Determination Of Protein Content Research Articles

Club cell protein (CC)16 as potential lung injury marker in a porcine 72 h polytrauma model

BackgroundPolytrauma and respiratory tract damage after thoracic trauma cause about 25% of mortality among severely injured patients. Thoracic trauma can lead to the development of severe lung complications such as acute respiratory distress syndrome, and is, therefore, of great interest for monitoring in intensive care units (ICU). In recent years, club cell protein (CC)16 with its antioxidant properties has proven to be a potential outcome-related marker. In this study, we evaluated whether CC16 constitutes as a marker of lung damage in a porcine polytrauma model. MethodsIn a 72 h ICU polytrauma pig model (thoracic trauma, tibial fracture, hemorrhagic shock, liver laceration), blood plasma samples (0, 3, 9, 24, 48, 72 h), BAL samples (72 h) and lung tissue (72 h) were collected. The trauma group (PT) was compared to a sham group. CC16 as a possible biomarker for lung injury in this model, and IL-8 concentrations as known indicator for ongoing inflammation during trauma were determined by ELISA. Histological analysis of ZO-1 and determination of total protein content were used to show barrier disruption and edema formation in lung tissue from the trauma group.ResultsSystemic CC16 levels were significantly increased early after polytrauma compared vs. sham. After 72 h, CC16 concentration was significantly increased in lung tissue as well as in BAL in PT vs. sham. Similarly, IL-8 and total protein content in BAL were significantly increased in PT vs. sham. Evaluation of ZO-1 staining showed significantly lower signal intensity for polytrauma.ConclusionThe data confirm for the first time in a larger animal polytrauma model that lung damage was indicated by systemic and/or local CC16 response. Thus, early plasma and late BAL CC16 levels might be suitable to be used as markers of lung injury in this polytrauma model.

FUNGI ASSOCIATED WITH ROT IN PLANTAIN AND ITS EFFECTS OF ON NUTRITITIONAL VALUE OF THE FRUIT

The nutrients found in Plantain are necessary for the body's metabolism. However, if the fruits are infected with fungi, they can be tampered with. This can lead to a reduction in the nutrients' quality and quantity. Fruit rot of Plantain is a post-harvest fungi that can affect the quality and quantity of the fruit. The objective of the study was to determine the fungi associated with fruit rot of plantain and its effects on the nutritional value of plantain fruits. Three samples of healthy plantain fruits were taken from Eke-Aka market in Anambra state and were transported to Alpha research laboratory Awka, Anambra state in a sterile polythene bag for isolation. Proximate analysis was carried out on both samples to determine the moisture content, crude fat, crude fibre, crude protein, ash content and carbohydrate content determination. The fungi associated with the spoilage of Plantain fruits in Eke Awka, Anambra state were studied using the standard procedure. Potato dextrose agar (PDA) and Sabouraud dextrose agar (SDA) were the culture media used. 39g of PDA and 69g of SDA were poured into one litre of water in the conical flask and autoclaved at 121ºC at 15psi for 20 minutes. Fungi identified were: Aspergillus sp, Fusarium sp and Penicillium sp. The result showed that Aspergillus sp (52.50%) had the highest frequency of occurrence from the fungi isolated while Penicillium sp. (20.00%) had the least occurrence. The result of nutritional analysis showed that the healthy plantain pulp had high moisture content (27%) and low fibre (6.50%) while the spoilt plantain pulp have high moisture content (35.20%) and low protein content (1.30%). From the study, the activity of these microorganisms affect the nutritional value of the plantain fruit.

Comparison of Different Methods to Determine the Absorption of Colostral IgG in Newborn Foals

The timely diagnosis of abnormalities in the passive transfer of colostral immunoglobulins is important for the health and development of newborn foals. This study investigated three different methods for measuring immunoglobulin G concentration in neonatal foals. Comparison of a commercial SNAP assay, total protein concentration determination, and total globulin calculation by subtracting the albumin fraction from total protein as an indirect parameter was performed on a quantitative ELISA, which served as a reference method. The study included 119 samples from 148 foals between the age of 1 and 6 days. A blood concentration of 800 mg/dL was considered to indicate adequate absorption of immunoglobulins, and a concentration of less than 400 mg/dL was considered to be hypogammaglobulinemia. The sensitivity of the SNAP test was 64.5% and specificity was 94.7% for diagnosing sufficient absorption of immunoglobulin G at a value of 800 mg/dL. A value of 54 g/L was found to be most appropriate for the use of total protein and provided a sensitivity of 67.3% and specificity of 84.2%. For total globulins, the most appropriate value was 27 g/L, which yielded a sensitivity of 74.5% and specificity of 81.6%. At values under 400 mg/dL, the sensitivity of the SNAP test was 89.4% and the specificity was 83.0%. Here, the most suitable value for the total protein was 51 g/L. This provides a sensitivity of 65.2% and a specificity of 76.8%. The most suitable concentration for the use of total globulin was determined to be 24 g/L, which provided a sensitivity of 75.8% and a specificity of 78.1%. The study and its results show that the SNAP test, the TP, and the TP-A method perform similarly well compared to the ELISA in determining IgG concentration of ≥800 mg/dL. Based on the 95% confidence intervals, however, the Snap test and the TP-A method appear to perform similarly well but better than the TP approach for IgG concentrations <400 mg/dL.

Immunomodulatory effect of Ganoderma lucidum polysaccharide extract on peritoneal macrophage function of BALB/c mice

Ganoderma lucidum has been suggested as a natural immunomodulator. It is not yet clear exactly which combination of this extract is responsible for its immunomodulatory effects. Still, it appears that the 3-complement (CR3) receptor on the surface of immune cells acts as a receptor for beta-glucans (glucan-8), which is the main component of this extract. Since glucose-6-phosphate dehydrogenase (G6PD) plays a vital role in regulating macrophage functions, including nitric oxide production, we considered the effect of this extract on viability, G6PD enzyme activity, and nitric oxide (NO) production in peritoneal BALB/c macrophages. First, peritoneal macrophages of BALB/c mice were isolated and treated with concentrations (0.001, 0.01, 0.1, 1, 10, and 100 g/ml) of Ganoderma lucidum polysaccharide extract (GL-PS). After 24 hours of incubation by MTT test, we evaluated the viability of macrophages, and the effective dose was determined to be 0.1g/ml. To determine the specific activity of glucose-6-phosphates, they were incubated with GI-PS for 24 hours at a 0.1 mg/ml dose. Determination of protein concentration was obtained by the Bradford method in cell supernatant extract. Also, after 18 hours of incubation, the amount of nitric oxide (NO) production was measured using Grace colorimetric method. According to the results, a dose of 0.1μg/ml of Ganoderma lucidum polysaccharide extract had the most significant effect on the viability (stimulation coefficient) of peritoneal macrophages compared to other amounts (p Ganoderma lucidum, a medicinal fungus, is widely used in East Asian countries, especially in China, to increase the quality of life and longevity. After this study, we concluded that GL-PS extract has an immunomodulatory effect on macrophage activity. Therefore, the polysaccharide extract of this fungus can be used as a strengthening agent of the phagocytic system against infectious agents and pathogens such as the Leishmania parasite because of the production of nitric oxide by macrophages plays an essential role in defense against them.

INFLUENCE OF PARAMETERS OF MARINATING MEAT SEMI-FINISHED PRODUCTS ON THE QUALITY OF THE FINISHED PRODUCT

Improvement and introduction of modern technologies in the creation of new types of meat semi-finished products, the study of promising components and the development of new recipes for marinades, improving the organoleptic and taste properties of the final product is a relevant and promising area of research. Therefore, this study is focused on the influence of marinating parameters in the technology of meat semi-finished products, namely on the organoleptic, physicochemical, and functional-technological properties of the finished product. To solve the tasks, generalisation, comparison and the following research methods were used: organoleptic evaluation of appearance, cut section, taste, smell, colour, consistency, and juiciness; moisture content – by drying samples in a drying oven at a temperature of 103 ± 2 °C to a constant mass; fat content – by the Soxhlet method; ash content – by the conventional weighing method; determination of protein content – by the Kjeldahl method; the yield of the finished product was determined by weighing before and after heat treatment; moisture binding and moisture retention capacity was determined by pressing. The studies found that the effect of the duration of marinating significantly affects the organoleptic characteristics. Thus, the organoleptic characteristics and taste and aroma properties of the finished product when using honey in marinades improve, and the appearance becomes more attractive. According to the results of the organoleptic evaluation, the finished product, after 24 hours of marinating, received a score of 4.9 points. Also, in these samples were observed greater water retention and water binding capacity, which contributes to increased hydration and solubility of muscle tissue proteins. The influence of marinating parameters on the consumptive properties of the product has been established. Thus, the yield of finished baked beef after 24 hours of ageing in the marinade was the highest in sample No. 1 (marinade based on citrus honey – 10 g) and amounted to 84.96%, while the average weight yield of other samples was in the range of 73.18-77.5%. The obtained research results make it possible to expand the range of semi-finished products, correct organoleptic properties and enrich the finished product with biologically active substances

Muscle proximate composition of various food fish species and their nutritional significance: A review.

Today, there is a growing awareness about the importance of eating nutritious foods and fish is gaining momentum as a result of its unique nutritional benefits. Fish are considered as nutritionally valuable part of the human diet because of the presence of both macronutrients (proteins, lipids and ash) and micronutrients (vitamins and minerals). These nutrients are indispensable in human nutrition and have proven to be involved in several metabolic functions. The nutritional content can be used to rank different fish species based on their nutritional and functional benefits, allowing consumers to make better decisions according to their requirements. Proximate composition of fish includes determination of moisture, protein, fat and ash contents, which constitutes about 96%-98% of the total constituents of the fish body. The study of these components gives us a clear understanding in assessing the energy value of the fishes. In the present study, an attempt has been made to provide a concise review about the proximate composition of various fish species from different parts of the world in order to evaluate the high-protein, low-fat food with excellent nutritional values and to enlighten the different exogenous and endogenous factors that are actually responsible for their variation. The review also provides an insight into the characteristics of the chemical composition of various fish species, which are gaining importance for the sector involving fish and fishery products for domestic and foreign trade and for appreciating as animal feed all over the world.

Proteomics and UHPLC-DAD-Q/Orbitrap-MS used to identify impurities in andrographolide.

Andrographolide active pharmaceutical ingredient (API) is a semidiurnal diterpene lactone with significant antipyretic, antiviral, anti-inflammatory and anticancer activities. A large amount of andrographolide API could only be obtained by extraction from Andrographis paniculata. Therefore, there may be related compounds, plant proteins and other impurities in andrographolide API. In order to improve the safety of andrographolide related preparations, it was necessary to clarify the impurities and improve the quality standard of andrographolide API. The related compounds were identified by ultrahigh-performance liquid chromatography with diode-array detector quadrupole Orbitrap mass spectrometry (UHPLC-DAD-Q/Orbitrap-MS), and the residual proteins were determined by ultrafiltration combined with proteomics. The proteomics method included protein extraction, content determination, digestion, desalination and nanoscale liquid chromatography coupled to tandem mass spectrometry (nano LC-MS/MS) analysis. Then, MS results were compared with Andrographis paniculata protein database by Peaks Studio. The results showed that 32 related compounds were putatively identified, of which 30 impurities were identified for the first time. Seven residual proteins together with 11 highly suspected proteins were uniquely identified, including the T1UNN5_ANDPA protein with the highest intensity. This study will provide useful information on the composition of andrographolide API, which is important for the quality control and clinical safety assurance of API and related prescriptions. Reasonable guidance will also be provided on the necessity of ultrafiltration in the production process of related injections.

EFFECTIVENESS OF USING BEER GROATS IN THE TECHNOLOGY OF SEMIFINISHED FISH PRODUCTS

The relevance of this study is conditioned upon the practical need to use beer groats as a structure-forming agent in the technology of fish moulded semifinished products. In this regard, this study is aimed at identifying the effectiveness of using beer groats in the technology of fish moulded semifinished products, namely the organoleptic and functional-technological properties of finished products. To solve the tasks set, generalisations, comparisons, and the following research methods were used: moisture content – by drying the sample to a constant mass; ash content – by the generally accepted weight method; fat content – by the Soxlet method; protein content determination – by the Kjeldahl method according to DSTU 8030, DSTU 8718; weight loss during heat treatment of samples was determined by weighing before and after heat treatment. This paper presents the results of studies of the physical and chemical parameters of minced meat from chilled and frozen common rudd, namely: water retention capacity, stability of the emulsion and weight loss upon heat treatment, which confirmed the need to use structure-forming agents to improve the functional and technological properties of minced meat. The results of studies of the viscosity and stickiness of minced fish indicate that the adhesive properties of muscle tissue are reduced when frozen. This can be explained by the fact that denaturation changes occur during freezing, which affect the protein structure. The paper presents the results of studies of the chemical composition of beer groats, depending on the degree of grinding. During the research, it was found that the composition of beer groats with a particle size of less than 0.73 mm is the best choice for adding as a structure-forming agent, more than 0.73 mm is advisable to use as breading. A comparative organoleptic evaluation of the quality of finished fish products with different breadings showed that breading fish cutlets in beer groats is promising, as it improves the organoleptic indicators of the quality of the finished product: the crispy crust gives the finished dish an attractive appearance and complements the taste. The practical value of this paper lies in the possibility of using research data in the brewing, fishing, and other branches of the food industry for effective, waste-free use of raw materials to produce high-quality goods

Processing of Red Dahlia Tubers in Produce Inulin Extract and Material Proximate Testing

Dahlia tubers from Berastagi, North Sumatra, are plants that contain carbohydrates and contain high levels of inulin. Inulin is very good as a dietary fiber and has other physiological functions such as lowering blood sugar and blood fat, anticancer, regulating intestinal microbial flora, increasing absorption of minerals and vitamins. Currently, the utilization of dahlia tubers is not optimal in the community and is considered as agricultural waste, therefore it is necessary to manage dahlia tubers in producing inulin extract and study the proximate material, considering that previous studies still obtained varying results. This study aimed to obtain inulin extract and its yield value and to measure the proximate material of red dahlia tuber. The extraction method used is based on the solubility of inulin in water at a temperature of 800 C. And precipitation are carried out with 70% ethanol. Proximate examination of the material consisted of water content using the heating method, ash content using the gravimetric method, fat and crude fiber content using the Soxhlet method, determination of protein content using the Macro Kjedhal method, and carbohydrate content using the proximate method using the carbohydrate percentage formula. The results obtained were 48,25% Inulin Flour yield, the proximate results obtained 80,8% water content, 0,36% ash content, 0,33% total fat content, 1,29% crude fiber content, protein content 1,15%, Carbohydrate content 14.6%. From this study, it can be concluded that dahlia tubers contain high carbohydrates and low-fat content, have crude fiber and protein that can be used as low-calorie foodstuffs.

Infrared and Raman spectroscopy for purity assessment of extracellular vesicles

Extracellular vesicles (EVs) are a complex and heterogeneous population of nanoparticles involved in cell-to-cell communication. Recently, numerous studies have indicated the potential of EVs as therapeutic agents, drug carriers and diagnostic tools. However, the results of these studies are often difficult to evaluate, since different characterization methods are used to assess the purity, physical and biochemical characteristics of the EV samples. In this study, we compared four methods for the EV sample characterization and purity assessment: i) the particle-to-protein ratio based on particle analyses with nanoparticle tracking and protein concentration by bicinchoninic acid assay, ii) Western Blot analysis for specific EV biomarkers, iii) two spectroscopic lipid-to-protein ratios by either the attenuated total reflection Fourier transform infrared (ATR-FTIR) or Raman spectroscopy. The results confirm the value of Raman and ATR-FTIR spectroscopy as robust, fast and operator independent tools that require only a few microliters of EV sample. We propose that the spectroscopic lipid-to-protein (Li/Pr) ratios are reliable parameters for the purity assessment of EV preparations. Moreover, apart from determining protein concentrations, we show that ATR-FTIR spectroscopy can also be used for indirect measurements of EV concentrations. Nevertheless, the Li/Pr ratios do not represent full characterization of the EV preparations. For a complete characterization of selected EV preparations, we recommend also additional use of particle size distribution and EV biomarker analysis.

Analisis Kadar Air, Lemak, Protein dan Uji Organoleptik Pada Ikan Tuna (Katsuwonus pelamis, L)

Research Research on the analysis of water content, fat, protein, and organoleptic tests of grilled tuna and smoked tuna (Katsuwonus pelamis L) was carried out using experimental methods, which consisted of determination of water content, determination of fat content, determination of protein content, and organoleptic test. Data were analyzed quantitatively. The results obtained that the water content of asar tuna or grilled tuna is 60.85% and smoked tuna is 59.29%. The fat content of grilled tuna is 3.92% and smoked tuna is 1.45%. The protein content of grilled tuna obtained was 38.02% and smoked tuna was 53.87%. Meanwhile, the organoleptic test (preference) on the texture, taste, aroma, and color of grilled tuna and smoked tuna showed that smoked tuna had a higher level of preference than grilled tuna.Key Words: Water content; Fat; Protein; Organoleptic test; Katsuwonus pelamis

On-Site Measurement of Fat and Protein Contents in Milk Using Mobile NMR Technology.

Robust and easy-to-use NMR sensor technology is proposed for accurate, on-site determination of fat and protein contents in milk. The two parameters are determined using fast consecutive 1H and 35Cl low-field NMR experiments on milk samples upon the 1:1 addition of a low-cost contrast solution. Reliable and accurate measurements are obtained without tedious calibrations and the need for extensive database information and may readily be conducted by non-experts in production site environments. This enables on-site application at farms or dairies, or use in laboratories harvesting significant reductions in costs and time per analysis as compared to wet-chemistry analysis. The performance is demonstrated for calibration samples, various supermarket milk products, and raw milk samples, of which some were analyzed directly in the milking room. To illustrate the wide application range, the supermarket milk products included both conventionally/organically produced, lactose-free milk, cow’s, sheep’s and goat’s milk, homogenized and unhomogenized milk, and a broad nutrient range (0.1–9% fat, 1–6% protein). Excellent agreement between NMR measurements and reference values, without corrections or changes in calibration for various products and during extensive periods of experiment conduction (4 months) demonstrates the robustness of the procedure and instrumentation. For the raw milk samples, correlations between NMR and IR, NMR and wet-chemistry, as well as IR and wet-chemistry results, show that NMR, in terms of accuracy, compares favorably with the other methods.

A novel method for multiplex protein biomarker analysis of human serum using quantitative MALDI mass spectrometry

In this work, we have extended our previously proposed approach for determining protein concentrations in human serum (using MALDI-TOF mass spectrometry) to include simultaneous analysis of several proteins associated with acute inflammation (alpha-2-macroglobulin, fetuin-A, serum amyloid A1). This technique can be used to diagnose systemic inflammation and provides results in 4–5 h. The developed approach was verified using standard immunological methods (ELISA). Samples from 87 individuals, in specific groups, were used for testing and validation: control; inflammatory soft tissue disease accompanied by sepsis; influenza A infection; or COVID-19. The feasibility of differentiating patient groups with the aforementioned conditions was analyzed using a combination of the inflammatory markers described. For fetuin-A and serum amyloid A1, diagnostically significant concentration ranges were established.

Мучные гарниры с повышенным содержанием йода

The paper presents the results of the study to determine the optimal amount of dry kelp powder introduced into the homemade noodle formulation, which was from 2 to 6% instead of prime grade wheat flour. Organoleptic, physico-chemical quality indicators and microbiological safety indicators were determined, the amount of iodine in the experimental samples was established, which ranged from 16,8 to 64,1 μg. The following methods were used to carry out the study: organoleptic (GOST 31986–2012 «Catering services. Method of organoleptic assessment of the quality of catering products»); determination of dry substances mass fraction (GOST R 54607.4–2015 «Catering services. Methods of laboratory control of catering products. P. 4. Methods for determining moisture and dry substances»); determination of fat content (GOST R 54607.5–2015 «Catering services. Methods of laboratory control of catering products. P. 5. Methods for determining fat»); determination of protein content (GOST R 54607.7–2016 «Catering services. Methods of laboratory control of catering products. P. 7. Determination of protein by the Kjeldahl method»); determination of iodine by titrimetric method; determination of sugars (GOST R 54607.6–2015 «Catering services. Methods of laboratory control of catering products. P. 6. Methods for determining sugar»); microbiological methods (GOST R 54607.9–2016 «Catering services. Methods of laboratory control of catering products. P. 9. Microbiological trials»); determination of dietary fiber content was carried out by calculation. It is proved that the developed flour garnish can be attributed to a functional food product, since the iodine content in it is more than 15% of the average daily consumption rate.

Determination of LC-PUFAs and Protein Content in Premature infant formula powders by ATR-FTIR Spectroscopy and Chemometrics

Premature infant formula powder (PIFP) contains essential nutrients, such as protein and LC-PUFAs in which inadequate quantities of them may restrict the development of premature infants. The aim of this study was to propose a quantitative analysis for evaluating these nutrients in PIFP. To achieve this purpose, an integrated methodology was developed by combining attenuated total reflectance Fourier-transform infrared spectroscopy (ATR-FTIR) with the chemometrics. ATR-FTIR was utilized to obtain the PIFP spectra in the wavenumber range of 4000-400 cm-1. Principal component analysis (PCA) was employed to perform exploratory analysis of the spectra. Partial least square regression (PLSR) and principal component regression (PCR) models were established for normal spectra, first, and second derivatives to quantitatively determine the protein and LC-PUFAs. The results showed that the PLSR model provided a better prediction than the PCR model with the coefficient of determinations (R2) of 0.992 and 0.983 for training and validation, respectively. It also offers the best prediction for the PLSR model of protein considering the parameters such as R2 (normal spectra) (Cal: 0.995, Val: 0.981). The results revealed that a combination of the ATR-FTIR spectroscopy and the chemometrics models creates a rapid, inexpensive, and non-destructive method for the quantitative analysis of PIFP.

Determination of total protein content in biologicals using biuret method

Biuret is one of the methods of protein quantification with many advantages: fast, simple, accurate, suitable for samples with high protein content and purity. In order to convert the method of determining total protein content in biological products with high protein content from Lowry to Biuret method, from April to December 2018, at the Department of Physical Chemical – National Institute for Control of Vaccine and Biologicals, we have conducted an experimental laboratory research methods to evaluate the suitability of the procedure for determining total protein content by Biuret method on two biologicals: IV Globulin and SAR with satisfactory accuracy, precision, robustness, specificity, linearity, limit of quantification LOQ = 0,613 mg; and evaluate the uncertainty (U) of method as required by ISO/IEC 17025:2017, the uncertainty of the IV Globulin sample is 1.78 mg and the SAR sample is 1.85 mg.

Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics.

This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days. Physico-chemical parameters included the determination of dry matter, fat, ash, protein, pH, water activity and NaCl content. The presence of Enterobacteriaceae and fungi was estimated on milk and cheese samples, and a sensory panel evaluated the products’ features and acceptability during ripening. The results show that the cheese under study belongs to the acid full-fat cheese group. A consumer panel attributed high scores to the goat cheese, until the 21st day of ripening. After this period, the overall features altered significantly, including augmented bitterness, odor intensification and the development of molds on the surface. The presence of fungi, associated with Enterobacteriaceae, suggests that the hygiene of the production processes needs to be improved. Regarding microbial safety, the detection of putative pathogens and antibiotic resistances recommend an active surveillance of traditional foods to avoid foodborne infections and/or the dissemination of resistant microorganisms along the food chain.

Effect of adding lemon peels oils to gelatin edible films on some quality characteristics of storage chilled chicken breast meat

هدف البحث إلى تحديد مدة صلاحية التخزين المبرَّد للحم صدر الدجاج عن طريق تعبئته باستخدام أغلفة الجيلاتين مع ألجينات الصوديوم القابلة للأكل والتي تحتوي على زيت قشور الليمون LPO بنسب مختلفة. حُضّر زيت قشور الليمون بالتقطير بالتبخير، ثم حُضّرت أغلفة الجيلاتين مع ألجينات الصوديوم بإضافة زيت قشور الليمون LPO بنسبة (0، 0.5، 1، 1.5، 2 %). طُبقت الأغلفة على عينات لحم صدر الدجاج الطازج وخُزنت العينات داخل البراد عند درجة الحرارة (4±1 °م) ولفترات زمنية (0، 3، 7، 11، 14، 18) يوماً على التوالي. تم إجراء اختبارات على عينات لحم صدر الدجاج الطازج خلال فترات التخزين المذكورة سابقاً شملت التعداد العام للبكتريا واختبارات الطزاجة بما فيها (درجة الحموضة pH، ورقم حمض الثيوباربتيوريك TBA) واختبارات كيميائية بما فيها (نسبة الرطوبة، نسبة الرماد، نسبة الدهن، ونسبة البروتين). أظهرت العينات المخزنة باستخدام أغلفة تحتوي على زيت قشور الليمون بنسبة ( 2%) أفضل صفات جودة خلال مدة التخزين، وبذلك تكون عينات لحم صدر الدجاج قد حافظت على صفات الجودة مدة 14 يوماً.

Determining Total Protein and Bioactive Protein Concentrations in Bovine Colostrum.

Colostrum is a complex biological fluid produced by mammals immediately after parturition. It meets all the nutritional requirements for neonates as a good source of macro- and micronutrients, bioactive peptides, and growth factors. Bovine colostrum is also a potential source of nutrition and bioactive because of its rich protein content that includes immunoglobulin G (IgG) and lactoferrin. However, the level of lactoferrin and IgG in bovine colostrum changes markedly during the lactation period. Therefore, monitoring the concentration of IgG and lactoferrin for the use of bovine colostrum as a protein source is an important question to study. Methods in this article describe how to determine protein content, as well as specific concentrations of lactoferrin and IgG. These methods include the following steps: Isolation of bovine colostrum proteins, Determination of protein concentration via Bicinchoninic acid assay (BCA), Visualization of proteins via SDS-PAGE, Determination of lactoferrin, and IgG concentration using an ELISA Assay.

Extraction of Protein from Moringa oleifera Leaves for Facial Mask Production

The use of facial mask is spreading wide all around the world due to its health benefits in skincare. There are many cases of cosmetic or beauty products containing ingredients that are not suitable for the skin where the pH reading increases or decreases due to either too acidic or alkaline. This research is conducted in order to determine the protein content in Moringa oleifera leaves and skincare product for the production of halal-certified facial mask. The extraction and determination of protein content are conducted using salting-out method with ammonium sulfate and by Bradford assay method. The extraction of protein from the leaves is done by using different weight of leaves, whereby the results for all samples are compared. This research is also conducted to produce a facial mask from the extracted protein from Moringa oleifera leaves using a suitable and the best formulation. Randomly selected respondents were asked to fill out a questionnaire to assist in this study. The survey was conducted using the ‘Google Form’ application as a platform. The formulated facial mask and the facial mask available in the market are then taken for a few parameter analyses. Final results showed the average protein content percentage in Moringa oleifera leaves is 33.33% and 16.67% in facial mask. The pH value for Moringa oleifera leaves is recorded to be in the range of pH 5.0- 6.0. The pH value for Moringa oleifera leaves is pH 5.01 and pH 5.29 for facial mask. A total of 45 respondents participated in the questionnaire analysis and 91.1% of them were women. A total of 68.9% were facial beauty masks users.