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Jejunal absorption of an amino acid mixture simulating casein and an enzymic hydrolysate of casein prepared for oral administration to normal adults

Published online by Cambridge University Press:  25 March 2008

D. B. A. Silk ,
M. L. Clark ,
T. C. Marrs ,
Jill M. Addison ,
D. Burston ,
D. M. Matthews  and
K. Mary Clegg
D. B. A. Silk
Affiliation:
Department of Medicine and Gastroenterology, St Bartholomew's Hospital, London EC1A 7BE
M. L. Clark
Affiliation:
Department of Medicine and Gastroenterology, St Bartholomew's Hospital, London EC1A 7BE
T. C. Marrs
Affiliation:
Department of Experimental Chemical Pathology, Westminster Medical School, London
Jill M. Addison
Affiliation:
Department of Experimental Chemical Pathology, Westminster Medical School, London
D. Burston
Affiliation:
Department of Experimental Chemical Pathology, Westminster Medical School, London
D. M. Matthews
Affiliation:
Department of Experimental Chemical Pathology, Westminster Medical School, London
K. Mary Clegg
Affiliation:
Department of Food Science and Nutrition, University of Strathclyde, Glasgow
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Abstract

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1. An intestinal perfusion technique was used in six normal human subjects to study absorption of sixteen individual amino acids from an amino acid mixture simulating casein and from an enzymic hydrolysate of casein, prepared for oral administration to these subjects, which consisted of a mixture of oligopeptides and free amino acids.

2. Total absorption of α-amino nitrogen was greater from the casein hydrolysate than from the amino acid mixture, and the considerable variation in percentage absorption of individual amino acids from the amino acid mixture was much reduced when the enzymic hydrolysate solution was perfused, as a number of amino acids which were poorly absorbed from the amino acid mixture were absorbed to a greater extent from the casein hydrolysate.

3. These findings indicate that after extensive intestinal resections or in malabsorption there might be significant nutritional advantages in the administration of protein hydrolysates rather than amino acid mixtures.

Type
Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 33 , Issue 1 , January 1975 , pp. 95 - 100
Copyright
Copyright © The Nutrition Society 1975

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