Effect of heat processing on ruminal and post-ruminal disappearance of essential and non-essential amino acids of Iranian whole soybeans

2007 ◽  
Vol 2007 ◽  
pp. 165-165
Author(s):  
M. Hassan Fathi Nasri ◽  
Mohsen Danesh Mesgaran ◽  
Reza Valizadeh ◽  
Ali Nikkhah
Keyword(s):  
Amino Acids ◽  
Physical Method ◽  
Essential Amino Acids ◽  
High Energy ◽  
Heat Processing ◽  
Special Importance ◽  
Rumen Microbes ◽  
Heat Treated ◽  
Physical Processing

Whole soybean (SB) is used as a high energy-protein supplement for dairy cows, but the protein is highly degradable by rumen microbes. Various chemical and physical processing has been suggested to decrease ruminal protein degradability, that heat processing is the most commonly used physical method. Modern systems for protein evaluations in ruminants are moving in the direction of predicting absorption of amino acids from the small intestine, so the determination of intestinal digestibility of amino acids is of special importance particularly in heat-treated feedstuffs. The objective of this research was to elucidate the effects of roasting and steep-roasting on ruminal and post-ruminal disappearance of essential and non-essential amino acids (EAA and NEAA) of Iranian SB.

Plasma essential amino acids concentrations of early lactating Holstein dairy cows fed diet containing raw or roasted Iranian soybean

2007 ◽  
Vol 2007 ◽  
pp. 182-182
Author(s):  
Forouzan Tabatabaie ◽  
Hassan Fathi ◽  
Mohsen Danesh
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dairy Cows ◽  
Physical Method ◽  
Essential Amino Acids ◽  
High Energy ◽  
Early Lactation ◽  
High Amino Acid ◽  
Amino Acid Requirements ◽  
Physical Treatments

Whole soybean has 40-42 percent CP and used as high energy-protein supplement for early lactation dairy cows. However, the protein is highly degradable, so small amounts of amino acids can be reached to small intestine to meet high amino acid requirements of early lactating cows. Therefore, various chemical and physical treatments have been suggested to decrease ruminal protein degradability of soybeans. The practical use and application of any one method to lower ruminal feed degradability is dependent not only on its efficacy but also on its cost effectiveness, safety and ease of application. For these reasons, heat treatment is the most commonly used physical method (Plegge et al., 1985). The purpose of this study was to determine how roasting of soybeans affect plasma essential amino acid concentrations in early lactation cows.

scholarly journals Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) seeds subjected to different heat processing methods

2020 ◽  
Vol 47 (2) ◽  
pp. 280-288
Author(s):  
M. A. Onigemo ◽  
F. A. S. Dairo ◽  
Y. A. A. Oso
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Heat Processing ◽  
Limiting Factor ◽  
Processing Methods ◽  
Heat Treated ◽  
Wet Heat ◽  
Reduction Effect ◽  
Amino Acids Profile ◽  
Limiting Amino Acids

The major limiting factor to the utilisation of loofah gourd seeds (LGS) as food is its high content of anti-nutrient. Heat processing is one of the process of reducing the concentration of anti-nutrients in food resources which may adversely influence the amino acids contents of such resources. Raw seeds of loofah gourds (RLGS) were toasted (TLGS), boiled (BLGS) and cooked (CGLS) and analysed for the amino acids content. The amino acids score, the essential amino acids score and the predicted (P-PER) of the raw and heat treated RLGS were calculated using standard equations. Results revealed that heat treatment significantly reduced (P<0.05) the essential amino acids, total sulphur containing amino acids and total basic amino acids while significantly (P<0.05) increasing the total amino acids, and total non-essential amino acids. cysteine is the most reduced amino acids and toasting had the highest reduction effect on the amino acids. P-PER of LGS were significantly enhanced by heat processing. Glutamic acid and aspartic acid were the most abundant amino acids while cysteine and methionine were the major limiting amino acids in the raw and processed LGS. In conclusion, heat processing enhances the nutritional potentials of LGS and wet heat processing boiling and cooking are the most preferred processing methods for loofah gourd seed.

scholarly journals Use of L- arginine in the treatment of comorbid pathology in neurological patients

2017 ◽  
pp. 4-8
Author(s):  
N. Svyrydova ◽  
N. Zhhilova
Keyword(s):  
Amino Acids ◽  
Ischemia Reperfusion Injury ◽  
Ischemia Reperfusion ◽  
Essential Amino Acids ◽  
The Body ◽  
Special Importance ◽  
Post Translational Modification ◽  
Regulatory Pathways ◽  
Transcriptional Regulatory ◽  
Neurological Patients

Amino acids are the structural chemical units that make up proteins. The special importance of amino acids is that some of them - precursors of neurotransmitters which are necessary for normal functioning of the brain. The absence one of  essential amino acid suspend the formation of protein. Correction of deficiency of essential amino acids and replacement carried out by different drugs. Recently, interest in preparations that contain arginine significantly increased. This interest caused by the importance of L- arginine in the body functioning, as L- Arginine is a precursor of nitric oxide (NO). Arginine (Valagyn) is a common post-translational modification of proteins tsytoplazmatycheskyh that has a unique transcriptional regulatory pathways. L-arginine showed a protective effect in ischemia / reperfusion injury, which can be widely used in various diseases of the cardio-sudinnoyi system and metabolic disorders

scholarly journals Amino acid contents and biological value of protein in various amaranth species

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 169-174 ◽  
Author(s):  
B. Písaříková ◽  
S. Kráčmar ◽  
I. Herzig
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amaranthus Cruentus ◽  
Heat Treated ◽  
Before And After ◽  
Amaranth Species ◽  
Amino Acid Contents

Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190&deg;C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P &lt; 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals. &nbsp;

Evaluation of the Role of Nutrition in Lobster Recruitment

1986 ◽  
Vol 43 (11) ◽  
pp. 2320-2327 ◽  
Author(s):  
J. D. Castell ◽  
J. C. Kean
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Field Application ◽  
Nutritional Requirements ◽  
Egg Viability ◽  
Good Opportunity ◽  
Broodstock Nutrition

Many of the hypotheses and proposals presented here on the role of nutrition in lobster recruitment have been derived from research on other aquatic animals. Little research has focused on the determination of nutritional requirements of lobsters and even that has been primarily with small juveniles (36–1000 mg). Despite the tacit acknowledgement that maternal fecundity and egg viability are a function of quantity and quality of available food, little is known about the nutrition of reproductively mature lobsters. The importance of broodstock nutrition and possible methods for evaluating nutritional status are discussed. Information on protein, essential amino acids, vitamins, minerals, carbohydrates, and lipids is summarized. Additionally, some proposals for field application of nutritional response criteria used in the laboratory are discussed. Though research on larvae adult broodstock nutrition, effects of environmental factors (e.g. temperature, salinity, photoperiod, etc.), as well as many other aspects of nutrition is yet to be done, there is "good opportunity" for nutrition to be a significant part of the current lobster recruitment research program.

scholarly journals Isolation of enzymes involved in threonine biosynthesis from sorghum seeds

2004 ◽  
Vol 16 (2) ◽  
pp. 95-104 ◽  
Author(s):  
Renato Rodrigues Ferreira ◽  
Ariane Vendemiatti ◽  
Lyndel Wayne Meinhardt ◽  
Peter John Lea ◽  
Ricardo Antunes Azevedo
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Aspartate Kinase ◽  
Homoserine Dehydrogenase ◽  
Higher Plant ◽  
Level Of Activity ◽  
Immature Seeds ◽  
Aspartate Pathway ◽  
Threonine Biosynthesis

Cereal seeds are poor in essential amino acids, particularly lysine, tryptophan and threonine. The amino acids lysine and threonine are synthesized in the aspartate pathway. Although most of the enzymes of the aspartate pathway have been isolated and characterized in higher plant species, the metabolism of lysine and threonine is totally unknown in sorghum. We have isolated two enzymes, aspartate kinase (AK) and homoserine dehydrogenase (HSDH) from sorghum. Optimum assay conditions were established for the determination of AK and HSDH activities. The highest level of activity was observed in immature seeds. AK was shown to be inhibited by threonine and lysine indicating the existence of at least two isoenzymes, one sensitive to threonine inhibition and the other sensitive to lysine inhibition with the latter being predominant in sorghum seeds. HSDH was shown to be inhibited by threonine indicating the existence of a threonine-sensitive HSDH, however, most of the activity was not inhibited by threonine, suggesting the existence of a second predominant isoenzyme of HSDH resistant to threonine inhibition.

scholarly journals Evaluation of the chemical composition of dry dogfoods commercialized in Chile used for growing dogs

2008 ◽  
Vol 60 (1) ◽  
pp. 218-226 ◽  
Author(s):  
C.A. Alvarado ◽  
S.M. Hodgkinson ◽  
D. Alomar ◽  
D. Boroschek
Keyword(s):  
Amino Acids ◽  
Linoleic Acid ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
High Energy ◽  
Metabolizable Energy ◽  
High Energy Density ◽  
Gross Energy ◽  
Total Fat ◽  
Nutrient Profiles

The nutritional quality of dry dogfood commercialized in Chile for growing dogs was studied. Samples from at least three different batches of 26 dogfood brands were mixed. The resultant samples (n=26) were chemically analyzed to determine their concentrations of dry matter (DM), gross energy, fiber, ash, crude protein, essential amino acids, total fat, linoleic acid and minerals. The metabolizable energy (ME) content of each sample was estimated using modified atwater factors. The results from the chemical analyses were compared with the nutrient profiles published by the American Association of Feed Control Officials (AAFCO). Dogfoods that were found to contain an estimated ME of over 4,000kcal/kg DM were corrected for their high energy density before comparison. All of the dogfoods contained adequate levels of protein, total fat, linoleic acid, iron, copper, manganese and selenium. The concentration of tryptophan was adequate in 92.3% of the samples. All of the other essential amino acids were present in adequate quantities. However, the situation was different for many of the minerals. Only 92.3% of the dogfoods contained an adequate Ca:P ratio. A total of 96.2% of the dogfoods contained an adequate level of Ca, 96.2% for P, 96.2% for Mg, 92.3% for I, 88.5% for Cl, 80.8% for Na, 80.8% for Zn and only 34.6% were adequate for K content. Overall, only 23% of the dogfoods evaluated in this study fulfilled all of the requirements established by the AAFCO in terms of their content of crude protein, amino acids, total fat, linoleic acid, and minerals. It appears that the majority of the dogfoods evaluated in this study (77%) would not satisfy all nutritional requirements of the growing dog.

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