scholarly journals Comparative Analysis of Aqueous Extract of Allergic Food Samples

2020 ◽  
Author(s):  
M. Bhattacharya ◽  
N. Mitra
Keyword(s):  
Amino Acids ◽  
Avena Sativa ◽  
Free Amino Acids ◽  
Free Amino ◽  
Research Work ◽  
Total Content ◽  
Food Samples ◽  
Phytochemical Analysis ◽  
Aqueous Extracts ◽  
Primary And Secondary Metabolites

Allergy is one of the most common diseases across the globe. Despite several efforts being made, incident of allergy is continuously rising. Among the several causes, food is one of the most important reasons of allergy. In the present study, we used seven allergic food products Arachishypogaea (peanut), Glycine max (soy), Beta vulgaris (beetroot), Avena sativa (oats), Solanummelongena L.(eggplant), Brassica oleracea var. italica (broccoli) and Allium cepa (onion). Phytochemical analysis of aqueous extracts of these seven samples was done in the laboratory. Phytochemical analysis consists of assessment of primary and secondary metabolites. Primary constituents consist of free amino acids, polysaccharides, protein and chlorophyll. The main objective of the research work was to check the total content of polysaccharide and free amino acids in the selected samples.

Comparative Analysis of Amino Acid Composition in Antarctic Krill and White Shrimp

2014 ◽  
Vol 941-944 ◽  
pp. 1114-1119 ◽  
Author(s):  
Wan Jun Li ◽  
Shun Sheng Chen ◽  
Wei Qiang Qiu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Antarctic Krill ◽  
Total Content ◽  
White Shrimp ◽  
Chemical Score ◽  
Amino Acid Score ◽  
Limiting Amino Acid

The purpose of this experiment is to evaluate the nutritional value of amino acids and its commercial value in the fish processing sector in Antarctic krill with cross-referenced in the white shrimp. For determination of the composition of 17 amino acids in the two shrimp muscle, free amino acids were measured using sulfosalicylic acid method, hydrolysed amino acid using hydrochloric acid hydrolysis.17 kinds of hydrolysed amino acids are measured in the muscle of Antarctic krill and White shrimp, which total content is 513.59±18.56mg/g and 537.61±16.8mg/g respectively.16 kinds of free amino acids are measured, which total content is 616.88±44.61mg/100g and 1276±75.67mg/100g respectively, while cysteine is not found. According to amino acid score (AAS), chemical score (CS), the limiting amino acid of Antarctic krill and White shrimp is valine and methionine + cysteine. The umani amino acids accounted for 27.76% of free amino acids and 35.69% of hydrolysed amino acids in Antarctic krill, while White shrimp is 41.08% and 31.52% respectively. The amino acids in Antarctic krill, TAV of which is greater than 1, include glutamic acid, alanine, lysine and arginine.

scholarly journals Impact of Nisin-Producing Strains of Lactococcus lactis on the Contents of Bioactive Dipeptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models

Materials ◽  
2020 ◽  
Vol 13 (8) ◽  
pp. 1835 ◽  
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Lactococcus Lactis ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Microbial Activities ◽  
Ripening Period ◽  
Cheese Model

The goal of this study was to determine changes in contents of free amino acids, biogenic amines, and bioactive dipeptides (anserine and L-carnosine) in cheese models produced with the addition of nisin-producing strains of Lactococcus lactis over their ripening period. After 5 weeks of ripening, contents of total biogenic amines in the cheese models with the addition of L. lactis strains were lower than in the control cheese model. The cheese models examined differed significantly in contents of free amino acids through the ripening period. Individual free amino acids, such as ornithine, were found in some of the cheese models, which is indicative of their specific microbial activities. Both anserine and L-carnosine were detected in all variants of the cheese models. After 5-week ripening, the highest total content of bioactive dipeptides was determined in the cheese models produced with the nisin-producing culture of L. lactis 11454 (142.15 mg∙kg−1).

scholarly journals Effect of growth stages and fertility levels on growth, yield and quality of fodder oats (Avena sativa L.)

2017 ◽  
Vol 9 (3) ◽  
pp. 1287-1296
Author(s):  
Gurjeet Kaur ◽  
Meenakshi Goyal
Keyword(s):  
Amino Acids ◽  
Avena Sativa ◽  
Nitrogen Fertilization ◽  
Free Amino Acids ◽  
Free Amino ◽  
Ash Content ◽  
Growth Stages ◽  
Ether Extract ◽  
Yield And Quality ◽  
Different Growth Stages

A field experiment was conducted to evaluate the yield and quality parameters of oats (Avena sativa L.) at forage research farm in Punjab Agricultural University, Ludhiana. Four different nitrogen levels viz. 0 (control), 50, 75 (recommended) and 100 Kg N/ha were applied in the form of urea. Samples were collected at three different growth stages i.e. 30, 45 and 60 DAS. As the growth of plant continued decrease in total nitrogen (45%), non protein nitro-gen (37%), ether extract (13%), ash content (24%) and digestibility (23%) was observed. But increase in free amino acids (48%) and cell wall constituents i.e. ADF (19%), NDF (31%) and CF (34%)with plant’s growth was reported. The interactive effect of varying levels of inorganic fertilizer application on the chemical composition of the plant at various growth stages revealed an increase in total nitrogen (18%), non protein nitrogen (26%), ether extract (18%), free amino acids (32%), ash content (13%) and digestibility (7%) with increase in fertilizer level however ADF (7%), NDF (2%) and CF (3%)content decreased with increased levels of nitrogen fertilization. Correlation studies showed that significant negative correlation was present forin vitro dry matter digestibility with acid detergent fiber (r= -.861**), neutral detergent fiber (r= -.891**) and crude fiber (r= -.740**) at recommended dose of N fertilization. The objective of this study was to investigate the effect of different doses of nitrogen fertilization at different growth stages on quality components in oats fodder.

Analytische Untersuchungen des Wehrsekretes von Peripatopsis moseleyi (Onychophora) / Analytical Investigations of the Defensive Secretion from Peripatopsis moseleyi (Onychophora)

1977 ◽  
Vol 32 (1-2) ◽  
pp. 57-b ◽  
Author(s):  
Harald Röper
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Defensive Secretion ◽  
Gel Filtration ◽  
Total Content ◽  
Gas Liquid Chromatography ◽  
Isoleucine Leucine

The defensive secretion of Peripatopsis moseleyi (Onychophora) consists of 84% water and 16% protein and free amino acids. The secretion’s defensive effectiveness is an anti-predator “sticking” action. The secretion is flung out of the oral papillae in liquid state. It is then denaturized by the air and develops increasingly sticky white threads, probably through the devel­opment of disulfide bridges from the protein content. The elastic properties of the secretion threads indicate a micellar structure. The defensive secretion contains no volatile organic components or carbohydrates. This was confirmed by gas- liquid chromatography and thin-layer chromatography. After acidic hydrolysis of the secretion the following amino acids were determined quantita­tively: aspartic acid, threonine, serine, proline, glutamic acid, glycine, alanine, valine, cysteine, methionine, isoleucine, leucine, tyrosine, phenylalanine, lysine, histidine and arginine. A “rare” amino acid was not identified. Tryptophane was not present (basic secretion hydrolysis). The quantita­tive determination of free amino acids, based on the total content, showed the following results: glycine (40.9%), glutamic acid (10.8%), aspartic acid (2.65%), lysine (1.3%). This result shows, that the secretion is stored in a watery glycine/glutaminic acid buffer in the oral papillae of Peripatopsis moseleyi. High voltage paper electrophoreses and gel filtration experiments with dextran and agarose gels showed, that the secretion protein consists of, at least, two fractions with different molecular weight.

Free amino acids of sunflower hypocotyl tissue during crown gall tumor development

1968 ◽  
Vol 46 (3) ◽  
pp. 217-223 ◽  
Author(s):  
R. M. Behki ◽  
S. M. Lesley
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Amino Acid Content ◽  
Total Content ◽  
Free Proline ◽  
Total Free Amino Acids ◽  
Hypocotyl Tissue

The concentration of each free amino acid present in hypocotyl tissue of sunflower seedlings was determined during the period following both sterile wounding and inoculation with either tumorigenic (strain 1025) or non-tumorigenic (strain IIBNV6) Agrobacterium tumefaciens. The concentration of the total free amino acids of hypocotyl tissue reached a maximum 68 hours after infection with strain 1025 and this level was 50% greater than that found in plants treated with strain IIBNV6. The total content of free basic amino acids increased to a peak value at 20 hours after infection by strain 1025 and this represented 1.4 to 3 times the level found in strain IIBNV6 inoculated seedlings at 20 hours.The amount of free proline decreased with time and it was essentially absent 164 hours after infection with strain 1025. At 2 months the concentration of free proline in the tumor tissue was greatly increased with 75% of the total free amino acids accounted for as proline.The free amino acid content of strain 1025 growing in either the presence or absence of an extract from wounded seedlings was measured and the results indicated no significant relationship between the plant and bacterial systems with regard to their free amino acid pools.

scholarly journals FREE AMINO ACIDS IN VEGETATIVE ORGANS OF PICEA OBOVATA L. AND PINUS SYLVESTRIS L.

2019 ◽  
pp. 209-215
Author(s):  
Елена (Elena) Владимировна (Vladimirovna) Алаудинова (Alaudinova) ◽  
Петр (Petr) Викторович (Viktorovich) Миронов (Mironov)
Keyword(s):  
Amino Acids ◽  
Pinus Sylvestris ◽  
Free Amino Acids ◽  
Free Amino ◽  
Temperature Stability ◽  
Total Content ◽  
Carbon Chain ◽  
Winter Period ◽  
Picea Obovata ◽  
Short Carbon

It is shown, that change of a phenological phase of development of the tree, connected with loss of frost resistance and coming of the period of vegetation, it is accompanied by considerable changes of structure of free amino acids in meristematic tissues of buds Picea obovata L. and Pinus sylvestris L. In the winter at both species in comparison with spring level nonproteingeneous amino acids is doubled. During too time, Picea obovata L. And Pinus sylvestris L. show authentic specific distinctions under the total content nonproteingeneous amino acids. Thus at Pinus sylvestris L. their share as a part of free amino acids reaches 40%, that twice above, than at Picea obovata L. As a part of free amino acids at Picea obovata L. and Pinus sylvestris L. the nitrogen deposit is mainly in a glycine – 13 and 9%, arginine – 12 and 8% and ornithine – 12 and 15% accordingly. Besides it, at Pinus sylvestris L. significant role in nitrogen deposition play γ-aminobutyric acid – about 19% and valine – about 6%; at Picea obovata L. – lysine and glutamic acid – on 10%. During too time, the content proline – amino acids with which presence, as a rule, co-ordinated low temperature stability of plants, at the investigated cold-resistant coniferous species is low – 0.04–0.34%. In the spring at swelling of buds at both species as a part of free amino acids the share arginine and proline increases and sharply decreases – ornithine and γ-aminobutyric acids. Besides the pointed out amino acids at Picea obovata L. the content lysine twice decreases. For Pinus sylvestris L. the high content of the sum aspartic acids and asparagine – 19% in the spring is characteristic; at Picea obovata L. the content of the sum of amino acids with a short carbon chain – serine and glycine – 22% is raised. As reliable stressful metabolite at both species it is possible to consider ornithine, which content during the winter period in buds meristems of 3–5 times above, than in the spring in the swelling buds meristems.

scholarly journals Chemical Composition, Antioxidant and Antihyperglycemic Activities of the Wild Lactarius deliciosus from China

Molecules ◽  
2019 ◽  
Vol 24 (7) ◽  
pp. 1357 ◽  
Author(s):  
Zhou Xu ◽  
Liang Fu ◽  
Shiling Feng ◽  
Ming Yuan ◽  
Yan Huang ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Chemical Composition ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aqueous Extracts ◽  
Wild Mushroom ◽  
Lactarius Deliciosus ◽  
Volatile Aroma ◽  
Volatile Aroma Compounds

The wild mushroom Lactarius deliciosus from China was studied for the first time to obtain information about its chemical composition, antioxidant, and antihyperglycemic activities. Nutritional value, dietary fiber, fatty acids, metal elements, free sugars, free amino acids, organic acids, flavor 5′-nucleotides, and volatile aroma compounds were determined. Potential antioxidant and antihyperglycemic activities were also tested by investigating 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2′-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radicals scavenging activities, ferric ion reducing activity, as well as α-amylase and α-glucosidase inhibitory activities using ethanol and aqueous extracts. The results showed that L. deliciosus was a good wild mushroom with high protein, carbohydrate, and dietary fiber contents, while low in fat and calorie, extensive unsaturated fatty acids contents, with negligible health risks about harmful metal elements. Twenty kinds of free amino acids were detected with a total content 3389.45 mg per 100 g dw. Flavor 5′-nucleotides including 5′-CMP, 5′-UMP, 5′-IMP, and 5′-AMP were 929.85, 45.21, 311.75, and 14.49 mg per 100 g dw, respectively. Mannitol (7825.00 mg per 100 g dw) was the main free sugar, and quininic acid (729.84 mg per 100 g dw) was the main organic acid. Twenty-five kinds of volatile aroma compounds were identified, acids (84.23%) were the most abundant compounds based on content, while aldehydes (15 of 25) were the most abundant compounds based on variety. In addition, both ethanol and aqueous extracts from L. deliciosus exhibited excellent antioxidant activity. While in antihyperglycemic activity tests, only ethanol extracts showed inhibitory effects on α-amylase and α-glucosidase.

scholarly journals AMINO ACID PROFILE OF PHASEOLUS VULGARIS PODS AND DRY EXTRACT PREPARED OF THEM

2019 ◽  
pp. 40-48
Author(s):  
L. V. Vronska ◽  
A. Ye. Demyd
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Phaseolus Vulgaris ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Raw Material ◽  
Dry Extract

The aim of the research was to study the amino acid profile of the phaseolus vulgaris pods and extract prepared of them. Materials and methods. Five samples of raw material of phaseolus vulgaris pods (erect herbaceous bushes varieties with white seeds) were collected in the Ternopil and Volyn regions, dry extract of phaseolus vulgaris pods was obtained according to previously developed technology. The study of amino acid composition of the raw materials of phaseolus vulgaris pods and extract prepared of them was carried out using a thin-layer chromatography (TLC) and a high-performance liquid chromatography (HPLC). Results and discussion. The better separation of amino acids in TLC-research of the raw material of phaseolus vulgaris pods was observed in the system of solvents isopropanol - formic acid - water (40: 2: 10). As a result of the study, aspartic and glutamic acids, glycine, valine, tyrosine and leucine were identified. The amino acid profile of the studied samples of raw material is quite homogeneous in composition: 7 essential amino acids (histidine, threonine, valine, methionine, phenylalanine, isoleucine and leucine) and 8 non-essential amino acids (aspartic and glutamic acids, arginine, serine, glycine, alanine, tyrosine and proline); lysine was found among the bound amino acids in the 4th sample of raw material. Proline predominates in all samples of raw materials among free amino acids. Among the bound amino acids the content of glutamic acid, which is the product of the glutamine hydrolysis, is the highest. The content of glycine, serine and alanine is also high. Among the essential amino acids, leucine, phenylalanine, histidine, threonine, isoleucine, valine were determined in content descending order. The quantitative determination of amino acids in the extract of phaseolus vulgaris pods proved that the content of proline was the highest (12.47 mg / g); the content of some compounds was also high: aspartic (5.41 mg / g) and glutamic (3.41 mg / g) acids, arginine (5.10 mg / g; both in free and bound forms), glycine (1.02 mg / g) and serine (1.04 mg / g). Among the essential amino acids in the extract, the amount of valine (0.80 mg / g), phenylalanine (0.67 mg / g), threonine (0.66 mg / g), leucine (0.63 mg / g) and isoleucine (0.58 mg / g) was a little different. The total content of amino acids in the extract was 3.2%. Conclusions. 1. The amino acid profile of five samples of phaseolus vulgaris pods was studied by the HPLC method. It has been established that the composition is quite homogeneous, and the total content varies within 0.7-1.1%. 2. In the dry extract of phaseolus vulgaris pods the content of 5 essential and 7 non-essential amino acids has been determined. The content of free amino acids in the extract is 0.52%; the total content of free and bound amino acids is 3.2%. 3. When studying the stability and establishing the shelf life of the dry extract of phaseolus vulgaris pods, it is necessary to take into account the presence of free amino acids and protein substances.  

scholarly journals Contents of Functionally Bioactive Peptides, Free Amino Acids, and Biogenic Amines in Dutch-Type Cheese Models Produced with Different Lactobacilli

Molecules ◽  
2020 ◽  
Vol 25 (22) ◽  
pp. 5465
Author(s):  
Monika Garbowska ◽  
Antoni Pluta ◽  
Anna Berthold-Pluta
Keyword(s):  
Amino Acids ◽  
Biogenic Amines ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lactobacillus Casei ◽  
Bioactive Peptides ◽  
Total Content ◽  
Biochemical Processes ◽  
Cheese Ripening ◽  
Cheese Model

Cheese ripening involves a number of biochemical processes, mainly of a proteolytic nature, which are initially triggered principally by milk-coagulating enzymes and, afterward, by microorganisms or enzymes of microbial origin. The proteolytic reactions affect, primarily, the synthesis of macro- and medium-molecular peptides from casein. In turn, the advanced proteolysis ends in the formation of short peptides and free amino acids. Further reactions may lead to the formation of nutritionally unfavorable biogenic amines. The present study aimed to determine changes in the contents of bioactive peptides (anserine and L-carnosine), free amino acids, and biogenic amines throughout the ripening of cheese models produced with the addition of Lactobacillus genus bacteria. The contents of amino acids varied considerably in the cheese models, depending on the bacterial strain added and ripening time. After five weeks of ripening, the total content of free amino acids in the cheese models ranged from 611.02 (a cheese model with Lactobacillus casei 2639) to 1596.64 mg kg−1 (a cheese model with Lb. acidophilus 2499). After the same time, the contents of the total biogenic amines in the cheese models with the addition of lactobacilli were lower than in the control cheese model (except for the model with Lb. rhamnosus 489). Anserine was detected in all cheese models (79.29–119.02 mg kg−1), whereas no L-carnosine was found over a five-week ripening period in the cheese models with Lb. delbrueckii 490 and Lb. casei 2639. After a five-week ripening, the highest total content of bioactive peptides was determined in the cheese models containing Lb. acidophilus 2499 (136.11 mg kg−1).

scholarly journals Compositional changes of proteins and amino acids in germinating coffee seeds

2000 ◽  
Vol 43 (3) ◽  
pp. 259-265 ◽  
Author(s):  
Milton Massao Shimizu ◽  
Paulo Mazzafera
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Total Content ◽  
Total Soluble Protein ◽  
Sds Page ◽  
Compositional Changes ◽  
Quantitative Changes

Endosperm is the main reserve tissue in coffee seeds. Coffee (Coffea arabica L.) seeds were germinated for six weeks and qualitative and quantitative changes in amino acids and proteins were investigated. The total content of free amino acids were reduced during germination, however, protein content remained constant. SDS-PAGE profiles showed that legumin-like proteins became less stained in the last weeks. Asparagine, glutamic acid, aspartic acid, alanine and lysine were the major free amino acids, although serine and glutamine were also significant. Except for tyrosine, which increased with germination, all other amino acids were reduced. Analysis of the amino acid composition of the total soluble protein showed glutamic acid/glutamine and glycine as the main amino acids. However, other amino acids such as leucine, aspartic acid/asparagine, alanine, lysine, serine were also found in reasonable amounts.

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