Vitollo A S, Vasilevskaia L S, Bashkirov O I, Chernikov M P
Vopr Pitan. 1988 Nov-Dec(6):50-4.
A high biological effectiveness of bread enriched with microbiologically synthesized lysine has been proved in experiments on rats which were fed with this bread. Optimum lysine concentration for bread enrichment has been determined. The biological value of bread proteins with respect to all growth parameters increased proportionally, within the range of lysine concentration from 0.2 to 0.7%. Further concentration increase induced amino acid imbalance. Certain characteristics of the effect of lysine-enriched bread on the digestive organs were revealed in experiments on dogs. Intensified secretion of gastric juice, pepsin and hydrochloric acid was recorded under the effect of lysine-enriched bread. The data obtained have evidenced the possibility and effectiveness of bread enrichment with lysine.
在以富含微生物合成赖氨酸的面包喂养大鼠的实验中，已证明这种面包具有很高的生物有效性。已确定了面包强化所需的最佳赖氨酸浓度。在赖氨酸浓度从0.2%至0.7%的范围内，面包蛋白质对于所有生长参数的生物学价值成比例增加。进一步增加浓度会导致氨基酸失衡。在对狗的实验中揭示了富含赖氨酸的面包对消化器官作用的某些特征。在富含赖氨酸的面包作用下，记录到胃液、胃蛋白酶和盐酸的分泌增强。所获得的数据证明了用赖氨酸强化面包的可能性和有效性。
