Irreplaceable Amino Acids Research Articles

DEVELOPMENT OF MILLED VEGETATIVE SEMI-FINISHED PRODUCTS WITH HIGH CONTENT OF VALUABLE ALBUMEN SEMI-FINISHED PRODUCTS WITH HIGH CONTENT OF VALUABLE ALBUMEN

Population growth leads to the need to increase the production of meat as a raw material for obtaining food products based on it, in particular, chopped semi-finished products. Therefore, the use of raw materials of plant origin for the development of new types of chopped semi-finished products is relevant. The purpose of the work is the development of chopped semi-finished products on a plant basis with an increased content of complete protein. The principal content of this work was development of formulation of free of use of products of animal origin character by preserving of its nutritional value by criterion of content of irreplaceable amino acids not less of those ones in based on use of beef standardized product. Taking this criterion in mind, we choose as the source of albumen the soy and wheat texturate. This ingredient of the mix contains about of 70 % of albumens, as well as isoflafones character by antineoplastic properties. The factor second by importance taken into consideration was the need to replace the lard used I standardized composition for vegetative fat. The use of olive oil was refused because of its expensiveness and relative deficit. Therefore, we recommend to use in this work the mix of sunflower and oils. Use of the latter one was motivated by the need of reaching of relatively low content in the mix of omega-6 fatty acid as compared with the same index of omega-3 fatty acid, as well as compensation of loss of vitally necessary myristic acid in refusing of use of lard. Use in the mix of such acid was substantiated by need of adding the product in development of properties of bettering of state of cordial and nervous system, and regulation of concentration in blood of “bad” cholesterol. Givingthe vegetative mix of customary color was done in adding into the product of beet juice rich by colorant of betaine character also by properties of antioxidant and assisting in improving of assimilation of albumens and bettering of functioning of liver. Taking the properties of listed ingredients into consideration, there was developed the optimized formulation of milled semi-finished product, which contains 21 % of soy-and-wheat texturate, 5.0 % of sunflower oil, 6.3 % of coconut oil, 1.0 % of beet juice and some substances of auxiliary character, namely hydrolyzed vegetative albumen, methylcellulose, extract of yeasts, and smelling agent of AlmaMit C25/11. It was shown that the product in development contains 5.0 % of irreplaceable amino acids and 9.1 % of replaceable ones what is sufficiently more of such indices of control product. The summarizing conclusion is that the set task of development of milled semi-finished product free of ingredients of animal origin, and character by more rational composition of albumen was carried into effect.

Specialized sports nutrition products using protein hydrolysis compositions of collagen-containing fish raw materials

The development of specialized sports nutrition with components of collagen-containing fish raw materials is due to the shortage of domestic products of this group, the problem of fish waste processing, scientific data on bioactive peptides of marine origin. Low-molecular active peptides and protein-mineral compositions in the form of powder and liquid dietary supplements were obtained from the scales of sardine and sardinella by methods of deep hydrolysis. During the hydrolysis of raw materials, fermentolysis was carried out with the Alcalase 2.5L enzyme, thermohydrolysis - at temperatures of 130-140 °C. The chemical composition of the scales of two fish species, the products of its hydrolysis, and the amino acid composition of its proteins have been studied. The amount of low-molecular-weight peptides in hydrolysates of sardine scales was investigated by various methods of hydrolysis. Rational methods of hydrolysis of scales - enzymatic and enzymatic-thermal - have been substantiated. They make it possible to obtain protein supplements with protein content of 83.9-85.2 % with a proportion of active peptides with a molecular weight of less than 10 kDa 91.7-98.1 %. A technology for obtaining protein supplements from fish scales has been developed, and their amino acid composition has been studied. The presence of irreplaceable and ergogenic amino acids, accompanying nitrogenous compounds, valuable in sports nutrition, was shown in the peptide supplement. An increased content of calcium, phosphorus and magnesium in the protein-mineral dietary supplement being important for the musculoskeletal tissues of an athlete has been established. On the basis of protein supplements in dry and liquid forms with the addition of beekeeping products, the technology of chewing marmalade for sports nutrition has been developed. Bioproduct "Apikolltonus" belongs to the class of gainers with a protein content of 20.5 %, a carbohydrate of 41.6 % with an amino acid value of BCAA (isoleucine : leucine : valine) 2 : 1 : 1.5. A multicomponent bar for sports nutrition has been developed using protein hydrolysates of scales, flaxseed and apple cakes, and pine nuts. The bar is functional in terms of the content of calcium and phosphorus, dietary fiber, flavonoids, and vitamin E. Recommendations for the use of new sports nutrition products are substantiated.

Monitoring of compliance of quality and safety of sunflower honey with the requirements of the national standard

Honey natural is one of unique booties of beekeeping. It is not only sweet addition to the ration but also valuable product that contains many important substances, in particular vitamins, micro-macronutrients, enzymes, irreplaceable amino acids and other, that must be in the food ration of everybody. For this reason for today honey is one of products, that occupies the not last place among commodity turnover. It touches not only markets but also trade network of shops and supermarkets. In recent year many producers that buy up honey on apiaries appeared in a trade network, buying honey in apiaries, package and will realize. Such honey needs careful veterinary control in relation to quality and unconcern, in fact he is one of food products, that sufficiently often yields to falsification, and to the consumer, it is almost impossible, independently to distinguish a quality product from an imitation. Therefore the aim of our research was to analyse accordance of indexes of quality and unconcern of honey natural of different producers, that will be realized in the trade network of city in relation to accordance to DSTU 4497:2005 “Natural honey. Specification”. The material of our research was samples of sunflower honey from several domestic producers, selected in the trade network. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotecnologies of Odessa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic and physicochemical analysis of natural honey, as well as determination of radiological parameters were performed in accordance with DSTU 4497:2005. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”. However, the labels of all test samples do not contain separate information provided by the requirements of DSTU 4497:2005 on labeling, namely: the labels of samples №№ 1 and 3 do not indicate the grade of honey, vitamin content and storage temperature of honey, and the expiration date from the date of packaging, not the day of manufacture; on the label of the sample № 2 – the date of packing is not indicated. The study of organoleptic, physicochemical and radiological parameters of sunflower honey samples demonstrates their compliance with the requirements of the regulated DSTU 4497:2005 “Natural honey. Specification”.

Development of a recipe for a «Solodok» multicomponent mixture to improve the quality of pastries

The object of research in this work is a baked product enriched with a mixture of sprouted grains, ground cinnamon, apple pectin, dry wheat gluten, ascorbic acid. Pastries occupy an important place in the production and sale of food products and have a high calorie content. To reduce the energy value of pastry products, it is proposed to replace wheat flour in the recipe with a mixture of germinated grains of wheat, oats, barley and corn. In this work, the properties of such mixtures were studied using the example of a mixture of the «CHOICE» company (Ukraine). The mixture of germinated grains of cereals of wheat, oats, barley and corn of this company is rich in dietary fiber, nonessential and irreplaceable amino acids, microelements and macroelements, vitamins. It has been established that a rational substitution of premium wheat flour for a mixture of germinated grains in the recipe for pastry products is 50 %. Due to the germination process, a large amount of amylolytic and proteolytic enzymes accumulates in cereals, which impair the structural and mechanical properties of the crumb of pastry products, as a result of which the crumb of the product becomes sticky and wrinkled. The work was aimed at developing a multicomponent mixture to improve the quality of pastry products, the formulation of which includes a mixture of germinated grains. A «Solodok» multicomponent mixture has been developed, which has a positive effect on the organoleptic and structural-mechanical properties of the product crumb. The mixture contains safe food additives and ingredients: ground cinnamon, dry wheat gluten, apple pectin, ascorbic acid. It has been established that the introduction of the «Solodok» multicomponent mixture into the dough leads to the replacement of the fermentation process with the stage of sedimentation. The use of a multicomponent mixture leads to an improvement in the organoleptic characteristics of rich products, an increase in the specific volume of products, and an improvement in the development of the porosity of products. Adding a mixture of sprouted grains and a «Solodok» multicomponent mixture leads to a change in the traditional taste, the products acquire a pleasant aftertaste of sprouted cereals and cinnamon. The use of a mixture of germinated grains and a «Solodok» multicomponent mixture in the recipe for pastry products leads to a decrease in the energy value of pastry products in comparison with the control.

Применение кормовой добавки «Абиотоник» в птицеводстве

This paper presents a study of the effect of the feed additive «Abiotonic» on the indicators of egg and meat productivity when applied to laying hens. It was found that with the additional introduction of this additive into the standard diet of poultry, the content of nonessential amino acids in their meat is 10% higher compared to the same parameters in the meat of chickens of the control group, the content of partially nonessential amino acids is by 8,5%, and of irreplaceable amino acids is by 6,7%. In addition, in the meat of laying hens, which used the feed additive «Abiotonic», the content of selenium (Se) is 29,4% higher than in the meat of birds of the control group, and iron (Fe) – by 20%. The average daily gain in live weight of the birds in the experimental group was 3,6 g more than in the control hens. Microbiological research made it possible to establish that poultry meat, regardless of the introduction of the feed additive «Abiotonik», meets the established requirements and is safe for human consumption. «Abiotonic», in addition, significantly improves the egg production of birds. It was found that the weight of eggs with the introduction of this feed additive in the diet in addition to the compound feed increased by an average of 1,2 g, and the egg production increased by 23 eggs in 7 days.

Current trend in the development of biotechnology of a specialized dairy product for nutrition of athletes

The paper presents the analysis of modern domestic and foreign scientific and technical literature that addresses organization of healthy nutrition for athletes. The results obtained allow us to conclude that most of the studies and experiments have been performed in accordance with the target activities of athletes in a particular sport with different physical loads and specific diseases that reduce effectiveness of their training cycle. Relevance and significance of the development of the biotechnology for specialized food products for nutrition of athletes and professionals, as well as amateurs and the population regularly engaged in physical exercises is defined. The aim of the study is formulated, study objects and methods are described, scientific substantiation is provided, and a current trend in the development of biotechnological parameters of a specialized dairy (curd) product recommended for nutrition of athletes is determined. The study optimized the elemental composition of a new type of specialized product with two species of starter culture with probiotic cultures and special ingredients (concentrate of Milki land-WPC 80 whey proteins, glutamine, pollen) used to enrich the new product with free irreplaceable amino acids, vitamins, and minerals. This increased its digestibility and stability of the athlete’s gastrointestinal tract due to a specialized product that contains immobilized probiotic cultures in an amount of at least 1·108 CFU. Chemical, amino-acid and vitamin composition of specific ingredients is presented, characteristics of their macro- and microelement composition are provided, and the relevance of their use is substantiated. Technological parameters for manufacturing a new product are determined, and a block diagram of the technology for manufacturing a curd product for the nutrition of athletes is presented.

Effects of amino acid preparations on the amino acid composition of the liver of rats under subchronic alcohol intoxication

The effects of complex compositions, containing branched-chain amino acids (BCAA), taurine and tryptophan, on the pool of free amino acids in the liver of rats were studied under the conditions of subchronic alcohol intoxication (SHAI). It was established that SHAI led to the decreased levels of treonine, lysine, oxyproline, arginine, b-alanine, as well as the depletion of the pool of irreplaceable amino acids in the liver of rats. Administration of the composition of BCAA and taurine was found to normalize the ratio of replaceable irreplaceable amino acids, the ratio of glycogenic and ketogenic amino acids, to activate the reaction of nitrogen utilization, and to increase Fisher’s index. The effects of the composition, containing BCAA, taurine and tryptophan, were similar to those of amino acid composition that did not contain tryptophan.

COMPARATIVE STUDY OF INDIVIDUAL AMINO ACIDS IN OVERGROUND PART OF GLYCYRRHIZA GLABRA L. AND GLYCYRRHIZA ECHINATA L

This article presents the results of a comparative analysis of the content of individual amino acids in the overground part of Glycyrrhiza glabra L. and Glycyrrhiza echinata L., growing in the Volgograd region. By the HPLC study, 16 amino acids (Ala, Gly, Tyr, Ser, Asp, Glu, Arg, His, Pro) were identified in the plant raw materials, among which 9 are replaceable amino acids and 7 are irreplaceable amino acids (Thr, Val, Met, Ile, Leu, Phen, Lys). At the same time, of the total content, the share of replaceable amino acids in Glycyrrhiza glabra L. is 10,09 %, and irreplaceable ones - 5,84 %. In the overground part of Glycyrrhiza echinata L., these indicators are slightly higher - 11,47 % of replaceable amino acids and 6,80 % of irreplaceable amino acids.

RESEARCH OF QUALITY INDICATORS OF PROTEIN-FAT MIXTURE FROM FLAX AND SESAME SEEDS FOR NUTRITION OF ATHLETES

The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life. A protein-fat mixture has a high content of irreplaceable amino acids ВСАА and polyunsaturated fatty acids of w-3group, so it may be positioned as a component of nutrition for athletes. Flax and sesame seeds, cultivated in Ukraine, were used as research materials. The product was created, based on comminuted flax and sesame seeds in ratio 1:1. There were determined organoleptic (outlook, taste, smell, color) and physical-chemical (mass share of moisture, ash, protein, fat, acidic, peroxide, anisidine number) parameters of the product. There was determined the microbiological stability of the protein-fat mixture of the increased food value for athletes nutrition after 6 months. It has been proved, that as opposite to the control sample, the protein-fat mixture of the developed composition manifests its microbiological stability by the following parameters: content of mesophilic aerobic and facultative anaerobic microorganisms, molds, yeast, bacteria of the colon bacillus group and pathogenic microorganisms. The control sample that is comminuted flax seeds doesn’t manifest at the end of the storage term any correspondence of microbiological parameters by the content of mesophilic aerobic and facultative anaerobic microorganisms, molds, and bacteria of the colon bacillus group. This regularity is explained by the presence of lignans, sesamol and sesamoline, with preservative properties in the developed product. The obtained data may be used for reasoning recipes of products, based on the protein-fat mixture and correction of the food supplements ratio in them.

Researching of fatty acids and amino acid structure of yogurts with use of mare’s milk

Mare’s milk is special dietary raw materials with treatment-and-prophylactic properties. The only product released by the industry from mare’s milk in Russia is koumiss. However, koumiss is an alcohol-containing product. There is a problem of processing of mare’s milk on functional fermented milk products. The most popular fermented milk product, among the population, is yogurt. We developed compoundings of two types of yogurt with use of mare’s milk, the patent application is submitted No. 2017117840 RU for one of them of 22.05.2017 “Fermented milk product”. The purpose of work is a research of fatty acids and amino acid structure of new yogurts with use of mare’s milk. For studying two samples of yogurts were made. As raw materials mare’s milk of the Bashkir breed was used. Production and researches of prototypes of yogurt were conducted on the basis of “Bashkir State Agrarian University“(Ufa), the accredited laboratory center FGBUN “FITs food and biotechnologies” (Moscow). The analysis of fatty acids composition of samples of yogurts showed that they have high content olein, γ-linolenic, α-linolenic and arakhidonovy acids. Data on the content of amino acids in yogurts with use of mare’s milk show that they are characterized by the high content of the irreplaceable amino acids proving the high biological value of ready-made products. The research is executed with financial support FBSI “Fund of Assistance to Development of Small Forms of the Enterprises in the Scientific and Technical Sphere” within state. contract No. 1202GS1/21741 of 05.05.2016.

STUDY OF QUALITY AND SAFETY PARAMETERS OF LIVER PASTES WITH AUBERGINE POWDER

The aim of this work is to study quality and safety parameters of developed recipes of liver pastes with a partial replacement of liver by aubergine powder that allows to improve their food value and to introduce them in food rations of people, working at toxic enterprises, living on ecologically polluted territories and all population layers. This work is devoted to studying quality and safety parameters of liver pastes with aubergine powders, produced by infrared drying at temperature 50–60 °С. Chemical parameters, established for developed paste products, are presented. The use of aubergine powders gives a possibility to increase biological and food values, to widen the assortment of pastes with prognosticated quality parameters, to form new consumption properties of products, to use the food potential of vegetable supplements more completely. It has been proved, that new pastes with using aubergine powders confirmed advantages of developed products over traditional ones. New products have a balanced chemical composition, low energetic value, decreased content of easily assimilated carbohydrates and increased content of healthy ingredients of functional and treating-prophylactic destination. These studies testify the quality and safety of developed paste recipes. It has been established, that adding aubergine powders in paste recipes results in increasing a food value at the expanse of raising an amount of carbohydrates, content of irreplaceable amino acids, enrichment with mineral substances and vitamins.

DEVELOPMENT OF THE RECIPE OF CORN STICKS BASED ON SUGAR CORN GRAIN AND DETERMINATION OF THEIR QUALITY PARAMETERS

The recipes of extruded products, namely corn sticks “Kukurudzianka” and “Kukurudzianka+” based on sugar corn grain with the increased content of vitamins and protein were developed. The recipe of extruded grain products was optimized using an inset Excel Solver of a table processor MS Excel (WINDOWS 2010). The developed extrudates may be recommended for consumption by teenagers, children, at dietary nutrition, and consumption by other population layers. Physical-chemical parameters of obtained extrudates were determined, the analysis of such parameters as soaking and digestion ability was conducted. The in vitro studies established that the developed products have a high level of assimilability, reaching almost 85 %. The obtained data of studying quality parameters demonstrated that at storage during 6 months at temperature (15±5) °С humidity 70–75 % in the polypropylene package, the content of sanitary-demonstrative microorganisms corresponds to sanitary-hygienic requirements to dry breakfasts. The developed products have the high content of protein substances that is important in the aspect of consuming need of the modern human’s organism. Consumption of 100 g of sticks provides the human organism with irreplaceable amino acids in general by 24,1 %. The products, presented in the study differ by the high content of main nutrients, necessary for the human organism. The content of calcium satisfies almost 13 % of the daily need, phosphorus – 75 % and potassium – 9 % at consumption of 100 g of corn sticks “Kukurudzianka” and “Kukurudzianka+”.

THE STUDY OF THE POSSIBILITY OF COMBINING FRESHWATER FISH WITH DUCK MEAT IN MEAT-CONTAINING SEMI-FINISHED PRODUCTS

It is an urgent direction of studies to ground a possibility of combining different types of raw materials at producing semi-products. It is prospective in creating new types of products to combine white silver carp and silver crucian and regional duck in recipes of meat-containing semi-products for raising their functional and technological indices and biological effectiveness at preserving quality organoleptic characteristics in the traditional technology of meat-containing cut semi-products. There were elaborated recipes of meat-containing semi-products and conducted experimental studies of developed products with analyzing results that prove a possibility of combining duck meat and freshwater fish in recipes of meat-containing semi-products by the complete replacement of beef and pork in recipes. There were studied functional-technological indices of model forcemeats, realized the organoleptic assessment of meat-containing semi-products and their correspondence to standard requirements to this segment of products, proved microbiological safety of obtained products. The biological value of a sample of meat-containing semi-products with optimal parameters, namely the amino acid composition, including the content of replaceable and irreplaceable amino acids was studied, amino acid score was calculated, ratios of saturated, monounsaturated and polyunsaturated fatty acids were established. The obtained experimental data prove the expedience of combining fish and meat raw materials for creating high quality and healthy products.

AMINO-ACID COMPOSITION OF ATRIPLEX PATULA L. AND AMARANTHUS RETROFLEXUS L. (AMARANTHACE-AE) GROWING IN CENTRAL YAKUTIA

The research goal is comparative study the amino acid composition of seeds and leaves of Atriplex patula L. and Amaranthus retroflexus L. from the flora of Central Yakutia (the Republic of Sakha (Yakutia). Leaves and seeds of A. patula and A. retroflexus were sampled in August 2016 in the fruiting phase. Biochemical and amino acid composition, the content of crude protein, fat, calcium and phosphorus of the abovementioned plants was studied at the premises of the State budgetary institution of the Republic of Sakha (Yakutia) "Yakut Republican Veterinary Testing Laboratory". From 14 studied amino acids, 9 are stated to be irreplaceable. The total amount of the studied amino acids in A. patula made up 3.3±0.2% in leaves and 3.6±0.2% in seeds; while A. retroflexus contained 4.2±0.2% in leaves and 3.8±0.2% in seeds. The irreplaceable amino acid composition included lysine, leucine and isoleucine, methionine, valine, threonine, arginine, histidine, and phenylalanine. The interchangeable amino acid composition was represented by tyrosine, proline, serine, alanine and glycine. The sum of irreplaceable amino acids in A. patula made up 2.07±0.10% in leaves and 2.30±0.12% in seeds; in A. retroflexus the irreplaceable amino acids totaled 2.63±0.13% in leaves and 2.20±0.11% in seeds. It should be noted that histidine is absent in seeds and the low content of phenylalanine in seeds – 2.8 times and leaves – 4.5 times in A. patula compared to A. retroflexus. The obtained data indicate that in the leaves and seeds of A. retroflexus in comparison with A. patula, the content of crude protein is 1.5 times higher, the calcium content is higher to 2.3 times, the phosphorus content is lower: in leaves 3.3 times, in seeds - in 1.4 times. The results of the study show the biological value and perspectivity of the two studied species as a promising source of natural biological active substances to be used in medicine and agriculture.

RAPESEED (Brassica napus L.) AND ITS PROSPECTIVE USEAGE IN POULTRY DIET (review)

Abstract A recent trend in the world’s crop production is an intensified cultivation of oil-yielding crops, particularly rape (Brassica napus), as a source of vegetable oils and valuable protein for animal nutrition. Rape is especially promising crop for climatic and soil conditions of the Russian Federation as it can be grown almost all over the country. Energy content in rape is 1.7 to 2.0 times as much as in cereals, and 1.3 to 1.7 times as much as in legumes. Amino acid composition in rape proteins is well-balanced, and the lysine level is almost similar to that in soy, while the methionine, cystine, Ca and P levels are much higher. In animal farming and poultry the rape seeds, as well as rape oilcake, meal and oil are used. In rape seeds the fat content is 40 %, the protein level reaches 23 % and cellulose amounts to 4 %. However, their use in hen’s feeding is limited due to poor digestibility of seed shells and specific composition. In rape oil the level of unsaturated fat acids is high, i.e. 60.0-70.0 % for oleic acid, 23.3 % for linoleic acid and 10.5 % for linolenic acid which can regulate biosynthesis of prostaglandins thus effecting positively the re-productive function. Biological, energy and protein value of rape seed meal is high and similar to that of high-protein feed-stuff of animal origin. The rape meal is rich in choline, biotin, folic acid, riboflavin, thiamin and minerals compared to soy though some of these elements are less available. The rape oilcake contains fats at 8.75 %, cellulose at 12.0 % and proteins at 32.0 % on the average. These proteins are enriched with irreplaceable amino acids, and the lysine and S-containing amino acids levels amount to 5.7 and 5.0 %, respectively. Anti-nutritive compounds including erucic acid and glucosinolates are the factors limiting use of rapeseed and related prod-ucts in animal nutrition. In the article the methods for improving nutritive value of rapeseed products are discussed, including genetic selection of rape, thermal processing and supplementa-tion of diets with enzyme preparations. Classification of rape cultivars is considered with regard to fatty acids and glucosinolates content in seeds («++», «0+», «+0», «00», «000»). Supplementation of broiler diets with rapeseed cake containing 0.41 % of isothiocyanates and 0.25 % of erucic acid together with a designed enzyme preparation MEC-CP-4 (Russia) is proposed as an effective feeding technology. In poultry this additive allows to use fodder containing 7.5; 10.0 and 15.0 % of rapeseed oilcake in case it is supplemented with 500, 750 and 1000 ppm MEC-CP-4, respectively. Keywords: rape, mixed feeds, broilers, health and productivity of poultry, glucosi-nolates, erucic acid.

Biochemical Study of Mumijo in Uvs province, Mongolia

The authors cleared mumijo by extractive and distil methods, defined pure output of natural mumijo and compared difference between these two methods. We defined the amount of dry and extractive substances, raw oil, antioxidant-rutin, vitamin C, fulvic acid, common nitrogen and total protein, content of protein amino acids, and mineral elements in natural mumijo. We exposed 13 protein amino acids in sample of natural mumijo. The content of total irreplaceable amino acids (5) were 26.2%. The authors defined macro and microelements (42) in ash of natural mumijo. In sample of mumijo exposed 10 elements are oxide form, W, Y, Cs, La-rare metal of the earth, and actinoids- Nd, Th, U; lantanoids-Pr, Sm. The same exposed non-ferrous metal-Cu, Mo; light metal-Al, mixed metal-Pb, Zn. However, the valuable metals-Au, Ag and white gold are not exposed.DOI: http://dx.doi.org/10.5564/mjc.v12i0.173 Mongolian Journal of Chemistry Vol.12 2011: 56-59

English

Methylotrophs – aerobic chemoheterotrophic microorganisms submitted by cocci and bacilli mobile forms, are inhabitants of reservoirs and soils of various type, where there are going on various processes of decomposition of organic substances with formation of the one-carbon С1compounds and some С2-, and С3-compounds, capable to be assimilated by methylotrophs. These microorganisms assimilating carbon on ribuloso-5-monophospate and serine pathways, are allocated from soil ground, the sewage containing decomposing vegetative remainss, from ruminant paunch and other sources. Methylotrophic bacteria recently draw the increasing attention of biotechnology as feasible sources of natural biologically active compounds – fodder fibers and irreplaceable amino acids, carotenoid pigments, lipids and policarbohydrates. For preparation of these compounds are used genetically marked strains of methylotrophic bacteria, obtained via genetic engineering approaches and selection. Recently developed gene-engineering methods of manipulation with the methylotrophic genom allow create on the basis of microbic DNA of methylotrophs expression vectors of eukaryotic proteins for medical and veterinary purposes, as human insulins. In this review article there are submitted data including the results of the authors’ own research on evolution of methylotrophic bacteria, the metabolism and their biotechnological usage.

Study of amino-acid structure Lemna minor L

For the first time qualitative and quantitative amino-acid structure Lemna minor L. is studied with use of a highly effective liquid chromatography. Presence 18 proteinogennic amino acids, including 8 irreplaceable is established. The sum of replaceable amino acids of a duckweed small is presented monoaminocarboxylic,monoaminodicarboxylic, diaminomonocarboxylic and heterocyclic acids. Irreplaceable amino acids are presented monoaminomonocarboxylic and diaminomonocarboxylic by acids.

Amino Acid Composition of Fish Meat After Different Frozen Storage Periods

A new approach is used to investigate one definite aspect of frozen ocean fish (including scad, mackerel, gray/humped rock cod, red/black sea bream, belted bonito-filleted) after different terms of storage at -35°C. We intended to prove whether the season, place and depth of catch influence the amino acid content of the frozen fish meat. The analysis of the bound amino acids in the proteins of the fish muscle in intervals of 3, 6, 9 and 12 months after draught has shown that even to the end of the storage the irreplaceable amino acids remain unchanged and slight deviations are observed in the amount of the others. The appearance of diaminopimelic acid (DAP) shows a microbiological contamination, especially after long storage, but this very low temperature does not allow a drastic increase of the psychrophyles. The methionine sulfoxide (Ms) which appeared also, shows only an oxidation of the methionine which is common in long storage of samples.

Cysteine-scanning mutagenesis of flanking regions at the boundary between external loop I or IV and transmembrane segment II or VII in the GLUT1 glucose transporter.

To investigate local secondary structure of GLUT1, site-directed and cysteine-scanning mutagenesis were employed to probe p-chloromercuribenzenesulfonate sensitivity of flanking regions at the boundary of external loops (ELs) and transmembrane segments (TMs) and to check the compatibility of two alternative membrane topology models with the experimental data. In the Cys-less GLUT1, single serine residues located in external loops adjacent to putative transmembrane segments were replaced with cysteine. Transport activities of the cysteine-replacement mutants were comparable to that of the nonmutated Cys-less GLUT1. Only the cysteine residues inserted into the first or fourth EL contributed to transport inhibition by p-chloromercuribenzenesulfonate (pCMBS). Dependent on the pCMBS sensitivity of these residues, cysteine-scanning mutagenesis of flanking regions was performed, including EL I-TM II and TM VII-EL IV, respectively. Of the 27 amino acids changed, the majority of cysteine-substitution mutants displayed transport activities comparable to that of Cys-less GLUT1. Irreplaceable amino acids were Phe-72, Gly-286, Asp-288, Tyr-292, and Tyr-293. The pCMBS sensitivity of loop residues decreased when the distance between inserted thiol groups and the putative transmembrane limit increased. The mutants T62C, T63C, T295C, and I297C even exhibited transport stimulation after pCMBS treatment. Regarding putative membrane-harbored residues, a few thiol groups were involved in pCMBS-induced transport inhibition. Drawn on a helix wheel, these pCMBS-sensitive cysteine residues lie on the same facial half of the helix, shown for TM II and TM VII. With respect to EL-TM boundaries, the experimental data are consistent with the local secondary structure predicted from hydropathy profiles. Conversely, certain data obtained by pCMBS-sensitivity scanning are not consistent with either of the two recently published alternative GLUT1 topology models.