Amino acid composition of beans and lentil PIRMAN, Tatjana; STIBILJ, Vekoslava; STEKAR, Jasna M. A. ...
Acta agriculturae slovenica,
06/2001, Letnik:
78, Številka:
1
Journal Article
Recenzirano
Odprti dostop
The amino acid composition of raw seeds, lyophilised cooked seeds and the water soluble matter from cooking of three varieties of Slovenian common beans (Phaseolus vulgaris), namely Češnjevec, ...Semenarna 22 and Cipro, and of the French green lentil (Lens esculenta) Anicia was determined. For the raw seeds, crude protein contents vary from 21.5, 23.5 and 26.2 g per 100 g of dry matter for the Češnjevec, Cipro and Semenarna 22, respectively, and 26.7 g in the lentil. However, non-protein N is higher in the lentil than in the beans. The contens of amino acids in beans are similar, whereas for the lentil concentrations of methionine and tyrosine are lower and the concentration of arginine much higher than for the beans. After cooking the amount of some amino acids (in 100 g of crude protein) increased, especially tyrosine, methionine and cystine, more in lentil and less in beans. The EAAI was higher in beans than in lentil and was increased after cooking the legumes. CS increased after cooking by more than 100 % for the lentil and 20 % for the beans. Analysis of the material obtained by drying the cooking water showed that predominantly non-essential amino acids were present in this fraction.
Ravnovesje med sintezo in cepitvijo beljakovin (obrat beljakovin) uravnava celotno maso beljakovin v telesu. Sinteza novo nastalih beljakovin poteka prek velikega števila zapletenih in ponavljajočih ...reakcij. Cepitev beljakovin je pomembna za rast in hiranje mišic. V različnih tkivih v telesu so znani trije glavni proteolitični sistemi. Večina metod za merjenje sinteze in razkroja beljakovin temelji na uporabi izotopov. Predstavljamo najpomembnejše dejavnike uravnavanja presnove beljakovin: hormone, substrat, posamezne hranilne snovi v obroku, genetski sestav in starost živali. Najvišjo stopnjo sinteze beljakovin dosegajo tkiva gastrointestinalnega trakta: tanko črevo 103,4 % dan-1 in debelo črevo 62,1 % dan-1 ter jetra 105,4 % dan-1, sledijo periferni organi in tkiva (mišice). Največja masa beljakovin je v skeletnih mišicah. Stopnja sinteze beljakovin v celem telesu mladih podgan doseže vrednosti okoli 30 % dan-1 in pada s starostjo živali.
The aim of this work was to test the hypothesis that the trophic effect of lentil feeding on large intestine results from a stimulation of protein synthesis and to determine whether it interferes ...with protein metabolism in other splanchnic or peripheral organs. Two groups of growing Sprague Dawley male rats were pair-fed iso-caloric iso-nitrogenous balanced diets containing either cooked lentils (
Lens esculenta puyensis) or casein as unique protein source. Protein synthesis rates were measured
in vivo, in large intestine, liver and gastrocnemius at the postprandial state. In large intestine, protein and ribonucleic acid contents were higher in the lentil-fed group than in the control group, and the amount of proteins synthesized was also higher (+57%). By contrast, liver protein and ribonucleic acid contents as well as protein synthesis rates were significantly lower in the lentil-fed group than in the control group. In the gastrocnemius muscle protein and ribonucleic acid contents were significantly lower and the amount of protein synthesized was also lower (-18%) in the lentil fed group than in the control group. This study suggests that stimulation of protein synthesis in the large intestine is compensated for by a decrease in liver and muscle.
Aims: The effect of diets based on cooked beans or lentils on protein metabolism in intestines and muscles was studied in rats. Method: The cooked seeds were used as the unique protein source in ...balanced diets (containing 229 and 190 g of crude protein per kg dry matter) fed to young growing rats for 20 days. Their effects were compared with those of the control casein diet in pair-fed rats. Protein synthesis rates in small and large intestines and in gastrocnemius and soleus muscles were determined in vivo, in a fed state, by the flooding dose method, using 13C-valine. Results: In the small and large intestine tissues of the legume fed groups, protein, RNA relative masses (mg.100 g BM(-1)) and protein synthesis rates (FSR and ASR) were higher than in the control rats (p < 0.05). In gastrocnemius and soleus muscles, protein and RNA contents (in mg) and protein synthesis rates were significantly (p < 0.05) lower in the legume-fed groups than in the control rats. Conclusion: The chronic intake of cooked legumes increased protein synthesis rates in intestinal tissues and decreased them in muscles. This effect was greater for beans than for lentils in the large intestine and in gastrocnemius muscle.
The nutritional utilization of the lentil was compared to that of casein, used as the only protein food in young rats at two different ages: weanling and 10 days thereafter. Cooking allowed a better ...intake and digestive utilization of lentil crude protein by the weanling rats. In this case, methionine showed to be the first limiting factor. When lentil diets were given to the older rats, their intake and growth rates reached the level of the control rats. In this case, the free amino acid pools in the muscles were found increased in the group on cooked lentils as compared to that on raw lentils or the control group.
Aim: Our aim was to investigate the influence of legume feeding on the protein and nucleic acid content of intestinal tissues and muscles. Methods: Growing male Wistar rats were fed ad libitum on ...balanced diets containing cooked common bean or lentil as the unique protein source (180 g·kg-1 dry matter) for 20 days. The control group was pair-fed with an iso-energetic, iso-nitrogenous balanced casein diet. Results: Intestinal tissues were heavier in the legume-fed groups and higher relative mass (g per 100 g body mass) of protein, RNA and DNA were found in these tissues as compared to those of the control groups. In liver protein and RNA masses were significantly lower in the bean group than in the control group but the DNA content was not different in the legume and in the control groups. In gastrocnemius and soleus muscles, there was no significant effect of legume feeding on the fresh mass and on the protein and RNA contents, but the DNA content of the m. gastrocnemius was significantly lower in both legume groups than in their control group. The ribosomal capacity of intestines, liver and muscles was not significantly affected by legume feeding. Conclusion: Legume feeding had a trophic effect on both proximal and distal intestinal tissues; dietary fiber appears to be the main cause of this effect.
Zrnje metuljnic v prehrani Tatjana PIRMAN; Jasna M.A. STEKAR; Etiennette COMBE
Acta agriculturae slovenica,
12/1997, Letnik:
70, Številka:
1
Journal Article
Recenzirano
Odprti dostop
Več kot 65 % beljakovin in več kot 80 % energije zaužijemo z rastlinsko hrano. Metuljnice zato zavzemajo posebno mesto pri prehrani, ker vsebujejo skoraj dva do trikrat več beljakovin kot žita. So ...tudi pomemben vir energije, več vitaminov skupine B-kompleks, esencialnih elementov in vlaknine. Beljakovine so nekoliko slabše kakovosti zaradi pomanjkanja žveplo vsebujočih aminokislin, vendar če jih uživamo v kombinaciji z žiti, dosežemo zgleden dopolnjujoč učinek. Navajamo nekaj najpogostejših antihranilnih spojin, ki so v zrnju metuljnic, njihov vpliv na hranilno vrednost in uporabo metuljnic v prehrani.
Zrnje metuljnic v prehrani Tatjana PIRMAN; Jasna M.A. STEKAR; Etiennette COMBE
Acta agriculturae slovenica,
12/1997, Letnik:
70, Številka:
1
Journal Article
Recenzirano
Odprti dostop
Več kot 65 % beljakovin in več kot 80 % energije zaužijemo z rastlinsko hrano. Metuljnice zato zavzemajo posebno mesto pri prehrani, ker vsebujejo skoraj dva do trikrat več beljakovin kot žita. So ...tudi pomemben vir energije, več vitaminov skupine B-kompleks, esencialnih elementov in vlaknine. Beljakovine so nekoliko slabše kakovosti zaradi pomanjkanja žveplo vsebujočih aminokislin, vendar če jih uživamo v kombinaciji z žiti, dosežemo zgleden dopolnjujoč učinek. Navajamo nekaj najpogostejših antihranilnih spojin, ki so v zrnju metuljnic, njihov vpliv na hranilno vrednost in uporabo metuljnic v prehrani.
