Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 3

lysine Related Abstracts

3 Development of Antioxidant Rich Bakery Products by Applying Lysine and Maillard Reaction Products

Authors: Attila Kiss, Erzsébet Némedi, Zoltán Naár

Abstract:

Due to the rapidly growing number of conscious customers in the recent years, more and more people look for products with positive physiological effects which may contribute to the preservation of their health. In response to these demands Food Science Research Institute of Budapest develops and introduces into the market new functional foods of guaranteed positive effect that contain bioactive agents. New, efficient technologies are also elaborated in order to preserve the maximum biological effect of the produced foods. The main objective of our work was the development of new functional biscuits fortified with physiologically beneficial ingredients. Bakery products constitute the base of the food nutrients’ pyramid, thus they might be regarded as foodstuffs of the largest consumed quantity. In addition to the well-known and certified physiological benefits of lysine, as an essential amino acid, a series of antioxidant type compounds is formed as a consequence of the occurring Maillard-reaction. Progress of the evoked Maillard-reaction was studied by applying diverse sugars (glucose, fructose, saccharose, isosugar) and lysine at several temperatures (120-170°C). Interval of thermal treatment was also varied (10-30 min). The composition and production technologies were tailored in order to reach the maximum of the possible biological benefits, so as to the highest antioxidant capacity in the biscuits. Out of the examined sugar components, theextent of the Maillard-reaction-driven transformation of glucose was the most pronounced at both applied temperatures. For the precise assessment of the antioxidant activity of the products FRAP and DPPH methods were adapted and optimised. To acquire an authentic and extensive mechanism of the occurring transformations, Maillard-reaction products were identified, and relevant reaction pathways were revealed. GC-MS and HPLC-MS techniques were applied for the analysis of the 60 generated MRPs and characterisation of actual transformation processes. 3 plausible major transformation routes might have been suggested based on the analytical result and the deductive sequence of possible occurring conversions between lysine and the sugars.

Keywords: antioxidant activity, Maillard-reaction, lysine, GC-MS and HPLC-MS techniques

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2 Hyper-Production of Lysine through Fermentation and Its Biological Evaluation on Broiler Chicks

Authors: Shagufta Gulraiz, Abu Saeed Hashmi, Muhammad Mohsin Javed

Abstract:

Lysine required for poultry feed is imported in Pakistan to fulfil the desired dietary needs. Present study was designed to produce maximum lysine by utilizing cheap sources to save the foreign exchange. To achieve the goal of lysine production through fermentation, large scale production of lysine was carried out in 7.5 L stirred glass vessel fermenter with wild and mutant Brevibacterium flavum (B. flavum) using all pre-optimized conditions. The identification of produced lysine was carried out by TLC and amino acid analyzer. Toxicity evaluation of produced lysine was performed before feeding to broiler chicks. During biological trial concentrated fermented broth having 8% lysine was used in poultry rations as a source of Lysine for test birds. Fermenter scale studies showed that the maximum lysine (20.8 g/L) was produced at 250 rpm, 1.5 vvm aeration, 6.0% inoculum under controlled pH conditions after 56 h of fermentation with wild culture but mutant (BFENU2) gave maximum yield of lysine 36.3 g/L under optimized condition after 48 h. Amino acid profiling showed 1.826% Lysine in fermented broth by wild B. flavum and 2.644% by mutant strain (BFENU2). Toxicity evaluation report showed that the produced lysine is safe for consumption by broilers. Biological evaluation results showed that produced lysine was equally good as commercial lysine in terms of weight gain, feed intake and feed conversion ratio. A cheap and practical bioprocess of Lysine production was concluded, that can be exploited commercially in Pakistan to save foreign exchange.

Keywords: Fermentation, broiler chicks, lysine, biological evaluation

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1 Mesquite (Prosopis juliflora) Pods as a Local Alternative to Feed Poultry

Authors: Abdulrahman Al-Soqeer, Osamah Fahmy

Abstract:

This research was aimed to investigate the possibility of using Prosopis juliflora pods as a fodder source for poultry. The study have shown that the inclusion of ground Prosopis pods in a broiler diet added some positive effects on broiler performance such as improving carcasses weight and reducing the weights of the inedible parts. The obtained results encourage repeating the experiment with an increased percentage of Prosopis supplementation in the broiler diets, using some treatments on the Prosopis pods to reduce the undesirable effects of the antinutritional factors in the pods and to increase the percentage of the essential amino acids present in the pods (lysine, methionine, arginine, histidine, isoleucine, leucine and phenylealanine) up to the limits recommended for broilers by NRC 1990.

Keywords: Amino Acids, broilers, lysine, arginine, methionine

Procedia PDF Downloads 77