Total Amino Acid Content Research Articles

The migratory locust (Locusta migratoria) as a potential source of protein and biopolymer compounds in the future

Abstract. Kleden YL, Mukkun L, Ndapamuri MH, Pamatana F. 2023. The migratory locust (Locusta migratoria Meyen) as a potential source of protein and biopolymer compounds in the future. Biodiversitas 24: 5979-5987. The migratory locust Locusta migratoria Linnaeus 1758, is an edible insect posing significant challenges to the agricultural industry in Indonesia, particularly in East Nusa Tenggara (ENT) Province. However, apart from the status of the migratory locust as a highly destructive insect pest, it has great potential as a source of protein, amino acids, and other bioactive compounds. This study aimed to determine the nutritional and other bioactive characteristics of locusts. Proximate analysis was performed using SNI 01-2891-1992 to identify protein, fat, ash, carbohydrates, and energy. The amino acid analysis was conducted using Ultra Performance Liquid Chromatography (UPLC). The chitin from the nymph and imago stages of the locust was obtained through a process including demineralization and deproteinization. Subsequently, the chitin was subjected to deacetylation in order to obtain chitosan. Proximate content analysis shows that locust has promising potential as a source of nutrients in order to address the nutritional problems of the population that are still a problem in Indonesia including in ENT Province. The protein content of locust ranged from 63.72 to 75.26% dry weight. These contents are close to those of egg protein (83%), beef protein (85%), and even most plant proteins, like soybean (81%). The imago stage exhibited the highest total amino acid content, measuring 411.41 mg/100 g, with essential amino acids such as lysine, isoleucine, leucine, valine, phenylalanine, threonine, histidine, and tryptophae. Imago contains chitin from 8.79 to 12.05% dry weight and chitosan from 59.3% to 71.26% by weight of chitin. The study suggests that locusts can be an alternative source of nutrition to dial with stunting in term of their availability of protein and amino acid. Additionally, chitin and chitosan in migratory locusts are promising nutrient sources for agriculture and health applications.

Minimal processed infant formula vs. conventional shows comparable protein quality and increased postprandial plasma amino acid kinetics in rats.

During industrial processing, heat treatments applied to infant formulas may affect protein digestion. Recently, innovative processing routes have been developed to produce minimally heat-processed infant formula. Our objective was to compare the in vivo protein digestion kinetics and protein quality of a minimally processed (T−) and a heat-treated (T+++) infant formula. Sixty-eight male Wistar rats (21 d) were fed with either a diet containing 40 % T− (n 30) or T+++ (n 30), or a milk protein control diet (n 8) during 2 weeks. T− and T+++ rats were then sequentially euthanised 0, 1, 2, 3 or 6 h (n 6/time point) after ingestion of a meal containing their experimental diet. Control rats were euthanised 6 h after ingestion of a protein-free meal to determine nitrogen and amino acid endogenous losses. Nitrogen and amino acid true caecal digestibility was high for both T− and T+++ diets (> 90 %), but a tendency towards higher nitrogen digestibility was observed for the T− diet (96·6 ± 3·1 %) compared with the T+++ diet (91·9 ± 5·4 %, P = 0·0891). This slightly increased digestibility led to a greater increase in total amino acid concentration in plasma after ingestion of the T− diet (P = 0·0010). Comparable protein quality between the two infant formulas was found with a digestible indispensable amino acid score of 0·8. In conclusion, this study showed that minimal processing routes to produce native infant formula do not modify protein quality but tend to enhance its true nitrogen digestibility and increase postprandial plasma amino acid kinetics in rats.

Signs of Glucagon Resistance After a 2-Week Hypercaloric Diet Intervention.

Hyperglucagonemia is observed in individuals with obesity and contributes to the hyperglycemia of patients with type 2 diabetes. Hyperglucagonemia may develop due to steatosis-induced hepatic glucagon resistance resulting in impaired hepatic amino acid turnover and ensuing elevations of circulating glucagonotropic amino acids. We evaluated whether glucagon resistance could be induced in healthy individuals by a hypercaloric diet intervention designed to increase hepatic fat content. We recruited 20 healthy male individuals to follow a hypercaloric diet and a sedentary lifestyle for 2 weeks. Amino acid concentrations in response to infusion of glucagon were assessed during a pancreatic clamp with somatostatin and basal insulin. The reversibility of any metabolic changes was assessed 8 weeks after the intervention. Hepatic steatosis was assessed by magnetic resonance spectroscopy. The intervention led to increased hepatic fat content (382% [206%; 705%], P < .01). Glucagon infusion led to a decrease in the concentration of total amino acids on all experimental days, but the percentage change in total amino acids was reduced (-2.5% ± 0.5% vs -0.2% ± 0.7%, P = .015) and the average slope of the decline in the total amino acid concentration was less steep (-2.0 ± 1.2 vs -1.2 ± 0.3 μM/min, P = .016) after the intervention compared to baseline. The changes were normalized at follow-up. Our results indicate that short-term unhealthy behavior, which increases hepatic fat content, causes a reversible resistance to the effect of glucagon on amino acid concentrations in healthy individuals, which may explain the hyperglucagonemia associated with obesity and diabetes.

The Growth, Leaf Antioxidant Enzymes and Amino Acid Content of Tomato as Affected by Grafting on Wild Tomato Rootstocks 1 (S. Pimpinellifolium and S. Habrochaites) Under Salt Stress

Salinity in soil or water is a serious threat to plant growth, which reduces yields and threatens food security. It is possible to reduce the negative effects of salinity on tomato scions through grafting. To evaluate the effects of salt stress on graft combinations in hydroponic conditions, SP3, SP4, SP5 (S. pimpinellifolium), SH1, SH3, SH5 (S. habrochaites) and two hybrids L × SP5 (S. lycopersicum L. × S. pimpinellifolium) and L × SH3 (S. lycopersicum L. × S. habrochaites) were used as rootstock and two varieties Galaxy and H2274 (S. lycopersicum L.) were used as scion. Plants were evaluated in terms of biomass parameters and antioxidant enzyme activities and amino acid contents in leaf tissues under control and salt stress conditions. Salt stress decreased the fresh weight of shoots and roots by 68.71 and 23.59, respectively, and increased H2O2 content (93.90 %) and MDA content (63.71 %). In addition, salt stress in leaf tissues POD (204.49 %), CAT (83.87 %), SOD (204.49 %), GR (88.23 %), GST (100.16 %), G6PD (32.85 %), 6GPD (46.19 %), APX (157.29 %) caused an increase in enzymes and total amino acid content (160.57 %). In salt stress conditions, SH5/Galaxy and L × SP5/Galaxy are the graft combinations with the highest fresh shoot and root weight, leaf number and root volume. These graft combinations contain the most isoleucine, proline lysine, alanine arginine, sucrosine leucine, methionine, hydroxyproline glutamate, glutamine and histidine amino acids in leaf tissues and have the lowest MDA content. Ungrafted H2274 and Galaxy plants have the highest MDA and content under salt stress conditions, these ungrafted plants have the least other amino acids and enzymes other than theonine amino acid in their leaf tissues. Furthermore, ungrafted plants under saline conditions had the lowest shoot and root fresh weight, leaf number and root volume. MDA content correlated negatively with shoot and root fresh weight, leaf number and root volume. H2O2 correlated positively with CAT, SOD, GST and peroxidase enzymes and negatively with APX, GR and G6PD enzymes. It seems that the antioxidant enzyme activity and amino acid content in leaf tissues influence salinity response and the appropriate rootstock/scion combination could be a viable method for tomato cultivation in saline conditions.

Comprehensive assessment of peptide derived from pig spleen: Preparation, bioactivity and structure-activity relationships

Pig spleens, as the by-products of pig resources, were often discarded as waste or used for low-value. Therefore, we tried to isolate bioactive peptide from protein hydrolysate of pig spleens to increase their added value. In this study, the low molecular weight peptides (<3000 Da) were prepared by enzyme hydrolysis and its structure-activity relationship was discussed. The main secondary structures of the pig spleen peptide (PSP) were β-turn and random coil by Fourier transform infrared (FT-IR) analysis. Hydrophobic amino acids accounted for half of the total amino acid content. In vitro, PSP had no inhibition effect on HepG2, HCT116, H22 and S180 cells. While PSP exhibited scavenging capacities of PSP on 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH), superoxide anion (O2−) and hydroxyl (OH) radicals. In vivo, the activity of antioxidant enzymes (superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX)) increased and the level of malondialdehyde (MDA) decreased in PSP-treated mice. PSP displayed obvious immunomodulatory effects including stimulation of multiple immune cells to proliferate, production of cytokines (IFN-γ, IL-2, IL-4 and TNF-α) and increase the level of IgG, IgM and IgA antibodies. It induced solid tumor cells apoptosis and arrested at S phase of cell cycle. In conclusion, PSP had significant immunomodulatory effects and antioxidant activity. These results provided theoretical and data support for bioactive peptides derived from meat by-products used as the functional foods.

Effect of Roasting on Whole Grain Barnyard Millet to the Proximate Composition, Amino Acid Profile, Total Phenolic Content and Antioxidant Activity

Introduction: Barnyard millet, an ancient grain that serves as a staple food and a key component of many diets, requires processing before consumption. Roasting is a common processing method that can enhance millet palatability. However, it is important to ensure that the nutritional properties are well preserved. Hence, this study investigated the influence of roasting on the proximate composition, amino acid composition, total phenolic content (TPC) and antioxidant activity of the whole grain barnyard millet sample. Method: The roasted sample of whole grain barnyard millet was roasted in the oven at 110℃ for 10 minutes and used for proximate analysis and amino acid composition. Meanwhile, TPC and DPPH were performed using the ethanol extract of a roasted whole-grain barnyard millet sample. Results: This study found a significant (p&lt;0.05) of 14.22% reduction in moisture content in roasted millet compared to non-roasted millet. The roasted millet sample showed a higher fat content (p&lt;0.05) compared to the non-roasted millet sample, with values of 5.08±0.24% and 4.38±0.24%, respectively. The total amino acid content of the non-roasted sample was 116.76±11.31ng, while the roasted sample had a value of 123.51±0.23.22ng. In addition, the TPC and antioxidant activity were found significantly higher (p&lt;0.05) in the roasted sample than in the non-roasted sample of whole grain barnyard millet. Conclusion: The roasting method should be considered in processing of the whole grain barnyard millet to enhance the nutrient composition and boost its functionality.

Differences in the quality of black tea (Camellia sinensis var. Yinghong No. 9) in different seasons and the underlying factors

Spring green tea is usually considered to be better than summer green tea. Whether this phenomenon applies to black tea is unknown. Black tea produced using Camellia sinensis var. Yinghong No. 9 leaves is popular in South China and analyzed in the study. The taste and color quality of the infusion was higher for spring tea than for summer tea. Compared with summer tea, the main catechin contents were lower in spring tea, whereas caffeine and total amino acid contents were higher, especially glutamic acid, which may be responsible for the differences between teas. Moreover, spring tea had a higher theabrownin content and a lower L* value. The compounds contributing to the infusion taste and color were correlated with the chromaticity value (i.e., useful indicator of black tea quality). This study revealed the seasonal differences in Yinghong No. 9 black tea quality and the key underlying factors.

Comparison between hydrodynamic and ultrasound cavitation on the inactivation of lipoxygenase and physicochemical properties of soy milk

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. After the exposure to ultrasound cavitation at 522.5 W/L and 70 °C for 12 min, the lipoxygenase activity was inactivated by 96.47 %. Meanwhile, HC treatment with the cavitation number of 0.0133 for 240 min led to the loss of 79.31 % of lipoxygenase activity. An artificial neural network was used to model and visualize the effects of different parameters after ultrasound cavitation treatment on the inactivation efficiency of soy milk. Turbiscan test results showed that hydrodynamic and ultrasound cavitation decreased the instability index and particle size of soy milk. Moreover, the total free amino acid content was significantly increased after hydrodynamic and ultrasound cavitation treatment. Gas chromatography-mass spectrometry showed that the total content of beany flavor compounds decreased after acoustic cavitation and HC treatment. Acoustic cavitation and HC affected the tertiary and secondary structure of soy milk, which was related to the inactivation of lipoxygenase. We aim to explore a potential and effective way of the application in soy milk processing by comparing the ultrasound equipped with heat treatment and hydrodymic cavitation.

ВЛИЯНИЕ ОРЕГОНИНА НА МИКРОБИОМ И ФОРМИРОВАНИЕ АМИНОКИСЛОТНОГО ФОНДА КИШЕЧНИКА, ПЕЧЕНИ И ПЛАЗМЫ

Background. This article analyzes the effect of a course intragastric administration of oregonin on the microbiocenosis of parietal mucin, the morphological structure of the intestinal mucosa, as well as the formation of the amino acid fund of the microbial-tissue complex of the small intestine, liver and plasma. Objective. The aim of the study was to identify the mechanisms of the biological activity of oregonin when administered to normal animals. Material and methods. The experiments were performed on white female rats weighing 180-240 g. The animals were enterally administered with 0.005% aqueous solution of oregonin at a dose of 5 mg/kg of body weight for 10 days daily. The control group received equivalent volumes of saline. In samples of the microbial-tissue complex of the small intestine, liver and plasma, the concentrations of free amino acids and their nitrogen-containing metabolites were determined by HPLC. Morphological and microbiological studies were carried out according to standard methods. Results. In animals treated with oregonin, there were no negative changes in the structure of the jejunal wall. In the microbiome of the parietal mucin, an increase in the population of anaerobes was observed, due to the growth of bifidobacteria and lactobacilli. At the same time, a bacteriostatic effect was recorded against lactose-negative and gas -forming microflora. In the microbial-tissue complex of the small intestine, after the enteral administration of oregonin, the total levels of amino acids and nitrogen-containing derivatives, which are produced mainly by facultative anaerobic microflora, decreased. In the liver, the intake of oregonin led to an increase in the total amount of amino acids and their derivatives. The total content of proteinogenic amino acids and their nitrogen-containing derivatives also decreased in the blood plasma. Conclusion. Oregonin demonstrates a high biological activity when administered enterally to animals. Positive changes in the intestinal microbiome and increased production of mucin, on the one hand, probably inhibit the production of nitrogen-containing products by facultative anaerobes, and on the other hand, initiate the use of free amino acids for biosynthetic purposes in tissues, while preventing their catabolism.

Analysis of the flavour components, total phenolic content and antioxidant capacity between rice wine from two raw rice and starters

SummaryDifferent raw rice and starters will affect the quality of Chinese rice wine (CRW). This study focused on the quality (flavour components, total phenolic content and antioxidant capacity) between Hong Qu japonica rice wine and Wheat Qu glutinous rice wine. Free amino acids and volatile compounds were analysed respectively. Total phenolic content was compared using Folin–Ciocalteu methods and antioxidant activity using DPPH, ABTS+ and FRAP methods. The results indicated that total free amino acid content of CRW ranged from 0.959 ± 0.09 to 3.229 ± 0.24 g L−1. About 65 volatile compounds were obtained in wine samples, mainly including alcohols, esters, aldehydes, acids, phenols and ethers. Isopentanol, isobutanol, phenylethyl alcohol, ethyl lactate, diethyl succinate, benzaldehyde, furfural and 2,4‐ditert‐butylphenol were the prominent aroma components in samples. Total phenolic content in samples ranged from 0.27 ± 0.00 to 0.45 ± 0.01 mg GAE mL−1. Experimental samples showed different radical scavenging capacity and ferric‐reducing capacity. These results proved that japonica rice wine with Hong Qu had abundant flavour components and strongest antioxidant capacity, the brewing raw material can be better developed in the production of CRW.

Effects of Fermented Soybean Meal Substituting Plant Protein and Fish Meal on Growth, Flesh Quality, and Intestinal Microbiota of Largemouth Bass (Micropterus salmoides)

This study investigated the effects of replacing soybean meal (SM), corn gluten meal (CGM), and fish meal (FM) with fermented soybean meal (FSM) on growth performance, flesh quality, and intestinal microbiota of largemouth bass. In a diet with 400 g/kg FM inclusion (FSM-0), FSM was used to substitute 120 g/kg SM, 120 g/kg SM + 80 g/kg CGM, and 65 g/kg FM at the inclusion of 100 g/kg (FSM-10-SM), 200 g/kg (FSM-20), and 100 g/kg (FSM-10-FM), respectively. Then, largemouth bass weighing 225.7 ± 2.6 g was fed the four diets for 60 days. The WG of FSM-20 group was increased by 11.8% ( P &lt; 0.05 ), while FSM-10-SM and FSM-10-FM groups did not differ significantly from FSM-0 group in growth performance. Compared with the FSM-0 group, the flesh hardness, shear force, total collagen, hot soluble collagen, and total free amino acid contents of FSM-20 group were significantly increased, and FSM-10-SM group also presented higher flesh hardness and shear force. The flesh superoxide dismutase (SOD) and total antioxidant capacity (TAOC) activities in FSM-20 and FSM-10-FM groups and glutathione peroxidase (GSH-Px) activity in FSM-10-FM group were increased ( P &lt; 0.05 ), while the lactic acid content in FSM-20 group was decreased, when compared to FSM-0 group ( P &lt; 0.05 ). In serum biochemical indexes, the glucose, total protein, cholesterol and malondialdehyde contents in the three FSM groups, and the triglyceride content in FSM-10-SM and FSM-20 groups were significantly lower than those of FSM-0 group ( P &lt; 0.05 ). In intestinal histology, the intestinal villus width, muscle thickness in FSM-10-SM group and intestinal villus width in FSM-20 group were significantly higher than those of FSM-0 group. In intestinal microbiota, the three FSM groups showed higher abundance of Firmicutes and lower abundance of Proteobacteria than FSM-0 group. In summary, the replacement of 120 g/kg SM or 65 g/kg FM with 100 g/kg FSM (FSM-10-SM and FSM-10-FM groups) did not exhibit significant effect on growth performance, but partially improved the flesh quality of largemouth bass. The substitution of 120 g/kg SM + 80 g/kg CGM with 200 g/kg FSM (FSM-20 group) significantly improved weight gain and flesh quality of largemouth bass.

Protein and Total Free Amino Acid Content Evaluation of Improved and Local Varieties/Germplasm of Spine Gourd Momordica dioica Roxb. (Family - Cucurbitaceae)

Spine gourd (Momordica dioica Roxb., 2n = 2X= 28) is a nutritionally rich, perennial and dioecious cucurbit with good assortment of adaptability. Varieties of spine gourd improved germplasm/varieties collected from farmers' field and were sown in Completely Randomized Design (CRD) with Three replications at Acharya Narendra Deva University of Agriculture and Technology Ayodhya, Uttar Pradesh, India during monsoon season 2020. Biochemical characteristics of spine gourd analysis revealed that maximum Protein content (3.09mg/100g) was found in variety Kheri-3,1. Total free amino acid content (6.90mg/100g) was found in variety NDMD-2. Minimum protein content was found in the variety Arka Bharat (2.94mg/100g) and Total Free Amino acid content was reported in the variety Ambika-K-13,6 (6.27mg/100g). Based on observation, variety Kheri-3,1 and NDMD-2 were found superior in both Protein and Total Free Amino acid parameters followed by germplasm Arka Bharat and Ambika-13,6 respectively.

Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines.

Climate change is causing a significant decrease in the total acidity of grapes and related wines. This represents a serious issue for sparkling wine production. Consequently, before the second fermentation, the acidification of base wines is often necessary. However, the impacts of the most important organic acids on the foam properties of sparkling wines are not yet well known. The impacts of the addition of tartaric, malic, citric, and lactic acid on the quality of Falanghina and Bombino sparkling wines were evaluated. Analyses were performed soon after the second fermentation and one year after aging sur lees. The addition of each different organic acid to the two base wines resulted in significant changes in the sparkling wines not only in terms of pH, titratable acidity, and buffering capacity but also in the content of total amino acids and, in some cases, in the height of the foam and its stability over time. For both grape varieties, acidified wines showed a lower content of total amino acids in comparison with the control wines. The addition of lactic acid determined a higher persistency of the foam even after one year of aging sur lees only in Falanghina wines. The results obtained herein highlight the importance of organic acids and the pH of the base wines for the content of amino acids in sparkling wines. No strict correlation between organic acid addition and the foamability of wines was observed.

Effects of topping on rhizome, and analysis of chemical composition, antioxidant activity and α-amylase and α-glucosidase inhibition of the aerial parts in Polygonatum cyrtonema.

Polygonatum cyrtonema is a perennial plant, and it has long been used in traditional Chinese medicine for food and medicine. The medicinal part of P.cyrtonema is the rhizome; however, the aerial part has not been studied. To understand the effect of the topping of aerial parts on the yield and chemical components of rhizomes, as well as the chemical constituents, antioxidant, and in vitro hypoglycemic activities of the aerial stem, leave, and flower parts of P.cyrtonema, the present study was conducted. The results showed that compared to the control (CK) treatment, the topping of the aerial part increased rhizome weight gain coefficient (3.43) and the total saponin content (37.60 mg/g) significantly (P<0.01) than the CK treatment. The contents of total phenols and total flavonoids in PCL and PCF were significantly (P<0.01) higher than those in rhizomes; however, the polysaccharide content (10.47%) in PCR (whole rhizome) was higher than that in PCS (3.65%), PCL (5.99%), and PCF (4.76%) content. The protein and amino acid contents in PCS, PCL, and PCF were higher than those in rhizomes. The protein and amino acid contents in PCS, PCL, and PCF were higher than those in rhizomes. PCS, PCL, and PCF showed strong antioxidant activity (DPPH, ·OH, ABTS, and FRAP), which were better than traditional medicinal parts (the rhizome).In vitro hypoglycemic results showed that PCS, PCL, and PCF had certain inhibitory activities on α-amylase and α-glucosidase (66.25% and 52.81%), which were close to the hypoglycemic activity of rhizomes (67.96% and 52.22%). The leaf extracts also showed better inhibitory activity. To sum up, the topping measures can improve yield and total saponin content of the rhizomes from P.cyrtonema, which can be applied to improve production. The stems, leaves, and flowers had a much stronger antioxidant and hypoglycemic activities and higher the total polyphenols, flavonoids, proteins, and amino acid content. Therefore, stems, leaves, and flowers of Polygonatum can be fully developed according to different needs. they are typically used in animal feed, food storage and cosmetics.

The effect on product structure and volatile compounds of chicken liver by fermentation

The effect on the product structure and volatile compounds of fermented chicken liver (FCL) by Lactobacillus plantarum LP1 (L. plantarum LP1) was investigated in this study. The results of ultraviolet, fluorescence and diffraction of x-rays spectra showed that the fermentation accelerated the degradation of the chicken liver (CL) protein, with a large number of small molecule peptides. The thermal stability of FCL was significantly higher than that of CL. The total relative contents of free and essential amino acids in FCL were significantly increased compared by that of CL. Meanwhile, FCL had higher amino acid nitrogen and acidity. Moreover, the types and relative contents of volatile compounds, such as aldehydes, acids, hydrocarbons, were increased by 40.04%, 21.34% and 2.18% in FCL over those in FC, respectively. Therefore, the fermentation of chicken liver provides scientific basis for the comprehensive utilization of by-products in chicken.

Algal Bio-Stimulants Enhance Salt Tolerance in Common Bean: Dissecting Morphological, Physiological, and Genetic Mechanisms for Stress Adaptation.

Salinity adversely affects the plant's morphological characteristics, but the utilization of aqueous algal extracts (AE) ameliorates this negative impact. In this study, the application of AE derived from Chlorella vulgaris and Dunaliella salina strains effectively reversed the decline in biomass allocation and water relations, both in normal and salt-stressed conditions. The simultaneous application of both extracts in salt-affected soil notably enhanced key parameters, such as chlorophyll content (15%), carotene content (1%), photosynthesis (25%), stomatal conductance (7%), and transpiration rate (23%), surpassing those observed in the application of both AE in salt-affected as compared to salinity stress control. Moreover, the AE treatments effectively mitigated lipid peroxidation and electrolyte leakage induced by salinity stress. The application of AE led to an increase in GB (6%) and the total concentration of free amino acids (47%) by comparing with salt-affected control. Additionally, salinity stress resulted in an elevation of antioxidant enzyme activities, including superoxide dismutase, ascorbate peroxidase, catalase, and glutathione reductase. Notably, the AE treatments significantly boosted the activity of these antioxidant enzymes under salinity conditions. Furthermore, salinity reduced mineral contents, but the application of AE effectively counteracted this decline, leading to increased mineral levels. In conclusion, the application of aqueous algal extracts, specifically those obtained from Chlorella vulgaris and Dunaliella salina strains, demonstrated significant efficacy in alleviating salinity-induced stress in Phaseolus vulgaris plants.

Effects of dietary chito-oligosaccharide and β-glucan on the water quality and gut microbiota, intestinal morphology, immune response, and meat quality of Chinese soft-shell turtle (Pelodiscus sinensis).

Chito-oligosaccharides (COS) and β-glucan are gradually being applied in aquaculture as antioxidants and immunomodulators. However, this study examined the effects of dietary supplementation of COS and β-glucan on the water quality, gut microbiota, intestinal morphology, non-specific immunity, and meat quality of Chinese soft-shell turtle. To investigate the possible mechanisms, 3-year-old turtles were fed basal diet (CK group) and 0.1%, 0.5%, and 1% COS or β-glucan supplemented diet for 4 weeks. Colon, liver, blood and muscle tissues, colon contents, water and sediment of paddy field samples were collected and analyzed after feeding 2 and 4 weeks. The results indicated that COS and β-glucan altered microbial community composition and diversity in Chinese soft-shell turtles. The relative abundance of Cellulosilyticum, Helicobacter and Solibacillus were increased after feeding COS, while Romboutsia, Akkermansia and Paraclostridium were increased after feeding β-glucan, whereas Cetobacterium, Vibrio and Edwardsiella were enriched in the control group. Furthermore, colon morphology analysis revealed that COS and β-glucan improved the length and number of intestinal villi, and the effect of 0.5% β-glucan was more obvious. Both β-glucan and COS significantly improved liver and serum lysozyme activity and antibacterial capacity. COS significantly increased the total antioxidant capacity in the liver. Further, 0.1% β-glucan significantly increased the activity of hepatic alkaline phosphatase, which closely related to the bacteria involved in lipid metabolism. Moreover, dietary supplementation with 1% COS and 1% β-glucan significantly enhanced the content of total amino acids, especially umami amino acids, in muscle tissue, with β-glucan exerting a stronger effect than COS. Additionally, these two prebiotics promoted the quality of culture water in paddy fields and reshaped the bacterial community composition of aquaculture environment. All these phenotypic changes were closely associated with the gut microbes regulated by these two prebiotics. In summary, the findings suggest that dietary supplementation with COS and β-glucan in Pelodiscus sinensis could modulate the gut microbiota, improve intestinal morphology, enhance non-specific immunity and antioxidant capacity of liver and serum, increase meat quality, and improve the culture water environment. This study provides new insights and a comprehensive understanding of the positive effects of COS and β-glucan on Pelodiscus sinensis.

Binding of Selected Aroma Compounds to Myofibrillar Protein, Sarcoplasmic Protein, and Collagen during Thermal Treatment: Role of Conformational Changes and Degradation of Proteins.

To investigate the effects of conformational changes and thermal degradation of myofibrillar protein (MP), sarcoplasmic protein (SP), and collagen (CO) on the binding ability for aroma compounds during heating. Using SDS-PAGE, HPLC, and LC-MS/MS, a consistent rise in the total concentration of peptides and free amino acids formed by the thermal degradation of proteins was observed. The surface hydrophobicity, total sulfhydryl content, particle size, and secondary structure content of proteins changed significantly over time. Furthermore, the aroma binding ability of proteins was determined by gas chromatography-mass spectrometry. The results revealed an increase in binding ability during 5 or 10 min of heating due to protein unfolding and the accumulation of degradation products. However, the binding ability decreased due to protein aggregation with prolonged heating. Notably, all proteins exhibited strong affinity toward (E)-2-octenal, (E,E)-2,4-decadienal, 2-methyl-3-furanthiol, and dimethyl trisulfide. The binding ability of MP and SP was similar but differed significantly from that of CO, which had lower binding ability for hexanal, (E)-2-octenal, (E,E)-2,4-decadienal, and dimethyl trisulfide compared to MP and SP.

A Green Approach to Valorizing Abundant Aquatic Weeds for Nutrient-Rich Edible Paper Sheets Production in Bangladesh

The rapid and unprecedented expansion of the global population highlights concerns about the sufficiency of food resources to sustain this growth. This study investigates and substantiates the feasibility of renewable food resources in order to meet the nutritional requirements of consumers. Three edible aquatic weeds, helencha (Enhydra fluctuans), malancha (Alternanthera philoxeroides), and kalmi (Ipomoea aquatica), were used to produce edible paper sheets. The composition of the raw aquatic weeds and paper sheet samples was analyzed, including the proximate composition, amino acid content, minerals and heavy metal contents, and bioactive compounds. The dried raw aquatic weeds and paper sheets showed similar proximate compositions, with carbohydrates being the highest component (50.38–64.63%), followed by crude protein (15.25–19.13%), ash (9.30–15.88%), and lipid (1.55–3.43%). The raw weeds and paper sheets were rich in essential minerals like Na, Ca, and Zn with contents ranging from 27.7 mg/100 g to 30.4 mg/100 g, 126.8 mg/100 g to 489.65 mg/100 g, and 4.5 mg/100 g to 16.3 mg/100 g, respectively. Acceptable levels of heavy metals, including Ni, Pb, and Cu, were found. The paper sheets contained seven essential and eight non-essential amino acids. Among the essential amino acids, the phenylalanine content was the highest at 2735.9 mg/100 g in E. fluctuans paper sheets, followed by methionine at 2377.29 mg/100 g in the raw E. fluctuans and histidine at 1972.6 mg/100 g in E. fluctuans paper sheets. A. philoxeroides sheets showed the highest total amino acid content (16,146.81 mg/100 g), while I. aquatica showed the lowest (13,118.67 mg/100 g). The aquatic weed paper sheets were rich in bioactive compounds, and the numbers in E. fluctuans, A. philoxeroides, and I. aquatica paper sheets were 31, 33, and 40, respectively. There were no significant changes in the nutritional content of the aquatic weeds in paper sheet form compared with the raw weeds, which suggests promising prospects for their production and consumption as a source of nutrition and bioactive compounds.

Bioactive Compounds, Amino Acids, Fatty Acids, and Prebiotics in the Seed of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh)

The seeds of Mahuad (Lepisanthes rubiginosa (Roxb.) Leenh (LRL) were analyzed for proximate composition and the contents of phenolic acids, flavonoids, and sugars/oligosaccharides. The LRL seeds contained approximately 29% moisture, 10% protein, 2% fat, 16% fiber, 2% ash, and 42% carbohydrate. The major phenolic acids were vanillic acid and p-hydroxybenzoic acid, accounting for 30% and 26% of total phenolic content, respectively. The predominant flavonoids were quercetin (62% of total flavonoid content) followed by myricetin (22%). Proline, methionine, and arginine were the dominant amino acids, constituting 35%, 19%, and 13% of total amino acid content, respectively. Prebiotic fructooligosaccharide (5.3 mg/g) and stachyose (4.2 mg/g) were also found in the LRL seeds. The major fatty acids were palmitic acid (C 16:0, 41%), oleic acid (C 18:1n9, 27%), and linoleic acid (C 18:2n6, 19%). This information reveals useful information about LRL seeds as a potential source of bioactive compounds for future use in various aspects including food, feeds, pharmaceuticals, and cosmetics.