PMID: 8463855Mar 1, 1993Paper

Bioavailable level and source of cysteine determine protein quality of a commercial enteral product: adequacy of tryptophan but deficiency of cysteine for rats fed an enteral product prepared fresh or stored beyond shelf life

The Journal of Nutrition
D H Baker, Y Han

Abstract

Young rats were used in bioassays designed to assess the protein quality and tryptophan as well as cystine adequacy of the enteral product TwoCal-HN that was either freshly prepared or had been stored (nonrefrigerated) in a warehouse for 10 mo (i.e., beyond shelf life). Based upon supplementation studies, cystine was observed to be the first-limiting amino acid in both fresh and expired TwoCal-HN, and tryptophan was not second limiting. Protein efficiency ratio (PER) of expired, but not fresh, TwoCal-HN was lower than that of the casein control diet, but with cystine supplementation, PER of the TwoCal-HN products was equal to or greater than the PER of the casein control. With a diet containing 10 g protein/100 g that also contained energy-furnishing ingredients simulating TwoCal-HN, maximal growth enhancement occurred with a supplement of 1 g cystine/kg diet. Both glutathione and N-acetyl-L-cysteine were observed to be equivalent to an isomolar level of L-cystine in stimulating growth. Using a chemically defined amino acid diet that was singly deficient in tryptophan, bioavailability of tryptophan was determined for casein, fresh TwoCal-HN, expired TwoCal-HN and D-tryptophan. Slope-ratio bioefficacy values relative to L-trypto...Continue Reading

Citations

May 17, 2006·The Journal of Nutrition·David H Baker
Mar 21, 2007·Journal of Animal Science·R N Dilger, D H Baker
Jun 11, 2020·Animal : an International Journal of Animal Bioscience·R M SuzukiN K Sakomura
Sep 29, 2001·The Journal of Peptide Research : Official Journal of the American Peptide Society·F B MesfinJ A Bennett
Mar 7, 2006·JPEN. Journal of Parenteral and Enteral Nutrition·Anna K ShovellerRonald O Ball
Jun 3, 2004·The Journal of Nutrition·David H Baker
Jan 1, 1995·Journal of the American Dietetic Association·M F HenningfieldJ H Baxter

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