Amino Acid Composition Of Protein Research Articles

Computational Analysis Predicts Correlations among Amino Acids in SARS-CoV-2 Proteomes.

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is a serious global challenge requiring urgent and permanent therapeutic solutions. These solutions can only be engineered if the patterns and rate of mutations of the virus can be elucidated. Predicting mutations and the structure of proteins based on these mutations have become necessary for early drug and vaccine design purposes in anticipation of future viral mutations. The amino acid composition (AAC) of proteomes and individual viral proteins provide avenues for exploitation since AACs have been previously used to predict structure, shape and evolutionary rates. Herein, the frequency of amino acid residues found in 1637 complete proteomes belonging to 11 SARS-CoV-2 variants/lineages were analyzed. Leucine is the most abundant amino acid residue in the SARS-CoV-2 with an average AAC of 9.658% while tryptophan had the least abundance of 1.11%. The AAC and ranking of lysine and glycine varied in the proteome. For some variants, glycine had higher frequency and AAC than lysine and vice versa in other variants. Tryptophan was also observed to be the most intolerant to mutation in the various proteomes for the variants used. A correlogram revealed a very strong correlation of 0.999992 between B.1.525 (Eta) and B.1.526 (Iota) variants. Furthermore, isoleucine and threonine were observed to have a very strong negative correlation of -0.912, while cysteine and isoleucine had a very strong positive correlation of 0.835 at p < 0.001. Shapiro-Wilk normality test revealed that AAC values for all the amino acid residues except methionine showed no evidence of non-normality at p < 0.05. Thus, AACs of SARS-CoV-2 variants can be predicted using probability and z-scores. AACs may be beneficial in classifying viral strains, predicting viral disease types, members of protein families, protein interactions and for diagnostic purposes. They may also be used as a feature along with other crucial factors in machine-learning based algorithms to predict viral mutations. These mutation-predicting algorithms may help in developing effective therapeutics and vaccines for SARS-CoV-2.

Molecular Dynamics Simulation as a Tool to Identify Mutual Synergistic Folding Proteins

Mutual synergistic folding (MSF) proteins belong to a recently emerged subclass of disordered proteins, which are disordered in their monomeric forms but become ordered in their oligomeric forms. They can be identified by experimental methods following their unfolding, which happens in a single-step cooperative process, without the presence of stable monomeric intermediates. Only a limited number of experimentally validated MSF proteins are accessible. The amino acid composition of MSF proteins shows high similarity to globular ordered proteins, rather than to disordered ones. However, they have some special structural features, which makes it possible to distinguish them from globular proteins. Even in the possession of their oligomeric three-dimensional structure, classification can only be performed based on unfolding experiments, which are frequently absent. In this work, we demonstrate a simple protocol using molecular dynamics simulations, which is able to indicate that a protein structure belongs to the MSF subclass. The presumption of the known atomic resolution quaternary structure is an obvious limitation of the method, and because of its high computational time requirements, it is not suitable for screening large databases; still, it is a valuable in silico tool for identification of MSF proteins.

Potential Anti-Sarcopenia Effect and Physicochemical and Functional Properties of Rice Protein Hydrolysate Prepared through High-Pressure Processing

Rice protein is a suitable alternative protein source for dairy protein in infant formulas on account of its unique nutrition and hypoallergenicity. Rice protein was isolated through enzymatic hydrolysis (Alcalase, papain, bromelain, Flavourzyme®) in combination with high-pressure processing (HPP) (400 MPa for 15 min at 25 °C) to enhance its functional properties and broaden its food processing applications. The effect of the HPP-treated rice protein hydrolysate on dexamethasone (DEX)-induced atrophy in C2C12 myotubes was also studied. The length of myotubes was observed under a light microscope, and periodic acid Schiff staining. The results showed that even though enzymatic hydrolysis and HPP treatment affected the color of the resulting rice protein, the protein content (3120.31 ± 42.15), branched chain amino acid (BCAA) content (15.12 ± 1.03), peptide content (31.25 ± 0.55), and amino acid composition of the rice protein were significantly increased. Moreover, the combined enzymatic and HPP treatment effectively overcame the problem of limited solubility and water-holding capacity. Rice protein produced through enzymatic and HPP treatment exhibited a higher free radical scavenging activity and oxygen radical absorbance capacity. It also alleviated DEX-induced muscle atrophy in C2C12 myotubes as indicated by the increase in myotube length. In short, the enzymatic and HPP treatment of rice protein not only overcame limitations, but also produced rice protein with high functionality in terms of antioxidant and therapeutic effects on muscle atrophy. The rice protein hydrolysate produced through enzymatic hydrolysis and HPP treatment showed the potential for use as an ingredient for functional foods in the nutraceutical industry.

Accumulation of Minerals in Faba Bean Seeds and Straw in Relation to Sowing Density

Faba beans (Vicia faba L.) are a high-protein legume crop that can be widely cultivated in most climates in Europe. The amino acid composition of the faba bean protein is also beneficial for monogastric animals since it contains a great deal of lysine, an amino acid that is deficient in cereals. Two genotypes of faba beans were cultivated at three sowing densities (45, 60 and 75 seeds per m2) during three growing seasons (years 2013–2015). The aim of the research was to assess accumulation of nutrients (N, P, K, Ca and Mg) of two faba beans in seeds and straw under different sowing densities. A field experiment was conducted in 2013–2015 at fields of Wroclaw University of Environmental and Life Sciences in southwestern Poland from which plant material was used for chemical analysis in terms of determining the accumulation of the following elements—N, P, Mg, K and Ca—in the seeds and straw. The results showed that the genotypes of the faba bean varied greatly in accumulation of nutrients in various sowing densities and in following years of research. However, the average accumulation of nitrogen, calcium and magnesium in seeds for three years (2013–2015) was significantly higher in the Bobas cultivar under 60 seeds per m2 as well as in both tested cultivars using 75 seeds per m2. Accumulation of potassium and phosphorus in seeds was highest in both analyzed cultivars using 60 and 75 seeds per m2 (average for 2013–2015). Considering accumulation of elements in the straw of faba bean, it is shown that the concentration of potassium and calcium was the highest in both tested cultivars under the effect of sowing density at 60 and 75 seeds per m2 while the concentration of nitrogen, phosphorus and magnesium did not differ significantly as an effect of the interaction of cultivar and sowing date (average for 2013–2015). Weather conditions played an important role in accumulation of nutrients of both faba bean genotypes in the years of research (2013–2015).

Associations of DNA microsatellite locus and muscle protein amino acids in &lt;i&gt;Rangifer tarandus&lt;/i&gt; reindeer

Purpose: study the correlations of STR-markers of DNA and amino acids of reindeer meat protein.Materials and methods: Amino acid analysis was performed according to GOST 34132–2017 «Meat and meat products. Method for determining the amino acid composition of animal protein». When setting up multiplex PCR STR, primers and microsatellite DNA loci used for deer (Cervidae) were taken. The nomenclature of loci corresponds to the world standard.Results. Information is provided on the quantitative content of amino acids in the protein of M. longissimus dorsi, on the size of amplicons, the association of amino acids and STR loci in a sample of Chukchi deer. The coefficient of variability of essential amino acids ranged from 7.9 to 11.8 %, which can provide an acceptable level of selection for this trait. Amino acids are associated with each other mainly statistically significantly, the degree of closeness of the relationship varies from medium to strong. Less closely correlated with other amino acids were methionine and proline. Most indicators of the relationship between microsatellite loci and amino acids turned out to be insignificant in magnitude, statistically unreliable and reverse in direction, which practically indicates the absence of a relationship between the traits. At the same time, a significant correlation of individual STR markers with amino acids was revealed. In particular, the NVHRT30 locus is associated with the essential amino acids VAL, LEU, ILE, THR with a coupling coefficient equal to: r1 = -0.322; r2 = -0.290; r3 = -0.272 and r4 = -0.437, respectively.Conclusion. The data obtained fit into the framework of the well-known thesis about the localization of microsatellites mainly in the non-coding regions of the DNA molecule. However, they can also be located in promoter regions and have linkage with candidate genes of quantitative trait loci. It is necessary to continue research in the chosen direction on other populations of the range in order to accumulate more significant amounts of information.

Influence of the Enzymatic Hydrolysis Using Flavourzyme Enzyme on Functional, Secondary Structure, and Antioxidant Characteristics of Protein Hydrolysates Produced from Bighead Carp (Hypophthalmichthys nobilis)

In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50 °C and pH of 6.5. The hydrolysis time was studied and investigated at 1, 3, and 6 h, and the (DH) degree of hydrolysis was recorded at 16.56%, 22.23%, and 25.48%, respectively. The greatest yield value was 17.83% at DH 25.48%. By increasing the DH up to 25.48%, the crude protein and total amino acid composition of the hydrolysate were 88.19% and 86.03%, respectively. Moreover, more peptides with low molecular weight were formed during hydrolysis, which could enhance the functional properties of FPH, particularly the solubility property ranging from 85% to 97%. FTIR analysis revealed that enzymatic hydrolysis impacted the protein's secondary structure, as indicated by a remarkable wavelength of amide bands. Additionally, antioxidant activities were investigated and showed high activity of DDPH radical scavenging, and hydroxyl radical scavenging demonstrated remarkable activity. The current findings demonstrate that the functional, structural, and antioxidant characteristics of FPH might make it an excellent source of protein and suggest potential applications in the food industry.

Comparative characteristics of the amino acid composition of protein from traditional sources and entomoprotein: calculated data

The growth of the world population leads to an increase in demand for food consumption. Along with the projected reduction in demand for meat products, a search is underway for a new type of food ("novel food"), one of the promising options for which are insects. In 2023 the European Commission has registered flour made from house cricket (Acheta domesticus) as a "novel food" for human consumption. Currently, the amino acid composition of both new types of food and the diet that includes them is not regulated. Accordingly, the potential amino acid imbalance in the diet when entomoprotein is included need to be further investigated. The aim of the study was to characterize the amino acid composition of a simulated diet using protein obtained from house cricket. Material and methods. To assess the balance of diets in terms of amino acid composition, a comparative analysis was made of the actual diet containing protein from traditional foods (scenario 1) and the diet with the likely replacement of beef, pork and poultry with a product containing A. domesticus protein (entomoprotein) (scenario 2). The volume of food consumption has been calculated based on the results of the assessment of a sample survey of household budgets. The study included foods with an established value of annual consumption, that was calculated as daily consumption. The content of essential amino acids in food sources of protein, as well as in the domestic cricket protein, was evaluated using the data from relevant sources. Dietary balance was assessed by calculating its digestibility using data on amino acid scoring, the utility of essential amino acids, the excess content of individual essential amino acids, and the comparable excess content of essential amino acids. Results. We determined the daily consumption volumes of basic foods, formed consumption scenarios, including with the potential use of a protein product based on entomoprotein. Comparative analysis of the amino acid composition of the diet showed significantly higher content (from 1.4 up to 2.9 times) of amino acids in the diet in scenario 2. The results of calculating the amino acid score and utility coefficient showed that a diet using entomoprotein could provide a better usage of amino acids for protein synthesis compared to the «traditional» diet, however, the digestibility of protein from the traditional diet is higher compared to entomoprotein (96.8 vs 89.1%). Conclusion. Despite the fact that the utility of essential amino acids in the scenario of replacing meat products with a product containing A. domesticus entomoprotein is higher, while the digestibility of protein is lower, the differences identified are insignificant.

Protein content and amino acid composition in seed of bread wheat (Triticum aestivum L.)

The aim of this study was determination of protein content and amino acid composition in seeds of bread wheat, with particular focus of evaluation essential amino acids (EAAs). For analysis used flour samples of grained seed of 10 wheat variety, which selected in different breeding center (in Novi Sad and Kragujevac, Serbia). Kjeldahl method was used for determination of nitrogen (N) contents which value multiplied with coefficient 5.7 for computing protein content (protein contents = 5.7 x % N contents). Amino acids analyses of wheat samples were performed by ion exchange chromatography, followed by the ninhydrin colour reaction and photometric detection at 570 nm and 440 nm (for proline). The results showed that the mean protein content for wheat varied from the lowest value 10.24% in Ljubicevka to the highest 14.21% in Fortuna variety. The mean contents (g 100 g-l protein) of nonessential amino acids (NEAAs) were aspartic acid 5.42%, serine 4.23%, glutamic acid 18.51%, proline 12.18%, glycine 4.17%, alanine 3.64%, tyrosine 2.52%, arginine 5.02%, while mean contents of essential amino acids (EAAs) were threonine 2.86%, valine 4.52%, methionine 1.28%, isoleucine 3.87%, leucine 5.87%, phenylalanine 4.62%, histidine 2.46%, lysine 2.91%. The wheat variety contained relatively high concentration of the most deficient EAAs. The variety Ljubicevka contained relatively high concentration of the most deficient EAAs (threonine, valine, leucine, lysine,). The highest value (29.31 g 100 g-l protein) of total essential amino acids (TEAA), 59.79 g 100 g-l protein of total nonessential amino acids (TNEAA) as well as the highest value (90.35 g 100 g-l protein) of total amino acids (TAA). Obtained results provide variability of wheat variety on the base of amino acid contents and indicate reliable variety for selecting desirable parents in breeding program for improving nutrient quality.

Structural properties of Kudzu protein enzymatic hydrolysate and its repair effect on HepG2 cells damaged by H2O2 oxidation.

We investigated the structural properties, foaming capacity and foaming stability, antioxidant activity, and amino acid composition of Kudzu protein (KP) and Kudzu protein hydrolysate (KPH). The peptide sequence of KPH was analyzed using ultra performance liquid chromatography/tandem mass spectrometry (UPLC-MS/MS), and the binding ability of the peptide sequence to Keap1 was predicted through molecular docking simulations. The electrophoresis and molecular weight distribution analysis results showed that the molecular weight of KPH was significantly lower than that of KP, with a mean molecular weight of approximately 2000-5000 Da. The structures and properties were characterized using Fourier transform infrared spectroscopy, relative fluorescence, and circular dichroism. The results showed that KP exposed a large number of hydrophobic groups after enzymatic hydrolysis, and its structure changed from α-helical to random coils. KPH has a higher foaming capacity (200%) and foaming stability (97.5%) than KP, which may be related to the change in structure. These results indicate that moderate hydrolysis can improve the functional properties of KP, providing a new opportunity for its application as a food ingredient. The antioxidant assay results showed that KP and KPH had a good hydroxyl radical, superoxide anion, 1,1-diphenyl-2-picrylhydrazyl (DPPH), and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging capacity and a high reducing capacity. KPH exerted better antioxidant effects than KP. The scavenging rates for DPPH, ABTS, hydroxyl radicals, and superoxide anions were 89.31%, 93.14%, 85.74%, and 58.29%, respectively, and its reducing capacity was 2.191, which may be related to the increase in amino acids with antioxidant activity after enzymolysis. In vitro, KP and KPH could significantly repair H2O2-induced oxidative damage in HepG2 cells, reduce the apoptosis rate, activate the Nrf2-Keap1 signaling pathway, reduce the accumulation of reactive oxygen species and malondialdehyde after oxidative damage, increase the activities of superoxide dismutase and glutathione (GSH) peroxidase, and increase the content of GSH and the total antioxidant capacity. Twenty-one peptide components were identified in KPH using UPLC-MS/MS, and the binding ability of 21 peptide components to Keap1 was analyzed through molecular docking technology. The results showed that all 21 peptides in KPH had good antioxidant activity, and real-time quantitative PCR (qRT-PCR) analysis was conducted to further explain the high antioxidant activity of KPH at the genetic level. These results show that KP and KPH are suitable for preparing antioxidant foods and related health foods to prevent oxidation-related diseases. KPH has more beneficial effects than KP.

Single-cell protein production by Pleurotus ostreatus in submerged fermentation

P. ostreatus biomass could stand as an alternative vegan protein source due to its high protein content and amino acid composition.

Alternative protein sources: bacteria Methylococcus capsulatus concentrate, characteristic of composition and biological value

A promising growth vector of food protein production in the context of the Russian Federation's food sovereignty security is the use of microbial synthesis. Taking into consideration the proven promising use of biotechnological processes in the production of alternative protein sources, modern scientific research is focused, among other issues, on improving the technology of obtaining food microbial protein using a variety of substrates and strains-producers, as well as evaluating the consumer properties, food, biological value and safety of such products. The purpose of the research was to study and comparatively evaluate protein concentrate (PC) from bacteria Methylococcus capsulatus and basic food of animal and plant origin within the development of the technology of optimal in nutritional and biological value PC production. Material and methods. Analysis of the nutritional and biological value of PC obtained from denucleinized and purified from cell walls biomass of methanoxidizing bacteria Methylococcus capsulatus (strain GSB-15) was carried out on 46 indicators, including estimation of protein content and amino acid composition, fat content and fatty acid composition, ash and moisture. Biological studies based on measuring of net protein ratio / net protein utilization were performed on 28 growing (between 25-50 days of life) male Wistar rats. Rats in the control group (n=14) received a semi-synthetic casein diet with a protein content of ~12% in calories, the test group (n=14) received a diet including an equivalent amount of PC protein. Body weight, feed intake, and fecal and urine nitrogen losses were measured during the experiment. The biological value and digestibility of protein were judged by coefficients of protein efficiency ratio, net protein ratio, true protein digestibility, true protein biological value, true net protein utilization. Results. The nutritional value study of PC showed high protein content - 69.0%, the share of fat, moisture and ash, accounted for 0.17, 9.5 and 14.4%, respectively. The carbohydrate content was 7.0% (of which mono- and disaccharides were <0.1%). The results of a comparative assessment of Methylococcus capsulatus protein amino acid profile and basic food of animal and plant origin showed a balanced content of the most amino acids, the level of which is comparable with the protein of chicken egg, which is traditionally a standard of quality of complete protein. At the same time, the content of the essential amino acid tryptophan in PC was an order of magnitude lower than in chicken egg protein; the content of this amino acid in PC is comparable with incomplete plant proteins (sunflower, flax, rapeseed). The results of the biological value evaluation of the Methylococcus capsulatus protein in the experiment on rats indicate a relatively low biological value of the microbial synthesis protein, that is caused, most likely, by tryptophan deficiency. Rats of the test group had a significant decrease in body weight gain, feed/protein intake, coefficient of protein efficiency ratio, coefficient of net protein ratio, true protein biological value, true net protein utilization. Conclusion. The results of a comparative evaluation of PC from methanotrophic bacteria Methylococcus capsulatus denucleinized biomass and basic food of animal and plant origin indicate its relatively high nutritional value. However, the characteristics of this PC sample were not optimal in regard of protein biological value by reason of tryptophan deficiency. A single amino acid deficiency is not a valid argument for not using microbially synthesized protein in human nutrition, considering the capabilities of the modern food industry, including ways to enrich foodstuffs with missing components. In addition, there is every cause to believe that adjusting the hydrolysis technology used in the production of PC will allow to eliminate the essential amino acid loss, thereby increasing the biological value of this product.

Solid-state fermentation improves the quality of chrysanthemum waste as an alternative feed ingredient

Chrysanthemum waste (CW) is an agricultural and industrial by-product produced during chrysanthemum harvesting, drying, preservation, and deep processing. Although it is nutritious, most CW is discarded, wasting resources and contributing to serious environmental problems. This work explored a solid-state fermentation (SSF) strategy to improve CW quality for use as an alternative feed ingredient. Orthogonal experiment showed that the optimal conditions for fermented chrysanthemum waste (FCW) were: CW to cornmeal mass ratio of 9:1, Pediococcus cellaris + Candida tropicalis + Bacillus amyloliquefaciens proportions of 2:2:1, inoculation amount of 6%, and fermentation time of 10 d. Compared with the control group, FCW significantly increased the contents of crude protein, ether extract, crude fiber, acid detergent fiber, neutral detergent fiber, ash, calcium, phosphorus, and total flavonoids (p < 0.01), and significantly decreased pH and saponin content (p < 0.01). SSF improved the free and hydrolyzed amino acid profiles of FCW, increased the content of flavor amino acids, and improved the amino acid composition of FCW protein. Overall, SSF improved CW nutritional quality. FCW shows potential use as a feed ingredient, and SSF helps reduce the waste of chrysanthemum processing.

DEVELOPMENT OF THE TECHNOLOGY OF A HIGH-PROTEIN FERMENTED DRINK ON A PLANT BASIS

The article presents the results of the study of plant-based substitutes for dairy products. It is shown that yogurts based on these starters have higher sensory indicators compared to traditional drinks. The purpose of the article is the scientific substantiation and development of the optimal formulation and production technology of a high-protein fermented beverage based on chickpeas and flax protein. Methodology. Microbiological, physicochemical and sensorial research methods were used. Processing of the results was carried out using MS Excel databases. The scientific novelty is that during the development of the concept of creating technologies for new fermented drinks, in which the protein content is increased and the amino acid composition is improved by adding chickpeas and flax protein. Conclusions. The prospect of using fermented beverages made on a plant basis has been proven. It was established that the developed drink samples were based on a set of indicators (amino acid composition and soon, potential biological value of protein, utilitarian coefficient of amino acid composition of protein, indicator of "excess content" of essential amino acids, ratio of fatty acids С18:2:С18:1 and С18:2:С18:3) are characterized by high biological value of proteins and lipids. The recipe composition of a high-protein fermented chickpea-linseed drink is substantiated and the optimal ratio of water: vegetable protein preparations in the recipe composition is determined.

Investigation of novel cold atmospheric plasma sources and their impact on the structural and functional characteristics of pea protein

The impact of three cold atmospheric plasma (CAP) sources, atmospheric pressure plasma jet (APPJ), two- dimension dielectric barrier discharge (2D-DBD), and nanosecond pulsed discharge (ns-pulsed) on the structure, functionality, and amino acid composition of pea protein was evaluated. Different plasma sources and associated reactive species resulted in protein denaturation, increased surface hydrophobicity, formation of soluble aggregates mostly by disulfide linkages, and changes in secondary structures. Enhancement in surface properties, presence of soluble aggregates, and increase in β-sheet contributed to significant improvement in gelation and emulsification. Enhanced emulsion stability was attributed to relatively small droplet sizes and high surface-charge. Differences among CAP-treated samples were attributed to differences in fluence and composition of plasma-produced reactive species. While all three plasma treatments could be appreciable functionalization approaches, 2D-DBD (Ar + O2) treatment for 30 min had insignificant effect on the amino acid composition.

ЭФФЕКТИВНОСТЬ ИСПОЛЬЗОВАНИЯ ЭКСТРУДИРОВАННОГО ЗЕРНА ЛЮПИНА И КОРМОВЫХ БОБОВ В РАЦИОНАХ КОРОВ КАЛИНИНГРАДСКОЙ ОБЛАСТИ

Full-fledged feeding of animals is the basis for the manifestation of their genetic potential of productivity and transformation of feed nutrients into products. This is possible only with the introduction of feeds into the diets that ensure their fullness with energy, protein, minerals, vitamins in the necessary quantities and ratios. In this regard, the narrow-leaved lupin is of great interest. In terms of protein content and amino acid composition, it is almost equivalent to soy. In addition, unlike soy, lupin grain does not contain trypsin inhibitors, which allows it to be used for ruminants without pretreatment and in sufficient quantities. As a result of exploratory research, compound feeds-concentrates containing extruded grain of lupine, fodder beans (50%), flax, paisa, as well as crushed cereals were developed and tested. New recipes of compound feeds with a high content of the energy-protein complex of crops grown in the Kaliningrad region ensure high productivity of animals. In the cows of the experimental groups for 60 days of the accounting period of cows, the average daily milk yield of natural milk was higher by 2.05 and 3.27 kg. Milk of basic (3.4%) fat content was obtained by 165 kg and 265 kg, milk fat by 5.63 kg and 9.04 kg and milk protein by 4.55 kg and 6.97 kg. At the same time, their cost is significantly less than soy, sunflower and rapeseed meal purchased outside the region. Taking into account the cost of feed, additionally received from the sold products, in comparison with the control, for the I experimental group 13483 rubles and II experimental 21255 rubles, from every 15 cows.

Comparative Analysis of the Amino Acid Composition of Beverages Based on Plant Raw Materials and Cow's Milk

Knowledge of the peculiarities of technological processes for the production of cow's milk analogues, optimal parameters for production, the chemical composition of raw materials and the resulting finished product, in particular the amino acid composition, plays an essential role in the development of new types of functional products, improvement of their stability, taste, and nutritional properties, and allows them to be enriched with additional components through various modifications. The purpose of the study is to compare the amino acid composition and balance of amino acids of various types of beverages based on plant raw materials: almond, rice and coconut, oatmeal with respect to the amino acid composition of cow's milk protein. The following methods were used: capillary electrophoresis – to determine the amino acid composition of the protein in analogues of milk and cow's milk, mathematical – to calculate the amino acid score and utility coefficient. The composition, organoleptic quality indicators, main technological stages, and safety of production of plant-based analogues of animal milk are presented. Three types of plant-based beverages were used for the study: almond with a mass fraction of fat of 1.5%; oatmeal with a mass fraction of fat of 2.5%; rice and coconut with a mass fraction of fat of 1.8%; and cow's milk with a mass fraction of fat of 2.5%. A comparative estimate of the mass fraction of amino acids valine, isoleucine, leucine, lysine, methionine, threonine, and phenylalanine in the protein of beverages based on plant raw materials is presented relative to the mass fraction of amino acids in the milk protein, and the reference protein. The limiting amino acid in the protein composition of the studied analogues of cow's milk is methionine. The highest amino acid protein scores were observed in oatmeal drink; however, they did not exceed those of pasteurised milk. To assess the balance of the amino acid composition, the utility coefficient was determined. The findings are of practical importance, because they can be used in the production of functional products, in particular, analogues of cow's milk, to improve the composition, increase biological value, and enrichment with nutrients and additional components

Использование пептидов шпротного вторичного сырья в производстве соусной продукции

The relevance of the topic is justified by the demand for fish sauce products of increased nutritional value, the underutilization of the biopotential of sprat waste and sea buckthorn growing in the Kaliningrad region. The chemical composition, amino acid composition of proteins of the peptide and protein-mineral additives, made by the method of high-temperature hydrolysis from the heads of smoked sprats, was studied. The high biological activity and digestibility of the peptide sprat additive is shown. Using the method of mathematical planning of the experiment, a mathematical model was obtained that reflects an adequate relationship between the organoleptic assessment of the sauce and the content of the main components. On the basis of this model, the optimal dosages of the peptide additive and rye flour were established, which determine the desired taste, aromatic and structural properties of the sauce. The formulation and technology of four types of original sauce products with the use of sprat peptide additive, rye flour, cream and sea buckthorn oil have been developed. The formulation and technology of four types of original sauce products with the use of sprat peptide additive, rye flour, cream and sea buckthorn oil have been developed. The organoleptic quality indicators of the resulting sauces with and without the addition of sea buckthorn oil have been established. The general chemical composition of sauce products was studied, indicating its balance in terms of the content of proteins, fats and carbohydrates. A high content of carotenoids in sauces with sea buckthorn additives and their functionality in terms of beta-carotene content have been established. The general chemical composition of sauce products was studied, indicating its balance in terms of the content of proteins, fats and carbohydrates. A high content of carotenoids in sauces with sea buckthorn additives and their functionality in terms of beta-carotene content have been established.

Characterization of chickpea cultivars and trait specific germplasm for grain protein content and amino acids composition and identification of potential donors for genetic improvement of its nutritional quality

AbstractEver increasing global population necessitates the need to increase availability of affordable foods with high nutritional quality. Chickpea being the second most important grain legume cultivated worldwide has the great potential to alleviate problems of protein malnutrition and hidden hunger. The objective of the present investigation was to characterize a diverse set of 402 germplasm comprising of more than 100 commercial cultivars widely cultivated and utilized by breeders for grain protein in two contrasting environments to explore the magnitude of natural genotypic diversity present in the cultivated chickpea and the scope for enhancing it and its quality through breeding. The cultivars containing more than 25 to 30.44% grain protein have been found in the study and large scale production of such protein rich cultivars is expected to increase availability as well as consumption of high quality chickpea necessary to overcome all forms of malnutrition. Trait specific germplasm containing grain protein up to 33.56% are also identified for their further utilization as potential donors in the chickpea improvement programme. The amino acid profiling of selected high and low protein containing genotypes showed considerably greater average amino acid score for all the essential amino acids than the WHO recommended requirement values and is comparable to those of the ‘complete protein’ sources of food suggesting that chickpea deserves to be considered as a ‘complete protein’ source.

Structural characteristics of a low molecular weight velvet antler protein and the anti-tumor activity on S180 tumor-bearing mice

Velvet antler is a traditional Chinese medicine with various pharmacological values, which is an important raw material for traditional Chinese medicinal wine. Nevertheless, the chemical compositions and bioactivities of velvet antler residue used for making medicinal wine are rarely reported, leading to a waste of resources. In this study, a velvet antler protein (VA-pro) was extracted from velvet antler residue by simulating the gastrointestinal digestion, and its composition, structural characteristics and in vivo anti-tumor activities were determined and investigated. VA-pro possessed high purity with a relatively low molecular weight as 22.589 kDa under HPLC, one- and two-dimensional electrophoresis, and it contained high contents of Pro, Gly, Glu and Ala. Besides, the secondary structure of VA-pro was dominated by β-turn and β-sheet, and VA-pro possessed similar protein sequence, isoelectric point and amino acid compositions to hypothetical protein G4228_020061. The in vivo results substantiated that VA-pro could improve the body weights and immune organ indices, increase the expressions of sera cytokines and regulate the distributions of T and B lymphocytes subsets in peripheral blood of S180 tumor-bearing mice. Furthermore, VA-pro could effectively inhibit solid S180 tumors growth by inducing S phase cell cycle arrest mediated through mitochondria. To summarize, our study provided theoretical support that VA-pro had the potential to be used as an immunopotentiator in immunocompromised or cancer-bearing hosts.

The protein profile of perch essence and its improvement of metabolic syndrome in vitro

The objective of this study was to analyze the protein profile and amino acid composition of perch essence processed by high-pressure extraction compared with mackerel, and milkfish. The inhibitory activities of three essences were determined against digestive enzymes relevant to the metabolic syndrome such as the angiotensin-converting enzyme (ACE), pancreatic lipase, α-amylase, and α-glucosidase. The results showed that perch essence exhibits the highest recovery by using the same extraction method for all three fish species. The amounts of all hydrolyzed amino acids, except histidine, were approximately double in perch compared with the other two fish. The perch essence contained the most abundant soluble protein and amino acids composition related to metabolic syndrome. In vitro anti-hypertensive, hypoglycemic, and anti-obesity potency of perch essence exhibited the highest among the three fishes. Although the amounts of free amino acids were similar in the three fish species, the molecular weight distribution from gel filtration chromatographic analysis indicated that perch essence contained 32.4% of peptides with a molecular weight of less than 2.3 kDa. This study suggested that naturally occurring bioactive peptides in perch essence might potentially serve as a good source of functional food supplements for metabolic syndrome.