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,,3
Departments of
* Nutritional Sciences and
Paediatrics, The University of Toronto, Toronto, Canada;
** The Research Institute, The Hospital for Sick Children, Toronto, Canada M5G 1X8;
School of Dietetics and Human Nutrition, McGill University, Ste-Anne-de-Bellevue, Canada H9X 3V9; and
Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Canada
3To whom correspondence should be addressed. E-mail: paul.pencharz{at}sickkids.ca.
Recently, we defined an estimate for total branched-chain amino acids (BCAA) using the indicator amino acid oxidation technique in men fed the three BCAA (leucine, isoleucine and valine) in the proportion present in egg protein. Although egg protein is regarded as a high quality dietary protein source, it is not known whether the proportions of the three BCAA are optimal. Five men with known total BCAA requirements were restudied. Each men was studied with isoleucine, leucine or valine held constant at that individual’s requirement level while the intake of the other two BCAA was reduced; one BCAA was held constant and the intake of the other two was reduced by 10 and 20% in random order. The label appearance from the oxidation of L-[13C]-phenylalanine to 13CO2 (F13CO2) in breath was monitored in response to the change in amino acid intake. When either isoleucine or leucine was held constant, and the other two BCAA reduced by 20% (valine and leucine, or valine and isoleucine, respectively) F13CO2 increased (P = 0.007, P = 0.038, respectively). We conclude that valine may be the first limiting BCAA in egg protein.
KEY WORDS: • branched-chain amino acids • egg protein • limiting amino acid • indicator amino acid oxidation • phenylalanine
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