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Summary: To reduce the sodium salt content in protein gel‐based foods, this study investigated the effects of different Na‐K ratios on the gelation properties and structural changes of soy protein isolate (SPI) and potato protein isolate (PPI) composite gels. The results showed that the composite gel properties were further enhanced with increasing Na‐K ratio in the SPI/PPI gel system. Specifically, when the Na‐K ratio was 1:1, the SPI/PPI composite gel exhibited the highest gel strength, gel elasticity, WHC, storage modulus (G′), and β‐sheet content, whereas the α‐helix content and β‐turn content were the lowest. Scanning electron microscopy images revealed a dense and uniform network structure of the composite gel. The addition of low concentrations of Na+ and K+ improved the network structure and water‐holding capacity of the SPI/PPI gel during the heat‐induced gelation process. However, excessively high Na‐K ratios weakened the gel properties. [ABSTRACT FROM AUTHOR]

Recently, there has been a growing interest in alternative protein sources. This study aimed to determine the textural and sensory properties of vegan burger patties produced with plant-based (soy and pea) protein sources instead of meat protein. For this purpose, 14 different vegan burger patties produced with soy and pea-based protein alternatives were obtained from different brands in the İstanbul market. Burger patties were analysed in terms of moisture content, cooking properties, instrumental colour, texture profile, and sensory properties. According to the results, peabased burger patties have a higher moisture content and cooking loss and a lower cooking yield than soy-based patties. The L* and a* values of the pea-based patties tended to be higher than those of the soy-based patties, while the b* values were generally higher. In addition, the texture profile analysis of soy and pea-based burger patties shows differences in texture attributes that may affect consumer preference and overall eating experience. In the sensory evaluation, a significant difference between soy and pea-based burger patties was observed only for juiciness and spicy taste characteristics. The research findings shed light on alternative proteins' textural and sensorial properties and their role in the food industry, particularly in developing vegan burger patties. These differences in sensory attributes and colour and texture analysis between soy and pea-based burger patties highlight the importance of ingredient selection and formulation in developing plant-based protein products. [ABSTRACT FROM AUTHOR]

Protein deficiency, characterized by an inadequate intake of protein in the diet that fails to meet the body's physiological requirements across various stages, can lead to detrimental outcomes. This is of interest due to the persistent low protein content in staple foods and suboptimal dietary patterns. The study sought to assess the intergenerational repercussions of dietary protein deficiency on specific neurochemicals and the cytoarchitecture of the brain within the F1 and F2 generations of rats. The rats were categorized into four groups based on the protein content percentage in their diets: 21% protein diet (21%PD), 10% protein diet (10%PD), 5% protein diet (5%PD), and control diet. Neurobehavior was assessed, while brain serotonin and dopamine levels were measured using HPLC. BDNF and GDNF expression in the hippocampal and prefrontal (PFC) sections, Immunohistochemical investigations of the morphological impact on the hippocampus and PFC, were also analyzed. The protein-deficient groups displayed anxiety, loss of striatal serotonin and increased dopamine levels, degenerated pyramidal cells in the hippocampus, and a prominent reduction in cellular density in the PFC. BDNF and GDNF levels in the PFC were reduced in the 5%PD group. GFAP astrocyte expression was observed to be increased in the prefrontal cortex (PFC) and hippocampal sections, indicating heightened reactivity. The density of hypertrophied cells across generations further suggests the presence of neuroinflammation. Changes in brain structure, neurotransmitter levels, and neurotrophic factor levels may indicate intergenerational alterations in critical regions, potentially serving as indicators of the brain's adaptive response to address protein deficiency across successive generations. [ABSTRACT FROM AUTHOR]

Copyright of Mevzu is the property of Ali Sever 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.)

This document is a book of abstracts from the 2022 CSACI annual scientific meeting, covering various topics related to allergy, asthma, and clinical immunology. The abstracts discuss the efficacy of medications like tezepelumab and Dupilumab in treating asthma, the impact of COVID-19 on asthma exacerbations, and the effects of food allergies and oral immunotherapy. Other studies explore sublingual immunotherapy for peanut allergy, the use of environmental exposure chambers in allergy trials, and case reports on conditions like autoimmune progesterone dermatitis and hereditary angioedema. These summaries provide valuable insights into the latest research and developments in the field of allergy, asthma, and clinical immunology. [Extracted from the article]

Eight geldings weighing 544 ± 16 kg were used to evaluate feeding a postexercise protein meal on plasma amino acids during recovery. Horses were fed sweet feed, corn, grass hay and equal amounts of a protein pellet (32% CP) with meals (MP group) or postexercise (EP group). Horses exercised 1–2 h/day, 5 days/week, for 12 weeks. A pre and poststudy 4 days total urine and feces collection was conducted. Urine and fecal samples were analyzed for nitrogen (N) to calculate N balance. Blood samples were drawn immediately after and at 1 and 3 h postexercise at the start and end of the study for plasma amino acid concentrations. Absorbed N and N retention were greater for the MP group compared to the EP group (p = 0.038, 0.033 respectively). An interaction revealed an increase in fecal N (p = 0.01) and decreased N digestibility for the MP group compared to the EP group at the end of the study. Plasma concentrations for 8 out of 14 amino acids were less for the EP group immediately after exercise compared to the MP group (p < 0.02). Plasma concentrations of lysine and arginine were greater for the EP group compared to the MP group at 1 and 3 h after exercise (p < 0.05 and 0.04 respectively). Changes were different for 8 out of the 14 amino acids immediately post exercise, 7 out of 14 amino acids at 1 h postexercise and 10 out of 14 amino acids at 3 h postexercise with positive changes for the EP group and negative changes for the MP group. The EP group had improved supply of plasma amino acids in the recovery period that sustained for 3 h postexercise and are indicative of better amino acid supply supporting muscle development. [ABSTRACT FROM AUTHOR]

Protein content in food is an important indicator of the nutritional value of food, and it is also related to food safety and many other issues, therefore it is significant to accurately determine the protein content for the valuation of food nutrition and safety. The main elements in food include carbon, nitrogen, hydrogen and sulphur, of which nitrogen mainly comes from protein. The average nitrogen content in protein is 16%, so the conversion factor for “nitrogen-to-protein” is 6.25. Therefore, the protein content in food can be obtained by measuring the nitrogen content of food combined with “nitrogen-to-protein” conversion factor. The traditional methods of protein detection are Kjeldahl method, spectrophotometry, and Dumas combustion. The Kjeldahl method is timeconsuming and consumes a large amount of reagents, which can cause environmental pollution. Spectrophotometry is susceptible to interference and the quantitative curve is not easy to draw. Dumas combustion is expensive in terms of consumables. In this paper, a platform of tube furnacequadrupole mass spectrometer was set up to analyze the protein content in food. Food samples were heated at high temperatures in a tube furnace and combusted in an oxygen-rich environment. After the gas products were ionized, they were directly introduced into a quadrupole mass analyzer for detection, which eliminated the need for processes such as oxidation-reduction, adsorption-desorption by using the selection ion scan function of the mass spectrometer. Five kinds of food samples with different protein contents were selected as research object. Each food sample was weighed at 1g. The food samples were fully combusted in tube furnace at high temperature (1 300 ℃). The gas products were infused through a drying and filtering tube to remove water and smoke, and then entered the EI ion source through a capillary for ionization. By electronic ionization, nitrogen element characteristic ions, N+, NO+, and NO2+ are generated. The peak intensity of the NO2+ ions were detected by the selection ion scan function of the quadrupole mass analyzer. A standard curve for nitrogen quantification is plotted to be y=115.64x+1 896.9 with the correlation coefficient (R²) of 0.999 92 and the relative standard deviation (RSD) of 2.1%-6.1%. The nitrogen content can be calculated by using the peak intensity of NO2+ ions according to the standard curve. The experimental platform of tube furnace-mass spectrometer provides a green, rapid, accurate, and low-cost detection method for quantitative analysis of protein content in food. [ABSTRACT FROM AUTHOR]

In various domains, including everyday activities, agricultural practices, and medical treatments, the escalating challenge of antibiotic resistance poses a significant concern. Traditional approaches to studying antibiotic resistance genes (ARGs) often require substantial time and effort and are limited in accuracy. Moreover, the decentralized nature of existing data repositories complicates comprehensive analysis of antibiotic resistance gene sequences. In this study, we introduce a novel computational framework named TGC-ARG designed to predict potential ARGs. This framework takes protein sequences as input, utilizes SCRATCH-1D for protein secondary structure prediction, and employs feature extraction techniques to derive distinctive features from both sequence and structural data. Subsequently, a Siamese network is employed to foster a contrastive learning environment, enhancing the model's ability to effectively represent the data. Finally, a multi-layer perceptron (MLP) integrates and processes sequence embeddings alongside predicted secondary structure embeddings to forecast ARG presence. To evaluate our approach, we curated a pioneering open dataset termed ARSS (Antibiotic Resistance Sequence Statistics). Comprehensive comparative experiments demonstrate that our method surpasses current state-of-the-art methodologies. Additionally, through detailed case studies, we illustrate the efficacy of our approach in predicting potential ARGs. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Almaty Technological University is the property of Almaty Technological University 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.)

With the emphasis placed by society on environmental resources, current petroleum-based packaging in the food industry can no longer meet people's needs. However, new active packaging technologies have emerged, such as proteins, polysaccharides, and lipids, in which proteins are widely used for their outstanding gel film-forming properties. Most of the current literature focuses on research applications of single protein-based films. In this paper, we review the novel protein-based packaging technologies that have been used in recent years to categorize different proteins, including plant proteins (soybean protein isolate, zein, gluten protein) and animal proteins (whey protein isolate, casein, collagen, gelatin). The advances that have recently been made in protein-based active packaging technology can be understood by describing protein sources, gel properties, molding principles, and applied research. This paper presents the current problems and prospects of active packaging technology, provides new ideas for the development of new types of packaging and the expansion of gel applications in the future, and promotes the development and innovation of environmentally friendly food packaging. [ABSTRACT FROM AUTHOR]

As of now, more than 60 years have passed since the first determination of protein structures through crystallography, and a significant portion of protein structures can be predicted by computers. This is due to the groundbreaking enhancement in protein structure prediction achieved through neural network training utilizing extensive sequence and structure data. However, substantial challenges persist in structure prediction due to limited data availability, with antibody structure prediction standing as one such challenge. In this paper, we propose a novel neural network architecture that effectively enables structure prediction by reflecting the inherent combinatorial nature involved in protein structure formation. The core idea of this neural network architecture is not solely to track and generate a single structure but rather to form a community of multiple structures and pursue accurate structure prediction by exchanging information among community members. Applying this concept to antibody CDR H3 loop structure prediction resulted in improved structure sampling. Such an approach could be applied in the structural and functional studies of proteins, particularly in exploring various physiological processes mediated by loops. Moreover, it holds potential in addressing various other types of combinatorial structure prediction and design problems. Author summary: In this paper, we propose a new architecture that aims to improve upon protein structure prediction algorithms like AlphaFold or RoseTTAFold by considering the combinatorial nature of protein structure formation. Such an architecture, reflecting the physical principles of nature, is expected to yield beneficial results, particularly in scenarios with limited structure and sequence information. Named ComMat, this architecture does not focus on a single structure but rather on a set of multiple structures—a community—simultaneously. In this process, combinatorial exploration of protein structure is encouraged through information exchange among community members. ComMat is an instance that integrates this idea within the structure module of AlphaFold. Applying ComMat to antibody CDR H3 loop structure prediction yielded outstanding results in structure sampling and prediction when tested on the IgFold set and compared with IgFold and AlphaFold-Multimer. It confirmed that improved structure sampling stems from effective structural exploration. The proposed concept here could potentially be used in the development of various other combinatorial protein structure prediction and protein design methods. [ABSTRACT FROM AUTHOR]

Introduction: This umbrella review aimed to investigate the evidence of an effect of dietary intake of total protein, animal and plant protein on blood pressure (BP), and hypertension (PROSPERO: CRD42018082395). Methods: PubMed, Embase and Cochrane Database were systematically searched for systematic reviews (SRs) of prospective studies with or without meta-analysis published between 05/2007 and 10/2022. The methodological quality and outcome-specific certainty of evidence were assessed by the AMSTAR 2 and NutriGrade tools, followed by an assessment of the overall certainty of evidence. SRs investigating specific protein sources are described in this review, but not included in the assessment of the overall certainty of evidence. Results: Sixteen SRs were considered eligible for the umbrella review. Ten of the SRs investigated total protein intake, six animal protein, six plant protein and four animal vs. plant protein. The majority of the SRs reported no associations or effects of total, animal and plant protein on BP (all "possible" evidence), whereby the uncertainty regarding the effects on BP was particularly high for plant protein. Two SRs addressing milk-derived protein showed a reduction in BP; in contrast, SRs investigating soy protein found no effect on BP. The outcome-specific certainty of evidence of the SRs was mostly rated as low. Discussion/conclusion: This umbrella review showed uncertainties whether there are any effects on BP from the intake of total protein, or animal or plant proteins, specifically. Based on data from two SRs with milk protein, it cannot be excluded that certain types of protein could favourably influence BP. [ABSTRACT FROM AUTHOR]

Common carp (Cyprinus carpio) were fed food with different protein concentrations following different feeding regimes, which were previously shown to affect growth, nitrogen excretion and amino acid catabolism. 16S rRNA gene amplicon sequencing was performed to investigate the gut microbiota of these fish. Lower dietary protein content increased microbial richness, while the combination of demand feeding and dietary protein content affected the composition of the gut microbiota. Hepatic glutamate dehydrogenase (GDH) activity was correlated to the composition of the gut microbiota in all dietary treatments. We found that demand‐fed carp fed a diet containing 39% protein had a significantly higher abundance of Beijerinckiaceae compared to other dietary groups. Network analysis identified this family and two Rhizobiales families as hubs in the microbial association network. In demand‐fed carp, the microbial association network had significantly fewer connections than in batch‐fed carp. In contrast to the large effects of the feeding regime and protein content of the food on growth and nitrogen metabolism, it had only limited effects on gut microbiota composition. However, correlations between gut microbiota composition and liver GDH activity showed that host physiology and gut microbiota are connected, which warrants functional studies into the role of the gut microbiota in fish physiology. [ABSTRACT FROM AUTHOR]

Surface-enhanced Raman spectroscopy (SERS) is a powerful tool for elucidating the molecular makeup of materials. It possesses the unique characteristics of single-molecule sensitivity and extremely high specificity. However, the true potential of SERS, particularly in capturing the biochemical content of particles, remains underexplored. In this study, we harnessed transformer neural networks to interpret SERS spectra, aiming to discern the amino acid profiles within proteins. By training the network on the SERS profiles of 20 amino acids of human proteins, we explore the feasibility of predicting the predominant proteins within the µL-scale detection volume of SERS. Our results highlight a consistent alignment between the model's predictions and the protein's known amino acid compositions, deepening our understanding of the inherent information contained within SERS spectra. For instance, the model achieved low root mean square error (RMSE) scores and minimal deviation in the prediction of amino acid compositions for proteins such as Bovine Serum Albumin (BSA), ACE2 protein, and CD63 antigen. This novel methodology offers a robust avenue not only for protein analytics but also sets a precedent for the broader realm of spectral analyses across diverse material categories. It represents a solid step forward to establishing SERS-based proteomics. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Plant Protection & Pathology is the property of Egyptian National Agricultural Library (ENAL) 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.)

Organic aquaculture is a new approach in the modern farming system. As the capital investment is higher for setting up the organic aquaculture, it is essential to conduct an economic feasibility study with compare the conventional farming system. In the current study, economic feasibility of culturing Indian major carps (IMC) using conventional culture system and organic culture system (OCS) were evaluated. IMC was cultured for three consecutive years from 2017 to 2019 in experimental ponds of 0.015 hectare (ha) area each. The crude protein content of the organic and conventional feed was maintained at the same iso-nitrogenous level (32% crude protein) but the highest production to the tune of 19 tons per ha was obtained in OCS. Further, in case of OCS, apart from fish production, vermicomposting to the tune of 45,000 kg ha−1 in the first year, and 90,000 kg ha−1 from second year onward is achievable by installing a vermicomposting unit of 200 tons annual capacity. Economic analysis of the culture systems assuming a project period of 10 years showed that the highest net present value (NPV) of 1.06 million USD, a payback period of one year and nine months and an internal rate of return (IRR) of 51% are achievable per ha of fish culture pond for OCS. Sensitivity analysis of various costs performed for OCS revealed that profitability of the organic fish farming investment is most sensitive to the total fish production and sale price of the organic fishes. In terms of production of fish and economics of organic culture system is proved to be the best available technique. [ABSTRACT FROM AUTHOR]

There is little data on directly measured carboxymethyl lysine (CML) content in Indonesian foods. This study aimed to generate a database of CML values in foods commonly consumed in West Java and West Sumatra. The results were to be used to update our previous estimated CML values. CML values in food samples were measured using high-pressure liquid chromatography with tandem mass spectrometry (HPLC-MS/MS). Food protein content was analyzed by Kjeldahl's method or inferred from the nutrition facts' label. A total of 210 food samples were examined, with the food groups of meat and poultry (1.06 mg CML/100 g edible food), and starchy foods (0.21 mg/100 g edible food) having the highest and lowest mean CML levels, respectively. We found that the foods with the top three highest CML content were fried starch dough (cimol), fried fish crackers, and chicken gulai. The mean of the estimated values (0.80 mg CML/100 g edible food) was higher than the directly measured values (0.66 mg CML/100 g edible food), [p < 0.035]. Conclusion: This database provides information on CML values in Indonesian foods, and can be further used to make a guide policy for the selection of foods to reduce non-communicable diseases. Further measurements are needed on Indonesian dishes to complete the database. [ABSTRACT FROM AUTHOR]

In this study, the effects of different types and concentrations of salts on local Siverek rice plant (Oryza sativa L.) grown in vitro were investigated in terms of mineral elements (K, Ca, P, Mg, Na, Fe, Cu, Zn, Mn, Mo, Co), proline, and total protein content. Sterilized seeds were planted in hormone-free and salt-free MS medium. After one week, the seedlings were subjected to different concentrations of NaCl, CaCl2, and MgCl2 salts (0, 30 mM, 90 mM) in order to evaluate the effect of salinity on plant growth and development. In response to salt stress, a decrease in nutrient elements was observed for all three types of salt compared to the control group, which can be attributed to disruptions in ion balance. Changes in element levels generally showed varying levels of increase or decrease depending on both the type and concentration of the salt and these changes were statistically significant. The increase in proline level was found to be directly proportional to the changes in the amounts of Ca, Mg, K, and Na elements. Both total protein and proline content showed the lowest values for all salt concentrations with CaCl2, while the highest values were obtained with NaCl. In conclusion, the changes in the level of mineral elements, total protein, and proline content levels, which decrease or increase in different ratios, depending on the type and concentration rising of the salt, are associated with the varying tolerance of the plant to different types of salts. [ABSTRACT FROM AUTHOR]

Food composition data in the Eastern Mediterranean Region countries are often lacking, obsolete, or unreliable. The study aims to provide reliable nutrient data on food products consumed in Oman in order to evaluate their nutritional quality, the consistency of the nutrition labeling and claims, and, ultimately, the use for food consumption surveys and update the current food composition database. Contents of fat, fatty acids, carbohydrates, protein, sugars, and sodium were chemically analyzed in 221 foods and beverages. Products were classified according to their nutritional composition and the extent of processing and coded according to the FoodEx2 system. Labels and laboratory values were compared using the tolerance levels of the European Union. Results indicate that the nutrition labeling aligns with the values obtained in the laboratory, with the exception of 6.3% discrepancies in TFA content, where the reported values are higher than the appropriate reference values. The most frequent category (71.5%) was ultra-processed foods. In terms of inconsistencies in the nutritional claims, 5.1% of food products with claims did not comply with the statement "sugar-free" or "low salt". Our study provides evidence to support the necessity of comprehensive recommendations for consumers and food industries, which are aimed at enhancing the nutritional quality of products and augmenting consumer awareness. [ABSTRACT FROM AUTHOR]

Climate change is the big challenge, which definitely calls for a sustainable product declaration by life cycle assessment (LCA). In the recent years, a variety of functional units (FUs) have been applied to the comparative LCAs of product systems, but a persistent methodological challenge of applying FUs is still posed, especially in food systems. Responding to the research question of which FU is appropriate for proper environmental benchmarking, this present study revisits mass, economic value, and multiple (caloric value, protein, carbohydrate, fibre, saturated fat, minerals, vitamins) quality-based 12 FUs in food LCAs. Carbon footprints of 20 food products, expressed as Global Warming Potential 100, are calculated by openLCA 1.10.3 software, which are considered in the correlation test between the indicators per FUs using the statistical analysis, R 3.6.1. The results indicate that although the mass-based FUs (on dry/wet basis) do not reflect the actual function of food products, the FUs might be applied to the environmental benchmarking since both the FUs have a good correlation with others (R = 0.7–0.9) and vice versa, especially with the economic value-based FU to be integrated quantity & quality into a single FU. The results also reveal that it could be inappropriate to define a quality-based FU using all of macro & micro nutrients and minerals (R = 0.1–0.5), and the multiple quality-based FUs might not be appropriate for the environmental benchmarking. The comprehensive investigation of FUs for food LCAs could provide valuable insights into environmental benchmarking suitability. [ABSTRACT FROM AUTHOR]

Proteins are considered indispensable for facilitating an organism's viability, reproductive capabilities, and other fundamental physiological functions. Conventional biological assays are characterized by prolonged duration, extensive labor requirements, and financial expenses in order to identify essential proteins. Therefore, it is widely accepted that employing computational methods is the most expeditious and effective approach to successfully discerning essential proteins. Despite being a popular choice in machine learning (ML) applications, the deep learning (DL) method is not suggested for this specific research work based on sequence features due to the restricted availability of high-quality training sets of positive and negative samples. However, some DL works on limited availability of data are also executed at recent times which will be our future scope of work. Conventional ML techniques are thus utilized in this work due to their superior performance compared to DL methodologies. In consideration of the aforementioned, a technique called EPI-SF is proposed here, which employs ML to identify essential proteins within the protein-protein interaction network (PPIN). The protein sequence is the primary determinant of protein structure and function. So, initially, relevant protein sequence features are extracted from the proteins within the PPIN. These features are subsequently utilized as input for various machine learning models, including XGB Boost Classifier, AdaBoost Classifier, logistic regression (LR), support vector classification (SVM), Decision Tree model (DT), Random Forest model (RF), and Naïve Bayes model (NB). The objective is to detect the essential proteins within the PPIN. The primary investigation conducted on yeast examined the performance of various ML models for yeast PPIN. Among these models, the RF model technique had the highest level of effectiveness, as indicated by its precision, recall, F1-score, and AUC values of 0.703, 0.720, 0.711, and 0.745, respectively. It is also found to be better in performance when compared to the other state-of-arts based on traditional centrality like betweenness centrality (BC), closeness centrality (CC), etc. and deep learning methods as well like DeepEP, as emphasized in the result section. As a result of its favorable performance, EPI-SF is later employed for the prediction of novel essential proteins inside the human PPIN. Due to the tendency of viruses to selectively target essential proteins involved in the transmission of diseases within human PPIN, investigations are conducted to assess the probable involvement of these proteins in COVID-19 and other related severe diseases. [ABSTRACT FROM AUTHOR]

This cross-sectional study analyses differences in dietary habits, taste preferences, variety of protein sources and body composition (BC) profiles among individuals following omnivorous, flexitarian, lacto-ovo-vegetarian and pescatarian diets. Furthermore, it assesses the correlations between these dietary patterns and various sports, classified by exercise intensity, in relation to BC parameters. The study analysed the eating habits and BC data of 1342 participants aged 18–65 years, classified into four diet groups based on their 7-day food diaries and questionnaire responses. Our analysis revealed gender- and age-related differences in weekly food consumption and protein source variety, with men generally consuming more meat, processed meat and fish than women, especially in younger age groups. Differences in dairy and soy consumption were also noted between age groups, while legume and soy preferences showed no gender disparity across all ages. Among non-sporting individuals, vegetarians exhibited lower fat mass (FM%) compared to other diets, while among athletes, vegetarians and pescatarians in in endurance and strength sports, respectively, displayed lower FM%, with flexitarians and omnivores in endurance sports showing higher FM%. Non-athletic omnivores and vegetarians demonstrated a greater proportion of body protein, while among athletes, those engaged in strength training exhibited a higher body protein content across all dietary groups compared to those in endurance training. Among non-athletic groups, vegetarians exhibited the lowest FM/FFM (fat mass/fat-free mass) ratio, while among athletes, vegetarians in endurance sports and participants in strength training across other diets showed lower FM/FFM ratios. The results emphasise the complex interaction between diet, BC and lifestyle choices, revealing how different combinations of diet and sport are associated with optimised BC. [ABSTRACT FROM AUTHOR]

Simple Summary: In aquaculture, fishmeal and soybean meal have traditionally been used in the formulation of feed to cover the protein demands of fish. More sustainable protein sources, such as algae and insects, are currently being investigated as alternatives. Therefore, this study evaluates the in vitro digestibility of protein from seven insects approved by the European Union for use in animal feed. The study results suggest that Tenebrio molitor had digestibility similar to that of fishmeal, while Acheta domestica and Hermetia illucens obtained similar data to those provided by soybean meal. Rapid population growth is leading to an increase in the demand for high-quality protein such as fish, which has led to a large increase in aquaculture. However, fish feed is dependent on fishmeal. It is necessary to explore more sustainable protein alternatives that can meet the needs of fish. Insects, due to their high protein content and good amino acid profiles, could be a successful alternative to fishmeal and soybean meal traditionally used in sectors such as aquaculture. In this work, seven species of insects (Hermetia illucens, Tenebrio molitor, Acheta domestica, Alphitobius diaperinus, Gryllodes sigillatus, Gryllus assimilis, and Musca domestica) approved by the European Union (UE) for use as feed for farmed animals (aquaculture, poultry, and pigs) were studied. Their proximate composition, hydrolysis of organic matter (OMd), hydrolysis of crude protein (CPd), degree of hydrolysis (DH/NH2 and DH/100 g DM), and total hydrolysis (TH) were analyzed. The results showed that Tenebrio molitor had digestibility similar to that of fishmeal, while Acheta domestica and Hermetia illucens provided similar digestibility to that of soybean meal. The acid detergent fiber (ADF) data were negatively correlated with all protein digestibility variables. The differences in the degree of hydrolysis (DH) results and the similarity in total hydrolysis (TH) results could indicate the slowing effects of ADF on protein digestibility. Further in vivo studies are needed. [ABSTRACT FROM AUTHOR]

Research on the mineral content and physicochemical parameters of flour is important for understanding the nutritional value, health implications, processing characteristics, and product development of flourbased food products. This study aimed to determine the physicochemical properties of 20 local and imported flour samples offered in the markets of Kosovo. Flour samples were classified into two groups based on their geographical origin: local flour (LF) produced within the country and imported flour (IF) brought in from other countries. The study involved the analysis of flour samples using microwave plasma atomic emission spectroscopy (MP-AES) to determine various physicochemical parameters (moisture content, free acidity, fat, proteins, ash, cellulose, gluten, and starch) as well as macroelements (Ca, K, Mg, Na, P, Fe, Mn, Cu, and Zn. The t-test for independent samples was used to determine the significance level of the dependent variable. Statistical analysis was performed using SPSS (Social Package for Social Sciences) software. The results showed that there was a significant difference (p < 0.01) between LF and IF in physical and chemical properties. The physicochemical results show that the imported flour has significantly higher fat and protein content, while the domestic flour has higher starch content compared to the imported flour. In terms of macroelements content, calcium (Ca), potassium (K), magnesium (Mg), and copper (Cu) were the elements found in higher amounts in imported flour than in domestic flour. This research can have significant implications for the food industry and public health by providing valuable information about the safety, nutritional value, and quality of different types of flour. It can help to improve food product quality, promote public health, and stimulate economic growth in the food industry. [ABSTRACT FROM AUTHOR]

Aquatic foods are nutritious, enjoyable, and highly favored by consumers. In recent years, young consumers have shown a preference for prefabricated food due to its convenience, nutritional value, safety, and increasing market share. However, aquatic foods are prone to microbial spoilage due to their high moisture content, protein content, and unsaturated fatty acids. Furthermore, traditional processing methods of aquatic foods can lead to issues such as protein denaturation, lipid peroxidation, and other food safety and nutritional health problems. Therefore, there is a growing interest in exploring new technologies that can achieve a balance between antimicrobial efficiency and food quality. This review examines the mechanisms of cold plasma, high-pressure processing, photodynamic inactivation, pulsed electric field treatment, and ultraviolet irradiation. It also summarizes the research progress in nonthermal physical field technologies and their application combined with other technologies in prefabricated aquatic food. Additionally, the review discusses the current trends and developments in the field of prefabricated aquatic foods. The aim of this paper is to provide a theoretical basis for the development of new technologies and their implementation in the industrial production of prefabricated aquatic food. [ABSTRACT FROM AUTHOR]

The present research aimed to evaluate the effects of extruded feed ingredients on the growth performance and apparent ileal digestion of broilers using a meta-analysis. The database was developed based on 30 studies comprising 150 data points. The data were analysed using the OpenMEE software, considering the extrusion of feed ingredients as fixed effects and individual studies as random effects. Results showed that the extruded feed ingredients enhanced weight gain (p < 0.01) and enhanced the feed conversion ratio (p < 0.001) of broiler chickens as compared to the un-extruded feeds, but no effect was observed for the feed intake parameter. The digestibility of dry matter, crude protein, and crude fat were significantly higher for the extruded feeds (p < 0.05). In terms of amino acid digestibility, the current meta-analysis also demonstrated that extruded feed ingredients had significantly higher (p < 0.05) digestibility in Ala, Leu, Met, Phe, Thr, Try, Tyr, and Val than those of the un-extruded feeds. In conclusion, extrusion can improve the production performance of broilers, and it increases some nutrient and amino acid digestibility. Extrusion of feed ingredients increased weight gain and enhanced the feed conversion ratio of broilers. Digestibility of dry matter, crude protein and crude fat was higher for the extruded than that of the un-extruded feed. The extruded feed ingredients had higher digestibility amino acids in Ala, Leu, Met, Phe, Thr, Try, Tyr and Val than those of the un-extruded feeds. [ABSTRACT FROM AUTHOR]

In current markets, the primary uses for soybean seeds are in products derived from their oil or protein content. However, growers are compensated based on seed yield, so a more valuable crop is one that does not compromise on yield when compared with existing options, with an optimum combination of protein and oil. A negative correlation of seed protein with seed yield and oil makes the simultaneous improvement of these traits difficult but not impossible through conventional breeding. Selections of lines with exceptional yield and seed composition were made from two recombinant inbred line (RIL) soybean mapping populations to identify high protein and/or high oil lines with yields comparable to elite cultivars. The performance of these RILs was evaluated in multiple environments, and several genotypes were identified with yields comparable to those of high-yielding check cultivars with seed protein and/or oil content superior to the checks. These genotypes will provide breeders with additional sources of germplasm for continuing efforts to improve seed composition traits without compromising seed yield and provide growers with more profitable cultivars. [ABSTRACT FROM AUTHOR]

Popular commercial meal kit subscription services (MKSSs) may support families to overcome barriers to cooking and eating at home, and facilitate improved vegetable consumption. The global meal kit market has expanded rapidly creating a gap in our understanding of the health-promoting potential of MKSSs. This paper describes the contemporary MKSS market in Australia and provides a vegetable-specific content analysis of a sample of recipes. A 1-week subscription was purchased for all Australian-based MKSSs (n  = 9) and websites were systematically reviewed to document key characteristics and recipe features. Vegetable content of all available recipes within a 1-week period were analysed. Our findings highlight the rapid expansion and evolution of MKSS market offerings over the past decade and their potential to support family vegetable consumption. Across all analysed recipes (n  = 179), MKSSs provided a median of 2.5 vegetable serves per person (range 0.7–7.5 serves) and a median of 3 different types of vegetables from 2 vegetable subgroups (i.e. dark green, red and orange, starchy, legumes and all other vegetables). This suggests that MKSSs may support family vegetable consumption if families select recipes with a greater number and variety of vegetables. However, an opportunity remains for MKSSs to improve both vegetable quantity and variety to positively influence population health. Further research is required to describe how families use meal kits promoting a greater understanding of their potential to improve family nutrition. [ABSTRACT FROM AUTHOR]

The development of four-star complementary foods for breast milk (Makanan Pendamping ASI or MP-ASI) products signifies the inclusion of four nutritional elements, i.e. carbohydrates, animal protein, vegetable protein, and vegetables, needed to support the growth and development of children. This study aimed to determine the sensory evaluation, including taste, texture, aroma, appearance, and color, as well as the acceptability test of finger food products known as “Gulu Naga Ijo” made from a combination of corn, eggs, dragon fruit, and green bean flour. This research was an experimental study with a completely randomized design (CRD) on five treatment variations (P0: 0% composite flour, P1: 25% composite flour, P2: 50% composite flour, P3: 75% composite flour, and P4: 100% composite flour). This study revealed a significant difference in sensory evaluation of products and composite flour substitution (p<0.05). Overall, two samples (P1 and P3) obtained the highest preference from the panelists in the sensory evaluation, prompting for test acceptability score of the products. The acceptability test for infants resulted in scores of 1.3 for formula P3 and 1.8 for formula P1. The use of composite flour has a significant effect on the sensory evaluation and acceptance of finger food product development. [ABSTRACT FROM AUTHOR]

Plant-based meat analogues are food products made from vegetarian or vegan ingredients that are intended to mimic taste, texture and appearance of meat. They are becoming increasingly popular as people look for more sustainable and healthy protein sources. Furthermore, plant-based foods are marketed as foods with a low carbon footprint and represent a contribution of the consumers and the food industry to a cleaner and a climate-change-free Earth. Production processes of plant-based meat analogues often include technologies such as 3D printing, extrusion or shear cell where the ingredients have to be carefully picked because of their influence on structural and textural properties of the final product, and, in consequence, consumer perception and acceptance of the plant-based product. This review paper gives an extensive overview of meat analogue components, which affect the texture and the structure of the final product, discusses the complex interaction of those ingredients and reflects on numerous studies that have been performed in that area, but also emphasizes the need for future research and optimization of the mixture used in plant-based meat analogue production, as well as for optimization of the production process. [ABSTRACT FROM AUTHOR]

The popularity of high-protein sports food items among athletes and the bodybuilding community has risen dramatically. This study aimed to authenticate the reported per serving food label content of protein, fat, carbohydrate, and total energy in commercially available high-protein sports foods available in Egyptian markets. A cross-sectional study was performed on a total of forty-five samples of nine products that included protein bars, cookies, vegan bars, puffs, whey protein, protein drinks, peanut butter, pancake mix, and Greek yogurt. Protein and fat analysis were done according to Kheldahl and Folich methods, respectively, while carbohydrate was calculated by difference. Total energy was calculated according to their content. A significant (p < 0.001) difference was found between the laboratory-assessed content and the reported food label values in protein, carbohydrate, and energy. Protein sport food products had significantly lower protein content (11.6 ± 4.67) obtained from laboratory measurement than the label reported value (17.17 ± 7.22). The fat content in vegan protein was 149.3% higher than the label values (1.67 vs. 0.67 g/serving). The mean fat content per serving of 30 out of 45 samples was significantly higher than the food label values in the bar (37.8%), puffs (32.7%), vegan protein (149.3%), and protein drinks (28.6%). These differences may result in compromised performance and undesired fat gain, as opposed to a desired increase in muscle mass, which could compromise the desired impact of the consumed sports foods. [ABSTRACT FROM AUTHOR]

SUMMARY: Soybean is a crucial crop worldwide, used as a source of food, feed, and industrial products due to its high protein and oil content. Previously, the rapid accumulation of soybean RNA‐seq data in public databases and the computational challenges of processing raw RNA‐seq data motivated us to develop the Soybean Expression Atlas, a gene expression database of over a thousand RNA‐seq samples. Over the past few years, our database has allowed researchers to explore the expression profiles of important gene families, discover genes associated with agronomic traits, and understand the transcriptional dynamics of cellular processes. Here, we present the Soybean Expression Atlas v2, an updated version of our database with a fourfold increase in the number of samples, featuring transcript‐ and gene‐level transcript abundance matrices for 5481 publicly available RNA‐seq samples. New features in our database include the availability of transcript‐level abundance estimates and equivalence classes to explore differential transcript usage, abundance estimates in bias‐corrected counts to increase the accuracy of differential gene expression analyses, a new web interface with improved data visualization and user experience, and a reproducible and scalable pipeline available as an R package. The Soybean Expression Atlas v2 is available at https://soyatlas.venanciogroup.uenf.br/, and it will accelerate soybean research, empowering researchers with high‐quality and easily accessible gene expression data. Significance Statement: The updated Soybean Expression Atlas v2, featuring over 5000 RNA‐seq samples, provides transcript‐ and gene‐level abundance matrices, facilitating exploration of differential transcript usage and accurate gene expression analyses. With an improved web interface and reproducible pipeline, this resource accelerates soybean research, offering accessible and high‐quality gene expression data for researchers. Visit https://soyatlas.venanciogroup.uenf.br/ for enhanced insights into soybean biology and agronomic traits. [ABSTRACT FROM AUTHOR]

Aquaculture products have been a key source of protein in the human food supply. Contamination by microplastics and antibiotic resistance genes (ARGs) directly affects food quality and safety. Plastic fishing gear and the long-term misuse of antibiotics result in the persistent residue, migration, and spread of microplastics and ARGs in the aquaculture environment, causing in ecological imbalance and endangering human security. Microplastics can act as "petri dishes" for the reproduction, communication, and spread of ARGs, which adds an additional layer of complexity to the global issues surrounding microplastics and ARGs. Aquaculture has become an important source of microplastics and ARGs in natural waters. Accordingly, this paper mainly discusses the contribution of aquaculture to the presence of microplastics and ARGs in aquatic ecosystems. Microplastics and ARGs can (1) affect the production and quality of aquatic products; (2) influence the development and reproduction of aquatic organisms; and (3) accelerate the spread of resistant bacteria. How to eliminate microplastics and ARGs and block their transmission has become a worldwide problem. Actually, further research is required to understand the scale and scope of these effects. [ABSTRACT FROM AUTHOR]

Aims: Plant‐based eating patterns are recommended for human and planetary health. Plant‐based protein sources in supermarkets include traditional options and plant‐based meat analogues. This cross‐sectional survey examined the nutritional content, healthiness, cost and labelling of these products. Methods: Nutrient content and claims on canned legumes (plain [N = 64] and flavoured [N = 25]), canned baked beans (N = 23), dried legumes (N = 21), tofu (plain [N = 8] and flavoured [N = 5]), falafels (N = 14), meat analogues (meat‐free burgers [N = 11], meat‐free sausages [N = 10] and 'other' meat‐free products [N = 20]) were obtained from a database of packaged foods in New Zealand. Mean (SD) energy, protein, total fat, saturated fat, sodium and dietary fibre content (per 100 g) was calculated for each category. Healthiness was assessed using an estimated Health Star Rating (Rating ≥3.5 considered 'healthy'). Product data were linked with household purchasing data from the 2019 Nielsen IQ® consumer panel to calculate mean purchase price/100 g/category. The number and type of nutrition claims were compared across categories. Results: The highest mean protein content was 'other' meat‐free products (14.8 ± 6.9 g/100 g). Meat‐free sausages had the highest sodium and saturated fat content (643 ± 148 mg/100 g, 3.7 ± 4.5 g/100 g). Overall, few meat analogues (N = 5, 12%) scored an estimated Health Star Rating ≥3.5. Dried legumes were the cheapest plant protein (mean ± SD) purchase price = NZ $0.30 ± 0.16/100 g), compared with 'other' meat‐free products (purchase price = NZ $2.57 ± 0.88/100 g). The most common nutrition claims on meat analogues were about protein content. Dietary fibre claims were the most common on canned and dried legumes. Conclusion: Meat analogues offer convenience, however, may be less healthy and more expensive than traditional plant‐based proteins. This study assists dietitians in providing accurate consumer messaging about healthy plant‐based proteins. [ABSTRACT FROM AUTHOR]

During processing and storage phases it has violent impacts on the chemical composition of foods. Various high sensitivity and throughput technology have been employed in the evaluation of the quality degradation, since their extremely sophisticated mechanism. Foodomics-based approaches integrated multiple strategies that allow comprehensive characterization of the components of horticultural, meat, fish and seafood as well as milk and dairy products, and improve the understanding of potential mechanisms and molecules related to the quality traits to produce high-quality food products. This review emphasized the development of foodomics-based approaches and proposed some metabolites, proteins, peptides, etc., can be used as freshness markers, so as to discover the mechanism of internal monitoring of food quality and provides preventive strategies for delaying food deterioration. In addition, this review gives a comprehensive overview of current state of the art and future challenges in quality degradation and preservation protocol of different food products. [ABSTRACT FROM AUTHOR]

Faba bean is considered one of the most prominent grain legumes, with high protein content for human food consumption and livestock feed. The present study evaluated the nature of gene action and determined the genetic diversity among different populations of three crosses for resistance to foliar diseases at the molecular level. Analysis of variance exposed significant differences among the generations for all measured traits. Both dominance and additive gene effects were essential, but dominance genes, for the most part, exhibited greater effects than additive ones. This indicates an essential role for dominant genes alongside the additives one in inheriting such traits. The third cross (Marina × Giza 40) gave desired significant and positive (additive × additive) values for the number of pods/plant, seeds/plant, and seed yield/plant, in addition to desirable negative values for chocolate spot and rust characteristics. Furthermore, assessing the lines under study using seven SCoT primers disclosed three bands with recorded molecular weights of 260, 207, and 178 bp, generated by SCoT-1, SCoT-4, and SCoT-7 primers, respectively. These bands exist in the resistant parent (Marina), which could be attributed to the high-disease-resistance phenotypes, and they are absent in the sensitive parent (Giza 40) and other putative sensitive lines. Based on the molecular profiles and the genetic similarity between parents and the selected lines, the highest similarity value (0.91) was detected between Marina genotype and BC1, revealing a high foliar disease resistance. Meanwhile, Giza 40 (susceptible to foliar diseases) exhibited the maximum value (0.93) with F2. Additionally, cluster analysis based on genetic relationships was performed, and a high level of correlation between the results of PCR-based SCoT analysis and the foliar disease reactions was observed in the field. Consequently, this study concluded that SCoT markers created reliable banding profiles for evaluating genetic polymorphism among faba bean lines, which could be a foundation for developing an efficient breeding program. [ABSTRACT FROM AUTHOR]

This article discusses the predictors of oral food challenge (OFC) outcomes in young children with food allergies. The study evaluated 1478 OFCs conducted at a single center in Tokyo. The researchers found that regular intake history was associated with a reduced risk of allergic reactions during OFCs for eggs and peanuts. They also observed that the threshold doses for severe reactions differed among different allergenic foods. The authors recommend updating current OFC protocols based on previous history and modifying the standardized loading dose of total protein for each allergenic food to improve the safety and effectiveness of OFCs. [Extracted from the article]

Fish are an essential source of food and protein for people all over the world, and their consumption is increasing every year. Fish are high in critical nutrients and amino acids, which are important for the development of other species as well as the control of the food chain. Because of the growing need for fish as a food source around the world, the quantity of fish is fast declining, necessitating large-scale aquaculture to meet the demand. Aquaculture pollution and stress are caused by growing fish in an unnatural fashion and in an artificial environment, affecting the health of the fish. Farmed fish are fed artificial diets, which frequently result in the breeding of various diseases in the fish, which can then spread to wild fish populations. To address this issue, aquaculture producers utilized prophylactic antibiotics to prevent illnesses in fish, but this had the unintended consequence of causing antibiotic-resistant bacteria to evolve in the fish. The goal of this research was to extract and identify microorganisms from several fish species. It is critical to understand the microbiota of fish so that it can be altered or exploited to increase aquaculture and productivity. The 16S rRNA gene sequencing approach is now considered to be the most efficient method for bacterial colony identification. The goal of this research was to extract and identify microorganisms from several fish species. [ABSTRACT FROM AUTHOR]

This study was conducted to determine the effects of different levels of baobab fruit pulp on chemical and organoleptic properties of full and low-fat yoghurts. The yoghurts studied were produced using whole cow milk and powdered skimmed milk, respectively. The baobab fruit pulp (BFP) was decorticated and sieved through a 0.2 mm mesh. The two yoghurt types were extended with baobab fruit pulp at 0%, 15%, 30% and 45% and evaluated for ash, total solids, protein, fat, titratable acidity and pH. The results showed that full-fat yoghurt with 30% BFP inclusion had the highest fat (3.13%), protein (4.08%), total solids (22.11%), ash (0.95%), titratable acidity (1.42%) and pH (3.19) while low-fat yoghurt with 15% baobab fruit pulp inclusion had the least fat (1.14%), highest protein (3.85%), total solids (21.11%), ash (1.18%), titratable acidity (1.27%) and pH (3.28). The panelists evaluated yoghurt coded samples for flavour, colour, consistency, taste and overall acceptability on a hedonic scale of 1-9 (1-liked extremely and 9-disliked extremely). LFY control and LFY 15% BFP were declared ‘liked very much’ by most of the panelists. It was concluded that full-fat yoghurt extended with 30% baobab fruit pulp improved the fat, protein, total solid, ash, titratable acidity and pH while low-fat yoghurt with 15% baobab fruit pulp concentration had the least fat but high protein, total solid, ash, titratable acidity and pH. Lower concentrations of baobab fruit pulp in low-fat yoghurt (15%) and full-fat yoghurt (30%) are efficient for yoghurt extension. [ABSTRACT FROM AUTHOR]

The study was to increase the biomass and protein content of Chlorella pyrenoidosa, the fermentation recipe and fermentation conditions were optimized. Using Design-Expert 12 Perfect software, Plackett-Burman screening was performed on 13 factors including complex carbon source, nitrogen source and vitamins, the significant effect factors were found to be complex carbon source (glucose + starch, the fermentation yield of Chlorella pyrenoidosa could be increased by adding them at a ratio of 2.5∶1.0), organic nitrogen source (urea), and VB12. The Box-Behnken experimental design was carried out using the above three significant effect factors, and the optimized process was obtained by response surface analysis, which were composite carbon source 7.4 g/L, urea 8.8 g/L and VB12 addition 0.4 g/L. The results of 250 mL and 1 000 mL triangle flask medium test and 50 L fermenter feeding process verification showed that the final three different levels of fermentation were higher than the control group, the algal density increased by 38.9%, 31.1% and 42.5%, and the protein concentration increased by 29.8%, 31.0% and 31.4%, respectively. Under the optimized feeding conditions, the OD680 nm of the 50 L fermentor of Chlorella pyrenoidosa was 0.929, the dry weight was 91.64 g/L, and the protein content was 43%. [ABSTRACT FROM AUTHOR]

Enhancing the willingness to eat edible offal can be a valuable strategy to mitigate the greenhouse gas (GHG) emissions related to growing meat production and to provide food with high protein content to a growing global population. Although some edible offal is considered delicacies, we hardly find such foods in Western countries' everyday diet, and their human consumption has decreased during the last decades. This study analyses the consumer purchase intention of BEEF edible offal using an extended version of the Theory of Planned Behaviour (TPB), where food neophobia and food disgust sensitivity play an essential role in determining consumers' willingness to eat beef edible offal. An online survey was conducted among a sample of Italian adult regular meat eaters (n = 720), stratified by age, gender, education and residence. The results showed a direct negative impact of food neophobia on the intention to consume offal. Further, we were able to quantify a negative indirect impact of food neophobia on intention through the mediation of food disgust sensitivity and attitudes, subjective norms and perceived behavioural control, which all exert an essential role in determining the willingness to consume beef edible offal. We found that the mediated impact of food neophobia on the intention to consume beef offal is much higher than the direct impact. In conclusion, recommendations and implications, such as promoting cooking shows with celebrity chefs, new products or new packaging of edible offal, were developed based on the results to increase edible beef consumption. [ABSTRACT FROM AUTHOR]

BACKGROUND: Okara is the main waste of soy processing and represents a large economic and environmental burden. Nevertheless, the fibre and protein content of okara supports the upcycling of this critical waste. This study aimed at assessing the potentialities of okara as an innovative oil‐structuring ingredient. RESULTS: Structured emulsions containing up to 520 g oil kg−1 and having oil holding capacity higher than 75% were prepared by high‐shear mixing of okara with liquid oil. Microstructural analysis showed that the oil phase was evenly distributed in the okara matrix, probably due to the emulsification ability of the okara fibre–protein network. The performance of okara structured emulsions as palm margarine replacer were tested in the preparation of sweet bread. Okara emulsions (500 g oil kg−1) resulted not only in a significant reduction of saturated fatty acids (>50%), but also in an increased protein and fibre content. Compared to the use of liquid oil solely, okara emulsions allowed reducing the oil released from bread loaf. Bread containing okara emulsion also presented physical and sensory properties similar to those of palm margarine bread, the only exception being a more perceivable oiliness and rancid defect, which are, however, easily preventable by applying appropriate formulation strategies. CONCLUSION: The use of okara as innovative ingredient for oil structuring would answer the current demand for sustainable heathy diets, based on clean‐label foods with low‐saturated fat content, and increased protein and fibre supply. This approach would also allow the complete upcycling of this critical waste. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Tofu is rich in nutrients and contains high‐quality protein. However, commercial tofu products usually have weak gel strength and low water holding capacity (WHC). In the present study, the effects of selective thermal denaturation (STD) time (0–20 min, 5‐min interval; 85 °C) and glycosylation (100 °C; 0, 10 and 20 g kg−1 glucose) on the quality characteristics of green soybean tofu were studied through by the evaluation method of the Technique for Order Preference by Similarity to Ideal Solution (TOPSIS) model for the best synergism condition of STD and glycosylation. RESULTS: Compared to STD or glycosylation, combination treatment of STD and glycosylation improved hardness, WHC, yield, protein and fat contents of green soybean tofu. Furthermore, the gel strength, WHC, yield, protein and fat contents of tofu was increased by 135.21%, 20.18%, 12.21%, 24.91%, 44.15% compared to untreated tofu. Meanwhile, synergistic treatment of STD and glycosylation significantly improved microstructure network structure of green soybean tofu and made it more homogeneous and denser. However, the green soybean tofu was faded and turned yellow under the combination of the STD and glycosylation. CONCLUSION: The results obtained through TOPSIS showed that the combination of thermal treatment (85 °C for 15 min) and glycosylation (20 g kg−1 glucose at 100 °C) had the greatest improvement in the characteristics of green soybean tofu. Hence, the combination treatment of STD and glycosylation should be useful for improving the quality characteristics of green soybean tofu and providing the technical references for industrial processing of tofu. © 2022 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Protein structure prediction is one of the important aspects while dealing with critical diseases. An early prediction of protein folding helps in clinical diagnosis. In recent years, applications of metaheuristic algorithms have been substantially increased due to the fact that this problem is computationally complex and time-consuming. Metaheuristics are proven to be an adequate tool for dealing with complex problems with higher computational efficiency than conventional tools. The work presented in this paper is the development and testing of the Ingenious Crow Search Algorithm (ICSA). First, the algorithm is tested on standard mathematical functions with known properties. Then, the application of newly developed ICSA is explored on protein structure prediction. The efficacy of this algorithm is tested on a bench of artificial proteins and real proteins of medium length. The comparative analysis of the optimization performance is carried out with some of the leading variants of the crow search algorithm (CSA). The statistical comparison of the results shows the supremacy of the ICSA for almost all protein sequences. [ABSTRACT FROM AUTHOR]

The stored random samples of food seeds of wheat and rice (60 samples) were purchased from places of Eastern UP and Gurgaon district Haryana. Its moisture contents were estimated. The Mycological investigations of wheat seeds revealed presence of a total number of 16 fungal species viz., Alternaria alternata, Aspergillus candidus, Aspergillus flavus, A. niger, A. ochraceous, A. phoenicis, A. tamari, A. terreus, A. sydowi, Fusarium moniliforme, F. oxysporum F. solani, P. glabrum, Rhizopus nigricans, Trichoderma viride and Trichothecium roseum. While mycological analysis of rice seeds showed presence of 15 fungal species viz., Alternaria padwickii, A. oryzae, Curvularia lunata, Fusarium moniliforme, Aspergillus clavatus, A. flavus, A. niger, Cladosporium sp., Nigrospora oryzae, Alternaria tenuissima, Chaetomium globosum, F. solani, Microascus cirrosus, Helminthosporium oryzae, Pyricularia grisea. It also projected variation in presence of fungal species in blotter and agar plate method of analysis. In wheat Blotter method of analysis showed 16 fungal species while agar plate depicted 13 fungal species. In rice Agar plate method depicted presence of 15 fungal species while blotter method shows presence of 12 fungal species. The insect analysis revealed that wheat samples were infected with Tribolium castaneum. While rice seeds sample showed presence of insect Sitophilus oryzae. The investigations revealed that Aspergillus flavus, A. niger, Sitophilus oryzae and Tribolium castaneum caused reduction in seed weight loss, seed germination, carbohydrate and protein contents of common food grains (wheat, rice). It also revealed that randomly selected A. flavus isolate 1 of wheat showed higher potential of aflatoxin B1 production (1392.940 μg/l) while rice isolate 2 showed 1231.117 μg/l production. [ABSTRACT FROM AUTHOR]

We present PepQuery2, which leverages a new tandem mass spectrometry (MS/MS) data indexing approach to enable ultrafast, targeted identification of novel and known peptides in any local or publicly available MS proteomics datasets. The stand-alone version of PepQuery2 allows directly searching more than one billion indexed MS/MS spectra in the PepQueryDB or any public datasets from PRIDE, MassIVE, iProX, or jPOSTrepo, whereas the web version enables users to search datasets in PepQueryDB with a user-friendly interface. We demonstrate the utilities of PepQuery2 in a wide range of applications including detecting proteomic evidence for genomically predicted novel peptides, validating novel and known peptides identified using spectrum-centric database searching, prioritizing tumor-specific antigens, identifying missing proteins, and selecting proteotypic peptides for targeted proteomics experiments. By putting public MS proteomics data directly into the hands of scientists, PepQuery2 opens many new ways to transform these data into useful information for the broad research community. Billions of MS/MS spectra are available in public proteomics data repositories, but their usage has been limited to informatics experts. Here, the authors provide a solution to democratize these data for rapid peptide searching and demonstrate utilities in a wide range of biological applications [ABSTRACT FROM AUTHOR]

More than 700 species of avifauna found in New Guinea including Indonesia and Papua New Guinea. Bird and Orchid Park (TBTA) in Biak, an ex-situ conservation facility of Papuan endemic birds and captive breeding center where Crowned Pigeon birds are raised. A study on care management of Goura victoria (Mambruk) included food, cage and health management are carried out. This study is conducted to support the Master Plan for the development of TBTA as one of the Regional Technical Implementation Units under the Forestry and Environment Papua Province Office. Data was collected by structured interview to a caretaker of Mambruk and direct observations related to the management practices applied in the facility. This study indicates that feed given to Mambruk birds approximately 2.21 Kg for five individuals in average, or ± 442 g/individual, fresh, cut in the form of squares/dice, with specific smell characteristic of fresh fruit in brightly colored. Food is given once every day, between 08:00 WIT and 09:00 WIT, following the starting working hour at the TBTA Biak. Drinking water is available ad libitum. The cages used for breeding Mambruk birds in TBTA Biak are permanent cages made of wire iron for roofs and walls. Two types of cages are available, group and individual cages with supporting facilities such as eating and drinking places, roosting sites, places to make nests, trees and tubs for bathing. Eating and drinking places are cleaned before use. The environment around the cage in TBTA is quite clean. The design of the cage is quite safe for birds. It is concluded that the energy content and crude protein of food in TBTA Biak is very low which cannot meet its nutritional needs, thus food diversification is important to enrich the food quality. In general, cages and supporting facilities are met the requirements of proper management of the avifauna groups in the captive facilities. The cleanliness of the cage and its facilities needs attention in supporting the health of birds. It is also important to have active veterinarians, and regular health program including quarantine / isolation cages to to ensure the health of the birds in TBTA. [ABSTRACT FROM AUTHOR]

This study aimed at investigating the effects of genotype and temperatures on the proteolytic activity in green malt of 48 barley genotypes, including 19 mutants, 15 hulled, 4 hulless, and 10 wild using enzyme assays based on casein, as substrate. During malting, insoluble barley protein must be hydrolyzed into soluble peptides and free amino acids to supply the brewing yeast with sufficient nutrients to grow rapidly and metabolize glucose and other sugars into alcohol through fermentation. However, the relatively hot temperatures employed during kilning usually denature the proteolytic enzymes due to their thermolabile nature. Even though the hydrolytic activity of most of the proteases is destroyed during the kilning process, the malt includes a small fraction of thermostable proteases that can further degrade protein in the subsequent mashing process. Considering the higher temperature range employed in industrial kilning and mashing, three temperatures (37, 50, and 70°C) were selected to identify the genotypes possessing high activity at the higher range of temperatures as well as thermostable variant of the enzyme. The proteolytic activity in all the genotypes declined after 50°C depicting its optimum temperature. Overall proteolytic activity was observed to be positively correlated with the amino acids and negatively correlated with protein content. Three mutant (BL2086, BL2091, and BL2079) and one wild (WS 237) genotypes possessing proteolytic activity in a higher range at all the studied temperatures have the potential to be exploited in the breeding programs for incorporating trait of thermostable proteolytic activity into low malting efficiency cultivars. Practical Application: The optimal hydrolytic activities of carbohydrases and proteases during mashing are essential for producing high‐quality wort from malted barley to ensure that hydrolyzed molecules are available to brewers' yeast to support fermentative metabolism. In this study, several barley cultivars were grown under identical environmental conditions but assayed at different temperatures. As result, four genotypes had been obtained that possessed optimal proteolytic activities at a higher temperature range and can be of great interest to breeders and maltsters for altering wort amino acid profiles and better exposure of starch to mashing enzymes, thereby increasing the fermentable sugar yield from the malt. [ABSTRACT FROM AUTHOR]