Implementation of dietary methionine restriction using casein after selective, oxidative deletion of methionine.
Implementation of dietary methionine restriction using casein after selective, oxidative deletion of methionine.
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DOI：
10.1016/j.isci.2021.102470
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发表时间：
2021-05-21
期刊：
影响因子：
5.8
通讯作者：
Gettys TW
中科院分区：
文献类型：
--
作者：
Fang H;Stone KP;Forney LA;Sims LC;Gutierrez GC;Ghosh S;Gettys TW
Dietary methionine restriction (MR) is normally implemented using diets formulated from elemental amino acids (AA) that reduce methionine content to ∼0.17%. However, translational implementation of MR with elemental AA-based diets is intractable due to poor palatability. To solve this problem and restrict methionine using intact proteins, casein was subjected to mild oxidation to selectively reduce methionine. Diets were then formulated using oxidized casein, adding back methionine to produce a final concentration of 0.17%. The biological efficacy of dietary MR using the oxidized casein (Ox Cas) diet was compared with the standard elemental MR diet in terms of the behavioral, metabolic, endocrine, and transcriptional responses to the four diets. The Ox Cas MR diet faithfully reproduced the expected physiological, biochemical, and transcriptional responses in liver and inguinal white adipose tissue. Collectively, these findings demonstrate that dietary MR can be effectively implemented using casein after selective oxidative reduction of methionine. Dietary methionine restriction improves biomarkers of metabolic health. Elemental amino acid-based diets to restrict methionine are highly unpalatable. Methionine has been depleted from casein by mild oxidation to solve low palatability. Methionine restriction with oxidized casein is equally effective as elemental diet. Metabolic engineering; Nutrition; Diet
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影响因子：
56.9
作者：
Lee, Ann-Hwee;Scapa, Erez F.;Glimcher, Laurie H.
通讯作者：
Glimcher, Laurie H.
影响因子：
16.6
作者：
Lee, Byung Cheon;Kaya, Alaattin;Ma, Siming;Kim, Gwansu;Gerashchenko, Maxim V.;Yim, Sun Hee;Hu, Zhen;Harshman, Lawrence G.;Gladyshev, Vadim N.
通讯作者：
Gladyshev, Vadim N.
影响因子：
7.7
作者：
Hasek BE;Boudreau A;Shin J;Feng D;Hulver M;Van NT;Laque A;Stewart LK;Stone KP;Wanders D;Ghosh S;Pessin JE;Gettys TW
通讯作者：
Gettys TW
影响因子：
7.8
作者：
Lees EK;Król E;Grant L;Shearer K;Wyse C;Moncur E;Bykowska AS;Mody N;Gettys TW;Delibegovic M
通讯作者：
Delibegovic M
DOI：
10.1093/jn/nxaa396
发表时间：
2021-04-08
期刊：
The Journal of nutrition
影响因子：
--
作者：
Jonsson WO;Margolies NS;Mirek ET;Zhang Q;Linden MA;Hill CM;Link C;Bithi N;Zalma B;Levy JL;Pettit AP;Miller JW;Hine C;Morrison CD;Gettys TW;Miller BF;Hamilton KL;Wek RC;Anthony TG
通讯作者：
Anthony TG