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Soybean meal, renowned for its high yield, cost efficiency, and protein richness, serves as a pivotal plant-based alternative to fish meal. However, high soybean meal inclusion in Larimichthys crocea diets is linked to enteritis and oxidative damage, with unknown mechanisms. Our study aims to elucidate the molecular basis of soybean-meal-induced enteritis and its impact on intestinal microbiota in L. crocea. To this end, four isonitrogenous and isolipidic diets with varying soybean meal levels (0% FM, 15% SBM15, 30% SBM30, and 45% SBM45) were administered to L. crocea for 8 weeks. The results indicated that the SBM30 and SBM45 treatments significantly hindered fish growth, digestive efficiency, and protein utilization. Furthermore, high soybean meal levels (SBM30 and SBM45) activated intestinal Toll-like receptors (TLR2A, TLR2B, TLR5, and TLR22), stimulating C-Rel and mTOR protein expression and elevating ERK phosphorylation. This led to increased pro-inflammatory cytokine production (IL-1β, IL-6, and TNF-α) and decreased anti-inflammatory cytokine expression (IL-4/13A, IL-4/13B, and TGF-β), suggesting a potential signaling pathway for soybean-meal-induced enteritis. Furthermore, enteritis induced by high soybean meal levels led to oxidative damage, evident from increased MDA levels and decreased antioxidant enzyme activities (SOD and CAT). The SBM30 and SBM45 treatments increased Firmicutes and Bacteroidetes abundance in fish gut microbiota, while Proteobacteria abundance decreased. This microbiota shift may enhance soybean meal nutrient utilization, yet high soybean meal concentrations still impair growth. A soybean-meal-rich diet promotes harmful bacteria like Rhodococcus and depletes probiotics like Ralstonia, increasing disease risks. L. crocea has limited tolerance for soybean meal, necessitating advanced processing to mitigate anti-nutritional factors. Ultimately, exploring alternative protein sources beyond soybean meal for fish meal replacement is optimal for L. crocea. [ABSTRACT FROM AUTHOR]

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities. [ABSTRACT FROM AUTHOR]

Few studies have examined dietary protein intake and sources, in combination with longitudinal changes in brain structure markers. Our study aimed to examine the association between dietary protein intake and different sources of dietary protein, with the longitudinal rate of change in brain structural markers. A total of 2723 and 2679 participants from the UK Biobank were separately included in the analysis. The relative and absolute amounts of dietary protein intake were calculated using a 24 h dietary recall questionnaire. The longitudinal change rates of brain structural biomarkers were computed using two waves of brain imaging data. The average interval between the assessments was three years. We utilized multiple linear regression to examine the association between dietary protein and different sources and the longitudinal changes in brain structural biomarkers. Restrictive cubic splines were used to explore nonlinear relationships, and stratified and sensitivity analyses were conducted. Increasing the proportion of animal protein in dietary protein intake was associated with a slower reduction in the total hippocampus volume (THV, β: 0.02524, p < 0.05), left hippocampus volume (LHV, β: 0.02435, p < 0.01) and right hippocampus volume (RHV, β: 0.02544, p < 0.05). A higher intake of animal protein relative to plant protein was linked to a lower atrophy rate in the THV (β: 0.01249, p < 0.05) and LHV (β: 0.01173, p < 0.05) and RHV (β: 0.01193, p < 0.05). Individuals with a higher intake of seafood exhibited a higher longitudinal rate of change in the HV compared to those that did not consume seafood (THV, β: 0.004514; p < 0.05; RHV, β: 0.005527, p < 0.05). In the subgroup and sensitivity analyses, there were no significant alterations. A moderate increase in an individual's intake and the proportion of animal protein in their diet, especially from seafood, is associated with a lower atrophy rate in the hippocampus volume. [ABSTRACT FROM AUTHOR]

Soybean meal, renowned for its high yield, cost efficiency, and protein richness, serves as a pivotal plant-based alternative to fish meal. However, high soybean meal inclusion in Larimichthys crocea diets is linked to enteritis and oxidative damage, with unknown mechanisms. Our study aims to elucidate the molecular basis of soybean-meal-induced enteritis and its impact on intestinal microbiota in L. crocea. To this end, four isonitrogenous and isolipidic diets with varying soybean meal levels (0% FM, 15% SBM15, 30% SBM30, and 45% SBM45) were administered to L. crocea for 8 weeks. The results indicated that the SBM30 and SBM45 treatments significantly hindered fish growth, digestive efficiency, and protein utilization. Furthermore, high soybean meal levels (SBM30 and SBM45) activated intestinal Toll-like receptors (TLR2A, TLR2B, TLR5, and TLR22), stimulating C-Rel and mTOR protein expression and elevating ERK phosphorylation. This led to increased pro-inflammatory cytokine production (IL-1β, IL-6, and TNF-α) and decreased anti-inflammatory cytokine expression (IL-4/13A, IL-4/13B, and TGF-β), suggesting a potential signaling pathway for soybean-meal-induced enteritis. Furthermore, enteritis induced by high soybean meal levels led to oxidative damage, evident from increased MDA levels and decreased antioxidant enzyme activities (SOD and CAT). The SBM30 and SBM45 treatments increased Firmicutes and Bacteroidetes abundance in fish gut microbiota, while Proteobacteria abundance decreased. This microbiota shift may enhance soybean meal nutrient utilization, yet high soybean meal concentrations still impair growth. A soybean-meal-rich diet promotes harmful bacteria like Rhodococcus and depletes probiotics like Ralstonia, increasing disease risks. L. crocea has limited tolerance for soybean meal, necessitating advanced processing to mitigate anti-nutritional factors. Ultimately, exploring alternative protein sources beyond soybean meal for fish meal replacement is optimal for L. crocea.

Sustainable food practices are intrinsically linked to human nutrition in the preservation of the ecosystem. This study, therefore, evaluates the effectiveness, challenges, environmental impacts, and new food strategies related to plant and animal products, with a view to promoting more sustainable and healthy eating practices. The search stages were conducted using the following databases: PubMed, Science Direct, and SciElo. The studies selected included those published from 2018 to 2024 and government documents, available in English, Portuguese, and Spanish. The 34 articles analyzed in this study showed the environmental impacts related to the production of plant and animal proteins, highlighting the urgency of implementing changes in this sector. However, factors such as land use, carbon footprint, and water footprint show remarkable differences depending on the type of crop cultivated, agricultural practices adopted, and stages involved in the supply chain. As final considerations, the analysis suggests that achieving sustainability in food systems requires an integrate approach that combines the optimization of plant protein production with a reduction in environmental impacts and the development of technologies that that support the efficiency and resilience of the industry. Meeting the nutritional needs of the population in a sustainable way will only be possible through regional actions and a deep understanding of the challenges and opportunities.

Improving the seed protein concentration (SPC) of pea (Pisum sativum L.) has turned into an important breeding objective because of the consumer demand for plant-based protein and demand from protein fractionation industries. To support the marker-assisted selection (MAS) of SPC towards accelerated breeding of improved cultivars, we have explored two diverse recombinant inbred line (RIL) populations to identify the quantitative trait loci (QTLs) associated with SPC. The two RIL populations, MP 1918 × P0540-91 (PR-30) and Ballet × Cameor (PR-31), were derived from crosses between moderate SPC × high SPC accessions. A total of 166 and 159 RILs of PR-30 and PR-31, respectively, were genotyped using an Axiom® 90K SNP array and 13.2K SNP arrays, respectively. The RILs were phenotyped in replicated trials in two and three locations of Saskatchewan, Canada in 2020 and 2021, respectively, for agronomic assessment and SPC. Using composite interval mapping, we identified three QTLs associated with SPC in PR-30 and five QTLs in PR-31, with the LOD value ranging from 3.0 to 11.0. A majority of these QTLs were unique to these populations compared to the previously known QTLs for SPC. The QTL SPC-Ps-5.1 overlapped with the earlier reported SPC associated QTL PC-QTL-3. Three QTLs, SPC-Ps-4.2, SPC-Ps-5.1, and SPC-Ps-7.2 with LOD scores of 7.2, 7.9, and 11.3, and which explained 14.5%, 11.6%, and 11.3% of the phenotypic variance, respectively, can be used for marker-assisted breeding to increase SPC in peas. Eight QTLs associated with the grain yield were identified with LOD scores ranging from 3.1 to 8.2. Two sets of QTLs, SPC-Ps-2.1 and GYPs-2.1, and SPC-Ps-5.1 and GY-Ps-5.3, shared the QTL/peak regions. Each set of QTLs contributed to either SPC or grain yield depending on which parent the QTL region is derived from, thus confirming that breeding for SPC should take into consideration the effects on grain yield. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the inclusion of different levels of soybean meal in pirarucu's diet. 200 pirarucu juveniles (152.15 ± 0.8 g) were distributed in 20 polyethylene tanks with a continuous water flow system. A completely randomized experimental design was used, with five treatments (n = 4) containing 0, 10, 20, 30 and 40% of soybean meal inclusion levels. Growth performance was measured as specific growth rate, feed conversion, weight gain and survival. Body composition, protein retention rate and histopathological changes in the intestine were analyzed. The different treatments did not affect weight gain, specific growth rate and survival. The body composition of the fish was affected by treatments for ash and ether extract and the IHS was also affected. The diet with 40% soybean meal compromised feed conversion rate. Additionally, the distal intestine of fish fed with the same diet showed a reduction in the height of mucosal folds and a loss of supranuclear vacuolation in enterocytes. Based on these results, the inclusion of up to 30% of soybean meal in the diet of juvenile pirarucu is possible without negative effects on performance and enteric morphology. [ABSTRACT FROM AUTHOR]

This study was conducted to evaluate the effect of fish meal replacement by Aqupro (processed soybean meal) on hematological and biochemical indices of juvenile Siberian sturgeon (Acipenser baerii). To do this, 105 juvenile Siberian sturgeon (initial body weight 171.79±1.07g) were distributed in five treatments each with three replicates. The experimental treatments included the control (AP0), 20 (AP20), 40 (AP40), 60 (AP60) and 80 (AP80) percent replacement of Aqupro substituted with fish meal. Fish were fed according to apparent satiation four times daily for 12 weeks. According to the results, the highest final weight was observed in the control treatment (252.95±27.00g) and among the treatments containing Aqupro, the highest and lowest weights were observed in AP60 (226.38±14.71g) and AP40 (211.09±4.14g), respectively, but no significant difference was observed in any treatments (P>0.05). Hematological results showed significant differences in the number of white blood cells and differential white blood cells in some treatments with the control group (P<0.05). The percent of lymphocytes showed no significant difference between treatments and control (P>0.05), but AP20 and AP40 showed significant differences with AP60 and AP80 (P<0.05). There were no significant differences in the number of red blood cells, hemoglobin, hematocrit, MCV, MCH and MCHC among treatments (P>0.05). The highest cholesterol level was observed in AP60 and showed a significant difference with control (P<0.05). Glucose levels showed significant differences between different treatments, as the lowest level was found in AP80 and indicated a significant difference with control (P<0.05). No significant differences were observed in plasma triglyceride and proteins (total protein, globulin and albumin) compared with control (P<0.05). According to the results of this study, due to the importance of fish meal and its high price, nutritional value of Aqupro and easy accessibility and also no negative impact on measured indices, replacement of high levels of fish meal with Aqupro is possible in Siberian sturgeon diet. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the inclusion of different levels of soybean meal in pirarucu’s diet. 200 pirarucu juveniles (152.15 ± 0.8 g) were distributed in 20 polyethylene tanks with a continuous water flow system. A completely randomized experimental design was used, with five treatments (n = 4) containing 0, 10, 20, 30 and 40% of soybean meal inclusion levels. Growth performance was measured as specific growth rate, feed conversion, weight gain and survival. Body composition, protein retention rate and histopathological changes in the intestine were analyzed. The different treatments did not affect weight gain, specific growth rate and survival. The body composition of the fish was affected by treatments for ash and ether extract and the IHS was also affected. The diet with 40% soybean meal compromised feed conversion rate. Additionally, the distal intestine of fish fed with the same diet showed a reduction in the height of mucosal folds and a loss of supranuclear vacuolation in enterocytes. Based on these results, the inclusion of up to 30% of soybean meal in the diet of juvenile pirarucu is possible without negative effects on performance and enteric morphology.

ABSTRACTThis study aimed to optimize an extruded aquafeed for Oreochromis niloticus (Nile tilapia) using moringa as a partial protein source. Response surface methodology (RSM) with a Rotatable Central Composite Design (CCRD) was employed to evaluate the four factors influence: sardine meal (28.5–39.25%), moringa flour (34.85–45.60%), temperature (110–140°C) and moisture content (13–17%) on aquafeed’s physicochemical characteristics: expansion index (EI), bulk density, water solubility index (WSI), water absorption index (WAI), hardness and buoyancy. Numerical optimization identified 100 potential diets, of which four were selected and met the criteria for high WSI (11–14%), low hardness (22–32 N) and 100% buoyancy. The best diet consisted of 31.19% sardine meal and 42.91% moringa flour, processed at 132.5°C and 16% moisture, presenting 13.68% WSI, full buoyancy, 29.63 N hardness, 36.33% protein, 10.71% lipids, and 31.36% carbohydrates, applicable to fingerling O. niloticus.

螺杆挤压组织化技术是植物蛋白肉生产加工的主要方式，具有规模化、产业化、连续化、高效节能等优点。旨在对植物蛋白螺杆挤压组织化技术进行梳理，从螺杆挤压组织化技术及其设备方面综述了植物蛋白螺杆挤压组织化技术的研究进展，阐述了螺杆挤压组织化过程的影响因素。螺杆挤出机是植物蛋白挤压组织化加工的主要设备，螺杆为螺杆挤出机的核心部件，螺杆元件及螺杆构型对挤压压力、剪切力、扭矩和平均停留时间具有较大影响。温度、剪切力、压力、原料等都是影响植物蛋白螺杆挤压组织化过程的重要因素。Screw extrusion texturing technology is the main way of vegetable protein meat production, with the advantages of scale, industrialization, continuity, high efficiency and energy saving. To sort out the plant protein screw extrusion texturing technology, the research progress of screw extrusion texturing technology of plant protein was reviewed from the aspects of screw extrusion texturing technology and equipment and the influencing factors of screw extrusion texturing process were elaborated. Screw extruder was the main equipment of plant protein extrusion texturing process with screw as the core component of screw extruder, screw elements and screw configuration had great influence on extrusion pressure, shear force, torque and average residence time. Temperature, shear force, pressure and raw materials were the important factors affecting the plant protein screw extrusion texturing process.

Improving the seed protein concentration (SPC) of pea (Pisum sativum L.) has turned into an important breeding objective because of the consumer demand for plant-based protein and demand from protein fractionation industries. To support the marker-assisted selection (MAS) of SPC towards accelerated breeding of improved cultivars, we have explored two diverse recombinant inbred line (RIL) populations to identify the quantitative trait loci (QTLs) associated with SPC. The two RIL populations, MP 1918 × P0540-91 (PR-30) and Ballet × Cameor (PR-31), were derived from crosses between moderate SPC × high SPC accessions. A total of 166 and 159 RILs of PR-30 and PR-31, respectively, were genotyped using an Axiom® 90K SNP array and 13.2K SNP arrays, respectively. The RILs were phenotyped in replicated trials in two and three locations of Saskatchewan, Canada in 2020 and 2021, respectively, for agronomic assessment and SPC. Using composite interval mapping, we identified three QTLs associated with SPC in PR-30 and five QTLs in PR-31, with the LOD value ranging from 3.0 to 11.0. A majority of these QTLs were unique to these populations compared to the previously known QTLs for SPC. The QTL SPC-Ps-5.1 overlapped with the earlier reported SPC associated QTL PC-QTL-3. Three QTLs, SPC-Ps-4.2, SPC-Ps-5.1, and SPC-Ps-7.2 with LOD scores of 7.2, 7.9, and 11.3, and which explained 14.5%, 11.6%, and 11.3% of the phenotypic variance, respectively, can be used for marker-assisted breeding to increase SPC in peas. Eight QTLs associated with the grain yield were identified with LOD scores ranging from 3.1 to 8.2. Two sets of QTLs, SPC-Ps-2.1 and GY-Ps-2.1, and SPC-Ps-5.1 and GY-Ps-5.3, shared the QTL/peak regions. Each set of QTLs contributed to either SPC or grain yield depending on which parent the QTL region is derived from, thus confirming that breeding for SPC should take into consideration the effects on grain yield.

This project aimed to develop a lentil and turmeric-based pasta, where three formulations were evaluated. The elaboration process was carried out, and, subsequently, the physicochemical, microbiological and sensory properties of the pasta were as well (NTC 1055-2007). The sensory results showed that the formulation with the highest acceptance was the one that contained a concentration of 60% lentil and 40% wheat flour, presenting similar characteristics to commercial pasta according to the panelists. The microbiological and physicochemical requirements comply with the provisions of the regulations; highlighting that the final product contains 5% more protein. The standardization of a staple product of the family diet. [ABSTRACT FROM AUTHOR]

Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm), printing speed (50 and 35 mm/s), and nozzle diameter (1.2 and 1.7 mm) were evaluated. Rheological properties were determined before and after printing using an oscillatory test from 0.1 to 10 Hz at 1 Pa. The decomposition of the curves into principal components helped us better understand the variations of the rheological properties along the frequency, differentiating the samples before and after printing. [ABSTRACT FROM AUTHOR]

The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry. [ABSTRACT FROM AUTHOR]

Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population. The objective was to develop snack alternatives with amaranth, quinoa and chia seeds, supplemented with protein. For this purpose, three mixtures were prepared, the first of rice flour with lentil flour (M1), another of rice flour with pea flour (M2) and another of wheat flour with chickpea flour (M3). The same amount of amaranth, quinoa and chia seeds were added to all three. The same proportion of the rest of the ingredients was used, varying only the seasonings. The cooking time was 10 min at 180 °C in all cases. The preparations were carried out in triplicate and analyses in duplicate. Once prepared, protein, total fat, ash, moisture and fiber were determined using official analytical techniques, carbohydrates using difference, energy value using calculations and fatty acid profile using gas chromatography. For statistical analysis, the Tukey test was applied. The highest protein value was 15.84 ± 0.34 g% (M1). The highest lipid value was 21.44 ± 0.13 g% (M3), providing omega 9, 3 and 6 fatty acids and, to a much lesser extent, saturated fatty acid. All options have a good contribution of dietary fiber: 7.39 ± 0.14 g% (M1); 7.71 ± 0.09 g% (M2) and 7.55 ± 0.23 g% (M3). The acceptability was above 94% in all cases. It was possible to formulate healthy snacks suitable for vegetarians. [ABSTRACT FROM AUTHOR]

高水分挤压组织化技术是目前生产具有类似动物肉的纤维结构和口感的组织化植物蛋白的主要加工技术。旨在为未来新型植物性肉类类似物的加工和产品设计提供理论参考，从原辅料（植物蛋白、添加剂）、挤压系统参数（水添加量、挤压温度、螺杆转速和喂料速度）、冷却模头三个方面阐述对植物蛋白高水分挤压过程中纤维结构形成的影响机制。蛋白质分子间相互作用力是组织化植物蛋白纤维结构形成的关键，而不同的植物蛋白原料其组织化结构所依赖的蛋白质分子间作用力不同。添加剂可以改变蛋白质等分子内或分子间的作用方式和程度，从而直接影响组织化植物蛋白成品纤维结构的形成。挤压参数主要通过影响蛋白质结构来影响产品质构特性。冷却模头有利于各向异性纤维结构的形成 High-moisture extrusion texturing technology is currently the main processing technology for producing textured vegetable protein with a fibrous structure and taste similar to animal meat. In order to provide a theoretical reference for the future processing and product design of new plant-based meat analogues, the mechanisms influencing the formation of fibrous structures during high-moisture extrusion of plant proteins were described from three aspects: raw and auxiliary materials (vegetable protein, additives), extrusion system parameters(moisture addition, extrusion temperature, screw speed and feeding speed) and cooling die head. Protein intermolecular interactions are key to the formation of textured vegetable protein fiber structures, and different vegetable protein depends on different protein intermolecular interactions for their textured structures. Additives can change the mode and degree of intra- or intermolecular interaction of proteins, thus directly influencing the formation of the fiber structure of the finished textured vegetable protein. Extrusion parameters affect the textural properties of the product mainly by influencing the protein structure. The cooling die head facilitates the formation of anisotropic fiber structures.

Wine phenolic compounds, particularly proanthocyanidins (PAs), play a significant role in wine sensory characteristics, specifically bitterness and astringency. Although not consensual, flavan-3-ols and oligomeric PAs are generally considered the primary contributors to wine bitterness. Patatin, a vegetable protein fining agent, has been explored as an alternative to animal and synthetic fining agents for reducing wine bitterness. However, contradictory results exist regarding its effectiveness in removing flavan-3-ols and oligomeric PAs in red wines. In this work, a UPLC–Q-TOF MS/MS method was optimized and validated for accurately measuring flavan-3-ols, as well as dimeric and trimeric PAs, in red wines. The MS/MS analysis of flavan-3-ols, in addition to the typical fragmentation described in the literature, revealed an intense mass fragment resulting from the loss of C3O2 and C3O2 + H2O from the parent ion. It was observed that flavan-3-ols and PAs undergo oxidation during sample preparation, which was reversed by the addition of 5 g/L of ascorbic acid. The method demonstrated good linearity range (2 mg/L to 20 mg/L), detection limit (0.3 mg/L to 0.7 mg/L), quantification limit (0.8 mg/L to 2.2 mg/L), precision (repeatability 2.2% to 7.3%), and accuracy (recovery 98.5% to 100.5%). The application of patatin at different doses (5 g/L to 30 g/L) in two different red wine matrices did not reduce the levels of monomeric, dimeric, and trimeric PAs in red wines. However, similar behaviors were observed for pea protein and gelatin. Therefore, wine fining trials and efficiency measurements of the treatments in each matrix are strongly advised. [ABSTRACT FROM AUTHOR]

BackgroundWomen without cardiovascular disease (CVD) or hypertension at baseline assigned to intervention in the Women's Health Initiative Dietary Modification (DM) trial experienced 30% lower risk of coronary heart disease (CHD), whereas results in women with hypertension or prior CVD could have been confounded by postrandomization use of statins.ObjectivesIntervention participants reported various self-selected changes to achieve the 20% total fat goals. Reviewed are intervention compared with comparison group HRs for CHD, stroke, and total CVD in relation to specific dietary changes in normotensive participants.MethodsDietary change was assessed by comparing baseline with year 1 FFQ data in women (n = 10,371) without hypertension or CVD at baseline with intake of total fat above the median to minimize biases due to use of the FFQ in trial eligibility screening.ResultsIntervention participants self-reported compensating reduced energy intake from total fat by increasing carbohydrate and protein. Specifically they increased plant protein, with those in the upper quartile (increased total protein by ≥3.3% of energy) having a CHD HR of 0.39 (95% CI: 0.22, 0.71), compared with 0.92 (95% CI: 0.57, 1.48) for those in the lower quartile of change (decreased total protein ≥0.6% of energy), with P-trend of 0.04. CHD HR did not vary significantly with change in percentage energy from carbohydrate, and stroke HR did not vary significantly with any macronutrient changes. Scores reflecting adherence to recommended dietary patterns including the Dietary Approaches to Stop Hypertension Trial and the Healthy Eating Index showed favorable changes in the intervention group.ConclusionsIntervention group total fat reduction replaced with increased carbohydrate and some protein, especially plant-based protein, was related to lower CHD risk in normotensive women without CVD who reported high baseline total fat intake. This trial was registered at clinicaltrials.gov as NCT00000611. Link to the WHI trial protocol: https://www.whi.org/about/SitePages/Dietary%20Trial.aspx.

Chickpea (Cicer arietinum L.) is rich in protein and has a balanced amino acid profile. However, its characteristic bean flavor limits its use as a functional food ingredient. Microwave treatment may help to solve this problem. The research objective was to select the optimal parameters of microwave treatment to obtain chickpea samples with no bean flavor and to study their chemical composition. The study featured chickpeas of the Volzhanin variety. The experimental samples were processed in a microwave oven with a magnetron frequency of 2450 MHz at different power and time values. The protein tests, the analysis of amino acid profile, and the sensory assessment involved standard research methods. The microwave processing loosened the consistency of chickpeas and eliminated the bean flavor after 5–6 min at 200 W or 3 min at 400 W. A longer treatment time resulted in a peanut flavor followed by bitterness. The microwave treatment reduced the mass fraction of protein and the amount of essential amino acids. This process could be slowed down by increasing the power of microwave radiation and reducing the processing time. However, the intensification had a negative effect on the content of arginine, methionine, and tyrosine in chickpea protein. The results obtained can make it possible to use chickpeas as a functional food ingredient.

Background: Controversial approaches to studying the effect of proteins of various origins on the functional parameters of human skeletal muscles have led to the erroneous opinion that plant-based protein is a lesser stimulator of muscle mass growth and muscle strength than animal protein. Therefore, the purpose of this systematic review was to actually evaluate the effects of plant and animal protein intake on muscle mass and strength through studies comparing protein supplements.Methods: Literature search was carried out in the databases PubMed, Research Gate and the database of the Russian State Library. Studies were considered both in English and in Russian, over the past 20 years, filtered by date: from July 2002 to July 2022. Inclusion Criteria: Participants are healthy men and women over 18 years of age; taking protein supplements from plant products (soy, wheat, pea, rice, etc.); comparison with a group taking protein supplements from animal products (whey, beef, egg, etc.); studies assessed lean and/or muscle mass and assessed participants' muscle strength before and after supplementation; randomized controlled trial.Results: A total of 970 studies were found. After initial screening for title and abstract, 938 studies were excluded. Of the 32 publications selected, 5 duplicates were excluded, and after a secondary selection, 18 studies that did not meet the PICOS criteria were excluded. As a result of the search and selection, the review included 9 publications.Conclusions: Athletes and active individuals who prefer to consume plant-based protein products may not be inferior in terms of muscle strength and muscle mass to those athletes who prefer animal-based protein products. To further explore this topic, more randomized controlled trials should be conducted, taking into account the requirements for standardization and with a large number of participants.Registration: PROSPERO 2022 CRD42022345245

This study was conducted to evaluate the effects of replacing fishmeal with fermented soybean meal on some hematological and immunological indices of Beluga, Huso huso. For this purpose, 240 Beluga (394.6 ± 4.3 g) were distributed in eight treatments (with three replications). The experimental treatments included T1: fish meal (FM), T2: (FM + methionine and lysine), T3: Fermented soybean 40% (FSBM40), T4: (FSBM60), T5: (FSBM80), T6: (FSBM40 + methionine and lysine), T7: (FSBM60 + methionine and lysine) and T8: (FSBM80 + methionine and lysine). During the 56-day feeding period, the fish were fed to apparent satiation three times daily. The results showed that there was no significant difference in hemoglobin, hematocrit, MCHC, neutrophil, monocyte and eosinophil values (p>0.05). However, the highest number of white and red blood cells was observed in the diets containing FM and FM + methionine and lysine, respectively (p

Providing senior citizens with specialized gerontological products is one of the most important tasks of the contemporary food industry. The research objective was to develop targeted functional foods for elderly population based on the peculiarities of their metabolism. The new products included raw materials with a low glycemic index and a high protein content but a low fat and carbohydrate content, e.g., lentil, pea, and barley flour. Kelp powder served as a source of iodine. The content of proteins, fats, and carbohydrates was studied by infrared spectroscopy using a Spectastar 2500 analyzer. Vitamins, minerals, and trace elements were measured by classical and modern analysis methods. The research also included a sensory evaluation of the new cereals and cereal products. As for the basic nutrients, the protein content was 20.96–24.33 g/100 g, fat – 3.36–3.49 g/100 g, carbohydrates – 45.07–47.10 g/100 g, energy – 327–333 kcal/100 g. One portion (150 g) satisfied the recommended daily intake of proteins by 18.0%, fats – by 2.9%, carbohydrates – by 9.1%, dietary fiber – by 30.5%, and energy – by 9.13%. The new products had a good nutritional value and were rich in protein, dietary fiber, vitamins, and micro- and macro-elements, e.g., iodine. The new cereals and cereal products can also be used in diets for senior patients with comorbid pathology.

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs. [ABSTRACT FROM AUTHOR]

BackgroundDietary recommendations to limit red meat are based on observational studies linking intake to cardiovascular disease (CVD) risk together with the potential of its saturated fatty acid (SFA) content to raise low-density lipoprotein (LDL) cholesterol. However, the relation of white meat to CVD risk, and the effects of dietary protein source on lipoprotein particle subfractions, have not been extensively evaluated.ObjectiveWe tested whether levels of atherogenic lipids and lipoproteins differed significantly following consumption of diets with high red meat content compared with diets with similar amounts of protein derived from white meat or nonmeat sources, and whether these effects were modified by concomitant intake of high compared with low SFAs.MethodsGenerally healthy men and women, 21-65 y, body mass index 20-35 kg/m2, were randomly assigned to 1 of 2 parallel arms (high or low SFA) and within each, allocated to red meat, white meat, and nonmeat protein diets consumed for 4 wk each in random order. The primary outcomes were LDL cholesterol, apolipoprotein B (apoB), small + medium LDL particles, and total/high-density lipoprotein cholesterol.ResultsAnalysis included participants who completed all 3 dietary protein assignments (61 for high SFA; 52 for low SFA). LDL cholesterol and apoB were higher with red and white meat than with nonmeat, independent of SFA content (P

Although nutrient intake and alcohol consumption are both closely associated with the incidence of diabetes, their interrelationships remain unclear. Therefore, we herein have investigated the interrelationships among nutrient intake, alcohol consumption, and the incidence of diabetes using longitudinal data. This study included 969 residents ≥40 years living in Japan. In 2011 and 2012, a baseline study was conducted using questionnaires on basic demographics, diabetes, nutrient intake, and lifestyle habits. In 2018 and 2019, a follow-up study was performed using questionnaires and medical records on diabetes. Two-way analysis of covariance (two-way ANCOVA) was used to test the interactions of drinking habits and diabetes incidence on nutrients intake. The prospective relationship between nutrient intake at baseline and the incidence of diabetes in the follow-up stratified by drinkers and non-drinkers was evaluated using multiple logistic regression analysis. Interactions were observed for vegetable protein intake (p = 0.023) and animal fat intake (p = 0.016) in males. Vegetable protein intake negatively correlated with the incidence of diabetes in non-drinkers (odds ratio (OR): 0.208; 95% confidence interval (95% CI): 0.046–0.935; p = 0.041). Furthermore, animal fat intake positively correlated with the incidence of diabetes in non-drinkers (OR: 1.625; 95% CI: 1.020–2.589; p = 0.041). Therefore, vegetable protein and animal fat intakes in combination with drinking habits need to be considered for the prevention of diabetes. [ABSTRACT FROM AUTHOR]

Dietary protein intake is vital to life. Here we sought to characterize dietary sources of protein in eight Latin American countries. Survey data were collected for Estudio Latinoamericano de Nutrición y Salud (ELANS); participants were from Argentina, Brazil, Chile, Colombia, Costa Rica, Ecuador, Peru, and Venezuela (n = 9218, 15–65 years old). The primary aim of this analysis was to quantify per-person daily protein consumption by country and sociodemographic factors. Secondary aims: to quantify proportional intake of proteins by source, amount and processing, and to determine the adequacy of protein/essential amino acid intake. Younger groups (adolescents 15–19 years, adults 20–33 years) had the highest intake of proteins; middle-aged adults (34–49 years) had a lower intake, and older adults (50–65 years) had a strikingly lower intake. Protein consumption was higher in men than women. Animal proteins comprised nearly 70% of total daily protein intake in Argentina and Venezuela, contrasting with <60% in Peru, Chile, and Costa Rica. Brazil and Venezuela showed the highest protein intake within the highest education level. The higher the socioeconomic level, the higher the protein intake, except for Argentina, Chile, and Peru. Proportional intake of animal- and plant-based protein generally reflected the food availability by country. This study presents a pre-pandemic regional baseline and offers a perspective for future studies of changes related to government policies, climate, and dietary practices. [ABSTRACT FROM AUTHOR]

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption. [ABSTRACT FROM AUTHOR]

This study aimed to optimize an extruded aquafeed for Oreochromis niloticus (Nile tilapia) using moringa as a partial protein source. Response surface methodology (RSM) with a Rotatable Central Composite Design (CCRD) was employed to evaluate the four factors influence: sardine meal (28.5–39.25%), moringa flour (34.85–45.60%), temperature (110–140°C) and moisture content (13–17%) on aquafeed's physicochemical characteristics: expansion index (EI), bulk density, water solubility index (WSI), water absorption index (WAI), hardness and buoyancy. Numerical optimization identified 100 potential diets, of which four were selected and met the criteria for high WSI (11–14%), low hardness (22–32 N) and 100% buoyancy. The best diet consisted of 31.19% sardine meal and 42.91% moringa flour, processed at 132.5°C and 16% moisture, presenting 13.68% WSI, full buoyancy, 29.63 N hardness, 36.33% protein, 10.71% lipids, and 31.36% carbohydrates, applicable to fingerling O. niloticus. [ABSTRACT FROM AUTHOR]

Contemporary human diet is poor in proteins. Therefore, the modern food science should find new sources of high-grade protein. The bracken fern is rich in proteins can be an unconventional solution to this problem. The research objective was to study the protein contents of Pteridium aquilinum (L.) Kuhn, which grows on the territory of the Krasnoyarsk Region. The study featured Pteridium aquilinum (L.) Kuhn harvested in several districts of the Kozulka, Kuragino and Shushenskoye districts Krasnoyarsk Region in May 2021. Spectrophotometry and chromatography were used to assess the proteins and amino acids, respectively. The protein content in the dried fern samples ranged from 24 to 27%. All the samples contained fifteen amino acids, including seven essential ones, mostly represented by phenylalanine+tyrosine (2.17 g/100 g of protein). Glutamine was the dominating essential amino acid (4.98 g/100 g of protein). The score of all the essential amino acids was more than 100%. The limiting amino acid was represented by methionine+cystine. From the total of fifteen amino acids, twelve belonged to various classes of aliphatic amino acids, one – to aromatic amino acids, and two – to heterocyclic amino acids. In terms of biological value, the samples collected in the Kuragino district surpassed those from the Kozulka and Shushenskoye districts because they had a lower value of amino acid score difference coefficient (78) and the highest value of coefficient of amino acid utility (0.55). The index of essential amino acids for all the fresh fern samples ranged from 1.04 to 1.1, which indicates a greater value of the total of essential amino acids than in the reference protein. The qualitative and quantitative composition of amino acids of the bracken fern in the Krasnoyarsk Region showed that it can be used in food industry as an additional source of protein.

The content of the article is closely related to the fact that all modern society promotes a healthy lifestyle. Meat products are of particular importance for this concept-proper nutrition is also considered. Poultry meat is used as the main source of raw materials in the production of product formulations, as well as lentil flour as vegetable protein. During the study, it was found that when using protein raw materials from lentils, the stability of meat emulsions increased, and the proportion of fat decreased, and the proportion of protein in the products increased, which ensured a decrease in cholesterol and the overall energy value of the products. At the same time, the amino acid composition of the products is balanced, the consistency improves, and the yield increases. In the course of laboratory studies, the mass fraction of protein, fat, carbohydrates, moisture and nitrites in the proposed product was determined. A sample of the product with lentil flour was formed, which underwent organoleptic examination.

Different statistical approaches were used to analyze the rheological properties of a rice-protein-based product before and after printing. The printing ink was composed of 30% rice protein and 70% water, with the addition of 0.5% xanthan gum. Printing parameters: The layer height (1 and 1.5 mm), printing speed (50 and 35 mm/s), and nozzle diameter (1.2 and 1.7 mm) were evaluated. Rheological properties were determined before and after printing using an oscillatory test from 0.1 to 10 Hz at 1 Pa. The decomposition of the curves into principal components helped us better understand the variations of the rheological properties along the frequency, differentiating the samples before and after printing.

This project aimed to develop a lentil and turmeric-based pasta, where three formulations were evaluated. The elaboration process was carried out, and, subsequently, the physicochemical, microbiological and sensory properties of the pasta were as well (NTC 1055-2007). The sensory results showed that the formulation with the highest acceptance was the one that contained a concentration of 60% lentil and 40% wheat flour, presenting similar characteristics to commercial pasta according to the panelists. The microbiological and physicochemical requirements comply with the provisions of the regulations; highlighting that the final product contains 5% more protein. The standardization of a staple product of the family diet.

Globally, 1 in 2 people want to consume more plant-based foods, so developing nutritionally balanced foods for this area is a response to a growing need of the population. The objective was to develop snack alternatives with amaranth, quinoa and chia seeds, supplemented with protein. For this purpose, three mixtures were prepared, the first of rice flour with lentil flour (M1), another of rice flour with pea flour (M2) and another of wheat flour with chickpea flour (M3). The same amount of amaranth, quinoa and chia seeds were added to all three. The same proportion of the rest of the ingredients was used, varying only the seasonings. The cooking time was 10 min at 180 °C in all cases. The preparations were carried out in triplicate and analyses in duplicate. Once prepared, protein, total fat, ash, moisture and fiber were determined using official analytical techniques, carbohydrates using difference, energy value using calculations and fatty acid profile using gas chromatography. For statistical analysis, the Tukey test was applied. The highest protein value was 15.84 ± 0.34 g% (M1). The highest lipid value was 21.44 ± 0.13 g% (M3), providing omega 9, 3 and 6 fatty acids and, to a much lesser extent, saturated fatty acid. All options have a good contribution of dietary fiber: 7.39 ± 0.14 g% (M1); 7.71 ± 0.09 g% (M2) and 7.55 ± 0.23 g% (M3). The acceptability was above 94% in all cases. It was possible to formulate healthy snacks suitable for vegetarians.

The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently undervalued as an alternative for human consumption. In this sense, it is vital to characterize and obtain protein isolates from this legume, which satisfies the growing demand. Therefore, in the present work, the procedure for obtaining a lupin (Lupinus luteus) protein isolate (LPI), based on basic solubilization followed by isoelectric precipitation, has been optimized and validated. The optimized LPI, as well as the lupin flour, were subsequently characterized. The chemical composition, physicochemical, as well as the technofunctional properties of the LPI were analyzed. The results show that the proposed procedure had a high yield (23.19 g LPI/100 g flour) and allowed to obtain high-purity protein isolates (87.7 g protein/100 g LPI). The amino acid composition and the chemical scores show high proportions of essential amino acids, being protein deficient only in methionine and valine. Therefore, it can be affirmed that it is a high-quality protein that meets the requirements proposed by the FAO. Regarding the lipid fraction, it is mainly composed of unsaturated fatty acids (C18:1n-9 and C18:2n-6), which is also advisable in order to follow a healthy diet. Finally, LPI showed interesting technofunctional properties (foaming, gelling, emulsifying, water and oil absorption, and solubility), which makes it especially attractive for use in the food industry.

Mixing surimi/plant proteins to reduce animal proteins is considered as an effective way to improve the sustainable production of surimi-based products. The effect of partial substitution (10%∼50%, plant proteins/surimi proteins ratio) of surimi proteins by plant proteins (wheat protein, soybean protein, rice protein, and pea protein) on the properties of the composite gels were investigated. The replacement caused the reductions in gel strength and whiteness. There was a slight increase in water holding capacity (WHC) of mixed gels made from soy or pea protein, but decrease in the cereal protein group. E-nose investigations revealed that the reactions to the W5S and W1W sensors caused the scent profiles to shift dramatically as the replacement amount increased. Organoleptic inspection revealed the substitution ratios of wheat protein, soy protein, rice protein, and pea protein to achieve the sensorial rejection were 30%, 40%, 30%, and 40%, respectively. LF-NMR and MRI showed the cereal proteins increased the T 22 relaxation time, while the legume proteins caused a reduction. The mixed gels contained all the essential amino acid, and the digestibility in the wheat protein groups was the highest. These results proved an elaborate formulation can achieve balanced sensory and nutritional attributes in surimi gelled foods. [Display omitted] • Meat-reduced surimi gel was prepared by partial substitution of myofibrillar proteins. • The replacement by plant proteins decreased the strength and whiteness of gels. • Alternative substitution ratios that meet sensory requirements of gels were found. • Proteins in the mixed surimi gels contained enough essential amino acids. • An elaborate formulation can achieve balanced sensory and nutritional attributes. [ABSTRACT FROM AUTHOR]

Wheat gluten (WG) and peanut protein powder (PPP) mixtures were extruded at high moisture to investigate the potential application of this mixture in meat analog production. Multiple factors, including the water absorption index (WAI), water solubility index (WSI), rheological properties of the mixed raw materials, die pressure, torque and specific mechanical energy (SME) during high moisture extrusion, texture properties, color, water distribution, and water activity of extrudates were analyzed to determine the relationships among the raw material characteristics, extruder response parameters, and extrudate quality. At a WG ratio of 50%, the extrudates have the lowest hardness (2.76 kg), the highest springiness (0.95), and a fibrous degree of up to 1.75. The addition of WG caused a significant rightward shift in the relaxation time of hydrogen protons in the extrudates, representing increased water mobility and water activity. A ratio of 50:50 gave the smallest total color difference (ΔE) (about 18.12). When the added amount of WG was 50% or less, it improved the lightness and reduced the ΔE compared to >50% WG. Therefore, clarifying the relationship among raw material characteristics, extruder response parameters, and extruded product quality is helpful in the systematic understanding and regulation of the fiber textural process of binary protein meat analogs.

Simple Summary: After breast and prostate cancer, colorectal (CRC) is the third most frequent cancer in men and women. It is unclear if protein-rich diets other than red meat elevate risk or even lower CRC occurrence at specific colon locations. The aim of this study is to assess the associations of animal and plant protein intakes with CRC risk in middle-aged Italian men and women. Our findings show that replacing animal proteins with plant proteins was associated with a lower risk of rectal cancer but not of colon cancer, while replacing animal proteins with plant-based proteins from high-glycemic-index (GI) foods was associated with an increased colon cancer risk. These results have important public health implications as they suggest that both refined high-GI foods and meat might have site-specific roles in the pathogenesis of CRC. We prospectively investigated the associations of protein intake with colorectal cancer (CRC) risk in middle-aged Italian men and women. Food consumption was assessed by validated Epic semiquantitative food-frequency questionnaires. Multivariable Cox models stratified by center, age, and sex, adjusted for confounders, estimated the associations of animal and plant protein consumption with CRC risk by subsite. Among 44,824 men and women, we identified 539 incident CRCs after a median follow-up of 14 years. Replacing animal proteins with plant proteins was associated with a decreased risk of rectal (HR, 0.71; 95% CI, 0.55–0.92) but not colon cancer. By contrast, replacing animal proteins with plant proteins from high-glycemic-index (GI) foods was associated with an increased risk of proximal and distal (including sigma) colon cancer (HR, 1.23; 95% CI, 1.07–1.40) but not when animal proteins were replaced with plant proteins from low-GI foods (HR, 0.93; 95% CI, 0.79–1.11). Further evaluation revealed that the increased colon cancer risk was limited to the substitution of proteins from red and processed meat, as well as dairy and eggs, with vegetable proteins from high-GI foods. Participants in the highest quintile of animal protein intake had higher plasma glucose and cholesterol levels than those in the lowest quintile. By contrast, higher intake of plant proteins from low-GI foods was inversely associated with fasting insulin and HOMA-IR levels. In conclusion, replacing animal proteins with plant proteins from high-GI foods was associated with an increased risk of colon cancer. [ABSTRACT FROM AUTHOR]

Introduction: Due to the increase of the number of vegetarian individuals and the consumption of food targeting this public, the elaboration of healthier plant-based products can be a good alternative for a greater diet diversity of this population. Objective: To elaborate a vegetable product type "cheese" based on white beans added of inulin. Materials and Methods: Three formulations with different concentrations (5, 10 e 15 g) of inulin were elaborated for further moisture, ash, fat matter, protein, carbohydrate, soluble and insoluble fiber analysis developed according to Instituto Adolfo Lutz, and sensory analysis, with 100 assessors following the hedonic test protocols of the Associação Brasileira de Normas Técnicas. Data were submitted to analysis of variance and Tukey test (p<0.05). Foods type "cheese" for vegetarians available in the market were evaluated regarding nutritional quality through labelling data and compared to the elaborated products. Results: The elaborated formulations stood out by protein, fiber, and total fat contents. Results of the sensory analysis showed that there was no significant difference between samples for the attributes analyzed. In relation to the commercial analyzed products, the basis used interfered on the nutritional composition of the product, especially for the vegetable products type "cheese", without protein value. Conclusion: Results demonstrated that the development of a vegetable product type "cheese" with nutritional quality and functional based on a legume with added inulin, a prebiotic, is possible. [ABSTRACT FROM AUTHOR]

In this study, an apricot kernel milk suspension was prepared, for which Hacıhaliloğlu-type raw and roasted apricot kernels were used. Protein, total lipid, and ash contents of apricot kernels and apricot kernel milk were determined. Palmitic acid, oleic acid, and linoleic acid were considered as major fatty acids according to gas chromatography. During in vitro gastrointestinal digestion, the proteins of raw and roasted apricot kernel milk were hydrolyzed and pepsin-resistant proteins were determined. No difference was recorded between the pancreatic lipase penetration in the oil–water interface of oil bodies of both milk types. [ABSTRACT FROM AUTHOR]

The objective was to evaluate the coefficients of total tract apparent digestibility (CTTAD) and metabolisable energy (ME) of raw soybeans (RSB) in extruded diets for dogs by three methods (difference, regression and substitution). We also evaluated the urease and trypsin inhibitor (TI) activity, CTTAD, ME and faecal characteristics of adult dogs fed diets containing increasing RSB levels. Six dogs, distributed in a 6 × 6 Latin square design, were fed extruded diets containing 0, 60, 120, 180, 240 or 300 g of RSB/kg. Urease and TI were reduced in all diets after extrusion (p .05). The three methods can be used to determine RSB digestibility. Diet extrusion may not be able to completely deactivate the protease inhibitors present in the RSB.Highlights Extrusion may not be able to deactivate protease inhibitors of raw soybeans. Raw soybeans reduce nutrient digestibility of extruded diets in dogs. The substitution method is recommended to evaluate digestibility of raw soybeans.

Basic quality indicators studied: acidity, peroxide, anisidine value and integrated value of complete fat oxidation. Butter paste was selected as a reference, consisting of butter, skim milk powder and fat-soluble emulsifiers. Peroxide value during storage at the temperature of (4 ±2 °С) for the first 4 days did not exceed 5.0 1/2 О mmol.kg-1, on the 15th day fat peroxide value of butter paste with milk-vegetable protein exceeded permissible limits that is indicative of milk fat contamination. At the temperature of (-3 ±1 °С) butter paste fat couldn't be qualified as fresh when storing during 15 days, peroxide value exceeds permissible limits on the 25th day of storage. Rising of the peroxide value above 5 1/2 О mmol.kg-1 was detected on the 25th day of storage, exceeding of threshold value was on the 45th day. It was established that rate of oxidation processes in butter pastes with vegetable protein is the highest among all studied samples in each particular control and observation point. It was determined that the rate of secondary lipid oxidation depends on the storage temperature and is observed when storing butter paste samples at a temperature of (-3 ±1 °С) on the 10th day, (-24 ±2 °С) – on the 30th day of storage. Acid value did not exceed recommended limits (2.5 °K) and was on average – 2.3 °K when storing butter paste during 10 days at a temperature of (4 ±2 °С); 2.1 °K during 20 days at the temperature of (-3 ±1 °С), 2.4 °K during 40 days at the temperature of (-24 ±2 °С). In view of obtained results of fat phase stability evaluation of studied butter pastes, the following storage maximum time is recommended: at the temperature of (4 ±2 °С) ‒ 7 days, at the temperature of (-3 ±1 °С) – 15 days, at the temperature of (-26 ±2 °С) ‒ 30 days.

This study identified the effect of the type and concentration of vegetable oil on the quality of meat analogs and analyzed the differences in their physiochemical characteristics. Various vegetable oils, such as castor oil, orange oil, palm oil, shortening, and margarine, were added to meat analogs. The meat analog was prepared by adding 10, 20, 30, 40, and 50 g of each vegetable oil based on 100 g of textured vegetable protein. The cooking loss, water content, liquid-holding capacity, texture, and antioxidant content of the meat analogs were assessed, and a sensory evaluation was performed. The meat analog with orange oil had a higher water content than the others, regardless of the amount of added oil, and it had a relatively high liquid-holding capacity. The DPPH(2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity of the meat analog with orange oil was higher than that of the others. The sensory evaluation also showed a decrease in soy odor and an increase in juiciness. Therefore, adding orange oil improves the preference, juiciness, soy odor, and quality of meat analogs. Our results demonstrate that orange oil has positive effects on the productivity of meat analogs and can help to improve meat analog consumption.

Introduction: Vegetarian eating practices have increased in recent years and, with them, a specific demand from vegans who practice activities that seek muscle hypertrophy. Vegetarian diets may or may not meet the real needs for specific nutrients, with protein consumption being the main target to be discussed. Objective: To describe the characteristics of protein food supplements from different vegetable sources available on the market for vegans. Materials and Methods: Qualitative, descriptive, development study based on vegetable protein formulas, (food supplements). The nutritional recommendations specific were used for protein, vitamins, minerals and omega 3 for vegetarian adults. The formulas were identified by Arabic numbers, and the manufacturers were distinguished by letters. The combination of numbering and alphabetical ordering provided the hypothetical identification of the formula for each laboratory. Discussion: therefore, the presence of branched chain amino acids, vitamin B12, iron, zinc, calcium and vitamin D has been verified, it is worth mentioning that the concomitant intake of some nutrients may interfere with the absorption of others. Results: 22 vegetable protein formulas were evaluated, however, none of them managed to cover all the recommended characteristics according to the guidelines defined in this work. Among the selected formulas, only formulas A1 and D2 were able to partially meet the recommendations. No formula presented Omega 3 in its composition or nutritional information. Conclusion: Therefore the 18 manufacturers and their 22 vegetable protein formulas, none completely contemplated the nutritional recommendations established in this research. [ABSTRACT FROM AUTHOR]

BACKGROUND: To examine the associations of animal and plant protein intake with all-cause, cardiovascular and cancer mortality risk in middle-aged Italian men and women with substantially lower animal protein intake than North Americans. METHODS AND RESULTS: Food consumption was assessed by validated Epic semiquantitative FFQs. Multivariable Cox models stratified by center, age, and sex, and adjusted for confounders, estimated associations of animal and plant protein consumption with mortality for all causes, cardiovascular disease, and cancer. After a median follow-up of 15.2 years, 2,449 deaths were identified in 45,009 participants. No significant association between intake of total, animal or plant protein and mortality was found in the fully adjusted models. Substitution of plant protein for animal protein was inversely associated with cardiovascular mortality (HR, 0.47; 95% CI, 0.24–0.92) only in people with at least 1 unhealthy lifestyle risk factor and poor adherence to a Mediterranean diet. Participants in the highest quintile group of animal protein intake had higher glucose, total and LDL cholesterol levels than those in the lowest quintile. In contrast, higher plant protein intake was negatively associated with fasting insulin and cholesterol, despite higher BMI, physical inactivity and starch consumption. CONCLUSIONS: Replacing plant protein for animal protein was associated with lower cardiovascular mortality among individuals with unhealthy lifestyle risk factors. High animal but not plant protein intake is associated with impaired fasting glucose and hypercholesterolemia, despite lower calorie and carbohydrate intake, suggesting that protein source plays crucial roles in modulating cardiometabolic health independently of body weight. [ABSTRACT FROM AUTHOR]

Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise. [ABSTRACT FROM AUTHOR]

The industry of sport nutrition is actively developing worldwide and includes a wide range of functional products. Healthy lifestyle is being actively promoted, hence the development of new types of products for athletes. Protein mixtures and amino acid complexes occupy a leading position in this market sector. Nutrition plays an important role in physical training, since athletic activity requires a lot of energy and causes neuro-psychological stress. A standard diet cannot meet the needs of athletes, so this group of people uses fortified foods and biologically active food supplements. Today, sport nutrition is widely represented on the shelves of mass markets. However, most of the products are imported. The qualitative composition of the protein is important in determining its suitability for human diet. Products of animal origin have been a traditional source of protein in the diet and, despite its balanced amino acid composition, still have several disadvantages. Plant sources of protein have recently attracted the interest of scientists and nutritionists. Such products possess sufficient biological potential and are more affordable for production and processing. Oats is actively used in the food industry due to its beneficial properties. The present paper features the biological potential of the curd product fortified with an oat protein concentrate and its role in sport nutrition. The paper introduces a new technology for the production of a curd product fortified with an oat protein concentrate. The finished product contains 23.5% of protein and all essential amino acids, which meets the requirements of sport nutrition. A comparative analysis of the content of amino acids in popular sport nutrition products and the developed curd product proved the competitiveness of the latter. Its biological potential appeared to be not inferior to the characteristics of popular commercial products. The curd product fortified with an oat protein concentrate demonstrated a balanced amino acid, vitamin, macro, and microelement composition, which makes it possible to recommend it as a functional food product for people who are actively involved in sports.

The main sources of vegetable protein are seeds of legumes and oilseeds, which differ as by total content as by the quality. One of the least expensive and most rapid method of assessing the quality of protein is a chemical method, based on a comparative analysis of its amino acid composition, in particular, essential amino acids (EAA), and "ideal" protein. A widespread indicator of the proximity of the protein to the ideal is the minimum period, which shows how much of it can be used by the body for plastic needs (the main exchange and ensuring of body weight gain). Obviously, the more of this (convertible) protein in the product, the better (but not more than the daily value). One of the methods of obtaining a grain product with an increased convertible protein is blending, i.e. mixing in a certain proportion of different types of protein raw materials. In this case, the content of the converted mixture may be greater than in the components, and the excess less. The article presents a methodology for calculating the proportion of convertible protein in the product, as well as a new approach to the formation of effective mixtures. On the basis of this method, the results of the calculation of such mixtures on the example of a grain product with the use of collapsed white lupine, linseed cake and ginger seeds as components are shown. In all cases, there are rational proportions of the mixture, in which its convertible protein exceeds this figure in the component. The accuracy of the calculations largely depends on the accuracy of the total protein content and EAA.

Soy protein isolate was evaluated as a potential fining agent as an alternative to the predominant protein commercial fining agents (ovalbumin, porcine gelatin, and pea protein isolate). Two red wines (cv. ‘Merlot’ and cv. ‘Lambrusco Maestri’) were finned, bottled, and analyzed for phenolic content, color, turbidity, and sensory profile. Independent of the protein used, fining promoted a reduction in a majority of the phenolic compound, a slight (but significant) reduction of chromatic properties, and a decrease in the turbidity of the wines. A decrease in astringency, persistence, bitterness, and wine body, as well as an increase in brightness, clarity, and acidity, was also observed in all treatments. The application of soy protein isolates yielded similar results to those obtained with other commercial fining agents, both in the physicochemical and the sensory measures, which favors its usage as an alternative to the traditional fining agents of animal-protein origin.

ABSTRACT: Mayonnaise is one of the most consumed sauces in the world and beans have great technological functional properties. As a result, beans can be used in the production of mayonnaise as a partial substitute for egg yolk (EY), reducing cholesterol content, post-harvest losses and adding nutritional value to mayonnaise. This study evaluated the effect of the partial replacement of EY by landrace common bean flour (LCBF) on the parameters of rheology, chemical and physical composition of mayonnaise. Four mayonnaise formulations were developed: T1 (Standard), 100% egg yolk (EY); T2, 75% EY and 25% FFC; T3, 50% EY and 50% LCBF; T4, 25% EY and 75% LCBF. The partial substitution of EY for LCBF increased the protein content, decreased the content of lipids and cholesterol. The obtained mayonnaise continued to exhibit pseudoplastic behaviour, being a characteristic of non-Newtonian fluid. The water activity of the mayonnaise was not changed with the replacement of the partial of the egg yolk and the pH decreased during the storage. The substitution of EY can be carried out in quantities of up to 50% without prejudice to mayonnaise, the formulation with 50% substitution presented the best viscosity and remained stable, similar to the standard mayonnaise.