scholarly journals Incorporation of Spirulina (Athrospira platensis) in Traditional Egyptian Cookies as a Source of Natural Bioactive Molecules and Functional Ingredients: Preparation and Sensory Evaluation of Nutrition Snack for School Children

2019 ◽  
pp. 372-397
Author(s):  
D. M. El Nakib ◽  
M. M. Ibrahim ◽  
N. S. Mahmoud ◽  
E. N. Abd El Rahman ◽  
A. E. Ghaly
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
School Children ◽  
Break Line ◽  
Odor Intensity ◽  
Bioactive Molecules ◽  
Yellow Orange ◽  
Degree Of Acceptance ◽  
Protein Amino Acids ◽  
Mouth Feel

Spirulina (Athrospira platensis) is very rich in protein, amino acids, fatty acids, vitamins and minerals and its incorporation into foods will enrich their nutritional values. The objectives of this study were to incorporate spirulina into traditional Egyptian cookies as a source of natural bioactive molecules and to evaluate the effect of the amount of added spirulina on their sensory properties (texture, shred, color, odor and taste) and acceptability using a panel of 10 members. The results indicated that addition of spirulina to the cookies affected the texture, the mouth feel, the easiness with which breaking a cookie was made, the fragmentation and the appearance of the break line.  The cookies that received no spirulina had smoother texture and moist-smooth mouth feel whereas those received spirulina had more sandy-course texture and heavy-chewy mouth feel. Increasing spirulina content from 5 to 15% made the cookies more firm and harder to break. Irregular large parts and continuous break lines were observed with the cookies that received no spirulina while more granules and smaller parts with irregular line were observed with all the cookies that received spirulina. The results showed that adding spirulina to cookies may help maintain their integrity and reduce breakage during packaging and distributions. The color of the cookies that received no spirulina was yellow to yellow-orange and that of the cookies that received 5 and 10% spirulina was yellow- green to green-yellow-green while that of the cookies received 15% spirulina was green-yellow-green to green-blue-green. All the baked cookies had a noticeable smell and the odor intensity ranged from faint to strong. Increasing the spirulina content from 5 to 15% (3-fold) increased the odor intensity by 19.6%. The nature of the smell of the cookies that received 0 and 5% spirulina was pleasant while that of the cookies that revived 10 and 15% spirulina was musty-seawater and fishy-seawater, respectively. The addition of spirulina affected both the taste and the degree of acceptance. The taste of the cookies that received no spirulina was sweet-delicious with a high degree of acceptance while the taste of the cookies that received spirulina varied from sweet-sour to bitter-fishy with lower degree of acceptance. Adding 5% spirulina did not affect the smell or the taste. However, addition of a flavoring agent to cookies having higher spirulina contents (10-15%) may be required to musk the smell and taste of spirulina. The results showed that addition of spirulina enhanced the nutritional value of the cookies by increasing the protein content of the cookies and enriching them with vitamins, mineral, omega fatty acids and amino acids, all of which have significant health benefits to school children. Therefore, a further work should be directed towards improving the smell and the taste of spirulina cookies.

Amino Acid and Fatty Acid Composition of Tissues of the Dungeness Crab (Cancer magister)

1971 ◽  
Vol 28 (8) ◽  
pp. 1191-1195 ◽  
Author(s):  
W. V. Allen
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Fatty Acids ◽  
Amino Acid ◽  
The Other ◽  
Dungeness Crab ◽  
Cancer Magister ◽  
Storage Organs ◽  
Protein Amino Acids ◽  
Docosahexaenoic Acids

Tissues of the Dungeness crab (Cancer magister Dana) were analyzed for content of total lipid, protein, amino acids, fatty acids, and glucosamine. Ovaries and hepatopancreas were the major lipid storage organs. Gonads (ovaries and testes) and skeletal muscle contained substantially more protein than the other tissues. All tissues except the exoskeleton had balanced amino acid compositions. The exoskeletal protein was deficient in arginine and lysine. Glucosamine was a prominent constituent of the exoskeleton and of the gills and the gastric apparatus. Palmitic, palmitoleic, oleic, eicosapentaenoic, and docosahexaenoic acids were the major fatty acids found in all tissues.

INFLUENCE OF APPLIED NITROGEN ON THE NONVOLATILE ORGANIC, FATTY, AND AMINO ACIDS OF FLUE-CURED TOBACCO

1982 ◽  
Vol 62 (2) ◽  
pp. 489-496
Author(s):  
WILLIAM A. COURT ◽  
J. M. ELLIOT ◽  
JOHN G. HENDEL
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Nicotiana Tabacum ◽  
Oxalic Acid ◽  
Organic Acids ◽  
Field Experiment ◽  
Nitrogen Fertilization ◽  
N Fertilization ◽  
Nicotiana Tabacum L ◽  
Protein Amino Acids

A field experiment was conducted in 1974 and 1975 on Fox loamy sand in Ontario to study the effects of different rates (0, 22.4, 44.8, and 67.2 kg/ha) of N fertilization on the nonvolatile organic acids, fatty acids, and protein amino acids of flue-cured tobacco (Nicotiana tabacum L. ’Delhi 34’). Nitrogen fertilization increased the concentration of the nonvolatile organic acids and amino acids, except oxalic acid and methionine. Increasing the rate of N fertilization decreased individual fatty acids except myristic and linolenic acids. The nonvolatile organic acids decreased with ascending stalk position but the reverse was true for the amino acids. Fatty acids did not change significantly with stalk position.

scholarly journals Extraction and Natural Bioactive Molecules Characterization in Spinach, Kale and Purslane: A Comparative Study

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2515
Author(s):  
Boris Nemzer ◽  
Fadwa Al-Taher ◽  
Nebiyu Abshiru
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Comparative Study ◽  
Organic Acids ◽  
Health Benefits ◽  
Bioactive Molecules ◽  
Strong Basis ◽  
Leafy Greens ◽  
Freeze Dried ◽  
Phytochemical Compounds

Leafy green vegetables contain essential nutrients and are frequently consumed for their perceived health benefits. The purpose of this study was to profile the nutritional and natural bioactive phytochemical compounds extracted from freeze-dried spinach and kale and compare them with our previously published freeze-dried purslane results. Novel research suggests that these leafy greens contain an abundance of fatty acids, amino acids, organic acids, vitamins, and minerals, which can reduce the risk of many chronic diseases. LC-MS/MS screening identified 69 and 103 compounds in spinach and kale, respectively, including flavonoids, glucosinolates, and phenolic and organic acids. Out of a total of 26 flavonoids identified in the current study, only three were found in spinach. All three leafy greens showed nutritional and health benefits and the unique phytochemical compounds found only in purslane provide a strong basis to incorporate its distinct dietary benefits.

1010-P: Effects of MEDI0382, an Oxyntomodulin-Like Peptide with Targeted GLP-1/Glucagon Receptor Activity, on Amino Acids, Ketones, and Free Fatty Acids

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Receptor Activity ◽  
Glucagon Receptor

Gastrointestinal Interaction between Dietary Amino Acids and Gut Microbiota: With Special Emphasis on Host Nutrition

2020 ◽  
Vol 21 (8) ◽  
pp. 785-798 ◽  
Author(s):  
Abedin Abdallah ◽  
Evera Elemba ◽  
Qingzhen Zhong ◽  
Zewei Sun
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Immune System ◽  
Gut Microbiota ◽  
Short Chain Fatty Acids ◽  
Nutrition And Health ◽  
Nitrogenous Compounds ◽  
Dietary Amino Acids ◽  
Host Nutrition ◽  
Chain Fatty Acids

The gastrointestinal tract (GIT) of humans and animals is host to a complex community of different microorganisms whose activities significantly influence host nutrition and health through enhanced metabolic capabilities, protection against pathogens, and regulation of the gastrointestinal development and immune system. New molecular technologies and concepts have revealed distinct interactions between the gut microbiota and dietary amino acids (AAs) especially in relation to AA metabolism and utilization in resident bacteria in the digestive tract, and these interactions may play significant roles in host nutrition and health as well as the efficiency of dietary AA supplementation. After the protein is digested and AAs and peptides are absorbed in the small intestine, significant levels of endogenous and exogenous nitrogenous compounds enter the large intestine through the ileocaecal junction. Once they move in the colonic lumen, these compounds are not markedly absorbed by the large intestinal mucosa, but undergo intense proteolysis by colonic microbiota leading to the release of peptides and AAs and result in the production of numerous bacterial metabolites such as ammonia, amines, short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs), hydrogen sulfide, organic acids, and phenols. These metabolites influence various signaling pathways in epithelial cells, regulate the mucosal immune system in the host, and modulate gene expression of bacteria which results in the synthesis of enzymes associated with AA metabolism. This review aims to summarize the current literature relating to how the interactions between dietary amino acids and gut microbiota may promote host nutrition and health.

scholarly journals Nectar non-protein amino acids (NPAAs) do not change nectar palatability but enhance learning and memory in honey bees

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Daniele Carlesso ◽  
Stefania Smargiassi ◽  
Elisa Pasquini ◽  
Giacomo Bertelli ◽  
David Baracchi
Keyword(s):  
Amino Acids ◽  
Learning And Memory ◽  
Honey Bees ◽  
Feeding Preference ◽  
Memory Retention ◽  
Floral Nectar ◽  
Olfactory Conditioning ◽  
Specific Memory ◽  
Protein Amino Acids ◽  
Valuable Compounds

AbstractFloral nectar is a pivotal element of the intimate relationship between plants and pollinators. Nectars are composed of a plethora of nutritionally valuable compounds but also hundreds of secondary metabolites (SMs) whose function remains elusive. Here we performed a set of behavioural experiments to study whether five ubiquitous nectar non-protein amino acids (NPAAs: β-alanine, GABA, citrulline, ornithine and taurine) interact with gustation, feeding preference, and learning and memory in Apis mellifera. We showed that foragers were unable to discriminate NPAAs from water when only accessing antennal chemo-tactile information and that freely moving bees did not exhibit innate feeding preferences for NPAAs. Also, NPAAs did not alter food consumption or longevity in caged bees over 10 days. Taken together our data suggest that natural concentrations of NPAAs did not alter nectar palatability to bees. Olfactory conditioning assays showed that honey bees were more likely to learn a scent when it signalled a sucrose reward containing either β-alanine or GABA, and that GABA enhanced specific memory retention. Conversely, when ingested two hours prior to conditioning, GABA, β-alanine, and taurine weakened bees’ acquisition performances but not specific memory retention, which was enhanced in the case of β-alanine and taurine. Neither citrulline nor ornithine affected learning and memory. NPAAs in nectars may represent a cooperative strategy adopted by plants to attract beneficial pollinators.

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