scholarly journals Effect of Plant Biostimulants on Nutritional and Chemical Profiles of Almond and Hazelnut

2021 ◽  
Vol 11 (17) ◽  
pp. 7778
Author(s):  
Liege A. Pascoalino ◽  
Filipa S. Reis ◽  
Lillian Barros ◽  
Manuel Ângelo Rodrigues ◽  
Carlos M. Correia ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Ascophyllum Nodosum ◽  
Chemical Fertilizers ◽  
Crop Development ◽  
Different Types ◽  
Chemical Profiles ◽  
Feasible Alternative ◽  
Natural Foods ◽  
Agriculture Products

The increasing interest in natural foods with functional effects demands progressively higher production levels. Nonetheless, there is an orientation towards practicing more sustainable agriculture, free from environmentally harmful pesticides and fertilizers. Plant biostimulants, a class of bio-based agriculture products designed to improve crop development, represent a feasible alternative to chemical fertilizers, or, at least, an effective way of reducing the employed quantities. Herein, different types of plant biostimulants compatible with organic farming (Phytoalgae, Foliar B, Amino Acids, Soil B, Fitoalgas Green® and Sprint Plus®) were tested in two of the most important nut products worldwide: almonds and hazelnuts, which were tested for nutritional parameters, fatty acids profiles and tocopherols contents. Overall, the most notorious effects in almond samples were obtained with phytoalgae (seaweed Ascophyllum nodosum extracts), particularly reflected in the upraising around 10% of γ-tocopherol and β-tocopherol contents. Likewise, hazelnuts treated with NPK + phytoalgae were also characterized by an increase of almost 18% in tocopherols levels, while treatment with NPK alone induced 15.1% higher percentage of linoleic acid.

To be or not to be cell autonomous? Autophagy says both

2017 ◽  
Vol 61 (6) ◽  
pp. 649-661 ◽  
Author(s):  
Nina Fenouille ◽  
Anna Chiara Nascimbeni ◽  
Joëlle Botti-Millet ◽  
Nicolas Dupont ◽  
Etienne Morel ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Neurodegenerative Diseases ◽  
Building Blocks ◽  
Cellular Processes ◽  
Pathological Conditions ◽  
Surrounding Environment ◽  
Selective Population ◽  
Different Types ◽  
Cytoplasmic Content

Although cells are a part of the whole organism, classical dogma emphasizes that individual cells function autonomously. Many physiological and pathological conditions, including cancer, and metabolic and neurodegenerative diseases, have been considered mechanistically as cell-autonomous pathologies, meaning those that damage or defect within a selective population of affected cells suffice to produce disease. It is becoming clear, however, that cells and cellular processes cannot be considered in isolation. Best known for shuttling cytoplasmic content to the lysosome for degradation and repurposing of recycled building blocks such as amino acids, nucleotides, and fatty acids, autophagy serves a housekeeping function in every cell and plays key roles in cell development, immunity, tissue remodeling, and homeostasis with the surrounding environment and the distant organs. In this review, we underscore the importance of taking interactions with the microenvironment into consideration while addressing the cell autonomous and non-autonomous functions of autophagy between cells of the same and different types and in physiological and pathophysiological situations.

scholarly journals Metabolism and Nutritional Content of Polychaeta Nereis sp. with Maintenance Salinity and Different Types of Feed

2019 ◽  
Vol 24 (3) ◽  
pp. 113
Author(s):  
Eko Setio Wibowo ◽  
Endah Sri Palupi ◽  
I G A Ayu Ratna Puspitasari ◽  
Atang Atang
Keyword(s):  
Amino Acids ◽  
Oxygen Consumption ◽  
Vegetable Protein ◽  
Consumption Rate ◽  
Unsaturated Fatty Acids ◽  
The Body ◽  
Nutritional Content ◽  
Body Protein ◽  
Different Types ◽  
Natural Foods

Nereis sp. is an invertebrate member of Familia Nereidae, Classis Polychaeta that lives in the estuarin ecosystem as benthic. Nereis sp. is one of the natural foods that can trigger the maturation of shrimp gamete cells up to 70% because they contain high levels of amino acids and unsaturated fatty acids, but the fulfillment of Nereis sp. still rely from nature. That condition encourages the cultivation of Nereis sp., but there is not much information about it. This study aims to determine the metabolic rate and nutritional content of Nereis sp. with different maintenance salinity and feed.  This reasearch used immature Nereis sp with two different type of feed, i.e. with vegetable protein and animal protein. They were maintained in three different salinity i.e. 5, 15, and 25 ppt. The results showed that oxygen consumption rate of Nereis sp was affected by salinity of the medium, but was not influenced by the type of feed given. The highest oxygen consumption was observed in Nereis sp. that maintained at 25 ppt. The body protein content is influenced by the salinity and the type of feed given, while the fat content is not affected by the salinity and the feed. The highest protein, fat and carbohydrate content of the body was detected in salinity of 15 ppt and fed with vegetable protein foods.

scholarly journals Nutrition Profile and Quality of Milkfish Galantine Added By Different Type and Concentration of Liquid Smoke

2018 ◽  
Vol 21 (3) ◽  
pp. 433 ◽  
Author(s):  
Fronthea Swastawati ◽  
Ima Wijayanti ◽  
Suminto Suminto ◽  
Dwi Yanuar Budi Prasetyo
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
Experimental Design ◽  
Moisture Content ◽  
Liquid Smoke ◽  
Different Types ◽  
Flavoring Agent ◽  
Nutritional Profiles

Galantin milkfish is one of the fish diversification products that can be used as a source of nutrition for the community with the specific appearance. To increase the level of product acceptance mainly aroma, liquid smoke is added as a flavoring agent that is safe to consume. This study aimed to determine the effect of the addition of different types of liquid smoke with appropriate concentrations on nutritional profiles (amino acids and fatty acids) and the quality (proximate and hedonic) of galantin milkfish. Experimental design of factorial was used in this research with three different types of liquid smoke, namely redestilation (R), filtration (F), and microencapsulation (M). The concentrations of the three types of liquid smoke usedwere 1% (1), 2% (2), and 3% (3) respectively. The results showed that the influence of the three types of liquid smoke and different concentrations significantly affected the profile of amino acids, fatty acids, moisture content, protein, fat, carbohydrates, energy and hedonic values   of milkfish galantin (p&lt;0.05). The dominant amino acid in the product was  glutamic acid, while the highest EPA and DHA contents were respectively in F1 and M1 treatments. Water content of milk fish galantin was  69.82% -72.75%, protein 14.56% -16.73%, fat 4.03% -6.14%, ash 1.62% -2.84%, carbohydrates 2.86% -3.58%, and energy 111.55-138.90 Kal/100 g. The<br />results of the hedonic analysis showed that all the products produced were favored by the panelists.

Role of Capping Agent for the Colorimetric and Fluorescent Sensing of Different Materials Using Metal Nanoparticles

2021 ◽  
Vol 17 ◽  
Author(s):  
Syed Tufail Hussain Sherazi ◽  
Sarfaraz Ahmed Mahesar ◽  
Sirajuddin ◽  
Xiuzhu Yu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Metal Nanoparticles ◽  
Capping Agent ◽  
Capping Agents ◽  
Fluorescent Sensing ◽  
Wide Range ◽  
Different Types ◽  
Selection Of

Background: The selection of capping agent depends on the method of synthesis, nature of nanoparticles (NPs), and type of the compounds to be analyzed. Therefore, different types of capping agents such as surfactants, drugs, amino acids, fatty acids, and polymers are used to increase stability of NPs, avoid aggregation, keeping NPs away from one another, and achieve desired morphology as well as the size of NPs. Introduction: Recently, the fabrication nanoparticle has been extensively carried out using chemical synthetic route and a wide range of material. In this review, a comprehensive assessment of the colorimetric and fluorescent sensing of metal nanoparticles using different capped agents such as surfactants, drugs, amino acids, fatty acids, and polymers has been summarized for the present and future strategies. Method: For the synthesis of metal nanoparticles, different methods, metals and a variety of capping agents are used to obtain new properties and to explore opportunities of innovative applications. Result: Capping agents perform their significant role as stabilizers to avoid the over-growth and coagulation of nanoparticles. Conclusion: Capping agents play an essential role in the colorimetric and fluorescent sensing of metal nanoparticles for particular analytes.

Methionine-Specific Staining of Collagen

1982 ◽  
Vol 40 ◽  
pp. 294-295
Author(s):  
E.M. Kuhn ◽  
K.D. Marenus ◽  
M. Beer
Keyword(s):  
Amino Acids ◽  
Collagen Fibers ◽  
Type Iii Collagen ◽  
Type I ◽  
Electron Microscopic ◽  
Good Correspondence ◽  
Specific Staining ◽  
Type Iii ◽  
Different Types ◽  
Sulfur Containing

Fibers composed of different types of collagen cannot be differentiated by conventional electron microscopic stains. We are developing staining procedures aimed at identifying collagen fibers of different types.Pt(Gly-L-Met)Cl binds specifically to sulfur-containing amino acids. Different collagens have methionine (met) residues at somewhat different positions. A good correspondence has been reported between known met positions and Pt(GLM) bands in rat Type I SLS (collagen aggregates in which molecules lie adjacent to each other in exact register). We have confirmed this relationship in Type III collagen SLS (Fig. 1).

1010-P: Effects of MEDI0382, an Oxyntomodulin-Like Peptide with Targeted GLP-1/Glucagon Receptor Activity, on Amino Acids, Ketones, and Free Fatty Acids

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Receptor Activity ◽  
Glucagon Receptor

Gastrointestinal Interaction between Dietary Amino Acids and Gut Microbiota: With Special Emphasis on Host Nutrition

2020 ◽  
Vol 21 (8) ◽  
pp. 785-798 ◽  
Author(s):  
Abedin Abdallah ◽  
Evera Elemba ◽  
Qingzhen Zhong ◽  
Zewei Sun
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Immune System ◽  
Gut Microbiota ◽  
Short Chain Fatty Acids ◽  
Nutrition And Health ◽  
Nitrogenous Compounds ◽  
Dietary Amino Acids ◽  
Host Nutrition ◽  
Chain Fatty Acids

The gastrointestinal tract (GIT) of humans and animals is host to a complex community of different microorganisms whose activities significantly influence host nutrition and health through enhanced metabolic capabilities, protection against pathogens, and regulation of the gastrointestinal development and immune system. New molecular technologies and concepts have revealed distinct interactions between the gut microbiota and dietary amino acids (AAs) especially in relation to AA metabolism and utilization in resident bacteria in the digestive tract, and these interactions may play significant roles in host nutrition and health as well as the efficiency of dietary AA supplementation. After the protein is digested and AAs and peptides are absorbed in the small intestine, significant levels of endogenous and exogenous nitrogenous compounds enter the large intestine through the ileocaecal junction. Once they move in the colonic lumen, these compounds are not markedly absorbed by the large intestinal mucosa, but undergo intense proteolysis by colonic microbiota leading to the release of peptides and AAs and result in the production of numerous bacterial metabolites such as ammonia, amines, short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs), hydrogen sulfide, organic acids, and phenols. These metabolites influence various signaling pathways in epithelial cells, regulate the mucosal immune system in the host, and modulate gene expression of bacteria which results in the synthesis of enzymes associated with AA metabolism. This review aims to summarize the current literature relating to how the interactions between dietary amino acids and gut microbiota may promote host nutrition and health.

scholarly journals Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

2021 ◽  
Author(s):  
Viruja Ummat ◽  
Marco Garcia-Vaquero ◽  
Mahesha M. Poojary ◽  
Marianne N. Lund ◽  
Colm O’Donnell ◽  
...  
Keyword(s):  
Amino Acids ◽  
Citric Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Food Industry ◽  
Ascophyllum Nodosum ◽  
Fucus Vesiculosus ◽  
Green Solvents ◽  
Brown Macroalgae ◽  
Extraction Solvent

AbstractSeaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their safety and associated consumer resistance. This study focuses on the effects of extraction time (1 and 2 h) and solvents (0.1 M HCl, 1% citric acid and deionised water) on the extraction of protein and FAAs including umami FAAs from Irish brown seaweeds (Ascophyllum nodosum and Fucus vesiculosus). Extraction yields were influenced by both the extraction solvent and time, and also varied according to the seaweed used. Both seaweeds investigated were found to be good sources of protein, FAAs including umami FAAs, demonstrating potential application as flavouring agents in the food industry. Overall, the use of green solvents (deionised water and citric acid) resulted in higher recoveries of compounds compared to HCl. The results of this study will facilitate the use of more sustainable solvents in industry for the extraction of proteins and flavouring agents from seaweed.

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