Essential Amino Acids Research Articles

Positive Effect of Camelina Intercropping with Legumes on Soil Microbial Diversity by Applying NGS Analysis and Mobile Fluorescence Spectroscopy

Camelina (Camelina sativa (L.) Crantz) is a valuable source of essential amino acids, especially sulphur-containing ones, which are generally lacking in leguminous crops, thus representing an alternative source of protein for both humans and farm animals. Rhizosphere soil samples from five experimental plots with mono- and mixed cultivations of three camelina cultivars, including two introduced varieties Cs1.Pro (Luna) and Cs2.Pro (Lenka) and one Bulgarian variety Cs3.Pro (local Bulgarian landrace) with variety 666 of vetch (Vicia sativa L.) (Cs3-Vs.Pro) and variety Mir of pea (Pisum sativum L.) (Cs3-Ps.Pro), were collected and analysed. The total DNA was isolated from the rhizosphere soils and the presence of the 16S rRNA gene was confirmed by amplification with the universal primer 16SV34. In the present study, the structure of the soil bacterial community in five different plots (Cs1.S.Pro, Cs2.S.Pro, Cs3.S.Pro, Cs3.Vs.S.Pro, and Cs3.Ps.S.Pro) where camelina was grown alone and by being intercropped with pea and vetch was analysed via a metagenomic approach. The number of observed species was highest in the local genotype of the camelina Cs3 grown alone, followed by soil from the intercropped variants Cs3-Vs and CsS-Ps. The soil bacterial communities differed between the sole cultivation of camelina and that grown with joint cultivation with vetch and peas, indicating that legumes considerably affected the growth and development of beneficial microorganisms by aspects such as nitrogen fixing, levels of nitrifying bacteria, and levels of phosphorus-dissolving bacteria, thus helping to provide better plant nutrition. The α-diversity indicated that bacterial communities in the rhizosphere were higher in soils intercropped with vetch and pea. The optical properties of cereals and legumes were determined by their energy structure, which includes both their occupied and free electronic energy levels and the energy levels of the atomic vibrations of the molecules or the crystal lattice.

Allelic Diversity and Development of Breeder-Friendly Marker Specific to floury2 Gene Regulating the Accumulation of α-Zeins and Essential Amino Acids in Maize Kernel.

Maize zeins lack essential amino acids, such as methionine, lysine, and tryptophan. The floury2 (fl2) mutation reduces zein synthesis and increases methionine and lysine content in kernels. In this study, fl2 gene (1612bp) was sequenced in eight wild-type and two mutant inbreds and detected 218 SNPs and 18 InDels. Transversion of C to T at 343bp position caused the substitution of alanine by valine in the fl2 mutant. A PCR-based marker (FL-SNP-CT) was developed, which distinguished the favorable mutant fl2 allele (T) from the wild-type (C) Fl2 allele. Gene-based diversity analysis using seven gene-based InDel markers grouped 48 inbred lines into three major clusters, with an average genetic dissimilarity coefficient of 0.534. The average major allele frequency, gene diversity, heterozygosity, and polymorphism information content of the InDel markers were 0.701, 0.392, 0.039, and 0.318, respectively. Haplotype analysis revealed 29 haplotypes of fl2 gene among these 48 inbreds. Amino acid substitution (Ala-Val) at the signal peptide cleavage site produced unprocessed 24-kDa mutant protein instead of 22-kDa zein found in normal genotype. Eight paralogues of fl2 detected in the study showed variation in exon lengths (616-1170bp) and translation lengths (135-267 amino acids). Orthologue analysis among 15 accessions of Sorghum bicolor and two accessions of Saccharum spontaneum revealed a single exon in fl2 gene, ranging from 267 to 810bp. The study elucidated the molecular basis of fl2 mutation and reported a breeder-friendly marker for molecular breeding programs. This is the first study to characterize fl2 gene in a set of subtropically adapted inbreds.

8353 Impact of a plant-based protein diet on bone health and body composition in Sprague Dawley rats

Abstract Disclosure: M.M. Gomes: None. I.M. de Araújo: None. S.V. Rodriguez: None. F.R. Jorge: None. F.J. de Paula: None. Introduction:Vegetarian and vegan diets are associated with some health benefits; this has contributed to their growing popularity. Although studies remain limited, there is evidence that these patients may be at greater risk of reduced bone mineral density (BMD) and increased fracture risk. The general objective of this study was to analyze the impact of a high-protein, plant-based diet on bone tissue and body composition in male Sprague Dawley rats. Methodology: The study was approved by the Animal Ethics Committee. This study was done with 10 rats in the control group (CG), which received a standard AIN-93M diet; 11 in the normoprotein vegetarian group (NVG), with a normoprotein AIN-93 diet modified with pea protein and methionine; and 11 in the high-protein vegetarian group (HVG), with a modified AIN-93 diet with 40% pea protein and methionine. The dietary intervention lasted 8 weeks. The weight of the animals was measured weekly. Basal blood glucose levels were measured at baseline. At the end of the study, 6 rats from the CG, 6 rats from the NVG, and 5 rats from the HVG were subjected to a glucose tolerance test (GTT). The dual-energy X-ray absorptiometry (DXA) technique was applied in the baseline and final periods of the experiment to evaluate body composition, bone mineral content (BMC) and BMD. After sacrifice, bone strength was measured via a three-point flexion mechanical test on the tibia; brown adipose, epididymal, and retroperitoneal tissues, as well as the liver, were weighed on an analytical balance. Blood was used to measure circulatory levels of insulin, CTX, and P1NP (n=6/group). Results: Basal weight was similar between the groups, but the final weight was lower in the HVG as compared to the CG. In the DXA evaluation, the final lean mass was not different between the groups. On the other hand, total fat mass was lower in the HVG than in the CG and the NVG and the fat percentage was lower in the HVG than in the CG. The weight of epididymal adipose tissue was lower in the HVG than in the NVG, but retroperitoneal and brown adipose tissues were lower in HVG than CG. Liver weight was similar between groups. BMD was similar between groups; however, BMC was lower in the HVG than in the CG and the NVG. Bone strength was similar between groups. There was no difference in glycemia at baseline or during GTT at the eighth week. Serum levels of insulin, CTX, and P1NP were similar between groups. Discussion and Conclusion: A normoprotein vegetarian diet that includes all essential amino acids appears to have no negative impact on body composition or BMD in rats. On the other hand, a high-protein diet with plant protein appears to have a negative impact on bone mineral content, in addition to reducing the amount of body fat and weight. This finding expands on previous results by showing that high-protein diets have a negative impact on bone even when the protein is of plant origin. Presentation: 6/1/2024

A Comprehensive Review on Quinoa

Quinoa (Chenopodium quinoa Willd) is pseudocereal that has survived in the Andean region's tough bioclimatic conditions since time immemorial. This crop is still widely grown in the Bolivian and Peruvian areas. Many countries are expressing interest currently because of its wide agro-ecological adaptability and its ability to provide food security in developing countries. Quinoa is also incredibly healthy due to its high protein content, which includes all essential amino acids, gluten-free, PUFA and mineral content, which includes calcium, magnesium, iron, sodium, and potassium, as well as flavonoids. Based on its diverse qualities, FAO declared 2013 to be the "International Year of Quinoa." Gluten free cereal grains with great amounts of nutrients and can replace wheat in various food products. Quinoa is one of those cereals which have all – in it.

Demonstration of Membrane Transport of Histidine using Goat Intestinal Inverted Sacs: An Experiential Pedagogical Tool for Undergraduates.

Histidine is an essential amino acid that is also a precursor for metabolites implicated in the immune system, pulmonary ventilation, and vascular circulation. Absorption of dietary histidine relies largely on the sodium-coupled neutral amino acid transport by the Broad neutral amino acid transporter (B0AT) present on the apical membrane of the enterocyte. Here, we demonstrate the absorption of histidine by the intestinal villus enterocytes from the lumen using goat jejunal inverted sacs. The jejunal sacs exposed to varying concentrations of sodium and histidine were assayed to determine the concentration of histidine inside the sacs as a function of time. The results show active histidine absorption. Increasing the concentration of salt resulted in higher absorption of histidine, suggesting a symport of sodium and histidine absorption in goat intestinal inverted sacs. This protocol may be applied to visualize the intestinal mobility of amino acids or other metabolites with appropriate modifications. We propose this experiment as an experiential pedagogical tool that can help undergraduate students comprehend the concept of membrane transport.

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

Factors Affecting Yeast Digestibility and Immunostimulation in Aquatic Animals.

The aquafeed industry increasingly relies on using sustainable and appropriate protein sources to ensure the long-term sustainability and financial viability of intensive aquaculture. Yeast has emerged as a viable substitute protein source in the aquaculture sector due to its potential as a nutritional supplement. A substantial body of evidence exists to suggest that yeast has the potential to act as an effective immune-stimulating agent for a range of aquaculture fish species. Furthermore, the incorporation of yeast supplements and feed additives has the potential to bolster disease prevention, development, and production within the aquaculture sector. Except for methionine, lysine, arginine, and phenylalanine, which are typically the limiting essential amino acids in various fish species, the various yeast species exhibit amino acid profiles that are advantageous when compared to fishmeal. The present review considers the potential nutritional suitability of several yeast species for fish, with particular attention to the various applications of yeast in aquaculture nutrition. The findings of this study indicate that the inclusion of yeast in the diet resulted in the most favorable outcomes, with improvements observed in the overall health, growth performance, and nutritional condition of the fish. Digestibility, a key factor in sustainable feed development, is discussed in special detail. Additionally, this review addresses the utilization of yeast as an immunostimulating agent for fish and its digestion in fish. Furthermore, the research emphasizes the necessity of large-scale production of yeast as a substitute for fishmeal in aquaculture.

Attachment of ρ-aminobenzene sulphonic acid into magnetic Fe3O4 reduced graphene oxide and its application for sensitive determination of L-tryptophan in milk and banana samples

This paper reports the attachment of p-aminobenzene sulfonic acid on the surface of magnetic Fe3O4-reduced graphene oxide. Different techniques including FTIR, UV, EIS, XRD, and SEM imaging were employed for characterization. The finding indicates the successful attachment of the p-aminobenzene sulfonic acid to the surface. The synthesized material was used to make a carbon paste electrode for the determination of the essential amino acid L-tryptophan (L-Try). EIS and CV characterization of the electrode further confirms the attachment of the acid. Of the different electrode materials used, the p-aminobenzene sulfonic acid attached magnetic Fe3O4 reduced graphene oxide showed very good electrocatalytic activity. The scan rate study showed that the electrode process is an adsorption-controlled one. The prepared electrode material gave a linear curve for 0.001 μM to 10 μM L-Try concentrations, and the limit of detection and limit of quantification were 0.26 nM and 0.78 nM, respectively. Furthermore, the electrode material was employed for the determination of L-Try in a milk and banana sample.

Nugget Based on Ke-Kame-Tu Formula for Supplementary Feeding (PMT) at Posyandu as an Efforts to Prevent Stunting

The specific objectives of the study were 1) To create a “ke-kame-tu” formula (15-60-25), 2) To create nuggets as a PMT product based on the ke-kame-tu formula, 3) To analyze the proximate content, amino acids, zinc, calcium, phosphorus and magnesium of PMT products, 4) To determine the preferred PMT product based on the acceptance test by toddlers. The making of the “ke-kame-tu” formula (15-60-25) used a randomized block design (RAK) with one treatment and three replications. The PMT product was made using the ke-kame-tu formula (15-60-25) and the acceptability test used 30 toddler panelists. Analysis of protein, calcium, phosphorus and magnesium (HPLC/AAS and spectrophotometry). To determine the acceptability of the PMT product, a limit of ≥50% of toddlers stated that they liked it was used. Nuggets made using a modified recipe with the addition of 100 grams of ke-kame-tu formula. The results of the protein analysis were 16.60%, calcium 0.07 mg%, phosphorus 0.15 mg%, magnesium 0.02 mg%, zinc 1.95 mg%. If toddlers consume 100 grams of this nugget, it will be able to meet the nutritional needs, especially protein for toddlers aged 6-11 months by 110.6%, 1-3 years by 83% and 4-6 years by 66.4%. The results of the trial on toddler panelists showed that all toddlers liked the nuggets served. If we looked at carefully at the protein content of this nugget with complete essential amino acid content, it is very possible to substitute the fulfillment of toddler protein requirements. Consumption of toddler protein according to needs will achieve optimal nutritional status, in other words, the problem of stunting can be prevented and dealt with.

Changes in the Objective Indices Related to Meat Quality of Porcine Longissimus Dorsi Induced by Different Thawing Methods.

The quality of frozen pork is adversely affected upon thawing. In this study, the influence of various thawing methods for frozen pork, including cold water (18 °C), room temperature (18 °C), and refrigeration (4 °C) thawing, on physicochemical and nutrient substances were examined. The pork samples (a Chinese local breed: Anqing six-end-white pigs), which were thawed through the above conditions, were compared with controls (fresh porcine longissimus dorsi). Analyses were carried out to determine porcine longissimus dorsi shear force, pH value, crude protein content, antioxidant capacity, amino acid content, and fatty acid content. The results indicated that the shear force, pH value, crude protein content, total antioxidant capacity (T-AOC), and total superoxide dismutase (T-SOD) content of the porcine longissimus dorsi muscle significantly decreased via the three thawing methods compared with the control group (p < 0.05). However, malondialdehyde (MDA) content, intramuscular fat content, inosinate and cholesterol content, essential amino acid content, and umami amino acid proportion in the cold thawing group were not significantly different from the control group (p > 0.05), but there were significant differences between the other two groups. The MDA content of the air thawing and hydrostatic thawing groups significantly increased compared with the control group (p < 0.05), with it being 42.6% and 50.8% higher than the control group, respectively. In addition, the monounsaturated fatty acid content in the pork subjected to the three thawing methods significantly increased compared with the control group (p < 0.05), and the monounsaturated fatty acid content after cold thawing and hydrostatic thawing increased by 18.2% and 21.6%, respectively. In conclusion, refrigeration had less influence on the quality of the Anqing six-end-white pork and was the most suitable thawing method. This study provides a theoretical reference for frozen pork preservation for improving food quality and availing its economic benefits.

Биохимический, минеральный и витаминный состав семян льна масличного белорусской селекции

Linseeds are a promising source of biologically valuable substances, essential amino acids, dietary fiber, vitamins, antioxidants, and essential polyunsaturated fatty acids. The article describes the biochemical, mineral, and vitamin composition of Belarusian flax varieties. The research objective was to select cultivars for functional food production. The study featured ten linseed cultivars, i.e., Ilim, Opus, Brestskiy, Salut, Fokus, Allyans, Dar, Vizir, Slavyanin, and Bonus. In 2020–2021, the authors planted plots of 1 m2 in triplicate for each cultivar. The experimental field belonged to the Institute of Flax, Ustye, Republic of Belarus. The study followed standar d methods to determine the content of micronutrients. All flax varieties proved to be a reliable source of vegetable fat (≤44.8%), protein (≤25.1%), and fiber (≤26.0%). The maximal content of α-linolenic acid belonged to Salut (63.0%), Vizir (61.4%), and Bonus (61.8%). The average mineral content was as follows: 7,500.0–10,625.0 mg/kg potassium, 5,700.0–7,522.5 mg/kg phosphorus, 2,300.0–2,605.0 mg/kg magnesium, 1,200.0–1,922.5 mg/kg calcium, 45.0–56.0 mg/kg iron, and 124.5–190.0 mg/kg sodium. The maximal content of vitamin B1 was registered in the samples of Salut (0.91 mg/100 g) and Brestskiy (1.08 mg/100 g); the maximal content of vitamin B2 belonged to the samples of Dar (0.058 mg/100 g), Ilim (0.057 mg/100 g), and Brestskiy (0.056 mg/100 g); the maximal content of vitamin E (tocopherol) was found in the samples of Salut (12.6 mg/100 g), Dar (12.07 mg/100 g), and Opus (12.35 mg/100 g). The linseeds were not suitable for high-quality food flour production after room temperature storage because the acid number increased by 64–73%. The excellent biological value of Belarusian flax cultivars demonstrated good prospects as highly active functional ingredients in new functional foods.

Optimization of selenium biofortification by liquid fermentation based on 2,4-dichlorophenoxyacetic acid and its effect on nutritional value of Pleurotus ostreatus

Pleurotus ostreatus is one of the most popular edible mushrooms worldwide and has been proposed as a candidate for human selenium (Se) supplementation. The objective of this study is to develop a Se-biofortification method by liquid fermentation and evaluate the effect of 2,4-dichlorophenoxyacetic acid (2,4-D), Na2SeO3 fortification doses and initial pH on P. ostreatus mycelium growth, nutritional value, and mineral accumulation. The optimal growth conditions were identified as 2,4-D 2.00mgL-1, Na2SeO3 30.65mgL-1, and initial pH 5.97 by Box-Behnken design. The optimization resulted in the biomass of 15.75gL-1 and the organic Se content of 594.85mgkg-1, which was 2.50 and 8.03 times higher than the control group, respectively. In parallel, the contents of polysaccharides, proteins, essential amino acids, major functional components, and several minerals in mycelium were increased to varying degrees. Overall, this study will provide an experimental basis for the use of P. ostreatus mycelium as a good carrier for organic Se enrichment by liquid fermentation and technical support for the industrial development of new Se biofortification methods.

LC-MS/MS Profiling of the Poisonous Wild Mushroom, Entoloma mastoideum, (Entolomataceae, Basidiomycota) in Sabah (Northern Borneo), Malaysia

In Malaysia, mushroom poisoning poses a significant public health concern, particularly as local communities frequently consume wild mushrooms without fully recognizing the potential dangers they present. Ingestion of wild mushrooms, which resemble edible species but contain deadly chemicals, is the main cause of poisoning risk. The genus Entoloma (Fr.) P. Kumm is dispersed worldwide, with over 1,500 species recorded. Entoloma mastoideum, a poisonous mushroom, was recorded for the first time at Kota Marudu district, Sabah, Malaysia, where ten cases of mushroom poisoning outbreaks were recorded during the rainy season of October 2019. The morphological characters of the specimens were documented and their microscopic features were analyzed using compound microscope and scanning electron microscope. A phylogenetic tree was constructed using Maximum likelihood and Bayesian analysis. Chemical profiling of the poisonous mushroom specimen was done via liquid chromatograph mass spectrometry (LC-MS/MS) to identify toxic metabolites. The phylogenetic analysis showed that the Bornean E. mastoideum is closely related to the Chinese isolates (100% BS/1.0 PP). LC-MS/MS profiling detected a total of 162 metabolites that were classified into ten general groups, where several toxic compounds were detected amongst the aromatics, essential amino acids, and fatty acid derivatives. The toxic compounds identified in the mushroom extract, including amino acid derivatives such as 3,4,5,6-tetrahydroxyynorleucine, valpromide, and betaine, have been reported to cause neurotoxicity, cardiotoxicity, liver damage, and gastrointestinal harm. The presence of these toxic compounds underscores the need for caution when consuming wild mushrooms. Further research on poisonous Entoloma species is vital for developing accurate identification methods and understanding their toxic potential. This knowledge is essential for enhancing public awareness, preventing mushroom poisoning incidents and safeguarding public health.

Growth-coupled production of L-isoleucine in Escherichia coli via metabolic engineering

L-isoleucine, an essential amino acid, is widely used in the pharmaceutical and food industries. However, the current production efficiency is insufficient to meet the increasing demands. In this study, we aimed to develop an efficient L-isoleucine-producing strain of Escherichia coli. First, accumulation of L-isoleucine was achieved by employing feedback-resistant enzymes. Next, a growth-coupled L-isoleucine synthetic pathway was established by introducing the metA-metB-based α-ketobutyrate-generating bypass, which significantly increased L-isoleucine production to 7.4 g/L. Upon employing an activity-improved cystathionine γ-synthase mutant obtained from adaptive laboratory evolution, L-isoleucine production further increased to 8.5 g/L. Subsequently, the redox flux was improved by bypassing the NADPH-dependent aspartate aminotransferase pathway and employing the NADH-dependent pathway and transhydrogenase. Finally, L-isoleucine efflux was enhanced by modifying the transport system. After fed-batch fermentation for 48 h, the resultant strain, ISO-12, reached an L-isoleucine production titer of 51.5 g/L and yield of 0.29 g/g glucose. The strains developed in this study achieved a higher L-isoleucine production efficiency than those reported previously. These strategies will aid in the development of cell factories that produce L-isoleucine and related products.

Seasonal and inter-species variations in nutrient components and taste characteristics of farmed scallops from Northern China

Scallops are considered a healthy seafood due to their abundant nutrition and pleasant taste. However, the biochemical composition of scallops harvested in different seasons varies, which affect their quality. To identify the superior breeding species and optimal harvesting time, the seasonal- and species-specific variations in nutrient and flavor components were investigated for two species of scallops (Chlamys farreri and Patinopecten yessoensis) using accredited methods. Regarding seasonality, the levels of proteins, fat, fatty acids, and water-soluble vitamins were significantly higher in summer. Both species of scallop had superior taste in summer and spring. Conversely, winter scallops had a healthier proportion of unsaturated fatty acids for humans, as well as richer fat-soluble vitamins. As for species differences, C. farreri exhibited higher protein proportion and vitamin B5 content, while P. yessoensis exhibited more fat and essential amino acids. Flavor indexes suggested that P. yessoensis was more delicious than C. farreri in the same season. Overall, a comprehensive assessment of the nutritional quality of scallops, using the integrated biomarker response (IBR) index, revealed that marketable scallops in early summer and late spring exhibited better quality, and P. yessoensis scored higher than C.farreri in terms of nutrition and taste.

Modelling the influence of vitamin D and probiotic supplementation on the microbiome and immune response

Abstract The intestinal microbiota play a critical role in human health and disease, maintaining metabolic and immune/inflammatory health, synthesizing essential vitamins and amino acids and maintaining intestinal barrier integrity. The aim of this paper is to develop a mathematical model to describe the complex interactions between the microbiota, vitamin D/vitamin D receptor (VDR) pathway, epithelial barrier and immune response in order to understand better the effects of supplementation with probiotics and vitamin D. This is motivated by emerging data indicating the beneficial effects of vitamin D and probiotics individually and when combined. We propose a system of ordinary differential equations determining the time evolution of intestinal bacterial populations, concentration of the VDR:1,25(OH)$_{2}$D complex in epithelial and immune cells, the epithelial barrier and the immune response. The model shows that administration of probiotics and/or vitamin D upregulates the VDR complex, which enhances barrier function and protects against intestinal inflammation. The model also suggests co-supplementation to be superior to individual supplements. We explore the effects of inflammation on the populations of commensal and pathogenic bacteria and the vitamin D/VDR pathway and discuss the value of gathering additional experimental data motivated by the modelling insights.

Sago palm weevil larvae: larval ontogeny and nutritional value assessed from enzymatic activity and in vitro digestibility

Abstract Sago palm weevil larvae (SPWL, Rhynchophorus vulneratus) have potential for use as food and feed. This study aimed to investigate their development, digestive enzyme activity, nutrient values, and digestible protein using an in vitro digestibility technique. Bioassays for SPWL at 21, 28, 35, 42, 49, and 56 days after hatching (DAH) were conducted in a completely randomized design (CRD). Analysis of variance (ANOVA) was performed, and means were compared at using Bonferroni (Dunn) t-tests and orthogonal polynomial contrasts. Trypsin activity significantly increased at 35 DAH (, quadratic effect ), with peak chymotrypsin activity at 28 DAH (). Lipase activity showed both linear and quadratic increases (), and cellulase activity also increased significantly (, linear and quadratic terms ). Meanwhile, the A:T ratio increased significantly (, quadratic effect ) with age-related rises in these digestive enzyme activities. The highest crude protein content in SPWL was observed at 42 DAH (), with peak carbohydrate at 28 DAH (). Phenylalanine and histidine levels increased linearly (), while lysine and total essential amino acids peaked at 42 DAH (, linear and quadratic terms ). Levels of linoleic acid, total polyunsaturated fatty acids, and the n-6:n-3 ratio peaked at 49 DAH (). In vitro protein digestibility assays were performed using enzymes extracted from quails, broilers, Thai native chickens, and ducks. Significant increases in digestibility were attributed to SPWL protein content and age, particularly beyond 42 DAH (, linear and quadratic terms ), except with duck enzymes. In conclusion, these findings suggest that SPWL cultivation, particularly between 42 and 56 DAH, provides a potential alternative protein source with substantial nutritional benefits for poultry feed. The promise of SPWL to contribute to more sustainable and efficient poultry feeding practices is evident, and further in vivo studies are warranted to validate these results.

Design of Novel Imidazole Derivatives as Potential Non-nucleoside Reverse Transcriptase Inhibitors Using Molecular Docking and Dynamics Strategies.

In this study, a series of novel imidazoles (SP01-SP30) was designed using molecular docking inside the non-nucleoside inhibitory binding pocket (NNIBP) of the HIV-1-RT (PDB ID-1RT2) using Glide v13.0.137, Autodock Vina, and FlexX v2.1.3. Prime MMGBSA was used to study the free energy of binding of the inhibitors with the target enzyme. Molecular dynamics simulation studies were carried out to discover the dynamic behavior of the protein as well as to unveil the role of the essential amino acids required for the better binding affinity of the inhibitor within the NNIBP of the enzyme. The QikProp software module of Schrodinger and online SwissADME were also used to evaluate the drug-likeliness of these compounds. The imidazole derivative SP08 is predicted to be the most promising design compound that can be considered for further synthetic exploitations to obtain a molecule with the highest therapeutic index against HIV-1-RT. The results of the current study demonstrate the robustness of our in-silico drug design strategy that can be used for the discovery of novel HIV-1-RT inhibitors.

Buffalo worm (Alphitobius diaperinus) proteins: Structural properties, proteomics and nutritional benefits

Biophysical methods such as circular dichroism (CD) and differential scanning calorimetry (DSC) have been minimally used to characterize insect-derived proteins. This study examines the insect Alphitobius diaperinus as a potential protein source. Techniques such as alkaline solubilization coupled with isoelectric precipitation and Osborne fractionation were used to obtain protein concentrates and fractions (albumins, globulins, prolamins, glutelins). SDS-PAGE results showed dominant protein bands at 78.3, 73.3, 49.3, 34.5, 32.0, and 10.3 kDa. All fractions had over 60 % α-helix and β-sheet structures, indicating stable conformations. Prolamins showed high surface hydrophobicity and thermal stability. Nutritionally, glutelins exhibited the highest concentration of essential amino acids (68.75 g/100 g protein), and demonstrated superior In vitro protein-digestibility (84.04 %) as well as the highest In vitro protein-digestibility corrected amino acid score (73.11 %). Therefore, this study characterized the structural-function relationship of A. diaperinus proteins and collectively assessed their suitability and safety for human consumption.

Influence of Aquaculture Environments on the Muscle Quality of Golden Pompano (Trachinotus ovatus) in the Beibu Gulf: A Multifaceted Analysis of Nutritional, Textural, and Flavor Profiles

Golden Pompano (Trachinotus ovatus) is a primary source of high-quality protein, yet its muscle quality is significantly influenced by varying aquaculture environments, impacting both nutritional value and marketability. This study aimed to assess the muscle quality of T. ovatus across estuary, nearshore, and offshore aquaculture environments in the Beibu Gulf. We employed standardized protocols to evaluate key quality parameters including basic nutritional components, amino acids, fatty acids, volatile substances, flavor nucleotides, and thermal stability through heat analysis. Data analysis was conducted using statistical comparisons across different environments to identify significant differences. Our results indicated that offshore aquaculture environments yielded T. ovatus with superior nutritional profiles, exhibiting higher moisture, ash, crude protein, and crude fat contents. Additionally, offshore-cultivated fish demonstrated better textural qualities and higher levels of essential amino acids, unsaturated fatty acids, and umami-flavor nucleotides. These findings highlight that offshore aquaculture environments optimize the muscle quality of T. ovatus, suggesting implications for environmental management and enhancing fish meat quality in aquaculture practices.