Sorghum(Sorghum bicolor(L.) Moench) is a major world crop that is a reliable source of fodder and food grain in arid regions. However, unlike other cereals, sorghum grain has low nutritional value, owing mainly to the...Sorghum(Sorghum bicolor(L.) Moench) is a major world crop that is a reliable source of fodder and food grain in arid regions. However, unlike other cereals, sorghum grain has low nutritional value, owing mainly to the resistance of its storage proteins(kafirins) to protease digestion. Changing the composition of kafirins or their primary structure may address this problem. To induce mutations in kafirin-encoding genes that were expected to disturb their accumulation in endosperm cells, we used a genome-editing approach. By Agrobacterium-mediated genetic transformation of immature embryos of cv. Avans, we obtained 14 transgenic plants with genetic constructs for site-directed mutagenesis of the k1C5 and g KAF1 genes encoding 22 k Da a-and 28 kDa γ-kafirins, respectively. Sequencing of 5 regenerants obtained by using k1C5-addressing vector revealed two plants with mutations. T_1 progeny of these mutants had higher in vitro digestibility of endosperm proteins(86%–92%), in comparison with the donor Avans(63%–67%). The kernels of these plants had a thick vitreous endosperm. A mutant with increased in vitro protein digestibility and vitreous endosperm, carrying a mutation in the target sequence, was also obtained by use of the gKAF1-addressing vector. Thus, using genome editing technology, we have obtained mutants with improved kafirin digestibility that can be used in sorghum breeding.展开更多
Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,...Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.展开更多
This work examined the performance of an innovative industry-scale microfluidizer system(iSMS)at various pressures(0,30,60,90 and 120 MPa)on processing chicken powder(CP).results indicated that iSMS considerably destr...This work examined the performance of an innovative industry-scale microfluidizer system(iSMS)at various pressures(0,30,60,90 and 120 MPa)on processing chicken powder(CP).results indicated that iSMS considerably destroyed the tissue structure of sample.With the treatment intensity of iSMS increased from 0 to 120 MPa,the particle size(D90)of CP significantly decreased from 153.00 to 50.21μm,which was much lower than those of commercial samples(124.00 and 99.70μm).increasing the iSMS pressure also greatly improved the quality of CP,such as the bulk density,tapped density,and brightness values increased.iSMS treatment well preserved the nutrients,the contents and in vitro digestibility of protein were significantly higher than those of commercial samples.Moreover,the content of main flavor components increased after iSMS treatment.Therefore,the iSMS would be a potential technique to process CP with high quality and efficiency.展开更多
This study investigated the protective effect of ferulic acid(FA) on the digestibility of oxidized beef myofibrillar protein(MP).MP were treated with varying concentrations of FA(20,40,and 80 μmol/g pro) and then exp...This study investigated the protective effect of ferulic acid(FA) on the digestibility of oxidized beef myofibrillar protein(MP).MP were treated with varying concentrations of FA(20,40,and 80 μmol/g pro) and then exposed to oxidation.The results showed that FA inhibited carbonyl in a dose-dependent manner.Fluorescence spectroscopy and molecular docking studies revealed FA was bonded to MP via hydrophobic interactions and hydrogen bonds.Sodium dodecyl sulfate polyacrylamide gel electrophoresis and transmission electron microscope analysis indicated that FA mitigated the aggregation of oxidized MP.Peptidomic analysis showed FA protected 34.24% peptides recover from oxidation loss,and theses recovered peptide were mainly distributed in hydrophobic regions and lysine sites.In vitro digestion showed FA remarkably improved digestibility of oxidized MP(P < 0.05),with 80 μmol/g pro FA mitigating 67.85% loss in digestibility.Overall,FA effectively preserved the release of peptides by inhibiting hydrophobic aggregation and oxidation of lysine residues,thereby alleviating the decrease in digestibility of oxidized MP.展开更多
The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were inve...The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were investigated and compared with a commercial soy protein isolate(SPI).The essential amino acid profile in ASPC,except for methionine,exceeded the minimum daily requirements for adults recommended by the FAO/WHO.The ASPC PD,particularly from A.victoriae and A.coriacea,was considerably high(64.2-79.3%),but lower than SPI(89.5%).ASPC proteins had higher molecular weights ranging from 50 to 65 kDa(associated with 7S vicilin subunit),better protein solubility and oil absorption capacity than SPI.Emulsifying properties were comparable between ASPC and SPI.Among the Acacia species,the proteins from A.victoriae and A.cowleana exhibited higher protein quality,foaming capacity and solubility compared to A.coriacea.Overall,ASPC from A.victoriae and A.cowleana showed potential as ingredients in food processing.展开更多
Background： Toasting during the production of rapeseed meal（RSM） decreases ileal crude protein（CP） and amino acid（AA） digestibility. The mechanisms that determine the decrease in digestibility have not been ful...Background： Toasting during the production of rapeseed meal（RSM） decreases ileal crude protein（CP） and amino acid（AA） digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-denatured, RSM was produced and toasted up to 120 min, with samples taken every 20 min. The aim of this study was to characterize secondary structure and chemical changes of proteins and glucosinolates occurring during toasting of RSM and the effects on its in vitro CP digestibility.Results： The decrease in protein solubility and the increase of intermolecular β-sheets with increasing toasting time were indications of protein aggregation. The contents of NDF and ADIN increased with increasing toasting time.Contents of arginine, lysine and O-methylisourea reactive lysine（OMIU-RL） linearly decreased with increasing toasting time, with a larger decrease of OMIU-RL than lysine. First-order reactions calculated from the measured parameters show that glucosinolates were degraded faster than lysine, OMIU-RL and arginine and that physical changes to proteins seem to occur before chemical changes during toasting. Despite the drastic physical and chemical changes noticed on the proteins, the coefficient of in vitro CP digestibility ranged from 0.776 to 0.750 and there were no effects on the extent of protein hydrolysis after 120 min. In contrast, the rate of protein hydrolysis linearly decreased with increasing toasting time, which was largely correlated to the decrease in protein solubility, lysine and OMIU-RL observed. Rate of protein hydrolysis was more than 2-fold higher for the untoasted RSM compared to the 120 min toasted material.Conclusions： Increasing the toasting time for the production of RSM causes physical and chemical changes to the proteins that decrease the rate of protein hydrolysis. The observed decrease in the rate of protein hydrolysis could impact protein digestion and utilization.展开更多
The rise in life expectancies and gap between life span and health span necessitate innovative approaches,interventions,and food solutions to secure healthy aging.This study,conducted within the framework of the EAT4A...The rise in life expectancies and gap between life span and health span necessitate innovative approaches,interventions,and food solutions to secure healthy aging.This study,conducted within the framework of the EAT4AGE project of the Joint Programming InitiativeA Healthy Diet for a Healthy Life',focuses on the rational design of functional foods for older adults.A co-extruded cereal prototype,fortified with two bioactive moieties,maca root powder and olive leaf extract,aims to address nutritional gaps identified in older adults,with a particular emphasis on high-quality and highly digestible proteins.Analytical determinations reveal the cereals have rich macronutrient profile exceeding 12%(m/m)protein,20%(m/m)fat,and low sugar(<5%,m/m),surpassing commercially available products with texture analyses supporting improved hardness,reduced oral friction and oral comfort.An untrained consumer panel(n=21,age 73±5)confirmed high palatability in various metrics and overall acceptability that were also affirmed through a trained sensory panel.Lastly,the product digestion was explored through an age-tailored in vitro digestion model which consistently demonstrated high protein digestibility,surpassing 80%,across all product formulations.Further,calculation of the in vitro digestible indispensable amino acid score of the product affirms its high nutritional quality.Thus,this study underscores the potential of designing palatable foods that could help promote a balanced and sustainable diet towards healthy aging.展开更多
Background： Bacillus spp. seem to be an alternative to antimicrobial growth promoters for improving animals＇ health and performance. However, there is little information on the effect of Bacillus spp. in combination...Background： Bacillus spp. seem to be an alternative to antimicrobial growth promoters for improving animals＇ health and performance. However, there is little information on the effect of Bacillus spp. in combination with different dietary crude protein（CP） levels on the ileal digestibility and microbiota composition. Therefore, the objective of this study was to determine the effect of Bacillus spp. supplementation to low-（LP） and high-protein diets（HP） on ileal CP and amino acid（AA） digestibility and intestinal microbiota composition.Methods： Eight ileally cannulated pigs with an initial body weight of 28.5 kg were randomly allocated to a rowcolumn design with 8 pigs and 3 periods of 16 d each. The assay diets were based on wheat-barley-soybean meal with two protein levels： LP（14% CP, as-fed） and HP diet（18% CP, as-fed）. The LP and HP diets were supplemented with or without Bacil us spp. at a level of 0.04%（as-fed）. The apparent ileal digestibility（AID） and standardized ileal digestibility（SID） of CP and AA was determined. Bacterial community composition from ileal digesta was analyzed by Illumina amplicon sequencing and quantitative real-time PCR. Data were analyzed as a 2 × 2 factorial design using the GLIMMIX procedures of SAS.Results： The supplementation with Bacillus spp. did not affect both AID and SID of CP and AA in growing pigs.Moreover, there was no difference in AID of CP and AA between HP and LP diets, but SID of cystine, glutamic acid,glycine, and proline was lower（P 〈 0.05） in pigs fed the HP diets. The HP diets increased abundance of Bifidobacterium spp. and Lactobacillus spp.,（P 〈 0.05） and by amplicon sequencing the latter was identified as predominant genus in microbiota from HP with Bacillus spp., whereas dietary supplementation of Bacillus spp. increased（P 〈 0.05） abundance of Roseburia spp.Conclusions： The HP diet increased abundance of Lactobacillus spp. and Bifidobacterium spp.. The supplementation of Bacil us spp. resulted in a higher abundance of healthy gut associated bacteria without affecting ileal CP and AA digestibility, whereas LP diet may reduce the flow of undigested protein to the large intestine of pigs.展开更多
Fenugreek and chromium have shown anti-diabetic properties in several studies.Some researchers have tried to biofortify fenugreek with chromium through soil irrigation and soaking methods.In the present study,fenugree...Fenugreek and chromium have shown anti-diabetic properties in several studies.Some researchers have tried to biofortify fenugreek with chromium through soil irrigation and soaking methods.In the present study,fenugreek seeds were biofortified with chromium through foliar application of potassium dichromate(FAPD)at varying levels(0.2%,0.4%,0.6%,0.8%,and 1%),in two stages(ten days after flowering and before pod formation).The results revealed that FAPD significantly(p<0.05)increased crude protein(19.80%)and crude fiber(4.44%),while dietary fiber decreased(22.78%),because of oxidative stress induced by chromium treatment leading to the breakdown of critical cellular components due to decreased growth with increase in treatment levels.Biofortification through FAPD significantly(p<0.05)increased chromium(89.87%),potassium(6.48%),phosphorus(7.10%),and zinc(44.74%)content of seeds.Biofortified seeds exhibited significantly(p<0.05)elevated levels of total phenols(35.01%),flavonoids(14.93%),ascorbic acid(48.04%),and antioxidant activity(15.04%)compared to the control group,up to 0.6%level of FAPD,beyond which it showed progressive reduction in bioactive compounds.As the level of FAPD increased,a significant reduction in tannins(10.61%)and phytic acid(48.89%)was observed,which in turn significantly enhanced the IVPD.Fourier-transform infrared spectroscopy confirms the changes in the nutritional and bioactive compounds.展开更多
This study aims to determine the effect of adding feed supplements of fermented shrimp waste extract in the ration on the digestibility of local chicken rations in the growth phase.The research was carried out in Jati...This study aims to determine the effect of adding feed supplements of fermented shrimp waste extract in the ration on the digestibility of local chicken rations in the growth phase.The research was carried out in Jatinangor District as well as the Laboratory of Ruminant Animal Nutrition and Animal Feed Chemistry,Faculty of Animal Husbandry,Padjadjaran University,Sumedang.The method used in this study was experimental with a Complete Randomized Design(RAL).The data were analyzed by fingerprint test(ANOVA)with further tests using the Dunnet test.The object of this study consisted of 20 Sentul chickens raised from the age of 1 day to 12 weeks,divided into 5 treatments and 4 tests.The treatment consists of P0=Basal ration without the addition of feed supplement fermented shrimp waste extract,P1=Basal ration+0.5%feed supplement fermented shrimp waste extract,P2=Basal ration+1.0%feed supplement fermented shrimp waste extract,P3=Basal ration+1.5%feed supplement fermented shrimp waste extract,and P4=Basal ration+2.0%feed supplement fermented shrimp waste extract.The changes observed are the digestibility of dry matter,the digestibility of organic matter,and the digestibility of proteins.The results showed that the addition of feed supplements for fermented shrimp waste extract had a significantly different influence on the digestibility of dry matter,the digestibility of organic matter,and the digestibility of protein.This study concludes that the addition of a feed supplement of 2%fermented shrimp waste extract in the ration can produce a high ration digestibility value for Sentul chicken in the growth phase.展开更多
This study aimed to compare the digestibility of proteins and lipids in cow milk-based infant formula(CMF),goat milk-based infant formula(GMF),and human milk(HM).An in vitro dynamic digestion model simulating the infa...This study aimed to compare the digestibility of proteins and lipids in cow milk-based infant formula(CMF),goat milk-based infant formula(GMF),and human milk(HM).An in vitro dynamic digestion model simulating the infant gastrointestinal system was employed to analyze physicochemical changes and digestion patterns using SDS-PAGE,Kjeldahl methods and lipidomics.Results demonstrated that GMF exhibited significantly higher protein and lipid digestion rates than CMF and HM.After 120 min of intestinal digestion,protein digestibility reached 28.3%for GMF,21.9%for HM,and 16.2%for CMF,which may be due to GMF forming low-density protein aggregates during digestion,enhancing enzymatic efficiency.Lipid analysis revealed that GMF contained higher proportions of short-and medium-chain fatty acids,as well as sn-2 palmitic acid,contributing to its lipid digestion profile.The similarity score of lipid digestion products between GMF and HM reached 85.5,significantly surpassing that of CMF(67.12).These findings provide scientific insights for optimizing infant formula composition to better mimic the nutritional properties of human milk.展开更多
Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional qualit...Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional quality,including protein digestibility and mineral accessibility of three edible fungal species Neurospora intermedia(NI),Aspergillus oryzae(AO),and Rhizopus oryzae(RO),cultivated on winery by-products(grape marc,wine lees,and vinasse)and on synthetic glucose medium as a control.Protein content,amino acid profile,essential minerals,in vitro protein degree of hydrolysis(DH%),and mineral accessibility were assessed.One important hypothesis explored was whether enriched fungal biomass polyphenol levels would negatively influence protein digestibility and mineral accessibility.Wine lees supported the highest biomass protein content(27.2-30.6%dry weight,dw),followed by grape marc,and vinasse.The amino acid profile revealed that essential amino acids comprised 40.88-51.69%of the total protein,with lysine(8.43-14.18%)and leucine(7.62-9.95%)being the most abundant.Notably,RO grown in grape marc accumulated higher polyphenol level compared to NI and AO,up to 96 mg gallic acid equivalent/g dw.After in vitro digestion,NI and AO revealed higher protein digestibility than RO(38-80%vs 9-53%DH),and all fungal species cultivated in wine lees—particularly RO—exhibited the highest levels of accessible iron and zinc Grape marc-grown RO showed significantly reduced protein digestibility and mineral accessibility.These findings present a promising route to produce mycoprotein,while lowering the wine and distillery sector footprint.Polyphenol levels should be optimized to avoid hampering protein digestibility and mineral accessibility.展开更多
In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophi...In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophilus or Lactobacillus rhamnosus were investigated.Herein,13 strains of L.plantarum,numbered L.p.1 to L.p.13,were compared.Given that L.p.12 exhibited superior probiotic properties andβ-glucosidase activity,its efficiency in converting conjugated glycoside isoflavones to aglycones was more remarkable,thus L.p.12 was selected for in-depth study.Moreover,compared to single-fermentation,γ-aminobutyric acid(GABA)revealed highest con-centrations achieved 336.80 mg/kg in soymilk fermented by L.p.12 and L.rhamnosus(L.p.12+LR).Additionally,co-fermentation,especially fermented by L.p.12 and S.thermophilus(L.p.12+ST),could significantly reduce the presence of off-flavors like hexanal and heptanal.Furthermore,co-fermentation(L.p.12+ST)achieved highest protein digestibility,up to 85.85%,and released more active bioactive peptides after gastrointestinal digestion.Collectively,these findings underscore that optimizing soymilk fermentation strains could improve soymilk nutrition and functionality.展开更多
Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composi...Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>展开更多
Changes in proximate composition, trypsin inhibitor activity, phytic acid, tannins, in vitro protein digestibility and amino acids content of Pearl millet were investigated after germination for 5 days. Germination si...Changes in proximate composition, trypsin inhibitor activity, phytic acid, tannins, in vitro protein digestibility and amino acids content of Pearl millet were investigated after germination for 5 days. Germination significantly increased protein content of pearl millet, with a parallel decrease in lipid and carbohydrates. Trypsin inhibitor activity and the phytic acid content showed significant decrease whereas tannin content increased after 5 days germination. In vitro protein digestibility （IVPD） was significantly decreased with germination, suggesting that tannins may be responsible for enzymes inhibition. Amino acid analysis revealed significant increase in essential amino acids and none essential amino acids.展开更多
【Aim】The objective of this study is to characterize eight digestive carboxypeptidase genes in Anopheles sinensis,and to analyze their expression patterns before and post blood meal feeding.【Methods】The characteris...【Aim】The objective of this study is to characterize eight digestive carboxypeptidase genes in Anopheles sinensis,and to analyze their expression patterns before and post blood meal feeding.【Methods】The characteristics of eight digestive carboxypeptidase genes of An.sinensis were analyzed using bioinformatics methods,and their expression levels in different tissues at different developmental stages and in the midguts of female adults at different time points post blood meal feeding(PBM)were compared by semi-quantitative reverse transcription PCR and quantitative realtime PCR(qRT-PCR),respectively.【Results】Bioinformatics analysis indicated that of the eight carboxypeptidase genes,six genes encode carboxypeptidases A(AsCPA-I-AsCPA-VI)and two encode carboxypeptidases B(AsCPB-I and AsCPB-II).The expression of AsCPA-V was only detected in midguts and carcasses(whole mosquitoes minus midgut)of the 4th instar larvae,suggesting that it might have specific expression in larvae,while the other seven genes were simultaneously expressed in the 4th instar larvae and adults.After blood meal feeding,the expression levels of AsCPA-I,AsCPA-II,AsCPA-III,AsCPA-IV,AsCPA-VI,AsCPB-I and AsCPB-II in the midguts of female adults significantly changed,but their expression patterns were completely different,suggesting that the blood protein digestion is a complex process involving the coordinative expressions of multiple genes.The expression levels of AsCPA-I,AsCPA-III,AsCPA-IV,AsCPA-VI and AsCPB-II were all up-regulated and peaked at 24 h PBM.Especially,the expression level of AsCPA-VI rapidly increased at 3 h PBM,and peaked at 24 h PBM with^418fold induction,and that of AsCPB-II also increased by more than 40-fold at 24 h PBM,suggesting that they might be involved in blood protein digestion.However,the expression levels of AsCPA-II and AsCPB-I in midguts of female adults were significantly down-regulated after blood meal feeding.【Conclusion】Eight carboxypeptidase genes from An.sinensis were characterized.Among them,AsCPA-I,AsCPA-III,AsCPA-IV,AsCPA-VI and AsCPB-II are putatively involved in blood protein digestion;in particular,AsCPA-VI and AsCPB-II might play more important roles.Our results provide a basis for further study on the molecular mechanism of blood protein digestion in mosquitos as well as in An.sinensis.展开更多
Alpine meadows,comprising the main ecosystem of the Three-River Source Region,play an important role in the economic development of western pastoral areas.To determine whether the grazing level was too intense or the ...Alpine meadows,comprising the main ecosystem of the Three-River Source Region,play an important role in the economic development of western pastoral areas.To determine whether the grazing level was too intense or the nutrient-carrying capacity of the meadows was overloaded,and to offer solutions in Maqin County,Qinghai Province,China,the meadows carrying capacity was determined by combining grass-yield and nutrients data for different seasons across different meadows.The results showed that the levels of crude protein(CP),ether extract(EE),ash,soluble sugars(SS),gas production,and energy value of forage in the summer–autumn grazing meadows were higher than those of the winter–spring meadows.Neutral detergent fiber(NDF)and acid detergent fiber(ADF)of forage in the summer–autumn grazing meadows were lower than those of the winter–spring meadows.We found that no pastures were overloaded with metabolizable energy(ME)for the whole year but digestible crude protein(DCP)was overloaded in winter–spring.And there were differences in the amount carrying capacity(forage yield)of seasonal grazing meadows for the different herds,the overload types were annual overloading(herd A),overloaded in summer–autumn(herd B),overloaded in winter–spring(herd C),and not overloaded(herd D).Compared with the previous grazing mode,theoretical carrying capacity,DCP carrying capacity,and ME carrying capacity of herd A increased by 20,19,and 27 sheep units,respectively,after optimization;herd B:36,31,and 45 sheep units,respectively;herd C:28,23,and 44 sheep units,respectively;and herd D:43,40,and 61 sheep units,respectively.In the Three-River Source Region and similar alpine pastoral areas,the grassland-livestock structure should be optimized to improve grassland vegetation status and increase the theoretical carrying capacity.展开更多
The velocity of nitrogen release impacts nitrogen utilization efficiency and animal growth.Yet the crucial junctures linking nitrogen release and utilization from diverse feed ingredients to digestion kinetic paramete...The velocity of nitrogen release impacts nitrogen utilization efficiency and animal growth.Yet the crucial junctures linking nitrogen release and utilization from diverse feed ingredients to digestion kinetic parameters remain obscure.This study aimed to evaluate and subdivide in vitro protein digestion characteristics(such as release rate of free amino acids[FAA])of three commonly used protein feed ingredients and to correlate the characteristics with nitrogen utilization in vivo.Ten soybean meals(SBM),eleven cottonseed meals(CM),and nine rapeseed meals(RM)were selected for in vitro study.After predigested for 120 min,the characteristics were evaluated within the small intestine stage.The release rate of total FAA from CM was significantly lower than SBM or RM during the fast-release phase(0 to 20 min).The total FAA release rate in SBM was substantially lower than others during the slow-release phase(20 to 140 min).In the in vivo experiment,cannulated growing barrows(n=24;BW=43.2±2.8 kg)were allocated to 4 treatments(6 replicates for each treatment and 1 pig for each replicate).Three diets,each containing an equal concentration of crude protein(CP)supplied by either SBM,CM,or RM,fulfilled the requirements for essential amino acids.Nitrogen-free control diet was also included.There were strong correlations between plasma urea nitrogen(PUN)and the release rate of total FAA in both the fast-and slow-release phases(P<0.01).In summary,differences in in vitro digestion kinetic characteristics among SBM,CM,and RM were determined.It is believed that separating the total small intestine phase of total FAA release into the fast-and slow-release phases as the evaluation standard of protein feed ingredients and diets might effectively reveal their character and can be related to the PUN concentration of pigs.展开更多
This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(...This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(GID).Spelt flour was fermented for 24 and 96 h(FeSF 24h and FeSF 96h)and analyzed protein solubility,free amino acids(FAA),γ-aminobutyric acid(GABA),peptide profiles,and enzyme inhibitory activities.Fermentation markedly increased total FAA from 1.05 mg/g in unfermented flour(SF)to 6.46 mg/g and 17.54 mg/g after 24 and 96 h fermentation,respectively.Similarly,essential amino acids increased from 0.25 mg/g to 3.21 mg/g and 7.91 mg/g.GABA levels rose nearly tenfold,reaching 0.375 mg/g in FeSF 96h.GID further enhanced FAA levels(~56-61 mg/g)and promoted the formation of low-molecular-weight peptides(<0.2 kDa),accounting for up to~13%of the total.Peptides derived fromα-amylase/trypsin inhibitors and storage proteins showed resistance to digestion and exhibited inhibitory activity againstα-amylase(~40-48%),α-glucosidase(~34-40%),and DPP-IV(~19-24%).Overall,fermentation improved protein digestibility,amino acid bioaccessibility,and the formation of bioactive peptides,while GABA levels remained stable after digestion.These findings highlight fermented spelt flour as a promising functional ingredient for glycemic control,metabolic health,and neurophysiological benefits.展开更多
基金supported by the Russian Foundation for Basic Research (grant#19-016-00117)。
文摘Sorghum(Sorghum bicolor(L.) Moench) is a major world crop that is a reliable source of fodder and food grain in arid regions. However, unlike other cereals, sorghum grain has low nutritional value, owing mainly to the resistance of its storage proteins(kafirins) to protease digestion. Changing the composition of kafirins or their primary structure may address this problem. To induce mutations in kafirin-encoding genes that were expected to disturb their accumulation in endosperm cells, we used a genome-editing approach. By Agrobacterium-mediated genetic transformation of immature embryos of cv. Avans, we obtained 14 transgenic plants with genetic constructs for site-directed mutagenesis of the k1C5 and g KAF1 genes encoding 22 k Da a-and 28 kDa γ-kafirins, respectively. Sequencing of 5 regenerants obtained by using k1C5-addressing vector revealed two plants with mutations. T_1 progeny of these mutants had higher in vitro digestibility of endosperm proteins(86%–92%), in comparison with the donor Avans(63%–67%). The kernels of these plants had a thick vitreous endosperm. A mutant with increased in vitro protein digestibility and vitreous endosperm, carrying a mutation in the target sequence, was also obtained by use of the gKAF1-addressing vector. Thus, using genome editing technology, we have obtained mutants with improved kafirin digestibility that can be used in sorghum breeding.
文摘Background:Protein meals,Concentrate and Isolates are widely use as bioactive ingredients in functional food.In this study,the effect of toasting of Aduwa(Balanites aegyptiaca)seed on the phytochemicals,Anti nutrient,in vitro protein digestibility and functional properties of Aduwa Protein Meals,Protein Concentrate and Isolate were investigated.Methods:Aduwa seeds toasted at 70°C to make Aduwa protein meal(APM)yield extensive resolved biomaterials.The meal were resolved into DAPM,APC and API.Results:Phytochemicals analysis revealed reduction as APM sample is being resolved to protein concentrate and isolate.Similar trend was also observed in Anti-nutrients content significant reduction as material meal are resolved into protein concentrate and isolate.The in-vitro protein digestibility showed that APM(59.81%)and API(76.41%)had high percentage protein digestibility.Functional properties declined as meals materials were been resolved into protein concentrate and isolate.Swelling capacity revealed that resolved and unresolved samples leached biomolecules.Conclusion:The results obtained showed nutritional potential,and safety of biomaterials from Aduwa meals,an alternative food ingredient for protein supplementation.
基金supported financially by the Key research and Development Program of Jiangxi Province-“Selecting the best Candidates”Enterprise requirements Project(20223AAF02016).
文摘This work examined the performance of an innovative industry-scale microfluidizer system(iSMS)at various pressures(0,30,60,90 and 120 MPa)on processing chicken powder(CP).results indicated that iSMS considerably destroyed the tissue structure of sample.With the treatment intensity of iSMS increased from 0 to 120 MPa,the particle size(D90)of CP significantly decreased from 153.00 to 50.21μm,which was much lower than those of commercial samples(124.00 and 99.70μm).increasing the iSMS pressure also greatly improved the quality of CP,such as the bulk density,tapped density,and brightness values increased.iSMS treatment well preserved the nutrients,the contents and in vitro digestibility of protein were significantly higher than those of commercial samples.Moreover,the content of main flavor components increased after iSMS treatment.Therefore,the iSMS would be a potential technique to process CP with high quality and efficiency.
基金supported by the earmarked fund for China Agriculture Research System of MOF and MARA(CARS-35)Doctoral Research Initiation Fee Grant Program,Guangdong Ocean University(060302042315)。
文摘This study investigated the protective effect of ferulic acid(FA) on the digestibility of oxidized beef myofibrillar protein(MP).MP were treated with varying concentrations of FA(20,40,and 80 μmol/g pro) and then exposed to oxidation.The results showed that FA inhibited carbonyl in a dose-dependent manner.Fluorescence spectroscopy and molecular docking studies revealed FA was bonded to MP via hydrophobic interactions and hydrogen bonds.Sodium dodecyl sulfate polyacrylamide gel electrophoresis and transmission electron microscope analysis indicated that FA mitigated the aggregation of oxidized MP.Peptidomic analysis showed FA protected 34.24% peptides recover from oxidation loss,and theses recovered peptide were mainly distributed in hydrophobic regions and lysine sites.In vitro digestion showed FA remarkably improved digestibility of oxidized MP(P < 0.05),with 80 μmol/g pro FA mitigating 67.85% loss in digestibility.Overall,FA effectively preserved the release of peptides by inhibiting hydrophobic aggregation and oxidation of lysine residues,thereby alleviating the decrease in digestibility of oxidized MP.
基金supported by the Australian Research Council(ARC)Industrial Transformation Training Centre(ITTC)for Uniquely Australian Foods(Grant number:IC180100045)Commonwealth Scientific and Industrial Research Organization(CSIRO)through Dr Simone Osborne’s Julius Career Award grant.
文摘The nutritional,functional,in vitro protein digestibility(PD),structural,and molecular properties of Acacia seed protein concentrates(ASPC)from three Acacia species(Acacia victoriae,A.coriacea and A.cowleana)were investigated and compared with a commercial soy protein isolate(SPI).The essential amino acid profile in ASPC,except for methionine,exceeded the minimum daily requirements for adults recommended by the FAO/WHO.The ASPC PD,particularly from A.victoriae and A.coriacea,was considerably high(64.2-79.3%),but lower than SPI(89.5%).ASPC proteins had higher molecular weights ranging from 50 to 65 kDa(associated with 7S vicilin subunit),better protein solubility and oil absorption capacity than SPI.Emulsifying properties were comparable between ASPC and SPI.Among the Acacia species,the proteins from A.victoriae and A.cowleana exhibited higher protein quality,foaming capacity and solubility compared to A.coriacea.Overall,ASPC from A.victoriae and A.cowleana showed potential as ingredients in food processing.
基金the financial support from the Wageningen UR“IPOP Customized Nutrition”programme financed by Wageningen UR,the Dutch Ministry of Economic Affairs,WIAS,Agrifirm Innovation Center,ORFFA Additives BV,Ajinomoto Eurolysine s.a.s and Stichting VICTAM BV.SSV acknowledgesthe support from the Universidad de Costa Rica
文摘Background： Toasting during the production of rapeseed meal（RSM） decreases ileal crude protein（CP） and amino acid（AA） digestibility. The mechanisms that determine the decrease in digestibility have not been fully elucidated. A high protein quality, low-denatured, RSM was produced and toasted up to 120 min, with samples taken every 20 min. The aim of this study was to characterize secondary structure and chemical changes of proteins and glucosinolates occurring during toasting of RSM and the effects on its in vitro CP digestibility.Results： The decrease in protein solubility and the increase of intermolecular β-sheets with increasing toasting time were indications of protein aggregation. The contents of NDF and ADIN increased with increasing toasting time.Contents of arginine, lysine and O-methylisourea reactive lysine（OMIU-RL） linearly decreased with increasing toasting time, with a larger decrease of OMIU-RL than lysine. First-order reactions calculated from the measured parameters show that glucosinolates were degraded faster than lysine, OMIU-RL and arginine and that physical changes to proteins seem to occur before chemical changes during toasting. Despite the drastic physical and chemical changes noticed on the proteins, the coefficient of in vitro CP digestibility ranged from 0.776 to 0.750 and there were no effects on the extent of protein hydrolysis after 120 min. In contrast, the rate of protein hydrolysis linearly decreased with increasing toasting time, which was largely correlated to the decrease in protein solubility, lysine and OMIU-RL observed. Rate of protein hydrolysis was more than 2-fold higher for the untoasted RSM compared to the 120 min toasted material.Conclusions： Increasing the toasting time for the production of RSM causes physical and chemical changes to the proteins that decrease the rate of protein hydrolysis. The observed decrease in the rate of protein hydrolysis could impact protein digestion and utilization.
基金support of the Israeli Ministry of Science and Technology Grant#3-16518 and the Research Council of Norway(321860),under the umbrella of the European Joint Programming Initiative"A Healthy Diet for a Healthy Life(JPI HDHL)and of the ERA-NETCofund ERA-HDHL(GA No.696295 of the EU Horizon 2020Research and Innovation Programme)"as well as the support of the Russell Berrie Nanotechnology Institute(Technion-Israel Institute of Technology,Haifa,Israel).Ms.L.Mashiah would also like to thank the partial support of her PhD by the Israel Scholarship Education Foundation(ISEF),Special thanks are also extended to the staff of the Smoler Proteomics Center at the Technion for their support and collaboration+1 种基金Authors P.Varela and J.Skaret also wish to thank the Norwegian Fund for Research Fees for Agricultural Products(FFL)for support,through the project"Food ForFuture(314318,2021-2024)A.Sarkar andA.Araiza Calahorra acknowledge the EAT4AGE project fundings received from[Biotechnology and Biological Sciences Research Council(BBSRC),UK:BB/V018914/1]under the umbrella of the European Joint Programming Initiative"A Healthy Diet for a Healthy Life"(JPI HDHL)and of theERA-NET Cofund ERA-HDHL(GANo.696295 of the EU Horizon 2020Research and Innovation Programme).
文摘The rise in life expectancies and gap between life span and health span necessitate innovative approaches,interventions,and food solutions to secure healthy aging.This study,conducted within the framework of the EAT4AGE project of the Joint Programming InitiativeA Healthy Diet for a Healthy Life',focuses on the rational design of functional foods for older adults.A co-extruded cereal prototype,fortified with two bioactive moieties,maca root powder and olive leaf extract,aims to address nutritional gaps identified in older adults,with a particular emphasis on high-quality and highly digestible proteins.Analytical determinations reveal the cereals have rich macronutrient profile exceeding 12%(m/m)protein,20%(m/m)fat,and low sugar(<5%,m/m),surpassing commercially available products with texture analyses supporting improved hardness,reduced oral friction and oral comfort.An untrained consumer panel(n=21,age 73±5)confirmed high palatability in various metrics and overall acceptability that were also affirmed through a trained sensory panel.Lastly,the product digestion was explored through an age-tailored in vitro digestion model which consistently demonstrated high protein digestibility,surpassing 80%,across all product formulations.Further,calculation of the in vitro digestible indispensable amino acid score of the product affirms its high nutritional quality.Thus,this study underscores the potential of designing palatable foods that could help promote a balanced and sustainable diet towards healthy aging.
基金financially supported by Chr.Hansen A/S(Horsholm,Denmark)the Foundation fiat panis(Ulm,Germany)+1 种基金a scholarship for Chanwit Kaewtapee granted by Food Security Center(FSC)University of Hohenheim under the German Academic Exchange Service(DAAD)program exceed with funds of the Federal Ministry for Economic Cooperation and Development(BMZ)of Germany
文摘Background： Bacillus spp. seem to be an alternative to antimicrobial growth promoters for improving animals＇ health and performance. However, there is little information on the effect of Bacillus spp. in combination with different dietary crude protein（CP） levels on the ileal digestibility and microbiota composition. Therefore, the objective of this study was to determine the effect of Bacillus spp. supplementation to low-（LP） and high-protein diets（HP） on ileal CP and amino acid（AA） digestibility and intestinal microbiota composition.Methods： Eight ileally cannulated pigs with an initial body weight of 28.5 kg were randomly allocated to a rowcolumn design with 8 pigs and 3 periods of 16 d each. The assay diets were based on wheat-barley-soybean meal with two protein levels： LP（14% CP, as-fed） and HP diet（18% CP, as-fed）. The LP and HP diets were supplemented with or without Bacil us spp. at a level of 0.04%（as-fed）. The apparent ileal digestibility（AID） and standardized ileal digestibility（SID） of CP and AA was determined. Bacterial community composition from ileal digesta was analyzed by Illumina amplicon sequencing and quantitative real-time PCR. Data were analyzed as a 2 × 2 factorial design using the GLIMMIX procedures of SAS.Results： The supplementation with Bacillus spp. did not affect both AID and SID of CP and AA in growing pigs.Moreover, there was no difference in AID of CP and AA between HP and LP diets, but SID of cystine, glutamic acid,glycine, and proline was lower（P 〈 0.05） in pigs fed the HP diets. The HP diets increased abundance of Bifidobacterium spp. and Lactobacillus spp.,（P 〈 0.05） and by amplicon sequencing the latter was identified as predominant genus in microbiota from HP with Bacillus spp., whereas dietary supplementation of Bacillus spp. increased（P 〈 0.05） abundance of Roseburia spp.Conclusions： The HP diet increased abundance of Lactobacillus spp. and Bifidobacterium spp.. The supplementation of Bacil us spp. resulted in a higher abundance of healthy gut associated bacteria without affecting ileal CP and AA digestibility, whereas LP diet may reduce the flow of undigested protein to the large intestine of pigs.
基金supported by Junior Research Fellowship(JRF)provided by University Grant Commission(UGC),Government of India.
文摘Fenugreek and chromium have shown anti-diabetic properties in several studies.Some researchers have tried to biofortify fenugreek with chromium through soil irrigation and soaking methods.In the present study,fenugreek seeds were biofortified with chromium through foliar application of potassium dichromate(FAPD)at varying levels(0.2%,0.4%,0.6%,0.8%,and 1%),in two stages(ten days after flowering and before pod formation).The results revealed that FAPD significantly(p<0.05)increased crude protein(19.80%)and crude fiber(4.44%),while dietary fiber decreased(22.78%),because of oxidative stress induced by chromium treatment leading to the breakdown of critical cellular components due to decreased growth with increase in treatment levels.Biofortification through FAPD significantly(p<0.05)increased chromium(89.87%),potassium(6.48%),phosphorus(7.10%),and zinc(44.74%)content of seeds.Biofortified seeds exhibited significantly(p<0.05)elevated levels of total phenols(35.01%),flavonoids(14.93%),ascorbic acid(48.04%),and antioxidant activity(15.04%)compared to the control group,up to 0.6%level of FAPD,beyond which it showed progressive reduction in bioactive compounds.As the level of FAPD increased,a significant reduction in tannins(10.61%)and phytic acid(48.89%)was observed,which in turn significantly enhanced the IVPD.Fourier-transform infrared spectroscopy confirms the changes in the nutritional and bioactive compounds.
文摘This study aims to determine the effect of adding feed supplements of fermented shrimp waste extract in the ration on the digestibility of local chicken rations in the growth phase.The research was carried out in Jatinangor District as well as the Laboratory of Ruminant Animal Nutrition and Animal Feed Chemistry,Faculty of Animal Husbandry,Padjadjaran University,Sumedang.The method used in this study was experimental with a Complete Randomized Design(RAL).The data were analyzed by fingerprint test(ANOVA)with further tests using the Dunnet test.The object of this study consisted of 20 Sentul chickens raised from the age of 1 day to 12 weeks,divided into 5 treatments and 4 tests.The treatment consists of P0=Basal ration without the addition of feed supplement fermented shrimp waste extract,P1=Basal ration+0.5%feed supplement fermented shrimp waste extract,P2=Basal ration+1.0%feed supplement fermented shrimp waste extract,P3=Basal ration+1.5%feed supplement fermented shrimp waste extract,and P4=Basal ration+2.0%feed supplement fermented shrimp waste extract.The changes observed are the digestibility of dry matter,the digestibility of organic matter,and the digestibility of proteins.The results showed that the addition of feed supplements for fermented shrimp waste extract had a significantly different influence on the digestibility of dry matter,the digestibility of organic matter,and the digestibility of protein.This study concludes that the addition of a feed supplement of 2%fermented shrimp waste extract in the ration can produce a high ration digestibility value for Sentul chicken in the growth phase.
基金supported by the Jiangxi Provincial Forestry Bureau’s Camellia Oil Research Special Project[Grant No.YCYJZX20220302].
文摘This study aimed to compare the digestibility of proteins and lipids in cow milk-based infant formula(CMF),goat milk-based infant formula(GMF),and human milk(HM).An in vitro dynamic digestion model simulating the infant gastrointestinal system was employed to analyze physicochemical changes and digestion patterns using SDS-PAGE,Kjeldahl methods and lipidomics.Results demonstrated that GMF exhibited significantly higher protein and lipid digestion rates than CMF and HM.After 120 min of intestinal digestion,protein digestibility reached 28.3%for GMF,21.9%for HM,and 16.2%for CMF,which may be due to GMF forming low-density protein aggregates during digestion,enhancing enzymatic efficiency.Lipid analysis revealed that GMF contained higher proportions of short-and medium-chain fatty acids,as well as sn-2 palmitic acid,contributing to its lipid digestion profile.The similarity score of lipid digestion products between GMF and HM reached 85.5,significantly surpassing that of CMF(67.12).These findings provide scientific insights for optimizing infant formula composition to better mimic the nutritional properties of human milk.
基金funded by the European Commission,Horizon Europe ResearchInnovation Programme,Marie Skłodowska-Curie Grant Agreement No.101105437,project BionovFOODSwedish Research Council FORMAS Grant No.2023-02018.
文摘Edible filamentous fungi(mycoprotein)offer a sustainable protein source that supports the upcycling of agri-food industry sidestreams,stimulating circular production systems.This study evaluated the nutritional quality,including protein digestibility and mineral accessibility of three edible fungal species Neurospora intermedia(NI),Aspergillus oryzae(AO),and Rhizopus oryzae(RO),cultivated on winery by-products(grape marc,wine lees,and vinasse)and on synthetic glucose medium as a control.Protein content,amino acid profile,essential minerals,in vitro protein degree of hydrolysis(DH%),and mineral accessibility were assessed.One important hypothesis explored was whether enriched fungal biomass polyphenol levels would negatively influence protein digestibility and mineral accessibility.Wine lees supported the highest biomass protein content(27.2-30.6%dry weight,dw),followed by grape marc,and vinasse.The amino acid profile revealed that essential amino acids comprised 40.88-51.69%of the total protein,with lysine(8.43-14.18%)and leucine(7.62-9.95%)being the most abundant.Notably,RO grown in grape marc accumulated higher polyphenol level compared to NI and AO,up to 96 mg gallic acid equivalent/g dw.After in vitro digestion,NI and AO revealed higher protein digestibility than RO(38-80%vs 9-53%DH),and all fungal species cultivated in wine lees—particularly RO—exhibited the highest levels of accessible iron and zinc Grape marc-grown RO showed significantly reduced protein digestibility and mineral accessibility.These findings present a promising route to produce mycoprotein,while lowering the wine and distillery sector footprint.Polyphenol levels should be optimized to avoid hampering protein digestibility and mineral accessibility.
基金supported by the Jiangsu Basic Research Center for Synthetic Biology(Grant No.BK20233003).
文摘In this study,the improvement of isoflavone biotransformation,flavor and dynamic in vitro digestive properties of soymilk fermented by Lactiplantibacillus plantarum and its co-fermentation with Streptococcus thermophilus or Lactobacillus rhamnosus were investigated.Herein,13 strains of L.plantarum,numbered L.p.1 to L.p.13,were compared.Given that L.p.12 exhibited superior probiotic properties andβ-glucosidase activity,its efficiency in converting conjugated glycoside isoflavones to aglycones was more remarkable,thus L.p.12 was selected for in-depth study.Moreover,compared to single-fermentation,γ-aminobutyric acid(GABA)revealed highest con-centrations achieved 336.80 mg/kg in soymilk fermented by L.p.12 and L.rhamnosus(L.p.12+LR).Additionally,co-fermentation,especially fermented by L.p.12 and S.thermophilus(L.p.12+ST),could significantly reduce the presence of off-flavors like hexanal and heptanal.Furthermore,co-fermentation(L.p.12+ST)achieved highest protein digestibility,up to 85.85%,and released more active bioactive peptides after gastrointestinal digestion.Collectively,these findings underscore that optimizing soymilk fermentation strains could improve soymilk nutrition and functionality.
文摘Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39%<span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">44.86%), fat (26.55%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">30.43%), ash (6.53%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70%</span><span style="font-family:""> </span><span style="font-family:Verdana;">-</span><span style="font-family:""> </span><span style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur</span><span style="font-family:Verdana;">-</span><span style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children</span><span style="font-family:Verdana;">’s</span><span style="font-family:Verdana;"> mothers accepted the appearance, flavor</span><span style="font-family:Verdana;">,</span><span style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.</span>
文摘Changes in proximate composition, trypsin inhibitor activity, phytic acid, tannins, in vitro protein digestibility and amino acids content of Pearl millet were investigated after germination for 5 days. Germination significantly increased protein content of pearl millet, with a parallel decrease in lipid and carbohydrates. Trypsin inhibitor activity and the phytic acid content showed significant decrease whereas tannin content increased after 5 days germination. In vitro protein digestibility （IVPD） was significantly decreased with germination, suggesting that tannins may be responsible for enzymes inhibition. Amino acid analysis revealed significant increase in essential amino acids and none essential amino acids.
文摘【Aim】The objective of this study is to characterize eight digestive carboxypeptidase genes in Anopheles sinensis,and to analyze their expression patterns before and post blood meal feeding.【Methods】The characteristics of eight digestive carboxypeptidase genes of An.sinensis were analyzed using bioinformatics methods,and their expression levels in different tissues at different developmental stages and in the midguts of female adults at different time points post blood meal feeding(PBM)were compared by semi-quantitative reverse transcription PCR and quantitative realtime PCR(qRT-PCR),respectively.【Results】Bioinformatics analysis indicated that of the eight carboxypeptidase genes,six genes encode carboxypeptidases A(AsCPA-I-AsCPA-VI)and two encode carboxypeptidases B(AsCPB-I and AsCPB-II).The expression of AsCPA-V was only detected in midguts and carcasses(whole mosquitoes minus midgut)of the 4th instar larvae,suggesting that it might have specific expression in larvae,while the other seven genes were simultaneously expressed in the 4th instar larvae and adults.After blood meal feeding,the expression levels of AsCPA-I,AsCPA-II,AsCPA-III,AsCPA-IV,AsCPA-VI,AsCPB-I and AsCPB-II in the midguts of female adults significantly changed,but their expression patterns were completely different,suggesting that the blood protein digestion is a complex process involving the coordinative expressions of multiple genes.The expression levels of AsCPA-I,AsCPA-III,AsCPA-IV,AsCPA-VI and AsCPB-II were all up-regulated and peaked at 24 h PBM.Especially,the expression level of AsCPA-VI rapidly increased at 3 h PBM,and peaked at 24 h PBM with^418fold induction,and that of AsCPB-II also increased by more than 40-fold at 24 h PBM,suggesting that they might be involved in blood protein digestion.However,the expression levels of AsCPA-II and AsCPB-I in midguts of female adults were significantly down-regulated after blood meal feeding.【Conclusion】Eight carboxypeptidase genes from An.sinensis were characterized.Among them,AsCPA-I,AsCPA-III,AsCPA-IV,AsCPA-VI and AsCPB-II are putatively involved in blood protein digestion;in particular,AsCPA-VI and AsCPB-II might play more important roles.Our results provide a basis for further study on the molecular mechanism of blood protein digestion in mosquitos as well as in An.sinensis.
基金supported by the National Key Project of Research and Development(2016YFC0501904-03)Key Laboratory of Superior Forage Germplasm in the Qinghai-Tibetan Plateau(2017-ZJY12)。
文摘Alpine meadows,comprising the main ecosystem of the Three-River Source Region,play an important role in the economic development of western pastoral areas.To determine whether the grazing level was too intense or the nutrient-carrying capacity of the meadows was overloaded,and to offer solutions in Maqin County,Qinghai Province,China,the meadows carrying capacity was determined by combining grass-yield and nutrients data for different seasons across different meadows.The results showed that the levels of crude protein(CP),ether extract(EE),ash,soluble sugars(SS),gas production,and energy value of forage in the summer–autumn grazing meadows were higher than those of the winter–spring meadows.Neutral detergent fiber(NDF)and acid detergent fiber(ADF)of forage in the summer–autumn grazing meadows were lower than those of the winter–spring meadows.We found that no pastures were overloaded with metabolizable energy(ME)for the whole year but digestible crude protein(DCP)was overloaded in winter–spring.And there were differences in the amount carrying capacity(forage yield)of seasonal grazing meadows for the different herds,the overload types were annual overloading(herd A),overloaded in summer–autumn(herd B),overloaded in winter–spring(herd C),and not overloaded(herd D).Compared with the previous grazing mode,theoretical carrying capacity,DCP carrying capacity,and ME carrying capacity of herd A increased by 20,19,and 27 sheep units,respectively,after optimization;herd B:36,31,and 45 sheep units,respectively;herd C:28,23,and 44 sheep units,respectively;and herd D:43,40,and 61 sheep units,respectively.In the Three-River Source Region and similar alpine pastoral areas,the grassland-livestock structure should be optimized to improve grassland vegetation status and increase the theoretical carrying capacity.
基金supported by the National Natural Science Foundation of China(No.32330100 and 32125036)the National Key Research and Development Program of China(No.2021YFD1300201)the Hainan Province Science and Technology Special Fund(ZDYF2021XDNY177).
文摘The velocity of nitrogen release impacts nitrogen utilization efficiency and animal growth.Yet the crucial junctures linking nitrogen release and utilization from diverse feed ingredients to digestion kinetic parameters remain obscure.This study aimed to evaluate and subdivide in vitro protein digestion characteristics(such as release rate of free amino acids[FAA])of three commonly used protein feed ingredients and to correlate the characteristics with nitrogen utilization in vivo.Ten soybean meals(SBM),eleven cottonseed meals(CM),and nine rapeseed meals(RM)were selected for in vitro study.After predigested for 120 min,the characteristics were evaluated within the small intestine stage.The release rate of total FAA from CM was significantly lower than SBM or RM during the fast-release phase(0 to 20 min).The total FAA release rate in SBM was substantially lower than others during the slow-release phase(20 to 140 min).In the in vivo experiment,cannulated growing barrows(n=24;BW=43.2±2.8 kg)were allocated to 4 treatments(6 replicates for each treatment and 1 pig for each replicate).Three diets,each containing an equal concentration of crude protein(CP)supplied by either SBM,CM,or RM,fulfilled the requirements for essential amino acids.Nitrogen-free control diet was also included.There were strong correlations between plasma urea nitrogen(PUN)and the release rate of total FAA in both the fast-and slow-release phases(P<0.01).In summary,differences in in vitro digestion kinetic characteristics among SBM,CM,and RM were determined.It is believed that separating the total small intestine phase of total FAA release into the fast-and slow-release phases as the evaluation standard of protein feed ingredients and diets might effectively reveal their character and can be related to the PUN concentration of pigs.
基金funded by the“Short Term Mobility 2020”funded by CNR Italyproject FOE-2021 DBA+2 种基金AD005.225 funded by CNR ItalyGrant PID2022-138978OB-I00 funded by the Spanish Ministry of Science,Innovation and Universities/State Research Agency(MICIU/AEI/10.13039/501100011033)the European Regional Development Fund(FEDER,EU).
文摘This study examined how sourdough fermentation affects the nutritional and functional properties of spelt wheat(Triticum dicoccum)flour,focusing on compound bioaccessibility after simulated gastrointestinal digestion(GID).Spelt flour was fermented for 24 and 96 h(FeSF 24h and FeSF 96h)and analyzed protein solubility,free amino acids(FAA),γ-aminobutyric acid(GABA),peptide profiles,and enzyme inhibitory activities.Fermentation markedly increased total FAA from 1.05 mg/g in unfermented flour(SF)to 6.46 mg/g and 17.54 mg/g after 24 and 96 h fermentation,respectively.Similarly,essential amino acids increased from 0.25 mg/g to 3.21 mg/g and 7.91 mg/g.GABA levels rose nearly tenfold,reaching 0.375 mg/g in FeSF 96h.GID further enhanced FAA levels(~56-61 mg/g)and promoted the formation of low-molecular-weight peptides(<0.2 kDa),accounting for up to~13%of the total.Peptides derived fromα-amylase/trypsin inhibitors and storage proteins showed resistance to digestion and exhibited inhibitory activity againstα-amylase(~40-48%),α-glucosidase(~34-40%),and DPP-IV(~19-24%).Overall,fermentation improved protein digestibility,amino acid bioaccessibility,and the formation of bioactive peptides,while GABA levels remained stable after digestion.These findings highlight fermented spelt flour as a promising functional ingredient for glycemic control,metabolic health,and neurophysiological benefits.
