scholarly journals Nutritional value and safety of air potato Dioscorea bulbifera L. fermented with Pleurotus ostreatus and Calocybe indica

2019 ◽  
Vol 6 (13) ◽  
pp. 467-482
Author(s):  
Tolulope Bolaniran ◽  
Clement Olusola Ogidi ◽  
Bamidele Juliet Akinyele
Keyword(s):  
Amino Acid ◽  
Pleurotus Ostreatus ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Wistar Rats ◽  
Standard Methods ◽  
Dioscorea Bulbifera ◽  
Amino Acid Contents ◽  
Calocybe Indica ◽  
Histopathological Studies

The proximate, minerals, antinutrient and amino acid contents of the unfermented air potato (UAP), fermented air potato (APF), fermented air potato with Pleurotus ostreatus (APP) and fermented air potato with Calocybe indica (APC) were carried out using standard methods. The biosafety of the samples was also determined using Wistar rats. APP has the highest crude fiber (11.61%) and protein content (20.44%). APF has the highest moisture content of 12.95%, while UAP has the highest carbohydrate content of 71.46%. The mineral composition (mg/g) of samples revealed that APP has the highest Zn (1.21), Fe (7.53) and Mn (0.78%). APC has the highest Ca (71.31%), Mg (4.76) and K (60.65), while APF has the highest Cu (1.72%), Ni (0.38%), Cr (0.65%), Cd (0.29) and Pb (25.16). Unfermented air potato (UAP) contains the highest amount of phenols, tannin and saponin with the values of 1.16 mg/g, 2.50 mg/g and 2.57 mg/g, respectively. APP has the highest flavonoid (2.77 mg/g) and alkaloids (3.05 mg/g) and significantly different (p < 0.05) from other samples. Essential and non-essential amino acid detected in unfermented and fermented air potato ranged from 0.70 to 10.81 mg/g. Hematological and histopathological studies revealed no adverse effect on the blood and organs of the rats. The fungal mycelia enhanced the nutritional contents of fermented air potato. Hence, bioactive compounds in air potato can be of exploited and supplemented into food products.

QTL Mapping and Analysis Based on Embryo and Maternal Genetic Systems for Semi-Essential Amino Acid Contents in Rapeseed (Brassica napusL.)

2015 ◽  
Vol 41 (1) ◽  
pp. 57
Author(s):  
Juan WEN ◽  
Jian-Feng XU ◽  
Yan LONG ◽  
Hai-Ming XU ◽  
Jin-Ling MENG ◽  
...  
Keyword(s):  
Amino Acid ◽  
Qtl Mapping ◽  
Essential Amino Acid ◽  
Genetic Systems ◽  
Amino Acid Contents

scholarly journals QTL Mapping Based on Different Genetic Systems for Essential Amino Acid Contents in Cottonseeds in Different Environments

PLoS ONE ◽  
2013 ◽  
Vol 8 (3) ◽  
pp. e57531 ◽  
Author(s):  
Haiying Liu ◽  
Alfred Quampah ◽  
Jinhong Chen ◽  
Jinrong Li ◽  
Zhuangrong Huang ◽  
...  
Keyword(s):  
Amino Acid ◽  
Qtl Mapping ◽  
Essential Amino Acid ◽  
Genetic Systems ◽  
Amino Acid Contents

scholarly journals Genetic analysis of non-essential amino acid contents in rice (Oryza sativa L.) across environments

Hereditas ◽  
2004 ◽  
Vol 141 (2) ◽  
pp. 128-134 ◽  
Author(s):  
JIAN GUO WU ◽  
CHUN HAI SHI ◽  
XIAO MING ZHANG ◽  
TOMITA KATSURA
Keyword(s):  
Oryza Sativa ◽  
Amino Acid ◽  
Genetic Analysis ◽  
Essential Amino Acid ◽  
Oryza Sativa L ◽  
Amino Acid Contents

scholarly journals Relation of wheat species and genomes in amino-acid composition

2019 ◽  
Vol 7 (1-2) ◽  
pp. 16-22
Author(s):  
Pal Pepo
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Winter Wheat ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Total Amino Acid ◽  
Wheat Varieties ◽  
Amino Acid Contents ◽  
Winter Wheat Varieties

As regards wheat varieties constituting a natural ploid series the issue of analysing diploid, tetraploid and hexaploid species is topical since ancient varieties can play significant roles in contemporary agriculture as well. Seventeen winter wheat varieties, out of which 2 diploid varieties carried genome A, 9 diploidic types had genomes AB, two varieties had genomes AG and four varieties were hexaploid ones with genomes ABD, were analysed from the point of view of their amino acid compositions. The amino acid contents of Asp, Thr, Ser, Glu, Gly, Ala, Cys, Val, Met, Ile, Leu, Tyr, Phe, His, Lys, Arg, Pro (a total of 17) were determined in the varieties listed above. It has been found that the amino acid contents of the grains genotype AA Triticum boeticum and T. monococcum exceeded the amino acid content of T. aestivum in respect of all the amino acids analysed in this experiment, with Glu being the only exception. In comparison with the aestivum wheat, essential amino acid contents showed a similarly favourable picture in the diploidic varieties mentioned. As regards type AB tetraploid varieties excesses of 13-16%, in comparison to the aestivum wheat, were found in essential amino acid contents. The amounts of non-essential amino acids in all the winter wheat varieties showed decreases irrespective of the ploid level. What concerns the total amino acid content, all the winter wheat varieties with the exception of T. monococcum (A), T. dicoccoides (AB) and T. dicoccum (AB) contained less amino acid than the aestivum wheat. All the monocarbonic acid and aromatic as well as heterocyclic amino acid contents of the wildly growing Triticum boeticum (A) and the grown Triticum monococcum (A) (with polaric, apolaric R groups, diamino radicles) exceeded the same contents of T. aestivum. The value of the monoamino-dicarbonic acid, however, was lower in our experiment.  

scholarly journals An evaluation of the protein quality of some macedonian edible Boletaceae mushrooms

2001 ◽  
Vol 47 ◽  
pp. 21-26
Author(s):  
Biljana Bauer Petrovska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Nutritional Value ◽  
Protein Quality ◽  
Relative Proportion ◽  
Fruit Body ◽  
Amino Acid Content ◽  
Biological Value

The nutritional quality of mushroom protein varies and is strongly affected by the relative proportion of each amino acid. Thus, the purpose of this study was to estimate the concentration of the amino acids present in mushroom proteins in order to evaluate the protein nutritional value. In this investigation fifteen field-collected mushroom samples of the Boletaceae family from various parts of Macedonia were included. After acid hydrolysis and pre-column derivatisation with phenyl isothiocyanate (PITC) determination of seventeen amino acids was carried out by the HPLC method. Tryptophan was determined spectophotometrically in the alkaline hydrolysates. The dietary protein quality of the investigated mushrooms was evaluated by comparison of the essential amino acid content with the reference FAO/WHO pattern. Essential amino acids made up 47-75 % of all determined amino acids depending on the origin and the species of the fruit body. Lysine was the most often found limiting amino acid in the investigated mushrooms samples. The nutritional value of proteins calculated by biological value, protein ratio, chemical score and essential amino acid index was very high in the majority of mushrooms studied. The biological value of the mushroom protein varied from 51.3 to 78.9 %. Protein amino acids accounted for about 66.7 % of the total nitrogen, suggesting that a practical nitrogen to protein conversion factor for this Macedonian edible Boletaceae mushroom may be considered to be about 4.17 on average.

scholarly journals PSIX-22 Effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs

2019 ◽  
Vol 97 (Supplement_3) ◽  
pp. 349-350
Author(s):  
Rui Chen ◽  
Chao Wen ◽  
Yueping Chen ◽  
Su Zhuang ◽  
Yanmin Zhou
Keyword(s):  
Amino Acid ◽  
Antioxidant Capacity ◽  
Growth Performance ◽  
Meat Quality ◽  
Essential Amino Acid ◽  
Thigh Muscle ◽  
Finishing Pigs ◽  
Thigh Muscles ◽  
Amino Acid Contents ◽  
Betaine Supplementation

Abstract The aim of this study was to investigate the effects of betaine supplementation on growth performance, muscle amino acid contents, meat quality and antioxidant capacity in finishing pigs. A total of 144 crossbred barrows (Duroc×Landrace×Yorkshire) weighing about 69 kg were divided into three groups with six replicates of eight pigs each for a 60-day feeding trial. Pigs were fed a maize-soybean meal basal diet supplemented with 0 (control), 1 or 1.5 g/kg betaine, respectively. Data were analyzed by one-way ANOVA using SPSS software, and the differences among treatments were examined by Tukey’s test, which were considered to be significant at P &lt; 0.05. The results showed that the feed conversion ratio tended to be improved (P = 0.081) by betaine supplementation. Compared with the control, 1.5 g/kg betaine supplementation significantly increased (P &lt; 0.05) the contents of methionine, glutamate and total non-essential amino acid in thigh muscle, but the amino acid contents in loin muscle were not affected by betaine supplementation. The 24-h and 48-h drip loss of thigh muscle and the content of malondialdehyde in loin muscle were decreased (P &lt; 0.05) by 1 g/kg betaine inclusion, and the 24-h redness values of loin and thigh muscles were increased (P &lt; 0.05) by 1.5 g/kg betaine inclusion. Moreover, both levels of betaine significantly increased (P &lt; 0.05) 24-h pH value and the activity of total superoxide dismutase of loin and thigh muscles. Overall, this study indicated that 1.5 g/kg betaine supplementation could increase the contents of methionine, glutamate and total non-essential amino acid in thigh muscle rather than loin muscle, and betaine supplementation was beneficial to improve meat quality and antioxidant capacity in finishing pigs. 1SEM, total standard error of means (n = 6)

scholarly journals Preliminary research on amino acid composition and nutritional value of clover proteins

2015 ◽  
Vol 25 (2) ◽  
pp. 117-124 ◽  
Author(s):  
L. Kłyszejko-Stefanowicz ◽  
Z. Polanowska ◽  
W. Krajewska ◽  
J. Radwański ◽  
W. Maciejewska-Potapczyk
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acid ◽  
Dry Matter ◽  
Nutritional Value ◽  
Total Protein Content ◽  
Preliminary Research ◽  
Essential Amino Acid Index ◽  
Acid Index

The amino acid composition and nutritional value of 5 clover varieties including 3 Polish ones ('Gloria', 'Hruszowska', 'Skrzeszowicka') and 2 of foreign origin ('Rotra' and 'Violetta') were investigated. No significant differences in the total protein content (19.2–20.0% of dry matter) as well as in qualitative amino acid composition were found among the clover varieties under examination. EAA index (Essential amino acid index) calculated according to Oser for 'Gloria' and 'Hruszowska' showed the highest nutritional value was – 40. The lowest value of EAA index was found for 'Violetta' cvar. – 32, intermediate values however for Rotra and Skrzeszowicka was 37 and 36.

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