High Content Of Essential Amino Acids Research Articles

Improved traits of proximate composition, liver antioxidant capacity and feeding habits in diploid hybrids from female Micropterus salmoides × male Lepomis cyanellus

Distant hybridization has been widely used as an effective strategy for improving fish germplasm. The largemouth bass (Micropterus salmoides, LB) is a popular fish worldwide due to its excellent performance in aquaculture, edibility, and sport fishing. However, the carnivorous nature of LB increases the cost and difficulty of culture and poses a threat to wild fishery resources. At present, there is a lack of research on improving the germplasm of LB. In this study, hybrid offspring (LG) were produced by crossing female LB and male green sunfish (Lepomis cyanellus, GS). The biological characteristics of the LG, such as muscle proximate composition, liver antioxidant enzyme activity, and pharyngeal tooth structure, were analyzed to evaluate their potential for aquaculture. The proximate composition analysis revealed that LG has a higher crude protein content of 20.07% compared to LB (18.1%) and GS (18.7%) (P < 0.05), and a lower crude fat content of 0.57% than LB (1.17%) (P < 0.05). Furthermore, LG had a significantly higher essential amino acid content (7.20%) than LB (6.43%) (P < 0.05), but not significantly different from GS (6.82%) (P > 0.05). In terms of fatty acid content, LG had significantly lower levels of saturated fatty acids (0.083%) compared to LB (0.153%) and GS (0.169%) (P < 0.05). Additionally, the amount of arachidonic acid (C20:4n6, ARA) in LG (0.058%) was significantly higher than LB (0.019%) and GS (0.043%) (P < 0.05). Regarding antioxidant enzyme activities in the liver, LG exhibited significantly higher superoxide dismutase (SOD) activity than LB and GS (P < 0.05). Electron microscopic observation of the pharyngeal tooth showed that the tooth number of LG (160.67 ± 3.93) was significantly lower than that of LB (181.67 ± 4.97) (P < 0.05) and significantly higher than that of GS (108.00 ± 3.58) (P < 0.05), while the tooth diameter of LG (0.076 ± 0.023) was significantly higher than that of LB (0.057 ± 0.016) (P < 0.05) and significantly lower than that of GS (0.108 ± 0.044) (P < 0.05). In conclusion, this study found that LG exhibited improved traits in proximate composition and hepatic antioxidant enzyme activity. The pharyngeal tooth characteristics indicated that LG may have different food selection and processing capabilities. This is the first report on biological characteristics in offspring produced from a distant hybridization between LB and GS, providing new insights into the genetic improvement and germplasm innovation of LB.

Extraction and purification of seaweed protein from Ulva sp. - Challenges to overcome

Ulva sp. has gained attention as a promising and sustainable protein source, due to its high essential amino acid content. This study investigated traditional extraction methods using a double screw press followed by acid or heat precipitation. Furthermore, the screw pressing was combined by a novel purification method that combines mild heat treatment with microfiltration for removal of chlorophyll, to produce white Ulva protein. The double screw press followed by acid precipitation or heat denaturation showed low total protein yields, with 14% of the biomass protein extracted, of which half was soluble. The highest total protein yield (5.5%) was achieved with acid precipitation at pH 2, while heat denaturation at 90 °C resulted in a total protein yield of 4.1%. Acid precipitation proved to be effective with ∼ 81% precipitation of solubilized protein compared to ∼ 43% for heat denaturation. While microfiltration effectively retained chlorophyll in the retentate, the recovery of protein in the permeate remained challenging. SDS-PAGE analysis of proteins in different microfiltration-fractions showed that larger protein complexes (>250 kDa) were unable to transmit through the membranes, resulting in a maximum recovery of 24.9% of the feed-protein in the permeate. Further refinement of Ulva fractionation protocols is imperative for improvement.

Evaluation of cold pressed oilseed cakes - A potential by-product for valorization

In a sstudy taken up to evaluate the nutritional composition of cold pressed oilseed cakes, sesame and mustard oilseed cakes were richest sources of protein, fiber and minerals. The essential amino acids content among the oilseed cakes ranged between 32.98 to 41.05gm/100gm, with highest essential amino acid content in mustard seed cake. Oleic Acid (C18:1n9cis) and linoleic Acid (C18:2n6cis) acids were found in higher quantities among all the oilseed cakes. However anti-nutrients like oxalates, phytates and saponins were also present in all seed cakes with significantly higher content in sesame and mustard seed cakes indicating the need for various pre-treatments before using the oilseed cakes for various food formulations. The oil processing industry generates a large amount of oilseed cake every year and hence efforts must be aimed at minimizing and efficiently valorizing this nutritious byproduct to support the concept of zero waste.

The Impact of Varied Levels and Application Methods of Boric Acid on the Performance and Protein Content

This research investigates the influence of boron (B) application on the yield and protein content of common bean (Phaseolus vulgaris L.), a crop of significant importance due to its high protein and essential amino acid content. The study underscores boron's crucial, albeit still unclear, role in plant growth, and notes the damage boron deficiency and excess can cause, such as thickened stems, rough leaf tissues, stunted growth, and leaf scorching. Highlighting the plant species-dependent variance in optimal boron requirements, with legumes including common bean often needing more, the study reveals that a foliar application of 0.05% boric acid concentration, applied twice post-emergence, maximizes seed yield, while higher concentrations are detrimental. The research thus emphasizes the necessity of striking a balance in boron application to avoid either deficiency or toxicity, offering insights into appropriate boron dosage and application method for effective common bean cultivation. By contributing to a broader understanding of boron's role in common bean production and offering directions for optimized fertilization practices, this study helps improve both crop yield and quality. However, it also signals the need for further exploration of the long-term effects of boron application and its interaction with other nutrients under different environmental conditions.

High Nutritional Quality of Human-Induced Pluripotent Stem Cell-Generated Proteins through an Advanced Scalable Peptide Hydrogel 3D Suspension System.

Cell-cultured protein technology has become increasingly attractive due to its sustainability and climate benefits. The aim of this study is to determine the nutritional quality of the human-induced pluripotent stem cell (hiPSC)-cultured proteins in an advanced 3D peptide hydrogel system for the highly efficient production of cell-cultured proteins. Our previous study demonstrated a PGmatrix peptide hydrogel for the 3D embedded culture of long-term hiPSC maintenance and expansion (PGmatrix-hiPSC (PG-3D)), which showed significantly superior pluripotency when compared with traditional 2D cell culture on Matrigel and/or Vitronectin and other existing 3D scaffolding systems such as Polyethylene glycol (PEG)-based hydrogels. In this study, we designed a PGmatrix 3D suspension (PG-3DSUSP) system from the PG-3D embedded system that allows scaling up a hiPSC 3D culture volume by 20 times (e.g., from 0.5 mL to 10 mL). The results indicated that the PG-3DSUSP was a competitive system compared to the well-established PG-3D embedded method in terms of cell growth performance and cell pluripotency. hiPSCs cultured in PG-3DSUSP consistently presented a 15-20-fold increase in growth and a 95-99% increase in viability across multiple passages with spheroids with a size range of 30-50 μm. The expression of pluripotency-related genes, including NANOG, OCT4, hTERT, REX1, and UTF1, in PG-3DSUSP-cultured hiPSCs was similar to or higher than that observed in a PG-3D system, suggesting continuous pluripotent maintenance. The nutritional value of the hiPSC-generated proteins from the PG-3DSUSP system was further evaluated for amino acid composition and in vitro protein digestibility. The amino acid composition of the hiPSC-generated proteins demonstrated a significantly higher essential amino acid content (39.0%) than human skeletal muscle protein (31.8%). In vitro protein digestibility of hiPSC-generated proteins was significantly higher (78.0 ± 0.7%) than that of the commercial beef protein isolate (75.7 ± 0.6%). Taken together, this is the first study to report an advanced PG-3DSUSP culture system to produce highly efficient hiPSC-generated proteins that possess more essential amino acids and better digestibility. The hiPSC-generated proteins with superior nutrition quality may be of particular significance as novel alternative proteins in food engineering and industries for future food, beverage, and supplement applications.

Structural, physicochemical, and immune-enhancing properties of edible insect protein isolates from Protaetia brevitarsis larvae.

Edible insects are promising future food resources globally. Herein, the structural, physicochemical, and bio-functional properties of edible insect protein isolates (EPIs) extracted from Protaetia brevitarsis larvae were investigated. The results showed that EPIs have a high total essential amino acid content; moreover, β-sheet is the major secondary protein structure. The EPI protein solution was highly soluble and electrically stable and did not aggregate easily. In addition, EPIs exhibited immune-enhancing properties; EPI treatment of macrophages induced the activation of macrophages and consequently promoted the production of pro-inflammatory mediators (NO, TNF-α, and IL-1β). Moreover, macrophage activation of EPIs was confirmed to occur through the MAPK and NF-κB pathways. In conclusion, our results suggest that the isolated P. brevitarsis protein can be fully utilized as a functional food material and alternative protein source in the future food industry.

Очищення стічних вод пивоварної галузі з використанням технології метанового бродіння

The brewing industry generates a large amount of secondary material resources, namely: excess brewer's yeast, malt grain, malt sprouts, grain waste, protein sludge and a large amount of wastewater with varying degrees of organic pollution. These wastes contain a complex of nutrients, minerals and biologically active substances. Some of them (brewer's yeast, malt grain) are used as feed additives to the diet of farm animals as part of compound feed or in their native form. The brewing industry is a branch of food industry with a high degree of water consumption and, accordingly, a large amount of wastewater generated in the production process. Wastewater from the brewing industry belongs to the category of highly polluted, therefore, for their effective cleaning, it is necessary to use suitable and economically beneficial technologies. Substances dissolved in water cannot be filtered or precipitated using coagulants, removed using flotation, etc. Some of the impurities, for example, proteins, can be remo ved by physical and chemical methods, but the main part of them is in the solution. Effective cleaning is possible only if complex compounds are destroyed directly in the wastewater. Existing cleaning technologies using physical and chemical methods are imperfect because they have low cleaning rates. The best option for brewery wastewater treatment technology is the use of biotechnological cleaning methods. Such methods include methane fermentation. Methane fermentation is an anaerobic biochemical process that occurs under the influence of microorganisms of the genus Methanobacterium. This process leads to a significant reduction in the level of sewage pollution. The final products of methane fermentation are biogas and microbial protein with a high content of essential aminoacids. For wastewater treatment of the brewing industry the use of methane fermentation technology was proposed, the final products of which are highly purified wastewater and biogas

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives

Microalgae are aquatic unicellular microorganisms and, although various species are approved for human consumption, Arthrospira and Chlorella are the most widespread. Several nutritional and functional properties have been bestowed to microalgae principal micro- and macro-nutrients, with antioxidant, immunomodulatory and anticancer being the most common. The many references to their potential as a food of the future is mainly ascribed to the high protein and essential amino acid content, but they are also a source of pigments, lipids, sterols, polysaccharides, vitamins, and phenolic compounds with positive effects on human health. Nevertheless, microalgae use is often hindered by unpleasant color and flavor and several strategies have been sought to minimize such challenges. This review provides an overview of the strategies so far proposed and the main nutritional and functional characteristic of microalgae and the foods made thereof. Processing treatments have been used to enrich microalgae-derived substrates in compounds with antioxidant, antimicrobial, and anti-hypertensive properties. Extraction, microencapsulation, enzymatic treatments, and fermentation are the most common, each with their own pros and cons. Yet, for microalgae to be the food of the future, more effort should be put into finding the right pre-treatments that can allow the use of the whole biomass and be cost-effective while bringing about features that go beyond the mere increase of proteins.

Higher Essential Amino Acid and Crude Protein Contents in Pollen Accelerate the Oviposition and Colony Foundation of Bombus breviceps (Hymenoptera: Apidae)

Pollen is an important source of nutrition for bumblebees to survive, reproduce, and raise their offspring. To explore the nutritional requirements for the egg laying and hatching of queenright Bombus breviceps colonies, camellia pollen, oilseed rape pollen, apricot pollen, and mixtures of two or three types of pollen in equal proportions were used to feed the queens in this study. The results showed that the camellia pollen with a higher essential amino acid content was superior to the pollen with a lower essential amino acid content in the initial egg-laying time (p < 0.05), egg number (p < 0.05), larval ejection (p < 0.01), time of first worker emergence (p < 0.05), and the average weight of workers in the first batch (p < 0.01). It took less time for colonies under the camellia pollen and camellia-oilseed rape-apricot pollen mix treatments, both with a higher crude protein content, to reach ten workers in the colony (p < 0.01). On the contrary, the queens fed apricot pollen never laid an egg, and larvae fed oilseed rape pollen were all ejected-both pollens with a lower essential amino acid content. The results emphasize that the diet should be rationally allocated to meet the nutritional needs of local bumblebees at various stages when guiding them to lay eggs, hatch, and develop a colony.

Mixotrophic growth regime of novel strain Scenedesmus sp. DDVG I in municipal wastewater for concomitant bioremediation and valorization of biomass

Availability of cost-effective nutrients for the commercial cultivation of microalgae is one of the major challenges. The present study investigated the feasibility of primary municipal wastewater (PMWW) collected from a local wastewater treatment plant in Minnesota, USA as an alternative to fresh-water microalgae growth media towards high-value bioenergy feedstock production. The novel strain Scenedesmus sp. DDVG I was cultivated in the PMWW under heterotrophic and mixotrophic modes in 250 mL Erlenmeyer flasks. The optimized cultivation mode was further scaled up to the 3-L bubbled bioreactor. The study confirmed the wastewater as a potential growth medium while Scenedesmus sp. DDVG I showed superior biomass productivity (0.069 g/L d), lipid yield (22.5%), and FAME content (22.04% in dry cell weight) over 10 days in the mixotrophic mode. The biomass also showed high essential amino acid content (159.8 mg/g DCW). The corresponding values for bioremediation efficiencies of chemical oxygen demand (COD) and total nitrogen (TN) by Scenedesmus sp. were 75.6% and 99.8% respectively. Meanwhile, ammonia nitrogen (NH3–N) and total phosphorus (TP) were removed at up to 100% removal efficiencies. Analyses of fatty acid profile and different parameters that were required for biodiesel characterization revealed the high-quality nature of the Scenedesmus-derived oil. Overall, the study concluded effective bioremediation of municipal wastewater by Scenedesmus sp. DDVG I with the recovery of valuable resources from the biomass.

Effects of Lactobionic Acid on Pig Growth Performance and Chemical Composition of Pork.

Simple SummaryCurrently, due to different beneficial properties of lactobionic acid (calcium absorption, prebiotic, antioxidant, and preservative) it may find application in animal feed. However, data about its effect on animal husbandry product quality are limited. Common interest about the effect of feed supplements on pig growth performance and the chemical composition of pork is growing, which is important for farmers, meat processors and consumers. The feed supplemented with lactobionic acid promotes better utilization of feed in the digestive tract of pigs, resulting in a higher bioavailability of nutrients and a significant increase of pig live weight gain. Pork obtained from pigs fed with lactobionic acid supplemented feed had higher essential amino acid content. Fatty acid composition revealed slightly higher proportion of saturated fatty acids over unsaturated fatty acids. Further analysis of fatty acid composition indicated that the control group had better nutritional quality of fat.Lactobionic acid is an innovative product obtained in the fermentation process of cheese or curd whey, and it has several beneficial properties. Therefore, it may have potential application in animal feeding. Currently, lactobionic acid is not widely used yet in feeding farm animals. Therefore, the aim of our study was to evaluate the effect of lactobionic acid (LBA) on pig growth performance and pork quality. Two groups of pigs (control and trial, 26 piglets each) were completed. The control group received compound feed, whereas the trial group’s feed was supplemented with LBA (0.17 kg per 100 kg of feed). Carcass weight and meat pH were determined. The subcutaneous fat layer S (mm) was measured. Lean meat content was determined using the SEUROP classification. Amino acids and fatty acids in pork were evaluated. The addition of LBA to pig feed significantly increased the live weight gain and slaughter yield of pigs, but the samples had a slightly thicker backfat layer. Results obtained showed higher concentration of amino acids in the trial group but slightly lower pork fat quality in the same group. Lactobionic acid has the potential for applications in pig feeding.

초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량

We investigated the germination rate, color values, physicochemical properties, antioxidant capacity, and amino acid content of germinated brown rice varieties (milyang356, nampyeong, and dasan), and their statistical correlation were analyzed. Milyang356 rice was characterized by the highest germination percentage and total color difference value (3.89) at 24 h. In all varieties, the amylose and crude protein content increased on the 1st day of germination but decreased over time (p&lt;0.05). The paste viscosity value significantly decreased over time in all varieties. DPPH and ABTS scavenging activities decreased or increase over time depending on the variety. By contrast, the total phenol and flavonoid content increased with time in all varieties. Furthermore, the total free amino acid and GABA content increased gradually with the germination time. The essential amino acid content was highest on day 3 of germination in milyang356 (276.9 mg/100 g) and dasan varieties (344.1 mg/100 g). The total phenol content showed a negative correlation with L* value (r=−0.778) and a strong positive correlation with ΔE (r=0.927). Considering its paste viscosity, and high essential amino acid and GABA content, we conclude that germinated brown rice milyang356 is suitable as a functional medical material, such as a health supplement.

Effect of beating process on the physicochemical and textural properties of meat analogs prepared with Cordyceps militaris fruiting body

Abstract In the present work, Cordyceps militaris fruiting body was used as protein and natural fibrous structure source to prepare animal free patty. The effects of beating process on the structural and textural properties of patty were also evaluated. The results found that C. militaris fruiting body based patty prepared with beating process, showed bright yellow in color, with a uniform and smooth surface, and without obvious crack, before and after cooking. The beating process disrupted the connective tissues in fruiting bodies, let more protein dissolve, and left the un-soluble fiber structure. This helped to form a fibrous structure and good gel matrix in patty, which mainly contributed to the high hardness, chewiness, adhesiveness, and sensory score. Such C. militaris fruiting body based patties also had a good nutritional quality with high protein and essential amino acid content, as well as a special nutrient of cordycepin.

Effect of air fryer frying temperature on the quality attributes of sturgeon steak and comparison of its performance with traditional deep fat frying.

In this study, the influence of air‐frying temperature on the physical properties of sturgeon steaks was explored. Meanwhile, the comparison of traditional deep fat frying (TF) and air fryer frying (AFF) methods on the quality, flavor, and digestibility of sturgeon steaks were investigated. The results indicated that along with the increase of temperature (130, 160, and 190℃) for 15 min, the moisture content of AFF sturgeon steak surface decreased dramatically while that of interior was well preserved. The applied texture property analysis exhibited that AFF sturgeon steak showed the enhanced elasticity, low hardness, and soft texture. The results indicated that AFF sturgeon steak contained higher essential amino acid content than TF sturgeon steak. More flavor compounds (aldehydes, alcohols, and esters) were produced after AFF than TF. Although the digestibility of fried sturgeon steaks decreased after frying, AFF sturgeon steaks were digested rapidly in the stomach and intestine. Conclusively, AFF sturgeon steaks exhibited a crispy texture, appealing flavor, and low oil content. This work provides a certain reference for the suitable frying methods in the processing industry of sturgeon products.

Edible insects, a valuable protein source from ancient to modern times.

The current COVID-19 pandemic has demonstrated that we are not prepared to deal with food security amid unexpected situations; the FAO (Food and Agriculture Organization) has stipulated that the future of our food & agriculture looks challenging toward the year 2050; primarily in response to the fact that global population is expected to increase by 9 billion people by 2050. Although entomophagy has been practiced by humans for thousands of years, until recently, edible insects have gained special attention due to their high nutritional value (particularly their high protein and essential amino acid content) and lower environmental impact that could help alleviate the global food demand. Edible insects are classified into eight main orders belonging to Blattodea (cockroaches and termites), Coleoptera (beetles), Diptera (flies), Hemiptera (cicadas, stink bugs), Hymenoptera (bees, wasps, ants), Lepidoptera (butterflies, moths), Odonata (dragonflies), and Orthoptera (crickets, grasshoppers, locusts). Several traditional cooking (e.g., boiling, roasting, sun-drying) and processing technologies (e.g., pasteurization, enzymatic proteolysis, high pressure processing) have shown that it is feasible to prepare safe and nutritious insects and/or foods with insects. Nevertheless, challenges associated with consumers acceptance to eat insects, as well as potential presence of anti-nutritive factors and allergens, need to be carefully evaluated as the industry grows in the coming years. Foreseeing such food shortages during pandemics and future food security concerns, consumers, scientists, and the food industry need to consider the value of farming insects as promising protein sources.

Immune-enhancing effects of β-lactoglobulin glycated with lactose following in vitro digestion on cyclophosphamide-induced immunosuppressed mice

β-Lactoglobulin (β-LG) is a major milk protein, making up more than 53% of the total whey proteins, and is seen as a valuable ingredient in food processing because of its high essential amino acid content and diverse functional applications. The Maillard reaction can occur during the storage and processing of food and generate various beneficial effects, including anti-allergenicity, antioxidant, and immunomodulatory effects. The addition of an β-LG-lactose conjugate (LGL) produced by the Maillard reaction was shown to have a strong immune-enhancing effect, increasing both nitric oxide generation and cytokine expression through activation of RAW 264.7 cells, even after in vitro digestion. Furthermore, daily LGL administrationresulted in the upregulation of several immune markers in a cyclophosphamide-induced immunosuppressive mouse model, indicating that this treatment stimulates multiple immune cells, including macrophages, natural killer cells, and lymphocytes, enhancing the proliferation and activation of both the innate and adaptive immune responses. Taken together, these findings indicate that consuming LGL on a regular basis can improve immunity by increasing the natural production of various immune cells.

Nutritional composition and amino acid profile of gindara fish eggs (Lepidocybium sp.)

Gindara fish eggs are food that contains high nutrients, especially protein and other nutrients, and are used as local food for the coastal community. However, information about amino acids is not widely known. Therefore, this study aims to determine the amino acid profile of gindara fish eggs (Lepidocybium sp.). The method used is the exploratory method, and the test parameters include proximate analysis, amino acid profile, and protein efficiency ratio prediction. The water content of gindara fish eggs was 50.18%; protein 27.53%; fat 18.32%; ash 2.07% and 1.15% carbohydrates. Amino acids consist of 18 types of amino acids include 10 types of essential amino acids and 6 types of non-essential amino acids. The highest essential amino acid content of gindara fish eggs was 3.57% leucine, and the highest non-essential amino acid was glutamic acid at 4.79%. The major limiting amino acid in gindara fish eggs is tryptophan 0.25%, and the P-PER value of gindara fish eggs is 1.23%.

From Biogas and Hydrogen to Microbial Protein Through Co-Cultivation of Methane and Hydrogen Oxidizing Bacteria.

Increasing efforts are directed towards the development of sustainable alternative protein sources among which microbial protein (MP) is one of the most promising. Especially when waste streams are used as substrates, the case for MP could become environmentally favorable. The risks of using organic waste streams for MP production–the presence of pathogens or toxicants–can be mitigated by their anaerobic digestion and subsequent aerobic assimilation of the (filter-sterilized) biogas. Even though methane and hydrogen oxidizing bacteria (MOB and HOB) have been intensively studied for MP production, the potential benefits of their co-cultivation remain elusive. Here, we isolated a diverse group of novel HOB (that were capable of autotrophic metabolism), and co-cultured them with a defined set of MOB, which could be grown on a mixture of biogas and H2/O2. The combination of MOB and HOB, apart from the CH4 and CO2 contained in biogas, can also enable the valorization of the CO2 that results from the oxidation of methane by the MOB. Different MOB and HOB combinations were grown in serum vials to identify the best-performing ones. We observed synergistic effects on growth for several combinations, and in all combinations a co-culture consisting out of both HOB and MOB could be maintained during five days of cultivation. Relative to the axenic growth, five out of the ten co-cultures exhibited 1.1–3.8 times higher protein concentration and two combinations presented 2.4–6.1 times higher essential amino acid content. The MP produced in this study generally contained lower amounts of the essential amino acids histidine, lysine and threonine, compared to tofu and fishmeal. The most promising combination in terms of protein concentration and essential amino acid profile was Methyloparacoccus murrelli LMG 27482 with Cupriavidus necator LMG 1201. Microbial protein from M. murrelli and C. necator requires 27–67% less quantity than chicken, whole egg and tofu, while it only requires 15% more quantity than the amino acid-dense soybean to cover the needs of an average adult. In conclusion, while limitations still exist, the co-cultivation of MOB and HOB creates an alternative route for MP production leveraging safe and sustainably-produced gaseous substrates.

On Issues of Quality, Hygiene and Safety of Fermented Milk Products: A Review

Introduction. The article presents data on the role of milk and dairy products, including fermented milk products, in the human diet and reflects their important role in providing the body with proteins having a high essential amino acid content. In addition to all health benefits of milk, fermented dairy products have dietary and medicinal properties while their digestibility is higher than that of milk. Objective. To demonstrate the role of fermented milk products in human nutrition and benefits of fermented milk products enriched with probiotic microorganisms for preventive nutrition in the microbiocenosis of the gastrointestinal tract. Materials and methods. The article presents an analytical review of literary sources on the role of milk and dairy products, including fermented milk products, in human nutrition and provides information on the per capita production and consumption of milk and dairy products in the Russian Federation. It also addresses the problem of dysbiosis since fermented dairy technology can pose a serious microbiological risk related to favorable conditions for the growth of extraneous microorganisms coming from raw materials, starter cultures, and equipment during the production process. The absence of stringent quality standards for fermented milk products contributes to manufacturing of various counterfeit foods. Results. The article outlines the main provisions of the expert hygienic assessment of specialized food products for preventive nutrition for the purpose of their state registration on the example of fermented milk bioproducts, defines criteria for assessing the quality and safety of specialized products for dietary nutrition and requirements for technical documentation on these products, and provides the list of necessary documents for expert examination of hygiene and safety of specialized products for therapeutic and preventive nutrition. Conclusion. The permission to use novel fermented milk products as preventive nutrition foods shall be based on results of предassessing their compliance with the requirements of technical regulations of the Customs Union and the Eurasian Economic Union on the quality and safety of products and their raw materials, packaging and labeling.

PROFIL ASAM AMINO DAN KANDUNGAN MINERAL IKAN TERI (Stolephorus commersonii) SEGAR DAN KERING DARI DESA SIAHONI KABUPATEN BURU

Anchovy (Stolephorus commersonii) is a fish that is mostly produced in Siahoni Village, both in the form of fresh and dried anchovies which are traditionally dried by direct sun drying. This traditional drying method is unhygienic and easily contaminated, so people have to develop appropriate technology, namely closed sun drying method. The purpose of this study is to examine the amino acid profile and mineral content (Ca, P, Fe, and I) of fresh and dried anchovy (Stolephorus commersonii) from Siahoni Village, Buru Regency. The method used in this study is experimental method and laboratory analysis which includes proximate analysis, amino acid analysis, and mineral analysis (Ca, P, Fe, and I). The Predicted Protein Efficiency Ratio (P-PER) was used for protein quality analysis. The results of this study indicate that based on the proximate value, there is an increase in the protein content of dried anchovy, where the protein content of dried anchovy which is dried in closed sun drying is higher than the protein content of dried anchovy which is traditionally dried. The highest essential amino acid content in fresh anchovy and traditional dried anchovy is lysine, and in sun dried anchovy is arginine. While the highest non-essential amino acid content in fresh anchovies, traditional dried anchovies and solar drying is glutamic acid. The estimated value of the protein efficiency ratio (P-PER) indicates that the protein quality of fresh anchovy is relatively poor, while traditional dried anchovy and solar drying have good protein quality. Fresh anchovies and dried anchovies also contain high and good minerals calcium (Ca), phosphorus (P), iron (Fe), and iodine (I).