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A Dietary Evaluation of Synthetic Amino Acid Amides
Author(s) -
CROSBY DONALD G.,
THOMSON J. R.,
JOHNSON HERBERT E.
Publication year - 1964
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1964.tb00432.x
Subject(s) - valine , isoleucine , amide , methionine , phenylalanine , amino acid , leucine , chemistry , organic chemistry , biological value , biochemistry , stereochemistry , food science
SUMMARY Growth of mice on a complete synthetic diet has been used to determine the ability of synthetic amino acid derivatives to replace the corresponding essential metabolites in nutrition. In a series of range‐finding experiments, it was found that dietary valine, phenylalanine, leucine, methionine, and, to a lesser extent, isoleucine could be effectively replaced by the corresponding DL‐amides or amide salts. In addition, DL‐valinamide salts could be administered in aqueous solution to supplement a solid valine‐free diet. The physical, chemical, and biological properties of amino acid amide salts may make them of special value in protein supplementation.