Stojanovska, Suzana and Tomovska, Julijana and Krstanovski, Aleksandar and Tasevska, Jasmina and Menkovska, Mirjana (2018) AMINO ACID ASPARAGINE INTAKE THROUGH MILK ENRICHED WITH SUPPLEMENTS. Journal of Microbiology, Biotechnology and Food Sciences., 7 (4). pp. 392-394. ISSN 1338-5178
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Abstract
INTRODUCTION
Milk as a food product possesses high nutritional value, especially due to the
balance between organic substances which it is composed of and which are
divided into building blocks, i.e. proteins and energy components or
carbohydrates and fats (Guetouache et al. 2014). Within its structure it integrates
two protein types: casein (80%) and whey (20%). Their ability to support main
protein roles in the body is based on the fact that both contain sufficient amounts
of all essential amino acids, which, according to science-based rating, classifies
them as high-quality proteins. (Bos et al. 2000; Philips et al. 2009). Drinking one
glass of milk (200 ml) 6.8 g of daily protein needs are met. In this respect
modern-day dairy industry went one step forward and brought to the market an
entire range of dairy beverages, enriched with different types of flavours and
additives, which when consumed instead of classical meal or as dietary
supplements provide us with even more of healthy nutrients.
Successfully satisfying the metabolic demand requires from protein adequate
amounts of nutritionally essential (indispensable) and digestible amino acids and
amino acids that under particular conditions can become essential. Another
prerequisite for this is presence of sufficient total amino acid nitrogen, which
may be provided from the essential amino acids, dispensable amino acids and
from other non-essential nitrogen sources as well (WHO, 2007).
L-Asparagine, the amide of the dicarboxylic amino acid aspartic acid, is a
dispensable amino acid that is either a subject of deamination during food
processing or undergoes a mucosal cells aspartate conversion process. Daily
human intakes of L-asparagine from dietary protein are about 7.4 g/100 g of
dietary protein. (DRI, 2005).
Many authors researched asparagine effects on human health. Some of them
reported that supplementing a low intensity exercise with branched chain amino
acids, like aspartate and asparagine, resulted in enhanced physical performance.
According to these authors, “the amino acids interfered with the mechanisms
responsible for the onset of fatigue, specifically with muscular and hepatic
glycogen depletion and the synthesis of 5-hidroxytryptamine in low intensity
physical activities” (Marquezi et al. 2003). Other authors speculate that
asparagine supplementation in glutamine-deprived cells is also able to suppress
cell death, which emphasizes its importance and role in overcoming and cellular
adaptation to metabolic stresses, such as glutamine depletion (Hettmer et al.
2015).
Considering that some of milk beverages contain various types of additives like
coffee or chicory as healthier option, the aim of this research is to examine if
milk beverages could serve as additional source of asparagine, which could
support the body needs for dispensable amino acids. Coffee and chicory are both
old plant species, known and used since a long time ago. (Anthony et al. 2010;
Quanzhen and Jian, 2011). Coffee represents the primary source of wealth in
many tropical countries and chicory, known and used already in the ancient
Egypt, is lately being increasingly used as a substitution for coffee. This is
mainly due to the fact that it does not contain caffeine, does not cause addiction
and effects the human organism almost in the same way as coffee does.
Asparagine and metabolic processes such as asparagine synthetase, which occur
in the human body, as well as the effect they have on human health, are still the
subject of research of many scientists (Hinchman et al. 1992; Matsui et al.
1992; Tessmann et al. 1999; Toma et al. 2011).
MATERIAL AND METHODS
Materials and apparatus
Different milk types, with grounded coffee and roasted chicory acting as
additives added under laboratory conditions, were used in order to conduct this
research. All these ingredients were purchased at the retail stores. Prior to
comparing final results, the analysis of blank samples was also carried out. All
chemicals used for this examination had analytical reagent grade and spectral
analysis were conducted on Spectroquant Pharo 300, UV/VIS spectrophotometer
with wavelength range 190 – 1100 nm, using 1-cm glass cell. Instrument used to
carry out sample purification after fat and protein extraction was Hettich 320R
centrifuge and pH measurements for acidity adjustment were performed on
Schott lab860.
Method
For the purpose of asparagine content determination, the choice fell on the
method based upon redox reaction of asparagine with potassium permanganate,
KMnO4. This is mainly due to its property to serve as an oxidizing agent for the
oxidation of carbon-carbon double bonds.
With exception of few modifications, sample preparation complied with the
method described by Fahre and Ibrahim (2014). Milk dilution using dH2O in
1:10 ratio was followed by heating to 37º С, after which it was transferred to
centrifuge tubes, 10 ml each. After separating the tubes into two groups of five
tubes, 0.05g of grounded coffee and chicory into four tubes of both groups were
added, followed by thorough mixing of the sample. Fat extraction was carried out
at room temperature, centrifuging the samples at 4000 rpm for 10 minutes. To
Considering that some of milk beverages contain various types of additives like coffee or chicory as healthier option, the aim of this
research is to examine if milk beverages could serve as additional source of asparagine, which could support the body to meet needs for
dispensable amino acids. For the purpose of asparagine content determination, the choice fell on the method based upon redox reaction
of asparagine with potassium permanganate, KMnO4. The values show that the concentration of asparagine in the milk samples with
chicory as an additive is higher (0.98 – 1.07 mg/l), in comparison with milk samples without additives where lower asparagine
concentrations (0.26 - 0.40 mg/l) can be observed. Taking into account the above presented results it can be concluded that in addition to
the specified amount of amino acids the consumer receives through milk, certain amounts of dispensable amino acids can be entered
through supplements, as it is the case with asparagine from coffee or chicory.
Keywords: additives, asparagine, chicory, coffee, milk
| Item Type: | Article |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Chemical engineering Scientific Fields (Frascati) > Engineering and Technology > Industrial biotechnology |
| Divisions: | Faculty of Biotechnical Sciences |
| Depositing User: | Prof. d-r Dzulijana Tomovska |
| Date Deposited: | 15 Apr 2020 12:03 |
| Last Modified: | 15 Apr 2020 12:08 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/4989 |
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