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The impact of four different harvest years and two cultivation locations (CLs) of pea seeds on their protein wet fractionation yield, volatile and non-volatile beany flavors, and functionality were investigated. Both harvest years and CLs significantly affected protein recovery, but protein purity was primarily influenced by CLs. Seed age emerged as a dominant factor causing the reduction in linolenic/linoleic acid content and lipoxygenase (LOX) activity which surpassed the effect of harvest years in the seeds but not in their proteins. CL significantly affected fatty acid composition in both seeds and proteins, whereas its effect on LOX activity was discernible only in the proteins. Volatile beany compounds in the proteins were affected by both harvest years and CLs, correlating with their polyunsaturated fatty acid (PUFA) content and LOX activity. Both factors minimally impacted the emulsification capacity of the proteins but imposed a significant effect on their rheological properties. Altogether, the results revealed that seed crop years and especially locations affect pea protein quality, calling for proper adaptation strategies. [ABSTRACT FROM AUTHOR]

This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products. [ABSTRACT FROM AUTHOR]

This study aims to obtain protein fractions, such as albumin, globulin, prolamin, and glutelin, from jackfruit leaf flour and protein concentrate (LPC). The protein fractions were characterised based on their protein content, amino acid profile, hydrosolubility, emulsifying, foaming, and thermal properties. The flour and LPC are mainly composed of prolamin and glutelin, respectively. The glutelin fractions presented a higher protein content and amino acid profile, featuring elevated leucine, valine, and glutamic acid levels. The glutelin fraction of LPC exhibited the highest hydrosolubility (27.7–88.6%), while globulin fractions displayed the lowest values (0.0–25.9%). The prolamin fraction of LPC showed higher foaming capacity (113.3%) and foaming stability (95.55%). The better emulsifying activity index (53.2 m2/g) and emulsion stability index (82 min) were observed in the glutelin fraction (LPC). The globulin (flour and LPC) and prolamin (flour) fractions had the highest glass transition, denaturation temperatures, and low enthalpy values. Therefore, the functional and thermal properties depend on amino acid composition and protein content. The glutelin and prolamin fractions of LPC could be used as emulsifying and foaming (respectively) agents based on vegetable proteins. LPC protein fractionation proved instrumental in obtaining proteins with superior functional properties compared to flour ones. [ABSTRACT FROM AUTHOR]

Plant‐based high internal phase oil‐in‐water emulsions (HIPEs) are promising fat replacers. However, producing stable HIPES with improved viscoelastic properties is a challenge for the food industry. Conjugation of plant proteins, such as lupin protein isolate, with phenolic compounds, such as proanthocyanidins from grape seed extract, associated (or not) with moderate heat treatment arise as potential methods to tune the surface properties of proteins and, consequently, the droplet‐droplet interactions that drive the viscoelastic properties of HIPEs. In this way, unheated (UHC) and heated (85°C, 15 min) (HC) lupin protein (LPI)‐grape seed extract (GSE) conjugates were produced and used to stabilize HIPEs. Evaluation of stability by Turbiscan and oil loss by centrifugation over 56 days of storage did not reflect the kinetic stability of HIPEs against process conditions. Under shearing, UHC‐stabilized emulsions at high GSE concentrations showed oil release, whereas all HC‐stabilized HIPEs released oil. However, the increase in GSE concentration and heat treatment improved the viscosity and storage modulus (G′) of HIPEs, possibly due to the droplet‐droplet interaction originating from hydrophilic and hydrophobic interactions in UHC and HC‐stabilized HIPEs, respectively. This pivotal study confirmed that conjugation of a plant protein with GSE and heat treatment could improve the viscoelastic properties of HIPEs and produce HIPEs with superior texture (higher G′). [ABSTRACT FROM AUTHOR]

Reduced appetite with ageing is a key factor that may increase risk of undernutrition. The objective of this study is to determine the impact of innovative plant protein fibre (PPF) products within a personalised optimised diet (PD), a physical activity (PA) programme, and their combination on appetite, and other nutritional, functional and clinical outcomes in community-dwelling older adults in a multi-country randomised controlled intervention trial. One hundred and eighty community-dwelling adults (approximately sixty per trial centre in Germany, Ireland and Italy) aged 65 years and over will be recruited to participate in a 12-week, parallel-group, controlled trial. Participants will be randomised into one of four groups: 1, PD (incorporating two PPF products): 2, PA; 3, PD + PA; and 4, no intervention (control). The primary outcome is appetite measured by visual analogue scales and energy intake from an ad libitum test meal. Secondary outcomes include fasting and postprandial appetite-related gut hormones, Simplified Nutritional Appetite Questionnaire score, body composition, cardiorespiratory fitness, muscle strength, physical function and PA. In addition, self-efficacy, cognitive status, dietary restraint, depressive symptoms and compliance and acceptability of the intervention will be assessed. Metabolomic profiles, RMR, muscle motor unit properties and gut microbiome will also be assessed to explore potential underlying mechanisms. This multi-centre randomised controlled trial will advance knowledge on how PD (incorporating PPF products), PA and their combination influence appetite, nutritional status and related health outcomes in community-dwelling older adults and contribute to the prevention of undernutrition. Trial registration: Clinical Trials.gov Registry NCT05608707 (registered on 2 November 2022). Protocol Version: NCT05608707 Version 4 (registered on 29 September 2023). [ABSTRACT FROM AUTHOR]

This project aims to establish the acceptability and satiety of a hybrid snack containing plant protein and a small percentage of animal protein compared to a meat-based snack. Design: Randomised, crossover, double-blind, controlled post-prandial trial involving 24 participants (18–30 years), with two interventions: (a) a hybrid snack containing plant protein derived from chickpeas and 6.6% lean high-quality pork meat; and (b) a meat-based snack containing 90% lean pork meat. Methods: General, life-style, sensory acceptability questionnaire, and the following laboratory analyses were performed: lipid profile, endocannabinoids, and related compounds. Results: Sensory questionnaires showed in general good acceptability for both bars. Additionally, there was a greater increase in glycemia at 30, 60, and 90 min after consuming the hybrid snack compared to the meat-based snack, with no changes in the lipid profile. Regarding the endocannabinoid compounds and related compounds, the compound N-palmitoleoyl ethanolamine in the acylethanolamide group showed higher levels overall following the consumption of the hybrid snack compared to the meat-based snack, particularly at 2 h. Conclusions: The hybrid snack was associated with changes in endocannabinoid-like compounds. Therefore, it may provide a lasting satiating effect, while complementing the protein profile of plant-based foods with the quality of animal protein. [ABSTRACT FROM AUTHOR]

Background: An increase in plant-sourced (PS) nutrient intake is promoted in support of a sustainable diet. PS dietary minerals and proteins have bioactive properties that can affect bone health and the risk of fracture. Methods: In a group randomised, cross-over design, this study evaluated the post-ingestion temporal pattern of change in arterialised ionised calcium (iCa), parathyroid hormone (PTH), C-terminal crosslinked telopeptide of type I collagen (CTX) and procollagen type 1 amino-terminal propeptide (P1NP) for 4 h following ingestion of a novel supplement (SUPP) containing a PS marine multi-mineral + PS protein isolate. A diurnally matched intake of mineral water was used as a control (CON). Results: Compared to baseline, the change in iCa concentration was 0.022 (95% CI, 0.006 to 0.038, p = 0.011) mmol/l greater in SUPP than CON, resulting in a −4.214 (95% CI, −8.244 to −0.183, p = 0.042) pg/mL mean reduction in PTH, a −0.64 (95% CI, −0.199 to −0.008, p = 0.029) ng/mL decrease in the biomarker of bone resorption, CTX, and no change in the biomarker of bone formation, P1NP. Conclusions: When used as a dietary supplement, or incorporated into a food matrix, the promotion of PS marine multi-mineral and PS protein isolates may contribute to a more sustainable diet and overall bone health. [ABSTRACT FROM AUTHOR]

Background: Plants have long been recognized as having a wide range of biological properties, including antibacterial, analgesic, anticancer, antipyretic, and antihypertensive action. They are also a significant source of several chemicals with biological activity. The Rutaceae family consists of a shrub Atalantia monophylla. It is available all over India. The extracts from its leaves have been reported to have antimicrobial and antiviral properties. Aims and Objectives: The objectives of the study were to evaluate the extraction protein content and antimicrobial activity of A. monophyla protein extract. The objective of the present study is to isolate protein extract from the aqueous extract of A. monophyla and to screen for antimicrobial activity. Materials and Methods: The A. monophylla protein isolate was prepared from aqueous extract. The protein isolate was done using the ammonium sulfate method and quantified using Lowry's method. Agar disc diffusion method and minimum inhibitory concentration were used to evaluate the antimicrobial activity of the extract. Results: The Lowry's method revealed 5.73 mg/mL protein isolate. The microbiological studies revealed significant inhibitions of microbes. Conclusion: The AM protein extract has significant microbiological action. [ABSTRACT FROM AUTHOR]

Abstract Colorectal cancer (CRC) is a common malignant tumor of the digestive tract in China; its incidence rates and mortality rates have been on the rise in recent years, ranking third in terms of incidence and second in mortality. Rational dietary intervention plays an important role in human health, and prevention and adjuvant treatment of CRC through dietary supplementation is the most ideal and safest way to treat the disease at present. More importantly, dietary protein is the basis of our diet and the key nutrient to maintain the normal function of the human body. Therefore, this narrative review delivered an overview of the common causes and therapeutic treatments for CRC. It emphasized the importance of dietary interventions, with a particular focus on elucidating the distinct regulatory impacts of plant proteins, animal proteins, and their mixed proteins.

Complexes of hesperidin with different plant proteins (rice protein, pea protein, pea/rice complex protein) were prepared by pH-driven method to improve the water solubility, environmental stability, and bioavailability of hesperidin. The complexes were characterized by scanning electron microscopy, dynamically scattered light, and X-ray diffraction. Meanwhile, the high performance liquid chromatography was used to determine the hesperidin content to analyze the environmental stability of complexes and bioavailability of hesperidin. The results showed that three plant proteins were able to improve the water solubility of hesperidin, among which the pea/rice complex protein improved 19.6-fold, and the solubility of hesperidin in water reached 340.78 μg/mL. The environmental stability of hesperidin-pea/rice complex protein complex was basically better than that of single plant protein, in which the heat stabilization was the most effective, and the retention of hesperidin was at 65.09% after heating at 80 ℃ for 2 h. The in vitro digestion results showed that the bioavailability of hesperidin in hesperidin-pea/rice complex protein complex was the highest, which was about 5.22-fold of free hesperidin. This study provided a new idea to enhance the stability and bioavailability of hesperidin and helped to expand the application of hesperidin.

This study endeavors to elucidate the factors influencing protein preference and consumption patterns in the Ga South Municipality of Ghana. Understanding these determinants is pivotal for promoting environmentally sustainable and healthy dietary habits. Utilizing a random sampling approach, the study collected 150 meticulously structured questionnaires from a representative sample of municipality residents. It delved into the socio-cultural and economic factors shaping protein preferences and consumption behaviors, alongside investigating the impact of awareness, knowledge, and availability of protein sources on dietary choices. The findings unveiled that respondents partake of protein daily, albeit with variations in patterns based on sources: plant protein consumption occurred weekly, while animal protein was consumed daily. Moreover, respondents exhibited awareness of the nutritional benefits associated with protein consumption. While awareness for protein nutrition is high, the price remains a deterrent to accessing protein in Ga South Municipality. Calling on policymakers to support local food production and supply, invest in food literacy, and develop good transportation to reduce logistics bottlenecks that often create a massive difference between farm gate and market prices.

In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 ℃) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R2≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 ℃, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 ℃, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein.

Bacillus protease, a microbial protease known for its diverse range, significant activity and extensive research, has been widely used in the food industry. This review covers various aspects, including the screening and selection of protease high-producing Bacillus strains, the construction of engineered bacteria, the optimization of fermentation conditions for protease production, and the application of Bacillus protease in the food industry, specifically with plant proteins and animal proteins as substrates. Moreover, the future research direction and development trend are forecasted. The purpose of this review is to serve as a scholarly resource for future investigation and practical utilization of Bacillus protease.

植物油料油脂加工的主要内容包括油脂及蛋白的初加工和深加工技术、综合利用技术、工程装备技术及品质控制技术等,概述了我国植物油料油脂加工技术新进展。我国已初步建立起基于营养和安全为评价标准的食用植物油精准适度加工体系；突破了零反式脂肪酸专用油脂生产技术，能满足各种食品加工场景需求；功能油脂制备技术成果渐次落地，推动产业进入蓬勃发展期，多款结构脂产品进入量产，跨国公司垄断局面得以改变；新油源开发方兴未艾；植物蛋白结构功效关系基础研究促进了植物基产品开发；油料油脂综合利用规模扩大；食用油安全防控技术、绿色储油技术研究不断深入；大型浸出器和浓缩蛋白制取装备的设计和制造水平达到国际先进水平；智能化工厂建设支撑我国油料油脂加工各项经济技术指标处于世界领先地位。The vegetable oilseeds and oils processing includes primary processing and deep processing technology of oils and protein, comprehensive utilization technology, engineering equipment technology and quality control technology, etc.An overview of the new advances in vegetable oilseeds and oils processing technology in China was summarized. Firstly, an accurate and moderate processing system for edible vegetable oils based on nutritional safety indicators has been basically established, and the production technology of edible oils with zero-trans fatty acid has also broken through, which can meet the needs of various food processing. Additionally, the technological achievements in the preparation of functional oils have gradually implemented, promoting the industry to enter a period of vigorous development. Mass production of multiple structural lipids products have also begun, which has busted the monopoly of multinational corporations. Moreover, the development of new oil sources is flourishing. Basic research on the structure efficacy relationship of plant proteins has promoted the development of plant-based products, the scale of comprehensive utilization of oilseeds and oils has expanded, and the researches on edible oils prevention and control technology, as soon as green oil storage technology has continuously gone on. Finally, the design and manufacturing level of large-scale equipment for extracting extractors and protein concentrate has reached international advanced level, and various economic and technical indicators of oilseeds and oils and fats processing has reached the leading level in the world, supported by the construction of intelligent factory.

It is well established that high-protein diets (i.e. ~25-30% of energy intake from protein) provide benefits for achieving weight loss, and subsequent weight maintenance, in individuals with obesity, and improve glycemic control in type 2 diabetes (T2D). These effects may be attributable to the superior satiating property of protein, at least in part, through stimulation of both gastrointestinal (GI) mechanisms by protein, involving GI hormone release and slowing of gastric emptying, as well as post-absorptive mechanisms facilitated by circulating amino acids. In contrast, there is evidence that the beneficial effects of greater protein intake on body weight and glycemia may only be sustained for 6-12 months. While both suboptimal dietary compliance and metabolic adaptation, as well as substantial limitations in the design of longer-term studies are all likely to contribute to this contradiction, the source of dietary protein (i.e. animal vs. plant) has received inappropriately little attention. This issue has been highlighted by outcomes of recent epidemiological studies indicating that long-term consumption of animal-based protein may have adverse effects in relation to the development of obesity and T2D, while plant-based protein showed either protective or neutral effects. This review examines information relating to the effects of dietary protein on appetite, energy intake and postprandial glycemia, and the relevant GI functions, as reported in acute, intermediate- and long-term studies in humans. We also evaluate knowledge relating to the relevance of the dietary protein source, specifically animal or plant, to the prevention, and management, of obesity and T2D. [ABSTRACT FROM AUTHOR]

Autosomal dominant polycystic kidney disease (ADPKD) is a genetic kidney disorder with multiple cyst formation that progresses to chronic kidney disease (CKD) and end-stage kidney disease. Plant-based diets have attracted considerable attention because they may prevent CKD development. This study investigated whether adherence to a plant-based diet is associated with kidney function in patients with ADPKD. The overall plant-based diet index (PDI), healthful PDI (hPDI), and unhealthful PDI (uPDI) were calculated using dietary intake data. Among 106 ADPKD patients, 37 (34.91%) were classified as having advanced CKD (eGFR < 60 mL/min/1.73 m2). The overall PDI and hPDI were lower, but the uPDI was higher in patients with advanced CKD than in those with early CKD. The hPDI was negatively correlated with the neutrophil-to-lymphocyte ratio and platelet-to-lymphocyte ratio. Moreover, the hPDI was inversely associated with advanced CKD [odds ratio (OR): 0.117 (95% confidence interval (CI): 0.039–0.351), p < 0.001], and the uPDI was positively associated with advanced CKD [OR: 8.450 (95% CI: 2.810–25.409), p < 0.001]. The findings of the current study demonstrate that greater adherence to a healthful plant-based diet is associated with improved kidney function in ADPKD patients. [ABSTRACT FROM AUTHOR]

Nutrient quality of plant-based meat and fish alternative (MFA) products has been reported as variable. The present objective was to compare the nutrient density of raw meat and fish with MFA products and to examine MFA ingredients and fortification patterns. Nutrient composition data for raw beef, pork, and chicken (n = 450) came from the USDA Standard Reference Legacy Reselase (SR28) nutrient composition database (n = 450). Data for plant-based meat alternatives (n = 118) came from the USDA Branded Food Products Database (BFPDB). Data for fish and seafood (n = 68) and alternatives (n = 12) came from the Danish Frida Database and Mintel (n = 503). Analyses compared macronutrient content and selected micronutrients per 100 g and percentage of US Daily Values. Nutrient density scores were based on the NRF5.3 algorithm. NRF5.3 scores were significantly lower for MFA products as compared to meat or fish. Saturated fat content was lower, but the mean MFA sodium content was 660 mg/100 g compared to 60 mg/100 g for beef. Mean protein content (17 g) was lower than for beef and pork (20 g). A search of ingredient lists found that fortification with most nutrients associated with animal source proteins (such as B vitamins, vitamin D, iodine, zinc, and omega-3 EPA and DHA) was minimal. Plant-based MFA products would benefit from nutrient standards and fortification guidelines to ensure that these products are not nutritionally inferior to the originals. [ABSTRACT FROM AUTHOR]

The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing products customised to suit consumers' wants and needs. There is a broad acceptance from consumers regarding the safety and desirability of consuming food products that are produced using 3D printing. As this is a new technology, consumers must be provided with relevant information from a trusted source, with further research needing to be conducted within the context of the identified market and culture. By embracing the strength of customisation of 3D printing and coupling this with the global demand for plant-based products, 3D printed PBMAs could be a future challenger to the currently popular production method of extrusion. Therefore, this article reviews consumer interests in PBMAs and summarises opportunities for using 3D printing technology to produce plant-based meat analogues. [ABSTRACT FROM AUTHOR]

Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine. [ABSTRACT FROM AUTHOR]

Bacillus protease, a microbial protease known for its diverse range, significant activity and extensive research, has been widely used in the food industry. This review covers various aspects, including the screening and selection of protease high-producing Bacillus strains, the construction of engineered bacteria, the optimization of fermentation conditions for protease production, and the application of Bacillus protease in the food industry, specifically with plant proteins and animal proteins as substrates. Moreover, the future research direction and development trend are forecasted. The purpose of this review is to serve as a scholarly resource for future investigation and practical utilization of Bacillus protease. [ABSTRACT FROM AUTHOR]

In order to develop novel food 3D printing material, the effects of different temperatures (25, 30, 35, 40 °C) on the rheological properties, 3D printing performance and structural properties of the composite plant protein-based ink were investigated with the soybean protein-isolated, gluten and rice protein (SPI-WG-RP) composite paste as the research object. The results showed that SPI-WG-RP inks exhibited shear thinning (R2 ≥0.98) at all temperatures, which was feasible for 3D printing. The increase of printing temperature reduced the yield stress and viscosity of SPI-WG-RP compound plant protein-based ink. When the temperature reached 40 °C, the extrusion recovery property of protein-based ink material was the best (>62.79%). SPI-WG-RP ink had excellent self-supporting behavior. In addition, the increase in printing temperature promoted the tight connection between the three proteins, and the sample microstructure was more dense and uniform at 40 °C, which improved the 3D printing performance to a certain extent. This study provides a theoretical basis for the preparation of plant protein-based ink with good printing performance, which is conducive to expanding the application of 3D printing technology in the field of plant protein. [ABSTRACT FROM AUTHOR]

This review presents a comprehensive analysis of plant-based proteins from soybeans, pulses, cereals, and pseudo-cereals by examining their structural properties, modification techniques, bioactivities, and applicability in food systems. It addresses the critical need for a proper utilization strategy of proteins from various plant sources amidst the rising environmental footprint of animal protein production. The inherent composition diversity among plant proteins, their nutritional profiles, digestibility, environmental impacts, and consumer acceptance are compared. The innovative modification techniques to enhance the functional properties of plant proteins are also discussed. The review also investigates the bioactive properties of plant proteins, including their antioxidant, antimicrobial, and antitumoral activities, and their role in developing meat analogs, dairy alternatives, baked goods, and 3D-printed foods. It underscores the consideration parameters of using plant proteins as sustainable, nutritious, and functional ingredients and advocates for research to overcome sensory and functional challenges for improved consumer acceptance and marketability. [ABSTRACT FROM AUTHOR]

The interactions between proteins and chlorogenic acid (CGA) have gained significant attention in recent years, not only as a promising approach to modify the structural and techno-functional properties of proteins but also to enhance their bioactive potential in food systems. These interactions can be divided into covalent (chemical or irreversible) and non-covalent (physical or reversible) linkages. Mechanistically, CGA forms covalent bonds with nucleophilic amino acid residues of proteins by alkaline, free radical, and enzymatic approaches, leading to changes in protein structure and functionality, such as solubility, emulsification properties, and antioxidant activity. In addition, the protein–CGA complexes can be obtained by hydrogen bonds, hydrophobic and electrostatic interactions, and van der Waals forces, each offering unique advantages and outcomes. This review highlights the mechanism of these interactions and their importance in modifying the structural, functional, nutritional, and physiological attributes of animal- and plant-based proteins. Moreover, the potential applications of these protein–CGA conjugates/complexes are explored in various food systems, such as beverages, films and coatings, emulsion-based delivery systems, and so on. Overall, this literature review provides an in-depth overview of protein–CGA interactions, offering valuable insights for future research to develop novel protein-based food and non-food products with improved nutritional and functional characteristics. [ABSTRACT FROM AUTHOR]

Plant protein is considered a sustainable health-promoting strategy to prevent metabolic syndrome. Lifestyle changes (including dietary patterns and exercise) have been demonstrated to exert an effect on human health by modulating the biochemical status in humans. The objective of this study was to assess whether supplementation with hemp protein within a Mediterranean diet context together with exercise could help to ameliorate the metabolic statuses of patients prone to developing metabolic syndrome. For this study, 23 patients followed with Mediterranean diet and engaged in aerobic exercise according to the WHO's recommendations, while also being supplemented with hemp protein, for 12 weeks. A comparison of anthropometric, biochemical, and mineral data as well as amino acid values was made between the start and the end of the study, with the subjects acting as their own control group. Statistical analyses included a paired t-test, Wilcoxon paired test, Pearson correlation coefficient, and Sparse Partial Least Squares Discriminant Analysis to evaluate significant differences and correlations among parameters. There were statistically significant changes in total cholesterol, HDL-C (+52.3%), LDL-C (−54.0%), and TAG levels (−49.8%), but not in glucose plasma levels. Following the intervention, plasma concentrations of some amino acids, including α-aminoadipic acid, phosphoethanolamine, and 1-metylhistidine, increased, whereas those of asparagine and alanine declined. Different correlations between amino acids and the other parameters evaluated were reported and discussed. A Mediterranean diet combined with regular aerobic exercise, together with protein supplementation, can highly improve the metabolic parameters and anthropometric parameters of subjects with obesity and impaired glucose levels, ameliorating their health status and likely delaying the development of metabolic syndrome. [ABSTRACT FROM AUTHOR]

Plant-based foods are being increasingly favored to feed the ever-growing population, but these need to exhibit improved nutritional value in terms of protein quality and digestibility to be considered a useful alternative to animal-based foods. Germination is essential for plant growth and represents a viable method through which the protein quality of plants can be further improved. However, it will be a challenge to maintain efficient rates of germination in a changing climate when seeds are sown. In the context of the indoor germination of seeds for food, consumption, or processing purposes, a more efficient and sustainable process is desired. Therefore, novel techniques to facilitate seed germination are required. Pulsed electric fields (PEF) treatment of seeds results in the permeabilization of the cell membrane, allowing water to be taken up more quickly and triggering biochemical changes to the macromolecules in the seed during germination. Therefore, PEF could be a chemical-free approach to induce a stress response in seeds, leading to the production of secondary metabolites known to exert beneficial effects on human health. However, this application of PEF, though promising, requires further research to optimize its impact on the protein and bioactive compounds in germinating seeds. [ABSTRACT FROM AUTHOR]

BackgroundThe current study aimed to evaluate the association between the intake of plant-based protein, animal-based protein, total protein, and the ratio of plant to animal protein with sleep quality and quality of life in patients undergoing hemodialysis.MethodsIn this cross-sectional study, 479 adult patients undergoing dialysis for a minimum of 3 months were included. The dietary intake was calculated using information from a validated 168-item semi-quantitative food frequency questionnaire. Quality of life (QOL) was assessed using the Kidney Disease Quality of Life Short Form (KDQOL-SF 1.3). and the Pittsburgh Sleep Quality Index (PSQI) was used to assess sleep quality.ResultsIn this study, the mean age of the participants was 58.18 years (± 14.25 years), with the majority being male (58.2%). After adjusting for potential confounders, significant positive associations were observed between total protein intake (β = 0.12, p = 0.03) and quality of life (QOL). Conversely, there were significant negative associations between the ratio of plant to animal protein intake (β = −0.94, p

Sonoprocessing (US), as one of the most well-known and widely used green processing techniques, has tremendous benefits to be used in the food industry. The urgent call for global sustainable food production encourages the usage of such techniques more often and effectively. Using ultrasound as a hurdle technology synergistically with other green methods is crucial to improving the efficiency of the protein shift as well as the number of plant-based analog foods (PBAFs) against conventional products. It was revealed that the US has a significant impact when used as an assistant tool with other green technologies rather than being used alone. It increases the protein extraction efficiencies from plant biomasses, improves the techno-functional properties of food compounds, and makes them more applicable for industrial-scale alternative food production in the circular economy. The US aligns well with the objectives outlined in the UN’s Sustainable Development Goals (SDGs), and Planetary Boundaries (PBs) framework, demonstrating promising outcomes in life cycle assessment. However, several challenges such as uncontrolled complex matrix effect, free radical formation, uncontrolled microbial growth/germination or off-flavor formation, removal of aromatic compounds, and Maillard reaction, are revealed in an increased number of studies, all of which need to be considered. In addition to a variety of advantages, this review also discusses the drawbacks and limitations of US focusing on PBAF production.

IntroductionThe importance of developing plant-based meat similar to animal meat lies in the fact that sensory similarity is a crucial factor in encouraging consumers to adopt this alternative.MethodologyThe present study reports the morphology, hydrophilicity, and thermal analysis of different fibers obtained by the electrospinning method. In the first step of this work, zein and zein/poly(ethylene oxide) (PEO) in 80% aqueous ethanol solution with varying concentrations of these polymers were investigated.Results and DiscussionIt was observed that the diameters of the electrospun fibers are related to the concentration and viscosity of the solutions. Moreover, the addition of small percentages of PEO makes the fibers more hydrophilic and leads to an increase in the polymeric solution viscosity. Because of its low toxicity, PEO is used in various edible products. In the second step of this work, an ideal zein/PEO combination was found to allow the pea protein (PP) to be electrospun. Adding PP to the zein/PEO blend (20:1) leads to a more hydrophilic fiber and improves thermal stability. The results suggest that the zein/PEO and zein/PEO/PP blends can offer an innovative solution to enhance the texture and appearance of plant-based meats. These simulated electrospun fibers can mimic the fibers in animal meat and are a potential alternative to provide a sensory experience as close to animal meat as possible.

The objective of this study is to investigate the effects of free gossypol in cottonseed meal (CM) on the growth and intestinal health of grass carp, as well as to determine whether free gossypol is the primary factor restricting high-level inclusion of cottonseed meal. This study was designed with five groups: the control group (32% soybean concentrate protein), the CM group (44% CM), the cottonseed protein concentrate (CPC) group (33% CPC), and the CPC and control groups with 400 and 600 ​mg/kg gossypol added, designated as CON, CM, CPC, CPC ​+ ​GP, and CON ​+ ​GP, respectively. The experiment lasted eight weeks, and each group had three replicates. This experiment employed one-way ANOVA and Duncan's multiple comparisons of the means. The findings revealed that in comparison to the CON group, the growth of fish in the CM, CPC ​+ ​GP, and CON ​+ ​GP groups significantly decreased. Intestinal inflammation damage was observed. This was indicated by a significant upregulation of pro-inflammatory factors, including tnf-α, nf-κb, il-6, il-8, il-12β, and il-1β, along with significant downregulation of anti-inflammatory factors, including tgf-β1, il-15, and il-10. Additionally, significant downregulation of antioxidant enzyme-related genes, including nrf2, cat, CuZnsod, gpx4, and gpx1, was observed and the intestinal physical barrier function was compromised. In addition, the intestinal microbiota composition was affected, with a significant reduction in Bacillus and Cetobacterium abundances and a remarkable increase in the abundance of Aeromonas, resulting in dysregulation of the intestinal microbiota function. However, in comparison to the CM group, the growth rate of fish in the CPC group exhibited a marked increase; nonetheless, it persisted at a level lower than that observed in the CON group and the degree of intestinal damage was significantly improved. Additionally, the intestinal microbiota structure was found to be similar to that of the CON group. In conclusion, excessive CM negatively affects grass carp growth and intestinal health, whereas replacing CM with CPC mitigates these effects. Adding gossypol equivalent to CM group in CON and CPC diets reduces growth performance and impairs intestinal function, indicating gossypol as a primary limiting factor for high CM inclusion in diets.

Abstract This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure of plant proteins during production and their impact on food colloids including emulsions, foams, and gels are considered in relation to their fundamental properties, while highlighting the recent developments in the production and processing technologies with regard to their impacts on the molecular properties and aggregation of the proteins. The ability to quantify structural, morphological, and rheological properties can provide a better understanding of the roles of plant proteins in food systems. The applications of plant proteins as dairy and meat alternatives are discussed from the perspective of food structure formation. Future directions on the processing of plant proteins and potential applications are outlined to encourage the generation of more diverse plant‐based products.

Biscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses on improving the wafer's quality and nutritional value and reducing their fragility by partially replacing wheat flour with soybean flour in the following proportions: 5% (T1), 10% (T2), 15% (T3), 20% (T4), and adding ammonium carbonate in different quantities. The sensory evaluation showed that the best wafer treatment was supported with 15% soy flour and 150 g of ammonium carbonate. At the same time, the mean for sensory evaluation is 8.80. Also, the results of the chemical analysis (protein, moisture, fat, carbohydrate, ash, fibre) texture and colour after direct manufacturing and after three months of storage. The result showed a significant increase in the percentage of protein and fat from 6.56±0.30 to 12.19 ± 0.35, 11.56±0.10 to 19.64±0.55, respectively the moisture content was higher in the control was 3.88±0.02 for wafer sample 2.47±0.13, while fibre was 1.93±0.15. The carbohydrates in the control sample were higher than in other treatments. Texture and colour were improved compared with the control. Commercial-batter biscuits with high nutritional value content and high-quality properties can be prepared by replacing wheat flour with 15% soy flour and adding 150 g of ammonium carbonate.

Biji (okara or soybean curd residue), a by-product of soybean processing, contains proteins. In this study, control plant-based patties were compared with patties supplemented with biji powder (5, 10, 15, and 20 g). Increasing the amount of biji added to patties was found to be favorably associated with increased water-holding capacity, decreased cooking loss, and reduced diameter and thickness. Texture profile analysis revealed trends of increased hardness, springiness, cohesiveness, and chewiness which were proportional to the inclusion of biji powder. The volatile compounds in plant-based patties supplemented with biji were analyzed using HS-SPME-Arrow-GC/MS. Notably, benzaldehyde, nonanal, and 2-heptanone, which are undesirable flavors, were detected at significantly lower levels in patties supplemented with biji. Therefore, biji can serve as a supplementary ingredient to enhance the texture and flavor of plant-based patties.

Polysaccharides and proteins are two important components in food. Combining plant protein with polysaccharides can give full play to their advantages, show new functional characteristics, and improve their shortcomings. In this review, the preparation and influencing factors of polysaccharides-plant proteins complex, the functional properties of the polysaccharide-plant protein complex and its application are introduced.

The current study aims to modify the functional, physical, structural and nutritional characteristics of pea protein isolate. High-intensity ultrasound treatment was used at 20 kHz frequency and 25 % amplitude for 10 (US10), 20 (US20), or 30 (US30) min. Results indicated that ultrasound application enhanced the protein solubility and zeta potential. When compared to control samples, the foaming capacity (FC) and stability (FS) as well as emulsion activity (EA) and stability (ES) were also increased from 157.5, 42.03, 46.25 and 53.75 % up to 182.5, 81.57, 72.50 and 67.50 %, respectively. Besides, particle size was found to be lower for ultrasound treated samples (92.9–131.1 nm) in comparison to that of untreated commercial pea protein isolate (161.9 nm). Moreover, while the bioaccessibility of pea protein in untreated sample was calculated as 28.90 %, ultrasonication increased the retention of pea protein up to 49.36 %. It can be concluded from the results that the ultrasonication process can be used as an advantageous, green and non-thermal tool for obtaining protein isolates with improved techno-functional properties and nutritional quality. Therefore, this treatment might improve the characteristics, and thus increase the utilization of plant-based proteins, especially pea protein, in various food systems.

[Display omitted] Two major protein families are present in rapeseed, namely cruciferins and napins. The structural differences between the two protein families indicate that they might behave differently when their mixture stabilises oil–water interfaces. Therefore, this work focuses on elucidating the role of both proteins in interface and emulsion stabilisation. Protein molecular properties were evaluated, using SEC, DSC, CD, and hydrophobicity analysis. The oil–water interface mechanical properties were studied using LAOS and LAOD. General stress decomposition (GSD) was used as a novel method to characterise the nonlinear response. Additionally, to evaluate the emulsifying properties of the rapeseed proteins, emulsions were prepared using pure napins or cruciferin and also their mixtures at 1:3, 1:1 and 3:1 (w:w) ratios. Cruciferins formed stiff viscoelastic solid-like interfacial layers (G s ′ = 0.046 mN/m; E d ′ = 30.1 mN/m), while napin formed weaker and more stretchable layers at the oil–water interface (G s ′ = 0.010 mN/m; E d ′ = 26.4 mN/m). As a result, cruciferin-formed oil droplets with much higher stability against coalescence (coalescence index, CI up to 10%) than napin-stabilised ones (CI up to 146%) during two months of storage. Both proteins have a different role in emulsions produced with napin-cruciferin mixtures, where cruciferin provides high coalescence stability, while napin induces flocculation. Our work showed the role of each rapeseed protein in liquid–liquid multiphase systems. [ABSTRACT FROM AUTHOR]

Whole-body tissue protein turnover is regulated, in part, by the postprandial rise in plasma amino acid concentrations, although minimal data exist on the amino acid response following non-animal-derived protein consumption. We hypothesised that the ingestion of novel plant- and algae-derived dietary protein sources would elicit divergent plasma amino acid responses when compared with vegan- and animal-derived control proteins. Twelve healthy young (male (m)/female (f): 6/6; age: 22 ± 1 years) and 10 healthy older (m/f: 5/5; age: 69 ± 2 years) adults participated in a randomised, double-blind, cross-over trial. During each visit, volunteers consumed 30 g of protein from milk, mycoprotein, pea, lupin, spirulina or chlorella. Repeated arterialised venous blood samples were collected at baseline and over a 5-h postprandial period to assess circulating amino acid, glucose and insulin concentrations. Protein ingestion increased plasma total and essential amino acid concentrations (P < 0·001), to differing degrees between sources (P < 0·001), and the increase was further modulated by age (P < 0·001). Postprandial maximal plasma total and essential amino acid concentrations were highest for pea (2828 ± 106 and 1480 ± 51 µmol·l−1) and spirulina (2809 ± 99 and 1455 ± 49 µmol·l−1) and lowest for chlorella (2053 ± 83 and 983 ± 35 µmol·l−1) (P < 0·001), but were not affected by age (P > 0·05). Postprandial total and essential amino acid availabilities were highest for pea, spirulina and mycoprotein and lowest for chlorella (all P < 0·05), but no effect of age was observed (P > 0·05). The ingestion of a variety of novel non-animal-derived dietary protein sources elicits divergent plasma amino acid responses, which are further modulated by age. [ABSTRACT FROM AUTHOR]

Plant proteins have been considered a potential source of bio-functional peptides, which can be beneficial for human health. The potent antioxidant properties of plant-based peptides protect against oxidative damage and associated diseases. Despite a significant number of studies on the preparation and biological functions of plant-based peptides, only a limited number of peptides are commercially utilized. The systematic studies of the extraction, optimization, isolation, pharmacokinetics, stability, and safety aspects of plant protein-derived peptides (PPDP) are in progress. Also, the molecular mechanism of action and health benefits of bioactive PPDP is still lacking. Hence, this review provides a comprehensive discussion of various plant protein sources to endproduct applications of PPDP. In this context, different plant sources explored for functional and bioactive PPDP have been presented. The green biotechnological techniques such as fermentation and enzymatic hydrolysis for extraction of PPDP have been described. The functional and biological properties of PPDP have been revisited. The most important part of the application which includes the stability and bioavailability of PPDP has been discussed. Additionally, the health impact of PPDP administration has been summarized. Lastly, future perspectives and concluding remarks have been documented. [ABSTRACT FROM AUTHOR]

There is an increasing interest in plant-based diets and higher levels of plant proteins due to rising concerns around health and environmental sustainability issues. We determined the effects of increasing quartiles of plant protein in the diet on nutrient adequacy using a large nationally representative observational dataset. Twenty-four-hour dietary-recall data from NHANES 2013–2018 from 19,493 participants aged 9+ years were used to assess nutrient intakes. Nutritional adequacy was assessed by estimating the percentage of the population with intakes below the EAR or above the AI. A quartile trend was assessed using regression and the significance was set at Pquartile trend < 0.05. With increasing quartiles of plant protein, the adequacy decreased for calcium, potassium, and vitamin D and increased for copper and magnesium for adolescents. Among the adults aged 19–50 years, the adequacy decreased for protein, choline, selenium, vitamin B12, and zinc and increased for copper, folate, iron, magnesium, thiamin, and vitamin C with increasing quartiles of plant protein. The adequacy for calcium, vitamin A, and zinc decreased and it increased for copper, folate, magnesium, thiamin, and vitamin C with increasing quartiles of plant protein among adults aged 51+ years. The results indicate that diets of mixed protein sources (from both animals and plants) are the most nutritionally adequate. [ABSTRACT FROM AUTHOR]

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In the context of dietary transition toward plant proteins, it is necessary to ensure protein security in populations. It would thus be of interest to identify biomarkers of altered protein digestibility in populations. We examined the association between urinary metabolites and the acute intake of low- or highly digestible protein in healthy volunteers. The urine samples were collected before and 9 h after the ingestion of a meal containing either no protein, zein (low-digestible) or whey protein isolate (highly digestible). The liquid chromatography–high resolution mass spectrometry metabolomics approach was used for the profiling of the urinary metabolites. For the standardization of metabolomics data sets, osmolality-based, standard normal variates (SNV) and probabilistic quotient normalization (PQN) techniques were used. The ANOVA-based factorial method, AComDim_ICA, was used for chemometrics analysis. The osmolality adjustment has a beneficial effect and the subsequent mathematical normalization improves the chemometric analysis further. Some changes in the urinary metabolomes were observed 9 h after the meal in the three groups. However, there was no difference in the urine metabolome between groups. No biomarker of protein digestibility can be identified after the ingestion of a single meal, even when marked differences in the digestion efficiency of protein have been observed. [ABSTRACT FROM AUTHOR]

Our knowledge about the connection between protein intake and diabetes-related complications comes largely from studies among those already diagnosed with type 2 diabetes (T2D). However, there is a lack of information on whether changing protein intake after diabetes diagnosis affects complications risk. We aimed to explore the association between protein intake (total, animal, and plant) and vascular complications in incident T2D patients considering pre-diagnosis intake and changes in intake after diagnosis. This prospective cohort study included 1064 participants from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Potsdam cohort who developed T2D during follow-up (physician-verified). Dietary protein intake was measured with a food frequency questionnaire at baseline and follow-up. We included physician-reported incident diabetes complications (myocardial infarction, stroke, nephropathy, and neuropathy). A total of 388 participants developed complications, 82 macrovascular complications, and 343 microvascular complications. Substituting carbohydrates with protein showed a trend towards lower complications risk, although this association was not statistically significant (hazard ratio (HR) for 5% energy (E) substitution: 0.83; 95% confidence intervals (CI): 0.60–1.14). Increasing protein intake at the expense of carbohydrates after diabetes diagnosis was not associated with total and microvascular complications (HR for 5% E change substitution: 0.98; 95% CI: 0.89–1.08 and HR for 5% E change substitution: 1.02; 95% CI: 0.92–1.14, respectively). Replacing carbohydrates with protein did not elevate the risk of diabetes complications in incident T2D cases. [ABSTRACT FROM AUTHOR]

Plants have evolved various mechanisms to synthesize diverse range of substances that contribute to their survival against pests, pathogens, predators, and adverse environmental conditions. Although several plant metabolites possess therapeutic potential, some can be potentially harmful to human and animal health when consumed in large proportion. Proteins, peptides, and non-protein amino acids are products of plant biochemical pathways with proven beneficial and nutritional effects. Despite these benefits, the in vivo toxicities associated with certain plant-derived proteins, peptides, and non-protein amino acids pose a significant risk to humans and animals. Symptoms of poisoning include nausea, vomiting, diarrhea, hair and weight loss, goiter, cataracts, and infertility. Even though plant processing methods such as soaking and drying can reduce the amount of toxin contained in plants, complete riddance is often impossible. As such, food regulatory bodies need to prevent uncontrolled consumption of the listed and many other toxin-containing plant species to keep the public safe. For this purpose, this review collates crucial insights into the sources, and in vivo toxicity associated with certain plant-derived proteins, peptides, and non-protein amino acids that have the clear potential to adversely affect human health. Additionally, this review provides information on analytical methods suitable for the detection of these substances in plants.

Diabetic kidney disease is a metabolic condition that can increase the risk of death. Reasonable protein diets can reduce the risk of developing kidney disease, delay its progression, and other complications. This review explores the pathogenesis of diabetic kidney disease, analyses the potential of protein in regulating its development in terms of its sources, and further elucidates the possible mechanism of protein influence on diabetic kidney disease. Finally, we present the potential advantages of moderately limited plant-based protein diets in managing diabetic kidney disease, and propose the promising future of protein-based foods. In particular, inflammation and oxidative stress are closely associated with the development and progression of diabetic kidney disease. Proteins are regulators of renal function, and plant proteins are more effective and pronounced than animal proteins in reducing the rate of its progression. Additionally, the benefit-risk ratios seem to be greater for plant-based, less processed dietary patterns.

Bioactive peptides derived from plant sources have gained significant attention for their potential use in preventing and treating chronic degenerative diseases. However, the efficacy of these peptides depends on their bioaccessibility, bioavailability, and stability. Encapsulation is a promising strategy for improving the therapeutic use of these compounds. It enhances their stability, prolongs their shelf life, protects them from degradation during digestion, and enables better release control by improving their bioaccessibility and bioavailability. This review aims to analyze the impact of various factors related to peptide encapsulation on their stability and release to enhance their biological activity. To achieve this, it is necessary to determine the composition and physicochemical properties of the capsule, which are influenced by the wall materials, encapsulation technique, and operating conditions. Furthermore, for peptide encapsulation, their charge, size, and hydrophobicity must be considered. Recent research has focused on the advancement of novel encapsulation methodologies that permit the formation of uniform capsules in terms of size and shape. In addition, it explores novel wall materials, including polysaccharides derived from unconventional sources, that allow the precise regulation of the rate at which peptides are released into the intestine.

ABSTRACT: A lean meat batter system was mixed with four plant proteins at 3, 6, 9, and 12% (w/w): pea protein A (PA), pea protein B (PB), brown rice protein (BR) and faba bean protein (FB). Texture profile analysis (TPA) revealed that increasing plant protein levels hardened the hybrid meat batters, with PA and PB leading to the hardest gels. TPA results were supported by micrographs, demonstrating that the two pea proteins formed large aggregates, contributing to a firmer hybrid meat gel. Dynamic rheology showed that the incorporation of plant proteins lowered the storage modulus (G') during the heating stage (20 to 72°C), yet the 6% PA treatment produced a final G' (after cooling) closest to the control (CL). Nuclear Magnetic Resonance (NMR) T2 relaxometry also demonstrated that plant proteins reduced the water mobility in hybrid meat batters. Results were in line with the cooking loss, except for a higher cooking loss in the BR formulation compared to the CL. Color measurement showed that increasing plant protein levels led to darker and yellower meat batters; however, the effect on redness varied among treatments. Overall, the findings suggest that pea proteins have superior functionality and compatibility within a lean poultry meat protein system, compared to BR and FB tested here.

Fishmeal (FM) is not a sustainable source of nutrients due to the over-exploitation of fisheries resources and increasing aquafeed costs. Plant protein (PP) sources have been utilized as FM alternatives in diets. A 60-day nutritional experiment was conducted to study the effects of the complete replacement of FM with PP ingredients in diets supplemented with nano-Se on growth performance, plasma physiological and immunological parameters, and liver antioxidant capacity of common carp (Cyprinus carpio). Five experimental diets were prepared, where FM-Control contained 35 % FM, PP-Control contained complete PP ingredients, and NSe1, NSe2, and Nse3 contained complete PP ingredients supplemented with 1, 2, and 3 mg/kg nano-Se, respectively. The growth performance of fish fed the FM-Control and NSe3 diets was higher than in the PP-Control group (P 0.05). While the highest levels of antioxidant parameters, including reduced glutathione, superoxide dismutase, catalase, and glutathione peroxidase, were detected in the liver of fish fed with the FM-Control diet, the lowest malondialdehyde concentration was measured in the NSe3 group (P

ObjectiveThere is suggestive data indicating a correlation among dietary protein intake and the progression of chronic kidney disease (CKD). Nonetheless, the exact associations between dietary protein intake and the incidence of CKD have remained uncertain. We performed the first meta-analysis to explore the correlation among total protein, plant protein, animal protein intake and CKD risk.MethodsThe study conformed the PRISMA statement guidelines. We comprehensively searched PubMed, Web of Science, and Embase until to December 2023. The retrieved studies underwent rigorous evaluation for eligibility, and relevant data were meticulously extracted. The Newcastle-Ottawa Scale (NOS) tool was applied to evaluate the risk of bias. Subsequently, relevant data were extracted and pooled to evaluate the relations among dietary protein intake and CKD incidence.ResultsTotally, 6,191 articles were identified, six studies were eligible. A total of 148,051 participants with 8,746 CKD cases were included. All studies had a low overall risk of bias. Higher total, plant and animal protein intake were all correlated with decreased CKD incidence, pooled risk ratios (RRs) and 95% confidence intervals (CIs) were as follows: (RR = 0.82, 95% CI = 0.71–0.94, p = 0.005; I2 = 38%, p = 0.17); (RR = 0.77, 95% CI = 0.61–0.97, p = 0.03; I2 = 77%, p = 0.001); (RR = 0.86, 95% CI = 0.76–0.97, p = 0.02; I2 = 0%, p = 0.59), respectively. For fish and seafood within animal protein: RR = 0.84, 95% CI = 0.74–0.94. Subgroup analysis showed that geographical region, sample size, follow-up time, not assessing protein by food frequency questionnaire, using %energy as the measurement index, not adjusting for several covariates may be the sources of heterogeneity for plant protein. A significant non-linear relation among plant protein and incident CKD was observed by dose–response analysis.ConclusionThe data showed a lower CKD risk significantly associated higher-level dietary total, plant or animal protein (especially for fish and seafood) intake. Further prospective studies demonstrating the correlations of precise sources, intake and duration of dietary protein and incident CKD are warranted.

In this study, ω-3 medium- and long-chain triacylglycerols (MLCTs) microcapsules with excellent performance were obtained using soy protein as the wall component to address the oxidation-related problems of MLCTs. Additionally, the effect of soy, whey, or pea proteins on microcapsules in terms of the changes in their structure and physicochemical properties was investigated. The results showed that the small particle size, low PDI (polydispersity index) and zeta potential, fast adsorption rate, and low interfacial tension of these protein-based samples fabricated through the O/W template method were conducive to maintaining the integrity of microcapsules during spray-drying. The microcapsules, characterized by a spherical shape, exhibited superior encapsulation efficiency of 94.56%, surpassing the findings of previous investigations. Overall, these microcapsules exhibited long-term storage stability and low controllable release rates, which could be utilized as carriers for liposoluble actives.

Objective: To analyze the association between the dietary protein/energy ratio and percentages of dietary animal and plant protein and obesity in Japanese patients with type 2 diabetes. Design: This was a cross-sectional study. Obesity was defined as BMI ≥25 kg/m2. Data were collected for all study participants and stratified according to age and sex. Diet was assessed via a food frequency questionnaire. Setting: 26 clinics participating in the Japan Diabetes Clinical Data Management Study Group (JDDM) from December 2014 to December 2019. Participants: 1567 Japanese out patients with type 2 diabetes (63.1% men; mean age 62.3 ± 11.6 years). Results: In all participants, multivariate analysis with adjustment by major confounders showed a significant inverse association in those in the highest quartile of the protein/energy ratio (mean 17.7%) with obesity (OR = 0.588, 95% CI = 0.435-0.794; p trend = 00.007), but after the addition of vegetable intake it became non-significant. In the age- and sex-stratified analysis, a high protein/energy ratio (mean 15.6%) was inversely associated with obesity in older women only (OR = 0.280, 95% CI = 0.123-0.638), which remained significant after adjustment of individual food groups correlated with protein. No association between percentages of dietary animal or plant protein and obesity was found. Conclusions: In older women only, a higher dietary protein/energy ratio was associated with lower obesity after adjustment by confounders and individual food groups correlated with protein intake. Future longitudinal research that includes data on food groups as well as age- and sex-stratification of participants is recommended to further clarify this relationship.

In recent years, vegetarian meat has seen significant growth in the market. However, vegetarian shrimp remains suboptimal, primarily because it is made from konjac, lacking the authentic texture of shrimp. This study aimed to enhance the texture of vegetarian shrimp by using various commercial plant proteins (soy, pea, Cyanobacteria, and wheat protein) combined with different transglutaminase (TGase) concentrations (0.1% and 0.5%). These were tested under specific temperatures (25 °C and 50 °C) and incubation periods (20 and 60 min) to establish a correlation between protein profiles and food texture. For comparison, three types of frozen shrimp (grass shrimp, prawn, and lobster) were used as benchmarks. The protein profiles and scanning electron microscope images of these frozen shrimps showed minor differences. The plant proteins profiles and textures were notably influenced by the varied TGase concentrations, temperatures, and incubation times. Moreover, when TGase was added, both soy and pea proteins achieved a texture akin to that of frozen lobster. Incorporating 0.5% TGase into soy and pea proteins resulted in vegetarian shrimp that closely resembled lobster in both protein profile and texture. Additionally, experimental data suggested that using Cyanobacteria and wheat proteins could enhance the flavor and springiness of the food. Overall, this study may serve as a valuable reference for the preparation of vegetarian shrimp.