BENZYL-ISOTHIOCYANATE (BITC) DECREASES QUALITY OF EGG-WHITE PROTEINS IN RATS

Citation
M. Hernandeztriana et al., BENZYL-ISOTHIOCYANATE (BITC) DECREASES QUALITY OF EGG-WHITE PROTEINS IN RATS, Journal of nutritional biochemistry, 7(6), 1996, pp. 322-326
Citations number
27
Categorie Soggetti
Nutrition & Dietetics
ISSN journal
09552863
Volume
7
Issue
6
Year of publication
1996
Pages
322 - 326
Database
ISI
SICI code
0955-2863(1996)7:6<322:B(DQOE>2.0.ZU;2-M
Abstract
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 deriv atives and dithiocarbamate esters. Egg white proteins were treated wit h benzyl-ITC (BITC) and tested by protein quality rat bioassay. BITC r educed 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 dama ged egg white protein with lysine alone enhanced the nitrogen retentio n almost to about 90% relative to the untreated proteins.