Table Of ContentAbsorption and Utilization
of
Amino Acids
Volume III
Editor
Mendel Friedman, Ph.D.
Food Safety Research Unit
Western Regional Research Center
Agricultural Research Service
U.S. Department of Agriculture
Albany, California
Boca Raton London New York
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The eyes of all look to you expectantly, and you give them their food when it is due. You give it openhandedly,
feeding every creature to its heart’s content.
Psalm 145: 15-16
PREFACE
Twenty naturally occurring amino acids and several hundred amino acid derivatives formed
in vivo post-translationally in plants and animals and in vitro during food processing play a
fundamental role in nutrition and other aspects of human and animal health. The general
requirements are adequate amounts of the essential amino acids with a reasonable balance
among all.
The nutritive value of a specific amino acid depends on its physiological availability,
which in turn, is governed by its absorption, transport, and utilization. Bioavailability and
biological utilization of amino acids vary widely and depend on source, chemical and
metabolic interactions, and on the diet and health of the consumer.
Scientists from many disciplines, including biochemists, physiologists, pharmacologists,
physicians, nutritionists, dieticians, animal scientists, veterinarians, and food scientists, need
to understand the factors which influence the utilization of amino acids. The widest possible
interaction of viewpoint and expertise is needed to transcend present limitations. Results
from different species, including humans, need to be compared. Results from in vitro studies
need to be related to in vivo data. The roles of amino acids other than as nutrients need to
be defined.
For this volume, therefore, invited contributors were asked to develop at least one of the
following overlapping topics:
1. Amino acid absorption, transport, metabolism, and utilization
2. Bioavailabilities of amino acids from different sources
3. Amino acid imbalances, antagonisms, and toxicities
4. Metabolic interrelationships of amino acids
5. Species variation in the utilization of amino acids
6. Enteral and parenteral nutrition
7. Amino acids and disease
8. Detoxification of drugs and xenobiotics by amino acids
9. Chemical, biochemical and another indices of amino acid utilization
10. Analyses of amino acids in foods, body fluids, and tissues
The response was positive and enthusiastic, as evidenced by the fact that authors from
twelve countries contributed manuscripts covering the above topics.
This book should catalyze progress and permit the widest possible interaction of viewpoints
and expertise on amino acid utilization. It contains contributions from different disciplines
with a common concern for theoretical and practical consequences of the nutritional, phar
macological, and medical functions of amino acids. The most important function of this
volume, I believe, is dissemination of insights and exchange of ideas so as to permit
synergistic interaction among related disciplines. This volume brings together elements
needed for such interaction.
I am grateful to all contributors for their help in bringing this volume to fruition.
1 dedicate this book to our grandchildren,
Eitan and Ariela.
Mendel Friedman
THE EDITOR
Mendel Friedman, Ph.D., is a research leader in the Food Safety Research Unit of the
Western Regional Research Center, Agricultural Research Service, U.S. Department of
Agriculture, Albany, California.
Dr. Friedman graduated from the University of Illinois, Chicago Health Sciences Center,
in 1954 with a B.S. degree in Pharmacy. After a tour of duty with the U.S. Army, he
received his Ph.D. degree in Organic Chemistry at the University of Chicago. He then spent
a post-doctoral year at the Department of Pharmaceutical Chemistry, University of Wis
consin, Madison, before joining the Department of Agriculture in 1962.
Dr. Friedman is a member of the American Chemical Society, American Society for
Biochemistry and Molecular Biology, American Institute of Nutrition, American Association
for the Advancement of Science (fellow), and the International Study Group for Tryptophan
Research.
Dr. Friedman has published about 150 research papers. He is also the author of one book
and the editor of several others in protein chemistry, food safety, and nutrition and serves
on the Editorial Boards of the Journal of Protein Chemistry and the Journal of Agricultural
and Food Chemistry. His research interests include formation and inactivation of antinutrients
and food toxicants, food chemistry, food toxicology, and nutrition.
CONTRIBUTORS, VOLUME III
Anders Alvestrand Silvio De Flora, M.D.
Department of Renal Medicine Institute of Hygiene and Preventive
Karolinska Institute Medicine
Huddinge University Hospital University of Genoa
Stockholm, Sweden Genoa, Italy
Craig R. Baumrucker, Ph.D. K. de Lange
Department of Dairy and Animal Science Department of Animal Science
Pennsylvania State University University of Alberta
University Park, Pennsylvania Edmonton, Alberta, Canada
Robert Begbie, Ph.D. Leo A. den Hartog
Physiology Division Department of Animal Nutrition
Rowett Research Institute Agricultural University
Aberdeen, Scotland Wageningen, The Netherlands
Carlo Bennicelli, Sc.D.
M. Dugan
Institute of Hygiene and Preventive
Department of Animal Science
Medicine
University of Alberta
University of Genoa
Edmonton, Alberta, Canada
Genoa, Italy
Bj0rn O. Eggum
Jonas Bergstrom
Department of Animal Physiology and
Department of Renal Medicine
Biochemistry
Karolinska Institute
National Institute of Animal Science
Huddinge University Hospital
0rum, Denmark
Stockholm, Sweden
H. F. Erbersdobler
Glen A. Broderick, Ph.D.
Institut fur Humanemahrung und
U. S. Dairy Forage Research Center
Lebensmittelkunde
Agricultural Research Service
University of Kiel
United States Department of Agriculture
Kiel, West Germany
Madison, Wisconsin
Mendel Friedman
Kelley Ruth Cavan, M.Sc.
Food Safety
Department of Family Studies
Research Unit
University of Guelph
United States Department of Agriculture
Guelph, Ontario, Canada
Albany, California
Carmelo F. Cesarone, Sc.D.
Institute of General Physiology A. Gross
Institut fur Humanemahrung und
University of Genoa
Lebensmittelkunde
Genoa, Italy
University of Kiel
Jean-Louis Cuq, Ph.D. Kiel, West Germany
Department Agroressources et Procedes
Biologiques Frank Guerino
University des Sciences et Techniques du Ruminant Nutrition Laboratory
Languedoc United States Department of Agriculture
Montpellier, France Beltsville, Maryland
A. Gutierrez Steven C. Loerch, Ph.D.
Department of Renal Medicine Department of Animal Science
Karolinska Institute Agricultural Research and Development
Stockholm, Sweden Center
Ohio State University
Wooster, Ohio
N. E. Hansen
Department of Fur Animal Production
Ewen J. MacDonald, D. Pharm.
Royal Veterinary and Agricultural
Department of Pharmacology and
University
Toxicology
Frederiksberg, Denmark
University of Kuopio
Kuopio, Finland
Robert M. Hoffman
Laboratory of Cancer Biology
Rainer Mosenthin
Department of Pediatrics
Institute for Animal Nutrition and Feed
University of California San Diego
Science
School of Medicine
University of Kiel
La Jolla, California
Kiel, West Germany
Joop Huismann Benjamin O. Oke, Ph.D.
TNO-Institute for Animal Nutrition and Department of Animal Science
Physiology (ILOB) Agricultural Research and Development
Wageningen, The Netherlands Center
Ohio State University
(Jerald Huntington, Ph.D. Wooster, Ohio
Agricultural Research Service
United States Department of Agriculture Guy Parent, B.Sc.
Beltsville, Maryland Department de Nutrition et
Consommation
University of Laval
Maleena Imbeah
Ste-Foy, Quebec, Canada
Department of Animal Science
University of Alberta
R. W. Peace, M.Sc.
Edmonton, Alberta, Canada
Health and Welfare Canada
Nutrition Research Division
Alberto Izzotti, M.D.
Ottawa, Ontario, Canada
Institute of Hygiene and Preventive
Medicine
Arpad Pusztai, Ph.D.
University of Genoa
Biochemistry Division
Genoa, Italy
Rowett Research Institute
Aberdeen, Scotland
U. Klusmann
Institut fur Humanemahrung und G. Ali Qureshi
Lebensmittelkunde Department of Renal Medicine
University of Kiel Huddinge University Hospital
Kiel, West Germany Stockholm, Sweden
Jane Leibholz, Ph.D. G. Sarwar, Ph.D.
Department of Animal Husbandry Bureau of Nutritional Sciences
University of Sydney Health and Welfare Canada
Camden, New South Wales, Australia Ottawa, Ontario, Canada
Willem Sauer Hilmer Sorensen
Department of Animal Science Chemistry Department
University of Alberta Royal Veterinary and Agricultural
Edmonton, Alberta, Canada University
Frederiksberg, Denmark
Laurent Savoie, Ph.D.
Department de Nutrition et
Consommation H. Tanner
University of Laval Applied Technology Division
Ste-Foy, Quebec, Canada Degussa AG
Hanau, West Germany
Klaus Schlecht, Dr.med.vet.
Grunenbach, West Germany
Martin W. A. Verstegen
Domizio Serra, M.D.
Department of Animal Nutrition
Institute of Hygiene and Preventive
Agricultural University
Medicine
Wageningen, The Netherlands
University of Genoa
Genoa, Italy
Trevor K. Smith, Ph.D. M. E. Whitacre
Department of Nutritional Sciences Applied Technology Center
University of Guelph Degussa Corporation
Guelph, Ontario, Canada Allendale, New Jersey
TABLE OF CONTENTS, VOLUME I
Chapter 1
Dispensable, Indispensable, and Conditionally Indispensable Amino Acid Ratios
in the Diet...................................................................................................................................... 1
L. Preston Mercer, S. J. Dodds, and D. I. Smith
Chapter 2
Subdividing Amino Acid Requirements into Portions for Maintenance and
Growth..........................................................................................................................................15
F. N. Owens and J. E. Pettigrew
Chapter 3
Efficiency of Utilization of Amino Acids..............................................................................31
J. Heger and Z. Frydrych
Chapter 4
Regulation of Intestinal Amino Acid Transport.....................................................................57
E. Scharrer
Chapter 5
Measurement of Protein Synthesis in Animal Tissue In Vivo.............................................69
S. R. Davis, P. M. Harris, and A. L. Schaefer
Chapter 6
Carbon-11 Labeled Amino Acid Analogs as Imaging Agents for In Vivo Study of
Amino Acid Transport in Tumors and Organ Systems........................................................81
P. S. Conti, H. F. Starnes, and J. R. Bading
Chapter 7
Absorption and Metabolism of Amino Acids Studied In Vitro, In Vivo, and with
Computer Simulations................................................................................................................93
J. R. Reichl
Chapter 8
Methionine, Homocyst(e)ine, Cysteine—Metabolic Interrelationships.............................157
L. A. Smolin and N. J. Benevenga
Chapter 9
Histidine-Methionine Metabolic Interrelationships...............................................................189
L. Preston Mercer, C. D. Gifford, and S. J. Dodds
Chapter 10
Taurine in Biology and Nutrition............................................................................................199
I. Zelikovic and R. W. Chesney
Chapter 11
Interactions among Leucine, Isoleucine, and Valine with Special Reference to
the Branched-Chain Amino Acid Antagonism......................................................................229
K. P. Block
Index............................................................................................................................................245
TABLE OF CONTENTS, VOLUME II
Chapter 1
Biological Utilization of Basic Amino Acids and Cations.....................................................1
L. Lougnon and T. Kiener
Chapter 2
Arginine: A Dietary Modifier of Ammonia Detoxification and
Pyrimidine Biosynthesis.............................................................................................................25
J. A. Milner
Chapter 3
Lysine-Camitine Conversion in Rat and Man........................................................................41
L. Khan-Siddiqui
Chapter 4
Leucine-Tryptophan-Niacin Interrelationships.......................................................................59
C. Umezawa
Chapter 5
Amino Acid Metabolism in Total Parenteral Nutrition during Development.....................71
D. K. Rassin
Chapter 6
Comparative Utilization from Enteral Formula Diets by Humans
of Intact Proteins.........................................................................................................................87
C. Kies
Chapter 7
Amino Acid Derivatives as a Source of Amino Acids in Parenteral Nutrition.................97
M. Neuhauser-Berthold
Chapter 8
Methionine Derivatives as a Nutritional Source of Methionine.........................................117
M. Friedman and M. R. Gumbmann
Chapter 9
Enzyme Digestion and Biological Utilization of Poly-L-Methionyl Proteins...................133
H. F. Gaertner, P. Brachet, and A. J. Puigserver
Chapter 10
Availability of Amino Acids in Some Tripeptides and Derivatives Present in Dietary
Proteins.......................................................................................................................................147
G. Sarwar and A. Paquet
Chapter 11
Species and Isomeric Variation in the Utilization of Amino Acids..................................155
B. S. Borg and R. C. Wahlstrom
Chapter 12
Dietary Significance of d-Amino Acids................................................................................173
M. Friedman and M. R. Gumbmann
