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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: 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]

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]

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]

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]

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]

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]

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]

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]

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]

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]

In many species, mate choice continues after the mating via female‐ or egg‐derived biochemical factors that induce selective changes in sperm pre‐fertilization physiology and behaviour. Recent studies have indicated that gamete‐mediated mate choice likely occurs also in humans, but the mechanistic basis of the process has remained virtually unexplored. Here, we investigated whether female‐induced modifications in sperm protein SUMOylation (post‐translational modification of the proteome) could serve as a novel mechanism for gamete‐mediated mate choice in humans. We treated the sperm of ten males with the oocyte‐surrounding bioactive liquid (follicular fluid) of five females and investigated motility, viability and global protein SUMOylation status of the sperm in all (n = 50) of these male–female combinations (full‐factorial design). All the measured sperm traits were affected by male–female combinations, and sperm protein SUMOylation status was also negatively associated with sperm motility. Furthermore, our results indicate that female‐induced sperm protein SUMOylation is selective, potentially allowing females to increase sperm motility in some males, whereas decreasing it in the others. Consequently, our findings suggest that follicular fluid may non‐randomly modify the structure and function of sperm proteome and in this way facilitate gamete‐mediated mate choice in humans and possibly many other species. However, due to the relatively low number of female subjects and their potential infertility problems, our results should be replicated with larger subset of fully fertile women. [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]

Formulas were designed and produced with protein contents of 10, 14 and 18 g/100 g and whey protein:casein ratios of 60:40, 40:60 and 20:80. Protein content and whey protein:casein ratio did not significantly affect the volume mean diameter (D[4,3]) of milk fat globules during processing; however, increasing protein content and decreasing whey protein:casein ratio resulted in increased viscosity during processing. The free fat content of the powders decreased with increasing protein content. Particle and bulk densities of powders with whey protein:casein ratio of 20:80 were higher than that of powders with whey protein:casein ratio of 60:40. [ABSTRACT FROM AUTHOR]

18F‐labeled aldehydes can be utilized for oxime coupling with chemically sensitive proteins, such as coagulation factor VII (FVII), if they are sufficiently reactive and can react in an aqueous solvent. New 18F‐labeled nonvolatile aldehyde prosthetic groups derived from [18F]F‐Py‐TFP and spirocyclic iodonium (III)ylide precursors for late stage 18F‐labeling were developed. These precursors were characterized, 18F‐labeled, and compared in reactivity for oxime coupling. Oxime coupling was performed on an amino‐oxy modified inhibited factor VII (FVIIai‐ONH2) in low concentration to prove the applicability of the proposed method. [ABSTRACT FROM AUTHOR]

Most organisms must regulate their nutritional intake in an environment full of complex food choices. While this process is well‐understood for self‐sufficient organisms, dependent offspring, such as bee larvae, in practice have limited food choices because food is provided by parents. Nutrient balancing may therefore be achieved by offspring, by parents on offspring's behalf, or by both, whether cooperatively or in conflict.We used the Geometric Framework to investigate the capacity of dependent larval mason bees Osmia bicornis to regulate their intake of protein and carbohydrate, as well as these nutrients' effects upon growth and survival. Female Osmia seal eggs individually inside cells they have provisioned with pollen, and have no contact with developing offspring, allowing offspring choices to be studied in isolation. Herbivorous insect larvae are typically expected to balance protein and carbohydrate to maximize growth and reproduction.Contrary to prediction, carbohydrate and not protein mediated both growth and survival to pupation. Accordingly, larvae prioritized maintaining a constant intake of carbohydrate and self‐selected a relatively carbohydrate‐biased diet compared to other hymenopterans, while tolerating wide excesses and deficiencies of protein, rendering them potentially vulnerable to dietary change or manipulation. Reasons for prioritizing carbohydrate may include (a) the relative abundance of protein in their normal pollen diet, (b) the relative paucity of nectar in parental provisions making carbohydrate a scarce resource or (c) the requirement for diapause for all O. bicornis larvae. Larvae were intolerant of moderate dietary dilution, likely reflecting an evolutionary history of nutrient‐dense food.Our results demonstrate that dependent offspring can remain active participants in balancing their own nutrients even when sedentary, and, moreover, even in mass provisioning systems where parents and offspring have no physical contact. Research should now focus on whether and how evolutionary interests of parent and dependent offspring coincide or conflict with respect to food composition, and the implications for species' resilience to changing environments. A free Plain Language Summary can be found within the Supporting Information of this article. [ABSTRACT FROM AUTHOR]

The tilapia (Orechromis niloticus) surimi gels were prepared with high hydrostatic pressure (0, 100, 200, 300, and 400 MPa for 15 min) treatments to investigate the changes in water‐holding capacity, color, gel strength, microstructure, texture, and proteins of the gels. Compared it with cooked gel (40°C/30 min + 90°C/30 min). The whiteness of heat‐induced and HHP‐induced gels were significant (p <.05) higher than that of untreated samples. The gels formed by pressurization were dense and flexible, and formed by cross‐linking based on hydrogen bonding. SDS‐PAGE patterns showed no major change in the actin and tropomyosin protein profiles of gels induced by HHP‐300. Raman spectroscopy confirmed disulfide bonds played an important role in gel formation. A lower intensity ratio observed in HHP‐induced protein supported the tyrosine residues involved in hydrogen bond formation. The changes of secondary structure suggested decreased α‐helix content and increased β‐sheet. [ABSTRACT FROM AUTHOR]

A combination of constant pH method and single chain in mean field simulations is employed to probe the influence of charge regulation and charge heterogeneities on the bridging characteristics of dissociable polyelectrolytes on globular proteins. By adopting a coarse‐grained representation of proteins as spherical particles, the influence of charge patches on the polyelectrolyte bridging probabilities near protein isoelectric points and in regimes in which the net charge of the protein is the same sign as that of the polyelectrolytes is probed. The results demonstrate that in the presence of dissociable polyelectrolytes, the probability of bridging of proteins capable of charge regulation is higher relative to proteins which are completely dissociated. For homogeneously charged proteins and/or proteins with weak charge heterogeneities, partially dissociated polyelectrolytes are seen to exhibit enhanced bridging characteristics compared to completely dissociated polyelectrolytes. In contrast, for proteins exhibiting strong charge heterogeneities, dissociable polyelectrolytes are seen to exhibit weaker bridging compared to completely dissociated polyelectrolytes. [ABSTRACT FROM AUTHOR]

The use of microwells sealed with lipid bilayers is promising for biodevices that utilize protein functions. We have fabricated microwell structures on a Si substrate sealed with lipid bilayers. We have investigated Ca2+ ion transport through α‐hemolysin channels with fluorescent microscopy. However, problems remain as regards achieving the detection of smaller signal such as receptor channels. Ion leakage through the interfacial water layer between the lipid bilayer and the substrate is one of the major hurdles to be overcome. In this paper, we present the mechanism of the ion leakage behavior and then an improved microwell structure that uses bovine serum albumin coating on the device surface to prevent ion leakage from/into the microwells. [ABSTRACT FROM AUTHOR]

The role of endogenous protein in the formation of spray‐dried taro starch spherical aggregates is studied in this work. Taro starch dispersions (30 g per 100 mL water) are added with different protease concentrations (0.0, 1.0, and 5.0 × 103 IU protease per g starch) for degrading the surface protein of the starch granules. Protease treatment has a negative effect on the formation of starch aggregates, which are scarce and irregular. The incorporation of exogenous protein in the form of whey protein isolate (WPI) improved the formation of starch aggregates, but with non‐spherical morphology. Fourier transformed infrared (FTIR) analysis reveals that the formation of random structures at the expense of β‐structures (up to 65%) in proteins is the mechanism responsible for the spherical aggregates formation. In vitro digestibility tests show that spherical aggregates are less digestible (≈19% of RDS) than native taro starch (≈40% of RDS), an effect that might be attributed to increased ordering and crystallinity (≈34% for spray‐dried starch) induced by thermal modifications in the spray‐drying process. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the effects of decreasing crude protein (CP) in diets with constant rumen undegradable protein (RUP) content on dry matter (DM) intake, growth, feed efficiency (FE) and blood parameters in calves in a randomized complete block design. Dietary treatments included: (a) a calf starter containing 200 g/kg CP (62 g/kg RUP, based on DM), (b) a starter containing 180 g/kg CP (65 g/kg RUP, based on DM) and (c) a starter containing 160 g/kg CP (65 g/kg RUP, based on DM). A total 42 newborn male and female Holstein calves were fed 8 L milk/day until day 45, after which they were weaned and continued the experiment until day 75. Solid feed intake and total DM intake were measured daily, and body weight and skeletal growth parameters including withers height and heart girth were recorded weekly. Blood samples were collected on days 45 and 75. Solid feed intake, total DM intake, weaning weight, average daily gain from birth to weaning and from birth to 75 days, final weight and FE were not affected by the experimental treatments. In addition, skeletal growth parameters were similar among groups. Glucose concentration was similar among treatments; however, calves fed the starter containing 160 g/kg CP had significantly lower plasma concentrations of albumin and urea nitrogen compared with those fed starters containing 180 and 200 g/kg CP. These results indicate that CP level in the calf starter could be decreased to 160 g/kg DM if RUP levels stay at 65 g/kg DM, without negatively affecting feed intake and calf performance. [ABSTRACT FROM AUTHOR]

BACKGROUND Protein energy malnutrition (PEM) is an important health burden in most developing countries mainly in sub‐Saharan Africa, where it contributes to high rates of child morbidity and mortality. This study evaluated the efficacy of compositing with snail meat powder (SMP) on protein nutritional quality of sorghum–wheat buns using a rat bioassay. Nine diets –seven isonitrogenous diets, based on six variations of buns and a reference diet made using skimmed milk powder, in addition to the basal diet meant to estimate the endogenous nitrogen excretion and a 16% protein rehabilitation diet – were fed to male weanling albino rats. Protein efficiency ratio (PER), and food efficiency ratio (FER), net protein retention ratio (NPRR), apparent protein digestibility (APD), and true protein digestibility (TPD), protein digestibility corrected amino acid score (PDCAAS), and digestible indispensable amino acid score (DIAAS) indices of protein quality were determined. RESULTS: Fortification with SMP significantly (P < 0.05) enhanced PER from 0.21% to 2.70%, FER from 0.02% to 0.27%, APD from 81.17% to 88.28%, and TPD from 87.48% to 95.38%. PDCAAS and DIAAS increased from 45% to 78% and 44% to 69% respectively in unfortified buns to buns fortified with 25% SMP. CONCLUSION: Complementary diets fortified with SMP promote growth and rehabilitate emaciated rats, whereas unfortified diet did not support weight gain. Thus, supplementation of buns with SMP might enhance a faster recovery in children affected by PEM. © 2020 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Summary: The effects of flour treatment methods, including with glucose oxidase (GOX), lipoxygenase (LOX), xylanase and heating for 1 h at 37 °C (HEAT), on protein aggregation during the flour maturation were investigated. GOX has strong oxidising effects; LOX not only oxidises, but also may affect unsaturated fatty acids; xylanase degrades sugar molecules; HEAT can accelerate the thermal motion of molecules. Data analysis after treatment with GOX, LOX, xylanase and HEAT revealed that the glutenin macropolymer content increased by 0.43%, 0.87%, 0.39% and 0.62%, and the median size of the sample (D50) increased by 1.56, 1.64, 0.52 and 0.74 μm, respectively. In addition, the proportion of a random coil and β‐sheet increased and that of α‐helix and β‐turns decreased, while the polymeric protein content increased. This study contributes to our understanding of the protein changes during flour maturation and helps to predict the quality of wheat flour. [ABSTRACT FROM AUTHOR]

Singlet molecular oxygen (1O2) has been associated with a number of physiological processes. Despite the recognized importance of 1O2‐mediated protein modifications, little is known about the role of this oxidant in crosslink formation and protein aggregation. Thus, using lysozyme as a model, the present study sought to investigate the involvement of 1O2 in crosslink formation. Lysozyme was photochemically oxidized in the presence of rose bengal or chemically oxidized using [18O]‐labeled 1O2 released from thermolabile endoperoxides. It was concluded that both 1O2 generating systems induce lysozyme crosslinking and aggregation. Using SDS‐PAGE and nano‐scale liquid chromatography coupled to electrospray ionization mass spectrometry, the results clearly demonstrated that 1O2 is directly involved in the formation of covalent crosslinks involving the amino acids histidine, lysine, and tryptophan. [ABSTRACT FROM AUTHOR]

Background: Malnutrition affects up to 33.6% of hospitalised patients, with consequences that are detrimental for both patients and healthcare providers. In 2015, an audit demonstrated inadequate nutritional provision and consumption by hospitalised patients, comprising a major risk factor for malnutrition. This re‐audit evaluates whether patients are meeting recommended energy and protein standards and estimated individual requirements, subsequent to food service improvements since 2015. Methods: Patients (n = 111) were included from a South West hospital, and Malnutrition Universal Screening Tool scores (MUST) categorised patients as 'nutritionally well' (MUST 0) or 'nutritionally vulnerable' (MUST ≥ 1). Individual energy and protein requirements were estimated using weight‐based equations. Nutritional intakes were assessed via 24‐h dietary recall and compared against the British Dietetic Association's Nutrition and Hydration Digest standards, as well as estimated individual requirements. Results: In total, the Digest standards for energy and protein were met by 35% and 63% of patients respectively, which is an increase of 19% and 36% since 2015. 'Nutritionally well' patients were more likely to meet nutrient standards for protein (62%) than estimated individual requirements (30%) (P ≤ 0.001). 'Nutritionally vulnerable' patients were more likely to meet estimated individual requirements for energy (60%) than the Digest standards (30%) (P = 0.047). Conclusions: The proportion of patients meeting the Digest standards has increased considerably following numerous food service changes. Nutritional training for housekeepers, energy/protein‐dense snacks and drinks, and fortified dietary items may further increase nutritional intakes. Additionally, as a result of discrepancies between the Digest standards and individual estimated requirements, more research is required to identify the most appropriate auditing standards that reflect best practice. [ABSTRACT FROM AUTHOR]

An efficient green method of gold nanoparticles (AuNPs) biosynthesis was achieved by cell‐free extracts of fungus Trichoderma sp. WL‐Go. Based on UV–Vis spectra, AuNPs biosynthesised by cell‐free extracts with 90 mg/l protein exhibited a characteristic absorption band at 556 nm and was stable for 7 days. Transmission electron microscopy images revealed that the as‐synthesised AuNPs were spherical and pseudo‐spherical, and the average size was calculated to be 9.8 nm with a size range of 1–24 nm. The AuNPs illustrated their good catalytic activities for reduction of nitro‐aromatics (2‐nitrophenol, 3‐nitrophenol, 4‐nitrophenol, 2‐nitroaniline, 3‐nitroaniline) with catalytic rate constants of 7.4 × 10−3 s−1, 10.3 × 10−3 s−1, 4.9 × 10−3 s−1, 5.8 × 10−3 s−1, 15.0 × 10−3 s−1, respectively. Meanwhile, the AuNPs also showed excellent catalytic performance in decolourisation of azo dyes with decolourisation efficiency from 82.2 to 97.5%. This study provided a green gentle method for AuNPs synthesis as well as exhibiting efficient catalytic capability for degradation of aromatic pollutants. [ABSTRACT FROM AUTHOR]

Aim: Patients with progressive chronic kidney disease (CKD) develop positive phosphate balance that is associated with increased cardiovascular risk and mortality. Modification of dietary phosphate is a commonly used strategy to improve outcomes but is complicated by the need for adequate dietary protein. Surprisingly, the evidence for patient‐level benefits from phosphate restriction is tenuous, and the justification for using any phosphate binder for pre‐dialysis patients is questionable. Methods: The evidence for dietary phosphate modification was reviewed, along with the possible role of a smart phone application (app) that provides information on phosphate, sodium, potassium and nutrients in over 50 000 Australian foods. A pilot study of healthy participants assigned to dietetic advice and standard diet sheets, or dietetic advice, diet sheets and use of the smart phone app was performed. Results: Following baseline studies, 25 participants commenced the sodium and phosphate restricted diet. After 2 weeks, both groups showed non‐significant trends to reduction in urinary phosphate and sodium. App users referred to information on the app more frequently than the control group participants referred to written instructions, found referring to the app more convenient, felt they learned more new information, were more motivated to maintain the diet and were more likely to recommend their information source to family or friends (all P < 0.05). Conclusions: Maintaining phosphate balance remains an important goal of CKD management, although diets incorporating very low phosphate and protein contents may worsen patient outcomes. For selected patients, a smart phone app may improve dietary acceptance and compliance. Summary at a Glance: Abnormalities of phosphate metabolism are ubiquitous with chronic kidney disease, and management for hyperphosphataemia predominantly involves dietary phosphate restriction and the use of phosphate binders. This paper describes the evidence, or lack thereof, for dietary phosphate restriction, and also discusses a possible user‐friendly tool, in the form of a smart phone app, which may potentially be beneficial to patients with chronic kidney disease. [ABSTRACT FROM AUTHOR]

Distiller's dried grains and garbanzo flour were blended with corn grits for the development of extruded snacks using a single screw extruder. Distiller's dried grains were processed for food application and termed as food grade distiller's dried grains or FDDG. Effects of different level of FDDG addition (0%–20%) and extrusion process parameters such as barrel and die temperature (100–140°C), screw speed (100–200 rpm), and feed moisture content (14%–20% wet basis) on the physical properties (expansion ratio, bulk density, color parameters), functional properties (water absorption and solubility indices), and nutritional properties (total dietary fiber, soluble and insoluble dietary fiber and protein content) of the extrudates were investigated and optimized using response surface methodology. FDDG incorporation had a significant effect (p < 0.05) on the total dietary fiber, color parameters, water solubility, and water absorption indices of the extruded snacks. Desirable expanded extrudates with a high level of total dietary fiber and protein were obtained with blends containing 20% FDDG extruded at 140°C extrusion temperature, 167 rpm screw speed, and 19% feed moisture content. Results indicate garbanzo flour, and FDDG can be successfully blended with corn grits to produce nutritious gluten‐free extruded snacks which are high in protein and dietary fiber. This study provides insight into properties of snacks prepared by combining corn DDG, a coproduct of ethanol processing with cereals and legumes. The information generated from this research will help in formulating gluten‐free extruded snacks with high levels of protein and fiber. [ABSTRACT FROM AUTHOR]

Abstract: Peanut is an important oil and cash crop in China. We selected 540 peanut cultivars—released in three ecological regions of China (Yellow River, Yangtze River and Southeast Coast regions)—to examine changes in quality characters and pod yield in the last 60 years. From 1957 to 2016, crude fat, protein and pod yields in peanut cultivars increased significantly in the three regions. In contrast, the crude fat content, as opposed to its yield, did not change in the Yellow River region, increased in the Yangtze River region and decreased in the Southeast Coast region, and the protein content decreased in the Yellow and Yangtze River regions but did not change in the Southeast Coast region. Peanut cultivars grown in the Yellow and Yangtze River regions had higher mean crude fat contents, while those in the Southeast Coast region had higher mean protein contents. In future, breeders and farmers should pay more attention to high protein peanuts in the Southeast Coast region and high oil peanuts in the Yellow River and Yangtze River regions. [ABSTRACT FROM AUTHOR]

Silver nanoparticles (AgNPs) have attracted the attention of researchers due to their properties. Biological synthesis of AgNPs is eco‐friendly and cost‐effective preferred to physical and chemical methods, which utilize environmentally harmful agents and large amounts of energy. Microorganisms have been explored as potential biofactories to synthesize AgNPs. Bacterial NP synthesis is affected by Ag salt concentration, pH, temperature and bacterial species. In this study, Bacillus spp., isolated from soil, were screened for AgNP synthesis at pH 12 with 5 mM Ag nitrate (AgNO3) final concentration at room temperature. The isolate with fastest color change and the best ultraviolet‐visible spectrum in width and height were chosen as premier one. AgNO3 and citrate salts were compared in terms of their influence on NP synthesis. Spherical Ag chloride (AgCl) NPs with a size range of 35–40 nm were synthesized in 1.5 mM Ag citrate solution. Fourier transform infrared analysis demonstrated that protein and carbohydrates were capping agents for NPs. In this study, antimicrobial and antitumor properties of the AgNP were investigated. The resulting AgCl NPs had bacteriostatic activity against four standard spp. And multi‐drug resistant strain of Pseudomonas aeruginosa. These NPs are also cytotoxic to cancer cell lines MCF‐7, U87MG and T293. [ABSTRACT FROM AUTHOR]

Abstract: The intracellular transport of exogenous proteins has emerged as one of the most promising methodologies for biotechnology and chemical biology. Currently, protein delivery is mainly achieved by liposome encapsulation, translational fusion, and ionic/hydrophobic non‐covalent aggregation with transporting molecular vehicles. This work introduces the concept of supramolecular recognition and selective transport of proteins by peptide hybrid materials. A helical amphiphilic cationic peptide that bears two orthogonal alkoxyamines for the precise anchoring of protein ligands has been designed. After the attachment of these protein ligands, the peptide showed a high binding affinity for its target protein (i.e., mannose/Concanavalin A, Biotin/Streptavidin). The resulting peptide/protein hybrids were taken up by human cells such as HeLa and HepG2. The concept described in this manuscript could potentially be adapted, through the appropriate choice of ligands, to the transport of other proteins with suitable supramolecular binding motifs. [ABSTRACT FROM AUTHOR]

Aim: The reduction of infant protein intake and associated growth velocity is a recommended public health strategy for reducing the risk of childhood obesity. This study tests the hypothesis that infants' growth and protein-rich food (dairy, meat, fish and egg) intake influences childhood body size and composition at 2-3 years of age.Methods: Thirty-six children were studied from the Feeding Queensland Babies Study Cohort, which prospectively collected data on infant growth and diet. Body composition was estimated using the deuterium oxide dilution technique at 2-3 years of age.Results: Fat-free mass index Z score at 2-3 years of age was positively associated with animal protein food (dairy, meat, fish and egg) intake at 12 months of age (r = 0.58, P = 0.002, false discovery rate corrected P value = 0.008) and negatively associated with weight-for-length growth velocity from 6 to 12 months of age (r = -0.75, P = 0.019, false discovery rate corrected P value = 0.038), which in turn was negatively associated with growth velocity from 0 to 6 months of age (r = -0.790, P = 0.007).Conclusion: This study suggests that strategies to reduce protein intake and growth velocity in early life may limit fat-free mass growth, potentially predisposing to increased adiposity in later life. [ABSTRACT FROM AUTHOR]

The interaction of La2 O2 CO3 nanoparticles (La NPs) with human serum albumin (HSA) has been studied. Analysis of the fluorescence quenching data of HSA using Stern–Volmer method showed that La NPs quenched HSA fluorescence in static quenching mode. Thermodynamic analysis indicated that hydrogen bonds and Van der Waals interactions play a major role for HSA–La NPs associations. Fluorescent displacement measurements confirmed that the primary binding site of La NPs was mainly located within site I (subdomain IIA) of HSA. The binding distance was calculated by using Forster resonance energy transfer theory. Also, the results of Fourier‐transform infrared spectroscopy, circular dichroism, three‐dimensional fluorescence and UV–visible measurements indicated that the binding of above La NPs to HSA may induce conformational and micro‐environmental changes of protein. This study suggested that the conformational change of HSA was at secondary structure of it and the biological activity of this protein was changed in the present of La NPs. [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: As a result of shortages and the cost of the currently utilized conventional dietary protein sources in the Sub‐Saharan Africa feed industry, the chemical evaluation of available non‐conventional sources for feed is imperative. One such source is Marula nut meal (a by‐product of Marula oil extraction). The present study chemically characterized the nutritional composition of two differently processed Marula nut meals (MNMs) and compared them with that of solvent extracted soyabean meal (SBM). RESULTS: The MNMs had higher dry matter, ether extract and gross energy but lower crude protein and ash contents compared to SBM. The cold press produced Marula nut meal (MNM2) had higher arginine than the hydraulic filter press produced Marula nut meal (MNM1) and SBM. The meals had similar neutral and acid detergent fibre contents. The MNMs had higher phosphorus, magnesium and copper concentrations than SBM. Although the total saturated fatty acid proportion was similar across the meals, total monounsaturated and polyunsaturated fatty acid proportions were higher in MNMs and SBM, respectively. Oleic acid was higher in MNMs than in SBM. CONCLUSION: The low crude protein content in MNMs compared to SBM is comparable with other conventional dietary protein sources. Thus, the MNMs could be used as protein and energy feed ingredients. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Abstract: BACKGROUND: In situ estimates of ruminally undegraded protein (RUP) and intestinally digested protein (IDP) of ten concentrates, uncorrected or corrected for the ruminal microbial colonization, were used to examine the effects of this correction on the relationship between IDP and RUP values. Both variables were established for three rumen and duodenum cannulated wethers using 15N labeling‐techniques and considering measured rates of ruminal particle comminution (kc) and outflow (kp). RESULTS: A covariance analysis showed that the close relationship found between both variables (IDP = –0.0132 ± 0.00679 + 0.776 ± 0.0002 RUP; n = 60; P < 0.001; r = 0.960) is not affected by correcting for microbial colonization (P = 0.682). CONCLUSION: The IDP content in concentrates and industrial by‐products can be predicted from RUP values, thus avoiding the laborious and complex procedure of determining intestinal digestibility; however, a larger sample of feeds is necessary to achieve more accurate predictions. The lack of influence of the correction for microbial contamination on the prediction observed in the present study increases the data available for this prediction. However, only the use of corrected values may provide an accurate evaluation. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Little is known about the role of biocompatible protein nanoridges in directing stem cell fate and tissue regeneration due to the difficulty in forming protein nanoridges. Here an ice-templating approach is proposed to produce semi-parallel pure silk protein nanoridges. The key to this approach is that water droplets formed in the protein films are frozen into ice crystals (removed later by sublimation), pushing the surrounding protein molecules to be assembled into nanoridges. Unlike the flat protein films, the unique protein nanoridges can induce the differentiation of human mesenchymal stem cells (MSCs) into osteoblasts without any additional inducers, as well as the formation of bone tissue in a subcutaneous rat model even when not seeded with MSCs. Moreover, the nanoridged films induce less inflammatory infiltration than the flat films in vivo. This work indicates that decorating biomaterials surfaces with protein nanoridges can enhance bone tissue formation in bone repair. [ABSTRACT FROM AUTHOR]

This study for the first time reports on fresh water microalgae Chlorella minutissima aqueous extract (CmAe) which was utilized for the biogenic synthesis of silver nanoparticles and tested their antineoplastic potential against Liver Hepatocellular Carcinoma (HepG2) cell line. The characteristic colour change of the reaction mixture from greenish yellow to yellowish brown confirmed the synthesis of Chlorella minutissima silver nanoparticles (CmAgNPs). Microscopic analysis revealed CmAgNPs to be spherical‐shaped with particle size ranging from 10 to 30 nm. The carbohydrates and proteins distinctive peaks were observed in Fourier transform infrared spectroscopy (FTIR) spectra which suggested these biomolecules acted as reducing and capping agents. Further, the crystalline nature of CmAgNPs was confirmed by X‐ray diffraction (XRD) analysis. CmAgNPs showed maximum free radical scavenging proving it to be more potent antioxidant agent as compared to CmAe. The mortality rate of HepG2 cells treated with CmAgNPs was found to be 91.8 % at 120 μg/ml with IC50 value 12.42 ± 1.096 μg/ml after 48 h whereas no effect was observed on normal Human Embryonic Kidney (HEK 293) cells. Fluorescent images of the treated HepG2 cells revealed the formation of apoptotic bodies, condensed nuclei and cell shrinkage indicating their effectiveness against the cancer cells. [ABSTRACT FROM AUTHOR]

Incubations were carried out with batch cultures of ruminal micro-organisms from sheep to analyse the influence of the N source on in vitro CH4 production. The two substrates were mixtures of maize starch and cellulose in proportions of 75:25 and 25:75 ( STAR and CEL substrates, respectively), and the three nitrogen (N) sources were ammonia ( NH4Cl), casein ( CA) and isolated soya bean protein ( SP). Five isonitrogenous treatments were made by replacing non-protein-N ( NPN) with CA or SP at levels of 0 ( NPN), 50 ( CA50 and SP50, respectively) and 100% ( CA100 and SP100) of total N. All N treatments were applied at a rate of 35 mg of N/g of substrate organic matter and incubations lasted 16.5 h. With both proteins, N source × substrate interactions (p = 0.065 to 0.002) were detected for CH4 production and CH4/total VFA ratio. The increases in CH4 production observed by replacing the NPN with protein-N were higher (p < 0.05) for STAR than for CEL substrate, but the opposite was observed for the increases in volatile fatty acid ( VFA) production. As a consequence, replacing the NPN by increased levels of CA or SP led to linear increases (p < 0.05) in CH4/total VFA ratio with STAR, whereas CH4/total VFA ratio tended (p < 0.10) to be decreased with CEL substrate. Increasing the amount of both proteins decreased linearly (p < 0.05) ammonia-N concentrations, which may indicate an incorporation of amino acids and peptides into microbial protein without being first deaminated into ammonia-N. In incubations with the tested N sources as the only substrate, the fermentation of 1 mg of CA or SP produced 1.24 and 0.60 μmol of CH4 respectively. The results indicate the generation of CH4 from protein fermentation, and that the response of CH4 production to protein-N supply may differ with the basal substrate. [ABSTRACT FROM AUTHOR]

This study investigates the kinetics of hydrolyzed collagen extraction from the scales of the croaker fish ( Pseudotolitus elongatus) at temperature ranging from 60°C to 90°C. Extraction was carried out using hydrothermal treatment over a period of 8 hr, during which the mass of hydrolyzed collagen extracted was obtained every hour. The rate order of extraction was temperature-dependent within the times investigated. At 60°C no measurable extraction was achieved, between 70°C and 80°C the extraction was a zero order while at 90°C and 100°C the extraction was a first order process. The rate constants for 70, 80, 90 and 100°C were 0.56 g s−1, 1.03 g s−1, 0.019 s−1 and 0.04 s-1, respectively. The overall yield increased as temperature is increased with the highest increase in yield occurring between 90 and 100°C. The yield increased from 6% at 70°C to 30% at 100°C, thus indicating that temperature has significant effect on the yield as well as kinetics. These findings are relevant in the predictive assessment as well as design and optimization of processes for extraction of hydrolyzed collagen from fish scales. [ABSTRACT FROM AUTHOR]

BACKGROUND Due to their low carbohydrate and high antioxidant content, eggplants are beneficial for the human diet. At <15 °C, pollen production and fertility are reduced and plant-growth regulators may be used to set seedless fruit. Because only the agronomic effects of hormone are well-documented, we investigated the composition and metabolism during the development/maturation of seed-containing and seedless fruits of two cultivars grown over two seasons. RESULTS The respiration rate of both seedless and seed-containing fruit decreased with development and maturation. In seedless fruit, starch content decreased at market maturity, whereas in seed-containing fruit starch increased. Respiration and starch were higher in spring-summer than in autumn-winter. Disaccharides were highest at market maturity, with sucrose generally higher in seed-containing fruit; monosaccharides were variable and protein content was reduced in seedless fruit. Phenols closely correlated with antioxidant activity and decreased with development; at market maturity in spring-summer phenols were higher in seedless fruit (Tsakoniki) or unaffected (Emi). Polyphenol oxidase and peroxidase activities were mostly higher in seed-containing fruit, but browning was higher in seedless fruit. CONCLUSIONS Notwithstanding reduced protein and increased browning, seedless fruit at market maturity presented less starch, hence fewer calories, and more antioxidants (phenols) for the human diet than the corresponding seed-containing fruit. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Protein aggregation is commonly associated with the onset and development of neurodegenerative disorders, including Alzheimer's, Parkinson's and other forms of pathological disorders. While this phenomenon has historically been studied in the context of its relevance to human health, over the past decade significant research effort has focused on utilizing amyloid-like protein assemblies as building blocks for the development of functional biomaterials and a number of protein-based functional materials have been demonstrated. Here we extend this concept by synthesizing hybrid organic/inorganic microcapsules containing metal-based NPs and protein nanofibrils as a nanocomposite. To this effect, we exploit the propensity of lysozyme to self-assemble into amyloid nanofibrils and their functionalization by carboxyl-modified Fe3O4 NPs. We use a microfluidics-based approach to control the micron scale moprhology of the newly formed nanocomposites. Our results illustrate the potential ofthis strategy as a platform for fabricating microcapsules from nanofibril-inorganic NPs hybrid materials. [ABSTRACT FROM AUTHOR]