scholarly journals Optimization of food compositions according to the ideal protein profile

Food systems ◽  
2021 ◽  
Vol 4 (1) ◽  
pp. 4-11
Author(s):  
S. V. Zverev ◽  
V. I. Karpov ◽  
M. A. Nikitina
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Raw Materials ◽  
Protein Profile ◽  
Protein A ◽  
Sum Of Squares ◽  
Reference Protein ◽  
Ideal Protein ◽  
Amino Acid Score

The paper emphasizes the importance of not only the quantitative but also qualitative composition of protein in nutrition. The authors propose protein classification into three main groups according to the concept of reference (ideal) protein. A mathematical model is examined to solve the task of rational mixture production upon the given profile of reference protein. Two variants of the criterion for formation of optimal composition are described. One of them presents the classical sum of squares of the residual for essential amino acid scores and 1. The second also presents the sum of squares of the residual for essential amino acid scores and 1 but with regard to only those amino acids, which scores are less than 1. The minima of these criteria at the set of variants for the content of ingredients are taken as targeted functions. The algorithm and the program of calculation were realized in the program environment Builder C++ 6.0. The macro flowchart of the algorithm is presented and detailed description of each block is given. The program interface before and after the start of the calculation module is shown. The main windows and interpretation of the presented data are described. An example of realization of the proposed mathematical apparatus when calculating a food model composition is given. Plant components (white kidney beans, flax, peanut, grit “Poltavskaya», dry red carrot) were used as an object of the research. Most plant proteins were incomplete. It is possible to regulate the chemical composition including correction of a protein profile by combination of plant raw materials. Analysis of alternative variants demonstrated that minimum essential amino acid score in the first composition was 0.79 (by the first criterion), in the second 1.0 (by the second criterion); the reference protein proportion in the mixture was 10.8 and 13.5, respectively, according to the first and second criterion. The comparative results by other quality indicators for protein in the mixture are also presented: the coefficient of amino acid score difference (CAASD), biological value (BV), coefficient of utility, essential amino acids index (IEAA).

104 The Danish Perspective to Remove Medicinal Zinc and Reducing the Use of Antibiotics in Swine Production

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 103-104
Author(s):  
Hanne Maribo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Level ◽  
Diet Composition ◽  
Raw Materials ◽  
Productivity Loss ◽  
Protein A ◽  
Swine Production ◽  
Trial Testing ◽  
Ideal Protein

Abstract Diarrhoea in weaners has been commonly controlled by adding medicinal zinc (2500 ppm), but by June 2022 this was no longer allowed. In Denmark, antibiotics are accepted for therapeutic use only and usage is registered on pen level and is monitored by Danish authorities. This increases the risk of post-weaning diarrhoea. SEGES has tested several tools, additives e.g. organic acids, diet composition, raw materials e.g. blood plasma. Lowering the protein level in the diet post-weaning is very efficient, but adversely affects productivity. The latest results show on average that a reduction in protein from 19% to 15% in the weaner diet (6-9kg) results in a 60% reduction in diarrhoea; however, it also leads to a productivity loss of 1-1,5 euro. Reducing the protein level from 19% to 16,5% reduces the frequency of diarrhoea by 30% and the productivity loss by approx. 0,3 euro. A trial testing the possibility for compensation for this loss in the weaner period by adding extra protein and amino acids in the finisher diet (30–115 kg) is running now and preliminary results will be presented. Further results from trials reducing diarrhoea by reducing protein, a new way to calculate ideal protein and amino acid balances as well as results from concept tests with weaners will be presented. Further new results evaluating ideal protein and amino acid balances will be presented.

The effect of altering dietary cystine and methionine levels at similar ratios to lysine on the requirements for sulphur amino acids in weaner pigs

1995 ◽  
Vol 1995 ◽  
pp. 38-38
Author(s):  
P.H. Simmins ◽  
J.C. Bodin ◽  
A. Kies ◽  
P.E.V. Williams
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Agricultural Research ◽  
Protein Profile ◽  
Efficient Production ◽  
Sulphur Amino Acid ◽  
Amino Acid Requirements ◽  
Ideal Protein ◽  
Sulphur Amino Acids ◽  
The Ideal

The efficient production of the weaner pig requires accurate knowledge of its amino acid requirements. This is particularly relevant today as it is increasingly important to reduce nitrogenous waste from pigs. During the past decade formulations for feeds were based on the ideal protein profile of the lean tissue of pigs in which the sulphur amino acid requirements were assessed as the combination of total sulphur amino acids rather than through their individual amino acids, methionine and cystine (Agricultural Research Council, 1981). Today, this concept is challenged. The effect of the changing cystine demand in the weaner pig on the total ileal digestible sulphur amino acid (IDSAA) requirements and hence methionine levels requires study. The objective of this experiment was to understand the requirements and relationship between true ileal digestible cystine and methionine to lysine ratio in the ideal protein content of food to achieve efficient production in the young pig.

FLAXSEED CAKE IN PROTEIN FOOD ADDITIVES

2020 ◽  
Author(s):  
С.В. ЗВЕРЕВ ◽  
В.А. ЗУБЦОВ ◽  
В.Г. ЛОБАНОВ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
Е.В. ГЛУХОВА
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Food Additives ◽  
Total Protein Content ◽  
Food Protein ◽  
Reference Protein ◽  
Amino Acid Score ◽  
Flax Seeds ◽  
Limiting Amino Acids

Исследована комплементарность белка льняного жмыха с белком ряда семян и зерна бобовых культур с целью создания пищевых добавок повышенной биологической ценности для использования в индивидуальном,функциональном, специализированном и спортивном питании. Произведен расчет аминокислотных скоров белка зерна продуктов растениеводства по отношению к эталонному белку ФАО/ВОЗ 2013 г. для человека (без учета усвояемости). По общему уровню белка и основным показателям льняной жмых существенно уступает только соевому жмыху и обрушенному люпину. Однако белок семян льна неполный. Разработан алгоритм оптимизации пятикомпонентных пищевых белковых систем по критерию максимума минимального аминокислотного скора лимитирующих аминокислот смеси. Программа расчета рационального состава белковых смесей выравнивает скоры лимитирующих аминокислот двух компонентов при ограничениях на содержание остальных трех компонентов. Определено, что идеальный белок (18–20%) получается при смешивании льняного жмыха с продуктами переработки зерна амаранта с долей льна (д. л.) 13–27%. Смеси льняного жмыха (ЛЖ) с нутом (Н) и люпином обрушенным (ЛО) с д. л. 37,0 и 6,5% соответственно имеют меньшее общее содержание белка, чем каждая компонента в отдельности, например, %: (ЛЖ + Н) 28, (ЛЖ + ЛО) 39, ЛЖ 31, ЛО 40. Однако смеси содержат большее количество эталонного белка: (ЛЖ + Н) 28%; (ЛЖ + ЛО) 37,6%. Для сравнения, содержание эталонного белка в продукте составляет, %: ЛЖ 23,3; ЛО 36,7; Н 25,0. Установлено, что высокое содержание белка в жмыхе, полученном из семян льна, позволяет создавать смеси с зернобобовыми продуктами, чей белок комплементарен льняному белку, иполучать пищевые системы с белком улучшенного аминокислотного профиля. The complementarity of flaxseed cake protein with the protein of a number of seeds and legume grains was studied in order to create food additives of increased biological value for use in individual, functional, specialized and sports nutrition. The calculation of the amino-acid score of the grain protein of some leguminous crops in relation to the FAO/WHO 2013 reference protein for humans (excluding digestibility) was made. In terms of the overall protein level and main indicators, flaxseed cake is significantly inferior only to soy cake and collapsed lupine. However, the protein of flax seeds is incomplete. An algorithm for optimizing five-component food protein systems based on the criterion of the maximum of the minimum amino-acid score of the limiting amino acids of the mixture is developed. The program for calculating the rational composition of protein mixtures equalizes the scores of limiting amino acids of two components with restrictions on the content of the other three components. It was determined that the ideal protein (18–20%) is obtained by mixing flaxseed cake with products of amaranth grain processing with a proportion of flax of 13–27%. Mixtures of flaxseed cake (FC) with chickpeas (Ch) and collapsed lupine (CL) with a proportion of flax of 37,0 and 6,5%, respectively, have a lower total protein content than each component separately, for example, %: (FC + Ch) 28, (FC + CL) 39, FC 31, CL 40. However, the mixtures contain more of the reference protein: (FC + Ch) 28%; (FC + CL) 37,6%. For comparison, the reference protein content in the product is, %: FC 23,3; CL 36,7; Ch 25,0. It was found that the high protein content in the cake obtained from flax seeds makes it possible to create mixtures with leguminous products whose protein is complementary to flaxseed protein, and to obtain food systems with protein of an improved amino acid profile.

scholarly journals Optimistion of the amino acid composition of combined products for school nutrition

2020 ◽  
Vol 18 (5) ◽  
pp. 54-65
Author(s):  
A.T. Vasyukova ◽  
◽  
D.A. Tikhonov ◽  
A.V. Moshkin ◽  
I.A. Bogonosova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Animal Origin ◽  
The Novel ◽  
Biological Value ◽  
Ideal Protein ◽  
Amino Acid Score ◽  
The Ideal

The article presents a comparative characteristic of the amino acid composition of the «ideal» protein and the developed formulation of combined products. The results of calculation of the amino acid score (AAS) of the essential amino acids in the novel protein product are given. AAS is within the range from 105 to 143%. The developed formulation of a combined product has an insignificantly limited amount of valine (98%). Based on AAS, the difference coefficients of the examined amino acids were calculated (from –0.2 to 4.36%) and the biological value of each of the components of the formulation was determined. The nonessential amino acid composition of the «ideal» protein, raw materials of vegetable and animal origin and products produced according to the developed formulation are considered. The formulation of the novel combined product has been characterised as a full and balanced amino acid composition, suitable for nutrition, containing all the amino acids necessary for protein synthesis. The maximum AAS has been noted in steamed meatballs with beef, mutton and cabbage, which by 7.61% exceeds the AAS of steamed meatballs with beef and mutton and by 9.38% – the AAS of steamed meatballs with beef. The examined product has a high biological value – from 95 to 99%. The developed mathematical model is applicable to specification of the formulation under more specific conditions, for instance, for a particular age category. The novelty of the model consists in its priority with respect to the organoleptic properties and consumer preferences of the developed formulation. Key words: combined products, simplex method, amino acid score, formulation composition, protein

scholarly journals Amino acids profile of catfish, crayfish and larva of edible dung beetle

2020 ◽  
Vol 22 (1) ◽  
pp. 9-16
Author(s):  
O.B. Oriolowo ◽  
O.J. John ◽  
U.B. Mohammed ◽  
D. Joshua
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Protein Energy Malnutrition ◽  
Dung Beetle ◽  
Food Sources ◽  
Total Amino Acid ◽  
Nutritional Requirement ◽  
Amino Acid Requirement ◽  
Amino Acid Score

Protein is an important nutrient for growth and development of humans and its quality depends on the types and composition of its amino acids. The amino acid profile of dung beetle larva was determined and compared with those of catfish and crayfish by HPLC using Applied PTH Biosystem amino acid analyzer. The data obtained were analyzed with inferential statistics of Analysis of Variance (ANOVA) and means separated using LeastSignificance Difference (LSD). The results showed that there were significant differences in the samples for all the set criteria for amino acid quality: total amino acid (F = 219.9), percentage amino acid (F = 1095.4), 2, 6 2, 6 essential amino acid score (F = 2588.4), essential to non-essential amino acid ratio (F = 236.7) and predicted 2, 6 2, 6 protein efficiency ratio (F = 1049.4) all at P < 0.05. About 66.7% of the essential amino acids in dung beetle 2, 6larva satisfy human nutritional requirement while amino acids like tryptophan, histidine and threonine were significantly higher in dung beetle. The amino acid score of this insect was higher as it has the potential of over 100% protein synthesis as against 68.2% and 80.9% respectively for catfish and crayfish. Moreover, a consumption of 46 g of dung beetle larva can effectively satisfy the daily human amino acid requirement. The study concluded that the protein quality of insects especially dung beetle larva compared favorably with commonly consumed human protein diets like catfish and crayfish. Therefore entomophagy should be encouraged in the face of the present dwindling availability of animal protein food sources. Keywords: Amino acid score, Entomophagy, Protein energy malnutrition, Dung beetle

Dietary intake of tryptophan tied emotion-related impulsivity in humans

2019 ◽  
pp. 1-8 ◽  
Author(s):  
Florian Javelle ◽  
Descartes Li ◽  
Philipp Zimmer ◽  
Sheri L. Johnson
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Food Intake ◽  
Essential Amino Acid ◽  
Food Habits ◽  
Psychological Disorder ◽  
Serotonin Synthesis ◽  
Amino Acid Tryptophan ◽  
Pass Through ◽  
Three Factor

Abstract. Emotion-related impulsivity, defined as the tendency to say or do things that one later regret during periods of heightened emotion, has been tied to a broad range of psychopathologies. Previous work has suggested that emotion-related impulsivity is tied to an impaired function of the serotonergic system. Central serotonin synthesis relies on the intake of the essential amino acid, tryptophan and its ability to pass through the blood brain barrier. Objective: The aim of this study was to determine the association between emotion-related impulsivity and tryptophan intake. Methods: Undergraduate participants (N = 25, 16 women, 9 men) completed a self-rated measure of impulsivity (Three Factor Impulsivity Index, TFI) and daily logs of their food intake and exercise. These data were coded using the software NutriNote to evaluate intakes of tryptophan, large neutral amino acids, vitamins B6/B12, and exercise. Results: Correlational analyses indicated that higher tryptophan intake was associated with significantly lower scores on two out of three subscales of the TFI, Pervasive Influence of Feelings scores r =  –.502, p < . 010, and (lack-of) Follow-Through scores, r =  –.407, p < . 050. Conclusion: Findings provide further evidence that emotion-related impulsivity is correlated to serotonergic indices, even when considering only food habits. It also suggests the need for more research on whether tryptophan supplements might be beneficial for impulsive persons suffering from a psychological disorder.

scholarly journals The Diverse Functions of Non-Essential Amino Acids in Cancer

Cancers ◽  
2019 ◽  
Vol 11 (5) ◽  
pp. 675 ◽  
Author(s):  
Bo-Hyun Choi ◽  
Jonathan L. Coloff
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Cancer Therapy ◽  
Metabolic Pathways ◽  
Essential Amino Acid ◽  
Amino Acid Metabolism ◽  
Acid Metabolism ◽  
Essential Amino Acids ◽  
Redox Status ◽  
Antioxidant Systems

Far beyond simply being 11 of the 20 amino acids needed for protein synthesis, non-essential amino acids play numerous important roles in tumor metabolism. These diverse functions include providing precursors for the biosynthesis of macromolecules, controlling redox status and antioxidant systems, and serving as substrates for post-translational and epigenetic modifications. This functional diversity has sparked great interest in targeting non-essential amino acid metabolism for cancer therapy and has motivated the development of several therapies that are either already used in the clinic or are currently in clinical trials. In this review, we will discuss the important roles that each of the 11 non-essential amino acids play in cancer, how their metabolic pathways are linked, and how researchers are working to overcome the unique challenges of targeting non-essential amino acid metabolism for cancer therapy.

scholarly journals Amino Acid Characteristics of Nigerian Local Cheese (‘Wara’)

2021 ◽  
pp. 1-8
Author(s):  
Adeyeye EI ◽  
◽  
Idowu OT ◽  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Crude Protein ◽  
Milk Protein ◽  
Quality Parameters ◽  
Cow Milk ◽  
Amino Acid Requirements ◽  
Excellent Source ◽  
Better Than

This article reports the amino acid composition of the Nigerian local cheese called ‘wara’. ‘Wara’ is made by boiling cow milk with some added coagulant to cuddle the milk protein resulting in coagulated milk protein and whey. ‘Wara’ used to be an excellent source of nutrients such as proteins, fats, minerals and vitamins. Samples were purchased in Ado-Ekiti, Nigeria. Amino acid values were high (g/100g crude protein) in Leu, Asp, Glu, Pro, Phe, Arg with total value of 97.7. The quality parameters of the amino acids were: TEAA (42.6g/100g and 43.6%) whereas TNEAA (55.1g/100g and 56.4%); TArAA (12.8g/100g and 13.1%); TBAA (14.2g/100g and 14.5%); TSAA (3.10g/100g and 3.17%); %Cys in TSAA (51.4); Leu/Ile ratio (1.74); P-PER1 (2.65); P-PER2 (2.48); P-PER3 (2.41); EAAI1 (soybean standard) (1.29) and EAAI2 (egg standard) (99.9); BV (97.2) and Lys/Trp ratio (3.62). The statistical analysis of TEAA/TNEAA at r=0.01 was not significantly different. On the amino acid scores, Met was limiting (0.459) at egg comparison, Lys was limiting at both FAO/WHO [24] and preschool EAA requirements with respective values of 0.966 and 0.97. Estimates of essential amino acid requirements at ages 10-12 years (mg/kg/day) showed the ‘wara’ sample to be better than the standard by 3.72-330% with Lys (3.72%) being least better and Trp (330%) being most. The results showed that ‘wara’ is protein-condensed which can be eaten as raw cheese, flavoured snack, sandwich filling or fried cake.

scholarly journals Justification of unconventional protein-containing raw materials for the construction of milk chocolate formulas with increased biological value

Vestnik MGTU ◽  
2020 ◽  
Vol 23 (3) ◽  
pp. 205-213
Author(s):  
N. V. Linovskaya ◽  
E. V. Mazukabzova ◽  
O. S. Rudenko ◽  
T. V. Savenkova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Whey Protein ◽  
Acid Composition ◽  
Raw Materials ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Milk Chocolate ◽  
Biological Value

Milk chocolate is particularly popular with different age groups. It is characterized by low protein content with a large amount of fats and carbohydrates determining the food imbalance of the product. In conditions of high-grade animal proteins deficiency the selection of high-quality protein-containing ingredients for food production is very relevant. The aim of this work is to study the protein adequacy of various components of milk chocolate to enhance its biological value. The amino acid scale method has been used to assess the biological value of proteins; it is based on the determination of amino acid (chemical) score. It has been found that the limiting biological value amino acid for classical white raw ingredients of milk chocolate (cocoa products and milk powder) is methionine + cysteine. For constructing chocolate formulas with increased biological value it is advisable to use protein-containing raw materials (whey protein concentrate, oat flour, etc.) to compensate for the limiting amino acids. The indicator of amino acids utilitarianity of proteins of raw milk chocolate components has been calculated. On the basis of the utilitarian index we have established the coefficient of utilitarian of the amino acid composition of the raw materials characterizing essential amino acids' balance. We have determined the biological value of protein and the amino acid composition imbalance coefficient. It has been found that the amino acid composition of milk and whey protein concentrates is most balanced compared to the amino acid composition of traditional protein-containing raw components of milk chocolate. The limiting acid of whey protein concentrate is valine, which makes its use in the manufacture of chocolate products more attractive compared to milk protein concentrate (the limiting amino acid is methionine + cysteine). In the group of vegetable non-conventional raw materials oat and buckwheat flour are characterized by the best indicators of biological value. The amino acid adequacy of oat flour is comparable to the qualitative protein indicators of cocoa products, the limiting amino acid is lysine. Buckwheat flour is characterized by the smallest imbalance in amino acid composition, which distinguishes the proteins of this raw material with the highest degree of digestibility compared with the proteins of all the studied protein-containing components of milk chocolate.

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