PMID: 8857517Oct 1, 1996Paper

The epsilon-(gamma-glutamyl)lysine moiety in crosslinked casein is an available source of lysine for rats

The Journal of Nutrition
K SeguroM Motoki

Abstract

To determine bioavailability, expressed as the protein efficiency ratio (PER) and biological value (BV) in rats, of the epsilon-(gamma-glutamyl)lysine [epsilon-(gamma-Glu)Lys] moiety in crosslinked proteins, we prepared heavily crosslinked [21.5 /micromol epsilon-(gamma-Glu)Lys/g casein] and intermediately crosslinked [13.6 micromol epsilon-(gamma-Glu)Lys/g casein] casein, using microbial transglutaminase. In Experiment 1, rats were assigned to one of four diets (heavily or intermediately crosslinked caseins, intact casein or non-protein diet) for 4 wk to evaluate the bioavailability of the epsilon-(gamma-Glu)Lys moiety in crosslinked casein as the sole source of dietary protein. Rats that were fed intact casein and the two crosslinked caseins had similar growth rates, PER, and BV, indicating that crosslinked caseins supported the growth of rats similarly to the intact casein. In Experiment 2, heavily crosslinked casein was added to wheat gluten-based diets in concentrations of 20 and 40 g/kg diet to evaluate the bioavailability of lysine in the epsilon-(gamma-Glu)Lys moiety of the casein as a lysine supplement for lysine-poor gluten. One of six diets (heavily crosslinked or intact casein diets in the two concentrations, gluten...Continue Reading

Citations

Sep 30, 2019·Journal of Dairy Science·A G D'AlessandroM Faccia
Jan 1, 2010·Annual Review of Food Science and Technology·Johanna BuchertKristiina Kruus
Oct 31, 2012·The British Journal of Nutrition·Juliet A GerrardNigel G Larsen
Sep 1, 2017·Critical Reviews in Food Science and Nutrition·Seyed Mohammad Taghi GharibzahediIoannis S Chronakis
Jun 26, 2008·Journal of Food Science·M Aalami, K Leelavathi
Jun 26, 2014·Applied Microbiology and Biotechnology·Ivone M MartinsAltino Branco Choupina
Jan 19, 2020·Analytical Biochemistry·Diomira LuongoMauro Rossi

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