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首页> 外文期刊>Egyptian Journal of Medical Human Genetics >Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance
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Protein substitution to produce a processed cheese with high branched-chain amino acids of medical and genetic importance

机译：蛋白质替代以生产具有医学和遗传重要性的高支链氨基酸的加工奶酪

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Background The most important metabolic impairment in patients with advanced liver disease is characterized by low levels of circulating branched chain amino acids (BCAAs). The etiology of such abnormal amino acid metabolism is multifactorial including protein restricted diet or inadequate nutritional intake as in protein energy malnutrition. Multiple studies report the beneficial effects of BCAAs supplementation to improve plasma amino acids imbalance, several neurologic diseases, protein energy malnutrition, and subsequently the survival rate of cirrhotic patients. Methods In the present study we used a protein substitution technique to synthesize a new processed cheese as a dairy source rich in BCAAs, with low phenylalanine content manufactured from Ras cheese, kariesh cheese, butter oil and phenylalanine-free milk. Chemical composition, amino acids analysis, rheological properties and sensory evaluation were done to all of the cheese samples. l -Phenylalanine was selected to induce hepatic and brain affections in Begg Albino strain c (BALB/c) mice model. Effect of 2.5%, 5% and 10% protein-replacement cheese formulas was evaluated among mice groups including histopathological sections of the liver and brain; colorimetric determination for liver enzymes; serum total and differential cholesterol profile, serum albumin, globulin and total protein along with phenylalanine levels determinations. Results Analysis of the processed cheese sample with 10% protein substitution revealed that the protein content was 7.42mg/g (about 50% of the content in the standard processed cheese) while fat content, acidity and moisture were nearly the same. The sensory score for all the formulas ranged from 79–88. Highest content of BCAAs along with least phenylalanine content was attained in the processed cheese with 10% protein substitution. Weight of mice fed on different substitution formulas ranged from 22.8±2.2–24.66±2.5g compared with 17.8±1.9g in the untreated diseased mice ( P <0.05). Serum phenylalanine was 1.822±0.42mg/dl in the mice fed on 10% protein substitution formula compared to 6.2±1.32mg/dl in the untreated mice ( P <0.01). There was a highly significant difference ( P <0.01) between untreated mice and mice fed on 10% substitution cheese formula as regards the serum protein, Aspartate Transaminase (AST) and Alanine Transaminase (ALT). The improvement in histopathological findings was more apparent in the mice fed on 10% formula cheese. Conclusion The manufactured processed cheese with 10% protein substitution was proved to have a more nutritional therapeutic potential that can help in the implementation of dietary management in many medical and genetic disorders with liver and brain affections.
机译：背景技术晚期肝病患者最重要的代谢障碍是循环支链氨基酸（BCAAs）水平低。此类异常氨基酸代谢的病因是多方面的，包括蛋白质限制饮食或蛋白质能量营养不良引起的营养摄入不足。多项研究报告了补充BCAAs可以改善血浆氨基酸失衡，几种神经系统疾病，蛋白质能量营养不良以及随后肝硬化患者的存活率。方法在本研究中，我们使用蛋白质替​​代技术合成了一种新的加工奶酪，作为富含BCAA的乳制品来源，其低苯丙氨酸含量是由拉斯奶酪，卡里什奶酪，黄油和不含苯丙氨酸的牛奶制得的。对所有干酪样品进行了化学成分，氨基酸分析，流变特性和感官评估。选择1-苯丙氨酸在Begg Albino品系c（BALB / c）小鼠模型中诱导肝和脑疾病。在小鼠组（包括肝脏和脑的组织病理切片）中评估了2.5％，5％和10％的蛋白质替代奶酪配方的效果;比色法测定肝酶;血清总胆固醇和差异胆固醇谱，血清白蛋白，球蛋白和总蛋白以及苯丙氨酸水平的测定。结果对蛋白质替代率为10％的加工干酪样品进行分析后发现，蛋白质含量为7.42mg / g（约占标准加工干酪含量的50％），而脂肪含量，酸度和水分几乎相同。所有配方的感官评分范围为79-88。加工后的奶酪中蛋白质含量为10％时，BCAA含量最高，而苯丙氨酸含量最低。用不同替代配方喂养的小鼠体重为22.8±2.2–24.66±2.5g，而未经治疗的患病小鼠的体重为17.8±1.9g（P <0.05）。用10％蛋白质替代配方喂养的小鼠的血清苯丙氨酸为1.822±0.42mg / dl，而未治疗的小鼠的血清苯丙氨酸为6.2±1.32mg / dl（P <0.01）。就血清蛋白，天冬氨酸转氨酶（AST）和丙氨酸转氨酶（ALT）而言，未治疗的小鼠与饲喂10％替代奶酪配方的小鼠之间存在极显着差异（P <0.01）。在以10％配方奶酪喂养的小鼠中，组织病理学发现的改善更为明显。结论事实证明，所制造的加工奶酪具有10％的蛋白质替代作用，具有更大的营养治疗潜力，可有助于在许多患有肝和脑疾病的医学和遗传疾病中实施饮食管理。

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