High Content Of Essential Amino Acids Research Articles

Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders.

The nutrient composition of 15 commercially available microalgae powders of Arthrospira platensis, Chlorella pyrenoidosa and vulgaris, Dunaliella salina, Haematococcus pluvialis, Tetraselmis chuii, and Aphanizomenon flos-aquae was analyzed. The Dunaliella salina powders were characterized by a high content of carbohydrates, saturated fatty acids (SFAs), omega-6-polyunsaturated fatty acids (n6-PUFAs), heavy metals, and α-tocopherol, whereas the protein amounts, essential amino acids (EAAs), omega-3-PUFAs (n3-PUFAs), vitamins, and minerals were low. In the powder of Haematococcus pluvialis, ten times higher amounts of carotenoids compared to all other analyzed powders were determined, yet it was low in vitamins D and E, protein, and EAAs, and the n6/n3-PUFAs ratio was comparably high. Vitamin B12, quantified as cobalamin, was below 0.02 mg/100 g dry weight (d.w.) in all studied powders. Based on our analysis, microalgae such as Aphanizomenon and Chlorella may contribute to an adequate intake of critical nutrients such as protein with a high content of EAAs, dietary fibers, n3-PUFAs, Ca, Fe, Mg, and Zn, as well as vitamin D and E. Yet, the nutritional value of Aphanizomenon flos-aquae was slightly decreased by high contents of SFAs. The present data show that microalgae are rich in valuable nutrients, but the macro- and micronutrient profiles differ strongly between and within species.

Fortification of Rebon Shrimp Protein Hydrolysate (Acetes erythraeus) in Sago Flour as a Nutritious Food

Rebon shrimp protein hydrolyzate as a non-conventional processed product has a high protein content which is the potential to be used to enrich the nutritional value of food ingredients such as sago flour. This study aims to determine the appropriate concentration of rebon shrimp protein hydrolyzate for enriching the nutritional value of sago flour. The addition of protein hydrolysate used 3 levels of concentration, those were 10% (F1), 15% (F2) and 20% (F3). The best treatment is F3. Fortification of rebon shrimp protein hydrolyzate in different amounts has an effect on the proximate value of sago flour, the best treatment is a concentration of 20%. with a water content of 10.49%, 4.85% ash, 24.56 protein and levels. fat 1.76%. Hedonic test indicated the taste value of 8.7, aroma 8.6, appearance value 8.7 and texture value 8.6. The content of amino acids is 17 types with 9 essential amino acid. The essential amino acids are histidine, arginine, threonine, valine, methionine, isoleucine, leucine, phenylalanine and lysine. The 8 types of non-essential amino acids are aspartic acid, glutamic acid, serine, glycine, alanine, proline, tyrosine and cysteine. The highest essential amino acid content was leucine at 2.75% and the highest non-essential amino acid content was glutamic acid at 4.52%. Based on the research results, it can be suggested for the enrichment of the nutritional value of sago flour to add 20% protein hydrolyzate of rebon shrimp and it can be used as a nutritious food.

Characterizing Diversity Based on the Chemical and Nutritional Composition of Shiitake Culinary-Medicinal Mushroom Lentinula edodes (Agaricomycetes) Commonly Cultivated in China.

A comparative study was carried out on the chemical composition and nutritional value of six cultivated Lentinula edodes strains that are widely appreciated in China. The results demonstrated that all investigated L. edodes were good sources of protein (14.87%-27.13%), carbohydrates (62.03%-75.56%), and dietary fiber (35.88%-42.49%) and had low ash (5.24%-6.38%) and low fat (0.80%-1.70%) content. There were significant differences among different cultivars. Shenxiang 215 had high crude protein and dietary fiber contents. Potassium was the most abundant mineral element, followed by phosphorus. Different cultivars exhibited distinct fatty acid compositions and free amino acid profiles. Shenxiang 215 had high essential amino acid content. Polyunsaturated fatty acids were predominant in cultivars 0912, Huxiang F4, and Huxiang F2; however, monounsaturated fatty acids were predominant in other strains. Cultivar 0912 had a better mineral and polyunsaturated fatty acid profile. The amino acid profile and protein quality were systematically investigated referring to the latest version of international amino acid reference patterns, including the amino acid score, ratio coefficient of amino acid, ratio coefficient score of amino acid, essential amino acid index, and protein digestibility - corrected amino acid score. The results demonstrated that Shenxiang 18 had better protein quality. These findings provide a reference for breeders to select parents for directional quality breeding.

Comparative Study of Nutritional Importance of Some Marine Macroalgae as a Novel Natural Source of Amino Acids

This study aimed to investigate the amino acids contents of some brown (Hormophysa cuneiformis, Sargassum muticum, and Padina minor), red (Digenea simplex, Amphiroa anceps, and Corallina mediterranea), and green macroalgae (Codium elongatum, Ulva fasciata, and Cladophora sp.) collected from the Egypt coasts, using an Eppendorf/Biotronik LC 3000 amino acid analyzer. The results showed that the total amino acid content ranged from 11.84 ± 0.55 mg/g dry weight (DW) in D. simplex to 33.43 ± 1.29 mg/g DW in U. fasciata. Threonine and L-methionine were the major essential amino acids (EAAs) in red and brown macroalgae, respectively, whereas in green macroalgae, the major EAAs varied between macroalgae species as follows: L‑lysine in C. elongatum, L-leucine in U. fasciata, and L-valine in Cladophora sp. L-aspartic and L-glutamic acids together represented a large portion of the amino acid content. The high content of EAAs in all the species under study makes them an important resource for nutritional applications.

Physicochemical quality of brown soybean preserve in function of maceration time and ascorbic acid

Abstract The aim of the present study was to evaluate the physical and chemical quality of the brown soybean preserve in function of the ascorbic acid concentration and the maceration time, and also to evaluate the chemical composition, microbiological hazard, and acceptability of the best preserve, in addition verify its technological, nutritional, functional and sensory viability. The hardness of the grain ranged between 8.6 and 23N and was significantly affected by the maceration time. The ascorbic acid concentration influenced antioxidant activity (ranged between 4.3 and 183.8 mg100g-1) and total phenolic compounds (ranged between 176.4 and 466.2 mg100g-1). The best brown soybean preserve was obtained with a maceration time of 23 min and an ascorbic acid concentration of 0.15 g100g-1 . This shows high nutritional value and essential amino acid content, absence of trypsin inhibitor and microbiological risk, and also sensory acceptance. Therefore, the brown soybean preserve is viable, and its consumption is recommended.

Adding Amino Acids to a Sucrose Diet Is Not Sufficient to Support Longevity of Adult Bumble Bees.

Dietary macro-nutrients (i.e., carbohydrates, protein, and fat) are important for bee larval development and, thus, colony health and fitness. To which extent different diets (varying in macro-nutrient composition) affect adult bees and whether they can thrive on nectar as the sole amino acid source has, however, been little investigated. We investigated how diets varying in protein concentration and overall nutrient composition affected consumption, longevity, and breeding behavior of the buff-tailed bumble bee, Bombus terrestris (Hymenoptera: Apidae). Queenless micro-colonies were fed either natural nutrient sources (pollen), nearly pure protein (i.e., the milk protein casein), or sucrose solutions with low and with high essential amino acid content in concentrations as can be found in nectar. We observed micro-colonies for 110 days. We found that longevity was highest for pure pollen and lowest for pure sucrose solution and sucrose solution supplemented with amino acids in concentrations as found in the nectar of several plant species. Adding higher concentrations of amino acids to sucrose solution did only slightly increase longevity compared to sucrose alone. Consequently, sucrose solution with the applied concentrations and proportions of amino acids or other protein sources (e.g., casein) alone did not meet the nutritional needs of healthy adult bumble bees. In fact, longevity was highest and reproduction only successful in micro-colonies fed pollen. These results indicate that, in addition to carbohydrates and protein, adult bumble bees, like larvae, need further nutrients (e.g., lipids and micro-nutrients) for their well-being. An appropriate nutritional composition seemed to be best provided by floral pollen, suggesting that pollen is an essential dietary component not only for larvae but also for adult bees.

Proximate Analysis of Selected Macroalgal Species from the Persian Gulf as a Nutritional Resource.

Nowadays the exploration and utilisation of food and feed from marine origin is becoming more important with the increase of human population. Macroalgae are rich in nutritious compounds, which can directly be used in human and animal feed industries. The current study presents the screening of chemical components of eight macroalgae species, Sargassum boveanum, Sirophysalis trinodis, Hypnea caroides, Palisda perforata, Galaxaura rugosa, Caulerpa racemose, Caulerpa sertularioides and Bryopsis corticolans from the Persian Gulf. The results revealed that the eight studied algal species possess high protein (14.46% to 38.20%), lipid (1.27% to 9.13%) and ash (15.50% to 49.14%) contents. The fatty acids and amino acids profile showed the presence of essential fatty acids and amino acids with high nutritional value. Phaeophyta species, S. boveanum and S. trinodis, showed the highest value of ash content and polyunsaturated fatty acids while Chlorophyta species, C. racemose, C. sertularioides and B. corticolans, showed the highest level of lipid and protein contents. Rhodophyta species, G. rugosa and P. perforata, showed the highest essential amino acid content. In conclusion, this study demonstrates the potential of the studied marine species as a nutritional source for human and animal uses.

Визначення біологічної цінності м’яса органічних курчат

Abstract . Growing organic poultry, the issue of preventing young animals’ diseases is quite difficult, because the use of preventive antibiotics is prohibited. Poultry rearing should take place in accordance with the current «organic» legislation. The Law of Ukraine On basic principles and requirements for organic production, circulation and labeling of organic products 2496-VIII came into force on August 2, 2019 in Ukraine. The chemical composition of meat and the content of amino acids in the muscle tissue of the organic chicken meat-egg direction have been studied. The purpose of the research was to determine the possibility of organic growth of chickens and to study the effect of nutraceuticals on the quality and completeness of chicken meat. The experiment was conducted under organic farming conditions. The bird kept in the poultry houses free access to the pasture, receiving organic feed. The chickens of the study groups (D1 and D2) were administered natural prophylactic preparations - probiotic and postbiotic, respectively, and the control group chickens did not receive any preventive drugs. After slaughter the birds, performed a comparative assessment of the chemical consist, biological value of the meat of the test and control chickens, determined the amino acid score of the protein of the thoracic and femoral muscles. We compared the results of essential amino acid and nonessential amino acid with muscle tissue samples obtained from chickens in the control group, who did not use any preventive drugs. The use of both probiotics and postbiotics has been found to improve the amino acid content of poultry meat, with a better preservation of chickens and productivity. The first experimental group recorded a significantly higher content of nonessential amino acids, and the second experimental group replaced the amino acid and the second experimental group indicated higher content of essential amino-acids, compared to similar indicators in the control group (both in the thoracic and thigh muscles). Protein quality of organic chicken meat of both experimental groups is greater than that of control samples of chickens. Therefore, organic poultry farming with natural keeping and organic nutrition with preventive preparats, helps improve the biological value of chicken meat. Keywords: organic chickens, amino acids, meat, muscle, quality, completeness

Availability of potato protein concentrate as an alternative protein source to fish meal in greater amberjack ( Seriola dumerili ) diets

Potato protein concentrate (PPC) is a promising candidate as a fish meal (FM) substitute because it has high protein and essential amino acid content. In the present study, we replaced FM in greater amberjack diets with PPC to investigate the effect on growth and feed utilization. Four isonitrogenous, isolipidic and isocaloric experimental diets were prepared by substituting 0, 20, 40 and 60% of FM protein with PPC (Control, P20, P40 and P60 respectively). The in vitro protein digestibility of protein in PPC was 88.8%, relative to 100% protein in the FM. The in vitro protein digestibility of protein in the experimental diets also decreased with increasing PPC and was lowest at 84.2% in P60. After the 7-week feeding trial, final body weight, weight gain and thermal growth coefficient tended to decrease with increasing PPC and were significantly lower in P60 than in the control (p < .05). Further, fish fed with diets P40 and P60 showed significantly lower feed conversion and protein efficiency ratios than the control group (p < .05). In conclusion, the results suggest that PPC can replace up to 20% of FM in the diet of greater amberjack without compromising the growth performance or feed efficiency.

Variations in Amino Acid and Protein Profiles in White versus Brown Teff (Eragrostis Tef) Seeds, and Effect of Extraction Methods on Protein Yields.

Data on variations in amino acid compositions and protein profiles among white and brown teff, a grain of growing interest, is either limited or contradicting at the moment. In this study, three white (Addis-W, Mekel-W and Debre-W) and three brown (Addis-B, Mekel-B and Debre-B) teff seed samples were used for whole flour amino acid analysis and protein fractionation with three different methods. White and brown seed types showed different physical changes during protein extraction. Brown teff displayed higher essential amino acid content than white with lysine present in high concentration in both seed types. Extraction with tert-butanol increased prolamin yields in teff compared to ethanol. The major protein fraction in teff was glutelin with white teff containing higher glutelin proportion than brown. Sodium Dodecyl Sulfate Gel Electrophoresis (SDS-PAGE) analysis revealed clear genetic variability between white and brown teff seed types.

Nutritional quality evaluation of commercial protein supplements

SummaryProtein supplements have received increasing attention by consumers over the last few decades. However, hundreds of them have recently exhibited irregularities including lower quantities of proteins than disclosed values. This study aimed to evaluate the nutritional quality of six commercial protein supplement powders (calcium caseinate, milk protein concentrate, egg white, pea protein isolate, whey protein concentrate and soy protein isolate). The chemical composition, amino acid content and in vitro digestibility were examined. Thus, calculate the amino acid scores corrected for amino acid and protein digestibility. In vitro digestion was also conducted and protein hydrolysis was monitored by SDS‐page. Calcium caseinate powder and whey protein concentrate were only composed of proteinogenic amino acids and exhibited the highest essential amino acid content. As regards in vitro digestibility, these two supplements perfectly meet the quality expectations of the Food and Agricultural Organization (FAO). Conversely, the other four supplements exhibited a lower quality than the FAO reference protein. This was due to low digestibility (for egg white and milk concentrate) and/or lack of a specific essential amino acid (for milk concentrate and pea isolate).

Effect of different biocoagulants on the amino acid content of soft cheese (wara) produced from sheep milk

Soft cheese (wara) is an unripened cheese consumed in several parts of West Africa due to its various nutritional qualities. Soft cheese, a coagulated product of raw milk is usually produced from cow milk using Calotropis procera. This study therefore sought to assess the effect of the different coagulants such as Calotropis procera, Carica papaya, lemon juice and steep water from cereals (maize, millet and sorghum) on the amino acid content of soft cheese produced from sheep milk. Raw milk sample was collected from sheep and processed into soft cheese by these coagulants and the amino acid composition of the sample was carried out using standard methods. The result revealed that Calotropis procera coagulated soft cheese has the highest essential amino acid content Leucine (10.21 g/100 g), while steep water from millet coagulated soft cheese has the lowest essential amino acid content methionine (0.72 g/100 g). However, lemon juice coagulated soft cheese has the highest non essential amino acid glutamic acid (16.27 g/100 g) in all the cheese samples. In conclusion, this study revealed that highly nutritious soft cheese can also be gotten from sheep milk other than the commonly used cow milk and other coagulants such as lemon juice can compete favorably well with Calotropis procera in production of highly nutritious soft cheese. It is therefore recommended that soft cheese produced from sheep milk coagulated by lemon juice should be incorporated into daily diet due to its highly nutritional content.

Amino Acid Composition of Five Wild Edible Fruits of Assam, North-East India

In this study, amino acids profiles of 5 wild edible fruits viz. Grewia sapida, Ottelia alismoides, Aporosa dioica, Antidesma bunius and Eugenia operculata found in Assam of North-East India were investigated by RP-HPLC equipped with C18 column. A total of 17 amino acids in varying compositions were identified and 8 of these are essential amino acids and 9 of these are non-essential amino acids. In all of the 5 wild fruits, 6 different amino acids were identified and these were aspartic acid (1.151-3.837 %), glutamic acid (2.283-9.667 %), arginine (0.904-7.187 %), valine (0.142-1.029 %), leucine (1.849-19.665 %), and histidine (0.467-12.986 %). A. bunius fruit showed the highest non-essential amino acid content whereas O. alismoides fruit displayed the highest essential amino acid content. Leucine was found to be the most abundant essential amino acid whereas glutamic acid was detected to be the most abundant non-essential amino acid.

Construction of a synthetic protein using PCR with a high essential amino acid content for nutritional purposes.

Ovalbumin is considered a protein of high nutritional value because it contains essential amino acids and is highly digestible. Therefore, it has a high biological value. Currently, the high food demand requires worldwide attention because food production is insufficient. Therefore, other alternatives are necessary to satisfy food demands, such as protein engineering. In this work, a protein with a high essential amino acid content similar to ovalbumin was synthesized by protein engineering, expressed, and digested in vitro. The assembly and sequential overlap extension PCR strategy was used to synthesize a 345-bp gene that encodes a high essential amino acid content protein (HEAAP). The 345-bp product was cloned into the vector pBAD TOPO®, and expressed in Escherichia coli BL21. PCR reactions and sequencing demonstrated the presence, orientation, and correct sequence of the insert. HEAAP expression was induced by L-arabinose and then purified using Ni-NTA affinity chromatography. The expression in E. coli was low and barely detected by Western blot assay. The in vitro multienzyme digestibility of HEAAP was around 79%, which suggests that the protein is potentially nutritious. Virtual analysis classifies the protein as unstable and hydrophilic, with a half-life in E. coli of 10h. The recombinant HEAAP was successfully synthesized, but it is necessary to improve the digestibility and to optimize expression including selecting other expression models.

Amino acid composition and protein quality of instant liquid food based on Catfish (Clarias gariepinus) and Kelor (Moringa oleifera) flour

Under-five children are a vulnerable group whose susceptible to repeated infections and deficiency of protein and calcium. The objective of this research is to analyze the amino acid composition and protein quality of instant liquid food based on catfish (Clarias gariepinus) and kelor (Moringa oleifera) flour according to the requirement of children 1-3 years old. The amino acid composition was analyzed by using Ultra Performance Liquid Chromatography (UPLC). The highest essential amino acid content in the instant liquid food based on catfish and kelor flour is the 114.29±0.79 mg/g protein lysine and the highest non-essential amino acid is the glutamic acid of 244.14±1.86 mg/g protein. The protein quality was determined by the chemical score (78.30 for sulphuric amino acid), the amino acid score (100), the essential amino acid index (EAAI = 0.98), the predicted protein efficiency ratio (P-PER = 4.63±0.02), and the predicted biological value (P-BV = 48.51±0.13).The study showed that instant liquid food based catfish and kelor flour containing high-quality protein and calcium that is recommended for children aged 1-3 years.

Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products

Nutritional, structural, functional, and sensorial properties of protein isolate developed from salmon (Salmo salar), cod (Gadus morhua), and herring (Clupea harengus) by-products using the pH-shift method was studied. Function of the proteins in an emulsion system in terms of viscoelastic properties was also evaluated. Regardless of origin, the proteins showed satisfying nutritional value as reflected in their high essential amino acid content. The proteins contained significantly (p < 0.05) higher proportion of active sulfhydryl groups and surface hydrophobicity compared to whey and egg white protein reflecting conformational changes caused by the pH-shift process. Solubility, emulsion, and foaming capacity of the proteins showed a trend similar to soy protein and dependent on their origin. Cod protein had better emulsion and foaming capacity than salmon and herring proteins which was in line with its high surface hydrophobicity and myosin heavy chain content. Emulsions developed from cod and salmon proteins showed substantially better viscoelastic properties, with higher stability and viscosity compared to herring protein emulsions. Cod protein scored low for sensorial attributes related to lipid oxidation while herring protein showed high levels of fishy and rancid flavor and odor. Altogether, results showed that the proteins from fish filleting by-products have potential to be used as food ingredients, but their application would be governed by their origin and sensorial properties.

Functional properties of fermented milk produced with plant proteins

In this study, storage-related changes in the physico-chemical and sensory properties of non-fat fermented milk drinks that contain soy protein isolate (SPI), pea protein isolate (PPI), wheat gluten (WG) and rice protein (RP) were investigated. The addition of plant protein additives to milk beverage affected the pH, titratable acidity %, syneresis, viscosity, dry matter, ash, color (L, b values), protein and amino acid contents (p < 0.01). During storage, the viscosity values showed an increase and protein additives increased amino acid levels in fermented milks beverage. The highest essential amino acid content was found in drinks containing SPI, with the most prevalent amino acids being lysine, leucine, isoleucine, methionine and threonine. The taste of fermented milks with PPI was preferred. In general, plant protein additives improved the sensory attributes. (p < 0.01). In conclusion, the use of plant protein additives in non-fat fermented milk drink formulations was shown to improve the physico-chemical and sensory properties and to increase the nutritional value of the formulations and therefore could be an alternative strategy for the development of new healthy dairy products.

Fortifying Horticultural Crops with Essential Amino Acids: A Review.

To feed the world’s growing population, increasing the yield of crops is not the only important factor, improving crop quality is also important, and it presents a significant challenge. Among the important crops, horticultural crops (particularly fruits and vegetables) provide numerous health compounds, such as vitamins, antioxidants, and amino acids. Essential amino acids are those that cannot be produced by the organism and, therefore, must be obtained from diet, particularly from meat, eggs, and milk, as well as a variety of plants. Extensive efforts have been devoted to increasing the levels of essential amino acids in plants. Yet, these efforts have been met with very little success due to the limited genetic resources for plant breeding and because high essential amino acid content is generally accompanied by limited plant growth. With a deep understanding of the biosynthetic pathways of essential amino acids and their interactions with the regulatory networks in plants, it should be possible to use genetic engineering to improve the essential amino acid content of horticultural plants, rendering these plants more nutritionally favorable crops. In the present report, we describe the recent advances in the enhancement of essential amino acids in horticultural plants and possible future directions towards their bio-fortification.

Spent brewer's yeast extracts as a new component of functional food

The use of yeast extracts as a natural and valuable additive ingredient intended for the production of functional food and dietary supplements were demonstrated. The chemical composition, amino acid analysis, determination of protein molecular weights, antioxidant properties, and sensory evaluation were carried out for two yeast extracts. It was found that the tested extracts are characterised by high essential amino acid content, exceeding the levels of reference protein developed by the FAO/WHO, and high antioxidant activity. Sensory characteristics of tested extracts may favourably influence the quality of the proposed functional foods and dietary supplements. The obtained results indicate that the tested extracts can be utilised as a source of free amino acids and peptides in the design of functional foods and dietary supplements.

Comparison of the Amino Acid and Peptide Composition and Postprandial Response of Beef, Chicken, and Whey Protein Nutritional Preparations

Background: Increasing dietary protein intake synergistically improves the effect of exercise to stimulate muscle protein synthesis. The purpose of this study was to evaluate the plasma amino acid response of two novel protein nutritional preparations, beef protein isolate (BeefISOTM) and hydrolyzed chicken protein isolate (MyoCHXTM). Methods: The postprandial plasma amino acid response over 3 hours was monitored in young adults (n=6) following consumption of 23 grams of WPC, BeefISOTM, or MyoCHXTM. Amino acid compositional analysis and molecular weight distributions of each protein were performed by HPLC. Statistical analyses were performed using one-way or two-way ANOVA where appropriate and corrected for multiple comparisons to account for the cross-over design. Results: Compositional evaluations revealed similar levels of essential and branched-chain amino acids for WPC and MyoCHXTM. While the results of this study predictably demonstrated plasma amino acids levels increased following consumption of the different proteins, the kinetics of the postprandial response was unique to each protein source. WPC and MyoCHXTM were rapidly absorbed with maximum plasma amino acid concentrations observed at 30 and 15 min, respectively. The slightly faster absorption of MyoCHXTM was associated with the increased peptide content of MyoCHXTM (greater than 76% of protein is &lt;2kDa). BeefISOTM exhibited sustained release characteristics as evidenced by increased post prandial amino acid concentrations after 3 hours. Conclusions: The protein preparations studied each had different amino acid profiles and absorption kinetics. WPC and MyoCHXTM contained a higher essential amino acid content and were rapidly absorbed with plasma amino acid concentrations peaking within 30 minutes following consumption. BeefISOTM contained a higher proportion of conditionally essential amino acids that steadily increased in plasma over 3 hours, indicating a sustained release profile for BeefISOTM. Each of these three protein preparations have been shown to facilitate similar improvements in body composition following a resistance-exercise training program. The paradoxical finding that proteins with varying composition, molecular weight, and digestibility can lead to similar effects on body composition suggests the need to evaluate proteins based on total nutritional potential rather than as a delivery vehicle for single amino acids.Key Words: Protein digestibility; amino acids; body composition; beef protein; chicken protein