Nutrition upgrading of corn-ethanol co-product by fungal fermentation: amino acids enrichment and anti-nutritional factors degradation

2021 ◽  
Author(s):  
Xiao Sun ◽  
Douglas Tiffany ◽  
Pedro Urriola ◽  
Gerald Shurson ◽  
Bo Hu
Keyword(s):  
Amino Acids ◽  
Corn Ethanol ◽  
Nutritional Factors ◽  
Fungal Fermentation

scholarly journals Effect of fungal fermentation on the nutrient digestibility of guar meal in Penaeus vannamei

2017 ◽  
Vol 64 (3) ◽  
Author(s):  
R. Jannathulla ◽  
J. Syama Dayal ◽  
K. Ambasankar ◽  
M. Muralidhar
Keyword(s):  
Amino Acids ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Nutrient Digestibility ◽  
Penaeus Vannamei ◽  
Nutritional Factors ◽  
Dry Matter Digestibility ◽  
Guar Meal ◽  
Fungal Fermentation ◽  
Nonessential Amino Acids

A 30-days indoor feeding trail was carried out to determine the nutrient digestibility of untreated and fermented guar meal (GRM) in Penaeus vannamei. The fermented guar meal was prepared by solid state fermentation using the fungus Aspergillus niger. A reference diet was formulated based on the dietary requirements of shrimp and test diets were prepared using the ingredient substitution method of reference diet and test ingredient at 7:3 ratio. Results revealed that the fungal fermentation significantly (p<0.05) increased dry matter digestibility of GRM from 48.86 to 54.27% and crude protein digestibility from 64.41 to 68.54%. Significant (p<0.05) improvement was observed in the digestibility of all the aminoacids with fermented GRM compared to the untreated GRM. The range of essential amino acids digestibility was increased from 59.4-69.6% to 61.5-73.6% post-fermentation. Lysine in essential amino acids and serine in nonessential amino acids showed the highest digestibility in both untreated and fermented GRM whereas a better improvement was observed witharginine (9.79%) and glutamic acid (8.59%) due to fermentation. The present results of increased digestibility parameters in fermented GRM were attributed to the amelioration of anti-nutritional factors and reduction of fibre fractions.

scholarly journals CodY-Regulated Aminotransferases AraT and BcaT Play a Major Role in the Growth of Lactococcus lactis in Milk by Regulating the Intracellular Pool of Amino Acids

2003 ◽  
Vol 69 (6) ◽  
pp. 3061-3068 ◽  
Author(s):  
Emilie Chambellon ◽  
Mireille Yvon
Keyword(s):  
Amino Acids ◽  
Growth Inhibition ◽  
Lactococcus Lactis ◽  
Double Mutant ◽  
Wild Type Strain ◽  
Aromatic Amino Acids ◽  
Nitrogen Sources ◽  
Nutritional Factors ◽  
Keto Acids ◽  
Branched Chain

ABSTRACT Aminotransferases, which catalyze the last step of biosynthesis of most amino acids and the first step of their catabolism, may be involved in the growth of Lactococcus lactis in milk. Previously, we isolated two aminotransferases from L. lactis, AraT and BcaT, which are responsible for the transamination of aromatic amino acids, branched-chain amino acids, and methionine. In this study, we demonstrated that double inactivation of AraT and BcaT strongly reduced the growth of L. lactis in milk. Supplementation of milk with amino acids and keto acids that are substrates of both aminotransferases did not improve the growth of the double mutant. On the contrary, supplementation of milk with isoleucine or a dipeptide containing isoleucine almost totally inhibited the growth of the double mutant, while it did not affect or only slightly affected the growth of the wild-type strain. These results suggest that AraT and BcaT play a major role in the growth of L. lactis in milk by degrading the intracellular excess isoleucine, which is responsible for the growth inhibition. The growth inhibition by isoleucine is likely to be due to CodY repression of the proteolytic system, which is necessary for maximal growth of L. lactis in milk, since the growth of the CodY mutant was not affected by addition of isoleucine to milk. Moreover, we demonstrated that AraT and BcaT are part of the CodY regulon and therefore are regulated by nutritional factors, such as the carbohydrate and nitrogen sources.

GM technology: a tool to benefit livestock production

2004 ◽  
Vol 33 ◽  
pp. 247-258
Author(s):  
R.H. Phipps ◽  
A. Cockburn
Keyword(s):  
Amino Acids ◽  
Developing Countries ◽  
High Temperatures ◽  
Crop Residues ◽  
Livestock Production ◽  
Trypsin Inhibitors ◽  
Nutritional Factors ◽  
Maize Stover ◽  
Feed Resources ◽  
Gm Technology

The limitations to livestock production are numerous and varied but are applicable to a greater or lesser extent in both developed and developing countries. Crop factors that limit livestock production include inadequate quality (e.g. crop residues such as maize stover) and quantity of feed resources with an inconsistent supply due to extremes of climate (e.g. low rainfall and high temperatures), the presence of anti-nutritional factors and toxins (e.g. trypsin inhibitors, glucosinolates, gossypol, mycotoxins), and deficiencies of specific nutrients (e.g. amino acids and minerals).

scholarly journals Effect of fermentation methods on amino acids, fiber fractions and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus (Litopenaeus) vannamei

2017 ◽  
Vol 64 (2) ◽  
Author(s):  
R. Jannathulla ◽  
J. Syama Dayal ◽  
D. Vasanthakumar ◽  
K. Ambasankar ◽  
M. Muralidhar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Plant Protein ◽  
Protein Sources ◽  
Shrimp Feed ◽  
Plant Protein Sources ◽  
Fiber Fractions ◽  
Fungal Fermentation ◽  
Acid Index

The incorporation of plant protein sources in shrimp feed is limited due to unbalanced amino acids and higher anti-nutrients. In the present study, soybean meal (SBM), groundnut oil cake (GNC), rapeseed meal (RSM), sunflower oil cake (SFC) and guar meal (GRM) were subjected to natural, bacterial, fungal and yeast fermentation methods. The essential amino acid contents were increased by 4-28% in SBM, 7-26% in GNC, 3-27% in RSM, 8-18% in SFC and 4-14% in GRM. The increase was better for lysine with fungal fermentation (2.31-4.01%). The improvement in other limiting amino acids viz., methionine and tryptophan also showed positive response to fermentation. The analytical results showed improved essential amino acid index (EAAI) in the fermented ingredients and the increase was better with RSM (0.82 to 0.92) using Aspergillus niger. Fiber fractions were reduced (p<0.05) in fungal and yeast treated samples but not due to natural or bacterial fermentation. The reduction of cellulose and hemicellulose was not only influenced by the inoculum but also on the ingredient used. The reduction of anti-nutrients (p<0.05) such as trypsin inhibitor, phytic acid, saponin, tannin, glucosinolate and guar gum were found to be lower in natural fermentation than other methods. The results indicated that fungal fermentation is more suitable for improving the nutritional quality of plant protein sources and this data will pave way for higher fishmeal replacement in shrimp feed formulations.

Nutritional Factors Affecting Growth and Production of Antimicrobial Substances by Streptococcus lactis subsp. diacetylactis S1-67/C

1983 ◽  
Vol 46 (6) ◽  
pp. 514-517 ◽  
Author(s):  
N. S. REDDY ◽  
B. RANGANATHAN
Keyword(s):  
Amino Acids ◽  
Yeast Extract ◽  
Casein Hydrolysate ◽  
Basal Medium ◽  
Good Growth ◽  
Mineral Salts ◽  
Nutritional Factors ◽  
Maximum Production ◽  
Antimicrobial Substances ◽  
Streptococcus Lactis

The present study pertains to the effect of nutritional factors on the growth and production of antimicrobial substances (AS) by Streptococcus lactis subsp. diacetylactis S1-67/C. Among nine media tested, yeast extract dextrose broth supported good growth and maximum production of AS. Addition of beef extract and yeast extract at 1.0 and 0.6% levels, respectively, increased growth as well as production of AS. Of ten carbohydrates examined, maximum production of AS was achieved with 1% glucose followed by fructose, 4% molasses, lactose, sucrose, galactose, mannitol, maltose and 2% molasses. Xylose inhibited production of AS, although it stimulated growth of the organism. Peptone, tryptone and tryptose (each at the 1.5% level) significantly stimulated production of AS. Other nitrogen sources, including soytone, casein hydrolysate and proteose peptone, retarded production of inhibitory substances. Among the amino acids, L-leucine, DL-methionine and L-glutamic acid were most essential for growth and production of AS, whereas L-lysine, L-proline, DL-serine, DL-asparatic acid, L-arginine-HCl and DL-tryptophan were stimulatory. Other amino acids such as DL-ornithine, L-cysteine-HCl and DL-citrulline slightly stimulated AS production. In the presence of cynocobalmin, niacin, folic acid, calcium pantothenate and riboflavin, S. lactis subsp. diacetylactis S1-67/C produced maximum amounts of inhibitory substances. Omission of individual mineral salts from the basal medium did not affect production of AS by the organism.

Chemical and physical characteristics of grains related to variability in energy and amino acid availability in pigs: a review

1999 ◽  
Vol 50 (5) ◽  
pp. 667 ◽  
Author(s):  
Robert J. van Barneveld
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Amino Acid Content ◽  
Nutritional Factors ◽  
Value Differences ◽  
Agronomic Practices ◽  
Available Energy ◽  
Cultural Conditions ◽  
Amino Acid Availability

To optimise pig production, there is a need to define the variation in the available energy and amino acid content of feed grains and to understand those factors that influence nutritive value. Differences of up to3.7 MJ/kg dry matter (DM) in digestible energy (DE) content were observed following a review of data for more than 70 cultivars of wheat. Similarly, analysis of data for more than 125 cultivars of barley revealed a range in DE estimates from 11.7 to 16.0 MJ/kg DM. Differences of this magnitude are economically significant to pig producers. Cultivar has a minimal effect on the availability of energy and amino acids in cereals, although this variation is larger in legumes, particularly lupins. The cultural conditions and agronomic practices (e.g. fertiliser rate) have a greater influence on amino acid and energy availability than the growing region or the growing year. Many factors are shown to influence the availability of energy and amino acids in feed grains, including protein source and type, starch characteristics, fat source and type, non-starch polysaccharide components, and anti-nutritional factors. Although all of these factors can influence the nutritive value of a feed grain for pigs in some way, the availability of energy and amino acids will ultimately depend on the particular combination of these components in a grain and how they behave in the presence of nutrients from other feed ingredients. For this reason, an understanding of the factors that influence the nutritive value of feed grains is more likely to eventuate when multiple regressions of grain components are made against the availability of energy and amino acids.

scholarly journals Chemical composition of Manihot esculentum crantz (var. umucass 36)

2021 ◽  
Vol 44 (3) ◽  
pp. 270-281
Author(s):  
O. O. Adedokun ◽  
G. S. Ojewola ◽  
F. O. Ahamefule ◽  
A. H. Akinmutimi
Keyword(s):  
Energy Source ◽  
Amino Acids ◽  
Trypsin Inhibitor ◽  
Crude Protein ◽  
Hydrocyanic Acid ◽  
Poultry Production ◽  
Nutritional Factors ◽  
Cassava Root ◽  
Gross Energy ◽  
Cassava Root Meal

Cassava (Manihot esculentum) is one of the most drought tolerant crops, adapted to varying agro-ecological zones and has a high potential for livestock and poultry production in Nigeria. Thus, proximate, macro and micro minerals, anti-nutrients, gross energy and amino acid profile of cassava (Manihot esculentum crantz var. UMUCASS 36) were carried out jusing freshly harvested cassava. The cassava root was washed, peeled and chopped into small pieces. This was oven dried and milled to form cassava root meal (CRM). The harvested leaf and petiole was chopped, oven dried and milled as cassava foliage meal (CFM). The tender, green apical part of the stem was equally harvested, chopped, oven dried and milled as cassava tender stem meal (CTSM) while the cassava composite meal(CCM) was a mixture of the root meal, foliage meal and the tender stem meal at the ratio of 10:4:1 respectively. The proximate, gross energy, macro (Na, P, K, Ca and Mg) and micro (Fe, Zn, Mn and Cu) minerals, anti nutritional factors (hydrocyanic acid, tannin and trypsin inhibitor) and the amino acids were determined in line with the internationally accepted standard. There were significant (P<0.05) differences among various parts of the UMUCASS 36 cassava for all the parameters considered. The crude protein was least in cassava root meal (2.29%) and best in cassava foliage meal (21.79%). CCM had the highest (P<0.05) gross energy of 3.77kcal/g. CFM had the best contents of sodium (0.27%), potassium (0.88%) and phosphorous (0.38%).CRM had the highest value of calcium (0.29%), CTSM (potassium, 0.88%) and CCM (magnesium, 0.34%). In micro mineral contents, significant(P<0.05) differences existed across the parts examined. CFM was superior in both iron and zinc contents while CTSM had best values of copper and manganese. Hydrocyanic acid value ranged from 1.26mg/kg in CFM to 6.57mg/kg in CCM while trypsin inhibitor had highest value of 9.62TIU/mg in CRM and CFM had tannin value to be 0.086% being the highest. All the anti-nutritional factors measured were at tolerable levels to broiler chicken. Percentages of amino acids like arginine, cysteine, histidine, phenylalanine and valine in leaf meal were high with these values 6.46, 3.09, 1.34, 3.14, and 8.27% respectively. The nutritive contents of UMUCASS 36 revealed that the root meal with gross energy of 3.66Kcal/g is a potential energy source and therefore can be used as an energy source in poultry ration. The high content of crude protein and its attendant amino acids in the UMUCASS 36 foliage meal placed it at a better level for consideration as replacement for the expensive soybean.

THE ROLE OF NUTRITIONAL FACTORS IN FOOD SELECTION AND PREFERENCE AS RELATED TO LARVAL NUTRITION OF AN INSECT, PSEUDOSARCOPHAGA AFFINIS (DIPTERA, SARCOPHAGIDAE), ON SYNTHETIC DIETS

1967 ◽  
Vol 99 (12) ◽  
pp. 1310-1321 ◽  
Author(s):  
H. L. House
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Selection ◽  
Amino Acid Mixture ◽  
Acid Mixture ◽  
Varietal Resistance ◽  
Nutritional Factors ◽  
Glucose Levels ◽  
Nonessential Amino Acids

AbstractLarvae of Pseudosarcophaga affinis auct. nec Fallén readily discriminated between synthetic diets satisfactory for growth and those that had nutritionally important faults. The faults were lack of an essential amino acid, unsatisfactory ratios of essential and nonessential amino acids, and unsatisfactory proportions of the best amino acid mixture relative to glucose levels. Some of these were made to resemble the proportions of amino acids and glucose found by other workers in tissues of aphid-resistant and -susceptible varieties of peas. All the experiments showed that the diets chosen by larvae were those on which they grew and developed best. That larvae can relate the chemical composition of the selected foodstuff with their nutritional requirements may cast some light on varietal resistance of plants or other foodstuff to insects.

INSULIN-LIKE GROWTH FACTORS AND PLACENTAL FUNCTION

2007 ◽  
Vol 18 (3) ◽  
pp. 201-224
Author(s):  
NATALIA SCHLABRITZ-LOUTSEVITCH ◽  
CUN LI ◽  
PETER W NATHANIELSZ
Keyword(s):  
Amino Acids ◽  
Fetal Growth ◽  
Growth And Development ◽  
Cellular Structure ◽  
Building Blocks ◽  
Maternal Circulation ◽  
Nutritional Factors ◽  
Placental Function ◽  
Normal Trajectory ◽  
Insulin Like Growth Factors

Placentas from different species differ not only in their cellular structure and normal trajectory of growth but also in the architecture of their placental vasculature and the transport and exchange mechanisms that determine nutritional transfer from mother to fetus and waste disposal from fetus to mother.1 Many maternal and fetal hormonal and nutritional factors, as well as placental paracrine and autocrine systems affect placental growth and development throughout gestation.2 Nutrients delivered from the maternal circulation are as important for placental growth as they are for fetal growth. In addition to passing across the placenta to provide the building blocks for fetal growth, amino acids, carbohydrate and lipids are incorporated into the placenta.

Sign in / Sign up

Export Citation Format

Share Document