Jejunal absorption of an amino acid mixture simulating casein and an enzymic hydrolysate of casein prepared for oral administration to normal adults

The Effect of a Compound Protein on Wound Healing and Nutritional Status

Proteins provide the main building blocks for tissue growth, cell renewal, and repair during wound healing. We aimed to examine the effect of a compound protein on wound healing, nutritional status, and underlying mechanisms. We first performed a preliminary experiment to identify the appropriate wound healing assessment points. In the formal experiment, there were five groups (control group: 8.3750 g/kg/day saline solution; model group: 8.3750 g/kg/day saline solution; whey protein group: 8.3750 g/kg/day whey protein; low-dose compound protein group: 4.1875 g/kg/day compound protein; and high-dose compound protein group: 8.3750 g/kg/day compound protein) with eight rats in each group. At each turning point, we observed the wound healing rate and nutritional status of the different groups of rats. In addition, biochemical assays were used to determine the mechanisms underlying the effects of the compound protein. In the preliminary experiment, the third day after modeling was the turning point between the inflammatory and proliferation phases, and the eighth day was the turning point between the proliferation and remodeling phases. The formal experiment evaluated wound healing condition, inflammatory response, angiogenesis, collagen deposition, and nutritional status. A pathological report showed increased vascularization, collagen deposition, and epithelialization in compound protein-treated groups. Protein-treated mice showed decreased interleukin (IL)-6, IL-8, neutrophils, and lymphocytes and increased IL-10, albumin, prealbumin, total protein levels, insulin-like growth factor 1 (IGF-1), fibroblast growth factor 2 (FGF-2), and vascular endothelial growth factor (VEGF) expressions. All parameters were significant (p < 0.05) compared to the model group. There was a dose-dependent effect of the compound protein. The accelerated wound healing mechanism may be that the compound protein accelerates the whole wound healing process, making wounds transition from the inflammatory phase to the proliferation phase faster, entering the remodeling phase earlier. Administration of a compound protein can accelerate wound healing and improve the nutritional status.

Whey protein hydrolysates enhance water absorption in the perfused small intestine of anesthetized rats

We evaluated the effect of whey protein hydrolysates (WPH) on the water absorption rate in the small intestine using a rat small intestine perfusion model. The rate was significantly higher with 5 g/L WPH than with 5 g/L soy protein hydrolysates or physiological saline (p < 0.05). WPH dose-dependently increased the water absorption rate in the range of 1.25-10.0 g/L. WPH showed a significantly higher rate than an amino acid mixture whose composition was equal to that of WPH (p < 0.05). The addition of 4-aminomethylbenzoic acid, an inhibitor of PepT1, significantly suppressed WPH's enhancement of water absorption (p < 0.05). The rate of water absorption was significantly correlated with that of peptides/amino acids absorption in WPH (r = 0.82, p < 0.01). These data suggest that WPH have a high water absorption-promoting effect, to which PepT1 contributes.

Comparison of an elemental and two polymeric diets in colectomized patients with or without intestinal resection

The absorption of nutrients and minerals from the small bowel on enteral diets of different composition has been studied in seven ileostomy patients without or with only minor (< 100 cm) distal small bowel resection (group A) and in nine patients with major (> 100 cm) resections, i.e. jejunostomies (group B). In group A, a moderate-fat polymeric diet (MF) was compared to a peptide-based low-fat elemental diet (PD). Nitrogen and potassium absorption was higher on the MF, while the absorption of other nutrients and minerals studied did not differ. In group B a low-fat polymeric diet (LF) was also tested. Jejunostomy volumes were higher on the PD diet compared to the polymeric diets, as were losses of sodium and potassium. Nitrogen absorption was lower on the PD diet. Comparison of the MF and LF polymeric diets showed equal energy losses, while jejunostomy volumes and sodium losses were higher on the MF diet. Calcium absorption was higher and balance better on the LF diet. We conclude, that (a) elemental diets offer no nutritional advantages in enteral feeding of patients with intact or impaired small bowel function, and (b) we suggest that a low-fat polymeric diet could replace elemental diets in patients with malabsorption.

Comparison of egg-yolk protein hydrolysate and soyabean protein hydrolysate in terms of nitrogen utilization

Egg-yolk protein hydrolysate (YPp) is an alternative protein source in formulas for infants with intolerance to cow's milk or soyabean protein, or for patients with intestinal disorders. However, the nutritional value of YPp has never been investigated. YPp was prepared by enzymic hydrolysis of delipidated yolk protein, which led to an average peptide length of 2.6 residues. Three experiments were performed. In Expt 1, we compared the intestinal absorption rate of YPp and soyabean protein hydrolysate (SPp) in rats. YPp and SPp solutions were injected into the duodenum of anaesthetized rats and blood samples were taken from the portal vein at 7, 15, 30, 60, and 120 min. A higher amino acid concentration in the serum of the YPp group demonstrated that YPp was absorbed faster than SPp. In Expt 2, the effects of dietary YPp and SPp on body-weight gain, protein efficiency ratio (PER) and feed efficiency ratio (FER) were determined. At the end of the experiment, body weight had increased in both groups, while PER and FER were significantly higher in rats fed on YPp. In Expt 3, to investigate the effects of dietary YPp and SPp on N metabolism, we determined the biological value and net protein utilization. Yolk protein was the reference protein. Biological value and net protein utilization values were very similar between animals fed on yolk protein and YPp diets, and significantly higher than in rats fed on the SPp diet. The present findings demonstrate that there is no adverse effect of hydrolysis of yolk protein on N utilization, and that the nutritive value of YPp is similar to that of yolk protein and superior to that of SPp.

Effects of alimentary intact proteins and their oligopeptide hydrolysate on growth, nitrogen retention, and small bowel adaptation in inflammatory turpentine rat

The effects of dietary proteins given as whole proteins (WP) or as a peptide hydrolysate (PH) on growth, nitrogen retention, and small bowel adaptation were assessed using two groups of male Wistar rats. Measurements were made 18, 42, and 66 h after acute inflammation induced by subcutaneous injections of 0.125 mL turpentine and in two control groups (n = 12). The two diets had the same caloric, nitrogen, vitamin, and mineral content. The WP diet resulted in better weight gain, nitrogen retention, and small intestinal adaptation by control rats than did the PH diet. Loss of body weight after 18 h of acute inflammation was significantly lower and nitrogen retention significantly higher in animals on the WP diet than in those on the PH diet. Small intestine morphology was maintained with the WP diet, whereas villus height was significantly lower after 66 h, and there were fewer mitoses per crypt in the rats on the PH diet. Glucoamylase activity at all times, and N-aminopeptidase activity at 18 h, were significantly higher in rats on the WP diet. The putrescine (at 42 h) and spermidine (at 18 h) concentrations in the mucosa were higher in the rats on the WP diet. These data suggest that synthetic diets should be tested for their nutritional value during acute inflammation before they are used in human nutrition.

Ionic interactions in nanofiltration of beta casein peptides

Nanofiltration (NF) membrane technology shows interesting potentials for separating organic components on the basis of solute charge and size in the range of 300-1000 g mol-1. Separation properties of two inorganic NF membranes were studied with a set of 10 small peptides (molecular mass range: 300-900 g mol-1; 3 < pI < 10) contained in a well-characterized tryptic beta casein hydrolysate. Peptides transmission strongly depended on ionic interactions in the system. Physicochemical conditions such as ionic strength and especially pH were crucial to the separation, because the membrane and peptides showed amphoteric properties. Thus, the three categories of peptides (acid, basic, neutral) were separated according to their pI because of presumed concentration gradients of charged peptides at the membrane: positive for basic peptides and negative for acid peptides. At optimum pH 8 this led to high transmissions of basic peptides (even over 100%), intermediate transmissions for neutral peptides, and low transmissions for acid peptides. The addition of multicharged cationic and anionic species in the hydrolysate induced a markedly enhanced selectivity when the polyelectrolyte was a membrane coion and a complete reversion of selectivity when it was a membrane counterion. Copyright 1998 John Wiley & Sons, Inc.

Effects of dietary whey proteins, their peptides or amino-acids on the ileal mucosa of normally fed and starved rats

The effects of three liquid diets, differing only in the molecular form of the nitrogen source (whole whey proteins, WP; trypsic whey protein hydrolysate, WPH, and amino-acid mixture, AAM) were studied on the mucosa morphology and brush border hydrolase (BBH) activities (disaccharidases, peptidases) of the ileum of normally fed male Wistar rats (controls) and during refeeding of rats starved for 72h. All three diets produced repair of the fasting induced mucosal atrophy; the AAM diet gave the most rapid response and highest villus height (p < 0.01). This was correlated with an increase in crypt mitoses (p < 0.01). Similar results were obtained in controls with AAM. The sucrase (S) and acid amino peptidase (AAP) specific activities of controls were higher (p < 0.01) on the WPH diet; neutral amino peptidase (NAP) was unaffected. Dipeptidyl peptidase IV (DDP) was lowest on AAM while glucoamylase (G) highest on WP. Fasting increased S and DDP activity, and produced no change in the other BBH. Large variations in BBH occurred during refeeding except for NAP which remained stable. Control values were restored at 96h, except for AAP. The results show that BBH and mucosa morphology of the ileum in the rat can be modified by the molecular form of the nitrogen source and that the nutritional status interferes with this adaptation. These data could have implications for the therapy of small bowel disease.

Effect of simultaneous ingestion of L-amino acids and whole protein on plasma amino acid and urea nitrogen concentrations in humans

The effect of whole protein and L-amino acid ingestion on plasma amino acid (PAA) and urea nitrogen (UN) concentrations was investigated. Ten males ingested equivalent amounts of nitrogen as (trial 1) cottage cheese, (trial 2) an L-amino acid mixture, (trial 3) cottage cheese and L-amino acids. Mean changes in total PAA between trials 1 (342 mumol/liter) and 2 (719 mumol/liter) and trials 1 (342 mumol/liter) and 3 (981 mumol/liter) at 30 min and trials 1 (547 mumol/liter) and 3 (143 mumol/liter) at 150 min differed significantly. Mean changes in essential PAA between trials 1 (180 mumol/liter) and 2 (420 mumol/liter) and trials 1 (180 mumol/liter) and 3 (500 mumol/liter) at 30 min differed significantly. Mean changes in essential PAA between trials 1 (247 mumol/liter) and 3 (334 mumol/liter) at 60 min and between trials 1 (252 mumol/liter) and 3 (80 mumol/liter) at 150 min differed significantly. Mean increments in total and essential PAA were higher and peaked faster but decreased more quickly after trials 2 and 3 than after trial 1. Mean changes in plasma UN did not differ between trials. Ingestion of either L-amino acids, whole protein or the mixture of L-amino acids and whole protein was equally effective in increasing total PAA over 4 hr.

Effect of whey proteins, their oligopeptide hydrolysates and free amino acid mixtures on growth and nitrogen retention in fed and starved rats

The effects of alimentary whey proteins given, as whole proteins (WP), controlled trypsin and chymotrypsin hydrolysate oligopeptides (WPH), or a free amino acid mixture (AAM), on growth, nitrogen retention, and steatorrhea were assessed in 24 Wistar rats (250 to 300 g) after 72 hr of starvation and 24 to 96 hr of realimentation and in 24 controls. The three diets had the same caloric, nitrogen, vitamin, and mineral contents. Rats had free access to the liquid diets. Only rats which ate the whole diet (90 cal) were included in the study. No differences in steatorrhea and fecal nitrogen were observed. The absorption rate was over 95% on the three diets. In contrast, weight gain was statistically better on WPH (+9% after 96 hr of realimentation) than on WP (+5%) or AAM (+2%). This was associated with a statistically higher nitrogen retention at all time periods studied, which was a result of a significant lower nitrogen urinary excretion. Similar results were obtained in controls. This better growth was a result of a better protein synthesis and lower ureagenesis.

Amino acid absorption and production of pancreatic hormones in non-anaesthetized pigs after duodenal infusions of a milk enzymic hydrolysate or of free amino acids

1. Six non-anaesthetized pigs (mean body-weight 57.0 kg) were used to study the intestinal absorption of amino acids (AA) from either an enzymic hydrolysate of milk (PEP) containing a large percentage of small peptides (about 50% with less than five AA residues) and very few free AA (8%), or from a mixture of free AA with an identical pattern (AAL) infused intraduodenally in one of two amounts (55 or 110 g). Concomitant insulin and glucagon production rates were estimated. 2. Each pig was previously fitted, under anaesthesia, with an electromagnetic flow probe around the portal vein, with permanent catheters in the portal vein, the carotid artery and the duodenum. Each infusion was performed after an 18 h fasting period and each pig received each infusion. The observation period lasted for 5 h. 3. The absorption of AA was greater, more rapid and more homogeneous after PEP infusion than after AAL infusion, independent of the amount infused. 4. For the majority of AA considered individually, the absorption coefficient was higher after infusion of PEP than after that of AAL. The exceptions were methionine with a higher absorption coefficient after AAL infusion, and isoleucine, aspartic acid + asparagine and glutamic acid + glutamine with identical coefficients for both infusions. 5. Some AA, such as asparagine, ornithine, citrulline and taurine, while absent in the infusates, appeared in the portal vein in appreciable amounts after the infusion of both solutions. While a small proportion of taurine may arise from recycling of taurine-containing bile salts, it seems that the gut wall is able to synthesize all four AA. 6. Insulin production did not differ according to the nature or amount of solutions infused. Glucagon production was greater after PEP infusion.

Influence of protein composition and hydrolysis method on intestinal absorption of protein in man

An intestinal perfusion technique has been used in normal human subjects to investigate the influence that starter protein composition and hydrolysis procedure have on absorption of amino acid residues from partial enzymic hydrolysates of whole protein. Five starter proteins were studied. Three (egg albumin, casein/soy/lactalbumin, and lactalbumin) were hydrolysed by papain, a second lactalbumin starter protein, and a meat/soy/lactalbumin blend were hydrolysed by a porcine pancreatic enzyme system. Irrespective of starter protein composition or hydrolysis method used, four amino acid residues (threonine, glutamic acid, phenylalanine, and histidine) were absorbed significantly faster from all hydrolysates compared with absorption from their equivalent free amino acid mixtures. In contrast, both starter protein composition and hydrolysis method influenced absorption characteristics of up to nine other amino acid residues.

Relative nutritional value of whole protein, hydrolysed protein and free amino acids in man

To compare their effects on nitrogen balance, diets containing either lactalbumin whole protein, its peptide-rich enzymic hydrolysate or an equivalent mixture of free amino acids as the sole source of dietary nitrogen were fed to two healthy subjects, each studied for 38 days on two separate occasions. The nitrogen intake (47 mg/kg body wt/day) induced a state of negative nitrogen balance, stimulating nitrogen conservation. Net daily nitrogen balance (mean +/- SD) in subject 1 was -0.23 +/- 0.72 g (amino acids) vs + 0.05 +/- 0.52 g (protein) and -0.21 +/- 0.58 g (amino acids) vs -0.05 +/- 0.57 g (hydrolysate), and in subject 2, -0.19 +/- 0.60 g (amino acids) vs -0.16 +/- 0.51 g (protein) and -0.42 +/- 0.35 g (amino acids) vs -0.62 +/- 0.34 g (hydrolysate). Analysis of these results by the cumulative sum technique showed no significant differences in the effect of the three nitrogen sources on nitrogen balance. This study indicates that there is no nutritional evidence to support the current practice of prescribing expensive enteral diets containing peptides or amino acids rather than the much cheaper whole protein to patients with normal gastrointestinal function.

[Comparative study of the absorption of enzymatic protein hydrolysates in the small intestine of the rat. 2. The absorption of tryptic, thermitatic and tryptic-thermitatic casein hydrolysates compared with the equimolar composition of free amino acids]

Tryptic, thermitatic, and tryptic-thermitatic casein hydrolyzates as well as their equimolar amino-acid mixture were perfused through proximal and distal parts of the intestine (10 cm length) of nonanaesthesized rats. The total amino-acid concentration of the perfused solution was 50 mM. The absorption of nitrogen and total amino acids respectively did not reveal significant absorption advantages in favour of the hydrolyzates. In contrast to this, some peptidic bound amino acids of these hydrolyzates show a significantly better absorption as compared to free amino acids. At this, dependences of the kind of hydrolyzate and the part of the intestine are evident. Glutamic acid, e.g. is generally more rapidly absorbed when peptidic bound; methionine is more rapidly absorbed only from the thermitatic and tryptic-thermitatic hydrolyzates, and alanine and glycin only in the distal part of the intestine. Independent of the amino acid or peptide substrate the total absorption of all the amino acids is higher in the distal part of the intestine. The comparison concerning the ranking order of the single amino-acid absorption rates shows in the two parts of the intestine distinct differences between the amino-acid mixtures and the enzymatic hydrolyzates. The lowest differences were found between the thermitatic and the tryptic-thermitatic hydrolyzate. Both of them have approximately the same degrees of hydrolysis (30 and 35%, respectively). The variability of the amino-acid absorption from the three casein hydrolyzates is lower in comparison with the amino-acid mixture. The tryptic-thermitatic hydrolyzates have the lowest coefficients of variability.

Energy and mineral utilization from a peptide-based elemental diet and a polymeric enteral diet given to ileostomists in the early postoperative course

Small intestinal absorption was studied in 12 patients receiving enteral nutrition in the immediate postoperative period after colorectal surgery including construction of an ileostomy. Seven patients were given a peptide-based, low osmolality elementary diet and five patients were given a polymeric diet. Comparisons between the intake and ileal excretion showed on both diets a high utilization of energy, fat, and nitrogen as well as of calcium, phosphorus, magnesium, zinc, and iron. From a nutritional point of view a polymeric diet could thus replace an elementary diet in the immediate postoperative course.

Comparison of plasma and intraluminal amino acid profiles in man after meals containing a protein hydrolysate and equivalent amino acid mixture

Plasma and intraluminal amino acid profiles were compared in normal subjects 30, 60, 120, 180 minutes after meals containing either a peptide-rich protein hydrolysate (H) or an equivalent free amino acid mixture (AA) as the nitrogen source. Except for asparagine (30 minutes) and glutamine (30 and 60 minutes), which were absorbed to a significantly (p less than 0.05) greater extent from the peptide mixture, there were no significant differences in the plasma increments of the remaining 13 amino acids at any time interval after the meals. Positive correlations (p less than 0.01 or less) between the amino acid composition of the hydrolysate and amino acid meals and both (1) the post-prandial increments in the individual plasma amino acids and (2) the residual intraluminal amino acid content suggested that the amino acid composition of ingested protein, rather than specialised free amino acid and peptide transport systems, dictated the pattern of amino acid absorption. The studies provide no evidence that peptides rather than free amino acids are the ideal nitrogen source in elemental diets.

Effects of concentration on in vivo absorption of a peptide containing protein hydrolysate

Amino acid absorption from a peptide-containing protein hydrolysate and an equivalent amino acid mixture over a range of concentrations of the two--such as is thought to be found in the normal intestine after a meal--has been studied using a jejunal perfusion technique in man. The relative rates of amino acid absorption from the protein hydrolysate and amino acid mixture varied markedly with concentration, demonstrating that the global hypothesis that peptides confer an advantage in amino acid absorption in vivo is too simple. There is a highly significant correlation between amino acid absorption and the concentrations of amino acid in the perfusate, whether this contained amino acid or protein hydrolysate, suggesting that, under these experimental conditions at least, the presence of distinct amino acid and peptide transport systems is relatively unimportant. Doubt is thus cast upon suggestions derived from previous intestinal perfusion experiments that intact peptide transport may be nutritionally significant in man.

Use of a peptide rather than free amino acid nitrogen source in chemically defined "elemental" diets

Previous studies have shown that amino acid (AA) residues are absorbed more rapidly from di- tripeptides than from free AA. In the present study, an intestinal perfusion technique has been used in normal human subjects to compare absorption of AA residues and total alpha-amino nitrogen (N) from 4 partial enzymic hydrolysates of protein (50--80% of the N contents present as small peptides) and their respective equimolar free AA mixtures. alpha-Amino N absorption was greater from 2 casein hydrolytes and a lactalbumin hydrolysate than from the respective free AA mixtures but similar to that from a fish protein hydrolysate and its AA mixture. The considerable variation in absorption of individual AA residues from the AA mixtures was much reduced when the protein hydrolysates were perfused, as a number of AA which were poorly absorbed from the AA mixtures were absorbed to a greater extent from the protein hydrolysates. The casein and lactalbumin hydrolysates had a stimulatory effect on jejunal absorption of water and electrolytes. In contrast, the fish protein hydrolysate appeared to cause a mean net secretion of fluid and electrolytes. The findings indicate that when absorption is limited by diminished luminal hydrolysis or absorptive capacity, serious consideration might be given to using partial enzymic hydrolysates of whole protein rather than free AA mixtures as the N source in "elemental" diets. Care should be taken, however, in ensuring that the preparation of choice does not promote a net secretion of fluid and electrolytes for such a property could have a deleterious effect in the clinical setting.

Comparison of the absorption of two protein hydrolysates and their effects on water and electrolyte movements in the human jejunum

Because of the generally more rapid amino acid absorption and lower osmotic pressure of small peptides compared with free amino acids, it has been suggested that 'elemental' diets should contain both small peptides and free amino acids as the nitrogen source. While studying protein hydrolysates intended for use in such diets we observed surprising differences in the absorption of amino acids, water, and Na+ during jejunal perfusion of partial enzymic hydrolysates of two proteins (lactalbumin and fish) which contained high and approximately equal amounts of their constituent amino acids in the form of small peptides. Total alpha amino nitrogen (alpha NH2N) absorption from the lactalbumin hydrolysate was greater, and individual amino acid absorption more even, than from equinitrogenous solutions of the fish protein hydrolysate, or from mixture of free amino acids simulating either hydrolysate. Net water and Na+ absorption occurred during perfusion of the lactalbumin hydrolysate, whereas net water and Na+ secretion occurred during perfusion of the fish protein hydrolysate. These differences were significant (P < 0.05 or less). As the differences between the hydrolysates are so marked, we conclude that it is unwise to assume that all protein hydrolysates are equally suitable for use in patients.

Comparison of oral feeding of peptide and amino acid meals to normal human subjects

Intestinal perfusion studies performed in man have suggested that amino acid nitrogen may be absorbed more rapidly from peptides than free amino acids. The aim of the present study was to compare the effects of the oral administration of peptides and free amino acids. Two isonitrogenous liquid test meals, one containing 50 g of a partial enzymic hydrolysate of fish protein in which approximately 80% of the nitrogen content was present as small peptides (peptide meal), and the other a mixture of free amino acids (amino acid meal) the composition and molar pattern of which simulated that of the peptide meal, were administered on separate occasions to six normal subjects intubated with a triple lumen tube. Both meals contained the reference marker polyethylene glycol. Fractional absorption of amino acid residues one and two hours after ingestion of the two meals was similar at three intestinal locations situated 120, 160, and 200 cm from the mouth of each subject, and at two hours 73.8% and 72.0% of the amino acid residues had been absorbed respectively by the time the contents of the peptide and amino acid meals reached the middle sampling port of the tube. The total sum of individual amino acid increments in plasma was significantly greater 30 minutes (p < 0.025) and one hour (p < 0.05) after ingestion of the peptide than amino acid meals. By three hours the total area under the two plasma curves was similar. Normal human subjects thus appeared to be capable of assimilating orally administered mixtures of peptides and free amino acids with equal efficiency. Secretion of fluid into the lumen of the upper small intestine, assessed by reference to dilution of the polyethylene glycol, was less after ingestion of the peptide meal. In clinical situations characterised by fluid and electrolyte malabsorption consideration might be given to using small peptides rather than free amino acids as the nitrogen source in nutritional diets.

The absorption by human volunteers of glutamic acid from monosodium glutamate and from a partial enzymic hydrolysate of casein

Peripheral plasma concentrations of glutamic and aspartic acids and alanine were measured after ingestion of monosodium glutamate or a pancreatic hydrolysate of casein by human volunteers. The doses of each material were such that they contained similar amounts of glutamic acid. Plasma glutamic acid concentrations rose promptly after the monosodium glutamate but mean peak concentrations were well below those likely to cause neurological damage. Plasma aspartic acid concentrations also rose after the monosodium glutamate but the behaviour of plasma alanine concentrations suggested that intestinal transamination of glutamic acid was insufficient to cause an appreciable rise in alanine concentration in the peripheral plasma. Significant increments in plasma glutamic acid concentrations did not occur after the pancreatic hydrolysate of casein and it is probable that competition for absorptive mechanisms by other amino acids, both free and peptide-bound, causes absorption of glutamic acid to be slower from mixtures of peptides and amino acids than from monosodium glutamate itself.

Absorption of amino acids and peptides from a complex mixture in the isolated small intestine of the rat

Amino acid and peptide absorption from a pancreatic digest of casein at low concentration by an isolated preparation of perfused rat small intestine has been measured. 2. The rate of absorption of each amino acid (free or peptide-bound) is closely proportional to its concentration in the perfusate; this implies a constant Vmax/Km ration for all amino acids in the mixture. 3. There is a high correlation between the compositions of luminal perfusate and secretion into the tissue fluid (apart from the content of glutamic and aspartic acids and alanine). 4. The concentrations of each free amino acid are, on average, 9 times as great in secretion as in lumen; the total peptide-N concentration in secretion is approximately 4 times that in the lumen. 5. The rate of absorption of each free amino acid is highly negatively dependent on the rate of absorption of that amino acid in peptide-bound form, in addition to being positively dependent on the perfusate concentration of free amino acid. 6. While peptide-bound proline appears to be well absorbed, free proline liberated by hydrolysis appears to pass back into the lumen as well as into the tissue fluid. Substantial back flux of hydrolysis products may occur for all amino acids. 7. About one-third of the amino acids appearing in the secretion on the serosal surface are peptide-bound. 8. The rate of absorption of peptides appears to determine the rate of their hydrolysis which probably occurs mainly after entry into the mucosal cells.

Changes in plasma amino acid concentrations in man after ingestion of an amino acid mixture simulating casein, and a tryptic hydrolysate of casein

1. Plasma amino acid levels have been estimated at 0, 15, 30 and 45 min after ingestion of doses of (1) an amino acid mixture simulating casein and (2) a tryptic hydrolysate of casein consisting mainly of oligopeptides. Both doses contained the same amount of nitrogen. 2. After ingestion of both preparations, there was a prompt increase in plasma amino acid levels, followed by a decrease. No such change occurred in fasting subjects. There were no significant differences between increments in plasma amino acid levels after ingestion of the amino acid mixture and the corresponding increments after ingestion of the tryptic hydrolysate. 3. Correlations were found between the areas under the curves for individual amino acid concentrations, after ingestion of the two preparations, and the amino acid composition of casein. The results do not suggest that increases in plasma amino acid levels following small doses of protein digestion products are the result of circadian changes, or that such increases are 'swamped' by absorption of amino acids from endogenous protein in the lumen of the small intestine.