Diversity of marine yeasts with high protein content and evaluation of their nutritive compositions

2008 ◽  
Vol 88 (7) ◽  
pp. 1347-1352 ◽  
Author(s):  
Zhenming Chi ◽  
Kuiran Yan ◽  
Lingmei Gao ◽  
Jing Li ◽  
Xianghong Wang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nucleic Acid ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Marine Yeasts ◽  
Marine Animals ◽  
Hanseniaspora Uvarum ◽  
Yeast Strains ◽  
Routine Identification

A total of 327 yeast strains from seawater, sediments, mud of salterns, guts of the marine fish and marine algae were obtained. After crude protein of the yeasts was estimated by the method of Kjehldahl, we found that eight strains of the marine yeasts grown in the medium with 20 g l−1 glucose contained more than 30.4 g protein per 100 g of cell dry weight. The results of routine identification and molecular methods show that they belong to Metschnikowa reukaui, Cryptococcus aureus, Aureobasidium pullulan, Yarrowia lipolytica and Hanseniaspora uvarum, respectively. With the exception of Aureobasidium pullulans 4#2 with nucleic acid of 7.7% (w/w), all other yeast strains contained less than 5.0% (w/w) of nucleic acid. Analysis of fatty acids shows that all the yeast strains tested had a large amount of C18:0 and C18:1 fatty acids while analysis of amino acids indicates that the yeast strains tested had a large amount of essential amino acids, especially lysine and leucine which are very important nutritive components for marine animals.

Nutritional profile of the wild harvested armoured cricket (Acanthoplus discoidalis) (Orthoptera: Tettigoniidae) in northern region of Zimbabwe

2021 ◽  
pp. 1-10
Author(s):  
A.K. Mugova ◽  
C.J. Zvidzai ◽  
R. Musundire
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
G Protein ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Daily Intake ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Nutritional Profile ◽  
Weight Content

Armoured crickets are an important food source in some parts of Zimbabwe. These insects are abundant in some regions but however, they are under utilised and not much is known about their nutritional value. The aim of this study was to determine the nutritional profile of the armoured cricket (Acanthoplus discoidalis). Armoured crickets were collected from a structured sampling framework in Mbire district Mashonaland Central province of Zimbabwe. Removal of the head and thorax, degutting and boiling were done. A proximate analysis was carried out followed by mineral, amino acid and fatty acid profiling of the prepared insects. Analyses were done on a dry basis. A. discoidalis contained 69.2% protein, 16.8% fat, 8.6% ash, 1.2% carbohydrate, 4.2% chitin and 454.3 Kcal/100 g energy. A 100 g dry weight quantity of insect contains 11.48 mg iron which is enough to meet the required daily intake of 10.0-20 mg/day for an adult. The zinc (4.37 mg/100 g dry weight) and phosphorus (491.4 mg/100 g dry weight) content in A. discoidalis almost meets the reference nutrient intake for adults. Essential amino acids, leucine (60.7 mg/g protein) had the highest concentration followed by phenylalanine+tyrosine (59.3 mg/g protein), valine (48.4 mg/g protein), lysine (46.7 mg/g protein), threonine (37.4 mg/g protein), isoleucine (26.4 mg/g protein), methionine+cysteine (20.9 mg/g protein) and histidine (16.5 mg/g protein) the least concentration. In total, 9 saturated fatty acids were determined of which stearic acid and palmitic acid had the highest concentrations of 2,034.5 mg/100 g and 2,005.3 mg/100 g respectively. Four mono unsaturated fatty acids were determined of which oleic acid and palmitoleic acid had the highest concentrations of 361.4 mg/100 g and 305.2 mg/100 g respectively. Four poly-unsaturated fatty acids were determined of which eicosapentaenoic and α-linolenic acid had the highest concentrations of 1,598.0 mg/100 g and 185.6 mg/100 g respectively. A. discoidalis is good source of protein, the minerals iron, zinc and phosphorus, some essential amino acids and poly-unsaturated fatty acids.

scholarly journals Chemical Characterization of Brown and Red Seaweed from Southern Peru, a Sustainable Source of Bioactive and Nutraceutical Compounds

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1669
Author(s):  
Yesica Vilcanqui ◽  
Luis Omar Mamani-Apaza ◽  
Marcos Flores ◽  
Jaime Ortiz-Viedma ◽  
Nalda Romero ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Bioactive Compounds ◽  
Raw Materials ◽  
Chemical Characterization ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Toxic Heavy Metals ◽  
Nutraceutical Compounds ◽  
Species Type

The southern coast of Peru presents a wide diversity of seaweed, which could be used as a new sustainable source of nutritional and bioactive compounds. For the first time, we chemically characterized two species of brown (Macrocystis pyrifera) and red (Chondracanthus chamissoi) Peruvian seaweed. Both species contained significant amounts of proteins (5–12%), lipids (0.16–0.74%), carbohydrates (43.29–62.65%) and minerals (1300–1800 mg kg−1 dw: dry weight). However, the profiles of amino acids, fatty acids and minerals were highly dependent on species type. C. chamissoi had a higher content of essential amino acids and minerals than M. pyrifera (170% and 45%, respectively), while the presence of polyunsaturated fatty acids (ω 6) as well as the content of tocopherols was higher in M. pyrifera (15.77 g 100 g−1 and 2.37 μg 100 g−1, respectively). Additionally, both species presented significant concentrations of total polyphenols (39–59 mg GAE g−1) and a high antioxidant capacity (67–98 µM TE g−1). Although M. pyrifera and C. chamissoi seem to be excellent raw materials for the food and nutraceutical industry, both species contained toxic heavy metals (cadmium: Cd and nickel: Ni) which could affect the safety of their direct use. Therefore, new separation strategies that allow the selective recovery of nutrients and bioactive compounds from Peruvian seaweed are required.

Chemical Composition of Broussonetia Papyrifera Flowers

2011 ◽  
Vol 236-238 ◽  
pp. 2581-2585 ◽  
Author(s):  
Jie Sun ◽  
Chu Shu Zhang ◽  
Li Na Yu ◽  
Jie Bi ◽  
Shao Fang Liu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Crude Protein ◽  
Unsaturated Fatty Acids ◽  
Food Additives ◽  
Dry Weight ◽  
Essential Amino Acids ◽  
Broussonetia Papyrifera ◽  
Total Fatty Acids

Corolla and receptacle of Broussonetia papyrifera from South China were analyzed separately for chemical composition. In this plant’s corolla，the crude protein, crude fat and carbohydrates were 7.08％, 3.72％ and 64.73% respectively in dry weight. In the receptacle, the crude protein, crude fat and carbohydrates were 4.75％, 8.08％ and 67.03% respectively. Unsaturated fatty acids concentration was 68% of total fatty acids. The percentage of the essential amino acids (EAAs) in total amino acids was 34.52%in corolla and 27.96% in receptacle. Furthermore，many mineral celements composition and vitamins are rich in B. papyrifera flowers. In corolla, calcium is 10015 mg/kg, magnesium is 1989.6 mg／kg, zinc is 62.6 mg／kg, iron is 306.6 mg／kg, VE is 1.35mg/100g．These results suggest that, the fiowers could be used in dietary supplements preparations or as food additives.

scholarly journals Variability in Macro- and Micronutrients of 15 Commercially Available Microalgae Powders

Marine Drugs ◽  
2021 ◽  
Vol 19 (6) ◽  
pp. 310
Author(s):  
Fabian Sandgruber ◽  
Annekathrin Gielsdorf ◽  
Anja C. Baur ◽  
Benjamin Schenz ◽  
Sandra Marie Müller ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Dunaliella Salina ◽  
Haematococcus Pluvialis ◽  
Saturated Fatty Acids ◽  
Dry Weight ◽  
Chlorella Pyrenoidosa ◽  
Essential Amino Acids ◽  
Arthrospira Platensis ◽  
Omega 3 ◽  
Tetraselmis Chuii

The nutrient composition of 15 commercially available microalgae powders of Arthrospira platensis, Chlorella pyrenoidosa and vulgaris, Dunaliella salina, Haematococcus pluvialis, Tetraselmis chuii, and Aphanizomenon flos-aquae was analyzed. The Dunaliella salina powders were characterized by a high content of carbohydrates, saturated fatty acids (SFAs), omega-6-polyunsaturated fatty acids (n6-PUFAs), heavy metals, and α-tocopherol, whereas the protein amounts, essential amino acids (EAAs), omega-3-PUFAs (n3-PUFAs), vitamins, and minerals were low. In the powder of Haematococcus pluvialis, ten times higher amounts of carotenoids compared to all other analyzed powders were determined, yet it was low in vitamins D and E, protein, and EAAs, and the n6/n3-PUFAs ratio was comparably high. Vitamin B12, quantified as cobalamin, was below 0.02 mg/100 g dry weight (d.w.) in all studied powders. Based on our analysis, microalgae such as Aphanizomenon and Chlorella may contribute to an adequate intake of critical nutrients such as protein with a high content of EAAs, dietary fibers, n3-PUFAs, Ca, Fe, Mg, and Zn, as well as vitamin D and E. Yet, the nutritional value of Aphanizomenon flos-aquae was slightly decreased by high contents of SFAs. The present data show that microalgae are rich in valuable nutrients, but the macro- and micronutrient profiles differ strongly between and within species.

Composition and Nutritional Evaluation of the Cuttlefish Muscle

2012 ◽  
Vol 554-556 ◽  
pp. 1553-1558
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Xian Qing Yang ◽  
Bo Qi ◽  
Yan Yan Wu ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Crude Protein ◽  
Nutritive Value ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritive Quality ◽  
High Quality Protein ◽  
Acid Index

The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

scholarly journals Nutritional components of the sea cucumber Holothuria scabra

2017 ◽  
Vol 7 (3) ◽  
pp. 168 ◽  
Author(s):  
Morakot Sroyraya ◽  
Peter J. Hanna ◽  
Tanapan Siangcham ◽  
Ruchanok Tinikul ◽  
Prapaporn Jattujan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Stearic Acid ◽  
Sea Cucumber ◽  
Body Wall ◽  
Essential Fatty Acids ◽  
Essential Amino Acids ◽  
Whole Body ◽  
Holothuria Scabra ◽  
Arachidonic Acids

Background: Holothuria scabra is one of the most commercially important species found in the Pacific region. The sea cucumber extracts have been widely reported to have beneficial health effects. The aim of this study was to determine the nutritional compositions of H. scabra, and compare its important nutritional contents with that of other species.Methods: The sea cucumbers were dissected, sliced into small pieces, and then freeze-dried. The nutritional compositions, including proximate composition, amino acids, fatty acids, collagen, GABA, Vitamin A, C, and E of the whole body and body wall of H. scabra, were analyzed.Results: H. scabra contained a high quantity of protein (22.50% in whole body and 55.18% in body wall) and very low lipids (1.55% in whole body and 1.02% in body wall). The three most abundant amino acids found in both the whole body and body wall were glycine, glutamic acid, and proline. The main fatty acids found in the whole body were stearic acid and nervonic acid, and in the body wall were arachidonic acid and stearic acid. The whole body and body wall also contained high levels of essential amino acids, essential fatty acids, and collagen, in addition to moderate amounts of vitamin E and low amounts of GABA and vitamin C.Conclusions: The sea cucumber, H. scabra, contained high quantity of protein and very low lipid. It contained high essential amino acids, essential fatty acids, nervonic and arachidonic acids, and collagen, which also contained GABA, vitamin C, and vitamin E.Keywords: sea cucumber; Holothuria scabra; nutrition components; functional food            

scholarly journals Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

2017 ◽  
Vol 54 (2) ◽  
pp. 368-374
Author(s):  
Roxana Nicoleta Ratu ◽  
Marius Giorgi Usturoi ◽  
Daniel Simeanu ◽  
Cristina Simeanu ◽  
Alexandru Usturoi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Storage Period ◽  
Essential Amino Acids ◽  
Storage Conditions ◽  
Mean Values ◽  
Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

scholarly journals Characteristics of Amino Acid, Fatty Acid and Mineral of Sea Hare

2016 ◽  
Vol 19 (2) ◽  
pp. 168 ◽  
Author(s):  
Benny Manulang ◽  
Sri Purwaningsih ◽  
Azrifitria Azrifitria
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Chemical Characteristic ◽  
Essential Amino Acids ◽  
Limited Information ◽  
Sea Hare

Dolabella auricularia are found in the waters of Indo - Pacific and has active compound in health, which until now is still limited information about nutritional content from sea hare. The aim of this research were to determine morphometric and chemical characteristic D. auricularia which includes the proximate, amino acids, fatty acids and minerals. The composition of fatty acid were measured by gas chromatography (GC), amino acids were measured by high performanced liquid chromatography (HPLC), and mineral was measured by atomic absorption spectrophotometer (AAS). The sea hare contained 9 essential amino acids and 6 non essential amino acids. The highest essential amino acid was arginine (1.61%) while the highest non essential amino acids was glycine (3.02%). Sea hare contained 26 fatty acids such as saturated fatty acids 5.33%, monounsaturated fatty acids 2.11% and polyunsaturated fatty acids 4.10%. The high mineral was calcium 68100 mg/kg.

DEVELOPMENT OF TECHNOLOGY OF BREAD WITH ENHANCED NUTRITIONAL VALUE WITH THE ADDITION OF WHOLE-GROUND SAFFLOWER SEEDS

2019 ◽  
Author(s):  
В.С. КУЦЕНКОВА ◽  
Н.В. НЕПОВИННЫХ ◽  
В.С. ГРИНЁВ ◽  
Е.В. ЛЮБУНЬ ◽  
А.А. ШИРОКОВ ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Production Process ◽  
Wheat Flour ◽  
Nutritional Value ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Bakery Products ◽  
Group B

Исследованы показатели качества и пищевой ценности хлеба с добавкой цельносмолотых семян сафлора (ЦСС). Хлеб вырабатывали согласно ГОСТ 2784288 на основе муки пшеничной, дрожжей, воды, сахара, соли, но вносили ЦСС в сухом виде взамен 10 пшеничной муки. Установлено, что потребление 100 г обогащенных хлебобулочных изделий обеспечит удовлетворение суточной потребности, : в белке на 11 жире, содержащем повышенное количество полиненасыщенных жирных кислот, на 4,5 углеводах на 13 пищевых волокнах на 19 минеральных веществах на 1,59,5 витаминах группы В на 6,810,9 незаменимых аминокислотах на 218. Показано, что использование измельченных семян сафлора в рецептуре хлебобулочных изделий способствует повышению их пищевой ценности за счет внесения незаменимых полиненасыщенных жирных кислот омега3 (1), омега6 (28), омега9 (4,8). Энергетическая ценность готового изделия составляет 246,8 ккал (1031,6 кДж). Разработана рецептура хлеба повышенной пищевой ценности с добавкой ЦСС. Отработаны параметры процесса производства. Показано, что добавка нетрадиционного вида сырья цельносмолотых семян сафлора позволяет улучшить органолептические и физикохимические показатели хлеба, повысить его пищевую ценность. Indicators of quality and nutritional value of bread with the addition of wholeground safflower seeds were investigated. Bread is produced according to GOST 2784288 on the basis of wheat flour, yeast, water, sugar, salt, but with the addition of wholeground safflower seeds in dry form instead of 10 wheat flour. It was found that the consumption of 100 g of enriched bakery products will ensure the satisfaction of daily needs, : in protein for 11 fat containing an increased amount of polyunsaturated fatty acids, for 4,5 carbohydrates for 13 dietary fiber for 19 minerals for 1,59,5 vitamins of group B for 6,810,9 essential amino acids for 218. It is shown that the use of crushed safflower seeds in the formulation of bakery products increases their nutritional value by introducing essential polyunsaturated fatty acids omega3 (1), omega6 (28), omega9 (4,8). The energy value of the finished product is 246,8 kcal (1031,6 kJ). The formulation of high nutritional value bread with the addition of wholeground safflower seeds is developed. Parameters of the production process worked out. It is shown that the use of additives of nontraditional raw materials wholeground safflower seeds can improve the organoleptic and physicalchemical characteristics of bread, increase its nutritional value.

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