Effect of maceration time and the addition of enzymes on the amino acid composition of musts and wines and its influence on wine aroma Influencia del tiempo de maceración y de la adición de enzimas sobre la composición de los aminoácidos de mostos y vinos y su relación con el aroma

1998 ◽  
Vol 4 (6) ◽  
pp. 407-418 ◽  
Author(s):  
P. Hernandez Orte ◽  
A. Guitart ◽  
V. Ferreira ◽  
J. Gracia ◽  
J. Cacho
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Octanoic Acid ◽  
Principal Component ◽  
Isoamyl Alcohol ◽  
Hexanoic Acid ◽  
Wine Aroma ◽  
Grape Variety ◽  
Relative Composition ◽  
Ethyl Octanoate

The purpose of this work is to study the effect of maceration time (with and without pectolitic en zyme addition) on the concentrations of 18 amino acids found in must and wines of the Macabeo grape variety. The presence of enzymes had a significant effect on the relative composition of the amino acids. The maceration process, with or without enzymes, led to a decrease in amino acid con tent after 2 h of maceration. After 2 h the solid parts of the grape released amino acids into the must, with the maximum concentration reached after 6 h. A certain degree of correlation given by principal component analysis was observed between the concentration of valine, isoleucine and histidine present in the musts and the aromatic compounds in the wines related to the metabolism of the fatty acids (hexanoic acid, octanoic acid, ethyl octanoate, hexanoate and decanoate). For the wines, a high corre lation was found between valine and isobutanol and a lower value for valine with isoamyl alcohol and β-phenyl ethanol.

scholarly journals Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2604
Author(s):  
Zhulin Wang ◽  
Rong Dou ◽  
Ruili Yang ◽  
Kun Cai ◽  
Congfa Li ◽  
...  
Keyword(s):  
Octanoic Acid ◽  
Solid Phase ◽  
Principal Component ◽  
Hexanoic Acid ◽  
Morinda Citrifolia ◽  
Gas Chromatography Mass Spectrometry ◽  
Aroma Characteristics ◽  
Volatile Profiles ◽  
The Difference ◽  
Aroma Components

The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

scholarly journals Adsorption of Amino Acids on Graphene: Assessment of Current Force Fields

2019 ◽  
Author(s):  
Siva Dasetty ◽  
John K. Barrows ◽  
Sapna Sarupria
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Force Field ◽  
Force Fields ◽  
Principal Component ◽  
Free Energies ◽  
Adsorbed State ◽  
Free Energy Of Adsorption ◽  
Density Based Clustering ◽  
Structural Preferences

<div> <div> <div> <p>We compare the free energies of adsorption (∆Aads) and the structural preferences of amino acids obtained using the force fields — Amberff99SB-ILDN/TIP3P, CHARMM36/modified-TIP3P, OPLS-AA/M/TIP3P, and Amber03w/TIP4P/2005. The amino acid–graphene interactions are favorable irrespective of the force field. While the magnitudes of ∆Aads differ between the force fields, the trends in the free energy of adsorption with amino acids are similar across the studied force fields. ∆Aads positively correlates with amino acid–graphene and negatively correlates with graphene–water interaction energies. Using a combination of principal component analysis and density-based clustering technique, we grouped the structures observed in the graphene adsorbed state. The resulting population of clusters, and the conformation in each cluster indicate that the structures of the amino acid in the graphene adsorbed state vary across force fields. The differences in the conformations of amino acids are more severe in the graphene adsorbed state compared to the bulk state for all the force fields. Our findings suggest that while the thermodynamics of adsorption of proteins and peptides would be described consistently across different force fields, the structural preferences of peptides and proteins on graphene will be force field dependent. </p> </div> </div> </div>

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals Composition and nutritional evaluation of amino acids in Mimai Qu rice wine

2021 ◽  
Vol 33 (2) ◽  
pp. 46-53
Author(s):  
Kaizheng Zhang ◽  
Wenchi Wu ◽  
Wei Zou ◽  
Zhenhui Kang ◽  
Qin Yan ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Total Amino Acid ◽  
Linear Regression Method ◽  
Rice Wine ◽  
Chinese Rice Wine ◽  
Acid Ratio ◽  
And Control

An amino acid analyzer was used to detect free amino acids (FAA) in Mimai Qu rice wines (SMW and DMW) and control wine samples (Chinese rice wine [CRW] and Japanese sake [JNS]). It was found that CRW had the highest total amino acid (TAA) content (~2814 mg/L), followed by SMW (~2509 mg/L) and DMW (~1474 mg/L), while JNS had the least (~917 mg/L). Amino acid ratio coefficient method (SRCAA), linear regression method, cluster analysis (CA) and principal component analysis (PCA) were used for evaluating the nutritional value of amino acids in wine samples, giving similar results. SMW had the highest nutritional value, followed by CRW and DMW and JNS.

scholarly journals Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1058 ◽  
Author(s):  
Jashbir Singh ◽  
Rita Metrani ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Kevin M. Crosby ◽  
Sadhana Ravishankar ◽  
...  
Keyword(s):  
United States ◽  
Amino Acids ◽  
Amino Acid ◽  
Antioxidant Activities ◽  
Principal Component ◽  
The United States ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Amino Acid Profiles ◽  
Amino Acid Contents

Cantaloupe is a good dietary source of amino acids, including γ-aminobutyric acid (GABA), glutamine, and citrulline. However, the levels of these amino acids vary among different cantaloupe varieties grown in different locations. Understanding the variation in amino acid contents provides fundamentally important information for quality control and improving melon varieties. To examine this variation, we measured the amino acid contents in cantaloupes grown in six locations in the United States (Texas, Georgia, North Carolina, California, Indiana, and Arizona). Principal component analyses were applied to analyze the effect of growing location on the amino acid profiles in different varieties. The GABA content ranged from 1006.14 ± 64.77 to 3187.12 ± 64.96 µg/g and citrulline ranged from 92.65 ± 9.52 to 464.75 ± 34.97 µg/g depending on the variety and location. Total phenolic contents, α-amylase inhibition, and antioxidant activities were also measured. Tuscan type Da Vinci had significantly higher phenolic contents in Arizona (381.99 ± 16.21 µg/g) but had the lowest level when grown in California (224.56 ± 14.62 µg/g). Our analyses showed significant differences in amino acid levels, phenolics contents, and antioxidant activity in the cantaloupe varieties based on the growing location. These findings underline the importance of considering growing location in the selection and improvement of cantaloupe varieties.

scholarly journals Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 114 ◽  
Author(s):  
José Manuel Mirás-Avalos ◽  
Yolanda Bouzas-Cid ◽  
Emiliano Trigo-Córdoba ◽  
Ignacio Orriols ◽  
Elena Falqué
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Principal Component ◽  
Wine Quality ◽  
Photodiode Array Detection ◽  
Relevant Role ◽  
Amino Acid Profiles ◽  
Primary Amino ◽  
Amino Acid Contents

Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents.

scholarly journals Performance of rotation forest ensemble classifier and feature extractor in predicting protein interactions using amino acid sequences

BMC Genomics ◽  
2019 ◽  
Vol 20 (S9) ◽  
Author(s):  
Alhadi Bustamam ◽  
Mohamad I. S. Musti ◽  
Susilo Hartomo ◽  
Shirley Aprilia ◽  
Patuan P. Tampubolon ◽  
...  
Keyword(s):  
Amino Acids ◽  
Feature Extraction ◽  
Amino Acid ◽  
Protein Interactions ◽  
Model Performance ◽  
Principal Component ◽  
Extraction Methods ◽  
Protein Protein Interactions ◽  
Rotation Forest ◽  
Sensitivity Specificity

Abstract Background There are two significant problems associated with predicting protein-protein interactions using the sequences of amino acids. The first problem is representing each sequence as a feature vector, and the second is designing a model that can identify the protein interactions. Thus, effective feature extraction methods can lead to improved model performance. In this study, we used two types of feature extraction methods—global encoding and pseudo-substitution matrix representation (PseudoSMR)—to represent the sequences of amino acids in human proteins and Human Immunodeficiency Virus type 1 (HIV-1) to address the classification problem of predicting protein-protein interactions. We also compared principal component analysis (PCA) with independent principal component analysis (IPCA) as methods for transforming Rotation Forest. Results The results show that using global encoding and PseudoSMR as a feature extraction method successfully represents the amino acid sequence for the Rotation Forest classifier with PCA or with IPCA. This can be seen from the comparison of the results of evaluation metrics, which were >73% across the six different parameters. The accuracy of both methods was >74%. The results for the other model performance criteria, such as sensitivity, specificity, precision, and F1-score, were all >73%. The data used in this study can be accessed using the following link: https://www.dsc.ui.ac.id/research/amino-acid-pred/. Conclusions Both global encoding and PseudoSMR can successfully represent the sequences of amino acids. Rotation Forest (PCA) performed better than Rotation Forest (IPCA) in terms of predicting protein-protein interactions between HIV-1 and human proteins. Both the Rotation Forest (PCA) classifier and the Rotation Forest IPCA classifier performed better than other classifiers, such as Gradient Boosting, K-Nearest Neighbor, Logistic Regression, Random Forest, and Support Vector Machine (SVM). Rotation Forest (PCA) and Rotation Forest (IPCA) have accuracy, sensitivity, specificity, precision, and F1-score values >70% while the other classifiers have values <70%.

scholarly journals The Amino Acid Contents in Mangrove Rhizophora mucronata Leaves in Asahan, North Sumatra, Indonesia

2020 ◽  
Vol 151 ◽  
pp. 01047
Author(s):  
Sri S. Ningsih ◽  
Dafit Ariyanto ◽  
Dian Puspitasari ◽  
Anuraga Jayanegara ◽  
Hamim Hamim ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Content ◽  
Principal Component ◽  
Mangrove Plant ◽  
Relationship Analysis ◽  
The Difference ◽  
Amino Acid Contents ◽  
The Relationship

Amino acids are important components of mangrove plant metabolisms. The aim of this study was to determine the relationship of mangrove R. mucronata leaf colors to the amino acid content. This study was conducted between March to August 2019. The leaves were taken 50 g. The assessment of Amino acids was conducted using UPLC Waters Acquity Class H with PDA Detector. The principal component analysis (PCA) was used to determine the relationship analysis between R. mucronata leaf colors and amino acid concentrations. The largest content was L glutamic acid with a green leaf content of 6139.57 ± 694.17 mg/kg and yellow leaf content of 6105.013 ± 113.2058 mg/kg. The results of PCA 1 showed that the influential amino acids were L-threonine (0.94), L-tyrosine (0.96), L-alanine (0.92), L-vanin (0.93), and PCA 2 showed glutamic acid (0.91). These results indicated that the difference in mangrove leaf colors affects the amino acid contents in the leaves.

scholarly journals Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

2020 ◽  
Vol 4 (1) ◽  
pp. 41-50
Author(s):  
Meili Li ◽  
Hongming Dong ◽  
Dingtao Wu ◽  
Hong Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Amino Acid Pattern ◽  
Amino Acid Profiles ◽  
Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

scholarly journals Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

2010 ◽  
Vol 67 (5) ◽  
pp. 517-523 ◽  
Author(s):  
Álvaro José de Almeida Bicudo ◽  
Luis Fernando Batista Pinto ◽  
José Eurico Possebon Cyrino
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Principal Components ◽  
Nile Tilapia ◽  
Principal Component ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Nutritional Requirement ◽  
Dietary Amino Acids ◽  
The Relationship

The search for balanced diets, which may elicit improved growth of fish, requires appropriate selection of available protein sources. This study aims at clustering feedstuffs according to amino acid profile, determining which ones show essential amino acids (EAA) profiles closer to the ideal dietary amino acids requirements of Nile tilapia (Oreochromis niloticus), and studying the relationship among amino acids feedstuffs groups. Tabled data on EAA more cystine and tyrosine, in relation to lysine contents, of 40 feedstuffs ordinarily used to formulate fish diets were studied. Feedstuffs were grouped according to amino acids profile by cluster analysis of Euclidean distances. The principal components analysis was used to determine the relationship among amino acids in each feedstuff group. Three groups of ingredients were parted and two ingredients, low tannin sorghum and corn gluten meal 60%, did not go with any group. Dietary amino acids requirements of Nile tilapia were similar to the amino acid profile of 22 feedstuffs. The principal component analysis explained with three principal components more than 75% of total variance of amino acids in three feedstuff groups. Therefore, until additional, detailed information on amino acids availability of different ingredients is consolidated, total amino acids profiles will continue to be important information to select and use conventional or surrogate ingredients for formulating and processing feeds for tilapia.

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