scholarly journals Food Products as Sources of Protein and Amino Acids—The Case of Poland

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1977 ◽  
Author(s):  
Hanna Górska-Warsewicz ◽  
Wacław Laskowski ◽  
Olena Kulykovets ◽  
Anna Kudlińska-Chylak ◽  
Maksymilian Czeczotko ◽  
...  
Keyword(s):  
Amino Acids ◽  
Total Protein ◽  
Agricultural Land ◽  
Meat Products ◽  
Food Products ◽  
Essential Amino Acids ◽  
Food Sources ◽  
Grain Products ◽  
Protein Supply ◽  
The Impact

The aim of this study was to identify the food sources of protein and 18 amino acids (AAs) in the average Polish diet. The analysis was conducted based on the 2016 Household Budget Survey (HBS) on the consumption of food products from a representative sample of 38,886 households (n = 99,230). This survey was organized, conducted and controlled by the Central Statistical Office, Social Surveys and Living Conditions Statistics Department in cooperation with the Statistic Office in Łódź based on the recording of expenditures, quantitative consumption, and revenues in budget books for one month. 91 food products from 13 food categories (e.g., meat and meat products, grain products) consisting of 42 food groups (e.g., red meat, milk, cheese) were analyzed to determine protein and amino acid intake from these products. Three categories delivered 80.9% of total protein (meat and meat products: 38.9%; grain products: 23.9%; and milk and dairy products: 18.1%). The branched-chain amino acids (BCAAs: leucine, isoleucine and valine) were delivered mainly by meat and meat products (39.9%; 41.3% and 37.4%, respectively). Meat and meat products were also the most important source for other essential amino acids (EAAs: lysine 49.2%, histidine 46.6%, threonine 44.7%, tryptophan 41.4%, phenylalanine 35.3%, and methionine 44.2%). In terms of the contribution of the non-essential or conditionally essential amino acids to the average Polish diet, most important were grain products (for cysteine: 41.2%; glutamic acid: 33.8%; proline: 34.1%), and meat and meat products (for tyrosine: 38.3%; arginine: 46.1%; alanine: 48.7%; aspartic acid: 41.7%; glycine: 52.5%; serine: 33.6%). Five clusters were identified to assess the impact of socio-demographic and economic factors on the protein supply. The largest impact was observed for respondent education, degree of urbanization, study month, and usage of agricultural land. The shares of animal food in total protein supply amounted to 66.5% in total population and varied from 56.4% to 73.6% in different clusters.

scholarly journals Dietary Intake, Nutritional Adequacy, and Food Sources of Protein and Relationships with Personal and Family Factors in Spanish Children Aged One to < 10 Years: Findings of the EsNuPI Study

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1062
Author(s):  
Casandra Madrigal ◽  
María José Soto-Méndez ◽  
Ángela Hernández-Ruiz ◽  
Teresa Valero ◽  
Federico Lara Villoslada ◽  
...  
Keyword(s):  
Dietary Protein ◽  
Total Protein ◽  
Dairy Products ◽  
Protein Intake ◽  
Meat Products ◽  
Food Sources ◽  
Animal Origin ◽  
Total Protein Intake ◽  
Fish And Shellfish ◽  
Milk And Dairy Products

Diet in the first years of life is an important factor in growth and development. Dietary protein is a critical macronutrient that provides both essential and nonessential amino acids required for sustaining all body functions and procedures, providing the structural basis to maintain life and healthy development and growth in children. In this study, our aim was to describe the total protein intake, type and food sources of protein, the adequacy to the Population Reference Intake (PRI) for protein by the European Food Safety Authority (EFSA), and the Recommended Dietary Allowance (RDA) by the Institute of Medicine (IoM). Furthermore, we analyzed whether the consumption of dairy products (including regular milk, dairy products, or adapted milk formulas) is associated with nutrient adequacy and the contribution of protein to diet and whole dietary profile in the two cohorts of the EsNuPI (in English, Nutritional Study in the Spanish Pediatric Population) study; one cohort was representative of the Spanish population from one to < 10 years old (n = 707) (Spanish reference cohort, SRS) who reported consuming all kinds of milk and one was a cohort of the same age who reported consuming adapted milk over the last year (including follow-on formula, growing up milk, toddler’s milk, and enriched and fortified milks) (n = 741) (adapted milk consumers cohort, AMS). The children of both cohorts had a high contribution from protein to total energy intake (16.79% SRS and 15.63% AMS) and a high total protein intake (60.89 g/day SRS and 53.43 g/day AMS). We observed that protein intake in Spanish children aged one to < 10 years old was above the European and international recommendations, as well as the recommended percentages for energy intakes. The main protein sources were milk and dairy products (28% SRS and 29% AMS) and meat and meat products (27% SRS and 26% AMS), followed by cereals (16% SRS and 15% AMS), fish and shellfish (8% in both cohorts), eggs (5% SRS and 6% AMS), and legumes (4% in both cohorts). In our study population, protein intake was mainly from an animal origin (meat and meat products, milk and dairy products, fish and shellfish, and eggs) rather than from a plant origin (cereals and legumes). Future studies should investigate the long-term effect of dietary protein in early childhood on growth and body composition, and whether high protein intake affects health later in life.

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 Study of amino acid composition of filling for extruded grain crops

2021 ◽  
pp. 90-94
Author(s):  
U. Ch. Сhomanov ◽  
G. E. Zhumalieva ◽  
M. Ch Tultabayev ◽  
G. S. Aktokalova ◽  
R. K. Kassimbek ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Shelf Life ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Essential Amino Acids ◽  
The Body ◽  
High Quality ◽  
Grain Crops ◽  
Grain Products

In this paper, the amino acid composition of protein filling for extruded grain products is studied. According to research, essential amino acids make up more than 1/3 of all amino acids, which means that the protein filling is of high quality. The article considers covering the daily requirement of amino acids of the body with protein filling. It was found that the protein filling contains a rich amino acid composition, and allows you to get extruded grain products with a long shelf life.

THE EFFECT OF THE ESSENTIAL TO NONESSENTIAL AMINO ACID RATIO ON TURKEY PERFORMANCE AND CARCASS COMPOSITION

1988 ◽  
Vol 68 (3) ◽  
pp. 899-906 ◽  
Author(s):  
M. R. BEDFORD ◽  
J. D. SUMMERS
Keyword(s):  
Amino Acids ◽  
Weight Gain ◽  
Feed Intake ◽  
Dietary Protein ◽  
Total Protein ◽  
Protein Level ◽  
Essential Amino Acids ◽  
Carcass Composition ◽  
Feed Conversion ◽  
Total Protein Intake

The effect of altering the proportion of dietary protein supplied as essential amino acids (EAA) on the performance and carcass characteristics of young turkeys (to 3 wk of age) was investigated at three dietary protein levels (22, 26 and 30%) using semipurified diets. Four ratios of EAA to nonessential amino acids (NEAA) were employed (70:30, 60:40, 50:50 and 40:60) at each dietary protein level. Maxima in weight gain, percent and total carcass protein and feed intake were observed when EAA supplied 60% of total protein (i.e., the 60:40 ratio) at each protein level. The differences in weight gain and total carcass protein were largely attributed to differences in feed intake, since feed conversion efficiency was relatively unaffected by altering the EAA: NEAA ratio. More specifically, weight gain was shown to be limited by total protein intake. Since weight gain was maximized at the 60:40 ratio diets (in which all EAA are supplied at 128% of requirement) at least one of the EAA requirement values is incorrect. Key words: Turkeys, essential amino acids, protein requirement

INFLUENCE OF PROBIOTIC FEED ADDITIVE «ENTERO-ACTIVE» ON AMINO ACID COMPOSITION OF BROILER CHICKEN MEAT

2020 ◽  
pp. 270-278
Author(s):  
Y. Poberezhets
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Broiler Chickens ◽  
Broiler Chicken ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Feed Additive ◽  
Average Dose ◽  
Isoleucine Leucine ◽  
Protein Supply

The research has proved that the usage of probiotyk in feeding of broiler chicken facilitate increasing of the digestibility of amino acids including irreplaceable. Revealed that the digestibility of amino acids was highest in broilers consumption average dose supplements investigated. It should be noted that the increased digestibility of the essential probiotic amino acids, such as: lysine, histidine, arginine, valine, methionine, isoleucine, leucine. Thus, the use of probiotic supplements improve the usefulness of protein supply. Such positive changes result in the increasing of broiler efficiency. The research has proved that the usage of different doses of probiotic supplements «Entero-active» has positively effects on amino acid content in meat of broiler chickens. Specifically, the thoracic and femoral muscles of poultry raised the level of most essential amino acids. Thus, consumption of probiotic feed broilers improves meat quality.

PSV-7 Colostrum Intake Level Is Related to Level of Total Circulating Proteins and Essential Amino Acids

2021 ◽  
Vol 99 (Supplement_1) ◽  
pp. 209-209
Author(s):  
Aridany Suarez-Trujillo ◽  
L Kirsten Senn ◽  
Kelsey Teeple ◽  
Larissa K Shirley ◽  
Conor McCabe ◽  
...  
Keyword(s):  
Amino Acids ◽  
Birth Weight ◽  
Amino Acid ◽  
Total Protein ◽  
Growth And Development ◽  
Plasma Insulin ◽  
Essential Amino Acids ◽  
Bioactive Molecules ◽  
Colostrum Feeding ◽  
Piglet Survival

Abstract Colostrum intake potentiates piglet survival by transfer of immune factors. Additionally, colostrum also contains nutritional and bioactive molecules which could promote piglet’s growth and development. The objective of this study was to determine the effect of colostrum intake amount during the first 24h on plasma insulin, glucose, protein, and amino acid (AA) concentrations. Two female piglets were selected from 8 litters (n = 16) at birth and fed 10% (COL10) or 20% (COL20) colostrum based on birth weight over 12 bottle feedings occurring every 2h. Colostrum was collected from multiple sows and mixed to create a homogeneous pool. At birth and 24h, blood sample were collected, plasma separated and used to measure insulin, glucose, total protein, and AA concentrations. Analysis of the variance (PROC MIXED, SAS v.9.4) was used to evaluate significant (P≤0.05) differences between colostrum dose and time (birth vs. 24h). Colostrum intake did not influence plasma insulin at 24h (P=0.54). Glucose was higher at 24h (P&lt; 0.001), but did not differ between COL10 and COL20 piglets (P=0.74). Total protein was greater at 24h (P&lt; 0.001) as well as in COL20 compared to COL10 (P=0.006). Non-essential AAs (Ala, Asn, Asp, Cys, Gly and Glu) were reduced at 24h compared to birth (P&lt; 0.03), while essential AAs (His, Ile, Met, Phe, Trp and Val) were increased after 24h of colostrum feeding (P&lt; 0.05). At 24h, COL20 piglets had greater Ile and Met (P&lt; 0.03) and tended (P=0.08) to have greater Leu and Phe. In conclusion, colostrum intake increases glycemia as well as total circulating proteins, and the dose of colostrum is related with greater circulation of total protein and essential AAs.

scholarly journals PREREQUISITES FOR THE FORMATION OF D - ENANTIOMERS OF AMINO ACIDS OF ANIMAL PROTEINS IN THE MANUFACTURING PROCESS OF MEAT PRODUCTS

2019 ◽  
Vol 4 (1) ◽  
pp. 30-36
Author(s):  
Natal’ya L. Vostrikova ◽  
Oksana A. Kuznetsova ◽  
Valentina B. Krylova ◽  
Andrey V. Kulikovskii
Keyword(s):  
Amino Acids ◽  
Meat Products ◽  
Food Products ◽  
Animal Origin ◽  
Meat Production ◽  
Amino Acid Residues ◽  
Animal Tissues ◽  
Post Translational Modifications ◽  
Increased Risk ◽  
Protein Matrices

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

scholarly journals The effect of meteorological conditions on the biochemical characteristics of sunflower seeds of the variety Skormas

2020 ◽  
Vol 183 (3) ◽  
pp. 39-44
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
D.V. Beskorovainy ◽  
V.V. Pyatovsky ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Coefficient Of Variation ◽  
Total Protein ◽  
Oil Content ◽  
Essential Amino Acids ◽  
Meteorological Conditions ◽  
Total Protein Content ◽  
Sunflower Seeds

The seeds of early-ripening sunflower variety Skormas of the 2016-2018 years of cultivation became the material for the research. The article presents the results of oil content, total protein content, and analysis of amino acid composition. We conducted the research in the protein laboratory of the department of biological research of V.S. Pustovoit AllRussian Research Institute of Oil Crops. The protein content in the seeds of variety Skormas in different 40 growth seasons varied from 19.00 to 23.58 g, the coefficient of variation was C = 10.76 %. We established a strong inverse relation between oil content and protein content – r= -0.99. The meteorological conditions influenced the total protein content and oil content of the variety in different years of cultivation. Thus, with the hydrothermal coefficient (HC) equal to 1.2 in the growth season of 2016, the protein content in the seeds was 21.61 g, and with the HC equal to 0.6 of 2017, characterized as arid, it was 23.58 g. The protein content inversely correlates with the moisture supply of plants – r= -0.94. In years with insufficient soil moistening, sunflower seeds accumulate less oil and more protein. We identified the largest amount of the essential amino acids, 25.74 g/100g, in the seeds of variety Skormas, grown in 2018. The number of non-essential amino acids of 2016 and 2018 turned out to be nearly at the same level – 47.98 and 47.19 g/100g. Despite the differences in the total protein content, the amino acid composition of the seeds of the variety is fairly stable in the different growth seasons. The protein of seeds of the variety Skormas contains a large amount of glutamic acid – 16.46 g/100g and aspartic acid – 7.55 g/100g. In course of three years, their amount turned out to be stable. The coefficient of variation of these acids was С = 2.14 % and С = 2.40 %, respectively. The average content of the essential amino acid lysine for the same period was 2.42 g/100g with the coefficient of variation С = 12.14 %. The non-essential amino acids tyrosine and cysteine were at the level of 1.74 g/100g and 0.54 g/100g with the coefficient of variation С = 13.59 % and С = 16.32 %.

scholarly journals Meat in Human Nutrition

2010 ◽  
Vol 1 (1) ◽  
Author(s):  
Radoslav Grujić
Keyword(s):  
Fatty Acids ◽  
Nutritive Value ◽  
Unsaturated Fatty Acids ◽  
Heart Diseases ◽  
Saturated Fatty Acids ◽  
Meat Products ◽  
Essential Amino Acids ◽  
Sodium Content ◽  
Human Nutrition ◽  
The Impact

This paper analyzes the role of meat in human nutrition. Meat and meat products have been one of the main foodstuffs in human nutrition worldwide for centuries. Type and quantity of consumed meat were influenced by different factors (religion, social status, and offer) in the past. Meat and meat products are the foodstuffs, which are the most important for its composition and nutritive value. People who consume meat are provided with proteins which have balanced ratio of essential amino acids, B complex vitamins, micro elements (iron, zinc, copper) and energy. On the other hand, meat contains significant quantity of fats in which dominate saturated fatty acids and cholesterol. During technological process table salt is added to meat, thereby high concentrations of sodium enter the body.Researches in the last 30 years pay more and more attention to the impact that certain type of meats in human nutrition have on heart diseases and cardiovascular diseases, appearance of high blood pressure, stroke and colon cancer and to possibility if processing procedure would be changed, fats content, cholesterol and sodium would decrease, thus lowering the risk of mentioned diseases. The aim of this paper is to review existing literature for both the risks and benefits of meat consumption, focusing on case-control and prospective studies. Researches in the science of meat and meat technology gave results and meat products are obtained with lower sodium content, lower content of saturated fatty acids and higher content of poly-unsaturated fatty acids. Thus, meat and meat products will stay the most important foodstuffs in future centuries due to its nutritive, culinary and sensory traits.

Sign in / Sign up

Export Citation Format

Share Document