Study of Epilobium angustifolium L. amino acids content by HPLC method

The use of plant raw materials is one of the areas of modern pharmaceutical science in the production of herbal drugs. The genus Epilobium counts more than 200 species, many species of which are used in traditional medicine. Among the Epilobium species, Epilobium angustifolium is one of the well-known medicinal plants which have been used worldwide in habitual medicine. There is insufficient information in the literature on the biologically active substances of Epilobium angustifolium L. The presence of three major polyphenol groups: phenolic acids, flavonoids, and ellagitannins were identified in E. angustifolium extracts. Traditionally, the infusion of leaves of this plant could be useful for headaches, cold and gastrointestinal disorder. The Epilobium angustifolium L. as an insufficiently studied plant is a promising object of study, including amino acids composition. To assess the relationship between the production of primary metabolites and their possible therapeutic properties, we analyzed the amino acid profile of the plant Epilobium angustifolium used in traditional medicine. The study of compounds generated by plants as a result of defense mechanisms permits an understanding of the molecular mechanism involved in their medicinal properties. The aim. Thus, the aim of the study was to conduct an HPLC analysis of the amino acids of E. angustifolium to establish the prospects for the use of the raw materials in medical and pharmaceutical practice. The results of the current study will be used in further breeding programs aimed to obtain an industrial form of E. angustifolium suitable for pharmaceutical and food applications. Materials and methods. The determination of amino acids composition of Epilobium angustifolium was conducted using Agilent 1200 (Agilent Technologies, USA). Results. The HPLC method identified sixteen free amino acids and seventeen bound amino acids in the Epilobium angustifolium herb. The studies have shown that Epilobium angustifolium L. herb is mainly composed of free amino acids such as L-phenylalanine (1.65 µg/mg), L-glutamic acid (1.51 µg/mg), L-arginine (1.24 µg/mg), L-alanine (0.98 µg/mg) and L-aspartic acid (0.57 µg/mg), which were presents in the greatest amount. The dominant bound amino acids in the studied raw material were L-glutamic acid, L-aspartic acid, L-leucine, and L-alanine, the content of which was 32.37 µg/mg, 10.59 µg/mg, 8.70 µg/mg, and 6.22 µg/mg respectively. Conclusions. Using the HPLC method determined the amino acids in the herb of Epilobium angustifolium L. The concentrations of L-aspartic acid, L-glutamic acid, L-arginine, L-alanine and L-phenylalanine are predominate among free and bound amino acids in the Epilobium angustifolium L. herb. The result shows that Epilobium angustifolium L. is the source of amino acids, so the use of this plant raw material for new remedies is possible in the future

Effects of Dietary Protein Levels on Fecal Amino Acids Excretion and Apparent Digestibility, and Fecal and Ileal Microbial Amino Acids Composition in Weaned Piglets

Background and Aims: The purpose of this study was to determine the effects of low protein diets with the same Lys, Met + Cys, Thr, and Trp levels as in high protein diets on the fecal amino acid excretion and apparent digestibility, and ileal and fecal microbial amino acids composition in weaned piglets.Methods: Fifty-four 21-day-old Duroc × Landrace × Yorkshire weaned piglets were randomly divided into three groups and fed with corn-soybean meal basal diets, in which the crude protein (CP) content was 20% (H-CP), 17% (M-CP), and 14% (L-CP), respectively. The experiment included a 7-day adaptation period and a 45-day trial period. Six piglets in each group were randomly slaughtered on days 10, 25, and 45 of the trial period, and the intestinal contents, intestinal mucosa, and feces were collected.Results: The results showed that the interaction between feeding time and dietary CP levels was reflected in the apparent digestibility of dietary CP and amino acid (AA) (p < 0.01). With the increase of age, the apparent digestibility of CP and AA were increased (p < 0.01). With the increase of CP levels, the excretion of nitrogen (N) was decreased (p < 0.01), whereas the flow of microbial AA in the ileum and feces were increased (p < 0.01). The interaction between feeding time and dietary CP levels was also reflected in the composition of AA in the ileum and stool of piglets (p < 0.01). The proportion of His, Lyr, Met, Cys, and Ser was lower than the average, whereas the proportion of Phe, Leu, Pro, Ala, Glu, and Asp was higher than the average. With the increase of age, the AA content of microorganisms increased (p < 0.01).Conclusion: All in all, this work revealed the changes of N, CP, and AA excretion and digestibility of feces and microorganisms of piglets under the combined action of different dietary protein levels and different feeding times, and also the changes of AA composition of intestinal microorganisms and AA composition of microorganisms.

The Effect of L-Glutamine on Basal Albumen and Yolk Indices and Albumen Amino Acids Composition

The current study tested the hypothesis that 1.0% dietary inclusion of L-glutamine (Gln), an non-essential amino acid that influences protein synthesis, can improve internal egg quality, including amino acids profile. Thirty-week-old Bovans Brown laying hens in their middle laying period were assigned to one of the two experimental groups (12 replicate cages, 2 hens/cage) with Gln in the form of alpha-ketoglutarate (10 g/kg) or without Gln inclusion. The experimental period lasted for 30 wks, from the 31st to the 60th week of age of hens, when eggs were collected and selected egg quality indices were determined. Gln supplementation had no effect on albumen and egg yolk share, albumen and yolk basal indices and composition, including yolk cholesterol content. However, Gln decreased the lipid content of the egg albumen (p < 0.001), and influenced albumen amino acid profile, increasing content of asparagine (p < 0.05), phenylalanine (p < 0.05), proline (p < 0.001), tryptophan (p < 0.01), and tyrosine (p < 0.05). In conclusion, the study shows a potential role of Gln supplementation for enhancing nutritional values of eggs by lower lipid content and higher amino acid profile.

Determination of amino acids content of the Tagetes lucida Cav. by GC/MS

Plant raw materials are widely used for the prevention and treatment providing of many diseases. The interest is the in-depth research of the flowers, leaves, and herb of Tagetes lucida. Therefore, the study aimed to determine the content of primary metabolites, namely amino acids in the raw materials of this plant. The amino acids composition and content in flowers, leaves, and herb were determined by the GC/MS method. The results of the study revealed that the raw material of Tagetes lucida contains more bound and less free amino acids. Free and bound L-proline, L-isoleucine were present in all the analyzed samples in the greatest amount (1.909 mg/g and 20.999 mg/g, 0.804 mg/g and 18.908 mg/g in the flowers; 2.721 mg/g and 18.973 mg/g, 3.459 mg/g and 28.518 mg/g in the leaves; 6.436 mg/g and 18.817 mg/g, 0.245 mg/g and 0.222 mg/g in the herb). Another free amino acid with a high content in flowers (1.321 mg/g) and herb (0.825 mg/g) of Tagetes lucida was L-aspartic acid. In addition, high content of L-phenylalanine in bound form was found in the leaves (11.843 mg/g) of the study plant. These amino acids to be considered distinguishing markers of the Tagetes lucida. This research contributes to already known information of Tagetes lucida use as herbal medicine, nutraceutical, and food reinforcement.

Quality of Soybean Products in Terms of Essential Amino Acids Composition

The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.

Comparative assessment of amino acids composition in two types of marine fish silage

Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.

Comparative Study of Endogenous Ileal Amino Acid Flow and Digestive Physiology to Nitrogen-Free Diets with Differing Ratios of Dextrose to Corn Starch in Broiler Chickens

Determination of ileal endogenous amino acids (IEAAs) is necessary for the calculation of standardized ileal amino acid digestibility. This experiment was conducted to compare the response of amino acids composition of IEAAs of broilers, and digestive physiology fed the nitrogen-free diet (NFD) formulated with different ratios of dextrose to corn starch (D/CS). 28d-old broiler chickens (n = 210) with similar body weight were allocated to 5 treatment groups, including a control group (CT, basal diet, normal level of protein) and four NFD groups for a 3-days trial, designated as A (D/CS = 1.00), B (D/CS = 0.60), C (D/CS = 0.33), and D (D/CS = 0.14). The results showed that NFD significantly reduced serum IGF-1, albumin and uric acid levels when compared with the control (P < 0.05). A higher ratio of D/CS (1.00 and 0.60) increased Asp, Thr, Ser, Glu, Gly, Ala, Val, Ile, Leu, His, Tyr, Arg, and Pro contents of IEAAs when compared with the ratio of 0.33 and 0.14 (P < 0.05). Moreover, ileal DM digestibility and digestive enzyme increased with an increasing ratio of dextrose to corn starch (P < 0.001). The number of ileal goblet cells and the gene expression of Mucin 2 were higher in group A (D/CS=1.00) than in group C (D/CS = 0.33) and the control (P < 0.05). It was further observed that NFD indeed reshaped the gut microbiota, characterized by lower Bacteroidetes, a significantly increased proportion of Proteobacteria, and decreased microbial diversity (P < 0.05).Our results indicate that the chicken fed NFD were accompanied by huge digestive physiological alterations, presenting with malnutrition and accumulation of Proteobacteria in the gut. Different proportions of dextrose and starch directly affect the basal IEAAs of broiler chickens. A higher proportion of dextrose (D/CS = 1 and 0.6) in NFD increase IEAAs by promoting secretion of digestive enzyme and mucin. But the excessive proportion of starch is unsuitable for the chicken to digest NFD (D/CS = 0.14). Therefore, we suggest the ratio of dextrose to corn starch in NFD at 0.33 might be more appropriate to detect IEAAs of broiler chickens.

KARAKTERISTIK FISIKOKIMIA DAN SENSORI BERAS ANALOG MULTIGRAIN BERPROTEIN TINGGI

Several grains (green bean, red bean, soybean, corn, nuts, sesame, and millets) were processed to yield a high protein analogue rice. Red beans and green beans were soaked in water for six hours while soybean was boiled for 10 minutes and then peeled. Nuts were dried at 70°C, ground, and sieved to pass 80 mesh. All grains were ground into powder except for sesame which was in whole seed. Four formulas of rice analogues were produced at a different level of millet (0-15%), corn (35-50%) with fixed level of red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and glycerol monostearate (GMS) (2%). The products were analyzed in terms of proximate composition, hardness, water absorption index, development ratio, cooking time, in vitro protein digestibility, amino acids composition, and protein digestibility-corrected amino acid score (PDCAAS). The four analogue rice formulas contained high level of protein and protein digestibility, but they did not fulfill the targeted complementation. The protein content of the analogue rice varied from 18.19 to 19.09% (wet based) with protein digestibility of 81.27-88.86%. The most preferred formulas of the rice analogue was composed of corn (40%), millet (10%, red beans (10%), soybeans (25%), green beans (10%), sesame (3%), and GMS (2%). It contained 42.48% of amino acids score and 36.53% of PDCAAS value.

Determination of amino acids of some plants from Gentianaceae family

Medicines from plants are widely used in the complex treatment of different diseases every day. Therefore, theoretical and practical interest is the in-depth study of the herb of perspective plants like Centaurium erythraea Rafn. and Gentiana cruciata L. These plants have a long history of usage and interest of people. The aim of the study was to determine the content of amino acids in these plants. The amino acids composition and content in the herb of study species of the family Gentianaceae determined by the HPLC method. The results of the research revealed that the raw material of Centaurium erythraea Rafn. and Gentiana cruciata L. contains free and bound amino acids. Sixteen free and seventeen bound amino acids were identified in the herb of Centaurium erythraea Rafn. The herb of Gentiana cruciata L. contained thirteen free and fifteen bound amino acids. L-glutamic acid, L-arginine, L-aspartic acid, and L-cystine were predominant of Centaurium erythraea Rafn. herb. Amino acids L-lysine, L-serine, L-aspartic acid, and L-phenylalanine were present in the herb of Gentiana cruciata L. in the greatest amount. The metabolic processes in which these amino acids are involved connected to the medicinal properties of the study plants according to their use in official or nontraditional medicine.

Preparation and Evaluation of Pan Bread from Chia Seeds Powder as Substitute Wheat Flour

As part of this functional food covenant, the world is searching for new healthy food products with ample quantities of bioactive components such as fibre, mineral elements, essential amino acids, and phenols. Since CHIA seeds powder has both nutritious and pharmaceutical properties, integrating it into pan bread may be beneficial to human health. The sensorial parameters of pan bread enriched with CSP, amino acids composition, and proximate compositions of the pan bread were investigated in this study by partially replacing wheat flour (WF) with CHIA seeds powder (CSP) at levels of 3 percent, 6 percent, 9 percent, and 12 percent. The addition of CSP to pan bread improved the mineral content of the bread. With only a minor depreciation in bread quality, CSP could partially replace WF 72 percent extraction in pan bread, increasing its nutritional value in terms of fibre, essential amino acids, and minerals. Sensorial evaluation revealed that pan bread supplemented with up to 12% CSP was acceptable to the panelists, with notable differences in crumb texture, appearance, crust color, crumb grain, taste, odor, and overall acceptability as compared to pan bread control. When compared to pan bread without CSP, the CSP mixture increased the mineral content, essential amino acid content, and nutritional properties.