scholarly journals Amino acid profiling from fingerprints, a novel methodology using UPLC-MS

2017 ◽  
Vol 9 (38) ◽  
pp. 5697-5702 ◽  
Author(s):  
Ward van Helmond ◽  
Chris-Jan Kuijpers ◽  
Elise van Diejen ◽  
Jincey Spiering ◽  
Brent Maagdelijn ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Forensic Case ◽  
Amino Acid Profiling ◽  
Novel Method ◽  
Case Work

The chemical composition of fingerprints is becoming more important in forensic case work. We have developed a novel method for the extraction of amino acids from fingerprints. The isolation and analysis occurs without derivatisation.

scholarly journals Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

2018 ◽  
Vol 74 (10) ◽  
pp. 5971-2018 ◽  
Author(s):  
PRZEMYSŁAW KNYSZ ◽  
MICHAŁ GONDEK ◽  
RENATA PYZ-ŁUKASIK ◽  
MONIKA ZIOMEK ◽  
ŁUKASZ DROZD ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
G Protein ◽  
Nutritive Value ◽  
Salt Content ◽  
Amino Acid Content ◽  
Traditional Methods ◽  
Dairy Starter Cultures ◽  
Limiting Amino Acids

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

scholarly journals A novel method for achieving an optimal classification of the proteinogenic amino acids

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Andre Then ◽  
Karel Mácha ◽  
Bashar Ibrahim ◽  
Stefan Schuster
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Interaction Potential ◽  
Binary Separation ◽  
Multiple Alignments ◽  
Novel Method ◽  
Optimal Classification ◽  
Helix Propensity ◽  
Α Helix

Abstract The classification of proteinogenic amino acids is crucial for understanding their commonalities as well as their differences to provide a hint for why life settled on the usage of precisely those amino acids. It is also crucial for predicting electrostatic, hydrophobic, stacking and other interactions, for assessing conservation in multiple alignments and many other applications. While several methods have been proposed to find “the” optimal classification, they have several shortcomings, such as the lack of efficiency and interpretability or an unnecessarily high number of discriminating features. In this study, we propose a novel method involving a repeated binary separation via a minimum amount of five features (such as hydrophobicity or volume) expressed by numerical values for amino acid characteristics. The features are extracted from the AAindex database. By simple separation at the medians, we successfully derive the five properties volume, electron–ion-interaction potential, hydrophobicity, α-helix propensity, and π-helix propensity. We extend our analysis to separations other than by the median. We further score our combinations based on how natural the separations are.

Kareish cheese prepared from ultrafiltered milk

1987 ◽  
Vol 54 (4) ◽  
pp. 545-550 ◽  
Author(s):  
Ali I. El-Zayat ◽  
Mohamed M. Omar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Organoleptic Properties

SummaryKareish cheese was made from ultrafiltered milk (UF) and standard milk and the chemical composition, organoleptic properties and microstructure of the cheese compared. Cheese made with the UF had higher moisture, protein, fat, pH, soluble N, non-protein N, amino acid N, tryptophan and free amino acids than the standard cheese. The microstructure of both types of cheese was very similar, while the organoleptic properties were more acceptable in the UF cheese.

scholarly journals Effect of Organic Fertilization and Amino Acids on Growth, Chemical Composition and Capsaicin Content of Hot Pepper (Capsicum annum L var. Minimum) Plant

2020 ◽  
pp. 40-52
Author(s):  
K. A. Hammam ◽  
E. A. Eisa ◽  
A. A. Dewidar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Vegetative Growth ◽  
Cattle Manure ◽  
Organic Fertilizers ◽  
Hot Pepper ◽  
Organic Fertilization ◽  
Full Dose ◽  
Capsicum Annum

This investigation was conducted in a private farm, Samannoud district, El-Gharbia Governorate, Egypt, during two successive seasons of 2017 and 2018 to study the effect of organic fertilizers and foliar spray of amino acid on vegetative growth, fruit yield, chemical composition and capsaicin content of hot pepper (Capsicum annum L var. Minimum) plant. The experiment included 13 treatments obtained from cattle manure at rates of 60 and 30 N-units per fed. combined with amino acid at 0, 100 and 200 ppm as well as chicken fertilizer at rates of 60 and 30 N-units per fed combined with amino acid at 0, 100 and 200 ppm, besides the treatment of NPK at recommended dose as a control. A complete randomized block design with three replicates was adopted. The obtained results showed that, the highest values from vegetative growth parameters,  fruit yield, chemicals composition and capsaicin content were obtained from plants treated with cattle manure full dose + 200 ppm amino acids , followed by plants treated with chicken manure full dose + 200 ppm amino acids compared with all treatments except plant height, the highest value was obtained from plants treated with NPK (control) in the two seasons. Amino acid had a great effect when added with organic fertilization, whether cattle manure or chicken fertilizer at a concentration of 100 or 200 ppm. Based on the previous results, it could be recommend that spraying amino acids (glycine and glutamine) at the rate of 200 ppm along with organic fertilizers at the rate of 60 nitrogen units per feddan get the highest fruits yield, Vitamin C and capsaicin of hot pepper.

scholarly journals Chemical Composition, Amino Acid Profile and Angiotensin Converting Enzyme (ACE) Inhibitory Activities of Skipjack (Katsuwonus pelamis) Roe Hydrolyzate

2020 ◽  
pp. 50-57
Author(s):  
Max Robinson Wenno ◽  
Johanna Louretha Thenu ◽  
Martha Loana Wattimena
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Angiotensin Converting Enzyme ◽  
Protein Profile ◽  
Amino Acid Profile ◽  
Converting Enzyme ◽  
Katsuwonus Pelamis ◽  
Average Value ◽  
Ace Inhibitory

Roe has a high protein content and a number of amino acids. The process of removing fat and hydrolyzate with enzymes leads to the breaking of the bonds, so that complex proteins are converted into short chain proteins or peptides and free amino acids. The peptide can act as bioactive and has an effect as antihypertensive, antibacterial, antioxidant and so on. This research was aimed at utilizing processed roes to make hydrolyzate which had previously viewed the chemical composition both fresh and defatted, and to determine the protein profile of the roes from hydrolyzate. The research data were analyzed descriptively,  and the average value and standard deviation were calculated. The results showed that skipjack roes have a fairly complete chemical composition, such as Proximate (protein, fat, moisture, ash, and carbohydrates), with values, respectively 19,19%, 0,67%, 76,32%, 2,51% and 1,31%. It was also found that the dominant amino acid composition of defatted skipjack mature roes is lysine, glutamate and leusine with values, respectively 12.65, 11.20 and 7.72 g/100 g protein and have activity as an angiotensin converting enzyme inhibitory. The ACE inhibitory activity of Skipjack roe hydrolysates of crude papain enzyme from immature and mature value, respectively 36.62% and 38.82%, while pure papain enzyme from immature and mature value respectively 42.63% and 47.54%. The protein profile of the immature roe hydrolyzate range from 10.88 to 125,80 kDA, while the mature roe hydrolysates range from 10.08 to 125,30 kDa.

scholarly journals First results of complex studies of modern microorganisms by physico-chemical and mineral-geochemical methods

2021 ◽  
Vol 9 ◽  
pp. 3-33
Author(s):  
V. I. Silaev ◽  
◽  
A. V. Kokin ◽  
N. V. Pavlovich ◽  
S. N. Shanina ◽  
...  
Keyword(s):  
Mass Spectrometry ◽  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Strong Positive Correlation ◽  
Gram Positive ◽  
Gram Negative ◽  
Gram Positive Bacteria

We studied 14 samples of gram-negative and gram-positive bacteria, unicellular yeasts and green algae using optical, atomic force and analytical scanning electron microscopy, thermal analysis, gas chromatography, infrared spectroscopy, inductively coupled plasma mass spectrometry and isotope mass spectrometry. In shape, the cells of microorganisms vary from rod-shaped to lenticular and coccoid, in size they range from mesonanometer to micrometer. A strong positive correlation was found between the extreme cell sizes. An admixture of inorganic chemical elements — Mg, Ca, Ba, Na, K, Cu, Zn, P, S, Cl and submicron-sized precipitates of mineral phases — carbonates, phosphate sulfates, hydrogen sulfate phosphates, hydrogen phosphates, halite, kaolinite, was found in the chemical composition of the studied microorganisms, metal alloys of brass composition, baddeleyite. Among the 45 microelements identified in microorganisms, there were 7 essential elements (E), 17 physiogenically active (FA) and 19 abiotic (AB). The total concentration of trace elements ranged from 0.003—0.26 wt. %. The value of the essential coefficient — E / AB — averaged 196 ± 153. Microorganisms were characterized by a mixed fat-protein elemental composition, they contained 14 amino acids belonging to the aliphatic, aromatic, basic, acidic, hydroxyl, imino and sulfur-containing groups. The total amino acid content ranged from 409 to 942 (682 ± 221) mg/g. Up to half of the amino acids were represented by the left (L) and right (D) enantiomers. The degree of racemization (D / L) ranged from 0.01 to 0.37. Yeast and chlorella were characterized by the most isotopically heavy composition of carbon in combination with relatively isotopically light nitrogen. In bacteria, a statistically lighter carbon was found in combination with a much heavier nitrogen. According to a number of properties — the chemical composition of organic matter, microelements, the degree of enrichment with antibiotic elements, the content of amino acids and the degree of their racemization — gram-negative and gram-positive bacteria differed. In general, the studied biological microorganisms were fundamentally different from the abiogenic organic substances found in meteorites and products of modern volcanism regarding their elemental and amino acid composition, carbon and nitrogen isotopes.

Effect of diet and probiotic addition on chemical composition of free or particle-associated bacterial populations of the rumen

1998 ◽  
Vol 78 (1) ◽  
pp. 115-120 ◽  
Author(s):  
J. Chiquette ◽  
C. Benchaar
Keyword(s):  
Amino Acids ◽  
Organic Matter ◽  
Amino Acid ◽  
Chemical Composition ◽  
Volatile Fatty Acids ◽  
Solid Phase ◽  
Organic Matter Content ◽  
Latin Square ◽  
Matter Content ◽  
Bacterial Populations

Eight dairy heifers (297 ± 11 kg) fitted with a ruminal cannula were used in this study. The following diets were fed in a replicated, concurrently run 4 × 4 Latin square design: 1) 80% chopped timothy hay + 20% rolled barley (HF); 2) HF + 10 g head d−1 of a mixture of Saccharomyces cerevisiae and Aspergillus oryzae (HF + SA); 3) 50% chopped timothy hay + 47.6% rolled barley and 2.4% soya supplement (HC); 4) HC + SA. Feed was offered every 2 h. A sample of whole rumen contents (liquid and solid) was collected 1 h after the 07:00 h feeding to isolate the bacteria associated with the liquid phase (BAL) and the bacteria adherent to the solid phase (BAS). Organic matter (OM) content of BAS was greater (P ≤ 0.0001) than that of BAL, independently of the type of diet fed and of the presence or absence of the pro-biotic mixture. Oppositely, total nitrogen content (N), expressed as g 100 g−1 OM, was greater (P ≤ 0.0001) in the BAL fraction than in the BAS fraction, the difference in N between the two bacterial fractions being more pronounced with the HF diet (P ≤ 0.05). Organic matter content in both bacterial fractions was greater (P ≤ 0.05) when heifers were fed the HC diet. Addition of probiotic had no effect on OM or N content of each bacterial fraction. Significant differences between amino acid composition of BAL and BAS were observed for 10 out of 16 amino acids studied. For most amino acids, differences in content observed between BAL and BAS were maintained independently of the probiotic supplementation whereas diet affected the relative composition of the bacterial fractions for five amino acids. Finally, addition of probiotics did not affect molar proportions of ruminal volatile fatty acids, which were affected by the diet. Key words: Rumen bacteria, chemical composition, probiotic, amino acid

scholarly journals Effect of Amino Acids and Effective Microorganisms on Meadow Silage Chemical Composition

Agronomy ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1198
Author(s):  
Adam Radkowski ◽  
Iwona Radkowska ◽  
Jan Bocianowski ◽  
Adrian Cyplik ◽  
Karol Wolski ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Foliar Application ◽  
Effective Microorganisms ◽  
Quality Of Control ◽  
Crude Fiber Content ◽  
Physiological Processes ◽  
Microbial Products

The effects of growth stimulants consist of activating plant physiological processes, which positively affects vegetative and generative growth, increasing the yield and its quality. The aim of the experiment was to study the effect of microbial and amino acid products on the quality of grassland silage; their application in different combinations was an experimental factor. According to the results, the foliar application of the amino acid and microbial products had a statistically significant effect on the chemical composition of silage. In comparison to control, silage produced from plants treated with those growth stimulants contained significantly more total protein in dry matter, while crude fiber content changed only slightly. In addition, due to higher lactic acid content, the quality of silage treated with the stimulants was higher than the quality of control plants. To sum up, the foliar treatment of plants with microorganisms in combination with amino acids resulted in a significant increase in the content of desired components, with a higher nutritional value of the silage.

The nutritive value of rumen micro-organisms in ruminants

1983 ◽  
Vol 50 (2) ◽  
pp. 463-470 ◽  
Author(s):  
E. Storm ◽  
E. R. Ørskov
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Composition ◽  
Amino Acid Composition ◽  
High Purity ◽  
Dry Matter ◽  
Nutritive Value ◽  
Continuous Process ◽  
Pure Cultures ◽  
Micro Organisms

1. A method is described whereby a large quantity of rumen microbial dry matter of high purity was isolated from whole rumen contents obtained from abattoirs, by means of a continuous process of one filtration through four sieves followed by three differential centrifugations.2. The contents of ash, carbohydrate, lipid, nitrogen, RNA, DNA and individual amino acids of the three centrifugal fractions are given and compared with values summarized from more than sixty published reports on the chemical composition of rumen micro-organisms isolated from both whole rumen contents and pure cultures.3. The amino acid composition of isolated rumen micro-organisms, in particular that of the bacteria, was found to be remarkably constant.

scholarly journals Development and Validation of a Novel Sepsis Biomarker based on Amino acid Profiling

2020 ◽  
Author(s):  
Sunyoung Ahn ◽  
Su Hwan Lee ◽  
Kyung Soo Chung ◽  
Nam Su Ku ◽  
Young-Min Hyun ◽  
...  
Keyword(s):  
Amino Acids ◽  
Clinical Practice ◽  
Amino Acid ◽  
Characteristic Curve ◽  
Reactive Protein ◽  
Amino Acid Profiling ◽  
Amino Acid Levels ◽  
Diagnostic Sensitivity And Specificity ◽  
Development And Validation ◽  
Near Future

Abstract Background Sepsis is a potentially fatal condition influenced by pathogens and host factors. However, the current sepsis biomarkers, such as white blood cell count, C-reactive protein, and procalcitonin levels, show unsatisfactory performance in terms of diagnostic sensitivity and specificity in clinical practice. Thus, we developed and validated a new sepsis biomarker using amino acid profiling. Methods We used two independent groups. The training and validation groups included 161 and 22 healthy controls, 123 and 50 patients with systemic inflammatory response syndrome, and 115 and 45 patients with sepsis, respectively. We measured and analyzed the serum amino acid levels using mass spectrometry to select candidate amino acids that could differentiate sepsis from other conditions. Then, several possible multivariate indexes were developed by generating a formula with different combinations of candidate amino acids. The formula showing the best performance was selected and validated further.Results Kynurenine, tryptophan, phenylalanine, arginine, aspartic acid, glutamic acid, and glutamine were selected as candidate amino acids. Ten possible formulae were generated, and that with the highest diagnostic performance was selected. In the validation group, the area under the receiving operating characteristic curve of the selected multivariate index (0.931) was similar to that of procalcitonin (0.945). Moreover, the generated multivariate index showed potential as a prognostic marker. Conclusions Amino acid composition in patients with sepsis differs significantly from that in healthy individuals and in patients with only inflammation. The newly developed multivariate index is expected to be feasible as a sepsis biomarker in clinical practice in the near future.

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