scholarly journals Amino acids profile of loofah gourd Luffa cylindrica (M J Roem) seeds subjected to different heat processing methods

2020 ◽  
Vol 47 (2) ◽  
pp. 280-288
Author(s):  
M. A. Onigemo ◽  
F. A. S. Dairo ◽  
Y. A. A. Oso
Keyword(s):  
Amino Acids ◽  
Essential Amino Acids ◽  
Heat Processing ◽  
Limiting Factor ◽  
Processing Methods ◽  
Heat Treated ◽  
Wet Heat ◽  
Reduction Effect ◽  
Amino Acids Profile ◽  
Limiting Amino Acids

The major limiting factor to the utilisation of loofah gourd seeds (LGS) as food is its high content of anti-nutrient. Heat processing is one of the process of reducing the concentration of anti-nutrients in food resources which may adversely influence the amino acids contents of such resources. Raw seeds of loofah gourds (RLGS) were toasted (TLGS), boiled (BLGS) and cooked (CGLS) and analysed for the amino acids content. The amino acids score, the essential amino acids score and the predicted (P-PER) of the raw and heat treated RLGS were calculated using standard equations. Results revealed that heat treatment significantly reduced (P<0.05) the essential amino acids, total sulphur containing amino acids and total basic amino acids while significantly (P<0.05) increasing the total amino acids, and total non-essential amino acids. cysteine is the most reduced amino acids and toasting had the highest reduction effect on the amino acids. P-PER of LGS were significantly enhanced by heat processing. Glutamic acid and aspartic acid were the most abundant amino acids while cysteine and methionine were the major limiting amino acids in the raw and processed LGS. In conclusion, heat processing enhances the nutritional potentials of LGS and wet heat processing boiling and cooking are the most preferred processing methods for loofah gourd seed.

Effect of heat processing on ruminal and post-ruminal disappearance of essential and non-essential amino acids of Iranian whole soybeans

2007 ◽  
Vol 2007 ◽  
pp. 165-165
Author(s):  
M. Hassan Fathi Nasri ◽  
Mohsen Danesh Mesgaran ◽  
Reza Valizadeh ◽  
Ali Nikkhah
Keyword(s):  
Amino Acids ◽  
Physical Method ◽  
Essential Amino Acids ◽  
High Energy ◽  
Heat Processing ◽  
Special Importance ◽  
Rumen Microbes ◽  
Heat Treated ◽  
Physical Processing

Whole soybean (SB) is used as a high energy-protein supplement for dairy cows, but the protein is highly degradable by rumen microbes. Various chemical and physical processing has been suggested to decrease ruminal protein degradability, that heat processing is the most commonly used physical method. Modern systems for protein evaluations in ruminants are moving in the direction of predicting absorption of amino acids from the small intestine, so the determination of intestinal digestibility of amino acids is of special importance particularly in heat-treated feedstuffs. The objective of this research was to elucidate the effects of roasting and steep-roasting on ruminal and post-ruminal disappearance of essential and non-essential amino acids (EAA and NEAA) of Iranian SB.

P–283 Combination between amino acids profile of the spent culture media and morphokinetics parameters of human embryos to determine its viability

2021 ◽  
Vol 36 (Supplement_1) ◽  
Author(s):  
N Adel ◽  
M Kadah ◽  
S Abdulghafar ◽  
M Elmahdy ◽  
D Ghareeb ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Embryo Development ◽  
Culture Medium ◽  
Essential Amino Acids ◽  
Human Embryos ◽  
Data Set ◽  
Group A ◽  
Amino Acids Profile ◽  
Group D

Abstract Study question How to determine human embryo viability noninvasively before embryo transfer? Summary answer We propose that the combination of the amino acid profile of an individual embryo with its morphokinetics will provide noninvasive tool to determine its viability. What is known already It was already known that human embryos at early cleavage require non-essential amino acids, while at the 8-cell to blastocyst stages, a mixture of non-essential and essential amino acids. Amino acids have important roles during embryo development. Acting as biosynthetic precursors,buffers of intracellular pH in the embryo, antioxidants, energy sources and regulators of metabolic function and signaling pathways. Many studies have used time-lapse to analyze human embryonic development including the process of fertilization and assessment of early events and introducednoninvasive prognostic markers which predict embryo development and correlate it to IVF treatment outcomes. Study design, size, duration This study was a prospective cohort study approved by the Clinical Trial Ethical Committee of Faculty of Medicine, Alexandria University according to ethical standards of scientific research (Serial number: 0303721).Thirty females aged 30.13 ± 4.83 years undergoing ICSI cycle in the Madina Fertility Center, during the period of March 2018 to November 2019.202 MII oocytes were incubated individually in embryoscope. Participants/materials, setting, methods Embryos (n = 161) were divided on Day 5 into two groups –developed embryos “Group D” (embryos that developed to blastocyst) and arrested embryos “Group A” (embryos remain at cleavage stage and fail to develop to blastocys).Developed embryos (Group D) included 99 embryos, and Arrested embryos (Group A) included 62 embryos. For each group, morphokinetic developmental points using embryoscope and the different amino acids concentrations in spent culture medium were analyzed using LC- mass spectro etry. Main results and the role of chance On one hand, the first appearance of pronuclei (TPNa), t2, t4 and CC2 in group D occurred significantly earlier than those of Group A.Analysis of 19 essential and non-essential amino acids in spent culture medium of each embryo in the two studied groups D and A showed a significantly higher concentration of two essential amino acids L-Valine (145.73 ± 150.96) and L-Phenylalanine (61.59 ± 55.78) in Group D than their concentration in Group A ( 104.58 ± 33.58, 44.24 ± 14.61, respectively , p ≤ 0.05).and significantly lower concentration of three non-essential amino acids L-Tyrosine (62.56 ± 41.03) , L-Cysteine (19.48 ± 11.90), and L-Alanine (136.0 ± 389.83) observed in Group D when compared to Group A (69.57 ± 20.78, 22.37 ± 8.59,145.33 ± 165.22, respectively, Limitations, reasons for caution It is important to note, that results were developed on a data set from one clinic with different stimulation protocols, a multicenter data and a correlation with the stimulation protocol used should be involved in future studies, in addition a larger sample size to avoid high standard deviation is recommended Wider implications of the findings: We can conclude that amino acid turnover is independent of the traditional morphological assessment of embryos and it may reflect its viability. The prospective combined use of amino acids profile of individual embryo and its morphokinetic parameters may contribute to introduce a new noninvasivs tool that may improve implantation rate Trial registration number 0303721

scholarly journals Amino Acids Content Comparison with Different Processing Methods (Cook, Raw and Fermented) and Inclusion Levels of Delonix regia in Formulated Fish Diets

2019 ◽  
pp. 1-8
Author(s):  
Bosede Oyegbile ◽  
Okeke Rufina Obioma ◽  
Yunusa Abubakar ◽  
Idris Abdullahi ◽  
Stanley David Oziegbe
Keyword(s):  
Amino Acids ◽  
Crude Protein ◽  
Essential Amino Acids ◽  
Fish Nutrition ◽  
Isoleucine Leucine ◽  
Processing Methods ◽  
Delonix Regia ◽  
Amino Acids Composition ◽  
Dietary Treatments ◽  
Range Test

This study investigated the effects of different processing methods of Delonix regia seeds on amino acids composition of experimental diets. Ten isonitrogenous diets (40% crude protein) were formulated with cooked, raw and fermented Delonix regia seeds at 0% (Control), 10%, 20% and 30% inclusion levels respectively. Data were analysed using Analysis of Variance, significant differences in means were separated using Duncan Multiple Range Test. All the essential amino acids (lysine, arginine, threonine, valine, methionine, isoleucine, leucine and phenylalanine) differs significantly among the treatments except histidine which was statistically similar (P > 0.05) across the dietary treatments. The activity of essential and non- essential amino acid concentration was higher in cooked than the fermented and raw Delonix regia seeds. It was concluded that cooked Delonix regia seeds at 10% inclusion levels had the highest activities of essential and non-essential amino acids and could be used to supplement conventional feedstuff for livestock especially in fish nutrition and bioenergetics.

scholarly journals Amino acid contents and biological value of protein in various amaranth species

2011 ◽  
Vol 50 (No. 4) ◽  
pp. 169-174 ◽  
Author(s):  
B. Písaříková ◽  
S. Kráčmar ◽  
I. Herzig
Keyword(s):  
Heat Treatment ◽  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amaranthus Cruentus ◽  
Heat Treated ◽  
Before And After ◽  
Amaranth Species ◽  
Amino Acid Contents

Amino acid content before and after heat treatment was assessed in grain of six selected amaranth varieties and four species: Amaranthus cruentus, A. hypochondriacus, A. caudatus and A. hybridus, cultivated in the Czech Republic. High content of Lys and Arg was detected in both heat treated and untreated grains, as well as satisfactory content of Cys and lower levels of Met, Val, Ile and Leu. The latter three amino acids appear as limiting. Chemical scores of essential amino acids and essential amino acid index (EAAI) were determined. EAAI value of 90.4% shows the favourable nutritional quality of amaranth protein, which is almost comparable with egg protein. Heat treatment by popping at 170 to 190&deg;C for 30 s resulted in decreased EAAI to 85.4%. Of the essential amino acids under study, Val and Leu contents decreased significantly (P &lt; 0.05). The relatively high content of essential amino acids in amaranth grain predetermines its use as a substitution of meat-and-bone meals. &nbsp;

Nutritional evaluation of meat meals for poultry. VIII.* Nutritive values of and limiting amino acids in cereal diets, supplemented with meat meal

1974 ◽  
Vol 25 (1) ◽  
pp. 193 ◽  
Author(s):  
GR Skurray ◽  
RB Cumming
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Nutritive Value ◽  
Essential Amino Acids ◽  
Feed Conversion ◽  
Chick Growth ◽  
Meat Meal ◽  
Amino Acid Levels ◽  
Limiting Amino Acids ◽  
Conversion Efficiencies

When a commercial meat meal was used to supplement wheat, corn and sorghum diets to growing chicks, there was a wide variation in performance. Feed conversion efficiencies were higher on diets based on wheat and corn than those based on sorghum. The nutritive value as determined by chick growth tests of a wheat-plus-meat meal diet was higher than a corn or sorghum-plus-meat meal diet. The nutritive value of a wheat–plus–meat meal diet, supplemented with lysine and methionine, was the same as that of a crystalline amino acid reference diet. The weight gains of chicks given these two diets were higher than those obtained with diets based on wheat, corn and sorghum, not supplemented with lysine and methionine. The results were explained in terms of the limiting and digestible essential amino acids in these diets. The limiting amino acids in the diets were determined from the plasma amino acid levels in chicks given these diets. ______________________ *Part VII, Aust. J. agric. Res., 23: 913-22 (1972).

scholarly journals Free amino acids in Viola tricolor in relation to different habitat conditions

2018 ◽  
Vol 16 (1) ◽  
pp. 833-841 ◽  
Author(s):  
Magdalena Dziągwa-Becker ◽  
Ryszard Weber ◽  
Olga Zajączkowska ◽  
Wiesław Oleszek
Keyword(s):  
Amino Acids ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Essential Amino Acids ◽  
Habitat Conditions ◽  
Triple Quadrupole Mass Spectrometer ◽  
Viola Tricolor ◽  
Amino Acids Profile ◽  
And Cluster Analysis

AbstractThe purpose of this study was to establish the free amino acids profile of Viola tricolor collected from different habitats in Poland. Viola tricolor (heartsease) is a very popular plant found worldwide, classified both as weed and medicinal plant. Based on a validated method, the following nineteen free amino acids were analyzed using liquid chromatography-electrospray ionization coupled to a triple quadrupole mass spectrometer (LC-ESI-MS/MS):alanine, glycine, leucine, valine, isoleucine, proline, phenylalanine, tryptophan, tyrosine, serine, threonine, methionine, asparagine, glutamine, lysine, arginine, histidine, aspartic acid, glutamic acid. The total free amino acids (TAA) ranged from 9938.0 to 11393.8 mg/kg of fresh weight. The variability of the investigated amino acids with respect to different habitat conditions was statistically assessed using the method of discriminant and cluster analysis. Alanine, valine, glutamine and aspartic acid were the most abundant free amino acids present in both localizations. The ratio of total essential amino acids (EAA) to TAA was 0.27 and 0.11 in Zagródki and Wrocław, respectively. Discriminant analysis has demonstrated that the investigated habitats significantly differentiated the free amino acids content of Viola tricolor. Only methionine showed a similar concentration in both Viola tricolor populations.

Response of laying Japanese quails to graded levels of essential amino acids profile with reduced dietary protein

2007 ◽  
Vol 87 (5) ◽  
pp. 751-759 ◽  
Author(s):  
Sarabmeet Kaur ◽  
Asit B Mandal ◽  
Kunwer B Singh ◽  
Mukund M Kadam ◽  
Arumbackam V Elangovan
Keyword(s):  
Amino Acids ◽  
Dietary Protein ◽  
Essential Amino Acids ◽  
Japanese Quails ◽  
Amino Acids Profile

scholarly journals Effects of the lactation period, breed and feed on amino acids profile of mare’s milk

10.5219/1344 ◽  
2020 ◽  
Vol 14 ◽  
pp. 562-572
Author(s):  
Miroslav Fišera ◽  
Stanislav Kráčmar ◽  
Květoslava Šustová ◽  
Pavel Tvrzník ◽  
Helena Velichová ◽  
...  
Keyword(s):  
Amino Acids ◽  
Milk Sample ◽  
Essential Amino Acids ◽  
Lactation Period ◽  
Milk Samples ◽  
Breed Differences ◽  
Amino Acids Profile ◽  
Nonessential Amino Acids

The effects of the lactation period, breed, and feed on amino acids profile of mare’s milk were investigated. The feed contained two major essential amino acids (EAAs) leucine (7.31 – 10.3 g.kg-1) and arginine (6.37 – 9.59 g.kg-1); it also included minor EAAs methionine (2.11 – 3.05 g.kg-1) and histidine (2.48 – 3.60 g.kg-1). Glu+Gln, Asp+Asn, and proline, major nonessential amino acids (NEAAs), constituted approximately 60% of total NEAAs (TNEAAs). The ratio of total EAAs to NEAAs ranged from 1:1.2 to 1:1.4. Amino acids (AA) content throughout all milk samples varied due to mare’s different conditions and lactation days. Except for the 1P milk sample, total AA content in the 2 – 8Ps specimens caused by differences in breed oscillated from the 2nd to 28th day of lactation within the following limits: 21.9 – 54.6 g.kg-1, 33.6 – 70.7 g.kg-1, 38.1 – 71.2 g.kg-1, 29.46 – 74.2 g.kg-1, 52.2 – 87.1 g.kg-1, 37.9 – 70.3 g.kg-1 and 26.4 – 64.5 g.kg-1, respectively. In relation to TEAAs in milk, the highest EAAs levels were reached in arginine, leucine and lysine ranging between 2.41 – 4.35 g.kg-1, 3.36 – 5.59 g.kg-1 and 2.72 – 4.80 g.kg-1, respectively, while the lowest AAs amounts were indicated in histidine and methionine, 0.91 – 1.58 g.kg-1 and 1.23 – 2.04 g.kg-1 respectively. Total NEAAs content was slightly higher than that of EAAs; the TNEAAs to TEAAs ratio was 1:0.9 proximately. Glu+Gln, Asp+Asn and proline were determined as major NEAAs of milk ranging between, 6.77 – 11.0 g.kg-1, 3.21 – 5.60 g.kg-1 and 1.25 – 2.18 g.kg-1, respectively; levels of NEAAs such as cysteine and glycine oscillated between 0.89 – 1.52 g.kg-1 and 0.64 – 1.15 g.kg-1, respectively. The average TAAs contents caused by breed differences were 62.8 g.kg-1, 42.8 g.kg-1, 44.7 g.kg-1 and 44.8 g.kg-1, respectively, on the 2nd, 5th, 10th, and 28th lactation days.

scholarly journals Comparison of the Chemical Composition of Whey Cheeses: Urda And Ricotta

2019 ◽  
Vol 42 (2) ◽  
pp. 151-161 ◽  
Author(s):  
Snežana Paskaš ◽  
Jelena Miočinović ◽  
Mila Savić ◽  
Goran Ješić ◽  
Mladen Rašeta ◽  
...  
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Dry Matter ◽  
Cost Effective ◽  
Essential Amino Acids ◽  
Point Of View ◽  
Low Salt ◽  
Branched Chain ◽  
Amino Acids Profile

Abstract This study was conducted to evaluate the nutritional quality of two types of cheese prepared from bovine whey: Urda and Ricotta. Cheeses were examined for chemical parameters and their amino acids profile was determined. The results revealed that the chemical composition of the observed whey cheeses was highly significantly different (p<0.01) from each other. The amounts of dry matter, fat, protein, lactose, ash and salt were higher in Ricotta compared with Urda cheese samples. On the other hand, Urda contained more moisture, fat on a dry matter basis and moisture on a fat-free basis (79.59%, 27.50%, 84.27% versus 69.82%, 21.02%, 74.56%, respectively). Especially higher yield, salt in moisture content and energy values were observed in Ricotta cheese (5.93%, 3.12%, 145.99Kcal/100g versus 4.39%, 2.40%, 108.97Kcal/100g; Ricotta and Urda, respectively). Whey cheeses are a particularly good source of amino acids containing approximately - Ricotta: leucine (1.60g/100g), lysine (1.17g/100g), phenylalanine (0.78g/100g) and followed by threonine (0.77g/100g), while Urda contained leucine (0.80g/100g), lysine (0.45g/100g), threonine (0.68g/100g) and phenylalanine (0.31g/100g). Both cheese varieties contained glutamic and aspartic acid as the predominant non-essential amino acids (Ricotta: 3.91g/100g and 1.68g/100g versus Urda: 1.65g/100g and 0.80g/100g, respectively). Generally, from a nutritional point of view, the investigated whey cheeses could be considered as cheeses with low salt and fat content, as well as cheeses particularly abundant in branched chain amino acids (leucine, isoleucine and valine). These results also emphasize their advantages as products that present a cost-effective way of dealing with whey as waste material.

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