Adrian J, Frangne R
Int J Vitam Nutr Res. 1976;46(2):125-36.
The proteins of the membranes have a digestibility of 95%. As their content of lysine and threonine is high, they effectively supplement a diet with wheat gluten. When they are added up with methionine, their efficiency is comparable with that of casein. The carbohydrates of membranes are really different from cellulose and from the indigestible matter of plants, in both chemical and physiological fields: a) they are degraded in the caecum by the microorganisms; b) they do not decrease the digestibility of the ration. However, their true interest for the non-ruminant species remains uncertain and their true digestibility is difficult to calculate. According to some indirect criterions, it might be situated about 80%. The lipids of membranes have a digestibility of 35%. This fact must not be due to the nature of the fatty acids, but may be attributed to the very strong fixation of lipids in the membranes which makes their extraction by the solvents very difficult. Finally, the membranes of S. cerevisiae may be considered as a food product, mainly because of the efficacy of their proteins.
这些膜蛋白的消化率为95%。由于它们的赖氨酸和苏氨酸含量高，它们能有效地补充以小麦麸质为主的饮食。当它们与蛋氨酸一起添加时，其效率与酪蛋白相当。膜中的碳水化合物在化学和生理方面都与纤维素及植物中的不可消化物质有很大不同：a) 它们在盲肠中被微生物降解；b) 它们不会降低日粮的消化率。然而，它们对非反刍动物物种的真正价值仍不确定，其真实消化率也难以计算。根据一些间接标准，其消化率可能约为80%。膜脂的消化率为35%。这一事实并非归因于脂肪酸的性质，而是可能由于脂类在膜中结合非常牢固，使得溶剂很难将其提取出来。最后，酿酒酵母的膜可被视为一种食品，主要是因为其蛋白质的功效。
