Prediction of apparent protein digestibility by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for Siberian sturgeon (Acipenser baeri, Brandt 1869)

Mirzakhani, Mohammad Kazem; Kenari, Abdolmohammad Abedian; Motamedzadegan, Ali

doi:10.1016/j.aquaculture.2018.07.014

Cited by 14 publications

(19 citation statements)

References 31 publications

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“…It is worth noting that from the beginning of the 1990s, the pH-stat method has been used only to assess feed ingredients for aquatic animals, which is linked with the simplicity of their digestive tract, in particular, the enzyme composition, as well as with the wide use of sources of easily digestible proteins, such as fish meal, for their feeding [36]. Up to now, all accumulated data obtained by the pH-stat method especially using purified enzymes extracted from the stomach and intestine of the targeted animals have been in agreement with the in vivo digestibility analyses on the targeted aquatic animals [37,38]. In conclusion, it is necessary to note that the average constant of casein dissociation and the number of peptide bonds are used in calculation of the degree of hydrolysis of the objects analyzed as standards to eliminate restrictions of the method [8].…”

Section: Lyophilized Beef Cod Fillet Eggsmentioning

confidence: 64%

Evolution of in vitro digestibility techniques: a systematic review

Чернуха

Meliashchenia

Калтович³

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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The inability to reproduce certain digestive processes in vivo, high research costs and ethical aspects have led to the development of a large number of in vitro digestion models. These models allow us to take into account various factors of modeling complex multistage physiological processes occurring in the gastrointestinal tract, which makes them promising and widely used. A significant part of in vitro methods includes assessment by enzymatic digestion and are based on the calculation of nitrogen remaining after digestion in relation to the initial total nitrogen (according to the Dumas, Kjeldahl method, spectrophotometric or chromatographic method). There are also a number of titrometric methods (pH‑stat), which are mainly used to assess the digestibility of feed, most successfully for aquatic animals due to the simplicity of their digestive tract. Methods for assessing the digestibility of food products by enzymatic digestion have undergone various stages of evolution (since 1947) and have been widely modified by including various enzymes (pepsin, trypsin, pancreatin, erepsin, etc.) in model systems, indices for various products have been determined on their basis (pepsin-digest-residue (PDR) index, 1956; pepsin pancreatin digest (PPD) index, 1964; pepsin digest dialysate (PDD), 1989). As a result, a single protocol was formed to study the digestibility of food — INFOGEST (2014–2019), which includes three stages of digestion (oral, gastric and intestinal). It allows researchers to accurately reproduce the conditions of the human gastrointestinal tract and is widely used by scientists around the world.

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Section: Lyophilized Beef Cod Fillet Eggsmentioning

confidence: 64%

Evolution of in vitro digestibility techniques: a systematic review

Чернуха

Meliashchenia

Калтович³

et al. 2022

Teor. prakt. pererab. mâsa (Print)

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“…The degree of hydrolysis (DH) was calculated by the pH-stat titration method (Mirzakhani et al 2018).…”

Section: Degree Of Hydrolysismentioning

confidence: 99%

Lanthanum(Ⅲ)-amino Acid Chelate Mitigates Copper(Ⅱ) Stress in Rice (Oryza Sativa)

Chen

Zhong

2021

Preprint

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Lanthanum (La(Ⅲ)) is known to alleviate heavy metal stress. However, the bioavailability of inorganic La(Ⅲ) is limited due to easy oxidization and low absorption. This study synthesized and characterized the lanthanum(Ⅲ)-amino acid chelate (La(Ⅲ)-AA) from soybean protein isolate (SPI) hydrolysates. Maximum chelating rate (94.95%) was obtained at mole ratio 1:1.5, pH 8.0, 50 ℃ and 5 h. Glu, Asp and Pro represent the primary La(Ⅲ)-binding ligands. UV-vis and FTIR demonstrated that amino nitrogen and carboxyl oxygen participate in metal-ligand recognition. Scanning and Transmission electron microscopy showed that La(Ⅲ) chelates with amino acids in a core-shell structure of uniform size. Based on this, putative chemical structure of La(Ⅲ)-AA was suggested. La-AA outperforms inorganic La salts in growth promotion and Cu detoxification. This study provides a novel La(Ⅲ)-based candidate for crop protection and advances our knowledge of rare earth-induced amelioration in heavy metal stress.

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“…Meanwhile, the in-vitro digestibility rate by pepsin was conducted according to the modified method by Bamdad et al (2009) and Mirzakhani et al (2018). One hundred mL of protein solution was adjusted to pH 2.0 using 1 N HCl and pepsin was added at 250:1 (v/v) substrate: enzyme ratio.…”

Section: In-vitro Protein Digestibility By Trypsin and Pepsinmentioning

confidence: 99%

PHYTIC ACID CONTENT AND DIGESTIBILITY OF COCONUT RESIDUES DERIVED-PROTEINS AFTER SOLID-STATE FERMENTATION BY Aspergillus awamori

Mohd-Razali¹,

Morni²,

Taib³

et al. 2020

MABJ

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The growing industry of aquaculture is in demand of alternative protein sources as fish feeds. An adequate amount of digestible protein and the presence of anti-nutritional such as phytic acid factors are limiting factors in feed formulations. One alternative source of protein for fish feeds is fermented coconut residues. However, the phytic acid content, an anti-nutrient compound produced during the bioconversion or fermentation process of agriculture waste has not yet been determined. Therefore, the objective of the present study was to determine the phytic acid content and protein digestibility of coconut residues after solid-state fermentation (SSF) by Aspergillus awamori. Samples from three optimized fermentation conditions were analyzed for soluble proteins, phytic acid contents, and in-vitro digestibility activity by trypsin and pepsin. Results showed that phytic acid content in all samples were lower than 0.1 mg/g dry wt. of the sample after seven days of fermentation. The protein digestibility by trypsin (ranging from 36.54 ± 4.22 to 43.22 ± 2.46%) was higher than pepsin, where it fell within the percentage required for fish feed formulation. The findings suggested that fermented coconut residues are a highly potential alternative source of protein for fish feed formulation.

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Prediction of apparent protein digestibility by in vitro pH-stat degree of protein hydrolysis with species-specific enzymes for Siberian sturgeon (Acipenser baeri, Brandt 1869)

Cited by 14 publications

References 31 publications

Evolution of in vitro digestibility techniques: a systematic review

Evolution of in vitro digestibility techniques: a systematic review

Lanthanum(Ⅲ)-amino Acid Chelate Mitigates Copper(Ⅱ) Stress in Rice (Oryza Sativa)

PHYTIC ACID CONTENT AND DIGESTIBILITY OF COCONUT RESIDUES DERIVED-PROTEINS AFTER SOLID-STATE FERMENTATION BY Aspergillus awamori

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