Use of vegetable protein in the production of meat and vegetable paste

Длительное время мы наблюдали снижение численности населения, происходящее во многих странах постсоветского пространства, которое говорит о кризисе в состоянии здоровья человека и населения страны в целом. К сожалению, это является причиной высокой смертности среди населения разного возраста, низкой продолжительности жизни, высокого порога заболеваемости. Все это одна из составляющих качества жизни населения страны, а именно общественного здоровья, которое напрямую характеризует национальную безопасность. Одной из первопричин наблюдаемой проблемы является дефицит пищевого белка, что находит отражение не только в экономической, но и в социальной составляющей нашей страны и всего мира в целом. Результаты проведенных многочисленных исследований сходятся в том, что в сутки человек должен потреблять 1-2 г белка на 1 кг веса тела, в зависимости от деятельности. Значение белка в рационе питания современного человека невозможно переоценить. Ведь развитие и сохранение мышц зависят от количества белка в потребляемых продуктах, так как он является так называемым строительным материалом для формирования клеток, что в свою очередь влияет на обмен веществ в организме. Достаточное содержание белка позволяет сократить процесс восстановления организма после болезней. Большое количество белка в продуктах позволяет повысить эффективность применяемых диет для похудения. Кроме того, белок является одним из основных источников незаменимых аминокислот. Белоксодержащие продукты включаются в рацион человека как носители белка и как продукты функционального назначения, которые придают пище привлекательность и характеризуются высокой пищевой ценностью и органолептическими показателями качества. For a long time, we have seen a decline in the population occurring in many countries of the post-Soviet space, which speaks of a crisis in the state of health of the person and the population of the country as a whole. Unfortunately, this is the cause of high mortality among the population of different ages, low life expectancy, and a high morbidity threshold. All this is one of the components of the quality of life of the population of the country, namely public health, which entails a threat to national security. One of the root causes of the observed problem is food protein deficiency. This is reflected not only in the economic component of our country and the whole world, but also in the social one. The results of numerous studies agree that a person should consume 1-2 g per 1 kg of body weight per day, depending on the activity. The importance of protein in the diet of modern humans cannot be overestimated. After all, the development and preservation of muscles depend on the amount of protein in the products consumed, as it serves as a building material in the process of cell development and metabolism in the body. Sufficient protein content allows you to reduce the process of recovery from diseases. A large amount of protein in foods allows you to increase the effectiveness of the diets used for weight loss. In addition, the protein is one of the main sources of essential amino acids. Protein-containing products are used not only as carriers of protein, but also as functional products that give food attractiveness and are characterized by high nutritional value and organoleptic quality indicators.

Current Trends and Applications of Food Derived Antihypertensive Peptides for the Management of Cardiovascular Disease

Food derived Antihypertensive peptides is considered as a natural supplement for controlling the hypertension. Food protein not only serve as a macronutrient but also act as raw material for biosynthesis of physiologically active peptides. Food sources like milk and milk products, animal protein such as meat, chicken, fish, eggs and plant derived proteins from soy, rice, wheat, mushroom, pumpkins contain high amount of antihypertensive peptides. The food derived antihypertensive peptides has ability to supress the action of rennin and Angiotesin converting enzyme (ACE) which is mainly involved in regulation of blood pressure by RAS. The biosynthesis of endothelial nitric oxide synthase is also improved by ACE inhibitory peptides which increase the production of nitric oxide in vascular walls and encourage vasodilation. Interaction between the angiotensin II and its receptor is also inhibited by the peptides which help to reduce hypertension. This review will explore the novel sources and applications of food derived peptides for the management of hypertension.

​Binasoybean-6: A High Yielding Mutant Soybean Variety Developed through Sustainable Mutation Breeding

Background: Soybean is an important source of food, protein and oil and hence more research is essential to increase its yield under different agro-ecological conditions, including stress. In this regard, four popular soybean varieties viz. Shohag, BDS-4, BAU-S/64 and BARI Soybean-5 were irradiated using Co60 gamma rays to create genetic variation for earliness, higher seed yield and other desirable agronomic traits. Methods: The experiments were conducted at Bangladesh Institute of Nuclear Agriculture (BINA) Headquarters farm, Mymensingh during 2006-2009 and 28 elite mutant lines were selected for evaluation. The mutant line, SBM-22 derived from mother variety BARI Soybean-5 irradiated with 300Gy of gamma rays was found to be superior compared to other mutants. Considering the superior performance of mutant SBM-22 including 28 mutants and mother check variety BARI Soybean-5, were evaluated through different trials. The evaluation trials were conducted at different agro-ecological zones of the country during Rabi season (January to April) of 2010-2018. Result: Significant variations were observed both in individual location and over locations for all traits. Reactions to major diseases and insect-pests infestation were also studied. Due to better performance of the mutant SBM-22, Bangladesh Institute of Nuclear Agriculture (BINA) applied to the National Seed Board (NSB) of Bangladesh for registration as an important soybean variety “Binasoybean-6”. Consequently, the NSB of Bangladesh registered SBM-22 as an improved soybean variety in 2019 as Binasoybean-6 for commercial cultivation.

Food Protein-Induced Enterocolitis Syndrome: Healthcare Utilization and Referral Patterns Among a Pediatric Cohort

BACKGROUND: Food protein–induced enterocolitis syndrome (FPIES) is a non-IgE mediated food allergy characterized by delayed, repetitive vomiting. FPIES has gained attention over the last few years and is becoming better recognized; however, there remains a lag in diagnosis. This study aimed to further explore this lag in diagnosis, as well as referral patterns and healthcare utilization, to determine areas for earlier recognition. METHODS: Data was obtained through retrospective chart reviews of pediatric FPIES patients at two hospital systems in New York. Charts were reviewed for age of symptom onset, age of diagnosis, FPIES episodes and healthcare visits prior to diagnosis, and reason/source of referral to allergy. A cohort of patients with IgE-mediated food allergy was reviewed for comparison. RESULTS: In total, 110 patients with FPIES were identified. The median length to diagnosis was 3 months, compared to 2 months in IgE-mediated food allergy (p < 0.05). Most referrals were from the pediatrician (68%) or gastroenterology (28%), none were from the ED. The most common reason for referral was concern of IgE-mediated allergy (51%), followed by FPIES (35%). CONCLUSION: This study demonstrates a lag in the diagnosis of FPIES and a lack of recognition of FPIES outside of the allergy community, as only one-third of the patients were considered to have FPIES prior to an allergy evaluation. Patients with profuse, repetitive vomiting 1- 4 hours after food ingestion, especially of common FPIES trigger foods, should be considered for diagnosis of FPIES, as these encounters provide an opportunity for early recognition.

Potential target for mitigation of COVID-19 by food-derived bioactive peptides

Oral administration of food protein hydrolysate and naturally occurring peptides exert beneficial effects beyond conventional nutritional functions by supplying amino acids for protein synthesis. These peptides are referred to as food-derived bioactive peptides. The coronavirus disease 2019 (COVID-19) is caused by sever acute respiratory syndrome coronavirus 2 (SARS-CoV-2) infection. Some host and viral proteins are involved in the entry of SARS-CoV-2 into cells and their replication. Peptides with specific sequences can interact with these proteins and have potential prophylactic and therapeutic activities against COVID-19. However, it is difficult to deliver food-derived peptides to target organs without degradation by exopeptidases in the body. Alternatively, food-derived peptides and amino acid metabolites have been suggested to decrease risk factors of COVID-19 by modulating the renin-angiotensin system, the innate immune system, and the antioxidant system. This mini-review is based on in vivo responses to food-derived peptides and aims to introduce potential targets for these peptides in decreasing the risk and severity of COVID-19.

USE OF METHANE IN CLOSED-LOOP LIFE SUPPORT SYSTEMS FOR SPACE MISSIONS

The paper discusses the use of methane (generated in the process of oxygen recovery from carbon dioxide released by the crew during its hydrogenation in the Sabatier reaction, with subsequent extraction of 61% of oxygen through electrolysis of the resultant water) in a regenerative life support system for crews on space missions. It demonstrates that the methane resulting from Sabatier reaction can be used both for pyrolysis in order to return the resulting hydrogen into this reaction so as to extract 100% of oxygen from carbon dioxide, and for producing food protein for life support in space. The use of methane pyrolysis was enabled by new technologies which allowed lowering the process temperature down to 500–700°C and obtaining the easy-to-remove carbon. It provides recommendations for designing space systems for methane pyrolysis. The paper makes the case for use of the existing processes for industrial production of protein from methane using methanotrophic bacteria in the production of food protein for space food rations, determines the balance of a closed-loop methanotrophic reaction, provides calculation basis and recommendations for designing space systems for methanotrophic production of food protein. Development of a system for food protein production from methane will enable its use as one of the systems for providing food on the Moon and Mars, as well as a backup system in space transportation missions. Key words: space missions, crew life support, СО2 hydration, methane pyrolysis, methanotrophic bacteria, food protein.

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

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.

Alternative Fish Species for Nutritional Management of Children with Fish-FPIES—A Clinical Approach

In the Mediterranean region, fish is a common cause of food protein-induced enterocolitis syndrome (FPIES) in children. No laboratory tests specific to FPIES are available, and oral food challenge (OFC) is the gold standard for its diagnosis and testing for achievement of tolerance. Children with FPIES to fish are usually advised to avoid all fish, regardless of the species. Fish are typically classified into bony and cartilaginous, which are phylogenetically distant species and therefore contain less cross-reacting allergens. The protein β-parvalbumin, considered a pan-allergenic, is found in bony fish, while the non-allergenic α-parvalbumin is commonly found in cartilaginous fish. Based on this difference, as a first step in the therapeutic process of children with FPIES caused by a certain fish in the bony fish category (i.e., hake, cod, perch, sardine, gilthead sea bream, red mullet, sole, megrim, sea bass, anchovy, tuna, swordfish, trout, etc.), an OFC to an alternative from the category of cartilaginous fish is suggested (i.e., blue shark, tope shark, dogfish, monkfish, skate, and ray) and vice versa. Regarding the increased mercury content in some sharks and other large species, the maximum limit imposed by the European Food Safety Authority (EFSA) for weekly mercury intake must be considered. An algorithm for the management of fish-FPIES, including alternative fish species, is proposed.

Early Introduction of Multi-Allergen Mixture for Prevention of Food Allergy

The incidence and prevalence of food allergy (FA) are increasing. While several studies have established the safety and efficacy of early introduction of single allergens in infants for the prevention of FA, the exact dose, frequency, and number of allergens that can be safely introduced to infants particularly in those at high or low risk of atopy are still unclear. This 1-year study evaluated the safety of early introduction of single foods (milk, egg, or peanut), vs. two foods (milk/egg, egg/peanut, milk/peanut), vs. multiple foods (milk/egg/peanut/cashew/almond/shrimp/walnut/wheat/fish/soy at low, medium, or high doses) vs no early introduction in infants between 4-6 months of age. At the end of the study, they were evaluated for plasma biomarkers associated with food reactivity with standardized blood tests. Two to four years after the start of the study, participants were evaluated by standardized food challenges. The serving sizes for the single, double, and low dose mixtures were 300 mg total protein per day. The serving sizes for the medium and high dose mixture was 900 mg and 3000 mg total protein, respectively. Equal parts of each protein were used for double or mixture foods. All infants were breastfed until at least 6 months of age. Results demonstrate that infants at either high or low risk for atopy were able to tolerate early introduction of multiple allergenic foods with no increases in any safety issues, including eczema, FA, or food protein induced enterocolitis. The mixtures of foods at either low, medium, or high doses demonstrated trends for improvement in food challenge reactivity and plasma biomarkers compared to single and double food introductions. The results of this study suggest that early introduction of foods, particularly simultaneous mixtures of many allergenic foods is efficacious for preventing FA and can occur safely.