High-lysine

A combination of mass spectrometry on purified bands, with limited protein sequence, and generation of antibodies to mucin-specific sequences has established that MUC-1, MUC-2 and MUC-3 are all present in the complex of secreted TES-120 proteins (Loukas et al, 2000). In addition, a further band migrating slightly more slowly than TES-120 represents an as yet unidentified threonine-rich mucin-like gene product. Two further mucins, MUC-4 and MUC-5, have also been cloned (A. Doedens et al., 2000, unpublished results Loukas et al, 2000), but as yet there are no data to suggest that these are secreted by the larvae. In the case of MUC-5, release seems unlikely because it has a relatively high lysine content and it is known that TES-120 does not incorporate lysine (Gems and Maizels, 1996). 

Watson, S.A. and Yahl, K.R. 1967. Comparision of wet-milling properties of opaque-2 high-lysine com and normal com. Cereal Chem. 44, 488-498. 

Amino Acid Content. Amino acid content of field pea products is related to protein level, method of processing, and fraction (starch or protein). The protein fraction contains fewer acidic (glu, asp) amino acids than the starch fraction and more basic (lys, his, arg) amino acids than the starch fraction. Also, there are more aromatic (tyr, phe) amino acids, leu, iso, ser, val, and pro in the protein fraction than in the starch fraction (5). An amino acid profile of pea protein concentrate shows relatively high lysine content (7.77 g aa/16 g N) but low sulfur amino acids (methionine and cystine) (1.08-2.4 g aa/16 g N). Therefore, it is recommended that air classification or ultrafiltration be used because acid precipitation results in a whey fraction which contains high levels of sulfur amino acids (12,23). Also, drum drying sodium proteinates decreases lysine content due to the Maillard reaction (33). 

A characteristic of casein and other animal proteins that distinguishes them from plant proteins is the high lysine content. 

The legumes have a high lysine content (7,32), which makes them an excellent complement to cereal proteins. Protein contents of pumpkin breads were 5,0, 5,6, 6,2 and 6,7% for loaves that had 0, 20, 35 and 50% Navy bean flour, respectively. 

Characterisation of two Water-Soluble High-Lysine Protein Carlsberg Res. Commun, 45, 47-58... 

The techniques of genetic engineering have made it possible to create high-lysine com. 

Over the years, much progress has been made on the quality, utilization, and distribution of com. In 1966, the development of high lysine com was announced, bred to enhance protein values of the grain. Globally, com is ranked next to wheat and rice in total area planted. About half of the world com production is in the United States. While some com is grown in all states of the United States, the Com Belt states represent more than half of this production. Com has become a... 

Despite the high lysine and arginine content of most antimicrobial peptides, tryptic digests typically yield medium-sized peptides, as often a proline residue follows these basic residues eliminating the cleavage site. 

Beef from cows fed GE corn with improved protein content (e.g. high lysine corn)... 

Cereal proteins are only about 70 percent efficient for dietary replacement purposes. The reason is that cereal proteins are deficient in lysine, an essential amino acid for humans (see Amino Acid Synthesis in this section). Thus a diet based on one source of protein (e.g., corn) can lead to malnutrition. A partial solution to the problem has been the breeding of high-lysine corn. Other plant proteins, particularly those from pod seeds (e.g., peas and beans) are deficient in the sulfur-containing amino acids. A successful vegetarian diet will therefore be balanced in cereals and pod seeds. 

Normal Normal High lysine, Normal High protein High- Normal ... 

Guiragossian, V., Chibber, B. A. K., Van Scoyoc, S., Jambunathan, R., Mertz, E. T., and Axtell, J. D. (1978). Characteristics of proteins from normal, high lysine, and high tannin sorghums. /. Agric. Food Chem. 26, 219-223. 

Singh, R. and Axtell, J. D. (1973). High lysine mutant gene (hi) that improves the quality and nutritional value of grain sorghum. Crop Sci. 13, 535-539. 

Normalized Specific Activities Among Native Proteins. Figure 9 shows a comparison of tritium distributions for native proteins irradiated to about 6 Mrads (except for myoglobin which was irradiated to 23 Mrads). Each bar represents the average normalized specific activity of five separate labeling experiments for ribonuclease and of two for each of the other proteins. The tritium distributions have many similarities. The activities of proline and methionine are generally high. Lysine and histidine are heavily labeled in most proteins, while threonine and serine... 

O Quinn, P. R., J. L. Nelssen, R. D. Goodband, D. A. Knabe, J. C. Woodworth, M. D. Tokach, andT. T. Lohrmann. Nutritional Value of a Genetically Improved High-Lysine, High-Oil Corn for Young Pigs./. Anim. Sci. 78 (8), 2144-2149 (2000). [The availability of amino acids affects the proteins formed.]... 

Plant geneticists and breeders have made significant effort in the past to improve the quality of seed proteins. High lysine content (up to 4.0% average per 5 years) and tryptopnan (0.9%) mutants have been obtained in T. durum. A new allele b/band 2 1 of Glu-Al locus was described [13] (Figure 13.5). 

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