Amount Of Free Amino Acids Research Articles

Predicting best planting location and coffee cup quality from chemical parameters: An evaluation of raw Arabica coffee beans from São Paulo over two harvests

Arabica coffee is one of the most consumed beverages in the world. The chemical components present in raw Arabica coffee beans (RACB) are directly related to the cup quality of the beverage. Environmental and genetic factors influence the content and profile of these components. Then, this work aimed to evaluate different chemical parameters of RACB from 3 varieties planted in 3 different experimental farms located within the “Alta Mogiana” terroir harvested in 2021 and 2022 to identify a better variety for each farm to produce a high cup quality Arabica coffee. The harvest period had a strong influence on most of the studied parameters because atypical weather conditions occurred in the 2021 harvest. The RACB harvested in 2022 yielded better results and supposedly will produce a beverage of high cup quality. Samples harvested in this period presented mainly average moisture levels closer to optimum (11.02 against 8.56 % in 2021); low total titratable acidity (98.00 against 169.75 mL 0.1 M NaOH/100 g in 2021); high amounts of free amino acids (0.96 against 0.93 g GAE/100 g in 2021), low amounts of CGA (4.27 against 4.85 g/100 g in 2021) and caffeine (1.08 against 1.76 g/100 g in 2021) and high amounts of trigonelline (1.12 against 0.96 g/100 g in 2021). The Rome Sudan variety had the best combination of chemical results, mainly when cultivated in Farm 2 in 2022, presenting high amounts of protein content (15.24 %) and free amino acids (0.96 g GAE/100 g), low total titratable acidity (98.3 mL 0.1 M NaOH/100 g), low amounts of CGA (4.55 g/100 g) and caffeine (1.29 g/100 g) and high amounts of trigonelline (1.11 g/100 g). The analysis of chemical compounds could predict the best farm to cultivate each variety studied and was a guide to foresee a higher cup quality of RACB beverages.

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.

Autochthonous lactic acid bacteria in gluten-free sourdoughs produce nutritional and technological improvements in quinoa and buckwheat breads

Gluten-free (GF) baked goods available in the market are often poor in nutrients, such as protein, dietary fibre, micronutrients and bioactive compounds, and have low technological quality. Therefore, it is important to develop GF products with nutrient-rich flours, like quinoa (Q) and buckwheat (BW). Sourdough (SD) technology generates desirable nutritional and technological effects to improve GF bread. The objective of this work was to evaluate the effect of four autochthonous strains of lactic acid bacteria used as sourdough starters on the nutritional and technological quality of GF breads made with non-conventional flours. Lactiplantibacillus plantarum T3, Limosilactobacillus fermentum T4, Pediococcus acidilactici 26 and Pediococcus pentosaceus 82 were isolated in Q and BW flours. Nutritional and technological properties of flours, SD and breads were evaluated. In Q SD and breads, there was a 90% increase of polyphenols, 36% of ferulic acid and 131% in antioxidant capacity with respect to control compared to BW. In Q BW SD and breads, there were higher amounts of free amino acids and lower phytic acid content compared to SD controls. The incorporation of SD increased the specific volume, reduced the initial firmness of the crumb and the rate of hardening, produced a darkening of the crust; the crumbs of the breads were spongier, with a greater fraction of air and quantity of alveoli. Breads with Q SD presented better technological quality than breads with BW SD. Lim. fermentum T4 and P. pentosaceus 82 produced SD and breads with better technological quality.

Effect of Lactiplantibacillus plantarum CNPC003 and milk pasteurization on artisanal goat coalho cheese characteristics

This study evaluated the effect of adding Lactiplantibacillus plantarum CNPC003 (LP) and applying milk pasteurization on the microbiological, technological, and physicochemical characteristics and protein profile of artisanal goat coalho cheese during 60 days of ripening. Four types of cheese were produced, including cheeses made with raw and pasteurized goat milk and with and without LP (RC, PC, RCLP, and PCLP). All cheeses were safe for consumption and maintained high lactic acid bacteria counts (above 8 log CFU mL−1) at the end of the ripening period. RC and RCLP showed higher hardness and lower chewiness than cheeses made with pasteurized milk (PC and PCLP) after 60 days of ripening. As expected, there was a reduction in lactose content with a simultaneous increase in acidity and syneresis for all cheeses over the 60 days of ripening, with no significant change in the other evaluated physicochemical parameters. Proteolysis rates increased in all cheeses up to 60 days of ripening, aligning with elevated levels of soluble protein and free amino acids. After 60 days of ripening, PC showed a higher extent of proteolysis index, higher amount of high molecular weight peptides, higher number of identified proteins, and lower content of free amino acids. RCLP showed a higher depth of proteolysis index, higher free amino acids amount (1583 ± 3.95 mg 100 g−1), and fewer identified proteins. Among the peptides identified, it was possible to define 30 potential bioactive peptides according to the bioactivity score (>0.5), where both cheeses added with LP had 18 of these peptides, mostly potentially ACE inhibition sequences. The addition of LP and the pasteurization of milk positively affected the microbiological safety of ripened coalho goat cheeses, primarily contributing to the differentiation of their texture and protein and bioactivity profile.

Simulated Digestion of Red Sea Cucumber (Parastichopus tremulus): A Study of Protein Quality and Antioxidant Activity

Sea cucumbers from unharvested areas, are underutilized resources which may have the potential to become a future food resource. The aim of this study was to evaluate protein quality and investigate the changes in antioxidant activity from frozen and freeze-dried red sea cucumber (Parastichopus tremulus) subjected to digestion, using an in vitro digestion model. P. tremulus constituted high moisture content (90%), comparable protein (4%) and ash (4%) content, and low lipid (1%) content. The biochemical components in freeze-dried samples were largely retained during the freeze-drying process. Frozen samples showed significantly higher (p < 0.05) antioxidant activity compared to freeze-dried samples (calculated on a dry weight basis). The quantity of essential amino acids was high (31%) and corresponds to the Food and Agriculture Organization of the United Nations reference protein. Frozen samples showed an increase in antioxidant activity during digestion measured by three different antioxidant assays. Freeze-dried samples only showed an increase in one of the antioxidant assays. Correlations (p < 0.05) were found between specific free amino acids and antioxidant activity. The amount of free amino acids exceeded the threshold to taste bitter, umami, sour, and sweet flavors. This study showed that P. tremulus constitutes good protein quality, performed antioxidant activity, and has the potential to be used as a flavor-enhancing ingredient.

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Effects of different pickling methods on physicochemical properties and flavor profiles of Tongling white ginger: Dry-salting, brine-pickling, and inoculation-pickling.

Tongling white ginger is a Chinese fermented vegetable with unique flavors. However, little is known about its physicochemical properties, flavor characteristics, and sensory evaluation. The study examined the physicochemical (pH, titratable acidity [TA], nitrite, soluble protein, and color) and flavor characteristics (organic acids, free amino acids, and volatiles) of white ginger during fermentation. The results showed that the pH value and soluble protein in the dry-salted, brine-pickled, and inoculation-pickled decreased significantly while the TA value increased significantly, inoculation-pickled can effectively reduce the content of nitrite. After fermentation, inoculation-pickled produced the highest content of organic acids, while dry-salted produced the highest total amount of free amino acids. A total of 70, 68, 70, and 69 volatile compounds were identified in fresh, dry-salted, brine-pickled, and inoculation-pickled white ginger. The total contents of terpenoids of Tongling white ginger by three fermentation methods decreased; the total contents of alcohols and aldehydes were the highest in brine-pickled, and esters and ketones were more abundant in inoculation-pickled. The results showed that inoculation-pickled could shorten the fermentation time of Tongling white ginger, produce a unique flavor, and have the highest sensory score.

Porcine Intestinal Mucosal Peptides Target Macrophage-Modulated Inflammation and Alleviate Intestinal Homeostasis in Dextrose Sodium Sulfate-Induced Colitis in Mice.

Porcine intestinal mucosal proteins are novel animal proteins that contain large amounts of free amino acids and peptides. Although porcine intestinal mucosal proteins are widely used in animal nutrition, the peptide bioactivities of their enzymatic products are not yet fully understood. In the present study, we investigated the effect of porcine intestinal mucosal peptides (PIMP) on the RAW264.7 cell model of LPS-induced inflammation. The mRNA expression of inflammatory factors (interleukin 6, tumor necrosis factor-α, and interleukin-1β) and nitrous oxide levels were all measured by quantitative real-time PCR and cyclooxygenase-2 protein expression measured by Western blot. To investigate the modulating effect of PIMP and to establish a model of dextran sodium sulfate (DSS)-induced colitis in mice, we examined the effects of hematoxylin-eosin staining, myeloperoxidase levels, pro-inflammatory factor mRNA content, tight junction protein expression, and changes in intestinal flora. Nuclear factor κB pathway protein levels were also assessed by Western blot. PIMP has been shown in vitro to control inflammatory responses and prevent the activation of key associated signaling pathways. PIMP at doses of 100 and 400 mg/kg/day also alleviated intestinal inflammatory responses, reduced tissue damage caused by DSS, and improved intestinal barrier function. In addition, PIMP at 400 mg/kg/day successfully repaired the dysregulated gut microbiota and increased short-chain fatty acid levels. These findings suggest that PIMP may positively influence inflammatory responses and alleviate colitis. This study is the first to demonstrate the potential of PIMP as a functional food for the prevention and treatment of colitis.

The content of amino acids in tomato plants when using the preparations “Monosodium Glutamate” and “Aminozol” in conditions of salt stress

Relevance. The study of the effect of preparations containing amino acids on the accumulation of free amino acids in plants is relevant in assessing their regulatory and anti-stress effects.Methods. A laboratory experiment was carried out in 2020 on tomato plants of the Betta variety. Gray forest medium loamy soil was used as a substrate. The experiment was performed on soil with different salinity — a) control (the soil is not saline), b) saline soil (50 mmol/kg NaCl), c) saline soil (100 mmol/kg NaCl), using three feeding options: without top dressing, top dressing with “Sodium Glutamate”, top dressing with “Aminozol”. Amino acids were extracted from the roots and aboveground parts of plants in the vegetative growth phase with a mixture of “ethanol + chloroform + water” (12:5:2) and the method of high-performance liquid chromatography (HPLC) with pre-columnar derivatization of amino acids with phenylisothiocyanate was used. Results. Soil salinization with sodium chloride caused an increase in the amount of free amino acids in tomato seedlings. The total amino acid content increased to 849.8 µg/kg (50 mmol/kg NaCl) and 606.9 µg/kg (100 mmol/kg NaCl) compared to the control soil (385.3 µg/kg). Salinity contributed to the accumulation of serine (from 50.4 to 414.4 µg/kg) in seedlings. Treatment with preparations (“Monosodium glutamate” and “Aminozol”) affected the accumulation of a number of amino acids responsible for plant stress resistance. Supplementation with monosodium glutamate increased the total amino acid concentration to 1146.6 µg/kg (50 mmol/kg NaCl) and 1017.7 µg/kg (100 mmol/kg NaCl) compared to the corresponding variants without supplementation. At the same time, the content of glutamic (up to 188.3 and 425.1 µg/kg) and aspartic (up to 50.8 and 198.7 µg/kg) acids increased. “Aminosol” contributed to an increase in the amount of amino acids to 1834.2 µg/kg (50 mmol/kg NaCl) and 934.4 µg/kg (100 mmol/kg NaCl), respectively.

Administration of Free Amino Acids Improves Exogenous Amino Acid Availability when Compared with Intact Protein in Critically Ill Patients: A Randomized Controlled Study

BackgroundProtein digestion and amino acid absorption appear compromised in critical illness. The provision of enteral feeds with free amino acids rather than intact protein may improve postprandial amino acid availability. ObjectiveOur objective was to quantify the uptake of diet-derived phenylalanine after the enteral administration of intact protein compared with an equivalent amount of free amino acids in critically ill patients. MethodsSixteen patients who were mechanically ventilated in intensive care unit (ICU) at risk of malabsorption received a primed continuous infusion of L-[ring-2H5]-phenylalanine and L-[ring-3,5-2H2]-tyrosine after an overnight fast. Patients were randomly allocated to receive 20 g intrinsically L-[1-13C]-phenylalanine-labeled milk protein or an equivalent amount of amino acids labeled with free L-[1-13C]-phenylalanine via a nasogastric tube over a 2-h period. Protein digestion and amino acid absorption kinetics and whole-body protein net balance were assessed throughout a 6-h period. ResultsAfter enteral nutrient infusion, both plasma phenylalanine and leucine concentrations increased (P-time < 0.001), with a more rapid and greater rise after free amino acid compared with intact protein administration (P-time × treatment = 0.003). Diet-derived phenylalanine released into the circulation was 25% greater after free amino acids compared with intact protein administration [68.7% (confidence interval {CI}: 62.3, 75.1%) compared with 43.8% (CI: 32.4, 55.2%), respectively; P < 0.001]. Whole-body protein net balance became positive after nutrient administration (P-time < 0.001) and tended to be more positive after free amino acid in provision (P-time × treatment = 0.07). ConclusionsThe administration of free amino acids as opposed to intact protein further increases postprandial plasma amino acid availability in critically ill patients, allowing more diet-derived phenylalanine to become available to peripheral tissues.This trial was registered at clinicaltrials.gov as NCT04791774.

Flavor characteristics of large yellow croaker soup served with different dried edible fungi

The effects of different edible fungi on the flavor profiles of fish soups were analyzed by sensory evaluation, non-volatile and volatile flavor compounds. The sensory attributes of fish soups were modified by adding edible fungi, with the highest total scores obtained for AAFS and DFS. Compared with pure fish soup, the amounts of free amino acids, nucleotides, organic acids and inorganic ions were increased with fungi addition, especially AAFS. The different mushroom fish soups could be clearly distinguished by E-nose analysis, and a total of 52 flavor compounds, mainly composed of aldehydes (27), ketones (11), alcohols (8), esters (4), and others (2), were then identified by GC-IMS. Eventually, fish soup samples were classified into three groups based on OPLS-DA analysis: Ⅰ (LEFS), Ⅱ (BFS and BEFS) and Ⅲ (ABFS, AAFS and DFS). The results showed that Agrocybe aegerita had high suitability for improving the flavor of Large yellow croaker soups.

Towards anaerobic digestate valorization to recover fertilizer nutrients: Elaboration of technology and profitability analysis

The study aimed to develop a technology for creating granular fertilizers, containing amino acids, based on food waste digestate. Pork hemoglobin (Ntot: 14.9 ± 1.5%, C: 47.2 ± 4.7%) served as an additional source of nitrogen and organic carbon. The proposed method comprises four unit processes: (1) chemical hydrolysis of raw materials with a mixture of sulfuric (VI) acid and phosphoric (V) acid, (2) neutralization with solid potassium hydroxide and correction of the composition with minerals (sulfate salts of copper, manganese, zinc and iron), (3) granulation with a mixture of biomass combustion, potato starch and peat, and (4) drying the granules. The prepared formulation meets the requirements of European Parliament Regulation 2019/1009 and is classified as PFC 1(B)(I): solid organo-mineral fertilizer (N: 4.49 ± 0.45%, C: 35.0 ± 3.50%, P2O5: 2.83 ± 0.57%, K2O: 4.78 ± 0.96%). The forms of nutrients were determined in accordance with current PN-EN standards. The effect of amino acid fertilizer on cucumber plants (Cucumis sativus, W. Legutko) was studied in 10-day germination tests under normal, salinity and drought conditions. It was noted that a low dose of the preparation under normal conditions had a stimulating effect on root development, while higher supplementation positively affected the aboveground parts of the plants. Under drought conditions, plants accumulated higher amounts of free amino acids, particularly glutamic acid, arginine, glycine, phenylalanine, serine and tryptophan. A significant portion of the study focused on the economic analysis, which included financial calculations for the production of the proposed fertilizer, an evaluation of profitability, and a sensitivity analysis.

Bioactive Peptides in Meat and Meat Products

A number of bioactive peptides with health benefits have been reported to be generated in meat through the proteolysis phenomena taking place during postmortem aging or further processing. Bioactive peptides consist of short sequences, less than 20 amino acid residues, that are inactive while in the parent protein. These sequences may be activated when they are released from the parent protein by peptidases. Such peptides are released through the hydrolysis of major muscle proteins by muscle endopeptidases, like calpains and cathepsins, and resulting protein fragments and polypeptides are further hydrolyzed by muscle exopeptidases, mainly, tri- and di-peptidylpeptidases, aminopeptidases, and carboxypeptidases. As a result, a variety of peptides with different sequences and lengths and large amounts of free amino acids are generated. The highest amounts of bioactive peptides, and their major health benefits, have been reported in dry-cured ham as a result of the intense proteolysis experienced during the long processing time under mild conditions that favor the action of muscle peptidases. The generated peptides must be bioaccesible and bioavailable to exert their physiological benefit.This means that they must be resistant to gastrointestinal digestion and be absorbed through the intestinal barrier. Some bioactive peptides may be generated through hydrolysis during gastrointestinal digestion. This review is focused on the generation of bioactive peptides in meat and processed meats, on the most relevant bioactivities exerted by such peptides(such as inhibition of angiotensin I–converting enzyme and dipeptidyl peptidase IV as well as antioxidant and anti-inflammatory activity), and on their reported benefits to consumers’health.

Non-invasive microneedle application increases ceramide and natural moisturizing factors in a reconstructed human skin model.

Recently, microneedling as a cosmetic product has attracted attention as one way to improve skin barrier function and moisturizing function to reduce wrinkle formation. However, some cases of erythema and edema have been reported as side effects. In order to develop safer microneedle cosmetics, we investigated whether microneedles can improve skin barrier function and moisturizing function even when applied in a non-invasive manner that does not penetrate the stratum corneum. We established the condition of non-penetrating microneedle application on reconstructed human full-thickness skin models and examined the effect on the skin models when microneedles were applied under this condition. Microneedle application increased the gene expression of serine palmitoyltransferase long chain base subunit (SPTLC) 3, filaggrin, and transglutaminase 1. The amount of ceramide produced by SPTLC was also increased by microneedle application. Gene expression of filaggrin-degrading enzymes and the amount of free amino acids, a product of filaggrin degradation, were also increased by microneedling. These results suggest that non-invasive microneedle application can improve skin barrier function and moisturizing function by increasing the amount of ceramide and natural moisturizing factors.

Comparative analysis of key precursors and metabolites involved in flavor formation of different rapid-fermented Chinese fish sauces based on untargeted metabolomics analysis

Our study aimed to characterize the flavor precursors and metabolite profiles during fermentation of three rapid-fermented fish sauces (koji fermentation (YQ), insulation fermentation with koji (BWQ) and insulation fermentation with enzyme (BWE)) by a comparative metabolomics analysis. The total amount of free amino acids and free fatty acids in BWQ and BWE samples was significantly higher than that in YQ sample during fermentation, and C16:0, C22:6, C18:1, C14:1, C18:0 and C20:5 were deemed as key flavor precursors of three fish sauces. We identified 51, 47 and 45 differential metabolites as crucial components in YQ, BWE and BWQ samples. Specific metabolites in three samples were mainly related to amino acid metabolism, especially histidine, cysteine and methionine metabolism. Furthermore, 5 bacteria genera exhibited positive impacts on the generation of various flavor-related metabolites. This study provides a theoretical basis for targeted control of flavor and quality in the production of rapid-fermented fish sauce.

Preparation of High Water-Soluble Trichoderma Co-Culture Metabolite Powder and Its Effects on Seedling Emergence Rate and Growth of Crops.

Trichoderma spp. are widely used beneficial microbes in agricultural production; however, the improper carrier choice for Trichoderma agent preparation can alter the effectiveness of Trichoderma fungicides. In this study, the co-culture of four Trichoderma strains produced a large amount of free amino acids, with a content of 392.8414 ug/mL, and significantly improved the production level of γ-aminobutyric acid. A greenhouse experiment further showed that the co-culture of Trichoderma synergistically improved the female flower development and bacterial angular leaf spot resistance. The effects of ten kinds of carriers were compared in terms of water absorption and heat generation, as well as their effects on the seedling emergence rate and the plant growth promotion of maize, cucumber, and pakchoi cabbage. Each carrier was screened to mix with four strains of co-culture metabolites to prepare highly soluble and quality powders. The results showed that there were different effects of the carriers themselves and Trichoderma strain co-culture metabolite powder prepared with the carriers on seedling emergence rate and seedling growth. Β-cyclodextrin performed best in high solubility and low heat generation upon absorbing water and in easy drying in processing operations. Trichoderma strains co-culture metabolite powder with β-cyclodextrin as a carrier provided the most obvious promotion effects on seedling emergence rate and seedling growth. Therefore, β-cyclodextrin was determined to be an ideal carrier to prepare a highly water-soluble Trichoderma agent. Taken together, the study successfully developed a new type of highly soluble powder containing Trichoderma co-culture metabolites that is expected to benefit farming drip irrigation and spraying systems for the promotion of crop growth and disease control.

Proteolytic processes in cheese analogues ripening

The research relevance is predefined by the theoretic basics of their production processes not being sufficiently studied, including the proteolysis despite the wide production of cheese analogues incorporating vegetable substances. The research aims to determine the effect of the content of cheese analogues, namely milk fat substitutes, soy protein isolates, and lactobacilli species Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris, L. lactis ssp lactis bv. diacetilactis as well as Leuconostoc mesenteroides by the physical, chemical, and sensorial traits, and by amino acids content of cheese analogues. Determination of the physical and chemical parameters was fulfilled according to the standards: active acidity (рН) – DSTU 8550:2015; solids content (by weight) – DSTU 8552:2015 and ISO 5534:2004; non-casein nitrogen content (by weight) – ISO 17997-1:2004; total protein (by weight) – ISO 8968-1:2014 and ISO 8968-5:2001; casein content (by weight) – ISO 17997-1:2004. The fractional composition of proteins was determined using the Polyacrylamide Gel Electrophoresis. While in the cheese dough after analysing the differences in the spectrum of free amino acids between the variants were insignificant, in ripe cheese analogues the accumulation was significantly less than in the control cheeses, only one ripe cheese analogue showed the total amount of free amino acids and was almost equal to the control. During ripening, the content of these compounds increased in cheese analogues from 2.2 times to 3.3 times, in the control the content of free amino acids increased by 2.5 times, and individual free amino acids accumulated from 3-7 to 30-40 times. Active proteolytic processes led to the appearance of all ripe products of such essential amino acids as methionine and isoleucine, there was also an increase in the level of glycine. The practical significance of the study is determined by substantiating rationale proteolytic processes in the manufacture of cheese analogues to ensure consumer quality close to the quality of cheeses made of milk

NMR-Based Metabolomic Study on Phaseolus vulgaris Flour Fermented by Lactic Acid Bacteria and Yeasts.

In recent years, fermented foods have attracted increasing attention due to their important role in the human diet, since they supply beneficial health effects, providing important sources of nutrients. In this respect, a comprehensive characterization of the metabolite content in fermented foods is required to achieve a complete vision of physiological, microbiological, and functional traits. In the present preliminary study, the NMR-based metabolomic approach combined with chemometrics has been applied, for the first time, to investigate the metabolite content of Phaseolus vulgaris flour fermented by different lactic acid bacteria (LAB) and yeasts. A differentiation of microorganisms (LAB and yeasts), LAB metabolism (homo- and heterofermentative hexose fermentation), LAB genus (Lactobacillus, Leuconostoc, and Pediococcus), and novel genera (Lacticaseibacillus, Lactiplantibacillus, and Lentilactobacillus) was achieved. Moreover, our findings showed an increase of free amino acids and bioactive molecules, such as GABA, and a degradation of anti-nutritional compounds, such as raffinose and stachyose, confirming the beneficial effects of fermentation processes and the potential use of fermented flours in the production of healthy baking foods. Finally, among all microorganisms considered, the Lactiplantibacillus plantarum species was found to be the most effective in fermenting bean flour, as a larger amount of free amino acids were assessed in their analysis, denoting more intensive proteolytic activity.

Effects of foliar applications of ascobin on seed protein accumulation in soybean (Glycine max (L.) Merrill) JS 1215 grown under cadmium stress

Different natural and anthropogenic activities have contributed to the prevalence of various environmental abiotic stressors that negatively affect agricultural yields worldwide. Also, more adverse impacts can be seen in legumes due to their susceptibility to abiotic stresses compared to cereals. The present study sought to understand cadmium's impact and its alleviation using ascobin on several seed protein properties of soybean (Glycine max). The total seed protein content, estimated using the semi-micro Kjeldahl method, was 36.25% without ascobin (control) at the highest cadmium (Cd) concentration, i.e., 30 mg per kg of soil. The protein content was restored to the highest level (43.75%) with 500 mg/L of ascobin at 10 mg Cd/kg of soil compared to the control without Cd. There was a noticeable decrease in total seed protein content in all sets under control conditions (i.e., without ascobin spray). Also, a negative correlation was found between increasing Cd concentration and the amount of free amino acids, quantified using Lee and Takahashi’s protocol in the seed proteins. The electrophoretic analysis using Gelanalyzer on SDS gels, as per Laemmli’s formulation, revealed that the 7S-Conglycinin protein subfraction was more affected than the 11S-Glycinin subfraction. The analysis revealed how Cd toxicity in soybean plants led to decreased seed protein content and altered proportion of two globulin sub-fractions (glycinin and β-conglycinin). Additionally, it affected the free amino acid content, potentially determining the seeds' nutritional value. However, foliar application of ascobin helped the plants to mitigate these Cd-induced changes and restore the seed quality.

Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations.

The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.