Essential Amino Acid Score Research Articles

Impact of acha, pigeon pea, and oyster mushroom flour blends on amino acid profiles: Economic and health benefit

Most Africans, especially the people of Nigeria, are diagnosed for reduced muscles mass, slow metabolism, and low immunity due to consumption of poor-quality proteins. In this research, an investigation on the possibilities of improving the amino acid contents, the protein value of composites flours of different blends of acha, pigeon pea and oyster mushroom was done. Four formulations were evaluated: sample A1P0M0 contained only acha, while samples A75P20M5 contained 75% acha, 20% pigeon peas, and 5% mushroom; sample A70P20M10 contained 70% acha, 20% pigeon peas, and 10% oyster mushroom, and sample A65P20M15 contained 65% acha, 20% pigeon peas and 15% oyster mushroom. For amino acids profile, Leucine levels increased from 9.40 % (A75P20M5) to 10.01 % (A65P20M15). Concentration of essential amino acid, amino acid score based on whole chicken egg amino acid and essential amino acid score increased as pigeon pea and oyster mushroom were increased with threonine ranging from 0.99 % (A1P0M0) to 1.13 % (A65P20M15). Protein quality improved, ranging from 3.53 % (sample A1P0M0) to 3.83 % (sample A65P20M15) for protein efficiency ratio. This study suggests best flour blends to optimize nutritional quality, economic and health benefit.

Effects of different water temperatures on the ovarian development and biochemical composition of Portunus trituberculatus after mating (Decapoda, Portunidae)

Abstract This study investigated the effects of different water temperatures (20, 23, 26 and 29°C) on the ovarian development and biochemical composition of Portunus trituberculatus (a swimming crab) after mating. The results showed that the higher the water temperature was, the faster the ovarian development, especially the GSI in the 29°C group was significantly higher than that in the 20°C and 23°C groups (). The hepatosomatic index (HSI) decreased with increasing water temperature, but there was no significant difference between the groups at different water temperatures (). The muscle yield (MY) was basically maintained at approximately 34%. The condition factor (CF) of the crab reached 0.62 in the 29°C group, which was significantly higher than that in the 20°C and 23°C groups (). Histological observation revealed that the number of lipid droplets and the degree of homogenization of yolk granules in ovarian oocytes gradually increased with the increase of the water temperature. From the perspective of conventional biochemical composition, the moisture and crude protein contents in muscle and the crude fat content in hepatopancreas did not change much among the groups, but the crude protein content in the ovary of the 29°C group was as high as 24.65%, which was significantly higher than that in the other three groups (). In terms of fatty acid composition, there was little difference in the fatty acid content in the ovaries of the different water temperature groups. The contents of C22 : 2n6 and C18 : 3n3 in polyunsaturated fatty acids were significantly higher in the 29°C group than in the other three groups (). In the hepatopancreas, the contents of C22 : 5n3 (DPA) and C22 : 6n3 (DHA) in the 20°C group were the lowest, 0.07% and 0.15%, respectively, which were significantly lower values than in the 29°C group (). The change of amino acid content is mainly reflected in ovarian tissues, showing a gradual upward trend as a whole. Furthermore, the essential amino acid score (EAAS) and average score of the two tissues in the 20°C and 23°C groups were relatively close, and both reached the highest score in the 29°C group. Overall, with increasing water temperature, the rate of ovarian development significantly accelerated, and the nutritional quality of the tissues improved in these swimming crabs.

Physicochemical and nutritional characteristics of vegan protein bars formulated with sweet potato and rice protein

SummaryIn response to the growing interest in plant‐based alternatives and vegan diets, this study aimed to develop novel sweet potato‐based vegan protein bars enriched with rice protein (RP) as an alternative protein source. The vegan protein bars (VPBs) formulated with varying RP content (0–32 g) were evaluated for nutritional, textural, microstructural and sensory properties. Nutritional analysis revealed a proportional increase in protein content (8.94%–21.77%) and energy value (310.29–353.32 kcal/100 g) with increasing RP content. The progressive inclusion of RP significantly (P < 0.05) improved the textural properties of VPBs, notably increasing cohesiveness (0.07%–0.60%), chewiness (8.71–105.02 g) and firmness (1453.80–3444.03 kg cm−2), with all VPBs receiving favourable sensory evaluation scores. Importantly, all VPBs received favourable sensory scores. Microstructural analysis revealed the mechanism for textural enhancement in enriched VPBs, indicating a positive correlation between higher RP content and the number and size of surface clumps. Amino acid profiling indicated over 50% increases in valine content and essential amino acid scores in enriched VPBs compared to those without RP. Moreover, protein‐enriched VPBs exhibited superior antioxidant activity. In conclusion, these findings suggest the potential of sweet potato and RP in developing VPBs, highlighting the value of plant‐based ingredients in vegan food products.

A novel multiple plant-based milk alternative containing various preprocessed grains achieves better performance in protein digestibility and free amino acid profile via in vitro gastrointestinal digestion analysis.

Plant-based milk alternatives are sustainable, hypoallergenic, and nutrient-rich, but challenges related to their lower bioavailability compared with animal-based milk still exist. In this study, we developed a multiple plant-based milk alternative using germinated soybeans and fermented cereals, and compared the protein digestible behaviors with commercial soy and bovine milk via in vitro gastrointestinal digestion. The multiple plant-based milk alternative possessed a higher level of essential amino acids and amino acid scores than the soy milk and a smaller percentage of low-molecular-weight peptides than the bovine milk. It displayed better protein-digestible responses with no apparent gastric coagulation. Moreover, the relatively larger particles in the multiple plant-based milk alternative had few effects on protein digestibility, with the highest proteolytic degree and a better free amino acid profile. The findings suggest that the multiple plant-based milk alternative presents higher protein digestibility behavior, and it could be a promising industrial plant-based product.

АМИНОКИСЛОТНЫЙ СОСТАВ РЖАНО-ПШЕНИЧНОГО ХЛЕБА С ИСПОЛЬЗОВАНИЕМ ЧЕРЕМШИ

The aim of research is to study the amino acid composition of the protein of rye-wheat bread using ramson. The object of the study is rye-wheat bread with the addition of dried ramson, rye-wheat bread without the addition of ramson was used as a control. Dried leaves and stems of ramson collected in the Dzhidinsky District of the Republic of Buryatia were used. The studies were carried out in the interdepartmental laboratory of the technological faculty of the Buryat State Agricultural Academy. The concentration of 14 amino acids, including 8 essential and 6 replaceable amino acids, was determined by the method of capillary electrophoresis on the Kapel 105 device with the Multichrome 1.5 software for Windows. The protein content was determined according to GOST 10846-91. The biological value of the protein of bread with ramson was determined by the calculated method of the amino acid score of essential amino acids. As a result, electropherograms of amino acids in bread with ramson were obtained in comparison with the control (bread without ramson). The obtained data showed that with the introduction of dried ramson into the composition of rye-wheat bread in the amount of 3 %, the total amino acid content increases by 3.75 %, including by 7.1 % for essential amino acids, and by 2.8 % for replaceable ones. The highest percentage increase was noted for such amino acids as histidine, aspartic acid, glycine, tryptophan and alanine. All amino acids of bread with wild garlic are limiting. The first limiting essential amino acid in the protein of bread with ramson is tryptophan. A comparative analysis of the amino acid composition of the protein of bread with ramson in comparison with the control showed that the amino acid score of the protein of bread with ramson increased. However, the introduction of ramson into the recipe of rye-wheat bread keeps the proteins incomplete.

Quality Assessment and Evaluation of Amino Acid Profile of Black Wheat Supplemented Noodles

Background: Functional foods are a topic of ongoing industrial use and research. Currently, coloured grain is being prioritized more in research since it is a source of neutraceutical chemicals. Black colored wheat is known for its anthocyanin content. Black wheat therefore has the potential to offer extra health advantages over those that standard wheat cultivars typically offer. Noodles are most popular products widely consumed throughout the world and represents second in global consumption to bread. The present study was undertaken to evaluate effect of processing on loss of amino acids content in black wheat supplemented noodles and control white noodles. Methods: In the present study, High performance liquid chromatography was used for the quantification of amino acids in Black and Netravati white colored wheat flour and prepared black wheat supplemented noodles and control white noodles samples prepared by extrusion. Result: Black wheat flour and Black wheat supplemented noodles samples had higher total amino acid content, Essential amino acid content and per cent essential amino acid score in comparison Netravati white flour and control noodles samples prepared from whole Netravati white wheat flour, while content of lysine was more in Netravati white wheat flour and control noodles samples. The noodles samples prepared exhibited average percent reduction in amino acid content in black and Netravati white wheat were 1.06 and 2.63%, respectively. Black wheat flour and black wheat supplemented noodles were rich in anthocyanins also rich in amino acids in comparison to Netravati white wheat flour. Minimum losses in amino acid content were observed in Black wheat supplemented noodles, while maximum losses were observed in Netravati white wheat control noodles samples.

New sight in arginine-improved flesh quality: Role of MRFs, cyclins, and WNT signaling in grass carp (Ctenopharyngodon idellus)

New sight in arginine-improved flesh quality: Role of MRFs, cyclins, and WNT signaling in grass carp (Ctenopharyngodon idellus)

Nutrient and bioactive compounds from Neltuma spp. seeds

AbstractIn the search for compounds with nutritional and functional value, seeds from several Neltuma species were examined for lipid, protein and phenolic components. Lipid contents ranged between 9.3 and 12.5 g/100 g (seed dry weight), and showed both oleic and linoleic acids predominating largely. Lipids were also a good source of tocopherols (170–603 mg total tocopherols/kg). Proteins accounted for 14.7–35.5 g/100 g seed. Essential amino acids (EAA) comprised 26.1%–40.2% of the total AA content. Based on the EAA score, proteins from all the species analyzed were deficient in leucine, isoleucine and valine, but could meet requirements for histidine, threonine, phenylalanine, tyrosine, and lysine. The qualitative patterns of phenolic compounds were similar each other (predominance of flavonoids, particularly apigenin derivatives). Keeping in mind the examined chemical components, Neltuma seeds have potential value as a source of healthy macronutrients and bioactive compounds.

Bambara groundnut ameliorates kidney histology in female mice with protein deficiency

BACKGROUND Protein deficiency (PD) can lead to kidney damage. Consuming plant-based proteins may improve this condition. Bambara groundnut (Vigna subterranea)has an essential amino acid score of 80%, which is higher than other legumes; thus, it is potent in overcoming malnutrition. This study aimed to determine the effect of Bambara groundnut supplementation on kidney histology in adult female mice with PD.
 METHODS The study was conducted for 2 months in randomly selected female mice. These mice were grouped into the control, PD, and PD supplemented with Bambara groundnuts at 100, 200, and 300 g/kg of feed. 1 day after the last treatment, the kidneys of the mice were collected and processed histologically using the paraffin method (stained with hematoxylin and eosin and Masson’s trichrome). Parameters for observation included histopathological scoring (glomerular and interstitial space fibrosis and tubular damage), kidney histomorphometry, and organ index. Semi-quantitative data were analyzed using the Kruskal–Wallis test, while quantitative data were analyzed using one-way ANOVA (followed by Tukey’s test) and nested t-test. Statistical analysis was performed using SPSS software version 20 (IBM Corp., USA) (p≤0.05).
 RESULTS PD caused cell sloughing (moderate level) and dilatation (severe level) of the kidney tubules. It also reduced glomerular diameter and area by approximately 17.66% and 29%, respectively. PD and Bambara groundnut administration had no significant effects on the glomerular number, cortex and medulla thickness, distal and proximal tubule diameter, and kidney organ index (p>0.05).
 CONCLUSIONS Bambara groundnut (V. subterranea) administration prevented damage to the kidney’s histological structure of protein-deficient mice.

Nutritive and Antinutritive Values of Fermented Guinea Corn (Sorghum bicolor L.) Fortified with Bambara Groundnut (Vigna subterranea L.) Flour

The fermented guinea corn (Sorghum bicolor L) is a processed “ogi baba” and a popular starchy porridge in the west coasts of Africa. Although it is consumed by both young and old as a breakfast cereal, its main use is as weaning food for infants. In this study, the nutritive values of “ogi baba” from a composite mixture of guinea corn and bambara groundnut (Vigna subterranea L) were evaluated using standard processing techniques. Sorghum flour was substituted with bambara flour at ratios of 90:10, 80:20, 70:30 and 60:40 guinea corn:bambara groundnut; with 100% sorghum–ogi and 100% bambara groundnut flours as controls. The results showed that the contents of ash, crude fat, crude protein and crude fibre were enhanced with increased bambara groundnut flour substitution. All the nutritive minerals such as Na, K, Ca, Mg and P also recorded increased concentrations in the fortified samples. Harmful metals such as cadmium and lead were not at detectable range of atomic absorption spectrophotometer. The total essential amino acids ranged from 28.74–37.14 g/100g crude protein or from 43.70–44.26% of the TAA while 60:40 substitution ratio has the best essential amino acid score values amongst the fortified samples based on the provisional FAO/WHO standards. There were decrease in the values of saponins, phytate, oxalate and alkaloids in the fortified samples compared with the controls. The results of sugars showed that there was gradual increase in the total sugar concentration with increased bambara groundnut flour substitution from 1.54 g/100g (90:10 ratio) reaching 2.41 g/100g (60:40 ratio).

Overview of Pleurotus spp., edible fungi with various functional properties

Pleurotus fungi, also known as basidiomycetous fungi, have been a part of human culture for thousands of years. They exhibit anticancer, antitumor, antibacterial, and immunomodulatory effects, having biotechnological, medicinal, and aesthetic applications. They are also versatile, highly resistant to illnesses and pests, and do not require special growing conditions. These properties make them readily marketable, and can be found in supermarkets worldwide, generating multimillion-dollar sale revenues. The global edible mushroom market was valued at USD 5.08 billion in 2021, which is expected to grow to USD 6.43 billion in 2028. China produces about 87% of Pleurotus spp. globally; other Asian countries generate 12%, and Europe and America account for approximately 1%. Pleurotus spp. have distinct functional characteristics, including high protein content with a proper essential amino acid score pattern, dietary fibre profile, high amounts of vitamins (e.g., B and D) and minerals (e.g., Fe, Zn, Cu, and Se), and low fat. Therefore, Pleurotus spp. can provide alternative industrial tools. The present review discusses Pleurotus spp. as biotechnological tools for acquiring metabolites of interest, studying them, and analysing bioactive substances that can be used in various fields, including medicine and food.

Production of chickpea protein hydrolysate at laboratory and pilot plant scales: Optimization using principal component analysis based on antioxidant activities

Chickpeas are a nutrient-rich source with optimal and high essential amino acid score. To evaluate its potential as a functional food ingredient, 36 chickpea protein hydrolysates were produced at the lab-scale using food-grade enzymes. Parameters including yields, protein content, hydrolysis degree, and antioxidant activities were employed to identify the most favourable conditions for scaling up production to a pilot plant level using a principal component analysis. The selected hydrolysate demonstrated commendable traits: a substantial content of essential amino acids and proteins at 67.71%, notable protein (73.12%) and weight (72.00%) yields, coupled with exceptional solubility exceeding 80%, and a noteworthy digestibility of 89.50%. Upon transition to pilot plant proportions, the hydrolysate retained its attenuated protein profile while exhibiting heightened antioxidant activities. Derived chickpea protein hydrolysates offer promise for innovative foods applications, impacting health and chronic disease prevention.

Extraction, optimization, and functional quality evaluation of carotenoproteins from shrimp processing side streams through enzymatic process.

The study aimed to develop an effective and eco-friendly enzymatic process to extract carotenoproteins from shrimp waste. The optimization of enzymatic hydrolysis conditions to maximize the degree of deproteinization (DDP) of carotenoprotein from shrimp head waste (SHW) and shrimp shell waste (SSW) was conducted separately using the Box-Behnken design of response surface methodology (RSM). To achieve a maximum DDP of 92.32% for SSW and 96.72% for SHW, the optimal hydrolysis conditions were determined as follows: temperature (SSW: 53.13°C; SHW: 45.90°C), pH (SSW: 7.13; SHW: 6.78), time (SSW: 90min; SHW: 61.18min), and enzyme/substrate ratio (SSW: 2g/100g; SHW: 1.18g/100g). The carotenoprotein effluent obtained was subjected to spray drying and subsequently assessed for color, nutritional, and functional characteristics. The carotenoprotein from shrimp shell (CpSS) contained a higher essential amino acid score than carotenoprotein from shrimp head (CpSH). CpSS had a higher whiteness index of 82.05, while CpSH had 64.04. Both CpSS and CpSH showed good functional properties viz solubility, emulsion, and foaming properties. The maximum solubility of CpSH and CpSS was determined to be 92.94% and 96.48% at pH 10.0, respectively. The highest emulsion capacity (CpSH: 81.33%, CpSS: 70.13%) and stability (CpSH: 57.06%, CpSS: 63.05%) were observed at 3% carotenoprotein concentration. Similarly, the highest values of foaming capacity (CpSH: 27.66%, CpSS: 105.5%) and stability (CpSH: 23.83%, CpSS: 105.33%) were also found at the same 3% carotenoprotein concentration. In conclusion, the carotenoproteins obtained from shrimp waste showed favorable attributes in terms of color, amino acid composition, and functional properties. These findings strongly suggest the potential applicability of CpSS and CpSH as valuable resources in various domains. CpSS, with its higher whiteness index, greater amino acid content, and superior functional characteristics, may find suitability as functional ingredients in human food products. Conversely, CpSH could be considered for incorporation into animal feed formulations.

Nutritional Assessment of Pulps and Partial Characterization of Seed Oils from Varieties of Pear Fruits

The nutrients and chemical contents of Persea americana, Dacryodes edulis, and Canarium scheinfurthi fruits and partial characterization of their seed oils were carried out to ascertain their nutritional benefits. The fruit pulps were analyzed for chemical (proximate) composition, amino acids profile, vitamins, and phytochemical and anti-nutritional compositions. Oils were extracted from the fruit seeds and the physico-chemical properties of the seed oils were determined according to the standard protocols. The results showed that the fruit pulps contained an abundance of macro- and micro-nutrients which varied significantly (p < 0.05) among the varieties with low anti-nutrients. The essential amino acid contents were high and varied significantly (p < 0.05) among the varieties. Glutamic acid, followed by aspartic acid had the highest concentration of the amino acids, while the concentrations of methionine and cysteine were low in all the varieties. The results also revealed high essential amino acids score values, above 100% for isoleucine and total aromatic amino acids. The physicochemical properties of the fruit oils showed that the oils were edible (low acid value) and may have industrial potential due to their low peroxide, iodine, and saponification values. Overall, the results showed that the pears are nutritionally rich and could serve dietetic and industrial purposes.

THERMAL MODIFICATION OF NEW SORGHUM AND MILLET CULTIVARS: EFFECTS ON COMPOSITION, PROTEIN QUALITY AND FUNCTIONAL PROPERTIES OF FLOURS

Driven by consumers’ need to limit gluten intake in their diets, the demand for gluten‐free products continues to grow in the foodservice industry. Two newly released sorghum and millet cultivars were thermally modified and their responses to the pre-gelatinization (PG) determined by evaluating their chemical compositions, amino acids profile and functional properties using standard procedures. Protein efficiency ratio, essential amino acid index, biological value, nutritional index and amino acid score were calculated from the amino acid profile. PG increased the total carbohydrate by 7% and 3.7% in sorghum and millet respectively. The millet showed significantly (p < 0.05) higher values of fat, carbohydrate and energy than did the sorghum, whereas the latter exhibited higher ash and protein content. PG significantly (p < 0.05) lowered the ash, fat and protein contents of both sorghum and millet flours. Of the essential amino acids (EAA) of the raw flours, millet exhibited significantly (P<0.05) higher values of histidine, isoleucine, methionine, phenylalanine, threonine, tryptophan, and valine, with no significant difference in leucine and lysine between the two grains. While PG induced increase in all the EAA in sorghum except phenylalanine, millet showed decrease in histidine, lysine and threonine. PG increased the EAA millet in valine by 11% followed by isoleucine (8%), threonine (7.3%), methionine (4.4%), phenylalanine (4.3%) and leucine (2.6%). significant (p < 0.05) increase of 82% and 12% in isoleucine and threonine. The WAC of raw millet flour (192.2%) was significantly higher than that of sorghum flour (189.7%), but PG reduced the WAC of both sorghum and millet flours by 11.9% and 12.5%, respectively. Results from the study indicated that pregelatinized sorghum and millet flours are good replacement as source of gluten-free products to meet varied consumers choices and changing dietary habits.

THERMAL MODIFICATION OF NEW SORGHUM AND MILLET CULTIVARS: EFFECTS ON COMPOSITION, PROTEIN QUALITY AND FUNCTIONAL PROPERTIES OF FLOURS

Driven by consumers’ need to limit gluten intake in their diets, the demand for gluten‐free products continues to grow in the foodservice industry. Two newly released sorghum and millet cultivars were thermally modified and their responses to the pre-gelatinization (PG) determined by evaluating their chemical compositions, amino acids profile and functional properties using standard procedures. Protein efficiency ratio, essential amino acid index, biological value, nutritional index and amino acid score were calculated from the amino acid profile. PG increased the total carbohydrate by 7% and 3.7% in sorghum and millet respectively. The millet showed significantly (p < 0.05) higher values of fat, carbohydrate and energy than did the sorghum, whereas the latter exhibited higher ash and protein content. PG significantly (p < 0.05) lowered the ash, fat and protein contents of both sorghum and millet flours. Of the essential amino acids (EAA) of the raw flours, millet exhibited significantly (P<0.05) higher values of histidine, isoleucine, methionine, phenylalanine, threonine, tryptophan, and valine, with no significant difference in leucine and lysine between the two grains. While PG induced increase in all the EAA in sorghum except phenylalanine, millet showed decrease in histidine, lysine and threonine. PG increased the EAA millet in valine by 11% followed by isoleucine (8%), threonine (7.3%), methionine (4.4%), phenylalanine (4.3%) and leucine (2.6%). significant (p < 0.05) increase of 82% and 12% in isoleucine and threonine. The WAC of raw millet flour (192.2%) was significantly higher than that of sorghum flour (189.7%), but PG reduced the WAC of both sorghum and millet flours by 11.9% and 12.5%, respectively. Results from the study indicated that pregelatinized sorghum and millet flours are good replacement as source of gluten-free products to meet varied consumers choices and changing dietary habits.

Effect of drying methods on the nutrient content, protein and lipid quality of edible insects from East Africa

This study investigated the effect of different drying methods on nutrient composition and quality of three edible insects from East Africa.Ruspolia differens (grasshopper),Gryllus bimaculatus (cricket) andBunea alcinoe (caterpillar) were freeze dried, oven dried, sun dried, direct solar cabinet dried, boiled before sun dried or direct solar cabinet dried. Proximate composition, available lysine, and protein digestibility were not significantly affected by drying methods. The protein digestibility corrected amino acid score was lower in boiled dried cricket and caterpillar than the other dried forms. Boiled and dried insects had lowest proportions of linoleate and α-linolenate. Despite these losses in boiled dried insects, the essential amino acid scores and lipid quality indices of differently dried insects were within desirable limits for human nutrition. Sun drying and solar cabinet drying on their own or with prior boiling could be cost-effective and affordable alternatives to freeze drying and oven drying for preserving edible insects.

The Crop Production Capacity of Quinoa (Chenopodium quinoa Willd.)—A New Field Crop for Russia in the Non-Chernozem Zone of Moscow’s Urban Environment

The article presents the research findings from the analysis of the growth, development, and yield formation characteristics as well as grain amino acid composition of quinoa (Chenopodium quinoa Willd.). The aim of this research was to assess the adaptability of quinoa, a new alternative crop for the Non-Chernozem conditions of Moscow’s urban region. Five quinoa cultivars were tested, namely Brighest Brillian, Red Faro, Cherry Vanilla, Titicaca, and Regalona and were grown on sod-podzolic soil with wide-row hill-drop planting. For four years, the quinoa cultivars produced high yields without fertilizer and pesticide application—on average, 2.08–2.59 tons of grain per hectare—with a high content of protein and essential amino acids, primarily valine, lysine, and threonine. The Cherry Vanilla and Regalona cultivars had the highest grain yield on average (2.59 and 2.39 t/ha, respectively). Being able to produce crops in years with different temperatures and moisture supply, they were described as cultivars with high flexibility. However, none of the studied cultivars provided a sustained yield. The total protein content in the quinoa grains grown in 2020 ranged from 12.50 to 13.96% with high essential amino acids scores, such as valine, lysine, and threonine. The cultivar Red Faro was characterized by the highest ecological plasticity, stability, and resistance to the environmental conditions of Moscow’s urban region.

Development of Ready-to-Eat Organic Protein Snack Bars: Assessment of Selected Changes of Physicochemical Quality Parameters and Antioxidant Activity Changes during Storage.

Novel organic high-protein bars (HPB) were developed and produced from organic ingredients such as prebiotic and pro-healthy additives or whey protein concentrate (WPC-80). The influence of temperature and time on the selected physicochemical parameters and antioxidant activity of three formulations of HPBs when stored (at 4 °C and 22 °C for 3 months) was investigated. The fresh products varied on the basis of available carbohydrates, crude lipids, amino acid profile, and fatty acid profile resulting from the used formulations. A total of 17 amino acids (AA), including 10 essential amino acids (EAA), were identified in HPBs. The concentrations of all essential amino acids determined by EAA scores (AAS), except Histidine (His), were higher than the FAO/WHO/UNU (2007) pattern; for the WPC-80 however, in the case of the developed HPB, the scores were lower (0.21-0.48). The first limiting amino acid in HPB was Val (Valine). The temperature and time of storage significantly affected the proximate chemical composition and an assessment of the products' antioxidant activity. The amino acid and fatty acid composition of stored products slightly changed. However, stored HPBs had a low content of trans fatty acids (TFAs). The optimal method of storage for the investigated bars was at the temperature of 4 °C for 3 months.

Higher Intake of Total Dietary Essential Amino Acids Is Associated with a Lower Prevalence of Metabolic Syndrome among Korean Adults.

We hypothesized that a well-balanced intake of total essential amino acids (EAAs) may be associated with lower prevalence of metabolic syndrome among Korean adults. This population-based cross-sectional study included 25,787 participants aged ≥30 years from the 2008-2019 Korea National Health and Nutrition Examination Survey. Dietary information was obtained from 24 h recall data. Demographic and lifestyle factors were assessed using self-administered questionnaires, and metabolic biomarkers were obtained from a health examination. Total essential amino acid score (EAAS) was calculated to determine whether essential amino acid (EAA) intake meets the recommended nutrient intake (RNI). Multivariable-adjusted odds ratios (ORs) and 95% confidence intervals (CIs) were estimated using logistic regression models. After adjusting for multiple confounding factors, participants with higher EAAS had a significantly lower prevalence of high blood pressure (OR: 0.86, 95% CI: 0.75-0.98), hypertriglyceridemia (OR: 0.86, 95% CI: 0.76-0.98), and Metabolic syndrome (MetS) (OR: 0.86, 95% CI: 0.74-0.996). Spline regression analysis confirmed linearity of the association between total EAAS and MetS. EAA intake and MetS are associated with an inverse dose-response relationship in which metabolic disease may be prevented when the overall EAA intake meets the RNI.