Values Of Essential Amino Acids Research Articles

Root-derived resources fuel earthworms predominantly via bacterial and plant energy channels – Insights from bulk and compound-specific isotope analyses

Soil food webs rely on both brown and green energy, i.e., litter material and root-derived resources such as exudates. Earthworms have traditionally been viewed as macro-detritivores fuelled by brown energy and playing a central role in nutrient cycling and belowground energy flux. However, the role of root-derived resources for earthworm nutrition remains controversial. We studied the dietary contribution of root-derived resources from different plant functional groups to earthworms using bulk and compound-specific stable isotope analyses in a microcosm experiment with five earthworm species, grasses and legumes in monoculture and mixture, and an unplanted control by preventing leaf litter from entering the microcosms. The presence of plants consistently depleted bulk 13C values of the five earthworm species studied suggesting that root-derived carbon contributed to earthworm nutrition in each of the species. The response of bulk 15N values was less consistent, which is in line with the assumption that root-derived resources fuel soil food webs mainly via carbon-based root exudates. These observations were corroborated by 13C values of essential amino acids suggesting that most of the tissue carbon of earthworms was incorporated via bacterial- (∼60%) and plant-derived resources (∼30%), with the presence of legumes enhancing the incorporation via plant-derived resources. The high proportion of bacterial resources in the earthworms was consistent with the relative dominance of bacteria in the experimental soil and suggests that bacteria serve as important link in the acquisition of food resources. However, it remains an open question whether earthworms feed directly on soil bacteria, bacterial residues in soil or rely on nutritional supplementation by gut microorganisms. Overall, our results show that when root-derived resources are available, earthworms, as macro-detritivores, also incorporate green energy, with these resources being assimilated mainly via the bacterial energy channel, pointing to the importance of bacterial energy channelling in ecosystems with high earthworm biomass.

Dietary habits change of Lessepsian migrants’ fish from the Red Sea to the Eastern Mediterranean Sea

As impacts on the Mediterranean Sea are expected to grow in the future, especially with climate change, habitat degradation, and displacement of native species by non-indigenous species (NIS), the investigation of significant alterations to trophic levels in this diverse marine habitat is important. Analysis of stable isotopes from targeted consumers has previously been shown to reliably reflect that of primary producers, thus enabling us to describe and highlight potential shifts in the food web of a particular ecosystem. In this study, we used δ13C values of essential amino acids (AA) in order to examine the dietary composition of established non-native, Lessepsian fish migrants in the Eastern Mediterranean Sea compared to that of the same fish species from their original population in the Gulf of Aqaba, Red Sea. Our data show that a clear variance in carbon isotopic signatures exists in food sources consumed by the same species between the different environments, with the exception of the classic herbivore, Siganus rivulatus (Forsskål & Niebuhr, 1775), whose very similar isotopic patterns reflect the algal source they predominantly consume in both locations. With the results of this research, we propose that Lessepsian fishes with the ability to maintain their nutritional patterns, though not necessarily that of their original food source, will acclimatize better in their new habitat. Consequences of flourishing Lessepsian fish populations include a further tropicalization of the Eastern Mediterranean Sea and the likely restructuring of local food webs.

Compound-specific stable isotopes of amino acids reveal influences of trophic level and primary production sources on mercury concentrations in fishes from the Aleutian Islands, Alaska

Total mercury concentrations ([THg]) exceed thresholds of concern in some Steller sea lion (Eumetopias jubatus) tissues from certain portions of the Aleutian Islands, Alaska. We applied compound-specific stable isotope analyses of both carbon and nitrogen in amino acids from fish muscle tissue to quantify the proportional contributions of primary production sources and trophic positions of eight prey species (n = 474 total) that are part of Steller sea lion diets. Previous THg analyses of fish muscle, coupled with monomethylmercury analyses of a subset of samples, substantiated previous findings that fishes from the west of Amchitka Pass, a discrete oceanographic boundary of the Aleutian Archipelago, have higher muscle Hg concentrations relative to fishes from the east. The δ13C values of essential amino acids (EAAs) in fish muscle demonstrated that although most fishes obtained their EAAs primarily from algae, some species varied in the extent to which they relied on this EAA source. The δ15N values of phenylalanine (0.9 to 7.8 ‰), an indicator of the isotopic baseline of a food web, varied widely within and among fish species. Trophic position estimates, accounting for this baseline variation, were higher from the west relative to the east of the pass for some fish species. Trophic magnification slopes using baseline-corrected trophic position estimates indicated similar rates of Hg biomagnification to the east and west of Amchitka Pass. Multiple linear regression models revealed that trophic position was the most important driver of fish muscle [THg] with less variation explained by other parameters. Thus, higher trophic positions but not the rate of Hg biomagnification to the west of Amchitka Pass may play a role in the regional differences in both fish and Steller sea lion [THg]. Although, differences in Hg contamination and uptake at the base of the east and west food webs could not be excluded.

Agricultural input modifies trophic niche and basal energy source of a top predator across human-modified landscapes

Land-use conversion and resulting habitat fragmentation can affect the source(s) of primary productivity that fuels food webs and alter their structure in ways that leads to biodiversity loss. We investigated the effects of landscape modification on food webs in the Araguaia River floodplain in central Brazil using the top predator, and indicator species Caiman crocodilus (Crocodilia, Alligatoridae). We measured carbon (δ13C) and nitrogen (δ15N) isotope values of three tissues with different isotopic incorporation rates to evaluate spatial and temporal changes in caiman isotopic niche width with hierarchical Bayesian models that accounted for habitat use, intraspecific trait variation (sex and body size), and landscape attributes (composition and configuration). We also measured δ13C values of essential amino acids to assess if different primary producers are fueling aquatic food webs in natural and anthropogenic areas. Spatial analysis showed that caiman in agricultural areas had larger isotopic niche widths, which likely reflects some use of terrestrial resources in environments dominated by C4 plants. Patterns in δ13C values among essential amino acids were clearly different between natural and anthropogenic habitats. Overall, our findings suggest that caimans can persist in heterogeneous landscapes fueled by natural and agricultural energy sources of energy, which has implications for effectively managing such landscapes to maximize biodiversity.

Comparative Amino Acid Profile and Antioxidant Activity in Sixteen Plant Extracts from Transylvania, Romania.

In addition to the naturopathic medicines based on the antiseptic, anti-inflammatory, anticancer, or antioxidant properties of plant extracts that have been capitalized upon through the pharmaceutical industry, the increasing interest of the food industry in this area requires potent new materials capable of supporting this market. This study aimed to evaluate the in vitro amino acid contents and antioxidant activities of ethanolic extracts from sixteen plants. Our results show high accumulated amino acid contents, mainly of proline, glutamic, and aspartic acid. The most consistent values of essential amino acids were isolated from T. officinale, U. dioica, C. majus, A. annua, and M. spicata. The results of the 2,2-diphenyl-1-pycrylhydrazyl (DPPH) radical scavenging assay indicate that R. officinalis was the most potent antioxidant, followed by four other extracts (in decreasing order): T. serpyllum, C. monogyna, S. officinalis, and M. koenigii. The network and principal component analyses found four natural groupings between samples based on DPPH free radical scavenging activity content. Each plant extracts' antioxidant action was discussed based on similar results found in the literature, and a lower capacity was observed for most species. An overall ranking of the analyzed plant species can be accomplished due to the range of experimental methods. The literature review revealed that these natural antioxidants represent the best side-effect-free alternatives to synthetic additives, especially in the food processing industry.

Utilization of fish protein isolates to supplement oat-based cookies and assessment of end product quality.

Bullseye and Pacu fish processing waste were valorized through its conversion into functional protein isolates, followed by the utilization of recovered proteins to supplement oat-based cookies at different levels (0, 2, 4, 6, 8 and 10g/100g) and baking temperatures (100, 150, 170, 180, 190 ˚C). With different replacement ratios and baking temperatures, the best selection was made at (4 and 6%) and baking temperatures (160 and 170 ˚C) for BPI (Bullseye protein isolate) and PPI (Pacu protein isolate) based cookies, respectively based on sensory and textural characteristics. The developed products were analyzed for its nutritional, physical, textural, and sensory quality. No significant differences were found in the moisture and ash contents of the cookies from different lots, while the protein content was highest for cookies with 6% PPI. The spread ratio was lower reported for the control cookies compared to the fish protein isolate-based counterpart (p < 0.05), and it decreased with increasing thickness of cookies. Significantly higher total essential amino acid values were obtained in cookies supplemented with 6% Pacu protein isolates, whereas 4% Bullseye protein isolate-supplemented cookies were higher in total non-essential amino acid content. The total plate count was higher in control cookies (0.35 ± 0.33cfu/g) compared to fish protein isolate-supplemented cookies. The hardness values were maximum for control group cookies (19.14 ± 0.98 N) compared to protein isolate incorporated cookies (17.22 ± 1.05 N and 16.26 ± 0.9 N). However, the difference among the all-treatment group is not significant (p > 0.05).

A comprehensive characterization of agronomic and end-use quality phenotypes across a quinoa world core collection.

Quinoa (Chenopodium quinoa Willd.), a pseudocereal with high protein quality originating from the Andean region of South America, has broad genetic variation and adaptability to diverse agroecological conditions, contributing to the potential to serve as a global keystone protein crop in a changing climate. However, the germplasm resources currently available to facilitate quinoa expansion worldwide are restricted to a small portion of quinoa's total genetic diversity, in part because of day-length sensitivity and issues related to seed sovereignty. This study aimed to characterize phenotypic relationships and variation within a quinoa world core collection. The 360 accessions were planted in a randomized complete block design with four replicates in each of two greenhouses in Pullman, WA during the summer of 2018. Phenological stages, plant height, and inflorescence characteristics were recorded. Seed yield, composition, thousand seed weight, nutritional composition, shape, size, and color were measured using a high-throughput phenotyping pipeline. Considerable variation existed among the germplasm. Crude protein content ranged from 11.24% to 17.81% (fixed at 14% moisture). We found that protein content was negatively correlated with yield and positively correlated with total amino acid content and days to harvest. Mean essential amino acids values met adult daily requirements but not leucine and lysine infant requirements. Yield was positively correlated with thousand seed weight and seed area, and negatively correlated with ash content and days to harvest. The accessions clustered into four groups, with one-group representing useful accessions for long-day breeding programs. The results of this study establish a practical resource for plant breeders to leverage as they strategically develop germplasm in support of the global expansion of quinoa.

Tracing basal resource use across sea‐ice, pelagic, and benthic habitats in the early Arctic spring food web with essential amino acid carbon isotopes

AbstractA rapidly warming Arctic Ocean and associated sea‐ice decline is resulting in changing sea‐ice protist communities, affecting productivity of under‐ice, pelagic, and benthic fauna. Quantifying such effects is hampered by a lack of biomarkers suitable for tracing specific basal resources (primary producers and microorganisms) through food webs. We investigate the potential of δ13C values of essential amino acids (EAAs) (δ13CEAA values) to estimate the proportional use of diverse basal resources by organisms from the under‐ice (Apherusa glacialis), pelagic (Calanus hyperboreus) and benthic habitats (sponges, sea cucumber), and the cryo‐pelagic fish Boreogadus saida. Two approaches were used: baseline δ13CEAA values, that is, the basal resource specific δ13CEAA values, and δ13CEAA fingerprints, or mean‐centred baseline δ13CEAA values. Substantial use of sub‐ice algae Melosira arctica by all studied organisms suggests that its role within Arctic food webs is greater than previously recognized. In addition, δ13CEAA fingerprints from algae‐associated bacteria were clearly traced to the sponges, with an individually variable kelp use by sea cucumbers. Although mean‐centred δ13CEAA values in A. glacialis, C. hyperboreus, and B. saida tissues were aligned with microalgae resources, they were not fully represented by the filtered pelagic‐ and sea‐ice particulate organic matter constituting the spring diatom‐dominated algal community. Under‐ice and pelagic microalgae use could only be differentiated with baseline δ13CEAA values as similar microalgae clades occur in both habitats. We suggest that δ13CEAA fingerprints combined with microalgae baseline δ13CEAA values are an insightful tool to assess the effect of ongoing changes in Arctic basal resources on their use by organisms.

Effects of composite mixture of protein sources in replacing fish meal on nutritional value and flavor quality of Pacific white shrimp (Litopenaeus vannamei)

An 8-week feeding trial was conducted to investigate the effects of fish meal partially or totally replaced with poultry by-product meal (PBM), antarctic krill meal (AKM), corn gluten meal (CGM), cottonseed meal (CM) and rice protein concentrate meal (RPM) on amino acids, fatty acids, nucleotides and volatile compounds of Pacific white shrimp (Litopenaeus vannamei). Results showed that shrimps fed with partial replacement of fish meal (50 %) with AKM and PBM (1:1) significantly increased the content of inosine monophosphate (IMP), the proportion of eicosapentaenoic acid (EPA), n-9 monounsaturated fatty acids (MUFAs), and significantly decreased the content of hypoxanthine (Hx), benzaldehyde, and the proportion of saturated fatty acids (SFAs). Dietary fish meal totally replaced by the whole-plant protein diet resulted in a lower value of essential amino acids to total amino acids (EAA / TAA), n-3 / n-6 PUFAs, and a lower proportion of docosahexaenoic acid (DHA), n-3 polyunsaturated fatty acid (PUFAs). Principal component analysis and hierarchical cluster analysis revealed that shrimps fed diet with fish meal partially replaced by AKM and PBM (1:1) had the most similar volatile compounds profile to the fish meal-based diet. These results indicated that the composite mixture of PBM and AKM (1:1) is an excellent substitution for fish meal in shrimp diets.

Comprehensive Evaluation of Clinical Application of Balanced Compound Amino Acid Injection.

BackgroundTo provide a reference for hospital drug selection and rational clinical drug selection based on the evaluation of the safety, nutritional quality, and economy of 27 manufacturers of five varieties (18AA, 18AA-I, 18AA-II, 18AA-IV, 18AA-V) of balanced compound amino acids for injection and (18AA-IIoriginal research).MethodsThe safety of compound amino acids for injection was evaluated by comparing the antioxidant sulfite contents. Based on the amino acid scoring standard mode and the whole egg protein mode as proposed by the Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO) in 1973, we compared the formula. The first limiting amino acid content and the comprehensive quality of the total essential amino acid (EAA) contents of the six formulations were studied. The price/content ratio was used to evaluate their economy.ResultsSimilar variety produced by different manufacturers have the same formula and contents of balanced compound amino acids for injection. Safety: 18AA-IIoriginal research and 18AA-II had the lowest sulfite content. Compared with 18AA-IIoriginal research, the sulfite content of 18AA-I, 18AA, 18AA-V, and 18AA-IV were higher (10 times, 16.67 times, 16.67 times, and 33.33 times, respectively). The lower the sulfite content, the safer the product. Nutritional quality: The proportions of amino acids in the five varieties of compound amino acid injection were all suitable. The order of the first limiting amino acids for the formulations was 18AA-IIoriginal research = 18AA-II>18AA >18AA-I = 18AA-IV>18AA-V. The order of the EAA values for the formulations was 18AA-IIoriginal research = 18AA-II>18AA>18AA-I > 18AA-IV > 18AA-V. The overall effectiveness order was 18AA-IIoriginal research = 18AA-II>18AA > 18AA-I>18AA-IV>18AA-V. Economy: Among the 27 manufacturers, 12 manufacturers had a price/content ratio higher than that of 18AA-II original research manufacturers, and 15 manufacturers had a price/content ratio lower than original research manufacturers.ConclusionThrough its security, effectiveness, and economy of the comprehensive research, we recommended 18AA-II and 18AA-IIoriginal research with high safety, efficacy, and reasonable price as the first choice. 18AA and 18AA-I with better safety and reasonable price, secondary recommendation. 18AA-IV or 18AA-V with poor safety, efficacy, and economy are not recommended.

Nutritional Profile of Donkey and Horse Meat: Effect of Muscle and Aging Time.

Simple SummaryHorse and donkey meat are a good source of nutrients and minerals. However, equine meat in many countries is still unpopular due to its toughness, although it has been demonstrated that an appropriate aging time improves the tenderness in different horse muscles. The present paper investigates the effect of aging time on nutritional properties in different muscles of horse and donkey meat. This information could represent an opportunity to valorize equine animal biodiversity and could be useful for the equine meat industry. The results highlight that horse and donkey meat, being particularly rich in PUFA and EAA, could represent healthy alternatives to traditionally consumed red meat. Aging time did not affect the nutritional profile of horse meat, whereas in donkey meat, a decrease of PUFA was observed after an aging time of 14 days.The aim of this study was to evaluate the effect of 14-day vacuum aging on the nutritional composition of donkey and horse meat. Longissimus Dorsi (LD), Semimebranosus (SM), and Rectus Femoris (RF), Semitendinosus (ST) muscles were sampled from each left carcass of 12 donkeys and 12 horses, respectively. Each muscle was divided into three sections, vacuum packaged, and stored at 2 °C for different aging times (1, 6, and 14 days). Fatty acids, amino acids, and cholesterol content were determined. SM exhibited higher levels of polyunsaturated fatty acids (PUFA) both in donkey and horse, whereas LD evidenced higher saturated (SFA) and monounsaturated (MUFA) fatty acids and lower cholesterol content in horse after 1, 6, and 14 days of storage. An aging effect was found only in donkey meat with higher saturated fatty acids and lower PUFA content at the end of the aging period. The highest value of essential amino acids has been displayed in SM an LD muscles from horse and donkey, respectively. Our results highlighted that equine meat, due to an excellent nutritional profile, represents a healthy alternative to traditionally consumed red meat. A different aging method could be used in donkey meat to preserve the high PUFA content.

Characterization of Novel Selected Microalgae for Antioxidant Activity and Polyphenols, Amino Acids, and Carbohydrates.

The biochemical composition of three novel selected microalgae strains (Chlorophyta) was evaluated to confirm their potential possibilities as new sustainably produced biomass with nutritional, functional, and/or biomedical properties. Extracts from cultured Pseudopediastrum boryanum, Chloromonas cf. reticulata, and Chloroidium saccharophilum exhibited higher radical scavenging activity of DPPH (1,1-diphenyl-2-picrylhydrazyl) when compared to butylated hydroxytoluene (BHT), but lower than butylated hydroxyanisole (BHA). Total phenolic compounds and amino acids were determined by newly developed RP-HPLC methods. Total phenolic contents, as µg g−1 of dry biomass, reached 27.1 for C. cf. reticulata, 26.4 for P. boryanum, and 55.8 for C. saccharophilum. Percentages of total analysed amino acids were 24.3, 32.1, and 18.5% of dry biomass, respectively, presenting high values for essential amino acids reaching 54.1, 72.6, and 61.2%, respectively. Glutamic acid was the most abundant free amino acid in all microalgae samples, followed by proline and lysine in C. saccharophilum and P. boryanum, and methionine and lysine in C. reticulata. Soluble carbohydrates in aqueous extracts ranged from 39.6 for C. saccharophilum to 49.3% for C. reticulata, increasing values to 45.1 for C. saccharophilum and 52.7% for P. boryanum in acid hydrolysates of dried biomass. Results confirmed the potential possibilities of these microalgae strains.

Nutritional and quality characteristics of wheat bread fortified with different levels of soaked–dehulled moth bean (Vigna aconitifolia) seeds powder

PurposeSoaked–dehulled moth bean seed (SDMBS) powder was incorporated into wheat flour and the paper aims to investigate its effects on the nutritional and quality properties of composite bread.Design/methodology/approachDifferent ratios of SDMBS powder (0%–12.5%) were mixed into wheat flour to prepare composite bread. Proximate composition, mineral content and functional properties of SDMBS powder and wheat flour were studied. The composite bread samples were assayed for proximate composition, mineral nutrients, amino acid composition, physical characteristics as well as sensorial properties.FindingsProtein and ash contents of SDMBS powder were found to be 2.15 and 5.69 fold higher than wheat flour. Water absorption capacity (WAC), oil absorption capacity (OAC), (FC) and emulsion activity (EA) values of SDMBS powder were also 1.63, 1.78, 4.43 and 1.58 times higher than wheat flour, respectively. The inclusion of different levels of SDMBS powder into wheat flour significantly (p = 0.05) increased the functional properties of composite flours. Bread samples fortified with SDMBS powder exhibited higher values of essential amino acids than the recommendations of World Health Organization/Food and Agriculture Organization/United Nations University (2007). The bread samples containing 10% and 12.5% of SDMBS powder provided 39.23% and 41.15% of the recommended lysine level, respectively. The addition of a higher proportion of SDMBS powder into wheat flour gradually increased the protein and ash contents of the bread samples. Control sample without SDMBS powder (0%) and samples fortified containing 2.5% and 5% of SDMBS powder received the highest scores of overall acceptance, whereas the bread sample with the highest SDMBS powder (12.5%) content received the lowest scores.Research limitations/implicationsThe main findings of the current investigation indicated that the addition of 2.5–5% of SDMBS powder into wheat flour enhanced the nutritional and quality characteristics of wheat bread.Originality/valueSDMBS powder could be incorporated into refined wheat bread to achieve functional bread with significantly higher protein content.

Apparent digestibility coefficients (ADCs) of intact-cell marine microalgae meal (Pavlova sp. 459) for juvenile Atlantic salmon (Salmo salar L.)

Initial investigations on the biochemical composition and in vitro protein digestibility indicated that dry intact-cell meals produced from Pavlova sp. CCMP strain 459 (henceforth referred to as Pav459) marine microalgae have good potential in novel low trophic aquafeeds. This study established in vivo apparent digestibility coefficients (ADCs) of essential nutrients and energy from Pav459 meal using the substitution digestion assay with juvenile (~25 g) Atlantic salmon, Salmo salar L. The Pav459 meal contained 10% ash, 54% crude protein (CP), 42 g total amino acids (AA) 100 g of meal−1, 11% crude lipid, 25% carbohydrate, 22 MJ kg−1 gross energy and 4% combined of essential n3 long chain polyunsaturated fatty acids (LC PUFA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Pav459 meal had a high essential AA (EAA) to non-EAA ratio (1.0), EAA index (0.9), n3:n6 LC PUFA ratio (4.5), essential fatty acid (FA) index (4.9), PUFA:saturated FA ratio (2.6), fish lipid quality index (36.4) and a low index of thrombogenicity (0.1). Single ingredient Pav459 meal ADCs are established for protein (83%), lipid (91%), carbohydrate (72%) and energy (71%). Pav459 meal ADC values for EAAs are high for arginine (97%), histidine (94%), isoleucine (93%), leucine (93%), lysine (93%), methionine (95%), phenylalanine (92%), threonine (96%), tryptophan (92%) and valine (95%) and FA groupings saturates (76%), monounsaturates (80%), PUFA (97%), n6 PUFA (94%), n3 PUFA (99%) and EPA + DHA (99%). High values (average 1.8; range 1.04–3.58) are reported for the first time for Pav459 meal for digestible indispensable amino acid scores (DIAAS); which demonstrate Pav459 meal to be a complete protein when fed to Atlantic salmon. Dietary EPA + DHA levels and n3:n6 LC PUFA ratio were enhanced (by 19–31%), feed intake was significantly increased (by 8%) and carbohydrate ADC was significantly improved (by 41%) with 20% dietary Pav459 meal. Inclusion of 20% Pav459 meal had no effect on ADC of dietary dry matter, ash, monounsaturates, n3 PUFA or n6 PUFA and only trace reductions (less than 4%) for ADC of dietary protein, energy, EAAs, lipid, PUFA and EPA + DHA compared to the Reference diet. Cumulative study results suggest a recommended dietary inclusion level of Pav459 meal in salmonid feeds of up to 20% of the diet. At this level, Pav459 meal alone may satisfy NRC (2011) n3 LC PUFA requirements for Atlantic salmon and help restore EPA + DHA losses in current farmed salmon feeds; provided that similar growth performance, nutrient utilization and fish health can be demonstrated in Atlantic salmon fed nutritionally balanced diets containing Pav459 meal.

Abyssal deposit feeders are secondary consumers of detritus and rely on nutrition derived from microbial communities in their guts

Trophic ecology of detrital-based food webs is still poorly understood. Abyssal plains depend entirely on detritus and are among the most understudied ecosystems, with deposit feeders dominating megafaunal communities. We used compound-specific stable isotope ratios of amino acids (CSIA-AA) to estimate the trophic position of three abundant species of deposit feeders collected from the abyssal plain of the Northeast Pacific (Station M; ~ 4000 m depth), and compared it to the trophic position of their gut contents and the surrounding sediments. Our results suggest that detritus forms the base of the food web and gut contents of deposit feeders have a trophic position consistent with primary consumers and are largely composed of a living biomass of heterotrophic prokaryotes. Subsequently, deposit feeders are a trophic level above their gut contents making them secondary consumers of detritus on the abyssal plain. Based on δ13C values of essential amino acids, we found that gut contents of deposit feeders are distinct from the surrounding surface detritus and form a unique food source, which was assimilated by the deposit feeders primarily in periods of low food supply. Overall, our results show that the guts of deposit feeders constitute hotspots of organic matter on the abyssal plain that occupy one trophic level above detritus, increasing the food-chain length in this detritus-based ecosystem.

Effect of migratory locust (Locusta migratoria) powder incorporation on nutritional and sensorial properties of wheat flour bread

PurposeThe effects of incorporation of Locusta migratoria (LM) powder at different levels (0, 1, 2, 3, 4 and 5%) on nutritional, qualitative and sensory properties of baked breads were investigated.Design/methodology/approachChemical composition, mineral elements and functional properties of wheat flour, LM powder and their binary mixture systems were determined. The breads were assayed for proximate composition, minerals, amino acids profile, physical characteristics and sensorial properties.FindingsLM powder have relatively high levels of protein (51.97% db), fat (23.15% db) and fibers (13.76% db). LM powder presented significantly (p ≤ 0.05) greater water absorption capacity (WAC), oil absorption capacity(OAC), emulsion activity (EA) and foam capacity (FC) as compared to wheat flour. Blending wheat flour with various levels of LM powder significantly (p ≤ 0.05) improved the functional properties of binary mixture systems. Protein, fat, fiber and ash contents of bread samples significantly increased with the addition of LM powder. No significant differences (p ≤ 0.05) were recorded in specific volume between control breads and those breads containing LM powder up to 2%. Breads fortified with LM powder contained higher values of essential amino acids than the limits of FAO/WHO pattern, with exception of lysine. Sensory evaluation results showed that bread samples with the addition of LM powder at levels 1–4% had high overall acceptability.Research limitations/implicationsLimitations of our study are the lack of approved and professional programs about management, collection, harvesting, processing, marketing and consumption of edible insects; therefore, these results should be generalized implications for industry. This present study, therefore, provides useful data to support public health nutrition aimed at improving the nutritional health of populations through the promotion of bakery products enriched with LM powder.Practical implicationsThe main findings of this study indicated that the addition of 1–4% of LM powder into wheat flour enhanced sensory and nutritional properties of produced breads.Originality/valueIt is concluded that the addition of LM powder improves the nutritional and sensorial properties of the produced bread when the wheat flour is substituted with 1–4% of LM powder.

Effect of Different Treatments on Nutritional Value of Lima Bean (&amp;lt;i&amp;gt;Phaseolus lunatus&amp;lt;/i&amp;gt;) and Its Utilization in Biscuit Manufacture

Physical properties, chemical composition, minerals content, amino acids profile and anti-nutritional factors i.e. phytic acid, tannins and trypsin inhibitor of lima bean seeds (Phaseolus lunatus) which newly cultivated in Egypt were investigated. Addition to study the effect of common processing methods (soaking, cooking, roasting, and dehulling) on the chemical composition, minerals content and anti-nutritional factors of lima bean seeds in order to be used in biscuit preparation. Results showed that protein content was significantly (P ≤ 0.05) increased in dehulled Lima bean (27.06%) compared to raw lima bean (26.02%). All processing methods significantly (P ≤ 0.05) increased Soluble Dietary Fiber (SDF), however soaked seeds contained the highest significant Total Dietary Fiber (TDF) (30.18%) and Insoluble Dietary Fiber (IDF) (22.15%). Raw lima bean was superior in calcium, iron, magnesium, sodium, potassium, copper, and zinc compared with all processed samples. Raw lima bean had a higher content of all essential amino acids, except methionine compared to wheat flour of 72% extraction rate. The effect of different processing methods used in this study on lowering phytic acid and tannins, was arranged in the following significant (P ≤ 0.05) order: dehulling > cooking> roasting > soaking. Trypsin inhibitor was completely eliminated by cooking and dehulling treatments. Results showed that no significant differences (P ≤ 0.05) were found in appearance, color, texture and overall acceptability of substituted with 30% raw or processed lima bean and between control biscuit (100% wheat flour). The diameter, spread ratio, chemical composition (protein, ash, crude fiber, SDF, IDF and TDF) and minerals were significantly increased in all substituted biscuits compared to control biscuit. Improvement in the essential amino acid profile of raw Lima biscuit was observed with higher values of essential amino acids, Chemical Score (CS), and Biological Value (BV). This study recommended the use of lima bean in preparing biscuits at 30% replacement to enhance the nutritional composition of biscuits with acceptable sensory properties.

Protein and amino acid composition of wild caught freshwater crayfish (Pontastacus leptodactylus) in the reproductive season

Interest in feeding crayfish under culture conditions has increased in the last few years; however, there is still a lack of information on feeding crayfish according to their nutritional requirements (i.e., protein and amino acid dietary demands of broodstock). In this study, the protein and amino acid composition of abdominal muscle, gonads and hepatopancreas of male and female broodstock crayfish Pontastacus leptodactylus (Eschscholtz, 1823) were determined in the reproductive season. The results show that in P. leptodactylus, the amount of protein in the ovary was 47.25 mg/g and that it was 35.03 mg/g and 39.36 mg/g in the testes and vasa deferentia, respectively. In males, the values of essential amino acids (EAA) obtained in the abdominal muscle were significantly lower than those obtained from the hepatopancreas, testes and vasa deferentia (P < 0.05). In female crayfish, EAA/total amino acids (TAA) were found to be 45.48 % in the ovary, which is significantly higher than that of the abdominal muscle (40.19 %) and hepatopancreas (42.14 %) (P < 0.05). The results also show that abdominal valine, threonine, lysine, and histidine were statistically higher in female crayfish than male crayfish (P < 0.01). Leucine was the major EAA found in males in abdominal muscle (8.73 %). In conclusion, this study analyzed the protein and amino acid composition of abdominal muscle, hepatopancreas and gonad of crayfish in the breeding season in order to understand the protein and amino acid contents of wild caught crayfish and get an idea on the nutritional requirements of P. leptodactylus in the reproductive season.

Starch Pasting Properties, and the Effects of Banana Flour and Cassava Flour Addition to Semolina Flour on Starch and Amino Acid Digestion

AbstractThis study evaluates the proximate composition, amylose, resistant starch, pasting properties, total phenolic content (TPC), antioxidant capacities, and amino acid profiles of banana flour and cassava flour in comparison to semolina flour. Banana flour and cassava flour have a lower protein content (4.54% and 1.41%) but higher total dietary fiber (16.46% and 10.99%) than semolina flour (12.36% and 7.07%, respectively). The two gluten‐free flours have a lower amylopectin content compared to semolina flour. Banana flour shows high nutritional qualities (resistant starch, TPC, and antioxidant capacities) compared to cassava and semolina flours. The amino acid evaluation shows that banana and cassava flours have a better ratio of total essential amino acid to total amino acid (35.37% and 29.95% vs 23.34%) but have lower limiting essential amino acid values (0.98% and 1.51% vs 11.12%) than semolina flour. Understanding the different physicochemical, functional, and nutritional properties of banana and cassava flours helps to inform the development of gluten‐free cereal products based on these flours.

Seed Composition and Amino Acid Profiles for Quinoa Grown in Washington State.

Quinoa (Chenopodium quinoa Willd.) is a pseudocereal celebrated for its excellent nutritional quality and potential to improve global food security, especially in marginal environments. However, minimal information is available on how genotype influences seed composition, and thus, nutritional quality. This study aimed to provide a baseline for nutritional quality of Washington grown quinoa and test the hypothesis that these samples contain adequate amounts of essential amino acids to meet daily requirements set by the World Health Organization (WHO). One hundred samples, representing commercial varieties and advanced breeding lines adapted to Washington State, were analyzed for content of 23 amino acids, as well as crude protein, ash, moisture, and crude fat. Mean essential amino acid values for Washington grown quinoa met the daily requirements for all age groups for all essential amino acids, except for the amount of leucine required by infants. We found that only nine genotypes met the leucine requirements for all age groups. A total of 52 and 94 samples met the lysine and tryptophan requirements for all age groups, respectively. Mean values for isoleucine, leucine, lysine, tryptophan, valine, and the sulfur and aromatic amino acids are higher for Washington grown samples than those reported previously reported in the literature. Our results show that not all Washington grown quinoa samples meet daily requirements of essential amino acids, and we identify limiting amino acids for the germplasm and environments investigated. This study provides the first report of leucine as a limiting amino acid in quinoa. Additional research is needed to better understand variation in quinoa nutritional composition, identify varieties that meet daily requirements, and explore how genotype, environment, and management interactions influence nutritional quality.