A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples

Bidlingmeyer, Brian A.; Cohen, Steven A.; Tarvin, Thomas L.; Frost, Beverly

doi:10.1093/jaoac/70.2.241

Cited by 93 publications

(77 citation statements)

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“…The plasma samples for the amino acid analyses were deproteinized with 10% trichloroacetic acid (1 : 1, volivol) and stored at -70°C until analyzed for amino acids. Plasma-free amino acids were determined by liquid chromatography of precolumn phenylisocyanate derivatives (Bidlinger, Cohen, Tarvin, & Frost, 1987) using Waters chromatographic equipment (Sarwar, Botting, Peace, 1988). These assays were performed at the Health Protection Branch of the Canadian Department of Health and Welfare in Ottawa, Ontario.…”

Section: Methodsmentioning

confidence: 99%

Physiological and psychological responses to a glucose challenge in bulimia

Blouin

Braaten

et al. 1991

Int. J. Eat. Disord.

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Twenty females meeting DSM‐III criteria for bulimia, and 12 age‐ and sex‐matched controls underwent a 60‐min intravenous glucose tolerance test. Blood samples were taken at −10, 0, 5, 10, 20, 30, 45, and 60 min after the glucose injection. At these times, subjects completed a mood rating scale [Profile of Mood States (POMS)] and a subjective self‐report questionnaire addressing both food cravings and thirst, as well as the urge to binge and subjective control over food intake. Blood levels of tryptophan, tyrosine, valine, leucine, phenylalanine, and isoleucine were measured at 0 and 60 min after the injection. Although equivalent at baseline, the blood glucose levels of bulimics at 5 min and insulin/glucagon ratio at 20, 30, and 45 min following injection were reduced in comparison to controls. Blood valine levels were also lower among the bulimic group. There were no differences between the bulimics and normal controls at baseline on subjective self‐report measures of urge to binge, control over food intake, carbohydrate (CHO) craving or fatigue. following the glucose injection, however, the observed physiological differences between the two groups were accompanied by increased subjective cravings for sweets and fruits, an enhanced urge to binge, and less subjective control over food intake for bulimics as compared with controls. The bulimics also reported increased fatigue in response to glucose, whereas controls reported feeling less fatigued. The results suggest that abnormal physiological responses to blood glucose are accompanied by alterations in both food cravings and mood, which may promote binging among bulimic patients.

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Section: Methodsmentioning

confidence: 99%

Physiological and psychological responses to a glucose challenge in bulimia

Blouin

Braaten

et al. 1991

Int. J. Eat. Disord.

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“…Amino Acid Analysis. The amino acid composition of tomato seed meal isolate was analyzed by a method based on the reaction of free amino acids with phenylisothiocyanate to form stable phenylthiocarbamyl derivatives, which were subsequently separated by HPLC (Shimadzu LC 6A System) equipped with UV-visible detec-tor (Bidlingmeyer et al 1987). An application-specific PICO-TAG amino acid analysis column (15 cm × 3.9 mm) was used, and the temperature was maintained at 38 ± 1C.…”

Section: Determination Of Total Polyphenol Content Inmentioning

confidence: 99%

Evaluation of Tomato Processing By‐Products: A Comparative Study in a Pilot Scale Setup

Sarkar

Kaul

2014

J Food Process Engineering

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This study aims at providing a comparative evaluation of tomato processing by‐products, i.e., seeds and peel. A pilot scale process has been demonstrated for extraction and drying (both freeze and cabinet drying) of tomato seeds and peel. Various aspects of dried tomato seeds such as its protein content, amino acid profile, calculated protein efficiency ratio (PER), presence of antinutritional factors, polyphenol contents and antioxidant activities were evaluated. In this study, the total polyphenol content in the hydrophilic extract as well as antioxidant activities of tomato peel were found to be 66.5 and 38.2% higher, respectively, than that of the tomato seed meal showing importance of the former from a functional point of view. Tomato seed protein isolate (92%) prepared from tomato seed meal had a calculated PER of 2.66. The protein isolate contained all essential amino acids (including lysine), meeting the minimum requirements of reference protein for preschool children aged 1–2 years (WHO/FAO/UNU). The tomato seed protein isolate showed negligible levels of phytate (3.48 μg/g) and trypsin inhibitory activity (2.655 TIU/mg). This study clearly highlights that tomato seed, a by‐product of tomato processing industry, is a rich source of high‐quality plant protein together with intrinsic polyphenols and antioxidant activities, although the functional properties being less dominant than the peel counterpart. Therefore, tomato seed meal with unique protein quality could be regarded as a potential source of protein‐rich adjunct in various food formulations. Practical Applications With the increased industrial demand of protein sources, there has been an upsurge of research efforts in recent years to extract dietary proteins from plant‐based sources. By‐products of oilseeds, fruits and vegetable‐processing industries can be sustainable low‐cost protein alternatives, which are available at no additional cost and can find commercial valorization in food formulations. As an example, this study identified a pilot plant setup to produce tomato seed protein isolate and investigated protein quality, antinutritional factors as well as compared the polyphenol content and antioxidant activities in the context of its counterpart by‐product tomato peel. This knowledge will facilitate the use of tomato seed protein isolate as a low‐cost protein‐rich adjunct with functional benefits in food formulation. Most importantly, this study highlights that high‐quality plant protein isolates can be recovered from agro‐industrial by‐products, thus adding commercial value to them and allowing their industrial exploitation.

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“…Conjugated sialic acid was released after 2 h acid hydrolysis at 80°C and the optical density was read at 550 nm. The amino acid profiles were measured according to Pico-Tag method (Bidlingmeyer et al, 1986). Total amino acid residues were assessed by HPLC equipped with Waters Pico-Tag amino acid analyser.…”

Section: Sialic Acid Content and Amino Acid Profile Analysismentioning

confidence: 99%

Developing a potential prebiotic of yogurt: growth of Bifidobacterium and yogurt cultures with addition of glycomacropeptide hydrolysate

Tian

Wang

Tang

et al. 2014

Int J of Food Sci Tech

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Summary This study is aimed at investigating the feasibility of casein glycomacropeptide (GMP) hydrolysates as potential prebiotics in yogurt. The growth performance of Bifidobacterium animalis subsp. lactis (Bb12) was determined in the presence of GMP hydrolysates produced by the action of proteolytic enzymes (trypsin and papain) with various degrees of hydrolysis. The growth‐promoting effect of GHP on Lactobacillus bulgaricus and Streptococcu thermophilus were also evaluated. Results showed that the optimum hydrolysis time of GMP with trypsin or papain for Bb12 growth promotion was 2 and 0.5 h, respectively. Compared with GMP and its trypsin hydrolysate, the GMP hydrolysate produced with papain (GHP) was the best for Bb12 growth, which obtained the highest viable count (9.3 log cfu mL−1) and the lowest pH of 4.69. The obtained GHP significantly improved the growth of S. thermophilus (P < 0.05), while it had little effect on the growth of L. bulgaricus (P > 0.05)., The viable count of Bb12 of the yogurt obtained with the addition of 1.5% GHP was about four times higher than that of the control without GHP addition. The growth‐promoting effect of GHP might be related to its high content of Glu, Leu and Ala while had no direct relationship with sialic acid content.

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A New, Rapid, High-Sensitivity Analysis of Amino Acids in Food Type Samples

Cited by 93 publications

References 0 publications

Physiological and psychological responses to a glucose challenge in bulimia

Physiological and psychological responses to a glucose challenge in bulimia

Evaluation of Tomato Processing By‐Products: A Comparative Study in a Pilot Scale Setup

Developing a potential prebiotic of yogurt: growth of Bifidobacterium and yogurt cultures with addition of glycomacropeptide hydrolysate

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