Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development

Most proteins for human consumption are animal-derivated sources; however, due to its environmental impact (soil erosion, gas emissions, water footprint) and increasing demand, different plant-based sources are necessary. The purpose of this work is to use amaranth crop biomass for protein concentrates production. The effect of processing (extraction and drying) on the structure and some functional properties of biomass protein concentrates are evaluated for food applications. Thermal and acid precipitation was used for extraction of soluble proteins and lyophilization, vacuum convection, and spray-drying methods for protein concentrates production. Protein structure analyses were gel electrophoresis (SDS-PAGE), isoelectric point (zeta potential), spectrometry (FTIR), calorimetry (DSC), and amino acids profile. The functionality was evaluated by solubility (UV-VIS), rheological and emulsifying properties at different pH values. The most preserved protein structure was the precipitated by acidification and dried by spraying, which showed the highest solubility values (> 90 %), and desired rheological properties. Lyophilization enhanced the emulsifying activity (~95 %) and stability to gravity (~63 %) and heat (~79 %). The essential amino acids content (49 %) was higher than FAO recommendations for children (36 %), and protein composition was in agreement with the Codex Alimentarius for plant protein consumption. This research approaches the use of highly available biomass from amaranth crop as a sustainable source of proteins. Mostly protein isolation uses expensive technologies, which increases the final product cost. Herein, a simple method was adequate to obtain high nutritional quality, and food functionality protein concentrates for food-related applications.

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Protein composition and ruminal amino acid degradability of linseed meal

Canadian Journal of Animal Science ◽

10.4141/a00-036 ◽

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

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Nutritional profiling of selected species of edible marine molluscs from the south-west coast of India

Indian Journal of Fisheries ◽

10.21077/ijf.2019.66.1.80079-08 ◽

2019 ◽

Vol 66 (1) ◽

Cited By ~ 1

Author(s):

Soumya Krishnan ◽

Kajal Chakraborty ◽

P. Vijayagopal

Keyword(s):

Amino Acids ◽

West Coast ◽

Essential Amino Acids ◽

Essential Elements ◽

Human Consumption ◽

The South ◽

Marine Molluscs ◽

West Coast Of India ◽

South West ◽

South West Coast

The current study determined the nutritional parameters of selected species of edible marine molluscs viz., Indian squid Uroteuthis (Photololigo) duvaucelii, veined octopus Amphioctopus marginatus, spineless cuttlefish Sepiella inermis and edible oyster Crassostrea bilineata (=madrasensis) from the Arabian Sea and estuarine systems of the south-west coast of India. The selected species demonstrated balanced essential to non-essential amino acids ratio (1.04-1.52). U. (P.) duvaucelii exhibited greater quantities of sulfur comprising amino acids (0.102 g 100 g-1 wet weight) and lysine (1.566 g 100 g-1). Among polyunsaturated fatty acids (PUFAs) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were found to be prominent in edible portion of the molluscs studied (7.6-10.3 and 8.7-17.4% respectively). A. marginatus exhibited significantly greater n-3/n-6 PUFA (~7, p<0.05) than other molluscs. Lower thrombogenicity and atherogenicity indices (<0.45 and <0.85, respectively) make the mollusc studied during the present investigation valuable food items for cardioprotection and anti-platelet aggregation. Higher content of vitamin D3 (489 IU) and vitamin K1 (1.84 μg 100 g-1) in C. bilineata signified their importance in preventing osteoporosis. The results reveal that these species are good sources of essential elements and toxic metals were below threshold limits of recommended standards for human consumption.

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Nutrient composition and bioaccumulation of an edible aquatic insect, Pantala sp. (Odonata: Libellulidae) from the rice field

10.1101/2021.12.26.474203 ◽

2021 ◽

Author(s):

Witwisitpong Maneechan ◽

Taeng On Prommi

Keyword(s):

Amino Acids ◽

Inductively Coupled Plasma ◽

High Performance ◽

Aquatic Insect ◽

Essential Amino Acids ◽

Human Consumption ◽

Omega 3 ◽

Icp Oes ◽

Toxic Heavy Metals ◽

Total Carbohydrate

Numerous edible aquatic insects have unanticipated nutraceutical potential and are consumed in a variety of Thai locations. The proximate composition, amino acid, fatty acid, mineral, and heavy metal content of Pantala sp. (Odonata: Libellulidae) aquatic edible nymphs were determined using standard analytical methods in this study. Pantala sp. had a proximate protein content of 445.14±0.04%, a fat content of 4.93±0.05%, an ash content of 5.24±0.03%, a moisture content of 35.11±0.09%, and a total carbohydrate content of 9.60±0.11%. Total energy was 263.25±0.20 kcal/100 g, with fat energy accounting for 44.37±0.43 kcal/100 g. Inductively Coupled Plasma-Optical Emission Spectroscopy (ICP-OES) analysis revealed that this insect was high in phosphorus, iron, and copper for human consumption. In comparison to other edible insects studied, they were also excellent calcium sources. Agilent 7890B Gas Chromatograph (GC) analysis revealed that it contains 236.67 mg/100g of omega-3 and 523.32 mg/100g of omega-6. While the amino acids examined using High Performance liquid Chromatography contained all essential amino acids. ICP-OES was used to determine the levels of cadmium (Cd), lead (Pb), and arsenic (As). Pantala sp. had the highest concentration of As (average = 2.827 ± 0.289 mg kg -1 ), followed by Cd (0.164 ± 0.007 mg kg -1 ) and Pb (0.158 ± 0.015 mg kg -1 ). Although the insects have nutraceutical potential, they also have toxic heavy metals in trace amounts, with the exception of As. This work could serve as a nutritional reference for local consumers interested in entomophagy.

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Protein structure from the essential amino acids to the 3D structure

Biointerface Research in Applied Chemistry ◽

10.33263/briac91.817824 ◽

2019 ◽

Vol 9 (1) ◽

Keyword(s):

Amino Acids ◽

Protein Structure ◽

Significant Contribution ◽

Polypeptide Chain ◽

Protein Structures ◽

3D Structure ◽

Building Blocks ◽

Essential Amino Acids ◽

Different Types ◽

Quaternary Structures

Protein structure is a hot topic, not only to the specialist, but with others like the physicists. So this review is targeting those who are not biologists and have to deal with the protein in their research. In this review we travel with the protein structures from the amino acids and its classifications, and how the polypeptide chain is formed from these building blocks up to the final 3D structure. We introduced the secondary structure species like helices with its different types and how it is formed; also the beta sheet formation and types are explained briefly. Finally the tertiary and quaternary structures are presented. The approaches of molecular modeling as well as other important computational methods present significant contribution to studying proteins.

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BIOCHEMICAL COMPOSITION OF SEEDS OF EARLY-MATURING SOYBEAN VARIETIES AND ITS VARIABILITY DEPENDING ON THE VARIETAL CHARACTERISTICS AND METEOROLOGICAL CONDITIONS OF VEGETATION PERIOD

Vestnik of Ulyanovsk state agricultural academy ◽

10.18286/1816-4501-2020-3-33-40 ◽

2020 ◽

pp. 22-27

Author(s):

М.Е. Belyshkina ◽

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Biochemical Composition ◽

Field Experiments ◽

Unsaturated Fatty Acids ◽

Protein Composition ◽

Vegetation Period ◽

Essential Amino Acids ◽

Meteorological Conditions ◽

Agricultural Materials

Soy is one of the most valuable agricultural crops, the protein composition of which includes essential amino acids, similar in composition to animal proteins, and fat in its composition predominates sunflower and olive. Comparative study of biochemical composition of soybean seeds of the Northern ecotype depending on varietal characteristics and meteorological conditions of the growing season. Perennial field experiments (2002-2019) were carried out on the experimental field of the plant growing laboratory of RSAU–MSHA named after K. A. Timiryazev. The objects of study were soybean varieties of the Northern ecotype – Svitlaya, Mageva, and Okskaya. Biochemical analysis of seeds was performed in the laboratory of research of technological properties of agricultural materials FSBSI FSAC VIM. The seeds of Northern ecotype soybean varieties contain 40.6-41.2 % protein and 19.4-19.9 % fat. Protein is characterized by a high content of sum of essential amino acids (63.10-63.98 %), including – histidine (7.2–7.7 %), lysine (7.7–7.8 %), tryptophan (by 4.6–4.9 %), arginine (8.4–8.8%), threonine (more than 4.0 %), phenylalanine (to 3.5 %). It was established that in comparison with traditional (southern) varieties, the seed fat of soybean varieties of the Northern ecotype is characterized by a higher content of palmitic acid (11.0–11.3 %) and significantly lower content of oleic acid (10.0–12.0 %). At the same time, according to the content and ratio of polyunsaturated fatty acids (linoleic and linolenic), it is close to the fat of food grades. Under conditions of excessive moisture, a high content of saturated palmitic fatty acid was observed, and in arid conditions – unsaturated fatty acids – oleic, linoleic and linolenic. Analysis of the quantitative and qualitative components of protein and fat of soybean varieties of Northern ecotype gives grounds to recommend their use not only for feed, technical, but also for food purposes.

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Tempeh's Contribution to the Intake Vitamins B12, Folates and Essential Amino Acids

Current Developments in Nutrition ◽

10.1093/cdn/nzaa052_010 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 741-741

Author(s):

Isabel Castanheira ◽

Ana Serôdio ◽

Tiago Moreira ◽

Carla Motta

Keyword(s):

Amino Acids ◽

Protein Quality ◽

Protein Composition ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Food Composition ◽

Fermented Food ◽

Cooking Methods ◽

Alternative Source ◽

Ongoing Research

Abstract Objectives Tempeh is a plant-based fermented food consumed as an alternative source of protein. This study aims to compare the nutritional contents of some cooked tempeh and understand which way tempeh contributes to daily needs regarding its protein composition, B12 (cobalamins) and B9 (folates) vitamin contents. Methods Amino acid profile was determined by UPLC-PDA. Protein scores to access protein quality were calculated especially for methionine. Folate vitamers (folic acid, 5- methyltetrahydrofolate, tetrahydrofolate, 5–10-formyltetrahydrofolate, 5-formyltetrahydrofolate and 10- formyltetrahydrofolate) and the different B12 vitamers (hydroxocobalamin, methylcobalamin, and cyanocobalamin) were determined by UPLC-MS/MS. Tempeh was analyzed “raw” and after two different cooking methods (sautéed and stewed). Samples were purchased in commercial surfaces from different brands and production sets. Sampling was performed in accordance with the requirements of the Food Composition Databases in compliance with available Data Quality Evaluation Systems. Results The sautéed sample is the one which most contribute for the population needs, with 34,7% and 27,3% of total amino acids (to woman with 55 kg and a man with 70 kg, respectively), 7% of folates and 32% of B12 vitamin (particularly, hydroxocobalamin), following the “raw” sample and, finally, the marinated sample. In this way, the culinary method chosen for cooking the tempeh reveals to be an essential aspect in order to obtain higher nutritional value from it. All tempeh samples present limiting amino acids, with methionine being one of them, whose contribution to daily needs, in the sautéed sample, is 26.4% for women and 20.7% for men, whose weight is 55 kg and 70 kg, respectively. Conclusions This study reveals that tempeh is a source of B12 vitamin but should be consumed in combination with other foods as buckwheat (methionine rich source) to avoid the confining of the methylation cycle. The production of hydroxocobalamin during the process of fermentation of soy for tempeh manufacturing constitutes ongoing research. Funding Sources This work was funded by Instituto Nacional de Saúde Doutor Ricardo Jorge as the funding entity of the DAN Department under the project PortFOODVeg.

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Effects of atropine on plasma amino acid profiles and on the synthesis of individual milk proteins in dairy cows fed with pasture

Journal of Dairy Research ◽

10.1017/s0022029903006459 ◽

2003 ◽

Vol 70 (4) ◽

pp. 373-378 ◽

Cited By ~ 3

Author(s):

Martin J Auldist ◽

Catherine M Menzies ◽

Colin G Prosser

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Blood Plasma ◽

Latin Square ◽

Milk Proteins ◽

Protein Composition ◽

Essential Amino Acids ◽

Plasma Amino Acid ◽

Milk Components ◽

In Blood Plasma

Effects of atropine on blood plasma amino acid profile and on the yields and concentration of milk components were investigated in 12 Friesian cows in early lactation. Cows were housed indoors and fed with cut pasture ad libitum. Each cow received four treatments over 12 d during a replicated 4×4 Latin square experiment. Treatments were: control (saline); low dose (L; 30 μg atropine/kg body weight (BW)); medium dose (M; 40 μg atropine/kg BW); and 2×L dose, 2 h apart (2×L). On each of four treatment days, cows were milked at about 7.00, after which treatments were administered by subcutaneous injection. Cows were milked again at 2 h, 6 h and 10 h after injection. Milk samples were collected at each milking. Immediately after the 2 h milking, blood samples were drawn from each cow and the second injection was given for the 2×L treatment. Atropine reduced hourly milk yield, and concentrations and hourly yields of total protein, casein, whey protein, α-casein, β-casein, κ-casein, β-lactoglobulin and α-lactalbumin, but by differing amounts. Milk concentrations of bovine serum albumin and immunoglobulin G were increased by atropine, and overall yields of these proteins were mostly unchanged. Atropine lowered concentrations of most, but not all, amino acids in blood plasma, with essential amino acids reduced more than non-essential amino acids. Concentrations of α-amino N in whole blood, and glucose and insulin in blood plasma, fell after atropine injection. There was no difference between the L and M doses of atropine, but the 2×L dose had greater effects on milk composition than the single doses. For yields of milk and milk components, the effect of the 2×L dose was also more persistent. The results highlight the differential synthesis of individual milk proteins, and suggest that atropine might be useful for evaluating the mechanisms regulating milk protein composition.

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Use of Chaya (Cnidoscolous chayamansa) Leaves for Nutritional Compounds Production for Human Consumption

Journal of the Mexican Chemical Society ◽

10.29356/jmcs.v65i1.1433 ◽

2021 ◽

Vol 65 (1) ◽

Author(s):

Milena María Ramírez Rodrigues ◽

Jorge Carlos Metri Ojeda ◽

Mariana González Díaz ◽

Diana Karina Baigts Allende

Keyword(s):

Amino Acids ◽

Low Cost ◽

Control Diet ◽

Food Product ◽

Human Consumption ◽

Scanning Calorimetry ◽

Alternative Source ◽

Protein Concentrates ◽

Nutritional Compounds ◽

Cnidoscolus Chayamansa

Abstract. Chaya (Cnidoscolus chayamansa) is an edible leafy vegetable consumed in the southeast region of México and Central America; it is mainly appreciated for its protein content and bioactive compounds, such as polyphenols. In this work, chaya leaves were nutritionally characterized and used for the production of protein concentrates. The nutritional quality (amino acids, protein efficiency, and bioavailability) and structure by SDS-PAGE, Fourier Transform Infrared Spectroscopy (FTIR), and Differential Scanning Calorimetry (DSC) of protein were analyzed. Additionally, the amount of some polyphenolic compounds were identified by LC-MS/MS. Electrophoretic bands from RuBisCO protein subunits at 10 kDa and 50 kDa were observed. FTIR identified the typical protein footprint of secondary structure and DSC measurements showed a denaturation temperature ~57 °C. Protein concentrates with a purity of 63.52 ± 0.69 % showed higher bioavailability than the control diet, and the essential amino acids met the FAO requirements without limiting amino acids. From the total polyphenol content, 14.8 % corresponded to anthocyanidins, 61.0 % hydroxycinnamic acids, 6.9 % hydroxybenzoic acids, and 17.2 % flavonols. Chaya leaves are a potential low-cost underutilized alternative source for the production of nutritional compounds for functional food product development for human nutrition. Resumen. La chaya (Cnidoscolus chayamansa), es una hoja comestible que se consume en las regiones del sureste de México y Centroamérica, es apreciada principalmente por su contenido de proteínas y compuestos bioactivos, tales como los polifenoles. En este trabajo, las hojas de chaya fueron caracterizadas nutricionalmente y utilizadas para la producción de concentrados proteicos. Se estudió la calidad nutrimental de la proteína (aminoácidos, eficiencia proteica y biodisponibilidad) y algunas características estructurales mediante técnicas analíticas como SDS-gel electroforesis, espectroscopía de infrarrojo por la transformada de Fourier (FTIR) y calorimetría diferencial de barrido (DSC). Asimismo, se determinó la cantidad total de polifenoles y se identificó el perfil de polifenoles mediante LC-MS/MS. Se observaron las bandas electroforéticas correspondientes a las subunidades de la proteína RuBisCO a 10 kDa y 50 kDa. En el FTIR se identificó el espectro típico de la estructura secundaria de la proteína y DSC mostró una temperatura de desnaturalización ~57 °C. Los concentrados de proteína con pureza ~63.52 ± 0.69 % mostraron mayor biodisponibilidad que el control y la cantidad de aminoácidos esenciales cumplieron con los requerimientos de la FAO sin aminoácidos limitantes. Del total del contenido de polifenoles, 14.8 % correspondieron a las antocianidinas, 61.0 % a ácidos hidroxicinámicos, 6.9 % a ácidos hidroxibenzoicos y 17.2 % a flavonoles. Las hojas de chaya pueden ser una fuente potencial alternativa para la producción de compuestos nutrimentales para el desarrollo de productos alimentarios funcionales para la nutrición humana.

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Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽

10.26656/fr.2017.5(2).498 ◽

2021 ◽

Vol 5 (2) ◽

pp. 314-324

Author(s):

R.B.K. Anandito ◽

Kawiji ◽

L. Purnamayati ◽

L.L. Maghfira

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Chemical Composition ◽

Sensory Evaluation ◽

Nile Tilapia ◽

Protein Composition ◽

Essential Amino Acids ◽

High Protein ◽

Soy Flour ◽

Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

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Use of precision-fed cecectomized rooster assay and digestible indispensable amino acid scores to characterize plant- and yeast-concentrated proteins for inclusion in canine and feline diets1,2

Translational Animal Science ◽

10.1093/tas/txaa133 ◽

2020 ◽

Vol 4 (3) ◽

Author(s):

Lauren M Reilly ◽

Patrick C von Schaumburg ◽

Jolene M Hoke ◽

Gary M Davenport ◽

Pamela L Utterback ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Quality ◽

Essential Amino Acids ◽

Protein Sources ◽

Protein Concentrates ◽

Indispensable Amino Acid ◽

Limiting Amino Acid ◽

Adult Cats ◽

Novel Protein

Abstract Increased consumer interest in high-quality and novel protein sources has driven the demand for the inclusion of protein-rich ingredients in companion animal diets. Novel protein concentrates, with protein contents of at least 50%, have been used to satisfy these consumer demands. However, minimal information is available regarding the macronutrient composition and protein quality of these ingredients that is needed for proper formulation of pet foods. Therefore, the objectives of this study were to determine the macronutrient and amino acid compositions, standardized amino acid digestibility according to the precision-fed rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of pea protein (PP), potato protein (POP), faba bean protein (FBP), soy protein concentrate (SPC), and dried yeast (DY). Precision-fed rooster assays were conducted using cecectomized roosters to calculate standardized amino acid digestibility and true metabolizable energy corrected for nitrogen (TMEn). For all five protein concentrates, all essential amino acids were highly digestible (88.0% to 96.3%, dry matter basis) with differences (P < 0.05) in only lysine, methionine, and tryptophan digestibilities. The TMEn values were highest for POP (4.22 kcal/g) and DY (3.61 kcal/g). The DIAAS-like values for adult dogs indicated that methionine was the first-limiting amino acid in all protein concentrates except POP, where the first-limiting amino acid was tryptophan. Using Association of American Feed Control Officials (AAFCO)-recommended values for adult cats, DIAAS-like values for methionine were lowest (P < 0.05) for FBP at 81.5%, with all other amino acids for all protein concentrates over 100%. The National Research Council (NRC)-recommended allowances for adult cats indicated that DIAAS-like methionine values for PP (92.7%) and FBP (73.8%) were significantly lower (P < 0.05) with these being the first-limiting amino acids, with the remaining amino acids above 100% for the other protein concentrates. The protein quality and high essential amino acid digestibility of these protein concentrates indicate that they would be viable protein sources in canine and feline diets. However, additional complementary protein sources should be included to meet the requirements of all essential amino acids.

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