Administering an amino acid-containing composition, containing the following amino acids (1)-(9), wherein the molar content ratio of each amino acid to the total content of the amino acids (1)-(9) falls within the following numerical ranges: (1) leucine 35-66%; (2) isoleucine 5.0-15%; (3) valine 5.0-15%; (4) threonine 7.0-14%; (5) lysine 8.0-16%; (6) methionine 2.0-10%; (7) histidine 0.1-3.5%; (8) phenylalanine 2.5-8.0%; and (9) tryptophan 0.1-2.0%,
is effective for enhancing recovery from muscle fatigue.

Administering an amino acid-containing composition, containing the following amino acids (1)-(9), wherein the molar content ratio of each amino acid to the total content of the amino acids (1)-(9) falls within the following numerical ranges: (1) leucine 35-66%; (2) isoleucine 5.0-15%; (3) valine 5.0-15%; (4) threonine 7.0-14%; (5) lysine 8.0-16%; (6) methionine 2.0-10%; (7) histidine 0.1-3.5%; (8) phenylalanine 2.5-8.0%; and (9) tryptophan 0.1-2.0%,
is effective for enhancing recovery from muscle fatigue.

The present invention relates to methods for treating or preventing or delaying the progression or onset of autoimmune disease, comprising the use of dietary metabolites. The present invention also provides compositions for treating, preventing or delaying the progression of, or onset of autoimmune disease,

The present invention relates to methods for treating or preventing or delaying the progression or onset of autoimmune disease, comprising the use of dietary metabolites. The present invention also provides compositions for treating, preventing or delaying the progression of, or onset of autoimmune disease,

This invention covers protein essential amino acids formulations as dietary supplements, nutritional formulations and foods that provide balanced and adequate levels of essential amino acid compositions to meet the recommended nutritional requirements for humans of different age groups and special need groups.

This invention covers protein essential amino acids formulations as dietary supplements, nutritional formulations and foods that provide balanced and adequate levels of essential amino acid compositions to meet the recommended nutritional requirements for humans of different age groups and special need groups.

Provided herein are methods, compositions, and assays related to regulating the level or activity of hydrogen sulfide (H.sub.2S) in a subject. The methods, compositions, and assays are also related to treating, alleviating, and preventing an inflammatory or fibrotic disease of the kidney in a subject in need thereof.

Provided herein are methods, compositions, and assays related to regulating the level or activity of hydrogen sulfide (H.sub.2S) in a subject. The methods, compositions, and assays are also related to treating, alleviating, and preventing an inflammatory or fibrotic disease of the kidney in a subject in need thereof.

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.

A method is disclosed for making palatable methionine-restricted foods, to deliver a methionine-restricted diet to human or veterinary patients. A protein or a food product containing protein is partially oxidized, preferably with ozone, to oxidize nearly all of the methionine and cysteine. After oxidation, tryptophan and lysine are optionally added back since they tend to be oxidized also. Optionally, a small amount of methionine is also added back so that the final methionine is within a preferred range of about 0.85 to about 1.8 gram methionine per 100 gram total protein, preferably about 1.2 gram per 100 gram total protein.