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BACKGROUND: To manage industrial waste in accordance with the circular bioeconomy concept it is sometimes necessary to handle grape seeds, an abundant by‐product of the wine‐making process. This study presents a process based on ultrasound technology for the extraction of grape‐seed proteins, due to their nutritional and techno‐functional properties. The protein content of extracts obtained under silent and lab‐scale conditions was compared with that obtained under semi‐industrial ultrasound conditions, and the chemical composition (carbohydrates, total phenols, and lipids) and the elemental profiles of the final, up‐scaled downstream extracts were characterized. RESULTS: This work found that the maximum amount of protein in the final product was 378.31 g.kg−1 of the extract. Chemical characterization revealed that each 1 kg of extract had an average content of 326.19 g gallic acid equivalent as total phenols, 162.57 g glucose equivalent as carbohydrates, and 382.76 g of lipophilic compounds. Furthermore, when the extract was checked for hazardous elements, none were found in levels that could be considered a risk for human health. CONCLUSION: The proposed semi‐industrial strategy has the potential to contribute greatly to the valorization of grape seeds through the preparation of a protein‐rich extract that can be used as an alternative to synthetic wine stabilizers and for the development of novel food and nutraceutical products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Aim: Few studies investigate factors that might influence the content of expressed breastmilk. This study aims to investigate the influence of the intervals between breastmilk pumping and the time of the day on protein and fat concentration in breastmilk. Methods: Mothers of very preterm infants in a neonatal ward who expressed more than 400 mL per day were included. Expressed breastmilk was obtained from each mother over 30 h who were pumping at strictly planned and varying intervals: 2, 3, 4 and 6 h. All samples were analysed using infrared transmission spectroscopy. Results: Ten mothers participated at a median of 22 days postpartum. A total of 176 milk samples were analysed, and the average protein and fat concentrations in g/100 mL were 1.1 ± 0.23 and 4.2 ± 1.3, respectively. The time intervals between breast pumping sessions did not impact protein content, but fat content decreased by longer intervals (p < 0.01). The time of the day for milk pumping did not influence the protein or fat content. Conclusion: A single milk sample collected after any 2–6 h interval, at any time during the day, represents the protein content in the breastmilk, but not the fat content which decreased with longer intervals. [ABSTRACT FROM AUTHOR]

Fluorescence microscopy data describe protein localization patterns at single-cell resolution and have the potential to reveal whole-proteome functional information with remarkable precision. Yet, extracting biologically meaningful representations from cell micrographs remains a major challenge. Existing approaches often fail to learn robust and noise-invariant features or rely on supervised labels for accurate annotations. We developed PIFiA (Protein Image-based Functional Annotation), a self-supervised approach for protein functional annotation from single-cell imaging data. We imaged the global yeast ORF-GFP collection and applied PIFiA to generate protein feature profiles from single-cell images of fluorescently tagged proteins. We show that PIFiA outperforms existing approaches for molecular representation learning and describe a range of downstream analysis tasks to explore the information content of the feature profiles. Specifically, we cluster extracted features into a hierarchy of functional organization, study cell population heterogeneity, and develop techniques to distinguish multi-localizing proteins and identify functional modules. Finally, we confirm new PIFiA predictions using a colocalization assay, suggesting previously unappreciated biological roles for several proteins. Paired with a fully interactive website (https://thecellvision.org/pifia/), PIFiA is a resource for the quantitative analysis of protein organization within the cell. Synopsis: PIFiA is a self-supervised deep-learning approach for protein functional annotation from single-cell images. It generates feature profiles from images of the yeast ORF-GFP collection that can be used in downstream analyses. PIFiA features identify new functional groups of proteins within organelles and proteins with heterogeneous localizations. PIFiA features successfully predict protein–protein interactions and members of protein complexes. PIFiA outperforms previous methods on four different standards of protein function. Images and analysis are available at thecellvision.org/pifia. PIFiA is a self-supervised deep-learning approach for protein functional annotation from single-cell images. It generates feature profiles from images of the yeast ORF-GFP collection that can be used in downstream analyses. [ABSTRACT FROM AUTHOR]

BACKGROUND: Protein fermentation continues to gain popularity as a result of several factors, including the cost‐effectiveness of the process and the positive correlation of fermented protein consumption, with a reduced risk of developing diet‐related diseases such as diabetes and cardiovascular disorders, as well as their enhanced nutritional and techno‐functional properties. Nonetheless, the nutritional and health benefits of food protein fermentation such as enhanced nutrient bioavailability, reduced antinutritional factors (ANFs) and enriched bioactive peptides (BAPs) are often overlooked. The present study reviewed recent work on the influence of protein fermentation on nutrition and health. In total, 322 eligible studies were identified on the Scopus and Google Scholar databases out of which 69 studies were evaluated based on our inclusion criteria. RESULTS: Fermented protein ingredients and products show reduced ANF content, enhanced digestibility and bioavailability, and increased antioxidant and other biological activities, such as probiotic, prebiotic, angiotensin‐converting enzyme inhibitory and antihypertensive properties. In addition, co‐products in protein fermentation such as BAPs possess and could contribute additional sensory and flavor properties, degrade toxins, and reduce allergens in foods. CONCLUSION: Thus, fermentation is not only a method for food preservation, but also serves as a means for producing functional food products for consumer health promotion and nutrition enrichment. © 2023 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Diabetic foot ulcer, is a chronic complication afflicting individuals with diabetes, continue to increase worldwide, immensely burdening society. Programmed cell death, which includes apoptosis, autophagy, ferroptosis, necroptosis and pyroptosis, has been increasingly implicated in the pathogenesis of diabetic foot ulcer. This review is based on an exhaustive examination of the literature on 'programmed cell death' and 'diabetic foot ulcers' via PubMed. The findings revealed that natural bioactive compounds, noncoding RNAs and certain proteins play crucial roles in the healing of diabetic foot ulcers through various forms of programmed cell death, including apoptosis, autophagy, ferroptosis and pyroptosis. [ABSTRACT FROM AUTHOR]

Background: Many intensive care unit (ICU) survivors suffer long‐term health issues that affect their quality of life. Nutrition inadequacy can limit their rehabilitation potential. This study investigates nutrition intake and support during ICU admission and recovery. Methods: In this prospective cohort study, 81 adult ICU patients with stays ≥48 h were included. Data on dietary intake, feeding strategies, baseline and ICU characteristics, and 1‐year outcomes (physical health and readmission rates) were collected. The number of patients achieving 1.2 gram per kilogram per day of protein and 25 kilocalories per kilogram per day at 3 months, 6 months, and 12 months after ICU admission was recorded. The impact of dietary supplementation during the year was assessed. Baseline characteristics, intake barriers, and rehabilitation's influence on nutrition intake at 12 months were evaluated, along with the effect of inadequate intake on outcomes. Results: After 12 months, only 10% of 60 patients achieved 1.2 g/kg/day protein intake, whereas 28% reached the advised 25 kcal/kg/day energy target. Supplementary feeding significantly increased protein intake at 3, 6, and 12 months (P = 0.003, P = 0.012, and P = 0.033, respectively) and energy intake at 3 months (P = 0.003). A positive relation was found between female sex and energy intake at 12 months after ICU admission (β = 4.145; P = 0.043) and taste issues were independently associated with higher protein intake (β = 0.363; P = 0.036). However, achieving upper‐quartile protein or energy intake did not translate into improved physical health outcomes. Conclusion: Continuous and improved nutrition care is urgently needed to support patients in reaching nutrition adequacy. [ABSTRACT FROM AUTHOR]

Recently, there have been many studies and reports on various continuous protein crystallization processes. Due to the increasing demand for pharmaceutical proteins such as insulin and monoclonal antibodies, it has become essential to optimize the current industrial processes to meet these demands. There are various comparisons to be made between current batch crystallization processes and continuous processes for proteins. This review paper aims to review the recent advancements in continuous protein crystallization processes, such as slug flow crystallizers, oscillatory baffled crystallizers, and mixed suspension mixed product removal (MSMPR) crystallizers. [ABSTRACT FROM AUTHOR]

Single‐molecule nanopore detection technology has revolutionized proteomics research by enabling highly sensitive and label‐free detection of individual proteins. Herein, we designed a small, portable, and leak‐free flowcell made of PMMA for nanopore experiments. In addition, we developed an in situ functionalizing PLL‐g‐PEG approach to produce non‐sticky nanopores for measuring the volume of diseases‐relevant biomarker, such as the Alpha‐1 antitrypsin (AAT) protein. The in situ functionalization method allows continuous monitoring, ensuring adequate functionalization, which can be directly used for translocation experiments. The functionalized nanopores exhibit improved characteristics, including an increased nanopore lifetime and enhanced translocation events of the AAT proteins. Furthermore, we demonstrated the reduction in the translocation event's dwell time, along with an increase in current blockade amplitudes and translocation numbers under different voltage stimuli. The study also successfully measures the single AAT protein volume (253 nm3), which closely aligns with the previously reported hydrodynamic volume. The real‐time in situ PLL‐g‐PEG functionalizing method and the developed nanopore flowcell hold great promise for various nanopores applications involving non‐sticky single‐molecule characterization. [ABSTRACT FROM AUTHOR]

One pillar of protein chemical synthesis based on the application of ligation chemistries to cysteine is the group of reactions enabling the selective desulfurization of cysteine residues into alanines. Modern desulfurization reactions use a phosphine as a sink for sulfur under activation conditions involving the generation of sulfur‐centered radicals. Here we show that cysteine desulfurization by a phosphine can be effected efficiently by micromolar concentrations of iron under aerobic conditions in hydrogen carbonate buffer, that is using conditions that are reminiscent of iron‐catalyzed oxidation phenomena occurring in natural waters. Therefore, our work shows that chemical processes taking place in aquatic systems can be adapted to a chemical reactor for triggering a complex chemoselective transformation at the protein level, while minimizing the resort to harmful chemicals. [ABSTRACT FROM AUTHOR]

Summary: Alaska pollock (Gadus chalcogrammus) is a marine fish that lives in the North Pacific Ocean. G. chalcogrammus contains high nutritional value, especially protein. Alaska pollock proteins (APP) and its peptides have been reported to have biological activities. However, the biological activities of APP have not been reviewed so far. The aim of this study was to review the published research on APP and its peptides, as well as their potential biological activities, using the Preferred Reporting Items for Systematic Reviews and Meta‐Analyses (PRISMA) guidelines. We used ScienceDirect, PubMed and Web of Science to identify the relevant references. In total, 43 studies were obtained and reviewed after the filtering process. Most of the research has focused on APP's prospective biological activities. The current study revealed that APP possesses biological activities, including skeletal muscle hypertrophy, anti‐obesity, anti‐cholesterol, blood glucose‐lowering and anti‐non‐alcoholic fatty liver effects. Peptides that are hydrolysed from APP possess biological activities, such as ACE inhibition, antioxidant effects, immunomodulation, anti‐diabetic, mineral chelation and wound healing activities. Only a few clinical studies were available on either APP or the respective peptides. Therefore, further study is needed to completely understand the potential of APP and the associated peptides as novel nutraceutical and functional food, as well as to evaluate their effects in humans. [ABSTRACT FROM AUTHOR]

In this study, sunnhemp protein isolate was prepared to investigate the effect of ultrasound amplitude (40% and 50%) and time (10, 20, and 30 min) on the physicochemical, thermal, and rheological properties of sunnhemp protein isolates (SHPIs) at fixed power and frequency. Ultrasound treatment decreased the water activity of SHPIs. Improvement in the in vitro protein‐digestibility was observed during ultrasound treatment. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) results indicated changes in the denaturation temperature and weight loss in all ultrasonicated sunnhemp protein samples. Thermal stability of ultrasound‐treated SHPIs was improved indicating modification in the secondary structures of SHPI caused by ultrasound treatment. From the rheology results, dramatically higher storage and loss modulus values as a function of frequency and temperature were observed in modified SHPIs samples over native sample. Ultrasonication is an efficient approach for modifying the physico‐chemical, thermal and rheological characteristics of sunnhemp proteins for food applications where thermal stability is required. Practical Applications: Today's consumer is not only concerned with the relationship between food intake and wellness, but also with the sustainability of the environment as well. So, the consumption of plant‐based proteins over animal‐based proteins is on the rise. There is a need to explore underutilized plant‐based protein sources, which should be incorporated in our nutritional diet. Sunnhemp seeds are loaded with high protein content and are therefore, a novel and sustainable plant‐based protein source. Sunnhemp seeds also have well balanced amino acid composition and have other medicinal properties. However, plant‐based protein shows poor functionalities when compared to animal‐based protein. Therefore, there is a need to modify plant‐based proteins before incorporating into the final food products. In the present research, sunnhemp protein isolate has been modified to increase its functionality, which could be taken by food processing industries. [ABSTRACT FROM AUTHOR]

We report the fabrication of poly(lactic acid) mediated poly(hydroxybutyrate) (PHB) films using a solvent casting approach. The prepared films were employed to attain additional polarities for making them hydrophilic for impregnating certain model proteins. The extent of lipolysis was assessed via lipase, hydrolytic and water contact angle (WCA) assays. The films were examined for surface chemical and thermogravimetric profiles. The lipase and hydrolytic activities turned out to be 7.28 U/mL.min and 7.85 mL/g, respectively; whereas, the WCA of the test film reduced from 100.0° to 52.8° on lipolysis which on impregnating with the proteins further reduced to <30.0°. The specimens expressed surface smoothness after lipase treatment; however, roughened after the adsorption of proteins. The surface chemical analysis exhibited increased oxygen contents after lipolysis, indicating the inclusion of oxygen‐containing polar functionalities whereas amide functionality after protein adsorption. The results suggest the feasibility of protein‐adsorbed PHB films in sustained drug delivery applications. [ABSTRACT FROM AUTHOR]

We have identified a novel shell protein, accripin11, as a major soluble component of the calcitic prisms of the fan mussel Pinna nobilis. Initially retrieved from a cDNA library, its full sequence is confirmed here by transcriptomic and proteomic approaches. The sequence of the mature protein is 103 residues with a theoretical molecular weight of 11 kDa and is moderately acidic (pI 6.74) except for its C‐terminus which is highly enriched in aspartic acid. The protein exhibits a peculiar cysteine pattern in its central domain. The full sequence shares similarity with six other uncharacterized molluscan shell proteins from the orders Ostreida, Pteriida and Mytilida, all of which are pteriomorphids and produce a phylogenetically restricted pattern of nacro‐prismatic shell microstructures. This suggests that accripin11 is a member of a family of clade‐specific shell proteins. A 3D model of accripin11 was predicted with AlphaFold2, indicating that it possesses three short alpha helices and a disordered C‐terminus. Recombinant accripin11 was tested in vitro for its ability to influence the crystallization of CaCO3, while a polyclonal antibody was able to locate accripin11 to prismatic extracts, particularly in the acetic acid‐soluble matrix. The putative functions of accripin11 are further discussed in relation to shell biomineralization. [ABSTRACT FROM AUTHOR]

Compared with annual grain and seed crops, perennial grassland has significantly lower losses of nutrients and low pesticide requirements, whilst also supporting soil carbon build‐up. Until now grassland crops have almost exclusively been fed to ruminants and horses. Our experiments on biorefining forages have produced protein of a quality equal to soybean meal. Forage crops can deliver high yields of biomass as well as protein with a well‐balanced amino acid profile. In grass crops from unfertilised permanent grassland, focus has to be on the fibre part of the grass due to a low protein yield. With current techniques we have recovered up to 40% of the forage protein into a protein concentrate with around 50% protein. In addition, a fibre fraction containing 15%–18% protein of dry matter can be produced and used as ruminant feed, bioenergy, or further biorefined into chemical building blocks or bio‐materials. Our feeding experiments have shown that biorefined grassland protein can provide a substitute for soybean meal for poultry and pigs without negative effects on animal performance. The first industrial scale biorefineries on green biomass for feed and bioenergy are now established in Denmark, although more research is needed in order to evaluate protein quality for both feed and food applications. In addition, a full EFSA approval has to be obtained for the application for food. The green biorefinery concept opens new markets for grassland and opportunities for increasing the grassland area to obtain associated ecosystem services. [ABSTRACT FROM AUTHOR]

BACKGROUND: Sea bass (Lateolabrax japonicus), a marine fish, is prone to spoilage due to its high nutritional value. Preservatives are commonly used for storage for the production of fish fillets. In this work, chitosan (CS) was grafted onto chlorogenic acid (CA) to obtain a new preservative, chitosan grafted chlorogenic acid (CS‐g‐CA), which could enhance the biochemical properties of chitosan and obtain better antibacterial and antibacterial properties. This study therefore investigated the inhibitory effects of CS‐g‐CA on antioxidant enzyme activity, and lipid and protein oxidation of sea bass fillets stored at 4 °C. RESULTS: Compared with the control group on day 9, the activity of 63% catalase (CAT), 78% superoxide diamidase (SOD), 73% glutathione peroxide enzyme (GSH‐Px) and 60% DPPH scavenging activity was retained by CS‐g‐CA treatment. Changes in thiobarbituric acid (TBA) and conjugated diene (CD) values were delayed by CS‐g‐CA treatment. The use of CS‐g‐CA retards protein oxidation by inhibiting the formation of free amino acid and carbonyl groups, and maintaining a higher sulfhydryl content. Regarding myofibril degradation, CS‐g‐CA could maintain protein secondary structure by increasing the ratio of α‐helices. CONCLUSIONS: Chitosan‐grafted chlorogenic acid could protect the activity of antioxidant enzymes and inhibit lipid oxidation by slowing down the production of lipid oxidation products. It also delayed protein oxidation by inhibiting oxidation product generation and stabilizing protein structure. It could therefore be used as a promising preservative for seafood. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Proteins are important food ingredients that possess both functional and nutritional properties. High hydrostatic pressure (HHP) is an emerging nonthermal food processing technology that has been subject to great advancements in the last two decades. It is well established that pressure can induce changes in protein folding and oligomerization, and consequently, HHP has the potential to modify the desired protein properties. In this review article, the research progress over the last 15 years regarding the effect of HHP on protein structures, as well as the applications of HHP in modifying protein functionalities (i.e., solubility, water/oil holding capacity, emulsification, foaming and gelation) and nutritional properties (i.e., digestibility and bioactivity) are systematically discussed. Protein unfolding generally occurs during HHP treatment, which can result in increased conformational flexibility and the exposure of interior residues. Through the optimization of HHP and environmental conditions, a balance in protein hydrophobicity and hydrophilicity may be obtained, and therefore, the desired protein functionality can be improved. Moreover, after HHP treatment, there might be greater accessibility of the interior residues to digestive enzymes or the altered conformation of specific active sites, which may lead to modified nutritional properties. However, the practical applications of HHP in developing functional protein ingredients are underutilized and require more research concerning the impact of other food components or additives during HHP treatment. Furthermore, possible negative impacts on nutritional properties of proteins and other compounds must be also considered. [ABSTRACT FROM AUTHOR]

In this study, paired blood plasma (BP) and blister fluid (BF) samples from five paediatric burn patients were analysed using mass spectrometry to compare their protein and metabolite composition. The relative quantification of proteins was achieved through a label‐free data independent acquisition mode. The relative quantification of metabolites was achieved using a Shimadzu Smart Metabolite Database gas chromatography mass spectrometry (GCMS) targeted assay. In total, 562 proteins and 141 individual metabolites were identified in the samples. There was 81% similarity in the proteins present in the BP and BF, with 50 and 54 unique proteins found in each sample type respectively. BF contained keratinocyte proliferation‐related proteins and blood plasma contained abundant blood clotting proteins and apolipoproteins. BF contained more carbohydrates and less alpha‐hydroxy acid metabolites than the BP. In this study, there were unique proteins and metabolites in BF and BP which were reflective of the local wound environment and systemic environments respectively. The results from this study demonstrate that the biomolecule content of BF is mostly the same as blood, but it also contains information specific to the local wound environment. [ABSTRACT FROM AUTHOR]

BACKGROUND The amino acid composition, and rheological, thermal and colloidal stability of plant protein‐based oil‐in‐water emulsion systems containing 1.90, 3.50 and 7.70 g 100 mL−1 protein, fat and carbohydrate, respectively, using quinoa and lentil protein ratios of 100:0 and 60:40 were investigated. The emulsion containing lentil protein showed lower initial, peak and final viscosity values (22.7, 61.7 and 61.6 mPa s, respectively) than the emulsion formulated with quinoa protein alone (34.3, 102 and 80.0 mPa s, respectively) on heat treatment. RESULTS: Particle size analysis showed that both samples had small particle sizes (~1.36 μm) after homogenization; however, the sample with 60:40 quinoa:lentil protein ratio showed greater physical stability, likely related to the superior emulsifying properties of lentil protein. However, upon heat treatment, large aggregates (~100 μm) were formed in both samples, reducing the physical stability of the samples. This physical stability was increased with the addition of 0.20% sodium dodecyl sulfate (SDS), whereas it was negatively affected by the addition of α‐amylase. Addition of α‐amylase led to lower viscosity for both emulsion samples, with measured values of 41.8 and 46.0 mPa s for the 100:0 and 60:40 samples, respectively. This suggests that the heat‐induced increases in particle size were partially due to hydrophobic interactions between the proteins as SDS disrupts hydrophobic bonds between proteins. CONCLUSION: These results demonstrated that using a mixture of lentil and quinoa proteins positively affected the physical stability of plant protein‐based emulsions, in addition to contributing to a more nutritionally complete amino acid profile – both important considerations in the development of plant‐based beverages. © 2021 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Cereals, as the main crops cultivated and consumed in the world, are a rich source of carbohydrates, proteins, dietary fiber, and minerals. Despite the nutritional importance, their technological applicability in food matrices is also considerably important to be determined. Cereal processing is done to achieve goals as increasing the shelf‐life, obtaining the desired technological function, and enhancing the nutritional value. Nonthermal processing is preferred regarding its potential to provide beneficial impacts with minimum adverse effect. Technological functionality and nutritional performance are considered as the most basic challenges through cereal processing, with proteins as the main factor to take part in such roles. Technological and nutritional functionalities of proteins have been found to be changed through nonthermal processing, which is generally attributed to conformational and structural changes. Therefore, this study is aimed to investigate the impact of nonthermal processing on nutritional and technological characteristics of cereal proteins. [ABSTRACT FROM AUTHOR]

Background: Burnpatients characteristically have increased energy, glucose, and protein requirements. Glutamine supplementation is strongly recommended during early‐phase treatment and is associated with improved immunity, wound healing, and reduced mortality. This study evaluated if early burn exudative losses might contribute to higher supplementation needs. Methods: Patients admitted to the burn intensive care unit (ICU) had exudate collection from tight bandages applied to arms or legs during the first week (exudate aliquot twice daily). Seven amino acids (alanine, arginine, cystEine, glutamine, leucine, lysine, and methionine) were quantified by liquid chromatography–mass spectrometry. Descriptive analysis of all results is provided as median and interquartile range or in value ranges. Results: Eleven patients aged 19–77 years, presenting with burns on 18%–70% of the body surface, with a median simplified acute physiology score II of 33 (range, 16–56) were included during the study period. The highest amino acid losses were observed during the first 3 days with an important interpatient and intrapatient variability. Glutamine and alanine losses were highest, followed by leucine and lysine in all patients; amino acid exudate concentrations were in the range of normal plasma concentrations and were stable over time. Total glutamine losses were correlated to the burned surface (r2 = 0.552, P =.012), but not to enteral glutamine supplements. Conclusions: The study shows significant exudative losses during early‐stage burn recovery and particularly for glutamine and alanine. Glutamine loss generally decreased with wound closure, the subsequent decline of exudation, and the evolving size of burn surfaces. [ABSTRACT FROM AUTHOR]

Summary: This study assessed the ability of near‐infrared spectroscopy to predict intramuscular fat (IMF) and protein content of freeze‐dried ground beef and sheep meat determined using the modified Soxhlet extraction and Dumas combustion, and ascertain if robust calibration models could be developed for both assays using the combined spectral data from both species. Samples were sourced from sheep and cattle slaughtered for a variety of experiments, which covered a range in age, diet fed and carcase cut. All samples were scanned using a benchtop NIRS instrument to develop calibration models, a subset of which was used for later validation. Intramuscular fat and protein content of samples ranged from 5.1 to 32.8 and 63.4 to 89.8, respectively, with combined species of the R2 values of 98.4 and 96.5 (RMSE 0.74 and 0.76) for IMF and protein respectively. Additionally, animal age and carcase cut were found to have no significant impact on the precision of prediction models. Results from our study showed that individual species as well as combined calibration models can be successfully developed for predicting IMF and protein content of freeze‐dried ground beef and sheep meat. [ABSTRACT FROM AUTHOR]

The present study aimed to investigate the prevalence of dietary supplements usage (types, reasons for usage, sources of information, purchase venues) among elite female football players, using a self‐administered questionnaire. The study participants (n = 103) were recruited through team physicians during an official international tournament. Overall, 82% reported using dietary supplements at least once during the last 12 months. The most common dietary supplements were vitamin D (52%), omega‐3 fatty acids (49%), and protein (45%). Primary reasons for dietary supplement use were to stay healthy (66%), to accelerate recovery (58%), and to increase energy/reduce fatigue (54%). Supplement advice came mainly from medical doctors (46%), dietitians/nutritionists (43%), and coaches/fitness coaches (41%). Most dietary supplements were acquired from supplement stores (30%), a sponsor (26%), or drugstores/pharmacies (22%). Elite female football players are frequent dietary supplement users. Further research needs to explore the frequency, dose, and timing of these supplements. [ABSTRACT FROM AUTHOR]

Increasing population and depletion of resources have paved the way to find sustainable and nutritious alternative protein sources. Pulses have been identified as a nutritious and inexpensive alternative source of protein that can meet this market demand. Pulses can be converted into protein concentrates and isolates through dry and wet separation techniques. Wet extraction results in relatively pure protein isolates but less sustainable due to higher energy requirements and high waste generation. Dry separation focuses on ingredient functionality rather than molecular level purity. These extracted pulse protein ingredients can be incorporated into different food systems to increase the nutritional value and to achieve the desired functionality. But many plant‐based alternative proteins including pulses, face several formulation challenges especially in nutritional, sensory, and functional aspects. Native pulse protein ingredients can contain antinutrients, beany flavor, and undesirable functionality. Modification by biological (enzymatic, fermentation), chemical (acylation, deamidation, glycosylation, phosphorylation), and physical (cold plasma, extrusion, heat, high pressure, ultrasound) methods or a combination of these can improve pulse protein ingredients at the macro and micro level for their desired use. These modification processes will thermodynamically change the structural and conformational characteristics of proteins and expect to improve the quality. © 2021 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The assembly of proteins in a programmable manner provides insight into the creation of novel functional nanomaterials for practical applications. Despite many advances, however, a rational protein assembly with an easy scalability in terms of size and valency remains a challenge. Here, a simple bottom‐up approach to the supramolecular protein assembly with a tunable size and valency in a programmable manner is presented. The dendrimer‐like protein assembly, simply called a "protein dendrimer," is constructed through a stepwise and alternate addition of a building block protein. Starting from zeroth‐generation protein dendrimer (pG0) of 27 kDa, the protein dendrimer is sequentially grown to pG1, pG2, pG3, to pG4 with a molecular mass of 94, 216, 483, and 959 kDa, respectively. The valency of the protein dendrimers at the periphery increases by a factor of two after each generation, allowing a tunable valency and easy functionalization. The protein dendrimers functionalizes with a targeting moiety and a cytotoxic protein cargo shows a typical feature of multi‐valency in the avidity and a highly enhanced cellular cytotoxicity, exemplifying their utility as a protein delivery platform. The present approach can be effectively used in the creation of protein architectures with new functions for biotechnological and medical applications. [ABSTRACT FROM AUTHOR]

Summary: The naked barley was germinated and then carried out with hot air‐ or infrared drying to explore the physicochemical and functional properties of protein isolated from barley. Moreover, the relationship between protein and the noodles made from wheat and germinated barley flour was evaluated. It was found that germination affected the protein properties, and the protein properties were correlated with the properties of noodles. The content of β‐sheet in protein was first increased and then decreased with germination time increased, and the protein had larger emulsification and foaming properties. Besides, the protein isolated from hot air‐dried germinated barley had higher gelatinisation enthalpy and secondary structure content. Furthermore, the wheat and germinated barley mixed noodles had increased elasticity and cohesiveness and reduced viscosity and water absorption. The hardness of noodles showed was positively correlated with water absorption capacity, and the extensibility of cooked noodles was positively correlated with the foaming capacity of proteins. [ABSTRACT FROM AUTHOR]

Summary: This study evaluated effects of enzymatic, extrusion and combined pretreatments on functional and thermal properties of protein concentrates from defatted rice bran to improve their applicability to food formulations. After the pretreatments, protein concentrates were recovered by alkaline solubilisation and isoelectric point precipitation. Water absorption capacity, oil absorption capacity, emulsifying and foaming properties, and thermal stability were determined in protein concentrates. Yields of each pretreatment were above 62% protein. Enzymatic hydrolysis increased all functional properties studied, mainly for emulsifying activity index (an increase of 71.1%) and foaming capacity (an increase of 60.3%). The extrusion affected positively the oil absorption capacity, emulsifying activity index and foaming capacity. The combined process was able to raise the functional properties. The principal component analysis confirmed that 95.5% improvement in functional properties of concentrates had a strong positive correlation with the pretreatments. However, the pretreatments affected thermal stability and the enthalpy of denaturation negatively. [ABSTRACT FROM AUTHOR]

Dried distillers' grains with solubles (DDGS) are the main byproduct from bioethanol production and are commonly used as livestock feed. This work aims to provide an overview of animal feed value (protein and amino acid profiles and protein fractionation approaches) and potential non‐food uses of DDGS proteins, particularly those from corn, sorghum, and wheat. Crude protein and amino acids (essential and nonessential) composition vary among different DDGS due to the variation in chemical composition of parent feedstock and processing condition. Extraction or fractionation approaches such as physical/mechanical (sieving and winnowing), chemical (ethanol, acid, and alkaline), and enzymatic (protease) treatments have been explored to isolate specific proteins of corn (zein), sorghum (kafirin), and wheat (gluten protein) from respective DDGS. In addition, valorization of DDGS proteins for biomaterials (biodegradable films and bioadhesives) was evaluated. Due to the heterogeneous nature of DDGS, multi‐stream processes with economic and environmental benefits should be taken into consideration before the commercialization of DDGS proteins. This review will benefit future research and development activities on value‐added and more specific utilizations of DDGS. [ABSTRACT FROM AUTHOR]