Table 1.
Composition of the nutritional mixture and determination of the amino acids content of the gelatin-based protein
| Mixture | Values |
|---|---|
| Protein (Solugel P®) in 100 ml tap water | 100 |
| Aspartic acid + asparagine | 5.2 |
| Glutamic acid + glutamine | 9.3 |
| Hydroxyproline | 12.1 |
| Serine | 3.1 |
| Glycine | 22.5 |
| Histidine | 0.5 |
| Arginine | 8.8 |
| Threonine | 1.1 |
| Alanine | 9.3 |
| Proline | 13.3 |
| Tyrosine | 0.4 |
| Valine | 2.1 |
| Methionine | 0.6 |
| Cysteine | 0.2 |
| Isoleucine | 1.4 |
| Leucine | 3.0 |
| Hydroxylysine | 1.4 |
| Phenylalanine | 1.9 |
| Tryptophan | 0.1 |
| Lysine | 3.6 |
| Carbohydrate (Malthodextrine) in 80 ml tap water | 50 |
| KCl | 0.094 |
| CaCl2·2H2O | 2.32 |
| l-Tryptophan (Tryp minus group) | 0 |
| l-Tryptophan (control group) | 0.28 |
The composition of the administered mixture used in the current experiment is depicted in bold. The amino acid content (%) of the protein was obtained from PB Gelatins, Tessenderlo, Belgium.