Total Essential Amino Acids Research Articles

Comparison of nutritional value of the wild and cultivated spiny loaches at three growth stages.

Environmental pollution and overfishing of wild spiny loach have led to the increased demand for breeding the fish. However, the nutritional value between the wild and cultivated spiny loaches was unknown. Therefore, this study aimed to evaluate the nutritional components among the wild and cultivated spiny loaches at different growth stages by analyzing and comparing the proximate compositions, fatty acids, amino acids and volatile compounds. Results showed that the cultivated ones had significantly higher energy and fat contents than the wild. Particularly, the cultivated second-age spiny loach contained the highest contents of polyunsaturated fatty acids (4.83 ± 0.01%) and EPA + DHA (0.85 ± 0.02%). Besides, the total essential amino acid content of cultivated second-age spiny loach was 2201.28, exceeding that recommended in the FAO/WTO scoring pattern (2,190). And it had the highest flavor amino acid (6.24 ± 0.04 g/100 g), essential amino acid index value (71.82) and higher contents of volatile compounds. Overall, the cultivated spiny loach, especially that at the second growth stage, displayed the highest nutritional value. The findings of this study would help farmers to harvest the suitable breeding stage of spiny loaches from the perspective of nutritional value, which is beneficial to the sustainable fish farming.

Is human albumin injection the best choice to treat hypoalbuminemia?

Currently, there is an irrational use of drugs in the treatment of hypoproteinemia. This study evaluates the value of 12 injections to provide a basis for drug selection for the treatment of hypoproteinemia. The content of the first restrictive amino acid, the comprehensive quality of the total essential amino acid, and the closeness to the whole egg protein or FAO/WHO model were evaluated to compare their value in the amino acid synthesis of human serum albumin. A comparison was made between the matching degree of HA and therapeutic amino acids with the human plasma amino acid profile. Furthermore, the value and safety of synthetic human serum albumin were compared. The lowest synthetic value of human serum albumin was 18AA-V, and the highest was 18AA-II. The CS values of HA, 18AA-V, 18AA-II, 18AA-Ip, 18AA-IIp, and 19AA-Ip were 0.18, 0.58, 0.78, 0.55, 0.54, and 0.59, respectively. The similarity to egg protein was 0.81, 0.92, 0.94, 1.00, 1.18, and 1.18, respectively. The proximity values to FAO/WHO standards were 0.81, 0.85, 0.90, 1.36, 1.54, and 1.54, respectively. The changes in 3AA and the amino acid profile were matched when liver function was abnormal. When the renal function was abnormal, 9AA was matched. During trauma, 18AA-VII was matched. The amino acid profile of HA did not correspond. Patients with normal liver and kidney function should choose compound balanced amino acid injection, while patients with abnormalities should choose 3AA. Patients with renal dysfunction should choose 9AA. Trauma patients should choose 18AA-VII.

A Comprehensive Assessment of Nutritional Value, Antioxidant Potential, and Genetic Diversity in Metapenaeus ensis from Three Different Populations.

Due to its high tolerance to salinity and temperature, as well as its strong adaptability, Metapenaeus ensis holds an important position in the Chinese aquaculture industry. However, studies on the evaluation of its germplasm resources remain insufficient. This research conducted an in-depth comparative evaluation of M. ensis from three representative farming regions in China: Sanya, Zhuhai, and Raoping. The nutritional analysis of muscle tissue showed no statistically significant differences in crude ash, moisture, and crude protein content among the populations (p > 0.05). However, significant differences were observed in crude fat and total sugar content (p < 0.05). The MeSY and MeRP populations had higher crude fat content than the MeZH population (p < 0.05), while the MeZH population exhibited the highest total sugar content. In terms of amino acid composition, the MeSY population had relatively higher total essential amino acid content and proportion, as well as higher total amino acid content, both of which were statistically significant (p < 0.05). A fatty acid composition analysis further highlighted the advantages of the MeRP population in several key fatty acids (p < 0.05). Physiological and biochemical analyses showed no significant differences among the three populations in total antioxidant capacity, superoxide dismutase activity, or catalase activity (p > 0.05). A genetic diversity analysis indicated that M. ensis has relatively low diversity, with the MeSY population showing higher SNP density and nucleotide diversity. A genetic differentiation analysis revealed significant genetic differentiation between the MeSY and MeZH populations, while differentiation between the MeZH and MeRP populations was relatively smaller. This comprehensive assessment of nutritional components, amino acids, fatty acids, antioxidant capacity, and genetic diversity highlights the advantages of germplasm resources from different regions. These findings provide valuable insights for future research on the genetic characteristics and breeding potential of M. ensis.

Differences in Growth Performance and Meat Quality between Male and Female Juvenile Nile Tilapia (Oreochromis niloticus) during Separate Rearing.

This study compared the growth and flesh quality of juvenile male and female Nile tilapia grown in separate RAS tanks. The Genetic Sex Determination method yielded 40 males and 40 females. Males grew longer and heavier than females, and the results showed significant variation between the sexes in terms of weight gain rate (WGR), specific growth rate (SGR), and final body length and weight. In terms of the feed conversion ratio (FCR), Gonad Somatic Index (GSI), and Viscera Somatic Index (VSI), females presented better results than males. Male and female Hepatosomatic Index (HSI) values did not differ significantly-no difference in blood serum values. The meat's moisture and crude protein composition did not alter significantly from male to female; however, the crude fat and ash levels did differ significantly. Male and female animals were given the same seventeen distinct types of amino acids, and there was no distinct variation in the profiles of total amino acids (TAAs) and essential amino acids (EAAs) between the sexes. However, in the non-essential amino acid (NEAA) category, there were marginally significant differences, wherein females performed better than males. Males and females differed considerably in crude fat and ash levels but not in the moisture content or crude protein composition of the meat. Regarding fatty acids, males outperformed females in terms of total fatty acids (TFAs), polyunsaturated fatty acids (PUFAs), and saturated fatty acids (SFAs). However, no significant difference in the amount of monounsaturated fatty acids (MUFAs) in muscle was found between males and females.

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary to add jack bean flour as a binding agent. This study aims to analyze physicochemical, microbiological and organoleptic characteristics of premium IPB lamb fermented sausages with varying proportions of jack bean flour (0% and 30%). The analyses included pH, water activity (aw), total acid, water, ash, fat, crude protein, carbohydrate, total LAB, E. coli, S. aureus, texture profile analysis (TPA), and sensory evaluation. The incorporation of jack bean flour into lamb meat fermented sausages can elevate the pH, springiness, chewiness, crude protein, and carbohydrate content of the fermented sausages. Furthermore, the addition of jack bean flour may reduce the total acid, aw, gumminess, water content, and bacteria (E. coli and S. aureus). The sensory aspects such as color in fermented sausage with addition of jack bean flour were preferred by the panelists. The addition of jack bean flour increased the total unsaturated fatty acids and essential amino acids in fermented sausages. The incorporation of jack bean flour aligns with the Indonesian National Standards for Meat Sausages 3820–2015 concerning moisture, fat, and protein content. This study suggests that incorporating lamb fermented sausage with 30% jack bean flour could result in significant benefits, including increased nutrition, enhanced sensory quality, improved texture, and extended storage life for fresh lamb products.

Sago palm weevil larvae: larval ontogeny and nutritional value assessed from enzymatic activity and in vitro digestibility

Abstract Sago palm weevil larvae (SPWL, Rhynchophorus vulneratus) have potential for use as food and feed. This study aimed to investigate their development, digestive enzyme activity, nutrient values, and digestible protein using an in vitro digestibility technique. Bioassays for SPWL at 21, 28, 35, 42, 49, and 56 days after hatching (DAH) were conducted in a completely randomized design (CRD). Analysis of variance (ANOVA) was performed, and means were compared at using Bonferroni (Dunn) t-tests and orthogonal polynomial contrasts. Trypsin activity significantly increased at 35 DAH (, quadratic effect ), with peak chymotrypsin activity at 28 DAH (). Lipase activity showed both linear and quadratic increases (), and cellulase activity also increased significantly (, linear and quadratic terms ). Meanwhile, the A:T ratio increased significantly (, quadratic effect ) with age-related rises in these digestive enzyme activities. The highest crude protein content in SPWL was observed at 42 DAH (), with peak carbohydrate at 28 DAH (). Phenylalanine and histidine levels increased linearly (), while lysine and total essential amino acids peaked at 42 DAH (, linear and quadratic terms ). Levels of linoleic acid, total polyunsaturated fatty acids, and the n-6:n-3 ratio peaked at 49 DAH (). In vitro protein digestibility assays were performed using enzymes extracted from quails, broilers, Thai native chickens, and ducks. Significant increases in digestibility were attributed to SPWL protein content and age, particularly beyond 42 DAH (, linear and quadratic terms ), except with duck enzymes. In conclusion, these findings suggest that SPWL cultivation, particularly between 42 and 56 DAH, provides a potential alternative protein source with substantial nutritional benefits for poultry feed. The promise of SPWL to contribute to more sustainable and efficient poultry feeding practices is evident, and further in vivo studies are warranted to validate these results.

Effects of fasting on golden pompano Trachinotus ovatus: Physiological and biochemical responses

In practice, golden pompano (Trachinotus ovatus) reared in offshore cages may experience short-term fasting during extreme weather conditions, yet their physiological and biochemical responses remain poorly understood. To investigate the responses of this species to fasting, golden pompano weighing 138.0 ± 2.1 g were deprived of food for 0, 7, 14, 21 and 28 days, followed by assessments of body mass, somatic parameters, proximate composition, muscle glycogen, intestinal digestive enzymes, muscle amino acid and fatty acid profiles, nutritional value, and muscle texture and water holding capacity. Lower condition factor, hepatosomatic index, viscerosomatic index, hepatic glycogen, and intestinal activities of amylase, lipase and trypsin were found in the fasted fish than in the non-fasted fish, while a sharp decline in these parameters occurred on the first week of fasting. Fresh mass, dry mass, whole body and muscle contents of crude protein and lipid tended to decrease with prolonged fasting, while no statistical differences were found in these parameters between fish fasted for 7 days and the non-fasted fish. Furthermore, the decline rate of whole body crude lipid was consistently higher than that of whole body crude protein throughout the different stages of the 28-day fasting period, with the exception of the second week of fasting. No statistical differences were found in the total essential amino acids (∑EAA), non-essential amino acids (∑NEAA), ratio of ∑EAA to∑NEAA, chemical score, amino acid score, and essential amino acid index in the fasted fish compared to the non-fasted fish of group 0d. Fasting altered the muscle profile of SFA, MUFA and PUFA, sometimes reducing muscle springiness (groups 7d and 14d) and hardness (group 21d). Compared to non-fasted fish, fish fasted for 7 and 14 days exhibited statistically lower or equal drip loss, water loss rate, storage losses, and frozen exudate rate, whereas higher cooked meat rate. The above results indicate that during the 28-day fasting period, the visceral fat and hepatic glycogen are initially metabolized, followed by body proteins and lipids, to maintain the normal metabolism in fasted fish. Fasting has beneficial effects on the nutritional value of amino acids and fatty acids in muscle, although it modifies the muscle SFA, MUFA and PUFA composition and sometimes has negative effects on muscle texture. Considering the balance between body weight loss and flesh quality improvement, the duration of fasting for cultured golden pompano prior to harvesting should not exceed 14 days.

MAT1-1 and MAT1-2 Ophiocordyceps xuefengensis and Comparison of Their Chemical Composition.

Many Cordyceps sensu lato species are used as traditional Chinese medicines. However, Cordyceps are entomopathogenic fungi in the family Clavicipitaceae of Ascomycota, and excessive harvesting severely disrupts natural habitat ecosystems. Artificial cultivation of Cordyceps fruiting bodies offers a viable strategy to protect the ecological environment and mitigate the depletion of wild resource. In this study, mononucleate hyphae were selected using DAPI fluorescence staining, the MAT1-1 and MAT1-2 strains of O. xuefengensis were successfully distinguished using loop-mediated isothermal amplification (LAMP). The chemical composition and bioactive components of fruiting bodies produced by these strains were compared. Results showed that the levels of adenosine, thymidine, adenine, guanosine, uridine, total amino acids, and total essential amino acids in the fruiting bodies of MAT1-1 strains were 1.31 mg/g, 0.15 mg/g, 0.26 mg/g, 2.40 mg/g, 2.34 mg/g, 270.3 mg/g, and 102.5 mg/g, respectively, which were significantly higher than those in the MAT1-2 sample. Contrastingly, the fruiting bodies of MAT1-2 strains contained higher levels of mannose and polysaccharides, at 11.7% and 12.2%, respectively. The levels of toxic elements such as Al, Pb, As, and Hg in the MAT1-1 fruiting bodies were 1.862 mg/kg, 0.0848 mg/kg, 0.534 mg/kg, and 0.0054 mg/kg, respectively, which were markedly lower than those in the MAT1-2 fruiting bodies.

Enhancing feed fermentation in rice straw basal diets using leaf protein concentrate as a novel ruminant supplement derived from Indigofera zollingeriana.

Rice straw, a widely available agricultural byproduct globally, has significant potential as a basal diet for livestock. The major challenge lies in obtaining high-protein foliage that can be easily extracted using natural water rather than chemical solvents. This study aimed to assess the ability of distilled water to extract protein concentrate from Indigofera leaves (Indigofera zollingeriana Miq.) and to evaluate its effectiveness in enhancing rumen feed fermentation and digestibility in low-quality rice straw basal diets. The study was conducted in two experimental series. Experiment 1 was designed to explore the ability of distilled water to extract protein concentrate from fresh and dry Indigofera leaves by comparing it with the 0.1 N NaOH standard solvent. Experiment 2 focused on the in vitro digestibility of protein concentrates extracted from fresh Indigofera leaves based on optimal findings from experiment 1. Five treatments consisting of 0.5% and 1.0% protein concentrate and two extractants (distilled water and 0.1 N NaOH) were used to extract protein from Indigofera leaves. These extracts were then added to rice straw-based diets. Rice straw without supplements was used as a control. The treatments were arranged using a randomized complete design with five replicates. The results of experiment 1 showed that distilled water was superior to 0.1 N NaOH for extracting protein concentrate from fresh Indigofera leaves, as revealed by higher dry matter, protein yield, total amino acids (AA), and total essential AA (EAA) production. For in vitro experiment 2, supplementation with distilled water-extracted protein concentrates successfully increased rumen fermentation and digestibility in rice straw basal diets, as indicated by higher gas production, total volatile fatty acid, and microbial protein levels compared with 0.1 N NaOH. Findings from this study confirm that Indigofera leaf protein concentrate offers a new alternative for enhancing rumen feed fermentation and the digestibility of low-quality rice straw diets. This study implies that it is an easy, cost-effective, and environmentally friendly approach, particularly beneficial for smallholders, to extract protein concentrate from fresh Indigofera leaves using distilled water and use it to enhance the quality of rice straw for ruminant feed. The limitation of this study is that the Indigofera supplement was established using in vitro digestibility under controlled laboratory conditions, which does not reflect real rumen conditions. Therefore, further studies using in vivo digestibility in ruminant animals are required to confirm the ability of the protein extracted from indigofera to enhance rumen feed fermentation in low-protein basal diets.

Effects of salt and rice flour concentration on microbial diversity and the quality of sour meat, a Chinese traditional meat

This study investigated the effects of salt (3 % and 6 %, m/m) and rice flour (10 % and 20 %, m/m) addition in sour meat, a traditional Chinese fermented meat. It was found that salt has greater effect than rice flour addition in spontaneous fermentation. Low-salt groups had lower pH and higher titratable total acid. In the low-salt groups, the dominant genera were Lactobacillus and Lactococcus, whereas Staphylococcus, Weissella, and Tetragenococcus were dominant in the high-salt groups. Higher total free amino acids and essential amino acids, organic acids, hexanoic acid ethyl ester and octanoic acid ethyl ester were found in the low-salt groups. The RDA analysis revealed that Lactococcus was closely related to product quality, with the S3F10 (3 % salt and 10 % rice flour) group outperforming the others in the sensory evaluation. Therefore, 3 % salt and 10 % rice flour were considered more appropriate for the production of healthy and tasty fermented sour meats.

Quality Assessment and Sensory Evaluation of Complementary Food from Orange Flesh Sweet Potato (OFSP), Soybean, and Tropical Almond Seed Composite Flour

Childhood malnutrition especially vitamin A deficiency and protein-energy malnutrition are widely prevalent in many parts of the world, particularly in developing countries due to the high cost of commercial infant food. Complementary food from OFSP, Soybean and Tropical Almond Seed Flour was produced to improve the nutritional content of locally made infant food. The study evaluated the quality and sensory attributes of complementary food. A commercial sample was used as a reference standard. The sample formulations were in the ratios; 100:0:0, 90:5:5, 80:15:5, 70:25:5. The anti-nutrient composition ranged thus: alkaloid (0.122-0.961%), trypsin inhibitor (0.003-0.455%), tannin (0.036-0.321%), oxalate (0.017-0.049%). The total essential and total non-essential amino acid composition respectively ranged thus in the samples; 14.12-59.55 g/100g of protein and 30.21-41.65 g/100g of protein. Sensory evaluation results showed that all the complementary food samples were generally accepted by the panellists. The composite flour herein produced significantly (p&lt;0.05) increased the nutritional, amino acid, and sensory attributes of the complementary food in contrast to the control sample.

Optimization of dietary protein based on ideal protein concept for genetically improved farmed tilapia (GIFT) juveniles reared in inland saline water

A 60-day feeding trial was performed to optimize dietary protein based on the ideal protein concept for genetically improved farmed tilapia (GIFT) juveniles reared in inland saline water (ISW) of 10 ppt salinity. Seven heteronitrogenous (373.6–256.5 g crude protein/kg), isocaloric (∼ 16 MJ digestible energy/kg) and isolipidic (∼ 80 g lipid/kg) semi-purified feeds were formulated and prepared with decreasing levels of crude protein (CP), namely 373.6 (CP1), 352.2 (CP2), 334.5 (CP3), 314.9 (CP4), 293.7 (CP5), 275.2 (CP6) and 256.5 g/kg (CP7). The proportion of total essential and semi-essential amino acids was kept constant in all diets as ideal amino acid profiles and total non-essential amino acids were reduced linearly to reduce the dietary CP levels. Three hundred fifteen juveniles (average weight 4.76 ± 0.01 g) were randomly assigned into seven groups in triplicate. Fish of various groups were fed thrice daily at an apparent satiation level. The growth of juveniles increased linearly and quadratically (p<0.05) when the CP level of diets was decreased from 373.6 (CP1) to 334.5 g/kg (CP3), then declined linearly. The CP2 and CP3 groups had significantly higher feed intake and lower feed conversion ratio. In contrast, low CP-fed groups had superior protein utilization, viscerosomatic index and hepatosomatic index than other groups. The CP1 and CP2 groups had significantly higher whole-body protein and lower lipid content. The whole-body non-essential amino acid content diminished linearly (p<0.05) as dietary CP levels were decreased; the whole-body essential amino acid content remained unchanged (p>0.05). The high CP-fed juveniles (CP1 and CP2) showed a significantly (p<0.05) elevated protease activity, whereas the opposite trend was noticed for amylase activity. The aminotransferase activities of the liver and muscle were reduced linearly (p<0.05) with reduced dietary CP levels. Serum glucose and cholesterol contents elevated linearly (p<0.05) with decreased dietary CP levels. Whereas, the hemoglobin content and RBC count decreased (p<0.05) in the high CP-fed juveniles. The second-order polynomial regression analysis revealed that the optimal dietary CP levels could range from 311.1 to 318.0 g/kg for GIFT juveniles reared in ISW of 10 ppt salinity. Furthermore, by adopting the ideal protein concept, the CP levels in the diet of GIFT juveniles could be reduced from 373.6 to 311.1 g/kg without affecting growth performance. The outcome of this study will assist in developing a low-protein feed with balanced essential amino acids for GIFT culture in ISW.

Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh

The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.

Embryonic morphology and biochemical differences in Scylla paramamosain: Investigating berried and non-berried phenotypes

Scylla paramamosain, an economically valuable crustacean with a particular emphasis on female mud crabs possessing mature ovaries, is demanded extensively due to its exceptional market value. The study focused on understanding the proximate and biochemical compositions of eggs, ovaries and hepatopancreas across different maturation stages. Nine berried and non-berried female mud crabs were meticulously analyzed morphologically and microscopically. The protein contents were significantly higher in the ovary of berried S. paramamosain at stage-II (∼ 72 %) surpassing hepatopancreas and the non-berried counterparts (∼ 42 %), whereas, the egg showed slightly higher protein contents at the 1st maturation stage (∼ 67 %). The fatty acids, including Saturated Fatty acids (SFAs), Mono-unsaturated Fatty acids (MUFAs) and Poly-unsaturated Fatty acids (n6-PUFAs and n3-PUFAs), showed an incremental decrease during all the maturation stages of berried S. paramamosain across all three organelles. Interestingly, these fatty acids were significantly higher in the hepatopancreas (∼ 32, 31, 7 and 26, respectively) and lower in the ovary (∼ 28, 28, 6 and 25, respectively) of non-berried S. paramamosain. The eicosapentanoic acid (EPA) and docosahexanoic acid (DHA) showed an incremental decrease in eggs and hepatopancrease of berried and non-berried S. paramamosain in maturation stages I-III (∼ 11, 10, 9 % and ∼ 19, 15, 10 %, respectively, and ∼ 10, 9, 8, 8 % and ∼17, 16, 13, 12 %, respectively), which were significantly higher in the ovary of non-berried S. paramamosain (∼ 9 and 12 %, respectively) when compared with any of these maturation stages of the berried S. paramamosain (∼ means 7 and 8.33 %, respectively). The Total Essential Amino Acids (ΣEAA) and Total Non-Essential Amino Acids (ΣNEAA) displayed an incremental decrease in the egg and an increase in the ovary and hepatopancreas during the mentioned maturation stages. The glutamic acid, however, showed an incremental decrease in the egg and an increase in the ovary and hepatopancreas of berried S. paramamosain which was significantly prominent in the ovary of non-berried S. paramamosain.

Effects of alkaline extraction on the physicochemical and functional properties of protein concentrates obtained from Vigna mungo and Phaseolus vulgaris L. legumes

Legumes are well-known as sources of nutritionally desirable plant proteins. The objective of this research was to investigate the effects of alkaline extraction on the functional and antioxidant properties of protein concentrates obtained from Black gram (Vigna mungo) and red kidney bean (Phaseolus vulgaris L.) legumes. The alkaline extraction at pH 9.0 for soluble protein revealed significantly (p&lt;0.05) the highest protein content (71-74%). The total essential and non-essential amino acids of Black gram and red kidney bean proteins increased approximately 3-fold when compared to the amino acid content of the flour. The molecular weight profile of the Black gram (BGP) and red kidney bean (RKBP) protein concentrates ranged from 12 to 100 kDa and 16 to 160 kDa, respectively. Results showed that the BGP and RKBP absorbed soybean oil in the range of 2.49 to 2.67 g of oil/ g protein. The protein concentrates had strong emulsion forming and stabilizing activity. In addition, the antioxidant activities of BGP presented significantly the highest capacity to scavenge ABTS•+ with a value of 421.80 mg TEAC/g sample. We conclude that these proteins have the potential to be used as ingredients to formulate functional foods against oxidative stress.

The content and distribution pattern of chemicals and bioactive compounds of triticale grains

SummaryThere is accumulating evidence that triticale‐based foods have potential health benefits. Herein, we milled triticale grains into five components (break flour, reduction flour, coarse bran, fine bran and whole flour) and analysed their nutritional profiles. Our findings revealed that triticale flour has higher content of minerals (2.04 g 100 g−1), insoluble dietary fibre (14.58 g 100 g−1), polyunsaturated fatty acids (1055.3 μg g−1) and vitamin B9 (0.031 mg 100 g−1) and lower levels of lipids and total essential amino acids than wheat flour. All milling fractions showed higher amounts of unsaturated than saturated fatty acids. Coarse bran and fine bran had the highest mineral and vitamin B content. Break flour has significant amounts of total and essential amino acids, whereas reduction flour has significant amounts of starch and amylose. Break and reduction flour have high mineral bioaccessibility. Thus, milling fractions have unique nutritional properties, which is important for the comprehensive utilisation of triticale.

Whey-based sports supplements: Heat damage and protein breakdown after in vitro gastrointestinal digestion

This study was aimed to evaluate the effect of heat damage on the release of total amino acids (AA), essential AA (EAA), branched-chain AA (BCAA) and bioactive peptides following in vitro static simulated gastrointestinal digestion (SGID) of four commercial whey-protein based sports supplements. The extent of protein glycation and denaturation was evaluated through the determination of the content of furosine and soluble whey proteins. The strongest protein breakdown (41.3 %) and the highest release of AA, EAA and BCAA (36.20, 27.78, and 11.30 g/100 g protein, respectively) was observed in the sports supplement characterised by the lowest (52.5 %) level of soluble whey proteins; whereas the protein glycation had a negligible impact on the studied parameters. The SGID also led to the release of several peptides with various reported bioactivities that may be beneficial to sports activity.

Effects of a diet supplemented with polysaccharides from Pogostemon cablin on growth performance, meat quality, and antioxidant capacity in Chongren Partridge chickens.

In this study, the Pogostemon cablin polysaccharides (PCPs) were heteropolysaccharides with molecular weights of 63.17 kDa and 8.99 kDa, and their total carbohydrate content was 76.17 ± 0.23%, uronic acid content was 19.92 ± 0.42%, and protein content was 1.24 ± 0.07%. PCP is composed of arabinose, galactose, glucose, and glucuronic acid, with a molar ratio of 0.196:0.249:0.451:0.104. In addition, we further investigated the effects of the diet supplemented with different doses of PCP on growth performance, meat quality, and anti-oxidant capacity in Chongren Partridge chickens. A total of 200 chickens were randomly allocated into 4 treatments, and fed with a basal diet of 0 (CON), 200 (LPCP), 400 (MPCP), and 800 (HPCP) mg/kg PCP for a 14-day prefeeding period and a formal experimental period of 56 days. Results showed that dietary PCP significantly increased final body weight (BW), average daily gain (ADG), and decreased feed-to-gain ratio (F/G) from days 1 to 56. Meanwhile, dietary PCP reduced yellowness (b∗) values and increased redness (a∗) values at 24 h in breast muscles (p < 0.05). Furthermore, LPCP and MPCP significantly increased the level of guanylic acid (GMP) (p < 0.05). MPCP increased the content of free amino acids (isoleucine, leucine, lysine, methionine, threonine, valine, alanine, glutamic acid, serine, cysteine), total essential amino acid (EAA), total flavor amino acid (FAA), total AA, the content of fatty acids (c14:1, c16:1, and c22:2), and monounsaturated fatty acids (MUFAs) in the breast muscle when compared to CON (p < 0.05). In addition, MPCP significantly reduced the content of malondialdehyde (MDA) and increased the transcript abundances of fatty acid desaturase 2 (FADS2), fatty acid synthase (FAS), lipoprotein lipase (LPL), and sterol regulatory element binding protein-1 (SREBP-1) in the breast muscles of the chickens (p < 0.05). In light of the aforementioned results, PCP at 400 mg/kg could be used as an effective additive because it not only promotes the growth performance of Chongren Partridge chickens but also shows a conducive role in meat quality, especially in meat flavor.

Nutritional compositions of native mudskipper (Apocryptes bato) fish influenced by sex: A first report on nutritional profiling of mudskipper in Bangladesh

Native mudskipper (Apocryptes bato) is a freshwater fish species found in the riverine coastal area of Bangladesh. However, nutritional compositions of this fish are still unknown. Thus, as pioneer report, the study aims to determine the chemical compositions, minerals content, amino acids and fatty acids profiles of male and female native mudskipper collected from the Payra River in Bangladesh. The results revealed that female mudskipper had significantly (p < 0.05) higher protein, lipid, ash and energy content in comparison to male mudskipper. The total essential amino acid (EAA) ratio in male (299.59 ± 3.90 mg/g) was observed to be significantly higher (p < 0.05) in contrast to female (250.86 2.04 mg/g) that maintains the FAO/WHO minimum guidance about 40 % for both sexes. With respect to fatty acids content, female were significantly (p < 0.05) higher in eicosapentaenoic acid (EPA; 8.54 %) and docosahexaenoic acid (DHA; 4.89 %) than in male of EPA (6.31 %) and DHA (3.60 %), respectively. However, male had significantly (p < 0.05) higher atherogenic (AI) and thrombogenic (TI) index in comparison to female. The lipid indices (p <0.05) HH, HPI, FLQ and ω-3/ω-6 ratio showed higher 1.14, 1.40, 15.04 and 3.76 for female that was little lower for the male 1.05, 1.21, 11.11 and 3.41, respectively. Female had significantly (p < 0.05) higher mineral levels than male. The study summarize that both male and female species are nutrient enriched including higher minerals, essential amino acids and lipid quality indices. Thus, it could be concluded that nutritionally both male and female mudskipper could be benefited for the human health.

Heat Treatment and Homogenization Influence the Gastric Digestion of Bovine Milk Protein in Growing Pigs as an Adult Human Model

BackgroundBovine milk processing influences the structure of the curd formed during gastric digestion, which may alter gastric protein hydrolysis and impact amino acid (AA) release into the small intestine. ObjectivesThis study aimed to determine the influence of heat treatment and homogenization on the gastric protein digestion and AA emptying of bovine milk. MethodsNine-wk-old pigs (n = 144) consumed either raw, pasteurized nonhomogenized (PNH), pasteurized homogenized (PH), or ultra-high-temperature homogenized (UHT) bovine milk for 10 d. On day 11, fasted pigs received the milk treatment (500 mL) before gastric contents were collected at 0, 20, 60, 120, 180, and 300 min postprandially. The apparent degree of gastric protein hydrolysis (based on the release of free amino groups), apparent gastric disappearance of individual proteins [based on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) gel band intensity], and the gastric emptying of digested protein and AA were determined. ResultsDuring the first 60 min, the rate of apparent gastric protein hydrolysis was fastest in pigs fed UHT milk (0.29%/min compared with on average 0.07%/min in pigs fed raw, PNH, and PH milk). Differences in the apparent degree of gastric protein hydrolysis and emptying were reflected in the rate of digested protein entering the small intestine. The AA gastric emptying half-time was generally shorter in pigs fed PH and UHT milk than in pigs fed raw and PNH milk. For example, the gastric release of total essential AA was >2-fold faster (P < 0.01) in pigs fed PH or UHT milk than that in pigs fed raw or PNH milk (i.e., homogenized compared with nonhomogenized milk). ConclusionsHeat treatment and homogenization increased the apparent gastric degree of protein hydrolysis and the release of digested protein into the small intestine. However, the rate of AA entering the small intestine was mainly increased by homogenization.