scholarly journals Amino Acids and Minerals in Fresh and Processed Catfish, Mackerel and Pork

2021 ◽  
pp. 7-14
Author(s):  
Theresah Nkrumah ◽  
Worlah Yawo Akwetey
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
High Performance ◽  
Amino Acid Profile ◽  
Chlorine Nitrate ◽  
Calcium Phosphorus ◽  
Calcium Magnesium ◽  
Processed Products ◽  
Sodium And Potassium

The main tissue of meat is the muscle and it is a very rich source of amino acids (aspartic acid, glutamic acid, histidine, arginine, valine, methionine, isoleucine, phenylalanine, threonine, and leucine) and some minerals like magnesium, calcium, phosphorus, sodium and potassium. In this study, essential amino acid profile in fresh catfish, mackerel, pork and their processed products were determined using High Performance Liquid Chromatography (HPLC). Minerals were determined in the form of cation (magnesium, calcium, potassium, ammonium and sodium) and anion (fluorine, chlorine, Nitrate, Sulphate and phosphate) by Cadmium.mtw and ASUP5 – 100 marvin.mtw respectively. The most abundant amino acids determined were aspartic acid, glutamic acid, arginine, methionine and threonine which were found in catfish, mackerel and pork. Values observed were higher (p<0.05) in catfish and mackerel than pork. Fresh catfish and mackerel recorded higher values in most of the amino acids in both raw product and their frankfurters (CF and MF) than fresh pork. Sulphate values were also higher (p<0.05) in raw meat than their frankfurters. Higher level of calcium, magnesium, potassium, and sodium were observed in processed pork frankfurter than fresh pork. Minerals such as calcium and sodium were present but are at a smaller quantity in meat.

scholarly journals Nutritional profile, protein quality, and biological value of raw and roasted cashew kernels (Anacardium occidentale) grown in southwest Nigeria

2020 ◽  
Vol 12 (1) ◽  
pp. 11-19
Author(s):  
Olawale Paul Olatidoye ◽  
Taofik Akinyemi Shittu ◽  
Samuel Olusegun Anwonorin ◽  
Emmanuel Sunday Akin Ajisegiri
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Protein Quality ◽  
Essential Amino Acids ◽  
Amino Acid Profile ◽  
Extraction Solvent ◽  
High Quality Protein ◽  
Southwest Nigeria

Cashew kernels are one of the most concentrated food products due to their fat and protein content and they are used in puddings and bakery products, hence the determination of their protein quality is an important nutritional factor in dietary protein requirements. Therefore, the study aimed at evaluating the effect of roasting conditions on the protein quality of cashew kernels at the temperature of 100–160 °C and time (20–60 min), and then analysing for the amino acid profile by GC-FID; protein predicted efficiency ratio (P-PER), essential amino acid index (EAAI), and the Isoelectric point (pI). About 2.0 kg of dried cashew kernels used were defatted using chloroform/methanol (2:1/v/v) as the extraction solvent and then analysed using standard methods. The results showed that seventeen amino acids were present in cashew nuts, where glutamic acid (15.27g/100gN); aspartic acid (12.20g/100gN); lysine (6.09g/100g N), and phenylalanine (5.06g/100g N) were predominant. Eight essential amino acids were present in cashew kernels, the highest value of 7.33g/100g were for lysine (6.09g/100gN); 1.70g/100gN (histidine); 3.42g/100gN (threonine); 3.63g/100gN (valine); 3.57 g/100gN (isoleucine); 7.33g/100gN (leucine); and 5.06g/100gN (phenylalanine). Roasting reduced the lysine content by 18.4%, phenylalanine by 12.06%, and aspartic acid by 41.4% at 160°C for 60 min, while serine (58.9%); glutamic acid (19.7%); arginine (47.4%), and histidine (115.9%) were increased, suggesting that cashew nuts contain high quality protein. P-PER results were 2.57 (raw), 171-2.61 (roasted); EAAI is 1.55(raw) and 1.38-1.55 (roasted), BV% is 76.15 (raw) and 67.61-76.89 (roasted); the Isoelectric points were 4.65 (raw) and 3.87- 4.54 (roasted), The Leu/Ileu ratio was 2.12 (raw) and 2.01-2.67 (roasted). It was concluded that the heat treatment used does not significantly affect the amino acid profile of cashew kernels, thus preserving their nutritional quality.

scholarly journals Formulation of fish waste meal for human nutrition

2017 ◽  
Vol 39 (5) ◽  
pp. 525 ◽  
Author(s):  
Maria Luiza Rodrigues de Souza ◽  
Grazyella Massako Yoshida ◽  
Daniel Abreu Vasconcelos Campelo ◽  
Lorena Batista Moura ◽  
Tadeu Orlandi Xavier ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Mineral Matter ◽  
Human Consumption ◽  
Lower Content ◽  
Fish Waste ◽  
Nutritional Values ◽  
Calcium Phosphorus

 This study aimed to elaborate and characterize meals containing waste from processing of tilapia, tuna, salmon and sardine for human consumption. Carcasses of tilapia and salmon, tuna torsos without fins and sardine tails were cooked, pressed, milled and dehydrated, resulting in waste meal. Greater protein (83.28%) and lower mineral matter (5.31%) were observed in tuna meal. Salmon meal presented greater content of lipids (18.81%) and sardine meal, lower content (3.98%). Tilapia meal presented greater mineral matter (37.66%), calcium (9.37%) and phosphorus (6.08%). Higher content of iron was observed in sardine and tuna meals. Higher amounts of fatty acids from n-3 series were found in salmon (53.71 g kg-1), sardine (47.46 g kg-1) and tuna (36.98 g kg-1). Concerning amino acids, glutamic acid showed greater proportion in all meals, followed by lysine, leucine, glycine and aspartic acid. All meals presented high biological and nutritional values and are regarded as important sources of calcium, phosphorus and iron. 

scholarly journals Utilization in vivo of glucose and volatile fatty acids by sheep brain for the synthesis of acidic amino acids

1966 ◽  
Vol 101 (3) ◽  
pp. 591-597 ◽  
Author(s):  
R M O'Neal ◽  
R E Koeppe ◽  
E I Williams
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Specific Activity ◽  
Tricarboxylic Acid Cycle ◽  
Sheep Brain ◽  
The Brain

1. Free glutamic acid, aspartic acid, glutamic acid from glutamine and, in some instances, the glutamic acid from glutathione and the aspartic acid from N-acetyl-aspartic acid were isolated from the brains of sheep and assayed for radioactivity after intravenous injection of [2-(14)C]glucose, [1-(14)C]acetate, [1-(14)C]butyrate or [2-(14)C]propionate. These brain components were also isolated and analysed from rats that had been given [2-(14)C]propionate. The results indicate that, as in rat brain, glucose is by far the best precursor of the free amino acids of sheep brain. 2. Degradation of the glutamate of brain yielded labelling patterns consistent with the proposal that the major route of pyruvate metabolism in brain is via acetyl-CoA, and that the short-chain fatty acids enter the brain without prior metabolism by other tissue and are metabolized in brain via the tricarboxylic acid cycle. 3. When labelled glucose was used as a precursor, glutamate always had a higher specific activity than glutamine; when labelled fatty acids were used, the reverse was true. These findings add support and complexity to the concept of the metabolic; compartmentation' of the free amino acids of brain. 4. The results from experiments with labelled propionate strongly suggest that brain metabolizes propionate via succinate and that this metabolic route may be a limited but important source of dicarboxylic acids in the brain.

scholarly journals Effect of Different Edaphic Crop Conditions on the Free Amino Acid Profile of PH-16 Dry Cacao Beans

Agronomy ◽  
2021 ◽  
Vol 11 (8) ◽  
pp. 1637
Author(s):  
Quintino Reis de Araujo ◽  
Guilherme Amorim Homem de Abreu Loureiro ◽  
Cid Edson Mendonça Póvoas ◽  
Douglas Steinmacher ◽  
Stephane Sacramento de Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Glutamic Acid ◽  
Free Amino Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Principal Component ◽  
Amino Acid Profile ◽  
Gamma Aminobutyric Acid ◽  
Significant Difference

Free amino acids in cacao beans are important precursors to the aroma and flavor of chocolate. In this research, we used inferential and explanatory statistical techniques to verify the effect of different edaphic crop conditions on the free amino acid profile of PH-16 dry cacao beans. The decreasing order of free amino acids in PH-16 dry cacao beans is leucine, phenylalanine, glutamic acid, alanine, asparagine, tyrosine, gamma-aminobutyric acid, valine, isoleucine, glutamine, lysine, aspartic acid, serine, tryptophan, threonine, glycine. With the exception of lysine, no other free amino acid showed a significant difference between means of different edaphic conditions under the ANOVA F-test. The hydrophobic free amino acids provided the largest contribution to the explained variance with 58.01% of the first dimension of the principal component analysis. Glutamic acid stands out in the second dimension with 13.09%. Due to the stability of the biochemical profile of free amino acids in this clonal variety, it is recommended that cacao producers consider the genotype as the primary source of variation in the quality of cacao beans and ultimately the chocolate to be produced.

scholarly journals An Identification and Study of Amino Acids of Erigeron annuus Herb

2021 ◽  
Vol 16 (2) ◽  
pp. 88-92
Author(s):  
S. Kovalev ◽  
A. Golovach ◽  
V. Kovalev
Keyword(s):  
Amino Acids ◽  
Liquid Chromatography ◽  
High Performance ◽  
Total Content ◽  
Amino Acid Profile ◽  
Reversed Phase ◽  
Raw Material ◽  
Precolumn Derivatization ◽  
Amino Acids Composition ◽  
Erigeron Annuus

Amino acids in the extract of Erigeron annuus herb were determined using an automatic precolumn derivatization with fluorenylmethyl-chloroformate and reversed-phase liquid chromatography with fluorescence and UV Vis detection. This objective is reached with automatic derivatization using o-phthalaldehyde (OPA) for primary amino acids and 9-Fluorenylmethyl chloroformate (FMOC) for secondary amino acids. Then derivatization integrates into high performance liquid chromatography (HPLC). The applied procedure is fast with easily reproduced results. The insufficient knowledge about amino acids composition of herb of Erigeron annuus is the basis for study. This work reports on content of 16 free and bound amino acids (391.41 μg/mg) in the plant raw material and influence’s evaluation of different extraction types on the amino acid profile. The total content of free amino acids was 4.66 μg/mg; proline prevailed (2.498 μg/mg). The total content of bound amino acids was 386.7 μg/mg; proline (146.8 μg/mg), arginine (67.8 μg/mg), phenylalanine (25.8 μg/mg), asparagine (24.3 μg/mg), histidine (20.4 μg/mg), alanine (18.2 μg/mg), serine (16.6 μg/mg), valine (16.0 μg/mg) were the dominant amino acids. Nine amino acids were classified as essential.

scholarly journals The Content of Non-essential Amino Acids in the Grains of Winter and Spring Varieties of Oats (Avena sativa L.) under the Conditions of Central Southern Bulgaria

2013 ◽  
Vol 14 (1) ◽  
pp. 105
Author(s):  
T. Georgieva ◽  
P. Zorovski
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
G Protein ◽  
Aspartic Acid ◽  
Avena Sativa ◽  
Essential Amino Acids

The purpose of this survey is to study the content of non-essential amino acids in four winter (Dunav 1, Ruse 8, Resor 1, Line M-K) and five spring (Obraztsov chiflik 4, Mina, HiFi, Novosadski golozarnest and Prista 2) cultivars of oats grown in Central Southern Bulgaria within the period from 2007 to 2009. The tested cultivars have different contents of non-essential amino acids. Dunav 1 has the highest quantity of glicine (5.12 g/100 g protein) of all the winter cultivars, Ruse 8 has the highest quantity of alanine (5.69 g/100 g protein) and Resor 1 – the highest quantity of arginine (6.14 g/100 g protein). Generally speaking, the spring cultivars have a larger quantity of glutamic acid (from 25.86 to 26.07 g/100 g protein) and proline (from 6.15 to 8.21 g/100 g protein) but a smaller quantity of glycine (from 4.68 to 4.99 g/100 g protein) compared to the winter cultivars. The naked cultivar Mina has the highest quantity of cystine (2.14 g/100 g protein), cultivar Prista 2 has the highest quantity of proline (8.21 g/100 g protein) and glutamic acid (26.07 g/100g protein) and HiFi ranks first in terms of aspartic acid (9.05 g/100 g protein), serine (5.02 g/100 g protein) and tyrosine (2.09 g/100 g protein). In the study we have also established certain relations between non-essential amino acids.

USE OF GLUTAMIC ACID-U-C14 TO DETERMINE NUTRITIONALLY ESSENTIAL AMINO ACIDS FOR LARVAE OF THE BLOW FLY, PHORMIA REGINA

1960 ◽  
Vol 38 (11) ◽  
pp. 1229-1234 ◽  
Author(s):  
R. Kasting ◽  
A. J. McGinnis
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Essential Amino Acids ◽  
Phormia Regina ◽  
Blow Fly ◽  
Isoleucine Leucine ◽  
Low Level ◽  
Third Instar Larvae

The production of C14O2 by third-instar larvae of the blow fly, Phormia regina Meig., after it was injected with glutamic acid-U-C14, indicates that this substrate was metabolized under these conditions. However, the nutritionally essential amino acids lysine, phenylalanine, valine, isoleucine, leucine, and threonine, isolated from the injected larvae, contained little radioactivity. A low level of radioactivity in arginine, histidine, and methionine suggests that they were slowly synthesized. The nutritionally non-essential amino acids alanine, serine, aspartic acid, and proline contained large quantities of radioactivity; tyrosine and glycine were exceptions. These results, in agreement with earlier work that used glucose-U-C14, show that radioactivity data are useful for determining certain of the nutritionally essential amino acids.

scholarly journals Tracer studies on the biosynthesis of amino acids from lactate by Peptostreptococcus elsdenii

1967 ◽  
Vol 105 (1) ◽  
pp. 299-310 ◽  
Author(s):  
H. J. Somerville ◽  
J. L. Peel
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Aspartic Acid ◽  
Tricarboxylic Acid Cycle ◽  
Carbon Chain ◽  
Tricarboxylic Acid ◽  
Diaminopimelic Acid ◽  
Reaction Sequence ◽  
Tracer Studies ◽  
Cell Fractions

Peptostreptococcus elsdenii, a strict anaerobe from the rumen, was grown on a medium containing yeast extract and [1−14C]- or [2−14C]-lactate. Radioisotope from lactate was found in all cell fractions, but mainly in the protein. The label in the protein fraction was largely confined to a few amino acids: alanine, serine, aspartic acid, glutamic acid and diaminopimelic acid. The alanine, serine, aspartic acid and glutamic acid were separated, purified and degraded to establish the distribution of 14C from lactate within the amino acid molecules. The labelling patterns in alanine and serine suggested their formation from lactate without cleavage of the carbon chain. The pattern in aspartic acid suggested formation by condensation of a C3 unit derived directly from lactate with a C1 unit, probably carbon dioxide. The distribution in glutamic acid was consistent with two possible pathways of formation: (a) by the reactions of the tricarboxylic acid cycle leading from oxaloacetate to 2-oxoglutarate, followed by transamination; (b) by a pathway involving the reaction sequence 2 acetyl-CoA→crotonyl-CoA→glutaconate→glutamate.

The influence of diet on the nitrogenous components passing to the duodenum and through the lower ileum of sheep

1966 ◽  
Vol 166 (1002) ◽  
pp. 63-79 ◽  
Keyword(s):  
Amino Acids ◽  
Glutamic Acid ◽  
Nitrogen Content ◽  
Aspartic Acid ◽  
Total Nitrogen ◽  
Amino Nitrogen ◽  
Terminal Part ◽  
High Nitrogen ◽  
Low Nitrogen ◽  
Lower Ileum

Analyses of the alimentary contents flowing to the duodenum of sheep during 24 h show that when the sheep are consuming a low-nitrogen diet more total nitrogen and amino nitrogen pass to the duodenum than are eaten daily in the food whereas when the sheep are eating high nitrogen diets, less total nitrogen and less amino nitrogen pass to the duodenum. The disparity between the total nitrogen and amino nitrogen content of the diets largely disappeared by the time the alimentary contents reached the terminal part of the ileum. From 64 to 68% of the nitrogen entering the duodenum and 54 to 64% of the nitrogen in the ileal contents was in the form of amino nitrogen. Proportionately more of the amino nitrogen was in solution in the ileal contents than in the duodenal contents. Losses of amino acids in the stomach when a high-nitrogen diet was consumed were especially large for glutamic acid, aspartic acid, proline, arginine and leucine. They were least for cystine and threonine. Gains of amino acids in the stomach when low nitrogen diets were consumed were all substantial except for proline, where a loss was found when hay and flaked maize were given. When these changes are considered as proportions of the quantities eaten then trends are similar for all acids. Changes in the molar proportions of the amino acids present in hydrolysates of the duodenal and ileal contents are discussed together with the significance of these changes in relation to the nutrition of the sheep.

scholarly journals The Role of Alteration of Glutamic Acid and Gaba in Learning and Memory Impairment of Rats Induced by Aluminum

2005 ◽  
Vol 3 (2) ◽  
pp. 97-101
Author(s):  
Q. Niu ◽  
P. Niu ◽  
Q. Zhang ◽  
L. Wang ◽  
S. He ◽  
...  
Keyword(s):  
Amino Acids ◽  
Cerebral Cortex ◽  
Glutamic Acid ◽  
Learning And Memory ◽  
Memory Impairment ◽  
High Performance ◽  
Gamma Aminobutyric Acid ◽  
Aluminum Exposure ◽  
Step Down

Aluminum exposure has been reported to be related to learning and memory impairment. This study examines the role of aluminum in alterating amino acids of the cerebral cortex of rats. The Step-down type tests were performed to investigate the alteration of learning and memory of rats induced by aluminum. The amino acids in the cerebral cortex were detected by high performance liquid chromatography (HLPC). Results show that the amounts of aluminum in the cerebral cortex increased by 5.0mgAl3+/(Kg·BW) group and 10.0mg Al3+/(Kg·BW) group. In the Step-down type test, the EN1 increased significantly in the Al3+ 10.0mg/(Kg·BW) group. The latency shortened obviously and the EN2 increased significantly in the 10.0mg Al3+/(Kg·BW) group. The content of Glu (Glutamic acid) increased but the content of GABA (gamma-aminobutyric acid) decreased significantly in the 10.0mg Al3+/(Kg·BW) group. This present study shows evidence that the disorder of amino acid neurotransmitters system plays an important role in the impairment of learning and memory of rats induced by aluminum.

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