Essential Amino Acid Index Research Articles

Drought deteriorated the nutritional quality of cottonseed by altering fatty acids and amino acids compositions in cultivars with contrasting drought sensitivity

Cottonseed is an excellent source of vegetable oil and plant protein for food industry due to its natural ability of high oil and protein content. This study is designed to examine the influence of drought stress on the yield and quality of cottonseed kernels. Cottonseed yield and kernel yield per plant, as well as oil yield and protein yield, were significantly decreased under drought. The oil concentration (%/dry weight) decreased, but protein concentration (%/dry weight) increased significantly in response to drought. Total unsaturated fatty acids (UFA) and total essential amino acids (EAA) concentrations decreased notably under severe drought. Moreover, the decrease of polyunsaturated to saturated fatty acids ratio (PUFA/SFA), health-promoting index (HPI), unsaturation index (UI), and the increased atherogenicity index (AI), indicated the lower unsaturation of fatty acids which induced an unhealthy oil under drought stress. Otherwise, the variations of essential amino acids index (EAAI), nutritional value (NI), score ratio coefficient of amino acid (SRC) and biological value (BV) forecasted a diminished amino acids quality under drought stress. Results suggested that drought stress decreased cottonseed yield and deteriorated cottonseed nutritional values. The present research is a leading report describing the influences of drought on the nutritional quality indices in cottonseed. In addition, this study contributes to understanding the response of cottonseed nutritional value to soil moisture stress.

Plantain‐based dough meal: Nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high‐fat‐induced rats

AbstractThis study was designed to evaluate the nutritional property of plantain‐based dough meal, antioxidant activity and dyslipidemia‐ameliorating potential in high‐fat‐induced rats. The flour blends, that is, plantain 70%, soy cake 30% (PSC); plantain 65%, soy cake 30%, rice bran 5% (PSR); plantain 65%, soy cake 30%, oat‐bran 5% (PSO); plantain 60%, soy cake 30%, rice bran 5%, oat‐bran 5% (PSRO); and controls (100% plantain flour and Cerolina) were evaluated for proximate, amino acids, antioxidants, phenolic profile, and antihyperlipidemia. Protein, fiber, and energy composition varied from 2.2 to 4.97 g/100 g, 16.44 to 19.59 g/100 g, and 369.7 to 385.5 kcal/100 g, respectively. The essential amino acid index and predicted biological values of the foods ranged from 68.31% to 76.31% and 62.19% to 71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5‐dicaffeoylquinic acid (27.17–41.59), and 4, 5‐dicaffeoylquinic acid (39.96–51.28). The antioxidant activity (2,2‑azino‑bis (3‑ethylbenzthiazoline‑6‑sulfonate)*, 2,2‐ diphenyl‐1‐picryhydrazyl*, ferric‐reducing antioxidant activity, metal (Fe2+) chelation and hydroxyl (OH*) free radicals of PSRO was higher than other experimental food samples. In vivo study shows that the atherogenic index, coronary risk index and log (triglyceride concentration/high‐density lipoprotein concentration) of rats fed on experimental foods were lower than recommended values. The study established that PSRO had higher antioxidant and anti‐hyperlipidemia properties; hence, it may be suitable as a functional food.

Intensive production of the harpacticoid copepod Tigriopus californicus in a zero-effluent \u2018green water\u2019 bioreactor

Aquaculture is looking for substitutes for fishmeal and fish oil to maintain its continued growth. Zooplankton is the most nutritious option, but its controlled mass production has not yet been achieved. In this context, we have developed a monoalgal ‘green water’ closed-loop bioreactor with the microalgae Tetraselmis chui that continuously produced the harpacticoid copepod Tigriopus californicus. During 145 days of operation, the 2.2 m3 bioreactor produced 3.9 kg (wet weight) of Tigriopus with (dry weight) 0.79 ± 0.29% eicosapentaenoic acid (EPA), 0.82 ± 0.26% docosahexaenoic acid (DHA), 1.89 ± 0,60% 3S,3’S-astaxanthin and an essential amino acid index (EAAI) of 97% for juvenile Atlantic salmon. The reactor kept the pH stable over the operation time (pH 8.81 ± 0.40 in the algae phase and pH 8.22 ± 2.96 in the zooplankton phase), while constantly removed nitrate (322.6 mg L−1) and phosphate (20.4 mg L−1) from the water. As a result of the stable pH and nutrient removal, the bioreactor achieved zero effluent discharges. The upscaling of monoalgal, closed-loop ‘green water’ bioreactors could help standardize zooplankton mass production to supply the aquafeeds industry.

Comparative Study on Nutritional Evaluation of Hemp Seed Protein and Soybean Protein

In order to clarify the basic composition and nutritional value of hemp seed protein, with soybean protein as the reference, the protein content, mineral elements, amino acid composition and protein nutritional value (such as essential amino acid ratio, amino acid ratio factor, amino acid ratio score, amino acid score, chemical score, essential amino acid index, nutrition index, predicted biological price) were evaluated and compared, providing data reference for the development and application of hemp seed protein. The results showed that the potassium-sodium ratio of defatted hemp seed meal was 7.5 times higher than that of soybeans, and the content of Cu, Fe, P, Zn, Mg and Mn was higher than that of soybeans. The protein content of defatted soybean meal and defatted hemp seed meal was 40.23% and 62.61%, respectively, and the total amino acid content was 1065.67 mg/g protein and 1174.58 mg/g protein, respectively, and the essential amino acid content was 40.02% and 41.68%, respectively. At the same time, the essential amino acid index of hemp seed protein was 106.23, the nutrition index was 66.50, and the predicted biological price was 104.72, and the nutritional value was closer to the ideal protein model. It can be seen that the nutritional value of defatted hemp seed meal is comparable to that of defatted soybean meal, which can be used as a new type of plant protein resources for the development and application of industry.

Plantain based dough meal: nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats

sBackgroundDyslipidemia is an aberrant rise in blood lipids due to diet and lifestyle. It has implicated as the major risk factor for developing hypertension among other diseases. This study was designed to evaluate plantain based dough meal nutritional property, antioxidant activity and dyslipidemia ameliorating potential in high-fat induced rats.MethodsThe flour blends, i.e., PSC (Plantain 70%, Soycake 30%), PSR (Plantain 65%, Soycake 30%, Rice-bran 5%), PSO (Plantain 65%, Soycake 30%, Oat-bran 5%), PSRO (Plantain 60%, Soycake 30%, Rice-bran 5%, Oat-bran 5%) and controls (100% Plantain flour & Cerolina) were evaluated for chemical, antioxidants and antihyperlipidemia.ResultsProtein, fiber and energy composition varied from 2.2–4.97 g/100 g, 16.44–19.59 g/100 g and 369.7–385.5 kcal/100 g, respectively. Essential amino acid index and predicted-biological values of the foods ranged from 68.31–76.31% and 62.19–71.48%, respectively. Phenolic profiles (mg/g) were gallic acid (25.33–31.26), caffeic acid (2.75–4.61), ferulic acid (5.16–12.73), luteolin (16.31–23.60), kaempferol (21.51–30.64), quercetin (24.28–37.13), chlorogenic acid (42.25–59.78), myricetin (28.41–38.41), 3,5-dicaffeoylquinic acid (27.17–41.59) and 4, 5-dicaffeoylquinic acid (39.96–51.28). The antioxidant activity of PSRO on ABTS, DPPH, FRAP, Fe2+ chelation and OH free radicals was higher than other foods. Atherogenic index, coronary risk index and log (TG/HDL-conc.) of rats fed on experimental foods were lower than recommended values.ConclusionThe study established that PSRO had higher antioxidant and anti-hyperlipidemia properties; hence, it may be suitable as a functional food.

Growth performance and efficiency of protein utilization in giant tiger prawn, Penaeus monodon reared in tarpaulin pond with and without faecal chamber

The accumulation of organic matter at the bottom of the pond greatly affects nutrient metabolism, feed efficiency, growth and productivity in giant tiger prawn cultivation. One of the causes is improper pool bottom construction The purpose of this study was to compare the growth performance and efficiency of protein utilization in giant tiger prawns consuming artificial feed supplemented with multi-enzymes and reared in tarpaulin ponds constructed between not and using the faecal chamber (FAMBER) or the space of metabolic waste and unconsumptioned feed (SOMECOF) at the bottom of the pond with a recirculating aquaculture system (RAS). A tarpaulin pond with a diameter of 3 m and a height of 100 cm filled with 80 cm of seawater. The tarpaulin pond is equipped with a transparent plastic roof, seawater and aeration installation, and a filter in the water pump tank. The average body weight of the experimental prawn used were 8-9 g. The feed given is pellet type artificial feed supplemented with multi-enzymes at a dose of 30 cc/kg of feed. The frequency of feeding were four times a day, namely at 07:00; 12:00; 17:00 and 22:00 with a dose of 5%. The parameters measured were growth performance including growth, condition factors and feed efficiency, while the efficiency of protein utilization included protein content, protein efficiency ratio, amino acid profile, index and score of essential amino acids of feed and experimental prawn. Data analysis was done descriptively. The results showed that all parameters of growth performance and efficiency of protein utilization in tiger prawns reared in tarpaulin ponds using FAMBER were better than those without FAMBER. Based on the results of the study, it was concluded that keeping giant tiger prawns in a tarpaulin pond using a FAMBER is better than not using a FAMBER.

A Comparison of β-Carotene, Phytoene and Amino Acids Production in Dunaliella salina DF 15 (CCAP 19/41) and Dunaliella salina CCAP 19/30 Using Different Light Wavelengths.

Strains of Dunaliella salina microalgae are of considerable research and industrial interest because they hyper-accumulate β-carotene as well as produce high-quality protein. To explore the co-production of valuable compounds in D. salina, this study compared the production of β-carotene, phytoene and amino acids in two strains cultivated under white, red or blue light until no further nitrogen was available. D. salina DF15 (CCAP 19/41 (PLY DF15)) produced more than 12% β-carotene (ash-free dry weight (AFDW) basis), and red light triggered the production of 9-cis β-carotene at a 9-cis/all-trans β-carotene ratio of 1.5. Phytoene production was also evident in D. salina DF15 under all conditions, particularly under blue light. However, the profile of essential amino acids (EAAs) and calculation of the essential amino acid index (EAAI) was less than ideal in terms of protein quality, for both strains. Umami compounds, quantified as monosodium glutamate (MSG) equivalents, indicated a higher equivalent umami concentration (EUC) in D. salina DF15 under red light (3.2 g MSG/100 g AFDW) than in D. salina CCAP19/30. Overall, D. salina DF15 demonstrates valuable traits for further exploration and product optimisation.

Nutritional Composition, Antioxidant and Sensory Properties of a Maize-based Snack (Kokoro) Enriched with Defatted Sesame and Moringa Seed Flour

Kokoro, a maize-based snack was made from maize flour and supplemented with Moringa seed flour (MSS) and defatted sesame flour (DSF) flours with the aim of improving its nutritional quality. An experimental design was carried out using optimal mixture model of response surface methodology which yielded 16 formulations in which three blends in terms of the best proximate composition and the control sample (100% maize) were selected. The snacks were analyzed for proximate, mineral, amino acid composition, sensory and antioxidant properties. Proximate analysis results showed significant (p<0.05) increase in protein (9.25–24.23%), fat (15.07–35.25%), ash (2.25–4.25%) content, and energy value (508.43–607.71 KJ/ g), while crude fiber (7.58–5.80%), moisture (4.58-3.64%) and carbohydrate (61.27–26.83%) content decreased with inclusion of MSF and DSF. Potassium (4.02-5.03mg/100 g) was the predominant mineral, followed by calcium (3.31-5.41mg/100 g) and potassium (1.67-3.75mg/100 g). Glutamic acid was the most abundant non–essential amino acids while leucine was the predominant essential amino acid in the enriched “kokoro”. There was an increase in the amino acid content (except for aspartic acid, arginine and histidine) of the kokoro samples as the proportions of MSF and DSF increased. The result also showed that the essential amino acid index, predicted biological value, protein efficiency ratio and nutritional index of the enriched kokoro were higher than the control sample with values ranging from 0.6108-0.8944, 54.88-85.79%, 1.63-3.49g/100g and 5.65-21.67%, respectively. The result also showed that there was a significant (p<0.05) increase in the flavonoid, phenolic content and DPPH of the kokoro as supplementation with MSF and DSF increased. The control sample compared favourably with kokoro supplemented with 6.25% and 17.5% MSF and DSF, respectively, in terms of sensory evaluation. Hence, acceptable and nutritious kokoro snacks from this blend can be formulated which could enhance the nutritional wellness of consumers.

Comparison of nutritional quality and nutrient compositions of three edible tissues from different sourced cultured female mud crabs (Scylla paramamosain)

This study compared the nutritional quality and nutrient compositions of female mud crabs cultured in the coastal area around the Bohai Sea (BMC), the East China Sea (EMC), and the South China Sea (SMC). The results showed that BMC had the highest hepatopancreas index and meat yield and EMC had the highest gonadosomatic index and total edible yield. The protein content in the edible tissues of EMC and SMC was significantly higher than that of BMC. The essential amino acid index in the muscle and gonads of three-sourced female crabs was quantitatively higher than 70, meaning that the amino acid compositions in the muscle and gonads of BMC, EMC, and SMC showed good performance. The mineral element data revealed that they were all excellent mineral sources, especially the Zn content in the gonads, which was approximately 15 mg 100 g−1. Meanwhile, the polyunsaturated fatty acid contents of BMC were significantly higher than those of EMC and SMC, and BMC also had abundant eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), particularly in the muscle. Hence, although EMC and SMC contained more protein than BMC, the nutritional quality and nutrient composition of BMC was slightly better than those of EMC and SMC.

Characterisation of pH-shift-produced protein isolates from sago palm weevil (Rhynchophorus ferrugineus) larvae

Farm-raised sago palm weevil (Rhynchophorus ferrugineus) larvae (SPWL) can be used as a protein source for food sustainability. This study aimed to investigate the potential of pH-shift processing as a cold refinery approach to produce protein isolate from SPWL. Maximum solubility of SPWL protein was observed at pH 2.0 (acid-aided process) and pH 11.5 (alkaline-aided process). The zeta-potential of the protein solution was close to zero with the lowest solubility at pH 4.5. So, the protein precipitation was performed at this pH. Although both acid and alkaline methods yielded roughly 66% protein, their nutritional and techno-functional features differed based on the pH-shifting process. The alkaline-produced protein isolate had higher essential amino acid (EAA) content and EAA index but it was darker in colour. The acid-produced protein isolate had larger levels of umami-taste-active and functional amino acids, as well as a higher emulsifying capability.

Apparent digestibility coefficients (ADCs) of intact-cell marine microalgae meal (Pavlova sp. 459) for juvenile Atlantic salmon (Salmo salar L.)

Initial investigations on the biochemical composition and in vitro protein digestibility indicated that dry intact-cell meals produced from Pavlova sp. CCMP strain 459 (henceforth referred to as Pav459) marine microalgae have good potential in novel low trophic aquafeeds. This study established in vivo apparent digestibility coefficients (ADCs) of essential nutrients and energy from Pav459 meal using the substitution digestion assay with juvenile (~25 g) Atlantic salmon, Salmo salar L. The Pav459 meal contained 10% ash, 54% crude protein (CP), 42 g total amino acids (AA) 100 g of meal−1, 11% crude lipid, 25% carbohydrate, 22 MJ kg−1 gross energy and 4% combined of essential n3 long chain polyunsaturated fatty acids (LC PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Pav459 meal had a high essential AA (EAA) to non-EAA ratio (1.0), EAA index (0.9), n3:n6 LC PUFA ratio (4.5), essential fatty acid (FA) index (4.9), PUFA:saturated FA ratio (2.6), fish lipid quality index (36.4) and a low index of thrombogenicity (0.1). Single ingredient Pav459 meal ADCs are established for protein (83%), lipid (91%), carbohydrate (72%) and energy (71%). Pav459 meal ADC values for EAAs are high for arginine (97%), histidine (94%), isoleucine (93%), leucine (93%), lysine (93%), methionine (95%), phenylalanine (92%), threonine (96%), tryptophan (92%) and valine (95%) and FA groupings saturates (76%), monounsaturates (80%), PUFA (97%), n6 PUFA (94%), n3 PUFA (99%) and EPA + DHA (99%). High values (average 1.8; range 1.04–3.58) are reported for the first time for Pav459 meal for digestible indispensable amino acid scores (DIAAS); which demonstrate Pav459 meal to be a complete protein when fed to Atlantic salmon. Dietary EPA + DHA levels and n3:n6 LC PUFA ratio were enhanced (by 19–31%), feed intake was significantly increased (by 8%) and carbohydrate ADC was significantly improved (by 41%) with 20% dietary Pav459 meal. Inclusion of 20% Pav459 meal had no effect on ADC of dietary dry matter, ash, monounsaturates, n3 PUFA or n6 PUFA and only trace reductions (less than 4%) for ADC of dietary protein, energy, EAAs, lipid, PUFA and EPA + DHA compared to the Reference diet. Cumulative study results suggest a recommended dietary inclusion level of Pav459 meal in salmonid feeds of up to 20% of the diet. At this level, Pav459 meal alone may satisfy NRC (2011) n3 LC PUFA requirements for Atlantic salmon and help restore EPA + DHA losses in current farmed salmon feeds; provided that similar growth performance, nutrient utilization and fish health can be demonstrated in Atlantic salmon fed nutritionally balanced diets containing Pav459 meal.

Physico-chemical properties of an innovative gluten-free, low-carbohydrate and high protein-bread enriched with pea protein powder

The study aimed to determine the effect of pea protein powder on the pasting behavior and physico-chemical properties including the composition of amino and fatty acids of gluten-free bread with low-carbohydrate content. The control bread recipe was based on buckwheat flour (50 g) and flaxseed flour (50 g) as main flours. Additionally, the improving additives for this control bread such as psyllium husk (4 g), potato fiber (2 g), and guar gum (2 g) were used. The mixture of base flour was supplemented with the addition of pea protein powder (PPP) in the amount ranging from 5 to 25%. The results of Visco analyzes measured by RVA apparatus showed that the addition of 10% PPP to the control bread did not significantly differentiate peak viscosity and pasting temperature which was at the level 3115 cP and 3149 cP and 50 °C, respectively. Supplementation of low-carbohydrate bread with 10% of PPP was acceptable and significantly increased the content of all analyzed amino acids, as well as the amount of α-linolenic acid concerning the control bread. The lowest value of chemical score was observed for leucine. The EAAI (essential amino acid index) value increased from 34 to 40 when the optimal protein supplement was added. The developed gluten-free, low-carbohydrate, and high protein bread was characterized by contents of carbohydrate of 16.9%, protein of 17.1%, fiber of 13.7%, fat of 3.3% and its calorific value was 194 kcal/100 g.

Utilization of enriched selenium sprouts flour for some cultivars of broad bean to prepare healthy biscuit

Present study was assessed physical characteristics, sensory evaluation, proximate composition, mineral content and quality parameters such as (texture, amino acid and protein quality (PQ) as biological value (BV%), essential amino acid index (EAAI%), and nutritional index (NI%)) of functional biscuit produced from replacement 30% of wheat flour by selenium sprouts broad bean. The highest spread ratio was recorded in biscuit Se- sprout in Giza- 843 substituted which treated with plant and animal compost. All biscuits from three cultivars had significantly compared with wheat control in overall acceptability. The highest values for protein, ash, and crude fiber were recorded in the biscuit of Sakha-1 treated with plant compost. Mineral content Ca, K, Fe, Zn and Se was higher in biscuit, prepared with Sakha-1 fertilized plant compost, while biscuit, prepared with control for Giza- 843 was the highest value of Mg and Mn. The highest value of hardness was recorded in biscuit from Se- sprouts Giza-843 cultivar control. The highest values of EAA were recorded in improved biscuit with sprouts from Sakha-1 cultivar under two compost compared to wheat biscuit. The highest values for BV%, EAAI% and NI% were recorded in biscuit of Sakha-1 under two compost. Concluded that suitability production functional Se- sprouts biscuit with highly EAA and PQ.

Analysis and evaluation of nutritional components of <italic>Collichthys lucidus</italic> muscles from Mindong waters

<italic>Collichthys lucidus</italic> is an important small economic fish species in coastal areas of China. Because of fast growth, large catches and delicious taste, it is loved by people of Fujian and Zhejiang in China. At present, there are only a few studies of <italic>C</italic>. <italic>lucidus</italic> on nutrition. To improve the basic data of quality and nutritional composition of muscle in this species, this study analyzed and evaluated the nutrient composition of <italic>C</italic>. <italic>lucidus</italic> muscles from Mindong waters. Nutritional components in muscle of <italic>C</italic>. <italic>lucidus</italic> were tested and analyzed with routine methods. Samples of 30 wild individuals, with (12.45±1.25) cm in body length and (37.15±13.25) g in body weight, were collected from Mindong waters during the reproductive season. The results showed that contents of moisture, crude ash, crude protein and crude fat of fresh muscles were (77.70±0.21)%, (1.49±0.59)%, (17.21±0.27)% and (0.56±0.05)%, respectively. There were 17 common amino acids found in muscles, including 7 essential amino acids (except Trp). In fresh sample, the total content of amino acids was (17.01±0.11)%, the content of essential amino acids was (6.09±0.06)%; in dry sample, the total content of amino acids was (76.30± 0.44)%; the content of essential amino acids was (27.33±0.29)%; the percentage of essential amino acids in total amino acids was 35.82%; the ratio of amino acids to no-essential amino acids (EAA/ NEAA) was 66.73%. The constitutional rate of the essential amino acids accorded with the FAO/WHO standard fundamentally. According to nutrition evaluation in amino acids score (AAS) and chemical score (CS), the first limited amino acid was Val, and the second limited amino acids were Leu and Phe+Tyr; the essential amino acids index (EAAI) was 67.04. In dry sample, the content of four kinds delicious amino acids was (26.24±0.01)%, and the percentage of delicious amino acids in total amino acids was 34.40%. 27 fatty acids were found in muscle of <italic>C</italic>. <italic>lucidus</italic>. There were 12 types of saturated fatty acids, accounting for (56.48±0.10)% of the total fatty acids. The content of C18∶0 in saturated fatty acids was the highest, accounting for (32.77±0.42)% of the total fatty acids. There were 7 types of monounsaturated fatty acids, accounting for (13.22±0.12)% of the total fatty acids, and 8 types of polyunsaturated fatty acids, accounting for (30.31±0.18)% of the total fatty acids. The percentages of EPA and DHA in total fatty acids of <italic>C</italic>. <italic>lucidus</italic> were (8.23±0.14)% and (13.22±0.12)%, respectively. The composition of trace elements in muscles of <italic>C</italic>. <italic>lucidus</italic> was reasonable. Therefore, <italic>C</italic>. <italic>lucidus</italic> is delicious fish species with balanced nutrition and relatively high nutritional value, which deserves further exploitation and popularization.

Enhanced protein quality and antioxidant activity of fermented Brown rice with Gryllus bimaculatus

We fermented samples of only brown rice and samples of brown rice added with the cricket (Gryllus bimaculatus) with probiotic Lactobacillus rhamnosus GG, Leuconostoc mesenteroides MKSR, Lb. plantarum MKHA11, or Bacillus amyloliquefaciens MKSK J1, and evaluated their protein quality and antioxidant activity. When the cricket was added to brown rice, the protein and the total amino acid content, and the antioxidant activity increased significantly. In all samples, the degree of hydrolysis significantly increased with the fermentation time, and in vitro protein digestibility increased by 10%–20% after fermentation. The brown rice with cricket fermented with B. amyloliquefaciens MKSK J1 exhibited the highest amino acid quality based on the essential amino acid index and branched-chain amino acids content. In conclusion, fermented cricket-brown rice could be used as a protein-enriched food with high-quality protein and antioxidant activity.

Insights into the effects of dietary supplements on the nutritional composition and growth performance of sago palm weevil (Rhynchophorus ferrugineus) larvae

Nutritional composition and growth performance of sago palm weevil larvae (SPWL) fed with ground sago palm trunk mixed with different supplements including commercial pig feed, rice bran, cornmeal, soybean meal, and perilla seed were evaluated. SPWL fed with supplemented diets were richer in protein, lipid, and mineral contents (p < 0.05). Marked increases in polyunsaturated fatty acids (10.75-fold) and omega-3 fatty acids (25.42-fold) with the lowest n-6:n-3 ratio, atherogenicity index, and thrombogenicity index were found in SPWL fed with perilla seed (p < 0.05). Perilla seed, cornmeal, and soybean meal improved essential amino acid content and essential amino acid index of SPWL. Growth performance varied, depending on feed compositions, where a comparable or even greater effect was observed in SPWL fed with supplemented diets compared to control. Therefore, plant-based supplements, especially perilla seed, efficiently improved nutritional quality of SPWL, making them more attractive in terms of nutritional and economical value.

Nutritional, antioxidant, angiotensin-converting-enzyme and carbohydrate-hydrolyzing-enzyme inhibitory activities of underutilized leafy vegetable: African wild lettuce (Lactuca taraxacifolia Willd)

BackgroundAfrican wild lettuce (Lactuca taraxacifolia Willd.) is an underutilised indigenous leafy vegetable containing essential nutrients and medicinal properties. Hence, this study aimed to determine the chemical composition, antioxidant activities, α-amylase, α-glucosidase and angiotensin converting enzyme inhibitory potentials of wild lettuce leaves powder samples.MethodsFreshly harvested Wild Lettuce leaves were processed into whole leafy powder (WLF), extracted powder (WLE), residue (WLR) and leaf protein isolate (WPI). Chemical composition, antioxidant activities, α-amylase, α-glucosidase and angiotensin-converting enzyme inhibitory potentials of the powder samples were determined.ResultsCrude protein of Wild Lettuce leaves ranged from 23.27 to 46.57 and crude fiber from 4.17–37.37 g/100 g. Phosphorous was the most abundant element, while zinc had the lowest concentration. The samples essential amino acids, protein efficiency ratio, essential amino acid index and biological values were 39.83–50.65 mg/100 g protein. 2.79–3.51, 77.03–92.36% and 72.26–88.97%, respectively. Saponin, tannin, oxalate, phytate, terpennoids, flavonoid and phenol in the leafy vegetable samples were within tolerable levels. The African wild lettuce leaf protein isolate (WPI) had higher DPPH antioxidant activity (91.88%), percentage inhibitory properties on α-amylase (26.11%), α-glucosidase (64.24%) and angiotensin-1-converting enzyme (97.53%) than WLF (18.28, 25.44, 55.41 and 67.56), WLE (70.85, 24.97, 62.53 and 93.27) and WLR (53.07, 24.68, 50.03 and 85.28) respectively.ConclusionAfrican wild lettuce leaf samples, particularly protein isolate, contain essential nutrients, antioxidant activities and ability to inhibit angiotensin-1-converting, α-amylase and α-glucosidase enzymes Therefore, the leafy vegetable samples, particularly WPI, may be suitable as antioxidant, antidiabetic and antihypertensive agent.

Effect of Light Intensity and Wavelength on Biomass Growth and Protein and Amino Acid Composition of Dunaliella salina

Dunaliella salina is a halotolerant, photoautotrophic marine microalga and one of the richest sources of natural carotenoids but also shows potential as a novel food source with high protein quality. This study sought to optimise the production of biomass, protein and amino acids from D. salina, alongside carotenoids using a two-stage cultivation approach based on the use of light of different intensities and quality, i.e., white, red and blue LED light. In stage 1, four white LED light intensities were tested. In stage 2, the same four light intensities from either blue or red LEDs were applied once exponential growth ceased and cells reached the stationary phase under white LED light in stage 1. Remarkably, both biomass concentration and biomass productivity showed a 1.3–1.7-fold increase in stage 2, without medium replenishment, while protein concentration and protein productivity showed an ~1.1-fold increase. The amino acid content and amino acid index remained unchanged from stage 1 to stage 2, and minimum difference was found across different light intensities. Overall, D. salina delivered so-called high protein quality, with an essential amino acid index (EAAI) of 0.99, and red light, which has previously been shown to increase carotenoid production, boosted further biomass production over and above white light, at all light intensities tested.

Bioprocessed Brewers' Spent Grain Improves Nutritional and Antioxidant Properties of Pasta.

Brewers’ spent grain (BSG), the by-product of brewing, was subjected to a xylanase treatment followed by fermentation with Lactiplantibacillus plantarum PU1. Bioprocessed BSG has been used as ingredient to obtain a fortified semolina pasta which can be labeled as “high fiber” and “source of protein” according to the European Community Regulation No. 1924/2006. Compared to native BSG, the use of bioprocessed BSG led to higher protein digestibility and quality indices (essential amino acid index, biological value, protein efficiency ratio, nutritional index), as well as lower predicted glycemic index. Bioprocessing also improved the technological properties of fortified pasta. Indeed, brightfield and confocal laser scanning microscopy revealed the formation of a more homogeneous protein network, resulting from the degradation of the arabinoxylan structure of BSG, and the release of the components entrapped into the cellular compartments. The extensive cell wall disruption contributed to the release of phenols, and conferred enhanced antioxidant activity to the fortified pasta. The persistence of the activity was demonstrated after in vitro-mimicked digestion, evaluating the protective effects of the digested pasta towards induced oxidative stress in Caco-2 cells cultures. The fortified pasta showed a peculiar sensory profile, markedly improved by the pre-treatment, thus confirming the great potential of bioprocessed BSG as health-promoting food ingredient.

Optimization of food compositions according to the ideal protein profile

The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).