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Improvement in the Nutritional Quality of Bread

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Nutritional and Toxicological Consequences of Food Processing

Part of the book series: Advances in Experimental Medicine and Biology ((AEMB,volume 289))

Abstract

To assess whether the dipeptide N-ε-(γ-L-glutamyl)-L-lyslne (glutamyl-lysine) can serve as a nutritional source of lysine, we compared the growth of mice fed (a) an amino acid diet in which lysine was replaced by six dietary levels of glutamyl-lysine; (b) wheat gluten diets fortified with lysine; (c) a wheat bread-based diet (10% protein) supplemented before feeding with lysine or glutamyl-lysine (0, 0.75, 1.50, 2.25, and 3% lysine HCl-equivalent in the final diet), not co-baked and (d) bread diets co-baked with these levels of lysine or glutamyl-lysine. With the amino acid diet, the relative growth response to glutamyl-lysine was about half that of lysine. The effect of added lysine on the nutritional improvement of wheat gluten depended on both lysine and gluten concentrations in the diet. With 10 and 15% gluten, 0.37% lysine HC1 produced a marked increase in weight gain. Further increase in lysine HC1 to 0.75% proved deterimental to weight gain. Lysine HC1 addition improved growth at 20 and 25% gluten in the diet and did not prove detrimental at 0.75%. For whole bread, glutamyl-lysine served nearly as well as lysine to improve weight gain. The nutritive value of bread crust fortified or not was markedly less than that of crumb or whole bread. Other data showed that lysine or glutamyl-lysine at the highest level of fortification, 0.3%, improved the protein quality (PER) of crumb over that of either crust or whole bread, indicating a possible greater availability of the second-limiting amino acid, threonine, in crumb. These data and additional metabolic studies with U-14 -C glutamyl-lysine suggest that glutamyl-lysine, co-baked or not, is digested in the kidneys and utilized in vivo as a source of lysine; it and related peptides merit further study as a sources of lysine in low-lysine foods.

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Authors and Affiliations

  1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, CA, 94710, USA

    Mendel Friedman

  2. Nestle Research Centre, Nestec Ltd., Vers-chez-les-Blanc, Lausanne, 26, 1000, Switzerland

    Paul-Andre Finot

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  1. Mendel Friedman
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  1. U.S. Department of Agriculture, Albany, California, USA

    Mendel Friedman

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Friedman, M., Finot, PA. (1991). Improvement in the Nutritional Quality of Bread. In: Friedman, M. (eds) Nutritional and Toxicological Consequences of Food Processing. Advances in Experimental Medicine and Biology, vol 289. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-2626-5_30

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