Plums: Complete Amino Acid Profile

Plums ‐ Amino Acids List

Introduction

Amino acids are organic molecules that are the building blocks of proteins and many enzymes. They play an integral role in biological processes, such as those involving energy production, growth, development, and signal transduction. Plums are a type of fruit belonging to the genus Prunus, which includes peaches, nectarines, cherries, and apricots. These fruits contain amino acids which can be beneficial for health outcomes. This paper will analyze various types of plums and their content of amino acids. It will compare different cultivars of plums, describe methods of identifying amino acids, and discuss the potential health benefits associated with some of these compounds found in plums.

Types of Plums

There are two main categories of plums—European and Japanese. European plums (Prunus domestica) include varieties such as 'Victoria', 'Reine Claude', and 'Valor'. They typically have yellow skin with edible flesh which is mostly sweet but may vary from sour to bitter. Japanese plums (Prunus salicina or hybrids between P. domestica & P.salicina) tend to be redder in color than European varieties and usually has sweeter, juicier pulp. Varieties of Japanese plums include 'Shiro', 'Santa Rosa', 'Katy' and 'Elephant Heart'.

Identification of Amino Acids

The presence of specific amino acids in plums can be identified by using HPLC (High Performance Liquid Chromatography) and UHPLC (Ultra High Performance Liquid Chromatography). The most common technique used to measure the amount concentration of amino acids in plants employs hydroponic cultures; this method involves extracting sap from plant stems in order to test for certain elements such as nitrogen and phosphorus. Alternatively, bio gel electrophoresis can also be used to identify specific amino acid profiles in food samples. In both cases, stationary phases and mobile phases must be selected based on the characteristics of the sample being analyzed and the amino acids present therein.

Amino Acid Content of Plums

Plums contain several essential and nonessential amino acids including leucine, phenylalanine, tryptophan, threonine, methionine, valine, alanine, glutamines and glycine. Data collected from analyses conducted on commercial plum cultivars indicate that there is substantial variability among varieties with respect to amino acid concentrations and composition. For example, ‘Victorian’ plums have higher concentrations leucine while ‘Santa Rosa’ plums contain more of the other essential amino acids (e.g. valine, methionine). Non-essential amino acids (i.e. alanine, glutamine), however, can vary considerably across cultivars. Interestingly, seeds from each variety were found to contain similar amounts of essential and non-essential amino acids, suggesting that genetic variations play a determinant role in determining the overall amenity profile of the final product.

Health Benefits Attributed to Different Plum Species

Consumption of plum species due to their ability to provide essential and non-essential amino acids could help reduce risk of chronic diseases such as obesity, hypertension and diabetes. Epidemiological studies performed on human populations show confirmatory results regarding these hypotheses. Additionally, the fiber and polyphenolic compounds found in plums could potentially lower cholesterol levels, resulting in improved cardiovascular functioning. Various animal studies suggest that polyphenols and and procyanidin B2 obtained from plums can suppress the activities of inflammatory markers and address metabolic disorders.

Conclusion

In conclusion, plums belong to the genus Prunus and come in multiple varieties depending on geography. They are rich sources of essential and non-essential amino acids. Additionally, they contain soluble sugars, organic acids and dietary fibers, all of which can contribute to improved health outcomes when consumed. Although further clinical research is needed to fully understand the potential health effects associated with consuming plums, current evidence suggests promising results related to reducing risks of chronic diseases and improving metabolism.