Availability of essential amino acids in corn flour and corn bread

The availability of nitrogen, lysine and 9 essential amino acids was determined in corn before and after baking. Lysine availability was determined by the growth response method on weaning rats using regression analysis of body weight gain or moisture gain against lysine consumed from corn flour and corn bread. The results show a high correlation between lysine consumed and weight gain or moisture gain (r = 0.95) for rats fed the standard diets for 3 weeks. A good correlation was also obtained for corn bread. The results of lysine availability show that baking greatly improves availability by both ways of calculation. The availability of nitrogen and essential amino acids were also investigated by the balance trials with rats. Results show that availability values for nitrogen and all amino acids except threonine increased by baking. Data for food intake, weight gain, food efficiency, PER, NPR and true digestibility revealed that baking had little or no effect on nutritive value of corn tested in this investigation.     

Dynamics of lipid droplets in the endometrium and fatty acids and oxylipins in the uterine lumen,blood, and milk of lactating cows during diestrus

Our objective was to investigate the lipid content of uterus, blood plasma, and milk at early, mid, and late diestrus. Lactating cows (n = 30) had the estrous cycle and ovulation synchronized by administration of exogenous hormones. Cows were blocked by parity and assigned randomly to receive transcervical uterine flushing and biopsy on d 5 (early diestrus), 10 (mid diestrus) or 15 (late diestrus) of the estrous cycle. Flushing and endometrial biopsy were performed in the uterine horn ipsilateral to the corpus luteum. The recovered flushing was used for analyses of lipid composition by liquid chromatography-tandem mass spectrometry and the biopsy was used for investigation of lipid droplet abundance in endometrial cryosections using a neutral lipid fluorescent dye. In addition, blood and milk samples were collected from all cows on d 5, 10, and 15. All blood samples were used to measure the concentration of progesterone in plasma, and all milk samples were used to determine milk composition. Subsamples of blood plasma and milk were also used to evaluate the composition of fatty acids and oxylipins using the same methodology used for uterine flushing samples. The abundance of lipid droplets in the endometrium increased 1.9-fold from d 5 to 10, and 2-fold from d 10 to 15. Concentration of long-chain fatty acids and oxylipins in uterine flushing were, on average, 2.2 and 2.5 times greater in samples collected on d 15 compared with those collected on d 5 and 10. These differences were not observed in blood and milk, suggesting that accumulation of fatty acids and oxylipins in the uterus is regulated locally. In addition to concentration, the profile of individual fatty acids and oxylipins in uterine lumen changed substantially during diestrus. The main categories with increased abundance at late diestrus were mono- and polyunsaturated fatty acids, and oxylipins derived from arachidonic acid, dihomo-γ-linolenic acid, and docosahexaenoic acid. In conclusion, fatty acids and oxylipins accumulate in the uterine lumen during diestrus and might work as a mechanism to supply these lipids to the developing conceptus at late diestrus, when the onset of elongation occurs and substantial synthesis of biomass and cell signaling by lipid mediators are required.     

Effect of a varying body allowance of protein and essential amino acids on the pool of free amino acids in the blood and tissues

The pool of free amino acids in the blood and tissues was studied, basing on the protein amount in the diet and its qualitative composition, in 60 male WAG rats (bw 130-150 g), using gas-liquid chromatography. Three levels of casein were used in the ration (8.25 and 64% by mass). Incomplete protein of vegetable origin--wheat gluten was given instead of casein in an amount of 25%. The data obtained evidence that alanine circulation in deficiency of protein and essential amino acids is lowered which is associated with the inhibition of transamination of branched amino acids into glutamate. Deficiency of lysine, methionine, threonine and tryptophan in wheat gluten, when it is given to rats, leads to a decrease of these amino acids' pool in the skeletal muscles and blood that indicates the development of their deficiency in the body. The use of the relevant protein in the animals' diet resulted in disorders oi gluconeogenic amino acids (serine, glycine, proline), aspartate and cysteine metabolism. The protein excess leads to the growth of most amino acids' pool. Thus, metabolism of amino acids and their content in the tissue depend on the direction of the amino acid metabolic processes and their concentration in the food ration.     

The effect of baking on availability of essential amino acids in wheat

Lysine availability in wheat flour and bread was determined by the growth response method on rats using regression analysis relating gain in body weight and/or in body water to lysine consumed at two extractions, 87% and 72%. The availability of nitrogen and of essential amino acids were also determined by the balance trials method (fecal analysis method) with rats. The results of growth method show that baking increases lysine availability on the basis of body water gain. Also extraction levels affect lysine availability on the basis of change in body water. Wheat flour and bread of 72% extraction has more lysine availability values than the 87% extraction on the basis of moisture gain. Results of balance trials show that neither the extraction level nor the baking has a significant effect on essential amino acids availability. A fairly good correlation is obtained for wheat flour and bread for the two extractions. Values of change in weight, food efficiency, PER, NPR and true digestibility showed that baking and level of extraction of wheat has no significant effect on the nutritive value of wheat investigated in the present study.     

温州蜜柑皮中氨基酸及脂肪酸的组成分析研究

柑橘是我国大宗水果,皮中富含精油、果胶和类黄酮等生物活性成分,是一种具有较高开发价值的资源。应用氨基酸全自动技术分析温州蜜柑皮中的蛋白质,结果表明蛋白质含量为3.446%(干物质),其中必需氨基酸含量1.239%,比重35.956%,略小于大豆分离蛋白的39.4%;蛋氨酸、胱氨酸为限制性氨基酸。采用索氏法对果皮进行萃取,以GC-MS技术对萃取物中的脂肪酸进行分析鉴定,确定含有11种脂肪酸:6种饱和脂肪酸,占总量的26.06%,主要是十六烷酸19.75%;5种不饱和脂肪酸,占总量的66.20%,主要是9,12-十八碳二烯酸(亚油酸)37.14%和亚麻酸19.06%。     

Aflatoxin compromises development of the preimplantation bovine embryo through mechanisms independent of reactive oxygen production

Aflatoxin is a potent carcinogen often found in animal feedstuffs. Although it reportedly impairs development of the preimplantation pig embryo, it is not known whether it adversely affects development of the preimplantation bovine embryo. We conducted 3 experiments to investigate this possibility and determine whether deleterious effects of aflatoxin were caused by increased production of reactive oxygen species (ROS). Experiments were conducted with embryos produced in vitro and cultured after fertilization with various concentrations of aflatoxin. For experiment 1, embryos were treated with 0 (control), 40, 400, or 4,000 µg/L of aflatoxin B₁ (AFB₁). Treatment at all concentrations of AFB₁ tended to reduce cleavage rate, with the 2 highest concentrations having significant effects. As compared with the control, 40 µg/L AFB₁ reduced the percentage of oocytes becoming blastocysts and the percentage of cleaved embryos becoming blastocysts (19.7 vs. 8.1% and 30.3 vs. 14.3%, respectively). Complete inhibition of blastocyst formation occurred at concentrations of 400 and 4,000 µg/L of AFB₁. Experiments 2 and 3 involved a 2 × 2 factorial design with effects of AFB₁ (0 and 40 µg/L), the antioxidant Trolox (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid, a water-soluble analog of vitamin E; 0 and 5 µM), and their interaction on production of ROS in putative zygotes (experiment 2) and development to the blastocyst stage (experiment 3). Production of ROS was increased by AFB₁, and this effect was reversed by Trolox. However, Trolox did not prevent the reduction in development to the blastocyst stage caused by AFB₁. Thus, the anti-developmental effects of AFB₁ are not caused solely by increased ROS production. Rather, other underlying mechanisms exist for the adverse effects of aflatoxin on embryonic development. Overall, results indicate the potential for feeding aflatoxin-contaminated feed to cause embryonic loss in cattle.     

Role of amino acids and glucose in development of burnt off-flavours in liver sausage during heat processing

The effect of amino acids and glucose on the development of burnt off-flavours was investigated in meat model systems for liver sausage. At a constant glucose concentration, the burnt flavour was intensified by addition of an amino acid mixture. In a batter without liver, the development of burnt off-flavours, similar to those in liver sausage, could be induced through addition of exogenous amino acids and glucose. The endogenous amino acids from liver reacted more intensely than the exogenous amino acids in the formation of the burnt flavour components. After heating batches with added exogenous amino acids and glucose the free amino acid contents (73–89% of initial content) were higher than in batches to which liver was added (42–53% of initial content). The differences in the free amino acid content of glycine, glutamic acid and threonine were linearly related to the intensity of burnt flavour. Results indicate that burnt flavour is due to the Maillard reaction.     

Invited review: Genetic contributions underlying the development of preimplantation bovine embryos

In recent years, it has become evident that genetic selection to improve milk production has resulted in a decline in dairy cattle fertility. Growing evidence suggests that the greatest loss occurs early in pregnancy around the time of embryo implantation. As a means to make genetic improvements and to assist in reproductive performance, use of artificial reproductive technologies such as artificial insemination and in vitro production of embryos have been widely used. Both of these technologies rely on the competence and quality of gametes for successful development of embryos. Often, selection of animals is based on the genetic merit of the animal, although specific fertility markers are relatively underdeveloped compared with markers for production traits. Similarly, current in vitro fertilization systems could benefit from a uniform method for selection of the best quality embryos to transfer into recipients for successful implantation and delivery of healthy offspring. As genetics underlie biological processes such as fertility, the need exists to further identify and characterize genes that affect fertility and development within both the parental gametes and the embryo. Furthermore, the magnitude of the contribution of each parental genome to the success of embryo development and pregnancy is not clear. As such, the objective of this review is to provide an overview of studies relating to genetic markers at the DNA level, parental and embryonic gene expression, and the effects of epigenetics on embryonic development. Future studies should exploit advances in molecular technologies to identify and classify genes underlying fertility and development to establish biomarkers and predictors for improved genetic selection.     

葡萄酒酿造过程中氨基酸含量变化的研究

应用HPLC对我国4个产区多个品种葡萄酒酿造过程样品中氨基酸含量变化趋势进行了研究,结果表明,L-脯氨酸是所有葡萄汁中氨基酸的主体,也是各样品含量差异最大的氨基酸;红葡萄酒中含脯氨酸、苏氨酸、赖氨酸等20种氨基酸,其中以脯氨酸含量最高,发现不同葡萄品种之间游离氨基酸种类和含量有差别,这与葡萄品种、气候、发酵工艺有关。     

Amino acid depletion and appearance during porcine preimplantation embryo development in vitro

Preimplantation embryos can consume and produce amino acids in a manner dependent upon the stage of development that may be predictive of subsequent viability. In order to examine these relationships in the pig, patterns of net depletion and appearance of amino acids by in vitro produced porcine preimplantation embryos were examined. Cumulus oocyte complexes derived from slaughterhouse pre-pubertal pig ovaries were matured for 40 h in defined TCM-199 medium (containing PVA) before being fertilised (Day 0) with frozen-thawed semen in Tris-based medium. After 6 h, presumptive zygotes were denuded and cultured in groups of 20, in NCSU-23 medium modified to contain 0.1 mM glutamine plus a mixture of 19 amino acids (aa) at low concentrations (0.02-0.11 mM) (NCSU-23(aa)). Groups of 2-20 embryos were removed (dependent on stage) on Day 0 (1 cell), Day 1 (two- and four-cells), Day 4 (compact morulae) and Day 6 (blastocysts) and placed in 4 mul NCSU-23aa for 24 h. After incubation, the embryos were removed and the spent media was analysed by HPLC. The net rate of amino acid depletion or appearance varied according to amino acid (P < 0.001) and, apart from serine and histidine, stage of development (P < 0.014). Glycine, isoleucine, valine, phenylalanine, tryptophan, methionine, asparagine, lysine, glutamate and aspartate consistently appeared, whereas threonine, glutamine and arginine were consistently depleted. Five types of stage-dependent trends could be observed: Type I: amino acids having high rates of net appearance on Day 0 that reached a nadir on Day 1 or 4 but subsequently increased by Day 6 (glycine, glutamate); Type II: those that exhibited lower rates of net appearance on Days 0 and 6 compared with the intermediate Days 1 and 4 (isoleucine, valine, phenylalanine, methionine, arginine); Type III: amino acids which showed a continuous fall in net appearance (asparagine, aspartate); Type IV: those that exhibited a steady fall in net depletion from Day 0 to Day 6 (glutamine, threonine); Type V: those following no discernable trend. Analysis of further embryo types indicated that presumptive polyspermic embryos on Day 0 had increased (P < 0.05) net rates of leucine, isoleucine, valine and glutamate appearance, and reduced (P < 0.05) net rates of threonine and glutamine depletion compared with normally inseminated oocytes. These data suggest that the net rates of depletion and uptake of amino acids by pig embryos vary between a) amino acids, b) the day of embryo development and, c) the type of embryos present at a given stage of development. The results also suggested that the net depletion and appearance rates of amino acids by early pig embryos might be more similar to those of the human than those of the mouse and cow.     

Availability of essential amino acids from proteins. I. Beef serum albumin

Available essential amino acids from beef serum albumin were determined microbiologically, after total enzymic hydrolysis of the protein by papain, leucine aminopeptidase and prolidase. Samples of pure beef serum albumin of different moisture content were heat-treated with glucose at 90° or without it at 121°. In the enzymic digest of the protein, available essential amino acids were determined using Streptococcus faecalis, S. zymogenes and Lactobacillus arabinosus. The content of essential available amino acids was correlated with the degree of in vitro digestibility of heat-treated albumin. The amount of lysine determined by Carpenter's method with fluordinitrobenzene did not correspond to the values found for lysine by microbiological analysis with S. faecalis. Lysine reactive with fluordinitrobenzene was found in the non-digestible residue of the protein, so that the values obtained by the chemical method are probably higher than the actual amount of available lysine. The results for the trypsin digest of the albumin were similar by both methods. The availability of lysine as well as that of amino acids in general depended on the enzymic digestibility.     

Changes in carbohydrates and amino acids during baking of Vicia faba

Chemical changes in carbohydrates, proteins and amino acids of the broad bean Vicia faba which occur during the production of the baked beans “foul midamis” were studied. During baking part of the sugars and amino acids of the beans were involved in discolouration reactions with subsequent decrease of the components studied.     

Developmental and molecular correlates of bovine preimplantation embryos

Expression of embryonic genes is altered in different culture conditions, which influence developmental potential both during preimplantation and fetal development. The objective of this study was to define the effects of culture conditions on: bovine embryonic development to blastocyst stage, blastocyst cell number, apoptosis and expression patterns of a panel of developmentally important genes. Bovine embryos were cultured in vitro in three culture media containing amino acids, namely potassium simplex optimization medium (KSOMaa), Charles Rosenkrans 1 (CR1aa) and synthetic oviductal fluid (SOFaa). Apoptosis in blastocysts was determined by TUNEL assay and expression profiles of developmentally important genes were assayed by real-time PCR. In vivo-produced bovine blastocysts were used as controls for experiments determining gene expression patterns. While the cleavage rates did not differ, embryos cultured in SOFaa had higher rates of development to blastocyst stage (P < 0.05). Mean cell numbers and percentages of apoptotic cells per blastocyst did not differ among the groups. Expression of the heat shock protein 70 (Hsp70) gene was significantly up-regulated in both CR1aa and KSOMaa when compared with SOFaa (P < 0.001). DNA methyltransferase 3a (Dnmt3a) expression was higher in embryos cultured in CR1aa than in those cultured in SOFaa (P < 0.001). Expression of interferon tau (IF-tau) and insulin-like growth factor II receptor (Igf-2r) genes was significantly up-regulated in KSOMaa when compared with CR1aa (P < 0.001). Gene expression did not differ between in vivo-derived blastocysts and their in vitro-derived counterparts. In conclusion, SOFaa supports higher development to blastocyst stage than KSOMaa and CR1aa, and the culture conditions influence gene expression.     

Occurrence and evolution of amino acids during grape must cooking

A study of the involvement of amino acids and other amino compounds in sugar degradation during must cooking was pursued. Two white musts (Trebbiano toscano and Spergola) and a red one (Lambrusco) were cooked by means of a lab-scale equipment emulating the real process.     

Edible mushrooms: a potential source of essential amino acids,glucans and minerals

The main chemical and biochemical constituents of nine edible mushrooms were evaluated in this study. An enzymatic method was used to determine the α‐ and β‐glucan contents, and the amino acid (AA) profiles were evaluated by RP‐HPLC‐DAD. The recommended dietary allowance (RDA) of the nutrients was evaluated. Finally, principal component analysis (PCA) was used to group the mushrooms according to their AA, glucans and chemical composition. All mushrooms evaluated can be considered as a potential and alternative source of dietary fibre (24.4–46.62%) and protein (16.47–36.96%) in a diet, with low contents of fat (1.40–2.08%). Phosphorus, potassium, iron, copper and zinc were the main minerals found in the mushrooms, whereas sodium concentration was negligible. All essential AA were detected in the mushrooms, with Pleurotus ostreatus (black oyster) representing the main source of essential amino acids among the samples. The contents of β‐glucan ranged from 1.58 to 16.91 mg g^?1 of dry matter among the mushrooms and Pleurotus eryngii presented the highest amount of this component. Pleurotus ostreatus (black oyster) and P. eryngii were also grouped together due to similarities in their phosphorous and arginine contents. Among the main results, it can highlight the high concentration of dietary fibre and essential amino acids of the edible mushrooms.     

Free amino acids in human blood serum during endogenous alimentation]

It has been ascertained that the blood serum of individuals fasting for 20 days demonstrates a sharply pronounced derangement in the proportions of amino acids, i. e. a manifestation of an endogenous amino acids imbalance. The most steep is the rise in the content of isoleucine, leucine and valine. These data may be used in considering issues concrened with an upset metabolism of amino acids under conditions of endogenous alimentation.