To see the other types of publications on this topic, follow the link: Plant protein sources.
Journal articles on the topic 'Plant protein sources'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Plant protein sources.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
Antipova, Luydmila, Tatiana Kuchmenko, Anastasiya Osmachkina, and Natalia Osipova. "Identification of total aromas of plant protein sources." Foods and Raw Materials 8, no. 2 (September 30, 2020): 362–68. http://dx.doi.org/10.21603/2308-4057-2020-2-362-368.
Full textAbstract:
Introduction. Due to the deficit and high cost of complete animal protein, the search and analysis of alternative sources is an actual scientific trend. Lentils is a good alternative to animal protein, but the pronounced bean smell and taste limit its full or partial use in food production. The aim of the work was to determine the total aromas of lentils when germinated to eliminate the bean taste and smell.
Study objects and methods. The object of the study was brown lentil beans germinated under laboratory conditions. Samples of the equilibrium gas phase formed over samples of wet and sprouted beans were investigated. The analysis of total aromas was carried out on a laboratory odor analyzer MAG-8 (“electronic nose”) by the method of piezoelectric quartz micro-weighing with an array of sensors.
Results and discussion. The study results showed qualitative and quantitative differences in the equilibrium gas phase over samples of wet and germinated grain. The quantitative analysis showed that the content of volatile compounds over sprouted grain is 12% less than over wet. The qualitative composition of the samples of wet and sprouted grain differed by 60%, which confirmed the influence of germination on the composition of the equilibrium gas phase and the possibility of eliminating bean odor. Testing showed that the use of pre-processed lentil grains allows to replace up to 50% of raw meat in minced products (minced food, chopped food) without changing the smell of the products.
Conclusion. According to the results obtained, preliminary processing of lentils by germination will allow using this bean culture as an alternative source of animal protein to expand the range, and improve the quality of meat and dairy products.
2
Kerksick, Chad M., Andrew Jagim, Anthony Hagele, and Ralf Jäger. "Plant Proteins and Exercise: What Role Can Plant Proteins Have in Promoting Adaptations to Exercise?" Nutrients 13, no. 6 (June 7, 2021): 1962. http://dx.doi.org/10.3390/nu13061962.
Full textAbstract:
Adequate dietary protein is important for many aspects of health with current evidence suggesting that exercising individuals need greater amounts of protein. When assessing protein quality, animal sources of protein routinely rank amongst the highest in quality, largely due to the higher levels of essential amino acids they possess in addition to exhibiting more favorable levels of digestibility and absorption patterns of the amino acids. In recent years, the inclusion of plant protein sources in the diet has grown and evidence continues to accumulate on the comparison of various plant protein sources and animal protein sources in their ability to stimulate muscle protein synthesis (MPS), heighten exercise training adaptations, and facilitate recovery from exercise. Without question, the most robust changes in MPS come from efficacious doses of a whey protein isolate, but several studies have highlighted the successful ability of different plant sources to significantly elevate resting rates of MPS. In terms of facilitating prolonged adaptations to exercise training, multiple studies have indicated that a dose of plant protein that offers enough essential amino acids, especially leucine, consumed over 8–12 weeks can stimulate similar adaptations as seen with animal protein sources. More research is needed to see if longer supplementation periods maintain equivalence between the protein sources. Several practices exist whereby the anabolic potential of a plant protein source can be improved and generally, more research is needed to best understand which practice (if any) offers notable advantages. In conclusion, as one considers the favorable health implications of increasing plant intake as well as environmental sustainability, the interest in consuming more plant proteins will continue to be present. The evidence base for plant proteins in exercising individuals has seen impressive growth with many of these findings now indicating that consumption of a plant protein source in an efficacious dose (typically larger than an animal protein) can instigate similar and favorable changes in amino acid update, MPS rates, and exercise training adaptations such as strength and body composition as well as recovery.
3
Mariotti, François. "Animal and Plant Protein Sources and Cardiometabolic Health." Advances in Nutrition 10, Supplement_4 (November 1, 2019): S351—S366. http://dx.doi.org/10.1093/advances/nmy110.
Full textAbstract:
ABSTRACTThe sources or types of protein in the diet have long been overlooked regarding their link to cardiometabolic health. The picture is complicated by the fact that animal and plant proteins are consumed along with other nutrients and substances which make up the “protein package” so plant and animal protein come with clear nutrient clusters. This review aimed at deciphering the relation between plant and animal protein and cardiometabolic health by examining different nutritional levels (such as amino acids, protein type, protein foods, protein patterns, and associated overall dietary and nutrient patterns) and varying levels of scientific evidence [basic science, randomized controlled trials (RCTs), observational data]. Plant protein in Western countries is a robust marker of nutrient adequacy of the diet, whereas the contribution of animal protein is highly heterogeneous. Yet recent data from large cohorts have confirmed that total and animal proteins are associated with the risk of cardiovascular disease and diabetes, even when fully adjusting for lifestyle and dietary or nutritional factors. Here again, there is marked variability depending on the type of animal protein. Protein from processed red meat and total red meat on the one hand, and from legumes, nuts, and seeds on the other, are often reported at the extremes of the risk range. RCTs using purified proteins have contributed little to the topic to date, inasmuch as the findings cannot readily be extrapolated to current or near-future diets, but RCTs studying whole protein foods have shown a beneficial effect of pulses. Despite the fact that many of the benefits of plant protein reported in observational or interventional studies may stem from the protein package that they convey and the nutrients that they displace, there are also important indications that protein per se may affect cardiometabolic health via the many amino acids that are present in typically contrasting levels in plant compared with animal proteins.
4
Putra, Christianto, Nicolai Konow, Matthew Gage, Catherine York, and Kelsey Mangano. "Protein Source and Muscle Health in Older Adults: A Literature Review." Nutrients 13, no. 3 (February 26, 2021): 743. http://dx.doi.org/10.3390/nu13030743.
Full textAbstract:
Research shows that higher dietary protein of up to 1.2 g/kgbodyweight/day may help prevent sarcopenia and maintain musculoskeletal health in older individuals. Achieving higher daily dietary protein levels is challenging, particularly for older adults with declining appetites and underlying health conditions. The negative impact of these limitations on aging muscle may be circumvented through the consumption of high-quality sources of protein and/or supplementation. Currently, there is a debate regarding whether source of protein differentially affects musculoskeletal health in older adults. Whey and soy protein have been used as the most common high-quality proteins in recent literature. However, there is growing consumer demand for additional plant-sourced dietary protein options. For example, pea protein is rapidly gaining popularity among consumers, despite little to no research regarding its long-term impact on muscle health. Therefore, the objectives of this review are to: (1) review current literature from the past decade evaluating whether specific source(s) of dietary protein provide maximum benefit to muscle health in older adults; and (2) highlight the need for future research specific to underrepresented plant protein sources, such as pea protein, to then provide clearer messaging surrounding plant-sourced versus animal-sourced protein and their effects on the aging musculoskeletal system.
5
Golder, Christina, James L. Weemhoff, and Dennis E. Jewell. "Cats Have Increased Protein Digestibility as Compared to Dogs and Improve Their Ability to Absorb Protein as Dietary Protein Intake Shifts from Animal to Plant Sources." Animals 10, no. 3 (March 24, 2020): 541. http://dx.doi.org/10.3390/ani10030541.
Full textAbstract:
This retrospective study used 226 dogs and 296 cats to evaluate whether protein absorption was influenced by species, and within species, what influence increasing the percentage of total dietary protein, as plant protein, had on protein absorption. Each food was evaluated by at least one study with a minimum of six dogs or cats assigned to each study. Dietary inclusion of animal and plant based protein was calculated by analysis of ingredients and dietary inclusion level. Both dogs and cats were able to digest dietary plant protein, with protein digestibility in dogs unchanged as plant protein increased, while in cats, eating dry food, an increase in plant protein, was associated with increased protein digestibility. When individual plant high-concentration protein sources (excluding the protein from whole grains) were evaluated (i.e., soybean meal, soybean protein isolate, corn gluten meal, and rice protein concentrate) there was no response to increasing protein from these sources in the dog. In the cat, there was a significant positive effect on protein digestibility associated with an increasing concentration of corn gluten meal. In summary, as the dietary protein shifted from striated muscle and other animal proteins to plant based proteins, there was no effect in the dog, while in cats, increasing dietary plant protein was associated with increasing protein digestibility (5.5% increase at 50% protein from plants in dry cat food). Protein digestibility of food in dogs and cats is similar, if not enhanced, when the plant protein sources are concentrated from soybeans (soybean isolate, soybean meal), corn (corn gluten meal), or rice (rice protein concentrate).
6
Fresán, Ujué, Maximino Alfredo Mejia, Winston J. Craig, Karen Jaceldo-Siegl, and Joan Sabaté. "Meat Analogs from Different Protein Sources: A Comparison of Their Sustainability and Nutritional Content." Sustainability 11, no. 12 (June 12, 2019): 3231. http://dx.doi.org/10.3390/su11123231.
Full textAbstract:
Meat analogs are processed foods designed to mimic meat products. Their popularity is increasing among people seeking foods that are healthy and sustainable. Animal-sourced protein products differ in both their environmental impact and nutritional composition. The protein sources to produce meat analogs come from different plants. There is a lack of published research data assessing differences in these two aspects of meat analogs according to the plant protein source. This study compared the greenhouse gas (GHG) emissions of different types of meat analogs according to their main source of protein (wheat, soy, wheat and soy, or nuts), and their nutritional composition. We also compared totally plant-based products with those containing egg. We performed life cycle analyses of 56 meat analogs from ingredient production to the final commercial product. The nutrient profile of the meat analogs was analyzed based on ingredients. Descriptive statistics and differences between means were assessed through t-test and ANOVA. No differences in GHG emissions were observed among products with different major sources of protein. However, egg-containing products produced significantly higher amounts of GHG (p < 0.05). The nutritional composition of all meat analogs was found to be quite similar. Altogether, total plant-based meat analogs should be the choice for the sake of the environment.
7
Lanari, Domenico, and Edo D’Agaro. "Alternative plant protein sources in sea bass diets." Italian Journal of Animal Science 4, no. 4 (January 2005): 365–74. http://dx.doi.org/10.4081/ijas.2005.365.
Full text
8
Berrazaga, Insaf, Valérie Micard, Marine Gueugneau, and Stéphane Walrand. "The Role of the Anabolic Properties of Plant- versus Animal-Based Protein Sources in Supporting Muscle Mass Maintenance: A Critical Review." Nutrients 11, no. 8 (August 7, 2019): 1825. http://dx.doi.org/10.3390/nu11081825.
Full textAbstract:
Plant-sourced proteins offer environmental and health benefits, and research increasingly includes them in study formulas. However, plant-based proteins have less of an anabolic effect than animal proteins due to their lower digestibility, lower essential amino acid content (especially leucine), and deficiency in other essential amino acids, such as sulfur amino acids or lysine. Thus, plant amino acids are directed toward oxidation rather than used for muscle protein synthesis. In this review, we evaluate the ability of plant- versus animal-based proteins to help maintain skeletal muscle mass in healthy and especially older people and examine different nutritional strategies for improving the anabolic properties of plant-based proteins. Among these strategies, increasing protein intake has led to a positive acute postprandial muscle protein synthesis response and even positive long-term improvement in lean mass. Increasing the quality of protein intake by improving amino acid composition could also compensate for the lower anabolic potential of plant-based proteins. We evaluated and discussed four nutritional strategies for improving the amino acid composition of plant-based proteins: fortifying plant-based proteins with specific essential amino acids, selective breeding, blending several plant protein sources, and blending plant with animal-based protein sources. These nutritional approaches need to be profoundly examined in older individuals in order to optimize protein intake for this population who require a high-quality food protein intake to mitigate age-related muscle loss.
9
Gorissen, Stefan H. M., and Oliver C. Witard. "Characterising the muscle anabolic potential of dairy, meat and plant-based protein sources in older adults." Proceedings of the Nutrition Society 77, no. 1 (August 29, 2017): 20–31. http://dx.doi.org/10.1017/s002966511700194x.
Full textAbstract:
The age-related loss of skeletal muscle mass and function is caused, at least in part, by a reduced muscle protein synthetic response to protein ingestion. The magnitude and duration of the postprandial muscle protein synthetic response to ingested protein is dependent on the quantity and quality of the protein consumed. This review characterises the anabolic properties of animal-derived and plant-based dietary protein sources in older adults. While approximately 60 % of dietary protein consumed worldwide is derived from plant sources, plant-based proteins generally exhibit lower digestibility, lower leucine content and deficiencies in certain essential amino acids such as lysine and methionine, which compromise the availability of a complete amino acid profile required for muscle protein synthesis. Based on currently available scientific evidence, animal-derived proteins may be considered more anabolic than plant-based protein sources. However, the production and consumption of animal-derived protein sources is associated with higher greenhouse gas emissions, while plant-based protein sources may be considered more environmentally sustainable. Theoretically, the lower anabolic capacity of plant-based proteins can be compensated for by ingesting a greater dose of protein or by combining various plant-based proteins to provide a more favourable amino acid profile. In addition, leucine co-ingestion can further augment the postprandial muscle protein synthetic response. Finally, prior exercise or n-3 fatty acid supplementation have been shown to sensitise skeletal muscle to the anabolic properties of dietary protein. Applying one or more of these strategies may support the maintenance of muscle mass with ageing when diets rich in plant-based protein are consumed.
10
Ahnen, Rylee T., Satya S. Jonnalagadda, and Joanne L. Slavin. "Role of plant protein in nutrition, wellness, and health." Nutrition Reviews 77, no. 11 (July 19, 2019): 735–47. http://dx.doi.org/10.1093/nutrit/nuz028.
Full textAbstract:
Abstract Plant-based diets, and more specifically plant-based proteins, have been the subject of growing interest from researchers and consumers because of their potential health benefits as well as their positive environmental impact. Of course, plant proteins are found in plant foods, and positive health benefits of plant foods are linked to dietary fiber, vitamins, minerals, and phytochemicals. In epidemiological studies it is not possible to separate out the health benefits of plant foods in general as opposed to plant proteins specifically. Additionally, few vegans, who consume only plant-based proteins, are included in existing prospective cohort studies. Isolated plant proteins (soy, pea) have been used in intervention trials, but often to improve biomarkers linked to disease risk, including serum lipids or blood pressure. This review is an overview of plant proteins, the whole foods they are associated with, and the potential health benefits linked to consumption of protein from plant sources. Plant proteins and their potential for reducing the risk of developing metabolic syndrome, diabetes management, cancer prevention, and weight management are each discussed, as are the various rating systems currently used to determine protein quality from plant sources. Although additional research is needed that focuses specifically on the role that plant protein plays in the prevention and management of these chronic illnesses, rather than the role played by a more general plant-based diet, evidence suggests that plant proteins offer nutritional benefits to those who consume them. Limitations to plant proteins, including lower protein quality, must also be considered in this discussion.
11
Pihlanto, A., P. Mattila, S. Mäkinen, and A. M. Pajari. "Bioactivities of alternative protein sources and their potential health benefits." Food & Function 8, no. 10 (2017): 3443–58. http://dx.doi.org/10.1039/c7fo00302a.
Full textAbstract:
Increasing the utilisation of plant proteins is needed to support the production of protein-rich foods that could replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment.
12
Lacko-Bartošová, Magdaléna, Lucia Lacko-Bartošová, and Petr Konvalina. "Wheat rheological and Mixolab quality in relation to cropping systems and plant nutrition sources." Czech Journal of Food Sciences 39, No. 4 (August 29, 2021): 265–72. http://dx.doi.org/10.17221/189/2020-cjfs.
Full textAbstract:
The objective of this study was to evaluate the effect of cropping systems [integrated (INT) vs. organic (ORG)] and plant nutrition sources (synthetic in INT vs. approved organic in ORG) on analytical and rheological quality traits of winter wheat and its productivity. The results after 16 years of field experiments were evaluated. Pre-crop for winter wheat was N-fixing crop. Grain yield of winter wheat (6.8 t ha<sup>–1</sup> in INT, 6.5 t ha<sup>–1</sup> in ORG) did not differ significantly, while plant nutrition sources had an equal and positive effect on the yield. Crude protein quantity was higher in INT system by about 0.2%. The farinograph dough development time and dough stability were the longest for ORG and fertilised treatments. Mixolab quality indicators showed a clear distinction between ORG and INT systems and fertilisation in the protein and starch characteristics of the grain. The ORG reported longer Mixolab stability of the dough, mainly on fertilised treatment (8.8 min). Starch characteristics – torque C4 (amylolytic activity) and torque C5 (starch retrogradation) were higher for ORG system. Torque C2, protein weakening, was not affected by the cropping system. ORG system has the potential to achieve consistent, high-quality yields with significantly lower reliance on external inputs.
13
Deane, Colleen, Joseph Bass, Hannah Crossland, Bethan Phillips, and Philip Atherton. "Animal, Plant, Collagen and Blended Dietary Proteins: Effects on Musculoskeletal Outcomes." Nutrients 12, no. 9 (September 1, 2020): 2670. http://dx.doi.org/10.3390/nu12092670.
Full textAbstract:
Dietary protein is critical for the maintenance of musculoskeletal health, where appropriate intake (i.e., source, dose, timing) can mitigate declines in muscle and bone mass and/or function. Animal-derived protein is a potent anabolic source due to rapid digestion and absorption kinetics stimulating robust increases in muscle protein synthesis and promoting bone accretion and maintenance. However, global concerns surrounding environmental sustainability has led to an increasing interest in plant- and collagen-derived protein as alternative or adjunct dietary sources. This is despite the lower anabolic profile of plant and collagen protein due to the inferior essential amino acid profile (e.g., lower leucine content) and subordinate digestibility (versus animal). This review evaluates the efficacy of animal-, plant- and collagen-derived proteins in isolation, and as protein blends, for augmenting muscle and bone metabolism and health in the context of ageing, exercise and energy restriction.
14
., P. K. Sarker, S. Rahman ., M. M. Rahman ., S. C. Chakraborty ., and M. N. Islam . "Protein Digestibility of Different Animal and Plant Protein Sources for Labeo rohita Fingerlings." Pakistan Journal of Biological Sciences 3, no. 4 (March 15, 2000): 590–92. http://dx.doi.org/10.3923/pjbs.2000.590.592.
Full text
15
Sharafetdinov, Kh Kh, V. A. Mescheryakova, O. A. Plotnikova, and О. I. Chernyak. "Effects of different sources of protein on the level of postalimentary glycemia in patients with type II diabetes mellitus." Problems of Endocrinology 41, no. 2 (April 15, 1995): 14–17. http://dx.doi.org/10.14341/probl11363.
Full textAbstract:
Effects of different sources of protein on the level of postalimentary glycemia in type II diabetes mellitus were studied in 92 patients aged 35 to 56 (mean age 44.2 ± 5.0) with disease duration of 3 to 10 years (mean duration 5.2 ± 0.4 years). Six mixed breakfasts including various sources of plant and animal fat were tested. Each of these breakfasts contained 50 g of easily available carbohydrates; protein content varied from 8 to 40 g. The sources of plant protein were glutene concentrate and soybean protein isolate, milk (casecite) and fish (squid chops) were sources of animal protein. Addition of animal and plant proteins to standard carbohydrate loading was conducive to reduction of postalimentary glycemia in patients with type II diabetes, soybean protein being the most effective in this respect. The minimal glycemic effect of food loading with soybean protein indicates that special dietetic dishes including this protein should be developed for patients with type II diabetes.
16
Drewnowski, Adam, Elise Mognard, Shilpi Gupta, Mohd Noor Ismail, Norimah A. Karim, Laurence Tibère, Cyrille Laporte, et al. "Socio-Cultural and Economic Drivers of Plant and Animal Protein Consumption in Malaysia: The SCRiPT Study." Nutrients 12, no. 5 (May 25, 2020): 1530. http://dx.doi.org/10.3390/nu12051530.
Full textAbstract:
Countries in South East Asia are undergoing a nutrition transition, which typically involves a dietary shift from plant to animal proteins. To explore the main drivers of protein consumption, the SCRiPT (Socio Cultural Research in Protein Transition) study recruited a population sample in Malaysia (N = 1604). Participants completed in-person 24 h dietary recalls and socio-demographic surveys. Energy and nutrient intakes were estimated using Nutritionist Pro. A novel recipe-based frequency count coded protein sources as meat (chicken, beef, pork, and mutton), fish, eggs, dairy, and plants (cereals, pulses, tubers). Dietary intakes and frequencies were examined by gender, age, income, education, ethnicity, religion, and family status, using ANOVAs and general linear models. Energy intakes were 1869 kcal/d for men and 1699 kcal/d for women. Protein intakes were 78.5 g/d for men and 72.5 g/d for women. Higher energy and protein intakes were associated with Chinese ethnicity, higher education and incomes. Frequency counts identified plant proteins in 50% of foods, followed by meat (19%), fish (12%), eggs (12%), and dairy (7%). Most frequent source of meat was chicken (16%) rather than pork or beef (1.5% each). In bivariate analyses, animal protein counts were associated with younger age, higher education and incomes. In mutually adjusted multivariate regression models, animal proteins were associated with education and ethnicity; plant proteins were associated with ethnicity and religion. Protein choices in Malaysia involve socio-cultural as well as economic variables.
17
Rasmussen, Jay, Brandon H. Gilroyed, Tim Reuter, Ana Badea, François Eudes, Robert Graf, André Laroche, Nat N. V. Kav, and Tim A. McAllister. "Efficiency of protein as a nitrogen source for wheat and morphological changes in roots exposed to high protein concentrations." Canadian Journal of Plant Science 94, no. 4 (May 2014): 603–13. http://dx.doi.org/10.4141/cjps2013-187.
Full textAbstract:
Rasmussen, J., Gilroyed, B. H., Reuter, T., Badea, A., Eudes, F., Graf, R., Laroche, A., Kav, N. N. V. and McAllister, T. A. 2014. Efficiency of protein as a nitrogen source for wheat and morphological changes in roots exposed to high protein concentrations. Can. J. Plant Sci. 94: 603–613. Proteins of animal origin can enter the environment through application of agricultural by-products to arable or pastured land. In this study, wheat (Triticum aestivum cv. AC Andrew) was exposed to treatments with nitrogen (N) supplied as animal protein (bovine serum albumin; BSA), inorganic N or a combination of these sources at different iso-nitrogenous concentrations. Plant growth was assessed by monitoring both wet and dry mass of shoots and data showed that protein treatments did not differ (P>0.05) from controls lacking N. Analysis of N also showed that plants supplied with protein N displayed lower N (1.2–2.4%) concentration as compared with those supplied with inorganic N (up to 12.4%) with N remaining <2.4% even when the supply of protein was increased. Root morphology was altered in plants exposed to protein N concentrations >71 mM, with the development of knob-like outgrowths with unknown function or significance. This study provides evidence that wheat plantlets grown under sterile conditions are unable to utilize BSA as efficiently as NH4NO3 as a N source, but their roots exhibit a morphological response to protein.
18
Khazaei, Subedi, Nickerson, Martínez-Villaluenga, Frias, and Vandenberg. "Seed Protein of Lentils: Current Status, Progress, and Food Applications." Foods 8, no. 9 (September 4, 2019): 391. http://dx.doi.org/10.3390/foods8090391.
Full textAbstract:
Grain legumes are widely recognized as staple sources of dietary protein worldwide. Lentil seeds are an excellent source of plant-based proteins and represent a viable alternative to animal and soybean proteins for food processing formulations. Lentil proteins provide not only dietary amino acids but are also a source of bioactive peptides that provide health benefits. This review focuses on the current knowledge of seed protein, extraction and isolation methods, bioactive peptides, and food applications of lentil protein. Lentil is the most rapidly expanding crop for direct human consumption, and has potential for greater impact as a protein source for food processing applications. Improvements in lentil protein quality, amino acid composition, and processing fractions will enhance the nutritional quality of this rapidly expanding crop globally.
19
Pérez-Pascual, David, Jordi Estellé, Gilbert Dutto, Charles Rodde, Jean-François Bernardet, Yann Marchand, Eric Duchaud, Cyrille Przybyla, and Jean-Marc Ghigo. "Growth Performance and Adaptability of European Sea Bass (Dicentrarchus labrax) Gut Microbiota to Alternative Diets Free of Fish Products." Microorganisms 8, no. 9 (September 3, 2020): 1346. http://dx.doi.org/10.3390/microorganisms8091346.
Full textAbstract:
Innovative fish diets made of terrestrial plants supplemented with sustainable protein sources free of fish-derived proteins could contribute to reducing the environmental impact of the farmed fish industry. However, such alternative diets may influence fish gut microbial community, health, and, ultimately, growth performance. Here, we developed five fish feed formulas composed of terrestrial plant-based nutrients, in which fish-derived proteins were substituted with sustainable protein sources, including insect larvae, cyanobacteria, yeast, or recycled processed poultry protein. We then analyzed the growth performance of European sea bass (Dicentrarchus labrax L.) and the evolution of gut microbiota of fish fed the five formulations. We showed that replacement of 15% protein of a vegetal formulation by insect or yeast proteins led to a significantly higher fish growth performance and feed intake when compared with the full vegetal formulation, with feed conversion ratio similar to a commercial diet. 16S rRNA gene sequencing monitoring of the sea bass gut microbial community showed a predominance of Proteobacteria, Firmicutes, Actinobacteria, and Bacteroidetes phyla. The partial replacement of protein source in fish diets was not associated with significant differences on gut microbial richness. Overall, our study highlights the adaptability of European sea bass gut microbiota composition to changes in fish diet and identifies promising alternative protein sources for sustainable aquafeeds with terrestrial vegetal complements.
20
Sinha, Mau, Rashmi Prabha Singh, Gajraj Singh Kushwaha, Naseer Iqbal, Avinash Singh, Sanket Kaushik, Punit Kaur, Sujata Sharma, and Tej P. Singh. "Current Overview of Allergens of Plant Pathogenesis Related Protein Families." Scientific World Journal 2014 (2014): 1–19. http://dx.doi.org/10.1155/2014/543195.
Full textAbstract:
Pathogenesis related (PR) proteins are one of the major sources of plant derived allergens. These proteins are induced by the plants as a defense response system in stress conditions like microbial and insect infections, wounding, exposure to harsh chemicals, and atmospheric conditions. However, some plant tissues that are more exposed to environmental conditions like UV irradiation and insect or fungal attacks express these proteins constitutively. These proteins are mostly resistant to proteases and most of them show considerable stability at low pH. Many of these plant pathogenesis related proteins are found to act as food allergens, latex allergens, and pollen allergens. Proteins having similar amino acid sequences among the members of PR proteins may be responsible for cross-reactivity among allergens from diverse plants. This review analyzes the different pathogenesis related protein families that have been reported as allergens. Proteins of these families have been characterized in regard to their biological functions, amino acid sequence, and cross-reactivity. The three-dimensional structures of some of these allergens have also been evaluated to elucidate the antigenic determinants of these molecules and to explain the cross-reactivity among the various allergens.
21
Creager, Chloe M., Hayford Manu, Ashok Sharma, S. K. Baidoo, and Andres Gomez. "73 Effects of vegetable and animal protein sources and nutrient specifications on the nursery pig gut microbiome." Journal of Animal Science 97, Supplement_2 (July 2019): 41. http://dx.doi.org/10.1093/jas/skz122.073.
Full textAbstract:
Abstract The objective of the study was to investigate the effect of different protein sources and nutrient specification levels on the gut microbiome composition of nursery pigs. A total of 120 crossbred gilts (Large White ′ Landrace ′ Duroc, initial BW 6.74 ± 0.06 kg, 18 days of age) were allotted to 1 of 6 treatments: animal protein source with nursery diet specifications (AN); animal protein source with grower diet specifications (AG); plant protein source with nursery specifications (PN); plant protein source with grower diet specifications (PG); plant protein source, nursery diet specifications, and an enzyme + essential oil cocktail (PN+EOE), and plant protein source, grower diet specifications, and an enzyme + essential oil cocktail (PG+EOE). There were 4 pigs per replicate and 5 replications per treatment, in a randomized block design. On d 43, 1 pig per replicate was sacrificed, and cecum and colon digesta samples were collected for gut microbiome analysis and profiled though MiSeq 16S rRNA sequencing. Data were analyzed using univariate and multivariate methods within R. No differences in alpha or beta diversity were detected based on protein source, nursery diet specification, or inclusion of EOE; however, a number of discriminating taxa were present between pigs fed treatments with different protein sources. For instance, abundance of Parabacteroides was increased in colonic PG samples (P = 0.01) compared with AG, and abundance of Lachnospiraceae was increased in all samples of AG compared with PG (P = 0.009). Eubacterium (P = 0.044) and Turicibacter (P = 0.031) were both more abundant in colonic AN samples when compared with PN samples. In conclusion, the gut microbial communities, at large, in the cecum or colon, were not significantly modified by the presence of different protein sources in nursery diets.
22
Brandriss, Marjorie C., Darlene A. Falvey, Shelley Ann G. des Etages, and Shiwei Xu. "The roles of PUT3, URE2, and GLN3 regulatory proteins in the proline utilization pathway of Saccharomyces cerevisiae." Canadian Journal of Botany 73, S1 (December 31, 1995): 153–59. http://dx.doi.org/10.1139/b95-239.
Full textAbstract:
The yeast Saccharomyces cerevisiae can use alternative nitrogen sources such as allantoin, urea, γ-aminobutyrate, or proline when preferred nitrogen sources such as asparagine, glutamine, or ammonium ions are unavailable in the environment. To use proline as the sole nitrogen source, cells must activate the expression of the proline transporters and the genes that encode the catabolic enzymes proline oxidase (PUT1) and Δ1-pyrroline-5-carboxylate dehydrogenase (PUT2). Transcriptional activation of the PUT genes requires the PUT3 regulatory protein, proline, and relief from nitrogen repression. PUT3 is a 979 amino acid protein that binds a short DNA sequence in the promoters of PUT1 and PUT2, independent of the presence of proline. The functional domains of PUT3 have been studied by biochemical and molecular tests and analysis of activator-constitutive and activator-defective mutant proteins. Mutations in the URE2 gene relieve nitrogen repression, permitting inducer-independent transcription of the PUT genes in the presence of repressing nitrogen sources. The GLN3 protein that activates the expression of many genes in alternative nitrogen source pathways is not required for the expression of the PUT genes under inducing, derepressing conditions (proline) or noninducing, repressing conditions (ammonia). Although it has been speculated that the URE2 protein antagonizes the action of GLN3 in the regulation of many nitrogen assimilatory pathways, URE2 appears to act independently of GLN3 in the proline-utilization pathway. Key words: Saccharomyces cerevisiae, proline utilization, nitrogen repression.
23
Wittek, Patrick, Goeran Walther, Heike P. Karbstein, and M. Azad Emin. "Comparison of the Rheological Properties of Plant Proteins from Various Sources for Extrusion Applications." Foods 10, no. 8 (July 22, 2021): 1700. http://dx.doi.org/10.3390/foods10081700.
Full textAbstract:
Plant proteins in foods are becoming increasingly popular with consumers. However, their application in extruded products remains a major challenge, as the various protein-rich raw materials (e.g., from different plant origins) exhibit very different material properties. In particular, the rheological properties of these raw materials have a distinct influence on the extrusion process and must be known in order to be able to control the process and adjust the product properties. In this study, process-relevant rheological properties of 11 plant-based protein-rich raw materials (differing in plant origin, protein content, and manufacturer) are determined and compared. The results demonstrate distinct differences in the rheological properties, even when plant origin and protein content are identical. Time sweeps reveal not only large differences in development of viscosity over time, but also in magnitude of viscosity (up to 15-fold difference). All materials exhibit gel behaviour and strain thinning behaviour in the strain sweeps, whereas their behaviour in the non-linear viscoelastic range differs greatly. Typical relaxation behaviour of viscoelastic materials could be observed in the stress relaxation tests for all materials. Comparison of the maximum achieved shear stress, which correlates with the elastic properties, reveals an up to 53-fold difference. The results of this study could serve as a starting point for adapting raw material selection and composition to process and product design requirements and help to meet the challenge of applying plant-based proteins in food extrusion.
24
Coulibaly, A., H. Turgeon O’Brien, and I. Galibois. "Validation of an FFQ to assess dietary protein intake in type 2 diabetic subjects attending primary health-care services in Mali." Public Health Nutrition 12, no. 5 (May 2009): 644–50. http://dx.doi.org/10.1017/s1368980008002620.
Full textAbstract:
AbstractObjectiveTo validate a 53-item quantitative FFQ (QFFQ) for the assessment of dietary protein intake in type 2 diabetic outpatients in Bamako, Mali.DesignConsumption of protein-containing foods over the week preceding the interview was measured with a 7d QFFQ and compared with intakes measured with 48-h recalls.SettingCentre National de Lutte contre le Diabète.SubjectsSeventeen male and forty female adults with type 2 diabetes.ResultsCorrelation between protein intakes estimated using the QFFQ and 48h recalls was 0·63 (P< 0·0001). There was no significant difference between the two methods concerning the total protein daily intakes and intakes per kilogram of body weight. The QFFQ indicated that foods of animal origin were a lesser source of protein. Animal protein intake did not differ between men and women but sources did. In men, the main sources were beef (54 % of total animal protein), fish (15 %) and milk powder (8 %). In women, the principal sources were fish (28 %), beef (20 %) and birds (13 %). In contrast, plant protein intake was significantly higher in men than in women (P= 0·01), but the same plant foods contributed in similar proportions for both genders, rice being by far the greatest source (47 % of plant protein in men, 53 % in women).ConclusionThe QFFQ developed in this study is a valid tool to evaluate dietary protein intakes in Malian diabetic subjects. While the total protein intakes were low in both men and women, differences in choices and amounts of protein food sources were shown.
25
Singh, Anika, Yuan Shi, Perrine Magreault, David D. Kitts, Maciej Jarzębski, Przemysław Siejak, and Anubhav Pratap-Singh. "A Rapid Gas-Chromatography/Mass-Spectrometry Technique for Determining Odour Activity Values of Volatile Compounds in Plant Proteins: Soy, and Allergen-Free Pea and Brown Rice Protein." Molecules 26, no. 13 (July 5, 2021): 4104. http://dx.doi.org/10.3390/molecules26134104.
Full textAbstract:
Plant-based protein sources have a characteristic aroma that limits their usage in various meat-alternative formulations. Despite being the most popular plant-based protein, the allergenicity of soy protein severely restricts the potential adoption of soy protein as an animal substitute. Thereby, allergen-free plant-protein sources need to be characterized. Herein, we demonstrate a rapid solid-phase-microextraction gas-chromatography/mass-spectrometry (SPME-GC/MS) technique for comparing the volatile aroma profile concentration of two different allergen-free plant-protein sources (brown rice and pea) and comparing them with soy protein. The extraction procedure consisted of making a 1:7 w/v aqueous plant protein slurry, and then absorbing the volatile compounds on an SPME fibre under agitation for 10 min at 40 °C, which was subsequently injected onto a GC column coupled to an MS system. Observed volatile concentrations were used in conjunction with odour threshold values to generate a Total Volatile Aroma Score for each protein sample. A total of 76 volatile compounds were identified. Aldehydes and furans were determined to be the most dominant volatiles present in the plant proteins. Both brown rice protein and pea protein contained 64% aldehydes and 18% furans, with minor contents of alcohols, ketones and other compounds. On the other hand, soy protein consisted of fewer aldehydes (46%), but a more significant proportion of furans (42%). However, in terms of total concentration, brown rice protein contained the highest intensity and number of volatile compounds. Based on the calculated odour activity values of the detected compounds, our study concludes that pea proteins could be used as a suitable alternative to soy proteins in applications for allergen-free vegan protein products without interfering with the taste or flavour of the product.
26
Köstekli Büyükcan, Mine, and Sibel Karakaya. "Comparison of some functional properties and protein profiles of different protein sources with egg components." Italian Journal of Food Science 33, no. 2 (July 31, 2021): 142–55. http://dx.doi.org/10.15586/ijfs.v33i2.2055.
Full textAbstract:
Emulsifying and foaming properties of plant and animal-sourced proteins; wheat protein hydrolysates (WP1, WP2, and WP3), potato protein isolates (PP1, PP2), pea proteins isolates (PeP1, PeP2), whey protein concentrate (WPC), and buttermilk powder (BMP) were compared with the egg white powder (EWP) and egg yolk powder (EYP). Foaming capacity, stability, emulsion activity, stability, heat stability, morphology, and electrophoretic protein profiles were determined. The proteins representing competitive emulsifying functions were PeP1, WPC, and BMP. Heat treatment for 30 min at 80°C remarkably reduced the emulsion activity (EA) of EYP. Our findings demonstrated that patatin-rich potato protein (PP1), an allergen-free and vegan option, has great potential to replace the foaming function of the egg white. The relationship between the protein profiles of the samples and their functional properties was further discussed in detail.
27
Consentino, Beppe Benedetto, Giuseppe Virga, Gaetano Giuseppe La Placa, Leo Sabatino, Youssef Rouphael, Georgia Ntatsi, Giovanni Iapichino, et al. "Celery (Apium graveolens L.) Performances as Subjected to Different Sources of Protein Hydrolysates." Plants 9, no. 12 (November 24, 2020): 1633. http://dx.doi.org/10.3390/plants9121633.
Full textAbstract:
The vegetable production sector is currently fronting several issues mainly connected to the increasing demand of high quality food produced in accordance with sustainable horticultural technologies. The application of biostimulants, particularly protein hydrolysates (PHs), might be favorable to optimize water and mineral uptake and plant utilization and to increase both production performance and quality feature of vegetable crops. The present study was carried out on celery plants grown in a tunnel to appraise the influence of two PHs, a plant-derived PH (P-PH), obtained from soy extract and an animal PH (A-PH), derived from hydrolyzed animal epithelium (waste from bovine tanneries) on yield, yield components (head height, root collar diameter, and number of stalks), mineral composition, nutritional and functional features, as well as the economic profitability of PHs applications. Fresh weight in A-PH and P-PH treated plants was 8.3% and 38.2% higher, respectively than in untreated control plants. However, no significant difference was found between A-PH treated plants and control plants in terms of fresh weight. Head height significantly increased by 5.5% and 16.3% in A-PH and P-PH treated plants, respectively compared with untreated control (p ≤ 0.05). N content was inferior in PHs treated plants than in untreated control. Conversely, K and Mg content was higher in A-PH and P-PH treated plants as compared to the untreated ones. Furthermore, A-PH and P-PH improved ascorbic acid content by 8.2% and 8.7%, respectively compared with the non-treated control (p ≤ 0.001). Our results confirmed, also, that PHs application is an eco-friendly technique to improve total phenolic content in celery plants. In support of this, our findings revealed that animal or plants PH applications increased total phenolics by 36.9% and 20.8%, respectively compared with untreated plants (p ≤ 0.001).
28
Thompson, Christopher M., Quanyin Gao, Zhengfei Lu, Silva Babajanian, Peter Chang, and Gary Swanson. "Development of a Differential Multiplex PCR Assay for the Supplemental Identification of Different Sources of Proteins." Journal of AOAC INTERNATIONAL 103, no. 1 (January 1, 2020): 205–9. http://dx.doi.org/10.5740/jaoacint.19-0083.
Full textAbstract:
Abstract Background: Differentiation of proteins from multiple sources provides challenges in the accuracy using multiple and often disputed protein identification methods. The U.S. Pharmacopeia Food Chemical Codex does not include monographs for many protein sources, including milk proteins and soy protein isolate. Monographs that are included for proteins do not list a single comprehensive identification method but instead rely on a combined assessment of ash (total), fat, lactose, loss on drying, and protein content. A fast, inexpensive, and accurate protein source assay is tantamount to prevention of economic adulteration in protein powders. Objective: This study describes the development of a novel method to identify and differentiate animal proteins (cow protein powders as milk protein and whey protein) and plant proteins (soy protein powders). These proteins powders are of high importance to the food and dietary supplement industries, as they encompass the highest grossing and fastest growing protein sources in the global protein powder market. Methods: The developed method uses PCR amplification and gel electrophoresis of short chain DNA fragments found in processed protein powders to identify and differentiate the source of each powder. The original development was performed using reference materials of known identity and tested against an inclusivity panel of protein powders from commercial sources. Bands were identified using the Agilent Tapestation 4200 and Tapestation Analysis Software A.02.02 (SR1) using proprietary band analysis. Results: The developed method was found to be specific for the identification of each protein source, passing a computational (National Center for Biotechnology Information Basic Local Alignment Search Tool) exclusivity panel and an experimental inclusivity panel. The method was also able to detect multiple adulterants in concentrations as low as 1% (w/w). Conclusions: The developed method is fast, inexpensive, and accurate (100%) for the supplemental identification of cow and soy proteins and able to detect adulteration as low as 1% (w/w). Highlights: A new method can identify cow and soy proteins, and detect low levels of adulteration using DM-PCR.
29
Son, Ah Reum, Chan Sol Park, Kyu Ree Park, and Beob Gyun Kim. "Amino acid digestibility in plant protein sources fed to growing pigs." Asian-Australasian Journal of Animal Sciences 32, no. 11 (November 1, 2019): 1745–52. http://dx.doi.org/10.5713/ajas.19.0037.
Full text
30
Akande, K. E., U. D. Doma, H. O. Agu, and H. M. Adamu. "Major Antinutrients Found in Plant Protein Sources: Their Effect on Nutrition." Pakistan Journal of Nutrition 9, no. 8 (July 15, 2010): 827–32. http://dx.doi.org/10.3923/pjn.2010.827.832.
Full text
31
JAHAN, PARVEEN, TAKESHI WATANABE, VISWANATH KIRON, and SHUICHI SATOH. "Improved carp diets based on plant protein sources reduceenvironmental phosphorus loading." Fisheries Science 69, no. 2 (April 2003): 219–25. http://dx.doi.org/10.1046/j.1444-2906.2003.00611.x.
Full text
32
Reilly, Lauren M., Fei He, Heather Mangian, Jolene Hoke, and Gary Davenport. "PSIII-20 Use of legumes and yeast as main protein sources in extruded canine diets." Journal of Animal Science 97, Supplement_3 (December 2019): 272–73. http://dx.doi.org/10.1093/jas/skz258.553.
Full textAbstract:
Abstract Plant-based protein sources have gained popularity as consumer demand for grain-free and novel protein sources increase. However, minimal information is available about the effects on digestibility, gastrointestinal tolerance, and fermentative end-products of novel plant-based proteins in dogs. Therefore, the objective of this study was to evaluate legumes and yeast as protein sources in extruded canine diets. Five diets were formulated to be isocaloric and isonitrogenous with either garbanzo beans (GB), green lentils (GL), peanut flour (PF), dried yeast (DY), or poultry byproduct meal (CON) as the primary protein source. Ten, adult, female beagles (mean age: 5.0 ± 1.2 years, mean BW: 11.9 ± 1.3 kg) were used in a replicated 5x5 Latin square design. Each 14 d period consisted of a 10 d diet adaptation followed by a 4 d total fecal and urine collection. At the end of each period, 5 mL of blood was collected and analyzed for a complete blood count and serum chemistry. Serum metabolites were within normal ranges and all dogs remained healthy throughout the study. Fecal scores, evaluated on a 5-point scale, were considered ideal and did not differ among treatments. Apparent total tract digestibility (ATTD) of dry matter and organic matter was highest (P < 0.05) for CON (86.3% and 91.2%, respectively) and PF (85.6% and 90.3%, respectively) and lowest (P < 0.05) in dogs fed the DY diet (80.1% and 84.3%, respectively). GL had the lowest (P < 0.05) crude protein ATTD (81.5%) with no differences among other treatments (84.6% average). Dogs fed CON, PF, and GB diets had the highest (P < 0.05) acid hydrolyzed fat ATTD, with an average of about 94%. In conclusion, novel plant-based protein sources and yeast are comparable to traditional poultry byproduct meal diet and are appropriate protein sources for canine diets.
33
Bashir, Muhammad Ajmal, Cristian Silvestri, Touqeer Ahmad, Ishfaq Ahmad Hafiz, Nadeem Akhtar Abbasi, Ayesha Manzoor, Valerio Cristofori, and Eddo Rugini. "Osmotin: A Cationic Protein Leads to Improve Biotic and Abiotic Stress Tolerance in Plants." Plants 9, no. 8 (August 4, 2020): 992. http://dx.doi.org/10.3390/plants9080992.
Full textAbstract:
Research on biologically active compounds has been increased in order to improve plant protection against various environmental stresses. Among natural sources, plants are the fundamental material for studying these bioactive compounds as their immune system consists of many peptides, proteins, and hormones. Osmotin is a multifunctional stress-responsive protein belonging to pathogenesis-related 5 (PR-5) defense-related protein family, which is involved in inducing osmo-tolerance in plants. In this scenario, the accumulation of osmotin initiates abiotic and biotic signal transductions. These proteins work as antifungal agents against a broad range of fungal species by increasing plasma membrane permeability and dissipating the membrane potential of infecting fungi. Therefore, overexpression of tobacco osmotin protein in transgenic plants protects them from different stresses by reducing reactive oxygen species (ROS) production, limiting lipid peroxidation, initiating programmed cell death (PCD), and increasing proline content and scavenging enzyme activity. Other than osmotin, its homologous proteins, osmotin-like proteins (OLPs), also have dual function in plant defense against osmotic stress and have strong antifungal activity.
34
Fabek, Hrvoje, Diana Sanchez-Hernandez, Mavra Ahmed, Christopher P. F. Marinangeli, James D. House, and G. Harvey Anderson. "An examination of contributions of animal- and plant-based dietary patterns on the nutrient quality of diets of adult Canadians." Applied Physiology, Nutrition, and Metabolism 46, no. 8 (August 2021): 877–86. http://dx.doi.org/10.1139/apnm-2020-1039.
Full textAbstract:
Dietary guidance and Canada’s 2019 Food Guide encourage increased consumption of plant-based foods as a source of dietary protein. However, there is an absence of recent data on protein and nutrient intakes and quality of Canadian dietary patterns that might occur with increased plant protein intakes. This study compared food sources and nutrient intakes of Canadian adults within groups of increasing plant protein-containing diets. The CCHS 2015 Public-Use Microdata File of single 24-hour dietary recalls of males and females ≥19 years (n = 6498) or ≥70 years (n = 1482) were examined. Respondents were allocated into 4 groups defined by their protein intake percentage coming from plant-based foods (i.e., group 1: 0–24.9%, group 2: 25–49.9%, group 3: 50–74.9%, group 4: 75–100%). Protein intake in adults averaged 63.3% animal and 36.7% plant protein. Where plant protein contributed >50% protein, higher intakes of carbohydrate, dietary fibre, folate, dietary folate equivalents, iron and magnesium (p < 0.001) but lower intakes of total and saturated fat, protein, vitamin D, vitamin B12, riboflavin and niacin (p < 0.0001) were reported. In contrast, group 1 had higher total and saturated fat, protein, vitamin B12, thiamin, niacin, and zinc, but lower carbohydrate, dietary fibre, and magnesium. Balancing plant- with animal-based protein foods leads to healthier dietary patterns with more favourable nutritional properties when compared with diets based on either high animal or high plant protein content. Novelty: Combinations of animal- and plant-based proteins improve nutrient quality of Canadian diets. The source of protein influences diet quality.
35
Hoskin, Roberta Targino, Jia Xiong, and Mary Ann Lila. "Comparison of berry juice concentrates and pomaces and alternative plant proteins to produce spray dried protein–polyphenol food ingredients." Food & Function 10, no. 10 (2019): 6286–99. http://dx.doi.org/10.1039/c9fo01587f.
Full textAbstract:
Plant protein sources – buckwheat flour alone or blended with pea and rice proteins, and polyphenol sources – blueberry, cranberry and muscadine grape extracts from juice concentrates and pomaces – were complexed to obtain spray dried food ingredients.
36
Metri-Ojeda, Jorge, Costas Nikiforidis, Mutkhar Sandoval-Peraza, Luis Chel-Guerrero, and Diana Baigts Allende. "Processing of Amaranthus hypochondriacus Biomass for Functional Protein Concentrates Development." Journal of Food Research 8, no. 5 (September 12, 2019): 71. http://dx.doi.org/10.5539/jfr.v8n5p71.
Full textAbstract:
Most proteins for human consumption are animal-derivated sources; however, due to its environmental impact (soil erosion, gas emissions, water footprint) and increasing demand, different plant-based sources are necessary. The purpose of this work is to use amaranth crop biomass for protein concentrates production. The effect of processing (extraction and drying) on the structure and some functional properties of biomass protein concentrates are evaluated for food applications. Thermal and acid precipitation was used for extraction of soluble proteins and lyophilization, vacuum convection, and spray-drying methods for protein concentrates production. Protein structure analyses were gel electrophoresis (SDS-PAGE), isoelectric point (zeta potential), spectrometry (FTIR), calorimetry (DSC), and amino acids profile. The functionality was evaluated by solubility (UV-VIS), rheological and emulsifying properties at different pH values. The most preserved protein structure was the precipitated by acidification and dried by spraying, which showed the highest solubility values (> 90 %), and desired rheological properties. Lyophilization enhanced the emulsifying activity (~95 %) and stability to gravity (~63 %) and heat (~79 %). The essential amino acids content (49 %) was higher than FAO recommendations for children (36 %), and protein composition was in agreement with the Codex Alimentarius for plant protein consumption. This research approaches the use of highly available biomass from amaranth crop as a sustainable source of proteins. Mostly protein isolation uses expensive technologies, which increases the final product cost. Herein, a simple method was adequate to obtain high nutritional quality, and food functionality protein concentrates for food-related applications.
37
Hoy, Kathy, John Clemens, and Alanna Moshfegh. "Estimated Protein Intake From Animal and Plant Foods by U.S. Adults, What We Eat in America, NHANES, 2015–2016." Current Developments in Nutrition 5, Supplement_2 (June 2021): 133. http://dx.doi.org/10.1093/cdn/nzab035_041.
Full textAbstract:
Abstract Objectives The 2020–2025 Dietary Guidelines for Americans encourage varying protein intake to include both animal foods and plant foods for the range of nutrients provided. The objective of this study is to estimate proportions of adults’ protein intake from animal and plant sources and the contribution of foods to each. Methods One day dietary intake data of adults 20+ years (N = 5017) in What We Eat in America (WWEIA), NHANES 2015–2016 were used. Proportions of protein intake from animal and plant sources were estimated from the ingredients for the foods in the Food and Nutrient Database for Dietary Studies (FNDDS) 2015–2016. Single ingredient foods such as chicken or beans were classified as 100% animal or plant, respectively. Proportions from multi-ingredient foods were determined from the amounts of animal and plant food ingredients in each item. If ingredients were not specified, the proportions from a similar food were applied. The proportions were applied to the dietary intakes to determine the population intake of protein from animal and plant sources. The WWEIA food categories were used to describe contribution of foods to animal and plant protein intake. Results Animal and plant foods accounted for 67% and 33% of total protein intake, respectively. Excluding mixed dishes, animal protein intake was contributed by dairy products (14%); meats (12%); poultry (16%); seafood (6%); cured meats (8%); and eggs (6%). Mixed dishes contributed 31% of animal protein intake. Protein from plant foods, excluding mixed dishes, was contributed by grains (24%); plant-based protein foods including legumes (4%), nuts and seeds (7%) soy products (1%); vegetables (9%); and fruit (2%). Mixed dishes accounted for 30% of plant protein intake; snacks and sweets contributed 14%. Conclusions Although protein intake from animal sources is relatively diverse, encouraging greater variety of protein intake from plant-based protein foods appears warranted. Funding Sources ARS-USDA.
38
Gomes, Emídio F., P. Rema, A. Gouveia, and A. Oliva Teles. "Replacement of fish meal by plant proteins in diets for rainbow trout (oncorhynchus mykiss): effect of the quality of the fishmeal based control diets on digestibility and nutrient balances." Water Science and Technology 31, no. 10 (May 1, 1995): 205–11. http://dx.doi.org/10.2166/wst.1995.0378.
Full textAbstract:
A great deal of attention has been paid to the replacement of the high levels of fishmeal present in commercial diets by alternative animal and vegetable protein sources. There are some contradictory data on the effects of partial or total replacement of dietary fishmeal especially regarding vegetable protein sources. The effect of technological treatments applied to the vegetable materials and the quality of the control diets are the reasons for these contradictory results. A ten week growth trial was conducted to study the effect of partial or total replacement of fishmeal by plant proteins in diets for rainbow trout. For this purpose, four practical diets were formulated: a fishmeal-based control diet, which included a brown fishmeal as the only protein source (diet C1); another diet where 5% of the brown fishmeal protein was replaced by a fishmeal protein concentrate (CPSP; diet C2); and two other diets where 50% (diet C50) and 100% (diet C100) of the fish meal protein was replaced by plant protein sources (soybean meal, fullfat soybean and corn gluten meal). The results of the growth trial showed that 50% of the fishmeal protein can be replaced by vegetable protein sources with no adverse effects on growth and feed utilization when diet C1 was used as control. However, using diet C2 as control, weight gains of trout fed the other diets were all significantly lower. Nitrogen and phosphorus balances were also estimated and results are discussed regarding the effect of diet quality on environmental impact.
39
Montiel-Rojas, Diego, Andreas Nilsson, Aurelia Santoro, Alberto Bazzocchi, Lisette C. P. G. M. de Groot, Edith J. M. Feskens, Agnes A. M. Berendsen, et al. "Fighting Sarcopenia in Ageing European Adults: The Importance of the Amount and Source of Dietary Proteins." Nutrients 12, no. 12 (November 24, 2020): 3601. http://dx.doi.org/10.3390/nu12123601.
Full textAbstract:
While an adequate protein intake is important for the maintenance of muscle mass during ageing, the amount and source of protein necessary for optimal prevention of sarcopenia remains to be determined. The present study aimed to investigate the influence of the amount and source of dietary proteins on sarcopenia risk in a cohort of 65–79-year-old European adults within the frame of the NU-AGE study. A total of 986 participants were included in the analysis. Skeletal muscle index (SMI), assessed by dual-energy X-ray absorptiometry (DXA), and handgrip strength (HG) were employed to create a continuous sex-specific sarcopenia risk score (SRS). Total amount together with animal- and plant-derived sources of proteins were obtained from a 7-day food record. Differences in SRS were analysed across groups of total protein intake (<0.8 g/body weight (BW); 0.8–<1.0 g/BW; 1.0–<1.2 g/BW; and ≥1.2 g/BW). The association between SRS and the different sources of protein was assessed using isocaloric substitution models adjusted by demographic, medical, and lifestyle factors. A significant linear dose-response relationship was observed, with a lower SRS linked to higher protein intakes. Based on the isocaloric substitution modelling, a reduced SRS was observed when increasing plant protein to the detriment of animal protein, while holding total protein intake constant. Further, this result remained significant after stratifying the analysis by adherence to different levels of protein intake. Our findings suggest that older adults may benefit from increasing protein intakes above current recommendations. Besides total amount, protein source should be considered when promoting health dietary habits in older adults for the prevention of sarcopenia.
40
Hadi, Joshua, and Gale Brightwell. "Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein." Foods 10, no. 6 (May 28, 2021): 1226. http://dx.doi.org/10.3390/foods10061226.
Full textAbstract:
Food security and environmental issues have become global crises that need transformative solutions. As livestock production is becoming less sustainable, alternative sources of proteins are urgently required. These include cultured meat, plant-based meat, insect protein and single-cell protein. Here, we describe the food safety aspects of these novel protein sources, in terms of their technological backgrounds, environmental impacts and the necessary regulatory framework for future mass-scale production. Briefly, cultured meat grown in fetal bovine serum-based media can be exposed to viruses or infectious prion, in addition to other safety risks associated with the use of genetic engineering. Plant-based meat may contain allergens, anti-nutrients and thermally induced carcinogens. Microbiological risks and allergens are the primary concerns associated with insect protein. Single-cell protein sources are divided into microalgae, fungi and bacteria, all of which have specific food safety risks that include toxins, allergens and high ribonucleic acid (RNA) contents. The environmental impacts of these alternative proteins can mainly be attributed to the production of growth substrates or during cultivation. Legislations related to novel food or genetic modification are the relevant regulatory framework to ensure the safety of alternative proteins. Lastly, additional studies on the food safety aspects of alternative proteins are urgently needed for providing relevant food governing authorities with sufficient data to oversee that the technological progress in this area is balanced with robust safety standards.
41
Prudhomme, N., R. Pastora, B. Muselius, M. D. McLean, D. Cossar, and J. Geddes-McAlister. "Exposure of Agrobacterium tumefaciens to agroinfiltration medium demonstrates cellular remodelling and may promote enhanced adaptability for molecular pharming." Canadian Journal of Microbiology 67, no. 1 (January 2021): 85–97. http://dx.doi.org/10.1139/cjm-2020-0239.
Full textAbstract:
Agroinfiltration is used to treat plants with modified strains of Agrobacterium tumefaciens for the purpose of transient in planta expression of genes transferred from the bacterium. These genes encode valuable recombinant proteins for therapeutic or industrial applications. Treatment of large quantities of plants for industrial-scale protein production exposes bacteria (harboring genes of interest) to agroinfiltration medium that is devoid of nutrients and carbon sources for prolonged periods of time (possibly upwards of 24 h). Such conditions may negatively influence bacterial viability, infectivity of plant cells, and target protein production. Here, we explored the role of timing in bacterial culture preparation for agroinfiltration using mass spectrometry-based proteomics to define changes in cellular processes. We observed distinct profiles associated with bacterial treatment conditions and exposure timing, including significant changes in proteins involved in pathogenesis, motility, and nutrient acquisition systems as the bacteria adapt to the new environment. These data suggest a progression towards increased cellular remodelling over time. In addition, we described changes in growth- and environment-specific processes over time, underscoring the interconnectivity of pathogenesis and chemotaxis-associated proteins with transport and metabolism. Overall, our results have important implications for the production of transiently expressed target protein products, as prolonged exposure to agroinfiltration medium suggests remodelling of the bacterial proteins towards enhanced infection of plant cells.
42
Lonnie, Marta, Ieva Laurie, Madeleine Myers, Graham Horgan, Wendy R. Russell, and Alexandra M. Johnstone. "Exploring Health-Promoting Attributes of Plant Proteins as a Functional Ingredient for the Food Sector: A Systematic Review of Human Interventional Studies." Nutrients 12, no. 8 (July 30, 2020): 2291. http://dx.doi.org/10.3390/nu12082291.
Full textAbstract:
The potential beneficial effects of plant-based diets on human health have been extensively studied. However, the evidence regarding the health effects of extracted plant-based proteins as functional ingredients, other than soya, is scarce. The aim of this review was to compile evidence on the effects of extracted protein from a wide range of traditional and novel plant sources on glycemic responses, appetite, body weight, metabolic, cardiovascular and muscle health. A comprehensive search of PubMed, EMBASE and The Cochrane Central Register of Controlled Trials (CENTRAL) was conducted through 23 and 27 March 2020 for randomized controlled trials that featured any of the following 18 plant protein sources: alfalfa, duckweed, buckwheat, chickpea, fava bean, hemp, lentil, lupin, mushroom, oat, pea, potato, pumpkin, quinoa, rapeseed, rice, sacha inchi, sunflower. Only interventions that investigated concentrated, isolated or hydrolysed forms of dietary protein were included. Searched health outcome measures were: change in blood glucose, insulin, satiety hormones concentration, subjective assessment of appetite/satiety, change in blood lipids concentration, blood pressure, body weight and muscle health parameters. Acute and sub-chronic studies were considered for inclusion. Applying the Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) approach we identified 1190 records. Twenty-six studies met the inclusion criteria. Plant protein sources used in interventions were most often pea (n = 16), followed by lupin (n = 4), fava bean (n = 2), rice (n = 2), oat (n = 2), hemp (n = 2) and lentil (n = 1). Satiety and postprandial glycemic response were the most frequently reported health outcomes (n = 18), followed by blood lipids (n = 6), muscle health (n = 5), body weight (n = 5) and blood pressure (n = 4). No studies on the remaining plant proteins in the extracted form were identified through the search. Most studies confirmed the health-promoting effect of identified extracted plant protein sources across glycemic, appetite, cardiovascular and muscular outcomes when compared to baseline or non-protein control. However, the current evidence is still not sufficient to formulate explicit dietary recommendations. In general, the effects of plant protein were comparable (but not superior) to protein originating from animals. This is still a promising finding, suggesting that the desired health effects can be achieved with more sustainable, plant alternatives. More methodologically homogenous research is needed to formulate and validate evidence-based health claims for plant protein ingredients. The relevance of these findings are discussed for the food sector with supporting market trends.
43
Reddy, Narendra, and Marco Rapisarda. "Properties and Applications of Nanoparticles from Plant Proteins." Materials 14, no. 13 (June 28, 2021): 3607. http://dx.doi.org/10.3390/ma14133607.
Full textAbstract:
Nanoparticles from plant proteins are preferred over carbohydrates and synthetic polymeric-based materials for food, medical and other applications. In addition to their large availability and relatively low cost, plant proteins offer higher possibilities for surface modifications and functionalizing various biomolecules for specific applications. Plant proteins also avoid the immunogenic responses associated with the use of animal proteins. However, the sources of plant proteins are very diverse, and proteins from each source have distinct structures, properties and processing requirements. While proteins from corn (zein) and wheat (gliadin) are soluble in aqueous ethanol, most other plant proteins are insoluble in aqueous conditions. Apart from zein and gliadin nanoparticles (which are relatively easy to prepare), soy proteins, wheat glutenin and proteins from several legumes have been made into nanoparticles. The extraction of soluble proteins, hydrolyzing with alkali and acids, conjugation with other biopolymers, and newer techniques such as microfluidization and electrospraying have been adopted to develop plant protein nanoparticles. Solid, hollow, and core-shell nanoparticles with varying sizes and physical and chemical properties have been developed. Most plant protein nanoparticles have been used as carriers for drugs and as biomolecules for controlled release applications and for stabilizing food emulsions. This review provides an overview of the approaches used to prepare nanoparticles from plant proteins, and their properties and potential applications. The review’s specific focus is on the preparation methods and applications, rather than the properties of the proteins, which have been reported in detail in other publications.
44
Cabello-Ruiz, Ethel Daniela, Víctor Manuel Torres-de la Cruz, Catalina Rivas-Morales, Gloria María Molina-Salinas, María Adriana Núñez-González, María Julia Verde-Star, and Catalina Leos-Rivas. "Proteomic Analysis of a Bioactive Aloe vera Extract." Current Proteomics 16, no. 3 (February 18, 2019): 181–87. http://dx.doi.org/10.2174/1570164615666180925150839.
Full textAbstract:
Background: Aloe vera, a plant belonging to the family Xanthorrhoeaceae, has received special interest in recent years, not only for the commercial importance of its derivatives, but also because of the identification of new molecules from this plant. The latter may provide a scientific support for ethnobotany, which has been beneficial to mankind for centuries. Objective: Recently, the pharmacological activity of proteins derived from natural sources, including plants, is being explored. We report on the extraction and identification of proteins from A. vera with antimicrobial activity. Results: The protein extract (yield, 0.15%) contained 15 peptides or proteins, whose sequences were associated with membrane proteins, enzymes, and proteins involved in stress tolerance and defense against pathogens. The latter is consistent with the previously reported antimicrobial activity of an A. vera protein extract.
45
Abraham, L. D., A. Roth, J. N. Saddler, and C. Breuil. "Growth, nutrition, and proteolytic activity of the sap-staining fungus Ophiostoma piceae." Canadian Journal of Botany 71, no. 9 (September 1, 1993): 1224–30. http://dx.doi.org/10.1139/b93-144.
Full textAbstract:
The sap-staining ascomycete Ophiostoma piceae strain 387N used ammonium, but not nitrate, as an inorganic nitrogen source. Organic nitrogen sources assimilated included bovine serum albumin, collagen, acid-hydrolyzed casein, urea, and various amino acids. Sucrose, glucose, maltose, raffinose, and soluble starch were suitable carbon sources. The optimum temperature for growth was near 23 °C, with an upper limit at 35 °C and minimal growth at 4 °C after 3 days. An initial pH of 6.1 yielded the greatest biomass. Proteolytic activity was greatest in cultures supplemented with protein as the nitrogen source, but some activity was detected in cultures with no assimilable source of nitrogen. Proteinases were detected throughout growth in protein-supplemented liquid media, and they appeared to hydrolyze azocoll, with optimal activity at pH 8. Isoelectric focusing gels of culture filtrates, obtained after fungal growth on protein supplemented media, showed a major proteolytic band focusing at pH 5.2. Key words: staining fungi, Ophiostoma, nutrition, biomass, proteinases.
46
Tsani, Ahmed Fahmy Arif, Lee Myung Joo, and Kim Eun Kyung. "Thermogenic effect and substrate oxidation of protein from animal and plant sources in adults." Jurnal Gizi Klinik Indonesia 11, no. 3 (January 30, 2015): 136. http://dx.doi.org/10.22146/ijcn.19292.
Full textAbstract:
Background: Changing nutrient source is one of the efforts to increase thermogenic effect (TEF) which may be significant for body weight reduction.Objective: The aim of this study was to investigate the effects of high protein diets using animal (chicken) and plant (tofu) sources on the thermogenic effect (TEF) and substrate oxidation.Method: Ten female adults (mean age 20.8+1.2 y) participated in two isocaloric diet ingestions. Each meal provided 30% of the daily basal energy need (32/26/42% as protein/fat/carbohydrates, respectively). Postprandial energy expenditure was measured by indirect calorimetry.Results: There were no significant differences in TEF and substrate oxidation. The postprandial fat oxidation rate was higher than that at the preprandial state, while carbohydrate and protein oxidation rates were lower.Conclusion: No differences were observed in TEF and substrate oxidation in animal- and plant-based diets. A high protein diet could be beneficial for weight loss, but animal protein does not appear to offer superior benefits compared to plant protein.
47
Woith, Eric, Gea Guerriero, Jean-Francois Hausman, Jenny Renaut, Céline C. Leclercq, Christoph Weise, Sylvain Legay, Alexander Weng, and Matthias F. Melzig. "Plant Extracellular Vesicles and Nanovesicles: Focus on Secondary Metabolites, Proteins and Lipids with Perspectives on Their Potential and Sources." International Journal of Molecular Sciences 22, no. 7 (April 2, 2021): 3719. http://dx.doi.org/10.3390/ijms22073719.
Full textAbstract:
While human extracellular vesicles (EVs) have attracted a big deal of interest and have been extensively characterized over the last years, plant-derived EVs and nanovesicles have earned less attention and have remained poorly investigated. Although a series of investigations already revealed promising beneficial health effects and drug delivery properties, adequate (pre)clinical studies are rare. This fact might be caused by a lack of sources with appropriate qualities. Our study introduces plant cell suspension culture as a new and well controllable source for plant EVs. Plant cells, cultured in vitro, release EVs into the growth medium which could be harvested for pharmaceutical applications. In this investigation we characterized EVs and nanovesicles from distinct sources. Our findings regarding secondary metabolites indicate that these might not be packaged into EVs in an active manner but enriched in the membrane when lipophilic enough, since apparently lipophilic compounds were associated with nanovesicles while more hydrophilic structures were not consistently found. In addition, protein identification revealed a possible explanation for the mechanism of EV cell wall passage in plants, since cell wall hydrolases like 1,3-β-glucosidases, pectinesterases, polygalacturonases, β-galactosidases and β-xylosidase/α-L-arabinofuranosidase 2-like are present in plant EVs and nanovesicles which might facilitate cell wall transition. Further on, the identified proteins indicate that plant cells secrete EVs using similar mechanisms as animal cells to release exosomes and microvesicles.
48
Lewkowski, Oleg, Carmen I. Mureșan, Dirk Dobritzsch, Matthew Fuszard, and Silvio Erler. "The Effect of Diet on the Composition and Stability of Proteins Secreted by Honey Bees in Honey." Insects 10, no. 9 (September 2, 2019): 282. http://dx.doi.org/10.3390/insects10090282.
Full textAbstract:
Honey proteins are essential bee nutrients and antimicrobials that protect honey from microbial spoilage. The majority of the honey proteome includes bee-secreted peptides and proteins, produced in specialised glands; however, bees need to forage actively for nitrogen sources and other basic elements of protein synthesis. Nectar and pollen of different origins can vary significantly in their nutritional composition and other compounds such as plant secondary metabolites. Worker bees producing and ripening honey from nectar might therefore need to adjust protein secretions depending on the quality and specific contents of the starting material. Here, we assessed the impact of different food sources (sugar solutions with different additives) on honey proteome composition and stability, using controlled cage experiments. Honey-like products generated from sugar solution with or without additional protein, or plant secondary metabolites, differed neither in protein quality nor in protein quantity among samples. Storage for 4 weeks prevented protein degradation in most cases, without differences between food sources. The honey-like product proteome included several major royal jelly proteins, alpha-glucosidase and glucose oxidase. As none of the feeding regimes resulted in different protein profiles, we can conclude that worker bees may secrete a constant amount of each bee-specific protein into honey to preserve this highly valuable hive product.
49
Salter, Andrew M., and Carlos Lopez-Viso. "Role of novel protein sources in sustainably meeting future global requirements." Proceedings of the Nutrition Society 80, no. 2 (January 26, 2021): 186–94. http://dx.doi.org/10.1017/s0029665121000513.
Full textAbstract:
Global population growth, increased life expectancy and climate change are all impacting world's food systems. In industrialised countries, many individuals are consuming significantly more protein than needed to maintain health, with the majority being obtained from animal products, including meat, dairy, fish and other aquatic animals. Current animal production systems are responsible for a large proportion of land and fresh-water use, and directly contributing to climate change through the production of greenhouse gases. Overall, approximately 60% of the global protein produced is used for animal and fish feed. Concerns about their impact on both human, and planetary health, have led to calls to dramatically curb our consumption of animal products. Underutilised plants, insects and single-cell organisms are all actively being considered as alternative protein sources. Each present challenges that need to be met before they can become economically viable and safe alternatives for food or feed. Many plant species contain anti-nutritional factors that impair the digestion and absorption of protein and micronutrients. Insects represent a potentially rich source of high-quality protein although, questions remain relating to digestibility, allergenicity and biosecurity. Algae, fungi and bacteria are also a rich source of protein and there is growing interest in the development of ‘cultured meat’ using stem cell technology. For the foreseeable future, it appears likely that the ‘protein-economy’ will remain mixed. The present paper reviews progress and future opportunities in the development of novel protein sources as food and animal feed.
50
Grasso, Alessandra C., Yung Hung, Margreet R. Olthof, Wim Verbeke, and Ingeborg A. Brouwer. "Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union." Nutrients 11, no. 8 (August 15, 2019): 1904. http://dx.doi.org/10.3390/nu11081904.
Full textAbstract:
Protein-energy malnutrition (PEM) is a growing concern on account of an aging population and its negative health consequences. While dietary protein plays a key role in the prevention of PEM, it also plays a pivotal role in the environmental impact of the human diet. In search for sustainable dietary strategies to increase protein intake in older adults, this study investigated the readiness of older adults to accept the consumption of the following alternative, more sustainable protein sources: plant-based protein, insects, single-cell protein, and in vitro meat. Using ordinal logistic regression modeling, the associations of different food-related attitudes and behavior and sociodemographics with older adults’ acceptance to consume such protein sources were assessed. Results were obtained through a consumer survey among 1825 community-dwelling older adults aged 65 years or above in five EU countries (United Kingdom, the Netherlands, Poland, Spain, and Finland). Dairy-based protein was generally the most accepted protein source in food products (75% of the respondents found its consumption acceptable or very acceptable). Plant-based protein was the most accepted alternative, more sustainable protein source (58%) followed by single-cell protein (20%), insect-based protein (9%), and in vitro meat-based protein (6%). We found that food fussiness is a barrier to acceptance, whereas green eating behavior and higher educational attainment are facilitators to older adults’ acceptance to eat protein from alternative, more sustainable sources. Health, sensory appeal, and price as food choice motives, as well as gender and country of residence were found to influence acceptance, although not consistently across all the protein sources. Findings suggest that there is a window of opportunity to increase older adults’ acceptance of alternative, more sustainable protein sources and in turn increase protein intake in an environmentally sustainable way in EU older adults.