Hostname: page-component-cd9895bd7-dk4vv Total loading time: 0 Render date: 2024-12-27T08:43:20.229Z Has data issue: false hasContentIssue false
  • English
  • Français

Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

Published online by Cambridge University Press:  09 March 2007

Miguel A. Gutierrez ,
Takayuki Mitsuya ,
Hajime Hatta ,
Mamoru Koketsu ,
Rie Kobayashi ,
Lekh R. Juneja  and
Mujo Kim
Miguel A. Gutierrez
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Takayuki Mitsuya
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Hajime Hatta
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Mamoru Koketsu
Affiliation:
Faculty of Engineering, Department of Applied Organic Chemistry, Gifu City, Yanagi Do 1-1, Gifu 501-11, Japan
Rie Kobayashi
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Lekh R. Juneja*
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Mujo Kim
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
*
*Corresponding author:Dr Lekh Juneja, fax +81 593 47 5417, email juneja@taiyokagaku.co.jp
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

Keywords

Egg yolkSoyabean proteinNitrogen metabolism
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 5 , November 1998 , pp. 477 - 484
Copyright
Copyright © The Nutrition Society 1998

References

Adibi, SA, Fogel, MR & Agrawal, RM (1974) Comparison of free amino acids and dipeptide absorption in the jejunum of sprue patients. Gastroenterology 67, 586–591.Google Scholar
Adibi, SA, Morse, EL, Masilamani, SS & Amin, PM (1975) Evidence of two different modes of tripeptide disappearance in human intestine: uptake by peptide carrier systems and hydrolysis by peptide hydrolases. Journal of Clinical Investigation 56, 1355–1363.Google Scholar
American Academy of Pediatrics, Committee of Nutrition (1983) Soy protein formulae: recommendations for use in infant feeding. Pediatrics 72, 359–363.Google Scholar
American Academy of Pediatrics, Committee of Nutrition (1989) Hypoallergic infant formulas. Pediatrics 83, 1068–1069.Google Scholar
American Institute of Nutrition (1980) Second report of the ad hoc committee on standards for nutritional studies. Journal of Nutrition 110, 1726.Google Scholar
Association of Official Analytical Chemists (1990) Official Methods of Analysis, 15th ed. Washington, DC: AOAC.Google Scholar
Bahna, SL & Heiner, DC (1980) Epidemiology. Allergies to Milk, pp. 5–9. New York, NY: Grune & Stratton.Google Scholar
Bishop, JM, Hill, DJ & Hosking, CS (1990) Natural history of cow's-milk allergy: clinical outcome. Journal of Pediatrics 116, 862–867.Google Scholar
Burston, D, Taylor, E & Matthews, DM (1979) Intestinal handling of two tetrapeptides by rodent small intestine. Biochimica et Biophysica Acta 553, 175–178.Google Scholar
Businco, L, Cantani, E, Longhi, MA & Giampietro, PG (1989) Anaphylactic reactions to a cow's milk whey protein hydro-lysate (Alfare Nestle) in infants cow's milk allergy. Annals of Allergy 62, 333–335.Google Scholar
ESPGAN, Committee of Nutrition (1993) Comment on antigen-reduced infant formulae. Acta Paediatrica 82, 314–319.Google Scholar
Food and Agriculture Organization/World Health Organization (1985) Protein quality evaluation. Food and Nutrition Paper no. 51Rome:FAO/WHO.Google Scholar
Freeman, JB, Egan, MC & Millis, BJ (1976) The elemental diet. Surgical Gynecology and Obstetrics 142, 925.Google Scholar
Funabiki, R, Irimura, N, Hara, H & Yagasaki, K (1987) Nitrogen utilization. Research on Essential Amino Acids 113, 35–38 (in Japanese).Google Scholar
Grimble, GK, Keohane, PP, Higgins, BE, Kaminski, MV & Silk, DBA (1986) Effect of peptide chain length on amino acid and nitrogen absorption from lactalbumin hydrolysates in the normal human jejunum. Clinical Science 71, 65–69.Google Scholar
Grimble, GK, Rees, RG, Keohane, PP, Cartwright, T, Desreumaux, M & Silk, DBA (1987) Effect of peptide chain length on absorption of egg protein hydrolyzates in the normal human jejunum. Gastroenterology 92, 136–142.Google Scholar
Heymsfield, SB, Bethel, RA, Ansley, JD, Nixon, DW & Rudman, D (1979) Enteral hyperalimentation: an alternative to central venous hyperalimentation. Annals of Internal Medicine 90, 63.Google Scholar
Hoffman, DR (1983) Immunochemical identification of the allergens in egg white. Journal of Allergy and Clinical Immunology 71, 481–486.Google Scholar
Hosoya, N (1980) Nitrogen balance test. In Nutrition Experiments Using Small Animals, pp. 71–89 [Hosoya,, N, Inami, S and Goto, S, editors]. Tokyo: Dai ichi shuppan (in Japanese).Google Scholar
Ichihara, K (1990) Friedman test. In Statistics for Bioscience, pp. 184–191. Tokyo: Nankoudou.Google Scholar
Kaminski, MV (1976) Enteral hyperalimentation. Surgical Gynecology and Obstetrics 143, 12.Google Scholar
Keohane, PP, Grimble, GK, Brown, B, Spiller, RC & Silk, DBA (1985) Influence of protein composition and hydrolysis method on intestinal absorption of protein in man. Gut 26, 907–913.Google Scholar
Kishi, K, Miyatani, S & Inoue, G (1978) Requirement and utilization of egg protein by Japanese young men with marginal intakes of energy. Journal of Nutrition 108, 658–669.Google Scholar
Langeland, T (1983) A clinical and immunological study of allergy to hen's egg white. IV. Specific IgE antibodies to individual allergens. Allergy 38, 493–500.Google Scholar
Matthews, DM & Adibi, SA (1976) Peptide absorption. Gastroenterology 71, 151–161.Google Scholar
Matthews, DM & Payne, JW (1980) Transmembrane transport of small peptides. Current Topics in Membranes and Transport 14, 331–425.Google Scholar
Nakano, T, Simatani, M, Murakami, M, Sato, N & Idota, T (1994 a) Digestibility and absorption of enzymatically hydrolyzed whey protein. Japanese Journal of Food and Nutrition 47, 195–201 (in Japanese).Google Scholar
Nakano, T, Simatani, M, Murakami, Y, Sato, N & Idota, T (1994 b) Utilization of nitrogen in enzymatically hydrolyzed whey protein. Japanese Journal of Food and Nutrition 47, 203–208.Google Scholar
National Research Council (1985) Guide for the Care and Use of Laboratory Animals. NIH Publication no. 85–23 (revised). Washington DC: US Government Printing Office.Google Scholar
Ohtomo, H (1991) Development and utilization of milk proteins and peptides for food ingredients. Food Development 26, 8–12 (in Japanese).Google Scholar
Okuyama, T (1973) Protein determination by TNBS method. Proteins, Nucleic Acids and Enzymes 18, 1153–1159.Google Scholar
Oser, BL (1965) Total nitrogen. In Hawk's Physiological Chemistry, pp. 1214–1215 ]Oser, BL, editor]. New York, NY: McGraw-Hill.Google Scholar
Russell, RI (1975) Progress report. Elemental diets. Gut 16, 68.Google Scholar
Sampson, HA, Bernhisel-Broadbent, J, Yang, E & Scanlon, SM (1991) Safety of casein hydrolysate formula in children with cow milk allergy. Journal of Pediatrics 118, 520–525.Google Scholar
Saylor, JD & Bahna, SL (1991) Anaphylaxis to casein hydrolysate formula. Journal of Pediatrics 118, 71–74.Google Scholar
Silk, DBA (1981) Peptide transport. Clinical Science 60, 607–615.Google Scholar
Silk, DBA & Clark, ML (1975) Jejunal absorption of an amino acid mixture simulating casein and an enzymic hydrolysate of casein prepared for oral administration to normal adults. British Journal of Nutrition 33, 95–100.Google Scholar
Silk, DBA, Kumar, PJ & Perret, D (1974) Amino acid and peptide absorption in patients with coeliac disease and dermatitis herpetiformis. Gut 15, 1–8.Google Scholar
Voitk, AJ (1975) The place of elemental diet in clinical medicine. British Journal of Clinical Practice 29, 55.Google Scholar
Walker-Smith, JA, Digeon, B & Phillips, AD (1989) Evaluation of a casein and a whey hydrolysate for treatment of cow's-milk-sensitive enteropathy. European Journal of Paediatrics 149, 68–71.Google Scholar
Yano, T (1987) Food Functionality. Chemistry and Biology 25, 110–113 (in Japanese).Google Scholar
Zijlstra, RT, Mies, AM, McCracken, BA, Odle, J, Gaskins, HR, Lien, EL & Donovan, SM (1995) Short-term metabolic responses do not differ between neonatal piglets fed formulas containing hydrolyzed or intact soy proteins. Journal of Nutrition 126, 913–923.Google Scholar