Gene/Protein Disease Symptom Drug Enzyme Compound
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 15,125 document(s) hit in 31,850,051 MEDLINE articles (0.00 seconds)

The known cross-links of bone collagen are derived from lysine and hydroxylysine. The first step in the enzymatic cross-linking process is a deamination by lysyl oxidase producing an aldehyde which then may condense with a lysyl or hydroxylysyl residue of a neighbouring collagen molecule. Some of the resulting divalent aldimine and oxo-imine cross-links may later on be incorporated in trivalent hydroxylysyl-pyridinoline and lysyl-pyridinoline cross-links. In bone collagen prepared from the cancellous bone of vertebral bodies of osteoporotic individuals we found a reduced stability towards acetic acid and pepsin, and a substantial reduction in the concentration of the divalent collagen cross-links compared with sex- and age-matched controls. To what extent do the collagen cross-links influence the mechanical properties of bone? beta-amino-propionitrile (BAPN) irreversibly inhibits the enzyme lysyl oxidase and therefore, the formation of cross-links between the collagen molecules. In the present study female rats, 70 days old, injected subcutaneously two times daily with BAPN (333 mg/kg/day) for 1 month and saline injected control rats were studied. The concentration of the hydroxypyridinium cross-links of femoral mid-diaphyseal cortical bone was determined by HPLC with fluorescence detection and the mechanical properties of the rat femoral diaphyses were analyzed by a materials testing machine. The BAPN injections resulted in a 45% reduction in the concentration of the hydroxypyridinium cross-links and a 31% decrease in the stability of the bone collagen towards acetic acid and pepsin compared with the control rats. No changes were found in ash or collagen concentrations of the cortical bone.(ABSTRACT TRUNCATED AT 250 WORDS)
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PMID:Reduced concentrations of collagen cross-links are associated with reduced strength of bone. 857 39

An experiment was conducted to evaluate the effects of chromium picolinate (CrP) on growth performance, carcass composition, and tissue accretion rates in pigs from 27 to 109 kg BW. Seven littermate sets of Yorkshire-Hampshire barrows, individually penned, were fed a fortified, corn-soybean meal basal diet (.95% lysine from 27 to 55 kg; .80% lysine from 55 to 109 kg) supplemented with 0 or 200 micrograms/kg of Cr from CrP. Addition of CrP increased (P < .09) ADG but did not affect ADFI or feed:gain ratio. Average and 10th rib backfat and longissimus muscle area were not affected by Cr supplementation. The right side of the carcass was physically dissected into muscle, fat, bone, and skin. Additionally, five pigs were killed for determination of initial body composition. Dietary CrP addition increased (P < .02) the percentage of muscle and decreased (P < .06) the percentage of fat. Total gain of dissected bone and skin were not different between treatments, but CrP increased (P < .06) the total gain of dissected muscle and decreased (P < .02) the total gain of dissected fat. Also, CrP increased the daily accretion rates of muscle (P < .05) and bone (P < .03) and decreased the daily accretion rate of fat (P < .05). The left side of the carcass was ground for determination of water, protein, lipid, and ash. The addition of CrP to the diet increased the percentage (P < .09) and accretion rate (P < .09) of water and increased the percentage (P < .004), total gain (P < .02), and accretion rate (P < .02) of protein while decreasing (P < .04) the percentage of lipid. Pigs fed CrP also had a decreased (P < .004) percentage of lipid in the dissected carcass muscle. Water, protein, and ash from the dissected muscle were not different between treatments. These results suggest that CrP supplementation throughout the entire growing-finishing phase increases the total gain and accretion rate of muscle while decreasing the total gain and accretion rate of fat. This results in carcasses with an increased percentage of muscle and decreased percentage of fat.
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PMID:Effects of dietary chromium picolinate supplementation on growth, carcass characteristics, and accretion rates of carcass tissues in growing-finishing swine. 858 94

Twelve crossbred barrows (initial BW of 59.7 kg) were used in nutrient balance trials to investigate the influence of adding two Bacillus products (Biomate 2B and Pelletmate Livestock, Chr. Hansen's Biosytems) to a 14% CP corn-soybean meal diet (.64% lysine, .6% Ca and .5% P). A 3 x 3 Latin-square design with an extra period was used. Treatments were as follows: 1) basal diet; 2) basal + Biomate 2B (BAC1); and 3) basal + Pelletmate Livestock (BAC2). After a 7-d adaptation to metabolism crates, each 10-d period consisted of 5 d of diet adjustment followed by 4 d of total collection and 1 d for change-over. Both BAC1 and BAC2 were added at a level of .05% to supply approximately 3 million colony forming units per gram of diet. Pigs were fed twice daily at a daily rate of 3.2 to 3.5% of BW. Feeding BAC1 or BAC2 elevated (P < .001) fecal Bacillus spore counts at the end of each collection period, but the effect on number of coliforms and lactic acid bacteria was not as consistent; coliform counts tended to be decreased (P < .10) when BAC2 was fed, but not (P > .10) when BAC1 was fed. The number of lactic acid bacteria was increased (P < .05) when BAC1 was fed, but not (P > .10) when BAC2 was fed. Body weights were similar among all treatments for all periods. There was no carry-over or pretreatment effect (P = .50). Digestibility coefficients of DM, neutral detergent fiber, acid detergent fiber, ash, and N and retention of N were not affected (P = .40) by feeding Bacillus products.
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PMID:Nutrient digestibilities of a corn-soybean meal diet as influenced by Bacillus products fed to finishing swine. 872 1

The proximate composition, minerals, amino acid profiles, grain protein contents of Pennisetum typhodies (Burm.f.) Stapf & Hubbard were analysed. The crude protein was 12.3%, fat 5.3% and ash 2.4%. The grains contained similar amounts of phosphorus, calcium and iron as compared to some Indian and African millets. Amino acid analysis indicated the presence of at least 17 amino acids including most of the essential ones. They were also characterized by the presence of sufficient quantities of essential amino acids and limiting amino acids. Comparisons were made with the results reported by FAO/WHO, the seed proteins showed the essential amino acid leucine was highest, while isoleucine and valine were within the range, but threonine, lysine and the sulphur containing amino acids were lower. In general the results indicate that this grain has a good nutritive value.
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PMID:Nutritional and chemical evaluation of pearl millet grains (Pennisetum typhoides (Burm. f.) Stapf & Hubbard, Poaceae) grown in the Gizan area of Saudi Arabia. 883 81

Soyabari in various blends namely A0 to A6 were produced from maize and soybean flours. The nutritional, physical and acceptability characteristics of the blends were investigated. The products were found to be superior to the customarily eaten Nigerian abari (maize meal) in terms of protein content and digestibility. With increasing level of soyflour supplementation of the maize flour, the overall balance of amino acid, available lysine, protein digestibility, total ash as well as energy density increased. Also firmer, smoother, lighter and more yellowish and attractive products were obtained as a result of supplementation. The blend produced at 30% level of supplementation was assessed similar in texture to cowpea moin-moin (cowpea meal). All blends were equally acceptable as the control abari but the blend produced from 40% soyflour supplementation was judged more similar in most characteristics to cowpea moin-moin. Blends A3 and A4 (30 and 40% level of soyflour supplementation respectively) are recommended for adoption based on its protein quality, physical and acceptability characteristics. The two formulations are suitable for combating protein malnutrition in a predominantly starch and cereal based diet.
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PMID:Development, acceptability, nutritional and physical characteristics of protein improved Nigerian abari (maize meal) prepared from soya and maize flours. 888 21

Osteocalcin, a 49-amino acid, gamma-carboxyglutamic acid-containing protein produced by the osteoblast, has been shown in laboratory animals to be a better marker of bone turnover than alkaline phosphatase. To determine serum osteocalcin levels in growing pigs, we isolated pure porcine osteocalcin and developed a double-antibody RIA. To evaluate the effects of dietary Ca and P levels on serum osteocalcin, 36 individually penned crossbred pigs (19.5 kg initial BW) were fed fortified corn-soybean meal diets (.95% lysine) containing four levels of Ca (.42, .66, .90, 1.14%) and P (.35, .55, .75, .95%) in a 30-d test. Increasing dietary Ca and P improved body weight gain quadratically (P < .02). Most bone traits improved quadratically (P < .05) with increasing Ca and P. Pigs were bled on d 0, 10, 20, and 30 to determine serum levels of alkaline phosphatase, 1,25-dihydroxyvitamin D3, and osteocalcin. Osteocalcin decreased (P < .02) linearly with increasing Ca and P on d 10, 20, and 30. However, this effect was much more pronounced on d 20 and 30. Alkaline phosphatase decreased with the first incremental increase in dietary Ca and P, but was not affected by higher levels on any day measured. Osteocalcin was inversely correlated with growth rate (r = -.54, P < .01), bone strength (r = -.57, P < .01), metacarpal ash (r = -.29, P < .10), femur ash (r = -.60, P < .01), and femur ash weight (r = -.65, P < .01). Similar results were found for 1,25-dihydroxyvitamin D3. Alkaline phosphatase was not correlated with performance or most bone traits on d 30. Based on this model, these results suggest that serum osteocalcin and 1,25-dihydroxyvitamin D3 are better predictors of bone mineralization and(or) turnover in pigs than serum alkaline phosphatase.
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PMID:The determination of serum concentrations of osteocalcin in growing pigs and its relationship to end-measures of bone mineralization. 892 86

Young pigs (5 wk of age and 8 kg) were used to test the efficacy of 1 alpha-hydroxycholecalciferol (1 alpha-OH D3) and microbial phytase for improving the utilization of phytate phosphorus (P) and amino acids present in corn-soybean meal (SBM) diets. Phytase supplementation (1,200 units/kg) to a vitamin D3-adequate, P-deficient corn-SBM diet elicited a marked response (P < .05) in weight gain and ash content of fibula, scapula, and metatarsal bones, but dietary addition of 1 alpha-OH D3 (20 micrograms/kg) was without effect. A P- and vitamin D3-adequate, amino acid-deficient corn-SBM diet (15.5% CP) also was supplemented with 1,200 units/kg of phytase to evaluate the efficacy of phytase in improving amino acid utilization. Pigs gained faster (P < .05) and more efficiently (P < .05) when this diet was supplemented with limiting amino acids, and phytase addition also increased (P < .05) weight gain, regardless of whether the diet was deficient or adequate in amino acids. Feed efficiency was improved (P < .05) by phytase addition to the amino acid-deficient diet but not to the amino acid-adequate diet. Pigs fed the low-CP, amino acid-fortified diet gained as fast and as efficiently as those fed a 19.5% CP (1.19% lysine) positive-control diet.
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PMID:Efficacy of supplemental 1 alpha-hydroxycholecalciferol and microbial phytase for young pigs fed phosphorus- or amino acid-deficient corn-soybean meal diets. 899 10

The in vivo protein quality of 14 meat and bone meals (MBM) was evaluated in three chick growth assays and a 48-h excreta collection assay using conventional and cecectomized roosters. In addition, in vitro evaluation of protein quality was assessed using pepsin N digestibility (0.2, 0.002, or 0.0002% pepsin), KOH protein solubility, and multi-enzyme pH change. Crude protein, lysine, and SAA in the MBM varied from 48 to 56, 2.32 to 3.01, and 1.0 to 2.13%, respectively. Protein efficiency ratio (weight gain:protein intake) estimated from feeding chicks diets containing 9% protein from a MBM ranged from 0.61 to 2.89 and averaged 1.78. Lysine bioavailability determined by slope-ratio chick assay ranged from 43 to 89%. True amino acid digestibility and TMEn values determined in cecectomized roosters were generally lower (P < 0.05) than those determined in conventional roosters. True digestibility of amino acids (percentage) also varied among MBM, with the mean (and range) for lysine, methionine, and cystine in cecectomized birds being 81 (73 to 88), 85 (77 to 91), and 58% (37 to 72%), respectively. Pepsin N digestibility values determined using 0.002 or 0.0002% pepsin were positively correlated (P < 0.05) with lysine digestibility. Pepsin N digestibility determined using 0.2% pepsin, KOH protein solubility, and multi-enzyme pH change were not significantly correlated with in vivo protein quality. Ash content was negatively correlated (-0.80, P < 0.05) with protein efficiency ratio. These results indicated that there is substantial variation in protein quality among commercial MBM and that pepsin N digestibility and ash content are correlated with some in vivo protein quality measurements.
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PMID:Protein and amino acid quality of meat and bone meal. 905 20

The present study was conducted with the objective to determine the effects of altitude above sea level, on the cooking time and nutritional value of common black beans (Phaseolus vulgaris). Three 100 g samples of the Ostua variety were cooked at 8 individual locations, ranging in altitude from 0 to 2256 meters, in Guatemala, to establish water uptake and cooking time. The cooked samples were separated into cooked beans and cooking broth for chemical analysis. This included moisture, protein, lysine, tannins, total and enzyme susceptible starch, and fiber fractionation. The cooking liquor was analyzed for total solids, moisture, protein, ash and K. A 1200 g sample was cooked for the cooking time established previously, for biological testing of nutritional value, which included Net Protein Ratio (NPR), Protein Efficiency Ratio (PER), and protein digestibility. Altitude influenced cooking time which increased from 78 min at 0 m, to 264 min at 2256 m. Final moisture content in the cooked bean was similar at all altitudes and there was a tendency to yield smaller amounts of solids in the cooking broth at higher altitudes. The increase in cooking time was significant. Bean water uptake at all times was significantly slower and smaller at ambient as compared to water uptake at boiling T, at all altitudes. Protein and lysine content were not affected by altitude, however, tannin and catechin were lower in cooked samples, as compared to the raw material. Altitude did not affect the content of these substances. Total starch and total sugars were higher in the raw sample, as compared to the cooked samples, but there was no effect of altitude. Enzyme susceptible starch (ESS) was lower in the raw sample as compared to the cooked samples, which contained similar amounts with respect to altitude. No change was observed in fiber fractions of the cooked beans. Likewise, the composition of the cooking broth was very similar between cooking locations. There was a small tendency to a lower protein quality, with respect to altitude, the effect of which was more obvious in the apparent protein digestibility values. Undercooking or overcooking at one location influenced protein quality values. The extended cooking time of beans at high altitudes, has important economic and environmental implications, since significant amounts of wood have to be used.
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PMID:Effects of altitude above sea level on the cooking time and nutritional value of common beans. 913 4

In a companion paper, a mechanistic model is described, integrating protein and energy metabolism in preruminant calves of 80-240 kg live weight. The model simulates the partitioning of nutrients from ingestion through intermediary metabolism to growth, consisting of accretions of protein, fat, ash and water. The model also includes a routine to check possible dietary amino acid imbalance and can be used to predict amino acid requirements. This paper describes a sensitivity and behavioral analysis of the model, as well as tests against independent data. Increasing the carbohydrate:fat ratio at equal gross energy intakes leads to higher simulated protein- and lower simulated fat-deposition rates. Simulation of two experiments, not used for the development of the model, showed that rates of gain of live weight, protein and fat were predicted satisfactorily. The representation of protein turnover enables the investigation of the quantitative importance of hide, bone and visceral protein in protein and energy metabolism. The model is highly sensitive to 25% changes in kinetic parameters describing muscle protein synthesis and amino acid oxidation. Comparing simulated with experimentally derived amino acid requirements shows agreement for most amino acids for calves of approximately 90 kg live weight. For calves of approximately 230 kg live weight, however, lower requirements for lysine and for methionine+cystine are suggested by the model. More attention has to be paid to the inevitable oxidative losses of amino acids. It is concluded that the model provides a useful tool for the development of feeding strategies for preruminant calves in this weight range.
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PMID:Evaluation of a model integrating protein and energy metabolism in preruminant calves. 918 41


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