Amino acids and protein in vitro bio-accessibility from edible insect and pea protein enriched bread

2021 ◽  
pp. 1-10
Author(s):  
M. Igual ◽  
P. García-Segovia ◽  
J. Martínez-Monzó
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
High Performance ◽  
Protein A ◽  
Essential Amino Acids ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
Alphitobius Diaperinus ◽  
In Vitro Gastrointestinal Digestion

Edible insects have seen increasing use as a nutritive ingredient in food because of their high protein content and digestibility of amino acids from insect-enriched food. Therefore, the aim of this work was to evaluate amino acids and proteins bio-accessibility in bread enriched with Alphitobius diaperinus and Tenebrio molitor, comparing with a control and pea protein enriched bread. Bread was enriched at 5 and 10% with experimental ingredients. Experimental bread and the control were subjected to standardised static in vitro gastrointestinal digestion. Total amino acids (TAA) of breads were determined before digestion and free amino acids were determined after digestion by high-performance liquid chromatography. Crude protein was determined before and after gastrointestinal digestion. Incorporating pea protein, A. diaperinus, and T. molitor powder in bread formulations showed higher essential amino acids and non-essential amino acids content (12.170-16.274 mgTAA/100 g) than the control bread (10.843 mgTAA/100 g), with increasing amino acids content when concentration in bread increased. Bio-accessibility of each amino acid varied as a function of the bread formulation, however, after in vitro gastrointestinal digestion, experimental bread showed higher accessible amino acids and protein content than the control bread.

scholarly journals Quantification of Phytochemicals from CommercialSpirulinaProducts and Their Antioxidant Activities

2016 ◽  
Vol 2016 ◽  
pp. 1-13 ◽  
Author(s):  
Naif Abdullah Al-Dhabi ◽  
Mariadhas Valan Arasu
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
High Performance ◽  
Antioxidant Activities ◽  
Analytical Techniques ◽  
Essential Amino Acids

The present study aimed to profile the polyunsaturated fatty acids, sugars, free amino acids, and polyphenols in 37 varieties ofSpirulinacommonly available in the market using gas chromatography and high performance liquid chromatography. In addition, the biological potentials of theSpirulinasamples were evaluated by analysing thein vitroantioxidant activities using various analytical techniques. The analyses revealed the presence of 13 polyunsaturated fatty acids, 18 amino acids, 7 sugars, and polyphenols. The polyunsaturated fatty acids contents were varied betweenSpirulinasamples. The total polyunsaturated fatty acids amount was 4.25 mg/100 g, and the average among of sapienic acid detected was 2.25 mg/100 g, which was followed by linoleic acid (16.7%) andγ-linolenic acid (14%). Among the 7 sugars, the hexose levels were the highest (73.85%). The total amino acids contents ranged from 11.49 to 56.14 mg/100 g, and the individual essential amino acids accounted for 17% to 39.18%. The “natural” tablets exhibited the highest polyphenols levels (24 mg/g). All of theSpirulinasamples expressed dose-dependent antioxidant activities. The polyunsaturated fatty acids, sugars, free amino acids, and polyphenols contents varied widely, and the variations in these compounds between theSpirulinasamples were significant.

scholarly journals The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

2019 ◽  
Vol 9 (1) ◽  
pp. 32-37
Author(s):  
Jamaluddin ◽  
Nur Atina ◽  
Yonelian Yuyun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Protein Level ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Anguilla Marmorata ◽  
Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

scholarly journals Bioaccessibility of Bioactive Compounds of ‘Fresh Garlic’ and ‘Black Garlic’ through In Vitro Gastrointestinal Digestion

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1582 ◽  
Author(s):  
Alicia Moreno-Ortega ◽  
Gema Pereira-Caro ◽  
José Luis Ordóñez ◽  
Rafael Moreno-Rojas ◽  
Víctor Ortíz-Somovilla ◽  
...  
Keyword(s):  
Caffeic Acid ◽  
Bioactive Compounds ◽  
High Performance ◽  
High Resolution Mass Spectrometry ◽  
Methionine Sulfoxide ◽  
Organosulfur Compounds ◽  
Gastrointestinal Digestion ◽  
In Vitro Gastrointestinal Digestion ◽  
Intestinal Digestion

Numerous studies have reported health benefits associated with the consumption of fresh and black garlic, which are characterized by the presence of polyphenols and organosulfur compounds (OS). This study aims to analyze the bioaccessibility of the bioactive compounds in fresh and black garlic after in vitro gastrointestinal digestion by monitoring the individual profile of these compounds by ultra-high-performance liquid chromatography coupled to high-resolution mass spectrometry (UHPLC-HRMS). Polyphenols decreased from the beginning of the digestive process, is mainly affected during intestinal digestion. Regarding the OS, the S-alk(en)yl-L-cysteine (SACs) derivatives were more influenced by the acidic conditions of the gastric digestion, while the γ-glutamyl-S-alk(en)yl-L-cysteine (GSAk) derivatives were more susceptible to intestinal digestion conditions in both the fresh and black garlic samples. In conclusion, after in vitro gastrointestinal digestion, the compounds with the highest bioaccessibility were vanillic acid (69%), caffeic acid (52%), γ−glutamyl-S-methyl-L-cysteine sulfoxide (GSMCS) (77%), and S-allylmercapto-L-cysteine (SAMC) (329%) in fresh garlic. Meanwhile, in black garlic, the main bioaccessible compounds were caffeic acid (65%), GSMCS (89%), methionine sulfoxide (262%), trans-S-(1-propenyl)-L-cysteine (151%), and SAMC (106%). The treatment (heating + humidity) to obtain black garlic exerted a positive effect on the bioaccessibility of OS compounds, 55.3% of them remaining available in black garlic, but only 15% in fresh garlic. Polyphenols showed different behavior regarding bioaccessibility.

scholarly journals Simulated gastrointestinal digestion and storage stability of tomato waste encapsulates

2021 ◽  
pp. 239-252
Author(s):  
Sladjana Stajcic ◽  
Jasna Canadanovic-Brunet ◽  
Gordana Cetkovic ◽  
Vesna Tumbas-Saponjac ◽  
Jelena Vulic ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Wall Material ◽  
Gastrointestinal Digestion ◽  
Pea Protein ◽  
In Vitro Gastrointestinal Digestion ◽  
Tomato Waste ◽  
Wall Materials ◽  
Dark Conditions ◽  
And Storage

The application of bioactive antioxidant compounds is limited because of their instability. To overcome this drawback, different protection systems including encapsulation have been developed. In this study, for the stabilisation of bioactive compounds (carotenoids and phenolics) extracted from tomato waste, encapsulation with carbohydrate (inulin and gum arabica) and protein (soy protein and pea protein) wall materials by freeze drying method was applied. Content of bioactive compounds and antioxidant properties (determined by DPPH, reducing power and ?-carotene bleaching assay) of encapsulates before and after in vitro digestion was investigated. Also, in obtained encapsulates carotenoid stability during storage at ambient (25 ? 5 ?C) light and dark conditions for four weeks was assessed. The results indicated that release behavior of bioactive compounds and antioxidant activity after digestion of encapsulates varied according to the type of wall material. Protein carriers showed better ability to preserve phenolic compounds through in vitro gastrointestinal digestion in comparison to carbohydrate wall materials. Pea protein showed best carrier properties for delivery of carotenoids, while differently to other used carriers, gum arabica showed minor ability to release carotenoids after in vitro gastrointestinal digestion. During storage higher content of carotenoids was preserved in encapsulates prepared with carbohydrate carriers. All encapsulates retained higher amount of carotenoids under dark conditions. The results of this study showed that assessment of the behavior of encapsulates during digestion and storage is necessary in order of selection appropriate delivery system of bioactive compounds in powder form which can be used as ingredient in functional food products.

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