Production of egg proteins, enriched with L-leucine-C-13(1), for the study of protein assimilation in humans using the breath test technique

被引:41
作者
Evenepoel, P
Hiele, M
Luypaerts, A
Geypens, B
Buyse, J
Decuypere, E
Rutgeerts, P
Ghoos, Y
机构
[1] CATHOLIC UNIV LEUVEN, HOSP GASTHUISBERG,DIV GASTROENTEROL, GASTROINTESTINAL RES CTR,DEPT MED, B-3000 LOUVAIN, BELGIUM
[2] FAC AGR & APPL BIOL SCI, LAB PHYSIOL & IMMUNOL DOMEST ANIM, DEPT ANIM PROD, B-3001 HEVERLEE, BELGIUM
关键词
leucine; egg proteins; stable isotopes; protein metabolism; humans;
D O I
10.1093/jn/127.2.327
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Protein assimilation and metabolism studies are hindered by the lack of an adequate oral tracer, i.e., labeled proteins. We present a new and easily reproducible methodology for producing large amounts of egg proteins labeled with L-leucine-C-13(1),. Laying hens were fed a 0.2% leucine-deficient food supplemented with 0.2% L-leucine-C-13(1) (99 atom %). At plateau, eggs containing highly enriched proteins were obtained. The C-13 content of egg white relative to the total C content was 1.3371 atom %, corresponding to delta = 206 parts per thousand. The overall tracer recovery in egg proteins was high (40.2%), making this method financially attractive as well. Accurately measurable levels of (CO2)-C-13 in breath were obtained after ingestion of a physiological load of labeled egg white proteins. Thus, egg proteins with sufficient C-13 enrichment and applicable for human protein assimilation and metabolism kinetic studies were produced in an easily reproducible and highly efficient manner.
引用
收藏
页码:327 / 331
页数:5
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