Protein food content

Quom has a higher ratio of polyunsaturated to saturated fatty add s than the other foods listed. It contains no cholesterol. The amino add profile is similar to that of other protein foods. It is slightly lower in methionine and cysteine content. 

Tt is well recognized that the nutritional value of dietary proteins de-pends primarily on the content of their constituent amino acids, especially of their essential amino acids. Because of deficiencies of lysine and methionine, and to a lesser extent of a few other amino acids, proteins from plants and other alternative sources have low biological quality. Moreover, incomplete digestion of the protein also may result in a lack of complete availability (I) of the essential amino acids and may further reduce its value. In many raw plant foodstuffs such as soybeans, common beans, or unprocessed protein foods, undenatured... 

Normally there is very little fat in the feces. However, fat content in stools may increase because of various fat malabsorption syndromes. Such increased fat excretion is steatorrhea. Decreased fat absorption may be the result of failure to emulsify food contents because of a deficiency in bile salts, as in liver disease or bile duct obstruction (stone or tumor). Pancreatic insufficiency may result in an inadequate pancreatic lipase supply. Finally, absorption itself may be faulty because of damage to intestinal mucosal cells through allergy or infection. An example of allergy-based malabsorption is celiac disease, which is usually associated with gluten intolerance. Gluten is a wheat protein. An example of intestinal infection is tropical sprue, which is often curable with tetracycline. Various vitamin deficiencies may accompany fat malabsorption syndromes. 

Hard, G. C. (1995). Species comparison of the content and composition of urinary proteins. Food Chem... 

Good sources of protein include high-quality protein foods, such as meat, poultry, fish, milk, egg, and cheese, as well as prevalent low-quality protein foods, such as fresh vegetables and fruits, except legumes (e.g., navy beans, pinto beans, chick peas, soybeans, and split peas), which are high in protein. Cereals are also a good source of proteins [104]. Protein content of the selected foods are given in Table 3.16 [84]. 

Adapted from multiple internally corroborated sources most comprehensive is the USDA National Nutrient Database for Standard Reference, Release 18, Protein (g) Content of Selected Foods per Common Measure, available at URL www.nal.us da.gov/fnic/foodcomp/Data/SR18/nutrlist/sr18a203.pdf... 

The PKU diet may also include modified low-protein foods, such as low-protein pasta, breads, and baking mixes that are made from wheat or other starch, thus reducing the phenylalanine content. These products usually are ordered from specialty food companies. The benefit of using these products is that they increase the energy content and the variety of foods in the diet, yet most are very low in phenylalanine. There are... 

The dose of LNAA in the diet depends on current blood phenylalanine concentrations, age, and tolerance to whole protein foods. Reported doses range from 0.25 g LNAA to 0.5 g LNAA/kg body weight/day [25, 26, 29]. Van Spronsen and colleagues [32] showed the LNAA content of the diet in standard low-phenylalanine diet, LNAA supplementation alone, and the combination of both LNAA and low-phenylalanine diet. LNAA intake consumption with LNAA supplementation is higher than on a conventional low-phenylalanine diet [32]. The most beneficial effect on clinical ontcomes occurs when individuals with PKU consume increased dietary LNAA [26]. Although the LNAA diet was intended to be used in place of standard low-phenylalanine diet, LNAA may also be added to a standard low-phenylalanine diet using other medical foods [32]. 

A pig was given 2.0 kg/day DM of a food containing 150 g/kg DM crude protein and excreted 0.4 kg/day DM of faeces containing 175 g/kg DM protein. Calculate both the DM and the crude protein digestibility and the digestible crude protein (DCP) content of the food. 

Lysine was isolated from casein by Drechsel in 1889. It makes up 7-9% of meat, egg and milk proteins. The content of this essential amino acid is 2-4% lower in cereal proteins in which prolamin is predominant. Crab and fish proteins are the richest sources (10-11%). Along with threonine and methionine, lysine is a limiting factor in the biological value of many proteins, mostly those of plant origin. The processing of foods results in losses of lysine since its 8-amino group is very reactive (cf. Maillard reaction). 

It has been well demonstrated that the antimiCTObial efficacy of plant-origin antimicrobials depends on several factors including the EO extraction method, the inoculum volume, growth phase, culture medium used, and intrinsic or extrinsic factors of the food such as pH, fat, protein, water content, antioxidants, preservatives, incubation time/temperature, packaging procedure, and physical structure (Tajkarimi et al. 2010).For example, in galangal flowers, oven-dried samples extracted with ethanol was more effective compared to the freeze-dried samples extracted with... 

Selenocysteine In most foods of both vegetable and animal origin, selenocysteine is the main form of selenium bound in proteins. The content of this amino acid, as well as the contents of other amino acids and peptides containing selenium (L-selenocystine, Se-methyl-L-selenocysteine, l,l-selenocystathionine, l-selenomethionine and y-glutamyl-Se-methyl-L-selenocysteine), is unknown. Selenocysteine is typically located in a small number of active centres of proteins of Archaea, bacteria and eukaryotes (in glutathione... 

Methionine can be oxidised by reactive oxygen spedes, fatty acid hydroperoxides and oxidised polyphenols. The primary oxidation product, methionine sulfoxide (free or bound in proteins), is a frequent component of various proteins. The contents of methionine sulfoxide in protein sources used for foods and feeds usually vary from 0 to 30% of the total methionine content (e.g. up to 11% methionine sulfoxide apparently occurs in milk powder, 13% in lean beef, 16-28% in wheat gluten and 50% in orange juice). It is fuUy available as a source of methionine as it can be reduced back to methionine by sulfoxide reductases, but the final oxidation product, methionine sulfone, is unavailable as a source of methionine (Figure 2.34). The oxidation of the methyl group to... 

Dry limas have a mild flavor which allows them to mix well with many other foods. Also, their ample protein content makes them nutritionally valuable for extending more expensive animal protein foods such as cheeses, eggs, fish, meats, and poultry. 

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