scholarly journals POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

2010 ◽  
Vol 9 (2) ◽  
pp. 339-346
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Sri Moerniati ◽  
Yati Maryati
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Soluble Protein ◽  
Essential Amino Acids ◽  
Optimal Time ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Semi Solid ◽  
Rhizopus Sp ◽  
Potential Use

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.   Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

AMINO ACID AND PROTEIN CONTENT OF Poa pratensis AS RELATED TO NITROGEN APPLICATION AND COLOR

1984 ◽  
Vol 64 (3) ◽  
pp. 691-697 ◽  
Author(s):  
S. H. NELSON ◽  
F. W. SOSULSKI
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Total Protein ◽  
Acid Content ◽  
Soluble Protein ◽  
Poa Pratensis ◽  
Amino Acid Content ◽  
Kentucky Bluegrass ◽  
Proline Content ◽  
Nitrogen Application

Kentucky bluegrass (Poa pratensis L.) plots receiving 2.5, 2.0, 1.7, 1.2, or 0.8 kg N∙100 m−2 each season in three equal amounts on approximately 15 May, 1 July, and 15 Aug. were analyzed for protein and amino acid content, as well as for the proportions of alcohol-soluble and salt-soluble proteins. Aspartic acid content of protein was the only amino acid that showed a positive regression with both the amount of nitrogen applied and turfgrass color, while the proline content of the dormant grass was highly dependent upon the amount of nitrogen applied during the summer. Total protein was highly dependent upon the nitrogen applied throughout the season and may, in part, explain the greener spring and fall color but, more probably, the high levels of salt-soluble protein in spring and fall mediated the spring and fall greening effects observed. At least 1.7 kg N∙100 m−2 season was required to ensure early greening the following spring.Key words: Kentucky bluegrass, Poa pratensis, nitrogen, amino acids, protein fractions, color

scholarly journals Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

Marine Drugs ◽  
2020 ◽  
Vol 18 (12) ◽  
pp. 627
Author(s):  
Vida Šimat ◽  
Nariman Elabed ◽  
Piotr Kulawik ◽  
Zafer Ceylan ◽  
Ewelina Jamroz ◽  
...  
Keyword(s):  
Amino Acids ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Sector ◽  
Bioactive Proteins ◽  
Fish Lipids ◽  
Chitin And Chitosan ◽  
Potential Use

The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

THE EFFECT OF THE ESSENTIAL TO NONESSENTIAL AMINO ACID RATIO ON TURKEY PERFORMANCE AND CARCASS COMPOSITION

1988 ◽  
Vol 68 (3) ◽  
pp. 899-906 ◽  
Author(s):  
M. R. BEDFORD ◽  
J. D. SUMMERS
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Feed Intake ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Level ◽  
Essential Amino Acids ◽  
Carcass Composition ◽  
Feed Conversion ◽  
Total Protein Intake

The effect of altering the proportion of dietary protein supplied as essential amino acids (EAA) on the performance and carcass characteristics of young turkeys (to 3 wk of age) was investigated at three dietary protein levels (22, 26 and 30%) using semipurified diets. Four ratios of EAA to nonessential amino acids (NEAA) were employed (70:30, 60:40, 50:50 and 40:60) at each dietary protein level. Maxima in weight gain, percent and total carcass protein and feed intake were observed when EAA supplied 60% of total protein (i.e., the 60:40 ratio) at each protein level. The differences in weight gain and total carcass protein were largely attributed to differences in feed intake, since feed conversion efficiency was relatively unaffected by altering the EAA: NEAA ratio. More specifically, weight gain was shown to be limited by total protein intake. Since weight gain was maximized at the 60:40 ratio diets (in which all EAA are supplied at 128% of requirement) at least one of the EAA requirement values is incorrect. Key words: Turkeys, essential amino acids, protein requirement

PSV-7 Colostrum Intake Level Is Related to Level of Total Circulating Proteins and Essential Amino Acids

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 209-209
Author(s):  
Aridany Suarez-Trujillo ◽  
L Kirsten Senn ◽  
Kelsey Teeple ◽  
Larissa K Shirley ◽  
Conor McCabe ◽  
...  
Keyword(s):  
Amino Acids ◽  
Birth Weight ◽  
Amino Acid ◽  
Total Protein ◽  
Growth And Development ◽  
Plasma Insulin ◽  
Essential Amino Acids ◽  
Bioactive Molecules ◽  
Colostrum Feeding ◽  
Piglet Survival

Abstract Colostrum intake potentiates piglet survival by transfer of immune factors. Additionally, colostrum also contains nutritional and bioactive molecules which could promote piglet’s growth and development. The objective of this study was to determine the effect of colostrum intake amount during the first 24h on plasma insulin, glucose, protein, and amino acid (AA) concentrations. Two female piglets were selected from 8 litters (n = 16) at birth and fed 10% (COL10) or 20% (COL20) colostrum based on birth weight over 12 bottle feedings occurring every 2h. Colostrum was collected from multiple sows and mixed to create a homogeneous pool. At birth and 24h, blood sample were collected, plasma separated and used to measure insulin, glucose, total protein, and AA concentrations. Analysis of the variance (PROC MIXED, SAS v.9.4) was used to evaluate significant (P≤0.05) differences between colostrum dose and time (birth vs. 24h). Colostrum intake did not influence plasma insulin at 24h (P=0.54). Glucose was higher at 24h (P< 0.001), but did not differ between COL10 and COL20 piglets (P=0.74). Total protein was greater at 24h (P< 0.001) as well as in COL20 compared to COL10 (P=0.006). Non-essential AAs (Ala, Asn, Asp, Cys, Gly and Glu) were reduced at 24h compared to birth (P< 0.03), while essential AAs (His, Ile, Met, Phe, Trp and Val) were increased after 24h of colostrum feeding (P< 0.05). At 24h, COL20 piglets had greater Ile and Met (P< 0.03) and tended (P=0.08) to have greater Leu and Phe. In conclusion, colostrum intake increases glycemia as well as total circulating proteins, and the dose of colostrum is related with greater circulation of total protein and essential AAs.

scholarly journals The effect of meteorological conditions on the biochemical characteristics of sunflower seeds of the variety Skormas

2020 ◽  
Vol 183 (3) ◽  
pp. 39-44
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
D.V. Beskorovainy ◽  
V.V. Pyatovsky ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Coefficient Of Variation ◽  
Total Protein ◽  
Oil Content ◽  
Essential Amino Acids ◽  
Meteorological Conditions ◽  
Total Protein Content ◽  
Sunflower Seeds

The seeds of early-ripening sunflower variety Skormas of the 2016-2018 years of cultivation became the material for the research. The article presents the results of oil content, total protein content, and analysis of amino acid composition. We conducted the research in the protein laboratory of the department of biological research of V.S. Pustovoit AllRussian Research Institute of Oil Crops. The protein content in the seeds of variety Skormas in different 40 growth seasons varied from 19.00 to 23.58 g, the coefficient of variation was C = 10.76 %. We established a strong inverse relation between oil content and protein content – r= -0.99. The meteorological conditions influenced the total protein content and oil content of the variety in different years of cultivation. Thus, with the hydrothermal coefficient (HC) equal to 1.2 in the growth season of 2016, the protein content in the seeds was 21.61 g, and with the HC equal to 0.6 of 2017, characterized as arid, it was 23.58 g. The protein content inversely correlates with the moisture supply of plants – r= -0.94. In years with insufficient soil moistening, sunflower seeds accumulate less oil and more protein. We identified the largest amount of the essential amino acids, 25.74 g/100g, in the seeds of variety Skormas, grown in 2018. The number of non-essential amino acids of 2016 and 2018 turned out to be nearly at the same level – 47.98 and 47.19 g/100g. Despite the differences in the total protein content, the amino acid composition of the seeds of the variety is fairly stable in the different growth seasons. The protein of seeds of the variety Skormas contains a large amount of glutamic acid – 16.46 g/100g and aspartic acid – 7.55 g/100g. In course of three years, their amount turned out to be stable. The coefficient of variation of these acids was С = 2.14 % and С = 2.40 %, respectively. The average content of the essential amino acid lysine for the same period was 2.42 g/100g with the coefficient of variation С = 12.14 %. The non-essential amino acids tyrosine and cysteine were at the level of 1.74 g/100g and 0.54 g/100g with the coefficient of variation С = 13.59 % and С = 16.32 %.

scholarly journals Amino acid composition of sheep milk from the tsigai breed

2004 ◽  
Vol 20 (1-2) ◽  
pp. 37-41
Author(s):  
Gercho Gerchev ◽  
Gyurga Mihaylova ◽  
G. Ouzounov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Total Protein ◽  
Essential Amino Acids ◽  
Milk Composition ◽  
Grazing Season ◽  
Sheep Milk

The amino acid composition of total protein in sheep milk obtained from ewes of Tsigai breed during the grazing season (April - July) in 2002 was determined. The variation in the amounts of total protein and the dry fat-free residue in the milk produced during the grazing season exercise impact on its amino acid composition. Generally, sheep milk had higher percentage of monoaminocarbonic acids ranging from 13.1% to 13.4%. The total amount of essential amino acids increases proportionally to the changes in the milk composition during the grazing season.

scholarly journals Effects of Solid State Fermentation on some Physicochemical and Nutritional Properties of Post-Harvest Cowpea (Virgna unguiculata (L)Walp) Leavesv

2021 ◽  
Vol 37 (2) ◽  
pp. 22-31
Author(s):  
M.S Chomini ◽  
M.K Peter ◽  
B.E Akpan ◽  
J.J. Mbah ◽  
F. Victor
Keyword(s):  
Amino Acids ◽  
Solid State ◽  
Solid State Fermentation ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Crude Fibre ◽  
Fermentation Time ◽  
Post Harvest ◽  
Before And After ◽  
Pharmaceutical Industries

The effects of solid state fermentation on some physical characteristics, proximate and amino acid profile of post-harvest cowpea (Virgna unguiculata (L) Walp) leaves were investigated. Pulverized samples of the post-harvest materials were incubated at 260C for 96 hours, followed by urea and trichloroacetic acid treatments. Triplicate samples of fermented and unfermented materials were subjected to standard procedures to determine variations in weight, pH, proximate and amino acids profile. There was a reduction in weight, which was significant (p<0.05) with increase in fermentation time. pH stabilized at 6.62 and 6.65 at 96 hours of fermentation (HOF), before and after urea treatment, respectively. Fermented samples showed significant increase (p<0.05) in crude protein (37.30%), crude fat (95.69%), total ash (75.73%) and nitrogen- free extract (NFE) (5.00%) over the unfermented ones. However there were percentage reductions in crude fibre (46.60%) and moisture content (61.95%) after fermentation. The Total Amino Acids (TAA) increased from 49.64 ± 0.87 to 98.90 ± 1.70 with a general increase in all amino acids except proline and cysteine having 12.72% and 10.06% as percentage reductions, respectively. Some essential amino acids (methionine, phenylalanine and tyrosine) and non-essential amino acids (serine and proline) were limiting. The findings unveiled the feed supplement potentials of the fermented materials for use in livestock and pharmaceutical industries in Nigeria. Keywords: Fermentation, Nutritional Value, Post-Harvest, Cowpea

scholarly journals SIFAT-SIFAT SEASONING ALAMI JAMUR MERANG (Volvariella volvaceae) TERFERMENTASI MENGGUNAKAN TAPIOKA TEROKSIDASI SEBAGAI BAHAN PENGISI

2017 ◽  
Vol 11 (1) ◽  
pp. 1
Author(s):  
Yhulia Praptiningsih ◽  
Niken Widya Palupi ◽  
Triana Lindriati ◽  
Inna Manikam Wahyudi
Keyword(s):  
Amino Acids ◽  
Moisture Content ◽  
Glutamic Acid ◽  
Total Protein ◽  
Soluble Protein ◽  
Preference Score ◽  
Paddy Straw ◽  
High Preference ◽  
Straw Mushroom ◽  
Amino Acids Composition

The paddy straw mushroom can be make natural seasoning, because it has content of protein 17.01 % (db) which completely of amino acids composition,high content of glutamic acid and aspartic acid. Producing of natural seasoning from paddy straw mushrooms which has along life storage, practice and flexible, it is need of salted fermentation to hydrolyze of mushrooms protein. The aim of this research was to reach of the appropriate proportion of salted fermented paddy straw mushrooms and oxidized tapioca as a filler to produce the good properties and high preference of fermented paddy straw mushrooms seasoning. The yield of this research showed that the good treatment was the proportion of salted fermented paddy straw mushrooms and oxidized tapioca 75:25. The seasoning had the moisture content 14.1 %, total protein 17.98% (db), soluble protein 4.51 % (db), brightness 61.55, solubility 8.22 seconds, the preference score of colour 3.28 (rather like until like), aroma 2.92 (little like until rather like), taste 3.06 (little like until rather like), and overall 3 (rather like). Keywords: natural seasoning, fermented paddy straw mushrooms, oxidized tapioca, filler

scholarly journals Food Products as Sources of Protein and Amino Acids—The Case of Poland

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1977 ◽  
Author(s):  
Hanna Górska-Warsewicz ◽  
Wacław Laskowski ◽  
Olena Kulykovets ◽  
Anna Kudlińska-Chylak ◽  
Maksymilian Czeczotko ◽  
...  
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Agricultural Land ◽  
Meat Products ◽  
Food Products ◽  
Essential Amino Acids ◽  
Food Sources ◽  
Grain Products ◽  
Protein Supply ◽  
The Impact

The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.

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