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Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens

Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of protei... Full description

Journal Title: The Journal of Poultry Science 2017, Vol.54(3), pp.242-246
Main Author: Honma, Ayaka
Other Authors: Ogawa, Chiaki , Sugahara, Misaki , Fujimura, Shinobu , Kita, Kazumi
Format: Electronic Article Electronic Article
Language: English
Subjects:
ID: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0160146
Link: https://jlc.jst.go.jp/DN/JLC/20056550731?from=PrimoCentral
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recordid: jstageDN/JLC/20056550731
title: Influence of Varying Dietary Protein Levels on Glycation of Albumin, Tryptophan and Valine in the Plasma of Chickens
format: Article
creator:
  • Honma, Ayaka
  • Ogawa, Chiaki
  • Sugahara, Misaki
  • Fujimura, Shinobu
  • Kita, Kazumi
subjects:
  • Amadori Product
  • Chicken
  • Glycation
  • Glycoalbumin
  • Tryptophan
  • Valine
ispartof: The Journal of Poultry Science, 2017, Vol.54(3), pp.242-246
description: Glycation is a chemical reaction in which reducing sugars bind non-enzymatically to compounds containing amino groups. Avian species like chickens are hyperglycemic animals and have high body temperature compared to mammalian species, which enables avian species to accelerate the glycation of proteins and amino acids with glucose. Although varying dietary crude protein (CP) levels alter plasma concentrations of proteins and amino acids, the influence of varying CP levels on the glycation of plasma proteins and amino acids has not been studied so far. In the present study, therefore, glycation of albumin, tryptophan and valine in the plasma of chickens fed diets with varying CP levels (0, 10, 20, 40 and 60%) was examined. At the end of the experimental period, blood samples were collected and plasma concentrations of glycoalbumin, glycated tryptophan (tryptophan-Amadori product and (1R, 3S) - 1 - (D - gluco - 1, 2, 3, 4, 5 - pentahydroxypentyl) - 1, 2, 3, 4 - tetrahydro - β - carboline - 3 - carboxylic acid (PHP-THβC)), and valine-Amadori product were measured. Although plasma albumin concentration was reduced along with the decrease in dietary CP levels from 20% to 0%, glycoalbumin in the plasma was increased under such dietary conditions. Similar increase in the ratios of tryptophan-Amadori product to tryptophan and valine-Amadori product to valine in the plasma of chickens fed a protein-free diet was observed. These results suggest that dietary protein deficiency might enhance the non-enzymatic glycation of plasma proteins and amino acids in chickens.
language: eng
source:
identifier: ISSN: 1346-7395 ; DOI: 10.2141/jpsa.0160146
fulltext: fulltext
issn:
  • 1346-7395
  • 13467395
url: Link


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