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1

Effects of Echinostoma caproni miracidia dose on the amino acid contents of Biomphalaria glabrata as determined by high-performance thin-layer chromatography

100%

Nguyen M., Fried B., Sherma J.

Acta Parasitologica

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2016

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tom 61

|

nr 1

2

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Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

100%

Purwin C., Fijalkowska M., Pysera B., Lipinski K., Sienkiewicz S., Piwczynski D., Puzio N.

Journal of Elementology

|

2014

|

tom 19

|

nr 3

The aim of this study was to determine the composition of nitrogen fractions in alfalfa and red clover, which differ in proteolytic activity, and to evaluate the effect of wilting on changes in nitrogen fractions in alfalfa and red clover herbage. Total nitrogen was divided into protein and non-protein nitrogen, and the amino acid profile of protein was analyzed. Buffer-soluble nitrogen (BSN), including buffer-soluble protein nitrogen (BSPN) and non-protein buffer-soluble nitrogen (NPBSN), was determined. The NPBSN fraction was further subdivided into peptide nitrogen, amino acid nitrogen, neutral detergent-insoluble nitrogen (NDIN) and acid detergent-insoluble nitrogen (ADIN). Wilting in the field to 40% dry matter content (the swath was tedded once) did not reduce the total nitrogen content of alfalfa and red clover herbage, although it affected the concentration of the BSNfraction, in particular NPBSN, and free amino acid nitrogen. During alfalfa wilting, the soluble protein content decreased and the concentrations of non-protein nitrogen compounds increased, mostly due to an increase in free amino acid nitrogen. A reverse trend was observed during red clover wilting – the concentrations of non-protein nitrogen compounds decreased and soluble protein content increased. A decrease was also noted in peptide nitrogen, NDIN and ADIN. Wilting of alfalfa and red clover had no adverse effect on the amino acid profile of protein. The concentrations of essential amino acids that limit milk protein synthesis, i.e. Lys, Met, His and Arg, did not decrease. Legume wilting in the field contributes to an increase in the concentrations of soluble nitrogen in the plant material intended for ensiling.

3

The effect of inhibitors on the amino acid content in the stored potato tubers

100%

Danilchenko H., Pranaitiene R., Taraseviciene Z., Venskutoniene E.

Zeszyty Problemowe Postępów Nauk Rolniczych

|

2008

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tom 530

The research was carried out in 2002-2006 at the Crop-Growing Product Storage and Processing Laboratory, Department of Horticulture, Lithuanian University of Agriculture Animal Husbandry Institute of Lithuanian Veterinary Academy. 15 amino acids were determined in the studied samples of potato tubers of 5 cultivars including 9 essential amino acids. Essential amino acids make up 38-45% of all the amino acids. In potato tubers, the dominating amino acids were leucine and valine, the lowest amount was of methionine and histidine. Dominating alterable amino acids were glutamic and aspartic acids. The latter were one of the most mobile during the storage period. During the whole period of storage, the lowest changes were observed in the following: lysine in cv. Goda tubers, histidine in cv. Nida tubers, methionine, histidine and isoleucine in potato tubers of the cv. Vaiva. Alterable amino acids, i.e. glycine, alanine and tyrosine, during the whole period of storage changed the least in the potato tubers of all cultivars. The decrease in the protein content during the storage period causes the increase in the tyrosine content. Tyrosine is not desirable in potato tubers due to the fact that it negatively affects the color of raw potato tubers. Under the increasing amount of tyrosine, potatoes darken faster. According to the data of our research, the amount of tyrosine in potato tubers of all cultivars was not significant. After carrying out the correlation analysis between the darkening of raw potato tubers and the amount of tyrosine, a weak correlation was determined (r = -0.4).

4

Functional and thermal characteristics of Buffalo's milk protein products

84%

Hassan Z. M. R., Heikal Y. A.

Polish Journal of Food and Nutrition Sciences

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2010

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tom 60

|

nr 4

Buffalo’s milk protein products, total milk proteinate (TMP), rennet casein, and lactic acid casein were studied. The chemical composition was determined and some properties (water and oil absorption capacity, emulsion activity, foam expansion, and buffer capacity) of these products were also determined. The results indicated some differences in the chemical composition and electrophoresis bands of protein between total milk proteinate, rennet casein and lactic acid casein. The TMP was characterised by the lowest ash and moisture contents with highest protein contents compared to the other protein products. There is no remarkable effect of drying methods on the chemical composition within each type of protein products. Total milk proteinate contains some whey proteins which are high in alanine, cystine when compared with rennet casein. Lactic acid casein had high contents of amino acid proline. On the other hand, the rennet casein had a low content of sulfur containing amino acids cysteine and methionine. Differences between total essential amino acid (TEAA) of total milk proteinate and lactic acid casein were significantly (p<0.05) higher than those of rennet casein. Freeze dried total milk proteinate exhibited excellent foaming and emulsifying potential when compared with oven-dried caseinate. For all protein types, the maximum WAC can be seen for freeze-dried milk proteinates, whereas the minimum value was for oven dried rennet casein. The minimum value of emulsion capacity and surface tension was obtained at pH 4.5 and 2.5 in all types of proteinates, whereas the maximum values were found at pH 10.5. Relative viscosity of TMP solutions was higher than those of rennet and lactic acid casein. However, relative viscosity values tended to decrease with lowering or increasing the pH values of the solutions from the neutral pH value. Calorimetric analysis showed two major enthalpy changes in the tested caseinate samples. The first change occurred at peak temperature range of 92.2°C to 100.8°C for the moisture removal, while the second change occurred between 273.9°C and 314.6°C for protein degradation. The enthalpy values ranged between 218.3 to 268.4 J/g for moisture removal. Total milk proteinate showed two major peaks for protein degradation indicating the presence of whey proteins and milk caseins.

5

Effect of plant growth promoting rhizobacteria on growth, nutrient, organic acid, amino acid and hormone content of cauliflower (Brassica oleracea L. var. botrytis) transplants

84%

Ekinci M., Turan M., Yildirim E., Gunes A., Kotan R., Dursun A.

Acta Scientiarum Polonorum. Hortorum Cultus

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2014

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tom 13

|

nr 6

This study was conducted to determine the effect of different plant growth promoting rhizobacteria (PGPR) strains on growth and quality of cauliflower transplants under greenhouse conditions. The strains of Bacillus megaterium TV-3D, B. megaterium TV-91C, Pantoea agglomerans RK-92, B. subtilis TV-17C, B. megaterium TV-87A, B. megaterium KBA-10 were used in this study. The results of this study showed that different bacterial inoculations increased plant growth parameters such as fresh shoot weight, dry shoot weight, root diameter, root length, fresh root weight, dry root weight, plant height, stem diameter, leaf area and chlorophyll contents of cauliflower transplant respectively. Except for abscisic acid (ABA), the values of gibberellic acid (GA), salicylic acid (SA), indole acetic acid (IAA) was increased by ratio of 23.64, 89.54 and 25.63%, respectively in compared to the control by application of B. megaterium KBA-10 and P. agglomerans RK-92. The amount of organic acids with B. subtilis TV-17C PGPR applications have increased at a ranging ratio from 9.63 to 186.02%. Also, PGPR inoculations increased the macro and micro nutrient content of cauliflower transplants. As a result, the use of bacteria treatments may provide a means of improving transplant growth and quality in cauliflower.

6

The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel

84%

Cieslik E., Gebusia A., Florkiewicz A., Mickowska B.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2011

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tom 10

|

nr 4

Introduction. Jerusalem artichoke (Helianthus tuberosus L.) is grown primarily for its edible tubers, which were first cultivated by native Americans before the arrival of the Europeans. Unlike most tubers, but in common with other members of the Asteraceae, the tubers store fructans instead of starch. Fructans are non-digestible carbohydrates considered functional food ingredients because they affect body processes in ways that result in better health and in many diseases prevention. However, the Jerusalem artichoke deserves attention not only because of the content of fructans, recent studies also indicate a high protein content, including essential amino acids. Material and methods. The aim of the work was to establish the content of protein and amino acids in Jerusalem artichoke tubers {Helianthus tuberosus L.) of red variety - Rote Zonenkugel. The content of protein was estimated by Dumas method. The amino acids composition was analysed with ion-change chromatography with postcolumn derivatisation and detection of ninhydryn reaction with automatic amino acids analyser. Results. The assessed liophylisate was characterised by high protein content (6.36%) in comparison to chicory (which is the main industrial source of fructans) and to commonly consumed potatoes. There was shown a few times higher content of essential amino acids (also of methionine) in comparison to chicory and potato. The examined essential amino acids were present in very advantagenous proportions. Conclusions. In Jerusalem artichoke tubers of Rote Zonenkugel variety of the high content of protein was established in comparison to other plant sources. The high content was found of amino acids with special stress on essential amino acids (esp. sulphur ones).

7

Skład aminokwasowy białka bulw czterech odmian ziemniaka w zależności od nawożenia azotem

84%

Wyszkowski M.

Acta Academiae Agriculturae ac Technicae Olstenensis. Agricultura

|

1996

|

tom 63

129-138

W 3-letnim doświadczeniu polowym w uprawie czterech odmian ziemniaka - Heban, Ibis, Irga i Marta stosowano zróżnicowane dawki azotu (0-200 kg N• ha-1). Nawożenie azotem zwiększyło zawartość większości aminokwasów, zarówno egzo- jak i endogennych oraz podwyższyło wartość odżywczą białka u wszystkich badanych odmian ziemniaka. Zawartość aminokwasów egzogennych zwiększyła się od 5% u odmiany Irga do 13% u odmiany Heban, a ogólna zawartość aminokwasów odpowiednio od 9 do 17%. Szczególnie korzystna była zwyżka zawartości lizyny i treoniny, gdyż aminokwasy te są aminokwasami deficytowymi w białku zbóż.

8

Comparison of the influence of different chemical forms of selenium and the profiles of CLA isomers in the diet on the fatty acid and amino acid contents in the liver and femoral muscles of rats

84%

Czauderna M., Kowalczyk J., Korniluk K., Niedzwiedzka K. M.

Journal of Animal and Feed Sciences

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2007

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tom 16

|

nr 4

678-695

9

Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties

84%

Tas N. G., Gokmen V.

Polish Journal of Food and Nutrition Sciences

|

2018

|

tom 68

|

nr 3

Proximate composition, profi les of amino acids, sugars, organic acids, vitamins and minerals of fourteen Turkish hazelnut varieties harvested in 2013 and 2014 were investigated. Glutamic acid, arginine and aspartic acid were the most predominant amino acids, representing of about 50% of hazelnut protein. Individual amino acid profi les showed signifi cant differences depending upon the harvest year (p<0.05). Concentration of sucrose was the highest followed by fructose, glucose, stachyose, raffi nose and myo-inositol, respectively. Phytic acid was predominant organic acid in all varieties, followed by malic acid. Independent of the variety, hazelnuts were rich in pantothenic acid, nicotinic acid, pyridoxal, biotin, thiamine, nicotinamide. Pantothenic and nicotinic acid were signifi cantly higher in most of the varieties in harvest year 2014. Potassium was the most predominant mineral, followed by magnesium, calcium, sodium, manganese, zinc, iron and copper, respectively.

10

Response of pregnant and lactating sows to reduced protein content in complete compound feed

84%

Gajewczyk P., Korniewicz D., Kolacz R., Dobrzanski Z., Korniewicz A.

Polish Journal of Veterinary Sciences

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2010

|

tom 13

|

nr 4

The experimental material consisted of 42 sows divided into 3 feeding groups, each containing 14 sows fed complete compound feed varying in protein content. Protein and amino acid content of the feed fed to the control group was in compliance with Polish standards. Protein content in the experimental groups was reduced by 10% and 20%, respectively. At the same time, lysine, methionine, threonine and tryptophane content was supplemented to the level of the control group. All pregnant and lactating sows were fed individually. The condition of the sows was determined by measuring the thickness of backfat at the P2 position on days 30 and 105 of pregnancy and on day 25 of lactation. The data analyzed in the study included: the total number of piglets born, their body weight gain, milk composition, weaning-to-estrus interval and the farrowing rate. Protein content of the compound feed did not have a significant impact on the increment in backfat during pregnancy and losses during lactation. The sows fed compound feed with reduced protein content gave birth to 0.7 and 0.6 less piglets per litter than the control animals. However, due to lower losses, they bred 0.3 and 0.4 more piglets than the control sows. Average body weight of a piglet on day 21 was 0.5 kg lower in the experimental than in the control group. Dry matter, protein, fat and lactose content of the sow’s milk did not depend on protein content of the feed. The weaning-to-estrus interval in the experimental groups was one day longer than in the control group. The reproductive rate accounted for 86% and was comparable in all the groups.

11

Content of aminoacids in the bodies of honey bee workers fed on diversified proteinaceous diets

84%

Szymas B., Rogala R., Przybyl A.

Animal Science. Scientific Papers of Agricultural University of Poznan

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2005

|

tom 07

12

Influence of protein quantity and quality on mink

84%

Dahlman T., Niemela P., Kiiskinen T., Makela J., Korhonen H.

Zeszyty Naukowe. Przegląd Hodowlany

|

1996

|

tom 28

13

Zawartosc i sklad aminokwasowy bialka ozimych mieszanek zbozowo-straczkowych w zaleznosci od wybranych czynnikow agrotechnicznych

67%

Pisulewska E.

Acta Agraria et Silvestria. Series Agraria

|

1995

|

tom 33

117-126

The effect of botanical composition of winter grain (rye, triticale cv. Ugo, and trilicale cv. Almo) + hairy vetch mixtures and graded nitrogen fertilization levels on grain and seed yield, protein yield and its amino acid composition, was studied in the years 1990-1993. The nutritional value of protein was expressed by chemical score (CS) and essential amino acid index (EAAI). It was found that both chemical composition and nitrogen fertilization affected significantly yield and its composition. Increasing grain + seed and protein yield, and increasing actual contribution or vetch to the yield, led to an increased total amino acid content and higher EAAI of the mixtures Increasing nitrogen fertilization levels decreased a lysine content in the rye + vetch and the triticale (cv. Almo) + vetch mixtures. In contrast, a content of this amino acid in the triticale (cv. Ugo) + vetch mixture was increased. The weather affected significantly both yield and composition of the mixtures. The highest values or a total essential amino acid content and EAAI were obtained in the year 1991, and the lowest ones in the year 1993.

14

Wplyw zawartosci aminokwasow na podatnosc wybranych odmian bobu na mszyce burakowa

67%

Cichocka E., Ciepiela A., Goszczynski W.

Progress in Plant Protection

|

2002

|

tom 42

|

nr 2

662-665

15

Comparison of amino acid content in frozen P. ostreatus and A. bisporus mushrooms

67%

Bernas E., Jaworska G.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2010

|

tom 09

|

nr 3

295-303

Background. The present work compares the content of basic chemical constituents as well as amino acids in frozen Pleurotus ostreatus (Jacq.: Fr.) Kumm. and Agaricus bisporus (Lange) Sing, mushrooms. Material and methods. The material investigated comprised of frozen P. ostreatus and A. bisporus mushrooms after 8 months' storage, having been soaked and blanched in a solution 0.5% citric acid, 0.5% lactic acid and 0.1% L-ascorbic acid prior to freezing. Results. Compared with frozen A. bisporus, frozen P. ostreatus contained significantly higher levels of total carbohydrates (32% higher), raw fat (38%) and most endogenous (6-163%) and exogenous (10-200%) amino acids, but lower levels of ash (45% lower), total nitrogen (50%) and protein nitrogen (40%). In both species, asparagine and glutamine were the most abundant endogenous amino acids (respectively 10-12% and 12-19% of total amino acids), and leucine and lysine the most abundant exogenous amino acids (7-9% and 6-7%). The least abundant were glycine and proline (both 5%), and cysteine and methionine (1% and 2%). Conclusions. Frozen mushrooms of both species are potentially good sources of protein in the diet as no limiting amino acids were found when compared with the FAO/WHO reference protein pattern. However, it is important to determine the digestibility of protein in the mushrooms model studies using animals and people. The conversion coefficient from total nitrogen to protein was 5.23 in P. ostreatus and 2.46 in A. bisporus.

16

Changes in branched chain amino acids content in leaves of Apera spica-venti biotypes resistant and susceptible to chlorsulfuron

67%

Marczewska K., Sadowski J., Rola H.

Journal of Plant Protection Research

|

2006

|

tom 46

|

nr 2

191-198

One of the negative aspects of the intensive use of herbicides is related to the selection of resistant biotypes (Gasquez 2001). Of all biotypes resistant to herbicides, 93 species do not respond to sulfonylurea herbicides (ALS-inhibiting herbicides). The acetolactate synthase (ALS) enzyme is the first step in biosynthesis of a branched chain amino acids (valine, leucine, isoleucine). In Poland the problem of resistance to sulfonylurea herbicides has been discussed since 2001 (Rola and Marczewska 2002). Resistance tests of Apera spica-venti biotypes were conducted in the greenhouse conditions. Chlorsulfuron was applied at the four-leaf stage of development at rates ranging from 11.25 to 360 g/ha. In confirmation of resistance to chlorsulfuron as identified in biological tests, the chemical analyses were performed. The analyses investigated the influence of different doses of chlorsulfuron on free amino acids content in the aboveground part of resistant and susceptible Apera spica-venti. The analyses were carried out applying high performance liquid chromatography method (HPLC). The resistance of the biotype was confirmed in amino acids analysis. In the resistant biotype followed the increase of valine, leucine and isoleucine concentration in comparison with untreated plants and those susceptible to chlorsulfuron biotype

17

Changes in the allometric parameters of intestinal segments, some internal organs and apparent ileal digestibility of nutrients in chickens fed prestarter diets differing in the energy: protein ratio and amino acid content

67%

Wertelecki T., Jamroz D.

Polish Journal of Natural Sciences. Supplement

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2006

|

tom 03

549-556

18

Effect of pre-freezing and culinary treatment on the content of amino acids of green pea

67%

Lisiewska Z., Slupski J., Kmiecik W., Gebczynski P.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2008

|

tom 07

|

nr 4

5-14

Green pea is regarded as an important constituent of a human diet, especially for vegetarians. The aim of the present work was to evaluate the amino acids content in green pea and the quality of pea protein. The study covered raw seeds; fresh seeds cooked to consumption consistency; and two kinds of frozen products prepared for consumption: frozen seeds obtained using the traditional method and frozen seeds of the ready-to-eat type. Compared with the raw material, cooked fresh pea contained more isoleucine (15%), valine (14%) and arginine (24%) but less tyrosine (17%); cooked pea from the traditional frozen product contained less sulphur-containing amino acids (12%) and alanine (13%); while pea from the frozen product of the ready-to-eat type contained a similar or higher amount (from 12% to 38%) of amino acids, except for sulphur-containing amino acids (less 12%). The protein of green pea was of very good quality, both in raw seeds and in those prepared for consumption. In comparison with the FAO/WHO/1991 standard, the CS indexes exceeded 100. It was only for sulphuric amino acids that the CS for the readyto- eat product was 98. The methods of culinary and technological processing applied affected the quality of protein in green pea seeds to a negligible degree.

19

Znaczenie ziemniaka w zywieniu czlowieka

67%

Zgorska K.

Ziemniak Polski

|

2008

|

tom 18

|

nr 1

37-40

20

Wplyw preparatu Titus 25 WG na sklad aminokwasow w ziarnie kilku odmian kukurydzy w zaleznosci od warunkow pogodowych

67%

Golebiowska H.

Progress in Plant Protection

|

2001

|

tom 41

|

nr 2

876-878

Ograniczanie wyników

Effects of Echinostoma caproni miracidia dose on the amino acid contents of Biomphalaria glabrata as determined by high-performance thin-layer chromatography

Nitrogen fractions and amino acid content in alfalfa and red clover immediately after cutting and after wilting in the field

The effect of inhibitors on the amino acid content in the stored potato tubers

Functional and thermal characteristics of Buffalo's milk protein products

Effect of plant growth promoting rhizobacteria on growth, nutrient, organic acid, amino acid and hormone content of cauliflower (Brassica oleracea L. var. botrytis) transplants

The content of protein and of amino acids in Jerusalem artichoke tubers (Helianthus tuberosus L.) of red variety Rote Zonenkugel

Skład aminokwasowy białka bulw czterech odmian ziemniaka w zależności od nawożenia azotem

Comparison of the influence of different chemical forms of selenium and the profiles of CLA isomers in the diet on the fatty acid and amino acid contents in the liver and femoral muscles of rats

Profiling of the contents of amino acids, water-soluble vitamins, minerals, sugars and organic acids in Turkish hazelnut varieties