scholarly journals Is There Scope for a Novel Mycelium Category of Proteins alongside Animals and Plants?

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1151
Author(s):  
Emma J. Derbyshire
Keyword(s):  
Evidence Base ◽  
Dietary Guidelines ◽  
Food Protein ◽  
Plant Food ◽  
Food Proteins ◽  
Fungal Protein ◽  
Fast Pace ◽  
Pubmed Search ◽  
Food Policies ◽  
Consumptive Water

In the 21st century, we face a troubling trilemma of expanding populations, planetary and public wellbeing. Given this, shifts from animal to plant food protein are gaining momentum and are an important part of reducing carbon emissions and consumptive water use. However, as this fast-pace of change sets in and begins to firmly embed itself within food-based dietary guidelines (FBDG) and food policies we must raise an important question—is now an opportunistic time to include other novel, nutritious and sustainable proteins within FBGD? The current paper describes how food proteins are typically categorised within FBDG and discusses how these could further evolve. Presently, food proteins tend to fall under the umbrella of being ‘animal-derived’ or ‘plant-based’ whilst other valuable proteins i.e., fungal-derived appear to be comparatively overlooked. A PubMed search of systematic reviews and meta-analytical studies published over the last 5 years shows an established body of evidence for animal-derived proteins (although some findings were less favourable), plant-based proteins and an expanding body of science for mycelium/fungal-derived proteins. Given this, along with elevated demands for alternative proteins there appears to be scope to introduce a ‘third’ protein category when compiling FBDG. This could fall under the potential heading of ‘fungal’ protein, with scope to include mycelium such as mycoprotein within this, for which the evidence-base is accruing.

scholarly journals Viewpoint: digital paediatrics—so close yet so far away

2021 ◽  
pp. archdischild-2021-322719
Author(s):  
Kai O Hensel ◽  
John Powell
Keyword(s):  
Mobile Apps ◽  
Outcome Measurement ◽  
Digital Health ◽  
Routine Data ◽  
Evidence Base ◽  
Care Needs ◽  
Health Records ◽  
Human Contact ◽  
Medical Education And Training ◽  
Fast Pace

Technology is driving a revolution in healthcare, but paediatric services have not fully harnessed the potential. Digital health solutions yet to achieve their promise in paediatrics include electronic health records, decision support systems, telemedicine and remote consultations, despite the accelerated uptake during the COVID-19 pandemic. There are also significant potential benefits in digitally enabled research, including systems to identify and recruit participants online or through health records, tools to extract data points from routine data sets rather than new data collection, and remote approaches to outcome measurement. Children and their families are increasingly becoming digital health citizens, able to manage their own health and use of health services through mobile apps and wearables such as fitness trackers. Ironically, one barrier to the uptake of these technologies is that the fast pace of change in this area means the evidence base behind many of these tools remains underdeveloped. Clinicians are often sceptical of innovations which appear largely driven by enthusiasts rather than science. Rigorous studies are needed to demonstrate safety and effectiveness. Regulators need to be agile and responsive. Implementation needs adequate resource and time, and needs to minimise risks and address concerns, such as worries over losing human contact. Digital health care needs to be embedded in medical education and training so that clinicians are trained in the use of innovations and can understand how to embed within services. In this way, digital paediatrics can deliver benefits to the profession, to services and to our patients.

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 Food protein: Food colour interactions and its application in rapid protein assay

2010 ◽  
Vol 28 (No. 6) ◽  
pp. 506-513 ◽  
Author(s):  
M.G. Saeed S ◽  
S.U. Abdullah ◽  
S.A. Sayeed ◽  
R. Ali
Keyword(s):  
Food Systems ◽  
Binding Capacity ◽  
Food Protein ◽  
Food Proteins ◽  
Protein Food ◽  
Peptide Bonds ◽  
Protein Assay ◽  
Food Dye ◽  
Almost All

The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their carriers. However, the food components acting as the colour carriers have not been identified. The present paper describes the binding capacity of Carmoisine with a variety of food proteins, our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visualising electrophoretically resolved proteins. The data illustrates that Carmoisine is a fast reacting dye forming colour-complexes with all types of food proteins including curry leaves proteins. The protein bands are visualised within an hour which is useful for the initial immediate protein identifications. The experiments related to the staining of the resolved proteins with Carmoisine have shown that the dye is highly sensitive, rapid, and lasting. The food-dye can provide a quick protein assay as often desired in research works, the results may be later confirmed by using Coomassie if so required. In view of its strong binding with almost all proteins, it was thought that human proteases present in the digestive tract may not hydrolyse the bound proteins completely and may restrict the proteolytic digestion. However, the experiments based on the tryptic digestibility in vitro revealed that colour binding has no adverse effect on hydrolysis of peptide bonds by the intestinal proteases.

scholarly journals Practice review: Evidence-based and effective management of fatigue in patients with advanced cancer

2021 ◽  
pp. 026921632110467
Author(s):  
Emma J Chapman ◽  
Erica Di Martino ◽  
Zoe Edwards ◽  
Kathryn Black ◽  
Matthew Maddocks ◽  
...  
Keyword(s):  
Energy Conservation ◽  
Advanced Cancer ◽  
Healthcare Professionals ◽  
Nutritional Intervention ◽  
Evidence Base ◽  
Exercise Interventions ◽  
Fatigue Exercise ◽  
Cochrane Database ◽  
Pubmed Search ◽  
The Impact

Background: Fatigue affects most patients living with advanced cancer and is a symptom that healthcare professionals can find difficult to manage. Aim: To provide healthcare professionals with a pragmatic overview of approaches to management of fatigue in patients with advanced cancer that are commonly recommended by guidelines and to evaluate evidence underpinning them. Design: Scoping review methodology was used to determine the strength of evidence supporting use of interventions recommended in management of fatigue in patients with advanced cancer. Data sources: National or international guidelines were examined if they described the management of fatigue in adult cancer patients and were written within the last 6 years (2015–2021) in English. The Cochrane Database of Systematic Reviews (January 2011–December 2021) was searched for ‘cancer’ AND ‘fatigue’ in title, abstract or keywords. A PubMed search was also made. Results: Evidence indicates physical exercise interventions are effective and patients may benefit from energy conservation tactics. Evidence does not support use of psychostimulants such as methylphenidate. Limited data were found on efficacy of corticosteroids, psychological interventions, nutritional intervention, sleep optimization or complementary therapies for management of fatigue in advanced cancer. Conclusion: We recommend regular assessment, review and acknowledgement of the impact of fatigue. Exercise and energy conservation should be considered. Pharmacological interventions are not endorsed as a routine approach. Many interventions currently recommended by guidelines are not supported by a robust evidence base and further research on their efficacy is required.

Food Proteins: Technological, Nutritional, and Sustainability Attributes of Traditional and Emerging Proteins

2019 ◽  
Vol 10 (1) ◽  
pp. 311-339 ◽  
Author(s):  
Simon M. Loveday
Keyword(s):  
Environmental Sustainability ◽  
Structural Component ◽  
Food Protein ◽  
Technological Properties ◽  
Food Proteins ◽  
Cultured Meat ◽  
Food Components ◽  
Extraction And Purification ◽  
Source Extraction

Protein is an essential macronutrient and a key structural component of many foods. The nutritional and technological properties of food protein ingredients depend on their source, extraction and purification, modification during food manufacture, and interactions with other food components. In addition to covering these elements, this review seeks to highlight underappreciated aspects of protein environmental sustainability and explores the potential of cultured meat and insect-derived proteins.

scholarly journals Correction: Eliminating Anti-Nutritional Plant Food Proteins: The Case of Seed Protease Inhibitors in Pea

PLoS ONE ◽  
2015 ◽  
Vol 10 (9) ◽  
pp. e0138039 ◽  
Author(s):  
Alfonso Clemente ◽  
Maria C. Arques ◽  
Marion Dalmais ◽  
Christine Le Signor ◽  
Catherine Chinoy ◽  
...  
Keyword(s):  
Protease Inhibitors ◽  
Plant Food ◽  
Food Proteins

scholarly journals Traffic light diets have limited evidence for effects on childhood obesity: review and future recommendations

2020 ◽  
Author(s):  
Michelle M. Bohan Brown ◽  
Colby J. Vorland ◽  
Michelle I. Cardel ◽  
Andrew William Brown
Keyword(s):  
Childhood Obesity ◽  
Meta Analysis ◽  
Food Selection ◽  
Evidence Base ◽  
Health Concern ◽  
Traffic Light ◽  
Lifestyle Program ◽  
Pubmed Search ◽  
Evidence Analysis ◽  
Multicomponent Interventions

Childhood obesity continues to be a growing health concern and deserves evidence-based strategies to address it. One proposed nutritional approach to improve dietary patterns is referred to as the “Traffic Light Diet” (TLD) or “Stop Light Diet”, among other names, and is often included as a nutritional factor in pediatric multicomponent interventions. TLDs generally define foods as ‘green’ or ‘go’ foods with no restrictions on consumption; ‘yellow’ or ‘slow’ foods that should be consumed in moderation; and ‘red’ or ‘no’ foods that should be consumed minimally. The Academy of Nutrition and Dietetics Evidence Analysis Library gave TLDs Grade I evidence in its 2006 evaluation of pediatric weight management. Unfortunately, none of the studies included in the Evidence Analysis Library have tested the TLD in isolation, and few tested the entire package of interventions against an appropriate control. In reviewing all articles from a PubMed search for TLDs and weight-related outcomes, no studies tested the diet in isolation. By looking through references of papers, we were able to identify only 1 article that tested the diet mostly in isolation in 1982, and it observed no significant differences between groups. What defines a TLD varies across studies and contexts: some are based on average calories in a serving within a category of foods; others are based on energy density; and others are based on ingredients. Existing systematic reviews generally conclude that TLD-based approaches affect food selection and consumption, but none have studied the effects on obesity-related outcomes. Taken together, we believe the evidence supports the following statements: 1) at present, there is insufficient evidence supporting TLDs as a unique, isolatable factor in improving body weight in children; 2) there is confusion and lack of standardization over definitions of TLDs about which foods to include in which categories; 3) the use of the term TLD leads to some confusion regarding whether the entire intensive lifestyle program is being referenced, or simply the labeling of foods by colors; 4) a quality, systematic review and meta-analysis is needed to more robustly summarize the literature on TLDs and weight-related outcomes; 5) the Evidence Analysis Library should update their review of the TLDs given their new, more robust procedures; and 6) the limitations of the evidence base on TLDs should not be misinterpreted as concluding TLDs are ineffective because TLDs have been incorporated into many successful, intensive, childhood obesity intervention programs, and therefore the unique causal contribution of TLDs to those programs is uncertain. Further research is needed to standardize definitions of TLDs to clarify which foods to include in a given category, as well as to identify the direct impact of utilizing TLDs alone on weight loss outcomes in various intervention settings.

scholarly journals Are the Eatwell Guide and Nutrient Profiling Models Consistent in the UK?

Nutrients ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 2732
Author(s):  
Ana-Catarina Pinho-Gomes ◽  
Asha Kaur ◽  
Peter Scarborough ◽  
Mike Rayner
Keyword(s):  
Dietary Guidelines ◽  
Dietary Advice ◽  
Nutrition Surveys ◽  
The Public ◽  
Dietary Index ◽  
Nutrient Profiling ◽  
Food Policies ◽  
The Uk ◽  
Dietary Score ◽  
Good Agreement

A nutrient profiling model (NPM) was developed in 2005 in the UK to regulate the marketing of foods to children. It was revised in 2018, but the new version has not been finalised. The Eatwell Guide (EWG) is the UK’s official food-based dietary guidelines. The aim of this study was to evaluate the agreement between the 2005 and 2018 versions of the NPM and the EWG. Using recent National Diet and Nutrition Surveys, we estimated the healthiness of individual diets based on an EWG dietary score and a NPM dietary index. We then compared the percentage of agreement and Cohen’s kappa for each combination of the EWG score and NPM index across the range of observed values for the 2005 and 2018 versions. A total of 3028 individual diets were assessed. Individuals with a higher (i.e., healthier) EWG score consumed a diet with, on average, a lower (i.e., healthier) NPM index both for the 2005 and 2018 versions. Overall, there was good agreement between the EWG score and the NPM dietary index at assessing the healthiness of representative diets of the UK population, when a low cut-off for the NPM dietary index was used, irrespective of the version. This suggests that dietary advice to the public is broadly aligned with NPM-based food policies and vice-versa.

The Role of Common Properties in Determining Plant Food Protein Allergenicity

2007 ◽  
pp. 158-170 ◽  
Author(s):  
E. N. Clare Mills ◽  
John A. Jenkins ◽  
Peter R. Shewry
Keyword(s):  
Food Protein ◽  
Plant Food ◽  
Protein Allergenicity
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