scholarly journals Protein Quality in Infant Formulas Marketed in Brazil: Assessments on Biodigestibility, Essential Amino Acid Content and Proteins of Biological Importance

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 3933
Author(s):  
Cristine Couto de Almeida ◽  
Diego dos Santos Baião ◽  
Katia Christina Leandro ◽  
Vania Margaret Flosi Paschoalin ◽  
Marion Pereira da Costa ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Protein Quality ◽  
Phase 1 ◽  
Amino Acid Content ◽  
Nutritional Composition ◽  
Infant Formulas ◽  
Amino Acid Score ◽  
Essential Amino Acid Content

Infant formulas, designed to provide similar nutritional composition and performance to human milk, are recommended when breastfeeding is not enough to provide for the nutritional needs of children under 12 months of age. In this context, the present study aimed to assess the protein quality and essential amino acid content of both starting (phase 1) and follow-up (phase 2) formulas from different manufacturers. The chemical amino acid score and protein digestibility corrected by the amino acid score were calculated. The determined protein contents in most formulas were above the maximum limit recommended by FAO and WHO guidelines and at odds with the protein contents declared in the label. All infant formulas contained lactoferrin (0.06 to 0.44 g·100 g−1) and α-lactalbumin (0.02 to 1.34 g·100 g−1) below recommended concentrations, whereas ĸ-casein (8.28 to 12.91 g·100 g−1), α-casein (0.70 to 2.28 g·100 g−1) and β-lactoglobulin (1.32 to 4.19 g·100 g−1) were detected above recommended concentrations. Essential amino acid quantification indicated that threonine, leucine and phenylalanine were the most abundant amino acids found in the investigated infant formulas. In conclusion, infant formulas are still unconforming to nutritional breast milk quality and must be improved in order to follow current global health authority guidelines.

scholarly journals Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia

2018 ◽  
Vol 13 (1) ◽  
pp. 9
Author(s):  
Abdullah Rasyid
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Sea Cucumber ◽  
Amino Acid Content ◽  
Monounsaturated Fatty Acid ◽  
Essential Amino Acid Content

Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.  

Construction of a synthetic protein using PCR with a high essential amino acid content for nutritional purposes

2019 ◽  
Vol 46 (2) ◽  
pp. 1593-1601
Author(s):  
Ma. I. Sánchez-Crisóstomo ◽  
M. I. Rojo-López ◽  
A. Sharma ◽  
J. C. Cancino-Diaz ◽  
H. Jaimes-Díaz ◽  
...  
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Amino Acid Content ◽  
Synthetic Protein ◽  
Essential Amino Acid Content

scholarly journals Physicochemical properties of sorghum malt and Bambara groundnut based extrudates

2016 ◽  
Vol 9 ◽  
pp. 55-65 ◽  
Author(s):  
Kalep Bulus Filli
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Acid Content ◽  
Protein Quality ◽  
Amino Acid Content ◽  
Positive Influence ◽  
Bambara Groundnut ◽  
Sorghum Flour ◽  
Sorghum Malt ◽  
Essential Amino Acid Content

Extrusion cooking has beenused as an important technique for the manufacture and modification of widevariety of food products such as expanded snack foods, ready-to-eat cerealswhich are made from foods with high starch and protein. Although starchy foodsare the predominant structure forming agents, their utilization as food hasbeen limited by their poor protein quality and quantity. The supplementationwith legumes improves the essential amino acid content of the food. Bambaragroundnut has balanced amino acid content and can supplement the quality ofamino acids in sorghum. Starch from sorghum flour has been found to beresistant to extrusion. This makes the modification of functional propertiesvery difficult. Malting of the sorghum has been adopted for the modification ofthe starch quality. The nutrient and functional properties of food play majorrole in their application and use as food. This work has studied the effect offeed moisture (20%, 25%, and 30%) and barrel temperature (100o C,110OC and 130o C) on the chemical composition andfunctional properties of sorghum malt and Bambara groundnut blends. From theresults of the analyses, protein content varied from 11.07% to 11.75%. Increasein barrel temperature decreased the protein content while feed moistureincrease favoured the retention of proteins. The expansion index (EI), waterabsorption index (WAI) and effect of quantity of water on swell volume (EQWSV)varied from 1.88 to 3.88, 570% to 660% and 13.7 seconds to 33.4 secondsrespectively. These properties are negatively affected by increase in feedmoisture but they improve with increases in barrel temperature. The values forwater solubility index (WSI), bulk density and Wettability ranged from 2.2% to8.4%, 0.2g/cm3 to o.7g/cm3 and 14.3 seconds to 37.3seconds respectively. The increase in feed moisture has positive influence onthese parameters while temperature increased affected them negatively. 

scholarly journals Whey protein ingestion in elderly persons results in greater muscle protein accrual than ingestion of its constituent essential amino acid content

2008 ◽  
Vol 28 (10) ◽  
pp. 651-658 ◽  
Author(s):  
Christos S. Katsanos ◽  
David L. Chinkes ◽  
Douglas Paddon-Jones ◽  
Xiao-jun Zhang ◽  
Asle Aarsland ◽  
...  
Keyword(s):  
Amino Acid ◽  
Whey Protein ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Muscle Protein ◽  
Amino Acid Content ◽  
Elderly Persons ◽  
Protein Ingestion ◽  
Essential Amino Acid Content
Sign in / Sign up

Export Citation Format

Share Document