorobenzene; D008239:Lysine; D010100:Oxygen