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Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition

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Relation http://eprints.cmfri.org.in/13988/
https://new.hindawi.com/journals/jaa/2014/269797/
http://dx.doi.org/10.1155/2014/269797
 
Title Amino Acid Compositions of 27 Food Fishes and Their
Importance in Clinical Nutrition
 
Creator Mohanty, B P
Mahanty, Arabinda
Ganguly, Satabdi
Sankar, T V
Chakraborty, Kajal
Rangasamy, Anandan
Paul, Baidyanath
Sarma, Debajith
Mathew, Suseela
Asha, K K
Behera, Bijay Kumar
Aftabuddi, Md.
Debnath, Biswajit
Vijayagopal, P
Sridhar, N
Akhtar, Md Shahbaz
Sahi, Neetu
Mitra, Tandrima
Banerjee, Sudeshna
Paria, Prasenjit
Das, Debajeet
Das, Pushpita
Vijayan, K K
Laxmanan, P T
Sharma, Anil Prakash
 
Subject Bioactive compound
Fish Biotechnology
 
Description Proteins and amino acids are important biomolecules which regulate key metabolic pathways and serve as precursors for synthesis
of biologically important substances; moreover, amino acids are building blocks of proteins. Fish is an important dietary source of
quality animal proteins and amino acids and play important role in human nutrition. In the present investigation, crude protein
content and amino acid compositions of important food fishes from different habitats have been studied. Crude protein content
was determined by Kjeldahl method and amino acid composition was analyzed by high performance liquid chromatography and
information on 27 food fishes was generated. The analysis showed that the cold water species are rich in lysine and aspartic acid,
marine fishes in leucine, small indigenous fishes in histidine, and the carps and catfishes in glutamic acid and glycine. The enriched
nutrition knowledge base would enhance the utility of fish as a source of quality animal proteins and amino acids and aid in their
inclusion in dietary counseling and patient guidance for specific nutritional needs.
 
Publisher Hindawi
 
Date 2014
 
Type Article
PeerReviewed
 
Format text
 
Language en
 
Identifier http://eprints.cmfri.org.in/13988/1/Vijayagopal%20P_2014_Journal%20of%20Amino%20Acids_Amino%20Acid%20Compositions%20of%2027%20Food%20Fishes.pdf
Mohanty, B P and Mahanty, Arabinda and Ganguly, Satabdi and Sankar, T V and Chakraborty, Kajal and Rangasamy, Anandan and Paul, Baidyanath and Sarma, Debajith and Mathew, Suseela and Asha, K K and Behera, Bijay Kumar and Aftabuddi, Md. and Debnath, Biswajit and Vijayagopal, P and Sridhar, N and Akhtar, Md Shahbaz and Sahi, Neetu and Mitra, Tandrima and Banerjee, Sudeshna and Paria, Prasenjit and Das, Debajeet and Das, Pushpita and Vijayan, K K and Laxmanan, P T and Sharma, Anil Prakash (2014) Amino Acid Compositions of 27 Food Fishes and Their Importance in Clinical Nutrition. Journal of Amino Acids. pp. 1-7.