Total Amino Acid Content Research Articles

Nutritional quality of proteins from two beef co-products as determined in the growing pig.

The increasing demand for food and especially proteins leads to the search for alternative protein sources. Meat co-products, which are available but little used in human food, provide a potential solution to this challenge. The present study aimed to evaluate the nutritional quality of two beef protein ingredients (greasy greaves recovered proteins (GGRP) and water recovered proteins (WRP)), both co-products of the fat rendering process. Their true ileal digestibility (TID), digestible indispensable amino acid score (DIAAS) and kinetics of plasma amino acids (AA) were measured in ten growing pigs, each fed the two co-products and a protein-free diet. Titanium dioxide was used as an indigestible marker. Digesta samples were collected for 9 h after meal ingestion, and blood samples were collected at ten time points during the same period. Total nitrogen (N) and AA contents were determined. Data were statistically analysed using linear mixed models. The TID of total N was not different between WRP and GGRP (81-84 %, P > 0·05). The first-limiting AA was Trp for both ingredients, with a DIAAS much higher for GGRP than for WRP (74 and 10 % for adults, respectively; P < 0·001). Postprandial plasma AA concentration peaked earlier for WRP (3 h) than for GGRP (5 h). Plasma concentrations of total and essential AA were higher (P < 0·001) with GGRP diet than WRP diet. Overall, GGRP has a nutritional quality suitable to meet the needs of adults for AA, while WRP needs to be supplemented with other protein sources to fulfil the dietary requirements.

Long-term soil warming changes the profile of primary metabolites in fine roots of Norway spruce in a temperate montane forest.

Climate warming poses major threats to temperate forests, but the response of tree root metabolism has largely remained unclear. We examined the impact of long-term soil warming (>14 years, +4°C) on the fine root metabolome across three seasons for 2years in an old spruce forest, using a liquid chromatography-mass spectrometry platform for primary metabolite analysis. A total of 44 primary metabolites were identified in roots (19 amino acids, 12 organic acidsand 13 sugars). Warming increased the concentration of total amino acids and of total sugars by 15% and 21%, respectively, but not organic acids. We found that soil warming and sampling date, along with their interaction, directly influenced the primary metabolite profiles. Specifically, in warming plots, concentrations of arginine, glycine, lysine, threonine, tryptophan, mannose, ribose, fructose, glucoseand oxaloacetic acid increased by 51.4%, 19.9%, 21.5%, 19.3%, 22.1%, 23.0%, 38.0%, 40.7%, 19.8%and 16.7%, respectively. Rather than being driven by single compounds, changes in metabolite profiles reflected a general up- or downregulation of most metabolic pathway network. This emphasises the importance of metabolomics approaches in investigating root metabolic pathways and understanding the effects of climate change on tree root metabolism.

Dextran-enriched pea-based ingredient from a combined enzymatic and fermentative bioprocessing. Design of an innovative plant-based spread.

In this study a plant-based spread was developed using dextran-enriched ingredients derived from pea flours, supplemented with defatted durum wheat germ and almond flour. Optimization of fermentation with Leuconostoc pseudomesenteroides DSM 20193, both with and without enzymatic hydrolysis, aimed to enhance exopolysaccharide production and the nutritional value of pea flours. Best results were achieved through enzymatic hydrolysis with Veron PS protease followed by fermentation at 25°C, resulting in elevated dextran levels and increased peptides and total free amino acid concentration in green and yellow pea-based ingredients. The yellow pea-based ingredient was selected for the final plant-based spread formulation, blended at 35% w/w, with 45% w/w defatted durum wheat germ, and 20% w/w almond flour. The resultant spread exhibited elastic and solid-like characteristics like milk-based spreadable cheese and yogurt, boasting 'high protein' (12.49 g/100g) and 'high fiber' (11.01 g/100g) designations. It maintained chemical, biochemical, and microbiological stability over a 10-day shelf-life under refrigerated conditions. Sensory evaluation confirmed the acceptability of the plant-based spread (PBS), highlighting a well-balanced aroma and a grainy, adhesive texture. This research underscores the potential of an integrated approach utilizing food-grade enzymes and fermentation for the in-situ production of dextran to create innovative, clean label, and plant-based foods.

Effect of Extraction Processes on the Physicochemical and Functional Properties of Protein-Rich Extracts from the Red Seaweed Pyropia Seriata (Nori)

This study examined the physicochemical and techno-functional properties of protein extracts from the red seaweed (Pyropia seriata). The extraction processes involved variations of some of the following steps: alkaline treatment, milling, freeze drying, neutralisation, heating, and concentration. The extracts had total amino acid contents ranging between 40–55% of the powders with essential amino acids comprising 25–30% of the powders. The extracts were particularly abundant in aspartic acid and limited in the essential sulphur amino acids. The molecular weight (MW) distribution of the proteins within the extracts ranged from <10 to 50 kDa. All the extracts were soluble, with a solubility of 65–100% depending on the final pH of the solution. The extracts had significant foaming-producing and emulsifying potential. The foaming stability ranged between 75–91% for solutions between pH 7 to 11 and less than 75% for solutions with pH of 5 or 3. Alkaline treatment significantly improved foaming capacity (120-160%). A similar effect was also observed for emulsifying activity (0.29–0.51) and emulsifying stability (15–40%). Milling enhanced the emulsifying potential and decreased the mg of amino acids per g powder. Neutralisation with hydrochloric acid instead of citric acid and subsequent heating and concentration showed minimal effect on the properties of the extracts and decreased the mg amino acids per g powder. This research highlights the potential of Pyropia seriata as a source of soluble alternative protein for food applications.

The effects of different processing treatments to active ingredients, nutrients, volatile components and antioxidant activity in Poria cocos wolf

The study compared the triterpenoid ingredients, polysaccharide, protein, amino acid, and volatile components of PC. The PC was treated with traditional sweating (TST), steaming sweating for 1 to 4 h (SS1h-SS4h, Δ = 1 h) and non-sweating (NS). The results showed the content of six triterpenoids (1.03 mg/g), water-soluble protein (0.33 mg/g) and total triterpenoid (3.81 mg/g) were the highest in NS; the content of alkali-soluble polysaccharide (51.96 mg/g) was the highest in SS1h; the content of crude protein (16.18 mg/g) and total amino acid (53.07 mg/g) were highest in TST. Moreover, the predominant volatile component of SS1h was hexanal, SS2h-SS4h and TST were Linalool, NS was D-limonene. Ulteriorly, the correlation analysis showed antioxidant effect of PC may be related to the content of alkali-soluble polysaccharide, Furan-2-pentyl, and 2-Octenal, PCA result indicated the score of SS1h-treated PC was the highest. This study could provide a new solution for the industrial production of PC.

Comparison of nutritional value of the wild and cultivated spiny loaches at three growth stages.

Environmental pollution and overfishing of wild spiny loach have led to the increased demand for breeding the fish. However, the nutritional value between the wild and cultivated spiny loaches was unknown. Therefore, this study aimed to evaluate the nutritional components among the wild and cultivated spiny loaches at different growth stages by analyzing and comparing the proximate compositions, fatty acids, amino acids and volatile compounds. Results showed that the cultivated ones had significantly higher energy and fat contents than the wild. Particularly, the cultivated second-age spiny loach contained the highest contents of polyunsaturated fatty acids (4.83 ± 0.01%) and EPA + DHA (0.85 ± 0.02%). Besides, the total essential amino acid content of cultivated second-age spiny loach was 2201.28, exceeding that recommended in the FAO/WTO scoring pattern (2,190). And it had the highest flavor amino acid (6.24 ± 0.04 g/100 g), essential amino acid index value (71.82) and higher contents of volatile compounds. Overall, the cultivated spiny loach, especially that at the second growth stage, displayed the highest nutritional value. The findings of this study would help farmers to harvest the suitable breeding stage of spiny loaches from the perspective of nutritional value, which is beneficial to the sustainable fish farming.

Ambient temperature-dependent variations in bitter compounds and microbial dynamics in traditional huangjiu fermentation

Huangjiu, a traditional Chinese fermented wine, often develops excessive bitterness under semi-open fermentation conditions. This study examines the impact of ambient temperature on bitterness and microbial composition during Huangjiu fermentation. Using high−performance liquid chromatography (HPLC), gas chromatography−olfactometry (GC−O), and metagenomic sequencing, we identified seven bitter amino acids and eleven bitter volatile substances. Our results indicate that lower ambient temperatures (8.21 ± 0.69 °C to 9.88 ± 0.83 °C) suppress the accumulation of bitter substances, with the total concentration of bitter amino acids reduced by up to 3.94% compared to higher temperatures (16.36 ± 0.97 °C to 4.75 ± 0.74 °C). Partial least squares (PLS) regression established correlations between electronic tongue bitterness values and the presence of bitter compounds, revealing that higher temperatures promote the formation of specific compounds, such as benzaldehyde, furfural, ethyl nonanoate, and phenylalanine, thereby enhancing bitterness perception. Metabolic pathway analysis highlighted the enzymatic processes and intermediates involved in the biosynthesis of these bitter compounds. Correlation analysis showed that Saccharomyces and Lactobacillus are closely linked to the synthesis of bitter amino acids, while Aspergillus and Rhizopus contribute to the formation of furfural and ethyl octanoate. This study offers a theoretical foundation for reducing flavor variations between Huangjiu batches and provides practical guidance for optimizing the traditional fermentation process.

Influence of Vine Decline Disease on the Amino Acid Metabolism of Watermelon Fruit

Vine decline (VD) is a recalcitrant syndrome of watermelon, melon, and other cucurbits, often associated with soil-borne pathogens such as Monosporascus cannonballus and characterized by root necrosis, leaf chlorosis, and wilting at the later stage of fruit maturation. The present study examined VD’s effects on watermelon fruits’ metabolism. The VD-affected watermelon fruits had significantly lower lycopene and total solid contents. Still, polyphenols content and total antioxidant activities were comparable with the controls, suggesting that VD inhibited the ripening processes but maintained defensive processes in the fruits. The VD fruits showed a lower calcium level than the controls, while the contents of other major nutrition minerals were not significantly altered. The VD fruits had a lower content of total amino acids, and their composition was characterized by an increase in the percentage fractions for several amino acids, including citrulline, which may reflect the physiological response to the VD-related water deficit condition. The principal component analysis distinguished amino acid profiles between the VD and control fruits, demonstrating that VD significantly influenced their amino acid metabolisms. The present study revealed that VD imposed characteristic impacts on the biochemical behaviors in the watermelon fruits.

Enhancing tamarind quality and shelf-life through improved storage techniques

Tamarind (Tamarindus indica L.) is a versatile spice crop with economic significance, known for its diverse applications in pulp, seed and timber. Thriving in challenging conditions like poor soils and drought, it has become crucial in various uses, particularly in wastelands. In this post-harvest study, tamarind pods underwent deshelling, deseeding and defibering before applying treatments to extend the shelf life of the pulp. Five additives and four packaging materials, under 2 storage conditions, were tested in a factorial design. Results of over 6 months revealed that treating tamarind pulp with 0.2 % sulphur fumes, packed in aluminium foil, and stored refrigerated minimized browning and moisture content. This treatment also showed lower total carbohydrate, reducing sugar, protein, amino acid and total phenol content. Conversely, pulp treated with 2.0 % ascorbic acid, packed in palmyrah leaf bags and stored refrigerated exhibited higher acidity. Pulp treated with 0.2 % sulphur fumes, packed in palmyrah leaf bags and stored under ambience showed consistently higher total soluble solids. The findings suggest that treating pulp with 0.2 % sulphur fumes, using aluminium foil for packing and refrigerated storage can significantly reduce browning, making it an ideal choice for extended stability and potential export markets. Furthermore, adopting aluminium foil as a packing material in Indian conditions proves economically feasible, ensuring better pulp quality during prolonged storage, particularly for small-scale tamarind growers.

A Comprehensive Assessment of Nutritional Value, Antioxidant Potential, and Genetic Diversity in Metapenaeus ensis from Three Different Populations.

Due to its high tolerance to salinity and temperature, as well as its strong adaptability, Metapenaeus ensis holds an important position in the Chinese aquaculture industry. However, studies on the evaluation of its germplasm resources remain insufficient. This research conducted an in-depth comparative evaluation of M. ensis from three representative farming regions in China: Sanya, Zhuhai, and Raoping. The nutritional analysis of muscle tissue showed no statistically significant differences in crude ash, moisture, and crude protein content among the populations (p > 0.05). However, significant differences were observed in crude fat and total sugar content (p < 0.05). The MeSY and MeRP populations had higher crude fat content than the MeZH population (p < 0.05), while the MeZH population exhibited the highest total sugar content. In terms of amino acid composition, the MeSY population had relatively higher total essential amino acid content and proportion, as well as higher total amino acid content, both of which were statistically significant (p < 0.05). A fatty acid composition analysis further highlighted the advantages of the MeRP population in several key fatty acids (p < 0.05). Physiological and biochemical analyses showed no significant differences among the three populations in total antioxidant capacity, superoxide dismutase activity, or catalase activity (p > 0.05). A genetic diversity analysis indicated that M. ensis has relatively low diversity, with the MeSY population showing higher SNP density and nucleotide diversity. A genetic differentiation analysis revealed significant genetic differentiation between the MeSY and MeZH populations, while differentiation between the MeZH and MeRP populations was relatively smaller. This comprehensive assessment of nutritional components, amino acids, fatty acids, antioxidant capacity, and genetic diversity highlights the advantages of germplasm resources from different regions. These findings provide valuable insights for future research on the genetic characteristics and breeding potential of M. ensis.

Combined effect of molybdenum and nitrogen fertilization on nitrogen metabolism and amino acid content in tobacco leaves

IntroductionThis study investigated the combined effects of molybdenum (Mo) and nitrogen (N) fertilization on N metabolism and amino acid content in the leaves of flue-cured tobacco (Nicotiana tabacum L.) during its mature stage through a pot experiment.MethodsDifferent application levels of Mo (0, 0.15, 0.30 mg/kg soil) and N (0.06, 0.24, 0.42 g/kg soil) were set to observe and analyze changes in leaf quality, N, and amino acid content in the tobacco plants.ResultsThe results revealed that the N fertilizer application level exhibited a primary effect on regulating the total nitrogen, nitrate nitrogen, soluble protein, and amino acid nitrogen concentrations within tobacco leaves, while the effectiveness of Mo fertilization was influenced by the level of N applied. Specifically, under the conditions of 0.24 g/kg soil N and 0.30 mg/kg soil Mo application, the N content, N accumulation, and dry matter mass of the tobacco plants increased significantly by 110%, 204%, and 48%, respectively. Concurrently, nitrate reductase activity increased by 107-fold, and the nitrate nitrogen content was relatively low, contributing to enhanced tobacco yield and safety. Moreover, this treatment led to a notable (170%) increase in free amino acid nitrogen content, with minimal impact on total amino acids and soluble proteins. Notably, it effectively increased the content of free amino acids beneficial to the sensory quality of tobacco (such as histidine, arginine, aspartic acid, isoleucine, and glutamic acid) without reducing the total amino acid content, while simultaneously reducing other amino acids that might affect quality. Therefore, the combined application of 0.30 mg/kg soil Mo and 0.24 g/kg soil N specifically optimized the amino acid composition in tobacco leaves, positively impacting overall quality and market competitiveness.DiscussionThis study provides a theoretical basis for the rational application of Mo fertilizer in Mo-deficient areas to improve the yield and quality of flue-cured tobacco.

Okra (Abelmoschus esculentus L.) Flour Integration in Wheat-Based Sourdough: Effect on Nutritional and Technological Quality of Bread.

The aim of this study was to develop an innovative sourdough using dehydrated okra (Abelmoschus esculentus L.) pod flour and to use it in the production of bread. Three different flours (sun-dried S, freeze-dried F, oven-dried O) were individually mixed at 9% with wheat flour (Dough Yield 300) and fermented (N0: 8.0 log10 CFU/g) for 14 h, using Lactiplantibacillus plantarum ITM21B, Weissella cibaria C43-11 or Leuconostoc mesenteroides C43-2M. The results showed that after fermentation, the content of organic acids (lactic, acetic and propionic), exopolysaccharides (EPS), l-glutamic acid and total free amino acids (TFAA) increased and the high molecular weight proteins were converted into smaller proteins. Sourdough based on Leuc. mesenteroides and O flour (O_LeuMes) was selected to evaluate its applicability in bread making. It was included in the yeast-leavened bread formulation at 20 or 40% (0.6% and 1.21% w/w O flour replacement). The results showed that fermentation limited the negative effects of unfermented O flour on bread quality attributes, mainly the specific volume and firmness. Bread with O_LeuMes at 40% was improved in TFAA, EPS and l-glutamic acid content and showed a higher specific volume and lower moisture and firmness compared to bread with the unfermented O flour.

Replacement of fish meal with defatted black soldier fly (Hermetia illucens) in diet of Pacific white shrimp (Litopenaeus vannamei): growth, flesh quality and transcriptome

Abstract This study evaluated the impacts of replacing fish meal (FM) with defatted black soldier fly (Hermetia illucens; BSF) on the growth performance, flesh quality and transcriptome of Pacific white shrimp (Litopenaeus vannamei). In a diet containing 560 g/kg FM, BSF was used to replace 0%, 20%, 40%, 60%, 80% and 100% of dietary FM (BSF0, BSF20, BSF40, BSF60, BSF80 and BSF100). Thus, six isonitrogenous and isolipidic diets were prepared, and then fed to juvenile Pacific white shrimp (1.70 ± 0.10 g) for 60 days. In growth performance, the BSF20 group showed the similar FCR and WGR to the control group (), and the other four BSF groups presented significantly lower WGR and higher FCR than the BSF0 group (). The flesh chewiness and the contents of crude lipid, collagen and total amino acid in flesh were significantly decreased (), and flesh cooking loss, thawing loss was significantly increased when the replaced FM was ≥40% (). When the replaced FM reached 60%, the flesh hardness, heat-insoluble collagen content, shear force, body surface redness and the ratio of n-3/n-6 fatty acids were significantly lower (), while n-6 polyunsaturated fatty acid content and total free amino acid content in flesh were significantly higher than those of the BSF0 group (). Hepopancreatic samples were used for transcriptomic analysis, and a total of 1,456 differentially expressed genes (DEGs) were identified between the BSF groups and BSF0 group, which were mainly involved in growth-promoting, energy metabolism and antioxidant capacity key pathways and genes, including the cathepsin L, folate synthesis pathway, redox-related genes and glutathione metabolism pathway. In conclusion, in a diet containing 560 g/kg FM, BSF could successfully replace 20% of dietary FM, and higher FM replacement (≥40%) decreased the growth performance and flesh quality of Pacific white shrimp.

Application of Pyroligneous Acid as a Plant Growth Stimulant Can Improve the Nutritional Value of Soybean Seed

Farmers today are using biochemical treatments to improve their crop yields. Commercialized organic biostimulants exist in the form of pyroligneous acid generated by burning agricultural waste products. During the 2023 growing season, we demonstrated that soil treatment with a commercial pyroligneous acid product, Coriphol™, manufactured by Corigin Solutions, Inc., stimulated plant growth and significantly improved yield with an optimal treatment dose of 2 gal. acre−1. In the present work, we examined the effect of this treatment on soybean nutritional content using seed harvested from the 2023 season. Total mean seed protein content for untreated control plants was 32.26 ± 0.49% of dry mass and increased 10.8% to 35.64 ± 0.64% with treatment. This increase resulted in a net reduction in total free amino acid content, although levels of the essential dietary amino acid, lysine, were boosted 6-fold. Total lipid content was unaffected by treatment with mean levels of 21.61 ± 0.70% of dry mass noted. Treatment, however, reduced saturated fatty acid content by roughly 40%, and reduced the polyunsaturated content of linoleic acid in favor of the monounsaturated fatty acid, oleic acid. Finally, Coriphol™ treatment did not impact seed content of eight essential micronutrients including Na, Mg, K, Ca, Fe, Ni, Cu, and Mo, but did significantly boost Zn and Mn levels. Altogether, these results demonstrate that soil treatment with the growth stimulant Coriphol™ has the potential to improve the dietary nutritional value of soybean.

Changes in the nutritional, flavor, and phytochemical properties of Citrus reticulata Blanco cv. ‘Dahongpao’ whole fruits during enzymatic hydrolysis and fermentation

IntroductionCurrently, the large-scale consumption of fresh citrus fruits in the form of juices, jams, and purees results in significant quantities of waste consisting of citrus peels, pulp, and seeds.MethodsTo improve the utilization rate of whole citrus fruits and reduce the generation of processing waste, the best pre-optimized enzymatic fermentation conditions were used to treat whole citrus fruits and to analyse the changes in nutritional and active components (Enzymatic: pectinase, cellulase, hemicellulase added at a ratio of 1:1:1 for 63.326 min at a temperature of 60°C, with 0.506% of each enzyme added; Fermentation: Lacticaseibacillus rhamnosus TR08, Lactiplantibacillus plantarum subsp. Plantarum CICC 6257, and Limosilactobacillus fermentum CCFM1139 were added at a ratio of 1:1:1 for 30 h, with the concentration was 108 CFU/mL, and the total amount added was 6%).ResultsResults showed that after enzymatic hydrolysis, the mineral elements (Nitrogen, phosphorus), total amino acid, vitamin C, and organic acid content increased. For soluble sugars, the contents of fructose and glucose increased, whereas the sucrose content decreased. Fermentation had a minimal effect on the mineral content; however, the total amino acid, vitamin C, and soluble sugar contents decreased. Additionally, when comparing the samples after enzymatic fermentation to those after enzymatic hydrolysis alone, the total phenols, total flavonoids, carotenoids and antioxidant activities were significantly increased by 1.39, 1.49, 1.21 and 3.79 folds, respectively.DiscussionThis study addresses the challenges of utilizing fruit residue in the current market, including high treatment costs and environmental pollution, by providing a novel perspective on the enzymatic hydrolysis and fermentation of whole red oranges. Furthermore, it aims to improve the nutritional, functional, and health benefits of citrus fruit products.

The synergistic potential of polyethylene glycol 400 for the control of Hyphantria cunea larvae by Beauveria bassiana

The efficacy of entomopathogenic fungi as pest control agents is constrained by both their physiological state and external environmental factors. This study identified synergists capable of enhancing the insecticidal activity of Beauveria bassiana (Bb) and investigated the underlying synergistic mechanisms. Our results found that among 6 potential synergists, polyethylene glycol 400 (PEG) and trehalose significantly improved Bb's lethality against Hyphantria cunea larvae, with PEG demonstrating the most pronounced effect. PEG treatment markedly increased Bb spore adhesion and germination rates, while spore hydrophobicity and growth rates remained unaffected. Moreover, PEG-treated spores exhibited higher thermal tolerance compared to untreated ones. In the Bb + PEG treatment group, the hemocyte count, encapsulation and melanization activities, and the expression of related regulatory genes were significantly lower than those in the Bb treatment group. Additionally, pathogen recognition, signal transduction, and humoral immunity effector genes expression were markedly suppressed in the Bb + PEG group. A significant reduction in the content of total amino acids, free fatty acids, glucose, and trehalose, alongside decreased expression of key regulatory genes in the tricarboxylic acid cycle and glycolysis pathways, was observed in the Bb + PEG treatment group. Furthermore, PEG enhanced Bb-induced apoptosis in H. cunea larvae, as evidenced by the upregulation of apoptosis-related genes. Notably, PEG alone did not significantly impact the innate immunity, energy metabolism, or apoptosis in H. cunea larvae. Overall, PEG exhibits considerable potential in amplifying Bb's insecticidal activity by directly optimizing spore performance and indirectly modulating the larvae's innate immunity, energy metabolism, and apoptosis.

Analysis of free amino acids and evaluation of the quality of gallnut honeys from different geographical areas

AbstractGallnut honey, a typical Chinese medicinal commodity, is produced from the nectar of Rhus chinensis Mill. Gallnut honey is very popular with consumers because of its health effects and nutritional value, but its specific nutritional composition and medicinal components are not clear. Free amino acids are important nutritional components of honey, and can provide relevant information about the honey, such as geographical and botanical origin, as well as adulterations. The aim of this paper was to explore the free amino acid characteristics of gallnut honeys in different areas. 18 free amino acids from 17 places in China were determined by automatic amino acid analyser analysis, and the geographical characteristics were studied by principal component analysis and cluster analysis. Results showed that gallnut honey is rich in free amino acids. A total of 12 types of free amino acids were detected in all honey-producing areas, and the total amino acid content was 0.132–0.292 g/100 g. Due to its free amino acid content gallnut honey has high nutritional supplement potential, and exhibits good pharmacodynamic activity and special taste characteristics. Flavour-related free amino acids were primarily aromatic free amino acids and umami free amino acids. Pharmacodynamic free amino acids accounted for 61.22–83.85%. Results also showed that free amino acids contribute to the geographical tracing of honey, and samples of gallnut honey at different altitudes can be distinguished by cluster analysis.

Comparison of the characteristics of small intestinal fluid from white-feathered and yellow-feathered broilers

The objective of this study was to compare the properties of small intestinal fluid (SIF) from white- and yellow-feathered broilers fed variable dietary CP to test the hypothesis that digestive enzymes sourced from the SIF of yellow-feathered broilers could serve as a viable alternative for preparing in vitro SIF specifically for white-feathered broilers. Ten Arbor Acres Plus broilers (32 days of age) and 20 Chinese yellow chickens (51 days of age) were fitted with jejunal cannulas and assigned to dietary treatments as follows: 1) white-feathered broilers (BW of 4.08 ± 0.39 kg) fed diet 1 with CP of 19.88 %, 2) yellow-feathered broilers (BW of 2.89 ± 0.27 kg) fed diet 1, and 3) yellow-feathered broilers (BW of 2.84 ± 0.20 kg) fed diet 2 with CP of 16.32 %. Each treatment contained 10 replicates with 1 broiler in each replicate. Digestive enzyme activities, ion concentrations, pH, 16 amino acid (AA, excluding Tyr and Trp) contents, molecular weight distribution (MWD) of protein, hydrolysis rates on wheat starch, corn starch, casein, and soybean protein concentrate, and in vitro digestible energy of corn, soybean meal, and corn gluten meal were evaluated for SIF. Activities of chymotrypsin and amylase, pH, concentrations (mg/mL) of total amino acid (TAA) and 13 AA (excluding Pro, Cys, and Glu), and hydrolysis rates in casein or soybean protein concentrate were greater (P < 0.05), whereas MWD of protein from 19 to 23 kDa was lower (P < 0.05) in the SIF of yellow compared to white-feathered broilers fed diet 1. Furthermore, activities of chymotrypsin and amylase, concentrations of Na+, and Cl−, MWD of protein from 15 to 18 kDa were greater, while concentrations of K+ were lower in the SIF of yellow-feathered broilers fed diet 2 compared to white feathered broilers fed diet 1. Activities of chymotrypsin and amylase, K+ concentration, pH, TAA and 13 AA (excluding Pro, Cys, and Glu), hydrolysis rates in casein or soybean protein concentrate increased (P < 0.05), while concentrations of Na+ and Cl− (P < 0.05) decreased with dietary CP in SIF from yellow-feathered broilers. This experiment demonstrated diet composition and breed modulate digestive enzyme activities, ions (Na+, K+, Cl−), pH, and AA concentrations in the SIF. Our findings revealed no substantial difference in the hydrolytic characteristics of SIF from white-feathered broilers fed diet 1 and yellow-feathered broilers fed diet 2. Consequently, it is feasible to use digestive enzymes extracted from the SIF of yellow-feathered broilers to prepare simulated SIF for in vitro digestion of white-feathered broilers.

Effects of Variable-Temperature Roasting on the Flavor Compounds of Xinjiang Tannur-Roasted Mutton.

This study investigates the effect of variable-temperature roasting on the flavor compounds of Xinjiang tannur-roasted mutton. Gas chromatography coupled with ion mobility spectroscopy (GC-IMS) was used to compare and analyze the volatile components and flavor fingerprints of Xinjiang tannur-roasted mutton using variable-temperature electrically heated air roasting (VTR), constant-temperature electrically heated air roasting (EHAR), and constant-burning charcoal roasting (BCR) techniques. The changes in fatty acids and free amino acids in Xinjiang tannur-roasted mutton under different roasting conditions were compared. By using GC-IMS analysis, 11 flavor compounds, including 4-methyl-3-penten-2-one, isoamyl propionate, trans-2-heptenal, trans-2-heptenal, 2-hexanone, n-hexanol, 2-hexenal, 2-ethylfuran, and ethyl 2-methylbutanoate, were identified as characteristic volatile compounds in the temperature-controlled electrothermal roasting of Xinjiang tannur-roasted mutton using the following conditions: 0-4 min, 300 °C; 5-10 min, 220 °C; and 11-17 min, 130 °C (VTR3). Through principal component analysis, it was found that the substances with the highest positive correlation with PC1 and PC2 were n-hexanol and 3-methylbutanol. The sensory evaluation showed that VTR3 had high acceptability (p < 0.05) and a fat flavor (p < 0.05). There was no significant difference in the total fatty acid (TFA) content between the VTR3 and burning charcoal roast for 1-17 min at 300 °C (BCR3) (p > 0.05), but it was lower than that in the other experimental groups (p < 0.05). The lowest proportion of glutamic acid content in VTR3 was 22.44%, and the total free amino acid content in the electric thermostatic roasting for the 1-17 min, 300 °C (EHAR3) group (347.05 mg/100 g) was significantly higher than that in the other experimental groups (p < 0.05). By using Spearman correlation analysis, the roasting loss rate showed a highly significant negative correlation with essential amino acids (EAAs), non-essential amino acids (NEAAs), and total free amino acids (TAAs) (the correlation coefficients (r) were 0.82, 0.87, and 0.87, respectively) with p < 0.01. There was no correlation between changes in the free amino acid content and fatty acid content (p > 0.05). By using Differential scanning calorimetry (DSC) analysis, we also found that there was no significant difference in peak temperature (Tp) between the VTR3 and EHAR experimental groups (p > 0.05). Variable temperature electric heating can affect the flavor of lamb, and there are significant differences in the content of flavor precursors such as fatty acids and amino acids in Xinjiang tannur-roasted mutton.

The shaping of milk-flavored white tea: More than a change in appearance

Tea's popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor. This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea (MFWT). The results showed that the tea cake sample with the shortest pressing time (Y90) has the highest amino acid content and milky aroma intensity. There were variations in amino acids, catechins, and soluble sugars among MFWT samples with different shaping techniques. The total contents of amino acids and catechins in tea cake sample (Y90) were significantly lower than those in the loose tea sample (SC) and bundle-like tea sample (SG), while the total sugar content was significantly higher than that in SC (P<0.05). Additionally, the content of volatiles presenting milky aroma (VIP&OAV>1) in Y90 remained lower relative to SC and SG (P<0.05), but the proportion was not different from that in SC and SG, minimally affecting the overall flavor. The short-time pressing method might be suitable for mass production of MFWT. These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.