scholarly journals AMINO ACID COMPOSITION OF LEAVES OF THREE SPECIES OF ARTEMISIA L. GROWING IN THE ELTON REGION

2021 ◽  
pp. 219-225
Author(s):  
Галина Табаленкова
Keyword(s):  
Amino Acids ◽  
Czech Republic ◽  
Amino Acid ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Buffer System ◽  
Amino Acid Analyzer ◽  
Growing Conditions ◽  
High Level

The results of studies of the qualitative composition and quantitative content of amino acids (AAs) in the leaves of three plant species of the genus Artemisia, widespread in the Elton region, were presented. Protein AAs were determined on an AAA T-339 amino acid analyzer (Czech Republic) after hydrolysis of a sample in 6N HCl at 105 °C for 24 h, free AAs – on an AAA-400 amino acid analyzer (Czech Republic) in a lithium buffer system. The protein AAs amount varied from 66 mg / g in A. lerchiana to 113 mg / g dry weight in A. santonica. 17 AAs were found in composition of these species, aspartic and glutamic acids were dominant. The content of free AAs varied from 4.4 mg / g in A. santonica to 8.3 mg / g dry weight in A. pauciflora. 14 AAs have been identified, among them proline was the predominant free AA. The share of proline was 75-81% of the total free AAs. Among the minor components, 3-4 compounds with a content above 2% dominated. The free AAs contain 3 non-proteinogenic ones (ornithine, citruline, and γ-aminobutyric acid). A. lerchiana and A. pauciflora species were similar in protein and free amino acids, probably due to the same growing conditions. A high level of free proline, together with a complex of biologically active substances in Artemisia species, which grow abundantly in the Elton region, allow to consider the possibility of their use as a medicinal raw material.

Genetic Diversity Among Garlic Clones as Revealed by Aflp, Phenotypic Descriptors and S-Amino Acids Level

2007 ◽  
Vol 66 (1) ◽  
pp. 105-116 ◽  
Author(s):  
Jaroslava Ovesná ◽  
Ladislav Kučera ◽  
Jana Králová ◽  
Leona Leišová ◽  
Helena Stavělíková ◽  
...  
Keyword(s):  
Genetic Diversity ◽  
Amino Acids ◽  
Czech Republic ◽  
Soviet Union ◽  
Former Soviet Union ◽  
Allium Sativum ◽  
Health Benefit ◽  
Biologically Active ◽  
Aflp Analysis ◽  
High Level

Genetic Diversity Among Garlic Clones as Revealed by Aflp, Phenotypic Descriptors andS-Amino Acids LevelGarlic (Allium sativumL.) belongs to well known vegetables. Garlic is considered a valuable source of health benefit compounds.S-amino acids, namelyS-alk(en)yl-L-cysteine sulfoxides, are one of the major garlic constituents. We evaluated a set of garlic genetics resources representing namely valuable germplasm from Czech Republic, Slovakia, Poland and former Soviet Union. We showed that differences exist among analysed genotypes inS-amino acids (alliin/methiin) level and donors of high level of alliin/methiin can be identified. High alliin/methiin level was found within genetic resources and registered cultivars under the use. Level of alliin and isoalliin did not correlate with measured level of methiin. Donors of high methiin level were found within accessions marked as being "wild" in EVIGEZ database. Sufficient variability was found by AFLP analysis as well. Accessions were divided by PCA basically into two categories: hardnecks (Ophioscorodongroup,Longicuspisgroup) and softneck (sativum group). Presented work showes possibility to find suitable donors of biologically active compounds in garlic.

Technology of kvass using malts special processing

2021 ◽  
pp. 34-37
Author(s):  
Юлия Юрьевна Миллер ◽  
Валентина Ивановна Бакайтис ◽  
Анатолий Анатольевич Орлов ◽  
Татьяна Федоровна Киселева
Keyword(s):  
Amino Acids ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Biologically Active ◽  
Raw Material ◽  
Human Organism ◽  
Barley Malt ◽  
Plant Raw Materials ◽  
Essential Components ◽  
High Level

Производство натурального кваса брожения предусматривает использование в технологии традиционно ржаного солода ферментированного или неферментированного (реже муки) и ячменного солода. С целью обогащения продукта незаменимыми для организма человека компонентами в рецептуру напитка вводят различное растительное сырье, отличающееся повышенным содержанием витаминов, минеральных или других биологически активных веществ. Нами предложена технология кваса с использованием высокобелковистого зернового сырья - соевого и овсяного солода, отличающихся повышенным содержанием аминокислот в сравнении с другими злаковыми, используемыми в пивобезалкогольной отрасли. Разработаны 2 рецептуры кваса с обязательным содержанием в обоих случаях ячменного и ржаного ферментированного солода и с добавлением в первом варианте соевого солода в количестве 20 % от общей массы зернопродуктов, во втором - овсяного солода в количестве 15 %. Технология кваса предусматривает стадии приготовления квасного сусла настойным способом, сбраживание квасного сусла сухими хлебопекарными дрожжами при температуре 28…30 °С в течение 20 ч, охлаждение и осветление напитков, розлив. Все зерновое сырье в процессе получения на его основе солода на стадии замачивания обрабатывалось комплексом органических кислот, активизирующим физиологические и биохимические процессы зерна при проращивании. Определены основные качественные и значимые технологические показатели исходного сырья, в том числе ферментативная активность, демонстрирующая высокий уровень, для соевого солода дополнительно определен уровень уреазы, находящийся в допустимых нормах и позволяющий ему быть использованным в пищевых технологиях. Готовые напитки имеют высокие показатели по органолептической оценке - внесение альтернативного сырья их не ухудшило, по показателям качества соответствуют требованиям, предусмотренным стандартом, отличаются повышенным содержанием заменимых и незаменимых аминокислот в сравнении с традиционным квасом. The production of natural fermentation kvass involves the use of traditionally fermented or unfermented rye malt (less often flour) and barley malt in the technology. In order to enrich the product with essential components for the human organism, various plant raw materials are introduced into the recipe of the drink, which are characterized by an increased content of vitamins, minerals or other biologically active substances. We have proposed the technology of kvass using high-protein grain raw materials-soy malt and oat malt, which are characterized by an increased content of amino acids in comparison with other cereals used in the beer and non-alcoholic industry. Two kvass recipes have been developed with an obligatory content of barley and rye fermented malt in both cases and with the addition of soy malt in the first version in the amount of 20 % of the total weight of grain products, in the second - oat malt in the amount of 15 %. The technology of kvass provides for the stages of preparation of kvass wort by the tincture method, fermentation of kvass wort with dry baking yeast at a temperature of 28…130 °C for 20 hours, cooling and clarification of drinks, bottling. All grain raw materials in the process of obtaining malt on its basis at the soaking stage were treated with a complex of organic acids that activates the physiological and biochemical processes of grain during germination. The main qualitative and substantial technological indicators of the raw material were determined, including the enzymatic activity, which demonstrates a high level, and the level of urease, which is within permissible standards and allows it to be used in food technologies, was additionally determined for soy malt. According to the organoleptic assessment, produced drinks have high indicators, the introduction of alternative raw materials did not worsen them, in terms of quality they match the requirements provided for by the standard, they are characterized by an increased content of interchangeable and essential amino acids in comparison with traditional kvass.

scholarly journals Determination of Methylated Basic Amino Acids with the Amino Acid Analyzer

1973 ◽  
Vol 248 (7) ◽  
pp. 2387-2391 ◽  
Author(s):  
Gladys E. Deibler ◽  
Russell E. Martenson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Basic Amino Acids ◽  
Amino Acid Analyzer

scholarly journals Transforming growth factor alpha: mutation of aspartic acid 47 and leucine 48 results in different biological activities.

1988 ◽  
Vol 8 (3) ◽  
pp. 1247-1252 ◽  
Author(s):  
E Lazar ◽  
S Watanabe ◽  
S Dalton ◽  
M B Sporn
Keyword(s):  
Amino Acids ◽  
Biological Activity ◽  
Amino Acid ◽  
Growth Factor ◽  
Aspartic Acid ◽  
Transforming Growth Factor ◽  
Biologically Active ◽  
Single Amino Acid ◽  
Transforming Growth Factor Alpha ◽  
Factor Alpha

To study the relationship between the primary structure of transforming growth factor alpha (TGF-alpha) and some of its functional properties (competition with epidermal growth factor (EGF) for binding to the EGF receptor and induction of anchorage-independent growth), we introduced single amino acid mutations into the sequence for the fully processed, 50-amino-acid human TGF-alpha. The wild-type and mutant proteins were expressed in a vector by using a yeast alpha mating pheromone promoter. Mutations of two amino acids that are conserved in the family of the EGF-like peptides and are located in the carboxy-terminal part of TGF-alpha resulted in different biological effects. When aspartic acid 47 was mutated to alanine or asparagine, biological activity was retained; in contrast, substitutions of this residue with serine or glutamic acid generated mutants with reduced binding and colony-forming capacities. When leucine 48 was mutated to alanine, a complete loss of binding and colony-forming abilities resulted; mutation of leucine 48 to isoleucine or methionine resulted in very low activities. Our data suggest that these two adjacent conserved amino acids in positions 47 and 48 play different roles in defining the structure and/or biological activity of TGF-alpha and that the carboxy terminus of TGF-alpha is involved in interactions with cellular TGF-alpha receptors. The side chain of leucine 48 appears to be crucial either indirectly in determining the biologically active conformation of TGF-alpha or directly in the molecular recognition of TGF-alpha by its receptor.

scholarly journals Rearing larvae and juveniles of rainbow trout with different amino acid nutrition

2020 ◽  
Author(s):  
V. Kondratiuk ◽  
Keyword(s):  
Amino Acids ◽  
Rainbow Trout ◽  
Amino Acid ◽  
Juvenile Fish ◽  
Control Group ◽  
Economic Optimization ◽  
Larvae And Juveniles ◽  
Experimental Fish ◽  
Juvenile Trout ◽  
High Level

The article considers the efficiency of using complete compound feeds with different levels of lysine and methionine in rearing larvae and juveniles of rainbow trout. The purpose of the experiment was to establish the effect of different amino acid levels in nutrition of juvenile trout on its productivity. For this purpose, five experimental groups were formed by the method of analogues. The experiment lasted 35 days and was divided into two periods: equalizing (5 days) and main (30 days). During the equalizing period, the experimental fish consumed feed of the control group. In the main period, the levels of lysine and methionine in experimental feeds for different experimental groups of trout ranged from 2.9 to 3.3% and from 0.95 to 3.15%, respectively. It is proved that increasing the content of lysine and methionine in feed for larvae and juveniles of rainbow trout to the levels of 3.2 and 1.1%, respectively, promotes increase in their weight by 10.7% (p <0.01) and growth intensity - by 6.4-11.1%, while further increase in these amino acids content in the feed reduces the productivity of fish. Polynomial equations for determining the juvenile fish weight at any stage of rearing at a high level of determination for each of the experimental groups have been calculated. It was found that with an increase in the content of lysine and methionine in feed to the levels of 3.2 and 1.1%, respectively, reduces feed costs per 1 kg of weight gain in trout larvae and juveniles by 4.1%, and a further increase in levels of these amino acids to 3.3 and 1.15%, respectively, increase this index by 1.1%. The experimental fish survival ranged from 83.9 to 85.1%. In the production of trout according to the criteria of maximum productivity and to the economic optimization criteria, it is recommended to use complete feed with the level of lysine - 3.2% and methionine - 1.1% for feeding trout larvae and juveniles.

scholarly journals CONTENT OF AMINO ACID COMPOSITION AND CHANGE OF TENANE IN TEA LEAF IN THE AZERBAIJAN REPUBLIC

2018 ◽  
pp. 75-82 ◽  
Author(s):  
Мухендис (Mukhendis) Мамедгусейин оглы (Mamedgusejin ogly) Джахангиров (Cahangirov) ◽  
Микаил (Mikail) Акпер оглы (Аkper ogly) Магеррамов (Маharrаmov)
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Main Part ◽  
Black Tea ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Leaf Processing ◽  
High Level ◽  
Tea Leaf

It was shown that the scent and taste of tea are determined by the level of protein and amino acid. Certainly, protoingens that make up most part of proteins are noted among amino acids. All of them are considered L-shaped. Green tea mostly consists of proteins. Even the high level protein doesn’t adversely impact the quality of tea yet that of black tea might be negatively influenced by that. Also, its taste will also be worsened by that.As a result of analysis 16 amino acids and 8 unsubstituted substance was found. The main part of amino acid is taken by teanin. It take 41.3% of Azerbaijan-1, 38.8% of Kolxida types respectively. In all stages of tea leaf processing the decrease of teanin and increase of glutamin is witnessed. Also, the loss of teanin happens during the purification (by 34%) and the fading stages.As a result of the work carried out, it has been found that the size of the tea leaf particle, the temperature and the extraction time influence the extraction of the theanine. The optimum are: the size of the tea leaf particle is 200–450 mkm, the extraction temperature is 80–85 °C, and the extraction time is 20–25 minutes.

INFLUENCE OF VARIOUS SPECIES OF TECHNOLOGICAL PROCESSING OF TREPANG ON THE CONTENT OF TRITERPENE GLYCOSIDES AND SELENIUM IN WASTE OF ITS PROCESSING

2018 ◽  
Author(s):  
А.И. ЧЕПКАСОВА ◽  
Н.Б. АЮШИН ◽  
Т.Н. СЛУЦКАЯ ◽  
Л.Т. КОВЕКОВДОВА
Keyword(s):  
Apostichopus Japonicus ◽  
Food Additives ◽  
Dry Weight ◽  
Biologically Active ◽  
Raw Material ◽  
Active Components ◽  
Technological Processing ◽  
Cooking Water ◽  
Far Eastern ◽  
Technological Methods

Исследована возможность использования непищевых отходов разделки трепанга дальневосточного в качестве сырья для производства БАД на основе селена и гликозидов. В качестве объектов исследования использовали отходы переработки Apostichopus japonicus: прианальные участки и венчики с щупальцами и варочные воды. Исследовано содержание селена и гликозидов в трепанге и отходах его разделки, а также содержание и распределение селена и гликозидов при гидротермической и ферментативной обработке трепанга и отходов его разделки. Установлено, что содержание селена в трепанге и отходах составляет 9,0 и 11,5 мкг/г соответственно. Увеличение кратности варки до трех приводит к накоплению селена в варочной воде из трепанга до 30,5 мкг/г, а из отходов – до 107,5 мкг/г. Показано, что при варке трепанга гликозиды высвобождаются активнее. Содержание гликозидов в трехкратной варочной воде из трепанга составляет 162, а из отходов трепанга – 112 мг на 1 г сухого веса. Обоснована суточная дозировка БАД, разработанных по предлагаемым технологическим приемам. Показана возможность использования непищевых отходов, полученных при переработке трепанга, в качестве сырья для производства БАД как источника минорных биологически активных компонентов – селена и гликозидов. The purpose of the study: assessment of the possibility of using non-food waste from cutting trepang as a raw material for the production of biologically active food additives based on the determination of the content and ratio of selenium and glycosides. As objects of the study, the Far Eastern trepang (Apostichopus japonicus), waste from its processing: prianal areas and corollas with tentacles and cooking water were used. The content of selenium and glycosides in trepang and waste from its cutting, as well as the content and distribution of selenium and glycosides during hydrothermal and enzymatic treatment of trepang and waste from its cutting, are studied. It was found that the content of selenium in trepang and wastes is 9,0 and 11,5 мg/g, respectively. An increase in the cooking rate to three leads to the accumulation of selenium in cooking water from trepang to 30,5 мg/g, and from waste to 107,5 мg/g. It is shown that glycosides are more actively released when trepang cooking, in comparison with waste. The content of glycosides in triple cooking water from trepang is 162 mg, and from the waste – 112 mg per one gram of dry weight. The daily dosage for dietary supplements developed based on the proposed technological methods is substantiated. The possibility of using non-food wastes obtained during trepang processing as a raw material for the production of biologically active food additives as a source of minor biologically active components – selenium and glycosides is shown.

EFFECT OF VARIETY AND GROWING CONDITIONS ON THE PROTEIN AND AMINO ACID COMPOSITION OF RAPESEED

1963 ◽  
Vol 43 (1) ◽  
pp. 65-67 ◽  
Author(s):  
D. R. Clandinin ◽  
Louise Bayly
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Essential Amino Acids ◽  
Lysine Content ◽  
Amino Acid Distribution ◽  
Cent Level ◽  
Growing Conditions ◽  
Polish Variety

The protein content and the distribution of essential amino acids in the protein of six varieties or strains of rapeseed grown at three widely separated locations in Alberta, Beaverlodge, Edmonton and Lethbridge, were studied. Differences in protein content and amino acid distribution in the protein of the seed attributable to varietal or strain effects were noted. Turkish and Polish rapeseed were significantly lower in protein content than rapeseed of the Argentine variety. The Argentine variety and the two strains of Argentine-type studied were significantly lower in lysine than the Polish variety. Station differences in protein content approached significance at the 5 per cent level while location had a highly significant effect on the lysine content of the protein of the seed and significant effects on the histidine, arginine, phenylalanine and leucine content.

scholarly journals Dynamic derangement in amino acid profile during and after a stroke-like episode in adult-onset mitochondrial disease: a case report

2019 ◽  
Vol 13 (1) ◽  
Author(s):  
Mai Fukuda ◽  
Yoshiro Nagao
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Lactic Acidosis ◽  
Mitochondrial Disease ◽  
Mitochondrial Myopathy ◽  
Mitochondrial Diseases ◽  
Growth Differentiation Factor 15 ◽  
Differentiation Factor ◽  
High Level ◽  
Inherited Diabetes

Abstract Background Maternally inherited diabetes and deafness, and mitochondrial myopathy, encephalopathy, lactic acidosis, and stroke-like episodes are examples of mitochondrial diseases that are relatively common in the adult population. Mitochondrial myopathy, encephalopathy, lactic acidosis, and stroke-like episodes are assumed to be associated with decreases in arginine and citrulline. Biomarkers, such as growth differentiation factor-15, were developed to assist in the diagnosis of mitochondrial diseases. Case presentation A 55-year-old Japanese man, an insulin user, presented after a loss of consciousness. A laboratory test showed diabetic ketoacidosis. He and his mother had severe hearing difficulty. Bilateral lesions on magnetic resonance imaging, the presence of seizure, and an elevated ratio of lactate to pyruvate, altogether suggested a diagnosis of mitochondrial disease. Mitochondrial DNA in our patient’s peripheral blood was positive with a 3243A>G mutation, which is the most frequent cause of maternally inherited diabetes and deafness, and mitochondrial myopathy, encephalopathy, lactic acidosis, and stroke-like episodes. As a result, maternally inherited diabetes and deafness/mitochondrial myopathy, encephalopathy, lactic acidosis, and stroke-like episodes was diagnosed. We measured growth differentiation factor-15 and multiple amino acids in his blood, longitudinally during and after the stroke-like episode. Growth differentiation factor-15 was increased to an immeasurably high level on the day of the stroke-like episode. Although his diabetes improved with an increased dose of insulin, the growth differentiation factor-15 level gradually increased, suggesting that his mitochondrial insufficiency did not improve. Multiple amino acid species, including arginine, citrulline, and taurine, showed a decreased level on the day of the episode and a sharp increase the next day. In contrast, the level of aspartic acid increased to an extremely high level on the day of the episode, and decreased gradually thereafter. Conclusions Growth differentiation factor-15 can be used not only for the diagnosis of mitochondrial disease, but as an indicator of its acute exacerbation. A stroke-like episode of mitochondrial myopathy, encephalopathy, lactic acidosis, and stroke-like episodes reflects a drastic derangement of multiple amino acids. The involvement of aspartic acid in the episodes should be explored in future studies.

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