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PRODUCTION OF A HIGH‐GLUTAMINE OLIGOPEPTIDE FRACTION FROM GLUTEN BY ENZYMATIC TREATMENT AND EVALUATION OF ITS NUTRITIONAL EFFECT ON THE SMALL INTESTINE OF RATS
Author(s) -
TANABE SOICHI,
WATANABE MICHIKO,
ARAI SOICHI
Publication year - 1992
Publication title -
journal of food biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 47
eISSN - 1745-4514
pISSN - 0145-8884
DOI - 10.1111/j.1745-4514.1992.tb00449.x
Subject(s) - oligopeptide , hydrolysate , glutamine , chemistry , sephadex , gluten , peptide , amino acid , biochemistry , hydrolysis , dipeptide , protease , wheat gluten , enzyme , chromatography
In order to utilize peptide‐bound rather than free glutamine for enteral nutrition, a method was developed for producing a high‐glutamine oligopeptide mixture from gluten by treatment with protease. Commercially available gluten was hydrolyzed first with molsin and then with actinase to produce a hydrolysate. Sephadex G‐15 adsorption chromatography applied to the hydrolysate afforded a nearly 50% glutamine containing oligopeptide fraction with a yield of 33% on a nitrogen basis. We evaluated this oligopeptide fraction by feeding trials with fasted and methotrexate‐administrated rats. The oligopeptide fraction, when compared to a simulated free amino acid mixture, was significantly more effective in enhancing the mucosal protein content in fasted rats. Also, methotrexate‐administrated rats fed the oligopeptide fraction were more resistant to methotrexate‐induced enterocolitis than those fed a simulated free amino acid mixture.