Nutritional disadvantages of diamino acids and correlated amino acids

Nutritional disadvantages of diamino acids and correlated amino acids
Fatemeh sheykhkanlu Milan,¹ Amirhossein Hamedfar,² Afshin Zakeri,^3,*
1. Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, University of Tabriz, Tabriz, Iran
2. Department of Food Hygiene and Aquatic, Faculty of Veterinary Medicine, Azad University of Tabriz, Tabriz, Iran
3. Department of Human resource, Food and animal science, University of Hawaii at Manoa, 1995 east-west Rd, AgSci, Honolulu,Hl 96822, USA
Introduction: : Processing of the protein-containing food industry by heating and increasing or decreasing the pH would change the taste as well as eliminate microorganisms. Eventually it will increase the digestibility and safety of food. But this process has some disadvantages and could lead to two very important chemical changes. One is the formation of cross-linked amino acids such as Lysinoalanine and the other is the conversion of free amino acids in the combination of proteins to diamino acids. Both of these unwanted chemical compounds have the potential to induce toxicity and decrease nutritional value of the processed food. They are classified as food chemical contaminants. The increase in the appearance of diamino acids and correlated amino acids in food depends on its processing conditions. Conditions such as pressure, ion strength, and catalysts such as heavy metals (copper and iron), pH, heat and processing time. Amino acids play a key role in increasing the nutritional value of foods and health, but diamino acids do not have the ability to be metabolized and consumed in the human body. Therefore, in foods that have high amounts of right-handed isomers (diamino acids), they may have high protein in chemical analysis, but this does not mean that their nutritional value is just as high. Bonded amino acids exist in both intramolecular and extramolecular correlations and are proteins that form covalent bonds between their own polypeptide chains or with other proteins. Apart from the negative effects, correlated proteins have useful applications in the food industry, such as changing physical properties such as viscosity to improve food quality and marketability. Food companies today are aware of the consequences of improper processing of protein-containing foods and are preventing the so-called drastic processing of food.
Methods: Using keywords: Dioamino acids, Paired amino acids, Food, etc. Browse the articles, journals, and books to gather information about nutritional disadvantages of diamino acids and correlated amino acids
Results: During the surveys; After feeding a group of rats with foods containing diamino acid, it was observed that rats that had high amounts of diamino acid in their diet; Growth rate was significantly reduced compared to rats on a normal diet. The main reason for the formation of correlated proteins in food is the sudden change in pH. Food processing though in cases such as cereals, with the loss of anti-nutritional substances such as tannins; Vitamins such as riboflavin and niacin are also helpful in detoxification, but research has been done by adding lysinolanin to rat diets; The growth suppression effects of this correlated protein were demonstrated in mammals.
Conclusion: Diamino acids that are almost rare in raw foods; Food processing is formed by a sudden change in pH, heat and processing time. Diamino acids by reducing the digestibility of the food and also reducing the nutritional value of that food; The effects of non-standard food processing are well illustrated. They also prove their nutritional harm by inducing oxidative stress in cells and nephrotoxicity (toxicity to kidney nephrons). The amount of correlated amino acids is directly related to the intensity of food processing; It causes nephrocytomegaly in rodents (not yet proven in humans) and also, like diamino acids, reduces the nutritional value of food.
Keywords: Dioamino acids, paired amino acids, food.