scholarly journals Understanding the Amino Acid Profile of Whey Protein Products

2018 ◽  
Vol 10 (9) ◽  
pp. 45 ◽  
Author(s):  
K Naidoo ◽  
R Naidoo ◽  
V Bangalee
Keyword(s):  
South Africa ◽  
Amino Acid ◽  
Whey Protein ◽  
South African ◽  
Dietary Supplement ◽  
Acid Content ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
The South ◽  
Department Of Health

BACKGROUND: The South African dietary supplement market will undergo a period of transition within the next few years due to the establishment of the South African Health Products Regulatory Authority (SAHPRA), which has superseded the former Medicines Control Council (MCC). While regulatory steps are yet to be fully outlined, products such as whey protein, regarded as food, will be governed by the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods. The guideline provides for the minimum value of essential amino acids (plus cysteine and tyrosine) per gram of protein that products claiming to contain protein will be required to comply with. Determining the compliance levels of whey protein products currently available will assist in establishing the readiness of the dietary supplement industry for regulation, and provide an indication of the overall state of the industry.OBJECTIVES: To determine the amino acid profile of whey protein powder and compare analysed content to manufacturer stated content.To compare analysed amino acid content to the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Food template amino acid profile.METHOD: 15 of the best-selling whey protein products available in South Africa were selected for amino acid analysis. Tested amino acid content were compared to the label stated claim and the amino acid reference pattern, as stated in the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods.RESULTS: Sixty percent (60%) of products tested were non-compliant with the Department of Health R429 draft Regulations Relating to the Labelling and Advertising of Foods. Of the 15 products tested, 11 were manufactured in South Africa, with 8 being non-compliant to the guideline amino acid profile. Considerable variance was noted in the manufacturer stated and the tested amino acid content (ranging from 16–48% variance).CONCLUSION: Many of the whey protein products available in South Africa are not compliant to proposed industry guidelines. The considerable variance noted highlights the need for greater oversight of the industry with clearly defined regulatory procedures.

scholarly journals Knowledge and attitudes of the South African public with regard to congenital and inherited disorders

Curationis ◽  
1984 ◽  
Vol 7 (2) ◽  
Author(s):  
J. Hof ◽  
H.M. Esterhuysen ◽  
C.J. V.d. Merwe ◽  
C. V.d. Burgh ◽  
L. Lomberg
Keyword(s):  
South Africa ◽  
South African ◽  
Genetic Services ◽  
European Countries ◽  
Genetic Service ◽  
The South ◽  
Inherited Disorders ◽  
Community Based ◽  
Knowledge And Attitudes ◽  
Department Of Health

In the U.S.A. and most European countries the establishment of community based genetic services has emerged only within the last decade. There has been a tendency for the relevant government departments to assume partial or complete responsibility for these services. In South Africa such a community based genetic service under direction of the Genetic Services Division of the Department of Health and Welfare was conceptualised in 1971 and put into operation in 1975.

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

scholarly journals The Proximate Composition, Amino Acid Profile and Chemical Indices in Five Freshwater Fishes from Tiga Dam Reservoir, Nigeria

2019 ◽  
Vol 77 (2) ◽  
pp. 87-92
Author(s):  
Audu Michael Elaigwu
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Proximate Composition ◽  
Crude Protein ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
High Energy ◽  
Dam Reservoir

Abstract The study assesses the proximate composition, amino acid profile and its content and chemical indices of the sun-dried Schilbe mystus, Bagrus bayad, Oreochromis niloticus, Clarias anguillaris and Petrocephalus bane bane from Tiga Dam Reservoir, Nigeria. The proximate composition varied significantly (p<0.05) in all five species of fish and these ranged as follows: Moisture (4.79 - 9.52 g/100 g), Crude Protein (42.20 - 57.71 g/100 g), Ash Content (0.90 - 12.51 g/100 g), Ether Extract (3.41 - 9.93 g/100 g), Crude Fibre (0.62 - 5.08 g/100 g), Nitrogen Free Extract (12.28 - 42.70 g/100 g) and Dry Matter (90.48 - 95.21 g/100 g). The amino acid also differed significantly (p<0.05). The nine essential amino acids found in the five species of fish were Lysine (4.21 - 6.34 g/100 g), Histidine (1.96 - 4.30 g/100 g), Arginine (5.80 - 8.21 g/100 g), Threonine (1.93 - 5.05 g/100 g), Valine (2.91 - 5.53 g/100 g), Methionine (1.74 - 3.80 g/100 g), Isoleucine (2.04 - 3.37 g/100 g), Leucine (3.64 - 7.18 g/100 g) and Phynylalanine (1.90 - 4.23 g/100 g). Whereas, the eight non-essential amino acids included: Serine (2.12 - 5.22 g/100 g), Glutamic acid (13.24 - 16.30 g/100 g), Proline (3.12 - 6.29 g/100 g), Glycine (4.20 - 9.08 g/100 g), Alanine (5.00 - 6.36 g/100 g), Cysteine (0.94 - 1.24 g/100 g), Tyrosine (2.33 - 3.33 g/100 g) and Aspartic acid (6.34 - 11.01 g/100 g). P. bane bane was first in terms of crude protein; S. mystus had the highest lipid and essential amino acid content. Also, C. anguillaris recorded the highest calorific value and best amino acid content. Thus, P. bane bane can serve as a source of animal protein to balance deficiencies in humans. Both S. mystus and C. anguillaris can be used as a nutrient base for high energy food and oil in the food industry.

scholarly journals Variation in protein and amino acids content among landraces of common bean (Phaseolus vulgaris L.)

2020 ◽  
pp. 750
Author(s):  
Ángel Ramón Flores-Sosa ◽  
Elia Nora Aquino-Bolaños ◽  
Anaberta Cardador-Martínez ◽  
José Luis Chávez-Servia ◽  
Araceli Minerva Vera-Guzmán ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Phaseolus Vulgaris ◽  
Acid Content ◽  
High Performance ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Phaseolus Vulgaris L ◽  
Genetic Characteristics

Native bean populations (Phaseolus vulgaris L.) provide bioactive and nutrient compounds; however, their amino acid profiles are unknown. Therefore, the aim of this study is to evaluate the protein content and amino acid profile of 46 native bean populations cultivated by small farmers in Oaxaca, Mexico, and compare them with that of commercial beans. Through high-performance liquid chromatography (HPLC), 16 amino acids were identified and quantified in all samples. The region of origin influenced the concentrations of amino acids. The Santa Lucia Miahuatlan populations stood out for their high content of isoleucine, threonine, methionine, arginine, serine, alanine, tyrosine, and cysteine. Amino acid content showed high variability among the populations; accessions labeled as FSLM22, FSLM27, FSLM28, and FSLM32 were enriched in aliphatic, hydroxylated, aromatic, acidic, and basic amino acids, while the FSLM14, FSLM17, and FSLM18 populations had the highest concentrations of sulfur amino acids. The FSLM01, FSLM22, FSLM27, FSLM28, FSLM30, and FSLM32 populations frequently displayed the highest concentrations of essential amino acids. The findings show that samples of native populations are highly variable in amino acid content due to the genetic characteristics of cultivated beans, environmental and agroecological influences, and crop management by farmers. The beans populations stood out can be used for direct use or a basis for the initiation of a breeding program.

Effect of Plant Pattern and Density on Yield and Amino Acid Profile of Tepary Bean (Phaseolus acutifolius) in a Semiarid Area

2020 ◽  
Author(s):  
Zahra Adibzadeh ◽  
Nour Ali Sajedi ◽  
Hamid Madani ◽  
Masoud Gomarian ◽  
Saeid Chavoshi
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Plant Density ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Tepary Bean ◽  
Planting Pattern ◽  
Phaseolus Acutifolius ◽  
High Plant Density ◽  
Main Plot

Background: Tepary bean is recognized as a deal crop for cultivation in arid and semi-arid regions. The spatial distribution of plants is an important farming practice. A study was conducted in tepary bean (Phaseolus acutifolius A. Gray) to investigate the effect of planting pattern and plant density on plant yield and amino acid profile.Methods: The experiment was carried out in a split-split plot design with three replications during 2017 and 2018. The main plot comprised planting pattern at two levels, including one-row plantation (PP1) and two-row plantation (PP2) and sub plot comprised plant density at three levels, including high plant density (HPD:50 plant/m2), moderate plant density (MPD:40 plant/m2) and low plant density (LPD: 30 plant/m2). In both years, plants were harvested at the end of pod filling stage at October. Amino acid profiles were determined using a HPLC system. Result: The results showed that in the first year and under PP2, MPD increased the biological yield by 19% and 16% compared to HPD and LPD, respectively. Increased pod yield was observed at MPD compared to HPD and LPD. In the second year under PP1, MPD improved grain yield by 75% and 65% in comparison to HPD and LPD, respectively. Increased protein and amino acid content were observed at MPD and PP2. The greatest amino acid content was Leu followed by Lys, Arg, Phe, Val, Ile, Thr, Tyr, His, Met, Trp and Cys.

The State of Neoliberalism in South Africa: Economic, Social, and Health Transformation in Question

1997 ◽  
Vol 27 (1) ◽  
pp. 25-40 ◽  
Author(s):  
Patrick Bond ◽  
Yogan G. Pillay ◽  
David Sanders
Keyword(s):  
South Africa ◽  
South African ◽  
Macroeconomic Policy ◽  
The State ◽  
Health Policies ◽  
Political Transformation ◽  
The South ◽  
Department Of Health ◽  
Irreparable Harm ◽  
Economic Philosophy

Recent overhauls of the South African government's ruling machinery, in the context of an ever-deepening commitment to neoliberal economic philosophy, have done serious, even irreparable harm to this country's political transformation. Notwithstanding some progress in policies adopted by the Department of Health, the March 1996 closure of the Reconstruction and Development Ministry and the subsequent announcement of a neoliberal macroeconomic policy have been cause for disgruntlement by those advocating progressive social and health policies.

scholarly journals AMINO ACID PROFILE ANALYSIS OF RED AND GREEN MELINJO PEELS TEA

2021 ◽  
Vol 9 (4) ◽  
pp. 208-215
Author(s):  
Raskita Saragih ◽  
◽  
Ermiziar Tamizi ◽  
Shinta Leonita ◽  
◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Acid Content ◽  
Profile Analysis ◽  
Amino Acid Content ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Herbal Tea ◽  
Polyphenol Compounds ◽  
Thin Slices

The study aims to analyze the profile of non-essential and essential amino acids in the peels and herbal tea products made from red and green melinjo peels. The processing of melinjo seeds into chips in Pandeglang Regency in Banten Provence, produces large amounts of melinjo peels waste. The processed tea from red and green melinjo peels contains polyphenol compounds, antioxidants, protein and amino acids that are good for health. The processing stages of the melinjo peel tea by sorting the peels for red and green melinjo peels, then washed, made them into thin slices, and dried using an oven blower at 65oC of temperature for 4 hours. Both green and red melinjo peels tea were analyzed for the amino acid profile using the UPLC method. Based on the results of the analysis, it was found that the amino acid content of melinjo peels and melinjo peels tea, both green and red, consisted of 7 non-essential amino acids and 8 essential amino acids. L-glutamic acid and L-aspartic acid are the highest amino acid components which can give melinjo peels tea a characteristic aroma and taste.

Muscle Protein Synthesis in the Elderly Following Ingestion of Whey Protein or its Corresponding Essential Amino Acid Content

2006 ◽  
Vol 38 (Supplement) ◽  
pp. S112
Author(s):  
Christos S. Katsanos ◽  
Douglas Paddon-Jones ◽  
Xiaojun Zhang ◽  
Asle Aarsland ◽  
Hisamine Kobayashi ◽  
...  
Keyword(s):  
Protein Synthesis ◽  
Amino Acid ◽  
Whey Protein ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Amino Acid Content ◽  
The Elderly ◽  
Essential Amino Acid Content

Determination of Whey Protein Content in Bovine Milk-Based Infant Formula Finished Products Using Amino Acids Calculation Method: AOAC First Action 2012.08

2013 ◽  
Vol 96 (4) ◽  
pp. 795-797 ◽  
Author(s):  
Ping Feng ◽  
Steve Baugh
Keyword(s):  
Amino Acid ◽  
Whey Protein ◽  
Infant Formula ◽  
Bovine Milk ◽  
Amino Acid Content ◽  
Amino Acid Profile ◽  
Total Amino Acid ◽  
Intermediate Precision ◽  
Amino Acid Data ◽  
Label Claim

Abstract A method for the calculation of the whey protein fraction was developed for milk-based infant formula products based upon amino acid ratio calculated from asparagine/aspartic acid, alanine, proline, and phenylalanine amino acid data. Historical and literature amino acid data were combined to establish the reference amino acid values used in the validation study. This method has been evaluated for accuracy versus label claim for 12 products, with results from 90 to 107.5% of label claim and an overall average of 98.7%. Repeatability and intermediate precision were determined over 4 different days. Repeatability results were 4.75, 2.06, 4.18, and 2.44% RSD, respectively, with an overall intermediate precision of 3.68% RSD. Since the amino acid profile of infant formula finished products depends on the amino acid profile of ingredients used, the applicability of the method needs to be confirmed for specific types of infant formula, for which data will be gathered. Additional reference material data are being gathered for better estimation of milk and whey reference values, which are based on being normalized to total amino acid content, during the two year AOAC INTERNATIONAL Official Methods of Analysis method approval process.

scholarly journals Optimising Soymilk Protein Nutriture through Selection of Appropriate Processing Technique

2019 ◽  
Vol 1 ◽  
pp. 61-67
Author(s):  
A O Ogo ◽  
E OO Amali ◽  
E E Efiong ◽  
A Gbaa ◽  
D Enenche
Keyword(s):  
Amino Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Protein Composition ◽  
Protein Digestibility ◽  
Amino Acid Profile ◽  
Processing Technique ◽  
Total Amino Acid ◽  
Treatment Technique ◽  
Soybean Milk

A significant contributor to compromised nutriture of a particular nutrient is the method of processing or preparation. The pre-treatment technique employed in the processing of soybean milk is a wellrecognized factor that not only aids in the deactivation of certain anti-nutritional components but also enhances its protein digestibility and bioavailability. Second to the overall importance of soybean is the protein composition, which is a function of the monomeric amino acid it contains. Thus, the amino acid profile of soybean milk processed by three pretreatment methods including soaking, roasting and boiling was analyzed using amino acid analyzer (model 120A PTH; Applied Biosystems, Thermo Fisher Scientific, USA). The results show that pretreatment by boiling retained the best product judged in terms of general nutritional quality as shown by higher total amino acid content recorded as 97.95g/100g compared to those of toasted and soaking which were 88.36 g/100g and 91.28 g/100g respectively. Also boiling technique recorded the highest total essential amino acid content of 51.01g/100g as against 46.58g/100g and45.85g/100g for toasting and soaking methods employed. In the same vein, boiling technique gave the highest amount of total conditional amino acids, which was 46.37g/100g when compared to that of toasting at 43.18g/100g) and soaking at 42.26g/100g, making it ideal for therapeutic purposes. This findings show that soymilk produced through boiling pretreatment is recommended for consumption at both household and commercial levels in order to optimize the full benefit of soymilk nutrition and therapeutics.

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