• Journal of Nutrition and Health
• /
• 제7권2호
• /
• pp.37-51
• /
• 1974

This Study was carried out to observe the effect of nutritional condition on the change of protein metabolism in the animal body by feeding on imbalanced protein diet. A total 242 growing male albino rats, weighing $115{\sim}120$ gm, were used for the experimental animals. The rats were fed on the standard diet(st), protein flee diet(pf) and imbalanced protein diet(ib) for twelve weeks respectively. Hemoglobin, packed cell volume in blood, and total nitrogen, amino acid nitrogen, urea-nitrogen, creatinine, transaminases(GPT, GOT) in liver and serum, and total nitrogen in small intestine, and total nitrogen, urea-nitrogen In small intestine, and total nitrogen, urea-nitrogen, creatinine, urea-nitrogen/creatinine ratio in urine were measured. The results obtained are as follows; 1. The gained body weight were lower in pf group and ib group than those of st group. The gained body weight fed for 12 weeks, were 80% lower in pf group than those of st group, and the body weight of pf group for $50{\sim}75$ days feeding were $40{\sim}60%$ decreased, compared with the stating weight, and then all of them died. 2. The change of the brain, liver, kidney, spleen and small intestine by feeding on imbalanced diet for 12 weeks were no remarkable difference with the starting weight, but those of protein free diet group were half or more decrease and those were significantly lower in spleen and small intestine especially than the other organ 3. The contents of hemoglobin in pf group for 8 weeks feeding, and the packed cell volume in pf group for 8 weeks feeding and in ib group for 12 weeks feeding were decreased. but those of the other feeding group were almost same value. 4. The total nitrogen in the liver, small intestine and serum of each diet group were no remarkable difference respectively. The contents of amino acid nitrogen in pf group for 2 and 6 weeks feeding were increased. 5. On transaminases: a) The cycle of increase and decrease of GPT activities were come periodically and the interval of cycle were fast in the early stage of feeding and slow there-after. b) The GPT activities were decreased gradually in pf group after feeding and those were increased in ib group for 6 weeks feeding but decreased there-after. The frequency of cycle were more GPT than GOT and specially those of GPT in early stage of feeding were two or three times while GOT was one. c) The interval of increase and decrease in GOT and amino acid nitrogen cycle were similar tendency. 6. The contents of total nitrogen, creatinine and urea-nitrogen of pf group in urine were decreased very sharply from sharting feeding to one week but increased dully from six weeks to eight weeks feeding. The contents of urea-nitrogen of ib group were increased dully by feeding on ten weeks but decreased by feeding on twelve weeks. From the above results, it is concluded that the trend of the metabolic change is maintained equally by homeostatic mechanism using the endogenous protein source during a certain period by imbalanced protein diet feeding. The homeostatic mechanism is come peridically, very fast in early stage of feeing and than slow there-after.

• 동아시아식생활학회지
• /
• 제7권2호
• /
• pp.153-158
• /
• 1997

This study was designed to find out the effects of soybean protein and milk protein between nondiabetic and diabetic rats. The experimental results are summarized as follows. 1. Total food intake was higher in diabetic soybean protein group than other groups but it was not significant. 2. The change of body weight was lower in diabetic soybean protein group than other groups and the soybean protein was effective to maintain the ideal body weight. 3. The effects of lowering total cholesterol and glucose in serum was higher in soybean protein groups than the milk protein groups.

• 한국식품영양과학회지
• /
• 제24권1호
• /
• pp.41-47
• /
• 1995

This experiments was designed to evaluated the chemical components and nutrition of Aspergillus fumigatus cells. This dried fungal mycellia was consist of crude protein 48.5%, crude lipid 2.9%, carbohydrate 44.7% and total ash 3.4%, respectively. The major fatty acid of total lipid were 27.9% of linoleic acid, 24.6% of oleic acid, 15.4% of palmitic acid and 10.6% of linolenic aicd. Amino acid analysis indicated that the protein was rich in aspartic acid, glutamic acid, leucine, lysine but poor in cystein, methionine, histidine. The fungal cake of Aspergillus fumigatus, when dried and specially processed, has been found to serve as a source of protein in place of soybean meal in the diet of experimental mice. Animal were fed a control diet first, and an incease in weight proved the formulation to be satisfactory. At the end of a 30-day period, the experimental mice showed increases in weight comparable to those of the control animals. The net protein efficiency ratio for the control diet was 3.42$\pm$0.15 and the fungal protein and succinylated fungal protein with DL-methionine they were 3.12$\pm$0.39 and 2.98$\pm$0.06 respectively. This supports the view that dried and succinylated fungal protein can be substituted as a protein source.

• Asian-Australasian Journal of Animal Sciences
• /
• 제30권6호
• /
• pp.857-864
• /
• 2017

Objective: The purpose of this study was to investigate the influence of AMP-activated protein kinase (AMPK) activation on protein acetylation and glycolysis in postmortem muscle to better understand the mechanism by which AMPK regulates postmortem glycolysis and meat quality. Methods: A total of 32 mice were randomly assigned to four groups and intraperitoneally injected with 5-Aminoimidazole-4-carboxamide1-${\beta}$-D-ribofuranoside (AICAR, a specific activator of AMPK), AICAR and histone acetyltransferase inhibitor II, or AICAR, Trichostatin A (TSA, an inhibitor of histone deacetylase I and II) and Nicotinamide (NAM, an inhibitor of the Sirt family deacetylases). After mice were euthanized, the Longissimus dorsi muscle was collected at 0 h, 45 min, and 24 h postmortem. AMPK activity, protein acetylation and glycolysis in postmortem muscle were measured. Results: Activation of AMPK by AICAR significantly increased glycolysis in postmortem muscle. At the same time, it increased the total acetylated proteins in muscle 45 min postmortem. Inhibition of protein acetylation by histone acetyltransferase inhibitors reduced AMPK activation induced increase in the total acetylated proteins and glycolytic rate in muscle early postmortem, while histone deacetylase inhibitors further promoted protein acetylation and glycolysis. Several bands of proteins were detected to be differentially acetylated in muscle with different glycolytic rates. Conclusion: Protein acetylation plays an important regulatory role in postmortem glycolysis. As AMPK mediates the effects of pre-slaughter stress on postmortem glycolysis, protein acetylation is likely a mechanism by which antemortem stress influenced postmortem metabolism and meat quality though the exact mechanism is to be elucidated.

• Journal of Nutrition and Health
• /
• 제9권4호
• /
• pp.11-18
• /
• 1976

In this third report influence of vibration on growth and on some metabolism of young growing rats fed on varying levels of protein was investigated. Forty eight (48) young growing male rats weighing about 60 grams were used, grouping to four (4) groups, twelve (12) rats each group. They were fed on 8%, 13%, 19%, and 26% casein diet respectively (See the table 1) for the period of 10 weeks experiment. During the experimental period the half number of the rats of each group were subjected to a given degree of vibration for two (2) hours daily. Observations for growth rate, food and protein efficiency ratios, organs development, cholesterol levels in aorta, total nitrogen, urea nitrogen and creatinine levels in urine may be summarized as follows 1. Growth was impaired by the vibration in all groups including 26% easein diet. 2. There is tendeney that in higher protein diets, the organs (See table 3) developed more well. And also the impairment of the organs development by the vibration revealed less in higher protein diets. 3. Food and protein efficiency ratios were generally decreased under vibration and the food efficiency was improved by increasing the protein level in diet. 4. Total and free cholesteral levels in aorta were increased by the vibration. Ester from/tatal ratio was 17.7% and 17.3% respectively at 8% and 13% protein diets and 54.8% and 54.2% at 19% and 26% protein diets. These show that, in higher protein diets, the vibration doesn't influence the cholesterol ratio. 5. Total nitrogen, urea nirogen and creatinine levels in urine were increased by increasing the protion level in diet and also increased by the vibration. 6. It seems that, according to the above observations, the vibration used in this experiment influenced, in certain extent, on physical development, physiological availability of nutrients, and on body metabolism. And it is also thought that higher protein diets act some good role in protecting body from suffering from vibration.

• Preventive Nutrition and Food Science
• /
• 제12권2호
• /
• pp.103-110
• /
• 2007

The protein profiles among Korean rice cultivars were assessed by total protein determination, solubility fractionation, SDS-PAGE analysis and scanning densitometry. In the extraction of protein, the SDS/urea system at a neutral pH was more efficient than that at alkaline pH. The determination of total protein showed that the protein content was similar among cultivars, ranging from 87.9 to 92.7 mg/g dry weight. Additionally, the water/NaCl-soluble protein fraction, containing 14${\sim}$16 kDa albumin and 22 kDa globulin ${\alpha}$-globulin, was also similar among cultivars, with a range of 9.94 to 11.98 mg/g dry weight. The SDS-PAGE/densitometry of total protein showed that there was no discernable difference in proteins of higher molecular weights among various cultivars, whereas the amount of lower molecular weight proteins (14${\sim}$16 kDa) is somewhat variable among cultivars. Furthermore, SDS-PAGE analysis of water/NaCl-soluble and propanol-soluble fractions indicates that there is a discernible change in the content of albumin, globulin or prolamin among cultivars. Thus, the PAGE/densitometry method, preceded by solubility fractionation, is useful for examining differences in protein profiles of rice cultivars.

• 대한가정학회지
• /
• 제18권4호
• /
• pp.103-107
• /
• 1980

This study was conducted to compare the effect of dietary sucrose and starch on the lipid metabolism of Rat fed by low protein diet for 3 and 6 weeks periods. Forty male weanling Spargue-Dawley rats weighing 52.7 grams each, after being adopted for 2 days with standard diet, were blocked into 8 groups and fed experimental diet as designed. Experimental diet were composed of two different levels of proteins, 6% designed as low protein diet and 15% designed as standard protein diet. In each group, the content of serum lipid, serum cholesterol and liver lipid were measured. The results of this experiment were summerized as follows. 1. liver lipid content was tended to be high in the sucrose group of low protein fed animal. 2. the content of total serum lipid was tended to be high in the sucrose group, and this tendency was showed statistical significance in the animals fed by low and standard protein after 6 weeks of experimental period. 3. The difference in the total serum cholesterol content between the sucrose and starch group was not significant

• Journal of Nutrition and Health
• /
• 제27권1호
• /
• pp.90-99
• /
• 1994

This study was carried out to examine how dietary protein and calcium levels in rats fed fat-enriched diet affect the total lipid and cholesterol contents of blood and tissues. Male Sprauge-Dawley rats weighing approximately 200g were fed six purified diets which contained 18%(w/w) beef tallow, 1% (w/w) cholesterol, two source of protein, casein or isolated soy protein (ISP) and three levels of dietary calcium, 0.1%, 0.4% and 1.0%, first, for four weeks, and second, for eight weeks. The contents of the total lipid, cholesterol and triglyceride in blood, liver, heart and feces were determined. After four weeks feeding serum lipid and cholesterol concentrations significantly decreased in rats fed 1.0% (w/w) level calcium, regardless of dietrary protein sources. After eight weeks, these concentrations were significantly lower in the rats fed soy protein than in casein-fed rats. As dietary calcium level increased serum and tissue lipid and cholesterol contents were decreased and fecal lipid excretion increased. It is concluded that hypolipidemic and/or hypocholesterolemic effects of soy protein and calcium were partly due to decrease in lipid absorption.

• 생명과학회지
• /
• 제11권3호
• /
• pp.254-258
• /
• 2001

The biochemical change during regeneration of perilla callus were investigated by comparing total protein and lipid contents, protein band pattern in SDS-PAGE, and fatty acid composition in the calli cultured for various period(0, 1, 3, 5 and 6 weeks) Calli were induced from cotyledon and hypocotyl explants of peplants of perilla on perilla on MS medium containing BA(0.5 mg/L) and NAA(0.5mg/L). The protein contents reached the peak at 3 weeks after induction of calli, and then was decreased. Total lipid contents was decreased as the culture period increased. The band pattern of polypeptides showed that 30KD and 45KD polypeptides and 22KD and 45KD polypetides were major proteins in the cotyledon and hypocotyl explants, respectively. However increase of culture period only 30KD protein was highly accumulated.

• 한국식품영양과학회지
• /
• 제28권1호
• /
• pp.145-152
• /
• 1999

To explore the possibility of using freeze dried loach for instant choo o tang(Korean traditional loach soup), protein qualities and fatty acid composition were evaluated on boiled and steamed loach. Total lipid and ash content were lowered in both heated(boiled and steamed) loaches due to deboning and eviscerating during cooked meat preparation. Profiles of total amino acids were not changed seriously by the type of cooking, but the amount of essential amino acids were comparable in all samples. Two times more free amino acids were quantified in cooked samples compared to raw meat. Available lysine was marginally decreased by cooking, and that caused some measurable change in typsin indigestible substrate(TI) in streamed whole loach. In vitro protein digestibility of the heated loaches was not altered drastically and the protein quality determined as computed protein efficiency ratio(C PER) was similar for the raw, boiled and steamed loach. The ratios of unsaturated to saturated fatty acids changed measurably in heated whole loach. The results shows that heating caused apparent oxidative deterioration of the polyunsaturated fatty acids.