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The objective of this study was to determine the bioactive potential of hazelnut meal protein hydrolysates. Hazelnut meal protein isolate was hydrolyzed using Alcalase and Trypsin + Chymotrypsin to 23.5% and 13.7% degrees of hydrolysis, respectively. The peptide fractions (< 5 kDa and > 5 kDa) were screened for the in vitro inhibition of angiotensin I-converting enzyme (ACE), dipeptidyl peptidase-IV (DPP-IV), and α-glucosidase activities. Peptide fractions > 5 kDa showed a higher potency to inhibit ACE (IC50 = 0.10–0.13 mg/mL), whereas peptide fractions < 5 kDa were more effective in inhibiting DPP-IV (IC50 = 0.37–0.45 mg/mL) and α-glucosidase (IC50 = 3.62–3.89 mg/mL), with no significant difference in treatment with Alcalase and Trypsin + Chymotrypsin. The results of the study showed that hazelnut meal protein is a potential source of bioactive peptide delivery and that the hydrolysates obtained could be used as an alternative ingredient for the development of new functional foods. [ABSTRACT FROM AUTHOR]

Lentil is an alternative gluten-free source with high protein content. In our study, lentil seeds were germinated to enhance the functional and antioxidant properties of lentil. The raw and germinated lentil flour was obtained from lentil seed and used in cookie production. The germination affected the physicochemical, functional, chemical and morphological properties, and pasting behavior of lentil flour. The results indicated that germination caused positive effects on ash and protein content, total phenolic content (TPC), antioxidant properties, oil absorption capacity, and water solubility index. However, germination caused a decrease in the total dietary fiber and starch content due to the activation of the enzymes during germination. SEM images of the germinated lentil flour proved the degradation of starch. Lentil (raw and germinated) flour cookies and wheat flour cookies (Control) were evaluated in terms of physicochemical, TPC, antioxidant properties, textural properties, and in-vitro glycemic index (eGI) value. Germinated lentil flour cookie exhibited the lowest hardness, lightness, yellowness values, the highest TPC and antioxidant activity, and it had the same effect on eGI with control cookie. Overall results indicated that germination can be used as a natural, sustainable, and cost-effective way to improve the functional, and antioxidant properties of lentil. Germinated lentil flour cookie may be considered as a functional food due to high protein content and antioxidant properties. [ABSTRACT FROM AUTHOR]

The protein constituent of honey exhibits therapeutic activities in inflammation, and parasitic infections. The biological activities of honey depend on multiple factors such as types of flora, honeybee species, and geographical region. The immunomodulatory activities of proteins of honey of many floral types have not been performed so far. In this study, the proteins composition in seven types of honeys of different flora (Acacia, Thyme, Pine, Khairpur, Chinaberry, Gum tree and Citrus honeys), and geographical regions was determined using gel filtration chromatography (GFC), and their anti-inflammatory activity was studied by determining the inhibition of reactive oxygen species (ROS) in zymogen activated human polymorph nuclear leucocytes (PMNLs). The analysis showed that natural honeys differ in their proteins composition, containing 3–6 proteins fractions. The concentration dependent inhibition of ROS production was observed with precipitated as well as fractionated honey proteins (IC50 0.6–18 ng/mL). The crude proteins of acacia honey exhibited IC50 of 11.3 ng/mL, thyme 5.3 ng/mL, pine 3.1 ng/mL, Khairpur 7.5 ng/mL, and Chinaberry 16.5 ng/mL. Different GFC fractions of honey samples under study also showed significantly low IC50 values in the range of 0.2–9.8 ng/mL. The results of this study show, for the first time, that protein fractions of natural honeys of different botanical flora possess varying yet high potential to suppress ROS production in macrophages, suggesting their tissue protective role by alleviating oxidative stress. [ABSTRACT FROM AUTHOR]

The article presents Acute effects of extruded pea fractions on glycemic response, insulin, appetite, and food intake in healthy young adults, results of a double-blind, randomized crossover trial. Topics discussed include the current rates of obesity in North America place many individuals at risk of developing chronic diseases; and Potential countermeasures to obesity and resulting chronic risk factors include consumption of foods and ingredients that increase satiety.

Background: Studies in Western countries and some parts of Africa indicate that food allergy prevalence is increasing globally. For allergen-induced illness, avoiding the triggers is the mainstay of treatment and prevention. Unnecessarily withdrawing suspected protein-rich foods from children's diets may lead to malnutrition and related complications. The aim of this study was to assess the knowledge and misconceptions about food allergy among parents. Methods: This was a descriptive, mixed cross-sectional study and the design was explanatory sequential. Self-administered questionnaires and focus-group discussions were used to collect quantitative and qualitative data respectively. Results: The majority of parents had poor knowledge scores, with an average of 49.14%. There were misconceptions about the aetiological mechanisms of food allergy, risk factors and the effects on the affected children's diets. The demographic factors of parents were not associated with knowledge scores. Conclusion: Most parents had poor knowledge irrespective of their level of education, age, gender and having a child with a food allergy. [ABSTRACT FROM AUTHOR]

The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process. [ABSTRACT FROM AUTHOR]

Soybean residue (SR) is a main solid waste produced during the extraction of soybean oil with bulk volume. In addition to the use as vegetable protein feed, SR could also be used as feedstock for producing biofuels and carbon materials via pyrolysis. In this study, the pyrolysis behaviors of SR at varied temperatures and heating rates were investigated. The results show that the pyrolysis of the organic components in SR could reach completion even at 500 °C, due to the lower thermal stability of the organic component than that in the typical biomass. This also leads to the bio-oil with little heavy organics and also low carbon content of the resulting biochar, as the organic components decomposed to a significant extent while the charring reactions were insignificant. This leads to the biochar with low heating value and low energy yield when compared with that in the pyrolysis of typical biomass. In addition, the high content of proteins, amino acids and other nitrogen-containing nutrients make the SR derived bio-oil nitrogen-rich and a significant portion of nitrogen could also be retained in the biochar. These specialties have to be considered during their applications as either biofuels or functional carbon materials. [Display omitted] [ABSTRACT FROM AUTHOR]

This article provides a theoretical treatment of hunter–gatherer diet and physiology. Through a synthesis of nutritional studies, informed by ethno‐archaeological data, we examine the risk of protein‐rich diets for human survival, and how societies circumvent "salmon starvation" in the northeastern Pacific Rim. Fundamental nutritional constraints associated with salmon storage and consumption counter long‐standing assumptions about the engine of cultural evolution in the region. Excess consumption of lean meat can lead to protein poisoning, termed by early explorers "rabbit starvation." While consumption of fats and carbohydrates is widely portrayed as a pathway to "offsetting" protein thresholds, there are true limits to the amount of protein individuals can consume, and constraints are most extreme for smaller individuals, children, and pregnant/nursing mothers. While this problem is not usually perceived as associated with fish, the risk of protein poisoning limits the amount of low‐fat fish that people can eat safely. Compared with smaller, mass‐harvested species (e.g., eulachon), dried salmon are exceedingly lean. Under certain circumstances fattier foods (small forage fish, marine mammals, whales, and even bears) or carbohydrate‐rich plants may have been preferred not just for taste but to circumvent this "dietary protein ceiling." Simply put, "salmon specialization" cannot evolve without access to complimentary caloric energy through fat‐rich or carbohydrate‐rich resources. By extension, the evolution of storage‐based societies requires this problem be solved prior to or in tandem with‐salmon intensification. Without such solutions, increased mortality and reproductive rates would have made salmon reliance unsustainable. This insight is in line with genomic research suggesting protein toxicity avoidance was a powerful evolutionary force, possibly linked to genetic adaptations among First Americans. It is also relevant to evaluating the plausibility of other purportedly "focal" economies and informs understanding of the many solutions varied global societies have engineered to overcome physiological protein limits. [ABSTRACT FROM AUTHOR]

Insects are the most common animal group in the world and they constitute about 80% of the animal kingdom. Today, around 1600 insect species have been consumed by humans. The aim of this study was to explore the potential use of edible insect flours for the production of protein rich muffins. Proximate composition and sensory quality of muffins were also explored. The protein and fat content of resulting muffins were effectively improved. While grasshopper powder provided 12.91 ± 0.40% protein content, mealworm powder enhancement obtained 36.56 ± 1.26% fat content compared with control (p ≤ 0.05). Physical properties of resulting muffins were also investigated. GR-M sample presented the highest baking yield of 88.66 ± 0.58%. On the other hand, fortification with edible insect powders led to have denser structures with the lower specific volume than the control; incorporation of 15% with mealworm powder obtained the lowest specific volume (1.14 ± 0.02 cm3/g). As regard to textural parameters, inclusion of edible insect flours also affected the textural properties; muffins fortified with grasshopper powder showed a significantly (p ≤ 0.05) softer crumb with lower springiness, cohesiveness and chewiness while no significant differences (p > 0.05) in all textural properties except cohesiveness and adhesiveness between used insect types were observed. Sensory characteristics revealed that fortification of wheat flour by mealworm powder provided a muffin with liking score ranged from 6.70 to 8.70 for all attributes tested, therefore, indicating that mealworm powder could be an effective ingredient in increasing nutritional value of bakery products. [ABSTRACT FROM AUTHOR]

The present work aims to study physical, techno-functional and antioxidant properties of black cumin seeds protein isolate (BCSPI) and its hydrolysates (BCSPH). BCSPI and BCSPH were characterized by high contents of protein (78.4–83.5%). Thermal characterization by DSC showed that the denaturation temperature (Td) increased from 90.7 to 131.9 °C. BCSPI was characterized by the lowest Td. The highest Td was observed for BCSPH with a hydrolysis degree (DH) of 14.74%. The enzymatic hydrolysis was found to enhance protein solubility. BCSPH (lowest DH = 12.58%) exhibited significantly higher emulsifying and foaming properties than BCSPI. The above observation was probably relating to the decrease of interfacial tension from 28.50 to 25.67 mN/m (BCSPH).Antioxidant activities of BCSPI and BCSPH were assessed in vitro through different antioxidant tests. At a concentration of 1 mg/mL, BCSPH with higher DH (19.63%) exhibited significantly the greatest scavenging activity (90.82%) towards DPPH radical. Antioxidant activities were improved with the increase of the degree of hydrolysis. The obtained data suggest that the choice of the hydrolysis degree can improve the functional and the antioxidant activities of protein isolate. Overall, BCSPH have peculiar techno-functional and antioxidant properties which promote their use in food, cosmetic or pharmaceutical products as natural dietary proteins. [ABSTRACT FROM AUTHOR]

Protein is the most important characteristic component of honey. The types and content of proteins in different kinds of honey are imparity, but those in the same kind of honey are very similar. Capillary zone electrophoresis (CZE) method, used to detect proteins, was developed for authenticating of four mono-floral honeys (n = 45), including medlar honey, chaste honey, jujube honey and locust honey. Electrophoresis conditions including capillary inner diameter (50–70 μm), pH (2.5–9), the concentration of anionic surfactant (0.3–0.5 mmol L−1), injection time (3–7 s) and separation voltage (3–7 KV) were optimized. The results showed that the honey sample was highly stable and the detection limit was 10%, the relative standard deviation of retention time and peak area were lower than 1.40% and 1.76%, respectively. The CZE fingerprints were established on the basis of different protein characteristics in different mono-floral honeys combined with chemometric analysis. All 45 honeys could be correctly identified according to their floral origins. This method does not need to confirm the type of protein, and has the advantages of simple and fast verification of the authenticity of honey. [ABSTRACT FROM AUTHOR]

Aim. The features of the energy supply in hepatocytes of rats under the conditions of different content of protein and sucrose in a diet were studied in the research. Methods. Experimental diets, differential centrifugation, spectrophotometry, chromatography on sheets. Results. It was found that 4-week maintenance of animals on a low-protein diet resulted in a 2.2-fold decrease in the succinate dehydrogenase activity, a threefold reduction of the cytochrome oxidase activity, and an increase in the F0F1-ATPase activity in a 1.5-fold in hepatocytes of rats. Under the experimental conditions, a 40 % decrease in the ATP content was found in the rat hepatocytes mitochondria against the background of an increase in the ADP content and maintaining the AMP content at the control level. It should be noted that under the conditions of the high-sucrose diet no significant changes in the succinate dehydrogenase activity were found in hepatocytes mitochondria; however, the cytochrome oxidase activity decreased by half and the F0F1-ATPase activity increased by 1.8 times. The most significant changes in the energy supply of hepatocytes occurred in the conditions of low-protein/high-sucrose diet. A sixfold decrease in the succinate dehydrogenase activity and reduction of the cytochrome oxidase activity to critically low values was found. With that, a twofold increase in the F0F1- ATPase activity compared to control was accompanied by a depletion of the pool of adenyl nucleotides. Conclusions. It is concluded that the lack of protein in the diet is a determining factor for the system of energy supply and the functioning of the respiratory chain, while the imbalance in the diet in terms of the content of food protein and sucrose is critical for the formation of an imbalance in energy supply to hepatocytes. The obtained results open up the prospects for developing a strategy of correcting energy metabolism disorders in conditions of nutritional imbalance. [ABSTRACT FROM AUTHOR]

The paper presents a study on the possibility to enrich in bioactive compounds some baked meat products by using in their manufacturing recipe dried and ground sea buckthorn and lingonberries. Both sea buckthorn and lingonberries are valuable fruits due to their high content in bioactive compounds. Pork is also a food appreciated for its content in proteins with high biological value. The aim of the study was to obtain nutritionally balanced products, which benefit at the same time from meat proteins and antioxidant compounds from fruits. In order to preserve as much as possible, the nutrients coming from ingredients, the fruits were dehydrated at a moderate temperature of 45-50°C, and the baking of the designed products was conducted according to a technological diagram in the temperature range 55-70°C. Thus, there were prepared 10 baked products with addition of dried and ground fruits, using pork from different anatomical part such as tenderloin, loin, ham, shoulder and belly. After preparation, the samples were assessed in terms of total antioxidants capacity, total phenolic content and microbiological properties. The experimental results recorded for designed baked products compared to fresh meat samples, without any addition, showed a significant increase in the total antioxidant capacity (up to 4 times) and in the total phenolic content (up to 2 times). The microbiological analysis consisting of assessing the presence and number of coliforms in the fresh meat and in the baked samples with incorporation of dry fruits, both unpackaged and packaged in vacuum and stored at 2-4°C. The microbiological analysis was performed immediately after baked products obtaining, respectively every 7 days for unpackaged products and every 10 days for the packaged samples. Our results reveal the high potential of dried sea buckthorn and lingonberries to be included as valuable ingredients to design value-added pork products. [ABSTRACT FROM AUTHOR]

The article presents the data of the results of research conducted under the conditions of the educational and scientific practical center of the Mykolaiv NAU during 2016-2019 with four varieties of winter barley. The influence of foliar top dressing with modern biopreparations and growth-regulating preparations in the main periods of vegetation of plants on the grain quality indicators was determined. It was found that the protein content in grain depended and varied on the preparation taken for processing barley crops, the time of top dressing, varietal characteristics of winter barley, and significantly on the weather conditions of the growing year. Similarly, under the influence of these factors, other indicators of grain quality have changed. [ABSTRACT FROM AUTHOR]

With the ever‐increasing demands for functional and sustainable foods from the general public, there is currently a paradigm shift in the food industry toward the production of novel protein‐based diet. Food scientists are therefore motivated to search for natural protein sources and innovative technologies to modify their chemical structure for desirable functionality and thus utilization. Deamidation is a viable, efficient, and attractive approach for modifying proteins owing to its ease of operating, specificity, and cost‐effective processes. Over the past three decades, the knowledge of protein deamidation for food applications has evolved drastically, including the development of novel approaches for deamidation, such as protein‐glutaminase and ion exchange resin, and their practices in new protein substrate. Thanks to deamidation, enhanced functionalities of food proteins from cereals, legumes, milk, oil seeds and others, and thereby their processabilities as food ingredients have been achieved. Moreover, deamidated proteins have been used to fabricate engineered food colloids, including self‐assembled protein particles, protein–metallic complexes, and protein–carbohydrate complexes, which have demonstrated tailored physicochemical properties to modulate oral perception, improve gastrointestinal digestion and bioavailability, and protect and/or deliver bioactive nutrients. Novel bioactivity, altered digestibility, and varied allergenicity of deamidated proteins are increasingly recognized. Therefore, deamidated proteins with novel techno‐functional and biological properties hold both promise and challenges for future food applications, and a comprehensive review on this area is critically needed to update our knowledge and provide a better understanding on the protein deamidation and its emerging applications. [ABSTRACT FROM AUTHOR]

The Mediterranean diet, considered one of the healthiest in the world, is characterized in part by the major source of its fat, which is extra virgin olive oil (EVOO). Among the health benefits of consuming EVOOs is the presence of phenolic compounds, which have been shown to lower the incidence of coronary heart disease and are suspected of providing many other health benefits. These phenolic compounds also contribute to the flavor of EVOO, adding both specific pungency in the throat and bitter notes that are valued by connoisseurs but reported to be unpleasant by naïve consumers. Here, we demonstrate that some food-derived proteins, specifically from egg yolks and whey, when added to pungent and bitter EVOOs, reduce or even eliminate both the throat pungency and bitterness. The sensory loss is proportional to the food protein additions. Thus, when used in various foods recipes (e.g. mayonnaise), pungent and bitter EVOOs may lose their pungent and bitter characteristics thereby rendering them more palatable to many consumers. This sensory reduction might also indicate interaction between the proteins and the phenolic compounds, which, if confirmed, would raise the question of whether the bioactivities of EVOO phenolics remain unchanged when consumed with and without protein-containing foods. [ABSTRACT FROM AUTHOR]

Gelation properties of myofibrillar protein (MP)/wheat gluten (WG) induced by glutamine transaminase (TGase) were studied. Results showed that the inclusion of transglutaminase increased the gel strength, water‐holding capacity (WHC), and nonfreezable water (Wnf) of MP/WG mixture. Circular dichroism (CD) analysis showed that the β‐sheet and random coil content of the MP/WG treated with TGase addition increased by 12.1% and 3.7%, while the α‐helix and β‐turn content decreased by 14.2% and 1.8%. Rheological measurements showed that TGase induced higher energy storage modulus value during the MP/WG gel heating‐cooling cycle. the hydrogen bond and hydrophobic interaction content of the MP/WG gels increased by 80 and 120 ug/L, and the disulfide bond decreased by 200 ug/L, with TGase addition was increased from 0 to 120 U/g protein. Scanning electron microscope (SEM) showed that MP/WG gel with TGase had uniform and dense network structure. Practical Application: The properties of myofibrillar/wheat gluten gel induced by TGase crosslinking was studied. The gel structure and water holding capacity of MP/WG were improved by the cross‐linking of TGase. The study of the gel properties of MP/WG induced by TGase crosslinking also can provide a theoretical basis for analyzing the effect of TGase on the application of gluten protein in complex meat emulsion system. [ABSTRACT FROM AUTHOR]

Yam (Dioscorea opposita Thunb.) juice was used to replace water by 10% and 20% (w/w), respectively, while the diluted yam juice was used to disperse skimmed milk powder. Set-style skimmed yoghurt samples were thereby prepared using a commercial direct vat set starter at 42 °C. Assaying results indicated that yam juice had a slight impact on the contents of total proteins and total solids of yoghurt samples but could promote yoghurt fermentation and induce texture changes. Firstly, yam juice shortened fermentation time by about 1 h and caused a higher post-acidification during yoghurt storage at 4 °C. Secondly, yam juice reduced syneresis extent during the preformed yoghurt storage, led to value increases for these textural and rheological indices like hardness, adhesiveness, cohesiveness, viscosity as well as elastic/viscous moduli, and caused a finer and compact microstructure. Furthermore, yam juice also resulted in higher viable numbers for two starter microorganisms Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus in the stored yoghurt samples. However, replacing water with yam juice by 20% other than 10% occasionally showed a negative impact on some textural attributes of yoghurt samples. It is thus concluded that yam juice at suitable level could be used in the production of set-style yoghurt without significant negative effect on yoghurt compositions or its fermentation, when aiming to obtain a firm yoghurt texture and endow yoghurt with enhanced health benefits from the starter strains. [ABSTRACT FROM AUTHOR]

Pea (Pisum sativum L.) is a nutritious pulse crop and a significant plant-based protein source. Its amino acid composition and protein digestibility influence its nutritional quality. Although different guidelines for protein content claims exist in North America, recommended patterns by FAO/WHO can estimate protein quality for dietary assessment. This study's primary objective is to examine how adopting the new FAO/WHO recommendations affects the protein quality and protein content claims of field peas, using in vitro methods, and to assess the potential impact on consumer food choices. This work evaluated the amino acid score (AAS) and in vitro protein digestibility (IVPD) to assess pea protein quality. The effect of different amino acid scoring patterns recommended by FAO/WHO (1991, 2013) on AAS was estimated. The in vitro–protein digestibility corrected amino acid score (IV–PDCAAS) and in vitro–digestible indispensable amino acid score (IV–DIAAS) were calculated. Overall, pea protein quality varies with different amino acid scoring patterns. Sulfur amino acids (SAA) were the first-limiting amino acid. The IVPD was 80.6 to 88.6%, the mean IV–PDCAAS was 73.0%, and IV–DIAAS was up to 87.6%. Using the PDCAAS interpretation, all IV–PDCAAS samples qualified for a "good source of protein" claim. For DIAAS interpretation, some IV–DIAAS samples did not meet this claim due to the arbitrary cut-off of 75%. Therefore, the criteria for making protein content claims on food proteins should be reevaluated. This study highlighted significant variations in amino acid nutritional requirements across different life stages, impacting the protein quality assessment of field peas and, consequently, protein content claims, with implications for dietary guidelines and food labeling regulations. • Peas are a nutritious pulse, presenting high protein content (up to 33.9%). • The in vitro protein digestibility of peas (n = 40 samples) was up to 88.6%. • The limiting amino acids for all pea samples were methionine and cysteine. • Peas qualify for good source of protein claims, if using in vitro PDCAAS values. • Arbitrary 75% cut-off for DIAAS system can impact pea protein content claims. [ABSTRACT FROM AUTHOR]

Background: The Dietary Guidelines for Americans (DGAs) published an "ounce equivalents" recommendation to help consumers meet protein requirements with a variety of protein food sources. However, the metabolic equivalency of these varied protein food sources has not been established.Objective: We have investigated the hypothesis that the anabolic responses to consumption of ounce equivalents of protein food sources would be directly related to the essential amino acid (EAA) content of the protein food source.Methods: Following 3 d of dietary control, a total of 56 healthy young adults underwent an 8.5-h metabolic study using stable isotope tracer methodology. The changes from baseline following consumption of 1 of 7 different protein food sources were compared with the baseline value for that individual (n = 8 per group).Results: Consumption of ounce equivalents of animal-based protein food sources (beef sirloin, pork loin, eggs) resulted in a greater gain in whole-body net protein balance above baseline than the ounce equivalents of plant-based protein food sources (tofu, kidney beans, peanut butter, mixed nuts; P < 0.01). The improvement in whole-body net protein balance was due to an increase in protein synthesis (P < 0.05) with all the animal protein sources, whereas the egg and pork groups also suppressed protein breakdown compared with the plant protein sources (P < 0.01). The magnitude of the whole-body net balance (anabolic) response was correlated with the EAA content of the protein food source (P < 0.001).Conclusion: The "ounce equivalents" of protein food sources as expressed in the DGAs are not metabolically equivalent in young healthy individuals. The magnitude of anabolic response to dietary proteins should be considered as the DGAs develop approaches to establish healthy eating patterns. [ABSTRACT FROM AUTHOR]

This research aimed to study: 1) the suitable formula gluten free pasta supplemented with Cladophora spp., 2) the chemical and physical properties of pasta supplemented with Cladophora spp., and 3) the consumer acceptance. A mixture design experiment was conducted, and three factors were analyzed, 50-70% brown rice flour, 15-25%modified starch, and 10-20% Cladophora spp., the most suitable formula indicated 68%brown rice, 22%modified starch, 10% Cladophora spp. The nutritional profile of this gluten-free pasta per 100 grams was 379.00 kilocalories of total energy, 7.09 grams of protein, 1.91 grams of dietary fiber, 0.11 milligrams of vitamin B, 0.11 milligrams of vitamin B2, 31.30 milligrams of calcium, and 3.84 milligrams of iron and antioxidant activity 48.50 mg eq Trolox. Most consumers’ overall liking score was at a moderate level. The gluten-free pasta supplemented with Cladophora spp. will make better nutrition value. [ABSTRACT FROM AUTHOR]

A major mean to minimize feeding costs and faecal nitrogen excretion on poultry farms is to decrease the supplied dietary protein content. This, however, is associated with the declines in productive performance and systemic health indices. Sanguinarine may improve protein efficiency via decreasing the intestinal amino acid decarboxylation and stimulating the tryptophan‐serotonin pathway. The present study was carried out to investigate the effects of dietary supplementation of sanguinarine on the performance, egg yolk biochemical parameters, serum enzyme activities, nutrient digestibility, ovarian follicles, and hepatic health indices in laying hens fed decremental levels of crude protein (CP). For this purpose, 180 laying hens were allocated into nine dietary treatments with four replicates of five birds each. The experimental treatments consisted of three levels of CP (85.0%, 92.5%, and 100% of Hy‐Line W‐36 manual recommendation) and three levels of sanguinarine (0.00, 3.75, and 7.50 mg/kg) in a 3 × 3 factorial arrangement administered during a 70‐day feeding trial. Results showed that the decremental levels of CP led to significant increases in serum aspartate aminotransferase (p <.05), alanine aminotransferase, and alkaline phosphatase (p <.01) activities, egg yolk cholesterol concentration (p =.064), and hepatic fat and malondialdehyde (MDA) contents (p <.05). It also caused the significant declines in ileal dry matter (DM) digestibility (p <.05) and eggshell strength (p <.05), and also tended to decrease CP digestibility (p =.071), Haugh unit (p =.057) and egg production percentage (p =.062). The interaction effects of the experimental factors indicated that dietary supplementation of sanguinarine, especially at 7.50 mg/kg, led to significant improvements in serum aspartate aminotransferase and alanine aminotransferase activities (p <.01), egg yolk cholesterol (p <.001) and triglyceride (p <.05) concentrations, eggshell strength (p <.001), Haugh unit (p <.05), hepatic fat (p <.001) and MDA (p =.059) contents, ileal DM and CP digestibility (p <.01) as well as egg production, egg mass and feed conversion ratio (FCR; p <.05) in birds receiving decremental levels of CP. Taken together, the results indicate that dietary administration of sanguinarine could enhance productive performance via improving nutrient digestibility, hepatic health indices and fortifying systemic antioxidant capacity in laying hens fed low‐CP diets. [ABSTRACT FROM AUTHOR]

Cardiovascular diseases (CVD) are the leading cause of mortality. However, by treating modifiable cardiovascular risk factors and following a healthy diet as the Mediterranean diet, we have opportunity to prevent CVD. In the EWHETA (Eat Well for a HEalthy Third Age) Project, our goal has been to develop novel foods ("Mediterranean Lasagne", MLs) in versions all nutritionally complete and well balanced in terms of calories, whole carbohydrates, fibers, source of vegetable proteins, and vegetable fats. MLs can be easy prepared at home (inexpensively) and used as fresh food or can be pre-prepared and used in residences for elderly people or in health care residencies. The project has saw the alliance between nutritionists and food and sensor scientists and the active involvement of older people in tasting the novel foods to achieve the final tasty versions of the MLs. We think that the nutritional components of these novel foods and its well-accepted taste, insert in a healthy diet and life style (fundamental aspects at every age), and could contribute to improve diet in the elderly people and prevent malnutrition. [ABSTRACT FROM AUTHOR]

Psychological stress may influence health by negatively affecting dietary intake. However, there are few studies on the connection between stress and dietary intake in Puerto Rico (PR), a population with documented poor diet quality. To explore the association between perceived stress and intake of macronutrients and diet quality among adults in PR. Cross-sectional data came from the Puerto Rico Assessment of Diet, Lifestyle, and Diseases study (2015). This analysis included data from 238 adults (30-75 years old) in the San Juan metro area. Dietary intake was measured with a food frequency questionnaire adapted and validated to the PR population. The Alternate Healthy Eating Index (AHEI) score was calculated to measure diet quality. Multivariate linear models adjusted for sociodemographics, anthropometrics, behavioral factors, and social support were used to determine adjusted mean macronutrient intake and AHEI scores by perceived stress category. In models adjusted for sociodemographic characteristics, high perceived stress was significantly associated with higher intake of total energy, added sugars, and saturated fats; lower intake of dietary fiber and vegetable protein; and lower AHEI score compared with low perceived stress (all P <.05). With further adjustment for lifestyle behaviors, central obesity, and social support, high perceived stress remained significantly associated with added sugars, saturated fats, and vegetable protein only. Higher perceived stress was associated with unhealthy dietary intake in adults residing in the San Juan area, PR. Future longitudinal studies with larger sample size are needed to build on these findings and to test the potential mediating and moderating roles of behavioral and social support factors in this population. [ABSTRACT FROM AUTHOR]

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One hundred and forty-four newly weaned pigs (6.74 ± 0.23 kg initial BW; 21 d of age) were used to determine the effect of partially replacing animal protein sources with black solider fly larvae meal (BSFLM) in nursery diets on growth performance, gut morphology, and immune response. After weaning, pigs were placed in 24 pens (six pigs per pen) and pens were randomly assigned to one of four dietary treatments (study d 0; n = 6), which were fed over three phases (phases I, II, and III were fed for 7, 14, and 21 d, respectively). Two nursery diets were formulated with 25% (LowFF) and 50% (HighFF) of the animal protein sources replaced by full fat BSFLM. Conventional nursery diets including animal protein sources without (CON−) and with antibiotics (220 mg Aureomycin per kg of complete feed; CON+) served as controls. On d 8, two pigs per pen were sacrificed to collect organ weights and for intestinal histomorphological measurements. On d 9 and d 23, two pigs per pen were vaccinated with the novel antigen ovalbumin (OVA). Blood samples were collected on d 9, d 23, and d 38 to assess concentrations of plasma haptoglobin and OVA-specific immunoglobulins G (IgG) and IgG1. On d 38, the same two pigs per pen underwent a dermal hypersensitivity test and skin-fold thickness was measured at 0, 6, 24, and 48 h postintradermal injection with OVA. Pigs fed the CON- had greater ADFI and lower G:F in phase II vs. those fed CON+ and HighFF diets (P < 0.05 and P < 0.05); intermediate ADFI was observed for pigs fed the LowFF diet. Overall in the nursery period, ADG (496 ± 13 g), ADFI (743 ± 23 g), G:F, and final BW (27.61 ± 0.66 kg) were not different among dietary treatments. There were no differences in organ weights, jejunal or ileal villus heights, or crypt depths among dietary treatments. There were no differences in OVA-specific IgG, IgG1, or plasma haptoglobin among dietary treatments at any of the blood sampling times. Although not different, pigs fed the LowFF, HighFF, and CON+ diets had respectively 2.0×, 1.7×, and 1.4× greater dermal hypersensitivity response to OVA versus those fed CON−. Both inclusion levels of BSFLM in nursery diets supported growth performance, gut morphology, and indices of immune function not different from the CON+, which suggest that full fat BSFLM can replace at least 50% of animal protein sources in nursery diets of pigs without any deleterious effects on pig growth. [ABSTRACT FROM AUTHOR]

New processes are being used in some dry-grind ethanol plants in the United States and Brazil to improve ethanol yield and efficiency of production while also providing nutritionally enhanced corn coproducts compared with conventional corn distillers dried grains with solubles (DDGS). The objectives of this study were to determine the chemical composition and in vitro digestibility of 5 conventional corn DDGS sources and 10 emerging novel corn coproducts for swine and ruminants, and compare coproducts produced using similar processes in the United States and Brazil. Chemical composition, on a dry matter (DM) basis, among the 15 coproducts ranged from 18.5% to 54.7% for crude protein (CP), 12.3% to 51.4% for neutral detergent fiber (NDF), 1.6% to 8.6% for acid detergent fiber, 4.7% to 12.3% for ether extract, and 1.6% to 8.6% for ash. For swine, in vitro hydrolysis of DM and CP were greater (P < 0.01) for the three U.S. corn DDGS sources compared with the two Brazilian corn DDGS sources, but in vitro fermentability of DM was comparable (P > 0.05) among all sources except one U.S. DDGS source that had less fermentable DM. High-protein and yeast dried distillers grains (Ultramax, UM; StillPro, SP) coproducts also had comparable (P > 0.05) DM fermentability for swine, but UM coproducts had greater (P < 0.01) DM and CP hydrolysis compared with SP. High-protein distillers dried grains (HP-DDG) from Brazil had greater (P < 0.01) DM and CP hydrolysis, but less (P < 0.01) DM fermentability for swine than HP-DDG produced in the United States, using the same process. For ruminants, total DM digestibility was greater (P < 0.01) in conventional DDGS sources from the United States compared with the two DDGS sources from Brazil. Total protein digestibility for ruminants was comparable and above 81% for all coproducts except for a DDGS source from Brazil, a HP-DDG source from the United States, and a UM sample. Interestingly, the corn fiber + solubles coproduct had not only relatively high digestibility of NDF (67.9%), DM (91.6%), and total CP (81.9%) for ruminants, but it also had relatively high total tract digestibility of DM (86.2%) and CP (69.9%) for swine. These results suggest that nutrient digestibility of conventional DDGS sources produced in the United States appear to be greater than corn Brazilian DDGS sources, but new process technologies being implemented in ethanol and coproduct production in both countries can enhance the nutritional value of corn coproducts for both swine and ruminants. [ABSTRACT FROM AUTHOR]

Due to high water content, low calorie and appealing textural characteristics, gel-related foods have recently obtained great interest in the food industry. Compared with the same class of biopolymer mixtures (e.g. , polysaccharide-polysaccharide mixtures and protein-protein mixtures), the biopolymer mixtures from different classes often possess more advantages in fabricating binary food gels. By combination of physical properties of polysaccharides and proteins , it is possible to produce multi- or hierarchical microstructures of gels. However, the fundamental principles of fabricating food gels based on mixtures of polysaccharides and proteins need to be further shed light on. In this review, the phase behaviors of mixed polysaccharide-protein systems were discussed, and their relationships with the microstructures of final gels were summarized. Then, the practical applications of polysaccharide-protein mixtures in producing composite binary gels were exemplified. Intermolecular interactions are the predominant factors affecting the phase behaviors between polysaccharides and proteins , which can be regulated by altering some parameters, such as polymer concentration, pH, ionic strength, temperature, etc. The microstructures of final gels are highly dependent on the existing states of both polymers at the time of gelation, rather than their phase equilibrium states. Moreover, the physical properties and gel structures can be further diversified by changing the gel fabrication conditions. Therefore, it is suggested to rationally select polysaccharide - protein mixtures, as well as gel fabrication conditions to attain binary gels with expected properties. • The phase behaviors of mixed polysaccharide-protein systems are reviewed. • The structures of mixed gels depend on polymer existing states at gelation point. • Fabrication conditions are equivalently important to produce desired mixed gels. • Polysaccharide and protein are promising to produce hierarchical structures of gels. [ABSTRACT FROM AUTHOR]

The anatomy of the hypothalamus includes many nuclei and a complex network of neurocircuits. In this context, some hypothalamic nuclei reside closer to the blood‐brain barrier, allowing communication with the peripheral organs through some molecules, such as leptin. Leptin is considered the main adipokine for energy homeostasis control. Furthermore, leptin signalling in the hypothalamus can communicate with insulin signalling through the activation of phosphoinositide 3‐kinase (PI3k). Previous data suggest that isoforms of PI3k are necessary to mediate insulin action in the hypothalamus. However, obese animals show impairment in the central signalling of these hormones. Thus, in the current study, we evaluated the role of acute exercise in the leptin and insulin pathways in the hypothalamus, as well as in food intake control in obese mice. Although acute physical exercise was not able to modulate leptin signalling, this protocol suppressed the increase in the suppressor of cytokine signalling 3 (SOCS3) protein levels. In addition, acute exercise increased the content of PI3k‐p110α protein in the hypothalamus. The exercised animals showed a strong tendency to reduction in cumulative food intake. For the first time, our results indicate physical exercise can increase PI3k‐p110α protein content in the hypothalamus of obese mice and regulate food intake. [ABSTRACT FROM AUTHOR]

Vegetable by-products, obtained from cauliflower (CA), broccoli (BRL), cabbage (CB) and beetroot (BR) can be a potentially good source of proteins. The proteins were obtained from leaves (LPs) of vegetables with alkaline extraction at pH 10, and their isoelectric precipitation at pH 4. Protein contents were in the range of 39.76 - 53.33%, and the molecular weights of fractions were mostly about 45, 25 and 14 kDa. Their solubility is higher in the alkaline environment, where they reach the highest solubility at pH 10 (9.7 mg/mL for CALP, 8.45 for BRLP, 5.35 mg/mL for CBLP, 5.5 mg/mL for BELP). Moreover, they showed favorable emulsifying abilities, water absorption capacities (0.62 to 1.61 g/g) and foaming capacity (86.3 to 92%) as well as stability (48.57 to 79.30%). Digestibility was studied using gastrointestinal proteases (pepsin and pancreatin), and all four LPs can easily be digested. The biologically active potential of the digests was evaluated measuring antioxidant capacity by two complementary methods – DPPH+ and ABTS+ radical cation scavenging activity. The values for DPPH+ and ABTS+ were in the range from 59 to 65.1% at 0.1 and 0.3 mg/ml to 0.22 mg/ml IC50 values, respectively. Therefore, it can be indicated from these results, that obtained LPs, owing to their good functional properties, may be considered as potential ingredients of health-promoting food and cosmetic products. [ABSTRACT FROM AUTHOR]

The objective of this study was to assess the nutritional quality of pea protein isolate in rats and to evaluate the impact of methionine (Met) supplementation. Several protein diets were studied: pea protein, casein, gluten, pea protein–gluten combination and pea protein supplemented with Met. Study 1: Young male Wistar rats (n 8/group) were fed the test diets ad libitum for 28 d. The protein efficiency ratio (PER) was measured. Study 2: Adult male Wistar rats (n 9/group) were fed the test diets for 10 d. A protein-free diet group was used to determine endogenous losses of N. The rats were placed in metabolism cages for 3 d to assess N balance, true faecal N digestibility and to calculate the Protein Digestible-Corrected Amino Acid Score (PDCAAS). They were then given a calibrated meal and euthanised 6 h later for collection of digestive contents. The true caecal amino acid (AA) digestibility was determined, and the Digestible Indispensable Amino Acid Score (DIAAS) was calculated. Met supplementation increased the PER of pea protein (2·52 v. 1·14, P < 0·001) up to the PER of casein (2·55). Mean true caecal AA digestibility was 94 % for pea protein. The DIAAS was 0·88 for pea protein and 1·10 with Met supplementation, 1·29 for casein and 0·25 for gluten. Pea protein was highly digestible in rats under our experimental conditions, and Met supplementation enabled generation of a mixture that had a protein quality that was not different from that of casein. [ABSTRACT FROM AUTHOR]

Chocolate has specific rheological behavior during oral processing that delivers its distinct sensory characteristics. When incorporating functional or flavoring ingredients into chocolate, these properties must be maintained to meet consumer expectation. Water‐soluble and fat‐soluble ingredients have a potential effect on the properties of chocolate; therefore, successfully adding functional supplements in this medium can have challenges. This study investigated the effect of functional or flavoring ingredients on chocolate microstructure, mouthfeel (texture), and flavor release, during oral processing. Participants were classified by their oral processing "pattern": a chewing preference (CP), a sucking preference (SP), and a mixed group who had a preference for both chewing and sucking (MP). Chocolate samples (72% dark chocolate) were prepared with different flavor ingredients (water‐soluble: ginger powder and fat‐soluble: menthol). Instrumental testing of chocolate viscosity and hardness showed no significant differences in chocolate with low concentrations of added ingredients (0.5% ginger and 0.1% mint), while chocolate with higher concentration (2.5% ginger and 0.5% mint) showed a significant difference compared to standard chocolate. Modified Qualitative Descriptive Analysis (MQDA) tests showed no significant differences in sensory perception of texture between the formulations, or the oral processing behavior groups. There was an impact on flavor perception both from composition and from oral processing behavior. The CP group rated the chocolate with the lowest flavoring concentration as also having the lowest cocoa flavor intensity. Moreover, the MP and SP groups showed a similar perception of cocoa flavor intensity. [ABSTRACT FROM AUTHOR]

Currently, there has been a surge of interest in revealing the interactions between plasma and food matrices. In this study, we investigated the impacts of atmospheric cold plasma (ACP) treatment on the structural, physicochemical and allergenic characteristics of soybean protein isolate (SPI). SPI dispersions were subjected to ACP treatments at different frequencies (80 to 100 Hz) and durations (1 to 10 min) to investigate the effects of exposing conditions. Results showed that ACP induced reactive oxygen species‐mediated oxidation of soy proteins, resulting in modifications in the secondary and ternary structures of SPI. As a consequence, functional properties of SPI, such as emulsifying (56 to 168%, compared with control) and foaming properties (60 to 194%) were influenced by varying degrees. In addition, under certain circumstance (120 Hz, 5 min), the IgE‐binding level of SPI was decreased by up to 75%, when compared to the control. Moderate treatment yielded products with improved functionality and reduced allergenicity, while extensive exposure induced a loss of vendibility due to protein aggregation. Practical Application: In this study, we demonstrated for the first time, that plasma species reacted with soybean proteins, resulting in spatial structural changes which are closely related with protein functionality and allergenicity. ACP interacts with macromolecules in aqueous systems and thus can be an alternative and promising nonthermal approach in modifying soybean proteins, whereas the exact role of different processing parameters needs to be well‐elaborated. [ABSTRACT FROM AUTHOR]

Copyright of Revista Latinoamericana de Hipertension is the property of Revista Latinoamericana de Hipertension and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

We have investigated different ways of bees’ stimulation to lay protein food while using artificial honeycombs. It has been proved that the use of artificial combs to get bee-bread upon the condition of the post-treatment processing of its elements by wax and honey syrup does not stimulate bees to lay and process protein food in their cells. It has been identified that upon the condition of the direct involvement of the working bees into the formation of bee-bread supplies the protein food has been mostly consumed. This proves that the working bees use the freshly-gathered pollen pellet for their own needs in the period of its active gathering. It has been determined that the most effective way of bee stimulation to reprocess pollen pellet into bee-bread is it's single densifying in artificial honeycombs with the follow-up processing of the upper layer of the feed by honey. This way encourages bees to form stocks of bee bread and decreases their activity of consuming protein food from cells of artificial honeycombs. The processing of thickened pollen pellet by honey probably oppresses the bees’ need to consume protein food from the packed cells redirecting them to other honeycombs of the bee family’s nest which has areas with bee-bread reserves. [ABSTRACT FROM AUTHOR]

Nine ingredients protein sources were examined: milk protein, whey protein, Pleurotus mushroom flour, pea protein, corn protein, soy protein, oat protein, hemp protein, sea buckthorn protein in comparison with wheat flour (as control). They were subjected to physicochemical (protein, fat, ash, carbohydrates, aminoacids contents and digestibility) and functional analyzes (water absorption capacity, oil absorption capacity, foaming property and foam stability, gelling property for mixtures of 10% protein ingredient in water, emulsification capacity). The water absorption capacity ranged from 0.54-3.22 WHC. The highest oil absorption capacity was identified for milk protein sample 1.07 WHC (g oil/g sample). The foaming capacity ranged from 0% for hemp protein sample to 91.5% for milk protein sample. The emulsification capacity varied from 69.23% for the corn protein hydrolyzate sample to 54.69% for oat protein sample. Protein ingredients have different functional properties which determine their behaviour in food systems and based on which they can be used in different food applications, for improving the protein content of food products. [ABSTRACT FROM AUTHOR]

The establishment of a reference method for the determination of the allergen protein content in a processed food material has been explored. An analytical approach was developed to enable the comparability of food allergen measurement results expressed in a decision-relevant manner. A proof of concept is here presented, resulting in quantity values for the common measurand, namely 'mass of total allergen protein per mass of food'. The quantities are determined with SI traceability to enable the comparability of reported results. A method for the quantification of total milk protein content in an incurred baked food at a concentration level clinically relevant is presented. The strategy on how to obtain the final analytical result is outlined. Challenges associated with this method are discussed, in particular the optimal extraction of the marker proteins, the complete digestion and release of the peptides in an equimolar fashion, the use of conversion factors to translate the amount of measured proteins into total milk protein and the estimation of the uncertainty contributions as well as of the combined uncertainty of the final result. The implementation of such a reference method for the determination of the total allergen content in a processed food is an important step, which will provide comparable measurement data of relevance to risk assessors. [ABSTRACT FROM AUTHOR]

Recent high levels of horticulture production cause an impoverishment of soil nutrients that may seriously impair crop yields. This forces farmers to rely on the use of fertilizers. However, it also involves an increase in the contamination risks associated with their supply. A possible alternative to supply these fertilizers could be the use of biodegradable protein‐based matrices, which can contain the essential elements required by the soil. Therefore, the main objective of this work is the evaluation of different alternative methods for the incorporation of a selected micronutrient (MN) zinc (Zn) to soy protein‐based matrices. As a result, it has been possible to incorporate high levels of Zn into the matrices. However, depending on the method used for MN incorporation, there are variations in the microstructure, MN distribution, and mechanical properties. This work brings forward an innovative application of these matrices as a source of controlled release of MN for horticulture applications. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate the effect of bile salts on the growth performance, carcase estimates, immunity and antioxidant measurements, some blood biochemical parameters, intestine enzyme activities and microbiology of broiler chickens. One hundred twenty 1 day old of Ross 308 broiler chicks were randomly assigned to 4 treatments with 5 replicates of 6 chicks each for 42 days. The first group was the basal diet only and served as control. The second, third and fourth groups were fed the basal diet plus 0.5, 1 and 1.5 ml bile salts/kg diet, respectively. Body weight and daily body weight gain were linearly (p <.01) increased with increasing bile salt levels compared to control. Addition of bile salts to broiler diets significantly (p <.01) decreased feed intake and improved feed conversion than control. The addition of 1.0 ml bile salts to broiler chicks' diets increased plasma proteins concentrations, total antioxidant capacity and superoxide dismutase compared with the control group. The cholesterol and triglyceride levels, liver enzymes and intestinal enzymes (amylase, protease and lipase) activities were significantly (p <.05 or 0.01) increased in bile salt groups. While, malondialdehyde was significantly (p <.01) decreased in all treated groups compared to control. Total bacteria, total fungi, Escherichia coli and Salmonella were decreased in broiler chicks fed diet supplemented with bile salts. It could be concluded that bile salts especially levels (0.5 and 1.0 ml/kg diet) have a positive impact on growth performance and carcass traits, blood biochemical measurements, intestinal enzymes activities, digestibility of nutrients and microorganism's content of broiler chicks. Addition bile salt to broiler diets improved growth rate and feed conversion. Addition bile salt to broiler diets improved nutrients digestion. The addition of 1.0 ml bile salts in broiler diets increased total antioxidant capacity and superoxide dismutase. Total fungi, Escherichia coli and Salmonella were decreased in chicks fed diet supplemented with bile salts [ABSTRACT FROM AUTHOR]

Edible mushrooms from India (18 isolates belonging to 4 species) were profiled for protein, free and bound amino acids (AA). The protein content (range of 9.5-32.6%) was highest in Pleurotus cintrinopileatus and P. sajor-caju; free AA (range of 11.6-73.1 mg/g DW) was higher in Hypsizygus tessulatus and Agrocybe aegerita, bound AA (range of 57.4- 171.9 mg/g DW) was also high in H. ulmarius, P. djamor, P. florida, P. sajor-caju. The essential free and bound AAs and chemical scores of isoleucine, tryptophan, phenylalanine was highest, higher in Hericium erinaceus, P. cystidiosus, P. eryngi, P. sajor-caju. The isoleucine (Ile) score in the free fraction of selected mushrooms were comparable or higher than the best five plant sources, while tryptophan (Trp) scores were almost double. Thus, these mushrooms are good sources of Ile, Trp and aromatic amino acids. The conditionally-essential and nonessential AAs were also quantified. This study reveals the diversity in protein and AA and nutritionally superior mushroom species. [ABSTRACT FROM AUTHOR]