Protein Research
Protein, an essential component of diet, is required for both total
amino nitrogen and indispensable amino acids to synthesize body protein
and other nitrogen-containing compounds such as peptide hormones and
neurotransmitters. Adequacy of dietary protein and amino acids is
especially critical in sole-source foods such as infant formulas and
enteral foods for the elderly. The role of dietary protein and its
interactions with dietary fat and vitamins in reducing many chronic
diseases such as cardiovascular disease, hypertension, osteoporosis and
certain types of cancer are receiving greater attention. To ensure
safety and adequacy of dietary proteins and amino acids, new protein
products/fractions (produced through biotechnology or by processing)
from animal and/or vegetable sources and associated minor bioactive
compounds have to be studied . These include naturally occurring
bioactive factors such as phytoestrogens (with potential hormonal
effects) in soybean or those formed during processing of proteins such
as lysinoalanine (LAL, an unusual potentially toxic amino acid
derivative). To address these issues, research studies concerning
analysis of proteins in food and determination of their biological
effects (safety, nutritional quality and health) and requirements are
underway in the Bureau of the Nutritional Sciences of the Food
Directorate. These studies are conducted to support Canadian government
policy development, standard setting and risk assessment with respect to
safety and nutritional quality of dietary proteins and health.
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