scholarly journals Sustainable Wheat Production and Food Security of Domestic Wheat in Tajikistan: Implications of Seed Health and Protein Quality

2021 ◽  
Vol 18 (11) ◽  
pp. 5751
Author(s):  
Bahromiddin Husenov ◽  
Siham Asaad ◽  
Hafiz Muminjanov ◽  
Larisa Garkava-Gustavsson ◽  
Eva Johansson
Keyword(s):  
Food Security ◽  
High Performance ◽  
Protein Quality ◽  
Protein Composition ◽  
Common Bunt ◽  
Bread Making ◽  
Farm Type ◽  
Seed Health ◽  
Staple Crop

Staple crop yield, quality and sustainable production are critical for domestic food security in developing countries. In Tajikistan, both seed-borne diseases and protein quality impair the yield and the quality of the major staple crop, wheat. Here, we used a detailed two-year survey of fields on 21 wheat-producing farms in Tajikistan, combined with lab analyses on seed health and protein quality, to investigate the presence of seed-borne diseases and bread-making quality in Tajik wheat. Seed samples were collected for the analysis of: (i) the presence of common bunt (Tilletia spp.) using the centrifuge wash test, (ii) the major pathogenic fungi on/in the seed using the agar plate test and (iii) the protein amount and size distribution using size-exclusion high-performance liquid chromatography (SE-HPLC). Field occurrence of common bunt and loose smut was generally low (3 farms in year one (14%) showed common bunt occurrence), but the presence of fungi was observed microscopically on most seed samples (on seeds from 19 out of 21 farms = 91%). Tilletia laevis was the dominant agent in common bunt (present in 19 farms compared to T. tritici present in 6 farms). Altogether, 18 different fungi were identified from seed samples by microscopy. Protein composition, measured with high-performance liquid chromatography as protein amount and size distribution (known to correlate with bread-making quality), differed significantly between samples from different farms and years, although the farm type and land elevation of the farm were not the determinants of the protein composition. The presence of certain fungi on the seed correlated significantly with the protein quality and could then have an impact on the bread-making quality of the Tajik wheat. The presence of seed-borne diseases, a low protein content and weak gluten were the characteristics of the majority of the grain samples, mostly irrespective of farm type and farmer’s knowledge. For sustainable development of the Tajik farming systems, and to strengthen the food security of the country, the knowledge of Tajik farmers needs to be increased independently of farm type; in general, plant breeding is required and certified seeds need to be made available throughout the country.

Distribution and possible biosynthetic pathway of non-protein sulfur amino acids in legumes

2019 ◽  
Vol 70 (16) ◽  
pp. 4115-4121 ◽  
Author(s):  
Jaya Joshi ◽  
Elham Saboori-Robat ◽  
Mahmood Solouki ◽  
Motahhareh Mohsenpour ◽  
Frédéric Marsolais
Keyword(s):  
Amino Acids ◽  
Biosynthetic Pathway ◽  
Protein Quality ◽  
Protein Composition ◽  
Grain Legumes ◽  
Sulfur Amino Acids ◽  
Vigna Species ◽  
Protein Amino Acids ◽  
Two Phases

Abstract Some grain legumes store sulfur in the form of non-protein amino acids in seed. γ-Glutamyl-S-methylcysteine is found in Phaseolus and several Vigna species. γ-Glutamyl-S-ethenylcysteine, an antinutritional compound, is present in Vicia narbonensis. In P. vulgaris, free S-methylcysteine levels are higher at early stages of seed development followed by a decline. γ-Glutamyl-S-methylcysteine accumulates later, in two phases, with a lag during reserve accumulation. The concentration of total S-methylcysteine, quantified after acid hydrolysis, is positively regulated by sulfate nutrition. The levels of both γ-glutamyl-S-methylcysteine and γ-glutamyl-S-ethenylcysteine are modulated in response to changes in seed protein composition. A model is proposed whereby the majority of γ-glutamyl-S-methylcysteine in P. vulgaris is synthesized via the intermediate S-methylhomoglutathione. Knowledge of the biosynthesis of non-protein sulfur amino acids is required for metabolic engineering approaches, in conjunction with manipulation of the protein sink, to increase the concentration of nutritionally essential methionine and cysteine. This would improve protein quality of some important legume crops.

scholarly journals Comparative Analysis of Minerals, Heavy Metals and Amino Acids Compositions of the Seeds and Juice of Cucumis metuliferus

2020 ◽  
pp. 31-42
Author(s):  
Onuabuchi Nnenna Ani ◽  
Cosmas Ezekaibeya Achikanu ◽  
Chukwuebuka Kenechukwu Onyishi
Keyword(s):  
Heavy Metals ◽  
Amino Acids ◽  
Amino Acid ◽  
High Performance ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Food Supplement

The aim of this study was to compare the minerals, heavy metals and amino acids compositions of the seeds and juice of Cucumis metuliferus. The minerals and heavy metals content were evaluated using FS240AA agilent atomic absorption spectrometer according to the method of American Public Health Association while the amino acids content was evaluated using High Performance Liquid Chromatography (HPLC). From the mineral analysis, concentrations of calcium (23.416 ppm), aluminum (0.094 ppm), manganese (0.242 ppm) and iron (1.243 ppm) were higher in the juice than in the seeds with respective values of 20.084 ppm, 0.079 ppm, 0.221 ppm and 0.934 ppm while the concentrations of magnesium (29.749 ppm), zinc (4.184 ppm), copper (0.125 ppm), sodium (8.927 ppm) and potassium (7.594 ppm) were higher in the seeds than in the juice with respective values of 20.592 ppm, 1.271 ppm, 0.030 ppm, 8.594 ppm and 6.833 ppm. The juice had higher concentrations of heavy metals such as arsenic (20.082 ppm), lead (4.135 ppm), cobalt (0.178 ppm), silver (0.074 ppm), selenium (7.246 ppm) and mercury (4.609 ppm) as against the seed with respective values of 0.578 ppm, 1.455 ppm while cobalt, silver, selenium and mercury were not detected. However, the concentrations of cadmium (0.389 ppm), chromium (0.545 ppm) and nickel (0.288 ppm) were higher in the seeds than in the juice with respective values of 0.082 ppm, 0.252 ppm and 0.016 ppm. From the result of amino acid analysis, 18 amino acids were found in both the seeds and juice which include 9 essential and 9 non-essential amino acids respectively. The qualitative composition of amino acids in both the seeds and the juice was same, but the quantitative contents differed although non-significantly from each other with prevalence of amino acids in the seeds. Aspartate was the most abundant of the amino acids found while cysteine was the least.  These results suggest that the seeds and juice of Cucumis metuliferus contain adequate essential minerals which are beneficial to human health. The contaminant levels of heavy metals highlights the necessity on the quality and safety concerns about their use and handling. The amino acids analysis showed that both the seeds and juice of Cucumis metuliferus are good sources of amino acid and could be used as food supplement. The amino acid content may also provide useful information for determination of the protein quality of Cucumis metuliferus.

Microbial Transglutaminase Application in Wheat Bread Industry: A Review

2020 ◽  
Vol 16 ◽  
Author(s):  
Neda M. Meybodi ◽  
Leila Mirmoghtadaie ◽  
Zhaleh Sheidaei ◽  
Masoumeh Arab ◽  
Sarah S. Nasab ◽  
...  
Keyword(s):  
Wheat Flour ◽  
Protein Quality ◽  
Proteolytic Enzymes ◽  
Amino Acid Content ◽  
Microbial Transglutaminase ◽  
Ease Of Use ◽  
Wheat Bread ◽  
Gluten Protein ◽  
Bread Making

: Bread as the main foodstuff all over the world is generally based on wheat flour due to its unique properties to form a three-dimensional gluten network. In fact, the quality of bread is influenced by wheat gluten quality and quantity. The quality of gluten protein is mainly defined based on its amino acids composition and bonding (covalent and noncovalent). Gluten protein quality is considered to be weak based on its essential amino acid content: lysine and threonine. Covalent crosslinks as the main factor in determining the integrity of gluten network is also interrupted by activity of proteolytic enzymes and reducing agents. Different treatments (physical, chemical and enzymatic) are used to alleviate these detrimental effects and improve the bread making quality of wheat flour. Given that, food industry is looking for using enzymes (respecting their specificity, ease of use and low risk of toxic products formation) microbial transglutaminase is an efficient option, considering its ability to introduce new crosslinks. This new crosslink formation can either improve gluten protein quality in damaged wheat flour or imitate the function of gluten protein in gluten free bread. The aim of this article is to review the application of microbial transglutaminase enzyme as an improving agent in wheat bread industry.

Effect of high temperature and drought on the composition of gluten proteins in Martonvásár wheat varieties

2010 ◽  
Vol 58 (4) ◽  
pp. 343-353 ◽  
Author(s):  
K. Balla ◽  
M. Rakszegi ◽  
S. Bencze ◽  
I. Karsai ◽  
O. Veisz
Keyword(s):  
Heat Stress ◽  
Grain Yield ◽  
Protein Content ◽  
High Performance ◽  
Protein Quality ◽  
Grain Filling ◽  
Significant Negative Correlation ◽  
Size Exclusion ◽  
Wheat Varieties

Finding and improving wheat cultivars with good adaptability to abiotic stress is an important objective in breeding programmes. An experiment was set up in the climate chamber of the Martonvásár phytotron to test the effect of heat and drought stress on two winter wheat varieties and one variety of durum. Wheat plants exposed to 35°C and drought during grain filling exhibited altered agronomic and grain quality characteristics. Drought was found to have a much greater influence on yield and quality than heat stress. Reductions in the unextractable polymeric protein fraction and the glutenin-to-gliadin ratio indicated poorer grain yield quality as a result of drought, despite higher protein content. Quality deterioration was observed after drought, while heat stress had no noticeable influence on the protein quality of the three wheat genotypes, measured using size exclusion high performance liquid chromatography (SE-HPLC). The durum variety had a better ratio of protein components and a significantly higher Zeleny value when exposed to heat stress, although it had the lowest grain yield and grain/straw ratio.The most significant negative correlation was observed between the Zeleny value and the unextractable polymeric protein (UPP%) fraction after heat treatment and between the relative protein content and the albumin+globulin % (AG%) in the case of drought. These correlations testify that these parameters play an important role in determining the baking quality of wheat flour.

scholarly journals Evaluation of the dietary protein using an optimized HPLC method

2011 ◽  
Vol 27 (3) ◽  
pp. 1345-1355
Author(s):  
I. Maros ◽  
A. Untea ◽  
C. Dragomir ◽  
M. Olteanu
Keyword(s):  
Amino Acids ◽  
High Performance ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
High Protein ◽  
Experimental Conditions ◽  
Isoleucine Leucine ◽  
Gaussian Shape ◽  
Corn Gluten

Protein quality is determined by the type and concentration of the essential amino acids and by their bioavailability. Hence, the content of dietary essential amino acids from a protein or mixture of proteins is a factor which determines the feeding quality of the protein. The purpose of the study was to evaluate the quality of the protein from a high protein raw ingredient (corn gluten) using a chromatographic method (HPLC) under optimized experimental conditions. In this study, we used pre-column derivatization, separation by high-performance liquid chromatography (HPLC) and UV detection. The optimized method was used to determine the amino acids from high-protein raw ingredients commonly used in animal feeding (corn gluten, 61%CP). A set of 6 amino acids analyses has been performed in 6 different days, each sample being prepared in double. For characterization of data strings we used quality parameters: average, standard deviation, standard error, confidence level, precision, accuracy. For verifying the Gaussian shape of the strings we used the Kernel Density. For identifying and rejecting the outliers from the data strings we used the Q test. The very low values of the accuracy for several amino acids (glutamic acid, threonine, alanine, valine, phenylalanine, isoleucine, leucine) determined us to introduce the dilution stage (1:2) for the hydrolysed samples. The method can be considered as repeatable (precision in different days) and accurate (evaluation by tracing yields) for all the determined amino acids.

Features of Ensuring Economic and Food Security in the Context of Globalization

2020 ◽  
pp. 15-19
Author(s):  
S.U. Nuraliev ◽  
Keyword(s):  
Quality Of Life ◽  
Food Security ◽  
International Markets ◽  
Current Situation ◽  
Economic Resources ◽  
Competitive Advantages ◽  
State Control ◽  
Food Trade ◽  
Economic Goods

The article discusses issues of ensuring economic and food security of the country in terms of globalization, the peculiarities of state control and regulation of the economy and efficiency of the economic resources of society for the production of economic goods to meet public needs, increasing the level of income and quality of life of the population. The article focuses on assessing the current situation and analyzing foreign experience, studying the main issues of organizing commodity movement, solving problems of wholesale food trade, and improving the mechanism of state support in this area to realize Russia’s competitive advantages and opportunities in the domestic and international markets.

THE EFFECT OF PROCESSING METHODS ON THE NUTRITIONAL QUALITY OF AFRICAN BREADFRUITS (TRECULIA AFRICANA) SEEDS

2020 ◽  
Vol 16 (2) ◽  
pp. 60
Author(s):  
Nwozo Sarah Onyenibe ◽  
Julius Oluwaseun Oluwafunmilola ◽  
Stanley Udogadi Nwawuba
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Quality ◽  
High Performance ◽  
Phytochemical Analysis ◽  
Mineral Contents ◽  
Processing Methods ◽  
African Breadfruit

The extracted seeds of African breadfruit are identified to be extremely healthy whenever it is correctly processed. Therefore, the aim of the present study was to evaluate the effects of processing methods on the nutritional quality of African breadfruit seed. A qualitative phytochemical analysis including: Alkaloid, Flavonoid, Saponin, Tannin, Anthraquinone, Terpenoids, Steroid, and Cardiac Glycosides for the different fraction of African breadfruit seed was performed using a standard method. The result revealed the presence and greater amount of phytochemical for the raw fraction; seven in eight, six in eight for steamed fraction, and four in eight for boiled and roasted respectively. Anti-nutrient, Proximate, and Mineral Content were also conducted using standard methods. The amino acid composition was determined using High-Performance Liquid Chromatography (HPLC). The results of the present study revealed that anti-nutrients including Phytate, Tannins, and Oxalate were significantly p<0.05 reduced in the boiled fraction 5.47±0.15, 3.42±0.02 and 6.89±0.05, and highest in the raw fraction 7.77±0.01, 5.09±0.03 and 9.34±0.14. The proximate composition including; percentage crude fat, Ash, Carbohydrate, Fatty acid, and Energy value were significantly lower p<0.05 in the boiled fraction relative to the other fractions. Mineral contents; calcium, magnesium, sodium, potassium, and phosphorus were also significantly p<0.05 elevated in the boiled fraction relative to the raw, steamed, and roasted fraction. The amino acid composition was highest in the roasted and boiled fraction 57.350 and 56.978, and lowest in the steamed and raw fraction 35.754 and 28.748 respectively. Therefore, boiling (cooking) is encouraged for the preparation of African breadfruit seed.

scholarly journals Development and application of a spectrophotometric method in quality evaluation of benzimidazole anthelminthics in Nairobi city county

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Johnson K. Murage ◽  
Beatrice K. Amugune ◽  
Peter Njogu ◽  
Stanley Ndwigah
Keyword(s):  
Spectrophotometric Method ◽  
High Performance ◽  
Neglected Tropical Diseases ◽  
Developing Economies ◽  
Raw Materials ◽  
Poor Quality ◽  
Prolonged Treatment ◽  
Good Precision ◽  
Market Surveillance

Abstract Background Neglected tropical diseases (NTDs) are a group of communicable diseases which are prevalent in the tropics affecting more than one billion people. Treatment and prevention of these infections is very costly to developing economies. Helminthiases are classified among NTDs. The communities afflicted are poor and have limited access to essential resources for their livelihood. Poor-quality drugs for NTDs may lead to death or prolonged treatment without achieving the desired results. The limited resources used in purchasing poor-quality drugs will therefore be wasted instead of being put to good use. Most of the methods available for the analysis of benzimidazole anthelminthics utilize high-performance liquid chromatography. They are therefore time consuming, require sophisticated and expensive equipment, utilize rare and expensive reagents and solvents, and call for skilled personnel. A simple, rapid, and inexpensive ultraviolet spectrophotometric method of analysis would therefore come in handy especially in the analysis of many samples as occurs during post-authorization market surveillance for quality. Results The suitable solvent for the spectroscopic analysis was established as 0.1 M methanolic HCl. The wavelength of analysis was set at 294 nm. Upon validation, the method was found to have good linearity. The range over which linearity was established was way beyond the 80 to 120% of the working concentration specified by the ICH. The method exhibited good precision. Out of 32 commercial samples analyzed, five (15.6%) did not comply with compendial specifications. Intra-brand batch variation was also observed. Out of three batches of product A002T analyzed, one did not comply with compendial specifications. Conclusion A major limitation in the analysis of benzimidazole anthelminthics is the lack of reliable, simple, rapid, and low-cost methods of analysis with high throughput. The developed method serves to fill this gap. It can be used in the analysis of raw materials and finished products. It can also be used in the establishment of the quality of products prior to registration. The method will prove very useful in post-market surveillance of quality of benzimidazole anthelminthics.

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