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Amino Acid Composition of Ten Fish Species from Hel River, North-East India
Corresponding Author(s) : Sanjay Basumatary
Asian Journal of Chemistry,
Vol. 29 No. 10 (2017): Vol 29 Issue 10
Abstract
In this study, amino acid composition of 10 fish species viz. Barilius bendelisis, Chagunius chagunio, Garra gotyla, Labeo pangusia, Neolissochilus hexagonolepis, Raiamas bola, Tor putitora, Cyprinion semiplotum, Barilius barna and Psilorhynchus nudithoracicus from Hel river of North-East India are reported. A total of eleven different amino acids were detected in all the 10 fish species. C. chagunio showed the maximum total essential amino acid content (43.88 %) followed by L. pangusia (42.79 %) and P. nudithoracicus (42.05 %) and the lowest being in G. gotyla (26.45 %). Threonine, valine and lysine are the three essential amino acids found in all the 10 fish species with varying amounts. Therefore, the fish species selected for this study can be good sources of both essential and non-essential amino acids for the human diet.
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- B.P. Mohanty, P. Paria, D. Das, S. Ganguly, P. Mitra, A. Verma, S. Sahoo, A. Mahanty, M. Aftabuddin, B.K. Behera, T.V. Sankar and A.P. Sharma, Natl. Acad. Sci. Lett., 35, 155 (2012); https://doi.org/10.1007/s40009-012-0014-1.
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- B. Mohanty, A. Mahanty, S. Ganguly, T.V. Sankar, K. Chakraborty, A. Rangasamy, B. Paul, D. Sarma, S. Mathew, K.K. Asha, B. Behera, M. Aftabuddin, D. Debnath, P. Vijayagopal, N. Sridhar, M.S. Akhtar, N. Sahi, T. Mitra, S. Banerjee, P. Paria, D. Das, P. Das, K.K. Vijayan, P.T. Laxmanan and A.P. Sharma, J. Amino Acids, 2014, 1 (2014); https://doi.org/10.1155/2014/269797.
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References
B.P. Mohanty, P. Paria, D. Das, S. Ganguly, P. Mitra, A. Verma, S. Sahoo, A. Mahanty, M. Aftabuddin, B.K. Behera, T.V. Sankar and A.P. Sharma, Natl. Acad. Sci. Lett., 35, 155 (2012); https://doi.org/10.1007/s40009-012-0014-1.
A. Mahanty, S. Ganguly, A. Verma, S. Sahoo, P. Mitra, P. Paria, A.P. Sharma, B.K. Singh and B.P. Mohanty, Natl. Acad. Sci. Lett., 37, 39 (2014); https://doi.org/10.1007/s40009-013-0186-3.
B. Mohanty, A. Mahanty, S. Ganguly, T.V. Sankar, K. Chakraborty, A. Rangasamy, B. Paul, D. Sarma, S. Mathew, K.K. Asha, B. Behera, M. Aftabuddin, D. Debnath, P. Vijayagopal, N. Sridhar, M.S. Akhtar, N. Sahi, T. Mitra, S. Banerjee, P. Paria, D. Das, P. Das, K.K. Vijayan, P.T. Laxmanan and A.P. Sharma, J. Amino Acids, 2014, 1 (2014); https://doi.org/10.1155/2014/269797.
T.T. Lilly, J.K. Immaculate and P. Jamila, Int. Food Res. J., 24, 191 (2017);
A.P. Simopoulos, J. Am. Coll. Nutr., 21, 495 (2002); https://doi.org/10.1080/07315724.2002.10719248.
D. Sarma, M.S. Akhtar, P. Das, P. Das, N. Shahi, A. Ciji, P.C. Mahanta, S. Yengkokpam and D. Debnath, Natl. Acad. Sci. Lett., 36, 385 (2013); https://doi.org/10.1007/s40009-013-0151-1.
K. Saito, D.H. Jin, T. Ogawa, K. Muramoto, E. Hatakeyama, T. Yasuhara and K. Nokihara, J. Agric. Food Chem., 51, 3668 (2003); https://doi.org/10.1021/jf021191n.
P.K. Karuppasamy, R.S.S. Priyadarshini, N. Ramamoorthy, R. Sujatha, S. Ganga, T. Jayalakshmi and P. Santhanam, J. Mar. Biol. Assoc. India, 55, 55 (2013); https://doi.org/10.6024/jmbai.2013.55.2.01783-09.
W. Wang, Z. Wu, Z. Dai, Y. Yang, J. Wang and G. Wu, Amino Acids, 45, 463 (2013); https://doi.org/10.1007/s00726-013-1493-1.
O.O. Oluwaniyi, O.O. Dosumu and G.V. Awolola, Food Chem., 123, 1000 (2010); https://doi.org/10.1016/j.foodchem.2010.05.051.
G. Tavassolian, The Int. J. Sci. Technol. Soc., 3, 112 (2015); https://doi.org/10.11648/j.ijsts.s.2015030201.32.
S.M. Liao, Q.S. Du, J.Z. Meng, Z.W. Pang and R.B. Huang, Chem. Cent. J., 7, 44 (2013); https://doi.org/10.1186/1752-153X-7-44.
D. Mischoulon and M. Fava, Am. J. Clin. Nutr., 76, 1158S (2002).
D.M. Richard, M.A. Dawes, C.W. Mathias, A. Acheson, N. Hill-Kapturczak and D.M. Dougherty, Int. J.Tryptophan Res., 2, 45 (2009).
J.Y. Kim, H.J. Woo, C.W. Ahn, H.S. Nam, Z.I. Shin and H.J. Lee, Food Sci. Biotechnol., 8, 333 (1999).