NUTRITIONAL IMPROVEMENT OF BREAD WITH LYSINE AND GAMMA-GLUTAMYLLYSINE

To assess whether the dipeptide Nε-(Ɣ-L-glutamyl)-L-lysine (glutamyllysine) can serve as a nutritional source of lysine, we compared the growth of mice fed (a) an amino acid diet in which lysine was replaced by four dietary levels of glutamyllysine; (b) wheat gluten diets fortified with lysine; (c) a wheat bread based diet (10% protein) supplemented before feeding with lysine or glutamyllysine (0, 0.75, 1.50, 2.25, and 3% lysine hydrochloride equivalent in the final diet), not cobaked; and (d) bread diets baked with these levels of lysine or glutamyllysine. With the amino acid diet, the relative growth response to glutamyllysine was about half that of lysine. The effect of added lysine on the nutritional improvement of wheat gluten depended on both lysine and gluten concentrations in the diet. With 10 and 15% gluten, 0.37% lysine hydrochloride produced a marked increase in weight gain. Further increase in lysine hydrochloride to 0.75% proved somewhat detrimental to weight gain. Lysine hydrochloride addition improved growth at 20 and 25% gluten in the diet and did not prove detrimental at 0.75%. For whole bread, glutamyllysine served nearly as well as lysine to improve weight gain. The nutritive value of bread crust fortified or not was markedly less than that of crumb or whole bread. Other data showed that lysine or glutamyllysine at the highest level of fortification, 0.3%, improved the protein quality (PER) of crumb over that of either crust or whole bread, indicating a possible greater availability of the second-limiting amino acid, threonine, in crumb. These data and additional metabolic studies with [U-14C]glutamyllysine suggest that glutamyllysine, cobaked or not, is digested in the kidneys and utilized in vivo as a source of lysine; it and related peptides merit further study as sources of lysine in low-lysine foods. © 1990, American Chemical Society. All rights reserved.