Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

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The Analysis of Protein Level and Amino Acid Profile in Eels (Anguilla marmorata (Q.) Gaimard and Anguilla bicolor) of Lake Poso -

Journal of Pharmacy and Nutrition Sciences ◽

10.29169/1927-5951.2019.09.01.6 ◽

2019 ◽

Vol 9 (1) ◽

pp. 32-37

Author(s):

Jamaluddin ◽

Nur Atina ◽

Yonelian Yuyun

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Protein Level ◽

High Performance ◽

Protein Quality ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Anguilla Marmorata ◽

Two Samples

In this study used a sample of eel fish species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor from Poso lake that has a high protein content and is a fish endemic to Central Sulawesi. These eels are consumed by the surrounding community of the lake, but the nutritional content remains unknown. The present research was aimed to determine the protein level and amino acid profile of Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels. The protein level testing used Kjeldahl method, and amino acid profile used High Performance Liquid Chromatography. The results demonstrate the protein level of the two samples Anguilla marmorata (Q.) Gaimard eels have a protein content of 41.84% and Anguilla bicoloreels at 33.75%. Anguilla marmorata (Q.) Gaimard and Anguilla bicolor eels contain 18 types of amino acid, comprised of 9 types of essential amino acids and 9 types of non-essential amino acids. Of the two samples of eel species Anguilla marmorata (Q.) Gaimard and Anguilla bicolor, have complete protein quality because it has all kinds of essential amino acids.

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Assessment of Seed Protein Quality of A Transgenic Chickpea Event Expressing Cry2Aa Protein

Legume Research - An International Journal ◽

10.18805/lr-4396 ◽

2020 ◽

Author(s):

Bidyut Kumar Sarmah ◽

Rubi Gupta ◽

Sumita Acharjee

Keyword(s):

Amino Acid ◽

Seed Protein ◽

Protein Quality ◽

Seed Storage Protein ◽

Protein Profile ◽

Seed Storage ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Factors Affecting

Background: Evaluation of the nutritional composition of genetically modified (GM) crops is mandatory for their deregulation. Chickpea is known for its high-quality protein and demonstrating that the seed protein quality of transgenic chickpea remains unaltered is important for its acceptance. Amino acid content, seed storage protein profile and the digestibility of chickpea protein are important determinants of seed protein quality. Thus, in the present study, we assessed the effect of Bt (Cry2Aa) gene expression on the Bt chickpea seed protein quality. Methods: We assessed the amino acid profile, in vitro protein digestibility and factors affecting protein digestibility like trypsin inhibitor, tannins and phytic acid contents of the transgenic Bt chickpea expressing a codon modified Cry2Aa gene and its non-transgenic counterpart. Furthermore, the seed storage proteins were also fractionated and separated on SDS-PAGE followed by mass spectroscopy of the major peptides. Result: Amino acid profile and factors affecting protein digestibility revealed no significant variations between transgenic and non-transgenic chickpeas. Seed storage protein profile confirmed the presence of legumin, vicilin and albumin. No potential change in the digestibility pattern of seed proteins was revealed. Our findings suggest no potential unintended changes in chickpea seed protein quality due to the expression of Cry2Aa gene.

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Meat protein quality of Dormitator latifrons (Pisces: Eleotridae): arguments for use by rural communities

Ecosistemas y Recursos Agropecuarios ◽

10.19136/era.a7n1.2172 ◽

2019 ◽

Vol 7 (1) ◽

Author(s):

Mao Ernesto Rafael Basto-Rosales ◽

Olimpia Carrillo-Farnés ◽

Cynthia Eugenia Montoya-Martínez ◽

Daniel Badillo-Zapata ◽

Gustavo Gustavo Rodríguez-Montes de Oca ◽

...

Keyword(s):

Amino Acid ◽

Rural Communities ◽

Essential Amino Acid ◽

Protein Quality ◽

Amino Acid Content ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Meat Protein ◽

Reference Protein

The objective of this study was to evaluate the quality of meat protein of Dormitator latifrons for humans based on its Protein Digestibility Corrected Amino Acid Score (PDCAAS). Wild and cultured specimens were evaluated for amino acid content using HPLC equipment. The calculation of PDCAAS was performed as follows: milligrams of essential amino acid in 1 g of test protein per milligram of the same amino acid in 1 g of reference protein per true digestibility. To evaluate the protein of D. latifrons in relation to that of other fish, PDCAAS was calculated from the proteins of eight fish usually used in human nutrition. D. latifrons has a good essential amino acid profile, providing the same nutritional quality as those of other fish. Although the meat of wild D. latifrons contributes only 73% of human lysine requirements, it can be complemented with other lysine sources.

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Monitoring amino acid profile and protein quality of Licorice (Glycyrrhiza glabra L.) under drought stress, silicon nutrition and mycorrhiza inoculation

Scientia Horticulturae ◽

10.1016/j.scienta.2021.110808 ◽

2022 ◽

Vol 295 ◽

pp. 110808

Author(s):

Tahereh Movahhed Haghighi ◽

Mohammad Jamal Saharkhiz ◽

Gholamreza Kavoosi ◽

Abolfazl Jowkar

Keyword(s):

Amino Acid ◽

Drought Stress ◽

Protein Quality ◽

Amino Acid Profile ◽

Glycyrrhiza Glabra ◽

Glycyrrhiza Glabra L ◽

Silicon Nutrition

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Effect of barrel temperature and feed moisture on protein quality in pre-cooked Kabuli chickpea, sorghum, and maize flours

Food Science and Technology International ◽

10.1177/1082013219887635 ◽

2019 ◽

Vol 26 (3) ◽

pp. 265-274 ◽

Cited By ~ 2

Author(s):

Shuyang Wang ◽

Matthew G Nosworthy ◽

James D House ◽

Shannon-Hood Niefer ◽

Michael T Nickerson

Keyword(s):

Amino Acid ◽

Protein Quality ◽

Protein Digestibility ◽

Amino Acid Profile ◽

Extrusion Temperature ◽

In Vitro Protein Digestibility ◽

Feed Moisture ◽

Vitro Protein

The effect of barrel temperature (120 and 150 ℃, held constant in zones 4–6) and feed moisture (20 and 24%) on the protein quality of Kabuli chickpea, sorghum, and maize flours were examined, which included amino acid profile, in vitro protein digestibility and in vitro protein digestibility-corrected amino acid score (IV-PDCAAS). It was found that the limiting amino acid of chickpea changed from threonine to valine after extrusion, whereas both sorghum and maize were limiting in lysine before and after extrusion. The in vitro protein digestibility increased from 77 to 81% for chickpea and 73 to 76% for maize; values for sorghum remained at 74% after extrusion. However, the IV-PDCAAS for the extruded flours generally remained at the same level, 69% for chickpea, 22% for sorghum, and ∼35% for maize. The effect of extrusion temperature, moisture and their interaction was significant on protein quality of sorghum and maize, but in the case of chickpea, only the extrusion temperature was significant. Only chickpea extruded at 150 ℃ (regardless of the moisture) met the protein quality (PDCAAS > 70%) requirement to be used in food assistance products.

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The in vitro determination of the protein quality of rumen microorganisms of cows on urea-rich feed

Agricultural and Food Science ◽

10.23986/afsci.72020 ◽

1979 ◽

Vol 51 (1) ◽

pp. 68-78

Author(s):

Eeva-Liisa Syväoja ◽

Matti Kreula

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Protein Quality ◽

Diaminopimelic Acid ◽

In Vitro Digestibility ◽

Amino Acid Compositions

The amino acid composition, essential amino acid index (EAA-I), pepsin-pancreatin in vitro digestibility and pepsin-pancreatin-digest-residue-index (PPDR-I) of the rumen bacterial and protozoal protein of cows fed urea and ammonium salts as their sole source of nitrogen (0-cows) or as a partial source (ULP-cows), and of cows on normal protein-rich feed (NorP-cows), were determined. The amino acid compositions of the rumen bacteria showed very slight changes even though the diets were very different. The amino acid compositions of the pure bacterial strains isolated from the rumina differed slightly. The amino acid compositions of the rumen protozoa of the ULP- and NorP-cows differed only with respect to isoleucine and tyrosine. Protozoa could be found only occasionally in the rumen of the 0-cow, there being only two species. Their nutritional significance was obviously very small. When the nutritional quality of the microbial protein was studied on the basis of its amino acid composition it was found that the EAA-I of bacteria did not differ significantly. Neither did the EAA-I of protozoa differ. The pepsin-pancreatin in vitro digestibility of protozoa was higher on all the feeds than that of bacteria. The rumen bacterial in vitro digestibility with 0-cows differed from that of the ULP-samples but not from that of the NorP-samples. The digestibility of single amino acids, With the exception of diaminopimelic acid, glycine and alanine, did not differ from the digestibility of the total amino acids. The much larger number of bacteria in the rumen of 0-cows compared with those of ULP- and NorP-cows compensates in this way for the lower digestibility of bacterial protein in 0-cows. The PPDR-I of both bacteria and protozoa were well correlated with the in vitro digestibility.

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Amino Acid Profile and Protein Quality Assessment of Macroalgae Produced in an Integrated Multi-Trophic Aquaculture System

Foods ◽

10.3390/foods9101382 ◽

2020 ◽

Vol 9 (10) ◽

pp. 1382

Author(s):

Marlene Machado ◽

Susana Machado ◽

Filipa B. Pimentel ◽

Victor Freitas ◽

Rita C. Alves ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Free Amino ◽

High Performance ◽

Protein Quality ◽

Protein Profile ◽

Amino Acid Profile ◽

World Health ◽

Aquaculture System

Seaweeds are a recognized source of bioactive compounds and techno-functional ingredients. However, its protein fraction is still underexplored. The aim of this study was to determine the total and free amino acid profile and protein content of four seaweeds species (Porphyra dioica, Porphyra umbilicalis,Gracilaria vermiculophylla, and Ulva rigida) produced in an integrated multi-trophic aquaculture system, while assessing their protein quality. Samples were submitted to acid and alkaline hydrolysis (total amino acids) and to an aqueous extraction (free amino acids) followed by an automated online derivatization procedure, and analyzed by reverse phase-high performance liquid chromatography. Protein-, non-protein and total-nitrogen were quantified by the Kjeldahl method. Crude and true protein contents were estimated based on the nitrogen and amino acid composition. Protein quality was assessed based on the amino acids profile. Porphyra species presented the highest protein content compared to the remaining three seaweed species tested. All samples presented a complete profile of essential amino acids and a high quality protein profile, according to World Health Organization and Food and Agriculture Organization standards. Methionine and tryptophan were the first limiting amino acids in all species. Red species (Porphyra and Gracilaria) presented high levels of free alanine, glutamic, and aspartic acids. The results highlight the potential of using seaweeds as an alternative and sustainable source of protein and amino acids for human nutrition and industrial food processing.

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Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

Journal of Food Quality ◽

10.1155/2018/2625401 ◽

2018 ◽

Vol 2018 ◽

pp. 1-8 ◽

Cited By ~ 7

Author(s):

Renata Pyz-Łukasik ◽

Waldemar Paszkiewicz

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Muscle Tissue ◽

Fish Species ◽

Proximate Composition ◽

Essential Amino Acid ◽

Protein Quality ◽

Amino Acid Profile ◽

Energy Value

This study determined the proximate composition, energy value, amino acid profile, and protein quality of the muscle tissue of four food fish species. The fish analyzed contained 78.90–69.89% water, 18.25–15.69% protein, and 2.28–12.57% fat. The energy value of the muscle tissue ranged from 93.50 to 175.83 kcal/100 g. The contents of amino acids in 100 g of protein were 47.64–45.86 g for total essential amino acids (TEAA), 52.36–54.14 g for total neutral amino acids (TNAA), 3.14–2.25 g for total sulphur amino acids (TSAA), and 7.23–7.81 g for total aromatic amino acids (TArAA). The essential amino acid (EAA) composition of the fish was compared with the standard protein, and Chemical Score (CS), Protein Digestibility-Corrected Amino Acid Score (PDCAAS), and Essential Amino Acid Index (EAAI) were calculated. The quality of the muscle tissue proteins of all four fish species was high. These fish can constitute a healthy addition to the human diet.

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