Source Of Essential Amino Acids Research Articles

The influence of zootechnical factors on the composition of proteins in raw cow's milk

The scientific review is devoted to the current problem of the quality of raw materials in the production of dairy products. The purpose of the research is to update scientific data on the influence of zootechnical factors on the protein composition of raw cow›s milk. In the context of the development of the specialized nutrition market, an in-depth study of milk proteins is necessary as the most important source of essential amino acids. The authors reviewed the scientific works of domestic and foreign specialists, covering the influence of various factors on the protein composition of raw cattle milk. During the formation of the scientific review, the factors studied were divided into the following groups: selection-genetic, feed, temporal, zoohygienic and technological. This made it possible to determine the degree of influence of factors on milk quality indicators, especially proteins, and to trace their dependence on each other.

Positive Effect of Camelina Intercropping with Legumes on Soil Microbial Diversity by Applying NGS Analysis and Mobile Fluorescence Spectroscopy

Camelina (Camelina sativa (L.) Crantz) is a valuable source of essential amino acids, especially sulphur-containing ones, which are generally lacking in leguminous crops, thus representing an alternative source of protein for both humans and farm animals. Rhizosphere soil samples from five experimental plots with mono- and mixed cultivations of three camelina cultivars, including two introduced varieties Cs1.Pro (Luna) and Cs2.Pro (Lenka) and one Bulgarian variety Cs3.Pro (local Bulgarian landrace) with variety 666 of vetch (Vicia sativa L.) (Cs3-Vs.Pro) and variety Mir of pea (Pisum sativum L.) (Cs3-Ps.Pro), were collected and analysed. The total DNA was isolated from the rhizosphere soils and the presence of the 16S rRNA gene was confirmed by amplification with the universal primer 16SV34. In the present study, the structure of the soil bacterial community in five different plots (Cs1.S.Pro, Cs2.S.Pro, Cs3.S.Pro, Cs3.Vs.S.Pro, and Cs3.Ps.S.Pro) where camelina was grown alone and by being intercropped with pea and vetch was analysed via a metagenomic approach. The number of observed species was highest in the local genotype of the camelina Cs3 grown alone, followed by soil from the intercropped variants Cs3-Vs and CsS-Ps. The soil bacterial communities differed between the sole cultivation of camelina and that grown with joint cultivation with vetch and peas, indicating that legumes considerably affected the growth and development of beneficial microorganisms by aspects such as nitrogen fixing, levels of nitrifying bacteria, and levels of phosphorus-dissolving bacteria, thus helping to provide better plant nutrition. The α-diversity indicated that bacterial communities in the rhizosphere were higher in soils intercropped with vetch and pea. The optical properties of cereals and legumes were determined by their energy structure, which includes both their occupied and free electronic energy levels and the energy levels of the atomic vibrations of the molecules or the crystal lattice.

Biochemical and nutritional profiling of selected tropical green seaweeds

The nutritional composition and anti-inflammatory properties of six tropical green seaweeds viz., Ulva lactuca, Ulva linza, Halimeda macroloba, Halimeda gracilis, Chaetomorpha antennina and Chaetomorpha linum were evaluated. U. lactuca exhibited the highest carbohydrate content (66.1%), while U. linza (12.89%) and U. lactuca (12.06%) showed the highest protein content, indicating their potential as plant-based protein sources. H. gracilis contained the highest ash content (35.12%), highlighting its mineral richness, particularly calcium, magnesium and phosphorus. Lipid content was low across all species, but U. linza exhibited the highest polyunsaturated fatty acid content (22.94%), with α-linolenic acid (13.72%) which could support cardiovascular health. Mineral analysis revealed high calcium levels in C. linum (18.99 mg 100 g-1), contributing to bone health. Pigment analysis showedU. linza contained the highest chlorophyll-a (7.60 μg ml-1) and total carotenoids (0.30 μg ml-1), adding antioxidant potential to its bioactivity. Chaetomorpha linum exhibited the strongest anti-inflammatory activity (IC50 = 1.60 mg ml-1), with bioactivity correlating to the favorable n-3/n-6 fatty acid ratio. Amino acid analysis identified U. linza as the richest source of essential amino acids, particularly methionine (6.37 mg g-1) and valine (6.30 mg g-1), making it an excellent candidate for dietary supplements. The results of the study suggest that green seaweeds belonging to the family Ulvaceae could be a potential non-conventional source for dietary products and functional food supplements. Keywords: Anti-inflammatory activities, Chlorophyta seaweeds, Essential amino acid, Non-conventional nutritional sources, Polyunsaturated fatty acid

Creation of novel animal protein substitutes with potato protein and gellan gum: Control of food texture, color, and shape

It is challenging to accurately simulate the desirable sensory attributes of animal-derived foods (like meat, seafood, egg, or cheese) using plant-derived ingredients. As a result, many omnivores are reluctant to incorporate plant-based foods into their diet. In this study, our aim was to develop a new category of plant-based foods known as novel animal protein substitutes (NAPS), which are not designed to mimic the properties of animal-derived foods. Instead, they are designed to have appearances, textures, flavors, and nutritional profiles that consumers find desirable. In this study, we showed that NAPS with different textures, colors, and shapes could be formulated from potato protein (PP) and high acyl or low acyl gellan gum (HA-GG or LA-GG). In addition to their functional attributes, the PP provided a source of essential amino acids, whereas the gellan gum contributed to the overall dietary fiber content. Texture analysis showed that the elastic modulus and fracture properties of NAPS could be modulated by controlling the biopolymer composition of PP/HA-GG or PP/LA-GG hydrogels. Colorimetry showed that the color and appearance of NAPS could be manipulated by adding different types and amounts of natural pigments. In addition, the impact of food matrix effects on the thermal stability of the natural pigments was examined. Our results show that nutritionally enhanced plant-based foods with a wide range of physicochemical properties can be created from plant proteins and dietary fibers, which opens the opportunity of creating a new protein-rich food category to replace animal-derived foods. In the future, however, it will be important to establish whether this kind of product will be accepted by consumers, thereby increasing the diversity of plant-based dietary options in the market.

Clean and green bioconversion – a comprehensive review on black soldier fly (Hermetia illucens) larvae for converting organic wastes to quality products

Abstract Food security remains a pressing global concern, exacerbated by population growth, diminishing agricultural lands, and climate uncertainties. As the demand for high-quality protein sources like eggs, meat, and milk escalates, conventional feed ingredients face challenges in meeting the burgeoning needs of livestock production. The projected increase in poultry and pig consumption further strains the availability of protein-rich feed sources, necessitating sustainable alternatives. Insects, notably black soldier fly larvae (BSFL), offer numerous advantages, including efficiently converting organic substrates into high-quality protein, fat, minerals, and vitamins. Their rapid reproduction, minimal environmental footprint, and ability to thrive on various organic materials make them an attractive protein source. However, consumer acceptance remains a hurdle, hindering their direct consumption despite their nutritional value. Incorporating BSFL into animal diets, especially poultry and swine, demonstrates promising results regarding growth and production. This review comprehensively overviews BSFL production systems, processing techniques, and nutritional profiles. Various factors influencing BSFL growth and feed quality are discussed, highlighting the importance of optimizing breeding systems and feed formulations. Processing methods are elucidated to ensure the safety and quality of BSFL-based products. Nutritional analysis reveals BSFL as a rich source of essential amino acids, fatty acids, and minerals, making them suitable replacements for soybean meal and fish meal. Despite the economic and environmental benefits of BSFL utilization, challenges persist, including regulatory issues, consumer perceptions, and production scalability. Standardized production protocols and legislative frameworks are needed to facilitate the widespread adoption of BSFL in animal feed industries. In conclusion, integrating BSFL into animal diets presents a promising solution to address protein shortages in livestock production while promoting sustainable resource utilization.

Amino acid profile and potential biomass conversion of Vitellaria paradoxa fruit pulp

Vitellaria species is one of Africa's most important fruit crops with enormous human benefiting nutrients including amino acids. This study characterised Vitellaria paradoxa shea nut pulp from 5 regional zones of Ghana based on its acidity, pH and among the few for its qualitative and quantitative amino acids profile. Thin Layer Chromatography (TLC) techniques, using cellulose TLC plates were used to profile and quantify the amino acids. Fifteen essential amino acids were detected in the Vitellaria paradoxa shea nut pulp. Alanine, arginine, glutamic acid, glutamine and histidine were common in the Vitellaria paradoxa shea nut pulp. The most concentrated (41.02 g/100 g) of the 7 essential amino acids in the shea nut pulp was arginine and the least was glycine, 2.12 g/100 g. All seven 7 essential amino acids, except leucine and valine, were significantly different (P < 0.05) across the 5 shea regional zones of Ghana. The most acidic pulp, with 18.63% acidity, was from the Upper West Region. The quality and quantitative of amino acids in Vitellaria paradoxa shea nut pulp differed significantly from one region to the other. The shea nut pulp is a good source of essential amino acids and can be used fruit juice production and provide the required N for an effective fermentation to proceed. This has remarkable economic implication and significant environmental effects. Some health benefits of eating shea nut fruits consequential of its nutritional effects due to its amino acids composition have been noted to include its ability to help improve mood, boost exercise performance, prevent muscle loss and promote weight loss. Moreover, the amino acids profile of shea nut pulp may provide researchers with useful applications of the Vitellaria paradoxa shea nut pulp in the various industries.

Physicochemical properties and sensory evaluation of dried vegetable meatballs from soy protein isolates

Meatballs are a popular food in Indonesia. Vegetable meatballs (VM) are not as popular as meatballs. The utilization of soy protein isolate (SPI) in vegetable meatballs is expected to improve the functional quality of the meatballs. SPI is useful as a source of essential amino acids the body needs. SPI acts as a binder and gelling agent during processing and improves emulsion stability. This study aims to investigate the use of soy protein isolate in making vegetable meatballs (VM) and its effect on sensory and characteristic properties. The treatment material in this study was the use of SPI in meatball dough as a substitute for meat. The study used a completely randomized design (CRD) consisting of five treatments, namely the ratio of tapioca flour and SPI with treatments (VM0) 100:0%, (VM1) 80:20%, (VM2) 70:30%, (VM3) 60:40% and (VM4) 50:50% and analyzed triplicate. The investigated parameters of this investigation were: volume, weight, bulk density, cooking yield, water retention, proximate, and sensory evaluation. The results showed that using SPI 30% by weight of starch gave the best results. The value of the volume expansion ratio is 1.52 ml/ml, water reabsorption is 308.20%, bulk density is 0.64 g/ml, cooking yield is 218.84 %, and moisture retention is 227.54%. Crude protein content 29.417%. The preference score of vegetable meatballs is quite good, which is between 4 to 4.5 for color, aroma, and elasticity, while for taste and aroma, it is an average of 3.5. Although it is still lower than meatballs, vegetable meatballs provide a choice of healthy meatballs. It is expected that the results of this study will be able to produce VM that contains high vegetable protein and lower prices.

BODY WEIGHT OF CHERAX QUADRICARINATUS AND INDICATORS OF HS-GROUPS IN THEIR LIVER AFTER INCLUSION OF DIFFERENT DOSES OF VERMICULTURE BIOMASS IN THE DIETS

Crustacean products have a positive dynamic demand among the population of the country. Crayfish meat is an effective source of essential amino acids and other biologically active substances for the human body. An important element in the technology of crayfish farming is their feeding. The growth rate of crayfish Сherax quadricarinatus depends on the content and origin of protein in their diets. An effective source of protein for crayfish can be the biomass of a hybrid of red California worms. However, the issue of determining the effectiveness of using vermiculture biomass grown on a substrate containing broiler manure fermented with active aeration in crayfish diets remains unexplored. The aim of the study is to investigate the effect of the optimal content of vermiculture biomass in diets on the growth of crayfish and the content of HS groups in their liver. To achieve the planned goal, in the conditions of the experimental farm of the Bila Tserkva National Agrarian University, crayfish from the I, II and III experimental groups were fed standard diets containing 10.0, 15.0 and 20.0 % of California worm biomass. Crayfish from the control group were fed standard diets (complete feed + oak leaves). The content of sulfhydryl groups in the homogenate from the liver of Cherax quadricarinatus was determined using the method of Ellman G.L. It was proved that feeding diets containing 20.0 % of vermiculture biomass increased the body weight of crayfish by 7.0 % compared to the control. The highest body weight of Cherax quadricarinatus at the end of the experiment was found in the group where the diet containing 15.0 % of California worm biomass was used. The difference with the control was 8.2 %. An increase in the preservation of crayfish by 8.0 % was found when feeding them 15.0 and 20.0 % of vermiculture biomass. The use of worm biomass increases the average daily and absolute growth of crayfish and does not cause a decrease in the content of sulfhydryl groups in their liver. The study of the chemical composition of muscle tissue of crayfish when fed diets containing vermiculture biomass is promising.

Baker's yeast of the ttkhmor with high α-glucosidase activity for cultivation on whey

Utilization of cottage cheese whey is a complex problem in terms of environmental pollution due to its high content of organic nutrients. This whey is usually discharged into the city sewer, which poses a very difficult problem for the wastewater treatment system. On the other hand, whey is widely used in bakery to improve the quality and nutritional value of bakery products, but its use is limited to this only as one of the improvers. Although it is known that yeast grown on whey is a source of essential amino acids (lysine, tyrosine, arginine), which is important in terms of enriching bread with them. However, to date, no commercially viable process has been developed for processing cottage cheese whey that completely eliminates organic waste and essentially converts cottage cheese whey into a commercially useful yeast product to use in the baking industry.

Nutritional Value and Amino Acid Profile of Dried Seeds of Cucumeropsis mannii (Cucurbitaceae)

Aims: To assess the biochemical, phytochemical and amino acid content from Cucumeropsis mannii dried seeds flours grown in Côte d'Ivoire (West Africa). &#x0D; Study Design: Experimental.&#x0D; Place and duration of study: Sample: Laboratory of Nutrition and Food Security, Nangui Abrogoua University&#x0D; Methodology: Cucumeropsis mannii seeds were obtained for this study from an experimental field in Gagnoa (Côte d’Ivoire). In March 2022, seeds were planted and after 7 months, the mature fruits that lead to the complete drying of the plant were harvested.&#x0D; Results: The biochemical composition of the seeds revealed that they contain varying proportions of carbohydrates, fibers, ash, total sugars with contents of 9.28 ± 0.79 %; 2.72 ± 0.30 %; 3.12 ± 0.38; 2.34 ± 0.05, respectively. High levels of lipids, proteins, dry matter and energy were observed in seed flour with values of 47.46 ± 1.55 %; 31.80 ± 1.16 %; 94.38 ± 0.6 %; 591.46 ± 1.17 kcal /100 g DM. The resulting flour reached a pH of 6.5. The study of phytochemicals showed varying levels of oxalate (0.32 g/100g DM), tannins (3.02 g TAE/ 100g DM), total polyphenols (8.12 mg GAE / g DM), total flavonoids (27.5 mg QE/g DM) and carotenoids (2.9 µg/100g DM). Furthermore, they were potential sources of essential amino acids, including histidine (905.6 mg/100g), isoleucine (844.5 mg/100g), threonine (730.1mg/100g), phenylalanine (550.0 mg/100g), valine (469.9 mg/100g), leucine (456.6 mg/100g), and methionine (358.5 mg/100g).&#x0D; Conclusion: The overall result implies that Cucumeropsis mannii seeds could be added to the food preparations of malnourished children.

Supply of essential and nonessential amino acids, proteins, antioxidants, iron and zinc from the main varieties of beans consumed in Mexico and their potential for biofortification

The objective of the present study was to characterize the contribution of essential and non-essential amino acids, protein, iron (Fe), and zinc (Zn) concentration, and antioxidant activity of the main bean varieties produced and consumed in Mexico. 23 varieties of beans were selected, and their amino acid profile, Fe and Zn concentration, protein and antioxidant activity were evaluated. The data obtained were subjected to an analysis of variance, test of separation of means and a correlation analysis. The results obtained indicate that the beans analyzed are an excellent source of essential amino acids (Histidine, threonine, valine, methionine, lysine, isoleucine, leucine and phenylalanine) and non-essential amino acids (Aspartic acid, serine, glutamic acid, glycine, alanine, proline, cysteine, tyrosine and arginine). The most prominent amino acids in Mexican bean varieties were: Glutamic acid, proline, aspartic acid, serine, lysine, and leucine. Regarding antioxidant activity, the most outstanding concentrations ranged from 91.18 to 96.76% inhibition. The bean varieties with the highest accumulation of amino acids, proteins, Fe, Zn and antioxidant activity were: 1) Black-eyed (23); 2) Peruvian (154); 3) Flor de Junio (150); 4) Pinto Saltillo (155). Finally, it was found that the common bean (Phaseolus vulgaris L.) is an excellent vehicle for the biofortification of Fe and Zn, which can contribute significantly to combat malnutrition problems and health of vulnerable communities in the urban and rural sectors of Mexico, as well as in the developing countries of the world.

Amino acids profile of six freshwater Algae in the northern region of Bangladesh: A solution for the protein supplement of poultry feed

Algae is an important natural source of protein, specifically amino acid source, which are the building blocks of enzymes, hormones, nucleic acids, etc. Herein, the amino acid composition was investigated in six commonly growing fresh-water algae. The number of amino acids in Oscillatoria brevis, Spirulina platensis, Pithophora kewensis, Euglena viridis, Hydrodictyon reticulatum, and Aphanocapsa holsatica were detected 15, 12, 17, 15, 14, and 15, respectively. Among studied algal species, the amino acids: proline (29239.3 ± 276.4 μg/g), histidine (10056.8 ± 85.4 μg/g), aspartic (3030.6 ± 48.6 μg/g), threonine (1492.3 ± 31.8 μg/g) were detected in the highest amount in O. brevis, S. platensis, P. kewensis, A. holsatica, respectively. It is reported that the range of the ratio between 50/50 to 60/40 of essential amino acid/(nonessential amino acid + conditional essential amino acid) promotes maximum growth performance and best energy utilization. The obtained results of this study suggested that a combination of A. holsatica, H. reticulatum, and O. brevis can provide a good ratio (48/52) of amino acids and the noble source of essential amino acids for feed or food supplements, especially for poultry's stamina and, consequently, welfare.

Investigation of physicochemical properties, nutritional status, and volatile compounds profiling of four underutilized spices of Cameroon origin

In this study, four underutilized spices (fruit and ulb of Aframomum sulcatum, fruit of Xylopia africana, and bark of Hypodaphnis zenkeri) were analyzed for their physical properties, nutrients composition, and profile of volatile compounds using standard analytical methods. The protein, fat, sugar, and dietary fiber contents were analyzed. The spices were revealed to be a good source of essential amino acids and fatty acids including pentadecanoic acid. Several minerals (Mn, Mg, Ca, Fe, and K) of nutritional importance were found at various proportions. Electronic nose analysis revealed the presence of fifty-six different compounds, belonging to ten major classes (phenylpropenes, acids, alcohols, aldehydes, esters, ketones, terpenes, pyrazine, sulfur-containing compounds, and ether) and also some flavor-characterizing compounds responsible for a variety of sensory descriptors. Bioactive volatile compounds like terpinen-4-ol, dimethyl trisulphide, and P-cymene were found in these spices, which can be further applied in the development of functional foods and nutraceuticals.

Relevance of the Use of Fish Protein Hydrolysates in Food Technology

Introduction. The problem of protein deficiency has become especially acute in recent years due to the fact that the increase in population causes an increase in the catch of marine biological resources. An irrational approach to the development of valuable protein raw materials leads to the formation of a large amount of waste and waste against the background of the lack of demand for non-commercial fish species, for example, gobies or sculpins. The article presents data on the relevance of the use of fish protein hydrolysates (RPH) obtained from secondary raw materials, current problems in the fish processing industry, provides information on the properties of RPH, and shows the possibility of their use in the food industry. Hydrolysates exhibit various functional properties, which expands the horizons of their practical application; therefore, the need for complex processing of raw materials can be partially realized. The article provides scientific evidence of the need for further research on hydrolysates obtained under the influence of enzymes of various origins.Purpose. To analyze modern scientific literature, to show the relevance of the use of fish hydrolysates in food technology and the prospects of research in this direction.Materials and Methods. Based on the study of modern domestic and foreign scientific data, a theoretical, systematic and comparative analysis of existing developments in the field of food use of RBG was carried out. The search for foreign scientific works was carried out in bibliographic databases indexed by Google Scholar, Scopus, ResearchGate, Elsevier, MDPI, and the Science Direct system using keywords.Results. Scientific research in the field of obtaining sources of essential amino acids and complete proteins has been going on for quite a long time. In the early 60s of the last century, fish hydrolysates were considered exclusively as an additive to animal feed or raw materials for the production of fish oil. It has now been established that fish hydrolysates, depending on the molecular weight of the peptides, can exhibit various functional properties, have a positive effect on the treatment of diabetes, reduce stress levels, improve the taste of the finished product, be used as emulsifiers and foaming agents, and increase biological and nutritional value. Many patterns of manifestation of the biological properties of hydrolysates have not been fully studied, so further research in this direction is relevant and promising.

Economical production of Pichia pastoris single cell protein from methanol at industrial pilot scale

BackgroundMethanol, synthesized from CO2, is a potentially sustainable one-carbon (C1) resource for biomanufacturing. The use of methanol as a feedstock to produce single cell protein (SCP) has been investigated for decades as an alternative to alleviate the high global demand for animal-derived proteins. The methylotrophic yeast Pichia pastoris is an ideal host for methanol-based SCP synthesis due to its natural methanol assimilation ability. However, improving methanol utilization, tolerance to higher temperature, and the protein content of P. pastoris are also current challenges, which are of great significance to the economical industrial application using methanol as a feedstock for SCP production.ResultsIn the present work, adaptive laboratory evolution (ALE) has been employed to overcome the low methanol utilization efficiency and intolerance to a higher temperature of 33 °C in P. pastoris, associated with reduced carbon loss due to the lessened detoxification of intracellular formaldehyde through the dissimilation pathway and cell wall rearrangement to temperature stress resistance following long-term evolution as revealed by transcriptomic and phenotypic analysis. By strengthening nitrogen metabolism and impairing cell wall synthesis, metabolic engineering further increased protein content. Finally, the engineered strain via multi-strategy produced high levels of SCP from methanol in a pilot-scale fed-batch culture at 33 °C with a biomass of 63.37 g DCW/L, methanol conversion rate of 0.43 g DCW/g, and protein content of 0.506 g/g DCW. SCP obtained from P. pastoris contains a higher percentage of protein compared to conventional foods like soy, fish, meat, whole milk, and is a source of essential amino acids, including methionine, lysine, and branched-chain amino acids (BCAAs: valine, isoleucine, leucine).ConclusionsThis study clarified the unique mechanism of P. pastoris for efficient methanol utilization, higher temperature resistance, and high protein synthesis, providing a P. pastoris cell factory for SCP production with environmental, economic, and nutritional benefits.

Nutritional characterisation of homemade beef sausage based on amino acid, biogenic amines, and fatty acid composition

AbstractThe aim of this study was to assess the nutritional quality of homemade beef sausages by examining the amino acid, biogenic amine, and fatty acid composition. The most abundant amino acids were Ala (15.56%), Leu (13.28%), Gly (8.64%), Pro (8.41%), Ser (8.26%), and Val (7.65%). The essential amino acids accounted for 44.30% of total amino acids. Apart from the protein building amino acids, the free amino acid content was relatively high, accounting for 10% of total amino acid content. The average biogenic amine concentration in the sausage samples was low (1.69 mg kg−1). Saturated fatty acids accounted for 59.10% of total fatty acids, followed by monounsaturated (38.63%) and polyunsaturated fatty acids (2.27%). The fatty acid profile was dominated by oleic (C18:1, 34.37%) and palmitic (C16:0, 30.24%) acids, and short-chain fatty acids were also present, which may have a positive impact on gut health. The results show that beef sausages have a high nutritional value and are a good source of essential amino acids, free amino acids, and fatty acids that are important for human health.

Long-term spatial memory across large spatial scales in Heliconius butterflies

Locating food in heterogeneous environments is a core survival challenge. The distribution of resources shapes foraging strategies, imposing demands on perception, learning and memory, and associated brain structures. Indeed, selection for foraging efficiency is linked to brain expansion in diverse taxa, from primates1 to Hymenopterans2. Among butterflies, Heliconius have a unique dietary adaptation, actively collecting and feeding on pollen, providing a source of essential amino acids as adults, negating reproductive senescence and facilitating an extended longevity3. Several lines of evidence suggest that Heliconius learn the spatial location of pollen resources within an individual's home range4, and spatial learning may be more pronounced at these large spatial scales. However, experimental evidence of spatial learning in Heliconius, or any other butterfly, is so far absent. We therefore tested the ability of Heliconius to learn the spatial location of food rewards at three ecologically-relevant spatial scales, representing multiple flowers on a single plant, multiple plants within a locality, and multiple localities. Heliconius were able to learn spatial information at all three scales, consistent with this ability being an important component of their natural foraging behaviour.

Analysis of metal tolerance protein (MTP) family in sunflower (Helianthus annus L.) and role of HaMTP10 as Cadmium antiporter under moringa seed extract

Sunflower (Helianthus annuus L.) is rich source of essential amino acids, omega-6, and linoleic acid, but cadmium (Cd2+) accumulation is hazardous. The higher accumulation of Cd2+ is facilitated by metal tolerance proteins (HaMTPs) in cell membrane of root hairs, and it was hypothyzed that higher expression of a specific antiporter will resist Cd2+ accumulation. We reterived 16 HaMTPs from sunflower genome under Cd2+ stress, and 5% moringa seed extract (MSE). Phylogenetic analysis revealed that HaMTPs were clustered into 7 groups, classified into 5 sub-families, and are true members of cation diffusion facilitators (CDFs) proteins. HaMTP12 have highest 12 introns, HaMTP1 have 11, HaMTP2 have 9, HaMTP9, -10, and -13 have 6, HaMTP11, -12, -14 and -16 have 5, while all 5 members of “E” subfamily have no any intron. RNA-seq and heatmap analysis revealed differential expression of all HaMTPs in selected tissues. Integrative application of 5% MSE increased rate of photosynthesis and ∼25% yield by upregulating expression of HaMTP10 under Cd2+ stress, confirmed by qRT-PCR. Expression pattern and presence of stress responsive TC-rich, abscisic acid responsive elements (ABRE), and P-box cis-elements indicated stimulation of HaMTPs under MSE and Cd2+ responsiveness. HaMTP10 protein is a member of Mn-CDF subfamily and an antiporter of Cd2+ revealed by gene ontology and transmembrane topology analysis. In conclusion, integrative application of MSE and/or stable overexpression of HaMTP10 provide precise tools to mitigate Cd2+ accumulation in sunflower.

Nutritional, biological, and structural properties of bioactive peptides from bellflower, Persian-willow, and bitter-orange pollens.

In this study, the composition of amino acids, nutritional characteristics, degree of hydrolysis (DH), antioxidant properties, and antibacterial activity of proteins and hydrolysates of bellflower (Campanula latifolia), Persian willow (Salix aegyptiaca), and bitter orange (Citrus aurantium L.) were investigated under the influence of different proteases (Alcalase: Al, trypsin: Tr, pancreatin: Pa, and pepsin: Pe). Evaluation of the structural features of the proteins showed amide regions (amide A, B, I-III) and secondary structures. Hydrophobic amino acids (∼38%), antioxidants (∼21%), and essential types (∼46%) form a significant part of the structure of flower pollen. The digestibility and nutritional quality (PER) of the hydrolyzed samples (CP: 1.67; CA: 1.89, and PW: 1.93) were more than the original protein. Among proteins and peptides, the highest degree of hydrolysis (34.6%: Al-PWH), inhibition of free radicals DPPH (84.2%: Al-CPH), ABTS (95.2%: Pa-CPH), OH (86.7%: Tr-CAH), NO (57.8%: Al-CPH), reducing power (1.31: Pa-CPH), total antioxidant activity (1.46: Pa-CPH), and chelation of iron ions (80%: Al-CPH and Al-CAH) and copper (50.3%: Pa-CAH) were affected by protein type, enzyme type, and amino acid composition. Also, the highest inhibition of the growth of Escherichia coli (25 mm) and Bacillus cereus (24 mm) were related to CP and PW hydrolysates, respectively. The results of this research showed that hydrolyzed flower pollens can be used as a rich source of essential amino acids as well as natural antioxidants and antibacterial in food and dietary products. PRACTICAL APPLICATION: Enzymatic hydrolysis of Campanula latifolia, Persian willow, and Citrus aurantium pollen proteins was performed. The hydrolyzed ones had high nutritional quality and digestibility (essential amino acids and PER index). Antioxidant properties and chelation of metal ions of peptides were affected by the type of protein and enzyme. The hydrolysates showed inhibitory activity against the growth of Esherichia coli and Bacillus cereus.

A zero-waste approach for the production and use of Arthrospira platensis as a protein source in foods and as a plant biostimulant in agriculture

Food production will have to increase significantly to meet the nutritional needs of the global population. There is also an urgent need to increase the sustainability of food production. Microalgae are a potential sustainable alternative to conventional protein sources and they can also be used in other industries such as agriculture or aquaculture. In this work, the cyanobacterium Arthrospira platensis was produced in Almeria (Spain) in a pilot-scale reactor (80 m2). The biomass produced was used as a protein source and a plant biostimulant following a biorefinery approach. Biomass productivity reached 5.6 g m−2 day−1. The biomass was rich in proteins (67.8 g (100 g)−1) and pigments, namely chlorophyll (7.6 mg (100 g)−1) and phycocyanin (134.2 mg (100 g)−1). An isoelectric solubilisation/precipitation method assisted by ultrasound led to the recovery of a protein extract with a protein content of 91.3 g (100 g)−1. The protein isolate was evaluated as a source of essential amino acids in tagliatelle, leading to an increase in the content of histidine, leucine, lysine, methionine, phenylalanine, threonine, and valine of 36.3, 75.2, 26.3, 30.0, 45.7, 57.8, and 70.0%, respectively. The protein content also increased from 9.6 to 13.9 g (100 g)−1 when the protein isolate was incorporated at a flour substitution level of 4%. The leftovers from the protein extraction were evaluated as plant biostimulants, for which auxin- and cytokinin-like effects were observed. Root development was especially promoted. The results demonstrated the feasibility of producing Spirulina during the winter in Europe and the potential simultaneous use of the biomass as a food ingredient and as a plant biostimulant.