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Effect of gravistimulation on amino acid profile of pea,rice,corn,wheat during early growth stages

Information Processing in Agriculture 2016年第4期3卷 244-251页

作者： Raghad S.Mouhamad Munawar Iqbal MAfzal Qamar Lamiaa A.Mutlag Ibrahim B.Razaq Mazhar Abbas Fida Hussain Soil and Water Resources Center Agricultural Research DirectorateMinistry of Sciences and TechnologyBaghdadIraq Department of Chemistry The University of LahoreLahorePakistan Department of Chemistry Qurtuba University of Science and Information TechnologyPeshawar 25100Pakistan Govt.Postgraduate College SamanabadFaisalabadPakistan Soil Fertility Ministry of Science and TechnologyBaghdadIraq Institute of Molecular Biology and Biotechnology The University of LahoreLahorePakistan Department of Botany Qurtuba University of Science and Information TechnologyPeshawar 25100Pakistan Department of Botany Islamia College University PeshawarPeshawarPakistan

The amino acids are one of the major cellular components of plants,which are involved in different metabolic pathways.In present study,effect of artificial gravistimulation on amino acid profiles of pea,rice,corn,wheat during early growth stages was investigated.One-axis clinostat was used for gravistimulation application,which was applied at embryonic stage.amino acid profile was measured in 10-days old seedlings of pea,rice,corn and wheat cultivars.The effect of clinostat rotation was also evaluated under salt stress and MS medium supplement.Germinated pea,rice,corn and wheat seedlings were grown under the gravity condition for specific time interval.Corn and wheat seeds showed slowgermination as compared to pea and rice cultivars.The rate of amino acid formation under gravity condition was significantly higher than control(un-treated seedling).The variation in amino acid profile of pea,rice,corn and wheat cultivars vary deferentially.Results revealed that gravistimulation applied through clinostat has positive effect on amino acid profile in plant tissue and future studies should be focused on growth,biochemical,physiological at lateral stages of growth.

关键词： Clinostat Microgravity Plant cultivars amino acid profile

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Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

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Journal of Animal Science and Biotechnology 2021年第1期12卷 358-371页

作者： Miao Yu Zhenming Li Ting Rong Gang Wang Zhichang Liu Weidong Chen Jiazhou Li Jianhao Li Xianyong Ma Institute of Animal Science Guangdong Academy of Agricultural SciencesState Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Provincial Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationMaoming BranchGuangdong Laboratory for Lingnan Modern AgricultureGuangzhou 510640GuangdongChina

Background: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alter the carcass traits and meat quality. However, research on the effects of different starch sources with clear different amylose/amylopectin ratio on the amino acid and fatty acid composition in Longissimus thoracis(L. thoracis) muscle of pigs is limited. This study aimed to investigate the effects of different dietary starch sources on carcass traits, meat quality, muscle amino acid and fatty acid composition, and the mRNA expression levels of genes involved in lipid metabolism and muscle fiber characteristics in finishing pigs. A total of 72 Duroc × Landrace × Large White barrows were randomly allocated to 3 different dietary treatment groups with 8 replicate pens/group and 3 pigs per pen.Tapioca starch(TS), corn starch(CS), and pea starch(PS), with amylose/amylopectin ratio of 0.11, 0.25, and 0.44,respectively, were used as their dietary starch sources for 40 days.Results: Results showed that the PS diet significantly increased(P amino acids, DHA, EPA, and n-3 polyunsaturated fatty acid(PUFA) in the L. thoracis compared with TS diet,but decreased(P < 0.05) the ratio of n-6/n-3 PUFA. Furthermore, compared with the TS diet, PS diet also upregulated(P < 0.05) the lipogenic genes(FAS, LPL, SCD, ACCα) and myosin heavy-chain(MyHC)-IIa mRNA expression levels compared with the TS diet, but downr

关键词： amino acid profile Fatty acid composition Finishing pigs Lipid metabolism Meat quality Starch source

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Fermented mixed feed alters growth performance,carcass traits,meat quality and muscle fatty acid and amino acid profiles in finishing pigs

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Animal Nutrition 2023年第1期12卷 87-95页

作者： Shiqi Liu Man Du Yuang Tu Wenjing You Wentao Chen Guoliang Liu Junyue Li Yizhen Wang Zeqing Lu Tenghao Wang Tizhong Shan College of Animal Sciences Zhejiang UniversityHangzhouChina Key Laboratory of Molecular Animal Nutrition(Zhejiang University) Ministry of EducationHangzhouChina Key Laboratory of Animal Nutrition and Feed Science(Eastern of China) Ministry of Agriculture and Rural AffairsHangzhouChina Key Laboratory of Animal Feed and Nutrition of Zhejiang Province HangzhouChina Zhejiang Qinglian Food Co Ltd JiaxingChina

This study was conducted to investigate the effects of fermented mixed feed(FMF)on growth performance,carcass traits,meat quality,muscle amino acid and fatty acid composition and mRNA expression levels of genes related to lipid metabolism in finishing pigs.In the present study,144 finishing pigs(Duroc×Berkshire×Jiaxing Black)were randomly allocated to 3 dietary treatments with 4 replicate pens per group and 12 pigs per pen.The dietary treatments included a basal diet(CON),a basal diet+5%FMF and a basal diet+10%FMF.The experiment lasted 38 d after 4 d of acclimation.The results showed that 5%and 10%FMF significantly increased the average daily gain(ADG)of the females but not the males(Pamino acids(FAA),total essential AA(EAA),total non-EAA(NEAA)and total AA relative to CON(Pacids(PUFA),n-6 PUFA and total PUFA,and the PUFA to saturated fatty acids ratio(Pacid synthesis(ACAA1 and FADS2).Together,our results suggest that 10%FMF dietary supplementation improved the female pigs’growth performance,improved the meat quality and altered the profiles of muscle fatty acids and amino acids in finishing pigs.This study provides a reference for the production of high-quality pork.

关键词： Fermented mixed feed Growth performance Meat quality amino acid profile Fatty acid composition Finishing pig

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AMPK-mTOR pathway is involved in glucose-modulated amino acid sensing and utilization in the mammary glands of lactating goats

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Journal of Animal Science and Biotechnology 2020年第3期11卷 777-788页

作者： Jie Cai Diming Wang Feng-Qi Zhao Shulin Liang Jianxin Liu Institute of Dairy Science College of Animal SciencesZhejiang UniversityHangzhou 310058People’s Republic of China

Background:The local supply of energy-yielding nutrients such as glucose seems to affect the synthesis of milk components in the mammary gland(MG).Thus,our study was conducted to investigate the effects of locally available MG glucose supply(LMGS)on amino acid(AA)sensing and utilization in the MG of lactating dairy goats.Six dosages of glucose(0,20,40,60,80,and 100 g/d)were infused into the MG through the external pudendal artery to investigate the dose-dependent changes in mammary AA uptake and utilization(Exp.1)and the changes in mRNA and protein expression of the AMPK-mTOR pathway(Expt.2).Results:In Exp.1,total milk AA concentration was highest when goats were infused with 60 g/d glucose,but lower when goats were infused with 0 and 100 g/d glucose.Increasing LMGS quadratically changed the percentages ofαS2-casein andα-lactalbumin in milk protein,which increased with infusions from 0 to 60 g/d glucose and then decreased with infusions between 60 and 100 g/d glucose.The LMGS changed the AA availability and intramammary gland AA utilization,as reflected by the mammary AA flux indexes.In Exp.2,the mRNA expression of LALBA in the MG increased quadratically with increasing LMGS,with the highest expression at dose of 60 g/d glucose.A high glucose dosage(100 g/d)activated the general control nonderepressible 2 kinase,an intracellular sensor of AA status,resulting in a reduced total milk AA concentration.Conclusions:Our new findings suggest that the lactating MG in dairy goats may be affected by LMGS through regulation of the AA sensory pathway,AA utilization and protein synthesis,all being driven by the AMPK-mTOR pathway.

关键词： amino acid profile AMPK signaling Glucose supply Mammary gland Milk protein component

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Nutritional evaluation of whole soybean curd made from different soybean materials based on amino acid profiles

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Food Quality and Safety 2020年第1期4卷 41-49页

作者： Meili Li Hongming Dong Dingtao Wu Hong Chen Wen Qin Weiguo Liu Wenyu Yang Qing Zhang College of Food Science Sichuan Agricultural UniversityYa’anChina Department of Agricultural Food and Nutritional ScienceUniversity of AlbertaEdmontonCanada Key Laboratory of Crop Ecophysiology and Farming System in Southwest Ministry of Agriculture/Sichuan Engineering Research Center for Crop Strip Intercropping SystemChengduChina

Objectives:amino acid profiles of whole soybean curds(WSCs)and conventional soybean curds(CSCs)were comparatively studied to 1.,evaluate their nutritional value and 2.,study the suitable soybean material to fabricate WSCs.Materials and Methods:Nine types of soybean materials were selected to make WSCs and CSCs.Protein digestibility-corrected amino acid score(PDCAAS)and principal component analysis were selected to perform the comparative analysis of amino acid profiles of the products.Results:Total contents of amino acids in WSCs and CSCs were 41.24-54.87 mg/g and 27.77-36.82 mg/g.Content ranges of essential amino acids were 13.59-19.38 mg/g and 8.46-11.76 mg/g for WSCs and CSCs.The essential amino acid pattern of WSCs was basically close to amino acid pattern spectrum requirements except valine and sulfur amino acids.As a limiting amino acid,methionine represented less than 0.4 for PDCAAS in all soybean curds except WSCs made from relay-cropping Nandou12 and Nandou25.Conclusions:The overall quality of amino acids in WSCs was higher than that in CSCs,indicating that WSCs indeed exhibited higher nutritional value than CSCs from the viewpoint of amino acid profile.WSCs with the high nutritional value could be made using Nandou25 and relay-cropping Nandou12 as materials.

关键词： amino acid profile whole soybean curds conventional soybean curds protein digestibility-corrected amino acid score comprehensive score

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Free amino acid profiles of Fermented Soybean Products Prepared by Bacillus subtilis and Rhizopus oligosporus

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Journal of Northeast Agricultural University(English Edition) 2017年第2期24卷 1-6页

作者： Anittaya Kanghae Prapassorn Damrongkoo Eungwanichayapant Ekachai Chukeatirote School of Science Mae Fah Luang University Chiang Rai 57100 Thailand Faculty of Science and Technology Phuket Rajabhat University Phuket 83000 Thailand

Fermented soybean is one of the traditional foods widely consumed in many Asian countries. Most products（i.e., Natto, Jang, Kinema and Thua nao） are produced mainly by the bacterial activity. This study was performed as a part of the program to improve the soybean fermentation, and a use of the co-culture between the bacterium Bacillus subtilis and the fungus Rhizopus oligosporus was selected. For fermentation, the raw soybeans were washed, sterilized by autoclaving, and inoculated with a mixed microbial starter culture of B. subtilis（102 CFU · g-1） and R. oligosporus（102 conidia · g-1）. The Free amino acid（FAA） contents were then investigated by using High Performance Liquid Chromatography（HPLC）. The results showed that the amounts of FAAs and essential amino acids in the fermented soybean samples were found at significantly higher concentration when compared to those of the cooked, non-fermented soybean samples（p〈0.05）. These data indicated that an involvement of microbial fermentation helped to accelerate an increase of FAA. The food compositional data were useful as a reference（and/or guidance） for the nutritional value, when compared to other fermented soybeans and related products.

关键词： amino acid profile Bacillus fermented soybean nutritive value Rhizopus

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