Higher Amino Acid Content Research Articles

Characteristics and Functions of Rhizosphere Bacterial Communities of Camelli sinensis cv. Shifocui with Cold Resistance Characteristics in Anhui Province, China.

The rhizosphere bacterial community of plants has a crucial effect on healthy plant growth, and each rhizosphere has a specific microbial community. Camellia sinensis cv. Shifocui (C. sinensis cv. Shifocui) is a tea plant distributed in the Dabie Mountains of Anhui Province. It has the characteristics of high yield, good quality, strong cold resistance, and a high amino acid content. This study was the first to use 16S rRNA high-throughput sequencing technology and bioinformatics methods to explore the characteristics and functions of the rhizosphere bacterial community of the cold-tolerant tea tree C. sinensis cv. Shifocui, providing an important basis for the development and utilization of rhizosphere microbial resources. The dominant phylum in the rhizosphere microbes of the C. sinensis cv. Shifocui rhizosphere microorganisms were Proteobacteria, Chloroflexi, Acidobacteriota, and Actinobacteria. Network analysis showed significant positive and negative correlations among the rhizosphere bacterial groups of C. sinensis cv. Shifocui, among which Candidatus _ Xiphinematobacter, Acidobacteriale, Bradyrhizobium, Subgroup _ 2, Candidatus_Udaeobacter, Gemmataceae, and Gaiellales were notable nodes in theinteraction networks. Functional prediction of FAPROTAX indicated that C. sinensis cv. Shifocui was rich in chemoheterotrophic, cellulose hydrolysis, and oxidative heterotrophic conditions, indicating that the dominant bacterial flora was enriched in its rhizosphere microbes and played an important role in plant growth and development. These results lay a foundation for exploring the mechanism of interaction between C. sinensis cv. Shifocui and rhizosphere microorganisms and provide a research basis for the development and utilization of tea plant microbial resources.

Broad beans are available source of protein in compound feed for quails of the parent herd

The priority direction in the development of current poultry farming is the search for new cost-effective and highly effective feed products based on local raw materials that can have a positive effect on poultry productivity and provide a solution to the problems of adequate feeding and provision of poultry with feed protein. One of the most promising means is broad beans as a grain feed crop with a high content of protein and valuable amino acids in the grain, as well as a relatively low content of anti-nutritional substances. Therefore, the introduction of broad beans into the composition of compound feed for quails is of certain value and is an affordable source of protein. The purpose of the research was to study the eff ect of compound feed using broad beans of Sibirskie variety on the productivity and reproductive traits of parent herd of quails. The results of a study on the introduction of 15 % of broad beans into compound feed and their effect on productivity when rearing parent herd of quails have been presented in the article. When quails were fed experimental compound feeds, the average daily feed intake decreased by 4.25 %, and egg production per average layer increased by 5.77 %. Iit was found according to the results of the physiological (balance) experiment that the digestibility of crude protein increased by 1.15 abs.%, crude fat by 2.69 abs.%, crude fi ber by 2.54 abs.%. It was found that the use of experimental compound feeds had a positive effect on the quality of hatching eggs, their hatchability increased by 1.46 abs.%, and the hatching rate of young animals by 1.74 abs.%. It was found that the use of compound feeds with the introduction of 15 % of feed beans in the diet of quails of the parent herd of Radonezh breed contributed to a decrease in the cost of hatching eggs by 8.50 %.

Comparative Study on the Proximate Composition and Amino Acid Levels in Chanterelle (Cantharellus cibarius) and Wood Ear (Auricularia auricula) Mushroom Samples

Mushrooms have been consumed by mankind for millennia. They are macrofungi with a distinctive fruiting body which can be hypogeous or epigeous, large enough to be seen with unaided eyes. They are not widely consumed due to lack of information on its nutritive value. Therefore, this research was carried out to compare the proximate gross energy composition as well as amino acids levels in two selected edible mushrooms (Cantharellus cibarius and Auricularia auricula). Fully matured species of Chanterelle mushroom (Cantherellus cibarius) and Wood ear mushroom (Auricularia auricula) were collected from different parts of Southern and Northern Cross River; Ikom and Bekwara precisely. The collected samples were air dried for 5 days and then stored in transparent polythene bag for analysis. The dried and stored mushroom were pounded to powdered form and then subjected to amino acid analysis using isocratic HPLC and proximate analysis for proximate composition using the standard methods of Association of Official Analytical Chemist (AOAC). The results of this research showed that chanterelle mushroom has high concentration of amino acids compared to Wood ear mushroom. However, there was significant differences (p<0.05) in the levels of isoleucine in both mushrooms. There were no significant differences in the proximate composition and gross energy levels of both mushroom species. Some of the amino acids detected in both mushrooms were: methionine, threonine, isoleucine, leucine, phenylalanine, valine, tryptophan, histidine, arginine, aspartic acid, glycine, alanine and glutamic acid. Based on the findings of this study, the two edible mushrooms were observed to have appreciable levels of gross energy and amino acids. However, Chanterelle mushroom had higher protein composition than wood ear. Hence, it can be concluded that Chanterelle mushroom has greater nutritive value and more suitable for consumption.

EVALUATION OF THE QUALITY OF WHOLE GRAINS AND LEGUMES

Grain products are a fundamental element in ensuring food security for the population. In recent years, the demand for whole grain products has significantly increased. Whole grain products are highly nutritious due to their balanced content of amino acids and other macro- and microelements. The aim of this study is to investigate the chemical and amino acid composition of whole grain raw materials such as triticale grain of the «Dauren» variety, buckwheat grain of the «Dikul» variety, and lentil grains of the «Sakura» and «Shyrayly» varieties. The chemical research revealed that whole leguminous crops have a high protein content, which is approximately twice as high as that of whole grains, with protein content values of 28,75% and 24,67%, respectively. The analysis of the conducted studies showed that the amino acid composition of the proteins in whole grains and whole leguminous crops is characterized by a high content of essential amino acids. Leguminous crops have a higher content of arginine and lysine compared to whole grains. Whole leguminous crops have a higher protein content than whole grains, making them important for increasing the nutritional value of food products when mixed. Additionally, various processing methods and their effects on preserving nutritional properties were studied.

Deciphering the conformational changes induced by high-risk nsSNPs in β-lactoglobulin

Whey protein from bovine milk is highly valued in the food and pharmaceutical industries because of its high protein content and abundance of essential amino acids. The relationship between whey protein and the β-lactoglobulin (BLG) gene has been extensively discussed because BLG is the most abundant whey protein, making up approximately 50 % of the total whey protein in bovine milk. In recent years, researchers have been interested in this gene because of its critical role in healthy milk production, and any genetic polymorphism in this gene may deteriorate the milk quality. In the current study, we identified several deleterious and damaging non-synonymous single nucleotide polymorphisms (nsSNPs) in BLG and analyzed their destabilizing effects using different computational algorithms. Cumulative results from all tools and evolutionary conservation profiles of BLG suggested that four nsSNPs, G17A, W19C, F136S, and C119R, were the most deleterious and could affect the structural integrity of the protein. Detailed molecular dynamics simulation analysis revealed that all variants induced major structural alterations, that affected the ability of the protein to interact with natural and synthetic ligands. Particularly, the G17A, F136S, and C119R variants induced large conformational changes in the EF loop and main α-helix of BLG, which may affect the access of natural and synthetic ligands to the central calyx of BLG. We hope that the suggested nsSNPs will guide future studies and assist researchers in improving the quality of bovine milk.

Improved Antioxidant, Antihypertensive, and Antidiabetic Activities and Tailored Emulsion Stability and Foaming Properties of Mixture of Corn Gluten and Soy Protein Hydrolysates Via Enzymatic Processing and Fractionation.

Bioactive peptides and protein hydrolysates have gained considerable attention in the food industry and functional food markets due to their diverse health effects, including antioxidant, antihypertensive, and antidiabetic properties. This study aimed to produce combined soy and corn protein hydrolysates using Alcalase (Al), modification of Al-hydrolysates through sequential hydrolysis using Flavourzyme (Al-FL), cross-linking of Al-hydrolysates using microbial transglutaminase (MTGase) (Al-TG), and fractionation of Al-hydrolysates by ultrafiltration (UF) with molecular weight (MW) cut-off of 100 (Al-F4), 30 (Al-F3), 10 (Al-F2), and 2 kDa (Al-F1). Notably, the < 2 kDa fraction (Al-F1) showcased exceptional biological activities, including antioxidant (81.54% DPPH, 98.02% ABTS), antihypertensive (95.45%), and antidiabetic effects (44.72% α-glucosidase, 77.52% α-amylase), linked to its high hydrophobic amino acid content and low molecular weights (111 and 263 Da). Conversely, the higher molecular weight fraction (Al-TG) excelled in emulsion and foam stability, attributed to its balanced amino acid profile and larger peptides (1385-7057 Da). Our findings reveal that specific protein hydrolysate fractions, particularly Al-F1 and Al-TG, are promising for applications in food and pharmaceutical formulations due to their enhanced biological and functional properties.

Synthesis and Mass Spectrometry Structural Assessment of Polyesteramides Based on ε-Caprolactone and L-Phenylalanine.

L-Phenylalanine-ε-caprolactone-based polyesteramides (PCPs) were synthesized via melt polycondensation across a diverse range of molar compositions. The copolymer structure was extensively characterized using nuclear magnetic resonance (NMR) and matrix-assisted laser desorption/ionization mass spectrometry (MALDI MS). NMR analysis confirmed the intercalation of the L-Phenylalanine comonomer units within the polyester backbone. MALDI MS characterization further demonstrated the formation of linear PCP chains with carboxyl end groups. A detailed structural analysis through MALDI MS/MS fragmentation indicated that ester bond scission was the predominant fragmentation mechanism, depicting the polyesteramide sequence in the copolymers. The resulting copolymers were primarily amorphous, except for those with molar compositions of 90/10 and 80/20, which exhibited semi-crystalline structures. Additionally, these PCPs showed an increase in glass transition temperatures with higher amino acid contents and demonstrated good thermal stabilities, as evidenced by a 10% mass loss at elevated temperatures.

Enhancing protein extraction from Pleurotus ostreatus using synergistic pH-shifting and ultrasonic technology: Optimization via RSM and 1H NMR-based metabolomic profiling

This study explores the impact of ultrasound and pH-shifting on protein extraction from P. ostreatus, employing 1H NMR techniques to monitor metabolites and elucidate the extraction mechanism. The NMR-based metabolic analysis demonstrated that extended sonication time significantly boosted amino acid release. To optimize conditions for maximizing protein yield, response surface methodology was performed. This research aims to enhance protein extraction from P. ostreatus by analyzing the interplay between ultrasound treatment and pH-shifting. The results indicate that the synergistic use of pH-shifting and ultrasound-assisted extraction (UAE) significantly improves protein yield. The amino acid profile of the protein concentrates revealed a high content of essential amino acids, with tryptophan identified as the limiting amino acid. Additionally, the combined extraction method enhanced the emulsifying properties and foaming stability of the protein concentrates. Thus, combining pH-shifting and UAE is a promising technique for extracting high-quality protein from P. ostreatus, enhancing functional properties and efficiency.

Simple Sequence Repeat Marker-Based Genetic Diversity and Chemical Composition Analysis of Ancient Camellia sinensis in Jiulong County, Sichuan Province, China.

The ancient tea plant germplasm resources are rich in genetic diversity and provide an important basis for the genetic diversity in tea germplasm resources. To explore the genetic diversity of ancient tea plant germplasm resources in Jiulong County, Sichuan Province. 59 ancient tea tree germplasm resources were analyzed using simple sequence repeat (SSR) molecular markers and chemical composition analysis. The results showed that a total of 83 alleles were amplified by 23 pairs of SSR primers, with an average observed allele number (Na) of 3.6 and an effective allele number (Ne) of 2.335. The average Shannon information index (I) and the polymorphic information content (PIC) of the primers were 0.896 and 0.446, respectively. The results of the UPGMA cluster analysis showed that 59 ancient tea tree samples could be classified into five different subgroups. Based on the results of chemical composition analysis, two specific tea germplasm resources with high amino acid content, 10 excellent germplasm resources with tea polyphenol content over 20% and some other tea germplasm resources were identified. This study reveals that Jiulong's ancient tea tree germplasm exhibits significant genetic diversity and includes valuable tea tree planting resources. These findings provide a foundational framework for the conservation, detailed exploration and sustainable utilization of these resources.

Harnessing Bacillus subtilis QY5 PP784163 for Bioethanol Production from Potato Peel Waste and Nutrient Recovery for Animal Feed: Maximizing Resource Efficiency

The present work focuses on the utilization of potato peel waste for the production of bioethanol. In the present study, extensive screening was undertaken to isolate amylolytic and cellulolytic microbes using starchy biomass. After confirming the chemical composition of potato peel waste (PPW), several trials were performed to enhance the amylase and cellulase production from Bacillus subtilis to hydrolyze the PPW in submerged fermentation. Optimization of physical parameters was performed using both commercial and indigenous media from enzymatically hydrolyzed PPW. Different routes of various combinations were designed to enhance bioethanol production. The maximum ethanol titer of 0.50% and 0.41% was recorded in Route B and A, i.e., separate saccharification and ethanol fermentation and consolidated fermentation. Simultaneous saccharification and fermentation (SSF) also measured a good ethanol yield of 0.46%. The fermented residual cake was checked for nutritional components and showed a high content of protein and amino acids because of the addition of unicellular yeasts. This cake can be utilized as an animal feed supplement.

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

An In Vitro Macrophage Response Study of Silk Fibroin and Silk Fibroin/Nano-Hydroxyapatite Scaffolds for Tissue Regeneration Application.

In recent years, silk fibroin (SF) has been incorporated with low crystallinity nanohydroxyapatite (nHA) as a scaffold for various tissue regeneration applications due to the mechanical strength of SF and osteoconductive properties of nHA. However, currently, there is a lack of understanding of the immune response toward the degradation products of SF with nHA composite after implantation. It is known that particulate fragments from the degradation of a biomaterial can trigger an immune response. As the scaffold is made of degradable materials, the degradation products may contribute to the inflammation. Therefore, in this study, the effects of the enzymatic degradation of the SF/nHA scaffold on macrophage response were investigated in comparison to the control SF scaffold. Since the degradation products of a scaffold can influence macrophage polarization, it can be hypothesized that as the SF and SF/nHA scaffolds were degraded in vitro using protease XIV solution, the degradation products can contribute to the polarization of THP-1-derived macrophages from pro-inflammatory M1 to anti-inflammatory M2 phenotype. The results demonstrated that the initial (day 1) degradation products of the SF/nHA scaffold elicited a pro-inflammatory response, while the latter (day 24) degradation products of the SF/nHA scaffold elicited an anti-inflammatory response. Moreover, the degradation products from the SF scaffold elicited a higher anti-inflammatory response due to the faster degradation of the SF scaffold and a higher amino acid concentration in the degradation solution. Hence, this paper can help elucidate the contributory effects of the degradation products of SF and SF/nHA scaffolds on macrophage response and provide greater insights into designing silk-based biomaterials with tunable degradation rates that can modulate macrophage response for future tissue regeneration applications.

Structure–Function Relationships and Health-Promoting Properties of the Main Nutraceuticals of the Cactus Pear (Opuntia spp.) Cladodes: A Review

Over the past decade, several studies have established a direct link between functional foods, nutraceuticals, and a reduced risk of oxidative-stress-related diseases. Nutraceuticals, which encompass a variety of bioactive molecules, exhibit both nutritional and therapeutic properties. The cactus pear (Opuntia spp.) is a plant genus with many species recognized as functional foods, largely attributed to their high content of nutraceuticals, including polyphenols, fatty acids, vitamins, amino acids, pigments, and phytosterols. These compounds of different structures and functions possess different biological activities, contributing to the health-promoting properties of cactus pear. This makes cactus pears a valuable plant for the food, cosmetic, and pharmaceutical industries. While extensive research has focused on the nutritional profile of cactus pear fruits, the cladodes have received comparatively limited attention. Notably, the nutritional composition of cladodes can exhibit considerable variability, influenced by species and growing conditions. Furthermore, although various bioactive compounds have been identified in cladodes, studies elucidating their mechanisms of action, health benefits, and potential therapeutic applications remain insufficient. Addressing these gaps is crucial for enhancing the understanding and utilization of cactus pear cladodes. This paper provides a comprehensive overview of the structure–function relationships of the main nutraceuticals found in cactus pear cladodes. It synthesizes data from recent and relevant literature to elucidate the content of these compounds in relation to species and geographical origin, while also detailing the main biological activities and health-promoting benefits associated with cactus pear cladodes.

Comprehensive Assessment of Anti-Inflammatory, Antiproliferative and Neuroprotective Properties of Cauliflower after Dehydration by Different Drying Methods.

Cauliflower (Brassica oleraceae L. var. Botrytis Linnaeus) has various health benefits due to its rich bioactive compound content. However, this fresh vegetable faces challenges related to its perishability and short shelf life. This study explores the effect of five drying methods, namely vacuum drying (VD), convective drying (CD), infrared drying (IRD), low-temperature vacuum drying (LTVD) and vacuum freeze-drying (VFD), on the bioactive compounds and health-promoting properties of cauliflower. Analyses of amino acids, hydroxycinnamic acid and its derivatives, glucosinolates, and isothiocyanates, as well as evaluations of their anti-inflammatory, antiproliferative, and neuroprotective properties, were conducted based on these five drying methods. The results revealed that samples treated with VFD and IRD had a higher content of amino acids involved in GSL anabolism. Moreover, VFD samples retained hydroxycinnamic acid derivatives and glucosinolates to a greater extent than other methods. Nonetheless, the CD and VD samples exhibited higher antiproliferative and neuroprotective effects, which were correlated with their high sulforaphane content. Overall, considering the retention of most bioactive compounds from cauliflower and the topical inflammation amelioration induced in mice, VFD emerges as a more satisfactory option.

Effects of Arthrospira platensis on Human Umbilical Vein Endothelial Cells

Atherosclerosis is initiated by injury or damage to the vascular endothelial cell monolayer. Therefore, the early repair of the damaged vascular endothelium by a proliferation of neighbouring endothelial cells is important to prevent atherosclerosis and thrombotic events. Arthrospira platensis (AP) has been used as a dietary supplement, mainly due to its high content of vitamins, minerals, amino acids, and pigments such as chlorophylls, carotenoids, and phycocyanin, ingredients with antioxidant, anti-inflammatory, and anti-thrombotic properties. Therefore, in this prospective, placebo-controlled, data-driven, sample-size-estimated in vitro study, we tested whether an aqueous extract of AP at different concentrations (50, 100, and 200 µg/mL) had an effect on the different cellular parameters of human umbilical vein endothelial cells. Therefore, cell impedance measurement and cell proliferation were measured to investigate the monolayer formation. In addition, cell viability, integrity, and metabolism were analysed to evaluate singular cellular functions, especially the antithrombotic state. Furthermore, cell–cell and cell–substrate interactions were observed. The highest proliferation was achieved after the addition of 100 µg/mL. This was consistently confirmed by two independent optical experiments in cell cultures 48 h and 85 h after seeding and additionally by an indirect test. At this concentration, the activation or dysfunction of HUVECs was completely prevented, as confirmed by prostacyclin and interleukin-6 levels. In conclusion, in this study, AP induced a significant increase in HUVEC proliferation without inducing an inflammatory response but altered the hemostasiological balance in favour of prostacyclin over thromboxane, thereby creating an antithrombotic state. Thus, APE could be applied in the future as an accelerator of endothelial cell proliferation after, e.g., stent placement or atherosclerosis.

Unveiling the Nutritional Profile and Safety of Coffee Pulp as a First Step in Its Valorization Strategy.

The coffee pulp, a significant by-product of coffee processing, is often discarded but has potential for recycling and high-value uses. This study aimed to investigate the chemical composition of two coffee pulp ingredients, a flour (CPF) and an aqueous extract (CPE), and conducted acute and sub-chronic toxicity assays to determine their safety. The proximate composition revealed the high fiber content of both ingredients; the CPF mainly contained insoluble fiber, while CPE consisted exclusively of soluble pectic polysaccharides. The CPF had higher concentrations of amino acids and a better balance of essential/non-essential amino acids, whereas the CPE exhibited higher concentrations of free amino acids, ensuring higher bioavailability. Both ingredients showed elevated mineral content, while heavy-metal concentrations remained within acceptable limits. This study established the bioactive potential of the CPF and the CPE, demonstrating the high content of caffeine and gallic, protocatechuic, and 4-caffeoylquinic acids. The toxicity studies revealed that the CPF and the CPE exhibited safety when orally administered to mice. Administered doses were non-toxic, as they did not induce lethality or adverse effects in the mice or produce significant histopathological or biochemical adverse changes. This study represents a first step in valorizing the CPF and the CPE as safe novel food ingredients with health benefits for functional and nutritional foods.

Apparent Saturation of Branched-Chain Amino Acid Catabolism After High Dietary Milk Protein Intake in Healthy Adults

Abstract Context Milk protein contains high concentrations of branched-chain amino acids (BCAA) that play a critical role in anabolism and are implicated in the onset of obesity and chronic disease. Characterizing BCAA catabolism in the postprandial phase could elucidate the impact of protein intake on obesity risk established in the “early protein hypothesis.” Objective To examine the acute effects of protein content of young child formulas as test meals on BCAA catabolism, observing postprandial plasma concentrations of BCAA in relation to their degradation products. Methods The TOMI Add-On Study is a randomized, double-blind crossover study in which 27 healthy adults consumed 2 isocaloric young child formulas with alternating higher (HP) and lower (LP) protein and fat content as test meals during separate interventions, while 9 blood samples were obtained over 5 hours. BCAA, branched-chain α-keto acids (BCKA), and acylcarnitines were analyzed using a fully targeted HPLC-ESI-MS/MS approach. Results Mean concentrations of BCAA, BCKA, and acylcarnitines were significantly higher after HP than LP over the 5 postprandial hours, except for the BCKA α-ketoisovalerate (KIVA). The latter metabolite showed higher postprandial concentrations after LP. With increasing mean concentrations of BCAA, concentrations of corresponding BCKA, acylcarnitines, and urea increased until a breakpoint was reached, after which concentrations of degradation products decreased (for all metabolites except valine and KIVA and Carn C4:0-iso). Conclusion BCAA catabolism is markedly influenced by protein content of the test meal. We present novel evidence for the apparent saturation of the BCAA degradation pathway in the acute postprandial phase up to 5 hours after consumption.

The shaping of milk-flavored white tea: More than a change in appearance

Tea's popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor. This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea (MFWT). The results showed that the tea cake sample with the shortest pressing time (Y90) has the highest amino acid content and milky aroma intensity. There were variations in amino acids, catechins, and soluble sugars among MFWT samples with different shaping techniques. The total contents of amino acids and catechins in tea cake sample (Y90) were significantly lower than those in the loose tea sample (SC) and bundle-like tea sample (SG), while the total sugar content was significantly higher than that in SC (P<0.05). Additionally, the content of volatiles presenting milky aroma (VIP&OAV>1) in Y90 remained lower relative to SC and SG (P<0.05), but the proportion was not different from that in SC and SG, minimally affecting the overall flavor. The short-time pressing method might be suitable for mass production of MFWT. These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.

N,S‐Doped Ordered Mesoporous Carbon: An Effective Catalyst for the Formylation of Anilines and Stabilization of Pd Nanoparticles to Catalyze the Hydrogenation of Nitroarenes

AbstractN,S‐Doped highly ordered mesoporous carbon (N,S‐doped OMC) material was constructed by the nanocasting methodology using egg yolk with a high content of amino acids as a carbon precursor and SBA‐15 as a hard template, followed by carbonization at 500 °C under an N2 atmosphere, and then aqueous alkaline‐induced removal of the silica moiety of the SBA‐15 template. Prepared N,S‐doped OMC material efficiently catalyzed the formylation of various substituted anilines using DMF as a formylating agent in water, to afford N‐formylaniline derivatives in high to excellent yields. Also, as‐prepared N,S‐doped OMC was used to immobilize and stabilize the Pd nanoparticles in order to synthesize Pd@OMC material, which was used as an efficient catalyst for the hydrogenation of nitroaromatic compounds to the corresponding aniline derivatives. Nitroaromatic compounds are considered to be highly toxic water contaminant compounds, and their removal from wastewater by the hydrogenation is an interesting method. Furthermore, Pd@OMC catalyzed one‐pot tandem hydrogenation of nitrobenzene/formylation reactions was investigated, which gave corresponding N‐formyl aniline in high yield. Synthesized OMC and Pd@OMC were characterized using X‐ray diffraction (XRD), Brunauer‐Emmett‐Teller (BET), scanning electron microscopy (SEM), energy‐dispersive X‐ray spectroscopy (EDS), and transmission electron microscopy (TEM) analysis.

Physicochemical composition and amino acid profile of the beverage of Ungurahua (Oenocarpus bataua) from the Amazonian Region of Ecuador.

Oenocarpus bataua, also known as Ungurahua, is a palm species indigenous to Ecuador's Amazon region. The fruit is used for oil extraction and beverage production. This research aimed to evaluate a beverage made from O. bataua by characterizing its physicochemical properties, amino acid profile, formulation, and sensory and microbiological properties. The research employed quantitative, exploratory, and experimental methodologies utilizing a bifactorial design (3 × 2). This research investigated the effect of cooking and the type of sweetener on the quality of sweetened products. Six treatments were applied, and sensory analysis was performed to determine the optimal treatment. The most effective treatment was a2b2 (cooked for 30 min at 65 ±3°C and sweetened with panela). Upon further analysis, this treatment had a moisture content of 94.7%, ash content of 0.85%, protein content of 0.59%, ethereal extract EE of 2.18%, fiber content of 0.80%, non-nitrogenous extract-ENN of 0.85%, pH of 4.37, Brix of 1.80°, and titratable acidity of 1.92%. A comparison of O. bataua beverages with similar beverages indicated their acceptable nutritional value. Amino acid profile analysis showed the presence of 10 amino acids, of which 8 were essential, and 10 were non-essential. Histidine had the highest concentration in the beverage, with an average of 77%. To ensure the safety and quality of the beverage, a microbiological analysis was performed in compliance with NTE-INEN 3028 standards. No mesophilic aerobes, Salmonella spp., or total coliforms were detected. Therefore, the proposed beverage is safe and nutritionally valuable because of its high amino acid content, balanced physicochemical composition, and sufficient microbiological composition.