Effect of local processing methods (cooking, frying and smoking) on three fish species from Ghana: Part 2—Amino acids and protein quality

The aim of this study was to evaluate the crude protein quality of the two mealworm species Alphitobius diaperinus (AD) and Tenebrio molitor (TM) across different processing methods of AD using the crude protein digestibility-corrected amino acid score (PDCAAS) based on rat trials. Rats (66±3 g) were kept in single enclosures and fed diets containing 10% crude protein. The eight treatments were freeze-dried TM, freeze-dried AD, defatted AD, extruded AD, formic acid hydrolysed AD, industrial-dried AD, vacuum-dried AD and addition of an enzyme blend to the freeze-dried AD product (n=6 rats). Total collection of faeces and urine was obtained daily during a 4 day sampling period. The results showed that the sulphur-containing amino acids were the limiting amino acids for all treatments. Freeze-dried AD had a better protein quality compared to freeze-dried TM (0.82 and 0.76 for PDCAAS, respectively). Addition of the enzyme blend used in this experiment did not affect PDCAAS. Defatting, extruding and industrial-drying induced a small decrease of protein quality (0.79-0.80), and vacuum drying and acid hydrolysis had more severe effects (0.77 and 0.74 for PDCAAS, respectively). In conclusion, AD is promising as food due to its high protein content of 62% dry matter and due to its high true protein digestibility (91-94% across all treatments). Furthermore, common processing methods such as defatting, industrial drying and extrusion can be applied without major effects on the product’s ability to meet human dietary requirements for specific amino acids (0.79-0.82 for PDCAAS).

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Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Journal of Food Quality ◽

10.1155/2018/2625401 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 7

Author(s):

Renata Pyz-Łukasik ◽

Waldemar Paszkiewicz

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Muscle Tissue ◽

Fish Species ◽

Proximate Composition ◽

Essential Amino Acid ◽

Protein Quality ◽

Amino Acid Profile ◽

Energy Value

This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat. The energy value of the muscle tissue ranged from 93.50 to 175.83 kcal/100 g. The contents of amino acids in 100 g of protein were 47.64–45.86 g for total essential amino acids (TEAA), 52.36–54.14 g for total neutral amino acids (TNAA), 3.14–2.25 g for total sulphur amino acids (TSAA), and 7.23–7.81 g for total aromatic amino acids (TArAA). The essential amino acid (EAA) composition of the fish was compared with the standard protein, and Chemical Score (CS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and Essential Amino Acid Index (EAAI) were calculated. The quality of the muscle tissue proteins of all four fish species was high. These fish can constitute a healthy addition to the human diet.

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Are Dietary Amino Acids or Protein Quality Associated with Infant Length Gain from 6 to 12 Months in Rural Malawi? (P10-010-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-010-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Andrew Matchado ◽

Kathryn Dewey ◽

Christine Stewart ◽

Per Ashorn ◽

Ulla Ashorn ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Breast Milk ◽

Protein Quality ◽

Complementary Food ◽

Complementary Foods ◽

Acid Intake ◽

Dietary Amino Acid ◽

Amino Acid Intake ◽

Length Gain

Abstract Objectives 1) to estimate the probability of inadequate amino acid intake among infants 9–10 months of age in rural Malawi 2) to evaluate whether dietary amino acid intake or protein quality are associated with length gain from 6 to 12 months of age Methods We assessed total amino acid intake from breast milk and complementary foods in 285 infants. Breast milk intake and complementary foods were estimated using dose-to-mother deuterium oxide dilution method and repeat 4-pass interactive 24-hour recall interviews, respectively. Amino acid composition values were taken from FAO human milk profile, Tanzania Food Composition table and International Minilist. Protein quality was estimated using Digestible Indispensable Amino Acid Score (DIAAS). Probability of intake below Estimated Average Requirement (EAR) for each amino acid was estimated using National Cancer Institute (NCI) method. We estimated protein quality of complementary food using median DIAAS. We assumed a DIAAS of ≥0.75 to represent a diet or food with good protein quality. Relationships between amino acid intake or protein quality with length gain were assessed using regression models. Length was measured at 6 and 12 months of age and length for age z-score (LAZ) velocity was calculated (ΔLAZ/months). Results The probability of inadequate amino acid intake from breast milk and complementary food that included a lipid-based nutrient supplement (LNS) was 3% for lysine, 0% for tryptophan, threonine, valine, histidine, isoleucine, leucine, sulfur containing amino acids (SAA), and aromatic amino acids (AAA). Without LNS, the probability was 7% for lysine and 0–2% for the other amino acids. The median (interquartile range) DIAAS for complementary food with and without LNS was 0.70 (0.28) and 0.64 (0.32), respectively. Dietary amino acid intake and protein quality were not significantly associated with length gain velocity from 6 to 12 months even after adjusting for confounding factors. Conclusions The prevalence of inadequate amino acid intake in 9–10 months old infants in rural Malawi is very low. However, in conditions of frequent clinical or sub-clinical infections this situation may be different. Linear growth at 6–12 months does not appear to be limited by dietary amino acid intake or protein quality in this setting. Funding Sources The Bill & Melinda Gates Foundation.

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Effect of Time and Legume Type on Germination-Induced Proteolysis of Lentils and Faba Beans

Proceedings ◽

10.3390/foods_2020-07823 ◽

2020 ◽

Vol 70 (1) ◽

pp. 4

Author(s):

Sara Bautista-Expósito ◽

Elena Peñas ◽

Albert Vanderberg ◽

Juana Frias ◽

Cristina Martínez-Villaluenga

Keyword(s):

Amino Acids ◽

Protease Activity ◽

Protein Quality ◽

Principal Component ◽

Fold Increase ◽

Protein Digestibility ◽

Essential Amino Acids ◽

Seedling Development ◽

Positive Effects ◽

Faba Beans

Legumes are alternative protein sources that have been successfully used to develop diverse meatless foods. Although these plant-based products have a lower impact on the environment than equivalent animal-based products, they have lower protein digestibility. Germination could be a useful bioprocess to enhance protein digestibility in legumes, although its effect at different times of seedling development has been little studied in lentils and faba beans. This work investigated the effect of germination time (4 and 6 days after full seed imbibition) on the proteins of three types of Canadian lentils (“gray zero tannin”, G; “caviar black”, B; and “red dehulled”, D) and faba beans (“zero vicin/convicin”, F). Germination increased total nitrogen (4–14% increase) and total levels of some amino acids: Asp in all the sprouts studied; Ser, Pro, Ala, Cys, His and Lys in G; and Met and Tyr in B. A concurrent degradation of the 7S and 11S globulin subunits, the accumulation of peptides below 20 kDa and free essential and non-essential amino acids (4- to 6-fold increase) were observed after germination in all the legumes studied. These effects were attributable to the increased protease activity observed after sprouting. Trypsin inhibitory activity was lower in legume sprouts, except for D, where a small increase was detected. Time, legume type and their interaction showed significant effects on the parameters studied. Germination effects were generally more remarkable at longer stages of seedling development. Among the legumes studied, D showed a differential behavior characterized by a faster protein degradation and release of small peptides, probably due to its higher protease activity as indicated by principal component analysis. These results evidence the positive effects of germination on the protein digestibility of different lentil types and faba beans. The protein quality of plant-based foods could be improved through the selection of legume species with higher germination-induced proteolytic rates and optimized germination times.

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INFLUENCE OF DIETARY ANTIBIOTICS ON NITROGEN, AMINO ACID AND ENERGY DIGESTION BY RATS AND ADULT ROOSTERS

Canadian Journal of Animal Science ◽

10.4141/cjas82-063 ◽

1982 ◽

Vol 62 (2) ◽

pp. 537-545 ◽

Cited By ~ 4

Author(s):

L. D. CAMPBELL ◽

B. O. EGGUM ◽

J. WOLSTRUP

Keyword(s):

Amino Acids ◽

Dietary Protein ◽

Protein Quality ◽

Positive Influence ◽

Metabolizable Energy ◽

Biological Value ◽

Key Words Antibiotics ◽

True Digestibility ◽

Neomycin Sulfate ◽

Net Protein

The influence of antibiotics (a 2:1 mixture of bacitracin and neomycin sulfate at 0.7% of the diet) on the availability of energy from barley-fishmeal-based diets was assessed using rats and adult roosters. Changes in estimates of protein quality, as influenced by dietary antibiotics were also determined in the study with rats. Gut biomass content was estimated by measuring the content of adenosine triphosphate (ATP) in gut samples of rats and fresh excreta samples of roosters. Antibiotic addition to the diet significantly (P < 0.01) reduced apparent digestible energy in rats and tended to reduce the true metabolizable energy measured with roosters. Biological value of the protein for rats was increased significantly (P < 0.01) by antibiotics as were net protein utilization values even though true digestibility of protein was decreased significantly (P < 0.01). The availability of some amino acids (e.g. histidine) showed a marked depression (12.1 percentage units) when antibiotics were added to the diet while others were not influenced (e.g. lysine and methionine) or markedly (7.6 percentage units) increased (e.g. alanine). The extent of microbial activity, which was shown to be markedly higher in the hindgut of rats fed no antibiotics as compared to rats fed antibiotics, may have contributed to the positive influence of antibiotic feeding on biological value of dietary protein and to the changes noted in excretion of amino acids by rats and roosters. Key words: Antibiotics, Nitrogen, amino acids, energy, rats, rosters

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol25iss2pp30-38 ◽

2020 ◽

Vol 25 (2) ◽

pp. 30

Author(s):

Ayodeji Ahmed Ayeloja ◽

W. A. Jimoh ◽

T. O. Uthman ◽

M. O. Shittu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Storage Time ◽

Protein Quality ◽

Storage Period ◽

Essential Amino Acids ◽

Vulnerable Groups ◽

Average Weight ◽

Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

Australian Journal of Agricultural Research ◽

10.1071/ar9720913 ◽

1972 ◽

Vol 23 (5) ◽

pp. 913 ◽

Cited By ~ 17

Author(s):

AC Kondos ◽

GL McClymont

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Tetrahymena Pyriformis ◽

Essential Amino Acids ◽

Processing Temperature ◽

Biological Availability ◽

Nutritional Evaluation ◽

Growth Promoting ◽

Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

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The crystal structure of an essential high-temperature requirement protein HtrA1 (Rv1223) from Mycobacterium tuberculosis reveals its unique features

Acta Crystallographica Section D Structural Biology ◽

10.1107/s205979831800952x ◽

2018 ◽

Vol 74 (9) ◽

pp. 906-921 ◽

Cited By ~ 1

Author(s):

Khundrakpam Herojit Singh ◽

Savita Yadav ◽

Deepak Kumar ◽

Bichitra Kumar Biswal

Keyword(s):

Crystal Structure ◽

Amino Acids ◽

Mycobacterium Tuberculosis ◽

High Temperature ◽

Protein Quality ◽

Pdz Domain ◽

Survival Strategies ◽

Dimensional Structure ◽

Protease Domain ◽

Temperature Requirement

High-temperature requirement A (HtrA) proteins, which are members of the heat-shock-induced serine protease family, are involved in extracytoplasmic protein quality control and bacterial survival strategies under stress conditions, and are associated with the virulence of several pathogens; they are therefore major drug targets. Mycobacterium tuberculosis possesses three putative HtrAs: HtrA1 (Rv1223), HtrA2 (Rv0983) and HtrA3 (Rv0125). Each has a cytoplasmic region, a transmembrane helix and a periplasmic region. Here, the crystal structure of the periplasmic region consisting of a protease domain (PD) and a PDZ domain from an M. tuberculosis HtrA1 mutant (mHtrA1S387A) is reported at 2.7 Å resolution. Although the mHtrA1S387A PD shows structural features similar to those of other HtrAs, its loops, particularly L3 and LA, display different conformations. Loop L3 communicates between the PDs of the trimer and the PDZ domains and undergoes a transition from an active to an inactive conformation, as reported for an equivalent HtrA (DegS). Loop LA, which is responsible for higher oligomer formation owing to its length (50 amino acids) in DegP, is very short in mHtrA1S387A (five amino acids), as in mHtrA2 (also five amino acids), and therefore lacks essential interactions for the formation of higher oligomers. Notably, a well ordered loop known as the insertion clamp in the PDZ domain interacts with the protease domain of the adjacent molecule, which possibly aids in the stabilization of a trimeric functional unit of this enzyme. The three-dimensional structure of mHtrA1S387A presented here will be useful in the design of enzyme-specific antituberculosis inhibitors.

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Least cost diets to reduce nitrogen excretion by growing and finishing pigs

Proceedings of the British Society of Animal Science ◽

10.1017/s1752756200590346 ◽

1995 ◽

Vol 1995 ◽

pp. 36-36

Author(s):

R.M. Kay ◽

P.A. Lee

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Water System ◽

Nitrogen Retention ◽

Essential Amino Acids ◽

Nitrogen Excretion ◽

Finishing Pigs ◽

Ideal Protein ◽

The Uk ◽

Feeding Diets

In the UK, pollution of the water system with nitrate nitrogen leaching from the soil is seen as a major problem and farm animal effluents have been identified as a major source of nitrate pollution. It would, therefore, be beneficial to the livestock producer and to the environment if the nitrogen excretion from animals could be kept to a minimum. To limit the excretion of nitrogen by the pig, it is necessary to supply amino acids in the diet in better agreement with its dietary requirements. This could be achieved either by feeding diets according to the pig's requirements based on age and/or weight (phase feeding) or by improving protein quality. The best protein quality would be that which has the same balance of essential amino acids (EAA) with respect to lysine as that required by the pig, i.e. ideal protein. Diets formulated on the basis of total dietary EAA on an ideal protein basis, using crystalline EAA, could enable lower crude protein (CP) diets to be offered whilst maintaining nitrogen retention (NR). An alternative approach to formulating diets would be to base the formulations on either: 1) currently available, commercial database values for ileal digestible EAA values of ingredients to achieve diets as close to ideal protein as possible but within least cost formulation constraints; or 2) ingredients limited simply to cereals and pulses and supplemented with crystalline EAA to formulate as close to ideal protein as possible. The object of the present experiment was to evaluate diets, formulated on this basis, in terms of nitrogen intake (NI), excretion (NE) and retention (NR) in pigs using balance studies.

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