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This study investigated the physiological effects of incorporating animal protein into a plant protein-based diet for red seabream, Pagrus major. Four diets with different levels of protein ingredients were formulated and fed to the fish (initial body weight: 11.3 ± 0.1 g) over a 4-week trial: a fishmeal (FM)-based diet (FM diet); an FM-free high-plant/low-animal protein diet (HPLA diet); an FM-free medium-plant/medium-animal protein diet (MPMA diet); and an FM-free plant protein-based diet (P diet). Fish fed the P diet showed an inferior growth performance, abnormal hindgut morphology, increased cholesterol biosynthesis, suppressed bile acid synthesis, and stimulated glycine and glutathione metabolism. These unfavorable effects on cholesterol metabolism were also confirmed by comprehensive transcriptome analysis. In addition, fish fed the P diet showed an upregulated expression of the haptoglobin precursor, an indicator of red blood cell damage. All of these negative physiological effects were either partially or totally improved by supplementation of the diet with animal proteins. Expression levels of insulin-like growth factor binding protein 1, a negative indicator of growth, were higher in fish fed the HPLA and P diets compared to fish in the FM group, whereas those of fish fed the MPMA diet were comparable to those of fish in the FM group. These results suggest that an optimal combination of plant- and animal-protein sources could improve the physiological condition of red seabream. Optimization of the dietary levels of plant and animal protein ingredients would contribute to the development of a low fishmeal diet that is well suited to improving the physiological condition of aquaculture target species. [ABSTRACT FROM AUTHOR]

Chickpea is a field crop that is playing an emerging role in the provision of healthy and sustainable plant‐based value‐added ingredients for the food and nutraceutical industries. This article reviews the characteristics of chickpea (composition, health properties, and techno‐functionality) and chickpea grain that influence their use as whole foods or ingredients in formulated food. It covers the exploitation of traditional and emerging processes for the conversion of chickpea into value‐added differentiated food ingredients. The influence of processing on the composition, health‐promoting properties, and techno‐functionality of chickpea is discussed. Opportunities to tailor chickpea ingredients to facilitate their incorporation in traditional food applications and in the expanding plant‐based meat alternative and dairy alternative markets are highlighted. The review includes an assessment of the possible uses of by‐products of chickpea processing. Recommendations are provided for future research to build a sustainable industry using chickpea as a value‐added ingredient. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

For the last several years, tremendous research continues to be undertaken for successful adaptation of plant proteins to replace animal proteins for the reasons of health, animal ethics, sustainability and environment protection. This has placed a heavy emphasis on developing an alternative to soy protein that gives desired nutrition and functionality. The nutritional quality and large production volumes of canola make it a promising option. This paper focuses on canola as a source of plant protein for food applications. Protein makes up 40–50% of the canola meal and has a balanced amino acid profile. However, the unique and complex composition of canola proteins makes their extraction technically challenging. We have discussed the major approaches for extraction of protein and the functional properties associated with the resultant products. Most of the protein in canola is water soluble however, optimization of processing is required to make it affordable. Producing a functional canola protein at an affordable price will largely depend on the availability of mildly processed canola meal. The successful marketing of canola protein depends on identifying its unique advantages. Lastly, meticulous evaluation of the market demand for high value protein products is critical for the success of commercial canola proteins. [ABSTRACT FROM AUTHOR]

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

Pistachio hull (PH), a rich source of tannin, may interact with nitrogen (N) and affect N metabolism in dairy cows. This investigation aimed to assess the effects of feeding PH and two N sources (soybean meal: SBM or slow-release urea: SRU) on milk production, digestibility, and N metabolism in lactating dairy cows. The study utilized a 4 × 4 Latin square design with 12 Holstein dairy cows (body weight = 611 ± 39 kg; 84 ± 14 days in milk; 45.6 ± 5.3 kg/d milk), with treatments arranged in a 2 × 2 factorial configuration. The main factors were (1) the tannin source [without or with dried PH included at 76.5 g/kg of diet DM] and (2) two N sources [SBM vs. SRU]. Crude protein and total phenolic and tannin contents were greater, but NDF was lower in PH than in sugar beet pulp. Feeding diets containing 7.65% PH resulted in reductions in milk yield, milk urea N, and milk efficiency but milk fat and protein concentration increased. Milk yield was similar between SBM and SRU. Feeding PH in replacement to sugar beet pulp did not interact with N sources, except for feed intake, as the PH + SRU diet tended to decrease feed intake (P = 0.09). Feeding PH was also associated with decreased dry matter, crude protein, and NDF digestibility. Dry matter digestibility decreased when a portion of SBM was replaced by SRU. Feeding PH in replacement to sugar beet pulp lowered ruminal ammonia-N concentration and increased acetate-to-propionate proportion. Feeding PH vs. sugar beet pulp had no effect on N intake and N excretion in urine and milk, but it increased the amount of N excretion in feces and decreased apparent N efficiency (milk N/N intake). Alanine aminotransferase was lower in cows fed SRU only in PH- but not sugar beet pulp-containing diets. Blood creatinine was lower when SRU was included in the PH-containing diet, but the opposite was observed in diets containing sugar beet pulp. Feeding PH instead of sugar beet pulp did not affect blood urea-N but resulted in lower glucose and aspartate aminotransferase concentrations. Overall, cows fed PH in replacement to sugar beet pulp were less efficient in converting feed nutrients into milk production, likely because of its negative effect on nutrient digestion. Partial replacement of SBM with SRU had no influence on lactation productivity and urea-N concentration in milk and blood. This may imply the suitability of SRU in providing a sustained supply of N in the rumen, likely qualifying it as a viable source of N to replace a portion of SBM in dairy diets. [ABSTRACT FROM AUTHOR]

The aim of this study was to develop fruit-based drinks enriched with plant-based proteins [Spirulina platensis biomass (0.25%, w/v) and pea protein isolate (5.83%, w/v)] and probiotics (Lacticaseibacillus casei, Lacticaseibacillus rhamnosus, and Lactiplantibacillus plantarum or their combination) (1%, v/v). The drinks were fermented with probiotics at 37 °C for 24 h before being stored at 4 °C for 90 days. They were then evaluated for microbiological, physicochemical and sensory properties after fermentation and during storage. The probiotic viability in the fermented drinks was between 8.67 and 9.61 log CFU/mL after fermentation. During storage period, the viable probiotic cell counts in the drinks were greater than 7.36 ± 0.09 log CFU/mL, while the pH, titratable acidity, total sugar, protein and total phenolic contents of the probiotic drinks were in the range of 3.44–3.96, 0.69–1.37 g lactic acid/100 mL, 9.14–9.62 g/100 mL, 4.39%–4.70%, and 1053.00–1415 mg GAE/L, respectively. Sensory evaluation demonstrated that the drinks enriched with probiotics were equally or more favourably liked than the control sample during the storage. In general, the sample fermented with L. casei (MC) exhibited the highest probiotic, total phenolic content and antioxidant activity at the end of storage. Conversely, the sample fermented with L. rhamnosus (MR) had a high protein content at the end of storage. Consequently, the enrichment of fruit juices with probiotics and plant proteins offers a new alternative to the functional food market. [ABSTRACT FROM AUTHOR]

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Aim Materials and Methods Results Conclusions Clinical Trial Registration The aim was to study the effect of two low‐calorie, high‐protein (HP) diets, with most of the protein coming from animal or plant sources, on glycaemic and other cardiometabolic outcomes in subjects with overweight or obesity and glucose metabolism disorders.A total of 117 participants aged >18 years with body mass index over 27.5 kg/m2 and prediabetes or type 2 diabetes mellitus (T2DM) were randomized to one of two HP low‐calorie diets (35% of total calories from protein), in which 75% of the protein was from either plant‐based sources (HPP) or animal sources (HPA). For both diets, 30% and 35% of the total calories were from fat and carbohydrates, respectively. The dietary intervention lasted 6 months.Both diets improved body composition to a similar extent, including weight loss (−8.05 ± 5.12 kg for the HPA diet and −7.70 ± 5.47 kg for the HPP diet at 6 months) and fat mass, mainly visceral fat. Both diets had a similar beneficial effect on glucose metabolism, including fasting glucose, insulin, homeostasis model assessment of insulin resistance index and glycated haemoglobin. Other biochemical parameters, including lipid profiles, liver enzymes, adipokines and inflammatory biomarkers, similarly improved in both groups. Fasting incretins, mainly glucagon‐like peptide 1, decreased significantly in both groups, and this effect correlated with weight loss.Low‐calorie HP diets improved body composition, glucose metabolism and other cardiometabolic outcomes, regardless of protein source (either animal or plant sources), in outpatients with prediabetes or T2DM.The clinical trial was registered in ClinicalTrials.gov (identifier: NCT05456347) https://clinicaltrials.gov/study/NCT05456347?term=NCT05456347&rank=1. [ABSTRACT FROM AUTHOR]

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

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

Soybean protein isolate (SPI), pea protein (PP) and chickpea protein (CP) were used as the main base materials, and wheat gluten (WG) was used as the auxiliary material, to study the effects of different plant protein compounds and ratios on the quality properties (sensory score, textural properties, texturization and microstructure) of plant-based meat. The results showed that the addition of WG could affect the sensory score of plant-based meat. For SPI plant-based meat, when the mass fraction of WG was 40%, the sensory score of plant-based meat was the highest ((68.68±0.85) points). For the SPI/WG system, the addition of PP increased the hardness of plant-based meat, while the addition of CP reduced the texturization of plant-based meat. For PP plant-based meat, when the mass fraction of WG was 10%, the sensory score of plant-based meat was the highest ((75.80±0.76) points). In the PP/WG system, as the SPI or CP addition increased, the tissue degree of plant-based meat decreased. For CP plant-based meat, when the mass fraction of WG was 30%, the sensory score of plant-based meat was the highest ((73.60±0.42) points). For the CP/WG system, the addition of PP or SPI could significantly reduce the hardness of plant-based meat. In the ternary protein compound plant-based meat, the PP/CP/WG (80:10:10) blend system had the highest sensory score ((77.30±0.57) points), hardness ((25.78±0.61) kg), and chewiness ((4.66±0.16) kg). Therefore, compounding different plant proteins was an effective method to improve the fiber structure and organization of plant-based meat. Therefore, compounding different plant proteins was an effective method to enhance the fibrous structure and texturization of plant-based meat. [ABSTRACT FROM AUTHOR]

This comprehensive review explores the diverse landscape of plant protein resources, focusing on novel extraction and precipitation methods that contribute to the advancement of sustainable and efficient protein production. The increasing global demand for plant‐based proteins as a key component of balanced diets has spurred research into optimizing extraction processes from various plant sources. The review encompasses a wide range of plant protein resources, including legumes, cereals, oilseeds, and other plant‐based alternatives. Special emphasis is given to innovative techniques in protein extraction, such as enzyme‐assisted extraction, aqueous extraction, and emerging technologies like ultrasound and microwave‐assisted methods. Additionally, the review investigates novel precipitation methods employed to isolate and purify plant proteins, shedding light on techniques like isoelectric precipitation, salting‐out, and membrane filtration. The integration of sustainable practices in protein extraction, coupled with a focus on minimizing environmental impact, is a central theme throughout the review. By synthesizing current research findings, this review aims to provide a comprehensive overview of the state‐of‐the‐art in plant protein extraction and precipitation methods, offering valuable insights for researchers, industry professionals, and policymakers involved in the rapidly evolving field of plant‐based protein production. [ABSTRACT FROM AUTHOR]

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

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

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

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

BACKGROUND RESULT CONCLUSION Plant‐based beverages have recently seen a significant increase in market demand. However, many of these products suffer from poor emulsion stability and low protein content. Gums have commonly been used to enhance emulsion stability but they do not improve the amino acid profile. This study investigated the use of multiples plant proteins to enhance both the stability and nutritional value of plant‐based beverages.Pea and rice bran proteins both enhanced emulsion stability. Pea protein enhanced the viscosity of the continuous phase whereas rice bran protein lowered interfacial tension. When applied synergistically, competitive adhesion occurred. Rice bran protein gradually displaced pea protein from the oil droplet surface as its concentration increased, leading to emulsion destabilization due to the displaced pea protein. The use of high‐pressure homogenization further enhanced the stability of the emulsion by unfolding protein partially. However, increasing homogenization pressure (>500 Bar) and homogenization cycle (>2 cycles) led to protein aggregation due to excessive exposure of its hydrophobic core. The emulsion formed was resistant to coalescence at 4 °C for 28 days and was stable under high pH and low ionic conditions.The synergistic combination of plant proteins and the effective utilization of co‐processing (homogenization) can enhance the functionality of the individual proteins significantly, leading to the formation of a stable emulsion. The use of plant protein mixture as a stabilizer not only improved the emulsion stability but also ensured a plant‐based beverage with a complete amino acid profile for the vegan community. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study examined the impact of extreme pH-cycling treatments on chickpea protein isolate (CPI). Untreated CPI, along with samples shifted to pH 2 (pH2) and pH 12 (pH12), displayed solubilities of 60.25%, 25.01%, and 75.48%, respectively. Both treatments significantly improved water and oil absorption capacities. Emulsion activity and stability for CPI at pH2 and pH12 were 125 m²/g and 110 m²/g, respectively, versus 75 m²/g for the untreated sample. Notably, the foaming capacity and stability of pH12-treated CPI increased by 3.5 and 8.8 times, respectively, compared to the untreated protein. pH12-treated CPI also demonstrated the lowest gelling concentration at 10%, compared to 14% and 18% for untreated and pH2-treated CPI, respectively. Microstructural analysis revealed partial disintegration of CPI under pH-cycling, underscoring that alkaline pH12-shifting notably enhances functional properties of CPI. [ABSTRACT FROM AUTHOR]

With the global consumer demand for "healthy" and "delicious" food, plant-based cheese products are becoming a driving force in the food industry. Plant protein is the core component of plant-based cheese and plays a crucial role in shaping the overall flavor, texture, and nutritional value of plant-based cheese. However, it is very important to effectively utilize plant proteins to simulate the unique flavor and texture of traditional cheese, but there are many technical challenges in the actual production process. It is not easy to meet these key quality standards for plant-based cheese, not only because there are significant differences between plant-based protein and casein, but also because consumers are receptive to the unique flavor, excellent melting and stretching properties of traditional cheese. Therefore, exploring and developing efficient technological means to optimize the quality characteristics of plant-based cheese is crucial for driving its market growth. This article first conducts an in-depth analysis of the main components of plant-based cheese, with a focus on the key roles of plant-based proteins, starch, plant-based oils, and other key components. These ingredients not only provide necessary nutritional support, but also play a crucial role in shaping the flavor, texture, and overall quality of cheese. Subsequently, the system reviewed the production processes of two types of plant-based cheese currently available in the market. The first production method focuses on ingredient assembly, carefully mixing various ingredients in specific proportions, utilizing the functional characteristics and interactions of each ingredient to produce plant-based cheese with specific quality attributes. The inspiration for the second production process comes from the traditional way of making cheese, which uses soaking, coagulation, filtering and other steps to simulate the production process of traditional cheese, making plant-based cheese more similar in flavor and texture to traditional cheese. On this basis, the widely researched and applied types of plant proteins in the market were further introduced, and the structural and functional characteristics of these common protein sources and their impact on the overall quality of plant cheese were analyzed in detail. Different sources of plant protein exhibit significant differences in structure, function, and nutritional value, directly affecting the quality characteristics of plant cheese. In order to improve the application effect of plant protein in the production of plant cheese, this article explores various technical methods, especially physical and biological enzymatic hydrolysis and fermentation. Physical modification techniques (such as ultrasound, pulse, high pressure, etc.) can improve the solubility and stability of plant proteins; Enzyme processing technology utilizes specific biological enzymes to modify plant proteins, improving their processing performance and nutritional value; In addition, microbial fermentation can produce specific flavor compounds and functions. The components improve the overall quality of plant-based cheese through microbial metabolic activity. The application of these technological methods not only provides strong technical support for the research and production of plant-based cheese, but also provides effective solutions to meet the growing demand of consumers for "healthy" and "delicious" food. This article provides a review and analysis of the application of plant proteins in plant cheese, aiming to provide valuable insights and references for researchers and manufacturers in related fields. In addition, it is expected that there will be more technological innovations and breakthroughs in the future to drive the continuous progress and development of the plant-based cheese industry. [ABSTRACT FROM AUTHOR]

Skeletal muscle is an important contributor to joint health. Previous studies have shown that age-related muscle mass and strength loss are closely associated with the development of knee osteoarthritis. The objective of this study is to investigate whether a high plant protein/peptide nutrition supplementation can alleviate knee osteoarthritis by improving muscle mass and strength. This randomized, double-blind, placebo-controlled trial that included participants aged 50–70 years diagnosed with knee osteoarthritis and sarcopenia was conducted in China from February 2022 to September 2022 (ChiCTR2200056415). Participants were randomly assigned to receive either a 12-week high plant protein/peptide nutrition supplementation or a placebo twice daily, with one serving each after breakfast and dinner, respectively. The primary outcome analyzed using intention-to-treat analysis was difference in Short Physical Performance Battery (SPPB) from baseline to week 12 between the two groups. The secondary outcomes included changes in muscle mass, strength, symptom and imaging of knee osteoarthritis, body composition, biochemical parameters, and health quality scores. After 12 weeks, a total of 124 participants (38.7% male) completed the trial and were included in the final analysis. Over the 12-week follow-up, the experimental group showed a significant improvement in the SPPB total score (1.03, 95% CI, 0.69 to 1.38, P < 0.0001) compared with the placebo group. Grip strength (2.83 kg, 95% CI, 2.13 to 3.53, P < 0.0001) and skeletal muscle mass index (0.66 kg/m2, 95% CI, 0.45 to 0.86, P < 0.0001) were also significantly increased in the experimental group relative to the placebo group. The mean change in Western Ontario and McMaster Universities Osteoarthritis Index total score was −3.95 points (95% CI, −5.02 to −2.89, P < 0.0001) in the experimental group and 0.23 points (95% CI, −0.17 to 0.63, P = 0.253) in the placebo group. Additionally, within the experimental group, nine participants experienced an improvement in osteophyte magnetic resonance imaging results, while no improvement was observed in the placebo group. The experimental group also exhibited significant improvements in health quality compared with the placebo group as assessed by Short Form 36, the World Health Organization Quality of Life Brief Scale, and the Chalder Fatigue Scale. No serious adverse events were reported during the trial. Oral supplementation with high levels of plant protein/peptides can alleviate symptoms of osteoarthritis in elderly individuals with minor or mild knee osteoarthritis and sarcopenia. This improvement may be attributed to the enhancements of muscle mass, strength, and physical performance. [ABSTRACT FROM AUTHOR]

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

The chemical composition, antioxidant capacity and functional properties of mixtures of baru by-products, named baru food ingredients (BFI), were investigated and applied in a plant-based burger formulation. BFI were prepared from wasted baru by-products – partially defatted baru nut cake and baru pulp plus peel. A plant-based burger was developed and its chemical composition, antioxidant capacity, cooking and texture parameters were determined. BFI1 (50% partially defatted baru nut cake + 50% baru pulp plus peel) had the highest content of carbohydrate (31.9%), and dietary fibre (28.3%). BFI2 (75% partially defatted baru nut cake + 25% baru pulp plus peel) and BFI3 (90% partially defatted baru nut cake + 10% baru pulp plus peel) showed high concentration of protein and dietary fibre, and BFI3 had the highest protein content (29.5%). All BFI showed high concentration of total phenolics (402–443 mg GAE/100 g). Replacing textured pea protein of control burger (PPB) with 35% of BFI3 in the formulation of baru protein burger (BPB) resulted in a low-fat product (2.9%), with protein content (19.2%) comparable to the PPB (15.9%) and the commercial burger (mixed plant proteins – 16.3%). The BPB also showed a higher concentration of dietary fibre (4.9%) and phenolic compounds (128 mg GAE/100 g) than the control burger. BPB's cooking yield was the highest among the tested burgers. BPB had a softer texture when compared to other burgers. Baru food ingredients can be used as nutritive ingredients of health-promoting foods, especially in plant-based products, such as burger and meat analogues, or in hybrid meat products. BPB showed a healthy and nutritious profile. [ABSTRACT FROM AUTHOR]

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

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

Purpose: This study aimed to evaluate the relationship between plant protein, animal protein and biological aging through different dimensions of biological aging indices. Then explore the effects of substitution of plant protein, animal protein, and their food sources on biological aging. Methods: The data came from 79,294 participants in the UK Biobank who completed at least two 24-h dietary assessments. Higher Klemera-Doubal Method Biological Age (HKDM-BA), higher PhenoAge (HPA), higher allostatic load (HAL), and longer telomere length (LTL) were estimated to assess biological aging. Logistic regression was used to estimate protein-biological aging associations. Substitution model was performed to assess the effect of dietary protein substitutions. Results: Plant protein intake was inversely associated with HKDM-BA, HPA, HAL, and positively associated with LTL (odds ratios after fully adjusting and comparing the highest to the lowest quartile: 0.83 (0.79–0.88) for HKDM-BA, 0.86 (0.72–0.94) for HPA, 0.90 (0.85–0.95) for HAL, 1.06 (1.01–1.12) for LTL), while animal protein was not correlated with the four indices. Substituting 5% of energy intake from animal protein with plant protein, replacing red meat or poultry with whole grains, and replacing red or processed meat with nuts, were negatively associated with HKDM-BA, HPA, HAL and positively associated with LTL. However, an inverse association was found when legumes were substituted for yogurt. Gamma glutamyltransferase, alanine aminotransferase, and aspartate aminotransferase mediated the relationship between plant protein and HKDM-BA, HPA, HAL, and LTL (mediation proportion 11.5–24.5%; 1.9–6.7%; 2.8–4.5%, respectively). Conclusion: Higher plant protein intake is inversely associated with biological aging. Although there is no association with animal protein, food with animal proteins displayed a varied correlation. [ABSTRACT FROM AUTHOR]

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

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

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

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

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

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

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

While clinical studies indicate that dietary protein may benefit glucose homeostasis in type 2 diabetes (T2D), the impact of dietary protein, including whether the protein is of animal or plant origin, on the risk of T2D is uncertain. We conducted a systematic review and meta-analysis to evaluate the associations of total, animal, and plant protein intakes with the risk of T2D. A systematic search was performed using multiple data sources, including PubMed/Medline, ISI Web of Science, Scopus, and Google Scholar, with the data cut-off in May 2023. Our selection criteria focused on prospective cohort studies that reported risk estimates for the association between protein intake and T2D risk. For data synthesis, we calculated summary relative risks and 95% confidence intervals for the highest versus lowest categories of protein intake using random-effects models. Furthermore, we conducted both linear and non-linear dose-response analyses to assess the dose-response associations between protein intake and T2D risk. Sixteen prospective cohort studies, involving 615,125 participants and 52,342 T2D cases, were identified, of which eleven studies reported data on intake of both animal and plant protein. Intakes of total (pooled effect size: 1.14, 95% CI: 1.04–1.24) and animal (pooled effect size: 1.18, 95% CI: 1.09–1.27) protein were associated with an increased risk of T2D. These effects were dose-related – each 20-g increase in total or animal protein intake increased the risk of T2D by ∼3% and ∼7%, respectively. In contrast, there was no association between intake of plant protein and T2D risk (pooled effect size: 0.98, 95% CI: 0.89–1.08), while replacing animal with plant protein intake (per each 20 g) was associated with a reduced risk of T2D (pooled effect size: 0.80, 95% CI: 0.76–0.84). Our findings indicate that long-term consumption of animal, but not plant, protein is associated with a significant and dose-dependent increase in the risk of T2D, with the implication that replacement of animal with plant protein intake may lower the risk of T2D. [Display omitted] [ABSTRACT FROM AUTHOR]

Fishmeal is over-represented in the diets of large yellow croaker (Larimichthys crocea), and this farming mode, which relies heavily on fishmeal, is highly susceptible to the price of fishmeal and is unsustainable. Therefore, more and more studies on the large yellow croaker tend to replace fishmeal with land-based animal or plant proteins, but few studies have considered it from the genomic selection. In this study, we evaluated the survival rate (SR), final body weight (FBW), body weight gain (BWG), weight gain rate (WGR), and specific growth rate (SGR) of the large yellow croaker GS7 strain, which was obtained through genomic selection for tolerance to plant proteins and analyzed the differences in plant protein utilization between the GS7 strain and unselected commercial large yellow croaker (control group). The results of separate feeding for 60 days showed that although there was no significant difference in SR between the control and GS7 strains (P > 0.05), the BWG, WGR, and SGR of the control were significantly lower (P < 0.05) than those of the GS7 group. Results of mixed feeding after PIT marking showed that compared to the control fish, the GS7 strain had significantly higher BWG, WGR, and SGR (P < 0.0001). To make the experimental results more precise, we compared fishes with equivalent initial body weight (IBW) in the GS7 strain and the control group. The final fish body weight (FBW) of Ctrl-2 (IBW 300–399 g) and Ctrl-4 (IBW 500–599 g) was significantly lower than those of the corresponding GS7-2 and GS7-4 (P < 0.05), while the FBW of Ctrl-1 (IBW 200–299 g) and Ctrl-3 (IBW 400–499 g) was much significantly lower than the corresponding GS7-1 and GS7-3 (P < 0.01). The BWG, WGR, and SGR of Ctrl-1 and Ctrl-4 were more significantly lower than those of the corresponding GS7-1 and GS7-4 (P < 0.01), while the BWG, WGR, and SGR of Ctrl-2 and Ctrl-3 were more significantly different from the corresponding GS7-2 and GS7-3 (P < 0.0001). Our results seem to point toward the same conclusion that the GS7 strain is better adapted to high plant protein diets than the unselected commercial large yellow croaker. These results will provide a reference for the low-fishmeal culture industry of large yellow croakers and the selection and breeding of strains tolerant to a high percentage of plant proteins in other marine fishes. [ABSTRACT FROM AUTHOR]

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

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

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BackgroundMethodResultsConclusionRecent evidence suggests that diet composition is a key biological factor related to the development of depressive disorders. The present study was conducted to investigate the animal and plant protein intake and their replacement in association with depression, anxiety, and stress in Iranian adults.In this cross-sectional study, the dietary intake of 7169 subjects were assessed using a validated food frequency questionnaire. The depression, anxiety, and stress Scale – 21 (DASS-21) questionnaire was used to psychological disorders. Logistic regression was used to obtain odds ratios for depression, anxiety, and stress across quintiles of animal and plant protein.The participants’ age range was 20–69 years. Individuals with the highest animal protein consumption had a lower chance for developing depression compared to those with the lowest intakes (OR = 0.73, 95%CI: 0.59-0.90; Ptrend < 0.01). Results also showed a significant association between animal protein intake and anxiety, such that subjects in the highest quintile of animal protein intake had 24% lower odds for anxiety compared to those in the lowest quintile (p < 0.05). We found a significant association between highest quintiles of animal protein intake and a 40% lower risk for stress among female individuals (Ptrend = 0.05). The multivariable-adjusted non-linear analyses also revealed that the replacement of plant protein with animal protein was significantly associated with the likelihood of depression and anxiety (P < 0.05).Animal protein intake might lower the odds of depression and anxiety particularly. Future prospective investigations are proposed to confirm these findings. [ABSTRACT FROM AUTHOR]

Type 2 diabetes (T2D) is a metabolic chronic disease in which insulin resistance and insufficient insulin production lead to elevated blood glucose levels. The prevalence of T2D is growing worldwide, mainly due to obesity and the adoption of Western diets. Replacing animal foods with healthy plant foods is associated with a lower risk of T2D in prospective studies. In randomized controlled trials, the consumption of healthy plant foods in place of animal foods led to cardiometabolic improvements in patients with T2D or who were at high risk of the disease. Dietary patterns that limit or exclude animal foods and focus on healthy plant foods (eg, fruits, vegetables, whole grains, nuts, legumes), known as healthy, plant-based diets, are consistently associated with a lower risk of T2D in cohort studies. The aim of this review is to examine the differential effects of plant foods and animal foods on T2D risk and to describe the existing literature about the role of healthy, plant-based diets, particularly healthy vegan diets, in T2D prevention and management. The evidence from cohort studies and randomized controlled trials will be reported, in addition to the potential biological mechanisms that seem to be involved. [ABSTRACT FROM AUTHOR]

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

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

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

Objective: Analyze official protein recommendations for vegan and vegetarian individuals in all life stages. Methods: Integrative review carried out with official recommendations from six different countries and one continent, found in the PubMed database e Google Scholar. This study included articles with official recommendations from different countries, published in the last ten years in English, Spanish or Portuguese. Results: In the search, after analyzing the titles and abstracts, seven articles were considered for the study. Conclusions: Considering only proteins, it is possible to have a healthy vegetarian diet, provided that individuals are careful with protein consumption so that the daily recommendations are met and there is not any deficiency related to this macronutrient. However, in vegan diets, individuals should have greater caution since these only include plant protein sources which have lower bioavailability and, therefore, need to be consumed in a bigger quantity and from various different sources throughout the day. Nutritional assistance is essential in this dietary choice. [ABSTRACT FROM AUTHOR]

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

The aim of this experiment was to study the effects of high proportion plant protein diet on the growth performance, digestive enzyme activity, liver function, and serum biochemical indices of Mylopharyngodon piceus. In the experiment, 0, 5%, 10%, 15%, and 20% fish meal protein were replaced by soybean meal (FM20, FM15, FM10, FM5, and SBM groups, respectively). A total of 800 Mylopharyngodon piceus were randomly divided into five groups with four replicates per group and 40 fish per replicate. The test period was 56 days. The results showed that the weight gain rate and specific growth rate in SBM group were significantly lower than those in FM20 group (P<0.05), and the viscerosomatic index and hepatosomatic index were significantly lower than those in FM20 group, FM15 group, and FM10 group (P<0.05). Hepatopancreas trypsin activity was the highest in SBM group, and enteric trypsin activity was the highest in FM20 group. The changes of trypsin and pepsin activity in different tissues were similar, and enteric amylase activity was higher than hepatopancreas, while lipase activity was lower than hepatopancreas. The activities of glutamic oxalic transaminase and glutamic pyruvic transaminase in serum and liver of SBM group were significantly higher than those in other groups (P<0.05). The study shows that the use of appropriate plant protein in feed has no negative effects on the growth, digestion, liver function and biochemical indices of Mylopharyngodon piceus, and the minimum amount of fish meal is recommended to be 5%. [ABSTRACT FROM AUTHOR]

AbstractThe nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enhancing the functionality of plant proteins. Fermented plant protein foods offer a unique blend of bioactive components and beneficial microorganisms that can enhance gut health and combat chronic diseases. Utilizing various probiotic strains and plant protein sources opens doors to develop innovative probiotic products with enhanced functionalities. Nonetheless, the mechanisms and synergistic effects of these interactions remain not fully understood. This review aims to delve into the roles of promoting health through the intricate interplay of plant proteins and probiotics. The regulatory mechanisms have been elucidated to showcase the synergistic effects, accompanied by a discussion on the challenges and future research prospects. It is essential to recognize that the interactions between plant proteins and probiotics encompass multiple mechanisms, highlighting the need for further research to address challenges in achieving a comprehensive understanding of these mechanisms and their associated health benefits. [ABSTRACT FROM AUTHOR]

The seeds of Leucaena leucocephala (LL), a legume tree native to Mexico, are traditionally harvested and utilized as food ingredients in regional dishes. In this study, the usefulness of LL biomass was investigated and processed in flours using the wholegrain seed (WS) and pods for polyphenols identification, whereas the cotyledon (CT) for protein concentrates functional characterization was used. The WS flour exhibited carbohydrates as the main macronutrient, followed by proteins (30.59%). Water-extracted polyphenols from pods flour (544.29 mg/L) were higher compared to the WS flour (165.85 mg/L). The predominant polyphenols in all samples were flavonols, specifically catechins. Although, in comparison to the mixtures of methanol–water (315.14 mg/L) and ethanol–water (471.22 mg/L), pods had about threefold polyphenols content than WS flours extracts. Protein fractionation in CT was higher than in WS flour, with globulins being the most abundant fraction in both materials (44.73 and 55.2%, respectively). Structural analyzes indicated a higher presence of structural elements in globulins, evident in FTIR spectra and SDS-PAGE analysis. Globulins displayed bands around 50, 37, and 22 kDa, while glutelins exhibited a unique band at 50 kDa. Globulins also demonstrated a higher essential amino acid content. The functional properties of globulins and glutelins were pH-dependent. Globulins solubility (72.53%), emulsifying (35.13%), foaming (138.66%), water holding (3.17 g/g), and oil absorption (1.20 g/g) capacities were higher compared to glutelins (62.42%, 31.69%, 66.70%, 2.86 g/g, and 0.52 g/g, respectively). These findings suggest that LL biomass holds potential as a sustainable source of natural ingredients for food development. [ABSTRACT FROM AUTHOR]

Background: This study examined the effects of animal protein‐ and plant protein‐rich diets on postprandial phosphorus metabolism in healthy male subjects. Methods: The study was conducted by randomised parallel‐group comparison of healthy men aged 21–24 years. In Study 1, participants were divided into two groups and consumed either a 70% animal protein diet (AD, n = 6) or a 70% plant protein diet (PD, n = 6). In Study 2, participants were divided into three groups and consumed either AD (n = 10), PD (n = 10) or AD + DF, a 70% animal protein diet loaded with the same amount of fibre as PD (n = 9). The phosphorus contents of the diets used in this study were nearly equivalent (AD, 710.1 mg; PD, 709.7 mg; AD + DF, 708.9 mg). Blood and urine samples were collected before, and 2 and 4 h after the meal to measure phosphorus and calcium levels. Results: In Study 1, PD consumption resulted in lower blood and urinary phosphorus concentrations 2 h postprandially compared with AD (p < 0.05). In Study 2, blood phosphorus levels in AD + DF after the diet remained lower, but not significantly so compared with AD, and urinary phosphorus levels were significantly lower 2 h postprandially (p < 0.05). Conclusions: A plant protein‐rich diet reduced rapid postprandial increases in blood and urinary phosphorus concentrations compared with the animal protein‐rich diets, suggesting that dietary fibre may play a partial role in the postprandial decreases in blood and urinary phosphorus concentrations. Key points: The key points of this study are that a plant protein‐rich diet reduces the rapid increase in the blood and urinary phosphorus concentration after eating and that dietary fibre may contribute to this reduction. [ABSTRACT FROM AUTHOR]

Summary: Protein oxidation is widely present in food systems and is susceptible to internal factors involving lipids and enzymes as well as external factors such as temperature and oxygen promoters. Protein oxidation leads to modification of the peptide skeletons and amino acid side chains, which in turn alters the structural characteristics of proteins, including protein cleavage, aggregation and derivative formation, and severely affects their physicochemical properties and bioavailability, thereby reducing the edible and storage qualities of foods. This review summarises the main factors that cause and regulate oxidation of plant protein, the effects of protein oxidation on food quality and strategies to ameliorate protein over‐oxidation, aiming to provide meaningful information for the development of high‐quality plant protein products. [ABSTRACT FROM AUTHOR]

This study aimed to prepare water-in-oil-type gelled protein emulsions. Sorghum, chickpea, and barley proteins were extracted from the seed flours with an alkaline procedure, and 2% protein solutions were used as an aqueous phase with Span 20 emulsifier to create sunflower oil emulsion gels. Prepared gels were analysed for main physicochemical properties, polymorphism, and rheology. Results showed that stable emulsion gels were creamy-greenish in colour and had mechanical stability. They included β and β′ type fat crystals. Rheological analyses indicated that they were soft-gel-like preparates, having certain levels of structural recovery ability after shear. These emulsion gels could be spreadable-fat-like products or shortening alternatives in processed foods. They might provide an extra advantage due to plant protein content. Food application studies are anticipated in future studies. [ABSTRACT FROM AUTHOR]