Identification of bacteriocins secreted by the probiotic Lactococcus lactis following microwave-assisted acid hydrolysis (MAAH), amino acid content analysis, and bioinformatics

2017 ◽  
Vol 410 (4) ◽  
pp. 1299-1310 ◽  
Author(s):  
Rafail Nikolaos Tasakis ◽  
Maria Touraki
Keyword(s):  
Content Analysis ◽  
Amino Acid ◽  
Acid Hydrolysis ◽  
Lactococcus Lactis ◽  
Acid Content ◽  
Amino Acid Content ◽  
Microwave Assisted

scholarly journals ANALISIS KOMPONEN ASAM AMINO IKAN LAYANG DELES (Decapterus Makrosoma) HASIL OLAHAN TRADISIONAL BERDASARKAN LAMA PENYIMPANAN

2019 ◽  
Vol 9 (2) ◽  
pp. 123-132
Author(s):  
Vhindra Engson Lumamuly ◽  
Nikmans Hattu ◽  
Semuel Unwakoly
Keyword(s):  
Amino Acids ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
Acid Hydrolysis ◽  
Alkaline Hydrolysis ◽  
Acid Content ◽  
Amino Acid Content ◽  
Storage Period ◽  
Ultra Performance Liquid Chromatography ◽  
Amino Acid Concentrations

The aim of this study was to determine the amino acid composition of traditional processed Layang Deles fish (Decapterus macrosoma) which was stored for 2 months. Analysis of amino acid content using by Ultra Performance Liquid Chromatography (UPLC) instrument after content of water and lipid in sample was removed. The results of the analysis showed that there was a change in the concentration of 15 amino acids measured ranging from 85.17% to 2,873.42% in acid hydrolysis and 88.18% to 28.73% in alkaline hydrolysis. The biggest changes occurred in histidine, arginine and serine amino acid concentrations of 2,873.42%, 2,606.74% and 900.00% in acid hydrolysis and in amino acids serine, aspartic acid and histidine which were 88.17%, 62, 99% and 40.02% in alkaline hydrolysis. Based on the results of the research, it can be concluded that the processing of inmana fish with a storage period of 2 months affects the amino acid components of Layang Deles fish (Decapterus macrosoma).

scholarly journals Available versus digestible dietary amino acids

2012 ◽  
Vol 108 (S2) ◽  
pp. S298-S305 ◽  
Author(s):  
Shane M. Rutherfurd ◽  
Paul J. Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Hydrolysis ◽  
Acid Content ◽  
Amino Acid Analysis ◽  
Amino Acid Content ◽  
Cysteic Acid ◽  
Processed Foods ◽  
Dietary Amino Acids ◽  
Available Lysine

Available amino acids are those absorbed from the gastrointestinal tract in a form suitable for body protein synthesis. True ileal digestible amino acids are determined based on the difference between dietary amino acid intake and unabsorbed dietary amino acids at the terminal ileum. The accuracy of ileal digestible amino acid estimates for predicting available amino acid content depends on several factors, including the accuracy of the amino acid analysis procedure. In heat processed foods, lysine can react with compounds to form nutritionally unavailable derivatives that are unstable during the hydrochloric acid hydrolysis step of amino acid analysis and can revert back to lysine causing an overestimate of available lysine. Recently, the true ileal digestible reactive (available) lysine assay based on guanidination has provided a means of accurately determining available lysine in processed foods. Methionine can be oxidised during processing to form methionine sulphoxide and methionine sulphone and cysteine oxidised to cysteic acid. Methionine sulphoxide, but not methionine sulphone or cysteic acid, is partially nutritionally available in some species of animal. Currently, methionine and cysteine are determined as methionine sulphone and cysteic acid respectively after quantitative oxidation prior to acid hydrolysis. Consequently, methionine and cysteine are overestimated if methionine sulphone or cysteic acid are present in the original material. Overall, given the problems associated with the analysis of some amino acids in processed foodstuffs, the available amino acid content may not always be accurately predicted by true ileal amino acid digestibility estimates. For such amino acids specific analytical strategies may be required.

Effect of Lactococcus lactis K-C2 on the growth performance, amino acid content and gut microflora of amberjack Seriola dumerili

2018 ◽  
Vol 84 (6) ◽  
pp. 1051-1062 ◽  
Author(s):  
Nguyen Thi Hue Linh ◽  
Setsuko Nagai ◽  
Noriko Nagasaka ◽  
Seika Okane ◽  
Yousuke Taoka
Keyword(s):  
Amino Acid ◽  
Growth Performance ◽  
Lactococcus Lactis ◽  
Acid Content ◽  
Amino Acid Content ◽  
Gut Microflora ◽  
Seriola Dumerili

scholarly journals Absorption of Chemically Unmodified Lysine from Proteins in Foods That Have Sustained Damage During Processing or Storage

2005 ◽  
Vol 88 (3) ◽  
pp. 949-954 ◽  
Author(s):  
Paul J Moughan
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Hydrolysis ◽  
Acid Content ◽  
Amino Acid Analysis ◽  
Amino Acid Content ◽  
Food Proteins ◽  
New Compounds

Abstract When a food is processed or stored, amino acids can react with a number of chemical entities to produce new compounds that are often nutritionally unavailable to the consumer. During acid hydrolysis used in amino acid analysis, some of these compounds revert back to the parent amino acid, leading to errors in estimates of both the amino acid content of foods and amino acid digestibility. This is a particular concern for the amino acid lysine in damaged food proteins. Chemical assays have thus been developed to allow determination of unaltered or reactive lysine. However, there is evidence that, in damaged food proteins, not all of the reactive lysine is released during digestion and absorbed. The development and application of an assay for absorbed (ileal digestible) reactive lysine is discussed.

scholarly journals The effects of insulin and adrenaline on the amino-acid content of blood

1933 ◽  
Vol 27 (5) ◽  
pp. 1648-1654 ◽  
Author(s):  
James Murray Luck ◽  
Stanley Wallace Morse
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content

scholarly journals A CONTRIBUTION TO THE STUDY OF THE AMINO-ACID CONTENT OF THE BLOOD

1915 ◽  
Vol 21 (3) ◽  
pp. 511-537
Author(s):  
Paul György ◽  
Edgard Zunz
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content

Evaluation of seed amino acid content and its correlation network analysis in wild soybean (Glycine soja) germplasm in Japan

2021 ◽  
Vol 19 (1) ◽  
pp. 35-43
Author(s):  
Awatsaya Chotekajorn ◽  
Takuyu Hashiguchi ◽  
Masatsugu Hashiguchi ◽  
Hidenori Tanaka ◽  
Ryo Akashi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Acid Content ◽  
Free Amino ◽  
Glycine Soja ◽  
Wild Soybean ◽  
Amino Acid Content ◽  
Soybean Seeds ◽  
Free Amino Acid Content

AbstractWild soybean (Glycine soja) is a valuable genetic resource for soybean improvement. Seed composition profiles provide beneficial information for the effective conservation and utilization of wild soybeans. Therefore, this study aimed to assess the variation in free amino acid abundance in the seeds of wild soybean germplasm collected in Japan. The free amino acid content in the seeds from 316 accessions of wild soybean ranged from 0.965 to 5.987 mg/g seed dry weight (DW), representing a 6.2-fold difference. Three amino acids had the highest coefficient of variation (CV): asparagine (1.15), histidine (0.95) and glutamine (0.94). Arginine (0.775 mg/g DW) was the predominant amino acid in wild soybean seeds, whereas the least abundant seed amino acid was glutamine (0.008 mg/g DW). A correlation network revealed significant positive relationships among most amino acids. Wild soybean seeds from different regions of origin had significantly different levels of several amino acids. In addition, a significant correlation between latitude and longitude of the collection sites and the total free amino acid content of seeds was observed. Our study reports diverse phenotypic data on the free amino acid content in seeds of wild soybean resources collected from throughout Japan. This information will be useful in conservation programmes for Japanese wild soybean and for the selection of accessions with favourable characteristics in future legume crop improvement efforts.

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