scholarly journals Amino Acid Profiles to Differentiate White Wines from Three Autochtonous Galician Varieties

Foods ◽  
2020 ◽  
Vol 9 (2) ◽  
pp. 114 ◽  
Author(s):  
José Manuel Mirás-Avalos ◽  
Yolanda Bouzas-Cid ◽  
Emiliano Trigo-Córdoba ◽  
Ignacio Orriols ◽  
Elena Falqué
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Principal Component ◽  
Wine Quality ◽  
Photodiode Array Detection ◽  
Relevant Role ◽  
Amino Acid Profiles ◽  
Primary Amino ◽  
Amino Acid Contents

Amino acids play a relevant role in wine quality and can allow for classifying wines according to the variety. In this work, the amino acid contents of Albariño, Godello, and Treixadura wines, three autochthonous varieties from Galicia (NW Spain), were determined. During three consecutive vintages, these varieties were grown on the same vineyard and were harvested at optimum maturity, and the wines were elaborated following the same enological protocol. The identification and quantification of the primary amino acids were carried out by high-performance liquid chromatography with photodiode array detection, after a derivatization. Amino acid contents in these white varieties were within the range of values reported for other European wines, but Treixadura wines showed the highest concentrations, while wines from the Albariño variety showed the lowest contents. Apart from proline, whose concentrations were caused by yeast release, the most abundant amino acids were aspartic acid, glutamic acid, lysine, arginine, asparagine, alanine, and histidine. Principal component analysis separated wines by variety according to their amino acid contents.

scholarly journals Multivariate Analysis of Amino Acids and Health Beneficial Properties of Cantaloupe Varieties Grown in Six Locations in the United States

Plants ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1058 ◽  
Author(s):  
Jashbir Singh ◽  
Rita Metrani ◽  
Guddadarangavvanahally K. Jayaprakasha ◽  
Kevin M. Crosby ◽  
Sadhana Ravishankar ◽  
...  
Keyword(s):  
United States ◽  
Amino Acids ◽  
Amino Acid ◽  
Antioxidant Activities ◽  
Principal Component ◽  
The United States ◽  
Total Phenolic ◽  
Phenolic Contents ◽  
Amino Acid Profiles ◽  
Amino Acid Contents

Cantaloupe is a good dietary source of amino acids, including γ-aminobutyric acid (GABA), glutamine, and citrulline. However, the levels of these amino acids vary among different cantaloupe varieties grown in different locations. Understanding the variation in amino acid contents provides fundamentally important information for quality control and improving melon varieties. To examine this variation, we measured the amino acid contents in cantaloupes grown in six locations in the United States (Texas, Georgia, North Carolina, California, Indiana, and Arizona). Principal component analyses were applied to analyze the effect of growing location on the amino acid profiles in different varieties. The GABA content ranged from 1006.14 ± 64.77 to 3187.12 ± 64.96 µg/g and citrulline ranged from 92.65 ± 9.52 to 464.75 ± 34.97 µg/g depending on the variety and location. Total phenolic contents, α-amylase inhibition, and antioxidant activities were also measured. Tuscan type Da Vinci had significantly higher phenolic contents in Arizona (381.99 ± 16.21 µg/g) but had the lowest level when grown in California (224.56 ± 14.62 µg/g). Our analyses showed significant differences in amino acid levels, phenolics contents, and antioxidant activity in the cantaloupe varieties based on the growing location. These findings underline the importance of considering growing location in the selection and improvement of cantaloupe varieties.

Effects of Echinostoma caproni miracidia dose on the amino acid contents of Biomphalaria glabrata as determined by high-performance thin-layer chromatography

2016 ◽  
Vol 61 (1) ◽  
Author(s):  
Mai Nguyen ◽  
Bernard Fried ◽  
Joseph Sherma
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Thin Layer ◽  
Thin Layer Chromatography ◽  
High Performance ◽  
Biomphalaria Glabrata ◽  
High Dose ◽  
Echinostoma Caproni ◽  
Amino Acid Contents ◽  
Layer Chromatography

AbstractThe effects of 5, 20, and 40 miracidia dose exposures of Echinostoma caproni on the amino acid contents of Biomphalaria glabrata were studied using high performance thin-layer chromatography-densitometry. Amino acids were identified and quantified in whole bodies of exposed snails and in the uninfected matched controls at 2 and 4 weeks post-exposure. Using cellulose layers with the mobile phase 2-butanol-pyridine-glacial acetic acid-deionized water (39:34:10:26) and ninhydrin detection reagent [2% ninhydrin in acetone-n-butanol (1:1)], five amino acids were identified, i.e., leucine/isoleucine, valine, alanine, glycine, and ornithine, by hRF value comparison and color differentiation. Quantitatively, there was a marked elevation in the amounts of four of these five amino acids (isoleucine/leucine, valine, alanine, and ornithine) across dose levels at 4 weeks post-infection (P<0.05). Elevation of the amino acid content in the high dose snail group suggested that some changes occurred in the amino acid metabolism of the snails in that group as a function of miracidia dose.

scholarly journals The Amino Acid Contents in Mangrove Rhizophora mucronata Leaves in Asahan, North Sumatra, Indonesia

2020 ◽  
Vol 151 ◽  
pp. 01047
Author(s):  
Sri S. Ningsih ◽  
Dafit Ariyanto ◽  
Dian Puspitasari ◽  
Anuraga Jayanegara ◽  
Hamim Hamim ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Amino Acid Content ◽  
Principal Component ◽  
Mangrove Plant ◽  
Relationship Analysis ◽  
The Difference ◽  
Amino Acid Contents ◽  
The Relationship

Amino acids are important components of mangrove plant metabolisms. The aim of this study was to determine the relationship of mangrove R. mucronata leaf colors to the amino acid content. This study was conducted between March to August 2019. The leaves were taken 50 g. The assessment of Amino acids was conducted using UPLC Waters Acquity Class H with PDA Detector. The principal component analysis (PCA) was used to determine the relationship analysis between R. mucronata leaf colors and amino acid concentrations. The largest content was L glutamic acid with a green leaf content of 6139.57 ± 694.17 mg/kg and yellow leaf content of 6105.013 ± 113.2058 mg/kg. The results of PCA 1 showed that the influential amino acids were L-threonine (0.94), L-tyrosine (0.96), L-alanine (0.92), L-vanin (0.93), and PCA 2 showed glutamic acid (0.91). These results indicated that the difference in mangrove leaf colors affects the amino acid contents in the leaves.

scholarly journals Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

2020 ◽  
Vol 4 (1) ◽  
pp. 41-50
Author(s):  
Meili Li ◽  
Hongming Dong ◽  
Dingtao Wu ◽  
Hong Chen ◽  
Wen Qin ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritional Value ◽  
Principal Component ◽  
Protein Digestibility ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Amino Acid Pattern ◽  
Amino Acid Profiles ◽  
Relay Cropping

Abstract Objectives Amino acid profiles of whole soybean curds (WSCs) and conventional soybean curds (CSCs) were comparatively studied to 1., evaluate their nutritional value and 2., study the suitable soybean material to fabricate WSCs. Materials and Methods Nine types of soybean materials were selected to make WSCs and CSCs. Protein digestibility-corrected amino acid score (PDCAAS) and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products. Results Total contents of amino acids in WSCs and CSCs were 41.24–54.87 mg/g and 27.77–36.82 mg/g. Content ranges of essential amino acids were 13.59–19.38 mg/g and 8.46–11.76 mg/g for WSCs and CSCs. The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids. As a limiting amino acid, methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25. Conclusions The overall quality of amino acids in WSCs was higher than that in CSCs, indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile. WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

scholarly journals Determination of Dog Gelatins Based on Amino Acid Profils and Chemometrics

2018 ◽  
Vol 14 (2) ◽  
pp. 212
Author(s):  
Wiranti Sri Rahayu ◽  
Abdul Rohman ◽  
Sudibyo Martono
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Liquid Chromatography ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Principal Component ◽  
Food Product ◽  
Food Products ◽  
Amino Acid Profiles

Gelatin is a protein obtained by bolling skin, tendons, ligament, and bones with water. Gelatin is widely use in some food products and pharmaceutical industry. Some religions like Islam prohibited their followers to consume any food products containing pig and dog derivates, incluiding gelatin. The detection of some forbidden content in food product has been an important subect of stuydy in many countries. The current study was aimed to differentiate of dog gelatin from goat, bovine and porcine based on their amino acid profiles combined with chemometric of principal component analysis (PCA). Separation and determination of amino acid using liquid chromatography mass spechtroscopy. The results show that the fifth most amino acid content in dog gelatin were glutamic acid, glicine, alanine, arginine and methionin  .Parameters of peak heihgt percentage of each amino acids from each samples were analyzed by PCA. Based on PC1 and PC2, gelatin from dog, goat, bovine and porcine could be distinguished.

Effect of Hemodiabsorption and Sorbent-Based Pheresis on Amino Acid Levels in Hepatic Failure

2000 ◽  
Vol 23 (6) ◽  
pp. 375-388 ◽  
Author(s):  
J. Steczko ◽  
K.C. Bax ◽  
S.R. Ash
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Hepatic Failure ◽  
High Performance ◽  
Aromatic Amino Acids ◽  
Dialysis Unit ◽  
Amino Acid Profiles ◽  
Amino Acid Levels ◽  
Pre Treatment ◽  
Branched Chain

Changes in plasma amino acid concentrations were measured in patients with hepatic failure during extracorporeal hemodiabsorption (using the Liver Dialysis Unit, “the Unit”) or hemodiabsorption plus sorbent-based pheresis treatment (using the Liver Dialysis Plasmafilter Unit, “the PF-Unit”) Systems. Eight patients with hepatic failure, grade 3 or 4 encephalopathy, elevated bilirubin and/or creatinine levels and respiratory or renal failure were treated for 1–3 days with the Unit alone. Three of these were also treated with the Unit containing 10 g of BCAA in the sorbent suspension. Four patients with hepatic failure treated with the PF Unit also had 10 g of branched chain amino acid (BCAA) added to the sorbents of the Unit portion of this device. Pre- and post-plasma samples were drawn and high performance liquid chromatography (HPLC) was used to separate and detect amino acids in the plasma. Both the Unit and the PF-Unit have the capability to selectively remove various amino acids, especially aromatic amino acids (AAA). The pre-treatment amino acid profiles of plasma were typical for hepatic failure, with abnormally high levels of phenylalanine, tyrosine, tryptophan, and methionine and decreased levels of valine, leucine and isolucine. The average pre-treatment Fischer ratio (BCAA/AAA) for both Unit and PF-Unit patients was 1.43 (±0.58). Treatments by both systems resulted in an increase of BCAA levels in blood and concomitant decrease of AAA levels, with an average Fischer ratio improvement of 30–38% for the Unit and PF-Unit without BCAA. The Fischer ratio improved by 90% (average) for the Unit with BCAA. Levels of many other amino acids (such as alanine, glycine, proline or lysine) increased during both Unit and PF-Unit treatments. The removal of strongly protein-bound toxin and amino acids such as tryptophan and sulphydryl amino acids was more effective by the PF-Unit. Both the Unit and the PF-Unit have the unique capability to remove toxic aromatic amino acids while increasing BCAA levels in patient. The increase in many amino acid levels may be related to the removal of toxins that interfere with normal amino acid metabolism. The addition of the PF module improves the removal of bilirubin and similarly protein-bound chemicals. Changes in amino acid profiles by the Unit and the PF-Unit contrast markedly with other extracorporeal devices.

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

2013 ◽  
Vol 2 (1) ◽  
pp. 191 ◽  
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

<em>Bacillus subtilis</em> was used as a monoculture starter for the production of three different fermented castor oil bean condiments: B<sub>1</sub><sub> </sub>( 0% NaCl/Lime), B<sub>2</sub> (2% NaCl), B<sub>3</sub> (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 EAA<sub>7</sub> and 63.76 – 73.82% for EAA<sub>10</sub> 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 B<sub>1</sub>:1.624 µg/ml, B<sub>2</sub>: 1.069 µg/ml and B<sub>3</sub>: 0.881 µg/ml. It is suggested that the desirable taste of <em>ogiri</em> from castor oil bean is formed by interactions between the amino acid and volatile components analyzed in this study.

scholarly journals Changes in Amino Acid Profiles and Bioactive Compounds of Thai Silk Cocoons as Affected by Water Extraction

Molecules ◽  
2021 ◽  
Vol 26 (7) ◽  
pp. 2033
Author(s):  
Chuleeporn Bungthong ◽  
Sirithon Siriamornpun
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Biological Activities ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Silk Protein ◽  
Extraction Time ◽  
Antioxidant Power ◽  
Silk Cocoon ◽  
Amino Acid Profiles

Silk proteins have many advantageous components including proteins and pigments. The proteins—sericin and fibroin—have been widely studied for medical applications due to their good physiochemical properties and biological activities. Various strains of cocoon display different compositions such as amino-acid profiles and levels of antioxidant activity. Therefore, the objectives of this study were to find a suitable silk protein extraction method to obtain products with chemical and biological properties suitable as functional foods in two strains of Bombyx mori silk cocoon (Nangsew strains; yellow cocoon) and Samia ricini silk cocoon (Eri strains; white cocoon) extracted by water at 100 °C for 2, 4, 6 and 8 h. The results showed that Nangsew strains extracted for 6 h contained the highest amounts of protein, amino acids, total phenolics (TPC) and total flavonoids (TFC), plus DPPH radical-scavenging activity, ABTS radical scavenging capacity, and ferric reducing antioxidant power (FRAP), anti-glycation, α-amylase and α-glucosidase inhibition. The longer extraction time produced higher concentrations of amino acids, contributing to sweet and umami tastes in both silk strains. It seemed that the bitterness decreased as the extraction time increased, resulting in improvements in the sweetness and umami of silk-protein extracts.

scholarly journals Determination of amino acids in human biological fluids by high-performance liquid chromatography: critical review

Amino Acids ◽  
2021 ◽  
Author(s):  
Grażyna Gałęzowska ◽  
Joanna Ratajczyk ◽  
Lidia Wolska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Hplc Analysis ◽  
Limit Of Detection ◽  
Biological Fluids ◽  
Analytical Techniques ◽  
Epidemiological Studies ◽  
Preparation Conditions

AbstractThe quantitation and qualification of amino acids are most commonly used in clinical and epidemiological studies, and provide an excellent way of monitoring compounds in human fluids which have not been monitored previously, to prevent some diseases. Because of this, it is not surprising that scientific interest in evaluating these compounds has resurfaced in recent years and has precipitated the development of a multitude of new analytical techniques. This review considers recent developments in HPLC analytics on the basis of publications from the last few years. It helps to update and systematize knowledge in this area. Particular attention is paid to the progress of analytical methods, pointing out the advantages and drawbacks of the various techniques used for the preparation, separation and determination of amino acids. Depending on the type of sample, the preparation conditions for HPLC analysis change. For this reason, the review has focused on three types of samples, namely urine, blood and cerebrospinal fluid. Despite time-consuming sample preparation before HPLC analysis, an additional derivatization technique should be used, depending on the detection technique used. There are proposals for columns that are specially modified for amino acid separation without derivatization, but the limit of detection of the substance is less beneficial. In view of the fact that amino acid analyses have been performed for years and new solutions may generate increased costs, it may turn out that older proposals are much more advantageous.

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