scholarly journals Animal and Plant Protein Oxidation: Chemical and Functional Property Significance

Foods ◽  
2020 ◽  
Vol 10 (1) ◽  
pp. 40
Author(s):  
Youling L. Xiong ◽  
Anqi Guo
Keyword(s):  
Protein Oxidation ◽  
Food Systems ◽  
Muscle Protein ◽  
Plant Protein ◽  
Enzymatic Oxidation ◽  
Protein Carbonyls ◽  
Amino Acid Side Chain ◽  
Food Protein ◽  
Protein Radicals ◽  
The Impact

Protein oxidation, a phenomenon that was not well recognized previously but now better understood, is a complex chemical process occurring ubiquitously in food systems and can be induced by processing treatments as well. While early research concentrated on muscle protein oxidation, later investigations included plant, milk, and egg proteins. The process of protein oxidation involves both radicals and nonradicals, and amino acid side chain groups are usually the site of initial oxidant attack which generates protein carbonyls, disulfide, dityrosine, and protein radicals. The ensuing alteration of protein conformational structures and formation of protein polymers and aggregates can result in significant changes in solubility and functionality, such as gelation, emulsification, foaming, and water-holding. Oxidant dose-dependent effects have been widely reported, i.e., mild-to-moderate oxidation may enhance the functionality while strong oxidation leads to insolubilization and functionality losses. Therefore, controlling the extent of protein oxidation in both animal and plant protein foods through oxidative and antioxidative strategies has been of wide interest in model system as well in in situ studies. This review presents a historical perspective of food protein oxidation research and provides an inclusive discussion of the impact of chemical and enzymatic oxidation on functional properties of meat, legume, cereal, dairy, and egg proteins based on the literature reports published in recent decades.

Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction

2021 ◽  
Vol 13 (1) ◽  
Author(s):  
Mahesha M. Poojary ◽  
Marianne N. Lund
Keyword(s):  
Maillard Reaction ◽  
Protein Oxidation ◽  
Oxidation Products ◽  
Protein Carbonyls ◽  
Annual Review ◽  
Publication Date ◽  
Food Protein ◽  
Food Proteins ◽  
Wide Range ◽  
Specific Oxidation

Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.

scholarly journals Blood Essential Amino Acid Levels After Ingestion of High Quality Plant-Based Protein Blends Compared to Whey Protein: A Double Blind, Randomized, Cross-Over, Clinical Trial (P08-057-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Jessica Brennan ◽  
Maneephan Keerati-U-Rai ◽  
Huaixia Yin ◽  
Julie Daoust ◽  
Emilie Nonnotte ◽  
...  
Keyword(s):  
Amino Acid ◽  
Whey Protein ◽  
Repeated Measures ◽  
Essential Amino Acid ◽  
Muscle Protein ◽  
Muscle Protein Synthesis ◽  
Plant Protein ◽  
High Quality ◽  
Double Blind ◽  
The Impact

Abstract Objectives This study assessed the blood essential amino acid (eAA) response after consumption of high quality (PDCAAS = 1.0) plant-based protein blends versus whey protein (WPI, control) in healthy, resistance-trained adult men. Secondary Objectives assessed the blood leucine response (Cmax and Tmax). Methods The study was an acute, randomized, double-blind cross-over study. Participants consumed one of four study products: Blend 1 (34 grams of pea and pumpkin protein); Blend 2 (33 grams of pea, pumpkin, sunflower and coconut protein); Blend 3 (hydrolyzed version of Blend 1). Leucine was matched at 2.6 grams across test beverages equal to WPI (24 grams protein). Total eAA content was 12 grams across beverages. Fasting blood was collected and samples at 15 min, 30 min, 1 h, 2 h, 3 h and 4 h post consumption. Blood eAA were measured by UPLC. Repeated measures ANOVA assessed for equivalence of the total sum of blood eAA concentration. Primary endpoint was iAUC over 4 hours after consumption of the study blends. Cmax and Tmax of blood leucine response were secondary outcomes. Results Eighteen men (25.4 ± 4.64 y) with a BMI of 24.4 ±3.35 kg.m−2 completed the study. The eAA iAUC over 4 hours of plant-based protein blends were not equivalent to WPI, the three ratios [90% CI]: Blend #1: 0.66 [0.58–0.76]; Blend #2: 0.71 [0.62–0.82], Blend #3: 0.60 [0.52–0.69] fell below the pre-defined equivalence threshold [0.80–1.25], indicative of a 30 to 40% decrease compared to WPI. Leucine Cmax over 4-hours of plant-based protein blends were not equivalent to WPI Blend #1: 0.70 [0.67–0.73]; Blend #2: 0.72 [0.68–0.75], Blend #3: 0.65 [0.62–0.68], indicative of a 28 to 35% decrease compared to WPI. Leucine Tmax for Blend #1 and Blend #3 were close to WPI (Blend #1: 0.94 [0.73–1.18]; Blend #2: 1.56 [1.28–1.92]; Blend #3: 1.19 [0.95–1.48]). Conclusions This study represents the first human investigation in which blood eAA responses to high-quality, plant protein blends were compared to WPI. Although the eAA iAUC were not equivalent between plant protein blends and whey control, the leucine kinetic data across our plant protein blends showed an ∼2-fold increase from fasting. Further, similar Tmax data across two plant protein blends suggest a rapid hyperleucinemia. Future studies should assess the impact of high-quality plant proteins on muscle protein synthesis. Funding Sources Sequel Naturals, Danone Research.

The Role of Research and Innovation in the Transformation of Agri-Food Systems

2018 ◽  
Vol 12 (2) ◽  
pp. 60-63
Author(s):  
Mariana Sandu ◽  
Stefan Mantea
Keyword(s):  
Technological Progress ◽  
Food Systems ◽  
Food System ◽  
Agricultural Research ◽  
Research And Innovation ◽  
And Performance ◽  
The Impact ◽  
Determinant Factor ◽  
Rapid Transformation

Abstract Agri-food systems include branching ramifications, which connect in the upstream the input suppliers with farmers, and downstream farmers, processors, retailers and consumers. In the last decades, at the level of the regions, food systems have undergone rapid transformation as a result of technological progress. The paper analyzes the changes made to the structure, behavior and performance of the agri-food system and the impact on farmers and consumers. Also, the role of agricultural research as a determinant factor of transformation of agri-food system is analyzed. The research objective is to develop technologies that cover the entire food chain (from farm to fork) and meet the specific requirements of consumers (from fork to farm) through scientific solutions in line with the principles of sustainable agriculture and ensuring the safety and food safety of the population.

Effects of Food Protein Levels on Haematological Parameters of Growing Japanese Quails (Coturnix Coturnix Japonica Temminck & Schlegel, 1849)

2020 ◽  
Vol 6 (6) ◽  
pp. 94-100
Author(s):  
Serge-Olivier Konan KOUASSI ◽  
◽  
Yves Bénarèce Tra DJE BI ◽  
Soualio KAMAGATE ◽  
Mathieu Nahounou BLEYERE ◽  
...  
Keyword(s):  
Crude Protein ◽  
Hematological Parameters ◽  
Coturnix Japonica ◽  
Food Protein ◽  
Coturnix Coturnix Japonica ◽  
Coturnix Coturnix ◽  
Protein Levels ◽  
Dietary Crude Protein ◽  
Japanese Quails ◽  
The Impact

The study aims to determine the impact of dietary crude protein levels on the hematological parameters of Japanese quail from growth to ovipositor. To this end, five feeds with different crude protein levels (18, 20, 22, 24 and 26%) were supplied to 700 quails of three weeks of age. These were subdivided into six batches, including three batches of females and three batches of males for each feed group. After subjecting the quails to diets containing the different protein levels, four samples were taken at the fourth, fifth, sixth and seventh week of age. The samples taken were analyzed using an SYSMEX XN 350 automated hematological analyzer. The results of this investigation indicated that non-significant differences (P > 0.05) were observed in hematological parameters in both female and male quails. This study showed that dietary crude protein levels had no impact on the health status of Japanese quails. Keywords: Japanese quails, Crude protein, Hematological parameters.

Impact of Pseudomonas putida on the Growth Parameters of Fenugreek (Trigonella foenum- graecum L.): A Traditional Herbal Boon for Rural Areas

2017 ◽  
Vol 5 (2) ◽  
pp. 93-96
Author(s):  
Shashi Kant Shukla ◽  
◽  
Awadhesh Kumar ◽  
Anupam Dikshit ◽  
◽  
...  
Keyword(s):  
Pseudomonas Putida ◽  
Rural Areas ◽  
Growth Parameters ◽  
Leguminous Plant ◽  
Food Protein ◽  
Botany Department ◽  
Medicinal Value ◽  
Randomized Design ◽  
Trigonella Foenum Graecum L ◽  
The Impact

The present study aims the impact of Pseudomonas putida on different growth parameters of Trigonella sp., a leguminous plant to support the requirement of food, protein along with their medicinal value in the rural areas of India. A pot experiment was arranged based on completely randomized design with four replications at Biological Product Laboratory, Botany Department, University of Allahabad. Treatments were given at the seed level with one of control. Results indicated that application of P. putida significantly improved vegetative growth and showed an edge on the growth of the fenugreek as compared to the control.

scholarly journals Changes in Consumers’ Food Practices during the COVID-19 Lockdown, Implications for Diet Quality and the Food System: A Cross-Continental Comparison

Nutrients ◽  
2020 ◽  
Vol 13 (1) ◽  
pp. 20
Author(s):  
Blain Murphy ◽  
Tony Benson ◽  
Amanda McCloat ◽  
Elaine Mooney ◽  
Chris Elliott ◽  
...  
Keyword(s):  
Diet Quality ◽  
Food Systems ◽  
Online Survey ◽  
Food System ◽  
Vegetable Intake ◽  
Saturated Fat ◽  
Physical And Mental Health ◽  
Cross Sectional ◽  
Food Practices ◽  
The Impact

COVID-19 has led to dramatic societal changes. Differing movement restrictions across countries have affected changes in consumers’ food practices, with a potentially detrimental impact on their health and food systems. To investigate this, this research explored changes in consumers’ food practices during the initial COVID-19 phase and assessed the impact of location on these changes. A sample of 2360 adults from three continents (Island of Ireland (IOI), Great Britain (GB), United States (USA), and New Zealand (NZ)) were recruited for a cross-sectional online survey (May–June 2020). Participants completed questions in relation to their cooking and food practices, diet quality, and COVID-19 food-related practices. Significant changes in consumers’ food practices during the pandemic were seen within and between regions, with fewer cooking practices changes found in the USA. Food practices, which may put added pressure on the food system, such as bulk buying, were seen across all regions. To prevent this, organisational food practices, including planning ahead, should be emphasized. Additionally, while positive cooking-related practices and increases in fruit and vegetable intake were found, an increase in saturated fat intake was also seen. With the additional pressure on individuals’ physical and mental health, the essentiality of maintaining a balanced diet should be promoted.

scholarly journals Comparison of Quality Changes in Eurasian Perch (Perca Fluviatilis L.) Fillets Originated from Two Different Rearing Systems during Frozen and Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1405
Author(s):  
Nima Hematyar ◽  
Jan Mraz ◽  
Vlastimil Stejskal ◽  
Sabine Sampels ◽  
Zuzana Linhartová ◽  
...  
Keyword(s):  
Protein Oxidation ◽  
Sodium Dodecyl ◽  
Frozen Storage ◽  
Storage Conditions ◽  
Quality Parameters ◽  
Protein Carbonyls ◽  
Main Concern ◽  
Refrigerated Storage ◽  
Eurasian Perch ◽  
Recirculating Aquaculture Systems

The current knowledge on how different Eurasian perch rearing systems impact the final fillet quality is scant. Therefore, two domestic storage conditions were investigated—10 months frozen (-20 °C) and 12 days refrigerated (+4 °C) storage conditions—in order to determine (i) how the choice of rearing system affects fillets quality during different processing conditions and (ii) if oxidative changes and other quality parameters were interactive. For the proposed idea, proteome analysis, oxidative changes, and some quality parameters were considered in this study. Sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-PAGE) indicated a higher loss of protein in the frozen fillets from ponds (PF) than the fillets from recirculating aquaculture systems (RAS) (RF). Western blot showed a higher protein carbonyls level in RF compared to PF, which was confirmed by the total protein carbonyls during frozen storage. PF indicated less liquid loss, hardness, and oxidation progress than RF in both storage conditions. The biogenic amines index (BAI) in the fillets from either origin showed acceptable levels during storage at +4 °C. Furthermore, the n-3/n-6 ratio was similar for both fillets. The deterioration of fillets during frozen storage was mainly caused by formation of ice crystals followed by protein oxidation, while protein oxidation was the main concern during refrigerated storage confirmed by principal component analysis (PCA) analysis.

scholarly journals Farmers’ Perceptions of Commercial Insect-Based Feed for Sustainable Livestock Production in Kenya

2021 ◽  
Vol 13 (10) ◽  
pp. 5359
Author(s):  
Afrika Onguko Okello ◽  
Jonathan Makau Nzuma ◽  
David Jakinda Otieno ◽  
Michael Kidoido ◽  
Chrysantus Mbi Tanga
Keyword(s):  
Food Systems ◽  
Large Scale ◽  
Principal Component ◽  
Farm Income ◽  
Purchase Decisions ◽  
Wealth Status ◽  
Feed Formulation ◽  
Alternative Protein ◽  
Livestock Products ◽  
The Impact

The utilization of insect-based feeds (IBF) as an alternative protein source is increasingly gaining momentum worldwide owing to recent concerns over the impact of food systems on the environment. However, its large-scale adoption will depend on farmers’ acceptance of its key qualities. This study evaluates farmer’s perceptions of commercial IBF products and assesses the factors that would influence its adoption. It employs principal component analysis (PCA) to develop perception indices that are subsequently used in multiple regression analysis of survey data collected from a sample of 310 farmers. Over 90% of the farmers were ready and willing to use IBF. The PCA identified feed performance, social acceptability of the use of insects in feed formulation, feed versatility and marketability of livestock products reared on IBF as the key attributes that would inform farmers’ purchase decisions. Awareness of IBF attributes, group membership, off-farm income, wealth status and education significantly influenced farmers’ perceptions of IBF. Interventions such as experimental demonstrations that increase farmers’ technical knowledge on the productivity of livestock fed on IBF are crucial to reducing farmers’ uncertainties towards acceptability of IBF. Public partnerships with resource-endowed farmers and farmer groups are recommended to improve knowledge sharing on IBF.

scholarly journals Influence of pH, Temperature and Protease Inhibitors on Kinetics and Mechanism of Thermally Induced Aggregation of Potato Proteins

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 796
Author(s):  
David J. Andlinger ◽  
Pauline Röscheisen ◽  
Claudia Hengst ◽  
Ulrich Kulozik
Keyword(s):  
Protein Interactions ◽  
Disulfide Bonds ◽  
Food Systems ◽  
Disulfide Bridge ◽  
Food Protein ◽  
Potato Protein ◽  
Covalent Bonds ◽  
Bridge Formation ◽  
Induced Aggregation ◽  
Influence Of Ph

Understanding aggregation in food protein systems is essential to control processes ranging from the stabilization of colloidal dispersions to the formation of macroscopic gels. Patatin rich potato protein isolates (PPI) have promising techno-functionality as alternatives to established proteins from egg white or milk. In this work, the influence of pH and temperature on the kinetics of PPI denaturation and aggregation was investigated as an option for targeted functionalization. At a slightly acidic pH, rates of denaturation and aggregation of the globular patatin in PPI were fast. These aggregates were shown to possess a low amount of disulfide bonds and a high amount of exposed hydrophobic amino acids (S0). Gradually increasing the pH slowed down the rate of denaturation and aggregation and alkaline pH levels led to an increased formation of disulfide bonds within these aggregates, whereas S0 was reduced. Aggregation below denaturation temperature (Td) favored aggregation driven by disulfide bridge formation. Aggregation above Td led to fast unfolding, and initial aggregation was less determined by disulfide bridge formation. Inter-molecular disulfide formation occurred during extended heating times. Blocking different protein interactions revealed that the formation of disulfide bond linked aggregation is preceded by the formation of non-covalent bonds. Overall, the results help to control the kinetics, morphology, and interactions of potato protein aggregation for potential applications in food systems.

scholarly journals The health implications of distrust in the food system: findings from the dimensions of trust in food systems scale (DOTIFS scale)

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Emma Tonkin ◽  
Trevor Webb ◽  
Julie Henderson ◽  
Paul R. Ward ◽  
John Coveney ◽  
...  
Keyword(s):  
Public Health ◽  
Food Safety ◽  
Content Validity ◽  
Food Systems ◽  
Food System ◽  
Dietary Guidelines ◽  
Consumer Trust ◽  
Safety Practices ◽  
Health Related ◽  
The Impact

Abstract Background Consumer trust in food systems is essential for consumers, food industry, policy makers and regulators. Yet no comprehensive tool for measuring consumer trust in food systems exists. Similarly, the impact that trust in the food system has on health-related food behaviours is yet to be empirically examined. The aim of this research was to develop a comprehensive instrument to measure trust in the food system (the Dimensions of Trust in Food Systems Scale (DOTIFS scale) and use it to explore whether trust in the food system impacts consumers’ health-related behaviours. Methods The DOTIFS scale was developed using sociological theories of trust and pre-existing instruments measuring aspects of trust. It was pilot tested and content validity was assessed with 85 participants. A mixed-methods exploration of the health-related behaviours of 18 conveniently sampled Australian consumers with differing trust scores determined by the DOTIFS scale was then conducted. During March–July 2019 shopping- and home-observations were used to assess participants’ food safety practices and exposure to public health fortification programs, while the CSIRO Healthy Diet Score determined their adherence to national dietary guidelines. Results The DOTIFS scale was found to have high comprehension, ease of use and content validity. Statistical analysis showed scale scores significantly trended as predicted by participants’ stated level of trust. Differences were found in the way individuals with more or less trust in the food system comply with national dietary guidelines, are exposed to public health fortification programs, and adhere to recommended food safety practices. Conclusions The DOTIFS scale is a comprehensive, sociologically- and empirically- informed assessment of consumer trust in food systems that can be self-administered online to large populations and used to measure changes in consumer trust over time. The differences in health-related behaviours between individuals with varying levels of trust warrant further investigation.

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