Higher Amino Acid Content Research Articles

Molecular protocol to develop β-carotene-biofortified rice events via molecular optimization

Providing food with nutrition and functionality is crucial for sustaining human life. Rice (Oryza sativa L.) is a representative staple crop with high carbohydrate content but low amounts of essential amino acids, micronutrients, and carotenoids such as provitamin A. To improve the nutritional quality, rice endosperm was biofortified to accumulate carotenoids such as β-carotene through genetic engineering (i.e., using synthetic carotenoid biosynthetic genes, a nonmammalian viral polycistronic sequence, and an optimized promoter and transit peptide) and high-throughput rice transformation (approximately 300 transgenic plants per construct). To facilitate the safety assessment of genetically modified food, molecular characterization was performed to select elite lines equipped with a single intergenic insertion of T-DNA, high transgene expression, in this case leading to high carotenoid content, and with phenotypic and compositional substantial equivalence. In this study, we present β-carotene-biofortified rice event candidate lines eligible for commercial use and a disclosed molecular protocol for the development of biotech rice crops.

Physiological Responses of Crotalaria spp. to the Presence of High Aluminum Availability in the Soil.

Brazilian soils are predominantly rich in aluminum, which becomes mobile at pH < 5, affecting sensitive plants; however, some species have developed aluminum tolerance mechanisms. The purpose of this study was to compare the physiological responses of Crotalaria genus species, family Fabaceae, which have the ability to associate with nitrogen-fixing bacteria under the influence of Al3+ in the soil. The soil used was Oxisol; the experimental design was in randomized blocks in a factorial scheme (2 × 3): soil factor (available toxic aluminum content; correction of dolomitic limestone-MgCO3) and species factor (C. juncea; C. spectabilis; C. ochroleuca); cultivated within 43, 53, and 53 days, respectively, with five replications; 30 experimental samples. Mass and length, pigments, gas exchange, and changes in nitrogen metabolism were evaluated. C. juncea showed a higher concentration of amino acids in the leaves, internal carbon, and stomatal conductance in soil with Al3+, as well as higher production of ureides, allantoinic acid, allantoic acid, proteins, and amino acids in the nodules, with 78% of the Al3+ accumulation occurring in the roots. C. ochroleuca demonstrated greater shoot length and nodule number production in limed soil; in soil with Al3+, it showed a 91% increase in chlorophyll a content and 93% in carotenoids. C. spectabilis showed a 93% increase in ureide production in the leaves in soil with Al3+.

Using pre-fermented sugar beet pulp as a growth medium to produce Pleurotus ostreatus mycelium for meat alternatives

This study aimed to determine the compatibility of pre-fermented sugar beet pulp to support the growth of Pleurotus ostreatus mycelium in submerged fermentation. The goal was to create a meat alternative based on mycelial-fermented pulp. It was further explored whether pre-fermentation with lactic acid bacteria (LAB) on the pulp increased meat-like properties, such as aroma, springiness, and hardness, in the final product. Three strains were selected from a high throughput screening of 105 plant-derived LAB based on their acidification and metabolite production in the pulp. Two homofermentative strains (Lactococcus lactis) and one heterofermentative strain (Levilactobacillus brevis) were selected based on their low ethanol production, high lactic acid production, and overall acidification of the pulp. Mycelium of P. ostreatus was grown in submerged fermentations on the pre-fermented pulp, and the biomass was removed by centrifugation. The fungal strain consumed all available sugars and acids and released arabinose to the media. Volatiles were detected using GC–MS, and a large increase in concentrations of hexanal, 1-octen-3-ol, and 2-octenal was measured. Concentration of 1-octen-3-ol was lower in the pre-fermented samples vs. the non-pre-fermented. LC-MS amino acid analysis showed the presence of all essential amino acids on day 0 and 7 of fermentation. The highest concentration of amino acids was for glutamic acid/glutamine and aspartic acid/asparagine. A decrease in all amino acids after 7 days of fungal fermentation was measured for all fermentations. The decrease was more significant for pre-fermented samples. This was also confirmed through a total protein determination, except for samples pre-fermented with Lactococcus lactis strain NFICC142 which increased in total protein content after fungal fermentation. The protein digestibility increased after fungal fermentation, and the highest increase was seen for non-pre-fermented samples. The springiness of the fermented product indicated similarities to meat alternatives, while the hardness was much lower than other meat alternatives. The results indicate that dried sugar beet pulp can be used for submerged cultivation of P. ostreatus, but that pre-fermentation does not improve the physical or nutritional properties of the end product significantly, except for an increased protein content for NFICC142 pre-fermented media. This is the first known attempt to use LAB and P. ostreatus in mixed fermentation to produce fungal mycelium, as well as the first attempt at using SBP in a liquid fermentation for mycelial production of P. ostreatus.

Changes in biogenic amines during fermentation of Chinese rice wine (Huangjiu) and the underlying mechanisms

ABSTRACT Chinese rice wine (Huangjiu) is a traditional fermented wine in China. The biogenic amines are the important index during its fermentation. This study investigated the changes in biogenic amine content and its formation during fermentation of Chinese rice wine, and analyzed the correlation between the physicochemical and biological factors of Chinese rice wine and the production of biogenic amines. Results showed that, during the pre-fermentation stage (stage I), the content of biogenic amine was significantly negatively correlated with sugar level and acidity, and was significantly positively correlated with amino acid concentration. The maximum biogenic amine concentration in Chinese rice wine was 36.79 mg/L. During the post-fermentation stage (stage II), a significant increase in the content of lactic acid bacteria was positively correlated with biogenic amine content. The maximum biogenic amine concentration in Chinese rice wine was 22.50 mg/L. The high amino acid concentration and lactic acid bacteria concentration in the fermentation process enhance the biogenic amine formation. These results have provided a theoretical support for control of biogenic amine content in fermentation of Chinese rice wine.

Efficiently Substituting Dietary Fish Meal with Terrestrial Compound Protein Enhances Growth, Health, and Protein Synthesis in Largemouth Bass.

Inappropriate substitution of dietary fishmeal (FM) can adversely affect the growth, health, and metabolism of carnivorous fish species. To effectively reduce the amount of dietary FM in carnivorous largemouth bass (Micropterus salmoides), a terrestrial compound protein (Cpro) with chicken meal, bone meal, and black soldier fly protein was used to formulate four isoproteic (52%) and isolipidic (12%) diets, namely T1 (36% FM), T2 (30% FM), T3 (24% FM), and T4 (18% FM), for feeding juveniles (initial weight: ~12 g) for 81 days. Results indicated that the growth performance, feed efficiency, and morphological indicators, as well as muscle texture and edible quality of fish, did not differ significantly among the four groups. However, the muscle protein contents and ATP/AMP ratio of fish in the T4 group were significantly increased in comparison with those of fish in the T1 group, while the opposite was true for muscle glycogen. Compared with the T1 group, high serum total amino acid and MDA contents, as well as low AST activities, were observed in the T3 and T4 groups, and relatively high intestinal trypsin and lipase activities were found in the T2-T4 groups. The transcripts of intestinal proinflammatory cytokines (il-1β, il-6, and tnf-α) were downregulated in the T2-T4 groups compared with T1 group, while the expression of anti-inflammatory cytokines (il-10) and tight junction (zo-1 and occludin) showed the reverse trend. The mRNA expression of positive regulators related to protein synthesis (sirt1, pgc1-α, pi3k, and akt) were significantly upregulated in the muscle of fish fed diets T3 and T4, while their negative regulators (4e-bp1) mRNA levels were downregulated. The results indicate that the dietary FM of largemouth bass could be effectively reduced to at least 18% by the Cpro, which is beneficial to health, digestion, and protein synthesis for maintaining accelerated growth.

Structural and sensory characteristics of ultrasonic assisted wet-heating Maillard reaction products of Giant salamander protein hydrolysates.

Chinese giant salamander protein hydrolysates (CGSPH) are beneficial to human health as a result of their high content of amino acids and peptides. However, the formation of bitter peptides in protein hydrolysates (PHs) would hinder their application in food industry. The ultrasound assisted wet-heating Maillard reaction (MR) is an effective way to improve the flavor of PHs. Thus, the effect of ultrasonic assisted wet-heating MR on the structure and flavor of CGSPH was investigated in the present study. The results indicated that the ultrasound assisted wet-heating MR products (MRPs) exhibited a higher degree of graft and more significant changes in the secondary and tertiary structures of CGSPH compared to traditional wet-heating MRPs. Moreover, ultrasound assisted wet-heating MR could significantly increase the content of small molecule peptides and reduce the content of free amino acids of CGSPH, which resulted in more significant changes in flavor characteristics. The changed in flavor properties after MR (especially ultrasound assisted wet-heating MRPs) were mainly manifested by a significant reduction in bitterness, as well as a significant increase in the content of aromatic aldehyde ester compounds such as furan-2-carbaldehyde, butanal, benzaldehyde, furfural, etc. CONCLUSIONS: Ultrasound assisted wet-heating MR between CGSPH and xylose could be a promising way to improve the sensory characteristics of CGSPH. © 2024 Society of Chemical Industry.

Optimizing the Wet Fermentation of Ateng Coffee (Arabica) with the Addition of Yeast R1-TKSU and LAB (Leuconostoc suionicum) Inoculum

Ateng coffee is an Arabica coffee that generally has a high selling value because of its better taste compared to other coffees. However, ateng coffee has poor post-harvest processing, resulting in low coffee quality and an impact on low coffee selling prices. In this study, optimization ofwet fermentation using yeast R1-TKSU and LAB (Leuconostoc suionicum) inoculums was used to improve the quality of ateng coffee. Treatment variations were fermentation with the addition of yeast, LAB, yeast : LAB 1:1, and there is also a control without the addition of inoculum. Sensory assessment showed that the best cupping score was the sample added by LAB with a total score of 86.5. The contents of malic acid, citric acid, lactic acid, sucrose, fructose, and glucose and ethanol which were analyzed by HPLC were found to be relatively stable ingreen coffee beans. Fermentation added inoculum affects the concentration of acetic acid. Amino acid analysed showed that overall the highest concentration of amino acids in green coffee beans was in the yeast : LAB 1:1 treatment. It can be concluded that controlled wet fermentation with the addition of yeast R1-TKSU and LAB (Leuconsotoc suionicum) inoculums can improve the quality of ateng coffee.

Comparative Analysis of Serum Amino Acid Profiles in Patients with Myasthenia Gravis and Multiple Sclerosis.

Background: Multiple sclerosis (MS) and myasthenia gravis (MG) are autoimmune diseases that attack the central nervous system (CNS) and the neuromuscular junction, respectively. As the common pathogenesis of both diseases is associated with an autoimmune background and the involvement of T and B lymphocytes, the overlapping of selected clinical symptoms may cause difficulties in the differential diagnosis of both diseases. Methods: The aim of the study was to use Liquid Chromatography-Electrospray Ionization-Mass Spectrometry (LC-ESI-MS/MS) in conjunction with multivariate statistical analyses to examine the changes in amino acid metabolic profiles between patients with MG, MS, and a control group. Results: Comparative analysis of amino acids (AA) between patients with MG, MS, and within the control group allowed for the identification of statistically significant differences in the amino acid profile. Comparing the patients (patients with MS and MG) with the control group, and after taking the results of multiple tests into account, it was observed that amino acids such as ARG, PRO, TRP, CIT were significantly different between the groups. When considering the comparison between the AA concentrations in MS and MG patients, we found three AAs that were significantly different in the MS and MG groups, after correcting for multiple testing (CIT, GABA, and AAA). Higher concentrations of amino acids that showed significant differences were observed in patients with myasthenia gravis. Conclusions: Our results have indicated AAs that may prove valuable for improving the diagnostics of MS and MG patients. To better assess the potential utility of these markers, their performance requires further validation in a larger study group and limitation of possible confounding factors, e.g., medications and diet.

The UDP-glycosyltransferase gene OsUGT706E2 negatively regulates rice tolerance to blast disease and abiotic stresses

Despite the crucial role of UDP-glycosyltransferases (UGTs) in various stress responses in plants, their biological functions in rice (Oryza sativa L.) remain poorly understood. In this study, we introduce a novel gene, OsUGT706E2, which is expressed at significantly higher levels in wild rice compared to cultivated rice. OsUGT706E2 is active in multiple tissues and localizes to both the nucleus and cytoplasm. Its transcription is notably up-regulated in response to cold stress, blast disease, and several hormone treatments. Overexpression of OsUGT706E2 markedly reduces seedling tolerance to blast disease, cold, and osmotic stress, whereas knocking out OsUGT706E2 enhances seedling tolerance to blast disease and osmotic stress. The expression levels of stress-related genes in OsUGT706E2 overexpressing plants were significantly lower compared to wild-type plants following stress treatment. Conversely, OsUGT706E2 knockout plants exhibited markedly higher expression levels of these genes than the control plants after stress treatment. Metabolome analysis further indicated that OsUGT760E2 influences metabolite content in rice. Specifically, OsUGT760E2-overexpressing seedlings had higher amino acid content and lower lipid content compared to wild-type seedlings, while OsUGT760E2-knockout seedlings showed lower amino acid content and higher lipid content than control seedlings. These findings suggest that OsUGT760E2 negatively regulates resistance to blast disease as well as tolerance to cold and osmotic stress in rice. As a result, OsUGT760E2 represents a promising target for enhancing rice stress tolerance through gene editing approaches.

Assessment of Novel Protein Ingredient Arthrospira platensis and Soybean Genotype Amino Acid and Oil Selection Improvements on Broiler Performance for a 28–42 d Feeding Period

Two experiments were conducted to assess the efficiency of including the novel protein ingredient Arthrospira platensis or improved soybean meal in a broiler diet. The first experiment aimed to determine the feeding value of soybean meal produced from varieties of soybeans bred for increased amino acid content (SBAA) and improved oil content (SBO) compared to a conventional soybean variety in an ANOVA design fed to Cobb 500 female broilers for 28–42 d. The SBAA and SBO soybeans contained overall higher amino acid content and lower oligosaccharide content compared to the conventional soybean variety in addition to improved oil quality. The second experiment assessed the novel protein ingredient microalgae, Arthrospira platensis (algae), and was conducted to evaluate algae and corn distillers’ grain (DDGS) inclusion on broiler performance for a 28–42 d feeding period in Cobb CF05 male broilers with a 2 × 2 factorial treatment array. Prior to the experimental period, all birds were reared on common feeds. In Experiment 1, birds were fed a diet containing 20% inclusion of an experimental soybean source in the form of full-fat soybean meal. In Experiment 2, the four dietary treatments consisted of diets containing algae at inclusion levels of either 0 or 2% and DDGS at inclusion levels of 0% and 8%. Diets were fed to 288 female broilers (Experiment 1) and 384 male broilers (Experiment 2), placed in eight replicate pens of twelve birds, and live performance was assessed from d 28 to 42. At d 42, six birds from each pen were randomly selected and processed for evaluation of carcass traits and incidence of woody breast. For Experiment 1, all performance data were analyzed using a one-way ANOVA using JMP Pro 16 software with diet as the fixed effect and block as a random effect. Statistical significance was considered at p ≤ 0.05. No significant responses were observed for any recorded measurement for live performance, carcass traits, or woody breast. All data in Experiment 2 were analyzed as a full factorial with a mixed model using JMP software with algae, DDGS, and algae × DDGS as fixed effects and block as a random effect. The F-protected Fisher’s LSD test was used to separate means when p ≤ 0.05. No significant responses were observed for the algae, DDGS, and algae × DDGS influences on BWG, FI, and FCR or processing characteristics; the ingredient source did not affect bird performance. Experimental soybean lines developed at the University of Arkansas were able to be incorporated into broiler diets without decreasing performance. Algae has the potential to be a protein-contributing ingredient for broilers.

Breeding and genetic improvement of spelt wheat (Triticum spelta) by interspecific hybridization

Spelt wheat (Triticum spelta L.) is a high-value grain crop which is characterized by high protein, gluten and aminoacids content, high adaptive potential, resistance to diseases and high antioxidant activity. However, it is significantly inferior to soft wheat in terms of yield capacity. From crosses of spelt and soft wheat new promising genotypes can be obtained with improved quantitative traits due to introgression in the genome of spelt wheat of genetic material of soft wheat. In the research presented here based on hybridization of Triticum spelta L. × Triticum aestivum L. we obtained new forms of spelt which differ among themselves in terms of morphological characteristics, productivity and grain quality. As a result of the conducted research, a wide form-forming process in terms of plant height, ear morphology and grain threshing quality was recorded. The height of plants in F1 hybrids is inherited by the type of dominance of high stemness or intermediate inheritance was established. In the F2–F4 generations, the share of obtaining short-stemmed forms of spelt wheat was higher than with the use of short-stemmed varieties of common wheat as the maternal form. In F2 offspring, the inheritance of threshing quality by the type of dominant epistasis according to the 12 : 3 : 1 scheme was established. In F3–4 offspring, splitting according to ear morphology occurred with the appearance of not only typical forms of spelt wheat or common wheat, but also intermediate forms with different ratios of spike length and density. High-yielding (5.75–5.79 t/ha) short-stemmed (h = 78–89 cm) spelt wheat samples 1817 and 1559 with high grain quality indicators (weight of 1000 grains 64.4 g, protein content – 21.0%, gluten – 43.7%) were identified. Sample 13, which successfully combined high grain quality indicators in particular high protein content (26.2%), gluten content (55.8%), grain hardness (66.5 units), flour strength (340 alveograph units) was selected.

Exploring the potential of dwarf coconut: physicochemical properties and sensory evaluation of several coconut varieties

Abstract Dwarf coconut has not been widely used in many products as much as the tall varieties. In this research, dwarf coconut water was the subject of the research to elevate its economic value. Four different varieties of coconut, namely Nias Yellow Dwarf (NWD), Mapanget Tall (MT), Tebing Tinggi Dwarf (TTD), and Khina, were evaluated for their 9-month-old fruits regarding their physical characteristics, water volume, pH, Brix, and sensory evaluation. Overall, there were several attribute differences among those varieties, especially, between tall and dwarf coconuts. NYD and Khina have the highest overall likeness rating for their water. They were also highly rated for their sweetness attribute which could be provided by the relatively high content of sugar and amino acids in the waters. Nonetheless, the meats of all coconuts scored a medium rating in all attributes. In conclusion, NYD and Khina were recommended to be used in coconut water drink production. These findings may benefit coconut-based-beverage producer by giving unique characteristics to their product.

Andrias davidianus bone peptides alleviates hyperuricemia-induced kidney damage in vitro and in vivo

Hyperuricemia (HUA) is a vital risk factor for chronic kidney diseases (CKD) and development of functional foods capable of protecting CKD is of importance. This paper aimed to explore the amelioration effects and mechanism of Andrias davidianus bone peptides (ADBP) on HUA-induced kidney damage. In the present study, we generated the standard ADBP which contained high hydrophobic amino acid and low molecular peptide contents. In vitro results found that ADBP protected uric acid (UA)-induced HK-2 cells from damage by modulating urate transporters and antioxidant defense. In vivo results indicated that ADBP effectively ameliorated renal injury in HUA-induced CKD mice, evidenced by a remarkable decrease in serum UA, creatinine and blood urea nitrogen, improving kidney UA excretion, antioxidant defense and histological kidney deterioration. Metabolomic analysis highlighted 14 metabolites that could be selected as potential biomarkers and attributed to the amelioration effects of ADBP on CKD mice kidney dysfunction. Intriguingly, ADBP restored the gut microbiome homeostasis in CKD mice, especially with respect to the elevated helpful microbial abundance, and the decreased harmful bacterial abundance. This study demonstrated that ADBP displayed great nephroprotective effects, and has great promise as a food or functional food ingredient for the prevention and treatment of HUA-induced CKD.

Nutritional Advantages and Opportunities for Its Processing of Finger Millet (Eleusine coracana L.): A Comprehensive Review

Finger millet (Eleusine coracana L.) stands out as a highly nutritious yet underutilized grain among the millets. Despite its substantial health benefits, finger millet remains one of the least consumed foods globally. With the world's population growing at an unprecedented rate, addressing food security and malnutrition is a critical challenge. UNICEF reports indicate that nearly 2 billion people suffer from hidden hunger, and one in five children under five years old experience stunted growth due to malnutrition. Finger millet offers a promising solution to these issues due to its rich nutritional profile, which surpasses that of many common cereals. This review comprehensively examines the nutritional advantages of finger millet, highlighting its high content of calcium, iron, dietary fiber, and essential amino acids. Additionally, finger millet is a rich source of antioxidants and has a low glycemic index, making it beneficial for managing diabetes and other metabolic disorders. The review also explores various opportunities for processing finger millet to enhance its appeal and consumption. Processing techniques such as malting, fermentation, and extrusion can improve the bioavailability of nutrients and create diverse, palatable food products. By leveraging modern processing technologies, finger millet can be transformed into a staple food that addresses nutritional deficiencies and contributes to global food security. This review aims to underscore the importance of finger millet in combating malnutrition and promoting sustainable food systems. Increased awareness and research into finger millet's nutritional benefits and processing opportunities can pave the way for its broader adoption and integration into daily diets, ultimately contributing to better health outcomes worldwide.

Multivariate statistical regression analysis and relative quantification based on dimensional-reduction method to compare the taste-active components of different chicken breeds

To compare the difference of non-volatile taste-active flavor components of different chicken breeds, four Chinese native yellow feather broilers including Langshan chicken, Chongren chicken, Luyuan chicken and Wenchang chicken were used in the experiment. The contents of free amino acids, 5'-nucleotides and minerals were determined by standard method, and then five principal components were extracted from the multi-index system based on the principal component analysis (PCA). Combined with the Mahalanobis distance analysis method and sensory evaluation results, the advantages and characteristics of each chicken breed were evaluated. The results showed that different kinds of chicken had their own advantages in different evaluation dimensions. The Equivalent umami concentration (ECU) of Wenchang chicken, which had the highest content of amino acids, was 12 g monosodium glutamate (MSG)/100 g, indicating the umami taste of it was very intense. The indexes of Langshan chicken were relatively uniform, with slightly higher mineral content, its overall Mahalanobis distance score was more similar to the "best standard". According to the Mahalanobis distance score, although the difference in amino acid content among each species was the largest, the overall score was more affected by the content of minerals and nucleotides, and there was interaction between each nutrient, which had an impact on the overall Mahalanobis distance score. The sensory evaluation results indicated that Wenchang chicken was the most superior among the taste of the four varieties investigated. Finally, taste compounds affecting the difference of chicken varieties were analyzed by partial least squares regression (PLS), resulting in order of mineral (Ca2+, Mg2+, PO43−) > nucleotide (AMP, IMP) > amino acid. This could provide a theoretical basis for quantitative oriented flavor processing and consumer choice of chicken.Graphical

Zinc and selenium biofortification of sourdough breads with agronomically biofortified whole wheat flour

In this study, the possibility of enriching sourdough breads with agronomically biofortified whole wheat flour (BWWF) to remedy zinc and selenium deficiencies was investigated. For this purpose, two local sourdough breads were substituted with 25, 50, and 75% of BWWF and obtained with two yeast combinations. The zinc and selenium, physicochemical, nutritional, and product properties of breads have been determined. As replacement rates increased, the zinc content in the breads increased from 11.65 to 48.66 mg/kg and 8.56–45.98 mg/kg, and the selenium content increased from 48.5 to 266.8 μg/kg and 44.9–257.3 μg/kg. The zinc and selenium concentrations of breads that met the Recommended Daily Allowances (RDA) were roughly 25–40% at the 75 and 50% substitutes. Total phenolic content (TPC) and antioxidant activity increased in both breads. The SOG breads with the A-yeast combination had a substantially higher TPC. The hardness and volume of the breads decreased with the incorporation of BWWF bran, therefore lowering their sensory properties. However, at 25% and 50% substitution rates, this was limited. In general, the B-yeast combination of both breads had a higher content of amino acids. Biofortified sourdough breads could have a significant effect on eliminating zinc and selenium.

Chromatographic analysis of the amino acid composition of gallstones

Gallstone disease (cholelithiasis) is a multifactorial disease characterised by the formation of gallstones. Studying the composition of gallstones is necessary to understand the mechanism of their formation and to solve many practical issues. At present, it is not clear which protein component is involved in the formation of gallstones and how it is related to their components. The study showed the possibility of qualitative and quantitative determination of amino acids in the composition of gallstones of men and women of different ages using a GC-17A gas chromatograph (Shimadzu). Analysis of the amino acid composition of gallstones includes acid hydrolysis of samples with 6M HCl at 105C° for 12 hours, subsequent purification, obtaining derivatives of isolated amino acids, and their determination by gas chromatography. This technique enables the determination of D- and L-forms of amino acids. Statistical processing of the obtained data was carried out using Statistica 6.0. The study revealed that cholesterol gallstones belonging to women up to 50 years of age have the lowest amino acid content. The amino acid composition of cholesterol gallstones is dominated by glycine and L-forms of serine, alanine, and glutamic acid. Cholesterol gallstones with mineral content are typical for elderly women (over 60 years) and middle-aged men (from 37 years), and have higher amino acid content than cholesterol gallstones. Glycine and the L-forms of leucine, glutamic acid, and asparagic acid are prevalent in these types of gallstones. The highest amino acid content was recorded in pigment gallstones of both men and women over 55 years of age. The amino acid composition of pigment gallstones is dominated by glycine and L-forms of glutamic acid, asparagic acid, leucine, and alanine. In cholesterol gallstones, no D-amino acids were found. In cholesterol gallstones with mineral content and pigmented gallstones, D-aspartic acid was detected. The obtained results allow us to recommend the method of gas chromatography for studying the amino acid composition of gallstones.

Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei)

ABSTRACT Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. vannamei products, the effects of vacuum skin packaging (VSP) and polyethylene (PE) packaging on the characteristics of P. vannamei stored at 4°C and −18°C were compared. Compared with P. vannamei with PE packaging, the values of physicochemical indexes during the late storage period were significantly lower compared to meat submitted to VSP technology (p < 0.05), with significantly higher scores in muscle chewiness and sensory attributes (p < 0.05). Moreover, VSP delayed the decrease in the content of α-helix in protein secondary structure during storage of P. vannamei at 4°C. VSP combined with low-temperature storage exhibited a more remarkable effect on ensuring fresh-keeping state of P. vannamei. In particular, the fresh-keeping state of P. vannamei stored at 4°C and −18°C was prolonged for two days and fifteen days, respectively, in VSP. Thus, VSP was shown to effectively prolong the shelf-life and increase the appearance of shrimp products, thus having a prospect for market application in their preservation and distribution.

NMR Metabolomics of Arctium lappa L., Taraxacum officinale and Melissa officinalis: A Comparison of Spontaneous and Organic Ecotypes.

Officinal plants are a source of metabolites whose chemical composition depends on pedoclimatic conditions. In this study, the NMR-based approach was applied to investigate the impacts of different altitudes and agronomical practices (Land, Mountain Spontaneous, and Organically Grown Ecotypes, namely LSE, MSE, and OE, respectively) on the metabolite profiles of Burdock root, Dandelion root and aerial part, and Lemon balm aerial part. Sugars, amino acids, organic acids, polyphenols, fatty acids, and other metabolites were identified and quantified in all samples. Some metabolites turned out to be tissue-specific markers. Arginine was found in roots, whereas myo-inositol, galactose, glyceroyldigalactose moiety, pheophytin, and chlorophyll were identified in aerial parts. Caftaric and chicoric acids, 3,5 di-caffeoylquinic acid, and chlorogenic and rosmarinic acids were detected in Dandelion, Burdock and Lemon balm, respectively. The metabolite amount changed significantly according to crop, tissue type, and ecotype. All ecotypes of Burdock had the highest contents of amino acids and the lowest contents of organic acids, whereas an opposite trend was observed in Lemon balm. Dandelion parts contained high levels of carbohydrates, except for the MSE aerial part, which showed the highest content of organic acids. The results provided insights into the chemistry of officinal plants, thus supporting nutraceutical-phytopharmaceutical research.

Edible cockroaches as food and feed – A systematic review on health benefits, nutritional aspects and consumer acceptance

Abstract Cockroaches have been the subject of scientific investigation due of their potential as a protein source. While cockroaches are commonly associated with a repulsive image and can pose as pests in residential environments, several kinds of cockroaches have been classified as edible. There are several commonly encountered species of cockroaches, including Periplaneta americana Linnaeus, 1758, Periplaneta australasiae Fabricius, 1775, Blaberus craniifer Burmeister, 1838, Blatta orientalis Linnaeus, 1758, Neostylopyga rhombifolia Stoll, 1813, and Periplaneta fuliginosa Serville, 1839. While there is not universal acceptance of cockroaches as a food source, a significant number of individuals from many countries have developed a cultural practice of consuming them. The nations encompassed within this group are Vietnam, Thailand, and Mexico. The utilization of cockroach as a potential protein substitute is linked to its substantial nutritional composition, particularly its high protein and amino acid content. This paper offers a detailed overview of cockroaches, encompassing their characteristics, nutritional composition, bioactive properties, the utilization of cockroaches as a food source, processed food derived from cockroaches, their cultivation, and potential adverse effects associated with the consumption of cockroaches. This publication is anticipated to serve as a valuable reference for comprehending the utilization of cockroaches as a constituent in food.