Role of Phenylalanine and Its Metabolites in Health and Neurological Disorders

Akram, Muhammad; Daniyal, Muhammad; Ali, Aatiqa; Zainab, Rida; Shah, Syed Muhammad Ali; Munir, Naveed; Tahir, Imtiaz Mahmood

doi:10.5772/intechopen.83648

Cited by 27 publications

(17 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Phenylalanine is a component of food sources and also derived through supplementation. In current treatment, phenylalanine is prescribed as anti-depressant agent (Akram et al 2020). This acid is also used in the treatment of depression, migraine, painful menstruation, and Parkinson's disease (Onuegbu et al).…”

Section: Resultsmentioning

confidence: 99%

Determination of amino acids content of the Tagetes lucida Cav. by GC/MS

Slobodianiuk¹,

Budniak²,

Marchyshyn³

et al. 2021

PHAR

View full text Add to dashboard Cite

Plant raw materials are widely used for the prevention and treatment providing of many diseases. The interest is the in-depth research of the flowers, leaves, and herb of Tagetes lucida. Therefore, the study aimed to determine the content of primary metabolites, namely amino acids in the raw materials of this plant. The amino acids composition and content in flowers, leaves, and herb were determined by the GC/MS method. The results of the study revealed that the raw material of Tagetes lucida contains more bound and less free amino acids. Free and bound L-proline, L-isoleucine were present in all the analyzed samples in the greatest amount (1.909 mg/g and 20.999 mg/g, 0.804 mg/g and 18.908 mg/g in the flowers; 2.721 mg/g and 18.973 mg/g, 3.459 mg/g and 28.518 mg/g in the leaves; 6.436 mg/g and 18.817 mg/g, 0.245 mg/g and 0.222 mg/g in the herb). Another free amino acid with a high content in flowers (1.321 mg/g) and herb (0.825 mg/g) of Tagetes lucida was L-aspartic acid. In addition, high content of L-phenylalanine in bound form was found in the leaves (11.843 mg/g) of the study plant. These amino acids to be considered distinguishing markers of the Tagetes lucida. This research contributes to already known information of Tagetes lucida use as herbal medicine, nutraceutical, and food reinforcement.

show abstract

Section: Resultsmentioning

confidence: 99%

Determination of amino acids content of the Tagetes lucida Cav. by GC/MS

Slobodianiuk¹,

Budniak²,

Marchyshyn³

et al. 2021

PHAR

View full text Add to dashboard Cite

show abstract

“…In particular, the health benefits of the essential amino acids produced during fermentation have been extensively investigated. For example, phenylalanine, a precursor to tyrosine, is used for the biosynthesis of catecholamines that are known to be effective in depression, pain, and skin disorders [ 25 ]. Jansen et al [ 26 ] also demonstrated that lysine was required for healthy tissue function, growth, calcium uptake, and healing as well as the immune system.…”

Section: Resultsmentioning

confidence: 99%

Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Heo

Kim

Park

et al. 2020

Foods

View full text Add to dashboard Cite

Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, wheat bran, oats, brown rice, barley, quinoa, and lentils following solid-state fermentation (SSF) by Bacillus amyloliquefaciens 245. The metabolic profile during fermentation was screened using capillary electrophoresis time-of-flight mass spectrometry (CE-TOF-MS). The amino acids were quantitatively measured for the validation of the changes in metabolites. The activity of enzymes (e.g., amylase, protease, and fibrinolysis) and antioxidant capacity was also assessed to elucidate the functionality of FMG. The essential amino acid contents gradually increased as fermentation progressed. As the metabolites involved in the urea cycle and polyamine pathway were changed by fermentation, arginine was used as a substance to produce citrulline, ornithine, and agmatine. FMG showed dramatic increases in enzyme activity. FMG incubated for 36 h also displayed higher total phenolic contents and free radical scavenging ability than MG. The data suggest that FMG produced by Bacillus amyloliquefaciens 245 possess improved nutritional and functional quality, leading to their potential use as dietary supplements.

show abstract

“…Proteins also have an important role in the formation of biomolecules, such as enzymes (Alberts et al, 2002). Protein is closely related to the immune system, low protein intake causes on a decrease of immune system (Akram et al, 2020). The water level in Kian marine worms was lower than in wawo worms (Palola sp.)…”

Section: Discussionmentioning

confidence: 97%

“…Phenylalanine has a function as an antidepressant. Phenylalanine plays a role in the formation of neurotransmitters such as dopamine, nor-epinephrine, and epinephrine (Akram et al, 2020). The amino acid threonine acts as an immunostimulant by increasing the thymus gland (Abbasi et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

Nutritional profile of kian marine worm from kei islands maluku as a potential high protein food resource

Lestaluhu

Arifah

Lestari

et al. 2020

Berkala Penelitian Hayati

View full text Add to dashboard Cite

The nutritional content of kian marine worm has never been reported. This study aimed to profile the nutritional content of worms from the Kei Islands, Maluku. Nutritional profiles were tested by proximate assays, atomic absorption spectroscopy (AAS), and High-Performance Liquid Chromatography (HPLC) of amino acids. The proximate analysis resulted in 71.16 percent of protein, 12.05 percent of water, 2.63 percent of carbohydrates, 2.21 percent of fat, 2.14 percent of crude fiber and 0.44 percent of ash. Mineral contents of Kian marine worm were 785.28 mg/kg potassium, 585.14 mg/kg magnesium, 180.98 mg/kg calcium, 0.89 mg/kg sodium and 0.44 mg/kg phosphorus. Kian marine worms contained 9 essential amino acids and 11 essential amino acids with levels of essential amino acids up to 206.94 mg/g and non-essential amino acids was 233.21 mg/g. Nutritional content in kian marine worms can be used as a potential high protein food resource.

show abstract

Role of Phenylalanine and Its Metabolites in Health and Neurological Disorders

Cited by 27 publications

References 39 publications

Determination of amino acids content of the Tagetes lucida Cav. by GC/MS

Determination of amino acids content of the Tagetes lucida Cav. by GC/MS

Nutritional and Functional Properties of Fermented Mixed Grains by Solid-State Fermentation with Bacillus amyloliquefaciens 245

Nutritional profile of kian marine worm from kei islands maluku as a potential high protein food resource

Contact Info

Product

Resources

About