Abstract: The nutritional composition and hypoglycaemic effect
of crackers produced from blend of sprouted pigeon pea, unripe
plantain and brewers’ spent grain and fed to Alloxan induced diabetic
rat was investigated. Crackers were produced from different blends of
sprouted pigeon pea, unripe plantain and brewers’ spent grain. The
crackers were evaluated for proximate composition, amino acid
profile and antinutritional factors. Blood glucose levels of normal and
diabetic rats fed with the control sample and different formulations of
cracker were measured. The protein content of the samples were
significantly different (p
Abstract: Highly stable and homogeneously dispersed amino
acid coated silver nanoparticles (ANP) of ≈ 10 nm diameter, ranging
from 420 to 430 nm are prepared on AgNO3 solution addition to gum
of Azadirachta indica solution at 373.15 K. The amino acids were
selected based on their polarity. The synthesized nanoparticles were
characterized by UV-Vis, FTIR spectroscopy, HR-TEM, XRD, SEM
and 1H-NMR. The coated nanoparticles were used as catalyst for the
reduction of methylene blue dye in presence of Sn(II) in aqueous,
anionic and cationic micellar media. The rate of reduction of dye was
determined by measuring the absorbance at 660 nm,
spectrophotometrically and followed the order: Kcationic > Kanionic >
Kwater. After 12 min and in absence of the ANP, only 2%, 3% and 6%
of the dye reduction was completed in aqueous, anionic and cationic
micellar media respectively while, in presence of ANP coated by
polar neutral amino acid with non-polar -R group, the reduction
completed to 84%, 95% and 98% respectively. The ANP coated with
polar neutral amino acid having non-polar -R group, increased the
rate of reduction of the dye by 94, 3205 and 6370 folds in aqueous,
anionic and cationic micellar media respectively. Also, the rate of
reduction of the dye increased by three folds when the micellar media
was changed from anionic to cationic when the ANP is coated by a
polar neutral amino acid having a non-polar -R group.
Abstract: Carbon dioxide is one of the major greenhouse gas
(GHG) contributors. It is an obligation of the industry to reduce the
amount of carbon dioxide emission to the acceptable limits.
Tremendous research and studies are reported in the past and still the
quest to find the suitable and economical solution of this problem
needed to be explored in order to develop the most plausible absorber
for carbon dioxide removal. Amino acids can be potential alternate
solvents for carbon dioxide capture from gaseous streams. This is due
to its ability to resist oxidative degradation, low volatility and its
ionic structure. In addition, the introduction of promoter-like
piperazine to amino acid helps to further enhance the solubility. In
this work, the effect of piperazine on thermo physical properties and
solubility of β-Alanine aqueous solutions were studied for various
concentrations. The measured physicochemical properties data was
correlated as a function of temperature using least-squares method
and the correlation parameters are reported together with it respective
standard deviations. The effect of activator piperazine on the CO2
loading performance of selected amino acid under high-pressure
conditions (1bar to 10bar) at temperature range of (30 to 60)oC was
also studied. Solubility of CO2 decreases with increasing temperature
and increases with increasing pressure. Quadratic representation of
solubility using Response Surface Methodology (RSM) shows that
the most important parameter to optimize solubility is system
pressure. The addition of promoter increases the solubility effect of
the solvent.
Abstract: This study investigated the effects of thermal
treatment on Tualang honey sample in terms of honey colour and
heat-induced small metabolites. The heating process was carried out
in a temperature controlled water batch at 90oC for 4 hours. The
honey samples were put in cylinder tubes with the dimension of 1 cm
diameter and 10 cm length for homogenous heat transfer. The results
found that the thermal treatment produced not only
hydroxylmethylfurfural, but also other harmful substances such as
phthalic anhydride and radiolytic byproducts. The degradation of
honey protein was due to the detection of free amino acids such as
cysteine and phenylalanine in heat-treated honey samples. Sugar
dehydration was also occurred because fragmented di-galactose was
identified based on the presence of characteristic ions in the mass
fragmentation pattern. The honey colour was found getting darker as
the heating duration was increased up to 4 hours. Approximately, 60
mm PFund of increment was noticed for the honey colour with the
colour change rate of 14.8 mm PFund per hour. Based on the
principal component analysis, the score plot clearly shows that the
chemical profile of Tualang honey was significantly altered after 2
hours of heating at 90oC.
Abstract: Grains, including oats (Avena sativa L.), have been
recognized functional foods, because provide beneficial effect on the
health of the consumer and decrease the risk of various diseases. Oats
are good source of soluble fibre, essential amino acids, unsaturated
fatty acids, vitamins and minerals. Oat breeders have developed oat
varieties and improved yielding ability potential of oat varieties.
Therefore, the aim of investigation was to analyze the composition of
perspective oat varieties and breeding lines grains grown in different
conditions and evaluate functional properties. In the studied samples
content of protein, starch, β-glucans, total dietetic fibre, composition
of amino acids and vitamin E were determined. The results of
analysis showed that protein content depending of varieties ranged
9.70% to 17.30% total dietary fibre 13.66 g100g-1 to 30.17 g100g-1,
content of β-glucans 2.7 g100g-1 to 3.5 g100g-1, amount of
vitamin E (α-tocopherol) determined from 4 mgkg-1 to 9.9 mgkg-1.
The sums of essential amino acids in oat grain samples were
determined from 31.63 gkg-1 to 54.90 gkg-1. It is concluded that
amino acids composition of husked and naked oats grown in organic
or conventional conditions is close to optimal for human health.
Abstract: Rice bran is normally used as a raw material for rice
bran oil production or sold as feed with a low price. Conventionally,
the protein in defatted rice bran was extracted using alkaline
extraction and acid precipitation, which involves in chemical usage
and lowering some nutritious component. This study was conducted
in order to extract of rice bran protein concentrate (RBPC) from
defatted rice bran using enzymes and employing polysaccharides in a
precipitating step. The properties of RBPC obtained will be compared
to those of a control sample extracted using a conventional method.
The results showed that extraction of protein from rice bran using
enzymes exhibited the higher protein recovery compared to that
extraction with alkaline. The extraction conditions using alcalase 2%
(v/w) at 50 C, pH 9.5 gave the highest protein (2.44%) and yield
(32.09%) in extracted solution compared to other enzymes. Rice bran
protein concentrate powder prepared by a precipitation step using
alginate (protein in solution: alginate 1:0.016) exhibited the highest
protein (27.55%) and yield (6.84%). Precipitation using alginate was
better than that of acid. RBPC extracted with alkaline (ALK) or
enzyme alcalase (ALC), then precipitated with alginate (AL)
(samples RBP-ALK-AL and RBP-ALC-AL) yielded the precipitation
rate of 75% and 91.30%, respectively. Therefore, protein
precipitation using alginate was then selected. Amino acid profile of
control sample, and sample precipitated with alginate, as compared to
casein and soy protein isolated, showed that control sample showed
the highest content among all sample. Functional property study of
RBP showed that the highest nitrogen solubility occurred in pH 8-10.
There was no statically significant between emulsion capacity and
emulsion stability of control and sample precipitated by alginate.
However, control sample showed a higher of foaming capacity and
foaming stability compared to those of sample precipitated with
alginate. The finding was successful in terms of minimizing
chemicals used in extraction and precipitation steps in preparation of
rice bran protein concentrate. This research involves in a production
of value-added product in which the double amount of protein (28%)
compared to original amount (14%) contained in rice bran could be
beneficial in terms of adding to food products e.g. healthy drink with
high protein and fiber. In addition, the basic knowledge of functional
property of rice bran protein concentrate was obtained, which can be
used to appropriately select the application of this value-added
product from rice bran.
Abstract: Control of honey frauds is needed in Ecuador to
protect bee keepers and consumers because simple syrups and new
syrups with eucalyptus are sold as genuine honeys. Authenticity of
Ecuadorian commercial honeys was tested with a vortex emulsion
consisting on one volume of honey:water (1:1) dilution, and two
volumes of diethyl ether. This method allows a separation of phases
in one minute to discriminate genuine honeys that form three phase
and fake honeys that form two phases; 34 of the 42 honeys analyzed
from five provinces of Ecuador were genuine. This was confirmed
with 1H NMR spectra of honey dilutions in deuterated water with an
enhanced amino acid region with signals for proline, phenylalanine
and tyrosine. Classic quality indicators were also tested with this
method (sugars, HMF), indicators of fermentation (ethanol, acetic
acid), and residues of citric acid used in the syrup manufacture. One
of the honeys gave a false positive for genuine, being an admixture of
genuine honey with added syrup, evident for the high sucrose.
Sensory analysis was the final confirmation to recognize the honey
groups studied here, namely honey produced in combs by Apis
mellifera, fake honey, and honey produced in cerumen pots by
Geotrigona, Melipona, and Scaptotrigona. Chloroform extractions of
honey were also done to search lipophilic additives in NMR spectra.
This is a valuable contribution to protect honey consumers, and to
develop the beekeeping industry in Ecuador.
Abstract: Soy protein is a common ingredient added to processed meats to enhance its functional characteristics. In our study, soybean products (fermented soy Natto and protein hydrolysate) containing hydrolyzed peptides and amino acids, with or without ascorbic acid were added to burger in order to improve its quality characteristics. Results showed that soy additives significantly increased moisture and protein content and reduced (P < 0.05) fat values. Ash content did not affect with Natto additive. Color tools, lightness and yellowness were higher (P
Abstract: The MyD88 is an evolutionarily conserved host-expressed adaptor protein that is essential for proper TLR/ IL1R immune-response signaling. A previously identified complete cDNA (1626 bp) of OfMyD88 comprised an ORF of 867 bp encoding a protein of 288 amino acids (32.9 kDa). The gDNA (3761 bp) of OfMyD88 revealed a quinquepartite genome organization composed of 5 exons (with the sizes of 310, 132, 178, 92 and 155 bp) separated by 4 introns. All the introns displayed splice signals consistent with the consensus GT/AG rule. A bipartite domain structure with two domains namely death domain (24-103) coded by 1st exon, and TIR domain (151-288) coded by last 3 exons were identified through in silico analysis. Moreover, homology modeling of these two domains revealed a similar quaternary folding nature between human and rock bream homologs. A comprehensive comparison of vertebrate MyD88 genes showed that they possess a 5-exonic structure.In this structure, the last three exons were strongly conserved, and this suggests that a rigid structure has been maintained during vertebrate evolution.A cluster of TATA box-like sequences were found 0.25 kb upstream of cDNA starting position. In addition, putative 5'-flanking region of OfMyD88 was predicted to have TFBS implicated with TLR signaling, including copies of NFkB1, APRF/ STAT3, Sp1, IRF1 and 2 and Stat1/2. Using qPCR technique, a ubiquitous mRNA expression was detected in liver and blood. Furthermore, a significantly up-regulated transcriptional expression of OfMyD88 was detected in head kidney (12-24 h; >2-fold), spleen (6 h; 1.5-fold), liver (3 h; 1.9-fold) and intestine (24 h; ~2-fold) post-Fla challenge. These data suggest a crucial role for MyD88 in antibacterial immunity of teleosts.
Abstract: Collagen was isolated from chicken feet by using papain and pepsin enzymes in acetic acid solution at 4°C for 24h with a yield of 18.16% and 22.94% by dry weight, respectively. Chemical composition and characteristics of chicken feet collagen such as amino acid composition, SDS-PAGE patterns, FTIR spectra and thermal properties were evaluated. The chicken feet collagen is rich in the amino acids glycine, glutamic acid, proline and hydroxyproline. Electrophoresis pattern demonstrated two distinct α-chains (α1 and α2) and β chain, indicating that type I collagen is a major component of chicken feet collagen. The thermal stability of collagen isolated by papain and pepsin revealed stable denaturation temperatures of 48.40 and 53.35°C, respectively. The FTIR spectra of both collagens were similar with amide regions in A, B, I, II and III. The study demonstrated that chicken feet collagen using papain isolation method is possible as commercial alternative ingredient.
Abstract: In Arabidopsis, several genes encoding proteins with ankyrin repeats and transmembrane domains (AtANKTM) have been identified as mediators of biotic and abiotic stress responses. It has been known that the expression of an AtANKTM gene, At2g24600, is induced in response to abiotic stress and that there are four splicing variants derived from this locus. In this study, by RT-PCR and sequencing analysis, an unknown splicing variant of the At2g24600 transcript was identified. Based on differences in the predicted amino acid sequences, the five splicing variants are divided into three groups. The three predicted proteins are highly homologous, yet have different numbers of ankyrinrepeats and transmembrane domains. It is generally considered that ankyrin repeats mediate protein-protein interaction and that the number oftransmembrane domains affects membrane topology of proteins. The protein variants derived from the At2g24600 locus may have different molecular functions each other.
Abstract: Antioxidant properties and nutritive values of raw and cooked Pool barb, Puntius sophore (Hamilton-Buchanan) of Eastern Himalayas, India were determined. Antioxidant activity of the methanol extract of the raw, steamed, fried and curried Pool barb was evaluated by using 1,1-diphenyl-2-picrylhydrazyl (DPPH) scavenging assay. In DPPH scavenging assay the IC50 value of the raw, steamed, fried and curried Pool barb was 1.66 micro-gram/ml, 16.09 micro-gram/ml, 8.99 micro-gram/ml, 0.59 micro-gram/ml whereas the IC50 of the reference ascorbic acid was 46.66miro-gram/ml. These results showed that the fish have high antioxidant activity. Protein content was found highest in raw (20.50±0.08%) and lowest in curried (18.66±0.13%). Moisture content in raw, fried and curried was 76.35±0.09, 46.27±0.14 and 57.46±0.24 respectively. Lipid content was recorded 2.46±0.14% in raw and 21.76±0.10% in curried. Ash content varied from 12.57±0.11 to 22.53±0.07%. The total amino acids varied from 36.79±0.02 and 288.43±0.12 mg/100g. Eleven essential mineral elements were found abundant in all the samples. The samples had considerable amount of Fe ranging from 152.17 to 320.39 milli-gram/100gram, Ca 902.06 to 1356.02 milli-gram/100gram, Zn 91.07 to 138.14 milli-gram/100gram, K 193.25 to 261.56 milli-gram/100gram, Mg 225.06 to 229.10 milli-gram/100gram. Ni was not detected in the curried fish. The Mg and K contents were significantly decreased in frying method; however the Fe, Cu, Ca, Co and Mn contents were increased significantly in all the cooked samples. The Mg and Na contents were significantly increased in curried sample and the Cr content was decreased significantly (p
Abstract: Through anther and microspore culture methods, complete homozygous plants can be produced within a year as compared to the long inbreeding method. Isolated microspore culture is one of the most important techniques for rapid development of haploid plants. The efficiency of this method is influenced by several factors such as cultural conditions, growth regulators, plant media, pretreatments, physical and growth conditions of the donor plants, pollen isolation procedure, etc. The main purpose of this study was to improve the isolated microspore culture protocol in order to increase the efficiency of embryoids, its regeneration and reducing albinisms. Under this study we have tested mainly three different microspore isolation procedures by glass rod, homozeniger and by blending and found the efficiency on gametic embryogenesis. There are three types of media viz. washing, pre-culture and induction was used. The induction medium as AMC (modified MS) supplemented by 2, 4-D (2.5 mg/l), kinetin (0.5 mg/l) and higher amount of D-Manitol (90 g/l) instead of sucrose and two types of amino acids (L-glutamine and L-serine) were used. Out of three main microspore isolation procedure by homogenizer isolation (P4) showed best performance on ELS induction (177%) and green plantlets (104%) compared with other techniques. For all cases albinisims occurred but microspore isolation from excised anthers by glass rod and homogenizer showed lesser numbers of albino plants that was also one of the important findings in this study.
Abstract: A major goal in animal genetics is to understand the role of common genetic variants in diseases susceptibility and production traits. Sahiwal cattle can be considered as a global animal genetic resource due to its relatively high milk producing ability, resistance against tropical diseases and heat tolerant. CYP11B1 gene provides instructions for making a mitochondrial enzyme called steroid 11-beta-hydroxylase. It catalyzes the 11deoxy-cortisol to cortisol and 11deoxycorticosterone to corticosterone in cattle. The bovine CYP11B1 gene is positioned on BTA14q12 comprises of eight introns and nine exons and protein is associated with mitochondrial epithelium. The present study was aimed to identify the single-nucleotide polymorphisms in CYP11B1 gene in Sahiwal cattle breed of Pakistan. Four polymorphic sites were identified in exon one of CYP11B1 gene through sequencing approach. Significant finding was the incidence of the C→T polymorphism in 5'-UTR, causing amino acid substitution from alanine to valine (A30V) in Sahiwal cattle breed. That Ala/Val polymorphism may serve as a powerful genetic tool for the development of DNA markers that can be used for the particular traits for different local cattle breeds.
Abstract: Venison is well known as a traditional meat type in Europe and it is lower in calories, cholesterol and fat content than common cuts of beef, pork or lamb. The aim of the current research was to determine content of amino acids (LVS ISO 13903:2005) in different types of marinades marinated venison during storage. Beef as a control was analyzed for comparison of obtained results. The meat (2x3x2cm) pieces were marinated in two different types of marinades: red wine and tomato sauce marinade. The prepared meat samples were stored (marinated) at 4±2ºC temperature for 48±1h. Marinated meat was placed in polypropylene trays, hermetically sealed with high barrier polymer film under modified atmosphere (C02 40%+N2 60%) without and with iron based oxygen scavenger sachets (Mitsubishi Gas Chemical Europe Ageless®), all samples were compared with packed marinated products in air ambiance. Results of current research show that changes of amino acids content in marinated venison mainly depend on packaging conditions.
Abstract: An expressed sequence tag (EST) analysis provideus portions of expressed genes. We have constructed cDNA library and determined randomly sequences from cDNA library clones of T. molitor injected with acholeplasma lysate. We identified the homologous to a galectin gene. As the result of cloning and characterization of novel, we found that the protein has an open reading frame (ORF) of 495 bp, with 164 amino acid residues and molecular weight of 18.5 kDa. To characterize the role of novel Tm-galectin in immune system, we quantified the mRNA level of galectin at different times after treatment with immune elicitors. The galectin mRNA was up-regulated about 7-folds within 18 hrs. This suggests that Tm-galectin is a novel member of animal lectins, and has a role in the process of pathogen recognition. Our study would be helpful for the study on immune defense system and signaling cascade.
Abstract: Some Chromium (III) complexes were synthesized
with three amino acids: L Glutamic Acid, Glycine, and L-cysteine as
the ligands, in order to provide a new supplement containing Cr(III)
for patients with type 2 diabetes mellitus. The complexes have been
prepared by refluxing a mixture of Chromium(III) chloride in
aqueous solution with L-glutamic acid, Glycine, and L-cysteine after
pH adjustment by sodium hydroxide. These complexes were
characterized by Infrared and Uv-Vis spectrophotometer and
Elemental analyzer. The product yields of four products were 87.50
and 56.76% for Cr-Glu complexes, 46.70% for Cr-Gly complex and
40.08% for Cr-Cys complex respectively. The predicted structure of
the complexes are [Cr(glu)2(H2O)2].xH2O, Cr(gly)3..xH2O and
Cr(cys)3.xH2O., respectively.
Abstract: The present study was carried out to evaluate the
nutritional value of sorghum flour during processing of injera
(unleavened thick bread). The proximate composition of sorghum
flour before and after fermentation and that of injera was determined.
Compared to the raw flour and fermented one, injera had low protein
(11.55%), ash (1.57%) and fat (2.40%) contents but high in fiber
content. Moreover, injera was found to have significantly (P ≤ 0.05)
higher energy (389.08 Kcal/100g) compared to raw and fermented
sorghum flour. Injera contained lower levels of anti-nutritional
factors (polyphenols, phytate and tannins) compared to raw and
fermented sorghum. Also it was found to be rich in Ca
(4.75mg/100g), Fe (3.95 mg/100g), and Cu (0.7 mg/100g) compared
to that of raw and fermented flour. Moreover, both the extractable
minerals and protein digestibility were high for injera due to low
amount of anti-nutrients. Injera was found to contain an appreciable
amount of amino acids except arginine and tyrosine.
Abstract: The main objective of this study was to determine the effects
of vermicompost and amino acids on the qualitative and quantitative yield of
chamomile. The experiment was conducted during the growing season of
2010 at the Alborz Medical Research Center. The Treatment groups consisted
of vermicompost (0, 5, 10, 15 and 20 tons/ha) and the sprays of amino acids
(budding stag, flowering stage, and budding + flowering stage). The
experimental design was a factorial experiment based on Randomized
Complete Block Design (RCBD) with three replications. The present results
have shown that the highest plant height, flower head diameter, fresh and dry
flower yield and significant essential oil content were obtained by using 20-
ton vermicompost per hectare. Effects of amino acids were similar to those
seen in vermicompost treatment and all measured traits were seen to be
significant after the spray of amino acids at the budding + flowering stage).
Abstract: The aim of the study was to determine how different
ripening processes (traditional vs. industrial) influenced the
proteolysis in traditional Serbian dry-fermented sausage Petrovská
klobása. The obtained results indicated more intensive pH decline
(0.7 units after 9 days) in industrially ripened products (I), what had a
positive impact on drying process and proteolytic changes in these
samples. Thus, moisture content in I sausages was lower at each
sampling time, amounting 24.7% at the end of production period
(90 days). Likewise, the process of proteolysis was more pronounced
in I samples, resulting in higher contents of non-protein nitrogen
(NPN) and free amino acids nitrogen (FAAN), as well as in faster
and more intensive degradation of myosin (≈220 kDa), actin (≈45
kDa) and other polypeptides during processing. Consequently, the
appearance and accumulation of several protein fragments were
registered.