Amino acid composition and biological effects of supplementing broad bean and corn proteins with Nigella sativa(black cumin) cake protein

Autor:	A. M. A. Al-Gaby
Rok vydání:	1998
Předmět:	Meal Globulin biology digestive oral and skin physiology Nigella sativa food and beverages biology.organism_classification Nigella Blood proteins Vicia faba Biochemistry Plant protein Valine biology.protein Food science Food Science
Zdroj:	Nahrung / Food. 42:290-294
ISSN:	1521-3803 0027-769X
DOI:	10.1002/(sici)1521-3803(199810)42:05<290::aid-food290>3.0.co;2-y
Popis:	The biological effects of supplementing broad bean (Vicia faba) or corn (Zea maize) meal protein with black cumin (Nigella sativa) cake protein as well as their amino acid composition were investigated. The percentage of total protein content of Nigella cake was 22.7%. Lysine is existent in abundant amounts in faba meal protein, while leucine is the most abundant in corn meal protein (chemical score = 156) and valine is higher in Nagella cake protein. compared with rats fed sole corn or faba meal protein, substitution of 25% of corn or faba meal protein with Nigella cake protein in the diet remarkably raised the growth rate of rats and resulted in significant higher levels of rat total serum lipids and triglycerides. Also, the supplemented diet caused significant increases in serum total protein and its two fractions albumin and globulin and insignificantly increase the activity of serum phosphatases and transaminases within normal ranges. The supplementation did not have any adverse nutritional effects in the levels of lipid fractions in the serum.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aa6be477dfbee42adad34c68def38f36 https://doi.org/10.1002/(sici)1521-3803(199810)42:05<290::aid-food290>3.0.co Zobrazit plný text záznamu Plný text