Protein preparation and prospects for its use in meat technology

The article considers the specifics of using the growing lupine protein formulation developed by the authors in the meat products production. The formulation technology includes: removing the shell from lupine seeds; grinding the seeds to obtain flour; diluting lupine flour in drinking water; heating the solution; fermenting with glucoamylase; centrifuging; autoclaving; cooling; fermenting with trypsin activated by the blue light; centrifuging; ultrafiltrating; drying to a dry matter content of 80.0–90.0 %. Trypsin solution irradiation with blue light with a wavelength of 435–470 nm allows to increase its activity by 3 times. When using this technology, the yield of protein concentrate is 24.3 % by weight of the raw materials. The resulting protein formulation is a fine powder of light-yellow color without a pronounced smell and taste, with a protein content of 64.1 %. The protein formulation has high functional and technological properties: moisture-retaining ability – at the level of 517.0 %; fat-retaining and emulsifying – at the level of 208.0 and 98.0%, respectively. To justify the use of protein preparation in the meat products production, the researchers studied its functional and technological properties by introducing it into minced poultry (chicken) in the ratio of white and red meat 1:1 and replacing salted meat raw materials in an amount of 30.0% with a step of 10.0 %. With an increase in the amount of hydrated protein formulation in minced meat to 30.0 %, the indicators of moisture-retaining and fat-retaining capacity increase by 117.0 and 54.0 %, respectively. The authors concluded that there was a possibility of developed protein preparation use in the meat products recipe without reducing its biological value.

Efficacy of a Protein Vaccine and a Conjugate Vaccine Against Co-Colonization with Vaccine-Type and Non-Vaccine Type Pneumococci in Mice

Widespread use of pneumococcal conjugate vaccines (PCVs) has led to substitution of vaccine-type (VT) strains by non-vaccine type (NVT) strains in nasopharyngeal carriage. We compared the efficacy of PCV13 and a nasal protein formulation containing pneumococcal surface protein A (PspA) adjuvanted with the whole-cell pertussis vaccine (wP) in the protection against co-colonization challenge models in mice with VT and NVT strains expressing different PspAs. Immunized mice were challenged with two different mixtures: i. VT4 (PspA3) + NVT33 (PspA1) and ii. VT23F (PspA2) + NVT15B/C (PspA4). Results from the first mixture showed a reduction in loads of VT4 strain in the nasopharynx of mice immunized with PCV13. A statistical difference between the loads of the VT and NVT strains was observed, indicating a competitive advantage for the NVT strain in PCV13-immunized animals. In the second mixture, no reduction was observed for the VT23F strain, probably due to low levels of anti-23F polysaccharide IgG induced by PCV13. Interestingly, a combination of the PspA formulation containing wP with PCV13 led to a reduction in colonization with both strains of the two mixtures tested, similar to the groups immunized nasally with wP or PspA plus wP. These results indicate that a combination of vaccines may be a useful strategy to overcome pneumococcal serotype replacement.

Advances in Medical Nutrition Therapy: Parenteral Nutrition

Parenteral nutrition has evolved tremendously, with parenteral formulas now safer and more accessible than ever. “All-in-one” admixtures are now available, which simplify parenteral nutrition usage and decrease line infection rates alongside other methods of infectious control. Recently published data on the benefits of parenteral nutrition versus enteral nutrition together with the widespread use of indirect calorimetry solve many safety issues that have emerged over the years. All these advances, alongside a better understanding of glycemic control and lipid and protein formulation improvements, make parenteral nutrition a safe alternative to enteral nutrition.