Ratio of Protein Fractions in Cereal Grains Cultivated in Uzbekistan

The glutelin fraction was used as the food value index of local corn. The base-soluble fraction was used as a test of the glassiness of local strains of rice grain. The content of gliadins and glutelins did not change over 24 h after wheat grain cultivated in Uzbekistan was moistened.     

Chemical Composition of the Aerial Part of Rumex K-1

The content and composition of lipids, proteins, flavonoids, and carbohydrates from the aerial part of Rumex K-1 were studied.     

Chemical composition and selenium distribution in selenium enriched Spirulina platensis biomass

Conditions for cultivating selenium enriched Spirulina platensis were developed. The protein, carbohydrate, lipids, and pigments were determined. The organic selenium and its distribution were analyzed. Published in Khimiya Prirodnykh Soedinenii, No. 6, pp. 519–522, November–December, 2006.     

Effect of Spirulina (Arthrospira platensis) Supplementation on Physical and Chemical Properties of Semolina (Triticum durum) Based Fresh Pasta

Taking into account that many advantages have been associated with the consumption of spirulina (microalgae) in terms of antioxidant capacity, anticancer, anti-inflammatory, and anti-aging activities, the study focuses on spirulina supplementation of semolina-based pasta. Fresh pasta was prepared by mixing semolina flour (Triticum durum) with an addition of 3, 5, 7, and 10% (w/w) of spirulina (Arthrospira platensis) powder. Physicochemical and nutritional analyses were done on raw materials, and on fresh pasta before and after cooking. Sensorial analysis was done shortly after cooking pastas. Spirulina had a high content of protein (71.34%), with all the essential amino acids, a high total fiber (8.45%), as well as ash content (5.93%), which significantly increased the nutritional value of the obtained fresh pasta. Supplemented pastas have a significantly better amino acid profile and higher total fiber content (up to 2.99 g/100 g d.m.) than the control sample. Moreover, the addition of spirulina had a significant effect on the pasta’s color, weight gain, and cooking loss after being cooked. The addition of spirulina also affected the scores obtained for the individual parameters (texture, color, flavor, taste, and overall acceptability) of the sensory evaluation.     

Components of Certain Species of the Elaeagnaceae Family

Data from the last 50 years for various classes of compounds from certain plant species of the oleaster (Elaeagnaceae) family are reviewed     

Fractional and Amino-Acid Composition of Wheat Grain Cultivated in Uzbekistan

Wheat grain cultivated in Uzbekistan had an increased content of water-soluble proteinaceous and relatively low gliadin and glutelin fractions. The amino-acid content in the studied varieties depended on the amount of protein in the grain.     

Chemical Composition of Mycelium of the Thermotolerant Fungus Penicillium atrovenetum

The chemical composition of mycelium ofPenicillium atrovenetum,a highly active producer of cellulase and protein, is studied. The protein content in the mycelium is 37.6%. The highest amino-acid content occurs in the albumin fraction (18.28%)     

Chemical Composition of the Essential Oil of Rosmarinus officinalis Cultivated in the Algerian Sahara

The volatile compounds obtained by hydrodistillation of the aerial parts of Rosmarinus officinalis cultivated at the Algerian Sahara were analyzed by GC/MS. Thirty compounds were characterized representing 98.2% of the essential oil with 1,8-cineole (29.5%), 2-ethyl-4,5-dimethylphenol (12.0%) and camphor (11.5%) as the major components.     

Composition of Essential Oil from Salvia officinalis Cultivated in Georgia

Essential oil (1.1%) is isolated fromSalvia officinaliscultivated in Georgia. Its properties are: ₂₀ 0.921, n _D ²⁰ 1.463, [] _D ²⁰ +24.91 , acid number 2.8, ketone content 65.4% (oxime method). GLC showed the presence of 11 terpenes, among which -thujone (31.56%), -thujone (17.55), camphor (16.48), and 1,8-cineol (17.53) are present in the highest amounts.     

Capillary electrophoresis-mass spectrometry of Spirulina platensis proteins obtained by pressurized liquid extraction

In this work, the usefulness of CE-MS to monitor and optimize the pressurized liquid extraction (PLE) of proteins from Spirulina platensis microalga is demonstrated. Crude and purified PLE extracts from microalga were analyzed by CE-MS. It was observed that the use of purification protocols of phycobiliproteins (namely, ultrafiltration or precipitation-dialysis-freeze drying) resulted in better CE resolution and MS signals, demonstrating that sample matrix plays an important role in CE-MS of proteins in real samples. Ultrafiltration was found less laborious and much faster than precipitation-dialysis-freeze drying (1 vs. 48 h). Direct analysis of crude extracts was demonstrated to be also possible by CE-MS, providing less-quality information but enough to characterize PLE extracts in a much faster way. Therefore, the latter protocol was selected to monitor and optimize the extraction process of phycobiliproteins from S. platensis. To do that, different extraction conditions were tested, including time, temperature and pressure of extraction, nature of pressurized liquid, distribution of microalga inside the extraction cell, type of packing, etc. It is demonstrated that the combined use of PLE and CE-MS allows the attainment of extracts rich in phycobiliproteins in short extraction times (namely, yields of 20% can be obtained in less than 2 h under the optimum PLE process in an automatic way). To our knowledge, this work shows for the first time the usefulness of CE-MS for monitoring and optimizing a PLE process.     

Composition of essential oils from four Apiaceae and Asteraceae species growing in Uzbekistan

The chemical composition of essential oils isolated from the aerial parts of Heracleum lehmannianum, Prangos pabularia, Pseudohandelia umbellifera and Pulicaria salviifolia, all of them growing in Uzbekistan, were determined by GC-MS analysis. The main components of the oil from H. lehmannianum were α-phellandrene (10.5%), 1-butanol (9.0%), δ-cadinene (6.2%), α-cadinol (5.7%), τ-muurolol (3.1%), 4-terpineol (2.4%) and α-muurolene (2.6%), while cis-allo-ocimene (17.6%), δ-3-carene (14.2%), limonene (7.6%), 2,4,6-trimethylbenzaldehyde (6.8%), α-terpinolene (6.1%), β-ocimene (4.3%), α-ocimene (4.2%), α-phellandrene (4.2%) were the major oil components in P. pabularia, and borneol (4.4%), t-cadinol (4.1%), α-humulene oxide (4.0%), caryophyllene oxide (3.6%), bornyl chloride (3.1%), β-pinene (2.9%) in P. umbellifera. The essential oil of P. salviifolia had a much more complex composition which was dominated by 4-terpineol (13.4%), α-cadinol (5.7%), 6-epi-shyobunol (5.2%), γ-terpinene (5.0%), δ-cadinene (4.4%), α-terpinene (3.5%).     

Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines

The objective of this study was to evaluate the effect of microwave treatment of crushed grapes on the yeast population of the must and on the development of alcoholic fermentation, as well as on the extraction of different compounds from the grapes such as polysaccharides and amino acids that can affect the organoleptic quality and stability of the wine. This study demonstrated for the first time the effect of the microwave treatment of grapes on native yeast species and their diversity, producing an increase in fermentation kinetics and a decrease in the lag phase. The microwave treatment produced a positive effect on the extraction of amino acids and polysaccharides from the grapes, resulting in significantly higher amounts of the main amino acids of the must and some major volatile compounds in the treated samples. The polysaccharides most affected by the microwave treatment were the PRAGs, the main polysaccharides liberated from grapes during the maceration.     

A compilation of amino acid analyses of proteins

The amino acid analyses of 186 proteins are given as residues per 1000 residues. Additional information as carbohydrate composition, content of uncomon amino acids, and sources of all proteins are also presented.     

Comprehensive characterization of amino acids and water-soluble vitamins in a pentylenetetrazole-induced seizures rat model

Epilepsy is a complex neurological disease characterized by spontaneous recurrent seizures that affect around 1% of the global population. Despite the significant progress in the mechanisms of epileptogenesis, there is still about 60% of cases in which the cause is unknown. Thus, revealing the molecular mechanisms of epileptogenesis will greatly improve the development of epilepsy treatment. Since the comprehensive characterization of amino acids and water-soluble vitamins is important in understanding the underlying mechanisms of epilepsy or seizures, we developed two liquid chromatography-tandem mass spectrometry methods to quantify 17 water-soluble vitamins and 46 amino acids and applied them to our pentylenetetrazole-induced kindling rat model. All water-soluble vitamins were detected with a linearity of r > 0.992 and limits of quantitation between 0.1 and 5 ng/ml except for nicotinic acid. For amino acids, the linearities obtained were good with correlation coefficients higher than 0.99, and matrix effects were between 85.3% and 110%. To handle the multidimensional data more effectively, multivariate statistical analysis approaches used in non-targeted metabolomics were creatively exploited in the visualization, interpretation, and exploration of the results.     

Analysis of Free Amino Acids and Protein Contents of Mature Human Milk from Turkish Mothers

Abstract

This study was designed to evaluate free amino acid (FAA) composition and total protein in mature human milk from Turkish mothers. Free amino acid concentrations in mature human milk were determined in all subjects using a high‐performance liquid chromatography (HPLC) with postcolumn derivatization system, with a fluorescence detector. Total protein content was determined by the classical biuret method. Total protein concentration was found to be 1.3±0.4 mg/dl. Glutamic asid plus glutamine is the most abundant amino acid (1275 µmol/L), followed by taurine (353 µmol/L) and alanine (261 µmol/L). Glutamic acid plus glutamine accounts for the most free amino acids in mature human milk and their sum represents 40% of total FAA. On the other hand, some amino acid derivatives such as citrulline, ethanolamine, ammonium, ornithine, ortophosphoserine, and phosphoethanolamine, not usually a part of protein, are determined and this fraction represented ～21% of the total FAA in mature human milk in the present study.     

Chemical Composition,Antioxidant, and Antimicrobial Activities of Leaves of Ajuga Iva

The main objective of this research was to study the biological characteristics in terms of antioxidant and antimicrobial activities of Ajuga iva and determine the best analytical and extraction methods applicable to this specie and studied compounds. A short screening of its nutritional value in terms of chemical composition is also included. A. iva leaves were analyzed for crude protein (CP), cell wall [neutral detergent fiber (NDF), acid detergent fiber (ADF), and acid detergent lignin (ADL)], minerals, fatty acids, essential oils, and phenolic compounds. Mature aerial parts of A. iva were randomly collected during the Spring season from Mograne-Zaghouan, Tunisia. Leaves of A. iva contained 13.4 ± 0.4% CP, 26.3 ± 0.35% NDF, 20.2 ± 0.42% ADF, and 5.13 ± 0.21% ADL. Mineral content (13.0 ± 0.45%) was mainly composed of potassium (4.5% g DM) and magnesium (4.25% DM). Leaves of A. iva had linolenic (26.29 ± 0.760%) and linoleic (37.66 ± 2.35%) acids as the main components of the acid profile. Thymol was found to be the most dominant (23.43%) essential oil, followed by 4-vinylguaiacol (14.27%) and linalool (13.66%). HPLC-PDA-ESI-MS/MS analysis pointed out the presence of phytoecdysteroids. Phenolic acids and flavonoids, such as glycosylated derivatives of naringenin, eriodyctiol, and apigenin, were detected in the methanol extract of A. iva leaves. Our results underline the importance of choosing proper extraction methods and solvents to extract and characterize the described compounds profile of A. iva leaves. Results also show A. iva leaves as a potential source of functional ingredients with beneficial health-promoting properties. Overall, leaves of A. iva have low biological activities (antioxidant and antimicrobial activities) with a chemical composition suitable as a feed for ruminants in rangeland pasture. It also has low-grade antibacterial or medicinal characteristics when fed to ruminants.     

Chemical Composition of the Essential Oil of the New Cultivars of Lavandula angustifolia Mill. Bred in Ukraine

Lavender, otherwise known as Lavandula angustifolia Mill., is widely used in landscaping, and its oil is a valuable raw material used in many industries. Therefore, new varieties of this plant are bred. The essential oil composition obtained from fresh flowers of thirteen new Ukrainian cultivars of L. angustifolia were analysed by GC-MS, and eighty-two components were identified. Linalool and linalyl acetate were principal constituents of all of the samples, and ranged from 11.4% to 46.7% and 7.4% to 44.2%, respectively. None of the studied samples fulfilled the requirements of Ph. Eur. and ISO 3515:2002. The main reason was a high content of α-terpineol (0.5–4.5%) and/or terpinene-4-ol (1.2–18.7%). Our results are in line with multiple researchers showing that the studied lavender oils do not comply with the industry standards despite their authenticity. We also investigated the effect of the growth year on the chemical composition of five tested cultivars grown on the same plots and noticed a considerable variability between years. The obtained experimental data did not show a significant inter-year trend for the content changes of the major components. Our results allow us to deeply characterize the new cultivars and evaluate their oil for a possible use in the industry, or to designate them for future selective breeding.     

Characterization of proteins from Spirulina platensis microalga using capillary electrophoresis-ion trap-mass spectrometry and capillary electrophoresis-time of flight-mass spectrometry

In this work, a new capillary electrophoresis-mass spectrometry (CE-MS) procedure is developed to analyze proteins in Spirulina platensis microalgae. It is demonstrated that a fine optimization of several separation parameters is essential in order to achieve suitable CE-MS analysis of these proteins in natural extracts from microalgae. Namely, optimization of the composition of the separation buffer, electrospray conditions, and washing routine between runs are required in order to obtain reliable and reproducible CE-MS analyses of the main proteins found in this microalga (namely, allophycocyanin-alpha chain, allophycocyanin-beta, c-phycocyanin-alpha, and c-phycocyanin-beta). The relative molecular mass of these biopolymers is determined using two different MS instruments coupled to CE, i.e., CE-ion trap-MS and CE-time of flight-MS (CE-TOF-MS). A comparison between the results obtained with both instruments is carried out. The high resolution of the TOF-MS enables the distinction of small modifications in proteins and, thus, a more accurate mass determination. Interestingly, molecular mass values obtained by both CE-MS procedures agree very well while these experimental values are only in partial agreement with those theoretically expected (i.e., genetically derived masses). Some protein modifications due to amino acids exchange induced by nucleotide codon mutations are proposed to explain this difference.     

Change of Lipid Composition of Mucor miehei as a Function of Cultivation Temperature

Lipids of the thermophilic fungus Mucor miehei,strain UzLT-3, cultivated at 26 and 42 C are studied. The lipids of this strain contain isomeric 18:2 (9,12) and (6,9) fatty acids and polyene acids - and -18:3, which are uncharacteristic of thermophilic fungi. Cultivation at 26°C increases the fraction of phospholipids (PL), glycolipids (GL), and isomeric 18:3 fatty acids in the total lipids. It is hypothesized that the liquid-crystalline state of the membranes of this strain at reduced temperature are due to activation of desaturases ¹² and ¹⁵ and possibly ⁶ , which are present in the fungus and participate in the biosynthesis of unsaturated acyl lipids.