Impact of Huanglongbing Pathogen Infection on the Amino Acid Composition in Both Citrus Plants and the Asian Citrus Psyllid

The Asian citrus psyllid (ACP) Diaphorina citri is the main vector of the pathogen Candidatus Liberibacter asiaticus (CLas), which is the causal agent of citrus Huanglongbing disease. Feeding by both ACP nymphs and adults on host plants allows them to obtain nutrition. Therefore, the nutritional content within the plant phloem is of much importance for the development and reproduction of ACP. The infection by pathogenic microbiomes may affect the amino acid contents of their host plants and then indirectly affect the biology of sap-feeding insects. In this study, we investigated the amino acid contents and their proportions in both CLas-infected and CLas-free citrus plants, ACP adults, and also in honeydew produced by ACP nymphs. Results showed that infection by CLas had a large impact on the amino acid species and proportion in all the tested target plants, ACP adults, and in the honeydew of ACP nymphs. The content of total amino acids in CLas-infected citrus was much higher than that of CLas-free citrus. However, CLas infection significantly reduced the proportion of essential amino acids (EAAs) in these plants. When feeding on CLas-infected citrus plants, ACP adults absorbed less total amino acids than those adults feeding on healthy plants, but the proportion of EAAs was significantly higher when they fed on CLas-infected citrus plants. The proportion of EAAs also significantly increased in the honeydew secreted by ACP nymphs that fed on CLas-infected citrus plants. However, EAA detection in the honeydew of ACP nymphs indicated that the utilization rate of EAAs by CLas positive ACP nymphs was reduced. Our study has revealed that CLas infection significantly affects the contents, proportion, and utilization efficiency of different amino acids in citrus plants, ACP adults, and nymphs, leading to a developmental pattern of ACP that is more conducive to CLas transmission.

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Available lysine and digestible amino acid contents of proteinaceous foods of India

British Journal Of Nutrition ◽

10.1017/s0007114512002280 ◽

2012 ◽

Vol 108 (S2) ◽

pp. S59-S68 ◽

Cited By ~ 25

Author(s):

Shane M. Rutherfurd ◽

Kiran Bains ◽

Paul J. Moughan

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Quality ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Food Ingredients ◽

Available Lysine ◽

Amino Acid Contents ◽

Sulphur Amino Acids ◽

Prepared Food

Cereals and legumes are staple foods in India and are limiting in lysine and sulphur amino acids, respectively. Available lysine loss, due to Maillard-type reactions that may occur during food preparation, exacerbates the problem of lysine deficiency particularly in cereals. Consequently, determining the contents of digestible essential amino acids, particularly lysine, is important. True ileal digestibilities of most amino acids (including total and reactive lysine) were determined for ten food ingredients and eleven foods commonly consumed in India. Semi-synthetic diets each containing either an ingredient or the prepared food as the sole protein source were formulated to contain 100 g kg− 1protein (75 g kg− 1for rice-based diets) and fed to growing rats. Titanium dioxide was included as an indigestible marker. Digesta were collected and the amino acid content (including reactive lysine) of diets and ileal digesta determined. Available (digestible reactive) lysine content ranged from 1·9–15·4 g kg− 1and 1·8–12·7 g kg− 1across the ingredients and prepared foods respectively. True ileal amino acid digestibility varied widely both across ingredients and prepared foods for each amino acid (on average 60–92 %) and across amino acids within each ingredient and prepared food (overall digestibility 31–96 %). Amino acid digestibility was low for many of the ingredients and prepared foods and consequently digestibility must be considered when assessing the protein quality of poorer quality foods. Given commonly encountered daily energy intakes for members of the Indian population, it is estimated that lysine is limiting for adults in many Indian diets.

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Amino acid contents and biological value of protein in various amaranth species

Czech Journal of Animal Science ◽

10.17221/4011-cjas ◽

2011 ◽

Vol 50 (No. 4) ◽

pp. 169-174 ◽

Cited By ~ 25

Author(s):

B. Písaříková ◽

S. Kráčmar ◽

I. Herzig

Keyword(s):

Heat Treatment ◽

Amino Acids ◽

Amino Acid ◽

Amino Acid Content ◽

Essential Amino Acids ◽

Amaranthus Cruentus ◽

Heat Treated ◽

Before And After ◽

Amaranth Species ◽

Amino Acid Contents

Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190°C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P < 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals.

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Turkey-Hen Amino Acid Composition of Brain and Eyes

Biological Sciences - PJSIR ◽

10.52763/pjsir.biol.sci.58.1.2015.30.39 ◽

2015 ◽

Vol 58 (1) ◽

pp. 30-39

Author(s):

Emmanuel Ilesanmi Adeyeye

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Isoelectric Point ◽

Essential Amino Acid ◽

Meleagris Gallopavo ◽

Dry Weight ◽

Essential Amino Acids ◽

Amino Acids Composition ◽

The Brain ◽

Total Amino Acids

The amino acids composition of the brain and eyes of the mature Turkey-hen (Meleagris gallopavo L.), were determined on dry weight basis. Total essential amino acids ranged from 35.1-36.0 g/100 g as 49.5-49.8% of the total amino acids. The amino acid score showed that lysine ranged from 0.76-0.91 (on whole hens egg comparison), 0.85-1.03 (on provisional essential amino acid scoring pattern), and 0.81-0.98 (on suggested requirement of the essential amino acid of a preschool child). The predicted protein efficiency ratio was 1.94-2.41, whilst essential amino acid index range was 1.06-1.08 and the calculated isoelectric point range was 3.97-4.18. The correlation coefficient (rxy) was positively high and significant at r = 0.01 for the total amino acids, amino acid scores (on the whole hens egg comparisons made) and the isoelectric point. On the whole, the eyes were better in 12/18 or 66.7% parameters of the amino acids than the brain of Turkey-Hen.

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Comparative Amino Acid Compositions of Curculigo pilosa Root and Citrullus colocynthis Fruit Bark

Earthline Journal of Chemical Sciences ◽

10.34198/ejcs.2119.97110 ◽

2019 ◽

pp. 97-110

Author(s):

P. M. Aja ◽

D. C. Obasi ◽

N. A. Obasi ◽

E. U. Ekpono ◽

J. N. Obasi

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Essential Amino Acids ◽

Citrullus Colocynthis ◽

Amino Acid Compositions ◽

The Third ◽

Two Samples ◽

Amino Acid Analyzer ◽

Sulphur Amino Acids ◽

Total Amino Acids

The study evaluated comparative amino acids compositions of Curculigo pilosa roots and Citrullus colocynthis fruit bark. The amino acids compositions were determined using amino acid analyzer. The results of amino acid compositions showed that eighteen amino acids were detected in both samples. Ten of the detected amino acids were essential amino acids and eight were non-essential. Glumatic acid had the highest concentration of 11.20 and 11.98 g/100g protein in Curculigo pilosa roots and Citrullus colocynthis fruits respectively. Leucine was the second highest concentrated amino acid in Curculigo pilosa roots and Citrullus colocynthis fruits with the values of 8.17 and 7.24 g/100g protein respectively. Histidine was the third highest amino acid in Curculigo pilosa roots while Citrullus colocynthis fruits had very low histidine level. The fourth highest amino was arginine in both samples. The percentage coefficient of variance (CV %) of the amino acid values were generally low with the exception of histidine with CV % value of 88.98 while rest of CV % values ranged from 0-26.92 showing the closeness of the amino acid values in the two samples to each other. Total amino acids (TAA) for Curculigo pilosa roots and Citrullus colocynthis fruits were 78.92 and 72.47 g/100g protein while the total essential amino acids (TEAAs) of Curculigo pilosa roots and Citrullus colocynthis fruits are 41.21 and 34.04 g/100g protein respectively. Percentage cysteine in (total sulphur amino acids) TSAA were 22.52 and 30.32 g/100g protein for Curculigo pilosa roots and Citrullus colocynthis fruits respectively. The results of this study indicate that Curculigo pilosa roots and Citrullus colocynthis fruits are rich in essential amino acid while their % Cysteine/TSAA values were relatively low.

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Process Optimization and Composition Analysis of Antioxidant Enzymatic Hydrolysate from Squid By-Products by Papain

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.79.198 ◽

2011 ◽

Vol 79 ◽

pp. 198-203 ◽

Cited By ~ 1

Author(s):

Bin Wang ◽

Jia Hui Ma ◽

You Le Qu ◽

Xian Wang ◽

Li Li

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Hydrolysate ◽

Essential Amino Acids ◽

Single Factor ◽

Scavenging Ratio ◽

Dpph Scavenging ◽

By Products ◽

Total Amino Acids

In order to evaluate the high-value application of squid by-products yielded hydrolysate, the process of preparation and purification technology, chemical composition and in vitro antioxidant activity of the hydrolysate were investigated. The optimal conditions of papain hydrolysis were obtained by single-factor experiments and orthogonal test with the DPPH• scavenging ratio as index, amino acid composition was analysed by automatic amino acid analyzer, the hydrolysate was isolated with a Sephadex G-25 column. Based on single-factor experiments, the hydrolysate with the DPPH• scavenging ratio being 53.96 % was gained under the optimal condition of enzymolysis temperature of 45 °C, enzymolysis time of 3 h, total enzyme dose of 1.2 %, and the pH value of 7. The protein content of the hydrolysate reached up to 17.53 %, and the essential amino acids were accounted for 51.06 % of total amino acids. The largest content amino acid was glutamic acid, which accounted for 10.74 % of total amino acids. Compared with the amino acid profiles recommended by FAO/WHO, the quality of the protein hydrolysate was high, as it was rich in essential amino acids, including isoleucine, leucine, lysine, methionine and cystine, threonine, tryptophan, and valine, which covered 88 %-100 % of the FAO/WHO recommended. The hydrolysate was divided into three fractions (F1-F3) using a Sephadex G-25 column, the F1 possessed the highest antioxidation activity with the reducing power, •OH and DPPH• scavenging ratio being 0.236, 18.13 % and 63.85 % at the concentration of 5 mg/mL. Compared with the retention time of the reduced glutathione chromatomap, the relative molecular mass of F1 was higher than 307, F2 and F3 was lower than 307. The result revealed that the protein hydrolysate from squid by-products by papain had strongly antioxidant capacity in vitro and high nutrition, and this finding provided a new way of advanced exploitation of squid scrap resources.

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Relationship in Amino Acid Quality between Raw, Steeped and Germinated Wheat (Triticum durum) Grains

Bangladesh Journal of Scientific and Industrial Research ◽

10.3329/bjsir.v46i1.8112 ◽

1970 ◽

Vol 46 (1) ◽

pp. 89-100 ◽

Cited By ~ 1

Author(s):

EI Adeyeye

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Crude Protein ◽

Essential Amino Acids ◽

Total Amino Acid ◽

Efficiency Ratio ◽

Key Words Amino Acid ◽

Amino Acid Levels ◽

Amino Acid Contents

Levels of amino acids were determined in the grains of wheat, Triticim durum Desf. The raw sample was best in Arg, Ile, Leu, Thr, Val, Ala, Asp, Glu and Pro but similar to germinated sample in Lys whereas germinated sample was best in His, Met, Cys, Phe,Gly, Ser and Tyr. The total amino acid contents were; raw 12[74.1 g/100 g crude protein (c. p.)], steeped 63.4 g/100g c. p.) and germinated (70.6 g/100 g c. p.) with respective essential amino acids of 32.9 g/100 g c. p., 30.0 g/100 g c. p. and 32.4 g/100 g c. p. The Predicted Protein Efficiency Ratio (P-PER) levels were 2.46 (raw), 2.27 (steeped) and 2.19 (germinated). Only germinated samples enhanced the quality of the wheat amino acid levels up to the tune of 41.2 %. However, significant differences occurred between raw/steeped and raw/germinated at r = 0.05. Key words: Amino acid; Raw; Steeped; Germinated; Wheat grains DOI: http://dx.doi.org/10.3329/bjsir.v46i1.8112 Bangladesh J. Sci. Ind. Res. 46(1), 89-100, 2011

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DEVELOPMENT OF FORMULATION AND TECHNOLOGY OF FISH CABBAGE ROLLS FROM OBJECTS OF COMMODITY AQUACULTURE

VESTNIK OF ASTRAKHAN STATE TECHNICAL UNIVERSITY SERIES FISHING INDUSTRY ◽

10.24143/2073-5529-2018-4-149-156 ◽

2018 ◽

pp. 149-156

Author(s):

Svetlana Aleksandrovna Mizhueva ◽

Olesya Sergeevna Yakubova

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Amino Acid Composition ◽

Acid Composition ◽

Consumer Preferences ◽

Raw Materials ◽

Silver Carp ◽

Marketing Research ◽

Essential Amino Acids ◽

Utilization Rate

The article presents the results of marketing research of consumer preferences of fish culinary products in the Astrakhan market. It has been found that the overwhelming majority of respondents (90%) are potential consumers of these products. The perceptivity of using carp and silver carp meat as culinary products has been grounded. The technologies of fish culinary products processed from commercial aquaculture objects have not been fully developed and need to be improved taking into account the specific properties of raw materials. The improvement will help to increase the nutritional value of fish culinary products, to expand the assortment and to use raw materials rationally. Theoretical significance of the current research lies in the scientific justification of the formulation and technology of fish cabbage rolls produced from commercial aquaculture species, and the practical value includes the development of technological documentation for new products. Three formulations of fish cabbage rolls have been developed: with carp and dill; with carp and carrots; with silver carp and carrots. The complex organoleptic value of cabbage rolls prepared according to the proposed receipts was estimated in 20 points, which proves the high quality of fish culinary products. The indicators of biological value of protein components of fish cabbage rolls were: amino acid score, utilization rate, coefficient of rationality of the amino acid composition. It has been stated that cabbage rolls with carp and dill, with carp and carrots have a limited content of amino acid valine by 92% and 93%, and cabbage rolls from silver carp - by leucine and valine amino acids 68% and 74%, respectively. The coefficient of rationality of amino acid composition demonstrates the balance of essential amino acids in fish cabbage rolls in relation to the physiologically necessary norm. It has been found out that the ratio of fatty acids in cabbage rolls with carp and silver carp equals to the ideal fat. It has been established that fish cabbage rolls produced from commercial aquaculture objects are competitive among similar products and meet market requirements.

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Study of the Volatile Compounds and Amino Acid Profile in Bacillus Fermented Castor Oil Bean Condiment

Journal of Food Research ◽

10.5539/jfr.v2n1p191 ◽

2013 ◽

Vol 2 (1) ◽

pp. 191 ◽

Cited By ~ 3

Author(s):

Maureen-Theodore C. Ojinnaka ◽

Phillipa C. Ojimelukwe

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Castor Oil ◽

High Performance ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Sweet Taste ◽

Gas Chromatography Mass Spectrometry ◽

Volatile Components ◽

Amino Acid Contents

Bacillus subtilis was used as a monoculture starter for the production of three different fermented castor oil bean condiments: B1 ( 0% NaCl/Lime), B2 (2% NaCl), B3 (3% Lime). The volatile components of the three samples were determined using Gas –Chromatography / Mass Spectrometry (GC-MS) while High Performance Liquid Chromatography (HPLC) was used in the study of the amino acid contents. A total of seventeen volatile constituents were identified in the fermented castor oil bean samples using GC-MS. The compounds identified were of various types: acids, esters, alcohols, furans, ketones and others. However, acids were found to be the dominant constituent group followed by esters. Results from the amino acid analysis shows the three fermented castor oil bean samples contained sufficient amount of amino acids. The essential amino acids were in the range of 42.22 – 54.17% for EAA7 and 63.76 – 73.82% for EAA10 of total Free Amino Acids with the most abundant being tryptophan, isoleucine and phenyalanine. Bitter taste was observed as the predominant taste followed by sweet taste and tasteless amino acids. MSG-like taste was slight with B1:1.624 µg/ml, B2: 1.069 µg/ml and B3: 0.881 µg/ml. It is suggested that the desirable taste of ogiri from castor oil bean is formed by interactions between the amino acid and volatile components analyzed in this study.

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PENGARUH SUBSTITUSI TEPUNG IKAN DAN TERI DALAM PAKAN TERHADAP EFISIENSI PEMANFAATAN PAKAN DAN PERTUMBUHAN BENIH IKAN NILA (Oreochromis niloticus)

Sains Akuakultur Tropis ◽

10.14710/sat.v3i1.2885 ◽

2019 ◽

Vol 3 (1) ◽

Author(s):

Ratih Wulandari ◽

Subandiyono Subandiyono ◽

Pinandoyo Pinandoyo

Keyword(s):

Amino Acid ◽

Fish Meal ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Quality Parameters ◽

Feed Utilization ◽

Utilization Efficiency ◽

Utilization Rate ◽

Randomized Design ◽

Feed Utilization Efficiency

The growth of tilapia could be improved when the feed utilization by the find was more efficien.Dietary anchovy flour might increase the utilization rate the feed. Feedswith amino acid profile similar to the amino acid profile of the fish would growth better. However, the feed lack of one might essential amino acids might disrupt the process of growththe fish. The feed substitution could improve better amino acid congfiguration for better growth of fish. This experiment was to determine the effect of substitution of anchovy flour with fish meal in feed onthe feed utilization efficiency and growth of tilapia (O. niloticus) seed. The trial fish used were individual body better range betwen 5-7 cm tilapia (O. niloticus) with initial average body weight of 3.07±0.03 g/fish density the was 1 fish/liter for 35 days. The variables measured included the totalfeed consumption (TFC), feed utilization efficiency (FUE), protein efficiency ratio (PER), relative growth rate (RGR), and survival rate (SR). The experimentused was completely randomized design that consisted of 5 treatments and 3 replicates. The fifth treatments were treatment A, B, C, D, and E, withration of dietary fish meal to anchovy flour was 0:100, 25:75, 50:50, 75:25, and 100:0%, respectively. The data showed that dietary anchovy flour resulted significantly effect on TFC, FUE, RGR, and PER values, but did not for SR value. Treatment Cassumsted the best performance values for TFC,FUE, PER, and RGR, with the values for 80,70%, 69,45%, 2,19%, and 1,6%/day, respectively. The water quality parameters during this study varried between suitable range for the tilapia (O. niloticus). It was suggestedthat substitution of fish meal to anchovy flour with the ration of 50:50% in feed was able to increase the values of TFC,FUE, PER, and RGR.

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Change of amino acid profile in Charolais cows’ colostrum and transient milk during the first week post partum

Czech Journal of Animal Science ◽

10.17221/3954-cjas ◽

2011 ◽

Vol 51 (No. 9) ◽

pp. 375-382 ◽

Cited By ~ 3

Author(s):

R. Zándoki ◽

J. Csapó ◽

Z. Csapó-Kiss ◽

I. Tábori ◽

Z. Domokos ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Milk Protein ◽

Post Partum ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Milk Samples ◽

Statistical Program ◽

Amino Acid Contents ◽

Amino Acid Analyser

In this study the change in amino acid profile in cow’s colostrum and transient milk during the first week after parturition was examined in a Hungarian Charolais herd. Experiments were carried out with n = 37 Charolais cows in the same herd in the spring (March–April) of two consecutive years (Experiment 1: 2002, n = 15; and Experiment 2: 2003, n = 22). Colostrum and milk samples were taken by hand milking immediately after delivery, and in 24, 48, 72, and 168 hours post partum. Amino acid contents (%) in samples were measured in milk protein with an automatic amino acid analyser. Data were processed by the software of SPSS.10 statistical program package. In the postpartal period, among essential amino acids significant increases were recorded in methionine, isoleucine, lysine, and phenylalanine, and among non-essential amino acids glutamic acid and proline increased significantly. Simultaneous decreases were recorded in valine, cysteine, aspartic acid, serine, glycine, and arginine. Inconsistent figures were determined for histidine, leucine, tyrosine, and alanine content between Experiment 1 and Experiment 2.      

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