scholarly journals Effect of harvest season on the nutritional value of bee pollen protein

PLoS ONE ◽  
2020 ◽  
Vol 15 (12) ◽  
pp. e0241393
Author(s):  
Saad N. Al-Kahtani ◽  
El-Kazafy Taha ◽  
Khalid Ali Khan ◽  
Mohammad Javed Ansari ◽  
Soha A. Farag ◽  
...  
Keyword(s):  
Amino Acid ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Bee Pollen ◽  
Four Seasons ◽  
Adult Humans ◽  
Different Seasons ◽  
Amino Acid Requirements ◽  
Limiting Amino Acid ◽  
Autumn And Winter

Bee pollen is a natural product that has valuable nutritional and medicinal characteristics and has recently garnered increasing attention in the food industry due to its nutritive value. Here, we harvested pollen loads from the Al-Ahsa oasis in eastern Saudi Arabia during spring, summer, autumn, and winter in 2018/2019 to compare the nutritional value of bee pollen protein with the amino acid requirements of honeybees and adult humans. Based on the nutritional value of bee pollen protein, the optimal season for harvesting bee pollen was determined. The composition of the bee pollen showed the highest contents of crude protein, total amino acids, leucine, glutamic acid, valine, isoleucine, threonine, and glycine in samples collected in spring. The highest contents of lysine, phenylalanine, threonine, tryptophan, arginine, tyrosine, and cysteine were observed in samples collected in winter. The highest contents of histidine, methionine, and serine were in samples collected in autumn. Moreover, the highest levels of aspartic acid, proline, and alanine were in samples collected in summer. Leucine, valine, lysine, histidine, threonine, and phenylalanine (except in autumn bee pollen) contents in pollen from all four seasons were above the requirements of honeybees. Leucine, valine, histidine, isoleucine (except in autumn bee pollen), lysine (except in spring and summer bee pollen), and threonine (except in winter and spring bee pollen) in all tested samples were above the requirements of adult humans. In comparison with the minimal amino acid requirements of adult humans and honeybees, the 1st limiting amino acid in bee pollen collected during the different seasons was methionine. Bee pollen collected during spring (March–May) and winter (December–February) can be considered a nutritive food source for adult humans and honeybees.

scholarly journals Dietary Protein Quality in Humans—An Overview

2005 ◽  
Vol 88 (3) ◽  
pp. 874-876 ◽  
Author(s):  
Paul J Moughan
Keyword(s):  
Amino Acid ◽  
Nutritive Value ◽  
Protein Quality ◽  
Current Method ◽  
Protein Digestibility ◽  
Food Protein ◽  
Amino Acid Utilization ◽  
Dietary Amino Acid ◽  
Amino Acid Requirements ◽  
Amino Acid Score

Abstract The first objective in evaluating protein quality is to permit a ranking of proteins according to their potential nutritive value and to permit detection of changes in nutritive value due to processing and/or storage. The second objective is to permit prediction of the contribution a food protein, or mixture of food proteins, makes toward meeting nitrogen and amino acid requirements for growth or maintenance. Different approaches are used in meeting these distinct aims. The preferred current method to meet the second aim is the protein digestibility corrected amino acid score (PDCAAS). This article introduces the concept of PDCAAS and places it in the context of the series of papers published in this Special Guest Editor Section addressing aspects of dietary amino acid utilization.

Mixed Culture Fermentations To Improve Nutritional Value of Corn Meal1

1988 ◽  
Vol 51 (11) ◽  
pp. 866-868
Author(s):  
M. L. FIELDS ◽  
A. AL-SHOSHAN ◽  
Y. POOSIRI
Keyword(s):  
Amino Acid ◽  
Mixed Culture ◽  
Nutritional Value ◽  
Nutritive Value ◽  
Mixed Cultures ◽  
Corn Meal ◽  
One Step ◽  
Significant Change ◽  
Amino Acid Balance ◽  
Relative Nutritive Value

One-step fermentation involving two microorganisms inoculated at the same time and two-step fermentations involving two inoculations of different microbes at different times were used to enrich corn meal. Starch in corn meal was first hydrolyzed by amylases of B. stearothermophilus, E. fibuligera or A. oryzae followed by the growth of C. utilis. The combination of E. fibuligera and C. utilis produced a significant (P<0.05) increase in lysine, methionine, tryptophan. The relative nutritive value (%), which reflected the amino acid balance, increased significantly (P<0.05) with this sequence of microorganisms. Niacin, riboflavin, and thiamin increased significantly (P<0.05) when mixed cultures of A. oryzae and E. fibuligera in combination with C. utilis were employed. When E. fibuligera alone was grown, no significant change was observed in thiamin content but significant increases occurred in niacin and riboflavin. A. oryzae by itself produced significant (P<0.05) changes in niacin, riboflavin and thiamin.

EVALUATION OF PROTEIN IN FOODS: III. A STUDY OF BACTERIOLOGICAL METHODS

1959 ◽  
Vol 37 (11) ◽  
pp. 1351-1360 ◽  
Author(s):  
C. G. Rogers ◽  
J. M. McLaughlan ◽  
D. G. Chapman
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Animal Origin ◽  
Rat Growth ◽  
Amino Acid Requirements ◽  
Growth Assay ◽  
Assay Methods ◽  
Limiting Amino Acid ◽  
Egg Powder

Bacteriological methods for the determination of protein quality were evaluated by comparison with protein efficiency ratio (P.E.R.) values determined by a standardized rat growth assay. Enzyme or acid hydrolyzates of foods were used as the source of amino acids with hydrolyzed whole egg powder as the reference standard. With Streptococcus faecalis A.T.C.C. 9790 autolysis occurred in media containing hydrolyzates of proteins deficient in lysine, and was largely responsible for results which did not agree with P.E.R. values. In methods employing Leuconostoc mesenteroides P-60 A.T.C.C. 8042, growth was influenced only by the most limiting amino acid relative to the requirements of the test organism.Results with enzyme hydrolyzates correlated poorly with P.E.R. values, whereas, with acid hydrolyzates, a good correlation was obtained for cereal proteins. A difference in amino acid requirements was largely responsible for the lack of agreement between the P.E.R. assay and methods employing L. mesenteroides, particularly for legumes and foods of animal origin. It was concluded that bacteriological assay methods which have been proposed for protein evaluation are unsatisfactory as screening procedures for the evaluation of protein in foods.

scholarly journals Aerosol pH and its influencing factors in Beijing

2018 ◽  
Author(s):  
Jing Ding ◽  
Pusheng Zhao ◽  
Jie Su ◽  
Qun Dong ◽  
Xiang Du
Keyword(s):  
Inorganic Ions ◽  
Dilution Effect ◽  
Liquid Water Content ◽  
Factors Affecting ◽  
Aerosol Acidity ◽  
Four Seasons ◽  
Different Seasons ◽  
Fine Mode ◽  
Autumn And Winter ◽  
Physical And Chemical

Abstract. Acidity (pH) plays a key role in the physical and chemical behavior of aerosol and cannot be measured directly. In this work, aerosol liquid water content (ALWC) and size-resolved pH are predicted by thermodynamic model (ISORROPIA-II) in 2017 of Beijing. The mean aerosol pH over four seasons is 4.3±1.6 (spring), 4.5±1.1 (winter), 3.9±1.3 (summer), 4.1±1.0 (autumn), respectively, showing the moderate aerosol acidity. The aerosol pH in fine mode is in the range of 1.8 ~ 3.9, 2.4 ~ 6.3 and 3.5 ~ 6.5 for summer, autumn and winter, respectively. And coarse particles are generally neutral or alkaline. Diurnal variation of aerosol pH follows both aerosol components (especially the sulfate) and ALWC. For spring, summer and autumn, the averaged nighttime pH is 0.3~0.4 unit higher than that on daytime. Whereas in winter, the aerosol pH is relatively low at night and higher at sunset. SO42− and RH are two crucial factors affecting aerosol pH. For spring, winter and autumn, the effect of SO42− on aerosol pH is greater than RH, and it is comparable with RH in summer. The aerosol pH decreases with elevated SO42− concentration. As the NO3− concentration increases, the aerosol pH firstly increases and then decreases. Sulfate-dominant aerosols are more acidic with pH lower than 4, whereas nitrate-dominated aerosols are weak in acidity with pH ranges 3~5. In recent years, the dominance of NO3− in inorganic ions may be another reason responsible for the moderately acidic aerosol. ALWC has a different effect on aerosol pH in different seasons. In winter, the increasing RH could reduce the aerosol pH whereas it shows a totally reverse tendency in summer, and the elevated RH has little effect on aerosol pH in spring and autumn when the RH is between 30 % and 80 %. The dilution effect of ALWC on Hair+ is only obvious in summer. The elevated NH3 and NH4+ could reduce aerosol acidity by decreasing Hair+ concentration exponentially.

scholarly journals Amino Acid Composition of Kilishi - Nigerian (Beef Jerky) Meat

2020 ◽  
Vol 8 ◽  
pp. 1-16
Author(s):  
Emmanuel Ilesanmi Adeyeye ◽  
Olatunde Abass Oseni ◽  
Kayode Olugbenga Popoola ◽  
Yusuff Ayinde Gbolagade ◽  
Abioye Rauf Olatoye ◽  
...  
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Dry Weight ◽  
Beef Jerky ◽  
Corrected Score ◽  
Amino Acid Requirements ◽  
Limiting Amino Acid ◽  
Better Than

The article reports the amino acid composition of Nigerian beef jerky meat called Kilishi. Kilishi is consumed dry, hence determination was on dry weight basis. Sample was purchased in Ado-Ekiti, Nigeria. Amino acid values were highest for non-essential amino acid in Glu (14.3 g100g-1) whereas from essential amino acid it was Lys (8.69 g100g-1). Other high value amino acids were (in g100g-1): Asp (8.85), Leu (7.68), Arg (6.02), Ile (4.08), Trp (1.02), Cys (1.18) and His (2.40). P-PER1,2,3 values were superior at values of 2.52 – 2.70. EAAI1 (soybean standard) was 1.23 and EAAI2 (egg standard) was 94.5 with corresponding BV of 91.3. Lys/Trp was very high at 8.55 and Met/Trp was 2.38. Values of TNEAA was 52.1 g100g-1 (57.7%) and TEAA was 38.2 g100g-1(42.3%). In the egg score comparison Ser (0.461) was the limiting amino acid (LAA) with protein corrected digestibility value of 0.338; in provisional EAA scoring pattern, LAA was Val (0.882) and corrected version was 0.742; in pre-school children requirement, LAA was Trp (0.927) and corrected value of 0.780. Variation percentage values between the scores/corrected scores were virtually 12.2% per parameter compared. Correlation values between each score standard/corrected score values were significantly different at r=0.01 with values of 0.9997 – 0.99999. Estimates of amino acid requirements at ages 10 – 12 years (mg kg-1 day-1) showed kilishi to be better than the standards at 74.9% - 453%. Results showed that kiishi is protein-condensed.

479. Studies on the biological value of the proteins (nitrogen) of dried skim milk: effects of the addition of certain amino-acids, of age of rat and of level of protein intake

1952 ◽  
Vol 19 (2) ◽  
pp. 216-225 ◽  
Author(s):  
K. M. Henry ◽  
S. K. Kon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Intake ◽  
Skim Milk ◽  
Adult Rats ◽  
Biological Value ◽  
Adult Rat ◽  
Amino Acid Requirements ◽  
Limiting Amino Acid ◽  
Control Milk

1. It has been shown that the biological value of undeteriorated dried skim milk is depressed to the same extent by the addition of 1·25% L-lysine as by the addition of 1·25% D-lysine. The latter is not used by the rat. It is therefore concluded that the added L-lysine is surplus to the animal's needs and that the apparent lowering of the biological value is due to excretion of the lysine in the urine.2. The slightly greater loss in the biological value of milk stored in air-pack compared with gas-pack was eliminated by the addition of 0·5% L-histidine to the former. Histidine is not a limiting amino-acid in the control or stored gas-pack milks for either young or adult rats.3. A lower biological value was found for the control milk with adult than with young rats at 4 and 8% levels of intake. No further lowering in the biological value of the stored milk, deficient in lysine, was observed with adult rats, the value obtained for this milk being independent of the age of the rat. These results are in keeping with the known lowered requirements of the adult rat for lysine.4. The significance of these findings in relation to the known amino-acid requirements of young and adult rats is discussed.

EVALUATION OF PROTEIN IN FOODS: III. A STUDY OF BACTERIOLOGICAL METHODS

1959 ◽  
Vol 37 (1) ◽  
pp. 1351-1360 ◽  
Author(s):  
C. G. Rogers ◽  
J. M. McLaughlan ◽  
D. G. Chapman
Keyword(s):  
Amino Acid ◽  
Protein Quality ◽  
Animal Origin ◽  
Rat Growth ◽  
Amino Acid Requirements ◽  
Growth Assay ◽  
Assay Methods ◽  
Limiting Amino Acid ◽  
Egg Powder

Bacteriological methods for the determination of protein quality were evaluated by comparison with protein efficiency ratio (P.E.R.) values determined by a standardized rat growth assay. Enzyme or acid hydrolyzates of foods were used as the source of amino acids with hydrolyzed whole egg powder as the reference standard. With Streptococcus faecalis A.T.C.C. 9790 autolysis occurred in media containing hydrolyzates of proteins deficient in lysine, and was largely responsible for results which did not agree with P.E.R. values. In methods employing Leuconostoc mesenteroides P-60 A.T.C.C. 8042, growth was influenced only by the most limiting amino acid relative to the requirements of the test organism.Results with enzyme hydrolyzates correlated poorly with P.E.R. values, whereas, with acid hydrolyzates, a good correlation was obtained for cereal proteins. A difference in amino acid requirements was largely responsible for the lack of agreement between the P.E.R. assay and methods employing L. mesenteroides, particularly for legumes and foods of animal origin. It was concluded that bacteriological assay methods which have been proposed for protein evaluation are unsatisfactory as screening procedures for the evaluation of protein in foods.

scholarly journals Changes in the plasma concentrations of free amino acids in relation to egg formation in the hen

1970 ◽  
Vol 24 (4) ◽  
pp. 1071-1081 ◽  
Author(s):  
T. G. Taylor ◽  
J. J. Waring ◽  
R. K. Scougall
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Egg Production ◽  
Nutritive Value ◽  
Plasma Concentrations ◽  
Essential Amino Acids ◽  
Egg Formation ◽  
Amino Acid Requirements

1. The changes occurring in the free amino acids of the plasma of laying hens in relation to egg formation have been investigated in fed and starved hens in three experiments, each with eight birds.2. The mean concentrations of most amino acids and of the totals were higher at night than in the morning.3. In general, egg formation was associated with increases in the concentrations of non- essential and decreases in the concentrations of essential amino acids. Cystine and glutamic acid tended to behave like the essential amino acids.4. After 40 h starvation seven amino acids, particularly serine, histidine and lysine, in- creased in concentration and only three, proline, ornithine and arginine, decreased significantly.5. When eight cocks were injected with oestrogen most of the amino acids increased in con-centration. The essential amino acids (with the exception of phenylalanine), serine, proline, cystine and ornithine showed the greatest increases.6. The results are discussed in relation to the possibility that the voluntary food intake of hens may be influenced by changes in the plasma levels of one or more essential amino acids associated with the synthesis of egg albumen. Arginine appeared to be the only amino acid that might possibly fulfil this role.7. It was concluded that investigations of changes in the free amino acids of hen plasma are unlikely to provide a useful approach to a study of the amino acid requirements or the nutritive value of particular proteins for egg production.

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