Development and evaluation of the quality of a sports drink enriched with essential amino acids and silicon

Given their beneficial effects in terms of health, the natural products, especially beehive products, have drawn the attention of consumers since long time ago. In order to guarantee the quality of these products on the market, their chemical composition needs to be analyzed. Thus, this current research had as objective the establishment of quality parameters for beehive brood food derived products: apilarnil and queen bee larvae triturate. These two products were compared with royal jelly which is the basis of brood food in the first 3 days of larval stage. The carbohydrates were determined by HPLC-IR and allowed the identification of seven carbohydrate compounds, predominantly glucose, fructose and sucrose. The lipid profile was analyzed by the Soxhlet method. The total protein content was determined by the Kjeldahl method. Free amino acids were analyzed by LC-MS. A total of 31 amino acids were identified of which nine are essential amino acids for humans.Â

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Research Regarding Dynamics of Chemical Content from Pasteurized Egg Melange Stored in Polyethylene Type Packings

Materiale Plastice ◽

10.37358/mp.17.2.4853 ◽

2017 ◽

Vol 54 (2) ◽

pp. 368-374

Author(s):

Roxana Nicoleta Ratu ◽

Marius Giorgi Usturoi ◽

Daniel Simeanu ◽

Cristina Simeanu ◽

Alexandru Usturoi ◽

...

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Unsaturated Fatty Acids ◽

Saturated Fatty Acids ◽

Storage Period ◽

Essential Amino Acids ◽

Storage Conditions ◽

Mean Values ◽

Chemical Content

n the current paper, we aimed to analyze the way in which packing (different polyethylene types) influence the quality of pasteurized melange during storage, packing being realized in units of 1 kg (Tetra Pak) (batch Lexp-1) and units of 5 kg (Bag in box) (batch Lexp-2). Products were stored during a period of 28 days at a temperature of +4�C, qualitative determinations being realized in first day (day 0), at 7 days, at 14 days, 21 days and in day 28 of storage. Were effectuated a sensorial examination and chemical analysis were was established the content in dry matter (%), water (%), proteins (%), content in essential amino acids (isoleucine, methionine, tryptophan, phenylalanine) and non-essential amino acids (alanine, histidine, glycine, serine) (mg/100g) as well as the content in lipids (%) establishing their profile by identification of some saturated fatty acids (16:0 mg/100g and 18:0 mg/100g) and unsaturated fatty acids (16:1 mg/100g and 18:1 mg/100g). After sensorial examinations, the first modifications were observed at the checking effectuated in day 21 for batch Lexp-2, the obtained score being of 18 points, and at checking effectuated in day 28 was given a score of 18 points for melange belonging to batch Lexp-1 and only 14 points for melange from batch Lexp-2. Differences were recorded also in case of chemical composition of products, so for protein content at batch Lexp-1 in first checking day was obtained a mean of 12.730�0.24% and at batch Lexp-2 12.614�0.22%. Differences between those two batches were insignificant (p[0.05). In case of fat content, at the end of storage period was obtained a mean of 11.256�0.06% for batch Lexp-1 and 11.244�0.11% for batch Lexp-2, differences being insignificant (p [ 0.05). Regarding the profile of amino acids and fatty acids, the mean values obtained during whole storage period oscillated from one stage to another, but the differences between those two batches were insignificant (p [ 0.05). Pasteurized egg melange suffers certain sensorial modifications during storage, especially on consistency and colouring, modifications which are accentuated mainly by storage conditions. Type of polyethylene utilized for this product hadn�t influenced the nutritive qualities of product.

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EFFECT OF STORAGE TIME ON THE QUALITY OF SMOKED HETEROCLARIAS

Journal of Agricultural and Marine Sciences [JAMS] ◽

10.24200/jams.vol25iss2pp30-38 ◽

2020 ◽

Vol 25 (2) ◽

pp. 30

Author(s):

Ayodeji Ahmed Ayeloja ◽

W. A. Jimoh ◽

T. O. Uthman ◽

M. O. Shittu

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Storage Time ◽

Protein Quality ◽

Storage Period ◽

Essential Amino Acids ◽

Vulnerable Groups ◽

Average Weight ◽

Duration Of Storage

Effect of storage time on the quality of smoked heteroclarias was studied. 108 samples of heteroclarias (average weight 210 + 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Smoked heteroclarias have good nutritional quality in terms of proximate, mineral and amino acids all of which decrease with increase in duration of storage at ambient temperatures. Glutamic acid was the most predominant amino acid and the highest non-essential amino acid (NEEA), lysine was the most predominant EAA. There was higher concentration of non-essential amino acids than essential amino acids, EAA/NEAA ratio (0.86 – 0.93) recorded indicates that the fish have excellent protein quality; its the predicted protein efficiency ratio (P-PER) ranged between 3.44-3.61 and its biological value ranged between 79.84 -75.04. Its chemical score and TEAA decrease with increase in storage time. Its texture quality reduced significantly (χ2 = 12.207, p<0.01) with increased storage period. It is therefore recommended that smoked heteroclarias be consumed as soon as it is smoked and regularly for good healthy conditions especially among children, aged and other vulnerable groups.

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Nutritional evaluation of meat meals for poultry. VII.* Effect of processing temperature on total and biologically available amino acids

Australian Journal of Agricultural Research ◽

10.1071/ar9720913 ◽

1972 ◽

Vol 23 (5) ◽

pp. 913 ◽

Cited By ~ 17

Author(s):

AC Kondos ◽

GL McClymont

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Tetrahymena Pyriformis ◽

Essential Amino Acids ◽

Processing Temperature ◽

Biological Availability ◽

Nutritional Evaluation ◽

Growth Promoting ◽

Maximum Temperatures

The effect on the protein quality of meat meals of processing them under commercial conditions in a continuous dry renderer at maximum temperatures ranging from 116 to 160°C for a running time of 115 min was studied. Although the total levels of amino acids were little affected by processing temperatures, the biological availability of all essential amino acids, as determined by the protozoan Tetrahymena pyriformis, was reduced as the processing temperature increased. At 140 and 160°C the availability of certain amino acids was reduced by 37-56%, lysine, histidine, and methionine being the most severely affected. The availability of essential amino acids in meals produced at temperatures from 121 to c. 138° was not significantly different. The growth-promoting ability of the meat meals for chickens was closely related to the availability of the essential amino acids. __________________ *Part VI, Aust. J. Agric. Res., 19: 171 (1968).

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Effects of low protein diet and low protein diet supplemented with synthetic essential amino acids on meat quality of broiler chickens

Animal Science Journal ◽

10.1111/asj.12021 ◽

2012 ◽

Vol 84 (6) ◽

pp. 489-495 ◽

Cited By ~ 9

Author(s):

Hiroyuki Kobayashi ◽

Kazuki Nakashima ◽

Aiko Ishida ◽

Akane Ashihara ◽

Masaya Katsumata

Keyword(s):

Amino Acids ◽

Meat Quality ◽

Broiler Chickens ◽

Essential Amino Acids ◽

Protein Diet ◽

Low Protein Diet ◽

Low Protein

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Net protein utilization determined by rat bioassay of a protein hydrolysate and a diet for children with phenylketonuria

British Journal Of Nutrition ◽

10.1079/bjn19850120 ◽

1985 ◽

Vol 54 (2) ◽

pp. 349-353 ◽

Cited By ~ 3

Author(s):

Elisabeth Kindt ◽

Halvor Holm ◽

Sverre Halvorsen ◽

Sverre O. Lie

Keyword(s):

Amino Acids ◽

Milk Protein ◽

Ad Hoc ◽

Protein Hydrolysate ◽

Essential Amino Acids ◽

Intact Protein ◽

Expert Committee ◽

Protein Utilization ◽

Net Protein

1. In a previous study (Kindt et al. 1983, 1984) it was assumed that a protein hydrolysate, devoid of phenylalanine, together with intact protein as given to children with phenylketonuria (PKU), was equivalent to egg or milk protein. One group of children was given this ‘PKU protein’ in amounts corresponding to the Joint FAO/WHO ad hoc Expert Committee (1973) recommendations. The results indicated that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of protein intake were marginal.2. The purpose of the present study was to evaluate whether the quality of the protein hydrolysate, together with intact protein (‘PKU protein’), is equivalent to egg or milk protein. This was done using a rat bioassay. Four protein sources were used: (1) egg protein, (2) protein hydrolysate, (3) protein hydrolysate diluted with non-essential amino acids, (4) protein hydrolysate mixed with food proteins (‘PKU protein’), comparable with the diet previously used (Kindt et al. 1983, 1984).3. The results indicated that the ‘PKU protein’ was of very high qua1ity: net protein utilization (NPU) > 90. The protein hydrolysate alone and the protein hydrolysate diluted with non-essential amino acids gave a NPU > 80.4. The conclusion drawn from the present study is that the ‘PKU protein’, as used in the treatment of children with PKU, is equivalent to egg or milk protein. This supported the view that the Joint FAO/WHO ad hoc Expert Committee (1973) recommended levels of intake were marginal.

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BY-PRODUCTS OF MILLING AND CORN PRODUCTION AS A SOURCE OF PROTEIN OF INCREASED BIOLOGICAL VALUE

Innovations and Food Safety ◽

10.31677/2311-0651-2019-25-3-105-111 ◽

2020 ◽

pp. 105-111

Author(s):

V. A. Scriabin ◽

I. A. Saboiev ◽

K. A. Tabanyukhov

Keyword(s):

Amino Acids ◽

Essential Amino Acids ◽

Aleurone Layer ◽

Corn Production ◽

Biological Value ◽

Feed Production ◽

Food And Feed ◽

Limiting Amino Acid ◽

By Products

The main problem of modern grain crops is the low quality of proteins, due to the insufficient content of essential amino acids and, above all, lysine, a limiting amino acid, the amount of which depends on the digestibility of proteins by the human body. Amino acids in the grain are unevenly distributed. The germ and aleurone layer is richest in essential amino acids, primarily lysine. The biological value of protein fractions depends on the level of essential amino acids. Therefore, for example, the proteins of the aleurone layer have a higher biological value than in the rest of the endosperm. Thus, in terms of the amount of essential amino acids, oat protein, although only slightly, is still more biologically valuable than wheat, rye, and barley. Finely divided fractions of bran, which are rich in essential amino acids, can be used in food and feed production.

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Quality of gluten-free cookies made with rice flour of different levels of amylose and cowpea beans

British Food Journal ◽

10.1108/bfj-09-2020-0860 ◽

2020 ◽

Vol ahead-of-print (ahead-of-print) ◽

Author(s):

Estefania Julia Dierings de Souza ◽

Aline Machado Pereira ◽

Mauro Fontana ◽

Nathan Levien Vanier ◽

Marcia Arocha Gularte

Keyword(s):

Amino Acids ◽

Protein Digestibility ◽

Rice Flour ◽

Essential Amino Acids ◽

Gluten Free ◽

Content Type ◽

High Amylose ◽

Different Levels

PurposeThe objective of this study was to evaluate the effects of rice flour obtained from rice grains with different levels of amylose on technological, nutritional and sensory properties of cookies made with a blend of rice and cowpea flour.Design/methodology/approachThe cookies preparation was set at a ratio of rice flour and cowpea beans 70:30. The studied formulations were: LA: low amylose rice flour; MA: medium-amylose rice flour; HA: high amylose rice flour. The quality of the obtained cookies was analyzed for proximate composition, in vitro protein digestibility, thickness, diameter, dispersion factor, texture, color, amino acid profile and sensory properties.FindingsProximate composition and in vitro protein digestibility showed no differences between the three studied formulations. The medium and low amylose rice flour cookies showed the lowest hardness values. The combination of rice and beans allowed a good balance of essential amino acids. The cookies formulated with high amylose rice flour presented lighter coloration, low hardness and greater sensory preference.Originality/valueRice and cowpea flours are an alternative source for the preparation of gluten-free bakery products, such as cookies. The high amylose content of rice flour has less negative interference in the texture characteristics of the cookies. The combination of rice and beans flour provides a balance of essential amino acids.

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Dynamics of life quality in patients with pulmonary tuberculosis against the background of the appointment of an essential amino acids complex

Tuberculosis Lung Diseases HIV Infection ◽

10.30978/tb2021-1-15 ◽

2021 ◽

pp. 15-24

Author(s):

O.S. Shevchenko ◽

O.O. Pohorielova

Keyword(s):

Amino Acids ◽

Pulmonary Tuberculosis ◽

Life Quality ◽

Essential Amino Acids ◽

Tablet Form ◽

Pathogenetic Therapy ◽

Group 3 ◽

Group 2 ◽

Group 1

Objective — to investigate the dynamics of life quality in patients with pulmonary tuberculosis against the background of the appointment of an essential amino acids complex. Materials and methods. The study included 100 patients with pulmonary tuberculosis who received treatment and diagnosis in accordance with the WHO recommendations and current state protocols. The patients were divided into 3 groups: group 1 (n = 50) did not receive additional complex of amino acids in pathogenetic therapy; group 2 (n = 25) received a complex of amino acids in tablet form for 30 days; group 3 (n = 25) received injectable amino acids complex for 10 days and then was transferred to tablet form for 20 days. At the beginning of treatment, after 30 days and after 60 days, the patients were interviewed using the SF-36 questionnaire. Also, the patients were measured the level of Human-beta-defensine-1 in the blood plasma by ELISA at the beginning of treatment. Results and discussion. After 30 doses of anti-tuberculosis treatment, better quality of life parameters were observed in groups 2 and 3 than in group 1. Thus, the PF in group 1 was 54.73 ± 2.99, in group 2 — 80.87 ± 2.82, in group 3 — 66. 4.23; RP was in group 1 — 20.27 ± 3.47, in group 2 — 81.52 ± 3.92, in group 3 — 55.00 ± 7.07; GH was 16.68 ± 1.79 in group 1, 45.48 ± 3.09 in group 2, 34.04 ± 3.35 in group 3; VT was in group 1 — 13.38 ± 1.55, in group 2 — 45.87 ± 2.86, in group 3 — 33.60 ± 3.68; SF was 43.45 ± 2.39 in group 1, 69.02 ± 2.06 in group 2, and 60.50 ± 3.53 in group 3; RE was in group 1 — 27.03 ± 4.80, in group 2 — 95.65 ± 3.18, in group 3 — 73.33 ± 7.69; MH was in group 1 — 39.22 ± 1.36, in group 2 — 60.00 ± 2.12, in group 3 — 56.00 ± 2.71, p < 0.05. This ratio between the groups remained at 60 doses of chemotherapy: PF was 62.17 ± 3.47 in group 1, 82.95 ± 2.39 in group 2, and 76.52 ± 3.42 in group 3; RP in group 1 was 28.33 ± 4.90, in group 2 — 90.91 ± 3.09, in group 3 — 66.30 ± 7.14; GH was 22.97 ± 2.13 in group 1, 52.63 ± 3.14 in group 2, 46.78 ± 4.22 in group 3; VT was 19.33 ± 1.91 in group 1, 50.68 ± 2.72 in group 2, and 40.87 ± 3.98 in group 3; SF was 50.67 ± 2.31 in group 1, 75.00 ± 2.18 in group 2, and 68.48 ± 3.84 in group 3; RE was 36.67 ± 6.26 in group 1, 98.49 ± 1.52 in group 2, 82.61 ± 6.91 in group 3; MH was 42.73 ± 1.62 in group 1, 63.82 ± 2.01 in group 2, 59.83 ± 2.75 in group 3, p < 0.05. Conclusions. The appointment of a complex of amino acids as an additional pathogenetic therapy in patients with pulmonary tuberculosis improves the quality of life, and the appointment of an injectable form of amino acids accelerates patients’ adaptation and increases adherence to treatment, which is one of the key factors in the effectiveness of therapy.

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Evaluation of the Role of Nutrition in Lobster Recruitment

Canadian Journal of Fisheries and Aquatic Sciences ◽

10.1139/f86-284 ◽

1986 ◽

Vol 43 (11) ◽

pp. 2320-2327 ◽

Cited By ~ 16

Author(s):

J. D. Castell ◽

J. C. Kean

Keyword(s):

Amino Acids ◽

Essential Amino Acids ◽

Field Application ◽

Nutritional Requirements ◽

Egg Viability ◽

Good Opportunity ◽

Broodstock Nutrition

Many of the hypotheses and proposals presented here on the role of nutrition in lobster recruitment have been derived from research on other aquatic animals. Little research has focused on the determination of nutritional requirements of lobsters and even that has been primarily with small juveniles (36–1000 mg). Despite the tacit acknowledgement that maternal fecundity and egg viability are a function of quantity and quality of available food, little is known about the nutrition of reproductively mature lobsters. The importance of broodstock nutrition and possible methods for evaluating nutritional status are discussed. Information on protein, essential amino acids, vitamins, minerals, carbohydrates, and lipids is summarized. Additionally, some proposals for field application of nutritional response criteria used in the laboratory are discussed. Though research on larvae adult broodstock nutrition, effects of environmental factors (e.g. temperature, salinity, photoperiod, etc.), as well as many other aspects of nutrition is yet to be done, there is "good opportunity" for nutrition to be a significant part of the current lobster recruitment research program.

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