scholarly journals Proximate Analyses and Amino Acid Composition of Selected Wild Indigenous Fruits of Southern Africa

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 721
Author(s):  
Nozipho P. Sibiya ◽  
Eugenie Kayitesi ◽  
Annah N. Moteetee
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Daily Intake ◽  
Essential Amino Acids ◽  
World Health ◽  
Carpobrotus Edulis ◽  
Indigenous Fruits ◽  
Syzygium Guineense ◽  
Health Organization

A literature survey revealed that several wild indigenous Southern African fruits had previously not been evaluated for their proximate and amino acid composition, as well as the total energy value (caloric value). Fourteen species including Carissa macrocarpa, Carpobrotus edulis, Dovyalis caffra, Halleria lucida, Manilkara mochisia, Pappea capensis, Phoenix reclinata, and Syzygium guineense were analyzed in this study. The nutritional values for several species such as C. edulis, H. lucida, P. reclinata, and M. mochisia are being reported here for the first time. The following fruits had the highest proximate values: C. macrocarpa (ash at 20.42 mg/100 g), S. guineense (fat at 7.75 mg/100 g), P. reclinata (fiber at 29.89 mg/100 g), and H. lucida (protein at 6.98 mg/100 g and carbohydrates at 36.98 mg/100 g). Essential amino acids such as histidine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and valine were reported in all studied indigenous fruits. The high protein content in H. lucida was exhibited by the highest amino acid quantities for histidine. However, the fruits are a poor source of proteins since the content is lower than the recommended daily intake. The jacket-plum (Pappea capensis), on the other hand, meets and exceeds the required daily intake of lysine (0.0003 g/100 g or 13 mg/kg) recommended by the World Health Organization.

scholarly journals Machine Learning Techniques for Sequence-based Prediction of Viral-Host Interactions between SARS-CoV-2 and Human Proteins

2020 ◽  
Author(s):  
Lopamudra Dey ◽  
Sanjay Chakraborty ◽  
Anirban Mukhopadhyay
Keyword(s):  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Protein Interactions ◽  
Ensemble Classifier ◽  
Machine Learning Techniques ◽  
World Health ◽  
The World ◽  
Human Proteins ◽  
Health Organization

COVID-19 (Coronavirus Disease-19), a disease caused by the SARS-CoV-2 virus, has been declared as a pandemic by the World Health Organization on March 11, 2020. Over 4.3 million people from more than 200 countries have already been affected throughout the world by this deadly virus, resulting in almost 0.3 millions deaths. Protein-protein interactions (PPIs) play a key role in the cellular process of SARS-CoV-2 virus infection in the human body. Recently a study has reported some SARS-CoV-2 proteins that interact with a number of human proteins while many potential interactions still remain to be identified. However, human cells are composed of a large number of proteins. Therefore, it is not possible to experimentally check all possible combinations of interactions. This leads to development of various computational methods to predict the PPIs between the virus and human proteins and further validation of them using biological experiments. This paper presents a prediction model by combining the different sequence-based features of human proteins like the amino acid composition, pseudo amino acid composition, and the conjoint triad. We have built an ensemble voting classifier using $SVM^{Radial}$, $SVM^{Polynomial}$, and Random Forest technique which gives greater accuracy, precision, specificity, recall, and F1 score over all other models used in the work. We have predicted 1326 potential human target proteins using this weighted ensemble classifier. Furthermore, the Gene Ontology (GO) and KEGG pathway enrichments of these predicted human proteins are investigated. This study may encourage the identification of potential targets for more effective anti-COVID drug discovery.

scholarly journals INVESTIGATION AMINO ACID COMPOSITION OF DONKEY’S MILK OF THE KEGETY GORGE

InterConf ◽  
2021 ◽  
pp. 363-369
Author(s):  
Nadira Turganbaeva ◽  
Dinara Isakova
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Human Milk ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Sugar Content ◽  
Essential Amino Acids ◽  
Cow’S Milk ◽  
Donkey Milk ◽  
Cow's Milk

The objective of this paper was to study the amino acid composition of donkey milk inhabiting the Kegety gorge of the Chui region. As well as human milk, donkey and mare’s milk is albumin; the amount of casein is 35-45%, while cow’s milk is casein milk with casein content over 75%. The peculiarity of albumin milk is a higher biological and nutritional value, due to better amino acid balance, high sugar content and the ability to form small, delicate flakes when souring. In terms of its properties, albumin milk is closest to human milk and is the best substitute for it. The obtained results showed that the quantitative content of 7 essential amino acids out of 8, such as lysine, phenylalanine, leucine, isoleucine, methionine, valine, threonine is relatively high compared to other amino acids. Despite the absence of tryptophan in donkey milk, the percentage of 8 essential amino acids in donkey milk protein exceeds that in mare and cow’s milk.

scholarly journals Amino acid composition of pig meat in relation to live weight and sex

2011 ◽  
Vol 51 (No. 12) ◽  
pp. 529-534 ◽  
Author(s):  
M. Okrouhlá ◽  
R. Stupka ◽  
J. Čítek ◽  
M. Šprysl ◽  
E. Kluzáková ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Water Content ◽  
Acid Composition ◽  
Live Weight ◽  
Essential Amino Acids ◽  
Probability Level ◽  
Large White ◽  
Pig Meat

The objective of this study was to find out the amino acid composition of pig meat in relation to live weight and sex. In total 80 (40 barrows/40 gilts) finishing pigs of the final hybrid kept in the Czech Republic [(CL × CLW) × (D × PN)] = [(Czech Landrace × Czech Large White) × (Duroc × Pietrain)] were used in this experiment. The pigs were slaughtered at the average age of 168–171 days after birth, at the average live weight of 112.2 kg. The samples of meat were taken from the musculus longissimus lumborum et thoracis (MLLT) 24 hours post mortem and subsequently subjected to the chemical analysis. As for the essential and semi-essential amino acids (EAA/SEAA), the highest content was found out in lysine, leucine and arginine. Among the nonessential amino acids (NEAA) glutamic and aspartic acid were present. The highest values of threonine (6.81%), isoleucine (6.13%), leucine (9.21%), lysine (10.54%), arginine (7.88%), serine (6.13%), glutamic acid (15.65%), glycine (6.04%) and alanine (6.25%) were found out in gilts, of valine (6.36%) and proline (5.56%) in the group of barrows with the highest live weight, i.e. 115.1 kg and more. The highest value of phenylalanine (1.34%) was measured in the group with the lowest live weight. The indirect dependence between the content of amino acids and live weight was determined only for valine in gilts. The influence of live weight was found in proline and the influence of sex as statistically significant on the probability level P  0.05 was found in lysine. The highest/lowest values of water content in barrows as well as in gilts were measured in the group of 115.1 kg and more/105.1–115 kg live weight. A decreasing tendency of the content of intramuscular fat (IMF) was recorded with the increasing live weight. The values of water content, IMF and ash content were found to be significant on the probability level P  0.05 and P  0.01. In barrows with the growth of live weight the content of crude proteins also increased. In gilts the content of crude proteins reached the point of inflexion already in the group of 105.1–115 kg live weight. In the values of crude protein content the influence of live weight was not significant. With the growth of live weight the content of ash also slightly increased.  

Nutrition of the bacon pig. XIX. The requirement of the bacon pig for certain essential amino acids

1958 ◽  
Vol 50 (2) ◽  
pp. 230-242 ◽  
Author(s):  
R. E. Evans
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Energy Supply ◽  
Essential Amino Acids ◽  
Food Utilization ◽  
Biological Value ◽  
Potential Value ◽  
The Past

The addition of essential amino acids to all-vegetable diets, so as to raise the biological value of their proteins to the level of animal-protein concentrates, has often been advocated in the past by animal nutritionists. This aim was frustrated in practice since it was impossible, until recently, to secure the necessary supplies at prices that would make such additions economical. Feeding stuffs with added amino acids are now being sold commercially. This is possible following the manufacture of synthetic DL-methionine and crude L-lysine monochloride.It seemed desirable, therefore, to carry out investigations into the potential value of these amino acids to the pig feeder. This paper deals with the effect on growth, food utilization and retention of nitrogen of adding small amounts of lysine and methionine to the diet. An attempt is made to correlate the amino acid composition of the pig's diet with its rate of growth, the energy supply being adequate.

Effect of boron on the protein and amino acid composition of wheat grain

1984 ◽  
Vol 103 (1) ◽  
pp. 75-80 ◽  
Author(s):  
A. Iqtidar ◽  
S. F. Rehman
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Field Experiments ◽  
Essential Amino Acids ◽  
Water Soluble ◽  
Hot Water ◽  
Wheat Protein ◽  
Wheat Grain

SummaryField experiments were conducted for 2 years in Peshawar, North West Frontier Province of Pakistan, to study the effect of three levels of boron (1, 2 and 3 kg/ha) on the amino acid composition of wheat protein. The soil was clay loam, alluvial in nature, with a pH value of 7·8, and hot-water-soluble boron content of 0·58 mg/kg.Positive linear and negative quadratic effects of boron were observed on the protein and ash contents of wheat grain. Most of the essential amino acids were linearly increased with increasing supply of boron. There was a negative linear relationship of boron with all non-essential amino acids, except histidine and tyrosine.Lysine was the most deficient amino acid in wheat protein. Chemical score based on this amino acid was positively affected by boron. There was also an improvement in the amino acid profile due to boron.

Protein composition and ruminal amino acid degradability of linseed meal

2000 ◽  
Vol 80 (4) ◽  
pp. 745-747
Author(s):  
A. F. Mustafa ◽  
D. A. Christensen ◽  
J. J. McKinnon
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Key Words ◽  
Acid Composition ◽  
Protein Composition ◽  
Essential Amino Acids ◽  
Canola Meal ◽  
Linseed Meal ◽  
Ruminal Degradability

A study was conducted to determine amino acid composition and ruminal degradability of linseed meal (LSM) relative to canola meal (CM). Linseed meal had higher (P < 0.05) arginine, isoleucine, and phenylalanine and less (P < 0.05) lysine than CM. Except for histidine, methionine, and threonine, ruminal escape values of essential amino acids were higher (P < 0.05) for LSM than CM. Key words: Linseed meal, amino acids, ruminal degradability

Amino Acid Composition of Fishery Products (II)

1950 ◽  
Vol 7d (10) ◽  
pp. 563-566 ◽  
Author(s):  
Phyllis W. Ney ◽  
Catherine P. Deas ◽  
H. L. A. Tarr
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Chum Salmon ◽  
Pink Salmon ◽  
Essential Amino Acids ◽  
Microbiological Assay ◽  
Isoleucine Leucine ◽  
Fishery Products

The essential amino acids arginine, histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, valine, tryptophane and tyrosine were determined in the following fishery products using microbiological assay technique: fish meals, stickwaters (fish solubles), condensed fish solubles, liver, commercial liver hydrolysate, frozen pink salmon viscera, chum salmon fingerlings and herring scales.

scholarly journals Пищевая ценность телятины как важнейший критерий оценки мясного сырья для детского питания

2018 ◽  
Vol 8 (1) ◽  
pp. 637-643
Author(s):  
T.L. Holubenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Nutritional Value ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Baby Food ◽  
Black And White ◽  
Balanced Diet

<p><span lang="EN-US">The aim of the research is to assess the amino acid composition of veal from different genotype bull-calves concerning the usage in baby food production. A comparative analysis of the essential amino acids content in meat of calves of <span>black-and-white motley breed,</span> Aberdeen Angus breed and black and white crossbreeds grown according to the traditional technology of dairy cattle breeding hasn’t showed any significant differences. However, some differences were observed for each separate amino acid. Although the difference in amino acids was 2. 9% in favor of <span>black-and-white motley breed</span>. According to the amino acid composition, the calves meat of Charolais breed is biologically more complete than the Aberdeen Angus calves meat of the first generation in the valine content by 7.4%, isoleucine by 45.3% (P &lt;0.001), leucine by 15.2% (P &lt;0.001), lysine by 7.8%, threonine and phenylalanine + tyrosine by 6.5% (P &lt;0.05) and 7.5% (P &lt;0.01), respectively. Amino acid content was limited by the sum of amino acids phenylalanine + tyrosine (80.2%) in purebreds and methionine + cystine (83.4%) in <span>crossbreeds</span>. The other amino acids content was more than 100%; it indicates a high biological and nutritional value of veal. In the first experiment, the degree of compliance with the norms of a balanced diet is 37.4-38.2%. The human body's need for such essential amino acids as valine, isoleucine, phenylalanine + tyrosine is satisfied for more than 20%; the human body's need for leucine, lysine, and threoni9ne is satisfied for more than 30%. Veal of the Charolaise young is distinguished by higher indicators. The degree of its compliance with the norms of a balanced diet is 43.8% against 37.6% in hybrid calves. It is proved that veal obtained from young animals of different breeds in ecologically clean zones has a high biological and nutritional value, it corresponds to the indices for meat raw materials for baby food in accordance with Sanitary Norms 11-63 RB98.</span></p>

scholarly journals QUALITY ASSESSMENT OF PROTEINS IN COOKED SAUSAGES WITH FOOD COMPOSITIONS

2018 ◽  
Vol 12 (2) ◽  
Author(s):  
O. Fursik ◽  
I. Strashynskiy ◽  
V. Pasichny ◽  
О. Kochubei-Lytvynenko
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Reference Sample ◽  
Essential Amino Acids ◽  
The Body ◽  
Poultry Meat ◽  
Experimental Sample

. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composition developed. The protein digestibility-corrected amino acid score (PDCAAS) has been calculated to clarify the assimilation of amino acids that enter the body as part of proteins in experimental cooked sausage samples.It has been established that replacing a part of the meat raw material with the protein-containing composition in the formula of cooked sausages does not affect significantly the amino acid composition of the finished product. The addition of mechanically deboned poultry meat reduces the amount of such essential amino acids as isoleucine by 68 %, compared with the control formula, leucine by 38 %, and valine by 48 %. At the same time, the content of lysine significantly increases by 1.5 times.  The in vitro index of digestibility for an experimental sample of cooked sausages with protein-containing composition at the pepsinolysis stage is slightly reduced compared with the reference sample (by an average of 7 %). At the second stage of hydrolysis (trypsin enzyme), this parameter does not differ from the reference one. During the two stages of hydrolysis, this parameter, with mechanically deboned poultry meat introduced, decreased by an average of 20 %, compared with the reference sample.Calculated PDCAAS has allowed establishing that the true efficiency of proteins in cooked sausages is different from the in vitro index of digestibility, which is due to the presence of limiting values of the essential amino acids content in the product.

scholarly journals Fate of dietary sucrose and neosynthesis of amino acids in the pea aphid, acyrthosiphon pisum, reared on different diets

1999 ◽  
Vol 202 (19) ◽  
pp. 2639-2652 ◽  
Author(s):  
G. Febvay ◽  
Y. Rahbe ◽  
M. Rynkiewicz ◽  
J. Guillaud ◽  
G. Bonnot
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Acyrthosiphon Pisum ◽  
Specific Activity ◽  
Essential Amino Acids ◽  
Pea Aphid ◽  
Natural Food ◽  
Pea Aphids

The fate of sucrose, the major nutrient of an aphid's natural food, was explored by radiolabeling in the pea aphid Acyrthosiphon pisum. To investigate the influence of nitrogen quality of food on amino acid neosynthesis, pea aphids were reared on two artificial diets differing in their amino acid composition. The first (diet A) had an equilibrated amino acid balance, similar to that derived from analysis of aphid carcass, and the other (diet B) had an unbalanced amino acid composition similar to that of legume phloem sap. Aphids grown on either diet expired the same quantity of sucrose carbon as CO(2), amounting to 25–30 % of the ingested sucrose catabolized in oxidation pathways. On diet A, the aphids excreted through honeydew about twice as much sucrose carbon as on diet B (amounting to 12.6 % of the ingested sucrose for diet A and 8.4 % for diet B), while amounts of sucrose carbons incorporated into exuviae were almost identical (1.9 % of the ingested sucrose on diet A and 2.7 % on diet B). There was also no difference in the amounts of sucrose carbon incorporated into the aphid tissues, which represented close to 50 % of the ingested sucrose. Sucrose carbons in the aphid tissues were mainly incorporated into lipids and the quantities involved were the same in aphids reared on either diet. On diet B, we observed neosynthesis of all protein amino acids from sucrose carbons and, for the first time in an aphid, we directly demonstrated the synthesis of the essential amino acids leucine, valine and phenylalanine. Amino acid neosynthesis from sucrose was significantly higher on diet B (11.5 % of ingested sucrose carbons) than on diet A (5.4 %). On diet A, neosynthesis of most of the amino acids was significantly diminished, and synthesis of two of them (histidine and arginine) was completely suppressed. The origin of amino acids egested through honeydew was determined from the specific activity of the free amino acid pool in the aphid. Aphids are able to adjust to variation in dietary amino acids by independent egestion of each amino acid. While more than 80 % of excreted nitrogen was from food amino acids, different amino acids were excreted in honeydew of aphids reared on the two diets. The conversion yields of dietary sucrose into aphid amino acids determined in this study were combined with those obtained previously by studying the fate of amino acids in pea aphids reared on diet A. The origin of all the amino acid carbons in aphid tissues was thus computed, and the metabolic abilities of aphid are discussed from an adaptive point of view, with respect to their symbiotic status.

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