Amino Acid Composition Of Protein Research Articles

Justification of the amino acid composition of sunflower proteins for dietary and functional products

Justification of the amino acid composition of sunflower proteins for dietary and functional products

The effects of variable nitrogen fertilization on amino acid content in sweet potato tubers (Ipomoea batatas L. [Lam.]) cultivated in central and eastern Europe.

The weakest link in the whole cycle of chemical quality testing of sweet potato tubers for both food and feed purposes, where the main determinant of their nutritional value is the level of protein and its nutritional value, is the effect of nitrogen fertilization. Therefore, the aim of the study was to determine the effect of differentiated nitrogen fertilization on protein content and its amino acid composition, biological value, and the possibility of modification of these features. Changes in total nitrogen content in sweet potato tubers were accompanied by changes in amino acid composition of protein. The consequence of intensified nitrogen fertilization was a decrease in the sum of exogenous amino acids and sum of endogenous amino acids. The amino acid limiting the biological value of sweet potato protein was mainly lysine, followed by arginine and methionine. The ratio of essential to total amino acids indicated high usefulness of sweet potato tubers in human nutrition and their high nutritional value. The consequence of nitrogen fertilization was a decrease in the sum of exogenous amino acids and the sum of endogenous amino acids. Fertilization of sweet potato with a nitrogen dose of 100 kg ha-1 , due to the content of crude and true protein, turned out to be beneficial and sufficient under the conditions in central-eastern Europe. © 2020 Society of Chemical Industry.

Сравнительный анализ аминокислотного состава белка семян подсолнечника селекции ФГБНУ ФНЦ ВНИИМК

Сравнительный анализ аминокислотного состава белка семян подсолнечника селекции ФГБНУ ФНЦ ВНИИМК

Physicochemical and functional properties of proteins isolated from local beans of Turkey

Amino acid composition, physicochemical and functional properties of proteins isolated from five local beans of Turkey were investigated. Minimal variation was observed in amino acid composition of the bean protein isolates except for the hydrophobic amino acids. The isolates were found to be rich in essential amino acids leucine, lysine and phenylalanine while their methionine content was limiting. Denaturation temperature of isolates ranged between 90 and 152 °C and β-layer structure was found to be the dominant secondary structure. Maximum solubility (~97%) and net surface charge (~−23 mV) were observed at pH 9.0. Emulsion capacity and emulsifying activity index of bean protein isolates were found to be 402.7–468.5 g oil/g protein and 15.6–22.0 m2/g, respectively. The isolates with significantly higher net surface charge and solubility were observed to show better emulsifying and foaming properties compared to the other isolates studied. No significant correlation was observed between the thermal characteristics and gelation properties of isolates.

Protein fractions, in vitro protein digestibility and amino acid composition of select cowpea varieties grown in Ethiopia

Cowpea is a drought-tolerant legume consumed as a high-quality plant protein source in many parts of the world. In this study, crude protein contents, Osborne fractions, in vitro protein digestibility and amino acid composition of proteins of 5 different cowpea varieties (Asebot, Asrat, Bekur, TVu and WWT) were investigated. The crude protein contents varied from 28.1 to 31.8 g/100 g. Results showed that the globulin and albumin fractions were the predominant protein fractions, accounting for 38.4–49.1 and 19.6–22.5% of the total protein, respectively; followed by glutelins contributing from 6.4 to 10.4%, while prolamins were 1.0–1.14%. In vitro protein digestibility (IVPD) of cowpea flour ranged between 68.7 and 72.0%. IVPD showed a significant negative correlation with phytic acid (r = -0.673) and globulins contents (r = -0.846), and did not correlate with tannins content. The amino acid analysis showed that proteins were mainly comprised of non-essential amino acids: Glx and Asx (including Gln and Asn). Except for Ile and His, the amino acid score of the cowpea varieties was below the FAO/WHO requirement for essential amino acids for infants and preschool children. Trp was the first limiting amino acid for all varieties except for TVu, followed by the sulphur-containing amino acids. On the basis of crude protein content, digestibility and balance of essential amino acids, WWT, Bekur and TVu varieties can be recommended for value added food products and in breeding programs to develop high protein quality cowpea varieties.

An interaction of Zika virus envelope fragments with serum antibodies derived from subjects after flavivirus infections

The causative agent of Zika fever (ZIKV) belongs to the genus Flavivirus of the family Flaviviridae. The flavivirus genus consists of more than 70 members. Based on virion structural organization and amino acid composition of proteins, this virus resembles other flaviviruses such as dengue (DENV), yellow fever and West Nile (WNV) posing a threat to human health. ZIKV is an arbovirus and may be transmitted by diverse mosquito species of the genus Aedes. It is believed that the main carriers are also able to transmit dengue virus, yellow fever virus as well as other flavivirus infections. In 1947, ZIKV was isolated for the first time from blood samples obtained from rhesus macaques inhabiting the Zika Forest (Uganda). Long time this virus was not considered as a dangerous to human pathogen, as Zika fever mostly occurs asymptomatically. However, analysis of Zika fever course in pregnant women unveiled a link between this disease and severe congenital disorders of the nervous system, including microcephaly, that allowed to deal with it as a dangerous infection thereafter. Rapid ZIKV spread outlined a number of problems faced by medical doctors, among which the main issue was the lack of assays for its virus-specific diagnostics. ZIKV displays a marked antigenic similarity with other flaviviruses. The majority of dengue-specific monoclonal antibodies binds to Zika virus. It is expected given the high degree of amino acid sequence similarity found for flavivirus polyprotein. Several antigens bearing ZIKV E surface protein fragments were constructed to assess an opportunity for conducting differential diagnostics for distinct flaviviruses based on detection of virus-specific antibodies. Vector plasmid pET32 was selected for producing recombinant antigens in E. coli cells. After creating constructs encoding the ZEa187 and ZEa40 proteins, the chimeric proteins were produced in amount necessary for performing ELISA with blood serum samples. Protein samples were prepared by isolating them from bacterial biomass via lysis followed by chromatographic purification. Blood sera obtained from human subjects recovered after Zika, Dengue and West Nile fevers were used to examined immunochemical properties of chimeric proteins. Human sera containing no antibodies against flavivirus types were used as a negative control. It was found that serum IgM class antibodies derived from patients with flavivirus infections demonstrated a high level of cross-reactivity by interacting with ZEa187 and ZEa40. Upon that, despite increment of mean specific interaction signal observed for such proteins and IgG of ZIKV sera, a marked cross-reactivity with the IgG of WNV and DENV sera was found. Thus, with some certainty it may be concluded that in immunochemical assays use of natural amino acid sequence specific to Zika virus surface protein as antigenic material does not allow to achieve high specificity for antibody detection.

Разработка технологии и оценка эффективности нового продукта – функционального безглютенового кекса

Для больных, страдающих целиакией или другими формами непереносимости глютена, основным условием при составлении рациона питания является отказ от изделий, содержащих в своем составе продукты переработки зерна пшеницы, ржи, ячменя, то есть строгое соблюдение безглютеновой диеты. Однако, отмечается ограниченность химического состава безглютеновых продуктов, что может отрицательно сказываться на здоровье и самочувствии больных, соблюдающих такой режим питания в течение длительного времени. Поэтому перед исследователями стоит задача создания новых безглютеновых изделий, обогащенных необходимыми веществами: растительной клетчаткой, витаминами, кальцием, магнием, железом и так далее. С этой целью при разработке рецептуры такой категории мучных изделий используют нетрадиционное сырье. В работе представлены результаты исследования по отработке технологии производства безглютеновго кекса с применением амарантовой муки, муки из клубней чуфы, морковного и яблочного порошков, а также смеси стевиозида и изомальта. При проектировании рецептуры нового изделия было использовано специализированное программное обеспечение, которое на основе составленной математической модели позволило определить оптимальный рецептурный состав моделируемого продукта с необходимым соотношением ингредиентов, согласно заданным ограничениям. Были получены шесть вариантов рецептур безглютенового кекса. Оценка совокупности органолептических и физико-химических показателей позволила выбрать наилучшую рецептуру, сгенерерированную программой. Белок безглютенового кекса содержит все незаменимые аминокислоты. Причем получены экспериментальные данные, подтверждающие высокую степень сбалансированности аминокислотного состава белков безглютенового кекса. Полученное изделие можно отнести к группе функциональных пищевых продуктов по содержанию фосфора, магния, селена, а для отдельных групп потребителей – также по содержанию железа, кальция, калия. По показателям безопасности разработанный кекс соответствует требованиям ТР ТС 021. Возможность включения его в рацион питания больных с симптомами непереносимости глютена подтверждена с участием добровольцев. Разработана функциональная и аппаратурно-технологическая схемы производства безглютенового кекса.

The Appetite-Suppressant and GLP-1-Stimulating Effects of Whey Proteins in Obese Subjects are Associated with Increased Circulating Levels of Specific Amino Acids.

The satiating effect of whey proteins depends upon their unique amino acid composition because there is no difference when comparing whey proteins or a mix of amino acids mimicking the amino acid composition of whey proteins. The specific amino acids underlying the satiating effect of whey proteins have not been investigated to date. Aims and Methods. The aim of the present study was to evaluate the appetite-suppressant effect of an isocaloric drink containing whey proteins or maltodextrins on appetite (satiety/hunger measured by a visual analogue scale or VAS), anorexigenic gastrointestinal peptides (circulating levels of glucagon-like peptide 1 (GLP-1) and peptide tyrosine tyrosine (PYY)) and amino acids (circulating levels of single, total [TAA] and branched-chain amino acids [BCAA]) in a cohort of obese female subjects (n = 8; age: 18.4 ± 3.1 years; body mass index, BMI: 39.2 ± 4.6 kg/m2). Results. Each drink significantly increased satiety and decreased hunger, the effects being more evident with whey proteins than maltodextrins. Similarly, circulating levels of GLP-1, PYY and amino acids (TAA, BCAA and alanine, arginine, asparagine, citrulline, glutamine, hydroxyproline, isoleucine, histidine, leucine, lysine, methionine, ornithine, phenylalanine, proline, serine, threonine, tyrosine, and valine) were significantly higher with whey proteins than maltodextrins. In subjects administered whey proteins (but not maltodextrins), isoleucine, leucine, lysine, methionine, phenylalanine, proline, tyrosine, and valine were significantly correlated with hunger (negatively), satiety, and GLP-1 (positively). Conclusions. Eight specific amino acids (isoleucine, leucine, lysine, methionine, phenylalanine, proline, tyrosine, and valine) were implicated in the appetite-suppressant and GLP-1-stimulating effects of whey proteins, which may be mediated by their binding with nutrient-sensing receptors expressed by L cells within the gastrointestinal wall. The long-term satiating effect of whey proteins and the effectiveness of a supplementation with these amino acids (i.e., as a nutraceutical intervention) administered during body weight reduction programs need to be further investigated.

Vliyanie zamorazhivaniya na dinamiku aminokislotnogo sostava belkov telyatiny

The results of study of effect of freezing temperature on the change of amino acid content and the ratio of essential and nonessential amino acids in veal proteins are given. The meat of calves at the age of 3 months, bred in the Leningrad region of the RF, was the object of research. The amino acid composition of veal proteins was analyzed using the Shimadzu 20AD Chromatograph with precolumn phenylisothiocyanate derivatization and spectrophotometric detection at 254 nm by reversedphase gradient highperformance liquid chromatography (HPLC). The Kjeldahl method was used to define the protein content on the basis of the sample mineralization. It was shown that the change of the amount and ratio of essential and nonessential amino acids of veal proteins depended on the freezing temperature as well as on structural features of Rside radicals. Also it was established that the total amount of essential and nonessential amino acids in veal proteins during freezing at -24 and -35 °С temperatures decreased by 13,5 and 8,2%, respectively; the total of essential amino acids by 11 an 7%, nonessential ones by 22 and 11%, respectively. It was proved that significant changes were characteristic of amino acids with polar anionic and cationic radicals. So, the amount of amino acids with polar negatively charged radicals during veal freezing at temperatures -24 and -35 ° С decreased by 22 and 16,5%; with polar positively charged radicals - by 17 and 13,5%, respectively. At the same time, the freezing temperature affects slightly the change in the content of amino acids with nonpolar (hydrophobic) Rgroups and polar nonionogenic radicals. It was shown that the total amount of free amino acids increased independently of the freezing temperature. However, more essential amino acids were accumulated in veal frozen at a temperature of -24 ° С (2,33 times) than at -35 ° С (1,80 times). The amount of free nonessential amino acids changed to a lesser extent

Structural, glycosylation and antigenic variation between 2019 novel coronavirus (2019-nCoV) and SARS coronavirus (SARS-CoV).

The emergence of 2019 novel coronavirus (2019-nCoV) is of global concern and might have emerged from RNA recombination among existing coronaviruses. CoV spike (S) protein which is crucial for receptor binding, membrane fusion via conformational changes, internalization of the virus, host tissue tropism and comprises crucial targets for vaccine development, remain largely uncharacterized. Therefore, the present study has been planned to determine the sequence variation, structural and antigenic divergence of S glycoprotein which may be helpful for the management of 2019-nCoV infection. The sequences of spike glycoprotein of 2019-nCoV and SARS coronavirus (SARS-CoV) were used for the comparison. The sequence variations were determined using EMBOSS Needle pairwise sequence alignment tools. The variation in glycosylation sites was predicted by NetNGlyc 1.0 and validated by N-GlyDE server. Antigenicity was predicted by NetCTL 1.2 and validated by IEDB Analysis Resource server. The structural divergence was determined by using SuperPose Version 1.0 based on cryo-EM structure of the SARS coronavirus spike glycoprotein. Our data suggests that 2019-nCoV is newly spilled coronavirus into humans in China is closely related to SARS-CoV, which has only 12.8% of difference with SARS-CoV in S protein and has 83.9% similarity in minimal receptor-binding domain with SARS-CoV. Addition of a novel glycosylation sites were observed in 2019-nCoV. In addition, antigenic analysis proposes that great antigenic differences exist between both the viral strains, but some of the epitopes were found to be similar between both the S proteins. In spite of the variation in S protein amino acid composition, we found no significant difference in their structures. Collectively, for the first time our results exhibit the emergence of human 2019-nCoV is closely related to predecessor SARS-CoV and provide the evidence that 2019-nCoV uses various novel glycosylation sites as SARS-CoV and may have a potential to become pandemic owing its antigenic discrepancy. Further, demonstration of novel Cytotoxic T lymphocyte epitopes may impart opportunities for the development of peptide based vaccine for the prevention of 2019-nCoV.

Russian methodology for designing multicomponent foods in retrospect

The article summarizes some scientific and practical prerequisites for creating multicomponent foods with desirable quality characteristics and consumer properties. Mathematical methods were used to model a multicomponent product according to the selected parameters of adequacy and quality, depending on the nutritional and biological value of raw materials. The Russian methodology of food design originated in the works of N.N. Lipatov. His six basic principles of designing balanced multicomponent foods are still relevant today. Further development was proposed by A.B. Lisitsyn who took into account individual protein digestibility of every component in the mixture and its effect on the amino acid composition of total protein. At the next stage, Yu.A. Ivashkin improved formulations using the methods of system analysis, modelling, and product range optimization. Modern food chemistry, food biotechnology, and information technologies allow for effective computer design and optimization of multicomponent food formulations for specific population groups. As a result, an increasing number of food scientists are engaged in improving food products. Literature analysis showed that the current stages of designing (modelling) multicomponent foods are mainly based on information and algorithms, using linear, experimental and statistical programming methods or an object-oriented approach. Russian food scientists still use the methodology developed by A.M. Brazhnikov, I.A. Rogov, and N.N. Lipatov. It allows for designing multicomponent foods with specified nutritional indicators and energy value. The Russian Academy of Sciences pointed to a need for “digital nutritiology” (Decree No. 178 of November 27, 2018 “On Current Problems of Optimizing the Population of Russia: Role of Science”). This new scientific direction could enable digital transformation of data on human physiological needs for nutrients, biologically active substances, and energy, as well as the chemical composition of basic foods. There is also a need for computer programs to give personalized recommendations for optimal nutrition.

Floral Species Richness Correlates with Changes in the Nutritional Quality of Larval Diets in a Stingless Bee.

Bees need food of appropriate nutritional quality to maintain their metabolic functions. They largely obtain all required nutrients from floral resources, i.e., pollen and nectar. However, the diversity, composition and nutritional quality of floral resources varies with the surrounding environment and can be strongly altered in human-impacted habitats. We investigated whether differences in plant species richness as found in the surrounding environment correlated with variation in the floral diversity and nutritional quality of larval provisions (i.e., mixtures of pollen, nectar and salivary secretions) composed by the mass-provisioning stingless bee Tetragonula carbonaria (Apidae: Meliponini). We found that the floral diversity of larval provisions increased with increasing plant species richness. The sucrose and fat (total fatty acid) content and the proportion and concentration of the omega-6 fatty acid linoleic acid decreased, whereas the proportion of the omega-3 fatty acid linolenic acid increased with increasing plant species richness. Protein (total amino acid) content and amino acid composition did not change. The protein to fat (P:F) ratio, known to affect bee foraging, increased on average by more than 40% from plantations to forests and gardens, while the omega-6:3 ratio, known to negatively affect cognitive performance, decreased with increasing plant species richness. Our results suggest that plant species richness may support T. carbonaria colonies by providing not only a continuous resource supply (as shown in a previous study), but also floral resources of high nutritional quality.

Генотипическая изменчивость аминокислотного состава белков животного и растительного происхождения

В статье рассматриваются статистические данные по аминокислотному составу белков жи-вотных и растений, полученные методами ионообменной и высокоэффективной жидкостной хрома-тографии. Изучали состав аминокислот мяса разных животных и сои разных сортов. Для статистиче-ского анализа использовали экспериментальные данные по аминокислотному составу белков мясабройлеров (N=208), баранины (N=162), мяса кролика (N=65), свинины (N=52), мяса гуся (N=68), го-вядины (N=46), мясо кенгуру (N=10) и креветки (N=68), изолята сои (N=234). Обсуждаются выявлен-ные биохимические корреляции, наблюдаемые при изменении аминокислотного состава белков в за-висимости от их происхождения. Существенные прямые (симбатные) корреляции (R=0.70-0.90) на-блюдаются между содержанием глицина, аланина и пролина с изменением состава мясных белков.Содержание фенилаланина коррелирует с содержанием аланина, тирозина и аргинина. Более тесныекорреляции (R>0.9), наблюдаются между аминокислотами в соевом белке. Однако эти корреляцииотличаются от корреляций, характерных для животных белков. Установлены универсальные соотно-шения аминокислот в белках как животного, так и растительного происхождения. Это соотношениямежду глицином, аланином и фенилаланином, между фенилаланином и тирозином. В статье сравни-ваются контрольные диаграммы аминокислотного состава соевого изолята, говядины и баранины.Показано, что из-за незначительных различий в аминокислотном составе мяса и соевого изолята, порезультатам аминокислотного анализа трудно идентифицировать фальсификацию мясных продуктов,в которые добавлен соевый белок в количестве менее 25%. Тем не менее, найденные корреляции мо-гут быть полезны для определения происхождения белка и выявления грубой фальсификации мясныхпродуктов. Они также могут быть использованы в биологических, биохимических и диетологическихисследованиях.

Development of innovative technologies for whole-wheat flour products of different classes

Various ways of innovative technologies applying for the development of bread using whole-wheat flour of different wheat grades were investigated in this article. Cavitation and ion-ozone technologies were used as innovative technologies. Wheat grades III, IV and V, as well as off-grade wheat were used during the study. When determining the quality of wheat grains, the amino acid composition of proteins is of great importance. Therefore, the total amino acid composition of wheat samples was determined. Bread baking using innovative technologies was carried out on the basis of the Almaty Technological University. The photos of the obtained bread products using innovative methods from whole-wheat of different grades were given in the article. The resulting bread products were investigated by organoleptic, physico-chemical and some rheological indicators. According to the results obtained, the use of cavitation and ion-ozone processing plays a decisive role in assessing the quality of bakery products, and the wheat grade from which the bread was baked has also a significant effect. The obtained bread products in comparison with the control sample had higher organoleptic characteristics; for a number of physicochemical and organoleptic indicators, a sample of bread from whole-ground wheat of grade III appeared to have more favorable characteristics. According to the results of the research, it can be stated that the use of cavitation and ion-ozon processing, together with the targeted use of a certain wheat grade, can give more attractive results of the obtained bread products in comparison with the control sample.

Protein stability governed by its structural plasticity is inferred by physicochemical factors and salt bridges

Several organisms, specifically microorganisms survive in a wide range of harsh environments including extreme temperature, pH, and salt concentration. We analyzed systematically a large number of protein sequences with their structures to understand their stability and to discriminate extremophilic proteins from their non-extremophilic orthologs. Our results highlighted that the strategy for the packing of the protein core was influenced by the environmental stresses through substitutive structural events through better ionic interaction. Statistical analysis showed that a significant difference in number and composition of amino acid exist among them. The negative correlation of pairwise sequence alignments and structural alignments indicated that most of the extremophile and non-extremophile proteins didn’t contain any association for maintaining their functional stability. A significant numbers of salt bridges were noticed on the surface of the extremostable proteins. The Ramachandran plot data represented more occurrences of amino acids being present in helix and sheet regions of extremostable proteins. We also found that a significant number of small nonpolar amino acids and moderate number of charged amino acids like Arginine and Aspartic acid represented more nonplanar Omega angles in their peptide bond. Thus, extreme conditions may predispose amino acid composition including geometric variability for molecular adaptation of extremostable proteins against atmospheric variations and associated changes under natural selection pressure. The variation of amino acid composition and structural diversifications in proteins play a major role in evolutionary adaptation to mitigate climate change.

Research of the Nutritional Value of Macrophytes of the Sea of Azov

The paper presents the results of research devoted to the nutritional value of macrophytes − green algae Ulvarigida C. Ag., Cladophora spp., red algae Callithamnion corymbosum (Smith) Lyngb. These typical representatives of the aquatic biocenoses of the coastal waters of the two seas, Cladophora spp., episodically dominate in the periphyton of the Sea of Azov. An analysis of the chemical composition made it possible to establish the predominance of the carbohydrate component (59.2 − 64.9 % absolute dry matter), the presence of pectin substances in significant quantities (% a.d.m.), namely in U. rigida − 12.1, Cladophora sp. − 7.5, C. corymbosum – 6.0. The amino acid composition of algae proteins was studied; limiting essential amino acids were established. In the mineral composition of macrophytes, the presence of phosphorus, calcium, potassium, sodium, magnesium was determined; a high iodine content was noted in U. rigida (4.3 – 4.6 %). All three types of algae belong to low-calorie raw materials (less than 90 kcal/100 g) and with a certain technological processing can be recommended in diets to reduce weight.

Influence of antitox and Vitamin E-selenium on meat quality and safety in rabbits after 1,1-experimental dimethylhydrazine toxicosis.

Aim:This study investigated the effects of antitox and Vitamin E-selenium on meat quality and safety in rabbits after experimental 1,1-dimethylhydrazine (1,1-DMH) toxicosis.Materials and Methods:Experimental groups of rabbits weighing 1.5-2.5 kg each were kept in a vivarium under same controlled conditions (temperature 16-21°C, humidity 60-80%, 12/12 h light/dark cycle, noise level <85 dB) with free access to standard food containing 22.0% protein, 4.5% fat, and 4% fiber. The effect of a detoxifying mixture of antitox and Vitamin E-selenium on safety indicators (residual amount of 1,1-DMH) and quality indicators pre- and post-detoxification of the rabbits from 1,1-DMH was determined.Results:After detoxification, the residual 1,1-DMH level decreased in all organs and tissues to <0.1 mg/kg. The nutritional value of meat increased by improving organoleptic, physical, and chemical parameters and the amino acid composition of protein.Conclusion:The antitox+Vitamin E-selenium detoxifying mixture significantly decreases the residual 1,1-DMH level in organs and tissues of animals and increases the nutritional value of rabbit meat in subacute poisoning. The detoxifying mixture can also be used on animals grazing in territories adjacent to Proton-M launch sites for preventive and therapeutic purposes.

Study of Acetolactate Synthase and its Mechanism of Inhibition by Sulfonylurea Active Ingredients: Amidosulfuron, Nicosulfuron, Cyclosulfuron – In-silico Approach

Acetolactate synthase (ALS) or Acetohydroxyacid synthase (AHAS) catalyzes the first step in the synthesis of the branched-chain amino acids i.e., valine (2-amino-3-methylbutanoic acid), leucine (2-amino-4-methylpentanoic acid), and isoleucine (2-amino-3-methylpentanoic acid), in plants, bacteria, algae and fungi but not in humans. AHAS is the main target enzyme for sulfonylurea active ingredients; Amidosulfuron, Nicosulfuron and Cyclosulfuron those assist in lowering branched-chain amino acid synthesis through inhibition to form the complex of Lactyl-ThDP(TDL) to ALS with great practical importance. Amino acid composition, evolutionary and sequence analysis of the ALS protein from Arabidopsis thaliana and its homologous were systematically studied. Composition analysis reveals that ALS is a soluble protein. Moreover, the phylogenetic tree showed different clusters based on the source organism and multiple sequence alignment depicts conservative nature in amino acid residues. Furthermore, molecular docking has been conducted to study the interactions between ALS of Arabidopsis thaliana and TDL in presence/absence of the active ingredients of sulfonylurea herbicide groups. Molecular docking studies confirm active ingredients are effective to inhibit the binding of TDL to ALS. Our obtained results can be very useful to study specific protein interactions along with developing new herbicides using computational methods.

Biological Value of Protein of Quick-Frozen Semi-finished Products from Cultivated Champignons

Biological value of protein of quick-frozen semi-finished products from cultivated champignons has been studied. Results of the study of total, protein and non-protein nitrogen in semi-finished products with mushrooms before the freezing and during the low-temperature storage are presented in this work. High preservation of protein after 12 months of low-temperature storage in experimental samples of semi-finished products in comparison with control samples has been established. The amino acid composition of semi-finished products has been determined by the method of ion-exchange column liquid chromatography using an automatic amino acid analyzer. Biological value of protein of quick-frozen semi-finished products from cultivated champignon has been determined by the amino acid composition of the experimental sample in comparison with the amino acid composition of the reference protein, proposed by FAO / WHO, and the following calculation of the amino acid score. Studies have shown that the dominant amino acids in all samples are tryptophan, phenylalanine and tyrosine. The main limiting amino acids are methionine and cystine. Studies of nitrogenous commercial mushroom semi-finished products have shown that quick-frozen semi-finished products from cultivated mushrooms, which have been pre-treated, regardless of the mushrooms varieties, have a higher biological value compared to the control samples.

Assessment of the Dietary and Biological Value of a Plant-based Milk Analogue from Fenugreek Seeds

The biological and dietary value of the plant-based milk analogue from fenugreek seeds is investigated. The amino acid composition is determined by liquid-column ion exchange chromatography. The completion of protein is tested by its comparison with the amino acid composition of the reference protein, determined by the recommendations of the FAO/WHO expert committee. The amino acid score and the biological value is determined by the computation method. It is found that the plant-based milk analogue from fenugreek seeds contains a significant quantity of essential amino acids, with the largest share of leucine and valine. Glutamic acid, aspartic acid and arginine occupy the largest share among the non-essential amino acids in the plant-based milk analogue from fenugreek seeds. The biological value of proteins in the milk analogue from fenugreek seeds makes 96%, having the high compliance with the biological value of a soya drink (96.4%). This is positive, because soy is considered to be the closest in protein content and amino acid composition to traditional milk proteins. Therefore, the derived data confirm that fenugreek seeds are applicable as a plant-based source of protein for the expansion of the assortment of food products made of fenugreek seeds, both in the mass-scale consumption and for persons with special needs (in particular the patients with sugar diabetes and intolerance of milk protein).