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Taurine Content of Meat, Seafood and dairy Products
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TAURINE CONTENT IN FOODS
H. Pasantes-Morales, O. Quesada, L. Alcocer and R. Sánchez-Olea
Nutrition Reports International, Vol. 4, No 4, 1989.
The taurine content of foods including fruits, vegetables, seeds, nuts, cereals, meat, seafood, and dairy products was examined in this study. The highest concentration of taurine was found in clams and octo...
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... Some types of meat, e.g. rabbit and poultry, are low in taurine (Pasantes-Morales et al. 1989), and high-fiber diets may contribute to the development of taurine deficiencies because certain sources of fiber (for example, legumes) have a reducing effect on the concentration of this amino acid (Bohn 2020). It is found in pork meat 78.3 mg taurine/100 g DM (corresponding to 23.2 mg/100 g fresh weight) (Marušić et al. 2013). ...
This review aims to provide an overview of the nutritional values and the possibility of pig meat (muscle longissimus lumborum) in dogs and cats nutrition based on a review of scientific literature. Pork is the most common consumed meat both in Poland and in the world. The expanding body of information concerning factors effecting impacts on pork quality was reviewed. Pork is considered valuable due to the content of high-quality proteins, fat and fatty acids, minerals, and other bioactive compounds. The content of these components depends on many factors, including breed, genetic factors, age, but also on the animal's nutrition. The established views on pork are verified and confirmed by research that the nutritional and health-promoting value of this meat has significantly improved in recent years.
... Taurine is found in small quantities in meat and in relatively large quantities in seafood, but not in eggs or milk. Non-animal foods contain only a trace of taurine [3,9] and consequently, vegetarians and vegans have low levels of taurine. Taurine, in daily doses of 2,000 to 3,000 mg, is useful in treating thrombocyte aggregation that can occur following COVID infections and vaccinations. ...
... Taurine shows numerous physiological functions (osmotic pressure regulation, protection of cells against free radicals, influence on the development of the brain and the retina), it is also beneficial for cardiac muscle operation (Pasantes -Morales et al., 1990). ...
... influenced by legumes. Taurine is synthesized in mammalian organisms from sulphur amino acids, methionine and cysteine (Pasantes-Morales et al., 1990;Kulasek et al., 2004;Marušić et al., 2013). In the present experiment, the higher taurine content was perhaps influenced by the elevated supply of these amino acids in the mixes, through the increasing contribution of (pea) seeds in the nutrition in experiment I, groups E1-E4 vs C. Post-extraction soybean meal was the sole protein source in the control mix (present study). ...
The study objective was to evaluate the impact of different contributions of pea ( Pisum sativum ) cultivar Hubal and blue lupin ( Lupinus angustifolius ) cultivar Regent on the level of selected bioactive substances in pork meat. 100 individuals three-breed cross piglets: ♀ (landrace × yorkshire) × ♂ duroc were used. Two experiments were performed, in which pea seeds (experiment I: E1 – 5.0% pea seeds; E2 – 10.0% pea seeds; E3 – 15.0% pea seeds; E4 -17.5% pea seeds) and blue lupin seeds (experiment II; D1 – 5.0% blue lupin seeds; D2 – 10.0% blue lupin seeds; D3 – 15.0% blue lupin seeds) were used instead of SBM-GM. In each of the experiments 50 animals were divided into 5 groups (control - C, and four experimental), placed in group pens, each for 10 individuals (sex ratio hogs : sows - 1:1). The animals were weighed and tagged before the experiments. The mean body weight of the pigs at experiment I and II commencement was: 26.7 and 33.5 kg, and at the end of the experiments: 122.0 and 124.0, respectively. In the first experiment (progressive pea contribution) the concentration of Carnosine was shown to be higher in E4 than E3 and C by 47.3% and 94.2%, respectively. In comparison with group C, the Q10 coenzyme content in groups E1, E2, E3 and E4 was lower by 40.9%; 56.8%; 40.9% and 65.9% respectively. In the second experiment (progressive lupin contribution) increased content of all of the investigated bioactive substances was recorded in groups D1-D3 vs C. Significant differences between groups C, D2, D4 for taurine (P≤0.05; P≤0.01) and creatine (P≤0.05) have been recorded. The content of bioactive substances in the longissimus lumborum muscle was significantly influenced by legumes, which increased the level of bioactive components of protein fraction. Therefore, it can be concluded, that pea ( Pisum sativum ) cultivar Hubal and blue lupine ( Lupinus angustifolius ) cultivar Regent are an alternative to SBM-GM, increasing the nutritionally valuable of pork meat.
... It's a non-essential amino acid, thus not incorporated in macromolecule formation. Though, this is important in several physiological processes, particular mechanisms are not totally elucidated (Pasantes-Morales et al. 1989). Taurine exhibits skeletal muscle strengthening through its role in the excitation-contraction coupling. ...
The fundamental basis for the human function is provided by skeletal muscle. Advancing age causes selective fiber atrophy, motor unit loss, and hybrid fiber formation resulting in hampered mass and strength, thus referred to as sarcopenia. Influence on the loss of independence of aged adults, contribute toward inclined healthcare costs conveys the injurious impact. The current understating of age-related skeletal muscle changes are addressed in this review, and further discusses mechanisms regulating protein turnover, although they do not completely define the process yet. Moreover, the reduced capacity of muscle regeneration due to impairment of satellite cell activation and proliferation with neuronal, immunological, hormonal factors were brought into the light of attention. Nevertheless, complete understating of sarcopenia requires disentangling it from disuse and disease. Nutritional intervention is considered a potentially preventable factor contributing to sarcopenia. Seafood is a crucial player in the fight against hunger and malnutrition, where it consists of macro and micronutrients. Hence, the review shed light on seafood as a nutritional intrusion in the treatment and prevention of sarcopenia. Understanding multiple factors will provide therapeutic targets in the prevention, treatment, and overcoming adverse effects of sarcopenia.
... Taurine (2-aminoethanesulfonic acid) is a free amino acid found abundantly in mammalian tissues (Lubec et al. 1997), particularly in excitable tissues, such as the brain, cardiac, and skeletal muscles (Schaffer et al. 2010;Huxtable 1992). Regarding food nutrition, taurine abounds in seafood and poultry (Stacchiotti et al. 2018;Pasantes-Morales et al. 1989) and is also added to various energy drinks, generally at a concentration of ~ 1000 mg per 250 mL serving (De Luca et al. 2015;Peacock et al. 2013). ...
Taurine (2-aminoethanesulfonic acid) is a free amino acid found abundantly in mammalian tissues. Increasing evidence suggests that taurine plays a role in the maintenance of skeletal muscle function and increase of exercise capacity. Most energy drinks contain this amino acid; however, there is insufficient research on the effects of long-term, low-dose supplementation of taurine. In this study, we investigated the effects of long-term administration of taurine at low doses on aging in rodents. In Experiment 1, we examined age-related changes in aging Sprague–Dawley (SD) rats (32–92 weeks old) that O2 consumption and spontaneous activity decreased significantly with aging. In Experiment 2, we examined the effects of long-term (21-week) administration of taurine on healthy aging SD rats. SD rats were stabilized for 32–34 weeks and divided into three groups, administrated water (control), 0.5% taurine (25 mg/kg body weight (BW)/day), or 1% taurine (50 mg/kg BW/day) from age 34 to 56 weeks (5 days/week, 5 mL/kg BW). Our findings suggest that long-term administration of taurine at relatively low dose could attenuate the age-related decline in O2 consumption and spontaneous locomotor activity. Upon intestinal absorption, taurine might modulate age-related changes in respiratory metabolism and skeletal muscle function via peroxisome proliferator-activated receptor gamma coactivator 1-alpha (PGC-1α), succinate dehydrogenase (SDH), cytochrome c (Cycs), myocyte enhancer factor 2A (MEF2A), glucose transporter 4 (GLUT4), and myoglobin, which are regulated by the activation of AMP-activated protein kinase (AMPK). This article examines the mechanism underlying the effects of taurine on age-related changes, which may have potential clinical implications.
... It is a non essential but conditionally essential amino acids present in our human body. It has many important roles in essential biological process such as bile acid conjugation, calcium modulation, immunity and membrane stabilization [39]. It has beneficial anti-hypercholesteronic, antihypertensitive and anti-inflammatory effects on life style related diseases. ...
... Taurine is an amino acid found almost exclusively in animal foods and though small amounts may be found in some plant foods such as cereals, legumes, and grains (a thousand times less when compared to animals foods) (Pasantes et al., 1989), these amounts are insufficient to meet human requirements (Laidlaw et al., 1990). It is often stated that since taurine can be synthesized in vivo from methionine and cysteine via cysteinesulfinic acid decarboxylase (CSD), taurine requirements can be met by consumption of plant proteins that are rich in methionine and cysteine, which can be found in adequate amounts in several legumes and grains (van Vliet et al., 2015). ...
There is wide scale concern about the effects of red meat on human health and climate change. Plant-based meat alternatives, designed to mimic the sensory experience and nutritional value of red meat, have recently been introduced into consumer markets. Plant-based meats are marketed under the premise of environmental and human health benefits and are aimed appeal to a broad consumer base. Meat production is critiqued for its overuse of water supplies, landscape degradation, and greenhouse gas emission, and depending on production practices, environmental footprints may be lower with plant-based meat alternatives. Life-cycle analyses suggest that the novel plant-based meat alternatives have an environmental footprint that may be lower than beef finished in feedlots, but higher than beef raised on well-managed pastures. In this review, we discuss the nutritional and ecological impacts of eating plant-based meat alternatives vs. animal meats. Most humans fall on a spectrum of omnivory: they satisfy some nutrient requirements better from plant foods, while needs for other nutrients are met more readily from animal foods. Animal foods also facilitate the uptake of several plant-derived nutrients (zinc and iron), while plant nutrients can offer protection against potentially harmful compounds in cooked meat. Thus, plant and animal foods operate in symbiotic ways to improve human health. The mimicking of animal foods using isolated plant proteins, fats, vitamins, and minerals likely underestimates the true nutritional complexity of whole foods in their natural state, which contain hundreds to thousands of nutrients that impact human health. Novel plant-based meat alternatives should arguably be treated as meat alternatives in terms of sensory experience, but not as true meat replacements in terms of nutrition. If consumers wish to replace some of their meat with plant-based alternatives in the diet (a “flexitarian approach”) this is unlikely to negatively impact their overall nutrient status, but this also depends on what other foods are in their diet and the life stage of the individual.
... While not specifically analysed in this preliminary study, prune juice concentrate obtained from local sources in Davis, CA has also been reported to contain taurine (0·02-0·16 g/kg as is), although source and method of processing yielded different results (28) . It has been notoriously difficult to identify plants that contain measurable amounts of taurine (5,9,29) , and often the amino acid is overlooked or underreported in analysis of plant matter. Nutritional quality of plants and macroalgae have also been shown to vary with season, geographic location (soil nutrients), and environmental stress (drought, salinity, light exposure) (30)(31)(32)(33) . ...
In response to global economic duress and heightened consumer awareness of nutrition and health, sustainable and natural ingredients are in demand. Identification of alternative sources of nitrogen and amino acids, including taurine, may help meet dietary requirements while fostering sustainability and natural feeding approaches. Twenty plants, eighteen marine algae and five insect species were analysed. All samples were freeze-dried, hydrolysed and filtered prior to amino acid analysis. Samples for amino acids were analysed in duplicate and averaged. Nitrogen was analysed and crude protein (CP) determined by calculation. With the exception of taurine concentration in soldier fly larvae, all insects exceeded both the National Research Council's canine and feline minimal requirements (MR) for growth of all essential amino acids (EAA) and CP. Although some plants and marine algal species exceeded the canine and feline MR for growth for EAA and CP, only very low concentrations of taurine were found in plants. Taurine concentration in insects was variable but high, with the greatest concentration found in ants (6·42 mg/g DM) and adult flesh flies (3·33 mg/g DM). Taurine was also high in some macroalgae, especially the red algal species: Mazaella spp. (4·11 mg/g DM), Porphyra spp. (1·22 mg/g DM) and Chondracanthus spp. (6·28 mg/g DM). Preliminary results suggest that insects and some marine algal species may be practical alternatives to traditional protein and supplemental taurine sources in pet foods. Safety, bioavailability, palatability and source variability of alternative items as food ingredients should be investigated prior to incorporation into canine and feline diets.
... The taurine content in foods is usually omitted from food databases, and only a limited number of studies have surveyed it (Pasantes-Morales et al. 1989;Laidlaw et al. 1990;Zhao et al. 1998;Spitze et al. 2003). Nevertheless, some general comments concerning taurine content in various food sources can be made. ...
... A relationship between taurine content and oxidative activity has been proposed in various muscle groups (Cornet & Bousset 1999), but taurine's physiological role and concentration in muscles have not been fully elucidated. Neither the yolk nor the white of chicken eggs were found to contain taurine at detectable levels in the survey by Pasantes-Morales et al. (1989). Dairy is not considered a rich source of taurine and the content in cow milk is rather low (Table 12.5). ...
... In the survey conducted by Laidlaw et al. (1990), several vegetables, fruits, legumes, and cereals/grains were analyzed for taurine content, without any measureable levels being found. This result was in agreement with a previous study in which no detectable amounts were found in 40 fruits and vegetables, although small amounts were found in various nuts and traces were found in some seeds and legumes (Pasantes-Morales et al. 1989). In general, marine macroalgae are the best taurine source among plant foods. ...
The health benefits of a diet high in seafood cannot be fully explained by the omega-3 polyunsaturated fatty acids (n-3 PUFAs). Other nutrients, such as taurine (a component that is abundant in seafood) have been found to contribute to beneficial effects. In this chapter, the dietary need for taurine is discussed, the taurine content of marine and other foods is presented, and the link between taurine, seafood, and health-promoting effects is outlined.
... c From (Gormley, Neumann, Fagan, & Brunton, 2007). d From (Pasantes-Morales, Quesada, Alcocer, & Olea, 1989). ...
