Comparative assessment of amino acids composition in two types of marine fish silage

Abstract Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid compos...

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Autores principales:	Mukund Gauthankar, Rakhee Khandeparker, Mamatha S. Shivaramu, Komal Salkar, Rayadurga Anantha Sreepada, Mandar Paingankar
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/252635c6586946efa2d09f825dce96b7
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spelling	oai:doaj.org-article:252635c6586946efa2d09f825dce96b72021-12-02T18:46:57ZComparative assessment of amino acids composition in two types of marine fish silage10.1038/s41598-021-93884-42045-2322https://doaj.org/article/252635c6586946efa2d09f825dce96b72021-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-93884-4https://doaj.org/toc/2045-2322Abstract Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.Mukund GauthankarRakhee KhandeparkerMamatha S. ShivaramuKomal SalkarRayadurga Anantha SreepadaMandar PaingankarNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-10 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Mukund Gauthankar Rakhee Khandeparker Mamatha S. Shivaramu Komal Salkar Rayadurga Anantha Sreepada Mandar Paingankar Comparative assessment of amino acids composition in two types of marine fish silage
description	Abstract Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.
format	article
author	Mukund Gauthankar Rakhee Khandeparker Mamatha S. Shivaramu Komal Salkar Rayadurga Anantha Sreepada Mandar Paingankar
author_facet	Mukund Gauthankar Rakhee Khandeparker Mamatha S. Shivaramu Komal Salkar Rayadurga Anantha Sreepada Mandar Paingankar
author_sort	Mukund Gauthankar
title	Comparative assessment of amino acids composition in two types of marine fish silage
title_short	Comparative assessment of amino acids composition in two types of marine fish silage
title_full	Comparative assessment of amino acids composition in two types of marine fish silage
title_fullStr	Comparative assessment of amino acids composition in two types of marine fish silage
title_full_unstemmed	Comparative assessment of amino acids composition in two types of marine fish silage
title_sort	comparative assessment of amino acids composition in two types of marine fish silage
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/252635c6586946efa2d09f825dce96b7
work_keys_str_mv	AT mukundgauthankar comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage AT rakheekhandeparker comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage AT mamathasshivaramu comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage AT komalsalkar comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage AT rayadurgaananthasreepada comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage AT mandarpaingankar comparativeassessmentofaminoacidscompositionintwotypesofmarinefishsilage
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Comparative assessment of amino acids composition in two types of marine fish silage

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