News Column

Reports Outline Phosphoproteins Study Findings from Tokyo University of Marine Science and Technology

May 27, 2014



By a News Reporter-Staff News Editor at Life Science Weekly -- Current study results on Proteins have been published. According to news reporting originating in Tokyo, Japan, by NewsRx journalists, research stated, "To clarify the effect of soy protein (SP) and fish meal (FM), compared to milk casein (MC), on the intestinal environment, we examined caecal environment of rats fed the test diets. Four-week-old rats were fed AIN-76-based diet containing 20 %, w/w MC, SP or FM for 16 days."

The news reporters obtained a quote from the research from the Tokyo University of Marine Science and Technology, "Caecal organic acids were analysed by HPLC. Caecal putrefactive compounds (indole, phenol, H2S and ammonia) were analysed by colorimetric assays. Caecal microflora was determined by 16S rRNA gene-DGGE and pyrosequencing with bar-coded primers targeting the bacterial 16S rRNA gene. n-Butyric and lactic acid levels were high in rats fed SP and FM, respectively. Butyrate-producing bacteria, such as Oscillibacter, and lactate-producing bacteria, such as Lactobacillus, were detected in each diet group. Also, the putrefactive compound contents were high in rats fed SP and FM. In this study, both DGGE and pyrosequencing analyses were able to evaluate the dynamics of the intestinal microbiota."

According to the news reporters, the research concluded: "The results indicate that dietary proteins can alter the intestinal environment, affecting fermentation by the intestinal microbiota and the generation of putrefactive compounds."

For more information on this research see: Caecal fermentation, putrefaction and microbiotas in rats fed milk casein, soy protein or fish meal. Applied Microbiology and Biotechnology, 2014;98(6):2779-87. (Springer - www.springer.com; Applied Microbiology and Biotechnology - www.springerlink.com/content/0175-7598/)

Our news correspondents report that additional information may be obtained by contacting C. An, Dept. of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo, Japan. Additional authors for this research include T. Kuda, T. Yazaki, H. Takahashi and B. Kimura (see also Proteins).

Keywords for this news article include: Asia, Tokyo, Japan, Caseins, Phosphoproteins.

Our reports deliver fact-based news of research and discoveries from around the world. Copyright 2014, NewsRx LLC


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Source: Life Science Weekly


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