Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations

Mao, Xiaoying; Hua, Yufei; Chen, Guogang

doi:10.3390/ijms15022003

Cited by 78 publications

(51 citation statements)

References 23 publications

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“…More recently, a study proposed to fractionate and more widely characterize walnut proteins in order to better understand the alleged health inducing contributions of walnut protein additives for use in food (Mao et al 2014). Four extractable protein fractions were obtained according to their solubility (glutenin 72.06%, albumin 7.54%, globulin 15.67%, and prolamin 4.73%).…”

Section: Proteomics Researchmentioning

confidence: 99%

Walnut: past and future of genetic improvement

Bernard

Lheureux²,

Dirlewanger

2017

Tree Genetics & Genomes

163

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Persian or English walnut (Juglans regia L.), the walnut species cultivated for nut production, is one of the oldest food sources known. Persian walnuts, native to the mountain valleys of Central Asia, are grown worldwide in temperate areas. World production exceeds three million tons since 2012, mostly provided by China, the USA, and Iran. Despite very ancient culture of walnut species (Juglans spp.), breeding actually started in the twentieth century. Using a range of methodologies, from morphological markers to the most recent advances in genome analysis, many genetic studies of walnut have been conducted during the past 30 years, including examination of diversity, determination of relationships within or among germplasm collections and populations, phylogenetic and origin elucidation, genetic map construction, and biotic or abiotic stress investigations. The genetic improvement of walnut has undergone great evolution. The producing countries of the Middle East have widely studied morphological characteristics of walnut. The USA and France, for example, are behind important cultivar releases such as BChandler^and BFranquette.^Finally, genomics represents a major breakthrough in walnut improvement, in particular by recent sequencing of both chloroplast and nuclear genomes. This review summarizes worldwide molecular and Bomics^studies and gives an overview of the main walnut breeding programs.

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Section: Proteomics Researchmentioning

confidence: 99%

Walnut: past and future of genetic improvement

Bernard

Lheureux²,

Dirlewanger

2017

Tree Genetics & Genomes

163

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“…These results suggest that our pretreatment method was appropriate for a meal to achieve the purpose of this study, although the results did not indicate that it can be applied to all the foods listed in AACT 2015. In the case of amino acid analysis of walnut, which has a high fat content, 10 times as much hexane was added as the sample (15). Thus, the pretreatment method for amino acid analysis will vary depending on the characteristics of each food.…”

Section: Evaluation Of the Validity Of Pretreatment Methods For Amino mentioning

confidence: 99%

The Validity of Estimated Dietary Amino Acid and Protein Values via the Amino Acid Composition Table 2015

Norikura

Tatehana

Izawa

et al. 2019

J Nutr Sci Vitaminol

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The amino acid composition table (AACT) plays a pivotal role in examining the association between dietary amino acid intake and physical conditions. The updated version, AACT 2015, has been markedly expanded; however, most additions are not based on analytical values. The Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) recommend that protein contents be calculated as the sum of amino acid residues (PROTCAA). However, due to the lack of a validated AACT, protein content calculated as reference nitrogen multiplied by a nitrogen to protein conversion factor (PROTRN) is still commonly used. In this study, validity of the estimated dietary amino acid values via the AACT 2015 was examined by comparing differences between the estimated and analytical values, for 14 consecutive days' meals provided in an elder care facility. There were no major differences between the analytical and estimated values over the 14 d; however, noticeable daily differences sometimes emerged. These results indicate that the AACT 2015 may contain accidental errors, but allows the estimation of habitual amino acid intake. In the near future, PROTCAA will become the international standard. It will be necessary to convert PROTRN values to PROTCAA to refer to past reports and data; we have determined a correction factor (0.896) for this conversion. Key Words amino acid composition table 2015, Kjeldahl analysis, amino acid analysis, protein-to-tryptophan conversion factor, protein contents calculated as the sum of amino acid residues

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“…Mao et al analyzed walnut proteins and classified them into 4 groups as follows: Glutelin (soluble in dilute NaOH), globulin (salt-soluble), albumin (water-soluble) and prolamin (alcohol-soluble), and based on their percentage, most of walnut proteins belong to glutelin group. 47 In another study, it was reported that some peptides resulted from hydrolyzing the walnut proteins have antioxidant activity and could be used as antioxidant components. 48 This fruit also has a lot of free amino acids.…”

Section: Mineral Elementsmentioning

confidence: 99%

Persian Walnut Composition and its Importance in Human Health

Ebrahimi¹,

Jamei²,

Nojoomi³

et al. 2017

Int J Enteric Pathog

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Persian walnut (Juglans regia L.) is a nutritionally rich and also popular nut which is largely consumed throughout the world. In addition to dry fruits (nuts), green walnuts, kernels, shells, green walnut husks (epicarp), barks and leaves have been applied in both cosmetic and pharmaceutical industries. Since ancient times, it has been used in folk medicine for treatment of several diseases and disorders such as diabetes, cancer, skin disease and infections, rheumatoid arthritis. In recent decades, many experimental researches have been done on the composition and characteristics of different parts of Persian walnut tree. These researches showed that walnut has many nutritious components such as phenolic component, unsaturated fatty acids and minerals essential for human health. Using walnut in folk medicine and identification of beneficial components of this fruit prompted many scientists to investigate properties that have traditionally been attributed to this fruit and the researches done in this area showed that walnut has effective antioxidant, antimicrobial, antitumor and anti-inflammatory properties that make it a promising drug for associated diseases.

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Amino Acid Composition, Molecular Weight Distribution and Gel Electrophoresis of Walnut (Juglans regia L.) Proteins and Protein Fractionations

Cited by 78 publications

References 23 publications

Walnut: past and future of genetic improvement

Walnut: past and future of genetic improvement

The Validity of Estimated Dietary Amino Acid and Protein Values via the Amino Acid Composition Table 2015

Persian Walnut Composition and its Importance in Human Health

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