scholarly journals The Application of Spectral Luminescent Method to Examine Alcohol-Containing Liquids Produced Using Rectified Ethyl Alcohol

2020 ◽  
Vol 14 (4) ◽  
pp. 75-82
Author(s):  
I. L. Kazantseva ◽  
V. M. Bulanov
Keyword(s):  
Amino Acids ◽  
Excitation Spectrum ◽  
Ethyl Alcohol ◽  
Comparative Research ◽  
Raw Materials ◽  
Food Additives ◽  
Aromatic Amino Acids ◽  
Luminescence Excitation Spectrum ◽  
Luminescent Method

The possibility to apply the spectral-luminescent method using spectrophotometer Specord M40 with the attachment for fluorescence measuring to determine the nature of the basic alcohol in liquids produced using rectified ethyl alcohol has been considered. The analysis of model mixtures of aromatic amino acids (tryptophan, tyrosine, phenylalanine) has been performed to determine the characteristic bands in the luminescence excitation spectrum. The parameters of an adapted method for determining the nature of the basic alcohol (from food or non-food raw materials) of a liquid by comparative research of known spectrum of Lux ethyl rectified alcohol from food raw materials have been justified. The reasons limiting the application of the method have been analyzed: it is shown that the presence of food additives and flavors containing phenolic groups used in recipes of alcoholcontaining liquids can influence the luminescence of the basic alcohol significantly and, consequently, the identification result for the nature of the alcohol.

scholarly journals Biopotential of collagen-containing hydrolysates obtained from fish raw materials for protein sports nutrition

2022 ◽  
Vol 11 (4) ◽  
pp. 603-616
Author(s):  
Yu. O. Nekrasova ◽  
O. Ya. Mezenova ◽  
J. Th. Moersel
Keyword(s):  
Amino Acids ◽  
Protein Content ◽  
Raw Materials ◽  
Food Additives ◽  
Sports Nutrition ◽  
The Body ◽  
Water Soluble ◽  
Mineral Supplement ◽  
Isoleucine Leucine ◽  
Food Ingredients

Low-molecular peptides of collagen origin are of crucial importance for the body metabolism. This work aims to substantiate the use of the hydrolysates of collagen-containing fish raw materials (scale) for protein sports nutrition. Sublimated low-molecular weight peptide water-soluble and dried water-insoluble protein-mineral supplements from the sardine scale were obtained by enzymatic thermal hydrolysis. The biopotential of scale and auxiliary food additives (apple pomace, flaxseed cake, pine nuts) was investigated using standard methods. The protein content and amino acid composition of the peptide supplement and the mineral composition of the protein-mineral supplement were analysed; their high biopotential according to the above criteria was shown. The peptide supplement contains all essential amino acids having a biological value of 59.9%. The protein-mineral supplement contains no tryptophan but a high amount of calcium (22.2 g/100 g) and phosphorus (12.0 g/100 g). The high content of functional food ingredients (protein, pectin, cellulose, polyphenols, minerals, vitamin C) in auxiliary vegetable raw materials was shown. The shape of a sports nutrition product (chocolate glazed protein bar) was substantiated. The basic recipe of a 60 g protein bar having the required protein content, a given structure and high consumer properties was established. Having a protein content of 23.5%, the bar provides a 24.1% calorific value, which corresponds to the "protein-rich food" for sports nutrition according to GOST 34006-2016. The biological protein value in the bar increased relative to the peptide supplement by 12% and amounted to 71.38%. The developed protein sports nutrition bar is dietary balanced by the content of amino acids (isoleucine, leucine, valine, methionine and cystine, phenylalanine and tyrosine, tryptophan, lysine, threonine, alanine, arginine, histidine, glycine, carnosine, taurine, ornithine, citrulline), fibre, polyphenols, calcium and phosphorus and is recommended for athletes and people having an active lifestyle.

The Efficient Preparation of Radiolabeled Aromatic Amino Acids via Cu-Mediated Radiofluorination using Ni-complexes

2019 ◽  
Author(s):  
A Craig ◽  
N Kolks ◽  
E Urusova ◽  
BD Zlatopolskiy ◽  
B Neumaier
Keyword(s):  
Amino Acids ◽  
Aromatic Amino Acids

Microbiological analysis of popular spreads used in restaurants inside Dhaka city, Bangladesh

2020 ◽  
Vol 10 (1) ◽  
pp. 16-19
Author(s):  
Tasnia Ahmed ◽  
Md Aftab Uddin
Keyword(s):  
Raw Materials ◽  
Peanut Butter ◽  
Food Additives ◽  
Microbiological Analysis ◽  
Dhaka City ◽  
Acceptable Result ◽  
Fast Foods ◽  
Public Consumption ◽  
Viable Bacteria ◽  
Almost All

Spreads are used widely for making the fast foods more amazing and tasty. Varieties and cross combinations of ingredients are used to make many flavours of fast foods. Different restaurants prepare their signature spreads for attracting people but this can cause opposite result if not prepared using high quality raw materials and proper hygienic conditions are not maintained. Current study was conducted on ten different types of spreads (pesto, cilantro, queso, tomato sauce, peanut butter, honey, mustard, cream cheese, chocolate sauce and butter) which are used by the local restaurants in Dhaka city, Bangladesh. Almost all the samples (nine out of ten) harbored total viable bacteria exceeding the standard limit. Four spread samples showed high fungal count (102 cfu/gm). Four samples showed to be positive (˃101/ml recommended acceptable count) for Escherichia coli and Klebsiella spp. which indicates that these spread cannot be recommended for public consumption. Among all the samples examined, only chocolate sauce showed acceptable result without the presence of coliforms, Staphylococcus spp. and Pseudomonas spp. This finding suggests proper maintenance of sanitation in spread preparation and selling area. A proper guidelines and monitoring can help keep up the quality of food additives. Stamford Journal of Microbiology, Vol.10 (1) 2020: 16-19

Long term dietary intake of aromatic amino acids are associated with leptin gene expression in adipose tissues of non-diabetic adults

2018 ◽  
Author(s):  
Golaleh Asghari ◽  
Emad Yuzbashian ◽  
Maryam Zarkesh ◽  
Parvin Mirmiran ◽  
Mehdi Hedayati ◽  
...  
Keyword(s):  
Gene Expression ◽  
Amino Acids ◽  
Dietary Intake ◽  
Aromatic Amino Acids ◽  
Adipose Tissues

Single Amino Acid Based Self-Assemblies of Cysteine and Methionine

2018 ◽  
Author(s):  
Nidhi Gour ◽  
Bharti Koshti ◽  
Chandra Kanth P. ◽  
Dhruvi Shah ◽  
Vivek Shinh Kshatriya ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Self Assembly ◽  
Aromatic Amino Acids ◽  
Neutral Condition ◽  
Single Amino Acid ◽  
Binding Assays ◽  
Human Neuroblastoma ◽  
Cytotoxicity Assays ◽  
First Time

We report for the very first time self-assembly of Cysteine and Methionine to discrenible strucutres under neutral condition. To get insights into the structure formation, thioflavin T and Congo red binding assays were done which revealed that aggregates may not have amyloid like characteristics. The nature of interactions which lead to such self-assemblies was purported by coincubating assemblies in urea and mercaptoethanol. Further interaction of aggregates with short amyloidogenic dipeptide diphenylalanine (FF) was assessed. While cysteine aggregates completely disrupted FF fibres, methionine albeit triggered fibrillation. The cytotoxicity assays of cysteine and methionine structures were performed on Human Neuroblastoma IMR-32 cells which suggested that aggregates are not cytotoxic in nature and thus, may not have amyloid like etiology. The results presented in the manuscript are striking, since to the best of our knowledge,this is the first report which demonstrates that even non-aromatic amino acids (cysteine and methionine) can undergo spontaneous self-assembly to form ordered aggregates.

Atypical amino acids inhibit histidine, valine, or lysine transport into rat brain

1983 ◽  
Vol 245 (4) ◽  
pp. R556-R563 ◽  
Author(s):  
J. K. Tews ◽  
A. E. Harper
Keyword(s):  
Amino Acids ◽  
Rat Brain ◽  
Blood Brain Barrier ◽  
Brain Slices ◽  
Aromatic Amino Acids ◽  
Brain Barrier ◽  
Basic Amino Acids ◽  
Large Neutral Amino Acids ◽  
Neutral Amino Acids ◽  
Single Meal

Transport of histidine, valine, or lysine into rat brain slices and across the blood-brain barrier (BBB) was determined in the presence of atypical nonprotein amino acids. Competitors of histidine and valine transport in slices were large neutral amino acids including norleucine, norvaline, alpha-aminooctanoate, beta-methylphenylalanine, and alpha-aminophenylacetate. Less effective were aromatic amino acids with ring substituents; ineffective were basic amino acids and omega-amino isomers of norleucine and aminooctanoate. Lysine transport was moderately depressed by homoarginine or ornithine plus arginine; large neutral amino acids were also similarly inhibitory. Histidine or valine transport across the BBB was also strongly inhibited by large neutral amino acids that were the most effective competitors in the slices (norvaline, norleucine, alpha-aminooctanoate, and alpha-aminophenylacetate); homoarginine and 8-aminooctanoate were ineffective. Homoarginine, ornithine, and arginine almost completely blocked lysine transport, but the large neutral amino acids were barely inhibitory. When rats were fed a single meal containing individual atypical large neutral amino acids or homoarginine, brain pools of certain large neutral amino acids or of arginine and lysine, respectively, were depleted.

scholarly journals Yeast TKL1 gene encodes a transketolase that is required for efficient glycolysis and biosynthesis of aromatic amino acids.

1993 ◽  
Vol 268 (32) ◽  
pp. 24346-24352
Author(s):  
M Sundström ◽  
Y Lindqvist ◽  
G Schneider ◽  
U Hellman ◽  
H Ronne
Keyword(s):  
Amino Acids ◽  
Aromatic Amino Acids

scholarly journals Association between alterations in plasma metabolome profiles and laminitis in intensively finished Holstein bulls in a randomized controlled study

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Sonja Christiane Bäßler ◽  
Ákos Kenéz ◽  
Theresa Scheu ◽  
Christian Koch ◽  
Ulrich Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Aromatic Amino Acids ◽  
High Energy ◽  
Metabolizable Energy ◽  
Protein Diet ◽  
Controlled Study ◽  
Randomized Controlled ◽  
Inflammatory Phenotype ◽  
Dietary Nutrient ◽  
Holstein Bulls

AbstractMetabolic consequences of an energy and protein rich diet can compromise metabolic health of cattle by promoting a pro-inflammatory phenotype. Laminitis is a common clinical sign, but affected metabolic pathways, underlying pathophysiology and causative relationships of a systemic pro-inflammatory phenotype are unclear. Therefore, the aim of this study was to elucidate changes in metabolome profiles of 20 months old Holstein bulls fed a high energy and protein diet and to identify novel metabolites and affected pathways, associated with diet-related laminitis. In a randomized controlled feeding trial using bulls fed a high energy and protein diet (HEP; metabolizable energy [ME] intake 169.0 ± 1.4 MJ/day; crude protein [CP] intake 2.3 ± 0.02 kg/day; calculated means ± SEM; n = 15) versus a low energy and protein diet (LEP; ME intake 92.9 ± 1.3 MJ/day; CP intake 1.0 ± 0.01 kg/day; n = 15), wide ranging effects of HEP diet on metabolism were demonstrated with a targeted metabolomics approach using the AbsoluteIDQ p180 kit (Biocrates Life Sciences). Multivariate statistics revealed that lower concentrations of phosphatidylcholines and sphingomyelins and higher concentrations of lyso-phosphatidylcholines, branched chain amino acids and aromatic amino acids were associated with an inflammatory state of diet-related laminitis in Holstein bulls fed a HEP diet. The latter two metabolites share similarities with changes in metabolism of obese humans, indicating a conserved pathophysiological role. The observed alterations in the metabolome provide further explanation on the underlying metabolic consequences of excessive dietary nutrient intake.

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