Highest Essential Amino Acid Research Articles

Profil Asam Amino Ekstrak Mukus Ikan Glodok (Boleophthalmus boddarti) dari Kawasan Mangrove Cilacap, Jawa Tengah

Mudskipper or glodok fish is a unique fish that can crawl and climb mangrove roots with their fins. In Indonesia, this fish is exported to abroad as a source of food. The by-product of this fish is rarely used, which one is their mucus. Protein is a composition of fish mucus which consists of amino acids. The mucus of fish has the potential as a source of medicine because it’s proven to have antibacterial, antiviral, and antifungal activities. This study aims to determine the protein and amino acid content of fresh meat and mucus extract of mudskipper. Protein content testing was carried out using the titrimetric method, while amino acid content using the UPLC method. In this study, mucus extract has protein content at 1.79%. It’s small than the protein content of fresh meat at 17.7%. The highest essential amino acid in fresh meat and mucus extract of mudskipper was leucine (15% and 0.91%). The highest nonessential amino acid in fresh meat and mucus extract of mudskipper were glutamic acid (26.4% and 1.6%). The limiting amino acid in fresh meat is leucine as 226.9% and lysine as 12.27% in the mucus extract of mudskipper.

CO-FERMENTION OF MAIZE (Zea mays L.) AND AFRICAN BREAD FRUIT SEED (Treculia africana Dec'ne) FOR THE PRODUCTION OF IMPROVED PAP (OGI)

Cereals such as maize are generally having low essential amino acid contents which may cause protein malnutrition. The high essential amino acid in African breadfruit could make it suitable for supplementation of grains/cereals. The microbiological, sensory and nutritional evaluation of cofermented maize (70%) /African breadfruit seed (30%) was carried out. Characterization of isolates were by macroscopic, microscopic and biochemical tests. Standard Methods according to AOAC (1990) were used for proximate compositions and pH determination. Viscosity was measured using Rotational Viscometer. The pH of the co-fermented sample decreased from 6.2±0.01 to 4.2±0.01. Microbial isolates included Coryne bacterium spp., Lactobacillus spp., Escherichia coli, Staphylococcus aureus, Aspergillus niger and Saccharomyces cerevisae in fermenting samples. Escherichia coli was inhibited with increase in fermentation time. Higher microbial counts occurred in maize-African breadfruit ogi (MABO) than maize ogi (MOGI) during primary and secondary -1fermentations. The viscosity of the co-fermented sample was 1.990±0.12 pas . Proximate composition shows that MOGI had lower crude protein content (2.14±0.2) than MABO (9.83±0.3). In contrast, MOGI had higher crude carbohydrate (82.12±0.1 vs 72.59±0.2). Ash, moisture and lipid contents were not significantly different in both samples. Sensory evaluation revealed that MABO recorded higher scores (7±0.02 and 7±0.01) in taste and aroma as against (6±0.01 and 6±0.02) for MOGI. Although consumers accepted both samples, overall, MOGI was more acceptable. MABO oflour kept well and retained their original viscosity after 27 days of storage at (30±2C). MABO gave a dual advantage in that protein content was increased and enteropathogens were inhibited and is therefore recommended for consumption in areas where protein intake is inadequate and food safety is an issue.

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

In this study, two naked (ND04034 and Paul) and two hulled (Beach and CDC Minstrel) oat varieties were selected to determine the impact of varieties and flour defatting treatment on extraction performance, structural and functional properties, and aromatic profiles of the extracted oat proteins. The results showed that oat protein extracted from defatted flour (DF) had a higher oat protein content (>86.93%) but a lower extraction yield and recovery yield compared to that from non-defatted flour (NDF) of same variety. Amino acid (AA) analysis indicated that the relative percent of individual AA showed a great similarity among the samples, while oat protein from hulled oat varieties had higher essential AA. SDS-PAGE results suggested the higher proportion of 7S globulins in oat proteins from DF. Both circular dichroism and FT-IR confirmed β-sheet, α-helix and β-turn were the main secondary structures in oat proteins. Differential scanning calorimetry (DSC) results showed that oat proteins from DF had better thermal stability. Scanning electron microscopy (SEM) observed the big flaky plate like structures in oat proteins from DF which may account for the improved solubility. Moreover, oat proteins from DF exhibited better functionalities, including solubility, foaming capacity and emulsifying properties. Principal component analysis (PCA) and hierarchical cluster analysis (HCA) classified oat proteins into 3 groups/clusters on account of aromatic components. Venn diagram allowed us to differentiate oat proteins from different varieties via the aroma makers identified. The findings endow a great potential of preparing oat proteins with superior functionality and aromatic profiles for food applications.

Effect of Sweetness Level and Amino Acid Composition of Palm Sugar on Feed Intake of Trichoglossus haematodus in Captivity

Palm sugar solution diets that were offered to the Lorikeets contain high energy, low protein and rich in amino acids similar to nectar. The major components of palm sugar are sucrose, which has a sweet taste. The Lorikeets can detect energy-rich from the sweet taste of the feed. The aim of the study was to determine the influence of sweetness level and amino acid composition in palm sugar solution diets on feed intake of T. haematodus. The research method was completely randomized design arranged in a factorial with two factors. The first factor consisted of 4 types of palm sugars, i.e. aren, coconut, siwalan/palmyra, and nipah sugar with a different degree Brix in 13.5º, 14.0º, 14.5º, and 15.0º Brix.While the second factor consisted of two treatments, with and without the addition of the commercial baby biscuit. The results showed that the feed intake of Siwalan sugar was significantly higher than the other palm sugar solution diets. Siwalan sugar solution diet has high sweetness level, sucrose content and essential amino acid Lysine. This study provides the new information regarding the sweetness level of palm sugar and amino acid composition in the diet that can affect feed intake of T. haematodus. Therefore, this information will help to make a formulation of appropriate diet that meets the nutrient requirements especially amino acid for the birds.

Effects of the lactation period, breed and feed on amino acids profile of mare’s milk

The effects of the lactation period, breed, and feed on amino acids profile of mare’s milk were investigated. The feed contained two major essential amino acids (EAAs) leucine (7.31 – 10.3 g.kg-1) and arginine (6.37 – 9.59 g.kg-1); it also included minor EAAs methionine (2.11 – 3.05 g.kg-1) and histidine (2.48 – 3.60 g.kg-1). Glu+Gln, Asp+Asn, and proline, major nonessential amino acids (NEAAs), constituted approximately 60% of total NEAAs (TNEAAs). The ratio of total EAAs to NEAAs ranged from 1:1.2 to 1:1.4. Amino acids (AA) content throughout all milk samples varied due to mare’s different conditions and lactation days. Except for the 1P milk sample, total AA content in the 2 – 8Ps specimens caused by differences in breed oscillated from the 2nd to 28th day of lactation within the following limits: 21.9 – 54.6 g.kg-1, 33.6 – 70.7 g.kg-1, 38.1 – 71.2 g.kg-1, 29.46 – 74.2 g.kg-1, 52.2 – 87.1 g.kg-1, 37.9 – 70.3 g.kg-1 and 26.4 – 64.5 g.kg-1, respectively. In relation to TEAAs in milk, the highest EAAs levels were reached in arginine, leucine and lysine ranging between 2.41 – 4.35 g.kg-1, 3.36 – 5.59 g.kg-1 and 2.72 – 4.80 g.kg-1, respectively, while the lowest AAs amounts were indicated in histidine and methionine, 0.91 – 1.58 g.kg-1 and 1.23 – 2.04 g.kg-1 respectively. Total NEAAs content was slightly higher than that of EAAs; the TNEAAs to TEAAs ratio was 1:0.9 proximately. Glu+Gln, Asp+Asn and proline were determined as major NEAAs of milk ranging between, 6.77 – 11.0 g.kg-1, 3.21 – 5.60 g.kg-1 and 1.25 – 2.18 g.kg-1, respectively; levels of NEAAs such as cysteine and glycine oscillated between 0.89 – 1.52 g.kg-1 and 0.64 – 1.15 g.kg-1, respectively. The average TAAs contents caused by breed differences were 62.8 g.kg-1, 42.8 g.kg-1, 44.7 g.kg-1 and 44.8 g.kg-1, respectively, on the 2nd, 5th, 10th, and 28th lactation days.

Effects of high versus standard essential amino acid intakes on whole-body protein turnover and mixed muscle protein synthesis during energy deficit: A randomized, crossover study

Consuming 0.10-0.14g essential amino acids (EAA)/kg/dose (0.25-0.30g protein/kg/dose) maximally stimulates muscle protein synthesis (MPS) during energy balance. Whether consuming EAA beyond that amount enhances MPS and whole-body anabolism following energy deficit is unknown. The aims of this study were to determine the effects of standard and high EAA ingestion on mixed MPS and whole-body protein turnover following energy deficit. Nineteen males (mean±SD; 23±5y; 25.4±2.7kg/m2) completed a randomized, double-blind crossover study consisting of two, 5-d energy deficits (-30±4% of total energy requirements), separated by 14-d. Following each energy deficit, mixed MPS and whole-body protein synthesis (PS), breakdown (PB), and net balance (NET) were determined at rest and post-resistance exercise (RE) using primed, constant L-[2H5]-phenylalanine and L-[2H2]-tyrosine infusions. Beverages providing standard (0.1g/kg, 7.87±0.87g) or high (0.3g/kg, 23.5±2.54g) EAA were consumed post-RE. Circulating EAA were measured. Postabsorptive mixed MPS (%/h) at rest was not different (P=0.67) between treatments. Independent of EAA, postprandial mixed MPS at rest (standard EAA, 0.055±0.01; high EAA, 0.061±0.02) and post-RE (standard EAA, 0.055±0.01; high EAA, 0.065±0.02) were greater than postabsorptive mixed MPS at rest (P=0.02 and P=0.01, respectively). Change in (Δ postabsorptive) whole-body (g/180min) PS and PB was greater for high than standard EAA [mean treatment difference (95% CI), 3.4 (2.3, 4.4); P=0.001 and-15.6 (-17.8, -13.5); P=0.001, respectively]. NET was more positive for high than standard EAA [19.0 (17.3, 20.7); P=0.001]. EAA concentrations were greater in high than standard EAA (P=0.001). These data demonstrate that high compared to standard EAA ingestion enhances whole-body protein status during underfeeding. However, the effects of consuming high and standard EAA on mixed MPS are the same during energy deficit. NCT03372928, https://clinicaltrials.gov.

CHEMICAL COMPOSITION AND AMINO ACID PROFILE OF FRESH AND STEAMED COBIA (Rachycentron canadum L.)

Cobia ( Rachycentron canadum ) is economically important fish with good prospects because of fast growing and easily cultured. Cobia is usually processed by many methods including steaming. The purposes of this research were to determine the effect of steaming process on proximate and amino acids composition. The chemical composition of fresh and steamed cobia’s meat were determined by proximate analysis. Amino acid compositions of fresh and steamed cobia’s meat were measured using HPLC (high performance liquid chromatography). Steaming process reduced 11.31% of water, 1.06% of ash, 26.04% of fat, and 9.11% of protein. Fresh and steamed cobia’s meat contained 17 amino acids consisting of 9 essential amino acids and 8 nonessential amino acids. The highest essential amino acid in fresh cobia’s meat was arginine (2,262 mg/100 g) and the highest nonessential amino acid was glutamic acid (3,894 mg/100 g). Steaming process reduced amino acids generally. The highest essential amino acid in steamed cobia’s meat was leucine (1,379 mg/100 g) and the highest nonessential amino acid was glutamic acid (2,370 mg/100 g). Taurine content of fresh cobia’s meat was 120.84 mg/100 g and changed into 94.33 mg/100 g after steaming process.

High And Standard Free-form EAA Intake Equally Stimulate Muscle Protein Synthesis During Moderate Energy Deficit

BACKGROUND: Muscle protein synthesis (MPS) is regulated by essential amino acid (EAA) intake, postprandial extracellular EAA concentrations, and exercise. During energy balance, consuming approximately 0.10-0.14 g EAA/kg/meal (0.25-0.30 g protein/kg/meal) optimally stimulates MPS after exercise. However, EAA requirements are increased during energy deficit, and whether consuming EAA beyond 0.10-0.14 g/kg/meal further stimulates MPS during energy deficit is unknown. PURPOSE: Determine the effects of standard and high EAA intake on resting and post-resistance exercise MPS during moderate energy deficit. METHODS: Nineteen males (mean±SD; age: 22.9±5y; BMI: 25.4±2.7kg/m2) completed a randomized, double-blind crossover study consisting of two, 5d periods of controlled energy deficit (30±4%), separated by a 14d washout. At the end of each energy deficit period, MPS was determined at rest (postabsorptive and postprandial) and post-resistance exercise (postprandial) using a unilateral resistance exercise model and primed, constant 2H5-phenylalanine infusions. Drinks providing standard (0.10g/kg/meal, 7.87±0.87g) and high (0.30g/kg/meal, 23.5±2.54g) EAA amounts were consumed post-exercise. Circulating EAA concentrations were measured throughout each infusion. RESULTS: Postabsorptive MPS at rest was not different (p=0.71) between standard (0.047±0.3%/h) and high (0.045±0.02%/h). In the postprandial state, and independent of EAA, MPS at rest (standard, 0.055±0.01%/h; high, 0.061±0.02%/h) and post-exercise (standard, 0.055±0.01%/h; high, 0.065±0.02%/h) was greater than postabsorptive MPS at rest (fed state main effect, p=0.019 and p=0.005). Postprandial MPS at rest and post-exercise did not differ (p=1.0). EAA concentrations were greater in high (peak: 2915±569μmol/L; AUC: 228485±54783μmol/L/240min) than standard (peak: 1843±497μmol/L; AUC: 75727±32254μmol/L/240min; both, p=0.001). CONCLUSION: Despite greater increases in extracellular EAA concentrations for high versus standard EAA intakes and the mechanical stimulus exerted by exercise, the stimulatory effect of varying doses of free-form EAA on MPS are equivalent during moderate energy deficit. Supported by USAMRDC; authors’ views not official U.S. Army or DoD policy.

High Compared To Standard Essential Amino Acid Intakes Enhance Whole-Body Protein Balance During Energy Deficit

BACKGROUND: The effects of energy deficit on postabsorptive, postprandial, and post-resistance exercise muscle protein synthesis are generally well described. However, few studies have assessed whole-body protein turnover responses to energy deficit and concomitant protein feeding after exercise, particularly after ingesting varying amounts of essential amino acids (EAA). Assessing the post-exercise whole-body protein kinetic response to EAA feeding during energy deficit may provide a critical indication of the potential protein requirements needed to prevent disruptions in whole-body protein balance induced by the metabolic stress of underfeeding. PURPOSE: Determine the effects of consuming varying EAA intakes on integrated whole-body protein turnover during energy deficit. METHODS: Nineteen males (mean ± SD; 23 ± 5y; 25.4 ± 2.7kg/m2) completed a randomized, double-blind crossover study consisting of two, 5d periods of controlled energy deficit (30 ± 4%), separated by a 14d washout. Whole-body protein synthesis (PS), breakdown (PB), and net protein balance (NET) were determined at rest and post-resistance exercise at the end of each energy deficit period using primed, constant infusions of 2H5-phenylalanine and 2H2-tyrosine. Drinks providing standard (0.10g/kg/meal, 7.87 ± 0.87 g) and high (0.30g/kg/meal, 23.5 ± 2.54 g) EAA amounts were consumed post-exercise. Whole-body protein turnover (g protein/180min) is expressed as the change between the postabsorptive, resting period and the postprandial, post-resistance exercise period. RESULTS: Stimulation of PS (3.6 ± 0.6 vs. 0.2 ± 0.5) and suppression of PB (-25.5 ± 1.2 vs. -9.8 ± 0.7) was greater for high than standard EAA (P < 0.05). The resulting NET was more positive for high (29.0 ± 0.9) than standard (10.0 ± 0.4) EAA (P < 0.05). CONCLUSION: These data demonstrate that higher EAA intake enhances net protein balance in response to the combined stress of exercise and energy deficit, largely by attenuating protein breakdown, suggesting higher protein meals are necessary to support whole-body protein balance during the metabolic stress of underfeeding. Supported by USAMRDC; authors’ views not official U.S. Army or DoD policy.

Use of precision-fed cecectomized rooster assay and digestible indispensable amino acid scores to characterize plant- and yeast-concentrated proteins for inclusion in canine and feline diets.

Increased consumer interest in high-quality and novel protein sources has driven the demand for the inclusion of protein-rich ingredients in companion animal diets. Novel protein concentrates, with protein contents of at least 50%, have been used to satisfy these consumer demands. However, minimal information is available regarding the macronutrient composition and protein quality of these ingredients that is needed for proper formulation of pet foods. Therefore, the objectives of this study were to determine the macronutrient and amino acid compositions, standardized amino acid digestibility according to the precision-fed rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of pea protein (PP), potato protein (POP), faba bean protein (FBP), soy protein concentrate (SPC), and dried yeast (DY). Precision-fed rooster assays were conducted using cecectomized roosters to calculate standardized amino acid digestibility and true metabolizable energy corrected for nitrogen (TMEn). For all five protein concentrates, all essential amino acids were highly digestible (88.0% to 96.3%, dry matter basis) with differences (P < 0.05) in only lysine, methionine, and tryptophan digestibilities. The TMEn values were highest for POP (4.22 kcal/g) and DY (3.61 kcal/g). The DIAAS-like values for adult dogs indicated that methionine was the first-limiting amino acid in all protein concentrates except POP, where the first-limiting amino acid was tryptophan. Using Association of American Feed Control Officials (AAFCO)-recommended values for adult cats, DIAAS-like values for methionine were lowest (P < 0.05) for FBP at 81.5%, with all other amino acids for all protein concentrates over 100%. The National Research Council (NRC)-recommended allowances for adult cats indicated that DIAAS-like methionine values for PP (92.7%) and FBP (73.8%) were significantly lower (P < 0.05) with these being the first-limiting amino acids, with the remaining amino acids above 100% for the other protein concentrates. The protein quality and high essential amino acid digestibility of these protein concentrates indicate that they would be viable protein sources in canine and feline diets. However, additional complementary protein sources should be included to meet the requirements of all essential amino acids.

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.

Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach

Germinated rice is popularly consumed for its high gamma-aminobutyric acid (GABA) and bioactive compounds. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h. GABA, GABA substrates and essential amino acids were also investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (0.79–0.83, p ≤ 0.01) and glutamic acid (0.88–0.89, p ≤ 0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Colored rice germination showed higher GABA, GABA substrates and deficient amino acids than white rice. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food.

The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics

The aim of this study was to evaluate the effects of dietary supplementation of bee pollen, propolis and probiotics on the amino acid (AA) profile of chicken meat. A total of 240 Ross 308 broiler chicken individuals of mixed sex were randomly divided into four groups (n = 60): control – without supplementation, group with probiotic (3.3 g Lactobacillus fermentum), group with 400 mg bee pollen extract and 3.3 g probiotic, group with 400 mg propolis extract and 3.3 g probiotic. The fattening period lasted for 42 days. The AA profile was not affected by dietary probiotics or probiotics + bee pollen extract in the breast and thigh muscles, however, a higher concentration of Tyr (p ≤ 0.05) was found in the breast muscle in the group with probiotics + propolis extract supplementation. Considering the AA composition and relatively high essential amino acid score (EAAI), breast meat from chickens receiving the probiotic and propolis extract appears to be an interesting source of proteins with an increased (p ≤ 0.05) Phe + Tyr (76.27%) content when compared with the control group (73.49%). With regard to the bee pollen, we can state that this dietary supplement did not lead to any improvement in the AA profile of chicken meat. In conclusion, the dietary probiotic and propolis extract supplementation elicited the best AA profile of the chicken meat among the observed treatments in comparison with the control group and thus may become a promising method to improve the quality of chicken meat.

Physico-chemical properties and free amino acids profiles of six wolfberry cultivars in Zhongning

The physico-chemical properties and free amino acids profiles of six wolfberry cultivars from Zhongning County were characterized and compared. Fructose and glucose were found to be the predominant soluble sugars, citric acid was the most abundant organic acid. The values of total free amino acids (TFAA) were 278.07–505.12 mg/100 g FW, the essential amino acids accounted for 17 %–30 % of TFAA. NQ7 was the best for drying processing, because it showed moderate size, higher content of total carotenoids, betaine, tartaric acid, and citric acid, relatively high essential amino acids content, lower alkaline amino acids content and relatively low reducing soluble sugars content. Principal component analysis (PCA) allowed the six cultivars to be differentiated clearly based on all these physico-chemical properties and free amino acids profiles determined in the study.

Study on the Quality of Natural Flavor Powder made from Shrimp Waste

The aims of this study are to determine the quality of natural flavor powder from shrimp waste and obtain new application technology for application of processing shrimp waste for natural flavor powder. This study using Completely Randomized Design non factorial. The treatment is adding wheat flour in three steps, they are without adding wheat flour (R0), adding wheat flour 1:1 (R1), and adding wheat flour 1:2 (R2) with three replications. This study results yield about 369.185%. Different quantity of wheat flour give effect to organoleptic value (flavor and aroma), the best treatment is R0 with flavor value is 4.17 and aroma value is 4.28%. Threshold value for taste is 8% at ratio 1:8 and threshold odor value for aroma is 12% at ratio of 1: 9. When dilution ratio is increase, the taste and aroma of shrimp in flavor powder is decreases until it is not detected. Shrimp flavor powder contains 17 types of amino acids, consisting of 9 essential amino acids and 8 non-essential amino acids. The highest essential amino acid is leucine which is equal to 0.362% and the highest non-essential amino acid is glutamate acid which is equal to 0.913%.

Characteristics of Amino Acid, Micronutrient and Probiotic Isolated from Dadih and Their Benefits for Pregnant Mothers and Outcomes in West Sumatra, Indonesia

Dadih is a traditional fermented buffalo milk consumed by the Minangkabau people in West Sumatera Province, Indonesia, especially in Bukittinggi, Padang Panjang, Solok, Lima Puluh Kota, and Tanah Datar districts. The objective of this study was to identify amino acid and strain of acid lactic bacteria isolated from dadih and to evaluate the benefit of dadih intervention during pregnancy on the nutritional status of an infant&amp;#39;s birth. This study was initiated with DNA extraction from bacterial cultures, Ribosomal DNA amplification, and sequencing, analysis of amino acid using UPLC. The intervention was conducted in two districts on 138 pregnant mothers for 6 months. A prospective cohort study was conducted on a follow up of a previous randomized controlled trial. This study was conducted in two districts in West Sumatera Province from April 2018 to July 2019. Spontaneous probiotic species of dadih strain were identified in this study: Lactobacillus Plantarum, Lactobacillus casei, Lactobacillus durans, Leuconostoc pseudo mesentoroides, and Lactobacillus cactis. Glutamic acid was the highest quantity of non-essential amino acid in dadih (16.28 mg/g), while Lysine and Leucine were the highest essential amino acids (7.22 and 6.42 mg/g). The study revealed that after a 6-month intervention, about 66.7% of infants birth weight &amp;gt; 3000 grams and only 2.1% of infants having birth weight &amp;lt; 2500 grams for Dadih Group and about 60.0% had infant birth weight &amp;gt; 3000 grams and 4.4% infants with low birth in Control Group. The result of this study shows that there are more benefits in pregnant mothers&amp;#39; weight gain and infants&amp;#39; birth weight until a six-month follow up from pregnant mothers in Dadih Group than Control Group. The results of the follow-up study show that infants from mothers supplemented with Dadih Zinc Group have significantly less undernutrition status as compared to the Control Group (p&amp;lt;0,05). The results also show that dadih has a sufficient amount of protein to fulfill the nutritional need for pregnant mothers and the outcomes.

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.

Nutrient composition and protein quality of microalgae meals produced from the marine prymnesiophyte Pavlova sp. 459 mass-cultivated in enclosed photobioreactors for potential use in salmonid aquafeeds

Pavlova sp. 459 has been used as a high-quality liquid live-feed for cultivated bivalves, while this is its first evaluation as a low-trophic dry aquafeed ingredient. Pav459 was batch-cultivated in photobioreactors and prepared as an intact-cell meal (direct freeze-drying) and a cell-ruptured meal (freeze-drying following microfluidic high-pressure homogenization) and evaluated for nutritional characteristics relevant for salmonid aquafeeds. Protein quality was based on essential amino acid (EAA) profiles, chemical scores, and in vitro 2-phase gastric/pancreatic digestion (GPD) for salmonids. Nutrients were well-preserved after processing and meals contained 66% protein, 16% lipid, 7% carbohydrate, 24 MJ kg-1 DW energy, and 11% ash. Protein quality of the meals was good as indicated by their high EAA/non-EAA ratios (0.91), high EAA indices of 0.82–1.06 (relative to egg albumin, premium fish meal, and soy protein), high chemical scores (1.4–2.2) for most EAAs (calculated against published salmonid dietary requirements), and high in vitro GPD (82%), irrespective of cell-rupture. Pav459 meals contained health-promoting compounds (fucoxanthin, 358–368 mg (100 g)-1 DW; lutein, 101–162 mg (100 g)-1 DW; total phenolic compounds, 33 mg gallic acid equivalents g−1 DW) with negligible contaminating heavy metals ( 60% of FAME), most of which was nutritionally superior n-3 series (50–52% of FAME) relative to n-6 series (10% of FAME). In addition, the vast majority of n-3 PUFA (81%) was comprised of essential LC-PUFA, eicosapentaenoic acid (EPA, 20:5n-3) at 3% of the meals and docosahexaenoic acid (DHA, 22:6n-3) at 2% of the meals.

Effect of drying methods on bioactive compounds, nutritional, antioxidant, and antidiabetic potential of brown alga Durvillaea antarctica

The effects of vacuum, solar, convective, infrared, and freeze drying (VD, SD, CD, IRD, FD) on Durvillaea antarctica were evaluated in terms of nutritional composition, color, bioactive components, and antioxidant and antidiabetic activities. Nutritional composition of the dried seaweeds scarcely varied, while a tendency to lose the reddish tone occurred. CD-seaweed had highest phytochemical and vitamin contents, while FD-samples showed best retention of pigments. Both samples also exhibited the strongest antioxidant and antidiabetic activities. The highest essential amino acids and polyunsaturated fatty acids contents were found in IRD- and SD-samples, respectively. In general, FD and CD were proved to be viable drying options for D. antarctica.