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Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

Published online by Cambridge University Press:  09 March 2007

Miguel A. Gutierrez ,
Takayuki Mitsuya ,
Hajime Hatta ,
Mamoru Koketsu ,
Rie Kobayashi ,
Lekh R. Juneja  and
Mujo Kim
Miguel A. Gutierrez
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Takayuki Mitsuya
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Hajime Hatta
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Mamoru Koketsu
Affiliation:
Faculty of Engineering, Department of Applied Organic Chemistry, Gifu City, Yanagi Do 1-1, Gifu 501-11, Japan
Rie Kobayashi
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Lekh R. Juneja*
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
Mujo Kim
Affiliation:
Central Research Laboratories, Taiyo Kagaku Co. Ltd, 1-3 Takaramachi, Mie 510-0844, Japan
*
*Corresponding author:Dr Lekh Juneja, fax +81 593 47 5417, email [email protected]
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Abstract

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Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

Keywords

Egg yolkSoyabean proteinNitrogen metabolism
Type
Research Article
Information
British Journal of Nutrition , Volume 80 , Issue 5 , November 1998 , pp. 477 - 484
Copyright
Copyright © The Nutrition Society 1998

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