Highest Essential Amino Acid Research Articles

Comparative Amino Acid Compositions of Uvaria chamae Stem Bark and Poly Herbal Mixture

The study evaluated comparative amino acids compositions of Uvaria chamae stem bark and Ruzu bitters. The amino acids compositions were determined using amino acid analyzer. The result of amino acid composition showed that eighteen amino acids were detected in both samples. Ten of the detected amino acids were essential amino acids and eight were non-essential. Glumatic acid had the highest concentration of 10.90 and 5.15 g/100g protein in Uvaria chamae stem bark and Ruzu bitters followed by aspartic acid with values of 8.40 and 3.44 g/100 g protein in Uvaria chamae stem bark and Ruzu bitters respectively. Leucine was the next amino acid in Uvaria chamae stem bark and Ruzu bitters followed by arginine. Uvaria chamae stem bark had the highest level of total amino acids of 72.66 g/100 g protein and Ruzu bitters had 32.17 g/100 g protein. For the EAA, it was 34.41 g/100 g for Uvaria chamae >17.44 g/100 g for Ruzu bitter. The highest essential amino acid (EAA) was leucine (6.13 and 3.56 g/100 g) in Uvaria chamae stem bark and Ruzu bitters. The total sulphur amino acid was generally low at 1.01-1.78 g/100 g but the % Cysteine in total sulphur amino acid (TSAA) was slightly high at 47.05% for Ruzu bitters but lower in Uvaria chamae stem bark (27.44%). The percentage coefficient variance (CV %) of the amino acid values were generally high with the exception of isoleucine, phenylalanine, lysine, methionine, leucine, cysteine and alanine with respective CV % values of 27.32, 31.97, 33.68, 37.50, 37.53, 38.81 and 39.05 while rest of CV % values ranged from 50.69-94.53 showing the gap of the amino acid values in the two samples to each other. The results of this study indicate that Uvaria chamae stem bark is richer in essential amino acid while % Cys/TSAA value is higher in Ruzu bitters.

The assessment of grain quality indicators in spring barley cultivars and lines

The requirements for assessment of new barley cultivars quality, imposed on plant breeding research, can be very different, even contradictory, depending on the intended use. The study of 13 competitive variety test numbers carried out in Moscow region in 2013-2018 helped to reveal the most promising ones, capable of producing grain with high biochemical and technological quality indicators. The great value for forage use was demonstrated by the samples with a high protein and essential amino acid lysine content as well as a high level of exchange energy in the grain. It has been established that a new forage variety Zlatoyar accumulated the maximum protein content (13.9%) and essential amino acid lysine content (0.52%) with productivity of 7.55 t/ha in different by humidity years. The grain of naked barley dyhaploid form 9h1137 had the optimal nutritious content: 151 g of crude protein, 31 g of crude fat, 667 g of nitrogen-free extractives, and 18 g of cellulose per 1kg of dry mass. It was noted, that those cultivars were characterized by the exchange energy of 11.39-11.82 Mj per 1 kg of cattle forage, and 13.22-14.33 Mj per 1 kg of pig forage. The valuable material for brewery purposes corresponding with the international quality standards has been developed. The Nadezhny variety was selected as well as promising lines 141/1-09 h 746; 85/1-13 h 1067, 181/3-12 h 897, which had a higher content of extractives in the grain (79.9-82.5%). In favorable vegetation conditions, they had grain protein content of 10.6-11.2%, which corresponded with the highest grade of the international standards for malting qualities of grain. In dry vegetation conditions, the protein content did not exceed 12.4%. The edibility characteristics of barley cultivars were evaluated by technological parameters of grain and porridge as a finished product. The laboratory test for the barley groat qualities gave the following results: the grain unit (709-711 gram per liter), 1000 grain mass (50.551.8 g), kernel hardness (42.8-46.2%), groat grain output per 4 minutes (56.5-57.7%), the color of finished porridge (4.8-5.0 grades). It helped to identify the Nur and the Zlatoyar varieties as especially valuable for peeled-barley and pearl barley groats.

Amino acid profiles and protein quality of Siberian apricot (Prunus sibirica L.) kernels from Inner Mongolia

Siberian apricot (Prunus sibirica L.) is a traditional nut tree species in East Asia and Siberia and is a possible contribution to healthy diets. However, it has attracted little research attention and information on the nutritional value of its kernel is limited. In this study, the profile, nutritional value and variation of amino acids were investigated in eight provenances. The kernels contained 29 × 10−2 g/g protein and were rich in glutamic acid (26.5%), aspartic acid (11.3%) and arginine (10.1%). They showed higher essential amino acids (EAA) than similar protein values for almonds. The variation coefficients of amino acids ranged from 3.8 to 43.7%, and the levels of seven amino acids were significantly different among the eight provenances. The proportion of essential amino acids to total amino acids and amino acid score were also quite different. Protein was negatively correlated with some amino acids and protein quality values. In conclusion, there were two superior provenances (Wanjiagou and Horinger County) with high EAA contents and protein quality, and could be used in the large-scale development of this species.

Особенности питания спортсменов силовых видов спорта

Speed-and-strength sports differ from other sports because of its short time and very intense physical activity. ^e review provides a literature analysis of the effect of nutrients on the metabolic processes that occur during the occupation of these sports. During the training of athletes generally anaerobic mechanisms of muscular work dominate, so the nutrition of athletes focuses on the consumption of foods with high protein content and essential amino acids. ^e article describes general principles of diet constructing for athletes that should correspond to the basics of optimal nutrition, depend on the period of sport activity (training, competition, recovery), the duration and intensity of physical exertion, etc. Based on the results of recent studies published by domestic and foreign authors, the substantiation of the energy value and the chemical composition of the diet (the content of proteins, fats, carbohydrates, vitamins, macro- and microelements), as well as the formation of diets and drinking regime for highly skilled athletes involved in speed-and-strength sports is given.

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.

PENGARUH SUBSTITUSI TEPUNG IKAN TERI (STOLEPHORUS COMMERSONII) DAN TEPUNG KACANG MERAH (VIGNA ANGULARIS) TERHADAP DAYA TERIMA DAN KANDUNGAN PROTEIN PIE MINI<br><i>[The Effect of Anchovy (Stolephorus commersonii) Flour and Red Beans (Vigna angularis) Flour Substitution toward Mini Pie Acceptance and Proteins Content]</i>

Anchovy flour and red beans flour are food with high proteins and essential amino acid that could be processed into various foods such as mini pie which could become high-proteins snack. This research aimed to analyze the effect of anchovy flour and red beans flour substitution towards mini pie acceptance and protein content. The design of this formula development study was true experiment with completely randomized design. There were 4 types of treatment (substitution of anchovy flour and red beans flour) with 3 times of replication. There were 25 mothers of children under five involved as untrained panelists. The differences in acceptance level was analyzed by Kruskal Wallis and Mann Whitney test (α ≤ 0.05). The result of organoleptic tests showed the most preferred formula was F3 anchovy flour 62.5 g and red bean flour 15g. The highest increase in proteins content substitution per 100 g mini pie was F3 (9,6 g). There were significant differences between F0 with F1, F2, and F3 for all characteristics (colour p=0.000, aroma p=0.027, texture p=0.002, flavour p = 0.000). The best formula composition was F3 (substituted by anchovy flour 62.5 g and red bean flour 15 g). Mini pie modified by anchovy flour and red bean flour could be functioned as an alternative high protein snack for children under five years old.

Shrimp shell wastes: Optimization of peptide hydrolysis and peptide inhibition of α-amylase

Response surface methodology coupled with a Box-Behnken design (RSM-BBD) was used to optimize neutrase concentration (A: 4–6% (w/w)), liquid-solid ratio (B: 10–20 mL/g) and hydrolysis time (C: 3–5 h) to obtain shrimp shell wastes hydrolysates with α-amylase inhibitory activity. The optimum conditions were enzyme concentration of 5.4% (w/w), liquid-solid ratio of 13 mL/g, time of 4.1 h, temperature of 50 °C and pH of 7.0. Under these conditions, the α-amylase inhibitory rate was 43.4%, in agreement with the prediction model with a coefficient of determination (R2) of 0.9676. Shrimp shell wastes hydrolysates showed significant ability to scavenge diphenyl picryl hydrazinyl free radicals, reduce iron (III) and inhibit lipid peroxidation. Shrimp shell waste hydrolysates consisted mainly of small peptides with molecular weights less than 4 kDa and high essential amino acids (278 mg/g), which indicated its high nutritional value based on the FAO/WHO recommended standard protein. The results showed that shrimp shell waste hydrolysates contained valuable components that could be converted into useful and potentially high-value products.

Once small always small? To what extent morphometric characteristics and post-weaning starter regime affect pig lifetime growth performance

BackgroundThe aim of this study was to determine the effect of piglet morphometric characteristics and starter regime on postnatal growth. Some piglets born light are able to grow faster than others, and identifying which piglets are more at risk to remain light and at which stages of growth is essential. A nutrient enriched starter regime may allow lightweight pigs to improve their post-weaning growth. A total 1487 newly born piglets from 137 litters originating from 8 consecutive farrowing batches were followed from birth (BiW) to weaning (WW, d28) and finishing (d99). At birth morphometric measurements were taken, including body mass index (BMI), ponderal index (PI) and BiW:cranial circumferences (BiW:CC). At weaning pigs were randomly allocated to one of two experimental regimes: either a nutrient enriched regime with a 20% higher essential amino acids (EAA): energy ratio (HIGH) or a standard regime (CTRL). Piglets were retrospectively allocated to 4 different weight classes (C) using percentiles at birth, weaning and finishing, with C1 representing the lightest and C4 the heaviest class. A series of novel statistical models were used to determine which factors were able to predict performance.ResultsFor BiW C1 piglets, BMI (P = 0.003) and BiW relative to birth litter (P = 0.026) were positively associated with pre-weaning performance, whereas BiW:CC (P = 0.011) and WW (P = 0.001) were positively associated with post-weaning growth. Post-weaning the best predictors of piglets weaned light (WW C1) were PI (P = 0.037), BiW:CC (P < 0.001) and WW (P < 0.001). Starter regime did not influence (P > 0.05) post-weaning performance.ConclusionOur results show that not all light pigs are the same and that their performance is under the influence of body shape rather than BiW. Therefore, pig producers should discriminate between light pigs based on birth characteristics to improve the effectiveness of intervention strategies at the different stages of growth. Irrespective of weight class piglets did not benefit from the EAA enriched regime applied.

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.

The Effect of Fermentation Time with Probiotic Bacteria on Organic Fertilizer as Daphnia magna Cultured Medium towards Nutrient Quality, Biomass Production and Growth Performance Enhancement

The nutrient quality and growth performance of D. magna are highly depend on the organic fertilizer which is used in its culture medium. The objective of this study was to identify the best fermentation time by using probiotic bacteria on organic fertilizer as mass culture medium to improve its nutrient quality, biomass production, and growth performance. This study was conducted using completely randomized experimental design with five treatments and three repetitions. Organic fertilizers used cultured medium with chicken manure, rejected bread and tofu waste fermented by probiotic bacteria then cultured for 0, 7, 14, 21 and 28 days. The results showed that medium which used 25% chicken manure, 25% tofu waste and 50% rejected bread cultured for 28 days created the highest biomass production, population density and nutrient content of D. magna those are 233,980 ind/L for population density; 134.60 grams for biomass production, 0.574% specific growth rate; 68.06% protein content and 6.91% fat. The highest fatty acid profile is 4.83% linoleic and 3.54% linolenic acid. The highest essential amino acid is 53.94 ppm lysine. In general, the content of ammonia, DO, temperature, and pH during the study were in the good range of D. magna life. The conclusion of this research is medium which used 25% chicken manure, 25% tofu waste and 50% rejected bread cultured for 28 days created the highest biomass production, population and nutrient content of D. magna.

Nutritional quality of different grades of adult male chinese mitten crab, Eriocheir sinensis.

This study mainly investigated the composition of adult male Chinese mitten crab (Eriocheir sinensis) from four grades/sizes (Grade I: 200-249g; Grade II: 175-199g; Grade III: 150-174g; Grade IV:≤150g). The results showed that the grade III crabs had the largest gonadsomatic index (GSI), which was significantly higher than the grade I and grade II crabs, no significant difference was found with the grade IV crab. Significant differences in moisture and total lipid contents were observed among various edible parts from different grades of male Eriocheir sinensis. In particular, grade II crabs had the highest total lipid and dry matter content for hepatopancreas. A balanced amino acids composition and a high essential amino acids score (EAAS) were found in the muscle and gonads of grade III crabs. The levels of poly-unsaturated fatty acids (PUFA), n-3 PUFA, n-6 PUFA and docosahexaenoic acid (DHA) in the hepatopancreas, as well as the contents of PUFA, highly-unsaturated fatty acids (HUFA), n-3 PUFA, arachidonic acid (ARA), and eicosapentaenoic acid (EPA) in the gonads were significantly increased in the grade II crabs. Taken together, it can generally be concluded that adult male Eriocheir sinensis of 150-200g (Grade II-III) weight have the highest nutritional quality even though they are not the largest crabs.

A Review on Significance of Azolla Meal as a Protein Plant Source in Finfish Culture

The increase in costs and demand of protein from conventional resource necessitates fish farmers and hatcheries manager to incorporate cheap and locally available ingredients in fish diets. Among protein plant sources, Azolla seems to be good replacer of protein from expensive sources such as fish meal and fish oil depending on feeding habits of the fish species. It contains high crude protein content (13% to 30%) and essential amino acid (EAA) composition (rich in lysine) than most green forage crops and other aquatic macrophytes. A review was conducted on significance of Azolla meal as a protein plant source in finfish culture, mostly focus was on Tilapia species and family Cyprinidae. About 30 published online journal papers, from Research gate and Google scholar in aquaculture nutrition were reviewed. Among reviewed papers revealed that, the dietary Azolla supplementation at certain level have a positive effect on feed utilization and protein conversion ratio, mobilization and utilization of glycogenic amino acids, and growth performance. Therefore, this review suggests that, 10-45% Azolla inclusion level can be incorporated in the diet for Tilapia species, except for T. zillii which requires more than 40% protein contents. While in fish belong to the family Cyprinidae, the inclusion level should be 10-50% for Rohu, and 10-25% for the rest of family members, except Labeo fimbriatus which didn’t shows any effect up to 40% Azolla inclusion level in a diet.

Assessment of some serum biochemical and haematological parameters in blood samples of Japanese quails fed detoxified Jatropha seed cake

Jatropha curcas L. is a multipurpose shrub plant that grows wildly in the tropics and subtropics. The nutritional value of Jatropha seed cake (JSC), a by-product of Jatropha curcas seeds, compares favourably with conventional seed meals with a crude protein content of 58-64% and higher essential amino acids (excluding lysine) than soybean meal. However, the presence of anti-nutrients restricts the use of Jatropha seeds in poultry feeding. If properly detoxified, JSC can be utilised in livestock feeding. The detoxification and reuse of this seed cake are vital for adding economic value and also to reduce the potential environmental damage that may be caused by improper disposal of this by-product. The study was carried out to investigate the effect of heattreated Jatropha seed cake on haematological and some serum biochemical parameters of growing Japanese quails. Diet 1 was a corn-soybean meal (basal diet) with no Jatropha seed cake (JSC). Diets 2, 3, 4 and 5 contained the basal diet and 5, 10, 15 and 20% JSC inclusion respectively, in a completely randomised design. Two hundred 14-day–old Japanese quails were grouped, weighed and randomly assigned to five treatments with five replicates of eight birds each in an experiment that lasted for two weeks. On day 28, blood samples were collected from the jugular vein of two birds per replicate into vials containing the anticoagulant ethylene diamine tetra-acetate (EDTA) for haematology and blood without EDTA to obtain serum for analysis. Diets had no significant effect on the haematological parameters of birds on the experimental diets except on the white blood cell (WBC) counts. White blood cell counts of birds fed 10% JSC diet was significantly (P < 0.05) higher than those fed 5% JSC diet but WBC counts of birds on both diets were similar to birds on other dietary treatments. Total proteins of birds fed the control, 5%, 10% and 15% JSC diets were similar but significantly (P < 0.05) higher than those of birds on 20% JSC diet. Serum urea, creatinine and aspartate aminotransferase (AST) of birds on the experimental diets were identical but significantly (P < 0.05) lower than those of birds on 20% JSC diet. Alanine aminotransferase (ALT) of birds on 15 and 20% JSC diets were similar to those on the control diet. It is concluded that 10% heat-treated jatropha seed cake could potentially be used in Japanese quail feeding because it reflects the optimal physiological state of the birds compared to other diets. Keywords: Jatropha seed cake, Japanese quails, heat treatment, blood metabolites

STUDIES ON SOME NEW PRODUCTS PREPARED FROM CEREALS AND VEGETABLES BLENDS BY EXTRUSION

This study was carried out to use germinated chickpea and pea for 72 hr. as a source of protein and iron at levels of 10, 20 and 30% as well as tomato pomace powder as a source of antioxidant for preparing healthy snacks for anemic patients. These extrudates were evaluated chemically, nutritionally as well as their antioxidants activity and physical properties. Also, effect of storage for 3 months on their different properties as well as biological evaluation of iron bioavailability was studied. Results showed that germination of chickpea and pea caused a significant decrease in antinutrients while in-vitro protein digestibility and bioavailable iron improved. Significant differences were found in chemical constituents of raw materials, germinated chickpea and pea had higher contents of iron (9.40 and 8.73%). Tomato pomace powder recorded the highest antioxidant activity. Addition of germinated chickpea and pea in corn extrudates led to increase their protein, fat, fiber, ash, mineral and antioxidant activity while carbohydrates decreased. Extrusion process caused a significant decrease in moisture, protein, fat and mineral contents while carbohydrates increased. Fiber, ash, Fe and Zn contents were not affected. Also, phytic acid decreased by 38.79 – 46.51% and tannic acid by 37.86 – 43.61% while in-vitro protein digestibility improved by 6.37 - 12.30%. Extrusion process caused significant increases in total phenolic content and antioxidant activity of chickpea extrudates by 1.92 – 7.94% and 1.94 – 9.42% and pea extrudates by 2.43 – 13.56% and 9.42 – 30.87%. On contrary, total phenolic and antioxidant activity of chickpea and pea together extrudates reduced by 7.05 – 19.8% and 7.61 – 9.79%, respectively. Concerning physical properties, with increasing germinated chickpea or pea level in the extrudates, expansion ratio, porosity and water solubility index decreased while bulk density, apparent density and water absorption index increased in contrast with control. Organoleptic evaluation showed that germinated chickpea and pea flours can be added successfully in corn snacks up to 20% with slight changes that not affected in acceptability of the extrudates. The selected extrudates contained higher essential amino acid except lysine and sulphur amino acid. Storage of extrudates did not affect their physical, sensory and microbial properties while antioxidant activity affected. All rats groups fed the selected extrudates showed high values of anemia parameters as well as RBV of iron which were 86.01 % for blend 3, 79.11% for blend 1 and 75.62% for blend 2. Therefore, germinated chickpea and pea flours can be added up to 20% and tomato powder for preparing healthy corn snacks.

Assessment of some serum biochemical and haematological parameters in blood samples of Japanese quails fed detoxified jatropha seed cake

Jatropha curcas L. is a multipurpose shrub plant that grows wildly in the tropics and subtropics. The nutritional value of Jatropha seed cake (JSC), a by-product of Jatropha curcas seeds, compares favourably with conventional seed meals with a crude protein content of 58-64% and higher essential amino acids (excluding lysine) than soybean meal. However, the presence of anti-nutrients restricts the use of Jatropha seeds in poultry feeding. If properly detoxified, JSC can be utilised in livestock feeding. The detoxification and reuse of this seed cake are vital for adding economic value and also to reduce the potential environmental damage that may be caused by improper disposal of this by-product. The study was carried out to investigate the effect of heattreated Jatropha seed cake on haematological and some serum biochemical parameters of growing Japanese quails. Diet 1 was a corn-soybean meal (basal diet) with no Jatropha seed cake (JSC). Diets 2, 3, 4 and 5 contained the basal diet and 5, 10, 15 and 20% JSC inclusion respectively, in a completely randomised design. Two hundred 14-day–old Japanese quails were grouped, weighed and randomly assigned to five treatments with five replicates of eight birds each in an experiment that lasted for two weeks. On day 28, blood samples were collected from the jugular vein of two birds per replicate into vials containing the anticoagulant ethylene diamine tetra-acetate (EDTA) for haematology and blood without EDTA to obtain serum for analysis. Diets had no significant effect on the haematological parameters of birds on the experimental diets except on the white blood cell (WBC) counts. White blood cell counts of birds fed 10% JSC diet was significantly (P < 0.05) higher than those fed 5% JSC diet but WBC counts of birds on both diets were similar to birds on other dietary treatments. Total proteins of birds fed the control, 5%, 10% and 15% JSC diets were similar but significantly (P < 0.05) higher than those of birds on 20% JSC diet. Serum urea, creatinine and aspartate aminotransferase (AST) of birds on the experimental diets were identical but significantly (P < 0.05) lower than those of birds on 20% JSC diet. Alanine aminotransferase (ALT) of birds on 15 and 20% JSC diets were similar to those on the control diet. It is concluded that 10% heat-treated jatropha seed cake could potentially be used in Japanese quail feeding because it reflects the optimal physiological state of the birds compared to other diets. Keywords: Jatropha seed cake, Japanese quails, heat treatment, blood metabolites

Pereskia aculeata: biological analysis on wistar rats

Abstract Pereskia aculeata Mill., a species of the family Cactaceous, popularly known in Brazil as ora-pro-nobis, has high protein, vitamin and mineral contents. High essential amino acid concentrations should be underscored, suggesting a better evaluation of the fractions. Current study quantifies amino acid content and the chemical score (CS) of protein amino acids, determining in vivo digestibility, protein efficiency ratio (PER) and net protein ratio (NPR) of P. aculeata. Plant material was collected, washed, placed in an oven at 60 °C, ground and stored in a freezer for chemical analysis. Diets that maintain isoproteic and isocaloric characteristics were prepared for the bioassay, namely: casein (no protein) and Pereskia aculeata leaves-based flour. Eighteen male albino Wistar rats, divided into three experimental groups of 6 animals each, were used to evaluate protein quality and bioavailability of micronutrients. Pereskia aculeata flour provided as a single source is inadequate for growth, although it is relevant for maintaining protein metabolism indicated by net protein ratio (2.87). It is actually a good quality protein source due to few limiting essential amino acids, and it meets the diet requirements for humans.

High Serum Essential Amino Acids as a Predictor of Skeletal Muscle Depletion in Patients With Cachexia and Advanced Gastrointestinal Cancers.

In recent years, the number of patients with cancer has increased. These patients are prone to sarcopenia as a result of the decrease in muscle mass and muscle weakness that occur in cancer cachexia. Amino Index Cancer Screening is carried out to evaluate cancer cachexia risk by examining amino acid concentration and analyzing amino acid balance. We conducted a retrospective chart review of consecutive patients with unresectable advanced gastrointestinal cancer (stage IV) receiving chemotherapy treatment (December 2012-September 2015) in an outpatient or in-hospital setting at our institution (N = 46). Data included characteristics, psoas muscle area per computed tomography, and biochemical blood test and serum amino acid profiles. Method 1: Comparison of biomarkers between 2 groups: psoas muscle index change rate (ΔPMI) decrease vs increase. Method 2.1: Correlation between ΔPMI and biomarkers. Method 2.2: Multiple regression of ΔPMI and biomarkers. EAA/TAA ratio (essential amino acids/total amino acids) in the decrease group was significantly higher than that in the increase group. Among all parameters, serum C-reactive protein (CRP), leucine, and isoleucine were negatively related to ΔPMI (correlation coefficients = -0.604, -0.540, -0.518; P = .004, .011, .016, respectively). On multiple regression analysis, serum CRP value was strongly related to ΔPMI ( r2 = 0.452, β = -0.672, P = .001). Higher serum EAA/TAA ratio and CRP were associated with depletion in psoas muscle area, which led to a diagnosis of sarcopenia, in patients with advanced gastrointestinal cancers. These parameters at baseline could be predictors of cancer cachexia.

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.

Properties of soluble dietary fiber-polysaccharide from papaya peel obtained through alkaline or ultrasound-assisted alkaline extraction

Soluble dietary fiber (SDF) from the peel of papaya (Carica papaya Linn.) was recovered through alkaline extraction (alkaline-extracted SDF, a-SDF) and ultrasound-assisted alkaline extraction (ultrasound-treated SDF, u-SDF) processes, and the composition, structure and properties of the extracts were compared. The optimal parameters for obtaining the maximum extraction yield of u-SDF were evaluated through response surface methodology. Under optimal conditions, the maximum yield of u-SDF was 36.99%, and u-SDF had a lower total amino acid content but a higher essential amino acid (16.18%) than a-SDF. A monosaccharide analysis indicated that the primary sugars in a-SDF and u-SDF were neutral sugars and pectic saccharides, respectively. An X-ray diffraction analysis confirmed that u-SDF was less crystalline than a-SDF. Moreover, a thermal analysis indicated that u-SDF exhibited higher thermal stability. In addition, u-SDF exhibited higher water-holding, oil-holding and swelling capacities than a-SDF. These results indicate that papaya peel is a potential inexpensive source of natural dietary fiber and a potential functional food ingredient.

Nutritional components of the sea cucumber Holothuria scabra

Background: Holothuria scabra is one of the most commercially important species found in the Pacific region. The sea cucumber extracts have been widely reported to have beneficial health effects. The aim of this study was to determine the nutritional compositions of H. scabra, and compare its important nutritional contents with that of other species.Methods: The sea cucumbers were dissected, sliced into small pieces, and then freeze-dried. The nutritional compositions, including proximate composition, amino acids, fatty acids, collagen, GABA, Vitamin A, C, and E of the whole body and body wall of H. scabra, were analyzed.Results: H. scabra contained a high quantity of protein (22.50% in whole body and 55.18% in body wall) and very low lipids (1.55% in whole body and 1.02% in body wall). The three most abundant amino acids found in both the whole body and body wall were glycine, glutamic acid, and proline. The main fatty acids found in the whole body were stearic acid and nervonic acid, and in the body wall were arachidonic acid and stearic acid. The whole body and body wall also contained high levels of essential amino acids, essential fatty acids, and collagen, in addition to moderate amounts of vitamin E and low amounts of GABA and vitamin C.Conclusions: The sea cucumber, H. scabra, contained high quantity of protein and very low lipid. It contained high essential amino acids, essential fatty acids, nervonic and arachidonic acids, and collagen, which also contained GABA, vitamin C, and vitamin E.Keywords: sea cucumber; Holothuria scabra; nutrition components; functional food