Literature DB >> 17513440

Lysine requirement through the human life cycle.

Daniel Tomé1, Cécile Bos.   

Abstract

Lysine cannot be synthesized by mammals and, as a consequence, is an indispensable amino acid. The main role of lysine is to participate in protein synthesis. The catabolism of lysine is principally located in the liver. Lysine released from digested protein undergoes a significant first-pass metabolism of approximately 30 to 42% in humans and piglets. An important question regarding the biological basis of the requirement of lysine is the possible participation of microbial de novo synthesized amino acids in the whole-body fluxes. Recent intake recommendations to meet the lysine requirement range from 64 to 30 mg/(kg.d) for 0.5-y infants and adults (>18 y), respectively. Lysine intake in the Western human diet is in the range 40-180 mg/(kg.d). An upper limit of 300-400 mg/(kg.d) can be considered in humans.

Entities:  

Mesh:

Substances:

Year:  2007        PMID: 17513440     DOI: 10.1093/jn/137.6.1642S

Source DB:  PubMed          Journal:  J Nutr        ISSN: 0022-3166            Impact factor:   4.798


  22 in total

1.  Inotropic effects of L-lysine in the mammalian heart.

Authors:  Andreas Boldt; Ulrich Gergs; Julia Frenker; Andreas Simm; Rolf-Edgar Silber; Udo Klöckner; Joachim Neumann
Journal:  Naunyn Schmiedebergs Arch Pharmacol       Date:  2009-08-07       Impact factor: 3.000

2.  Epigenetic Profiling in the Saliva of Obese Pregnant Women.

Authors:  Chiara Mandò; Silvio Abati; Gaia Maria Anelli; Chiara Favero; Anaïs Serati; Laura Dioni; Marta Zambon; Benedetta Albetti; Valentina Bollati; Irene Cetin
Journal:  Nutrients       Date:  2022-05-19       Impact factor: 6.706

3.  Gut microbiota dysbiosis is associated with malnutrition and reduced plasma amino acid levels: Lessons from genome-scale metabolic modeling.

Authors:  Manish Kumar; Boyang Ji; Parizad Babaei; Promi Das; Dimitra Lappa; Girija Ramakrishnan; Todd E Fox; Rashidul Haque; William A Petri; Fredrik Bäckhed; Jens Nielsen
Journal:  Metab Eng       Date:  2018-07-31       Impact factor: 9.783

4.  Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system.

Authors:  Niamh M Murray; Dolores O'Riordan; Jean-Christophe Jacquier; Michael O'Sullivan; Joshua L Cohen; Hildegarde Heymann; Daniela Barile; David C Dallas
Journal:  J Sens Stud       Date:  2017-06-16       Impact factor: 2.991

5.  Amino acid profile of food fishes with potential to diversify fish farming activity.

Authors:  Carla Cristina Lise; Caroline Marques; Fátima Soares Bonadimann; Edimir Andrade Pereira; Marina Leite Mitterer-Daltoé
Journal:  J Food Sci Technol       Date:  2020-08-28       Impact factor: 2.701

Review 6.  Biofortification in Millets: A Sustainable Approach for Nutritional Security.

Authors:  A Vinoth; R Ravindhran
Journal:  Front Plant Sci       Date:  2017-01-23       Impact factor: 5.753

7.  Defining meal requirements for protein to optimize metabolic roles of amino acids.

Authors:  Donald K Layman; Tracy G Anthony; Blake B Rasmussen; Sean H Adams; Christopher J Lynch; Grant D Brinkworth; Teresa A Davis
Journal:  Am J Clin Nutr       Date:  2015-04-29       Impact factor: 7.045

8.  Expression analysis of β-carotene hydroxylase1 and opaque2 genes governing accumulation of provitamin-A, lysine and tryptophan during kernel development in biofortified sweet corn.

Authors:  Brijesh Kumar Mehta; Rashmi Chhabra; Vignesh Muthusamy; Rajkumar Uttamrao Zunjare; Aanchal Baveja; Hema Singh Chauhan; Nitish Ranjan Prakash; Vasimalla Celia Chalam; Ashok Kumar Singh; Firoz Hossain
Journal:  3 Biotech       Date:  2021-06-11       Impact factor: 2.893

9.  Nitrogen balance after a single oral consumption of sacha inchi (Plukenetia volúbilis L.) protein compared to soy protein: a randomized study in humans.

Authors:  Gustavo F Gonzales; Jennifer Tello; Alisson Zevallos-Concha; Luis Baquerizo; Lidia Caballero
Journal:  Toxicol Mech Methods       Date:  2017-09-18       Impact factor: 4.019

10.  Nutritional and functional properties of fishmeal produced from fresh by-products of cod (Gadus morhua L.) and saithe (Pollachius virens).

Authors:  Ola Ween; Janne K Stangeland; Turid S Fylling; Grete Hansen Aas
Journal:  Heliyon       Date:  2017-07-04
View more

北京卡尤迪生物科技股份有限公司 © 2022-2023.