scholarly journals Assessment of the nutritional quality of proteins: the use of ‘ileal’ digestibilities of amino acids as measures of their availabilities

1979 ◽  
Vol 41 (3) ◽  
pp. 559-571 ◽  
Author(s):  
S. C. Achinewhu ◽  
D. Hewitt
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Protein Isolate ◽  
Soya Bean ◽  
Amino Acid Availability ◽  
Analysis Technique ◽  
Bean Protein

1. A comparative study was made of two biological techniques for assessing protein quality in wheat and barley, and in a soya-bean-protein isolate both as received, and after being heat damaged by autoclaving. Amino acid digestibility was determined by the ‘ileal’ analysis technique while amino acid availability was measured in growth assays. Some chemical and microbiological tests were also done.2. Heat treatment of the soya-bean-protein isolate caused little change in amino acid composition but the digestibility of all amino acids and the availability of lysine and methionine were severely reduced, lysine being most affected. The reduced availability of lysine was not entirely attributable to impaired digestibility.3. The amino acids in wheat and barley were highly digestible. The availability of methionine and lysine in barley and of methionine in wheat was high, whereas the availability of lysine in wheat was apparently much lower.4. The results showed that for methionine, digestibility values are a fair measure of the availability. In heat-damaged soya-bean-protein isolate however, digestibility of lysine over-estimated the availability, indicating that amino acid digestibility may sometimes provide a misleading indication of nutritional value.

scholarly journals An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms

2001 ◽  
Vol 47 ◽  
pp. 21-26
Author(s):  
Biljana Bauer Petrovska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Relative Proportion ◽  
Fruit Body ◽  
Amino Acid Content ◽  
Biological Value

The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this investigation fifteen field-collected mushroom samples of the Boletaceae family from various parts of Macedonia were included. After acid hydrolysis and pre-column derivatisation with phenyl isothiocyanate (PITC) determination of seventeen amino acids was carried out by the HPLC method. Tryptophan was determined spectophotometrically in the alkaline hydrolysates. The dietary protein quality of the investigated mushrooms was evaluated by comparison of the essential amino acid content with the reference FAO/WHO pattern. Essential amino acids made up 47-75 % of all determined amino acids depending on the origin and the species of the fruit body. Lysine was the most often found limiting amino acid in the investigated mushrooms samples. The nutritional value of proteins calculated by biological value, protein ratio, chemical score and essential amino acid index was very high in the majority of mushrooms studied. The biological value of the mushroom protein varied from 51.3 to 78.9 %. Protein amino acids accounted for about 66.7 % of the total nitrogen, suggesting that a practical nitrogen to protein conversion factor for this Macedonian edible Boletaceae mushroom may be considered to be about 4.17 on average.

scholarly journals EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

2020 ◽  
Vol 25 (2) ◽  
pp. 30
Author(s):  
Ayodeji Ahmed Ayeloja ◽  
W. A. Jimoh ◽  
T. O. Uthman ◽  
M. O. Shittu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Storage Time ◽  
Protein Quality ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Vulnerable Groups ◽  
Average Weight ◽  
Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid  was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

scholarly journals Use of Amino Acid Profiles of Pretermand Term Human Milks in Evaluating Scoring Patterns for Routine Protein Quality Assessment of Infant Formulas

1996 ◽  
Vol 79 (2) ◽  
pp. 498-502 ◽  
Author(s):  
Ghulam Sarwar ◽  
Pauline Darling ◽  
Mariko Ujiie ◽  
Herbert G Botting ◽  
Paul B Pencharz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
G Protein ◽  
Protein Quality ◽  
World Health ◽  
Complete Analysis ◽  
Infant Formulas ◽  
Health Organization

Abstract Reports on the amino acid composition of human milk vary considerably with respect to concentrations of sulfur amino acids. Often, analyses forego tryptophan determination. A complete analysis of protein and amino acid concentrations was performed on human milk samples (5-10 days postpartum) collected from mothers of preterm (gestations of 25-32 weeks) and term (gestations of &gt;36 weeks) infants. Careful attention was given to quantitate amino acids such as cysteine and tryptophan, which are vulnerable to acidic hydrolysis conditions. Differences in concentrations of total amino acids (expressed on protein basis) between preterm and term milks were small, despite the higher true protein content of preterm milk versus term milk (19.20 versus 12.60 g/L). The methionine + cyst(e)ine contents of term and preterm milks (3.72-3.84 g/100 g protein) were comparable with those reported in 1991 by the Food and Agricultural Organization/World Health Organization (FAO/WHO) for mature human milk (4.20 g/100 g protein) but higher than those reported in 1991 by the European Commission (2.9 g/100 g protein).The amino acid pattern of human milk obtained in this study confirms that the 1991 FAO/WHO amino acid scoring pattern for predicting protein quality of infant formulas is representative of the amino acid quality of both preterm and term human milks.

scholarly journals Digestion in the pig between 7 and 35 d of age

1981 ◽  
Vol 45 (2) ◽  
pp. 359-366 ◽  
Author(s):  
R. H. Wilson ◽  
Jane Leibholz
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Soya Bean ◽  
The Body ◽  
Milk Diet ◽  
Bean Meal ◽  
Amino Acid Contents ◽  
Soya Bean Meal ◽  
Limiting Amino Acids ◽  
Bean Protein

1. In two separate experiments, forty-two pigs weaned at 4–5 d of age were given diets containing milk or soya-bean protein and slaughtered at 7, 28 or 35 d of age.2. The amino acid composition of the empty body of the pigs did not vary with age or sources of protein fed.3. The nitrogen and amino acid contents of the empty body gain were calculated between 7 and 28, and 7 and 35 d of age. The retention of absorbed N was greater in pigs given a soya-bean meal (SBM) diet than in pigs given milk or isolated soya-bean protein (ISP) diets.4. The retention of total absorbed N was greater in pigs given a pelleted milk diet (0.72) than in pigs given a liquid milk diet (0.58).5. Methionine and threonine appeared to be the first two limiting amino acids, as indicated by their high incorporation into the empty body, for pigs given soya-bean proteins in Expt 3, while methionine and lysine were the first two limiting amino acids for pigs given ISP in Expt 4.6. The addition of methionine to diets in Expt 3 reduced the retention of absorbed methionine in the empty body by 43–76%. Lysine supplementation did not alter the retention of the absorbed lysine.7. Retention of arginine, proline and glycine in the body was greater than the apparent absorption of each of these amino acids.

scholarly journals The Potential of Locally-Sourced European Protein Sources for Organic Monogastric Production: A Review of Forage Crop Extracts, Seaweed, Starfish, Mussel, and Insects

2021 ◽  
Vol 13 (4) ◽  
pp. 2303
Author(s):  
Marleen Elise van der Heide ◽  
Lene Stødkilde ◽  
Jan Værum Nørgaard ◽  
Merete Studnitz
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Brown Seaweed ◽  
Nutrient Utilization ◽  
Soya Bean ◽  
Forage Crop ◽  
Feed Ingredients ◽  
Amino Acid Requirements ◽  
Protein Rich

Organic monogastric agriculture is challenged because of a limited availability of regional and organic protein-rich ingredients to fulfill the amino acid requirements. The development of novel feed ingredients is therefore essential. The use of starfish (Asterias rubens), mussel (Mytilus edilus), insect, green and brown seaweed, and forage crop extracts exhibits different approaches to increase protein availability in a sustainable manner through improving the protein quality of existing ingredients, better use of under- or unutilized material, or development of circular bioeconomy. This review assessed limitations and opportunities of producing, processing, and using these novel ingredients in feed. The use of non-renewable resources and the effect on the environment of production and processing the feed ingredients are described. Protein concentration and amino acid quality of the feed ingredients are evaluated to understand their substitution potential compared with protein-rich soya bean and fishmeal. Feedstuffs’ effect on digestibility and animal performance is summarized. With the exception of seaweed, all novel ingredients show potential to partly substitute fishmeal or soya bean fulfilling part of the protein requirement in organic monogastric production. However, improvements during production and processing can be made to enhance protein quality, sustainability of the novel ingredients, and nutrient utilization of novel feed ingredients.

scholarly journals Підвищення якості м’яса перепелів за згодовування біологічно активних добавок на основі підмору бджіл

2018 ◽  
Vol 8 (1) ◽  
pp. 631-636
Author(s):  
O.P. Razanova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Feed Additives ◽  
Muscle Quality ◽  
Poultry Meat ◽  
Control Group ◽  
Cadmium Content ◽  
White Meat

<p><span lang="EN-US">The purpose of the research was to investigate the chemical, mineral and amino acid content of meat of quails fed by biologically active additives based on the submerged bees of apimore, apiminum, aphytoitis. Feeding was carried out with full-fodder mixed fodders from one day to 56 days of age. The control group was fed by this fodder; experimental quails of the 2<sup>nd</sup><span>  </span>group were fed by this fodder with added 3% of the apimore compound; the 3<sup>rd</sup><span>  </span>group was fed also by apimin at the rate of 1.1 g per 1 kg of mixed fodder; the 4<sup>th</sup><span>  </span>group was also fed by apiates at a rate of 200 ml per 1 kg of mixed fodder. Apimor and apimin were thoroughly mixed with feed. The feed additive aphytoitis was drunk with water, certainly, we have taken into consideration daily water consumption of quails. Four birds were slaughtered in each group at the end of experiment. The selection of average samples of muscle tissue was carried out during anatomical disassembly of quail carcasses. Physical and chemical parameters, mineral and amino acid compositions were evaluated for the study of the effect of feed additives based on submerged bees on muscle quality. In the control group, the ratio of pulp and bone was 3.81:1, in the experimental group it was 4.07-4.2: 1. Quails fed by apiite had the highest rate of breast meatiness; it was 4.3% (p &lt;0.001) higher than in the control group. The nutritional value of white quail meat of the 2<sup>nd</sup> group was significantly higher by 7.2% (p &lt;0.01), and in the 3<sup>rd</sup> and 4<sup>th</sup> groups it was lower, respectively, by 0.6% and 1.3%. The nutritional value of white meat protein is caused by the presence of essential amino acids in it. A noticeable increase of these amino acids in poultry meat of experimental groups indicated an improvement of its dietary qualities. Under the action of apivite valine increased by 2.1% (p &lt;0.001), lysine increased by 3.6% (p &lt;0.001) in the poultry meat; under the action of apimor content of threonine increased the by 8.5% (p &lt;0.001), methionine increased by 9.8% (p &lt;0.01), and phenylalanine increased by 11.2% (p &lt;0.001). Feeding by the researched feed additives influenced the increase of calcium in white meat quail by 37.7-40.5% (p &lt;0.001), phosphorus by 8.9-17.4% (p &lt;0.001). Usage of apivite increased the cuprum content by 22.7% (p &lt;0.001). The quail meat of the 4<sup>th</sup> group was characterized by the highest content of zinc, it was by 23.3% more than the control (p &lt;0.001), the 2nd and 3rd groups had more by 5.5% and 6.7% respectively. There is a tendency to increase the iron content in the experimental groups by 5.1 to 15.6% (p &lt;0.01). In studies, the content of cadmium was lower than the <span>threshold limit value</span> under the action of the apimore by 6.0%, apimin by 8.0 % and apivite by 34.0 %, plumbum content was lower by 36.6%, 31.4% and 32.6% respectively. The best indicators for reducing cadmium content in the chest muscles had the 4<sup>th</sup> group under the action of aphids, plymbum had the 2<sup>nd</sup> group under the action of apimor. According to the results of our research, the quality of quail meat from experimental groups significantly exceeds the quality of their analogues in the control group.</span></p>

scholarly journals Developments in plant breeding for improved nutritional quality of soya beans I. Protein and amino acid content

2000 ◽  
Vol 134 (2) ◽  
pp. 111-124 ◽  
Author(s):  
E. J. CLARKE ◽  
J. WISEMAN
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Nutritional Quality ◽  
Amino Acid Content ◽  
Soya Bean ◽  
Brazil Nut ◽  
Sulphur Amino Acid ◽  
Methionine Deficiency

Soya beans, like other legumes, contain low concentrations of the nutritionally essential sulphur amino acid, methionine. Cysteine, although not an essential amino acid because it can be synthesized from methionine, also influences the nutritional quality of soya bean products when it is only present in low levels. A low cysteine content will also aggravate a methionine deficiency. Soya bean lines deficient in 7S protein subunits have been identified. The 7S proteins contain substantially less methionine and cysteine than the 11S proteins. With the myriad of genetic null alleles for these subunits it may be possible to tailor the 7S/11S storage protein ratio and their total composition in seeds to include only those subunits with the richest sulphur amino acid composition. Cotyledon feeding experiments, using isolated soya bean cotyledons, demonstrated that addition of methionine to the culture media caused increased synthesis of both proteins and free amino acids but the mechanism by which this takes place is not clear. Biotechnological approaches to improve nutritional value of soya beans include elevated expression of genes that originate from other species which encode high-sulphur proteins. High level expression of a 2S Brazil nut albumin gene in soya bean resulted in raised methionine concentration although the Brazil nut gene is highly antigenic and therefore will not be useful in production agriculture. Modification of glycinin to increase sulphur amino acid content is possible, and these gene products are capable of normal assembly into trimers in vitro although are rapidly degraded in vivo by the asparaginyl endopeptidase responsible for post-translational modification of proglycinin. Solutions to the methionine deficiency may be anticipated from a combination of approaches followed in laboratories worldwide. Many of these approaches are not without difficulty but, despite this, the likelihood is that soya beans with improved nutritional quality (which may not be confined to sulphur-containing amino acids as other nutritionally essential amino acids are also valuable) will be available in the near future. It will be essential to confirm that the increased total methionine (or other amino acid) is digestible to the animal to at least the same degree as conventional cultivars.

scholarly journals Amino acid digestibility and poultry feed formulation: expression, limitations and application

2010 ◽  
Vol 39 (suppl spe) ◽  
pp. 279-287 ◽  
Author(s):  
Wayne L. Bryden ◽  
Xiuhua Li
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Poultry Feed ◽  
Data Set ◽  
Ileal Digestibility ◽  
Feed Formulation ◽  
Amino Acid Availability ◽  
Sources Of Variation

The nutritional value or quality of dietary proteins used for poultry feed formulation varies: amino acid availability is an important measure of protein quality. Determination of ileal digestibility values has become the preferred method for estimating amino acid availability. This review discusses the different approaches to the expression of digestibility results, including correction for endogenous loss and the derivatisation of standardised values. Sources of variation in values include, the assay protocol, anti-nutritional factors in feedstuffs and feed milling. Feed formulating with ileal digestibility values should allow higher dietary inclusion levels of protein feedstuffs of lower quality provided that values of different feedstuffs are additive, the age of the bird and the use of feed enzymes are considered. An Australian data set of "ileal digestible amino acid values in feedstuffs for poultry" that has recently be published is described. This overview is intended to stimulate interest in the generation and application of ileal digestibility as a method for estimating amino acid availability in poultry nutrition.

scholarly journals Ingestion of Insect Protein Isolate Enhances Blood Amino Acid Concentrations Similar to Soy Protein in A Human Trial

Nutrients ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1357 ◽  
Author(s):  
Mathias Vangsoe ◽  
Rebekka Thogersen ◽  
Hanne Bertram ◽  
Lars-Henrik Heckmann ◽  
Mette Hansen
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Muscle Mass ◽  
Soy Protein ◽  
Muscle Protein ◽  
Protein Isolate ◽  
Blood Concentrations ◽  
Blood Samples ◽  
Protein Sources ◽  
Amino Acid Availability

Background: Increased amino acid availability stimulates muscle protein synthesis (MPS), which is critical for maintaining or increasing muscle mass when combined with training. Previous research suggests that whey protein is superior to soy protein in regard to stimulating MPS and muscle mass. Nevertheless, with respect to a future lack of dietary protein and an increasing need for using eco-friendly protein sources it is of great interest to investigate the quality of alternative protein sources, like insect protein. Objective: Our aim was to compare the postprandial amino acid (AA) availability and AA profile in the blood after ingestion of protein isolate from the lesser mealworm, whey isolate, and soy isolate. Design: Six healthy young men participated in a randomized cross-over study and received three different protein supplementations (25 g of crude protein from whey, soy, insect or placebo (water)) on four separate days. Blood samples were collected at pre, 0 min, 20 min, 40 min, 60 min, 90 min, and 120 min. Physical activity and dietary intake were standardized before each trial, and participants were instructed to be fasting from the night before. AA concentrations in blood samples were determined using 1H NMR spectroscopy. Results: A significant rise in blood concentration of essential amino acids (EAA), branched-chain amino acids (BCAA) and leucine was detected over the 120 min period for all protein supplements. Nevertheless, the change in AA profile was significantly greater after ingestion of whey than soy and insect protein (p < 0.05). Area under the curve (AUC) analysis and AA profile revealed comparable AA concentrations for soy and insect protein, whereas whey promoted a ~97% and ~140% greater AUC value than soy and insect protein, respectively. A tendency towards higher AA concentrations beyond the 120 min period was observed for insect protein. Conclusion: We report that ingestion of whey, soy, and insect protein isolate increases blood concentrations of EAA, BCAA, and leucine over a 120 min period (whey > insect = soy). Insect protein induced blood AA concentrations similar to soy protein. However, a tendency towards higher blood AA concentrations at the end of the 120 min period post ingestion was observed for insect protein, which indicates that it can be considered a “slow” digestible protein source.

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