]. 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, ...
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 ...
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...
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...
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, ...
Lactiplantibacillus plantarum WCFS1 which is a well-characterized and potentially probiotic strain had the highest number (32) of unique proteins followed by JGR2 (23), and DKL3 (7). Most of the unique proteins found in DKL3 and JGR2 were phage and sugar metabolism-related, which are ...
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 ...
different peptides patterns can be obtained. Furthermore, the final target is the number and amount of bioactive peptides (Lassoued et al., 2015). The cleavage site of food proteins changes for each enzyme. Pepsin A prefersphenylalanine,leucine, orglutamic acidlocated at the C-terminal while ...
A food composition that includes at least the following essential nutrients: water, choline, omega-3, omega-6, leucine, isoleucine, lysine, methionine, cysteine, phenylalanine, tyrosine, tryptophan, threonine,