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Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In order to explore the properties differences of rice protein peptides prepared using different enzymatic hydrolysis routes of double enzymes, rice protein was enzymatically hydrolyzed by trypsin (A) and alkaline protease (B) according to different enzymatic hydrolysis routes to obtain five rice protein peptides (A¹ B¹, A¹ B², A² B¹, A¹* B², A² B¹*). The properties of protein peptides including the hydrolysis, basic components, amino acid composition, microstructure, secondary structure, molecular weight distribution, flavor and antioxidant activity in vitro were analyzed. The results indicated that the protein content of A² B¹ group was the highest, reaching 90.69% and the peptide content was 72.73%. The hydrolysis degree of five rice protein peptides was greater than 17.60%, the degree of hydrolysis was relatively high, and the microstructure changed from irregular block to sphere. The A¹ B² group and A¹* B² group had thicker spheroid walls, A² B¹ group and A² B¹* group had thinner spheroid walls, and A¹ B¹ group was spheroid fragments. The essential amino acid content of five rice protein peptides was lower than that of rice protein, and the A¹ B² group had the highest essential amino acid content. The secondary structure coexisted with a variety of conformations, and the secondary structures of five rice protein peptides were mainly β-turn, and it accounted for 44.62%-47.18%. Most of the enzymatic hydrolysates of five rice protein peptides were polypeptides with low molecular weight, and the polypeptides with molecular weight less than 5 kDa accounted for 92.09%-93.71%. A¹ B² samples had the strongest umami and the weakest astringency, and A² B¹ samples had the weakest saltiness and bitterness. Compared with A¹ B¹, A¹ B² and A¹* B², A² B¹ and A² B¹* groups had stronger antioxidant activity. Taking together, the quality of A² B¹ group was the best based on the evaluation of basic components, peptide content, amino acid composition, flavor and antioxidant activity. [ABSTRACT FROM AUTHOR]

Tartary buckwheat was used as raw material to extract tartary buckwheat protein, and the enzymatic hydrolysis conditions of tartary buckwheat protein lipid-lowering peptides were screened by single factor and response surface optimization experiments using the inhibition rate of pancreatic lipase as index. The amino acid composition and lipid lowering activity of lipid-lowering peptides were studied. The results showed that the lipid-lowering peptides obtained from tartary buckwheat protein with bromelain had higher inhibitory activity on pancreatic lipase. The optimal enzymatic hydrolysis conditions were hydrolysis time 2.1 h, hydrolysis temperature 62.0 °C, substrate concentration 3.23%, pH7.0 and enzyme substrate ratio 0.4%. Under these conditions, the inhibitory rate of pancreatic lipase was 81.22%±0.16%. Amino acid analysis showed that essential amino acids, hydrophobic amino acids and acidic amino acids accounted for 27.82%, 32.11%, 35.86%, and the ratio of arginine to lysine was 2.28. The EC50/IC50 values of sodium taurine cholic acid binding rate, cholesterol esterase inhibition rate and pancreatic lipase inhibition rate were 9.136, 3.902 and 0.051 mg/mL, respectively. The results provided a new idea and theoretical basis for the high-value utilization of tartary buckwheat resources and the development of tartary buckwheat protein active peptides. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Taurine, as a semi-essential amino acid, can enhance the antioxidant and immune capacity of aquatic animals, promote the growth of aquatic animals, and enhance their reproductive performance. In recent years, the addition of taurine in low-protein feed has been considered an effective approach to mitigate the adverse effects caused by deficiency of certain essential and functional amino acids. Such supplementation not only aids in improving the adaptability of aquatic animals to external environments but also enhances their disease resistance, thereby enhancing aquaculture efficiency and yield. The article introduces the basic properties, distribution, biosynthesis pathways, and physiological functions of taurine. It summarizes the role of taurine in the antioxidant capacity, lipid metabolism, growth, and reproductive performance of aquatic animals, aiming to provide a reference for the extensive application of taurine in the field of aquaculture, thereby promoting the sustainable development of the aquaculture industry. [ABSTRACT FROM AUTHOR]

The experiment aims to determine the nutritional components of reed mushroom foot waste and evaluate its nutritional value. The conventional feed nutrient determination method was used to measure the content of crude protein, crude fat, moisture, crude ash, and main trace elements in reed mushroom foot waste. The internationally accepted non-biological evaluation method was used to assess the nutritional value of protein. The results showed that the reed mushroom foot waste contained 24.76% crude protein, 0.29% crude fat, 11.78% moisture and 7.46% crude ash, the content of main mineral elements in reed mushroom foot waste was Cu 57 mg/kg, Fe 212 mg/kg, Mn 31 mg/kg and Zn 66 mg/kg. A total of 17 kinds of amino acids were detected in reed mushroom foot waste. The ratio of essential amino acids (EAA) to the total amino acids (TAA) was 0.40, and the ratio of non-essential amino acids (NEAA) to TAA was 0.60. The results of AAS showed that the first limiting amino acid was valine, the second limiting amino acid was methionine, and the third limiting amino acid was methionine + cystine. The EAARR score of reed mushroom foot waste was 66.5%, and the GRG method score was 0.78. The study indicates that reed mushroom foot waste can be used as a high quality protein feed raw material, which has the value of development and application. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

【Objective】In the early stage of the study, the high-efficient and low-fishmeal compound feed developed by our research group showed good application effects in the aquaculture of small-sized Trachinotus ovatus. The study was conducted to further evaluate the application effect of this feed in the aquaculture of large-sized T. ovatus, to provide some references for practical production.【Method】Based on the formula of commercial feed (CK) and high-efficient and low-fishmeal compound feed (test feed), two groups of feed were prepared by feed processing technology and equipment of the enterprise, and large-sized Trachinotus ovatus (125.8 ± 0.70 g) were fed for 95 d. The growth performance, serum biochemical indicators, digestive enzyme activity and muscle quality of each group were compared and analyzed.【Result】There was no significant difference in the growth performance, morphological indicators, serum and liver antioxidant performance indicators, and intestinal digestive enzyme activities between the two groups (P > 0.05). However, the daily feed intake, specific growth rate, daily weight gain rate and weight gain rate of the test group T. ovatus were 2.64%, 1.35%, 2.73%, 247.34%, which were 0.21, 0.03, 0.07, 2.25 percentage point higher than those of the control group, respectively, while the feed coefficient that was 0.03 percentage point lower. The levels of total cholesterol (T-CHO), serum triglyceride(TG), low-density lipoprotein cholesterol(LDL-C) in the test group were 0.88, 0.18, 0.30 mmol/L, which were significantly reduced when compared with the control group, while the HDL-C/LDL-C ratio (102.20%) was significantly increased (P < 0.05). In terms of muscle quality, there was no significant difference in muscle protein and fat content as well as amino acid composition (total amino acids, essential amino acids and flavor amino acids) between the two groups (P > 0.05). However, the test feed significantly improved the texture characteristics of the muscle and increased the EPA level in the muscle. Furthermore, compared with the commercial feed, the cost of the test feed was reduced by 8.65%, and the aquaculture benefit was increased by 17.76%.【Conclusion】In the aquaculture of large-sized T. ovatus, the high-efficient and low-fishmeal compound feed exhibits similar growth-promoting effects as commercial feed, and it helps to reduce blood lipids, lower aquaculture costs, and improve aquaculture benefits. The above results indicate that the high-efficient and low-fishmeal compound feed can be applied in the entire aquaculture cycle of T. ovatus. [ABSTRACT FROM AUTHOR]

Tryptophan is one of the essential amino acids in the human body, metabolized to produce indole derivatives such as kynurenine, serotonin, melatonin, and indole-3-acetic acid. It plays a crucial regulatory role in physiological functions. This article uses personification to narrate the story of tryptophan being converted into various products through metabolism and artificial synthesis, highlighting the importance of tryptophan metabolic pathways in diverse life activities. [ABSTRACT FROM AUTHOR]

Copyright of Journal of South-Central Minzu University (Natural Science Edition) is the property of Journal of South-Central Minzu University (Natural Science Edition) Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Agriculturae Zhejiangensis is the property of Acta Agriculturae Zhejiangensis Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study optimized the extraction process of Chlorella protein using response surface methodology and characterized its secondary structure. With the protein solubility rate of Chlorella as the indicator, the effects of ultrasonic power, ultrasonic time, NaOH mass fraction, and water bath time on the extraction rate were investigated. Based on the Plackett-Burman design, a four-factor three-level response surface analysis was conducted to determine the extraction process of Chlorella protein. The results showed that the optimal extraction conditions for Chlorella protein were ultrasonic power of 460.08 W, ultrasonic time of 16.05 min, NaOH mass fraction of 14.03%, and water bath time of 37.18 min, with a solubility rate of 87.64%. The extracted Chlorella protein was purified using isoelectric focusing under optimal conditions and then subjected to FTIR analysis, microscopic structure analysis, and amino acid analysis. The results indicated that the secondary structure of Chlorella protein mainly consisted of β-sheet, accounting for 30.00% of the total content. The microscopic structure revealed a smooth surface with pore structures, and it contained five essential amino acids, accounting for 42.71% of the total content. In conclusion, the ultrasonic-assisted alkaline method demonstrates significantly improved protein wall-breaking efficiency and high protein extraction rate for Chlorella, with simple operation and low cost. It has promising prospects for industrial applications and provides relevant references for the food application of Chlorella protein. [ABSTRACT FROM AUTHOR]

LED light source has the advantages of energy saving and environmental protection, high photoelectric conversion efficiency, which can meet the demand for green, efficient and intelligent development of factory farming. To investigate the effect of LED culture lights on the muscle quality of Litopenaeus vannamei in the biofloc system, two treatment groups were set up:the LED light group (L group) and the natural light group (N group). The culture experiments were conducted over an 8-week period, utilizing larvae L. vannamei as the study material. The larvae had a mean body length of 5. 23±0. 61 cm and a mean body mass of 1. 52± 0. 47 g. The illumination parameters of the L group were a mixture of blue- green light ( green light 545 nm, blue light 450 nm); the photoperiod was 15L ∶9D; the light intensity was 2 000 Lx. The experimental results showed that there were no significant differences in conventional nutrients (moisture, crude protein, crude fat, ash) between L group and N group ( P > 0. 05). A total of 18 amino acids were detected in muscle. The contents of threonine (Thr), tyrosine ( Tyr), arginine (Arg), glycine (Gly) and ∑EAA/ ∑NEAA in the muscles of the L group were significantly higher than those of the N group (P < 0. 05). There were no significant differences in the contents of essential amino acids (EAA), semi- essential amino acids (HEAA) and aromatic amino acids (DAA) (P>0. 05). A total of 37 fatty acids were found in muscle. The contents of C12:0, DHA and EPA+DHA in the muscle of shrimp from the L group were significantly higher than those from the N group (P<0. 05). The contents of C21:0, C20:3n-3, C20:3n-3 and C22:5n-6 were significantly lower than those in the N group (P<0. 05). The results indicate that the LED light parameter could improve the nutritional quality of the muscle of L. vannamei. [ABSTRACT FROM AUTHOR]

【Objective】This trial was conducted to investigate the protein nutrient demand of crayfish (Cherax quadricarinatus) in low salinity (1.5‰), which would provide a theoretical basis for the development of artificial compound feed of crayfish in low salinity.【Method】Six kinds of equal energy feeds with different protein levels of 26.83% (D1), 29.71% (D2), 32.59% (D3), 35.42% (D4), 38.37% (D5) and 41.09% (D6) were prepared, and the crayfish larvae with initial weight of (0.41±0.01) g were cultured for 56 d as research objectives. The influence of feed protein level on the growth performance, basic muscle nutrients and amino acid content of young crayfish in low salinity culture environment were analyzed.【Result】The results showed that dietary protein level significantly affected the weight gain rate, specific growth rate, crude protein and crude lipid contents, and amino acid content (P＜0.05, the same below), but did not show any significant influence on survival rate, moisture and ash content of the crayfish (P＞0.05, the same below) . The weight gain rate and specific growth rate of crayfish in each group first increased and then decreased with the increase of protein level in the dietary. The weight gain rate in D3 was the highest, which was significantly higher than that in other groups. There was no significant difference in specific growth ratio among D3-D6 groups, but it was significantly higher than that in D1 and D2 groups. The crude protein content in crayfish muscle was positively correlated with the dietary protein level, and the crude protein content in high protein level group (D5, D6) was significantly higher than that in other groups. On the contrary, the crude lipid content of crayfish muscle was negatively correlated with the dietary protein level, and the crude lipid content of crayfish muscle decreased significantly with the continuous increase of dietary protein level. Seventeen amino acids were detected in muscle, including 7 essential amino acids (EAA), 2 semi-essential amino acids (HEAA) and 8 non-essential amino acids (NEAA) . The total amount of amino acids with protein level of 29.71%-41.09% increased significantly with the increase of dietary protein level.【Conclusion】In the low salinity culture environment, considering specific growth rate, the optimum protein level of crayfish feed was 36.09%. And considering umami amino acid ratio(WDAA/WTAA), the optimum protein level of crayfish feed was 30.96%. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of China Brewing is the property of China Brewing Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

To study the influence of culturing patterns on the nutrition of Pelodiscus sinensis, the amino acid and collagen contents of muscle and calipash were assessed under 3 kinds of culturing patterns of pond monoculture, co-culturing of lotus-P.sinensis and rice-P.sinensis-fish. There was no significant difference between the contents of total amino acids (TAA) and essential amino acids (EAA) in 3 kinds of culturing patterns. And muscle protein had the highest nutritional value and the most delicious taste in the pond monoculture pattern. [ABSTRACT FROM AUTHOR]

Ribulose-1,5-bisphosphate carboxylase/oxygenase (RuBisCO) is an essential enzyme that plays a vital role in plants by regulating carbon assimilation rate and the process of photorespiration. It is responsible for about 15% of soluble leaf proteins in C4 plants like maize and sorghum, while making up over 50% of total nitrogen in C3 plants such as wheat, tobacco, and alfalfa. RuBisCO has a molecular weight of approximately 560 kDa and consists of 8 large subunits and 8 small subunits. Its shape can be either spherical or cylindrical, and it can undergo subunit dissociation under specific conditions. However, the current methods for extracting RuBisCO have several issues, including high cost, low efficiency, and complex technology. To address these problems, it is important to ensure strict control over the quality of raw materials, develop extraction and purification methods that are both economically viable and of high quality, and explore the possibility of developing additional by-products. From a physicochemical perspective, RuBisCO exhibits excellent solubility, emulsifying capacity, foaming capacity, and can even form brittle gels allow concentrations, highlighting its significant application potential. In terms of nutritional and functional characteristics, RuBisCO is rich in essential amino acids, and its derived peptides have demonstrated health-promoting functions in laboratory studies. This review provides a comprehensive overview of the sources, structure, extraction process, physicochemical properties, nutritional and functional characteristics of RuBisCO. It also suggests future research directions and discusses the potential applications of RuBisCO. [ABSTRACT FROM AUTHOR]

Five kinds of commercially available sour fish sauce were taken as the research object to clarify their quality and flavor characteristics. The physicochemical and nutritional indexes, free amino acids, and volatile components were analyzed. The results showed that the moisture, ash, total acid, amino acid nitrogen, reducing sugar, protein, vitamin C and fat contents in the five kinds of sour fish sauce were significantly different (P<0.05). In total, 17 free amino acids were detected, including 7 essential amino acids and 10 non-essential amino acids. The content of total free amino acids in the samples ranged from 7.954-14.998 mg/g. The total content of free amino acids in sample Z was the highest at 14.998 mg/g. The content of umami glutamic acid was the highest in the L sample, which was 4.689 mg/g, and the taste activity value (TAV) reached 15.63, which was much higher than that of other samples. The electronic nose results showed that the main volatile components of five kinds of sour fish sauce were nitrogen oxides, short-chain alkanes, inorganic sulfur compounds, alcohol ether aldehydes, and organic sulfides. Principal component analysis could differentiate between different sour fish sauces. In this study, 57 volatile components were detected in five kinds of sour fish sauce using gas chromatography-mass spectrometry (GC-MS), including 20 esters, 14 alcohols, 14 alkenes, 2 acids, 2 phenols, 3 aldehydes and 2 ketones. Using orthogonal least squares-discriminant analysis (OPLS-DA) and variable important projection (VIP) selection, eighteen key volatile aroma compounds, including zingalene, ethanol, ethyl cetanoate, ethyl linoleate, limonene, acetic acid, linalool, ethyl myristate, 4-ethyl-2-methoxyphenol, phenethyl alcohol, alpha-curcumene, methyl salicylate, β-sesquiphellandrene, citral, isoamyl alcohol, camphene, β-bisabolene and geraniol, were identified in the five kinds of sour fish sauce. In conclusion, the results provide a basis for the quality evaluation and comprehensive development of sour fish sauce. [ABSTRACT FROM AUTHOR]

To study the effects of pre-and post-processing on total protein, amino acid composition, and nutritional value of Polygonatum, and to clarify the nutritional basis of its edible nutritional value and therapeutic effect. The protein amino acid composition of Polygonatum and processed products were analyzed, and the differences in amino acid composition in the samples were analyzed by principal component analysis (PCA), hierarchical cluster analysis (HCA), and t-test, and the protein nutrition of Polygonatum and processed products were evaluated according to the amino acid reference model of Food and Agriculture Organization of the United Nations / World Health Organization. Results showed that there were 17 kinds of amino acids in Polygonatum before and after processing, and the content of umami amino acids (glutamic acid and aspartic acid) was the highest, and it was rich in medicinal amino acids, essential amino acids, branched-chain amino acids, and so on. More medicinal amino acids and umami amino acids revealed the reasons why Polygonatum, as a traditional medicinal and edible material, could improve the physical functions and make the dishes more delicious. The results of PCA and HCA showed that the roots were divided into two types, including the processed group and the non-processed group, which indicated that processing played an important role in the changes in the amino acid composition of Polygonatum protein. Compared with the non-processed group, serine, cysteine, lysine and arginine were significantly lower, while methionine, isoleucine, valine, leucine, threonine, phenylalanine, proline, and glycine were significantly higher. There was no significant difference in functional amino acids between processed and non-processed groups, and essential amino acids showed a significant increase, all of the results indicated that processing could help not only to keep its work on healthcare but also to improve its nutritional value. In processed and non-processed Polygonatum roots, respectively, the first limited amino acids were lysine and isoleucine. The priority order on protein nutritional value was processed roots > raw roots according to protein nutrition evaluation results. Thus, processing is beneficial to improve the nutritional value and quality of Polygonatum. [ABSTRACT FROM AUTHOR]

This study aimed to establish a pre-column derivatization-high performance liquid chromatography method for the determination of amino acids in Morindae officinalis Radix and evaluate its nutritional value by amino acid ratio coefficient method. The amino acid test solution of Morindae officinalis Radix was prepared by hydrochloric acid hydrolysis method. Phenyl isothiocyanate and triethylamine were used as pre-column derivatization reagents. The amino acid content was determined by high-performance liquid chromatography with Ultimate Amino Acid chromatographic column (4.6 mm x 250 mm, 5 μm), 0.1 mol/L anhydrous sodium acetate-acetonitrile as mobile phase, gradient elution, column temperature of 40°C, and detection wavelength of 254 nm. The nutritional value of amino acids was evaluated by amino acid ratio (RAA), amino acid ratio coefficient (RC), and ratio coefficient score (SRC). Systematic cluster analysis and principal component analysis were used in classification analysis. The linear relationship of 15 amino acids was good, and the correlation coefficient r ≥ 0.999 6. The total amino acid contents of 16 batches of Morindae officinalis Radix were between 17.87 mg/g and 102.15 mg/g. Fifteen kinds of amino acids were detected in all 16 samples, including 6 kinds of essential amino acids, accounting for 14.15% to 32.06%, and 8 kinds of medicinal amino acids, accounting for 45.20% to 56.31%. The limiting amino acids were threonine and leucine. The amino acid ratio coefficient was between 33.87 and 61.31. The correlation of amino acid composition of Morindae officinalis Radix was significant. Two principal components were proposed in principal component analysis, and the contribution rate of cumulative variance was 97.085%. 16 batches of Morindae officinalis Radix are divided into 3 categories. This method was simple and effective. It could effectively separate 15 kinds of amino acids, and had good precision and repeatability. It has high medicinal value and can provided a reference for quality evaluation and resource development of Morindae officinalis Radix. [ABSTRACT FROM AUTHOR]

The importance of amino acid metabolism has been gradually recognized, and the relationship between arginine metabolism and tumors has become a hot topic. Arginine is a conditionally essential amino acid, which is closely related to the occurrence, growth and metastasis of tumors. The formation of an immunosuppressive microenvironment, and the phenotypic changes, maturation and functional status of myeloid immune cells are also inseparable from arginine metabolism. This article mainly elucidates how arginine metabolism affects tumors and the role of arginine in anti-tumor immunity, summarizes the main myeloid immune cells in the tumor microenvironment, and briefly summarizes the tumor treatment strategies that target the arginine metabolism pathway. [ABSTRACT FROM AUTHOR]

In recent years, the scale of poultry breeding in China is gradually expanding, and the demand for feed raw materials is also rising. At present, the poultry industry is facing the problem of shortage of protein feed resources, so it is urgent to find high-quality and sustainable protein feed raw materials. The edible insect black soldier fly (Hermetia illucens L., BSF) has become a potential sustainable new protein feed, which can replace traditional protein feed materials such as soybean meal and fish meal. BSF is a saprophytic insect, which mainly feeds on organic waste, and has the characteristics of rapid growth and reproduction, extensive feeding and high feed conversion rate. The larvae or pre-pupae of BSF are rich in protein, fat, minerals, and trace elements, and their content of essential amino acids is comparable to that of fish meal and soybean meal. They also contain bioactive substances such as lauric acid, antimicrobial peptides, and chitin. Based on the nutritional characteristics of BSF larvae and processed products, this paper reviewed the research progress of BSF in poultry breeding, in order to provide a reference for the wide application of BSF in poultry production. [ABSTRACT FROM AUTHOR]

Nibea is rich in protein, essential amino acids, fatty acids, trace elements and swim bladder collagen. The meat is tender, delicious and has high nutritional value. Nibea also has the advantages of adaptability, rapid growth, and strong stress resistance, and is one of the important mariculture fish in the coastal areas of China. Currently there are a lot of reports on the nutritional requirements and feed of Nibea, but studies on its precise nutritional requirements at different growth stages and the relationship between nutrients and functional feed additives are still not thorough enough. The cultivation of Nibea is mainly based on chopped and fresh ice mixed fish, lacking specialized formulated feed, which has disadvantages such as nutritional imbalance, unstable quality, and water pollution. In this paper, the research progress of protein, fat, carbohydrate, vitamin, and mineral requirements as well as dietary protein sources, fat sources, and additives were reviewed in order to provide a reference for the study of precise nutritional requirements and the preparation of efficient and environmentally friendly compound feeds of Nibea, so as to promote the healthy and sustainable development of Nibea aquaculture industry. [ABSTRACT FROM AUTHOR]

The purpose of this study was to study and analyze the composition and content of routine nutrients, amino acids, fatty acids, and mineral elements in muscle of three cultured populations of Cipangopaludina cathayensis, so as to provide a reference for the development and utilization of Cipangopaludina cathayensis germplasm resources. A total of 180 Cipangopaludina cathayensis with an average weight of (32.12±0.17) g were randomly divided into three groups with 60 Cipangopaludina cathayensis in each group. After shelling, the muscles were taken to test their nutritional components. The results showed that the crude protein, total amino acids, essential amino acids, and delicious amino acids in muscle of Luchuan County population were significantly higher than those of other populations (P<0.05). The amino acid score, chemical score, and essential amino acid index of Liujiang population were the highest. The contentrations of unsaturated fatty acids and polyunsaturated fatty acids in muscle of Luchuan County population were significantly higher than those of other populations, and the atherosclerosis index (IA) and thrombosis index (IT) were lower than those of other populations (P<0.05). The ratio of sigma-n-3/sigma-n-6PUFA of the three populations was in line with the recommended value of FAO/WHO for human diet (0.1~0.2). The contentrations of P and Ca in muscle of Rongshui County population were significantly higher than those of other populations (P<0.05). The study indicates that the muscle protein content of the three cultured populations is higher, the fat content is lower, and the delicious amino acids and unsaturated fatty acids are higher. The nutritional value of the muscle of Luchuan County population are better than those of other populations. [ABSTRACT FROM AUTHOR]

The aim of the experiment was to study the effects of Astragalus compound Chinese herbal medicine on the serum immune indexes, meat quality, and muscle nutrients of finishing pigs. A total of 250 finishing pigs of 170 days of age with similar body condition and body weight were randomly divided into five groups with five replicates per group and 10 finishing pigs per replicate. The control group was fed a basal diet, and the experimental groups were fed diets supplemented with 0.6%, 0.8%, 1.0%, and 1.2% Astragalus compound Chinese herbal medicine (ACM), respectively. The experiment lasted for 60 days. The results showed that the contents of serum immunoglobulin and complement protein were significantly higher in the 0.8% ACM group and 1.0% ACM group than in the control group (P<0.05). Compared with the control group, the muscle water loss rate of the experimental groups decreased significantly (P<0.05), the redness value of meat color increased significantly (P<0.05), and the yellowness value decreased significantly (P<0.05). Compared with the control group, the water content in meat of the experimental groups decreased significantly (P<0.05), the content of crude fat in meat of the 1.0% ACM group increased significantly (P<0.05), and the content of crude protein in meat of the 0.8% ACM group and 1.2% ACM group increased significantly (P<0.05). Adding 1.2% ACM significantly increased the content of total amino acids and essential amino acids (P<0.05), and adding 0.8% ACM significantly increased the content of polyunsaturated fatty acids (P<0.05). The study indicates that the dietary addition of 0.8%~1.0% ACM can improve serum immune function and meat quality of finishing pigs. [ABSTRACT FROM AUTHOR]

The experiment aimed to investigate the effects of modified Buzhong Yiqi Decoction on the meat quality and immune function. Sixty male lambs of two-month-old small-tailed Han sheep were randomly divided into five groups, with three replicates in each group and four lambs in each replicate. The experimental group was fed with 1%, 2%, and 3% modified Buzhong Yiqi Decoction in the basal diet, the commercial control group was fed with 2% Siweidongli powder in the basal diet, and the blank control group was fed with the basal diet. The pre-test lasted for nine days and the formal test lasted for 107 days. The results showed that the total fatty acid content in 1% dose group was significantly higher than that in other groups (P<0.05). Compared with the blank control group, the concentrations of flavor amino acids and n-heptanal in 2% dose group increased significantly (P<0.05), while the concentrations of n-hexanal and n-nonanal decreased significantly (P<0.05). The concentrations of essential amino acids, total amino acids, and 1-octen-3-ol in 3% dose group increased significantly (P<0.05), while the concentrations of decanoic acid and stearic acid decreased significantly (P<0.05). At the ages of five and six months, the antibody levels against peste des petits ruminants in the serum of lambs in all dose groups significantly increased (P<0.05). The study suggests that modified Buzhong Yiqi Decoction may improve the flavor of mutton by affecting the metabolism of fatty acids and flavor amino acids in the bodies of small-tailed Han sheep, regulating the synthesis of mutton odor substances and volatile flavor substances, and simultaneously enhancing the immunity of mutton sheep to a certain extent. [ABSTRACT FROM AUTHOR]

The purpose of this experiment was to investigate the effects of different energy feed on the growth performance, slaughter performance, meat traits, and amino acid and fatty acid content in muscle of Guizhou black goats. Forty-five 6-month-old Guizhou black goats with body weight of (21.12±1.25) kg were randomly divided into three groups, with three replicates in each group and five goats in each replicate. The corn group, barley group, and wheat group were fed with mixed diets with corn, barley, and wheat as main energy feed, respectively. The pre-test period was seven days, and the formal test period was 90 days. The results showed that the average daily gain of barley group was 180.56 g, which was significantly higher than the other two groups (P<0.05), and the slaughter rate of corn group and barley group was significantly higher than that of wheat group (P<0.05). The drip loss, cooked meat rate, and dry matter content of corn group were the highest, while the crude fat content of wheat group was the highest. Sixteen kinds of amino acids, including seven essential amino acids and nine non-essential amino acids, were detected in mutton of each experimental group. The content of non-essential amino acids in barley group and wheat group was significantly higher than that in corn group (P<0.05). A total of 37 fatty acids were detected in each experimental group, including 17 saturated fatty acids, nine monounsaturated fatty acids, and 11 polyunsaturated fatty acids. The content of saturated fatty acids and monounsaturated fatty acids in wheat group was the highest, and the content of polyunsaturated fatty acids in barley group was significantly higher than that in corn group and wheat group (P<0.05). The study indicates that barley can improve the growth performance, slaughter performance, and the meat quality is relatively good of Guizhou black goats, which can be used as the main energy feed. [ABSTRACT FROM AUTHOR]

The process of extracting seleno-protein from the selenium enriched Lyophyllum decastes mycelia cultured in a 20 L fermentor was optimized, and the effects of selenium enrichment on both types and contents of amino acids in Lyophyllum decastes mycelia were analyzed. Single factor tests and Box-Benhnken central combined response surface test were used to optimize process of extracting seleno-protein from Lyophyllum decastes mycelia. The content of protein was determined by 3,3'-diaminobenzidine spectrophotometry. The types and contents of amino acids in mycelia protein before and after selenium enrichment were compared by means of amino acid analyzer. The results showed that the optimal conditions of extracting seleno-protein from mycelia of Lyophyllum decastes were extraction temperature of 64 °C, extraction time of 60 min, liquid-solid ratio of 200:1 g/mL, and extraction times of 2. The protein extraction rate was 75.13%, and the content of selenium in mycelia was 63.87 μg/g. The amino acid composition were analyzed by means amino acid score (AAS) and chemical score (CS), and the nutritional value of the protein in the selenium-enriched Lyophyllum decastes mycelia was evaluated. The varieties of amino acids in the selenium-enriched Lyophyllum decastes mycelia were abundant and the content of essential amino acids for human body was 17.20 g/100 g, 19.75% higher than that in the non-selenium-ecriched Lyophyllum decastes mycelia. The ratio of EAA/NEAA was 0.51, close to the recommended value proposed by WHO, and the values of both AAS and CS were close to the those in the model protein. In summary, the protein extraction rate could be improved by optimizing the extraction process, and there was selenium in the protein from selenium-enriched mycelia, which promoted the increase of amino acid content. The nutritional value of protein in selenium-enriched mycelia was higher than that in non-selenium-riched mycelia, and selenium-enrichec mycelia had potential edible and application value. [ABSTRACT FROM AUTHOR]

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The experiment was conducted to investigate the effects of mulberry saccharification feed on the growth performance and meat quality of dual-purpose small feet Twist chickens. A total of 250 healthy small feet Twist chickens aged 50 days were randomly divided into five groups with five replicates in each group and ten chickens in each replicate. Group (control group), Group II, Group III, Group IV, and Group V were fed a mulberry saccharified feed containing 0, 15%, 25%, 30%, and 35% mulberry twig and leaf powder, respectively. The pre-test period was 5 days, and the experimental period was 40 days. The results showed that compared with the control group, the average daily gain of small feet Twist chickens in Group I increased ( P<0.05), and the ratio of feed to weight decreased ( P<0.05). Compared with the control group, the shear force and cooking loss of chicken in all experimental groups were reduced ( P<0.05), with a slight reduction in drip loss. The total amount of essential amino acid and total amino acid of the chicken in Group II and Group II were higher than those in other groups ( P<0.05). Compared with the control group, the concentrations of umami amino acids in the chicken of all experimental groups increased ( P<0.05), while the fat concentration decreased ( P<0.05). Compared with the control group, the slaughter rate of Group II increased ( P<0.05), and the chest muscle percentage and leg muscle percentage in all experimental groups increased ( P<0.05). The study indicates that adding mulberry branches and leaves powder to the diet can increase the total amino acid, breast muscle percentage, and leg muscle percentage of small feet Twist chickens, and improve the quality of meat. The appropriate proportion of mulberry twig and leaf powder is 25%-30%. [ABSTRACT FROM AUTHOR]

The effects of different levels of allicin on the growth performance, slaughter performance, and meat quality of finishing pigs were studied, and the optimum level of allicin in finishing pigs was determined. 250 healthy 'Duroc LandraceYorkshire' three-way crossbreeding finishing pigs with a similar weight were randomly divided into five groups, with five replicates in each group and ten pigs in each replicate. Finishing pigs in the control group were fed a basal diet, while those in the allicin group were fed an experimental diet containing 50 (group 1), 100 (group 2), 200 (group 3) and 400 mg/kg (group 4) of allicin, respectively. The pre-test lasted for one week and the formal test lasted for 42 days. The results showed that compared with the control group, the terminal weight of the finishing pigs in the group 3 and group 4 increased significantly ( P<0.05), the average daily gain of the finishing pigs in the group 3 increased by 11.60% ( P<0.05), and the feed to gain ratio of the finishing pigs in the group 2 and group 3 decreased by 8.64% and 11.96% ( P<0.05). The live weight before slaughter of finishing pigs in the group 3 was significantly higher than that in the control group ( P<0.05). The carcass weight of the group 2, group 3 and group 4 was significantly higher than that of the control group ( P<0.05), and backfat thickness lower than that of the control group ( P<0.05). The pH value of the longissimus dorsi muscle in the group 3 and group 4 was significantly higher than that in the control group ( P<0.05), the drip loss was significantly lower than that in the control group and group 1 ( P<0.05), and the inosinic acid contentrations were significantly higher than that in the control group ( P<0.05). The redness of the longissimus dorsi muscle in group 3 was significantly higher than that in the control group and group 1 ( P<0.05), while the shear force of the longissimus dorsi muscle in the group 2, group 3and group 4 was significantly lower than that in the control group ( P<0.05). The contentrations of total amino acids, total essential amino acids, and delicious amino acids in the longissimus dorsi muscle of the group 3 and group 4 were significantly higher than those of the control group ( P<0.05). The result indicates that the growth performance, slaughter performance, and muscle quality of finishing pigs could be improved by adding proper amount of allicin, and the optimum level of allicin was 200 mg/kg. [ABSTRACT FROM AUTHOR]

The purpose of the experiment was to investigate the effect of fresh Cajanus cajan leaf powder on the growth performance, breeding economic benefits, slaughtering performance, meat quality, and intestinal microorganisms of finishing pigs. Twenty-four healthy Hainan black pigs with similar weights in the same batch were randomly divided into four groups, with six replicates in each group and one pig in each replicate. The pigs in the control group were fed a basal diet, and the experimental group B, group C, and group D were supplemented with 10%, 15%, and 20% fresh Cajanus cajan leaf powder in the basal diet, respectively. The pre-test period was seven days, and the formal test period was 270 days. The results showed that compared with the control group, the average daily feed intake of finishing pigs in the experimental groups decreased significantly (P<0.05), and the average daily gain and final weight of finishing pigs in the experimental group D decreased significantly (P<0.05). Compared with the control group, experimental group B, and experimental group D, the breeding profit of the experimental group C increased by 6.36%, 5.68%, and 9.99%, respectively. Compared with the control group, the backfat thickness of finishing pigs in the experimental groups decreased significantly (P<0.05), the meat color score of the experimental groups increased significantly (P<0.05), and the pH24 h value of pork in the experimental group B and group C increased significantly (P<0.05). The content of total amino acids, total essential amino acids and flavor amino acids in the longissimus dorsi muscle of the experimental groups increased significantly (P<0.05). The content of saturated fatty acids in the experimental group C and group D decreased significantly (P<0.05), the content of monounsaturated fatty acids and unsaturated fatty acids increased significantly (P<0.05), and the content of polyunsaturated fatty acids increased significantly in the experimental group D (P<0.05). Compared with the control group, the relative abundance of Bacteroides in the experimental group B increased (P<0.05), while the relative abundance of Proteobacteria in the experimental group B and group C decreased (P<0.05). At the genus level, the relative abundance of Escherichia-shigella in the experimental groups decreased (P<0.05). The study indicates that adding fresh Cajanus cajan leaf powder to the diet can improve slaughter performance, meat quality, and flavor of fattening pigs, optimize intestinal microbial structure, reduce fat deposition and relative abundance of harmful bacteria, and adding 15% fresh Cajanus cajan leaf powder was the best. [ABSTRACT FROM AUTHOR]