Many Americans unintentionally suffer from a protein deficiency that may partially be due to the decreased consumption of the nine essential amino acids. Research has shown a link between the lack of consumption of the nine essential amino acids and the development of psychological disorders like anxiety and depression. Cold pressed juice shops have become popular due to purported health benefits of their beverages, specifically driven by claims of containing essential amino acids and other valuable nutrients. An example of such is Arthrospira platensis (Blue Spirulina) which is a cyanobacteria that is commonly used at cold pressed juice shops because it contains the nine essential amino acids. The purpose of this study is to quantify the amino acid concentrations of Arthrospira platensis(A. platensis) via HPLC, with a specific interest in the comparable detection of the nine essential amino acids. Additional experiments will be performed to determine the rate degradation of these amino acids over time once A. platensis is infused with a juice concentrate. Analysis of the rate of degradation of amino acid composition in the juice mixture will be performed by monitoring concentration of specific amino acids versus time. Kinetic analysis of amino acid degradation over time, will allow for potential projection of the optimal time for consumption of cold pressed juices in order to maximize nutritional content as it relates to essential amino acid concentrations.

Quantitative determination of amino acid concentration and kinetic studies of degradation in Arthrospira platensis

2019 Spring National Meeting

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