Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography

López-Cervantes, Jaime; Sánchez-Machado, Dalia I.; Rosas‐Rodríguez, Jesús A.

doi:10.1016/j.chroma.2005.08.040

Cited by 84 publications

(61 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The method previously using a pre-column HPLC with 9-fluorenylmethyl-chloroformate gave the R.S.D. at less than 7.1% [35]. Therefore, the reproducibility of our method is relatively good.…”

Section: Analytical Linearity and Reproducibility Of Hpcementioning

confidence: 73%

Analysis of free amino acids during fermentation by Bacillus subtilis using capillary electrophoresis

Ren

Zhou

Zhang

et al. 2012

Biotechnol Bioproc E

View full text Add to dashboard Cite

A high performance capillary electrophoresis (HPCE) method was presented to identify and quantitate free amino acids during fermentation by Bacillus subtilis. Amino acids, pre-column derivatized with phenylisothicyanate, were separated and characterized by HPCE. In order to optimize separation conditions, the assay was developed by varying the β-cyclodextrin concentration and pH of the background electrolyte. A buffer system comprising 30 mM phosphate and 3 mM β-cyclodextrin at pH 7.0, voltage of 20 kV and detection wavelength of 254 nm showed the best results, with 17 out of 20 phenylthioncarbamyl amino acids in a solution adequately separated. For quantification, p-aminobenzoic acid was added as an internal standard. Analysis of free amino acids in Bacillus subtilis culture medium using this method revealed good consistency with the values obtained using conventional ninhydrin-based amino acid analyzer. Four free amino acids (aspartic acid, glutamic acid, proline, and tyrosine) concentration in an extracellular matrix during fermentation by Bacillus subtilis were mainly monitored using this method.

show abstract

“…The method previously using a pre-column HPLC with 9-fluorenylmethyl-chloroformate gave the R.S.D. at less than 7.1% [35]. Therefore, the reproducibility of our method is relatively good.…”

Section: Analytical Linearity and Reproducibility Of Hpcementioning

confidence: 73%

Analysis of free amino acids during fermentation by Bacillus subtilis using capillary electrophoresis

Ren

Zhou

Zhang

et al. 2012

Biotechnol Bioproc E

View full text Add to dashboard Cite

show abstract

“…This is presumably done by degradation of protein into oligopeptides through their cellenvelope proteinase; cells absorb the oligopeptides via their peptide transport systems and transform them into shorter peptides and/or amino acids by intracellular peptidases (Savijoki et al, 2006). Lactic fermentation is useful not merely to attain bioactive peptides, but also to recover other components such as chitins, lipids, and minerals (L opez-Cervantes et al, 2006). Fermentation by lactic acid bacteria may also enhance organoleptic properties of final products (Aguirre et al, 2014).…”

Section: Fermentationmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

show abstract

“…The method reported by López-Cervantes et al (2006) was employed to determinate the EAA content. Ten milliliters of 6 M HCl was mixed with 50 mg of sample, and the mixture was incubated at 110 °C by 24 h. After, the solution was filtered using vacuum and filter paper.…”

Section: Essential Amino Acid (Eaa) Analysismentioning

confidence: 99%

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

et al. 2018

View full text Add to dashboard Cite

Tepary bean (Phaseolus acutifolius) is a short life cycle legume, resistant to many diseases and drought, originally from the deserts and semi-arid environment of Northwestern Mexico and the Southwestern US. Ots mature seeds are scarce consumed, and their high protein and carbohydrate contents are underutilized. The aim was to identify optimal germination conditions for producing a functional flour with máximum values of protein content (PC), antioxidant activity (AoxA), and total phenolic content (TPC). A central composite rotatable experimental design with two factors [Germination temperature (GT, 20-40 ºC)/Germination time (Gt, 10-170 h)] in five levels was used (13 treatments). Dptimized conditions of germination to obtain a functional tepary bean flour were GT= 32 °C/Gt=120 h. Germination was an effective strategy to increase PC (+57.5%), AoxA (+188-318%), TPC (+232%), flavonoid content (+114), and dietary fiber (+246%) in tepary bean seeds. Therefore, the optimized germinated tepary bean flour could be used as a source of natural antioxidants, protein, and dietary fiber in the formulation of functional foods.Keywords: tepary bean; antioxidant activity; germination; optimization.Practical Application: Functional food from an underutilized legume was obtained by optimization of the germination bioprocess.

show abstract

Analysis of free amino acids in fermented shrimp waste by high-performance liquid chromatography

Cited by 84 publications

References 25 publications

Analysis of free amino acids during fermentation by Bacillus subtilis using capillary electrophoresis

Analysis of free amino acids during fermentation by Bacillus subtilis using capillary electrophoresis

Peptides: Production, bioactivity, functionality, and applications

Nutritional and antioxidant potential of a desert underutilized legume – tepary bean (Phaseolus acutifolius). Optimization of germination bioprocess

Contact Info

Product

Resources

About