scholarly journals The assessment of influence of different nitrogen compounds and time on germination of Lupinus angustifolius seeds and chemical composition of final products

2013 ◽  
Vol 82 (3) ◽  
pp. 199-206 ◽  
Author(s):  
Małgorzata Kasprowicz-Potocka ◽  
Ewa Walachowska ◽  
Anita Zaworska ◽  
Andrzej Frankiewicz
Keyword(s):  
Amino Acids ◽  
Nitric Acid ◽  
Chemical Composition ◽  
Protein Content ◽  
Ammonium Sulphate ◽  
Yeast Extract ◽  
Nitrogen Sources ◽  
Total Protein Content ◽  
Nitrogen Compounds ◽  
Lupin Seeds

The aim of the research was to determine changes in the chemical composition in lupin seeds during seed germination in a solution containing selected nitrogen compounds. Blue lupin seeds of the <em>Neptun cultivar</em> were germinated for 3 or 4 days in darkness, at 24°C in 1% solutions containing the following nitrogen compounds: urea, nitric acid, ammonium sulphate, methionine or yeast extract. The control consisted of seeds germinated in water. The presence of all nitrogen sources has resulted in a poorer growth of the sprouts as compared to seeds germinated in water. There was a significant increase in the true protein content as well as a significant decrease in the content of crude ash and alkaloids in the germinated seeds. The seeds germinated for 4 days had significantly higher total protein content and significantly lower content of nitrogen-free extract compounds and oligosaccharides as compared to the seeds germinated for 3 days. A significant influence of the nitrogen source on the concentration of some amino acids was found. Cystine was found to be absent in seeds germinated in the nitric acid solution, while there occurred a twofold increase in the cystine content and a fivefold increase in the methionine content in seeds germinated in the aqueous solution of methionine and an 50% increase in the cystine concentration was observed in seeds germinated in the yeast extract and ammonium sulphate solution. Methionine and cystine were the limiting amino acids in all the samples, accept of seeds germinated in the methionine solution were it was valine. Aqueous solutions of ammonium sulphate and yeast extract were found to have the most advantageous influence on the chemical composition of lupin germination products.

THE METABOLISM OF YEAST SPORULATION: V. STIMULATION AND INHIBITION OF SPORULATION AND GROWTH BY NITROGEN COMPOUNDS

1963 ◽  
Vol 9 (2) ◽  
pp. 259-277 ◽  
Author(s):  
J. J. Miller
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Ammonium Sulphate ◽  
Slow Growth ◽  
Carbon Sources ◽  
Nitrogen Sources ◽  
Nitrogen Compounds ◽  
Sporulation Medium ◽  
Carbon And Nitrogen ◽  
Low Concentrations

The effects of a variety of nitrogen compounds, mainly amino acids, on ascus production by S. cerevisiae in sporulation media containing several carbon sources were compared. With acetate, glucose, ethanol, pyruvate, and lactate all the amino acids (0.01 M) and most other nitrogen compounds inhibited sporulation. With dihydroxyacetone fewer nitrogen compounds inhibited and alanine, phenylalanine, glycine, and lysine (especially the latter) increased sporulation, even at low concentrations (0.0001 M). Sporulation in buffer resembled sporulation in dihydroxyacetone in its response to amino acids. For greatest inhibition of sporulation the simultaneous presence of carbon and nitrogen sources was necessary. With dihydroxyacetone as carbon source, glutamic acid increased the average number of spores per ascus, but decreased it with all other carbon sources.No correlation was evident between the effects of the amino acids on sporulation and their value as nitrogen sources for growth or with changes in the oxygen uptake of cells in their presence. Dihydroxyacetone did not support growth when the nitrogen source was ammonium sulphate, but slow growth resulted when ammonium sulphate was replaced by glutamic acid or casein hydrolyzate.A sporulation medium is recommended containing, in water (or buffer) agar, 0.02 M dihydroxyacetone and 0.01 M lysine.

scholarly journals Amino Acid Composition of Milk from Cow, Sheep and Goat Raised in Ailano and Valle Agricola, Two Localities of ‘Alto Casertano’ (Campania Region)

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2431
Author(s):  
Nicola Landi ◽  
Sara Ragucci ◽  
Antimo Di Maro
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino ◽  
Raw Milk ◽  
Total Amino Acid ◽  
Total Protein Content ◽  
Campania Region

Cow, sheep and goat raw milk raised in Ailano and Valle Agricola territories (‘Alto Casertano’, Italy) were characterized (raw proteins, free and total amino acids content) to assess milk quality. Raw milk with the highest total protein content is sheep milk followed by goat and cow milk from both localities. Total amino acid content in cow, goat and sheep raw milk is 4.58, 4.81 and 6.62 g per 100 g, respectively, in which the most abundant amino acid is glutamic acid (~20.36 g per 100 g of proteins). Vice versa, the free amino acids content characteristic profiles are different for each species. In particular, the most abundant free amino acid in cow, sheep and goat raw milk is glutamic acid (9.07 mg per 100 g), tyrosine (4.72 mg per 100 g) and glycine (4.54 mg per 100 g), respectively. In addition, goat raw milk is a source of taurine (14.92 mg per 100 g), retrieved in low amount in cow (1.38 mg per 100 g) and sheep (2.10 mg per 100 g) raw milk. Overall, raw milk from ‘Alto Casertano’ show a high total protein content and are a good source of essential amino acids.

Nitrogen requirements of the fungal endophytes of Arundina chinensis

1971 ◽  
Vol 49 (3) ◽  
pp. 407-410 ◽  
Author(s):  
R. C. Stephen ◽  
K. K. Fung
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Yeast Extract ◽  
Organic Nitrogen ◽  
Fungal Endophytes ◽  
Nitrogen Sources ◽  
The Other ◽  
Atmospheric Nitrogen

The nitrogen requirements of two Rhizoctonia fungus endophytes of the orchid Arundina chinensis are reported. Both isolates were capable of using ammonium and organic nitrogen but not nitrate or atmospheric nitrogen. Glutamic acid and urea were the best of the nitrogen sources tested followed by arginine, then asparagine. Proline and methionine were not used. The addition of a mixture of vitamins to the amino acids increased growth of one of the isolates but not the other. Yeast extract supported greatest growth.

FLAXSEED CAKE IN PROTEIN FOOD ADDITIVES

2020 ◽  
Author(s):  
С.В. ЗВЕРЕВ ◽  
В.А. ЗУБЦОВ ◽  
В.Г. ЛОБАНОВ ◽  
Ю.Ф. РОСЛЯКОВ ◽  
Е.В. ГЛУХОВА
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Food Additives ◽  
Total Protein Content ◽  
Food Protein ◽  
Reference Protein ◽  
Amino Acid Score ◽  
Flax Seeds ◽  
Limiting Amino Acids

Исследована комплементарность белка льняного жмыха с белком ряда семян и зерна бобовых культур с целью создания пищевых добавок повышенной биологической ценности для использования в индивидуальном,функциональном, специализированном и спортивном питании. Произведен расчет аминокислотных скоров белка зерна продуктов растениеводства по отношению к эталонному белку ФАО/ВОЗ 2013 г. для человека (без учета усвояемости). По общему уровню белка и основным показателям льняной жмых существенно уступает только соевому жмыху и обрушенному люпину. Однако белок семян льна неполный. Разработан алгоритм оптимизации пятикомпонентных пищевых белковых систем по критерию максимума минимального аминокислотного скора лимитирующих аминокислот смеси. Программа расчета рационального состава белковых смесей выравнивает скоры лимитирующих аминокислот двух компонентов при ограничениях на содержание остальных трех компонентов. Определено, что идеальный белок (18–20%) получается при смешивании льняного жмыха с продуктами переработки зерна амаранта с долей льна (д. л.) 13–27%. Смеси льняного жмыха (ЛЖ) с нутом (Н) и люпином обрушенным (ЛО) с д. л. 37,0 и 6,5% соответственно имеют меньшее общее содержание белка, чем каждая компонента в отдельности, например, %: (ЛЖ + Н) 28, (ЛЖ + ЛО) 39, ЛЖ 31, ЛО 40. Однако смеси содержат большее количество эталонного белка: (ЛЖ + Н) 28%; (ЛЖ + ЛО) 37,6%. Для сравнения, содержание эталонного белка в продукте составляет, %: ЛЖ 23,3; ЛО 36,7; Н 25,0. Установлено, что высокое содержание белка в жмыхе, полученном из семян льна, позволяет создавать смеси с зернобобовыми продуктами, чей белок комплементарен льняному белку, иполучать пищевые системы с белком улучшенного аминокислотного профиля. The complementarity of flaxseed cake protein with the protein of a number of seeds and legume grains was studied in order to create food additives of increased biological value for use in individual, functional, specialized and sports nutrition. The calculation of the amino-acid score of the grain protein of some leguminous crops in relation to the FAO/WHO 2013 reference protein for humans (excluding digestibility) was made. In terms of the overall protein level and main indicators, flaxseed cake is significantly inferior only to soy cake and collapsed lupine. However, the protein of flax seeds is incomplete. An algorithm for optimizing five-component food protein systems based on the criterion of the maximum of the minimum amino-acid score of the limiting amino acids of the mixture is developed. The program for calculating the rational composition of protein mixtures equalizes the scores of limiting amino acids of two components with restrictions on the content of the other three components. It was determined that the ideal protein (18–20%) is obtained by mixing flaxseed cake with products of amaranth grain processing with a proportion of flax of 13–27%. Mixtures of flaxseed cake (FC) with chickpeas (Ch) and collapsed lupine (CL) with a proportion of flax of 37,0 and 6,5%, respectively, have a lower total protein content than each component separately, for example, %: (FC + Ch) 28, (FC + CL) 39, FC 31, CL 40. However, the mixtures contain more of the reference protein: (FC + Ch) 28%; (FC + CL) 37,6%. For comparison, the reference protein content in the product is, %: FC 23,3; CL 36,7; Ch 25,0. It was found that the high protein content in the cake obtained from flax seeds makes it possible to create mixtures with leguminous products whose protein is complementary to flaxseed protein, and to obtain food systems with protein of an improved amino acid profile.

scholarly journals Short Communication: Differences in Levels of Free Amino Acids and Total Protein in Human Foremilk and Hindmilk

Nutrients ◽  
2018 ◽  
Vol 10 (12) ◽  
pp. 1828 ◽  
Author(s):  
Joris van Sadelhoff ◽  
Dimitra Mastorakou ◽  
Hugo Weenen ◽  
Bernd Stahl ◽  
Johan Garssen ◽  
...  
Keyword(s):  
Amino Acids ◽  
Human Milk ◽  
Protein Content ◽  
Total Protein ◽  
Free Amino Acids ◽  
Free Amino ◽  
Infant Development ◽  
Low Birthweight ◽  
Statistical Significance ◽  
Total Protein Content

Free amino acids (FAAs) in human milk are indicated to have specific functional roles in infant development. Studies have shown differences between human milk that is expressed at the beginning of a feed (i.e., foremilk) and the remainder of the milk expressed (i.e., hindmilk). For example, it is well established that human hindmilk is richer in fat and energy than foremilk. Hence, exclusively feeding hindmilk is used to enhance weight gain of preterm, low birthweight infants. Whether FAAs occur differently between foremilk and hindmilk has never been reported, but given their bioactive capacities, this is relevant to consider especially in situations where hindmilk is fed exclusively. Therefore, this study analyzed and compared the FAA and total protein content in human foremilk and hindmilk samples donated by 30 healthy lactating women. The total protein content was found to be significantly higher in hindmilk (p < 0.001), whereas foremilk contained a significantly higher total content of FAAs (p = 0.015). With regards to individual FAAs, foremilk contained significantly higher levels of phenylalanine (p = 0.009), threonine (p = 0.003), valine (p = 0.018), alanine (p = 0.004), glutamine (p < 0.001), and serine (p = 0.012) than hindmilk. Although statistical significance was reached, effect size analysis of the milk fraction on FAA levels in milk revealed that the observed differences were only small. To what extent these differences are of physiological importance for infant development remains to be examined in future research.

scholarly journals Chemical characterization of Brazilian hulless barley varieties, flour fractionation, and protein concentration

2004 ◽  
Vol 61 (6) ◽  
pp. 593-597 ◽  
Author(s):  
Cristiane Vieira Helm ◽  
Alicia de Francisco
Keyword(s):  
Chemical Composition ◽  
Protein Content ◽  
Total Protein ◽  
Protein Concentration ◽  
Chemical Characterization ◽  
Total Protein Content ◽  
Human Consumption ◽  
Published Data ◽  
Protein Nitrogen ◽  
Hulless Barley

Even though hulless barley is widely known due to its nutritional potential, in Brazil it is only grown at a few agricultural experimental stations. There is no published data about the chemical composition of Brazilian hulless barley varieties; however, research laboratories have studied their agronomical characteristics. The objectives of this study were to present the chemical characterization and effect of flour fractionation on protein concentration of six Brazilian hulless barley varieties, namely IAC IBON 214/82, IAC 8612/421, IAC 8501/31, IAC 8501/12, IAPAR 39-Acumaí, and IAC 8501/22. The analyses included: ash, ether extract, total protein, starch, total insoluble and soluble dietary fiber, and beta-glucans. Flour fractionation was carried out by sieving. The flour fractions were evaluated for crude protein, protein, and protein and non-protein nitrogen. Chemical composition varied (P < 0.05) among all the varieties. IAC 8501/22, IAC 8501/31, and IAC 8501/12 showed the highest protein content (15.69, 15.25, and 14.94% respectively). Differences (P < 0.05) among the protein of the fractionated flours were detected, and might be attributed primarily to genetic background since all varieties were grown under the same environmental conditions. Fractionating the flour increased the total protein content, in some fractions, by up to 2%. These results may be useful in the food industry for the selection of hulless barley varieties for human consumption and to produce substantially protein-enriched flour fractions.

scholarly journals The effect of meteorological conditions on the biochemical characteristics of sunflower seeds of the variety Skormas

2020 ◽  
Vol 183 (3) ◽  
pp. 39-44
Author(s):  
Yu.Yu. Pomorova ◽  
◽  
D.V. Beskorovainy ◽  
V.V. Pyatovsky ◽  
Yu.M. Serova ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Protein Content ◽  
Coefficient Of Variation ◽  
Total Protein ◽  
Oil Content ◽  
Essential Amino Acids ◽  
Meteorological Conditions ◽  
Total Protein Content ◽  
Sunflower Seeds

The seeds of early-ripening sunflower variety Skormas of the 2016-2018 years of cultivation became the material for the research. The article presents the results of oil content, total protein content, and analysis of amino acid composition. We conducted the research in the protein laboratory of the department of biological research of V.S. Pustovoit AllRussian Research Institute of Oil Crops. The protein content in the seeds of variety Skormas in different 40 growth seasons varied from 19.00 to 23.58 g, the coefficient of variation was C = 10.76 %. We established a strong inverse relation between oil content and protein content – r= -0.99. The meteorological conditions influenced the total protein content and oil content of the variety in different years of cultivation. Thus, with the hydrothermal coefficient (HC) equal to 1.2 in the growth season of 2016, the protein content in the seeds was 21.61 g, and with the HC equal to 0.6 of 2017, characterized as arid, it was 23.58 g. The protein content inversely correlates with the moisture supply of plants – r= -0.94. In years with insufficient soil moistening, sunflower seeds accumulate less oil and more protein. We identified the largest amount of the essential amino acids, 25.74 g/100g, in the seeds of variety Skormas, grown in 2018. The number of non-essential amino acids of 2016 and 2018 turned out to be nearly at the same level – 47.98 and 47.19 g/100g. Despite the differences in the total protein content, the amino acid composition of the seeds of the variety is fairly stable in the different growth seasons. The protein of seeds of the variety Skormas contains a large amount of glutamic acid – 16.46 g/100g and aspartic acid – 7.55 g/100g. In course of three years, their amount turned out to be stable. The coefficient of variation of these acids was С = 2.14 % and С = 2.40 %, respectively. The average content of the essential amino acid lysine for the same period was 2.42 g/100g with the coefficient of variation С = 12.14 %. The non-essential amino acids tyrosine and cysteine were at the level of 1.74 g/100g and 0.54 g/100g with the coefficient of variation С = 13.59 % and С = 16.32 %.

scholarly journals Protein metabolism, physicochemical properties and chemical composition of muscle tissue in Large White weaners

2020 ◽  
Vol 10 (4) ◽  
pp. 127-131
Author(s):  
V. Khalak ◽  
A. Horchanok ◽  
O. Kuzmenko
Keyword(s):  
Chemical Composition ◽  
Physicochemical Properties ◽  
Protein Content ◽  
Muscle Tissue ◽  
Total Protein ◽  
Biochemical Parameters ◽  
Total Protein Content ◽  
Serum Biochemical Parameters ◽  
Large White ◽  
Serum Biochemical

We presented the blood serum biochemical parameters, physicochemical properties and chemical composition of muscle tissue in Large White weaners of British origin. We found that serum biochemical parameters in five months weaners were within the physiological norm (the content of total protein was 71.28 g/l (?V = 8.16%), creatinine concentration was 155.62 µmol L-1 (?V = 14.13%). Studies of physicochemical properties and chemical composition of samples of Longissinus dorsi muscle of Large White young pigs show that the number of high quality samples in terms of moisture holding capacity, % is 12.0%, colour intensity, units of ext.×1000 – 16.0%, tenderness, s – 12.0% and fat content, % – 16.0%. We revealed significant correlations between moisture holding capacity and protein content (r = -0.484, tr = 2.65), moisture holding capacity and hygroscopic moisture content (r = 0.402, tr = 2.11). The correlation between total protein content in blood serum and fat content in muscle tissue was -0.257 (tr = 1.28), whereas the correlation between serum total protein content and calcium content in muscle tissue was 0.375 (tr = 1.94).

Effect of Molybdenum on the Nitrogen Metabolism of Rice

1974 ◽  
Vol 10 (4) ◽  
pp. 251-255 ◽  
Author(s):  
D. K. Das Gupta ◽  
P. Basuchaudhuri
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Protein Content ◽  
Nitrogen Metabolism ◽  
Aspartic Acid ◽  
Ammonium Sulphate ◽  
Foliar Spray ◽  
Rice Cultivar ◽  
Ammonium Molybdate ◽  
Soluble Nitrogen

SUMMARYThe application of molybdenum, as ammonium molybdate at 40 gm./ha. as a foliar spray, alone or in combination with 400 kg./ha. of N, as ammonium sulphate, significantly increased total and soluble nitrogen in the leaves, stem and grains of the high-yielding rice cultivar IR8. The significant increase in protein content of grains was associated with a corresponding increase in most of the protein-bound amino acids, viz. leucine, phenylalanine, methionine and valine, alanine, threonine, glutamic acid, serine and glycine, aspartic acid, lysine, arginine and histidine, asparagine and proline. Nitrogen itself considerably increased the protein content, but nitrogen in combination with molybdenum was more effective.

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