Max Shaw, West Texas A&M University

Analysis of the amino acid content for beef, chicken and turkey bone broths

Abstract: Amino acids provide essential building blocks for proteins that provide structural support and help control signals within our bodies thus allowing us to live and function normally on a daily basis. Quantifying key amino acids in various health products may help us better understand their contribution to general health and support or repudiate claims made by supplement companies. Many claims have identified bone broth as a potential source of amino acids and other compounds that may provide numerous health benefits. For this project we quantified 19 individual amino acids in bone broth from beef, chicken and turkey. Amino acids that we are particularly interested in investigating are arginine, glutamate/glutamine, hydroxyproline, hydroxylysine, and proline. We believe these amino acids could help explain reported health benefits from bone broth which may include protecting joints, boosting the immune system, supporting metabolic functions, increasing nutrient absorption, and increasing overall health. Amino acids from commercial samples of each broth were analyzed using an HPLC method with ninhydrin post column derivatization for quantification. Norleucine was used as the internal standard for analysis. We compared bone broth amino acid composition to published plasma and animal protein values for each species. This comparison provides important insight into the relationship between bone broth amino acid and plasma/protein composition and will indeed lead to the identification of other species to use in generating bone broth products. This comparison of the broth concentrations to meat and PAP concentrations allowed us to see that broths may have an ability to contribute vital amino acids to one’s diet, but do not appear to be a better source. Overall, bone broths have the potential to play a vital role in targeted amino acid absorption by allowing for specific bone of varying location, species, and age to be used in the production of bone broth.

Presentation Author(s):
Max Shaw*

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