In Vitro Protein Digestibility of Brown Rice after High-Pressure Freeze-Thaw Cycles and Germination-Parboiling Treatments

2021 ◽  
Vol 64 (3) ◽  
pp. 1039-1047
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Ting Li ◽  
Yong Yu
Keyword(s):  
Amino Acids ◽  
High Pressure ◽  
Amino Acid ◽  
Nutritive Value ◽  
Brown Rice ◽  
Protein Digestibility ◽  
Freeze Thaw ◽  
Daily Diet ◽  
Amino Acid Intake

HighlightsFTC-4 treated brown rice showed better protein digestibility.BR-AAS was used to evaluate the nutritive value of released free amino acids.G24P treated brown rice is recommended to supplement amino acid intake in a daily diet.Abstract. The objective of this study was to evaluate the in vitro protein digestibility of brown rice (BR) after high-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments. Four-cycle freeze-thaw (FTC-4) treatment enhanced digestibility, and all treated BR released more essential and total amino acids after digestion. To evaluate the nutritive value of free amino acids released after digestion (on the premise of the same intake of BR products), a BR amino acid score (BR-AAS) was used, based on the patterns of protein digestibility-corrected amino acid scores with modifications. Results suggested that BR treated with 24 h of germination followed by 10 min of parboiling (G24P) was a better choice for supplementing amino acid intake in a daily diet. All treatments resulted in decreased protein solubility, which was negatively correlated with surface hydrophobicity and disulfide bond contents. The HP, FTC, and GP treatments affected certain protein properties, which was helpful in explaining the differences in protein digestibility of BR. Changes in other constituents were considered important with respect to the treatment influence on protein digestibility. Keywords: Brown rice, Freeze-thaw cycles, Germination-parboiling, High-pressure, Protein in vitro digestibility.

Extent of damage to amino acid availability of whey protein heated with sugar

1991 ◽  
Vol 58 (4) ◽  
pp. 431-441 ◽  
Author(s):  
Thérèse Desrosiers ◽  
Laurent Savoie
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Whey Protein ◽  
Significant Proportion ◽  
Protein Digestibility ◽  
Heating Time ◽  
Heat Treatments ◽  
Molar Ratio ◽  
Amino Acid Availability

SummaryThe effect of heat treatments, at various water activities (αw), on digestibility and on the availabilities of amino acids of whey protein samples in the presence of lactose was estimated by an in vitro digestion method with continuons dialysis. Four αw (0·3, 0·5, 0·7 and 0·97), three temperatures (75, 100 and 121 °C) and three heating periods (50, 500 and 5000 s) were selected. The initial lysine: lactose molar ratio was 1:1. Amino acid profiles showed that excessive heating of whey (121 °C, 5000 s) destroyed a significant proportion of cystine at all αw, lysine at αw 0·3, 0·5 and 0·7, and arginine at αw 0·5 and 0·7. At αw 0·3, 0·5 and 0·7, protein digestibility decreased (P < 0·05) as the temperature increased from 75 to 121 °C for a heating period of 5000 s, and as the heating time was prolonged from 500 to 5000 s at 121 °C. Excessive heating also decreased (P < 0·05) the availabilities of ail amino acids at αw 0·3, 0·5 and 0·7. The availabilities of lysine, proline, aspartic acid, glutamic acid, threonine, alanine, glycine and serine were particularly affected. Severe heating at αw 0·97 did not seem to favour the Maillard reaction, but the availabilities of cystine, tyrosine and arginine were decreased, probably as a result of structural modifications of the protein upon heating. Heating whey protein concentrates in the presence of lactose not only affected lysine, but also impaired enzymic liberation of other amino acids, according to the severity of heat treatments and αw.

Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice

2021 ◽  
Vol 64 (1) ◽  
pp. 103-115
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Yang Du ◽  
Yong Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Glycemic Index ◽  
Amylose Content ◽  
Brown Rice ◽  
In Vitro Digestibility ◽  
White Rice ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC &lt; HP &lt; GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

Comparison of Germination-Parboiling, Freeze-Thaw Cycle and High Pressure Processing on Phytochemical Content and Antioxidant Activity in Brown Rice Evaluated after Cooking and In-Vitro Digestion

2018 ◽  
Vol 14 (11-12) ◽  
Author(s):  
Yong Yu ◽  
Yang Du ◽  
Hosahalli S. Ramaswamy ◽  
Hao Wang ◽  
Xiuping Jiang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
High Pressure ◽  
Brown Rice ◽  
In Vitro Digestion ◽  
High Pressure Processing ◽  
Phytochemical Content ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle

Abstract Three treatments, namely germination-parboiling (PG), freeze-thaw cycle (FTC) and high pressure processing (HPP) were compared for phytochemical content and antioxidant activity of brown rice (BR). These were determined in raw (uncooked), cooked, and in-vitro digested BR and compared with those from untreated BR and white rice (WR). PG showed the highest retention of phytochemicals after cooking (87–100%) while it dropped to 59–72% with FTC and 64–76% with HPP. After in-vitro digestion, the highest amount of phenolics was found in PG-24 h and flavonoids in FTC for two cycles. The antioxidant activity, as determined by oxygen radical absorbance capacity and ABTS methods, showed the highest value to be associated with in-vitro digested sample of PG-24 h, and lowest in WR. The results of this study show that these three treatments could improve or retain the phenolic content and antioxidant activity in cooked BR after in-vitro digestion.

scholarly journals Effect of Blanching Treatments against Protein Content and Amino Acid Drumstick Leaves (Moringa oleifera)

2013 ◽  
Vol 2 (1) ◽  
pp. 101 ◽  
Author(s):  
Titi Mutiara Kirana ◽  
Harijono Harijono ◽  
Teti Estiasih ◽  
Endang Sriwahyuni
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Sodium Bicarbonate ◽  
Moringa Oleifera ◽  
Amino Acid Content ◽  
Protein Digestibility ◽  
Lysine Content ◽  
In Vitro Protein Digestibility ◽  
Vitro Protein

Three blanching methods, namely boiling, steaming, and boiling+sodium bicarbonate, were used to evaluate amino acids contens and score of Moringa leaves under different blanching. Results showed that blanching had a great effect on amino acids and scores of Moringa leaves and their digestibility increased. Different methods of blanching had variable effects on Moringa leaves’ amino acids and digestibility<ins datetime="2012-12-12T14:13" cite="mailto:printer"> </ins>significantly (p&lt;=0.05). Steam blanching Moringa leaves had the highest amino acid content by 31.49%. Results also revealed that under different blanching Moringa leaves at levels of leucine of steam and boil+sodium bicarbonate samples, lysine content of boil and steam blanching are higher than those of<ins datetime="2012-12-12T14:17" cite="mailto:printer"> </ins>FAO/WHO requirement pattern. The in vitro protein digestibility under study ranged from 49.6 to 52.3%.

Amino acid composition, relative nutritive value and in vitro protein digestibility of several Philippine indigenous legumes

1991 ◽  
Vol 41 (1) ◽  
pp. 59-68 ◽  
Author(s):  
Antonio C. Laurena ◽  
Felicito M. Rodriguez ◽  
Noel G. Sabino ◽  
Agnes F. Zamora ◽  
Evelyn Mae T. Mendoza
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritive Value ◽  
Protein Digestibility ◽  
In Vitro Protein Digestibility ◽  
Relative Nutritive Value ◽  
Vitro Protein

Chemical and Nutritional Evaluation of Pumpkin (Cucurbita pepo) Seed Proteins

2019 ◽  
pp. 1-11 ◽  
Author(s):  
Adanma C. Innocent-Ukachi
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Chemical Properties ◽  
Seed Proteins ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Protein Isolate ◽  
Pumpkin Seed ◽  
Chemical Score

Chemical and nutritional properties of pumpkin (Curcubita pepo) seed proteins were studied. The seed was processed into defatted flour (CPF) which was further processed into Curcubita protein concentrate (CPC) and Curcubita protein isolate (CPI) by alkaline water/isoelectric precipitation. Chemical properties of the protein products were determined using standard methods of analysis. The amino acid profile was determined by an automated Technicon® liquid chromatography system. Protein digestibility was assessed in-vitro (IVPD) using trypsin-pepsin enzyme method while biological values were determined on the basis of their amino acid profile. Protein efficiency ratio (PER) was estimated according to a standard proposed regression equation. The seed proteins demonstrated high levels of crude protein (CPC=69.98% and CPI=74.15%), vitamin C (CPC=43.46 and CPI=52.36 mg/ml) and vitamin A (CPC=100.56 and CPI= 63.43 I.U/g) with low levels of thiamin and riboflavin. Both proteins showed low and similar (p>0.05) levels of sodium (0.14-0.18%), calcium (0.86-1.02%), magnesium (0.53-0.58%) and phosphorus (0.09-0.11%). Percentage ratios of essential to total amino acids obtained for CPC and CPI (44.24% and 45.50%, respectively) were greater than 36% which is considered adequate for an ideal protein. Protein biological values obtained for CPC and CPI respectively were: 95% and 53% (chemical score), 2.80 and 1.56 (PER} and 70.10% and 51.28% (essential amino acid index). CPC showed a better digestibility than CPI with IVPD value of 56.88%. Threonine and lysine were the most limiting amino acids in both protein products. All anti-nutrients evaluated were low and below allowable limits. In conclusion pumpkin seed proteins showed good biological values and could be used to improve the quality of other plant proteins or as a possible replacement for animal proteins in conventional foods.

scholarly journals Are Dietary Amino Acids or Protein Quality Associated with Infant Length Gain from 6 to 12 Months in Rural Malawi? (P10-010-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Andrew Matchado ◽  
Kathryn Dewey ◽  
Christine Stewart ◽  
Per Ashorn ◽  
Ulla Ashorn ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Breast Milk ◽  
Protein Quality ◽  
Complementary Food ◽  
Complementary Foods ◽  
Acid Intake ◽  
Dietary Amino Acid ◽  
Amino Acid Intake ◽  
Length Gain

Abstract Objectives 1) to estimate the probability of inadequate amino acid intake among infants 9–10 months of age in rural Malawi 2) to evaluate whether dietary amino acid intake or protein quality are associated with length gain from 6 to 12 months of age Methods We assessed total amino acid intake from breast milk and complementary foods in 285 infants. Breast milk intake and complementary foods were estimated using dose-to-mother deuterium oxide dilution method and repeat 4-pass interactive 24-hour recall interviews, respectively. Amino acid composition values were taken from FAO human milk profile, Tanzania Food Composition table and International Minilist. Protein quality was estimated using Digestible Indispensable Amino Acid Score (DIAAS). Probability of intake below Estimated Average Requirement (EAR) for each amino acid was estimated using National Cancer Institute (NCI) method. We estimated protein quality of complementary food using median DIAAS. We assumed a DIAAS of ≥0.75 to represent a diet or food with good protein quality. Relationships between amino acid intake or protein quality with length gain were assessed using regression models. Length was measured at 6 and 12 months of age and length for age z-score (LAZ) velocity was calculated (ΔLAZ/months). Results The probability of inadequate amino acid intake from breast milk and complementary food that included a lipid-based nutrient supplement (LNS) was 3% for lysine, 0% for tryptophan, threonine, valine, histidine, isoleucine, leucine, sulfur containing amino acids (SAA), and aromatic amino acids (AAA). Without LNS, the probability was 7% for lysine and 0–2% for the other amino acids. The median (interquartile range) DIAAS for complementary food with and without LNS was 0.70 (0.28) and 0.64 (0.32), respectively. Dietary amino acid intake and protein quality were not significantly associated with length gain velocity from 6 to 12 months even after adjusting for confounding factors. Conclusions The prevalence of inadequate amino acid intake in 9–10 months old infants in rural Malawi is very low. However, in conditions of frequent clinical or sub-clinical infections this situation may be different. Linear growth at 6–12 months does not appear to be limited by dietary amino acid intake or protein quality in this setting. Funding Sources The Bill & Melinda Gates Foundation.

scholarly journals FRUCTOSE-AMINO ACIDS IN LIVER: STIMULI OF AMINO ACID INCORPORATION IN VITRO

1955 ◽  
Vol 215 (1) ◽  
pp. 111-124 ◽  
Author(s):  
Henry Borsook ◽  
Adolph Abrams ◽  
Peter H. Lowy
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Incorporation ◽  
Acid Incorporation

scholarly journals Transdermal Delivery Systems for Ibuprofen and Ibuprofen Modified with Amino Acids Alkyl Esters Based on Bacterial Cellulose

2021 ◽  
Vol 22 (12) ◽  
pp. 6252
Author(s):  
Paula Ossowicz-Rupniewska ◽  
Rafał Rakoczy ◽  
Anna Nowak ◽  
Maciej Konopacki ◽  
Joanna Klebeko ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Bacterial Cellulose ◽  
Acid Ester ◽  
Active Pharmaceutical Ingredient ◽  
Amino Acid Ester ◽  
Isopropyl Ester ◽  
Isopropyl Esters ◽  
Transdermal Application

The potential of bacterial cellulose as a carrier for the transport of ibuprofen (a typical example of non-steroidal anti-inflammatory drugs) through the skin was investigated. Ibuprofen and its amino acid ester salts-loaded BC membranes were prepared through a simple methodology and characterized in terms of structure and morphology. Two salts of amino acid isopropyl esters were used in the research, namely L-valine isopropyl ester ibuprofenate ([ValOiPr][IBU]) and L-leucine isopropyl ester ibuprofenate ([LeuOiPr][IBU]). [LeuOiPr][IBU] is a new compound; therefore, it has been fully characterized and its identity confirmed. For all membranes obtained the surface morphology, tensile mechanical properties, active compound dissolution assays, and permeation and skin accumulation studies of API (active pharmaceutical ingredient) were determined. The obtained membranes were very homogeneous. In vitro diffusion studies with Franz cells were conducted using pig epidermal membranes, and showed that the incorporation of ibuprofen in BC membranes provided lower permeation rates to those obtained with amino acids ester salts of ibuprofen. This release profile together with the ease of application and the simple preparation and assembly of the drug-loaded membranes indicates the enormous potentialities of using BC membranes for transdermal application of ibuprofen in the form of amino acid ester salts.

scholarly journals Phylogenetic analysis and predicted functional effect of protein mutations of E6 and E7 HPV16 strains isolated in Indonesia

2015 ◽  
Vol 24 (4) ◽  
pp. 197-205
Author(s):  
Dwi Wulandari ◽  
Lisnawati Rachmadi ◽  
Tjahjani M. Sudiro
Keyword(s):  
Amino Acids ◽  
Phylogenetic Analysis ◽  
Amino Acid ◽  
Asian American ◽  
Protein Function ◽  
Single Amino Acid ◽  
Hpv16 E6 ◽  
E6 And E7 ◽  
Neutral Mutations

Background: E6 and E7 are oncoproteins of HPV16. Natural amino acid variation in HPV16 E6 can alter its carcinogenic potential. The aim of this study was to analyze phylogenetically E6 and E7 genes and proteins of HPV16 from Indonesia and predict the effects of single amino acid substitution on protein function. This analysis could be used to reduce time, effort, and research cost as initial screening in selection of protein or isolates to be tested in vitro or in vivo.Methods: In this study, E6 and E7 gene sequences were obtained from 12 samples of  Indonesian isolates, which  were compared with HPV16R (prototype) and 6 standard isolates in the category of European (E), Asian (As), Asian-American (AA), African-1 (Af-1), African-2 (Af-2), and North American (NA) branch from Genbank. Bioedit v.7.0.0 was used to analyze the composition and substitution of single amino acids. Phylogenetic analysis of E6 and E7 genes and proteins was performed using Clustal X (1.81) and NJPLOT softwares. Effects of single amino acid substitutions on protein function of E6 and E7 were analysed by SNAP.Results: Java variants and isolate ui66* belonged to European branch, while the others belonged to Asian and African branches. Twelve changes of amino acids were found in E6 and one in E7 proteins. SNAP analysis showed two non neutral mutations, i.e. R10I and C63G in E6 proteins. R10I mutations were found in Af-2 genotype (AF472509) and Indonesian isolates (Af2*), while C63G mutation was found only in Af2*.Conclusion: E6 proteins of HPV16 variants were more variable than E7. SNAP analysis showed that only E6 protein of African-2 branch had functional differences compared to HPV16R.

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