Tag Archives: Protein

Biocomputational Analysis of Chlamydia abortus Protein Sequence (Published)

A total of fiften (15) protein sequence of Chlamydia abortus (C abortus) were retrieved from the GenBank (www.ncbi.nlm.nih.gov).The phyco-chemical properties of C abortus proteins were performed using protparam tool. The isoelectric point (pI), extinction coefficient (EC); instability index (II), aliphatic index (AI) and grand average of hydropathicity (GRAVY) were also computed. The study revealed that the pI value of C abortus protein showed that some were basic (>7) nature and acidic (<7) in nature respectively. The EC and II of protein showed that some C abortus protein have better stability which might be resistance to mutation. AI for all the protein showed that only C abortus protein with accession Number WP_072667807 showed AI > 100 which indicates thermally stable. The GRAVY of all the protein were negative (hydrophilic). The amino acid composition of C abortus proteins indicated high in serine and threonine which are hydroxyl amino acid which is non reactive and can play a role in substrate recognition.. The prediction of secondary structure was performed using SOPMA. The proteins are more of random coil structure then followed by alpha helix. Phyre2 server was used to predict the 3D structure of C abortus proteins. Molecular analysis should be carry out to substantiate this findings.

Keywords: Chlamydia abortus, Farm Animals, Mammals, Protein

Study of the nutritional quality and acceptability of millet biscuits (Pennissetum glaucum L.) supplemented with cowpea (Vigna unguiculata L) and Bambara groundnut (Vigna subterranea L.) (Published)

The aim of the study was to determine the effect of supplementation of legume flour cowpea and Bambara groundnut from Burkina Faso at different levels 15%, 30% et 50% on the nutritional quality and acceptability of millet biscuits. The macronutrients, iron and zinc contents were determined using standard AOAC methods. The acceptability test of cookies were performed with a panel of 30 tasters. The protein content of cookies increased proportionally with the supplementation. The protein contents of cowpea cookies were higher than Bambara groundnut cookies, 12.82 g / 100 g and 10.47 g / 100 g respectively. Supplemented cookies have low iron and zinc contents, 2.23 mg / 100 g and 1.87 mg / 100 g respectively for cowpea and Bambara groundnut. On the organoleptic level, up to 15% supplementation, there is no significant difference in odor and taste.

Keywords: Biscuit, Protein, acceptability, composite flour, legume

Effect of increased sulfur concentration on the physiological and morphological responses of the Coriander (Coriandrum sativum) plant to chromium toxicity (Published)

The present study was aimed to investigate the effect of increasing sulfur concentrations in irrigation water in alleviating the adverse effect of chromium toxicity. The cultivated coriander seeds were treated with different concentrations of sulfate (0.4, 0.8 &1.6 mM magnesium sulfate) for 6 weeks until completely growth and ensure for healthy. Each treated group was divided into three subgroups to handle treatment concentration of 0 μM, 50 μM and 100 μM chromium. Stem and root lengths, fresh and dry weights, pigments, protein and chromium concentration were measured. The data showed that increasing chromium concentrations induced a significant decrease in the measured morphological and physiological parameters. Moreover, chromium was accumulated in coriander plant with increasing chromium concentration in irrigation water. Increasing sulfur concentration alleviates the adverse effect of chromium by increasing shoot and root lengths and dry weights. Also, sulfur increased pigment concentration in chromium treated plants to levels as those of control plants. The effect of sulfur was more effective at 50 µM Cr than 100 µM Cr. The two concentration of sulfur were both effective.

Keywords: Cr concentration, Protein, chromium, pigments, sulfur

CHANGES IN NUTRITIVE VALUE AND IN VITRO DIGESTIBILITY OF PROTEINS FROM NAKED OATS DURING GERMINATION (Published)

Changes in the content, nutritive value, and in vitro protein digestibility of proteins were investigated during germination of naked oats. Compared with raw groats, an increase in crude protein from oat groats was continuously observed during germination. The nutritive value of proteins and in vitro protein digestibility of oats increased during germination as compared with raw oats. However, the choice of germination time might be of great importance and germination for 48h under highly controlled conditions would be sufficient to improve the nutritive value and digestibility of naked oats in the present study.

Keywords: Germination, Naked oats, Nutritive value, Protein