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.

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 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 Plasma Amino Acids Metabolomics' Important in Glucose Management in Type 2 Diabetes

2021 ◽  
Vol 12 ◽  
Author(s):  
Abdelrahim Alqudah ◽  
Mohammed Wedyan ◽  
Esam Qnais ◽  
Hassan Jawarneh ◽  
Lana McClements
Keyword(s):  
Type 2 Diabetes ◽  
Cardiovascular Disease ◽  
Amino Acids ◽  
Amino Acid ◽  
Fasting Blood Glucose ◽  
Plasma Concentrations ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Healthy Controls

The perturbation in plasma free amino acid metabolome has been observed previously in diabetes mellitus, and is associated with insulin resistance as well as the onset of cardiovascular disease in this population. In this study, we investigated, for the first time, changes in the amino acid profile in a group of people with and without type 2 diabetes (T2D) with normal BMI, from Jordan, who were only managed on metformin. Twenty one amino acids were evaluated in plasma samples from 124 people with T2D and 67 healthy controls, matched for age, gender and BMI, using amino acids analyser. Total amino acids, essential amino acids, non-essential amino acids and semi-essential amino acids were similar in T2D compared to healthy controls. Plasma concentrations of four essential amino acids were increased in the presence of T2D (Leucine, p < 0.01, Lysine, p < 0.001, Phenylalanine, p < 0.01, Tryptophan, p < 0.05). On the other hand, in relation to non-essential amino acids, Alanine and Serine were reduced in T2D (p < 0.01, p < 0.001, respectively), whereas Aspartate and Glutamate were increased in T2D compared to healthy controls (p < 0.001, p < 0.01, respectively). A semi-essential amino acid, Cystine, was also increased in T2D compared to healthy controls (p < 0.01). Citrulline, a metabolic indicator amino acid, demonstrated lower plasma concentration in T2D compared to healthy controls (p < 0.01). These amino acids were also correlated with fasting blood glucose and HbA1c (p < 0.05). Glutamate, glycine and arginine were correlated with the duration of metformin treatment (p < 0.05). No amino acid was correlated with lipid profiles. Disturbances in the metabolism of these amino acids are closely implicated in the pathogenesis of T2D and associated cardiovascular disease. Therefore, these perturbed amino acids could be explored as therapeutic targets to improve T2D management and prevent associated cardiovascular complications.

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

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.

scholarly journals Chemical composition of wonderful kola (Bucchlozia coriacea) and breadfruit (Artocarpus altilis) seeds grown in south–south, Nigeria

2018 ◽  
Vol 53 (2) ◽  
pp. 125-132
Author(s):  
MO Aremu ◽  
DB Passali ◽  
H Ibrahim ◽  
RO Akinyeye
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Crude Protein ◽  
Analytical Techniques ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Metabolizable Energy ◽  
Crude Fibre ◽  
Artocarpus Altilis ◽  
Limiting Amino Acid

The proximate and amino acid compositions of Artocarpus altilis and Bucchholzia coriacea were investigated using standard analytical techniques. The respective proximate composition (%) for the Artocarpus altilis and Bucchholzia coriacea samples were: Moisture (5.91 and 5.67); ash (4.39 and 5.13); crude fat (4.42 and 2.76); crude protein (12.27 and 14.78); crude fibre (7.10 and 6.27); carbohydrate (65.91 and 65.39). The calculated fatty acids and metabolizable energy for the Artocarpus altilis and Bucchholzia coriacea samples were 3.54 and 2.21 %; 1492.60 and 1465.01 kJ/100 g, respectively. The most abundant minerals in Artocarpus altilis and Bucchholzia were potassium (658.42 and 369.64 mg/100 g) and phosphorus (382.55 and 261.38 mg/100 g), respectively. The amino acid profile revealed that Artocarpus altilis and Bucchholzia coriacea samples contained nutritionally useful quantities of most of the essential amino acids. The total essential amino acids (TEAA) (with His) were 31.14 and 34.40 g/100 g crude protein for the Artocarpus altilis and Bucchholzia coriacea samples, respectively. The first limiting amino acid was Met + Cys (TSAA) for all the samples and calculated isoeletric points (ρl) were 3.52 and 4.05 for Artocarpus altilis and Bucchholzia coriacea, respectively.Bangladesh J. Sci. Ind. Res.53(2), 125-132, 2018

scholarly journals Proximate composition, mineral content and amino acid profile of Irvingia gabonensis O’Rorke baill leaf

2016 ◽  
Vol 5 (1) ◽  
pp. 23
Author(s):  
Efosa Ewere ◽  
Oboso Etim ◽  
Usunomena Usunobun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Proximate Composition ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Antinutritional Factors ◽  
World Health ◽  
Isoleucine Leucine ◽  
Irvingia Gabonensis ◽  
Mineral Analyses

Several plants are utilized for medicinal and nutritional purposes. Irvingia gabonensis O’Rorke Baill leaf is used in herbal medicine for treatment of a number of ailments. This study was therefore carried out to investigate the proximate composition, antinutritional factors, mineral composition and amino acid profile of Irvingia gabonensis O’Rorke Baill leaf. The proximate and antinutritional factors analyses were done using standard procedures. The mineral analyses were done using flame photometry, titrimetic method, molybdo vanadate method and atomic absorption spectrophotometry and the amino acid profile was done with the aid of Applied Biosystems PTH amino acid analyzer. Results of proximate analyses were carbohydrates (75.15±1.29 %), protein (11.43±1.07 %), fat (1.99±0.74 %), fibre (4.89±0.61 %), ash (6.71±0.28 %), moisture (5.12±0.03 %) and caloric value (364.30±5.95 Kcal). Antinutrients (phytate, oxalate and cyanide) levels in the leaf were also very low. Results from mineral analyses obtained revealed that the leaf is also a very rich source of calcium, potassium, sodium, magnesium and so on. Compared with the World health organization (WHO) standards, results of the amino acid profile showed that the leaf is very rich in isoleucine, leucine, lysine, phenylalanine, threonine, valine and tyrosine which are nutritionally essential amino acids. Furthermore, extraction of the leaf using ethanol reduced the levels of these amino acids but not below the recommended WHO standard levels for most of the essential amino acids. Irvingia gabonensis O’Rorke Baill leaf is therefore a potential source of key nutrients.

DIGESTION IN THE RUMEN AND AMINO ACID SUPPLY TO THE DUODENUM OF SHEEP FED ENSILED AND FRESH ALFALFA

1986 ◽  
Vol 66 (4) ◽  
pp. 1019-1027 ◽  
Author(s):  
D. A. FLORES ◽  
L. E. PHILLIP ◽  
D. M. VEIRA ◽  
M. IVAN
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Rumen Fluid ◽  
Essential Amino Acids ◽  
Ruminal Ph ◽  
Sheep Rumen ◽  
Branched Chain ◽  
High Degree ◽  
The Relationship ◽  
Adaptation Phase

A study was conducted with six sheep equipped with rumen and duodenal re-entrant cannulae to investigate differences in duodenal amino acid supply with fresh and ensiled alfalfa. The experiment was conducted as a cross-over design with two 12-d periods consisting of an adaptation phase (5 d) followed by feces collection (5 d), and finally on day 12, 24 h continuous collection of duodenal digesta and sampling of rumen fluid. During the experiment the sheep were restricted on feed to 52 g DM d−1 kg−0.75. Analyses of the forages revealed extensive breakdown of threonine, lysine and other basic amino acids, and high degree of preservation of branched chain amino acids. Relative to the amount consumed, there was a net loss of amino acids at the duodenum with fresh alfalfa but a net gain with silage. The relationship between intake of individual essential amino acids and duodenal recovery was inconsistent. Duodenal recovery of total essential amino acids was 28% higher with fresh than with ensiled alfalfa, a difference which was most pronounced with threonine and lysine. Digestion of organic matter and fiber was unaffected (P > 0.05) by ensiling of alfalfa. Estimates of ruminal pH were higher (P < 0.05) for silage than fresh forage (6.9 vs. 6.7) but VFA concentrations were lower (P < 0.05) for silage (52.1 vs. 64.1 mmol L−1). Rumen ammonia levels were similar for the two forages. The deficit in duodenal supply of essential amino acids with silage is discussed in relation to the problem of silage intake in ruminants. Key words: Alfalfa silage, duodenal amino acids, sheep, rumen digestion

scholarly journals Comparative assessment of the amino acids content of some legumes species in Southern Ukraine

2021 ◽  
Vol 23 (4) ◽  
pp. 541-546
Author(s):  
O. V. Hrechana ◽  
A. H. Serbin ◽  
A. M. Rudnik ◽  
I. M. Shevchenko ◽  
O. O. Salii
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Raw Materials ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Lupinus Luteus ◽  
Polar Amino Acid ◽  
Melilotus Officinalis ◽  
Melilotus Albus ◽  
Vicia Cracca

The data on the composition and amount of amino acids have been analyzed in the raw materials of five legume species. All of them grow in Southern Ukrainian flora (Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic.) and may be used as a source of amino acids, especially essential, whose resource has to be replenished from the outside. Aim. We have studied and compared the amino acid profile of some species of the Ukrainian South Legumes, and used the multidimensional statistical cluster analysis to construction of histograms based on the amino acids content and composition of such plants as: Securigera varia (L.) Lassen, Vicia cracca L., Lupinus luteus L., Melilotus officinalis (L.) Pall., Melilotus albus Medic. Materials and methods. The raw materials were harvested at the South of Ukraine and were investigated by gas-liquid chromatography. The amino acid analyzer has been used after hydrochloric acid hydrolysis at elevated temperature. Results. 19 amino acids have been identified, of which nine are essential or partially interchangeable. The non-polar amino acid proline is in the lead in terms of quantity among the essential amino acids. Its amount was 6932 mg/100 g and the ability to accumulate it was noted in Melilotus officinalis (2276 mg/100 g). The smallest proline amount was found in Lupinus luteus (388 mg/100 g). The sulfur-containing non-polar amino acid methionine is in the smallest amount in the selected plants (506 mg/100 g). Our attention was drawn to the absence of the polar amino acid glutamine among the non-essential amino acids in some plants. Securigera varia, Vicia cracca, and Melilotus officinalis did not contain glutamine. In this subgroup, the polar aspartic acid was found in the highest amount (6824 mg/100 g) with the highest content in Vicia cracca and the lowest – in Melilotus albus (2660 mg/100 g and 385 mg/100 g, respectively). Conclusions. The analysis of the presence and number of amino acids was the basis for our multidimensional statistical cluster analysis and histograms of the presentation of the amino acid profile of the studied plant members of the family Fabaceae L. In constructing the dendrogram, three clusters were identified, and representatives of one genus (Melilotus L.) were attributed to different clusters which is significant for further chemosystematic studies.

scholarly journals Evaluation of the Antinutrients, Amino Acid Profile and Physicochemical Properties of Hura crepitan Seed

2020 ◽  
pp. 1-17
Author(s):  
E. C. Nwokenkwo ◽  
J. N. Nwosu ◽  
N. C. Onuegbu ◽  
I. A. Olawuni ◽  
A. F. Ofoedum
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Physicochemical Properties ◽  
Research Work ◽  
Chemical Properties ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Seed Flour ◽  
University Of Technology ◽  
Amino Acid Profiles

The Objectives of the Study: To evaluate the Antinutritional components, Amino acid profiles and the physic-chemical properties of Hura crepitan (Sand box) seed. Design of the Study: This study was structured to fit into using a combination of T-test and one way Analysis of Variance (ANOVA) to evaluate the data obtained from the laboratory analysis. Place and Duration of Study: This research work was done at the Department of Food Science and Technology Laboratory, Federal University of Technology, Owerri, Nigeria, between May 2019 and November 2019. Methods: The mature dry fruits of the Hura crepitan seeds were harvested from the plants on Federal University of Technology Owerri, Imo State campus. The Hura crepitan seeds were sorted in order to remove dirts and foreign other foreign contaminants. The cleaned seeds were divided into four portions and stored in separate glass containers for further processing. The first portion of the seeds were dried at 60°C in Gallen Kamp moisture extraction oven for 6 hours at and pulverised in a Monilex blended into flour, some seeds were boiled while some portions were roasted and processed into fine flour and subsequently subjected to analysis to evaluate the antinutritional contents, amino acid s as well as determining the physic-chemical properties of the samples. Results: The results obtained suggested that the anti-nutrients in the raw seed-flour were flavonoids with 17.50%, alkaloid (6.20%), tannin (5.24%), and cyanogenic glycoside (1.76%). Fermentation and moist cooking were found to be more effective in the reduction of the anti-nutrients in the Hura crepitan seeds. The amino acid profiles were evaluated, and twenty amino acids were identified in the seed flour. The three major ones implicated were arginine (3.25 g/100 g in cooked and 8.05 g/100 g in fermented), glutamic acid (6.05 g/100 g in cooked and 10.2 g/100 g in fermented) and valine (8.03 g/100 g in raw and 8.58 g/100 g in fermented). The limiting amino acid is methionine with a chemical score of 44.52%. the physicochemical properties of the sandbox seeds evaluated suggested that the free fatty acids values ranged from 3.60% to 6.03% and there were no significant differences (P>0.05) among the samples, the iodine value ranged from 104.94% to 126.90%, the peroxide value for the sample varies between 2.96% to 44.81%. Conclusion: This study suggested that the Hura crepitan seed contains appreciable amounts of essential amino acids as well as having good physicochemical properties while the use of moist heat and/or fermentation can reduce the antinutritional components to the bearest minimum. Hence, can be utilized some areas of food industries where protein (amino acids) are critically required.

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