Intermediary metabolism in fish with reference to output of end products of nitrogen and phosphorus

1995 ◽  
Vol 31 (10) ◽  
pp. 21-28 ◽  
Author(s):  
C. B. Cowey
Keyword(s):  
Amino Acids ◽  
Protein Turnover ◽  
Essential Amino Acids ◽  
Fish Muscle ◽  
Soluble Form ◽  
Direct Oxidation ◽  
Natural Ecosystems ◽  
Protein Requirement ◽  
Nitrogen And Phosphorus ◽  
Few Data

The nutritional biochemistry of proteins and amino acids is briefly discussed; the dietary protein requirement (expressed as g/MJ digestible energy) is higher than that of a mammalian carnivore (the cat) which, in turn is higher than that of mammalian omnivores. The high protein requirement of the cat, relative to warm blooded omnivores is a requirement for non-specific N, that of salmonids is for both essential and for non-essential amino acids. Net retention of dietary N by fish is quantitatively similar to that of omnivorous birds and mammals (40-50%) so that up to 60% of assimilated N is excreted, largely in soluble form, and is available for eutrophication. It is difficult to see how this figure can be reduced by conventional dietary means. In mammals much of the loss of assimilated amino acids may be associated with protein turnover especially in muscle, quantitatively the most important tissue. Protein turnover in fish muscle is low, much of the protein synthesized there being retained and direct oxidation accounts for much of the loss of assimilated amino acids. The main P reservoir in fish tissues is flesh; few data are available on P turnover in fish under intensive cultivation. P flux in fish in natural ecosystems is low - less than 1% body P per day. Ecological studies indicate higher rates of P output in young, than in older, fish. However, under farming conditions about 90% of the feed is given to large fish (>100g). Of the P egested by salmonids under farming conditions about 30% is in particulate form and is probably not immediately available to plants: most of the soluble P (comprising about 60% of the total egested) appears to be biologically available to plants.

scholarly journals Unaffected Arm Muscle Hypercatabolism in Dysphagic Subacute Stroke Patients: The Effects of Essential Amino Acid Supplementation

2014 ◽  
Vol 2014 ◽  
pp. 1-17 ◽  
Author(s):  
Roberto Aquilani ◽  
Mirella Boselli ◽  
Giuseppe D’Antona ◽  
Paola Baiardi ◽  
Federica Boschi ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Turnover ◽  
Muscle Protein ◽  
Essential Amino Acids ◽  
Amino Acid Supplementation ◽  
Stroke Patients ◽  
Unaffected Side ◽  
Stroke Population ◽  
Subacute Stroke

Alterations in muscle protein turnover of the unaffected side of stroke patients could contribute to physical disability. We investigated whether hypercatabolic activity occurred in unaffected arm muscle and whether supplemented essential amino acids (EAAs) could limit muscle hypercatabolism (MH). Thirty-eight dysphagic subacute stroke subjects (<3 months after acute event) (29 males + 9 females; 69.7 ± 11.4 yrs) were enrolled and randomized to receive 8 g/day EAAs (n= 19; EAA group) or isocaloric placebo (maltodextrin;n= 19, Plac group). Before randomization, all patients had their arterial (A) and venous (V) amino acids measured and muscle (A − V) differences calculated in the unaffected arm. Eight matched and healthy subjects served as controls. When compared to healthy controls, the entire stroke population showed significant muscle release (= negative value A − V) of the amino acid phenylalanine (phenyl-) indicating a prevalence of MH. Moreover, randomized EAA and Plac groups had similar rates of MH. After 38 days from the start of the protocol, the EAA group but not the Plac group had MH converted to balanced protein turnover or anabolic activity. We concluded that muscle protein metabolism of the unaffected arm of dysphagic subacute stroke individuals could be characterized by MH which can be corrected by supplemented EAAs.

scholarly journals Myostatin Inhibition-Induced Increase in Muscle Mass and Strength Was Amplified by Resistance Exercise Training, and Dietary Essential Amino Acids Improved Muscle Quality in Mice

Nutrients ◽  
2021 ◽  
Vol 13 (5) ◽  
pp. 1508
Author(s):  
Jiwoong Jang ◽  
Sanghee Park ◽  
Yeongmin Kim ◽  
Jiyeon Jung ◽  
Jinseok Lee ◽  
...  
Keyword(s):  
Amino Acids ◽  
Muscle Mass ◽  
Mitochondrial Biogenesis ◽  
Protein Turnover ◽  
Muscle Protein ◽  
Essential Amino Acids ◽  
Muscle Quality ◽  
Resistance Exercise Training ◽  
Muscle Protein Turnover ◽  
Myostatin Inhibition

It has been frequently reported that myostatin inhibition increases muscle mass, but decreases muscle quality (i.e., strength/muscle mass). Resistance exercise training (RT) and essential amino acids (EAAs) are potent anabolic stimuli that synergistically increase muscle mass through changes in muscle protein turnover. In addition, EAAs are known to stimulate mitochondrial biogenesis. We have investigated if RT amplifies the anabolic potential of myostatin inhibition while EAAs enhance muscle quality through stimulations of mitochondrial biogenesis and/or muscle protein turnover. Mice were assigned into ACV (myostatin inhibitor), ACV+EAA, ACV+RT, ACV+EAA +RT, or control (CON) over 4 weeks. RT, but not EAA, increased muscle mass above ACV. Despite differences in muscle mass gain, myofibrillar protein synthesis was stimulated similarly in all vs. CON, suggesting a role for changes in protein breakdown in muscle mass gains. There were increases in MyoD expression but decreases in Atrogin-1/MAFbx expression in ACV+EAA, ACV+RT, and ACV+EAA+RT vs. CON. EAA increased muscle quality (e.g., grip strength and maximal carrying load) without corresponding changes in markers of mitochondrial biogenesis and neuromuscular junction stability. In conclusion, RT amplifies muscle mass and strength through changes in muscle protein turnover in conjunction with changes in implicated signaling, while EAAs enhance muscle quality through unknown mechanisms.

scholarly journals Variation in the Proximate Composition, Amino Acids Content and Fatty Acids of Thai Pangus (Pangasianodonhypophthalmus) Fish Depending on Size

2021 ◽  
pp. 35-49
Author(s):  
Md. Salman ◽  
Sharmin Suraiya ◽  
Pranta Das ◽  
Md. Aminur Islam ◽  
Monjurul Haq
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Protein Content ◽  
Proximate Composition ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Fish Muscle ◽  
Oleic Acid Content ◽  
Fish Weight

The nutritional characteristics such as proximate composition, amino acids, and fatty acids properties of fish depend on the size of fish. Determination of the nutritional parameters of Thai pangus muscle depending on five different sizes, viz., 0.5 kg, 1.0 kg, 1.5 kg, 2.0 kg, and 2.5 kg showed that the moisture content was decreased whereas the protein content was increased with the increment of fish weight. The protein content was the highest 16.60% in 2.5 kg size fish and the lowest content 14.75% was in 0.5 kg size fish. The lipid content was found to increase significantly (P≤0.05) with the increment of fish weight. There were eight essential and nine non-essential amino acids available and the contents were found to increase with the increment of fish weight. The content of essential amino acids was the highest (14.43 g/100 g fish muscle) in 2.5 kg size fish while the lowest (7.79 g/100 g fish muscle) in 0.5 kg size fish. Total 13 fatty acids were detected in fish oil among which oleic acid content was the highest (44.55% to 47.10%) followed by palmitic acid (25.78% to 36.39%), however, the ω-3 polyunsaturated fatty acids contentwere very poor. The saturated fatty acids content were found to increase whereas the polyunsaturated fatty acids content were found to decrease with increasing the size of fish. So, the findings of this present study reveal that the muscles of Thai Pangus fish are considered as highly nutritive and healthy.

Pengoptimalan Air Leri dalam Pembuatan Sabun Pembersih Wajah Alami yang Ekonomis

2017 ◽  
Vol 3 (1) ◽  
Author(s):  
Rahmawati Rahmawati ◽  
Trimayasari Trimayasari ◽  
Ghozali Akhmad Mustaqim ◽  
Wening Dwi Prastiwi ◽  
Emas Agus Prastyo Wibowo
Keyword(s):  
Amino Acids ◽  
Fine Particles ◽  
Hard Water ◽  
Essential Amino Acids ◽  
Ultraviolet Rays ◽  
Starch Granules ◽  
Facial Skin ◽  
Skin Cells ◽  
The Face ◽  
Made In

AbstractSoap facial cleanser is needed to keep the facial skin to keep them clean and healthy. The purpose of this study to make soap cleanser with natural materials such as hard water deposits leri. This is because the use of leri water starch or starch granules of fine particles contained in water leri dansel dust can shed the dead skin on the face because of the essential amino acids contained can regenerate skin cells. In addition, water leri can brighten the face because the leri water oryzanol contain substances that can update the development and formation of the pigment melanin, which is effectively to ward off ultraviolet rays. The process of making soap using the principle of saponification reaction, namely the reaction between the oil and the KOH/NaOH. Facial cleansing soap made in this study is solid soap. Based on the results of quality test, soap solid leri water has a pH of 11.1, saponification number is 33, the water content of 46% as well as respondents to the test aspects of aroma and foam shows good results so this water leri treatment can be an alternative solution to prevent the use of soap facial cleansers that contain harmful chemicals. Keywords: air leri, soap cleanser, saponification  AbstrakSabun pembersih wajah sangat diperlukan untuk menjaga kulit wajah agar tetap bersih dan sehat. Tujuan dari penelitian ini untuk membuat sabun pembersih wajah dengan bahan alami berupa endapan air leri. Penggunaan air leri ini dikarenakan butiran partikel starch atau pati halus yang terdapat dalam air leri dapat merontokkan debu dansel kulit mati pada wajah karena asam amino esensial yang terkandung dapat meregenerasi sel-sel kulit. Selain itu, air leri dapat mencerahkan wajah karena air leri mengandung zat oryzanol yang dapat memperbarui perkembangan dan pembentukan pigmen melanin, yang efektif guna menangkal sinar ultraviolet. Proses pembuatan sabun menggunakan prinsip reaksi saponifikasi, yaitu reaksi antara minyak dan KOH/NaOH. Sabun pembersih wajah yang dibuat dalam penelitian ini ialah sabun padat. Berdasarkan hasil uji mutu, sabun air leri padat memiliki pH 11,1, angka penyabunan sebesar 33 kadar air 46 kadar air 46 % serta uji responden terhadap aspek aroma dan busa yang menunjukkan hasil cukup baik sehingga pengolahan air leri ini dapat menjadi solusi alternative untuk mencegah penggunaan sabun pembersih wajah yang mengandung bahan kimia berbahaya. Kata kunci: air leri, sabun pembersih wajah, saponifikasi 

Effects of insulin and amino acids on leg protein turnover in IDDM patients

Diabetes ◽  
1991 ◽  
Vol 40 (4) ◽  
pp. 499-508 ◽  
Author(s):  
W. M. Bennet ◽  
A. A. Connacher ◽  
R. T. Jung ◽  
P. Stehle ◽  
M. J. Rennie
Keyword(s):  
Amino Acids ◽  
Protein Turnover

ADAPTIVE CAPACITY OF EINKORN HUSKLESS IN THE SECOND, THIRD AND SEVENTH RUSSIAN FEDERATION REGIONS

1970 ◽  
pp. 34-38
Author(s):  
S. K. Temirbekova ◽  
M. Sh. Begeulov ◽  
Yu. V. Afanaseva ◽  
I. M. Kulikov ◽  
N. E. Ionova
Keyword(s):  
Amino Acids ◽  
Biochemical Analysis ◽  
Chemical Properties ◽  
First Grade ◽  
Essential Amino Acids ◽  
Wheat Grain ◽  
Volume Yield ◽  
Class 1 ◽  
Group B ◽  
Field And Laboratory Conditions

Biochemical, immunological and physico-chemical properties of an ancient wheat grain – hulless spelt cultivar Gremme are investigated. Biochemical analysis of grain revealed a high content of protein, fiber, macro-and microelements, a rich composition of essential amino acids, which is characteristic of ancient wheat species. Evaluated milling and baking properties of spelt flour. Physical and chemical parameters of spelt grain met the requirements for soft wheat grain class 1: the mass fraction of gluten-38.7 %, the nature of the grain-795 g / l, the number of drops-416 C, the total vitreousness-70 %. However, gluten had an increased stickiness, which is obviously due to the increased content of fiber and gliadin fraction. Grinding of spelt grain was carried out on the aggregate mill installation "Miller 100 Lux" to obtain baking flour of various cultivars. The overall yield of flour of the first grinding was 59.7 %. The highest volume yield (359 cm3) and the best organoleptic properties (total baking score – 3.6 points) were observed in a sample of bread baked from spelt flour that meets the requirements for wheat baking flour of the first grade. Studies have confirmed the possibility of using flour produced from the spelt grain of the Gremme variety for the production of bakery products of increased biological, therapeutic and prophylactic, nutritional value and with a high organoleptic rating. Cereals and flour are very rich in trace elements-manganese, selenium, zinc, potassium, iron, phosphorus, vitamins from group B and B, essential amino acids (biochemical analysis was carried out by the Cherkizovo Center). The cultivar is resistant to drought, heat, excessive moisture. Proved immunological properties to several diseases in the field and laboratory conditions-resistant to enzyme-mycotic seed depletion (EMIS), various types of rust, powdery mildew.

Value of quantitative and qualitative assessment of protein in workers’ diet

2019 ◽  
pp. 97-103
Author(s):  
S. E. Dubenko ◽  
T. V. Mazhaeva ◽  
G. M. Nasybullina
Keyword(s):  
Amino Acids ◽  
Physical Exertion ◽  
Qualitative Evaluation ◽  
Essential Amino Acids ◽  
Qualitative Assessment ◽  
Health State ◽  
Occupational Hazards ◽  
Occupational Groups ◽  
Branched Chain ◽  
Amino Acid Contents

Th e authors reviewed literature on methodic evaluations of human requirements of protein, based on Russian and foreign data bases (Scopus, Web of Science, MedLine, RINTs, eLIBRA RY) via key words in article headings, and evaluated quality and quantity of protein in diets of workers exposed to occupational hazards. Average requirements of amino acids and their additional intake for bett er health state in certain occupational groups remains a topical problem. Th e article covers list of methods for quantitative and qualitative evaluation of proteins in foods and diets. Findings are diff erences in approaches to protein quantity regulation in Russian Federation and WHO/FAO/UNU (protein normal level in RF is higher, depends on physical exertion, with lower quantity of amino acids with branched chain in structure of essential amino acids). Th erapeutic and prophylactic diet corresponding to Order N46 of Russian Health Ministry for main occupations of metallurgic workshops can be considered as high-proteous and balanced in amino acid contents. Necessity is to study adequate intake of amino acids in workers exposed to occupational hazards, for improving protective and adaptative body mechanisms, and prevention of occupational and occupationally conditioned diseases.

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