Secondary Products Derived from Primary Amino Acids on General Pathways

Currently, the development of rational technologies for processing secondary resources of the fish processing industry is of considerable interest in order to obtain a wide range of food, feed, technical, medical products and biologically active additives on their basis. Of particular interest is the technology developed by the authors for obtaining dry food fermentolizates from secondary products of cutting pink salmon and silver carp. In the course of the experiment, it was found that the protein zones for the samples are mainly represented by low-molecular weight easily digestible proteins with m. m. from 13 to 33 kDa. The evaluation of the ratio of amino acids compared to the FAO standard showed that in the human body, the amino acids of fermentolizates are able to be utilized by 68-80%, which proves their high biological value. Own experimental data indicate a high availability and degree of destruction of proteins of fermentolizates by enzymes of the human gastrointestinal tract, which is from 92.39 to 96.87%. Thus, fermentopathy from secondary cuts of fish are high-value protein products.

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RELEVANCE OF USE OF FEED ADDITIVES BASED ON SECONDARY RAW MATERIALS OF THE FISHING INDUSTRY IN THE DIETS OF RAINBOW TROUT

Fisheries ◽

10.37663/0131-6184-2020-2-87-93 ◽

2020 ◽

Vol 2020 (2) ◽

pp. 87-93

Author(s):

Alexander Sokolov ◽

Ol'ga Dvoryaninova ◽

Olga Zemlyanukhina

Keyword(s):

Amino Acids ◽

Rainbow Trout ◽

Fish Meal ◽

Raw Materials ◽

Essential Amino Acids ◽

Feed Additives ◽

Fishing Industry ◽

Secondary Products ◽

Natural Sources ◽

Fish Diets

The most important approaches to fish diets balancing on the main nutrients are mixed fodders and feed additives (FA) management. The research has shown that the distinctive feature of the developed feed additives is a high content of amino acids, as well as polyunsaturated fatty acids and minerals. FA is one of the most valuable protein products, covering from 56,9 to 255,6 % of the daily requirement for rainbow trout in essential amino acids. Thus, in general, it is possible to consider the feed additives made from secondary products as a natural sources of proteins, minerals, and vitamins which can be used in mixed fodders production for the rainbow trout with partial or full replacement in their recipes of fish meal.

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Primary amino acids: abbreviations and polarity

Medical Applications of Liposomes ◽

10.1016/b978-044482917-7/50041-7 ◽

1998 ◽

pp. 761

Keyword(s):

Amino Acids ◽

Primary Amino

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Primary-tertiary diamine-catalyzed Michael addition of ketones to isatylidenemalononitrile derivatives

Beilstein Journal of Organic Chemistry ◽

10.3762/bjoc.10.91 ◽

2014 ◽

Vol 10 ◽

pp. 929-935 ◽

Cited By ~ 14

Author(s):

Akshay Kumar ◽

Swapandeep Singh Chimni

Keyword(s):

Amino Acids ◽

Sodium Borohydride ◽

Michael Addition ◽

High Yield ◽

Michael Adduct ◽

Michael Adducts ◽

Primary Amino ◽

The Michael Addition

Simple primary-tertiary diamines easily derived from natural primary amino acids were used to catalyze the Michael addition of ketones with isatylidenemalononitrile derivatives. Diamine 1a in combination with D-CSA as an additive provided Michael adducts in high yield (up to 94%) and excellent enantioselectivity (up to 99%). The catalyst 1a was successfully used to catalyze the three-component version of the reaction by a domino Knoevenagel–Michael sequence. The Michael adduct 4a was transformed into spirooxindole 6 by a reduction with sodium borohydride in a highly enantioselective manner.

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Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties

Foods ◽

10.3390/foods9020114 ◽

2020 ◽

Vol 9 (2) ◽

pp. 114 ◽

Cited By ~ 1

Author(s):

José Manuel Mirás-Avalos ◽

Yolanda Bouzas-Cid ◽

Emiliano Trigo-Córdoba ◽

Ignacio Orriols ◽

Elena Falqué

Keyword(s):

Amino Acids ◽

Amino Acid ◽

High Performance ◽

Principal Component ◽

Wine Quality ◽

Photodiode Array Detection ◽

Relevant Role ◽

Amino Acid Profiles ◽

Primary Amino ◽

Amino Acid Contents

Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents.

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