scholarly journals Clay Mineral Minerals as a Strategy for Biomolecule Incorporation: Amino Acids Approach

Materials ◽  
2021 ◽  
Vol 15 (1) ◽  
pp. 64
Author(s):  
Luciano C. Brandão-Lima ◽  
Fabrícia C. Silva ◽  
Paulo V. C. G. Costa ◽  
Edgar A. Alves-Júnior ◽  
César Viseras ◽  
...  
Keyword(s):  
Amino Acids ◽  
Clay Mineral ◽  
Essential Amino Acids ◽  
X Ray Diffraction ◽  
Adsorption Method ◽  
Promising Alternative ◽  
Ruminal Microorganisms ◽  
Ruminal Degradation ◽  
Potential Use ◽  
Accessible Form

The potential use of amino acids by ruminal microorganisms converting them into microbial protein for ruminants makes it challenging to supplement these nutrients in an accessible form in animals’ diets. Several strategies to protect amino acids from ruminal degradation were reported, producing amino acids available for the protein used in the intestine called “bypass.” The intercalation of biomolecules in clay mineral minerals has gained notoriety due to its ability to support, protect, transport, physicochemical properties and non-toxicity. This study aimed to investigate the incorporation of L-lysine (Lys), L-methionine (Met), and L-tryptophan (Trp) amino acids in the clay minerals sepiolite (Sep) and Veegum® (Veg) using the adsorption method. The characterization techniques of X-ray diffraction and infrared spectroscopy indicated the presence of biomolecules in the inorganic matrices. Elemental and thermal analyzes monitored the percentages of incorporated amino acids. They showed better incorporation capacities for Veg, such as Met-Veg < Lys-Veg < Trp-Veg and Lys-Sep < Met-Sep < Trp-Sep for sepiolite, except for the incorporation of Met. Matrices provide a promising alternative for planning the administration of biomolecules, using essential amino acids as models, and may offer an alternative to improve functional diet strategies.

scholarly journals Zinc(II) Complexes with Amino Acids for Potential Use in Dermatology: Synthesis, Crystal Structures, and Antibacterial Activity

Molecules ◽  
2020 ◽  
Vol 25 (4) ◽  
pp. 951 ◽  
Author(s):  
Michał Abendrot ◽  
Lilianna Chęcińska ◽  
Joachim Kusz ◽  
Katarzyna Lisowska ◽  
Katarzyna Zawadzka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Antibacterial Activity ◽  
Antibacterial Properties ◽  
Antimicrobial Properties ◽  
X Ray Diffraction ◽  
Organic Zinc ◽  
Counter Ions ◽  
Open Issue ◽  
Potential Use ◽  
Active Substances

The multifunctional profile of Zn2+ has influenced its great popularity in various pharmaceutical, food, and cosmetic products. Despite the use of different inorganic and organic zinc derivatives, the search for new zinc-containing compounds with a safer skin profile still remains an open issue. The present paper describes the synthesis, structural characterization, and antibacterial activity of zinc(II) complexes with proteinogenic amino acids as potential candidates for dermatological treatments. The obtained complexes are of the general formula [Zn(AA)2], where AA represents an amino acid (L-Glu, Gly, L-His, L-Pro, L-Met, and L-Trp). Their synthesis was designed in such a way that the final bis(aminoacidate) zinc(II) complexes did not contain any counter-ions such as Cl−, NO3−, or SO42− that can cause some skin irritations. The chemical structure and composition of the compounds were identified by 1H NMR spectroscopy and elemental analysis, and four were also characterized by single-crystal X-ray diffraction. The Hirshfeld surface analysis for the Zn2+ metallic center helped to determine its coordination number and geometry for each complex. Finally, the antibacterial properties of the complexes were determined with respect to three Gram-positive strains, viz. Staphylococcus aureus ATCC 6538, Staphylococcus epidermidis ATCC 12228, and Streptococcus pyogenes ATCC 19615, and two Gram-negative bacteria, viz. Escherichia coli ATCC 25992 and Pseudomonas aeruginosa ATCC 27853, and were compared with the activity of zinc 2-pirrolidone 5-carboxylate (ZnPCA), commonly applied in dermatology. It was found that the Zn(II) complexes with methionine and glycine exhibited a higher antibacterial activity than the tested standard, and the antimicrobial properties of complex with Trp were satisfactory. The results of the antimicrobial activity examination allow us to postulate that the obtained zinc complexes might become new active substances for use in dermatological products.

scholarly journals Recent Advances in Marine-Based Nutraceuticals and Their Health Benefits

Marine Drugs ◽  
2020 ◽  
Vol 18 (12) ◽  
pp. 627
Author(s):  
Vida Šimat ◽  
Nariman Elabed ◽  
Piotr Kulawik ◽  
Zafer Ceylan ◽  
Ewelina Jamroz ◽  
...  
Keyword(s):  
Amino Acids ◽  
Health Benefits ◽  
Essential Amino Acids ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Food Sector ◽  
Bioactive Proteins ◽  
Fish Lipids ◽  
Chitin And Chitosan ◽  
Potential Use

The oceans have been the Earth’s most valuable source of food. They have now also become a valuable and versatile source of bioactive compounds. The significance of marine organisms as a natural source of new substances that may contribute to the food sector and the overall health of humans are expanding. This review is an update on the recent studies of functional seafood compounds (chitin and chitosan, pigments from algae, fish lipids and omega-3 fatty acids, essential amino acids and bioactive proteins/peptides, polysaccharides, phenolic compounds, and minerals) focusing on their potential use as nutraceuticals and health benefits.

scholarly journals POTENCY OF AMINO ACIDS AS SAVORY FRACTION FROM VEGETABLE BROTH OF MUNG BEANS (Phaseolus radiatus L.) THROUGH BRINE FERMENTATION BY Rhizopus-C1

2010 ◽  
Vol 9 (2) ◽  
pp. 339-346
Author(s):  
Agustine Susilowati ◽  
Aspiyanto Aspiyanto ◽  
Sri Moerniati ◽  
Yati Maryati
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Soluble Protein ◽  
Essential Amino Acids ◽  
Optimal Time ◽  
Fermentation Products ◽  
Fermentation Time ◽  
Semi Solid ◽  
Rhizopus Sp ◽  
Potential Use

Amino acids produced through brine fermentation of mung beans (Phaseolus radiatus sp) by inoculum of Rhizopus-C1 at room temperature for 0, 2, 4, 6, 8, 10, and 12 weeks, respectively had a potential use as savory fraction for seasoning agent. The objective of this experiment was to find out characteristic of produced amino acids and composition of fermentation products relating with proteolitic and amylolitic activities of Rhizopus-C1. The result of experiment showed that the length of fermentation time would increase intensity of savory taste and cloudy color, and increase total protein, soluble protein, and N-amino concentrations, decrease water, while fat concentration was constant. Fermentation of 10 weeks was optimal time to get crude broth with concentrations of total protein of 9.5622%, soluble protein of 8.5 mg/g, N-amino of 5.6 mg/g, fat of 0.2802%, water of 40.7189%, Volatile Reduction Substances (VRS) of 90 µeq/g, and reduction sugar of 672.5 mg/mL. Kinds of dominant non-essential amino acids produced were glutamic acid (1.014%), and aspartic acid (0.507 %), while essential amino acids were lysine (0.474%), and isoleucine (0.644%). The other of amino acids were resulted with concentration of 0.211 - 0.345%, such as leucine, arginine, serine, glycine, histidine, alanine, proline, tyrosine, valine, methionine, cystine, threonine, and phenilalanine. Visually, crude vegetable broth produced through brine fermentation of mung beans by Rhizopus sp-C1 was semi solid, brownish color, rather fatty, salty, and enough strong savory taste.   Keywords: Amino acids, brine fermentation, mung beans broth, Rhizopus-C1, savory fraction

scholarly journals Protein digestion in the intestine of sheep

1974 ◽  
Vol 31 (2) ◽  
pp. 125-142 ◽  
Author(s):  
D. Ben-Ghedalia ◽  
H. Tagari ◽  
A. Bondi ◽  
A. Tadmor
Keyword(s):  
Amino Acids ◽  
Dry Matter ◽  
Intestinal Tract ◽  
Essential Amino Acids ◽  
Intestinal Wall ◽  
Simultaneous Increase ◽  
Total N ◽  
Ruminal Degradation ◽  
Protein Amino Acids ◽  
The Common

1. The rate of flow of digesta along the intestinal tract, and particularly the changes occurring in proteins during their passage through the intestine were determined in six rams; each animal was fistulated with three cannulas which involved six different sites of the intestine. Cr2O3 was used as a marker substance to measure the rate of flow of the digesta.2. In the sections of the intestine from 1 to 15 m posterior to the pylorus the amounts of water, dry matter and total nitrogen decreased gradually as a result of their absorption through the intestinal wall. The region of the intestine situated at a distance of 7–15 m from the pylorus was more active with respect to the absorption of N, whereas water and dry matter were adsorbed to a greater extent in the region from 1 to 7 m from the pylorus.3. The only part of the intestine in which substantial increases of water, dry matter and total N were found was the section immediately distal to the pylorus, and these increases were caused by the inflow of bile, and pancreatic and duodenal juices. The net increase found beyond the entry of the common bile duct was 2.7 g protein N and 2.0 g non-protein N (NPN)/24 h.4. The activities of trypsin, chymotrypsin and carboxypeptidase A and the ratio α-NH2 NPN: protein N increased from the pylorus up to a distance of 7 m and decreased again from this point to a distance of 15 m from the pylorus.5. In the sections of the intestine between 1 and 3 and between 3 and 7 m distant from the pylorus the extent of proteolysis exceeded considerably that of absorption of amino acids through the intestinal wall. This was concluded from the decrease in the rate of flow of protein amino acids (by 31% between 1 and 3 m distant from the pylorus and by 34% between 3 and 7 m) and the simultaneous increase in non-protein amino acids (by 20% in the region between 1 and 3 m) or no change in non-protein amino acids (between 3 and 7 m).6. The relatively greater decrease in non-protein amino acids (by 57%) compared with that of protein amino acids (by 41%) occurring in the section 7 to 15 m distant from the pylorus showed that this is an area of most intensive absorption of amino acids.7. In the lower section of the intestine, from 15 to 25 m distant from the pylorus, the total amount of amino acids showed almost no change; probably a net effect of loss and gain of amino acids mainly due to microbial activities. Increases in the dehydrogenase activity suggested enhancement of bacterial activity in this lower region of the intestine.8. The supply of essential amino acids to the tissues of sheep is improved, compared with the amino acid composition of the diet, as the result of ruminal biosynthesis of essential amino acids and ruminal degradation of non-essential amino acids and preferential absorption of essential amino acids through the intestinal wall, particularly in the section of most intensive absorption, 7–15 m distant from the pylorus.

scholarly journals Diets for Dairy Cows with Different Proportions of Crude Protein Originating from Red Clover Silage versus Soybean Meal: Ruminal Degradation and Intestinal Digestibility of Amino Acids

Animals ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 2177
Author(s):  
Edwin Westreicher-Kristen ◽  
Ralf Blank ◽  
Monika Paschke-Beese ◽  
Wiebke Kühl ◽  
Siegfried Wolffram ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dairy Cows ◽  
Soybean Meal ◽  
Crude Protein ◽  
Accurate Determination ◽  
Red Clover ◽  
Essential Amino Acids ◽  
Ruminal Degradation ◽  
Intestinal Digestibility

The purpose was to assess the effect of exchanging crude protein (CP) of soybean meal (SBM) with red clover silage (RCS) in total mixed rations (TMR) on ruminal degradation and intestinal digestibility (ID) of essential amino acids (EAA). Four TMR and their individual feed components were studied. The TMR were composed of forage and concentrates (75:25), with proportions of RCS in TMR of 0.15, 0.30, 0.45, and 0.60 on a dry matter basis, resulting in diet groups RCS15, RCS30, RCS45, and RCS60, respectively. The ruminal degradation of EAA was determined using the nylon bag technique. For this, samples of TMR and their individual feed components were ruminally incubated for 16 h. The feed residues of TMR obtained after 16 h of incubation were used for the determination of ID of EAA using the mobile-bag technique. Increasing RCS and reducing SBM proportions linearly increased (p < 0.01) the in situ ruminal degradation of individual EAA from 75.5% to 83.5%. The degradation of EAA followed the trend of CP degradation among TMR, except for Cys that was lower (p < 0.05) than that of CP in RCS60 (79.7% vs. 86.3%). The degradation of EAA in individual feed ingredients not always corresponded to the degradation of CP and was feed dependent. Increasing the proportions of RCS in the TMR linearly reduced (p < 0.001) the ID of EAA (except for Ile) from 78.2% to 67.3%. However, the ID of EAA did not always reflect the ID of CP, and in general, the differences between the ID of CP and EAA increased as RCS increased in the TMR. The ID values of most of the EAA were similar (p > 0.05) to ID of CP in RCS15 and RCS30, while they mostly differed (p < 0.05) in RCS45 and RCS60, and being higher for EAA than CP (except for Cys that was lower than CP, p < 0.05). Similar trends were observed for intestinal absorbable AA, resulting in higher values (p < 0.05) of intestinal absorbable for all EAA than of CP in diet RCS60. In conclusion, increasing levels of RCS in TMR reduced the extent of EAA flow into the small intestine, the ID of EAA, and consequently the intestinal absorbable EAA. Therefore, accurate determination of metabolizable AA must be considered for optimal diet formulation when including high proportions of RCS in diets of high-producing dairy cows.

Protein value for ruminants of a sample of whole cottonseed

2006 ◽  
Vol 82 (1) ◽  
pp. 75-81 ◽  
Author(s):  
J. González ◽  
J. Faría-Mármol ◽  
C.A. Rodríguez ◽  
M. Ouarti ◽  
M.R. Alvir ◽  
...  
Keyword(s):  
Amino Acids ◽  
Microbial Contamination ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Insoluble Fraction ◽  
Outflow Rate ◽  
Ruminal Degradation ◽  
Whole Cottonseed ◽  
Intestinal Digestibility

AbstractThe effective ruminal degradability (ED) of dry matter (DM), crude protein (CP) and amino acids, and the effective intestinal digestibility (IED) of DM and CP of a sample of whole cottonseed was measured using in situ and rumen outflow rate techniques in three wethers cannulated in the rumen and duodenum. The microbial contamination of rumen incubated residues was corrected by a continuous rumen infusion of15NH3as microbial marker and rumen solid associated bacteria as reference sample. Microbial contamination resulted in an overestimation of the undegradable fraction of DM (0·291v. 0·275;P<0·05) and CP (0·071v. 0·037;P<0·01) and a small underestimation of ED of DM (0·500v. 0·512;P=0·09) and CP (0·755v. 0·779;P=0·052). A proportion of 0·1 of the ruminal undegraded CP was of microbial origin and for essential amino acids this proportion varied from 0·042 to 0·150. Differences in ED between amino acids modified the amino acid profile, with an important reduction (0·2;P<0·01) in the proportion of lysine. Apparent intestinal digestibility of the insoluble fraction of this food, measured with the mobile nylon bag technique, showed large reductions (P<0·001) with the increase of the ruminal incubation time between 0 and 72 h: from 0·392 to 0·026 for DM and from 0·851 to 0·099 for CP. These evolutions fitted an exponential function with a previous lag. The IED was estimated either by integration of these equations and those describing the ruminal degradation and rumen outflow or by incubation through the intestines of a sample pooled to be representative of rumen flow of the undegraded food. The two methods gave similar values for both DM (0·222v. 0·203) and CP (0·659v. 0·658).

High Resolution Replication of Organoclay Surfaces

1982 ◽  
Vol 40 ◽  
pp. 576-577
Author(s):  
W. W. Barker ◽  
W. E. Rigsby ◽  
V. J. Hurst ◽  
W. J. Humphreys
Keyword(s):  
Clay Mineral ◽  
Organic Molecule ◽  
Organic Molecules ◽  
X Ray Diffraction ◽  
Xrd Pattern ◽  
X Ray ◽  
Naturally Occurring ◽  
Silicate Layers ◽  
Mineral Identification

Experimental clay mineral-organic molecule complexes long have been known and some of them have been extensively studied by X-ray diffraction methods. The organic molecules are adsorbed onto the surfaces of the clay minerals, or intercalated between the silicate layers. Natural organo-clays also are widely recognized but generally have not been well characterized. Widely used techniques for clay mineral identification involve treatment of the sample with H2 O2 or other oxidant to destroy any associated organics. This generally simplifies and intensifies the XRD pattern of the clay residue, but helps little with the characterization of the original organoclay. Adequate techniques for the direct observation of synthetic and naturally occurring organoclays are yet to be developed.

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 

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.

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