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Black soldier fly larvae (BSFL) represent a way of converting organic substrates into valuable biomolecules, and are potentially exploitable as feed and food. In the present work, BSFL grown on retted hemp fiber were chemically analyzed to evaluate their nutritional profile. Chemical analysis revealed BSFL biomass to be an interesting source of proteins (40% on dry matter) rich in essential amino acids. In addition, larval biomass contained 12% fat, mainly composed of saturated fatty acids, and β-sitosterol and campesterol were found to be the most abundant among sterols. A total of 9% of the larval biomass was composed of chitin. The investigation extended to the enzymatic hydrolysis of proteins, leading to the identification of potential bioactive peptides. Peptidomics analysis coupled with in silico tools unveiled promising antioxidant, ACE-inhibitory, and DPP-IV-inhibitory properties within the protein hydrolysates. These findings revealed the potential of BSFL grown on retted hemp fiber as a source of dietary compounds as well as bioactive molecules which can be exploited as functional ingredients in the feed and food sectors.

Black soldier fly larvae (BSFL) represent a way of converting organic substrates into valuable biomolecules, and are potentially exploitable as feed and food. In the present work, BSFL grown on retted hemp fiber were chemically analyzed to evaluate their nutritional profile. Chemical analysis revealed BSFL biomass to be an interesting source of proteins (40% on dry matter) rich in essential amino acids. In addition, larval biomass contained 12% fat, mainly composed of saturated fatty acids, and β-sitosterol and campesterol were found to be the most abundant among sterols. A total of 9% of the larval biomass was composed of chitin. The investigation extended to the enzymatic hydrolysis of proteins, leading to the identification of potential bioactive peptides. Peptidomics analysis coupled with in silico tools unveiled promising antioxidant, ACE-inhibitory, and DPP-IV-inhibitory properties within the protein hydrolysates. These findings revealed the potential of BSFL grown on retted hemp fiber as a source of dietary compounds as well as bioactive molecules which can be exploited as functional ingredients in the feed and food sectors. [ABSTRACT FROM AUTHOR]

Bovine herpesvirus type 1 (BoHV-1) is an important agricultural pathogen that infects cattle and other ruminants worldwide. Though it was first sequenced and annotated over twenty years ago, the Cooper strain, used in this study, was sequenced as recently as 2012 and is currently said to encode 72 unique proteins. However, tandem mass spectrometry has identified several peptides produced during active infection that align with the BoHV-1 genome in unannotated regions. One of these abundant peptides, "ORF M", aligned antisense to the DNA helicase/primase protein UL5. This study characterizes the novel transcript and its protein product and provides evidence to support the existence of homolog protein-coding genes in other Herpesviruses. [ABSTRACT FROM AUTHOR]

The objective of this work was to evaluate the use of a Torula yeast (TY) on diet processing, palatability, and total tract nutrient digestibility in extruded feline diets. Four dietary treatments were compared, differing by protein source: TY, pea protein concentrate (PP), soybean meal (SM), and chicken meal (CM). Diets were produced using a single-screw extruder under similar processing conditions. Palatability assessment was conducted as a split plate design where both first choice and intake ratio (IR) were determined. Apparent total tract digestibility (ATTD) of nutrients was estimated using Titanium dioxide as an indigestible marker. During diet production, specific mechanical energy of TY and SM (average of 187 kJ/kg) was greater (P < 0.05) than for PP (138 kJ/kg); however, CM was similar to all treatments (167 kJ/kg). Kibble diameter, piece volume, and sectional expansion ratio were greatest for TY (P < 0.05). Additionally, both bulk and piece density were lowest (P < 0.05) for TY. Kibble hardness was lower for TY and SM (P < 0.05; average of 2.10 Newtons) compared to CM and PP (average of 2.90 Newtons). During the palatability trial, TY was chosen first a greater number of times than CM (P < 0.05; 36 vs. 4, respectively), but differences were not found between TY and PP (25 vs. 15, respectively) or TY and SM (24 vs. 16, respectively). Cats had a greater IR (P < 0.05) of TY compared to CM and PP (0.88 and 0.73, respectively). However, there was no difference in preference between TY and SM. ATTD of dry matter (DM) and organic matter (OM) was greater (P < 0.05) for CM (87.43% and 91.34%, respectively) than other treatments. Both DM and OM ATTD of TY were similar (P < 0.05) to PP and SM (average of 86.20% and average of 89.76%, respectively). Ash ATTD was greater (P < 0.05) for cats fed TY and SM (average of 37.42%), intermediate for PP (32.79%), and lowest for CM (23.97%). Crude protein (CP) ATTD of TY was similar to all other treatments (average of 89.97%), but fat ATTD was lower (P < 0.05; 92.52%) than other treatments (93.76% to 94.82%). Gross energy ATTD was greater (P < 0.05) for CM than TY (90.97% vs. 90.18%, respectively); however, TY was similar to PP and SM (average of 90.22%). Total dietary fiber ATTD was similar between TY and CM (average of 66.20%) and greater (P < 0.05) than PP and SM (average of 58.70%). The TY used in this study facilitated diet formation, increased diet preference, and was highly digestible when fed to cats. [ABSTRACT FROM AUTHOR]

Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food. Edible insects also contribute to sustainable, environment friendly food production. Taking the above into account, the influence of adding insect powder on the physicochemical properties, sensory characteristics, and microbiological qualities of wheat bread was evaluated. This study aimed to partially replace wheat flour (5, 10, and 15%) in bread with mealworm powder (T. molitor) to produce protein-fortified bread. Bread containing mealworm powder showed similar density and water activity compared to the control wheat bread. The addition of mealworm powder did not negatively affect the properties of bread. The total color difference increased significantly (p < 0.05) with the insect flour share in bread formulation and ranged between 2.27 for M5, 4.00 for M10, and 4.50 for M15. The protein content in bread fortified with 5–15% mealworm powder increased by 15–59% compared to the control bread, whereas fat content increased by 35% to 113%. Results of sensory evaluation revealed that modification of the recipe, depending on the mealworm powder addition level, significantly (p < 0.05) affected bread color, odor, flavor, and overall sensory quality. The research showed that the optimal enrichment level is using 5% mealworm flour in the bread recipe. Moreover, the obtained variants of bread were characterized by good microbiological quality after baking. In bread M10, no yeasts and molds were found during a period of 2 days of storage. The number of yeasts and molds in the other bread variants was relatively low. To conclude, the results confirmed the usefulness of insect powder in making protein-fortified bread of good quality comparable to traditional wheat bread. [ABSTRACT FROM AUTHOR]

Bovine herpesvirus type 1 (BoHV-1) is an important agricultural pathogen that infects cattle and other ruminants worldwide. Though it was first sequenced and annotated over twenty years ago, the Cooper strain, used in this study, was sequenced as recently as 2012 and is currently said to encode 72 unique proteins. However, tandem mass spectrometry has identified several peptides produced during active infection that align with the BoHV-1 genome in unannotated regions. One of these abundant peptides, “ORF M”, aligned antisense to the DNA helicase/primase protein UL5. This study characterizes the novel transcript and its protein product and provides evidence to support the existence of homolog protein-coding genes in other Herpesviruses.

In the recent years crickets, as well as cricket powder (CP) are interesting food ingredients in the European market. Some benefits of CP are high content of quality proteins, fats, vitamins and minerals and little environmental footprint. The aim of this work was to explore the impact of CP additive (2 and 4 %) on the color characteristics, technological and sensory properties of dry-fermented poultry bars. The use of CP as meat additive significantly decreases L* and a* values of the product. Structural strength, plastic strength and pH were significantly increased (p ˂ 0.05) in CP enriched raw and dry-fermented poultry bars. The moisture content and water activity (aw) in the final CP enriched poultry products increased (p ˂ 0.05). The incorporation of 2 % CP had slight impact on sensory properties of final product and can be successfully used for processing of value-added meat products. CP addition up to 4 % had negative effect on the color, sensory properties, structural and plastic strength on the filling mass and dry-fermented meat bars.

In the present work, chemical and enzymatic assisted techniques were compared for protein extraction from lesser mealworm larvae (LM, Alphitobius diaperinus ), recently approved as a novel food in the European Union. All extracts showed appreciable nutritional quality, with quantities of essential amino acids above the reference standard. Conventional alkali extraction allowed the isolation of only 73% of the protein, preserving the amino acid composition but potentially causing denaturation or racemisation. The "stepwise" method, following the Osborne fractionation, improved protein recovery to 91% by isolating four fractions with different solubility properties. Additionally, enzymatic hydrolysis using Bacillus licheniformis proteases was also tested, and it provided hydrolysates with an average degree of hydrolysis of 14%, making them a potential hypoallergenic solution. Overall, these findings indicate the ability to tailor the composition of LM protein to meet specific needs, offering promising prospects for the use of insect protein ingredients in various applications.

Abstract Background Adverse reactions to food are a common dermatological condition in dogs, requiring nutritional intervention using novel or hydrolysate protein‐based foods. Objective To evaluate a therapeutic food containing egg and phytonutrients in dogs with food allergies using an activity monitor and core outcome set for canine atopic dermatitis (COSCAD'18) in a controlled double‐masked, multicenter, prospective clinical trial. Animals Adult dogs with a history of adverse food reaction as diagnosed by a food elimination trial were recruited from general practices. Methods After a 21‐day baseline period, dogs were randomized to test or positive control (hydrolyzed protein) food for 21 days. Owner (pruritus visual analog score [PVAS], coat quality, food acceptance, and satisfaction) and veterinarian (canine atopic dermatitis lesion index [CADLI], physical examination) assessments were completed on days 0, 21, and 42. Dogs wore a collar‐mounted activity monitor to record sleep, scratching, and shaking behavior throughout the study. Statistical analysis included within‐group comparison to baseline and between‐group comparison at study end using a significance threshold of alpha = 0.05. Results At the end of the treatment period, all results were similar between groups for CADLI, PVAS, owner satisfaction, activity, and questionnaire data. Scores for hair dullness, brittleness, amount of dandruff, feces quality, and food acceptance were positive and were not statistically different between groups. Conclusions and Clinical Importance The therapeutic test food was well‐accepted and efficacious in managing signs of adverse reactions to food compared to baseline as well as compared to the positive control food.

Abstract Background Adverse reactions to food are a common dermatological condition in dogs, requiring nutritional intervention using a novel or hydrolysate protein‐based food. Objective To evaluate a therapeutic food containing egg and phytonutrients in dogs with food allergies using an activity monitor and core outcome set for canine atopic dermatitis (COSCAD'18) guidelines and in a controlled double‐masked, multicenter, prospective clinical trial. Animals Adult dogs with a history of adverse food reaction as diagnosed by a food elimination trial were recruited from general practices. Methods After a 21‐day baseline period, dogs were randomized to test or positive control (hydrolyzed protein) food for 21 days. Owner (pruritus visual analog score [PVAS], coat quality, food acceptance, and satisfaction) and veterinarian (canine atopic dermatitis lesion index [CADLI], physical examination) assessments were completed on days 0, 21, and 42. Dogs wore a collar‐mounted activity monitor to record scratching and shaking behavior throughout the study. Statistical analysis included within‐group comparison to baseline and between‐group comparison at study end using a significance threshold of alpha = 0.05. Results At the end of the treatment period, all results were similar between groups for CADLI, PVAS, owner satisfaction, activity, and questionnaire data. Scores for hair dullness, brittleness, amount of dandruff, feces quality, and food acceptance were positive and not statistically different between groups. Conclusions and Clinical Importance The therapeutic test food was well‐accepted and efficacious in managing signs of adverse reactions to food compared to baseline as well as compared to the positive control food.

As the world population rapidly grows, there is a clear need for alternative food sources, particularly for the provision of protein. Seaweed is one such alternative source of protein that requires greater investigation. In this context, a working programme within the European Food Risk Assessment (EU‐FORA) Fellowship Programme framework was developed at National Food Institute – Technical University of Denmark. This Programme is an initiative of the EFSA with the aim to build a European risk assessment community. The purpose of this technical report is to describe the activities in which the fellow was involved. As part of the Research Group for Risk–Benefit, the fellow performed a risk–benefit assessment of seaweed Palmaria palmata gaining an in‐depth expertise in all the steps. The health impact of Palmaria palmata consumption was estimated, considering its high nutritional value but also highlighting concerns towards some components. Simultaneous to the work on the risk–benefit, the fellow also worked within the Research Group for Food Allergy, specifically on the allergenicity risk assessment of a plant‐based novel protein (seaweed protein) using different laboratory assays. Seaweed protein digestibility was assessed, and its digestion products were characterised and assessed for immunogenicity. Finally, the fellow collaborated with the Research Group for Microbial Biotechnology and Biorefining in the development of a novel food (alfalfa protein) application dossier to be submitted to EFSA, gaining expertise in the risk assessment of a novel food. In conclusion, the present working programme, together with additional activities and training provided by different institutions, enabled the fellow to gain a broader perspective in food safety, particularly concerning seaweed, novel foods and the safety assessment of novel proteins. [ABSTRACT FROM AUTHOR]

Abstract As the world population rapidly grows, there is a clear need for alternative food sources, particularly for the provision of protein. Seaweed is one such alternative source of protein that requires greater investigation. In this context, a working programme within the European Food Risk Assessment (EU‐FORA) Fellowship Programme framework was developed at National Food Institute – Technical University of Denmark. This Programme is an initiative of the EFSA with the aim to build a European risk assessment community. The purpose of this technical report is to describe the activities in which the fellow was involved. As part of the Research Group for Risk–Benefit, the fellow performed a risk–benefit assessment of seaweed Palmaria palmata gaining an in‐depth expertise in all the steps. The health impact of Palmaria palmata consumption was estimated, considering its high nutritional value but also highlighting concerns towards some components. Simultaneous to the work on the risk–benefit, the fellow also worked within the Research Group for Food Allergy, specifically on the allergenicity risk assessment of a plant‐based novel protein (seaweed protein) using different laboratory assays. Seaweed protein digestibility was assessed, and its digestion products were characterised and assessed for immunogenicity. Finally, the fellow collaborated with the Research Group for Microbial Biotechnology and Biorefining in the development of a novel food (alfalfa protein) application dossier to be submitted to EFSA, gaining expertise in the risk assessment of a novel food. In conclusion, the present working programme, together with additional activities and training provided by different institutions, enabled the fellow to gain a broader perspective in food safety, particularly concerning seaweed, novel foods and the safety assessment of novel proteins.

Abstract Background Aberrant activation of the Hedgehog pathway drives tumorigenesis of many cancers, including glioblastoma. However, the sensitization mechanism of the G protein-coupled-like receptor smoothened (SMO), a key component of Hedgehog signaling, remains largely unknown. Results In this study, we describe a novel protein SMO-193a.a. that is essential for Hedgehog signaling activation in glioblastoma. Encoded by circular SMO (circ-SMO), SMO-193a.a. is required for sonic hedgehog (Shh) induced SMO activation, via interacting with SMO, enhancing SMO cholesterol modification, and releasing SMO from the inhibition of patched transmembrane receptors. Deprivation of SMO-193a.a. in brain cancer stem cells attenuates Hedgehog signaling intensity and suppresses self-renewal, proliferation in vitro, and tumorigenicity in vivo. Moreover, circ-SMO/SMO-193a.a. is positively regulated by FUS, a direct transcriptional target of Gli1. Shh/Gli1/FUS/SMO-193a.a. form a positive feedback loop to sustain Hedgehog signaling activation in glioblastoma. Clinically, SMO-193a.a. is more specifically expressed in glioblastoma than SMO and is relevant to Gli1 expression. Higher expression of SMO-193a.a. predicts worse overall survival of glioblastoma patients, indicating its prognostic value. Conclusions Our study reveals that SMO-193a.a., a novel protein encoded by circular SMO, is critical for Hedgehog signaling, drives glioblastoma tumorigenesis and is a novel target for glioblastoma treatment.

Background: Adverse reactions to food are a common dermatological condition in dogs, requiring nutritional intervention using a novel or hydrolysate protein‐based food. Objective: To evaluate a therapeutic food containing egg and phytonutrients in dogs with food allergies using an activity monitor and core outcome set for canine atopic dermatitis (COSCAD'18) guidelines and in a controlled double‐masked, multicenter, prospective clinical trial. Animals: Adult dogs with a history of adverse food reaction as diagnosed by a food elimination trial were recruited from general practices. Methods: After a 21‐day baseline period, dogs were randomized to test or positive control (hydrolyzed protein) food for 21 days. Owner (pruritus visual analog score [PVAS], coat quality, food acceptance, and satisfaction) and veterinarian (canine atopic dermatitis lesion index [CADLI], physical examination) assessments were completed on days 0, 21, and 42. Dogs wore a collar‐mounted activity monitor to record scratching and shaking behavior throughout the study. Statistical analysis included within‐group comparison to baseline and between‐group comparison at study end using a significance threshold of alpha = 0.05. Results: At the end of the treatment period, all results were similar between groups for CADLI, PVAS, owner satisfaction, activity, and questionnaire data. Scores for hair dullness, brittleness, amount of dandruff, feces quality, and food acceptance were positive and not statistically different between groups. Conclusions and Clinical Importance: The therapeutic test food was well‐accepted and efficacious in managing signs of adverse reactions to food compared to baseline as well as compared to the positive control food. [ABSTRACT FROM AUTHOR]

Background: Adverse reactions to food are a common dermatological condition in dogs, requiring nutritional intervention using novel or hydrolysate protein‐based foods. Objective: To evaluate a therapeutic food containing egg and phytonutrients in dogs with food allergies using an activity monitor and core outcome set for canine atopic dermatitis (COSCAD'18) in a controlled double‐masked, multicenter, prospective clinical trial. Animals: Adult dogs with a history of adverse food reaction as diagnosed by a food elimination trial were recruited from general practices. Methods: After a 21‐day baseline period, dogs were randomized to test or positive control (hydrolyzed protein) food for 21 days. Owner (pruritus visual analog score [PVAS], coat quality, food acceptance, and satisfaction) and veterinarian (canine atopic dermatitis lesion index [CADLI], physical examination) assessments were completed on days 0, 21, and 42. Dogs wore a collar‐mounted activity monitor to record sleep, scratching, and shaking behavior throughout the study. Statistical analysis included within‐group comparison to baseline and between‐group comparison at study end using a significance threshold of alpha = 0.05. Results: At the end of the treatment period, all results were similar between groups for CADLI, PVAS, owner satisfaction, activity, and questionnaire data. Scores for hair dullness, brittleness, amount of dandruff, feces quality, and food acceptance were positive and were not statistically different between groups. Conclusions and Clinical Importance: The therapeutic test food was well‐accepted and efficacious in managing signs of adverse reactions to food compared to baseline as well as compared to the positive control food. [ABSTRACT FROM AUTHOR]

Entomophagy, that is, the consumption of insects, is gaining more and more popularity. The research carried out so far on the use of edible insects in the food industry has shown that they are a valuable source of protein, and do not significantly affect the functional and sensory properties of food. Edible insects also contribute to sustainable, environment friendly food production. Taking the above into account, the influence of adding insect powder on the physicochemical properties, sensory characteristics, and microbiological qualities of wheat bread was evaluated. This study aimed to partially replace wheat flour (5, 10, and 15%) in bread with mealworm powder (T. molitor) to produce protein-fortified bread. Bread containing mealworm powder showed similar density and water activity compared to the control wheat bread. The addition of mealworm powder did not negatively affect the properties of bread. The total color difference increased significantly (p < 0.05) with the insect flour share in bread formulation and ranged between 2.27 for M5, 4.00 for M10, and 4.50 for M15. The protein content in bread fortified with 5–15% mealworm powder increased by 15–59% compared to the control bread, whereas fat content increased by 35% to 113%. Results of sensory evaluation revealed that modification of the recipe, depending on the mealworm powder addition level, significantly (p < 0.05) affected bread color, odor, flavor, and overall sensory quality. The research showed that the optimal enrichment level is using 5% mealworm flour in the bread recipe. Moreover, the obtained variants of bread were characterized by good microbiological quality after baking. In bread M10, no yeasts and molds were found during a period of 2 days of storage. The number of yeasts and molds in the other bread variants was relatively low. To conclude, the results confirmed the usefulness of insect powder in making protein-fortified bread of good quality comparable to traditional wheat bread.

Here, we reported a novel secreted protein elicitor PeBL2 from Brevibacillus laterosporus A60, which can induce hypersensitive response in tobacco (Nicotiana benthamiana). The ion-exchange chromatography, high-performance liquid chromatography (HPLC) and mass spectrometry were performed for identification of protein elicitor. The 471 bp PeBL2 gene produces a 17.22 kDa protein with 156 amino acids containing an 84-residue signal peptide. Consistent with endogenous protein, the recombinant protein expressed in Escherichia coli induced the typical hypersensitive response (HR) and necrosis in tobacco leaves. Additionally, PeBL2 also triggered early defensive response of generation of reactive oxygen species (H2O2 and O2-) and systemic resistance against of B. cinerea. Our findings shed new light on a novel strategy for biocontrol using B. laterosporus A60.

Objective: A novel protein was first purified from Panax quinquefolius L. (AGNP), and in vitro antioxidant activities of AGNP were first studied in this work. Methods: AGNP was purified by Ion-exchange chromatography and Gel-filtration chromatography. The chemical characterizations of AGNP were tested by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE), high-pressure gel-filtration chromatography, MALDI-TOF-MS and HPLC. In vitro antioxidant effects were tested in simple antioxidant assay including 2,2-diphenylpicrylhydrazyl radical scavenging, superoxide radical (O2−) scavenging, hydroxyl radical (OH) scavenging, and ferric-reducing ability. Results: The results showed which the content of AGNP measured by Bradford method was 2.42 mg/mL and the subunit molecular weight of AGNP measured by sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) was 15 kD. The AGNP molecular weight was15, 114 Da both of SDS-PAGE and mass spectrum purity. The result of high-pressure gel-filtration chromatography demonstrated that the molecular weight of AGNP was 31,086 Da, which implied that AGNP was a homodimer. The in vitro Antioxidant results indicated that AGNP had obvious effects to remove the free radicals in vitro. Conclusion: In conclusion, AGNP had more powerful antioxidant capacity and it can be used as an effective natural antioxidant to alleviate oxidative stress.

Summary: Mussel meal is an alternative feed ingredient that can reduce the gap in available protein-rich feedstuff for organic layer hen diets. Mussel meal production requires high input of energy because of mussel deshelling. The production of mussel meal through filtration could create a more cost-efficient product. A field study was conducted on a commercial farm to compare feeding laying hens with fishmeal (control), deshelled mussel meal, or shell-reduced mussel meal. Eggs (N = 25) were collected at hen ages 22 (standard diet), 28, 35, and 42 wks. The egg weight was depressed with Ca 2 g overall when feeding shell-reduced mussel meal compared with fishmeal or deshelled mussel meal; however, this diet also had the lowest CP level. Moreover, feeding shell-reduced mussel meal gave more red and yellow yolks, whereas deshelled mussel meal only gave more yellow yolks than the control. Fatty acids in egg yolks from hens fed deshelled mussel meal had the lowest omega 6 to omega 3 ratios because of higher levels of eicosapentanoic and docosahexaenoic acid than the control or shell-reduced mussel meal treatments. No major differences in the tested sensory properties of the eggs in terms of aroma, flavor, and texture were found among the treatments. These results suggest that deshelled mussel meal can effectively replace fishmeal in organic laying hen diets. The production of shell-reduced mussel meal should be optimized to limit sodium chloride levels if not then the inclusion level is limited. Egg yolk color may, however, be positively affected resulting in a more red and yellow color.

Supplying novel feed ingredients for pig production is crucial to enhance food security and decrease the environmental impact of meat production. Several studies have focused on evaluating the beneficial health effects of yeast in pigs. However, its use as a protein source has been partially addressed. Previously, we have shown that yeast at high inclusion levels maintains growth performance and digestibility, while nutrient digestibility, intestinal villi height and fecal consistency were improved. The present study combined microbiome, short-chain fatty acid, and immune parameter analysis to investigate the effect of high inclusion of yeast in diets for post-weaning piglets. Our results showed that yeast did not have a significant impact on the hematological or biochemical parameters in blood. The different immune cell subpopulations isolated from blood and distal jejunal lymph nodes (DJLN) were analyzed by flow cytometry and showed that yeast diet induced an increased number of the subtype of leukocytes CD45+/CD3–/CD8+, a special type of Natural Killer (NK) cells. Also, a very mild to moderate infiltration of neutrophilic granulocytes and lower IgA level were observed in the colon of yeast fed piglets. The microbiome profiling in different compartments of the gastrointestinal tract of piglets was performed using 16S rRNA metabarcoding. The results showed that 40% replacement of dietary protein had a statistically significant effect on the microbial communities in cecum and colon, while the microbial population in ileum and jejunum were not affected. Analysis of predicted microbial metabolic pathways analysis revealed significant upregulation of short-chain fatty acids, ether lipid metabolisms, secondary bile acids, and several other important biosynthesis pathways in cecum and colon of pigs fed yeast. In conclusion, the results showed that diet containing 40% of yeast protein positively shaped microbial community in the large intestine and increased the number of a specific subpopulation of NK cells in the DJLN. These results showed that yeast modulates the microbiome and decreases the secretion of IgA in the colon of post-weaning pigs.

Insects are part of the diet of over 2 billion people worldwide; however, insects have not been popular in Europe, neither as food nor as a feed ingredient. This has been changing in recent years, due to increased knowledge regarding the nutritional benefits, the need for novel protein production and the low environmental impact of insects compared to conventional protein production. The purpose of this study is to give an overview of the most popular insects farmed in Europe, yellow mealworm, Tenebrio molitor, and black soldier fly (BSF), Hermetia illucens, together with the main obstacles and risks. A comprehensive literature study was carried out and 27 insect farming companies found listed in Europe were contacted directly. The results show that the insect farming industry is increasing in Europe, and the success of the frontrunners is based on large investments in technology, automation and economy of scale. The interest of venture capital firms is noticeable, covering 90% of the investment costs in some cases. It is concluded that insect farming in Europe is likely to expand rapidly in the coming years, offering new proteins and other valuable products, not only as a feed ingredient, but also for human consumption. European regulations have additionally been rapidly changing, with more freedom towards insects as food and feed. There is an increased knowledge regarding safety concerns of edible insects, and the results indicate that edible insects pose a smaller risk for zoonotic diseases than livestock. However, knowledge regarding risk posed by edible insects is still lacking, but food and feed safety is essential to put products on the European market.

Betasatellites (DNA β) are circular ssDNA molecules that are associated with monopartite geminiviruses and exert a positive effect on the viral infection. Betasatellites encode one protein, named βC1, on the complementary strand; βC1 functions as a pathogenicity factor and RNA silencing suppressor. In this report, we describe the identification of another betasatellite-encoded protein, βVl, which also contributes to symptom development. The βVl open reading frame can be found on the viral strand of approximately 40% of reported betasatellite sequences, and is conserved in position and sequence. The presence of the βVl transcript was observed in plants infected with Tomato yellow leaf curl China virus (TYTCCNV) along with its associated betasatellite Tomato yellow leaf curl China betasatellite (TYTCCNB). Mutant viruses unable to produce βVl showed reduced virulence and decreased viral load. Ectopic expression of the TYTCCNB-PV1 gene in Nicotiana benthamiana plants from a PVX-based vector resulted in leaf mosaic and chlorosis. We further demonstrated that the βVl protein could elicit hypersensitive response (HR)-type cell death in N. benthamiana leaves. Our results uncover a novel betasatellite-encoded protein that contributes to the virus infection, and this discover gives us a more complete view of the plant-geminivirus interaction landscape. [ABSTRACT FROM AUTHOR]

Abstract Background Our previous study found that single-pass membrane protein with coiled-coil domains 1 (C3orf43; XM_006248472.3) was significantly upregulated in the proliferative phase during liver regeneration. This indicates that C3orf43 plays a vital role in liver cell proliferation. However, its physiological functions remains unclear. Methods The expressions of C3orf43 in BRL-3A cells transfected with C3orf43-siRNA (C3-siRNA) or overexpressing the vector plasmid pCDH-C3orf43 (pCDH-C3) were measured via RT-qPCR and western blot. Cell growth and proliferation were determined using MTT and flow cytometry. Cell proliferation-related gene expression was measured using RT-qPCR and western blot. Results It was found that upregulation of C3orf43 by pCDH-C3 promoted hepatocyte proliferation, and inhibition of C3orf43 by C3-siRNA led to the reduction of cell proliferation. The results of qRT-PCR and western blot assay showed that the C3-siRNA group downregulated the expression of cell proliferation-related genes like JUN, MYC, CCND1 and CCNA2, and the pCDH-C3 group upregulated the expression of those genes. Conclusion These findings reveal that C3orf43 may contribute to hepatocyte proliferation and may have the potential to promote liver repair and regeneration.

Edible insects, due to their high nutritional value, are a good choice for traditional food supplementation. The effects of partial replacement of wheat flour and butter with mealworm flour (Tenebrio molitor) on the quality attributes of shortcake biscuits were studied. The approximate composition was analyzed, along with the physical properties and color. Moreover, the antioxidant properties, starch digestibility, and glycemic index were determined in vitro. The protein and ash contents in biscuits supplemented with mealworm flour increased, while the carbohydrates content decreased. The increasing insect flour substitution decreased the lightness (L*) and yellowness (b*) but increased the redness (a*), total color difference (ΔE), and browning index (BI). The spread factor for the sample with the highest proportion of mealworm flour was significantly higher than the other biscuits. Furthermore, higher additions of mealworm flour increased the antioxidant activity of the biscuits and contributed to an increase in the content of slowly digested starch, with a decrease in the content of rapidly digested starch. Therefore, the results of the research are promising and indicate the possibility of using edible insects to enrich food by increasing the nutritional and health-promoting values.

A growing global population, combined with factors such as changing socio-demographics, will place increased pressure on the world's resources to provide not only more but also different types of food. Increased demand for animal-based protein in particular is expected to have a negative environmental impact, generating greenhouse gas emissions, requiring more water and more land. Addressing this "perfect storm" will necessitate more sustainable production of existing sources of protein as well as alternative sources for direct human consumption. This paper outlines some potential demand scenarios and provides an overview of selected existing and novel protein sources in terms of their potential to sustainably deliver protein for the future, considering drivers and challenges relating to nutritional, environmental, and technological and market/consumer domains. It concludes that different factors influence the potential of existing and novel sources. Existing protein sources are primarily hindered by their negative environmental impacts with some concerns around health. However, they offer social and economic benefits, and have a high level of consumer acceptance. Furthermore, recent research emphasizes the role of livestock as part of the solution to greenhouse gas emissions, and indicates that animal-based protein has an important role as part of a sustainable diet and as a contributor to food security. Novel proteins require the development of new value chains, and attention to issues such as production costs, food safety, scalability and consumer acceptance. Furthermore, positive environmental impacts cannot be assumed with novel protein sources and care must be taken to ensure that comparisons between novel and existing protein sources are valid. Greater alignment of political forces, and the involvement of wider stakeholders in a governance role, as well as development/commercialization role, is required to address both sources of protein and ensure food security. [ABSTRACT FROM AUTHOR]