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This study aimed to analyze the protein complex and the content of selected microelements in the grain of seven Triticum dicoccum (Schrank ex. Schübl) genotypes. Discontinuous fractionation of the grain protein complex shows that gliadins (60.69%) were the most predominant fraction. Together with glutenins, they represent storage proteins with a share of 82.30%. Individual genotypes differed significantly in the amount of cytoplasmic proteins represented by albumins and globulins. SDS-PAGE results show that the majority of proteins were fractions with a relative molecular weight of 33 kDa – 96 kDa. Using ELISA with G12 monoclonal antibody high content of celiac active proteins was recorded, specifically 58.63 – 83.45 mg/kg of grain. Triticum dicoccum is therefore not suitable for celiacs. The ICP-OES method was used to determine the content of microelements. Of the nutritionally significant microelements, Triticum dicoccum contained important K, Mg, Ca, Zn, Fe and Mn concentrations.

The modern system of high-quality nutrition for the population includes the use of natural compounds from secondary products of animal origin. In the course of scientific substantiation of using secondary products from the processing of cephalopods, dried products from the skin of Pacific (Todarodes pacificus) and Commander squid (Berryteuthis magister) have been studied, their protein and amino acid composition and functional and technological characteristics have been analyzed. In samples from the skin of the Pacific squid, a high content of glutamic and aspartic acids (8–10 %) is noted; in samples from the skin of the Commander squid – glycine (20 %), proline (10 %) and arginine. High indicators of solubility, water-holding capacity and stability of foam structures are due to the significant content of type I destructured collagen (in a sample from the skin of Commander squid), and hydrophilic amino acids and type III collagen fragments (in a product made from Pacific squid skin). Infrared drying of products promotes denaturation and gelatinization of collagen in the skin of Commander squid, which is confirmed by the brighter color characteristics of the samples and high moisture-binding capacity when the temperature rises to 40 and 60 °C; this fact indicates an increase in the hydrophilic properties of the products of destruction of collagen fractions. Products made from skin, which is a secondary product of squid processing, have high potential for use in the food industry as water-retaining, fat-binding, and fat-emulsifying components.

Chickpea is an important food legume that usually undergoes various processing treatments to enhance nutritional value and functional properties. This study aimed to investigate the effects of different cooking conditions on physicochemical, structural, and functional properties of chickpea, especially its protein macromolecules. Kabuli chickpea seeds were processed by water cooking at different temperatures (63, 79, 88, and 96°C), followed by evaluating flour solubility, water‐holding capacity (WHC), pasting property, as well as the total protein profile and fractionated protein distributions. Cooking treatments significantly decreased flour solubility (from 39.45 to 25.21 g/100 g flour) and pasting viscosity (peak and final viscosities, from 1081 to 300.5 cP and 1323 to 532 cP, respectively), while increasing WHC (from 0.862 to 1.144 g H2O/g flour) of chickpea flour (p < 0.05). These behaviors were enhanced by increasing cooking temperature. Meanwhile, cooking induced a significant change of chickpea proteins, modifying the albumin‐ and globulin‐like fractions of chickpea protein to display glutelin‐like behavior. The current study provides potential approaches for manipulating chickpea flour functionalities (e.g., solubility, viscosity, and WHC) to address the process and product challenges and favor product innovation. [ABSTRACT FROM AUTHOR]

Summary: Lentil is one of the major pulses consumed in many parts of the world. Lentil proteins comprise primarily three fractions, viz. globulins, albumins and glutelins, each having distinct structural and functional characteristics. The secondary structure of lentil proteins is characterised by a predominance of β‐sheets, which occur in proportions up to 63% in the fractions. Protein isolates, in comparison, have up to 40% random coils, 38% sheets, 36% turns and 33% helix. Lentil proteins contain most essential amino acids, while albumins and glutelins have relatively higher content of lysine, methionine, histidine, threonine and branched‐chain amino acids. Amongst globulin proteins, vicilins have a more balanced amino acid composition than legumins. Lentil proteins also exhibit techno‐functional properties (foaming and emulsification, water and fat absorption and gelation) and may also serve as a potential source of active proteins/peptides, which make them an attractive alternative to conventional protein sources. [ABSTRACT FROM AUTHOR]

The use of simplified tillage systems and weed control methods using reduced herbicide doses in wheat production technology is one of the basic requirements of sustainable agriculture in terms of obtaining high-quality grain of this species. The aim of three-year field studies was to determine the yield and quality characteristics of hybrid wheat grain depending on two tillage systems (CT and RT) and four weed control methods: mechanical (M) and mechanical–chemical, using recommended herbicide doses (MH100) and doses reduced by 25 and 50% (MH75, MH50). A comparable grain yield, number of grains per spike, weight of one thousand wheat grains, and amount of gluten and ω gliadin subunits (GLI) were obtained in the RT and CT systems. The CT system increased protein content (by 15.2 g kg−1) and the increase in the sum of gluten protein fractions was higher for glutenins (GLU) and their LMW and HMW subunits (from 20.9 to 29.8%). The application of the method with the recommended herbicide dose (MH100), compared to M and MH50, resulted in an increase in grain yield by 0.89 and 1.04 t ha−1, respectively, as well as in the sum of GLI (by 8.4 and 12.3%) and GLU (by 13.7 and 25.3%). The application of the herbicide dose reduced by 25% (MH75) compared to the recommended dose (MH100), especially in the RT system, did not cause a significant decrease in protein content and the amount of GLI and GLU, while reducing grain yield (by 0.26 t ha−1) and the amount of gluten (by 3.1%). [ABSTRACT FROM AUTHOR]

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Copyright of Hungarian Medical Journal / Orvosi Hetilap is the property of Akademiai Kiado 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.)

The aim of this study was to determine the effect of growth stage and cutting height on the quality and nutritional value of Virginia fanpetals (Sida hermaphrodita R.) herbage and silage. Virginia fanpetals herbage was harvested on three dates (11, 18, 25 June), at four cutting heights (15, 25, 35, 45 cm). The first harvest was carried out in the early bud stage, the second - bud stage, and the third - early bloom stage. The chemical composition, carbohydrate and protein fractions, indicators of ensiling suitability and fermentation parameters were analyzed. Growth stage had a significant effect on the content of dry matter (DM), neutral detergent fiber (NDF). Cutting height induced significant differences in the content of crude protein (CP), NDF, and acid detergent lignin (ADL), and selected indicators of ensiling suitability of herbage. Herbage harvested on 11 June and cut at a height of 45 cm was characterized by the highest nutritional value, and it was most suitable for ensiling. The pattern of lactic acid fermentation was most desirable when herbage was harvested on 18 June and cut at a height of 45 cm. Silage made from herbage harvested on 11 June and cut at a height of 45 cm had a significantly more favorable CP composition. These types of silage were characterized by the smallest extent of proteolysis, and by the highest content of fractions B1 and B2. The results of the study suggest that high-quality silage can be made from herbage harvested at the beginning of bud development (11 June) and cut and a height of 45 cm. [ABSTRACT FROM AUTHOR]

Yaks are the large herbivorous ruminants that live in high mountain pastures at altitudes from 2,000 to 4,000 m above sea level. This environment is quite harsh, and yaks calmly tolerate extreme cold — down to minus 40 ºС. The main food of yaks are herbaceous plants, the vegetation season of which in a cold mountain climate is short, about 3–4 months, and therefore they feed mostly on wilted pasture, which is, in principle, sufficient for these animals. At the end of winter, when the amount of pasture feed decreases, the animals become malnourished and lose weight. Therefore, yak farmers often face the need to feed their animals in winter. A complete ration of an animal, along with other factors, has a significant impact on the composition of milk and its productive ability. The aim of the work is to study the chemical composition, in particular the protein fraction, of the milk of yaks living in the mountainous regions of Kyrgyzstan in comparison with the milk of yaks from different regions of the world. The object of the study was milk of yaks inhabiting the highland regions of Naryn province of Kyrgyzstan. Samples were collected and tested according to standard methods. Studies have shown that the milk of yaks from the Kyrgyz population contains more protein (5.66%) than milk from yaks in the mountains of China, Russia and Mongolia (4.95, 4.55 and 5.3%, respectively). Milk we studied is high in amino acids such as methionine, lysine, proline, phenylalanine, and alanine. Seasonal (spring, summer) changes in the protein composition (whey proteins, casein proteins), amino acid profile, total nitrogen, non-protein nitrogen of yak milk were also studied. The total content of amino acids in the milk of Kyrgyz female yaks is noticeably higher in spring (6189.96 mg/100 g) than in summer (5101.47 mg/100 g). The research results presented in this article showed that the milking season and the associated feeding ration of yaks affects the composition of milk, which is associated with the nutritional value of grass feed and its nutrient content. Spring milk contains more proteins and amino acids than summer milk, which is due to the high protein content of plants in the spring period before the flowering phase. Milk of Kyrgyz yak with proven high nutritional and biological value is an alternative to cow milk.

Simple Summary: The objective was to characterize the pastures by grazing cycle, as well as to evaluate the performance of buffaloes in intensive rotational grazing in a silvopastoral system in the eastern Amazon supplemented with agro-industry co-products in order to characterize the grazing cycles, the composition of the fractions and the carcass yield. Fifteen non-castrated, crossbred water buffaloes (Murrah × Mediterranean) were used. Forage protein varied: leaves contained 11.4% protein in the leaves and 50% FDA in the stems. The grass had higher amounts of B3/B2 proteins, which are less indigestible in leaves (17.16%). Forage production varied; the second cycle was better (leaf/stem 2.11). Despite a varied supplement intake, daily weight gain (1 kg/day) and carcass yield (49.23%) showed no differences, ensuring cost-effective, sustainable production. Incorporating supplements derived from coconut and palm kernel co-products enhances performance and carcass yield, comparable to standard supplements. This practice lowers production expenses, optimizes forage utilization, and enhances production chain sustainability, making it a recommended approach. The objective was to characterize the pastures by grazing cycle, as well as to evaluate the performance of buffaloes in intensive rotational grazing in a silvopastoral system in the eastern Amazon supplemented with agro-industry co-products in order to characterize the grazing cycles, the composition of the fractions, and the carcass yield. Fifteen non-castrated, crossbred water buffaloes (Murrah × Mediterranean) were used. All animals used in the study were clinically healthy and weighed approximately 458 kg. The animals were grazed in a single group, and supplementation (1% of live weight—LW/day) was divided into three treatments: control (control—conventional ingredients); Cocos nucifera coconut cake (Cocos nucifera) (coconut cake—70%); and palm kernel cake (Guinean elaeis) (palm kernel cake—70% palm kernel cake). The chemical composition of the forage is different in each part of the plant, with higher protein values in the leaves (11.40%) and higher acid detergent fiber (ADF) values in the stems (50.03%). Among the ingredients of the supplement, corn has the highest percentage of indigestible protein (35.57%), most of the protein in palm kernel cake is B3 (49.11%), and in Coco, B2 (51.52%). Mombasa grass has a higher percentage of B3 and B2 proteins; the indigestible fraction is lower in the leaves (17.16%). The leaf/stem ratio also varied between grazing cycles, being better in the second cycle (2.11%) and with an overall average of 1.71. Supplement consumption varied between cycles and was higher in the control treatment, with an overall mean of 4.74. There was no difference in daily weight gain and carcass yield, with an average of 1 kg/day and 49.23%, respectively. Therefore, it can be concluded that including supplements based on by-products from the coconut and palm oil agro-industries promotes performance and carcass yields compatible with conventional supplements. Their use reduces production costs, optimizes the utilization of forage mass, enhances the sustainability of the production chain, and, therefore, is recommended. [ABSTRACT FROM AUTHOR]

In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct relationship between organic acids and protein fractions. Proteinaceous compounds >30 kDa showed strong antifungal activity, while fractions (MW < 30 or < 10 kDa) showed weak activity. These findings suggest that protein species, as well as organic acids derived from sourdough fermentations with Lactiplantibacillus plantarum, could be promising natural antifungal agents for food applications, contributing to the reduction of synthetic preservatives and the promotion of sustainable practices in food production.

Alterations in the serum protein pattern may be associated with many diseases, including neoplastic processes. In veterinary medicine, these changes are poorly understood. Therefore, this study was aimed at the analysis of the distribution of blood serum protein fractions separated by agarose gel electrophoresis, and at the determination of the concentrations of main acute phase proteins in bitches with mammary gland neoplasia. The evaluation was conducted on twelve female dogs with palpable single or multiple nodules in the parenchyma of the mammary gland and on ten tumor-free clinically healthy bitches to compare the possible differences in the obtained results. Blood serum was used to perform agarose gel electrophoresis of the main blood serum protein fractions and to analyze the concentrations of total serum proteins and the following canine acute phase proteins: serum amyloid A, haptoglobin, C-reactive protein and α1-acid glycoprotein. The concentrations of total serum proteins were slightly higher in bitches with mammary gland tumors. Serum protein electrophoresis showed lower mean concentrations of albumin and α1-globulins in the affected dogs, while the concentrations of α2-and β1-globulins were significantly higher (P=0.0032 and P=0.0021, respectively) compared to dogs without mammary gland tumors. In the concentrations of acute phase proteins, significantly higher mean concentrations of C-reactive protein and haptoglobin were obtained in dogs with mammary tumors (P=0.0025 and P=0.0002, respectively). The values of α1-acid glycoprotein did not vary markedly between the bitches with and without mammary tumors. Presented data suggest that neoplastic processes in the mammary gland may also alter the electrophoretic pattern of blood serum proteins and induce changes in the production of some inflammatory proteins.

The use of simplified tillage systems and weed control methods using reduced herbicide doses in wheat production technology is one of the basic requirements of sustainable agriculture in terms of obtaining high-quality grain of this species. The aim of three-year field studies was to determine the yield and quality characteristics of hybrid wheat grain depending on two tillage systems (CT and RT) and four weed control methods: mechanical (M) and mechanical–chemical, using recommended herbicide doses (MH100) and doses reduced by 25 and 50% (MH75, MH50). A comparable grain yield, number of grains per spike, weight of one thousand wheat grains, and amount of gluten and ω gliadin subunits (GLI) were obtained in the RT and CT systems. The CT system increased protein content (by 15.2 g kg−1) and the increase in the sum of gluten protein fractions was higher for glutenins (GLU) and their LMW and HMW subunits (from 20.9 to 29.8%). The application of the method with the recommended herbicide dose (MH100), compared to M and MH50, resulted in an increase in grain yield by 0.89 and 1.04 t ha−1, respectively, as well as in the sum of GLI (by 8.4 and 12.3%) and GLU (by 13.7 and 25.3%). The application of the herbicide dose reduced by 25% (MH75) compared to the recommended dose (MH100), especially in the RT system, did not cause a significant decrease in protein content and the amount of GLI and GLU, while reducing grain yield (by 0.26 t ha−1) and the amount of gluten (by 3.1%).

Meat is an inherent part of human diet. Its quality develops at different stages of production, storage, and processing. In this respect, the stage of aging is especially important. This technology makes it possible to regulate biochemical processes in meat raw materials. Long-term dry aging is a promising method that presupposes conditions that limit the growth of microorganisms. The transformations in the protein component are an important but understudied aspect of meat quality formation during dry aging. The research featured Hereford beef carcasses of Siberian breeding. The samples were isolated from the inner part of bone spinal-lumbar cuts after 21, 35, and 42 days of dry aging under the following conditions: 0–1°C, 74–75% relative humidity, 0.5 m/s air velocity. The samples were subjected to dry aging after 24 h at 4°C. The fractional composition of proteins was controlled by vertical electrophoresis in a Mini-Protean Tetra System chamber. The amino acid composition was defined by high-performance liquid chromatography in a Shimadzu LC-20 Prominence liquid chromatograph with a Shimadzu SPD20MA diode-matrix detector and a Kromasil C-18 separation column. The protein digestibility was measured by sequential exposure to pepsin-trypsin proteinase system under simulated gastric digestion. Long-time dry aging triggered proteolysis under the action of endogenous enzymes. The electropherogram analysis showed that the proteolytic changes in high-molecular myofibrillar proteins of high-quality beef became more pronounced after a longer maturation period. The distribution of protein fractions by dry aging stages indicated a different rate of degradation of contractile, regulatory, and cytoskeletal proteins. As a result, the structural integrity of muscle fibers degraded, the meat grew tender, and the proteins became more available to digestive enzymes. The amino acid and protein digestibility analyses in vitro demonstrated an increase in the nutritional value of beef and the availability of proteins to the action of proteinases after 42 days of dry aging. Long-term dry aging of high-quality beef increased the digestibility of muscle proteins as a result of proteolysis that accompanied the accumulation of low-molecular fractions. According to the amino acid analysis, the optimal result was most pronounced on day 42 as proven by the moderate oxidative changes in proteins.

To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and properties were calculated, analyzed, and compared with those of wheat gliadin and glutenin. Results showed that teff flour contained 9.07% protein, with prolamin as its main protein fraction. The isoelectric points of albumin, globulin, prolamin, and glutelin were at pH 3.6, 3.0, 4.4, and 3.4, respectively. Teff prolamin and glutelin showed a significant difference in amino acids and free energy of hydration compared to wheat gliadins and glutenins. The protein chain length of teff prolamins was smaller than that of wheat gliadins, and teff glutelins lacked high molecular weight glutelin subunits. Teff prolamin had the highest α-helices content (27.08%), whereas no random coils were determined, which is different from wheat gliadin. Teff glutelin had a lower content of β-turn than wheat glutenin, and no α-helices were determined in it. Teff prolamin and glutelin had lower disulfide bond content and surface hydrophobicity. Teff prolamin had significantly higher thermal stability than wheat gliadin, whereas the thermal stability of teff glutelin was significantly lower than that of wheat glutenin. [ABSTRACT FROM AUTHOR]

Purpose. To determine the yield potential and grain quality of varieties of oat (Avena sativa L.) as a function of the nutritional and climatic conditions. Methods. Field, laboratory (grain quality determination) and statistical methods were used in the research. Results. Using different fertilization systems, seven oat varieties were studied, of which the most productive were 'Ayvori', 'Lehin Nosivskyi' and 'Zakat'. The greatest increase in yield due to the use of fertilizers in 2022-2023 (1.24-2.73 t/ha with average increases of 0.32-2.83 t/ha) was observed for the cultivation of the 'Ayvori' variety. Additional increases due to the introduction of sulphur, compared to the options where only nitrogen, phosphorus and potassium were used, were observed for the va varieties 'Neptun' - 0. 26-0.39 t/ha; 'Lehin Nosivskyi' - 0.47-0.49; 'Svitanok' - 0.23-0.66; 'Zakat' - 0.39-0.64; 'Zubr' - 0.41-0.54; 'Albatros' - 0.58-0.78; 'Ayvori' - 0.34-0.66 t/ha. The average yield of the control varieties in 2021-2023 was as follows 2.28 t/ha - 'Neptun'; 2.64 - 'Lehin Nosivskyi'; 2.50 - 'Svitanok'; 2.70 - 'Zakat'; 2.71 - 'Zubr'; 2.60 - 'Albatros'; 2.81 t/ha - 'Ayvori'. Increasing the rate of nutrient application to the soil helped to improve grain quality. Thus, with the addition of N30P30K30 + N30 BBCH32, the protein content in the grain was within 10.2-10.8%; N60P60K60 + N30 ВВСН32 - 10.4-11.2; N90P90K90 + N30 ВВСН32 - 11.0-11.8; N120P120K120 + N30 BBCH32 - 11.4-12.4%. The addition of sulphur to the fertilization system resulted in a more efficient use of nitro gen and therefore an increase in the protein content of the grain of 1.3-1.8% compared to the options where the rate of macronutrients was the same for all varieties. The content of albumins and globulins was higher in the grain of the control variant (17.0-19.3 and 20.1-21.6% respectively) and did not vary significantly between varieties. The amount of reserve proteins - prolamins and glutelins - increased (from 28.4-30.2 to 34.8-36.2%) with an increase in fertilizer rate, especially with the introduction of N120P120K120S45 + N30. Conclusions. All investigated oat varieties are highly productive and give yields in the range of 3.33-5.54 t/ha, depending on the fertilizer rate. The variety 'Neptun' is slightly lower in yield than the others, but has grain with a significant content of biologically valuable protein fractions. The application of sulphur-containing fertilizers increases yield, improves grain quality and allows a more efficient use of nitrogen, which makes it possible to reduce the basic rate of addition of macronutrients to the soil. [ABSTRACT FROM AUTHOR]

Abstract Background Whole‐crop wheat (Triticum aestivum) has high nutritive value, and it has become one of the main sources of roughage for ruminants in some countries or regions. This study investigates the effects of no tillage on nitrogen compounds and protease activities of whole‐crop wheat silage. Methods Wheat was planted on the 9th day (NB9) and 5th day (NB5) before rice harvest and on the first day after rice harvest. Sowing before harvest involved no tillage and sowing after rice harvest involved either no tillage (NA1) or conventional tillage (CK). Results Compared to CK, the crude protein content of NB9 and NB5 decreased by 16.4% and 9.58%, respectively. With the delay of the sowing date, the contents of non‐protein nitrogen, rapidly degraded protein, and slowly degraded protein in whole‐plant wheat tended to increase. Compared to NA1 wheat silage, the NH3‐N content of NB9 and NB5 silages decreased by 52.7% and 34.4%, respectively. The acid protease activity of NA1 was significantly higher than that of other treatments (p

The purpose of this study was to determine the effect of simplified tillage systems (RT, NT) in comparison with conventional tillage (CT) on technological grain quality and baking value, as well as of hybrid wheat grown under variable weather conditions. A three-year field trial experiment was conducted using a randomised block design, in triplicate. The factors studied were as follows: I - three tillage systems - no-tillage (NT), reduced (RT), and conventional (CT); II - two winter wheat cultivars ‘Hylux’ (cv. hybrid) and for comparison ‘Bogatka’ (cv. common). The use of CT and RT tillage systems compared to NT significantly increased yield by 8.9 and 7.7%, respectively, and selected grain quality parameters along with a more favorable gluten protein profile. The flour obtained, with water absorption above 58.0%, can be classified as strong flour with good farinographic and alveograph parameters. The genetic characteristics of the wheat cultivars determined the technological quality of the grain and the baking value, as well as the grain yield. For ‘Hylux’ cv. hybrid wheat, there was a higher yield and better grain quality, which contained significantly more gliadins and glutenins, and the flour was characterised by higher parameters that determine the preferred viscoelastic properties of the dough. The common ‘Bogatka’ wheat cv. accumulated higher contents of ω gliadins and LMW and HMW glutenin subunits in the grain, while for α/β and γ gliadin contents the difference was not significant. A fairly dry period (June–July) of wheat ripening reduced the grain yield but was favourable for higher values of quality characteristics, gluten protein fractions, as well as the farinographic (WAF, DDT, DS) and alveograph (W, P, L) parameters.

Recently, there has been a trend toward the use of new effective natural preparations to fight diseases and improve the health of honey bees. It is also known that a well-balanced structure of the intestinal microbiota of honey bees is the basis for their growth, development, strengthening of the immune response, and resistance to infections. It has been established that some strains of lactic acid bacteria that have antibacterial, anti-inflammatory, and immunomodulatory properties, are promising for the development of broad-spectrum probiotic preparations based on them. Therefore, the aim of the work was to determine the effect of probiotic strains Lactobacillus casei IMV B-7280 and L. plantarum IMV B-7679 on catalase activity, protein content and protein profile of hemolymph, as well as microbiota spectrum of diff erent parts of the intestines of Apis mellifera honey bees. Methods. To conduct the research, a control and two experimental groups of 60-90 bees each were formed. The bees of the control group were fed 60% sugar syrup + 1 mL of distilled H2O for 28 days. The experimental group of bees D1 received 1 mL of 60% sugar syrup + 1 mL of aqueous suspension containing cells of the L. casei IMV B-7280 strain at a concentration of 1 ⋅ 106 CFU/mL every day; experimental group of bees D2, in addition to 1 mL of 60% sugar syrup, received 1 mL of aqueous suspension containing cells of L. plantarum IMV B-7976 strain at a concentration of 1 ⋅ 104 CFU/mL. Catalase activity of the whole organism tissues was determined using the ability of hydrogen peroxide to form a stable colored complex with molybdenum salts on a spectrophotometer at a wavelength of 410 nm against water. The amount of protein in the whole organism tissues was determined by the Lowry method. The content of total protein in the body of bees was carried out according to the Kjeldahl method. Determination of the content of individual fractions of soluble proteins of the hemolymph was carried out by the method of vertical electrophoresis in a 7.5% polyacrylamide gel. The relative content of protein fractions was determined using the TotalLab TL120 program and expressed as a percentage of the total pool. To determine the qualitative and quantitative spectrum of the gut microbiota of bees, the hindgut and midgut were sampled (separately) from bees of control and experimental groups. The obtained samples were plated on eight selective solid media for cultivation of different groups of microorganisms. Results. A tendency to increase the catalase activity of bee tissues after 28 days of L. casei IMV B-7280 strain use and a consistently higher activity of this enzyme throughout the experimental period under the action of L. plantarum IMV B-7679 strain was established. In the control group of 28th days, the content of bees and catalase activity remained at a constant level. It was shown that on the 14th day and total protein in the body of bees that received L. casei IMV B-7280 strain increased significantly. Water-soluble fractions of hemolymph proteins were found in bees of both groups: γ-globulins, β-globulins, α2-globulins, and α1-globulins. It should be noted that the albumin fraction was not detected. It has been shown that the hindgut contains a much larger number of microorganisms than the midgut. The use of L. casei IMV B-7280 strain led to an increase in the number of lactic acid bacteria and bifidobacteria in both parts of the gut, as well as to a decrease in the number of staphylococci, streptococci, and microscopic fungi. The use of L. plantarum IMV B-7679 strain had a similar effect, but the changes in the composition of gut microbiome were less pronounced. Conclusions. The use of probiotic strains L. casei IMV B-7280 and L. plantarum IMV B-7679 for feeding bees under the conditions of a laboratory thermostat led to quantitative changes in the composition of the intestinal microbiota of bees, namely an increase in the number of lactic acid bacteria and bifidobacteria, as well as a decrease in the number of some other groups of microorganisms in the gut. Probiotic strains stimulated catalase activity of bee's body tissues, increased the level of total protein, and did not significantly affect the ratio of hemolymph protein fractions. [ABSTRACT FROM AUTHOR]

Mineral elements increase the capacity of organisms for their adaptation to abiotic factors and improve the biological value of animal products. The aim of the experiment was to study the effect of magnesium citrate on the content of total protein in the tissues of the whole organism, the content of soluble protein fractions in hemolymph, and catalase activity. The research was conducted on Carpathian honey bees. They were selected in the apiary at the Institute of Animal Biology of the National Academy of Sciences. The research was conducted in two stages. The first stage of the work was carried out on 5 groups of bees under the conditions of a laboratory thermostat for 20 days. Bees of the control group were fed daily with 1 ml of 50 % sugar syrup (SS) and 1 ml of H2O; group II – 1 ml of SS + 1 ml of 0.4 mg Mg/l nanocitrate; group III – 1 ml of CS + 1 ml of 2 mg Mg/l citrate; group IV – 1 ml of SS + 1 ml of 3 mg Mg/l citrate; group V – 1 ml of SS + 1 ml of 4 mg Mg/l citrate. The second stage of the study was conducted on four groups of bees and lasted 30 days. Bees of the control (I) group were fed daily with 1 ml of 50 % SS and 1 ml of H2O; group II – 1 ml of SS + 1 ml of 0.04 mg Mg/l citrate; group III – 1 ml of SS + 1 ml of 0.02 mg Mg/l citrate; group IV – 1 ml of SS + 1 ml of 0.01 mg Mg/l citrate. At the first stage, a decrease in α1-globulins in the hemolymph of bees of the III – V groups was established. The content of β-globulins increased in the II (P < 0.001), III (P < 0.01), IV (P < 0.001) and V (P < 0.001) experimental groups. The content of γ-globulins decreased in hemolymph of II (P < 0.001) and III (P < 0.01) groups. At the second stage, a decrease in α1–globulins was observed in the hemolymph of bees of the II, III and IV experimental groups compared to the control. The content of α2-globulins was significantly lower in the hemolymph of bees from IV group, and the content of β-globulins was higher in the hemolymph of the bees. An increase in the content of γ-globulins was established in II (P < 0.05), III and IV (P < 0.01) experimental groups. High catalase activity was observed in the hemolymph of bees of all experimental groups (P < 0.001). The highest catalase activity was registered in bees of IV group. The use of 0.01 mg of Mg citrate in addition to sugar syrup feeding changed the ratio of individual hemolymph protein fractions. The relative content of albumin and β-globulin decreased and α2 and γ globulin content increased. An increase in the relative content of α1 and a decrease in β- and γglobulins in the hemolymph of honey bees of the research groups were caused by Mg citrate in a dose of 0.04 mg. [ABSTRACT FROM AUTHOR]

Introduction: The use of vegetable proteins as ingredients in food systems is based on their functional properties. The water and oil holding capacity, foaming, and emulsifying capacity/stability, and antioxidant assay of the protein fractions - albumins, globulins 7S/11S, glutelins and prolamins - isolated from Leucaena seed were evaluated. Objective: The objective of this study was to evaluate the functional properties and antioxidant capacity of the concentrate and protein fractions of ripe Leucaena spp. seeds. Materials and methods: Ripe Leucaena seeds were collected and evaluated in Oaxaca, Mexico (16°59’21’’N 96°43’26’’O) during the months of February-April 2021.The protein concentrate was isolated by isoelectric precipitation (pH=9, pH=4). The albumins, globulins, glutelins and prolamins were isolated based on their solubility properties in different extracting solutions. Results: Glutelins constituted the main protein fraction (75.88%). Prolamins were not found. The glutelins fractions showed the highest oil holding capacity (0.93±0.08 mL g-1). The albumins fraction had the highest water holding capacity (2.53±0.15 mL g-1), foaming capacity and foam stability (71.83±1.26 % and 70.00±0.00%, respectively) and antioxidant capacity (18.09±0.88%). The globulins exhibited the highest emulsifying capacity and emulsion stability (56.83±1.76% and 55.67±1.20%, respectively). Conclusions: The concentrate and protein fraction of Leucaena seeds showed different techno-functional and antioxidant properties of interest for the food industry, like those showed by other commercial vegetable proteins.

The differences in proteins in structural characteristics are reported to affect their physicochemical and functional properties. In this study, three types of prolamins (γ‐, α‐, and β‐coixin) derived from coix seed separately distributed among fractions 1–3 extracts. They were studied respecting molecular weight, amino acid composition, secondary structure, microstructure, surface hydrophobicity, solubility, water holding capacity, and oil holding capacity. Results showed that the molecular weights of those three fractions were between 10 and 40 kDa. The secondary structure of those fractions was almost the same, mainly based on β‐sheet and irregular structure. The microstructure of α‐ and γ‐coixin presented an irregular shape, whereas β‐coixin presented a regular spherical shape. Those three fractions exhibited species of abundant essential amino acids with the same amino acid composition but different contents. The β‐coixin fraction had the highest content of hydrophobic amino acids (238.39 mg/g) followed by the α‐coixin fraction (235.05 mg/g), whereas the γ‐coixin fraction had the lowest content (33.27 mg/g). The γ‐coixin fraction has the maximum surface hydrophobicity, whereas the β‐coixin fraction has the highest solubility. In addition, the good amphiphilicity of β‐coixin fraction made it possible to be used as a surfactant. The excellent functional properties of the β‐coixin fraction presented in this research would widen the applications of coix seed prolamins. Practical Application: The molecular weights of those three fractions were between 10 and 40 kDa.The secondary structure was almost the same, mainly based on β‐sheet and irregular structure.Those three fractions exhibited species of abundant essential amino acids with the same amino acid composition but different contents.The WHC and OHC of β‐coixin were the best, indicating its potential as a surfactant and forming stable lotion. [ABSTRACT FROM AUTHOR]

This research was aimed to assess the distribution of calcium, phosphorus and magnesium within the casein micelles of yak milk. To this aim, nine bulk yak milk samples (Y-milk), collected in three yak farms located in the Chinese province of Qinghai, were compared to nine bulk cow milk samples used as a reference. A quite similar content of colloidal calcium (0.80 vs. 0.77 mmol/g of casein; p > 0.05), a higher content of magnesium (0.05 vs. 0.04 mmol/g of casein; p ≤ 0.01) and a lower content of colloidal phosphorus (0.48 vs. 0.56 mmol/g of casein; p ≤ 0.01) between yak and cow casein micelles were found. Moreover, the yak casein micelles showed a lower value of prosthetic phosphorus (0.20 vs. 0.26 mmol/g of casein; p ≤ 0.05) compared to the cow micelles. The lower values of colloidal and prosthetic phosphorus in yak casein micelles suggest that the yak casein is less phosphorylated than the cow one. [ABSTRACT FROM AUTHOR]

Nitrogen (N) and phosphorus (P) fertilization significantly affect alfalfa production and chemical composition; however, the effect of combined N and P application on protein fractions and the nonstructural carbohydrate content of alfalfa is not fully understood. This two-year study investigated the effects of N and P fertilization on the protein fractions, nonstructural carbohydrates (NSC), and alfalfa hay yield. Field experiments were carried out using two nitrogen application rates (N60, 60 and N120, 120 kg N ha-1) and four phosphorus application rates (P0, 0; P50, 50; P100, 100; and P150, 150 kg P ha-1), total 8 treatment (N60P0, N60P50, N60P100, N60P150, N120P0, N120P50, N120P100 and N120P150). Alfalfa seeds were sown in the spring of 2019, uniformly managed for alfalfa establishment, and tested in the spring of 2021-2022. Results indicated that P fertilization significantly increased the hay yield (3.07-13.43% ranges), crude protein (6.79-9.54%), non-protein nitrogen of crude protein (fraction A) (4.09-6.40%), and NSC content (11.00-19.40%) of alfalfa under the same treatment of N application (p < 0.05), whereas non-degradable protein (fraction C) decreased significantly (6.85-13.30%, p < 0.05). Moreover, increasing N application resulted in a linear increase the content of non-protein N (NPN) (4.56-14.09%), soluble protein (SOLP) (3.48-9.70%), and neutral detergent-insoluble protein (NDIP) (2.75-5.89%) (p < 0.05), whereas acid detergent-insoluble protein (ADIP) content was significantly decreased (0.56-5.06%, p < 0.05). The regression equations for nitrogen and phosphorus application indicated a quadratic relationship between yield and forage nutritive values. Meanwhile, the comprehensive evaluation scores of NSC, nitrogen distribution, protein fractions, and hay yield by principal component analysis (PCA) revealed that the N120P100 treatment had the highest score. Overall, 120 kg N ha-1 coupled with 100 kg P ha-1 (N120P100) promoted the growth and development of perennial alfalfa, increased soluble nitrogen compounds and total carbohydrate content, and reduced protein degradation, thus improving the alfalfa hay yield and nutritional quality. [ABSTRACT FROM AUTHOR]

ABSTRACT: Udder health in dairy herds is a very important issue given its implications for animal welfare and the production of high-quality milk. Somatic cell count (SCC) is the most widely used means of assessing udder health status. However, differential somatic cell count (DSCC) has recently been proposed as a new and more effective means of evaluating intramammary infection dynamics. Differential SCC represents the combined percentage of polymorphonuclear neutrophils and lymphocytes (PMN-LYM) in the total SCC, with macrophages (MAC) accounting for the remaining proportion. The aim of this study was to evaluate the association between SCC and DSCC and the detailed milk protein profile in a population of 1,482 Holstein cows. A validated reversed-phase HPLC method was used to quantify 4 caseins (CN), namely αS1-CN, αS2-CN, κ-CN, and β-CN, and 3 whey protein fractions, namely β-lactoglobulin, α-lactalbumin, and lactoferrin, which were expressed both quantitatively (g/L) and qualitatively (as a percentage of the total milk nitrogen content, %N). A linear mixed model was fitted to explore the associations between somatic cell score (SCS) combined with DSCC and the protein fractions expressed quantitatively and qualitatively. We ran an additional model that included DSCC expressed as PMN-LYM and MAC counts, obtained by multiplying the percentages of PMN-LYM and MAC by SCC for each cow in the data set. When the protein fractions were expressed as grams per liter, SCS was significantly negatively associated with almost all the casein fractions and positively associated with the whey protein α-lactalbumin, while DSCC was significantly associated with αS1-CN, β-CN, and α-lactalbumin, but in the opposite direction to SCS. We observed the same pattern with the qualitative data (i.e., %N), confirming opposite effects of SCS and DSCC on milk protein fractions. The PMN-LYM count was only slightly associated with the traits of concern, although the pattern observed was the same as when both SCS and DSCC were included in the model. The MAC count, however, generally had a greater impact on many casein fractions, in particular decreasing both β-CN content (g/L) and proportion (%N), and exhibited the opposite pattern to the PMN-LYM count. Our results show that information obtained from both SCS and DSCC may be useful in assessing milk quality and protein fractions. They also demonstrate the potential of MAC count as a novel udder health trait.

The objective of this research was to evaluate the effect of ultrasound (HISound) (200, 400 and 600 W; 15–30 min) on the physicochemical, biochemical and structural techno-functional properties of a groundnut paste protein isolate (GPPI). HISound increased the contents of free sulfhydryls (552.22 %), total sulfhydryls (124.68 %) and α-helix (389.75 %), as well as molecular flexibility (50.91 %), hydrophobic surface (38.99 %), and particle size (171.45 %) of GPPI, which improved protein solubility by 8.05 %, oil holding capacity by 73.54 %, emulsifying stability index by 226.25 % and foaming capacity by 216.00 %, compared with non-sonicated GPPI. Also, the microstructure analysis revealed smooth structures, with molecular weights in the range of 13.88–67.07 kDa. Pearson analysis determined some highly significant correlations (r ≥ 0.90, p < 0.01) between some GPPI protein properties. The improvement of GPPI properties by HISound could contribute to its use as an ingredient for human consumption. [Display omitted] • A protein isolate (GPPI) was obtained from de-oiled peanut paste. • Ultrasound (HI-U) induced structural changes in GPPI proteins. • HI-U increased the particle size and hydrophobicity of GPPI proteins. • The composition of the secondary structure of GPPI proteins was modified by HI-U. • The structural modifications of GPPI proteins influenced their functionality. [ABSTRACT FROM AUTHOR]

BackgroundFood allergy to peanut and soybean, both legumes, is highly prevalent. The consumption of other legumes and legume protein isolates, some of which may be considered novel foods, is increasing. This may lead to an increase in sensitization and allergy and may pose a risk for legume-allergic (e.g. peanut and soybean) patients due to cross-reactivity.ObjectiveThis study investigated the frequency of co-sensitization and co-allergy between legumes and the role of different protein families.MethodsSix legume-allergic patient groups were included: peanut (n = 30), soybean (n = 30), lupine (n = 30), green pea (n = 30), lentil (n = 17), bean (n = 9). IgE binding to total extracts, protein fractions (7S/11S globulin, 2S albumin, albumin), and 16 individual proteins from 10 legumes (black lentil, blue lupine, chickpea, faba bean, green lentil, pea, peanut, soybean, white bean, and white lupine) was measured by line blotResultsCo-sensitization varied from 36.7% to 100%. Mono-sensitization was only found in soybean (16.7%), peanut (10%), and green pea-allergic (3.3%) patients. A high frequency of co-sensitization between the 7S/11S globulin fractions of all 10 legumes and individual 7S and 11S globulins was observed. In peanut and soybean-allergic patients, co-allergies for other legumes were uncommon (≤16,7%), while in green pea, lupine, lentil, and bean-allergic patients co-allergy for peanut (64.7%–77.8%) or soybean (50%–64.7%) was frequently seen.ConclusionCo-sensitization between legumes was high, but generally not clinically relevant. Co-allergy to other legumes was not often seen in peanut- and soybean allergic patients. The 7S and 11S globulins were likely responsible for the observed co-sensitization.

Apoptosis is a normally occurring process characterized by morphological changes in the cell. The species of the Mycobacterium tuberculosis complex induce apoptosis. In bovines, Mycobacterium bovis and its protein extracts induce apoptosis independently of caspase activation. However, the identity of the proteins in the extracts is unknown. In this study, we used size-exclusion chromatography to separate protein fractions from the culture filtrate. We obtained protein fractions that induced DNA fragmentation in bovine macrophages independently of caspase-3 activation. Liquid chromatography-mass spectrometry (LC-MS) identified three candidates responsible for the biological activity: MPB70, MPB83, and 60 kDa chaperonin. [ABSTRACT FROM AUTHOR]

Introduction: Alfalfa (Medicago sativa L.) silage is one of the major forages with high protein for ruminants. Methods: The objective of this study was to investigate the effects of lactobacilli inoculants on protein and carbohydrate fractions, ensiling characteristics and bacterial community of alfalfa silage. Wilted alfalfa (35% dry matter) was inoculated without (control) or with Lactobacillus coryniformis, Lactobacillus casei, Lactobacillus plantarum, and Lactobacillus pentosus and ensiled for 7, 15, and 60 days. Results and discussion: Silage inoculated with L. pentosus was superior to L. coryniformis, L. casei, L. plantarum in improving the fermentation quality of alfalfa silage, as indicated by the lowest ammonia nitrogen content and silage pH during ensiling. There was minor difference in water soluble carbohydrates content among all silages, but L. pentosus inoculants was more efficient at using xylose to produce lactic acid, with lower xylose content and higher lactic acid content than the other inoculants. Compared with the control, L. pentosus inoculants did not affect true protein content of silage, but increased the proportions of buffer soluble protein and acid detergent soluble protein. The L. pentosus inoculants reduced the bacterial diversity In alfalfa silage with lower Shannon, Chao1, and Ace indices, and promoted relative abundance of lactobacillus and decreased the relative abundance of Pediococcus compared with the control. As well as L. pentosus inoculants up-regulated amino acid, carbohydrate, energy, terpenoids, and polypeptides metabolism, and promoted lactic acid fermentation process. In summary, the fermentation quality and nutrient preservation of alfalfa silage were efficiently improved by inoculated with L. pentosus. [ABSTRACT FROM AUTHOR]

Cereal and legume intercropping could improve cereal yield, but the role of intercropping in grain quality still lacks a full understanding. A two-year bi-factorial trial was conducted to investigate the role of two planting patterns (mono-cropped wheat (MW) and intercropped wheat+faba bean (IW)) and four nitrogen (N) fertilization levels (N0, no N fertilizer applied to both wheat and faba bean; N1, 90 and 45 kg N ha–1 applied to wheat and faba bean; N2, 180 and 90 kg N ha–1 applied to wheat and faba bean; N3, 270 and 135 kg N ha–1 applied to wheat and faba bean), as well as their interaction on the productivity of wheat grain yield (GY) and quality. The results showed that intercropping increased both the yields of wheat grain protein and amino acids (AAs) relative to MW in both years. No difference in Aas content between IW and MW was found but the 9% grain protein content (GPC) of IW was higher than that of MW in 2020. By contrast, wheat gliadin content was increased by 8–14% when wheat was intercropped with faba bean in both years, and some AAs fractions including essential and non-essential AAs were increased under N0 and N1 levels but declined at the N3 level. This means that intercropping increased the grain quality either for protein and AAs content or for fractions. There was no negative relationship between GPC and GY in the present study, and intercropping tended to increase GPC with increasing GY. In conclusion, wheat and faba bean mainly affected GPC and fractions rather than AAs, and intercropping presented a potential to improve both wheat quality and yield concurrently. Modulated N rates benefitted the stimulation of intercropping advantages in terms of grain yield and quality in the southwest of China and similar regions. [ABSTRACT FROM AUTHOR]

In practical terms, the idea of using an artificial magnetic field is of particular interest, which corresponds in its physical characteristics to the geomagnetic field of the Earth to combat the negative effects of hypogeomagnetic field. Further development of this idea is associated with the use and selection of hypo-, hypermagnetic fields acting on the body with experimental pathology. In this regard, the issue of influence of different duration of irradiation with an alternating pulsed electromagnetic field of ultra-low frequency (APEMF ULF) on the indicators that characterize metabolic processes in the body is insufficiently clarified. Therefore, the aim of research has been to study the effect of alternating pulsed electromagnetic field of ultra-low frequency on protein content and protein metabolism in the body of experimental chickens of the Dominant D959 cross. For this purpose, four experimental and control groups of 120-day-old chickens have been formed – 20 heads in each. The poultry has been kept in a specially equipped room with an alternating pulsed electromagnetic field of ultra-low frequency. The total protein content has been determined by the biuret method; protein fractions (albumins, globulins: alpha-1, alpha-2, beta, gamma) – by diffuse polyacrylamide gel (PAAG) electrophoresis; the content of creatinine, urea and uric acid has been performed by spectrophotometry using standard techniques. According to the results of research, it has been established that by selecting different regimens and duration of action of APEMF ULF, it is possible to influence protein metabolism in the body of chickens. Thus, on the 80th day of continuous irradiation of experimental chickens with APEMF ULF, regardless of the level of protein in the diet, in their blood revealed an increase in total protein, the relative content of globulin fraction mainly due to γ-globulins, and an increase in creatinine, urea and uric acids. When the period of continuous irradiation has been increased to 5 months, a negative effect on protein metabolism has been revealed, which has been manifested by a decrease in total protein content, relative albumin content, decrease in creatinine, urea and uric acid in the serum of experimental chickens. The combination of long-term (for 150 days) daily 60 minutes with weekly intervals of irradiation of chickens with APEMF ULF and their feeding with a 15% increase in protein levels in the diet caused a stimulating effect on protein metabolism and resistance of experimental chickens, with increasing, the relative content of globulins due to the γ-globulin fraction, as well as the main indicators of protein metabolism – creatinine, urea, uric acid.

In aquaculture, as in any other sector where work is carried out on live bodies, to get a high production yield depends upon maintenance and monitoring of an unaltered health condition of the biological material. To monitor the health condition of the biological material in a fish farm allows us to establish the preventive measures required to stop the spread of disease and the treatment to be applied in case a mass disease occurs. For this reason to know the value of the total protein and the protein fractions in serum enables us to differentiate the normal physiological condition of the fish material under research, from the eventual pathological modifications having occurred due to the defence reaction of the body. The most part of diseases have but a little influence on the concentration of the total protein in the blood, but some influence on certain protein fractions, and they alter the ratio between albumins and globulins. The level of the total protein in serum is, first of all, a synthetic indicator of the nutritional condition of the body, presenting, at the same time, ample qualitative and quantitative variations depending on species, age, sex, stage of sexual maturity, water temperature and especially in correlation with the health condition of fish. Alterations of the ratio albumins/globulins or of the ratio between different protein fractions have important pathological implications, especially concerning the immunity capacity of fish, a decrease below 0.3 in value of the ratio albumins/globulins in serum being significant for the health condition of fish.

To develop teff-based food products with acceptable quality, the composition, structure, and properties of teff protein fractions should be better understood. In this study, teff proteins were extracted, and their protein composition, structure, and properties were calculated, analyzed, and compared with those of wheat gliadin and glutenin. Results showed that teff flour contained 9.07% protein, with prolamin as its main protein fraction. The isoelectric points of albumin, globulin, prolamin, and glutelin were at pH 3.6, 3.0, 4.4, and 3.4, respectively. Teff prolamin and glutelin showed a significant difference in amino acids and free energy of hydration compared to wheat gliadins and glutenins. The protein chain length of teff prolamins was smaller than that of wheat gliadins, and teff glutelins lacked high molecular weight glutelin subunits. Teff prolamin had the highest α-helices content (27.08%), whereas no random coils were determined, which is different from wheat gliadin. Teff glutelin had a lower content of β-turn than wheat glutenin, and no α-helices were determined in it. Teff prolamin and glutelin had lower disulfide bond content and surface hydrophobicity. Teff prolamin had significantly higher thermal stability than wheat gliadin, whereas the thermal stability of teff glutelin was significantly lower than that of wheat glutenin.

Common vetch (CV), a leguminous crop cultivated for green manure and fodder rich in protein and starch, is widespread over much area of the northern hemisphere. Its seeds can be used as a protein source to human consumption. CV protein isolates (CVPI) and major protein fractions (CV albumin protein, CVAP; CV globulin protein, CVGP; CV glutelin protein, CVGTP) from 4 samples were investigated the properties to facilitate full use of protein resources. Protein comprises 27.70 %–32.14 % of the dry CV seed weight, which is mainly composed by CVAP (26.79 %–56.12 %) and CVGP (22.78 %–52.42 %). CVPI, CVAP and CVGP mainly presented 7S and 11S components. CVGTP mainly contained the 11S component. They showed difference in thermal properties and surface hydrophobicity. Circular dichroism data showed that α-helix was their major secondary structure. CVPI and major protein fractions exhibited a U-shape protein solubility. CVPI and CVAP had advantages in emulsifying and foaming properties. This study provided novel insights on unexploited sources of CV proteins with interesting characteristics in terms of potential uses as protein-based foods. • Common vetch is a potential source of plant protein. • CVPI and major protein fractions are heat stable with good thermal properties. • Circular dichroism data showed that α-helix was their major secondary structure. • CVPI and major protein fractions exist excellent physicochemical and functional properties. [ABSTRACT FROM AUTHOR]

Purpose. Investigate the effect of melacryl on biochemical and immunological parameters of red fox (Vulpes vulpes L.) and polar fox (V. Lagopus L.). Materials and methods. For the research the medication Melacryl was used that was developed by the employees of AO “Inpolimed” in cooperation with the Research Institute of fur farming and rabbit breeding them. V.A. Afanasyev (USSR author’s certificate No. 1579489). For the experiment animals were taken from the breeding farm OOO “Vyatka”, Slobodskoy district, Kirov region. The animals are bred in captivity to obtain valuable winter fur. 4 groups were formed for carring out of the experiment: experimental and control group of red foxes (Vulpes vulpes L.) and experimental and control of arctic fox (V. Lagopus L.), in each group there were (n=10 animals). Melacryl (produced by the Kazan Biofactory) was implanted in June according to the instructions for use of the preparation – 10 mg per head into the skin fold of the neck by using a special syringe – implantagor. Laboratory studies were carried out in the laboratory of the FBGNU VNIIOZ them. prof. B.M. Zhitkov. Research methods. Protein fractions in the blood serum were identified according to the nephelometric method of V.Ya. Antonov et al., lysozyme activity of blood serum were identified according to the method of VG Dorofeychuk. The activity of alkaline phosphatase, alanine aminotransferase (ALT), aspartate aminotransferase (ASAT), glucose, total blood serum protein were defined with a semiautomatic biochemical analyzer “Biochim SA” (USA, 2019) by using reagent kits from High Technology (USA, 2019). Bactericidal activity of blood serum were defined according to the method of T.A. Kuzmina. the opsonization was carried out according to the method to A.S. Labinskaya. The Streeter’s numerical index was used to assessment the opsonization reaction. The obtained digital data were processed on an IBM personal computer by using the statistical software package “Statgraphics” and “HG”. The assessment of the reliability of the statistical indicators of the samples was carried out by to the Student’s t-test. The reliability criterion (P

The composition of raw milk is of major importance for dairy products, especially fat, protein, and casein (CN) contents, which are used worldwide in breeding programs for dairy species because of their role in human nutrition and in determining cheese yield (%CY). The aim of the study was to develop formulas based on detailed milk composition to disentangle the role of each milk component on %CY traits. To this end, 1,271 individual milk samples (1.5 L/cow) from Brown Swiss cows were processed according to a laboratory model cheese-making procedure. Fresh %CY (%CYCURD), total solids and water retained in the fresh cheese (%CYSOLIDS and %CYWATER), and 60-days ripened cheese (%CYRIPENED) were the reference traits and were used as response variables. Training-testing linear regression modeling was performed: 80% of observations were randomly assigned to the training set, 20% to the validation set, and the procedure was repeated 10 times. Four groups of predictive equations were identified, in which different combinations of predictors were tested separately to predict %CY traits: (i) basic composition, i.e., fat, protein, and CN, tested individually and in combination; (ii) udder health indicators (UHI), i.e., fat + protein or CN + lactose and/or somatic cell score (SCS); (iii) detailed protein profile, i.e., fat + protein fractions [CN fractions, whey proteins, and nonprotein nitrogen (NPN) compounds]; (iv) detailed protein profile + UHI, i.e., fat + protein fractions + NPN compounds and/or UHI. Aside from the positive effect of fat, protein, and total casein on %CY, our results allowed us to disentangle the role of each casein fraction and whey protein, confirming the central role of β-CN and κ-CN, but also showing α-lactalbumin (α-LA) to have a favorable effect, and β-lactoglobulin (β-LG) a negative effect. Replacing protein or casein with individual milk protein and NPN fractions in the statistical models appreciably increased the validation accuracy of the equations. The cheese industry would benefit from an improvement, through genetic selection, of traits related to cheese yield and this study offers new insights into the quantification of the influence of milk components in composite selection indices with the aim of directly enhancing cheese production.

Soy protein hydrolysates (SPHs) have bioactive and nutritional functions that can be used as fortifier of noodles. The objective of this study is to explore the effect of SPHs on dough rheology and noodle quality. Two kinds of SPHs, with a hydrolysis degree of 4.43% (SPH4) and 7.47% (SPH7), were added to wheat flour at a ratio of 5:95 to make dough and noodles. The addition of SPHs decreased the gluten yield, gluten index, peak viscosity, final viscosity, and setback of flour paste. Dough stability decreased, but the extensibility increased because of the addition of SPHs. SPHs decreased the high molecular weight glutenin subunits and SDS‐unextractable polymeric protein proportion, and the results of scanning electron microscopy and atomic force microscopy also showed that the gluten network in SPH7 dough was more discontinuous than that in SPH4, suggesting a stronger negative effect of SPH7 on the formation of the gluten network compared to that of SPH4. The incorporation of SPHs decreased the hardness and springiness of cooked noodles but increased their cooking loss, protein loss, and water absorption. The correlation analysis showed that high molecular weight subunits and SDS‐unextractable polymeric protein in SPH‐fortified dough were positively correlated with the hardness, adhesiveness, springiness, cohesiveness, chewiness, resilience, force, and distance at break of noodles, and these texture properties of noodles were positively correlated with pasting, gluten, and farinographical properties of SPH‐fortified flour. These results suggested that SPHs could improve some qualities of noodles, such as smoothness and cooking yield, and resist pasted starch aging. Practical Application: Soy protein hydrolysates have many bioactive functions. This study demonstrated the feasibility of incorporating soy protein hydrolysates into wheat flour to prepare noodles. The addition of soy protein hydrolysates gives noodles smoother mouthfeel and increases the cooking yield. The addition of soy protein hydrolysates decreases the setback value of flour paste, suggesting that soy protein hydrolysates may help to resist starch aging, which is favorable for starch‐containing foods such as precooked noodles. Thus, soy protein hydrolysates possess potential applications in noodle products. [ABSTRACT FROM AUTHOR]

Summary: In order to find the potential functional components in sturgeon protein, the protein fractions and functional properties of sturgeon proteins (SP) prepared by two methods were investigated, including pH‐shift and subcritical dimethyl ether extraction (SDEE). In the case of the former method, four different experimental conditions were followed. The SP prepared by alkali‐aided pH‐shift had the highest salt‐soluble protein content as well as the lowest water‐soluble protein content, while the highest water‐soluble protein content was observed in SDEE‐produced SP due to a higher proportion of water‐soluble protein that was retained during SDEE. Besides, the significant variations in almost all detected myofibrillar and sarcoplasmic fractions were observed across protein samples, which was mainly due to the solubility of various proteins under different preparation conditions. Moreover, the SDEE‐produced SP possessed the greatest capacities in all the emulsification, foaming and gelation, followed by alkali‐aided pH‐shift and acid‐aided pH‐shift. In addition, the correlation analysis results indicated that enolase, aldolase, PM‐2, TI, NDK, parvalbumin, actin and tropomyosin might be the primary functional components, while PM‐1, CK, MLC3, degradation products and lipids had negative effects on its functional properties. Therefore, changes of the above components might be another important reason to explain how different methods affect the quality of protein, except for the degradation of protein. [ABSTRACT FROM AUTHOR]

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At present, under the conditions of climate change, for mainly environmental but also economic reasons, especially in the case of new wheat genotypes, alternative cropping systems are recommended in addition to the common conventional system. The aim of this study was to determine the effect of the integrated system (INTEG) and conventional system (CONV) on the physiological parameters, yield, and mineral composition of the grain, as well as the amount and quality of protein of winter wheat Hymalaya (hybrid cv.) and Formacja (population cv.) against the background of changing hydrothermal conditions in the years of the study. The field experiment was carried out in 2016–2019 in Przecław (50°11′00″ N, 21°29′00″ E), Poland. More favorable values of physiological parameters and grain yield were found in the CONV system than in the INTEG system. A more efficient course of the photosynthesis process in cv. Hymalaya effected a higher grain yield, which was similar in the INTEG system to that of cv. Formacja from the CONV system. The use of the CONV system effected an increase in the grain quality traits as well as the sum of gliadins and glutenins, including the subunits γ gliadins, LMW glutenins, and HMW glutenins. Grain of cv. Hymalaya from the INTEG system had higher contents of Fe, Mn, and Mg and more favorable composition of glutenin proteins and their HMW/LMW ratio than cv. Formacja. Higher values of quality traits and gluten protein fractions and subunits, along with a reduction in the grain yield of wheat cultivars, were favored by periods with rainfall deficit in the wheat ripening period, where low hydrothermal coefficients were recorded. [ABSTRACT FROM AUTHOR]

Sesame seed was defatted and subsequently fractionated into albumin, globulin, glutelin and prolamin. The defatted flour was also subjected to alkaline solubilization and acid precipitation to obtain protein isolate. The sesame seed protein isolate was hydrolyzed using a combination of pepsin and pancreatin to produce the protein hydrolyzate. The defatted flour, protein fractions, isolate and hydrolyzate were evaluated for their amino acid profiles as well as in vitro antioxidant and enzyme inhibitory activities. The results showed that the glutelin fraction had higher amounts of essential amino acid (38.1%) when compared with albumin (35.6%), globulin (31.3%), prolamin (37.1%), protein isolate (37.1%) and protein hydrolyzate (36.7%). The defatted flour exhibited the strongest DPPH radical scavenging activity while only the globulin, isolate and hydrolyzate exhibited superoxide radical scavenging activity. The defatted flour also had the strongest hydroxyl radical scavenging activity of 91.79%, although lower than the 95.93% for the control peptide (glutathione). The hydrolyzate had the strongest metal chelating activity (75.53%), while the isolate had the highest ferric antioxidant reducing power. The albumin was the most effective inhibitor of angiotensin converting enzyme and α-amylase with values of 30.04% and 29.44%, respectively. In contrast, renin activity was strongly inhibited (89.87%) by the isolate but acetylcholinesterase was weakly inhibited by the hydrolyzate (16.89%) and prolamin (16.29%). We conclude that the defatted flour and protein products are potential ingredients that could be incorporated into foods to extend shelf-life but also with potential bioactive properties.