Benzyl-isothiocyanate (BITC) decreases quality of egg white proteins in rats

Isothiocyanates (ITC) are breakdown products of glucosinolates, which occur in some cruciferous vegetables. They have a high reactivity with the amino and sulfhydryl groups of proteins to produce thiourea derivatives and dithiocarbamate esters. Egg white proteins were treated with benzyl-ITC (BITC)...

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Bibliographic Details
Published in:The Journal of nutritional biochemistry 1996-06, Vol.7 (6), p.322-326
Main Authors: Hernández-Triana, Manuel, Kroll, Jürgen, Proll, Jürgen, Noack, Jutta, Petzke, Klaus J.
Format: Article
Language:English
Subjects:
ACIDE AMINE
AMINO ACIDS
AMINOACIDOS
ANIMAL MODELS
ANIMAL PROTEIN
AZOTE
BIOAVAILABILITY
BIODISPONIBILIDAD
BIODISPONIBILITE
Biological and medical sciences
bioutilization
BLANC D'OEUF
CALIDAD PROTEICA
CLARA DE HUEVO
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
CRECIMIENTO
CROISSANCE
DERIVATIVES
DIET
DIETA
dietary protein
EGG PROTEIN
EGG WHITE
ENERGY METABOLISM
EXPERIMENTACION
EXPERIMENTATION
FISIOLOGIA DE LA NUTRICION
FOOD COMPOSITION
FOOD INTAKE
Food toxicology
glucosinolates
GROWTH
INGESTION DE ALIMENTOS
isothiocyanates
LISINA
LYSINE
Medical sciences
METABOLISME ENERGETIQUE
METABOLISMO ENERGETICO
MODELE ANIMAL
MODELOS ANIMALES
NITROGEN
NITROGEN RETENTION
NITROGENO
NUTRIENT CONTENT
NUTRITION PHYSIOLOGY
NUTRITIVE VALUE
PHYSIOLOGIE DE LA NUTRITION
PRISE ALIMENTAIRE (HOMME)
PROTEIN QUALITY
PROTEINAS
PROTEINAS DE ORIGEN ANIMAL
PROTEINE
PROTEINE ANIMALE
PROTEINS
PROXIMATE COMPOSITION
QUALITE PROTEIQUE
RAT
RATA
RATS
REGIME ALIMENTAIRE
RETENCION NITROGENADA
RETENTION AZOTEE
THIOCYANATE
THIOCYANATES
TIOCIANATOS
Toxicology
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Description
Summary:Isothiocyanates (ITC) are breakdown products of glucosinolates, which occur in some cruciferous vegetables. They have a high reactivity with the amino and sulfhydryl groups of proteins to produce thiourea derivatives and dithiocarbamate esters. Egg white proteins were treated with benzyl-ITC (BITC) and tested by protein quality rat bioassay. BITC reduced the lysine content of the treated egg white protein as well as lysine availability and also affected significantly the bioutilization of nitrogen and the deposition of energy. Supplementation of the damaged egg white protein with lysine alone enhanced the nitrogen retention almost to about 90% relative to the untreated proteins.
ISSN:0955-2863
1873-4847
DOI:10.1016/0955-2863(96)00033-2