Table of Contents
Journal of Amino Acids
Volume 2014, Article ID 269797, 7 pages
http://dx.doi.org/10.1155/2014/269797
Research Article

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

1ICAR-Central Inland Fisheries Research Institute, Barrackpore, Kolkata 700120, India
2ICAR-Central Institute of Fisheries Technology, Cochin 682029, India
3ICAR-Central Marine Fisheries Research Institute, Cochin 682018, India
4ICAR-Central Institute of Freshwater Aquaculture, Bhubaneswar 751002, India
5ICAR-Directorate of Coldwater Fisheries Research, Bhimtal, Uttarakhand 263136, India

Received 18 May 2014; Revised 11 August 2014; Accepted 30 August 2014; Published 14 October 2014

Academic Editor: Mario Herrera-Marschitz

Copyright © 2014 Bimal Mohanty et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

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.