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The bovine spongiform encephalopathy (BSE) epidemic in 1986 highlighted the importance of the rendering industry as a key component of the food supply chain. Prior to 1986 the rendering industry was poorly understood. However, following the emergence of BSE research was commissioned to characterise rendering systems and investigate their ability to inactivate transmissible spongiform encephalopathy (TSE) agents. Six rendering systems were found to be operational in Europe but their key process parameters, such as particle size, process temperature and transit time, were poorly characterised. This review describes how these key process parameters were determined and used to inform protocols for the subsequent TSE inactivation trials which subsequently shaped both EU legislation and the development of techniques used to validate rendering systems. It also describes how EU legislation banning the use of animal‐derived proteins in animal feeds ('feed ban') effectively eliminated the market for meat and bone meal (MBM) and how the rendering industry sought to 'add value' to rendered products by conducting research to support the development of new markets for rendered products. The nutritional, environmental and economic characteristics of modern processed animal proteins (PAPs) mean that they represent valuable ingredients for use in animal feeds. Recent research has paved the way for legislative changes allowing the safe reintroduction of nonruminant PAP into aqua‐feeds and may soon facilitate their reintroduction into pig and poultry feeds. However, resistance from key stakeholders in the food chain remains a significant challenge that must be overcome before their full potential can be realised. Further research is required to characterise modern PAPS and to ensure their appropriate, safe and acceptable inclusion in animal feeds.

Background Due to perceived health benefits and increasing consumption trends, plant proteins in their entirety or as partial substitutes have been employed in various food formulations. With the demand for ‘clean label’, there is an increasing need to develop proteins from plant sources as natural food emulsifiers, with comparable properties to traditionally used dairy proteins. A comprehensive and systematic comparison between emulsifying properties of dairy and plant proteins is of interest to the food industry, with the shift towards reducing the usage of animal proteins in food manufacturing. Scope and approach This review presents the comparison between dairy and plant proteins as natural food emulsifiers, underlining the mechanisms elicited from their structures and compositions. It covers the factors influencing the performance of mixed protein systems in emulsion, and the trends for food developers regarding potential applications. Key findings and conclusions The emulsifying properties of food proteins are highly dependent on protein sources, structure, molecular weight, and adsorption behavior. Insights into the relationship between protein structure and emulsifying functionality of dairy and plant proteins under specific conditions, and the suitability of plant proteins as alternative to dairy proteins as natural food emulsifiers are provided.

The huge space of experimental data on biological and chemical objects and their interactions contributes to the rapid growth of scientific publications containing their analysis. Such data may include characteristics of low-molecular-weight compounds, results of their biological activity evaluation, and their interaction with human and animal proteins, methods of synthesis of organic compounds, and their classification. The past decades saw the development of methods for automated extraction of data from texts of scientific publications, including those for retrieval of names of organic compounds. These data can be used for the automatic identification of the names of organic compounds, including all possible synonyms. Since the topics of scientific publications are diverse, the extracted data can be applied to obtain information about (1) classification of organic compounds (2) methods of synthesis of a given organic compound; (3) physicochemical properties of this compound; (4) its interaction with high-molecular-weight compounds (including proteins, mRNA of animals and humans); and (5) the therapeutic properties of organic compounds, the active substance of the drug, and data on clinical trials. This review considers the methods aimed at searching and extracting data on names of low-molecular-weight compounds and interactions between them and animal and human proteins (biological objects), as well as data on experimentally confirmed biological activity and the effects of organic compounds (including drugs) on pathological processes. Here, we discuss the methods developed and the results of their application published over the past 10 years.

Proteins play many technological, physicochemical and sensory roles (i.e. functionalities) in foods, including solubility, emulsifying, gelling, foaming and flavour creation. In comparison with animal proteins, plant proteins have different structure, composition and food functionality. This review discusses how protein can be extracted from plant materials to produce protein‐rich ingredients for creating plant‐based foods. It explores the potential for a new generation of semi‐purified plant‐derived ingredients with greater sustainability and health benefits.

For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P < 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P < 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

Japan’s economy made remarkably fast progress since the mid-1950s when it recovered to its pre-war level. Accordingly, children grew appreciably taller, as the food supply and consumption (animal protein intakes for example) increased not only in quantity but also in quality. In particular, Japanese children grew sizably in height, also in pre-war years when the supply of animal proteins was virtually zero. They ceased to grow any taller in the early 1990s, when per capita consumption of animal products, milk in particular, was still increasing at high levels. Trivial question on whether the increase in animal protein intakes contributed to body height growth in Japan is naturally raised. When examining child height development throughout the past century Japan, total food calories and other essential nutrients such as vegetables and fruit should be taken into consideration. Comparison with South Korea seems to fortify this presumption.

Driven by current climate discussions, the search for alternatives to animal proteins has been intensified in recent years. Although soy and wheat proteins have long had an important share of the protein market, other protein ingredients are gradually becoming available for food purposes. This review provides a concise overview of publications (mainly from the past two years) dealing with alternative protein sources from plants and fungi, along with their nutritional, physico-chemical and sensory characteristics. It shows advantages and disadvantages of the individual raw materials with regard to protein production as well as food uses and provides an estimation of whether these proteins are suitable for economic implementation in the near future.

Chicken meat is classed among one of the major sources of animal proteins and still enjoys global acceptance to date without recourse to their heavy metal residues. Hence, this study investigated the heavy metal residues in raw chicken meat and the associated health risk via consumption within major markets in southern Nigeria. A total of 240 raw chicken meat samples (muscle tissues) were purchased randomly from Warri, Akure, Ado-Ekiti and Benin City markets. After ashing, digestion and heavy metals analysis for Pb, Cr, Cd, Mn, Ni, Zn and Cu using standard atomic adsorption spectrophotometer, the target hazard quotient (THQ), health risk index (HI) and daily intake index (non-carcinogenic risk) and incremental cancer risk in children and adults were determined. The mean heavy metals ranged from 0.001 ± 0.001 mg/kg (Cr) to 2.094 ± 0.001 mg/kg (Zn) and varied significantly (P

In Malawi, fish is regarded as a cheapest source of animal proteins and other macronutrients. Recent epizootic ulcerative syndrome (EUS) outbreaks reported in countries sharing Chobe-Zambezi river system like Zambia, Democratic Republic of Congo, Botswana, Namibia, Zimbabwe and Republic of South Africa, have posed a major threat to fish production. Malawi’s biggest and important Shire River connects to Zambezi River and there is sharing of waters with Zambia during floods in some areas in north western Malawi. Active surveillance in Malawi was, therefore, conducted in four high risk areas to establish the presence or absence of EUS. Fish were inspected for EUS-like lesions by a trained surveillance team. No fish was found with EUS-like lesions. However, one Barbus paludinosus from Vwaza Marsh had a reddish and swollen caudal peduncle which after doing laboratory tissue squash did not show any evidence of fungal hyphae to suspect EUS but numerous inflammatory cells were seen. Key words: Barbus paludinosus, marsh, EUS, Aphanomyces invadans, sampling sites.

Current coronavirus pandemic has endangered mankind life. The reported cases are increasing exponentially. Information of animal protein subcellular localization can provide useful clues to develop antiviral drugs. To cope with such a catastrophe, a CNN based animal protein subcellular localization predictor called “pLoc_Deep-mAnimal” was developed. The predictor is particularly useful in dealing with the multi-sites systems in which some proteins may simultaneously occur in two or more different organelles that are the current focus of pharmaceutical industry. The global absolute true rate achieved by the new predictor is over 92% and its local accuracy is over 95%. Both have substantially exceeded the other existing state-of-the-art predictors. To maximize the convenience for most experimental scientists, a user-friendly web-server for the new predictor has been established at http://www.jci-bioinfo.cn/pLoc_Deep-mAnimal/, which will become a very useful tool for fighting pandemic coronavirus and save the mankind of this planet.

The paper presents studies on the presence or formation of d - enantiomers of amino acids in animal tissues or organs, in meat products during its production processes. It is shown that the process of epimerization of L - amino acid residues with the formation of D-enantiomers affect the reduction of the properties of food products, including the formation of oncoassociated subsequent effects on the human body.Modern control of the quantitative and qualitative composition of d-enantiomers of amino acids in food products, monitoring for stratification of the increased risk of toxic compounds in food are becoming an urgent medical and social problem. The studies planned in this paper are aimed at developing approaches to the creation of food products that reduce the oncogenic alimentary load on human health by solving the problem of technological modification of production, eliminating or minimizing post - translational modifications in proteins that contribute to the formation of d-enantiomers of amino acids. These studies will create a scientific and technological database associated with the risk assessment of carcinogenesis in protein matrices of animal origin. Based on the presented analysis, the task of developing and testing a method to control the accumulation of D-isomers in the course of various technological processes of meat production is extremely popular.

This article belongs to the Special Issue Extraction and Fractionation Processes of Functional Components in Food Engineering., In addition to their nutritional and physiological role, proteins are recognized as the major compounds responsible for the rheological properties of food products and their stability during manufacture and storage. Furthermore, proteins have been shown to be source of bioactive peptides able to exert beneficial effects on human health. In recent years, scholarly interest has focused on the incorporation of high-quality proteins into the diet. This fact, together with the new trends of consumers directed to avoid the intake of animal proteins, has boosted the search for novel and sustainable protein sources and the development of suitable, cost-affordable, and environmentally friendly technologies to extract high concentrations of valuable proteins incorporated into food products and supplements. In this review, current data on emergent and promising methodologies applied for the extraction of proteins from natural sources are summarized. Moreover, the advantages and disadvantages of these novel methods, compared with conventional methods, are detailed. Additionally, this work describes the combination of these technologies with the enzymatic hydrolysis of extracted proteins as a powerful strategy for releasing bioactive peptides., This research was funded by the Spanish Ministry of Science and Innovation, projects PID2019-104218RB-I00/AEI/2015-66886R and PID2019-110183RB-C22/AEI/10.13039/501100011033.

Protein calories consumed by people all over the world approximate 15–20% of their energy intake. This makes protein a major nutritional imperative. Today, we are facing an unprecedented challenge to produce and distribute adequate protein to feed over nine billion people by 2050, in an environmentally sustainable and affordable way. Plant-based proteins present a promising solution to our nutritional needs due to their long history of crop use and cultivation, lower cost of production, and easy access in many parts of the world. However, plant proteins have comparatively poor functionality, defined as poor solubility, foaming, emulsifying, and gelling properties, limiting their use in food products. Relative to animal proteins, including dairy products, plant protein technology is still in its infancy. To bridge this gap, advances in plant protein ingredient development and the knowledge to construct plant-based foods are sorely needed. This review focuses on some salient features in the science and technology of plant proteins, providing the current state of the art and highlighting new research directions. It focuses on how manipulating plant protein structures during protein extraction, fractionation, and modification can considerably enhance protein functionality. To create novel plant-based foods, important considerations such as protein–polysaccharide interactions, the inclusion of plant protein-generated flavors, and some novel techniques to structure plant proteins are discussed. Finally, the attention to nutrition as a compass to navigate the plant protein roadmap is also considered.

Taste and aroma of foods are recognized properties that contribute to increasing food acceptance and consumption, and methods for improving these attributes are highly sought after. For this, natural compounds are widely investigated and include peptides from fungi and plant proteins, which are alternative sources of protein in vegan and vegetarian diets. According to the specificity of peptidases and the protein substrates, a variety of peptides can be produced from enzymatic hydrolysis, which is an important advantage compared with chemical hydrolysis. Therefore, the following article discusses the use of proteolytic enzymes to produce protein hydrolysate from nonanimal sources for improving the sensory properties and nutritional value of foods. PRACTICAL APPLICATIONS: The purpose of this letter is to discuss the use of proteolytic enzymes as an eco-friendly alternative to produce protein hydrolysate from nonanimal sources for improving the sensory properties and nutritional value of foods.

Gluten-free products have come into the market in order to alleviate health problems such as celiac disease. In this review, recent advances in gluten-free bread are described along with plant-based gluten-free proteins. A comparison with animal-based gluten-free proteins is made reporting on different high protein sources of animal origin. Sea microorganisms- and insect-based proteins are also mentioned, and the optimization of the structure of gluten-free bread with added high protein sources is highlighted along with protein digestibility issues. The latter is an issue for consideration that can be manipulated by a careful design of the mixture in terms of phenolic compounds, soluble carbohydrates and fibres, but also the baking process itself. Additionally, the presence of enzymes and different hydrocolloids are key factors controlling quality features of the final product.

Proteins, especially plant proteins, may reduce inflammation among adults with chronic kidney disease (CKD). This systematic review and meta-analysis were conducted to evaluate the effect protein types (animal or plant) have on inflammation markers (CRP, IL-6, TNF-α) among adults with varying stages of CKD. The Preferred Reporting Items for Systematic Review and Meta-analysis (PRISMA) was conducted to identify articles from inception until January 2021, utilizing six databases. Controlled trials that compared the effects of different protein types were analyzed using random-effects meta-analysis. Quality assessment and risk of bias of the included articles were assessed by using Cochrane risk of bias instrument and ROBINS-I. Out of the 10 studies that met the criteria, there was a decreasing trend in CRP levels when consuming plant proteins compared to animal proteins among non-dialysis participants. There was a statistically significant decrease when comparing animal proteins to unspecified proteins in CRP levels among dialysis participants [Hedges’ g = 2.11; 95% CI 1.12, 3.11; p ≤ 0.001], favoring unspecified proteins. Furthermore, animal proteins (eggs, red meat) showed increasing trends in CRP levels compared to whey protein isolate. Caution must be considered regarding these results as controlled, non-randomized, trials were included in the analysis, which may have contributed to high risk of bias. Future research should focus on protein types and the impact they have on kidney disease progression and inflammation markers.

Natural biopolymers are an interesting resource for edible films production, as they are environmentally friendly packaging materials. The possibilities of the application of main animal proteins and natural polysaccharides are considered in the review, including the sources, structure, and limitations of usage. The main ways for overcoming the limitations caused by the physico-chemical properties of biopolymers are also discussed, including composites approaches, plasticizers, and the addition of crosslinking agents. Approaches for the production of biopolymer-based films and coatings are classified according to wet and dried processes and considered depending on biopolymer types. The methods for mechanical, physico-chemical, hydration, and uniformity estimation of edible films are reviewed.

Much attention has been drawn to the utilization of plant proteins as food ingredients because of an increasing demand for protein-rich foods with improved nutritional and functional properties. One method to meet these exigencies is co-precipitation. The aim of this study was to evaluate solubility, foaming and emulsification properties of whey protein isolate (WPI) and pea protein (PPI) blends and understand the impact of co-precipitation. Co-precipitates and protein blends in parallel ratios were compared and functional properties were studied at pH 3, 7 and 11.5. The functional properties increased at higher pH. Overall, PPI hampered the functional properties. Co-precipitation improved the functional properties of PPI, where samples with WPI > PPI showed promising results. Improvements could also be obtained by simply blending of PPI and WPI. In fact, protein blends were superior in solubility and foaming capacity, while no significant difference could be obtained for foam stability and emulsifying properties. Thus, the results demonstrate that co-precipitation is not a necessity to partly replace animal proteins in food formulations with plant protein.

Background Plant-based milk alternatives are surging in popularity, although many examples have poor nutritional value compared to cow's milk. At the same time, protein concentrates and isolates from pea and other pulses are increasingly being recognised for their potential as functional and nutritious ingredients. Scope and approach This review contains an overview of pulse proteins and the dry and wet fractionation methods used to produce high-protein ingredients. The influence of pulse type and processing on the techno-functional properties of ingredients is discussed. Additionally, the application of pulse protein ingredients in milk alternatives is explored, with the goal of providing high protein alternatives to cow's milk. Key findings and conclusions Pulse proteins ingredients have received much interest for their functionality and potential to replace animal proteins. A considerable amount of research has been generated encompassing novel protein sources, as well as processing methods, with the aim of producing highly functional ingredients. The functional properties of pulse proteins along with the high protein content of isolates/concentrates provide the opportunity to formulate plant-based milk alternatives with higher nutritional value compared to many others currently on the market. Such products containing pea protein are now available, and various other pulse proteins could also be applied in these products as they become more widely available.

Consumer interest in protein rich diets is increasing, with more attention being paid to the protein source. Despite the occurrence of animal proteins in the human diet, non-animal proteins are gaining popularity around the world due to their health benefits, environmental sustainability, and ethical merit. These sources of protein qualify for vegan, vegetarian, and flexitarian diets. Non-animal proteins are versatile, derived mainly from cereals, vegetables, pulses, algae (seaweed and microalgae), fungi, and bacteria. This review’s intent is to analyze the current and future direction of research and innovation in non-animal proteins, and to elucidate the extent (limitations and opportunities) of their applications in food and beverage industries. Prior knowledge provided relevant information on protein features (processing, structure, and techno-functionality) with particular focus on those derived from soy and wheat. In the current food landscape, beyond conventionally used plant sources, other plant proteins are gaining traction as alternative ingredients to formulate animal-free foodstuffs (e.g., meat alternatives, beverages, baked products, snack foods, and others). Microbial proteins derived from fungi and algae are also food ingredients of interest due to their high protein quantity and quality, however there is no commercial food application for bacterial protein yet. In the future, key points to consider are the importance of strain/variety selection, advances in extraction technologies, toxicity assessment, and how this source can be used to create food products for personalized nutrition., This work was supported by ProFuture project (2019-2023 "Microalgae protein-rich ingredients for the food and feed of the future"-H2020 Ref. 862980) and CERCA Programme (Generalitat de Catalunya). C. M. Rosell would like to acknowledge the support from Generalitat Valenciana (Project Prometeo 2017/189).

Research comparing the adherence to food-based dietary guidelines (FBDGs) across countries with different socio-economic status is lacking, which may be a concern for developing nutrition policies. The aim was to report on the adherence to FBDGs in high-income (HIC) and low-and-middle-income countries (LMIC). A systematic review with searches in six databases was performed up to June 2020. English language articles were included if they investigated a population of healthy children and adults (7–65 years), using an observational or experimental design evaluating adherence to national FBDGs. Findings indicate that almost 40% of populations in both HIC and LMIC do not adhere to their national FBDGs. Fruit and vegetables (FV) were most adhered to and the prevalence of adhering FV guidelines was between 7% to 67.3%. HIC have higher consumption of discretionary foods, while results were mixed for LMIC. Grains and dairy were consumed below recommendations in both HIC and LMIC. Consumption of animal proteins (>30%), particularly red meat, exceeded the recommendations. Individuals from HIC and LMIC may be falling short of at least one dietary recommendation from their country’s guidelines. Future health policies, behavioral-change strategies, and dietary guidelines may consider these results in their development.

International audience; The use of plant proteins to design colloidal food systems is a hot topic in the current context of the protein transition. However, replacing animal-derived proteins (in particular, dairy proteins) that have been traditionally used for this purpose by plant proteins is a challenge from various perspectives, and in particular, because of drastically different solubility and functionality. A possible route to mitigate these issues is to combine plant and dairy proteins, providing that their interactions can be understood from the molecular to the macroscopic scale. This review addresses the major advances that have occurred in the field of such blend-based systems, all the way from their behaviour in aqueous dispersions to their potential applications in gels, foams and emulsions.

Understanding consumer perceptions of meat alternatives is key to facilitating a shift toward more sustainable food consumption. Importantly, these perceptions may vary according to the characteristics of the consumer (e.g., preferences, motivations), the product (e.g., sensory attributes) and the encounter (e.g., how the meat alternative is presented/framed). Qualitative and quantitative methods were applied to examine consumer perceptions of five proposed alternatives to meat: legumes, tofu, seitan, lab-grown meat, and insects. In Study 1, 138 participants provided free associations with regards to conventional animal proteins (e.g., red/white meat, fish) and the five alternatives. Three profiles of consumers were identified: (1) hedonically motivated meat eaters uninterested in meat substitutes; (2) health-oriented meat eaters open to some meat substitutes; and (3) ethically conscious meat avoiders positively oriented to most meat alternatives. In Study 2, the presentation of the product was experimentally manipulated: 285 participants evaluated the same five meat alternatives along several dimensions (e.g., edibility, healthiness), either when framed as an individual product or as part of a larger meal. Overall, most meat alternatives benefited from a meal framing, with the notable exception of legumes, which benefited from an individual framing, and insects which were evaluated quite negatively regardless of framing. The present findings suggest that there is not a single way to frame all meat alternatives that will improve their appeal to all consumers. info:eu-repo/semantics/publishedVersion

The energetic valorization of biodegradables wastes has become during recent years one of the most preoccupations on modern society. Difficult manipulation of these wastes has led to an increased interest to use them in the purpose of energy production or to assure a proper disposal.

Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional and technological properties and methods of introducing non-meat ingredients (meal and grain raw materials) in the production of meat and vegetable pates are investigated. The influence of the degree of grinding of cereals on the viscosity properties of flour that has undergone hydrothermal treatment is studied. А direct dependence of the maximum value of the loading force on the degree of grinding of cereals is established, with an increase in the degree of grinding of cereals, the strength characteristics increase. The water-retaining capacity (WRC) of flour proteins was studied, so deodorised non-fat soy flour has the least ability to bind water, with a hydromodule of 1:1.75, 6.1% of water is separated, with a hydromodule of 1:2.25, buckwheat groats did not bind only 6.6% of water. Flour from cereal oat flakes, separation of non-cohesive water (8.5%) with a hydromodule of 1:2.5, with an increase in the hydromodule to 1:3, there is a slight decrease in this indicator by 7.5%. The fat module has a weak effect on the FRC of the flour samples being studied. Flour from cereals has a lower FRC, with fat modules (1:0.5) FRC does not change significantly and is from 0.44 to 0.45 g of oil per 1 g of flour, and for deodorised non-fat soy flour it is 100%. The mathematical description of the process of absorption of water and fat by flour from cereals and soy flour showed a steady decrease in WRC and an increase in WRC with an increase in hydro-and fat modules.

International audience; Proteins are unique biopolymers extensively used for food and non-food applications. In addition to animal proteins such as poultry feathers that are generated as byproducts, plant proteins such as wheat gluten and soy proteins are also available in large quantities at reasonable cost. Since proteins are inherently non-thermoplastic, they cannot generally be processed by thermal treatments. Further, most proteins do not dissolve in common solvents either. Hence, most of the non-food applications of plant proteins require extensive chemical and physical modifications which increases cost and also reduces the biodegradability of the products developed. However, studies have shown that proteins including wheat gluten and keratin can become thermoplastic under specific conditions, when adequate pressure, heat and moisture are applied. Similarly, proteins can be made thermoplastic after physical or chemical modifications or by using plasticizers and compatibilizers. Based on such modifications, completely biodegradable composites with proteins as matrix and natural fibers as reinforcement and even all protein composites have been developed. Proteins as matrix offer new avenues to obtain sustainable, green composites with unique properties. Wheat gluten is a novel protein that has many distinct properties and characteristic behavior. Wheat gluten has been used for several non-food applications mostly by dissolving and solution casting which is a cumbersome process and restricted to only a few types of materials that can be developed. Alternatively, wheat gluten has been made thermoplastic using chemical, physical modifications or a combination of both. Several organic and inorganic additives, crosslinkers and plasticizers have also been added to ensure thermoplastic processing of wheat gluten and to obtain products with properties suitable for commodity applications. In this review, we discuss the processes and possibility of converting wheat proteins into thermoplastic products and as matrix for composites and the properties and applications of the wheat gluten based thermoplastics.

During centuries, the kuna (or tule) people have exploited the natural resources of the Atlantic Coast of Panama. Fish represents 80% of animal proteins in the kuna diet. Taboos concerning the consumption of marine species are still alive and many aquatic animals can attack the spirit (purba) of the kuna. The ethnographic literature about the region didn’t focus on the kuna representation of nature. My propose is to study techniques, places and social division of labor related with fishing. I will also attempt to identify anthropogenic disturbances in coral reef transformation and degradation. Finally, the myths, the representations of natural resources in the art, the taboos and the emic conception of pregnancy and birth will show the kuna symbolic relationship to sea., Desde hace siglos, el pueblo kuna o tule explota los recursos de la costa atlántica de Panamá. En la dieta kuna, el pescado constituye el 80% de las proteínas animales. Todavía persisten tabúes sobre el consumo de algunas especies marinas y muchos animales acuáticos pueden atacar el espíritu (purba) de los kunas. Pese a que la literatura etnográfica sobre la región es extensa, pocos trabajos han abordado las representaciones de la naturaleza. Con el objetivo de llenar este vacío, me propongo las actividades de pesca, el uso de los recursos marinos y la representación del mar en Kuna Yala. En este trabajo hago referencia a las técnicas, los lugares y la división social del trabajo relacionados con la pesca. También considero la responsabilidad de los kunas en la transformación y contaminación de los ecosistemas marinos de la región. Finalmente, a partir del análisis de los mitos, la representación de los recursos marinos en el arte, los tabúes alimentarios y las concepciones emic de la gestación y el parto, describo la relación simbólica que establece el pueblo kuna con el mar.

International audience; Given the growing world population, there is a need to balance animal and vegetable sources of dietary protein and to limit overall protein resources, and food formulation has to consider alternative protein sources as a way to meet human requirements. The protein concentration, essential amino acids (EAA) of all protein sources were analyzed with respect to human needs along with additional macronutrients of nutritional and energy interest (i.e. carbohydrates and lipids). New indexes are proposed to classify the alternative protein sources considering their EAA balance and how it may change during food processing. A global overview of all protein sources is provided including the quantity of food and associated caloric intakes required to fulfill our daily protein needs. As texture is a key parameter in food formulation, and is often influenced by protein gelation, we conducted an exhaustive review of the literature in a large scientific database on the ability of proteins from all sources to go through the sol-gel transition with the corresponding physical-chemical conditions. Traditional and innovative recipes are discussed and some improvement are proposed in terms of their ability to fulfill human needs for EAA and food and caloric intakes.

Legumes such as common beans (Phaseolus vulgaris L.) continue playing a critical role in making developed and developing economies food sustainable as alternative sources to animal proteins. The crops bring together different stakeholders in their value chain such as farmers, service providers, researchers and policymakers. Web-based portals are emerging as important tools that these different stakeholders can use to perform various tasks, access, and share vital information pertaining to common beans. However, designing portals that are specific to common beans has not been given adequate consideration in the literature. In this study, we administered a survey to profile challenges and design requirements for web-based portals that are specific to common beans. We present the survey findings in this paper. The findings provide useful insights to researchers and industry in developing future agricultural web-based portals, and can be applied to portals on other crops or different domains.

Low water solubility strictly limits the potential applications of plant or animal proteins such as rice proteins (RPs) and cod proteins (CPs). In this study, nanoscale hydrophilic colloidal co-assemblies (80 ~ 150 nm) with excellent water solubility were prepared by hydrating RPs and CPs at pH 12 combined with neutralization. The solubility of RPs was boosted to over 90% (w/v), while most of the subunits in CPs became fully soluble. Structural analysis revealed that RPs and CPs non-covalently reacted, which triggered sheet-helix transitions and formed a compact core of RPs coated by a layer of CPs. Both proteins exposed significant hydrophilic motifs and buried hydrophobic moieties, contributing to the high water-dispersibility of their co-assemblies. Moreover, the co-assembled proteins acquired leveraged amino acid compositions between RPs and CPs. This study will enrich the processing technology of protein components, customizing their structural and nutritional characteristics.

Hypertension is one of the major risk factors for arteriosclerosis. Anti-hypertensive peptides derived from animal proteins, such as milk, eggs and fish, are well studied. Anti-hypertensive peptides have also been identified from plant proteins such as soybeans. Rice bran, a byproduct of white rice polishing, is rich in protein and its high protein efficiency ratio is well known. This review discusses the anti-hypertensive peptides identified from rice bran protein and their mechanisms. In addition, we describe protease-digested rice bran from which functional peptides have not been isolated.

The discovery of enzyme-derived d-amino acid-containing peptides (DAACPs) that have physiological importance in the metazoan challenges previous assumptions about the homochirality of animal proteins while simultaneously revealing new analytical challenges in the structural and functional characterization of peptides. Most known DAACPs have been identified though laborious activity-guided purification studies or by homology to previously identified DAACPs. Peptide characterization experiments are increasingly dominated by high throughput mass spectrometry-based peptidomics, with stereochemistry rarely considered due to the technical challenges of identifying l/d isomerization. This review discusses the prevalence of enzyme-derived DAACPs among animals and the physiological consequences of peptide isomerization. Also highlighted are the analytical methods that have been applied for structural characterization/discovery of DAACPs, including results of several recent studies using non-targeted discovery methods for revealing novel DAACPs, strongly suggesting that more DAACPs remain to be uncovered.

International audience; Objectives The global demand for protein is growing and it seems mandatory to find alternatives to animal proteins that are of good nutritional quality, implying a good digestibility. Legumes are potential candidates, as their indispensable amino acid (IAA) profile is relatively balanced. The aim of this study is to compare the protein and AA ileal digestibility of pea protein and casein in humans using ileal sampling and intrinsically labelled proteins. Methods Sixteen healthy volunteers were intubated and were given twelve doses of mashed potatoes containing either pea protein or milk casein isolates. The proteins were intrinsically labelled with 15N. Polyethylene glycol (PEG) was perfused as a non-absorbable marker to measure the intestinal flow, and ileal digesta were collected during 8 hours after the ingestion of the first meal. PEG content was assessed using a turbidimetric assay. Real ileal nitrogen (N) digestibility was measured by assessing N content and 15N enrichment by EA-IRMS and calculated as follows: $$\begin{eqnarray} \begin{array} \text{Ileal fiow (mL/30 min)} &=& \rm{[PEG]_{solution}/[PEG]_{digesta}}\\ &&\times \text{ infusion rate} \times \rm{time} \end{array} \end{eqnarray}$$$$\begin{eqnarray} \begin{array} \text{Exogenous N fiow (mmol/30 min) } &=& \rm {N_{exo} = (\% DM \times \%N)}\\ &&/(14 \times 10) \times \text{ileal fiow} \times \rm{APE_{digesta}/APE_{meal}} \end{array} \end{eqnarray}$$$$\begin{eqnarray} \rm{Digestibility\ (\%)} = (\rm{N_{ingested} - N_{exo} / N_{ingested} \times 100}) \end{eqnarray}$$$$\begin{eqnarray} \text{WithDM = DryMatterofdigesta, APE = AtomPercentExcess} \end{eqnarray}$$ Results The first results were obtained on 7 subjects that were given pea protein (N = 3) or milk casein (N = 4). The mean ileal flow for all the volunteers was 1.83 ± 0.70 mL/30 min (mean ± SD), and was quite stable over time. The total N exogenous flow was 15.50 ± 5.83 mmol for pea protein and 13.56 ± 3.48 mmol for casein. The true ileal N digestibility was 95.40 ± 1.73% for pea protein and 95.42 ± 1.17% for casein. Ileal IAA digestibility is in progress. Conclusions The intermediate results show no difference between pea protein and casein in terms of ileal digestibility, suggesting that pea protein could be a promising plant-based alternative. AA digestibilities and data from the remaining 9 volunteers to be tested will complete the study. Funding Sources Roquette.

Processed Animal Proteins (PAPs) are considered as a sustainable protein source to improve the nutritional profile of feed for livestock and aquaculture. However, the use of these proteins is strongly regulated since the bovine spongiform encephalopathy (BSE) crisis. The reintroduction of nonruminant PAPs for use in aquaculture in 2013 has driven the need for alternative analytical methods to determine the species origin as well as the tissue source (legal or not). The current official methods, light microscopy and polymerase chain reaction, do not fulfill these requirements. Furthermore, future methods need to be quantitative, because the pending zero-tolerance-concept is planned to be replaced by accurate thresholds. Here, we developed a 7-plex mass spectrometry-based immunoassay that is capable of quantifying 0.1% (w/w) ruminant PAP in feed in a tissue- and species-specific way. The workflow comprises a 2 h tryptic digestion of PAPs in suspension, an immunoaffinity enrichment of peptides, and LC-MS/MS-based quantification. In combination with a previously published assay for species identification, we were able to confirm the species and tissue origin of six ring trial samples obtained in former PCR and microscopy proficiency tests. The sensitive, quantitative, species- and tissue-specific character of the developed assays meets the requirements for new methods for PAP detection and can be used in future feed authentication studies.

After the Bovine Spongiform Encephalitis (BSE) crisis most processed animal proteins (PAPs) were banned from use in animal feed. For the foreseen reintroduction of pork PAPs in poultry feed, and poultry PAPs in pork feed and to comply with the species-to-species ban that prohibits cannibalism, a sensitive and specific TaqMan PCR detection method for poultry DNA has been designed and published. This poultry method is able to detect DNA of chicken, turkey, duck and geese in one PCR reaction. PAPs however, are a difficult and variable matrix. Therefore, the usability of the poultry method was investigated on a range of different poultry PAPs. It was shown that the poultry detection method is capable of detecting poultry DNA in eight out of nine different poultry PAPs mixed at a 0.1% level in chicken feed. The method can also detect at least 0.1% poultry PAPs mixed in pork PAPs. These results show that the poultry method fulfils the 0.1% detection limit requirement in the EU legislation.

We evaluated the associations between nutrients, dietary patterns or compliance to dietary guidelines and bone health among postmenopausal women from the CoLaus/OsteoLaus cohort. Postmenopausal women with osteoporosis consume a high amount of vegetables but insufficient amount of dairy products and calcium to benefit from their adherence to dietary guidelines. Diet plays a significant role in the prevention of osteoporosis (OP). We evaluated the associations between nutrients, dietary patterns or compliance (expressed in odds of meeting) to dietary Swiss guidelines and bone health (T score < - 2.5 SD, TBS < 1230) among postmenopausal women. One thousand two hundred fifteen women (64.3 ± 7.5 years) from the CoLaus/OsteoLaus cohort (Lausanne, Switzerland) had their dietary intake assessed using a validated food frequency questionnaire. Bone mineral density (BMD), trabecular bone score (TBS) and vertebral fractures were evaluated with DXA. OP risk factors, calcium supplements (> 500 mg) and prevalent major OP fractures were assessed by questionnaire. One hundred eighty of 1195 women had OP according to BMD, 87/1185 a low TBS and 141/1215 prevalent major OP fractures. In multivariate analysis (adjusted for total energy intake, age, antiosteoporotic treatment, educational level, BMI, sedentary status and diabetes), OP women consumed more vegetable proteins (21.3 ± 0.4 vs 19.6 ± 0.2 g/day), more fibres (18.2 ± 0.5 vs 16.5 ± 0.2 g/day), less animal proteins (40.0 ± 1.1 vs 42.8 ± 0.4 g/day), less calcium (928 ± 30 vs 1010 ± 12 mg/day) and less dairy products (175 ± 12 vs 215 ± 5 g/day), all p ≤ 0.02. According to guidelines, OP women had a tendency to higher compliance for vegetables (OR (95% CI) 1.50 (0.99-2.26)) and a lower compliance for dairy (OR (95% CI) 0.44 (0.22-0.86)) than those without OP. Women taking calcium supplements consumed significantly higher amounts of dairy products. No association was found between TBS values or prevalent OP fractures and any dietary components. Postmenopausal women with OP consume a high amount of vegetables but insufficient amount of dairy products and calcium. TBS does not seem to be influenced by diet.

Production and processing of meat constitute important activities that procure substantial revenues for breeders, food processors, and sellers, as well as supplying animal proteins to the populatio...