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.

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/60076658:12520/23:43906401

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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.

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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.

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

10608 - Biochemistry and molecular biology

Projekt

Výsledek vznikl pri realizaci vícero projektů. Více informací v záložce Projekty.

Návaznosti

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

Rok uplatnění

2023

Kód důvěrnosti údajů

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

Název periodika

Food Chemistry

ISSN

0308-8146

e-ISSN

1873-7072

Svazek periodika

427

Číslo periodika v rámci svazku

neuvedeno

Stát vydavatele periodika

GB - Spojené království Velké Británie a Severního Irska

Počet stran výsledku

6

Strana od-do

—

Kód UT WoS článku

001029278800001

EID výsledku v databázi Scopus

2-s2.0-85163868697