Protein from whole-body crayfish homogenate may be a high supplier of leucine or branched-chain amino acids-A call for validation on genus Procambarus sp.

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60076658%3A12220%2F23%3A43906401" target="_blank" >RIV/60076658:12220/23:43906401 - isvavai.cz</a>

Alternative codes found

RIV/60076658:12520/23:43906401

Result on the web

<a href="https://doi.org/10.1016/j.foodchem.2023.136728" target="_blank" >https://doi.org/10.1016/j.foodchem.2023.136728</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodchem.2023.136728" target="_blank" >10.1016/j.foodchem.2023.136728</a>

Result language

angličtina

Original language name

Protein from whole-body crayfish homogenate may be a high supplier of leucine or branched-chain amino acids-A call for validation on genus Procambarus sp.

Original language description

Essential proteinogenic branched-chain amino acids (BCAA), particularly leucine (Leu) have been investigated for their role in enhancing human myofibrillar protein synthesis and biomedical research on tumor models. However, only a few protein sources in our current food system have high enough BCAA or Leu coefficients (% of total amino acids) to be considered as supplements for food, sport, or biomedical research. Mostly dairy-sourced proteins such as casein and whey or rarely plant source such as maize gluten are typically regarded as the gold standards. This study hypothesized that protein isolates derived from the whole-body homogenate (including the chitinous exoskeleton) of procambarid crayfish might exhibit unusually high BCAA and Leu content. The study provides open-access data on the amino acid compositions of two procambarid crayfish (Procambarus virginalis and P. clarkii), as well as a comparison with casein. The mentioned crayfish species could offer 6.36-7.39 g Leu 100 g  1 dry matter (at 43-48% protein only). Crayfish whole-body protein isolates exhibit a Leu coefficient (18.41 &amp; PLUSMN;2.51% of total amino acids) and a BCAA coefficient (28.76 &amp; PLUSMN;2.39% of total amino acids), which is comparable to or higher than of casein (Leu coefficient 8.65 &amp; PLUSMN;0.08%; BCAA coefficient 20.03 &amp; PLUSMN;0.73%). However, it is important to interpret these results with caution, due to the challenges associated with leucine and isoleucine separation, as well as potential interactions within the sample matrices. Hence, international validation of these findings is recommended.Novelty statement: Protein isolates from whole-body homogenate (including chitinous exoskeleton) of P. virginalis and/or P. clarkii are hypothesized to be dense in BCAA and Leu. For potential use in biomedical research or as additives in supplements for BCAA and Leu.

Czech name

—

Czech description

—

Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

—

OECD FORD branch

10608 - Biochemistry and molecular biology

Project

Result was created during the realization of more than one project. More information in the Projects tab.

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2023

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Food Chemistry

ISSN

0308-8146

e-ISSN

1873-7072

Volume of the periodical

427

Issue of the periodical within the volume

neuvedeno

Country of publishing house

GB - UNITED KINGDOM

Number of pages

6

Pages from-to

—

UT code for WoS article

001029278800001

EID of the result in the Scopus database

2-s2.0-85163868697