Gamal Mohamed Mosaad

Application of FT/IR-ATR vibrational spectroscopy to reveal protein molecular structure of feedstock and co-products from Canadian and Chinese canola processing in relation to microorganism bio-degradation and enzyme bio-digestion

The principal objective of this study was to apply FT/IR-ATR vibrational spectroscopy to inspect the relationship between rumen dry matter (DM) and protein degradation, rumen undegraded protein (RUP) intestinal digestion and processing induced protein molecular structure changes in feedstock (canola oil seeds) and co-products (canola meal) from bio-oil processing from different crushing plants in Canada and China. The rumen DM and protein degradation, rumen undegraded protein intestinal digestion and protein molecular structure affected by bio-oil processing were examined using in situ, three step in vitro digestion and Fourier transform infrared (FT/IR) molecular spectroscopy techniques, respectively. The results showed that the protein molecular structure; α-helix height and α-helix to β-sheet height ratio had a close association with rumen DM and protein degradation and rumen undegraded protein intestinal digestibility. Multiple regression analyses showed that protein β-sheet height and α-helix to β-sheet height ratio spectral intensity can be used to predict rumen DM and protein degradation, while intestinal digestibility of rumen undegraded protein can be predicted by α-helix height and β-sheet height. In conclusion, the co-product canola meal from bio-oil processing is a good source of intestinally digestible protein. Rumen DM and protein degradation and intestinal digestibility of rumen undegraded protein are related to the protein molecular structures of the co-products affected by changes during bio-oil processing.

Nutritive value and trans fatty acid content of fast foods in Qena city, Egypt

Purpose This study aims to investigate the nutrient composition and cholesterol content of most popular fast foods sold in Qena city, Egypt with reference to their trans fatty acids contents. Design/methodology/approach Total 80 samples of fast foods were collected from various fast food restaurants in Qena city, Egypt. The samples were investigated for their nutritive quality by measuring moisture, protein, fat, ash, carbohydrate and energy content as described by the association of analytical chemists. The cholesterol content was determined using a spectrophotometer, while trans fatty acids were analyzed by gas chromatography using standard methods. Findings The study revealed a wide variation in the composition and nutritive value. On a fresh weight basis, moisture, protein, fat, carbohydrate and ash ranged from 45.9-55.0 (P < 0.001), 15.0-22.3 (P < 0.001), 13.1-15.7 (P = 0.034), 6.0-16.2 (P < 0.001) and 2.2-3.5 (P < 0.001), %w/w, respectively. The fast foods were very energy dense with calorie content varying from 236.5-281.1 (P < 0.001), Kcal/100 g. The mean values of cholesterol were between 15-17 mg/100 g (P = 0.398). The findings showed that fast foods had high total trans fatty acids content exceeding the Danish legal limit of 2 g/100 g of fat being in the range of 3.5 to 11.3 g per 100 g fat (P = 0.379). Elaidic acid is the predominant trans-isomer in industrially produced trans fatty acids. The concentrations of elaidic acid were high in all samples examined (P = 0.942). Originality/value This study has established the fact that fast foods are associated with high total energy intake, high intake of fat, trans fat and a higher proportion of calories being derived from total fat and trans-fat. Therefore, it is recommended to limit the intake of fast food.