Open AccessProduction of Egg Proteins, Enriched with L-Leucine-13C1, for the Study of Protein Assimilation in Humans Using the Breath Test Technique ,
Author(s) -
Pieter Evenepoel,
Martin Hiele,
Anja Luypaerts,
Benny Geypens,
Johan Buyse,
Eddy Decuypere,
Paul Rutgeerts,
Yvo Ghoos
Publication year - 1997
Publication title -
the journal of nutrition/the journal of nutrition
Language(s) - English
Resource type - Journals
eISSN - 1541-6100
pISSN - 0022-3166
DOI - 10.1093/jn/127.2.327
Subject(s) - assimilation (phonology) , egg white , leucine , metabolism , biochemistry , chemistry , food science , biology , chromatography , amino acid , philosophy , linguistics
Protein assimilation and metabolism studies are hindered by the lack of an adequate oral tracer, i.e., labeled proteins. We present a new and easily reproducible methodology for producing large amounts of egg proteins labeled with L-leucine-13C1. Laying hens were fed a 0.2% leucine-deficient food supplemented with 0.2% L-leucine-13C1 (99 atom %). At plateau, eggs containing highly enriched proteins were obtained. The 13C content of egg white relative to the total C content was 1.3371 atom %, corresponding to delta = 206%. The overall tracer recovery in egg proteins was high (40.2%), making this method financially attractive as well. Accurately measurable levels of 13CO2 in breath were obtained after ingestion of a physiological load of labeled egg white proteins. Thus, egg proteins with sufficient 13C enrichment and applicable for human protein assimilation and metabolism kinetic studies were produced in an easily reproducible and highly efficient manner.