scholarly journals Cooked sausage enriched with essential nutrients for the gastrointestinal diet

2021 ◽  
Vol 9 (2) ◽  
pp. 345-353
Author(s):  
Vladimir Sadovoy ◽  
Tatiana Shchedrina ◽  
Irina Trubina ◽  
Anna Morgunova ◽  
Evgenia Franko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Vitamin A ◽  
Water Soluble ◽  
Gastrointestinal Disorders ◽  
Essential Nutrients ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Medical Institutions ◽  
Essential Components

Introduction. People with gastrointestinal disorders should have a sparing diet with a balanced chemical and amino acid composition including all essential components. Based on formulations of meat products, we identified a number of essential nutritional components that could improve the diet for gastrointestinal pathologies. In this study, we aimed to develop a formulation for cooked sausage enriched with deficient essential nutrients. Study objects and methods. Our study object was cooked sausage. First, we analyzed the diet for people with gastrointestinal disorders. Then, we formulated a meat-based product (cooked sausage), determined its chemical and amino acid compositions, as well as vitamin and mineral contents, and assessed the balance of amino acids. Finally, we evaluated the biological value and safety of the formulated sausage on laboratory mice. Results and discussion. The chemical and amino acid compositions of a daily gastrointestinal diet in medical institutions revealed a deficiency of some water-soluble vitamins, vitamin A, calcium, magnesium, and iron, as well as an imbalance of amino acids. To replenish the deficiency, we formulated a meat-based product composed of trimmed beef and pork, beef liver, egg mix, food gelatin, chitosan succinate, rice flour, and soy fortifier. The product was classified as a meat and cereal cooked sausage of grade B, in which most amino acids were used for anabolic purposes. Its daily portion of 100 g eliminated the deficiency of potassium and iron, almost completely replenished magnesium, calcium, and vitamin A, as well as reduced the deficiency of dietary fiber by 4.8 g. The cytological studies of the blood of laboratory animals, whose basic diet contained the formulated sausage, proved its high biological value and safety. Conclusion. We found that the formulated meat and cereal sausage can be included in the diet for patients with gastrointestinal diseases and used in medical institutions to eliminate the deficiency of essential nutrients.

The nutritional biochemistry of wool and hair follicles

2000 ◽  
Vol 70 (2) ◽  
pp. 181-195 ◽  
Author(s):  
P.I. Hynd
Keyword(s):  
Amino Acids ◽  
Vitamin D ◽  
Amino Acid ◽  
Vitamin A ◽  
Hair Follicle ◽  
Significant Activity ◽  
Direct Effects ◽  
Outer Root Sheath ◽  
Root Sheath ◽  
Fibre Growth

AbstractThe rôle of various classes of nutrients (energy substrates, vitamins, minerals, amino acids) in the production of wool and hair from follicles, is considered for a variety of animal species. The wool and hair follicle have evolved a number of interesting features of carbohydrate metabolism including glutaminolysis, aerobic glycolysis, significant activity of the pentose phosphate pathway, and storage and mobilisation of glycogen. Presumably the necessity to continue to produce fibre despite fluctuations in the supply of oxygen and nutrients has resulted in some of these unique features, while others reflect the high level of DNA and protein synthesis occurring in the follicle. While it is considered that energy does not normally limit fibre growth, the relative contributions of aerobic and anerobic metabolism will greatly influence the amount of ATP available for follicle activity, such that energy availability may at times alter fibre growth. Alopecia and deficient fibre growth are consistent outcomes of deficiencies of biotin, riboflavin, pyridoxine, folate and pantothenic acid, but the precise rôles of these vitamins in follicle function await elucidation. Folate, in particular appears to play an important rôle in wool production, presumably reflecting its involvement in methionine metabolism. Cholecalciferol (vitamin D) significantly alters fibre growth in cultured follicles; vitamin D receptors are located in the outer root sheath, bulb, and dermal papilla of the follicle; and alopecia occurs in humans with defects in the vitamin D receptor. Retinol (vitamin A), too, appears to influence follicle function by altering keratinocyte proliferation and differentiation, with direct effects on the expression of keratin genes. The receptors for the retinoids are present in the keratogenous zone, the outer root sheath, the bulb, and the sebaceous glands. Vitamin A may also act indirectly on follicle function by influencing the activity of the insulin-like and epidermal growth factors and by altering vitamin D activity. At present there is little evidence implicating alpha-tocopherol (vitamin E) or phytylmenaquinone (vitamin K) in follicular events. Of the minerals, only copper and zinc have been shown to have direct effects on follicle function, independent of effects on food intake. Copper has direct effects on the activity of an unidentified enzyme on oxidation of thiol groups to form disulphide linkages. Wool produced by copper-deficient sheep lacks crimp, is weak and lustrous. Copper is also necessary for the activity of tyrosinase and the tyrosinase-related proteins involved in melanin synthesis. Zinc, like copper, is required for the normal keratinization of fibres but again, the precise rôle has yet to be elucidated. While the importance of amino acid supply for wool growth has long been established, there are still some unaswered questions such as; what are the effects of amino acids on fibre growth in animals other than sheep; what are the characteristics of the amino acid transport genes and proteins operating in the wool and hair follicle; and what are the specific rôles for amino acids in follicle function.

scholarly journals Effect of Food Bio-Additives on Chemical and Amino Acid Compositions of Cooked Sausages

2019 ◽  
Vol 8 (11) ◽  
pp. 2108-2110
Keyword(s):  
Amino Acid ◽  
Chemical Analysis ◽  
Food Additives ◽  
Mineral Elements ◽  
Food Additive ◽  
Meat Production ◽  
Biological Value ◽  
Amino Acid Compositions ◽  
Degree Of Satisfaction ◽  
Effect Of Food

Large number of various food additives is widely used in meat production. Sea cabbage, food additive “Laminaria” and “Iodactiv” added during preparing the sausages. Chemical analysis showed that cooked sausages with food additive “Laminaria” contains more protein, fat and mineral elements, such as calcium and iron than in other variants. The analysis of the nutritional and biological value of the developed cooked sausages shows that the degree of satisfaction of the balanced nutrition formula for most indicators mainly corresponds to the recommended biomedical requirements.

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.

THE OXIDATION OF ESTRONE-16-C14BY PEROXIDASE

1962 ◽  
Vol 40 (1) ◽  
pp. 459-469 ◽  
Author(s):  
P. H. Jellinck ◽  
Louise Irwin
Keyword(s):  
Amino Acids ◽  
Hydrogen Peroxide ◽  
Amino Acid ◽  
Serum Albumin ◽  
Oxidase Activity ◽  
Water Soluble ◽  
The Other ◽  
Aerobic Incubation ◽  
Nitrogenous Compounds ◽  
Initial Generation

Aerobic incubation of estrone-16-C14with peroxidase in the presence of serum albumin and other proteins resulted in the formation of water-soluble, ether-insoluble metabolites in high percentage yields. Similar products were formed when protein was replaced by cysteine or tryptophan but none of the other amino acids tested had any effect. The evidence points to an initial generation of hydrogen peroxide from these nitrogenous compounds by the enzyme acting as an aerobic oxidase, and the subsequent peroxidation of estrone to highly reactive products. These then combine with the protein or amino acid or else undergo alternative reactions. A strong chemical bond is formed with albumin and attempts to release the estrone metabolites from it were unsuccessful. Uterine homogenates from estrogen-treated rats showing high DPNH oxidase activity contained no "peroxidase" as measured by the formation of water-soluble products from estrone in the presence of protein.

scholarly journals Relationships between electrolyte and amino acid compositions in sweat during exercise suggest a role for amino acids and K+ in reabsorption of Na+ and Cl- from sweat

PLoS ONE ◽  
2019 ◽  
Vol 14 (10) ◽  
pp. e0223381 ◽  
Author(s):  
Grace R. Murphy ◽  
R. Hugh Dunstan ◽  
Margaret M. Macdonald ◽  
Nattai Borges ◽  
Zoe Radford ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Compositions

scholarly journals Escherichia coli amino acid auxotrophic expression host strains for investigating protein structure-function relationships

2020 ◽  
Author(s):  
Toshio Iwasaki ◽  
Yoshiharu Miyajima-Nakano ◽  
Risako Fukazawa ◽  
Myat T Lin ◽  
Shin-Ichi Matsushita ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Amino Acids ◽  
Protein Structure ◽  
Amino Acid ◽  
Structure Function ◽  
Growth Medium ◽  
Isotope Labeling ◽  
Water Soluble ◽  
Expression Host ◽  
Host Strains

Abstract A set of C43(DE3) and BL21(DE3) Escherichia coli host strains that are auxotrophic for various amino acids is briefly reviewed. These strains require the addition of a defined set of one or more amino acids in the growth medium, and have been specifically designed for overproduction of membrane or water-soluble proteins selectively labeled with stable isotopes such as 2H, 13C and 15N. The strains described here are available for use and have been deposited into public strain banks. Although they cannot fully eliminate the possibility of isotope dilution and mixing, metabolic scrambling of the different amino acid types can be minimized through a careful consideration of the bacterial metabolic pathways. The use of a suitable auxotrophic expression host strain with an appropriately isotopically labeled growth medium ensures high levels of isotope labeling efficiency as well as selectivity for providing deeper insight into protein structure-function relationships.

Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

1958 ◽  
Vol 50 (2) ◽  
pp. 230-242 ◽  
Author(s):  
R. E. Evans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Energy Supply ◽  
Essential Amino Acids ◽  
Food Utilization ◽  
Biological Value ◽  
Potential Value ◽  
The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

Effect of boron on the protein and amino acid composition of wheat grain

1984 ◽  
Vol 103 (1) ◽  
pp. 75-80 ◽  
Author(s):  
A. Iqtidar ◽  
S. F. Rehman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Field Experiments ◽  
Essential Amino Acids ◽  
Water Soluble ◽  
Hot Water ◽  
Wheat Protein ◽  
Wheat Grain

SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.

scholarly journals Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Bimal Mohanty ◽  
Arabinda Mahanty ◽  
Satabdi Ganguly ◽  
T. V. Sankar ◽  
Kajal Chakraborty ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
High Performance ◽  
Crude Protein ◽  
Cold Water ◽  
Building Blocks ◽  
Crude Protein Content ◽  
Dietary Counseling ◽  
Amino Acid Compositions

Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid, marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their inclusion in dietary counseling and patient guidance for specific nutritional needs.

Interactions between reserve mobilization and regulation of nitrate uptake during regrowth of Lolium perenne L.: putative roles of amino acids and carbohydrates

Botany ◽  
2008 ◽  
Vol 86 (10) ◽  
pp. 1101-1110 ◽  
Author(s):  
S. Louahlia ◽  
P. Laine ◽  
J. H. MacDuff ◽  
A. Ourry ◽  
M. Humphreys ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Lolium Perenne ◽  
Nitrate Uptake ◽  
N Uptake ◽  
Water Soluble ◽  
Mineral N ◽  
Physiological Basis ◽  
Lolium Perenne L ◽  
Amino Acid Concentrations

In most forage grass and legume species the recovery of leaf growth following severe defoliation depends on mobilization of carbon and nitrogen reserves from the remaining tissues. Unusually, Lolium perenne L. is able to compensate for low levels of available N storage compounds by rapid up-regulation of mineral N uptake. To investigate the physiological basis of this behaviour, perennial ryegrass plants were exposed to a 10 ​d period of optimal mineral N (high-N plants) or zero N (low-N plants) supply before defoliation. N deprivation decreased total N and amino acid concentrations in roots, and increased root water soluble carbohydrate concentrations. Compared with high-N plants (control), fructans and fructose concentrations in roots of low-N plants were 74% and 49% higher, respectively. Low-N plants had higher rates of nitrate uptake following defoliation, and lower amino acid concentrations in the roots (mainly as asparagine and glutamine); a causal role was suggested by the inhibition of nitrate uptake by external root supply of amino acids to low-N plants or by a stimulation of N uptake of high-N plants by sucrose supply to the roots. The results suggest that down-regulation of nitrate uptake following defoliation of plants with high levels of N reserves, may be effected through an increased cycling of amino acids within the plant and by a shortage of carbohydrates. Results are discussed in relation to the proteolytic activities and mobilization of C and N reserves to leaf meristem.

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