Taste-active amino acids are abundant in fermented foods especially fermented seafoods, such as sweet amino acids (e.g. lysine, alanine, glycine, serine and threonine), bitter amino acids (e.g. phenylalanine, arginine, tyrosine, leucine, valine, histidine, methionine and isoleucine), as well ...
Proving that great things do come in small packages,blueberriesand otherberries(like strawberries, blackberries, raspberries, etc.) are fruits that experts recommend consuming daily. That’s because they’re tremendous brain foods. For starters, blueberriesare one of the highestantioxidant-rich foods ...
The highest serotonin concentration is in the gastrointestinal tract’s enterochromaffin cells, with small amounts in the central nervous system (brain and spinal cord) and platelets 1. Serotonin induces changes in the cell by its action on the serotonergic receptors, which are coupled to different...
In addition to lysine and methionine, seaweeds are rich in phenylalanine, tyrosine, and threonine, which are all essential amino acids (Raja et al., 2022). In addition, the abundance of non-essential amino acids (glutamic acid and aspartic acid) gives seaweed its unique flavor (Lourenço et...
phenylalanine, and histidine have a bitter taste [45]. Using this method, the content of sweet taste in fish sauces was highest in the range of 1529–4140 mg/100 g, accounting for 24.6–41.2% of the total free amino acids. Next, the bitter taste ranged from 1737 to 3232 mg/100 g, ...
Some tropical countries in the Southeast Asia are rich in exotic fruits with worldwide acceptance, such as mango, orange, snake fruit, durian, jackfruit, rambutan, and avocado. In addition to their a...
Proline, glutamic acid, arginine, leucine, and phenylalanine are all present in significant amounts in MBP, while leucine is lower (Brishti et al., 2021). MBP has the potential to stabilize foams and emulsions. Chickpea proteins (CPs) Chickpea (Cicer arietinum L.) may be another choice ...
The exposure of plants to aggressive and stressful situations can lead to the induction of secondary metabolism, resulting in higher synthesis of phenolic compounds, especially by modulation of the activity of phenylalanine ammonia lyase (PAL). This enzyme, however, has been shown to be stimulated ...
A food composition that includes at least the following essential nutrients: water, choline, omega-3, omega-6, leucine, isoleucine, lysine, methionine, cysteine, phenylalanine, tyro
was classified as GRAS (Generally recognized as safe) bacteria for a human being and confirmed as being negative in all of the safety assessment such as gelatin liquefaction test, phenylalanine deaminase test, ammonification test and hemolysis test, which means that the bacteria is safe as food ma...