Search

The last several years has seen a substantial increase in the investment and development of alternative proteins to lower the environmental footprint of animal agriculture. In addition to insects, single cell proteins (SCP), i.e. algae, bacteria, yeast, have received renewed attention due to their ability to utilize unconventional carbon feedstocks. Traditionally, conventional sugar streams such as corn syrup or molasses have been used for cultivation of SCP. However, algal and bacterial meals are looked at as potential solutions for industrial carbon waste such as carbon dioxide and methane. Yeasts have the ability to use pentose sugars that are found in lignocellulosic materials, i.e. agricultural and forestry residues. Much of the discourse surrounding these alternative protein sources has been on the environmental impact of their production, but less so on the impact of their use. In particular, the impact of single cell proteins on nutrient utilization and gastrointestinal health warrants attention. Nutritional value remains varied among SCP products and dependent on microbial strain and down-stream processes. Maintaining high protein digestibility, and reducing fermentable protein, as well as maintaining high phosphorus digestibility remains a critical nutritional and environmental strategy. Recent findings have indicated that the microbial strain and the carbon feedstock on which it is grown on may have an interactive effect on gastrointestinal health. In particular, yeast products can be characterized as generally anti-inflammatory, but cultivation on lignocellulosic residues appears to enhance these properties. Bacterial meals are known to contain proinflammatory components such as lipopolysaccharides and peptidoglycans, however, in some instances, they may also produce bioactive molecules that result in a net positive impact. It remains critical to evaluate alternative proteins in the context of whole animal health and consider the environmental impact of their use as well as their production. [ABSTRACT FROM AUTHOR]

There is a need to have functional protein-rich ingredients to formulate a range of vegan and vegetarian products. However, available proteins vary in functionality and in particular in solubility, even if derived from the same plant source. In this survey, appearance, native pH, and aqueous solubility of 26 plant proteins were assessed. Solubility correlated with purity and extraction process applied and differences in between plant sources were related to protein types present in the raw material. For example, proteins with a prevalence of prolamins (wheat) or glutelins (rice) had lower solubilities than those from pea and sunflower, which consist almost exclusively of globulins and albumins. Moreover, solubility of pea protein isolates was between as little as 8% to as much as 50%, while less pure sunflower meals varied only between 19% and 22%. Extraction procedures further affected appearance e.g. due to pigment degradation and/or non-enzymatic browning. This study serves as reference to researchers currently working with various protein powders and highlights the need to establish relationships between base raw material properties such as solubility, pH, appearance, and applicability in the design of food matrices. • Biological origin and extraction approach cause variations in crude protein solubility. • Crude protein solubility correlates with the amount of albumins. • The choice of extraction techniques impacts powder appearance and native pH. [ABSTRACT FROM AUTHOR]

• The molecular composition of Spirulina is discussed. • The effect of incorporating Spirulina into foods is reviewed. • Spirulina is being consumed mainly in cereal-based products and snacks. • Health-benefits of consuming Spirulina are revised and discussed. • Spirulina shows potential for prevent-treat metabolic syndrome. Humans are no strangers to the consumption of microalgae as already in the sixteenth century Spirulina was harvested from Lake Texcoco and consumed in markets in Tenochtitlan (today Mexico City). Nowadays, microalgae are being incorporated into many food formulations. Most of these use microalgae as a marketing strategy or as a colouring agent. However, Spirulina (and compounds derived thereof) show potential for being used as ingredients in the development of novel functional foods, which are one of the top trends in the food industry. Several human intervention studies demonstrated the potential of Spirulina for being used in the prevention or treatment of disorders related to metabolic syndrome. The aim of the current paper was to review current and potential applications of this microalga in the food and functional food industries. Health benefits associated with consuming Spirulina and/or some of the most important compounds derived from Spirulina were also discussed. [ABSTRACT FROM AUTHOR]

Endometrial cancer (EC) is one of the most common gynecological cancers worldwide. Sentinel lymph node (SLN) status could be a major prognostic factor in evaluation of EC, but several prospective studies need to be performed. Here we report an in-depth proteomics analysis showing significant variations in the SLN protein landscape in EC. We show that SLNs are correlated to each tumor grade, which strengthens evidence of SLN involvement in EC. A few proteins are overexpressed specifically at each EC tumor grade and in the corresponding SLN. These proteins, which are significantly variable in both locations, should be considered potential markers of overall survival. Five major proteins for EC and SLN (PRSS3, PTX3, ASS1, ALDH2, and ANXA1) were identified in large-scale proteomics and validated by immunohistochemistry. This study improves stratification and diagnosis of individuals with EC as a result of proteomics profiling of SLNs., Competing Interests: The authors declare no competing interests., (© 2021 The Authors.)

Alternative protein sources are gaining increasing global attention as a solution to address future protein demands. Determining the chemical composition of meat alternatives is vital to confirm that it is nutritious, but also to increase product value and promote its utilization. The carcass characteristics and chemical composition of springhare, an underutilized protein source, was found to be comparable to that of commercially reared rabbits. Hence, its introduction into the commercial supply chain would likely not offset consumers accustomed to purchasing rabbit/hare meat. Springhare meat had a high protein content (~22.5 g/100 g meat) and low lipid (<1.3 g/100 g meat) content. The meat's fatty acids mainly comprised C18:2n6c (γ-linoleic acid; 24%), C18:0 (stearic acid; 20%), C16:0 (palmitic acid; 19%), C20:4n6 (arachidonic acid; 15%) and C18:1n9c (oleic acid; 13%). Although sex did not significantly influence the carcass characteristics and meat composition, season did have an effect (p < 0.05) on the fatty acid profile. The meat harvested in summer had higher (p < 0.05) concentrations of favorable unsaturated fatty acids, C18:2n6c, C18:3n6, C18:3n3 (α-linolenic acid), C20:2n6 (eicosadienoic acid), C20:3n3 (eicosatrienoic acid), compared to the meat obtained in winter, which contained more (p < 0.05) saturated fatty acids. The results verify that springhare can be utilized as a viable alternative protein source. [ABSTRACT FROM AUTHOR]

A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with "tradition", and pea bread was associated with "fruit and vegetable". [ABSTRACT FROM AUTHOR]

Alternatives to animal proteins with similar texture, appearance and taste are demanded by an increasing group of consumers. Plant-based meat analogues produced by high moisture extrusion cooking can provide relevant solutions. Here, microalgae combined to soy concentrates were shown to create fibrillary textured extrudates. The incorporation of spray-dried microalgae biomass in up to 50% affected the formation of fibers, which could be balanced by reducing moisture levels. The elevated fat content of microalgae biomass led to lubrication effects, while probably undisrupted microalgae cells acted as passive fillers and limited the access of intracellular proteins. Both effects may have reduced texturing but increased tenderness in comparison to pure soy based extrudates. By using heterotrophically cultivated Auxenochlorella protothecoides with a light-yellow coloration, a consumer-adverse visual appearance could be omitted. Microalgae integration improved the extrudate's nutritional profile by incorporating vitamins B and E, where over 95% was retained in the final product. The meat analogue industry strives to be more than an alternative for vegetarian and vegan customers. Large initial public offerings of relevant players underline the current economic and industrial interest. Besides animal wellbeing, meat analogues are praised mainly for their reduced ecological and environmental impact. Yet, most of the products on the market are based on environmentally questionable resources, such as soy. Hence, this study with focus on microalgae as a protein alternative to the ubiquitously applied soy protein concentrate is relevant to the evolving industry and research. In this manuscript, a fibrillary textured plant-based product using microalgae is shown without an adverse color. Unlabelled Image • Bright yellow fibrillary meat analogues were produced using heterotrophic microalgae. • Moisture reduction was required to develop fibers with increasing microalgae content. • Microalgae cells remained visible after the extrusion processing. • Enhanced nutritional value of extrudates as a result of microalgae incorporation. [ABSTRACT FROM AUTHOR]

Cultured meats (CMs) are produced by in vitro culture of animal cells. Since the first CM burger patty was created in 2013, many companies have been founded to commercialize CM products. We discuss the meat focus and geographical spread of CM companies, the funding landscape, and challenges for commercialization., (Copyright © 2020 Elsevier Ltd. All rights reserved.)

Background: Molecular changes associated with the initiation of the epithelial to mesenchymal transition (EMT) program involve alterations of large proteome-based networks. The role of protein products mapping to non-coding genomic regions is still unexplored., Objective: The goal of this study was the identification of an alternative protein signature in breast cancer cellular models with a distinct expression of EMT markers., Methods: We profiled MCF-7 and MDA-MB-231 cells using liquid-chromatography mass/spectrometry (LCMS/ MS) and interrogated the OpenProt database to identify novel predicted isoforms and novel predicted proteins from alternative open reading frames (AltProts)., Results: Our analysis revealed an AltProt and isoform protein signature capable of classifying the two breast cancer cell lines. Among the most highly expressed alternative proteins, we observed proteins potentially associated with inflammation, metabolism and EMT., Conclusion: Here, we present an AltProts signature associated with EMT. Further studies will be needed to define their role in cancer progression., (Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.net.)

Microalgae proteins are an underutilized biomass source for foods with unknown technofunctionalities. Heat-induced gel formation was used in this study to investigate the gelation properties of a protein-rich extract from the microalga Chlorella sorokiniana. Gel formation was achieved at a minimum protein concentration of 9.9 g/100 mL and a temperature of 61 °C was necessary to produce a stable gel network. Small-amplitude oscillatory shear measurements revealed that a weak gel was formed with tan δ > 0.1, which was also evident during backward extrusion measurements. The elasticity of the gels increased when the final T set was increased and a maximum gel elasticity was obtained at T set = 80 °C and a heating rate of 1 °C min−1. Increasing the heating rate to 5 and 15 °C min−1 negatively affected the gel strength. Additionally, increasing the ionic-strength and increasing or decreasing the pH negatively affected the gel network, which was related to a change in electrostatic interactions. The results obtained showed that it is possible to produce protein gels from water-soluble protein-rich extracts from Chlorella sorokiniana , which may simplify application of protein extracts from this microalga in foods. • Proteins from the microalga Chlorella sorokiniana formed heat-induced gels. • A gel is formed at a protein content of 9.9 g/100 mL and a temperature of 61 °C. • Gel strength decreases with change in pH and increase in NaCl and heating rate. • Native pH of 5.6 resulted in highest gel strength. • The prepared gels showed the typical behavior of a weak-gel with tan δ > 0.1. [ABSTRACT FROM AUTHOR]

Simple Summary: The sustainability of fish production is mainly driven by the protein source used in aquafeeds. In conventional fish feed, protein sources are mostly vegetable ingredients and fishmeal. The present study explored the potential use of full-fat Hermetia illucens prepupae meal (H) replacing 0% (H0), 25% (H25), and 50% (H50) conventional ingredients in practical diets for rainbow trout. No significant differences in growth were observed in all experimental groups, while in fish fed the H50 diet both hepatic and intestinal alterations were detected. In addition, in the same fish group, genes related to stress and immune-response were significantly up-regulated. The results obtained so far highlighted an overall physiological adaptation of fish to the dietary manipulation, suggesting an adverse effect of full-fat H at the highest inclusion level. This study investigated the effects of dietary inclusion levels of full-fat Hermetia illucens prepupae meal (H) on growth and gastrointestinal integrity in rainbow trout (Oncorhynchus mykiss). A 98-day study was conducted using triplicate groups of trout (initial body weight, 137 ± 10.5 g) kept in 1-m3 tanks in a flow-through well water system. Three dietary treatments were prepared: one based on fishmeal and purified protein-rich vegetable ingredients (H0), and two experimental diets including graded levels of H meal (25% and 50%, referred to as H25 and H50, respectively). At the end of the feeding trial, no differences were observed in growth performance and plasma metabolite levels, with the biometric data confirmed by the liver expression of the genes involved in somatic growth regulation (igf1 and mstn1a). In the H50 group, a three-fold up regulation of liver hsp70 was observed. An activation of the stress/immune response (il-10, tnf-α, and tlr-5) was observed in medium intestine in the H25 and H50 groups (p < 0.05) together with a villi length reduction detected through histological analyses. Liver histology and Fourier Transform Infrared Imaging (FTIRI) spectroscopy highlighted an increase in lipid deposition. These findings suggest that caution should be taken into account when 50% replacement of conventional ingredients with H is selected. [ABSTRACT FROM AUTHOR]

Background: Recently, it was demonstrated that proteins can be translated from alternative open reading frames (altORFs), increasing the size of the actual proteome. Top-down mass spectrometry-based proteomics allows the identification of intact proteins containing post-translational modifications (PTMs) as well as truncated forms translated from reference ORFs or altORFs., Methods: Top-down tissue microproteomics was applied on benign, tumor and necrotic-fibrotic regions of serous ovarian cancer biopsies, identifying proteins exhibiting region-specific cellular localization and PTMs. The regions of interest (ROIs) were determined by MALDI mass spectrometry imaging and spatial segmentation., Findings: Analysis with a customized protein sequence database containing reference and alternative proteins (altprots) identified 15 altprots, including alternative G protein nucleolar 1 (AltGNL1) found in the tumor, and translated from an altORF nested within the GNL1 canonical coding sequence. Co-expression of GNL1 and altGNL1 was validated by transfection in HEK293 and HeLa cells with an expression plasmid containing a GNL1-FLAG (V5) construct. Western blot and immunofluorescence experiments confirmed constitutive co-expression of altGNL1-V5 with GNL1-FLAG., Conclusions: Taken together, our approach provides means to evaluate protein changes in the case of serous ovarian cancer, allowing the detection of potential markers that have never been considered., (Copyright © 2017 The Author(s). Published by Elsevier B.V. All rights reserved.)