Essential Amino Acid Composition Research Articles

Amino acids and fatty acids composition in mass‐cultured Teleaulax amphioxeia strains with notable potential for rotifer (Brachionus plicatilis) enrichment

AbstractTo evaluate the nutritional quality of the Teleaulax/Plagioselmis/Geminigera (TPG) clade species over the conventional prey species of the Rhodomonas/Rhinomonas/Storeatula (RHO) clade for the enrichment of a rotifer, Brachionus plicatilis, two strains of Teleaulax amphioxeia (TA), CR‐MAL07 and CR‐MAL08‐02, and a Chroomonas sp. strain CR‐MAL10 from Korean coastal waters were mass cultured in 500 L photobioreactors. When harvested from the stationary growth phase, the composition of all three macronutrients and three n‐3 highly unsaturated fatty acids (UFAs) exhibited large deviations among strains and culture media. The composition of essential amino acids and UFAs was higher in CR‐08‐02 by up to 1.1 and 22.2 times, respectively, than that in a commercially available Chlorella sp. strain. For the enrichment of B. plicatilis cultures previously grown with the Chlorella concentrates, high‐density cultures of CR‐08‐02 were offered. After a 3‐hr enrichment, the compositions of eicosapentaenoic acid, n‐3 FA (fatty acids), and n‐6 FA in B. plicatilis increased by 331, 19.5, and 10.48%, respectively, which might reflect the relevant quality compositions in the TA cells. Thus, TA in the TPG clade can be another novel type of prey to enrich rotifer cultures for the marine larviculture.

Assessment of Halamphora coffeaeformis Growth and Biochemical Composition for Aquaculture Purposes

The vast majority of the world’s fishery by-products are utilized in the fish farming industry. However, due to the high cost and unsustainability of these by-products, alternative sources must be found. Marine diatoms produce important amounts of fatty acids, sterols, proteins and carbohydrates. In this work, we assessed the nutritional value of Halamphora coffeaeformis at the exponential growth phase, to determine its suitability for aquafeed. The strain was grown in a photobioreactor at 20 °C for 6 days. The production of proteins, lipids and carbohydrates was determined, and essential fatty acid, sterol and amino acid composition was assessed. The highest values of triacylglycerides (TAG), free and esterified sterols, proteins and carbohydrates were found after 6 days of growth in the photobioreactor. Fatty acid analysis by gas chromatography showed the presence of eicosapentaenoic (EPA) and arachidonic (ARA) in amounts similar to those for fish oils. In terms of sterols, a predominance of stigmasterol was observed, followed by cholesterol. The amino acid composition revealed 50% of them to be among those essential for fish and other aquatic animals. Finally, a suitable amount of carbohydrates was found in H. coffeaeformis cultures. Together, these findings support the use of H. coffeaeformis as an alternative and sustainable source for aquafeed to partially replace the use of fishery by-products.

Short Communication: Proximate analysis, amino acid profile and albumin concentration of various weights of Giant Snakehead (Channa micropeltes) from Kapuas Hulu, West Kalimantan, Indonesia

Abstract. Pratama WW, Nursyam H, Hariati AM, Islamy RA, Hasan V. 2020. Short Communication: Proximate analysis, amino acid profile and albumin concentration of various weights of Giant Snakehead (Channa micropeltes) from Kapuas Hulu, West Kalimantan, Indonesia. Biodiversitas 21: 1196-1200. Fish is an important foodstuff due to its nutritional value and high protein. One of popular fish as a foodstuff in tropical Asia is giant snakehead fish (Channa micropeltes). This study aims to examine the proximate composition, amino acid profile, and albumin concentration of giant snakeheads in various weights and to determine the best weight of giant snakeheads according to the proximate, amino acid, and albumin concentration. This research used natural-caught giant snakehead as a material of study, which was categorized into 4 weight sizes consisting of 4-5 grams (B1), 6-14 grams (B2), 15-34 grams (B3), 35-300 grams (B4). Based on the results of the test, the highest water content was found in B1 of 80.5%, the highest levels of protein and fat were in the B4 group of 16.8% and 1.7%, respectively. The highest total amino acid profile was found in B4, with the highest composition of essential amino acids, lysine, which was 2.02%, while the composition of the highest non-essential amino acid in glutamate was 3.60%. The highest albumin levels were in the B4 group which was 16.7%. According to the result of this research, the best weight to consume according to the proximate analysis (Protein, fat content), amino acid profile, and albumin concentration is a giant snakehead at the weightiest of 35-300 grams (B4).

Proximate Composition and Nutritional Quality of the Meat of the Squat Lobster Munida gregaria (Fabricius 1973)

ABSTRACT The squat lobster Munida gregaria has been recognized as a potential resource in several countries. However, data about its composition and nutritional value are scarce. This study provides information about the nutrients and nutritional quality of M. gregaria meat. Meat yield, proximate composition, cholesterol content, and fatty acid (FA) and amino acid (AAs) profiles were analyzed, and nutritional quality indexes were estimated. The average meat yield was 9.93%. The yearly average of the proximate composition of the M. gregaria meat (g/100 g meat) was moisture = 77.6, protein = 13.7, lipids = 3.84, and ash = 2.19. The average annual cholesterol content was 6.60 mg/100 g. The predominant FA (%) was C20:5ω3 (23.6), followed by C18:1ω9c (20.9), C22:6ω3 (18.5), and C16:0 (16.3); the unsaturated fatty acids were 72.8% of the total FA. The main AAs (g/100 g protein) were glutamic acid (15.1), leucine (9.47), and aspartic acid (8.51). Regarding the nutritional quality, the polyunsaturated FA/saturated FA ratio (1.99), ω3/ω6 ratio (8.62), atherogenic index (0.26), thrombotic index (0.56), hypocholesterolemic/hypercholesterolemic ratio (4.07), and polyene index (2.58) showed that M. gregaria meat provides lipids that are beneficial to the human diet. Moreover, M. gregaria meat provides high-quality proteins, which are well balanced in their essential AAs composition.

Anabolic response to essential amino acid plus whey protein composition is greater than whey protein alone in young healthy adults

BackgroundWe have determined the acute response of protein kinetics to one or two servings (6.3 g and 12.6 g) of a proprietary composition containing free-form essential amino acids (EAA) (3.2 g EAA per serving) and whey protein (2.4 g per serving), as well as the response to consumption of a popular whey-based protein supplement (Gatorade Recover) (17 g; 12.6 g protein).MethodsWhole-body rates of protein synthesis, breakdown and net balance (taken to be the anabolic response) were determined using primed-constant infusions of 2H5-phenylalnine and 2H2-tyrosine. Muscle protein fractional synthetic rate (FSR) was also determined with the 2H5-phenylalanine tracer.ResultsPlasma EAA levels increased following consumption of all beverages, with the greatest response in the high-dose EAA/protein composition. Similarly, the increase in net balance between whole-body protein synthesis and breakdown was greatest following consumption of the high-dose EAA/protein composition, while the low-dose EAA/protein composition and Gatorade Recover induced similar increases in net balance. When the net balance response was normalized for the total amount of product given, the high- and low-dose EAA/protein beverages were approximately 6- and 3-fold more anabolic than the Gatorade Recover, respectively. The greater anabolic response to the EAA/protein composition was due to greater increases in whole-body protein synthesis with both doses, and a markedly greater suppression of whole-body protein breakdown in the high-dose group. Muscle protein FSR after beverage consumption reflected changes in whole-body protein synthesis, with the larger EAA/protein dose significantly increasing FSR.ConclusionWe conclude that a composition of a balanced EAA formulation combined with whey protein is highly anabolic as compared to a whey protein-based recovery product, and that the response is dose-dependent.Trial registrationClinicalTrials.gov Identifier: NCT03502941. This trial was registered on April 19, 2018.

Equivalence Test between the Physicochemical Properties of Transgenic and Non-Transgenic Soy Flour

Soybeans are a source of plant-based protein with a fairly complete composition of essential amino acids. Most of the soybean raw material in Indonesia originates from the United States of America where around 75% of the soybeans are transgenic soybeans (Roundup Ready GMO). One of the easily produced and practical soybean products is soy flour. The purpose of this study was to compare the physicochemical properties of flour made from three types of soybeans: local soybeans, imported transgenic soybeans, and imported non-transgenic soybeans. The study was conducted in two phases: the preliminary study, where the physicochemical properties of the three varieties of soybeans were assessed, and the main study which involved the production of soy flour and the analysis of their physicochemical properties. The results of the preliminary analysis revealed that the local soybeans had greater length and width dimensions, volume, bulk density, 100-seed weight, and protein content than transgenic and imported non-transgenic soybeans. The statistical analysis demonstrated that soybean variety had a significant effect on the physicochemical properties of the flour produced, namely the yield, color, water activity, bulk density, repose angle, moisture, ash, protein, fat, and mineral content, and the antioxidant capacity parameters. On the other hand, soybean variety did not have a significant effect on the carbohydrate and total phenolic content. Based on the physicochemical properties, local soy flour had a number of properties that were equivalent to those of imported soy flour and was even superior in its protein content and antioxidant capacity.

Influence of phenolic compounds on physicochemical and functional properties of protein isolate from Cinnamomum camphora seed kernel

Cinnamomum camphora seeds are abundant in China. For high value utilization of Cinnamomum camphora seed kernel (CCSK) protein, the effects of phenolic compounds on physicochemical and functional properties of protein isolate (PI) from CCSK were investigated in this study. A total of 12 phenolic compounds in CCSK have, for the first time, been tentatively identified by HPLC-ESI-QTOF-MS2. PI had a higher level of protein content compared to that of protein-phenolic complex (PPC). The formation of PPC resulted in a reduction of free sulfhydryl groups content and surface hydrophobicity as well as an increase of particle size and zeta potential. Fourier-transform infrared spectroscopy showed that the contents of secondary structure of PI and PPC were not obviously different. However, a remarkable increase in β-sheet and a decrease in random coil of PPC compared to PI were found by circular dichroism. Differential scanning calorimetry analysis revealed that PPC was thermally more stable than that of PI. PI and PPC exhibited superior essential amino acid composition and similar protein subunits. Furthermore, PPC exhibited higher solubility, better foaming and emulsifying properties than those of PI. These results suggested that the protein products from CCSK may be used as natural functional materials in the food industry.

Nutritional Value of Beef from Steers Grown On Natural Pastures of Arid Territories

Intensive development of beef cattle breeding is becoming a task of a national scale, which is reflected in all regulatory documents that determine the imperatives of the modern socio-economic development of our country. To solve this problem, of great necessity are scientifically based methods and mechanisms that will increase the intensity of meat production without reducing its biological value and nutritional qualities. This article substantiates the need to improve the forage base for the development of beef cattle breeding due to a more intensive grazing system on the arid territories in the South of Russia. The cattle feeding and keeping technology of that kind will contribute to the development of rural areas, employment and increase in the profitability of the beef production. Territory belongs to the zone of steppe and semi-desert landscapes and is noted for certain problems in terms of the grass and forage base. The conducted comparative analysis of meat obtained due to the technology of stable and grazing keeping of beef cattle bred on the arid territories has proved that pasturing cattle breeding enables the beef to exceed its analogues in biological value and in the composition of essential amino acids.

Comparative Analysis of Nutrient Composition of Caulerpa lentillifera from Different Regions

This study investigated the difference of nutrient composition in Caulerpa lentillifera collected from different regions. The nutrient compositions of C. lentillifera from China’s Hainan and Shandong provinces were determined and compared with those from Semporna (Malaysia), Sabah (Malaysia), Petchburi (Thailand), and two other species of seaweeds (Malaysia). The results showed that the polysaccharide and protein contents of C. lentillifera from Hainan (44.82%±0.98% and 12.5% ±0.70%), Shandong (43.22% ±1.42% and 14.7% ±0.72%), Petchburi (59.27%±2.31% and 12.49%±0.30%), and Sabah (44.02%±2.01% and 19.38%± 1.48%) were higher than those of Eucheuma cottonii (26.49%±3.01% and 9.76%±1.33%) and Sargassum polycystum (33.49%± 1.70% and 5.40% ± 0.07%), respectively. The polyunsaturated fatty acid contents in C. lentillifera from Hainan (29.98%) and Shandong (22.11%) were higher than that in Semporna (16.76% ± 0.27%), Sabah (9.49%), and S. polycystum (20.34% ±0.43%), but lower than that in E. cottonii (51.55% ± 0.57%). In Caulerpa lentillifera of Hainan and Shandong provinces, the essential amino acid (EAA)/total amino acid (TAA) ratios were 35.22% and 38.78%, respectively; and the EAA/ETAA ratios were 54.36% and 63.35%, respectively. The EAA composition of C. lentillifera was close to the ideal model of Food and Agriculture Organization/World Health Organization. C. lentillifera was rich in mineral elements, including calcium ((3315.85 ±127.55) mg (100 g)−1 and (3728.35 ±92.38) mg (100 g)−1), magnesium ((6715.74 ± 82.58) mg (100 g)−1 and (8128.59 ± 242.72) mg (100 g)−1), and trace elements, including iron ((510.65 ±5.47) mg (100 g)−1 and (1972.97 ±183.35) mg (100 g)−1), selenium ((1.04 ±0.08) mg (100 g)−1 and (0.83 ±0.15) mg (100 g)−1), and zinc ((33.90 ±0.13) mg (100 g)−1 and (11.75 ±2.05) mg (100 g)−1). These results showed that C. lentillifera was more nutritious than S. polycystum or E. cottonii in terms of polysaccharide, protein, and fatty acid contents. Furthermore, both C. lentillifera species collected from Hainan and Shandong provinces show more basic nutrients. Therefore, C. lentillifera has important development and application prospects.

Duck Production for Food Security

Poultry meat and eggs are one of the most widely consumed animal origin food in various parts of the world, across a wide variety of cultures, traditions and religions. In 2016 the duck population (Anas spp.) throughout the world reached 1.24 billion and 1.1 billion (89 percent) were in Asia. The production of meat and duck eggs is still lower than chickens, but ducks make a significant contribution in providing high-quality nutritional food needs. The consumption of duck eggs accounts for around 10-30% of total egg consumption in China and Southeast Asia. Duck eggs contain all essential amino acids required by the human diet and are a good source of vitamins and minerals. Due to lower water content, they are more nutrient than chicken eggs. Asian is the leading continent in duck meat production with a share of 82.2%, followed by Europe with 12.4%. Asia has also the highest increase of total and of per capita duck meat by 308% and 244%, respectively. Almost 10 percent of poultry meat in Asia is compared to 4.1% in the world. People consume the duck meat because of their high nutritional value with complete essential amino acid composition and good fatty acid composition with a high percentage of polyunsaturated fatty acids and a balanced ratio between omega-6 fatty acids and omega-3. Large-scale duck production requires more efforts for higher efficiency and improving product quality by breeding, nutrition and management in accordance with animal welfare requirements and environmental protection. Family duck farmers (small-scale production) with limited capital contribute significantly to food security, poverty alleviation, and the ecologically sound management of natural resources. Farmers must have more access to obtain good duck breed, appropriate technology, and service support, which can substantially increase productivity, income, and food security.

Chinese quince seed proteins: sequential extraction processing and fraction characterization.

Chinese quince seed proteins were sequentially extracted based on the modified Osborne method. Investigations showed that albumin and glutelin were the major fractions. The physicochemical and functional properties of these two fractions were determined. The results showed that both albumin and glutelin posed appropriate essential amino acid composition and met the minimum recommendation (World Health Organization/Food and Agriculture Organization) for adult diet, except for methionine. The hydrophobicity of albumin and glutelin were 1063.56 and 1170.21, respectively. According to differential scanning calorimeter analysis, the denaturation temperature of albumin and glutelin was 101.44°C and 108.36°C respectively, and the glutelin fraction had a better thermal stability. The solubility and apparent viscosity of albumin and glutelin were presented to be greatly influenced by pH values. The water holding capacity and oil adsorption capacity of glutelin were 5.44g/g and 8.15g/g, higher than those of albumin which were 3.76g/g and 3.71g/g, respectively. Circular dichroism determination revealed albumin and glutelin were mainly composed by α-helix and random coil structures. Albumin and glutelin presented the potential as favorable nutrition and functional additive in food industries.

Nonessential amino acid usage for protein replenishment in humans: a method of estimation

Essential amino acids (EAAs) are key factors in determining dietary protein quality. Their RDAs have been estimated. However, although nonessential amino acids (NEAAs) are utilized for protein synthesis too, no estimates of their usage for body protein replenishment have been proposed so far. The aim of this study was to provide minimum, approximate estimates of NEAA usage for body protein replenishment/conservation in humans. A correlation between the pattern of both EAAs and NEAAs in body proteins, and their usage, was assumed. In order to reconstruct an "average" amino acid pattern/composition of total body proteins (as grams of amino acid per gram of protein), published data of relevant human organs/tissues (skeletal muscle, liver, kidney, gut, and collagen, making up ∼74% of total proteins) were retrieved. The (unknown) amino acid composition of residual proteins (∼26% of total proteins) was assumed to be the same as for the sum of the aforementioned organs excluding collagen. Using international EAA RDA values, an average ratio of EAA RDA to the calculated whole-body EAA composition was derived. This ratio was then used to back-calculate NEAA usage for protein replenishment. The data were calculated also using estimated organ/tissue amino acid turnover. The individual ratios of World Health Organization/Food and Agriculture Organization/United Nations University RDA to EAA content ranged between 1.35 (phenylalanine+tyrosine) and 3.68 (leucine), with a mean±SD value of 2.72±0.81. In a reference 70-kg subject, calculated NEAA usage for body protein replenishment ranged from 0.73 g/d for asparagine to 3.61 g/d for proline. Use of amino acid turnover data yielded similar results. Total NEAA usage for body protein replenishment was ∼19 g/d (45% of total NEAA intake), whereas ∼24 g/d was used for other routes. This method may provide indirect minimum estimates of the usage of NEAAs for body protein replacement in humans.

Nutrient composition of the long-horned grasshopper Ruspolia differens Serville: Effect of swarming season and sourcing geographical area

This research investigates the effect of swarming season and sourcing geographical area on the nutrient composition of R. differens. On a dry matter basis, protein (34.2–45.8%) and fat (42.2–54.3%) are the major macro-nutrients. Leucine (80. 9–88.5), lysine (54.0–69.8) and valine (59.2–61.8) are the most abundant essential amino acids (EAA) (mg/g protein). Tryptophan is the most limiting EAA. Its EAA composition is like the children and adults’ reference protein. Its fat is highly unsaturated (63.5–64.7). Oleic (38.4–42.7), linoleic (19.0–23.0) and palmitic (26.6–27.8) fatty acids (FA) (g/100 g total FA) are the most abundant. Geographical area significantly influences its mineral content within seasons. Season significantly influences its fat, protein, ash and mineral content but not its AAs’ and FAs’ content. Both factors significantly influence its vitamin B12 content (0.73–1.35 µg/100 g).

Consumption of a Specially-Formulated Mixture of Essential Amino Acids Promotes Gain in Whole-Body Protein to a Greater Extent than a Complete Meal Replacement in Older Women with Heart Failure.

Heart failure in older individuals is normally associated with a high body mass index and relatively low lean body mass due to, in part, a resistance to the normal anabolic effect of dietary protein. In this study we have investigated the hypothesis that consumption of a specially-formulated composition of essential amino acids (HiEAAs) can overcome anabolic resistance in individuals with heart failure and stimulate the net gain of body protein to a greater extent than a commercially popular protein-based meal replacement beverage with greater caloric but lower essential amino acid (EAA) content (LoEAA). A randomized cross-over design was used. Protein kinetics were determined using primed continuous infusions of L-(2H5)phenylalanine and L-(2H2)tyrosine in the basal state and for four hours following consumption of either beverage. Both beverages induced positive net protein balance (i.e., anabolic response). However, the anabolic response was more than two times greater with the HiEAA than the LoEAA (p < 0.001), largely through a greater suppression of protein breakdown (p < 0.001). Net protein accretion (g) was also greater in the HiEAA when data were normalized for either amino acid or caloric content (p < 0.001). We conclude that a properly formulated EAA mixture can elicit a greater anabolic response in individuals with heart failure than a protein-based meal replacement. Since heart failure is often associated with obesity, the minimal caloric value of the HiEAA formulation is advantageous.

Characterization of Ripening Bananas by Monitoring the Amino Acid Composition by Gas Chromatography–Mass Spectrometry With Selected Ion Monitoring and Star Pattern Analysis

Bananas are a well-known healthy food that contain various functional amino acids (AAs) whose concentrations may vary during ripening. Thus, amino acid profiling analysis was performed at different stages of ripeness in bananas by gas chromatography–mass spectrometry (GC-MS) using selected ion monitoring (SIM) with ethoxycarbonyl/tert-butyldimethylsilyl (EOC/TBDMS) derivatives. The variability of the amino acids in ripening was subsequently explored by star pattern analysis after normalization to the corresponding mean values of the unripe bananas. Significant alterations of amino acids were found in ripe bananas following 1, 6, and 10 days of storage. The star graphic patterns were different in the unripe and ripe bananas. In particular, glutamine and asparagine were present as two major components making up 65.68 to 71.75% and 10.86 to 14.94% of the total amino acids. The compositions (%) of valine, leucine, γ-aminobutyric acid, and glutamic acid were significantly increased by 65–210% in ripe bananas following 10 days of storage. In addition, the total composition (%) of essential amino acids was significantly increased at 10 days by comparison with those of 1 and 6 days. Therefore, the present amino acid profiling protocol combined with star pattern analysis has been shown to be useful for the monitoring of the ripening of bananas.

Hydolysis Optimization and the Effect on Myogenenic Differentiation of Soy Peptides from Soy Protein Isolates by Alcalase and Flavorzyme (P17-001-19)

ObjectivesSoy peptides, a hydrolysates product of soy protein, which has the same essential amino acid composition as soy protein. However, soy peptides is more easily digested and absorbed by the human body, with greater nutritional and functional properties. The aim of this study was to optimize hydrolysis condition of SPI by Alcalase and Flavorzyme and determine the effect of the two kinds of hydrolysates on myogenetic differentiation. MethodsOptimization of five hydrolysis conditions of SPI by Alcalase and Flavorzyme including hydrolysis pH, temperature, substrate mass concentration, enzyme mass/substrate mass and hydrolysis time was investigated based on degree of hydrolysis (DH). Pepetide contents in hydrolysates obtained by ultrafiltration of 3- and 10-kDa molecular weight cut offs (MWCO). C2C12 cell was cultured to study the effect of SPI hydrolysates on myogenetic differentiation. ResultsWe found that the optimum conditions are pH 8, 60 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Alcalase and pH 7, 55 °C, 5% substrate mass concentration, 2% enzyme mass/substrate mass, hydrolysis for 3 hours for Flavorzyme. We also detected higher <3 and <10 kDa peptides contents in Alcalase hydrolysates (6.72 and 39.73 mg) than those in Flavorzyme (2.59 and 7.21 mg) by ultrafiltration of SPI hydrolysates through 3- and 10-kDa molecular weight cut offs (MWCO). During C2C12 differentiation both SPI Alcalase hydrolysates (SPIAH) and SPI Flavorzyme hydrolysates (SPIFH) did not exhibit cytotoxic effect. ConclusionsAlcalase has a better capacity to hydrolyze SPI compared to Flavorzyme. Cell culture results also showed the possibility for soy peptide to facilitate myogenetic differentiation. Funding SourcesThis study was supported in part by National Research Foundation of Korea.

Phenolic compounds and the physicochemical, nutritional, antioxidant, and functional characteristics of peel, flesh, and kernel of Medemia argun (argun palm) fruit

This study investigated the nutritional and chemical compositions, as well as functional properties, of argun palm (Medemia argun) fruit. Flesh, peel, and kernel of argun fruits were analyzed based on their dry weight. The kernel contained the highest carbohydrate and fiber contents (85.93% dry weight (dwt) and 34.56% dwt, respectively), while the flesh contained substantial amounts of Ca (886.08 mg/100 g dwt) and K (3504.83 mg/100 g dwt). Argun flesh was a good source of B-complex vitamins, sucrose, glucose, xylose, and fructose. Oleic acid was the predominant monounsaturated fatty acid, while pentadecylic acid was the major saturated fatty acid in argun oil. The total essential amino acids composition of kernel, peel, and flesh were 454.40, 1094.50, and 1298.38 mg/100 g dwt, respectively. Argun peel had the highest phenolic content (43.76 mg gallic acid equivalent /g dwt) with highest antioxidant activity in terms of DPPH∙ free radical scavenging activity expressed as the half maximal inhibitory concentration (IC50), ABTS∙+ radical cation, and ferric reducing ability of plasma (FRAP). There were significant differences among all argun fruit parts in terms of the functional properties.

Dairy products of treatment and prophylactic action with the new cryopowder

In recent years, more and more attention of scientists is attracted by food products of medical and prophylactic purposes, which contain natural vegetable supplements, which, due to their natural properties, give the dairy products functional properties. The use of natural additives in various aggregate states allows to replenish the deficit of essential nutrients, increase the non-specific resistance of the organism to the action of adverse environmental factors. The clever combination of cryopowders of vegetable origin and dairy basis has great prospects, both technologically and socially. As a milk base, dairy cheese of different fat content was used and the technology of cheese desserts with a different mass fraction of fat using cryopowder “Buriak” was developed. The expediency of use of cryopowder “Buriak” in the technology of new sweet cheesecake masses has been substantiated. The optimum dose of cryopowder “Buriak” is offered. The possibility of using the cryopowder “Buriak” as a component of therapeutic and preventive cheesecake desserts was studied. The amount of this dietary supplement varies depending on the mass fraction of fat in the milk base. Organoleptic, physico-chemical and microbiological characteristics have been studied in the experimental samples of new products. The analysis of organoleptic characteristics of cheese desserts with cryopowder “Buriak” shows that significant changes have not been experienced and fully complied with regulatory requirements. Thus, the color of sweet cheesecakes was light beet, raspberry with separate white splashed chopped powdered cryogenic supplements. The smell of cheesecake remains fresh, sour milk. When adding cryopowder “Buriak” in cheeses, energy value grew. The revealed changes in the amino acid composition of the cheese mass indicate that the use of cryopowder “Buriak” can increase the nutritional and biological value of the protein component. In particular, an increase in the total amount of amino acids has been determined by 1.73%, and in the composition of essential amino acids by 1.16% and by substitutes – by 2.17%. The offered products expands the domestic assortment of dairy products of functional direction

Effect of the cryopowder "beet" on quality indicators of new curd desserts

Natural plant bio-additives deserve special attention, because due to their natural properties they provide dairy products with functional properties. The use of such additives makes it possible to fill the shortage of essential nutrients, increase non-specific resistance of an organism to the effect of unfavorable environmental factors. A skillful combination of cryopowders and the dairy base are very promising both in technological and social terms.The technology of curd desserts with varying fat mass fraction using the cryopowder Beet was developed. The expedience of using the cryopowder Beet in the technology of new sweet curd mass was substantiated. The optimal dose of the cryopowder Beet was proposed. The possibility of using the cryopowder Beet as a component of health promoting curd desserts was studied. The amount of the specified cryo-additive varies depending on the fat mass fraction of the dairy base. The organoleptic, physical, and chemical and microbiological characteristics were studied in the experimental samples. An analysis of organoleptic characteristics of curd masses with the cryopowder Beet shows that they did not have any substantial changes and fully comply with regulatory requirements. Thus, the color of the sweet curd mass was light-beet, raspberry with separate white inclusions of crushed powder-like cryogenic bio-additive. The curd masses retained the smell of fresh sour milk. When introducing the cryopowder Beet into the curd mass, the energy value grew.The revealed changes in the amino acid composition of curd masses indicate that the use of cryopowder Beet makes it possible to enhance nutritional and biological value of the protein component. In particular, we established an increase in the total amount of amino acids by 1.73 %; by 1.16 % in the composition of essential amino acids, and by 2.17 % in the composition of non-essential amino acids.The proposed product expands the domestic range of dairy products for functional purposes.

Essential Amino Acid Profile in Parenteral Nutrition Mixtures: Does It Meet Needs?

Background and Aims: The study compares the essential amino acid (EAA) composition of different parenteral nutrition (PN) mixtures with whey protein EAA profile and the theoretical daily EAA requirements (set by WHO/FAO/UNU or IAAO method). According to the individual EAA profile, the potential effect of several PN mixtures was evaluated on the skeletal muscle mass (SMM) of patients on home PN. Methods: Eight AA solutions and fifteen complete PN mixtures were considered. Twenty-nine clinically stable patients with short bowel syndrome on home total PN were retrospectively evaluated. SMM was estimated by bioelectrical impedance analysis. Results: The prescribed doses of EAA that showed a significant increase in home PN patients muscle mass were considerably greater than the theoretical ones, showing an EAA profile similar to whey protein. At the daily dose of 1 g of total AA s/kg body weight (BW), the considered PN mixtures mostly failed to improve SMM. Only prescribed doses which included more than 0.25 g/kg BW of total BCAA with at least 0.10 g/kg BW leucine, 0.08 g/kg BW isoleucine, and 0.06 g/kg BW methionine showed a significant increase in SMM. Conclusions: The theoretical daily requirement for each EAA was met by all considered PN solutions when the prescribed daily dose of total AAs was set at 1 g/kg BW. Nevertheless, our data suggest that only an increase in total BCAA, also richer in single AA leucine, isoleucine, and methionine, is associated with the maintenance and/or increase of SMM. According to these preliminary observations, we support the prescription of an EAA composition of PN mixtures close to that of whey protein for the preservation of SMM in patients on long-term total PN.