Amount Of Free Amino Acids Research Articles

한국 재래흑우 및 한우의 지방산 조성 및 영양성분 비교

Abstract The nutritional composition of Korean native black cattle (KNBC) and Hanwoo beef were compared. According to the results, there were no significant differences in moisture, protein, ash, calorie and collagen content, but the fat content of KNBC was significantly higher than that of Hanwoo (p<0.05). The P, Na and Cu content of KNBC were significantly higher than that of Hanwoo (p<0.05). The KNBC and Hanwoo had total mineral amounts of 4,052.34 and 3,214.44 ppm, respectively, with the KNBC being significantly higher than Hanwoo (p<0.05). The vitamin B1 content of KNBC was significantly higher than that of Hanwoo (p<0.05), but there was no significant difference in B2 content between the samples. The total structural amino acid contents was not significantly different between KNBC (12.35%) and Hanwoo (12.58%). The KNBC and Hanwoo had total free amino acid amounts of 752.698 and 661.795 ppm, respectively, with the KNBC being significantly higher than Hanwoo ( p<0.05). The stearic acid (10.631%), linoleic acid (2.271%), linolenic acid (0.065%) and tricosanoic acid (0.038%) contents of KNBC were lower than those of Hanwoo (p<0.05). However, their palmitoleic acid (5.292%), oleic acid (48.815%), γ-linolenic acid (0.094%), eicosenoic acid (0.042%) and docosadienoic acid (0.099%) contents were higher than those of Hanwoo (p<0.05). There was no significant difference between the KNBC and Hanwoo in the saturated fatty acid : unsaturated fatty acid ratio.Key words: Korean native black cattle, Hanwoo, nutritional composition

Priming effects on seed germination in Tecoma stans (Bignoniaceae) and Cordia megalantha (Boraginaceae), two tropical deciduous tree species

Successful revegetation necessarily requires the establishment of a vegetation cover and one of the challenges for this is the scarce knowledge about germination and seedling establishment of wild tree species. Priming treatments (seed hydration during a specific time followed by seed dehydration) could be an alternative germination pre-treatment to improve plant establishment. Natural priming (via seed burial) promotes rapid and synchronous germination as well as the mobilisation of storage reserves; consequently, it increases seedling vigour. These metabolic and physiological responses are similar to those occurring as a result of the laboratory seed priming treatments (osmopriming and matrix priming) applied successfully to agricultural species. In order to know if natural priming had a positive effect on germination of tropical species we tested the effects of natural priming on imbibition kinetics, germination parameters (mean germination time, lag time and germination rate and percentage) and reserve mobilisation in the seeds of two tree species from a tropical deciduous forest in south-eastern México: Tecoma stans (L Juss. Ex Kunth) and Cordia megalantha (S.F Blake). The wood of both trees are useful for furniture and T. stans is a pioneer tree that promotes soil retention in disturbed areas. We also compared the effect of natural priming with that of laboratory matrix priming (both in soil). Matrix priming improved germination of both studied species. Natural priming promoted the mobilisation of proteins and increased the amount of free amino acids and of lipid degradation in T. stans but not in C. megalantha. Our results suggest that the application of priming via the burial of seeds is an easy and inexpensive technique that can improve seed germination and seedling establishment of tropical trees with potential use in reforestation and restoration practices.

Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

The effects of air classification and lactic acid bacteria fermentation on the reduction of anti-nutritional factors (vicine and convicine, trypsin inhibitor activity, condensed tannins and phytic acid) and in vitro protein and starch digestibility of faba bean flour were studied. Free amino acid (FAA) profile analysis was also carried out. Air classification allowed the separation of the flour into protein and starch rich fractions, showing different chemical compositions and microstructures. Lactobacillus plantarum growth and acidification in faba bean flour and its fractions were assessed. The anti-nutritional compounds were separated mostly to the fine protein-rich fraction. Fermentation caused the decrease of vicine and convicine contents by more than 91% and significantly reduced trypsin inhibitor activity and condensed tannins (by more than 40% in the protein-rich fraction). No significant (P>0.05) variation was observed for total phenols and phytic acid content. Fermentation increased the amount of FAA, especially of the essential amino acids and γ-aminobutyric acid, enhanced the in vitro protein digestibility and significantly lowered the hydrolysis index.This work showed that the combination of air classification and fermentation improved nutritional functionality of faba bean flour which could be utilized in various food applications.

Proteolytic and Sensory Changes During Marination of Rainbow Trout (Oncorhynchus mykiss) Flesh in Pomegranate Juice

Suitability of pomegranate juice (PJ) alone or mixed with acetic acid versus acetic acid control solution, a traditional fish marinating media, was investigated in this research. With that purpose, rainbow trout fillets were marinated for 12 days at 4°C in one of three different marinating solutions: 100% acetic acid solution (AAS), 50% acetic acid/50% pomegranate juice solution (AAPJS), and 100% pomegranate juice solution (PJS). Moisture content and pH value of rainbow trout flesh decreased, whereas fat, protein, ash, and salt contents increased at the end of the marinating process for all treatments (p < 0.05). Fish flesh marinated in solution containing PJ had darker, more red and lower yellow color values due to migration of color components from the PJ (p < 0.01). Traditionally marinated fish flesh had the highest total free amino acid amount (p < 0.01) due to a higher level of proteolytic breakdown under the low pH condition, which could be seen on sodium dodecyl sulfate polyacrylamide gel electrophoresis image. This treatment also had higher sensory scores than those of fish marinated in solution containing 50% or 100% PJ. In addition, fish marinated in AAPJS and PJS solution had firmer texture and sweeter taste compared to that of marinated in AAS.

Influence of proteolytic Lactococcus lactis subsp. cremoris on ripening of reduced-fat Cheddar cheese made with camel chymosin

This study investigated proteolysis in reduced-fat Cheddar cheese produced with camel chymosin and Lactococcus lactis subsp. cremoris with the ability to cleave the N-terminus of αS1-casein. The aim was to match the activity of bovine chymosin, which leads to softer cheese structure than camel chymosin. Cheeses were analysed for gross composition, casein and peptide breakdown, release of free amino acids, structure parameters and sensory characteristics. Selected Lc. lactis subsp. cremoris increased the amount of peptides and, to a limited extent, the total amount of free amino acids in the cheeses. One group of experimental cheeses was found to have a significantly firmer structure, higher stress at fracture and modulus of deformability than the reference cheeses. The addition of the selected proteolytic dairy strains of Lc. lactis subsp. cremoris to the cheeses did not result in extended breakdown of αS1-casein or a softer cheese structure.

Effects of phenylalanine and threonine oligopeptides on milk protein synthesis in cultured bovine mammary epithelial cells.

This study was conducted to investigate the effects of phenylalanine (Phe) and threonine (Thr) oligopeptides on αs1 casein gene expression and milk protein synthesis in bovine mammary epithelial cells. Primary mammary epithelial cells were obtained from Holstein dairy cows and incubated in Dulbecco's modified Eagle's medium-F12 medium (DMEM/F12) containing lactogenic hormones (prolactin and glucocorticoids). Free Phe (117μg/ml) was substituted partly with peptide-bound Phe (phenylalanylphenylalanine, phenylalanyl threonine, threonyl-phenylalanyl-phenylalanine) in the experimental media. After incubation with experimental medium, cells were collected for gene expression analysis and medium was collected for milk protein or amino acid determination. The results showed that peptide-bound Phe at 10% (11.7μg/ml) significantly enhanced αs1 casein gene expression and milk protein synthesis as compared with equivalent amount of free Phe. When 10% Phe was replaced by phenylalanylphenylalanine, the disappearance of most essential amino acids increased significantly, and gene expression of peptide transporter 2 and some amino acid transporters was significantly enhanced. These results indicate that the Phe and Thr oligopeptides are important for milk protein synthesis, and peptide-bound amino acids could be utilised more efficiently in milk protein synthesis than the equivalent amount of free amino acids.

광 조건에 따른 식물공장 재배 쌈 배추의 기능성 성분 변화

A recently developed Chinese cabbage cultivar, Shinhong Ssam, was cultured under different light conditions at a plant factory to evaluate effects of light on the production of functional compounds. The effects of the following combinations of red (R), blue (B), and white (W) LED light were compared to that of fluorescent light: R+B, R+W, and R+B+W. Under R+B light, the Chinese cabbage failed to grow well. In contrast, under R+W, R+B+W, and fluorescent light conditions, cabbages had similar growth rates. Cyanidin, the only anthocyanidin detected, accumulated in cabbages under LED conditions to levels more than 2-fold of that in cabbages grown under fluorescent light. Phenolic acid and flavonol levels varied subtly, whereas caffeic acid was found to be between 70- and 160-fold greater in LED-illuminated cabbages than in those exposed to fluorescent light. The amounts of free amino acids and sugars that affect the taste of vegetables were greater in the cabbages exposed to LED light than in those grown under fluorescent light conditions. In conclusion, R+W LED light produced Shinhong Ssam with greater nutritional value than those grown under R+B+W LED and fluorescent lights.

Production of chitin and bioactive materials from Black tiger shrimp (Penaeus monodon) shell waste by the treatment of bacterial protease cocktail.

The main objective of this study was to obtain chitin in pure form from a new crustacean waste material for industrial applications. Black tiger shrimp shell wastes are a rich source of protein and valuable bioactive carbohydrate polymers such as chitin. After removal of carotenoid, Black tiger shrimp shell wastes (BTSHWs) were treated with chemicals and protease enzyme to extract chitin. Box–Behnken response surface methodology was applied to optimize the deproteinization process to obtain chitin. At optimal pH (8.82), temperature (50.05 °C), agitation speed (100.98 rpm), enzyme substrate ratio of 1:8 (wv−1) and 72 h of incubation with Paenibacillus woosongensis TKB2 crude protease cocktail, 80 % deproteinization was found along with 77.28 % recovery of chitin. The valuable oligopeptides were determined by MALDI-TOF analysis and analysis of adequate amount of free amino acids in protein hydrolysate from BTSHW, indicating a high nutritional value used for food, feed or as a nitrogen source in growth medium for microorganisms. The chitin obtained was compared with the commercial chitin using scanning electron microscopy, Fourier transform infrared spectrometer, X-ray diffraction and 13C CP/MAS-NMR. Chitin obtained from crude protease treatment showed comparable physicochemical and structural properties to those of the commercial chitin. The carotenoid obtained after treatment can be used for medicinal purpose.Electronic supplementary materialThe online version of this article (doi:10.1007/s13205-014-0245-6) contains supplementary material, which is available to authorized users.

Free amino acid profile of Spanish artisanal cheeses: Importance of gamma-aminobutyric acid (GABA) and ornithine content

The content of 18 free amino acids in 34 Spanish artisanal cheeses was measured. The amino acids were determined by high performance liquid chromatography (HPLC) with pre-column derivatization, reversed-phase separation, and UV detection. The total content of free amino acids in the cheese samples ranged from 0.19g/kg to 67.95g/kg. The amount of lactic acid bacteria (LAB), the main microflora in cheese, is also reported. Considerable amounts of free amino acids, such as gamma-aminobutyric acid (GABA; average 330±50mg/kg) and ornithine (Orn; 450±60mg/kg), were found in some samples, thus indicating specific microbial activities. GABA concentrations were not influenced by the kind of ripening or milk origin (p<0.05); however, the concentration of Orn in cheese made from cow's milk was higher (p<0.05) than that found in cheese made from goat's milk, regardless of whether these products were ripened or semi-ripened. These amino acids are considered potentially bioactive because of their various physiological activities which are beneficial for health.

Effect of dinitroorthocresol (DNOC) on physiology and morphology of soil fungi. II. Effect of DNOC on uptake of nitrate and contents of some N-organic fractions in the mycelium

The purpose of the investigation was to study the influence of nitrophenol pesticide (DNOC) on nitrogen metabolism measured by growth reduction in the presence of low doses of DNOC. It was established that DNOC (5; 10 mcg/ml) increased the uptake of nitrates from the culture medium which was connected with an increase of the total content of low molecular weight nitrogen compounds and the amine fraction. In the presence of DNOC the quality and quantity of free amino acids was changed On the other hand low concentrations of DNOC decreased the amount of high molecular weight compounds of nitrogen in the mycelium.

Amino acid composition of enzymatically hydrolysed potato protein preparations

We determine the effects of the technology of obtaining potato protein preparation and of different variants of enzymatic hydrolysis on the chemical and amino acid compositions of the hydrolysates obtained. Potato protein concentrates obtained through their thermal coagulation in potato juice with calcium chloride, calcium lactate or without salt addition were subjected to enzymatic hydrolysis using two commercial hydrolytic enzymes: endopeptidase (Alcalase) and exopeptidase (Flavourzyme). Chemical (contents of ash, total and coagulable protein) and amino acid compositions of the hydrolysates obtained were determined. On the ground of the findings it was stated that the type of potato protein preparation used and conditions of enzymatic modification influenced on the properties of the hydrolysates obtained. Preparations obtained during the study were characterised by similar chemical and amino acid compositions, whereas the preparation obtained through thermal coagulation with the use of calcium lactate contained insignificantly more protein and essential amino acids. The least liable to enzymatic hydrolysis was the preparation obtained by using calcium chloride, particularly when only endopeptidase was used. The application of endopeptidase enzyme enabled to obtain 60% of proteolysis efficiency and the addition of the second enzyme (exopeptidase) to the protein solution insignificantly increased the proteolysis efficiency (to ca 70%), mainly when the preparation coagulated with the use of calcium chloride was hydrolysed. Proteolysis of the protein preparations obtained with the use of two enzymes was more favourable, particularly due to the quantity of free amino acids in and amino acids composition of the hydrolysates.&amp;nbsp;

The yogurt amino acid profile's variation during the shelf-life.

To analyze the yogurt amino acid profile starting from marketing through the whole shelf-life. The evaluation of the proteolytic activity of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus, allows to deduce their vitality during the shelf-life period and within 45 days. Three types of full fats yogurts have been analyzed (a) natural white (b) sweet white and (c) whole fruit - in two stages: t0 (first day of shelf-life) and t1 (end of shelf-life). The proteins have been analyzed by the Kjeldahl method and the amino acid profile by HPLC. In natural yogurt a significant increase of the amount of free amino acids has been observed during the period of shelf-life (97%). In the sweetened full fats and fruit yogurt, instead, there is a lower increase of respectively 33% and 39% In whole milk natural yogurt, based on our data, the proteolytic activity seems to persist during the entire period of the shelf-life and this can be considered an index of bacterial survival, especially of Lactobacillus delbrueckii subsp. bulgaricus during the marketing process.

Processing of fish offal waste through fermentation utilizing whey as inoculum

Background Lactic acid fermentation is a strong tool to convert biodegradable wastes into food ingredients for animal husbandry. Experiments were made to evaluate if lactic acid bacteria of whey, a by-product of dairy industry, could be exploited to ferment fish offal waste (FOW) and to compare the effectiveness of whey as fermentation inoculum with that of a pure culture of Lactobacillus acidophilus. Results Although fermentation of FOW by whey required 5 days to complete in contrast to 3 days required for fermentation by L. acidophilus, removal of hazardous microorganisms like Staphylococcus, Clostridium and coliform bacteria was better in the whey-fermented fish offal (WFFO) than that of L. acidophilus-fermented fish offal (LAFFO). Protein and lipid contents of the wastes were almost completely recovered in both the fermented products, with WFFO showing a higher amount of free amino acid than the LAFFO. Both the fermented products were stable against the growth of mould and yeast. Conclusion It is concluded that whey is a viable and easily available inoculum to ferment FOW and convert it to a microbiologically safe and nutrient-rich end product suitable for use as feed supplement in animal feed formulation.

Effect of active modified atmosphere packaging with different initial gas compositions on nutritional compounds of shiitake mushrooms (Lentinus edodes)

The effect of active modified atmosphere packaging with different initial gas compositions on fresh shiitake mushrooms was investigated. Shiitake mushrooms were packaged under each of the following conditions: (1) high oxygen packaging (HOP), 100% oxygen initially; (2) medium oxygen packaging (MOP), 50% O2 and balanced with N2 initially; (3) low oxygen packaging (LOP), 3% O2/5% CO2, balanced with N2 initially. Passive modified atmosphere packaging with air inside initially (AIR) was used as the control treatment. All the packaged samples were stored at 10°C with 90% RH for 7 days. During storage, gas compositions, electrolyte leakage, crude water-soluble polysaccharides, total phenolic content and free amino acid content were determined. The results showed that ethanol release was high in LOP and AIR but retarded in MOP and HOP. No packaging could prevent the decrease in polysaccharide content decreasing. Both the active and passive modified atmosphere packaging maintained the color and integrity of the mushrooms. The active modified atmosphere packaging had a significant effect on the increase of total phenolic content and total amount of free amino acids. LOP had a harmful impact on mushrooms with high levels of electrolyte leakage. In conclusion, HOP and MOP had a better effect on maintaining the nutritional compounds of shiitake mushrooms.

The NIa‐Pro protein of Turnip mosaic virus improves growth and reproduction of the aphid vector, Myzus persicae (green peach aphid)

Many plant viruses depend on aphids and other phloem-feeding insects for transmission within and among host plants. Thus, viruses may promote their own transmission by manipulating plant physiology to attract aphids and increase aphid reproduction. Consistent with this hypothesis, Myzus persicae (green peach aphids) prefer to settle on Nicotiana benthamiana infected with Turnip mosaic virus (TuMV) and fecundity on virus-infected N. benthamiana and Arabidopsis thaliana (Arabidopsis) is higher than on uninfected controls. TuMV infection suppresses callose deposition, an important plant defense, and increases the amount of free amino acids, the major source of nitrogen for aphids. To investigate the underlying molecular mechanisms of this phenomenon, 10 TuMV genes were over-expressed in plants to determine their effects on aphid reproduction. Production of a single TuMV protein, nuclear inclusion a-protease domain (NIa-Pro), increased M. persicae reproduction on both N. benthamiana and Arabidopsis. Similar to the effects that are observed during TuMV infection, NIa-Pro expression alone increased aphid arrestment, suppressed callose deposition and increased the abundance of free amino acids. Together, these results suggest a function for the TuMV NIa-Pro protein in manipulating the physiology of host plants. By attracting aphid vectors and promoting their reproduction, TuMV may influence plant-aphid interactions to promote its own transmission.

Functional genetic analysis of &lt;I&gt;Arabidopsis thaliana SYNC1&lt;/I&gt; in &lt;I&gt;Lotus corniculatus&lt;/I&gt; super-growing roots using the FOX gene-hunting system

To analyze the function of SYNC1, an Arabidopsis asparaginyl-tRNA synthetase gene, the FOX-hunting system using super-growing roots (SR) from the legume species Lotus corniculatus was employed. One transformed line, FSL#121, was compared to parental SR and to an SR line harboring the empty vector (Control), all of which were grown in vivo using vermiculite pots. The level of several free amino acids was higher in FSL#121 than SR. Concomitantly, FSL#121 had a distinct phenotype of greater shoot length, stem diameter and shoot fresh weight compared with SR. Also, the root length, root diameter and fresh root weight were greater in FSL#121 than SR. Furthermore, the greater number of nodules in FSL#121 increased the nitrogen fixation activity per whole plant. Therefore, SYNC1 overexpression caused distinct changes in plant growth, increased the number of root nodules, and may be involved in increasing the amount of free amino acids, especially asparagine.

Вплив саліцилової кислоти на вміст вільних амінокислот і проліну в рослин пшениці та кукурудзи за умов посухи

The article focuses at the effect of the preliminary salicylic acid treatment in concentration of 50 micromoles on total amount of aminoacids and proline in plants of wheat ( Triticum aestivum L.) of Podolyanka variety and corn ( Zea mays L.) of Govta zubovidna variety under drought conditions at early stages of ontogenesis. The increase in the amount of proline in the corn leaves both under short-term and long-term drought conditions has been observed. At condition of the full recovery of soil moisture capacity (55–60 per cent) the amount of proline in corn plant tissues is higher than in control sample, but much lower than in plants affected by drought. Salicylic acid stimulates the consolidation of lower levels of aminoacids in wheat plants. After watering the plants, a reduction in the amount of free aminoacids in tissues comparing to control sample level proves to be more rapid in plants grown from the seeds treated by a solution of the salicylic acid. Prestress treatment of corn seeds induced an increase in total amount of aminoacids. Protective action of the salicylic acid under drought conditions consists in the consolidation of the amount of free proline and total amount of amino acids in wheat and corn plants. Keywords: salicylic acid, free aminoacids, proline, Triticum aestivum L., Zea mays L.

Comparative Analysis of Free Amino Acids in &lt;i&gt;Parapenaeopsis hardwickii&lt;/i&gt;, &lt;i&gt;Penaeus vannamei&lt;/i&gt; and &lt;i&gt;Macrobrachium nipponensis&lt;/i&gt;

The contents of free amino acids(FAAs) in Parapenaeopsis hardwickii, Penaeus vannamei and Macrobrachium nipponensis was analyzed by using the automatic amino acid analyzer in this study. The results show that the sequence from the highest to the lowest in total amount of FAAs is Parapenaeopsis hardwickii, Penaeus vannamei and Macrobrachium nipponensis. SPSS(19.0) results indicate that except for Cys, Lys and Thr, FAAs in these three shrimps are significant different (p&lt;0.05), and all of them have a high concentration of Arg, Gly and Pro and a low concentration of Asp and Cys. The content of Gly in shrimp is higher than that of crab and oyster. Both Arg and Gly significantly contribute to the taste of the three shrimps, Glu and Pro play an important role in the flavor of Parapenaeopsis hardwickii and Penaeus vannamei, while not as significant as in the taste of Macrobrachium nipponensis. Composition modes of FAAs which make major contributions to flavor in marine shrimps, Parapenaeopsis hardwickii and Penaeus vannamei, are similar, but different from freshwater shrimp, Macrobrachium nipponensis.

Influence of Light on the Free Amino Acid Content and γ-Aminobutyric Acid Synthesis in Brassica juncea Seedlings

Glutamate decarboxylase (GAD; EC 4.1.1.15) is an important enzyme in γ-aminobutyric acid (GABA) biosynthesis. Here we report the influence of light on amino acid accumulation and investigate the molecular mechanism by which light influences GABA biosynthesis at the seedling stage of two mustard (Brassica juncea) cultivars (green-leaf and purple-leaf). Gene expression profiles of four GAD-encoding genes (GAD1, GAD2, GAD4a, and GAD4b) and their impact on GABA biosynthesis were analyzed. Light exerted an obvious influence on amino acid accumulation in mustard seedlings. GAD gene expression was also significantly regulated by light/dark or dark treatment, which differentially regulated GABA biosynthesis in B. juncea seedlings. High-performance liquid chromatography (HPLC) revealed that the seeds of purple cultivars contain a higher amount of free amino acids and GABA than do the seeds of green cultivars. After seed germination, however, the accumulation of free amino acids peaked in dark-treated seedlings on day 9 in both cultivars, whereas GABA synthesis peaked at 9 days under light conditions. This study may provide a foundation for understanding the effect of light on amino acids, particularly GABA biosynthesis in Brassica plants.

A review on broodstock nutrition of marine pelagic spawners: the curious case of the freshwater eels (Anguillaspp.)

To sustain eel aquaculture, development of reproduction in captivity is vital. The aim of this review is to assess our current knowledge on the nutrition of broodstock eels in order to improve the quality of broodstock under farming conditions, drawing information from wild adult eels and other marine pelagic spawners. Freshwater eels spawn marine pelagic eggs with an oil droplet (type II), and with a large perivitelline space. Compared with other marine fish eggs, eel eggs are at the extreme end of the spectrum in terms of egg composition, even within this type II group. Eel eggs contain a large amount of total lipids, and a shortage of neutral lipids has been implied a cause for reduced survival of larvae. Eel eggs have higher ARA but lower EPA and DHA levels than in other fish. Too high levels of ARA negatively affected reproduction in the Japanese eel, although high levels of 18:2n-6 in the eggs of farmed eels were not detrimental. The total free amino acid amount and profile of eel eggs appears much different from other marine pelagic spawners. Nutritional intervention to influence egg composition seems feasible, but responsiveness of farmed eels to induced maturation might also require environmental manipulation. The challenge remains to succeed in raising European eel broodstock with formulated feeds and to enable the procurement of viable eggs and larvae, once adequate protocols for induced maturation have been developed.