1
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Grella Miranda C, Speranza P, Carla Kawazoe Sato A. Cassava leaves as an alternative protein source: Effect of alkaline parameters and precipitation conditions on protein extraction and recovery. Food Res Int 2024; 192:114807. [PMID: 39147471 DOI: 10.1016/j.foodres.2024.114807] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2024] [Revised: 07/12/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Alternative protein sources have been required to meet the significant plant protein demand. Agro-industrial by-products such as leaves have considerable potential as a source of macromolecules once they are mostly discarded as waste. The current study evaluated dried cassava leaves as a protein source. First, alkaline extraction parameters (solid-liquid ratio, pH, and temperature) were optimized and the run that result in the highest protein yield were acidified at pH 2.5 or 4. The influence of carbohydrate solubilized on protein precipitation was also evaluated by removing it via alcoholic extraction prior to precipitation. The experimental design showed that high pH and temperature conditions associated with a low solid-liquid ratio led to increased protein yields. The presence of carbohydrates in the supernatant significantly influenced protein precipitation. The protein concentrate had around 17.51% protein when it was obtained from a supernatant with carbohydrates, while protein content increased to 26.88% when it was obtained from carbohydrate-free supernatant. The precipitation pH also influenced protein content, whereas protein content significantly decreased when pH increased from 2.5 to 4. The natural interaction between carbohydrates and proteins from cassava leaves positively influenced the emulsion stability index and the foaming capacity and stability. Thus, the presented results bring insights into challenges in extracting and precipitation proteins from agro-industrial by-products.
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Affiliation(s)
- Cristiane Grella Miranda
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP 13083-862, Brazil
| | - Paula Speranza
- Proverde Processos Sustentáveis - Parque Científico e Tecnológico da Unicamp - Laboratório de biocombustíveis (LIB), Campinas, SP 13083-836, Brazil
| | - Ana Carla Kawazoe Sato
- Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, SP 13083-862, Brazil.
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2
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Kumar R, Guleria A, Padwad YS, Srivatsan V, Yadav SK. Smart proteins as a new paradigm for meeting dietary protein sufficiency of India: a critical review on the safety and sustainability of different protein sources. Crit Rev Food Sci Nutr 2024:1-50. [PMID: 39011754 DOI: 10.1080/10408398.2024.2367564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 07/17/2024]
Abstract
India, a global leader in agriculture, faces sustainability challenges in feeding its population. Although primarily a vegetarian population, the consumption of animal derived proteins has tremendously increased in recent years. Excessive dependency on animal proteins is not environmentally sustainable, necessitating the identification of alternative smart proteins. Smart proteins are environmentally benign and mimic the properties of animal proteins (dairy, egg and meat) and are derived from plant proteins, microbial fermentation, insects and cell culture meat (CCM) processes. This review critically evaluates the technological, safety, and sustainability challenges involved in production of smart proteins and their consumer acceptance from Indian context. Under current circumstances, plant-based proteins are most favorable; however, limited land availability and impending climate change makes them unsustainable in the long run. CCM is unaffordable with high input costs limiting its commercialization in near future. Microbial-derived proteins could be the most sustainable option for future owing to higher productivity and ability to grow on low-cost substrates. A circular economy approach integrating agri-horti waste valorization and C1 substrate synthesis with microbial biomass production offer economic viability. Considering the use of novel additives and processing techniques, evaluation of safety, allergenicity, and bioavailability of smart protein products is necessary before large-scale adoption.
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Affiliation(s)
- Raman Kumar
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Aditi Guleria
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Yogendra S Padwad
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- Protein Processing Centre, Dietetics, and Nutrition Technology Division, CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
| | - Vidyashankar Srivatsan
- Applied Phycology and Food Technology Laboratory, Biotechnology Division, CSIR - Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
| | - Sudesh Kumar Yadav
- Academy of Scientific and Innovative Research (AcSIR), CSIR-Human Resource Development Centre (CSIR-HRDC) Campus, Ghaziabad, Uttar Pradesh, India
- CSIR-Institute of Himalayan Bioresource Technology, Palampur, Himachal Pradesh, India
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3
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Muller T, Bernier MÈ, Bazinet L. Optimization of Water Lentil (Duckweed) Leaf Protein Purification: Identification, Structure, and Foaming Properties. Foods 2023; 12:3424. [PMID: 37761132 PMCID: PMC10529404 DOI: 10.3390/foods12183424] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2023] [Revised: 09/08/2023] [Accepted: 09/10/2023] [Indexed: 09/29/2023] Open
Abstract
Water lentil, commonly known as duckweed, is an aquatic plant with great agronomic potential, as it can double its biomass in less than 24 h and contains up to 45% leaf proteins on a dry matter basis. However, extracting proteins from leaves is an arduous process due to the complexity of the matrix, which limits their uses in the food industry. In this study, water lentil protein extraction by solubilization was maximized using response surface methodology. By heating at 80 °C at pH 11 with a water lentil powder concentration of 2% or 4% for 2 h, up to 77.8% of total proteins were solubilized. Then, by precipitating the solubilized proteins at pH 4, a protein purity of 57.6% combined with a total protein yield of 60.0% was achieved. To the best of our knowledge, this is the highest leaf protein extraction yield reported in the literature with such protein purity. Proteomics analyses showed that the protein concentrate was composed of around 85.0% RubisCO, and protein structure analyses using ATR-FTIR and DSC were linked to a high protein solubility in water at pH 7. Moreover, a 1.5% protein solution of the protein concentrate at pH 7 showed excellent foaming properties compared to a 10.3% protein egg white solution. It had a superior foaming capacity (194% vs. 122%, respectively) for the same foaming stability after 60 min, which confirms water lentil proteins' potential for human nutrition and food formulation.
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Affiliation(s)
- Tristan Muller
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Marie-Ève Bernier
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
| | - Laurent Bazinet
- Institute of Nutrition and Functional Foods (INAF), Department of Food Sciences, Université Laval, Quebec, QC G1V 0A6, Canada; (T.M.); (M.-È.B.)
- Laboratoire de Transformation Alimentaire et Procédés Électro Membranaires (LTAPEM), Laboratory of Food Processing and Electro Membrane Processes, Université Laval, Quebec, QC G1V 0A6, Canada
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Liu N, Wei Z, Min X, Yang L, Zhang Y, Li J, Yang Y. Genome-Wide Identification and Expression Analysis of the SWEET Gene Family in Annual Alfalfa ( Medicago polymorpha). PLANTS (BASEL, SWITZERLAND) 2023; 12:1948. [PMID: 37653865 PMCID: PMC10222687 DOI: 10.3390/plants12101948] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/03/2023] [Accepted: 05/06/2023] [Indexed: 09/02/2023]
Abstract
SWEET (Sugars will eventually be exported transporter) proteins are a group of sugar transporters that are involved in sugar efflux, phloem loading, reproductive development, plant senescence, and stress responses. In this study, 23 SWEET transporter members were identified in the Medicago polymorpha genome, heterogeneously distributed on seven chromosomes. These MpSWEET genes were divided into four subfamilies, which showed similar gene structure and motif composition within the same subfamily. Seventeen MpSWEET genes encode seven transmembrane helices (TMHs), and all MpSWEET proteins possess conserved membrane domains and putative serine phosphorylation sites. Four and three pairs of MpSWEET genes were predicted to be segmentally and tandemly duplicated, respectively, which may have contributed to their evolution of M. polymorpha. The results of microarray and RNA-Seq data showed that some MpSWEET genes were specifically expressed in disparate developmental stages (including seedling stage, early flowering stage, and late flowering stage) or tissues such as flower and large pod. Based on protein network interaction and expression patterns of MpSWEET genes, six MpSWEET genes were selected for further quantitative real-time PCR validation in different stress treatments. qRT-PCR results showed that MpSWEET05, MpSWEET07, MpSWEET12, MpSWEET15, and MpSWEET21 were significantly upregulated for at least two of the three abiotic stress treatments. These findings provide new insights into the complex transcriptional regulation of MpSWEET genes, which facilitates future research to elucidate the function of MpSWEET genes in M. polymorpha and other legume crops.
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Affiliation(s)
- Nana Liu
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Zhenwu Wei
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
- Institute of Grassland Science, Yangzhou University, Yangzhou 225009, China
| | - Xueyang Min
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Linghua Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Youxin Zhang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Jiaqing Li
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
| | - Yuwei Yang
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, China
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Balfany C, Gutierrez J, Moncada M, Komarnytsky S. Current Status and Nutritional Value of Green Leaf Protein. Nutrients 2023; 15:nu15061327. [PMID: 36986057 PMCID: PMC10056349 DOI: 10.3390/nu15061327] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 02/23/2023] [Accepted: 03/04/2023] [Indexed: 03/30/2023] Open
Abstract
Green leaf biomass is one of the largest underutilized sources of nutrients worldwide. Whether it is purposely cultivated (forage crops, duckweed) or upcycled as a waste stream from the mass-produced agricultural crops (discarded leaves, offcuts, tops, peels, or pulp), the green biomass can be established as a viable alternative source of plant proteins in food and feed processing formulations. Rubisco is a major component of all green leaves, comprising up to 50% of soluble leaf protein, and offers many advantageous functional features in terms of essential amino acid profile, reduced allergenicity, enhanced gelation, foaming, emulsification, and textural properties. Nutrient profiles of green leaf biomass differ considerably from those of plant seeds in protein quality, vitamin and mineral concentration, and omega 6/3 fatty acid profiles. Emerging technological improvements in processing fractions, protein quality, and organoleptic profiles will enhance the nutritional quality of green leaf proteins as well as address scaling and sustainability challenges associated with the growing global demand for high quality nutrition.
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Affiliation(s)
- Connor Balfany
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
| | - Janelle Gutierrez
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
| | - Marvin Moncada
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
| | - Slavko Komarnytsky
- Plants for Human Health Institute, NC State University, 600 Laureate Way, Kannapolis, NC 28081, USA
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, 400 Dan Allen Drive, Raleigh, NC 27695, USA
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6
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Hadidi M, Orellana Palacios JC, McClements DJ, Mahfouzi M, Moreno A. Alfalfa as a sustainable source of plant-based food proteins. Trends Food Sci Technol 2023. [DOI: 10.1016/j.tifs.2023.03.023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/31/2023]
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7
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Hansen M, Hobley TJ, Jensen PR. Treatment with Supercritical CO 2 Reduces Off-Flavour of White Alfalfa Protein Concentrate. Foods 2023; 12:foods12040845. [PMID: 36832919 PMCID: PMC9956094 DOI: 10.3390/foods12040845] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2023] [Revised: 02/13/2023] [Accepted: 02/14/2023] [Indexed: 02/18/2023] Open
Abstract
White alfalfa protein concentrate from alfalfa (Medicago sativa) is a promising substitute for milk and egg protein due to its functionality. However, it contains many unwanted flavours that limits the amount that can be added to a food without affecting its taste negatively. In this paper, we have demonstrated a simple method for the extraction of white alfalfa protein concentrate followed by a treatment with supercritical CO2. Two concentrates were produced at lab scale and pilot scale, with yields of 0.012 g (lab scale) and 0.08 g (pilot scale), of protein per g of total protein introduced into the process. The solubility of the protein produced at lab scale and pilot scale was approximately 30% and 15%, respectively. By treating the protein concentrate at 220 bar and 45 °C for 75 min with supercritical CO2, off-flavours were lowered. The treatment did not decrease the digestibility or alter the functionality of white alfalfa protein concentrate when it was used to substitute egg in chocolate muffins and egg white in meringues.
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8
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Pearce FG, Brunke JE. Is now the time for a Rubiscuit or Ruburger? Increased interest in Rubisco as a food protein. JOURNAL OF EXPERIMENTAL BOTANY 2023; 74:627-637. [PMID: 36260435 PMCID: PMC9833043 DOI: 10.1093/jxb/erac414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/12/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Much of the research on Rubisco aims at increasing crop yields, with the ultimate aim of increasing plant production to feed an increasing global population. However, since the identification of Rubisco as the most abundant protein in leaf material, it has also been touted as a direct source of dietary protein. The nutritional and functional properties of Rubisco are on a par with those of many animal proteins, and are superior to those of many other plant proteins. Purified Rubisco isolates are easily digestible, nutritionally complete, and have excellent foaming, gelling, and emulsifying properties. Despite this potential, challenges in efficiently extracting and separating Rubisco have limited its use as a global foodstuff. Leaves are lower in protein than seeds, requiring large amounts of biomass to be processed. This material normally needs to be processed quickly to avoid degradation of the final product. Extraction of Rubisco from the plant material requires breaking down the cell walls and rupturing the chloroplast. In order to obtain high-quality protein, Rubisco needs to be separated from chlorophyll, and then concentrated for final use. However, with increased consumer demand for plant protein, there is increased interest in the potential of leaf protein, and many commercial plants are now being established aimed at producing Rubisco as a food protein, with over US$60 million of funding invested in the past 5 years. Is now the time for increased use of Rubisco in food production as a nitrogen source, rather than just providing a carbon source?
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Affiliation(s)
| | - Joel E Brunke
- Biomolecular Interactions Centre and School of Biological Sciences, University of Canterbury, Christchurch, New Zealand
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9
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Anoop AA, Pillai PKS, Nickerson M, Ragavan KV. Plant leaf proteins for food applications: Opportunities and challenges. Compr Rev Food Sci Food Saf 2023; 22:473-501. [PMID: 36478122 DOI: 10.1111/1541-4337.13079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2022] [Revised: 10/25/2022] [Accepted: 11/01/2022] [Indexed: 12/13/2022]
Abstract
Plant-based proteins are gaining a lot of attention for their health benefits and are considered as an alternative to animal proteins for developing sustainable food systems. Against the backdrop, ensuring a healthy diet supplemented with good quality protein will be a massive responsibility of governments across the globe. Increasing the yield of food crops has its limitations, including low acceptance of genetically modified crops, land availability for cultivation, and the need for large quantities of agrochemicals. It necessitates the sensible use of existing resources and farm output to derive the proteins. On average, the protein content of plant leaves is similar to that of milk, which can be efficiently tapped for food applications across the globe. There has been limited research on utilizing plant leaf proteins for food product development over the years, which has not been fruitful. However, the current global food production scenario has pushed some leading economies to reconsider the scope of plant leaf proteins with dedicated efforts. It is evident from installing pilot-scale demonstration plants for protein extraction from agro-food residues to cater to the protein demand with product formulation. The present study thoroughly reviews the opportunities and challenges linked to the production of plant leaf proteins, including its nutritional aspects, extraction and purification strategies, anti-nutritional factors, functional and sensory properties in food product development, and finally, its impact on the environment. Practical Application: Plant leaf proteins are one of the sustainable and alternative source of proteins. It can be produced in most of the agroclimatic conditions without requiring much agricultural inputs. It's functional properties are unique and finds application in novel food product formulations.
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Affiliation(s)
- A A Anoop
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
| | - Prasanth K S Pillai
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - Michael Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Canada
| | - K V Ragavan
- Agro-Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, India.,Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India
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10
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Qoms MS, Arulrajah B, Shamsudin R, Ibadullah WZW, Saari N. Valorization of green biomass Azolla pinnata fern: multi-parameter evaluation of processing conditions on protein extractability and their influence on the physicochemical, structural, techno-functional properties and protein quality. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6974-6983. [PMID: 35686494 DOI: 10.1002/jsfa.12059] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/09/2022] [Revised: 05/31/2022] [Accepted: 06/10/2022] [Indexed: 06/15/2023]
Abstract
BACKGROUND This study determined the effect of processing conditions on protein extractability from Azolla pinnata fern, and their influence on the physicochemical, structural, techno-functional properties and protein quality. RESULTS The protein extraction from A. pinnata fern was optimized through response surface methodology obtaining a maximum yield of 18.93% with a recovery rate of 73.66%. The A. pinnata fern protein concentrate (AFPC) had five protein bands with a molecular weight ranging from 17 to 56 kDa. AFPC contained high β-sheet structure (36.61%), favouring its good thermal properties with three endothermic peaks at 54.28, 86.52 and 166.25 °C. The AFPC scored ≥ 1 for all essential amino acids, except for lysine and histidine. The AFPC exhibited exceptionally high techno-functional properties, particularly for water holding (5.46 g g-1 ) and fat absorption capacity (10.08 g g-1 ), and gelling properties (5% gelation concentration). The AFPC had high in vitro digestibility of 73%, signifying its high availability for human consumption. CONCLUSION The underexploited A. pinnata fern is a potential source of edible protein, thus a promising nutraceutical or ingredient of functional and health-promoting foods. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Mohammed S Qoms
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Brisha Arulrajah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Rosnah Shamsudin
- Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang, Malaysia
| | - Wan Zunairah Wan Ibadullah
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
| | - Nazamid Saari
- Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia
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11
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Extraction of plant protein from green leaves: Biomass composition and processing considerations. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107902] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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12
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Zeng Y, Chen E, Zhang X, Li D, Wang Q, Sun Y. Nutritional Value and Physicochemical Characteristics of Alternative Protein for Meat and Dairy-A Review. Foods 2022; 11:3326. [PMID: 36359938 PMCID: PMC9654170 DOI: 10.3390/foods11213326] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 10/09/2022] [Accepted: 10/18/2022] [Indexed: 09/12/2023] Open
Abstract
In order to alleviate the pressure on environmental resources faced by meat and dairy production and to satisfy the increasing demands of consumers for food safety and health, alternative proteins have drawn considerable attention in the food industry. However, despite the successive reports of alternative protein food, the processing and application foundation of alternative proteins for meat and dairy is still weak. This paper summarizes the nutritional composition and physicochemical characteristics of meat and dairy alternative proteins from four sources: plant proteins, fungal proteins, algal proteins and insect proteins. The difference between these alternative proteins to animal proteins, the effects of their structural features and environmental conditions on their properties, as well as the corresponding mechanism are compared and discussed. Though fungal proteins, algal proteins and insect proteins have shown some advantages over traditional plant proteins, such as the comparable protein content of insect proteins to meat, the better digestibility of fungal proteins and the better foaming properties of algal proteins, there is still a big gap between alternative proteins and meat and dairy proteins. In addition to needing to provide amino acid composition and digestibility similar to animal proteins, alternative proteins also face challenges such as maintaining good solubility and emulsion properties. Their nutritional and physicochemical properties still need thorough investigation, and for commercial application, it is important to develop and optimize industrial technology in alternative protein separation and modification.
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Affiliation(s)
- Yan Zeng
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Enhui Chen
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Xuewen Zhang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Demao Li
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Qinhong Wang
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
| | - Yuanxia Sun
- National Engineering Laboratory for Industrial Enzymes, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Xiqidao No. 32, Airport Economic Area, Tianjin 300308, China
- National Technology Innovation Center of Synthetic Biology, Tianjin 300308, China
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13
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Scale-Up of Alfalfa ( Medicago sativa) Protein Recovery Using Screw Presses. Foods 2022. [PMCID: PMC9602060 DOI: 10.3390/foods11203229] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
As a consequence of the increased demand for proteins for both feed and food, alternative protein sources from green plants such as alfalfa (Medicago sativa) have come into focus, together with methods to recover these proteins. In this study, we have investigated the use of screw presses for protein recovery from alfalfa at laboratory and pilot scale. We found that using a pilot scale screw press, with a working pressure of 6 bar, 16% of the total protein was recovered in one pressing, and that after rehydrating and repressing the alfalfa up to ten times, 48% of the total protein could be recovered. The green alfalfa protein concentrate was analyzed for total protein, amino acid profile, protein digestibility, color, ash, fiber and fat content. It was found that repetitive pressings lowered the digestibility of the protein pool and reduced the total protein concentration due to dilution. To achieve the best quality protein at the highest concentrations, it is recommended to press the alfalfa no more than twice, which results in an alfalfa protein concentrate with more than 32% soluble protein and greater than 82% digestibility.
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14
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Bocarando-Guzmán MD, Luna-Suárez S, Hernández-Cázares AS, Herrera-Corredor JA, Hidalgo-Contreras JV, Ríos-Corripio MA. Comparison of the physicochemical and functional properties of flour and protein isolate from moringa ( Moringa oleifera Lam.) leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2022. [DOI: 10.1080/10942912.2022.2058533] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
| | - Silvia Luna-Suárez
- Instituto Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada. Ex-Hacienda San Juan Molino, Carretera Estatal Tecuexcomac, México
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15
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Santiago B, Moreira MT, Feijoo G, González-García S. Environmental comparison of banana waste valorisation strategies under a biorefinery approach. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 142:77-87. [PMID: 35180613 DOI: 10.1016/j.wasman.2022.02.005] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Revised: 01/31/2022] [Accepted: 02/03/2022] [Indexed: 06/14/2023]
Abstract
Banana wastes can be valorised in bioethanol due to its high content in cellulose (more than 30% of total on a dry basis) and hemicelluloses (25% of total). Large amount of these wastes is generated during the banana cultivation and harvesting stage. This study proposes the use of, beside conventional acid sulphuric, different organic acids (tartaric, oxalic and citric) during acid pretreatment step, to suppress the unwanted compounds formation and improve bioethanol production. Instead, bioethanol production generates a solid waste flow that is managed in an anaerobic digestion plant, obtaining biogas, to be converted into energy, and digestate, considered as a potential biofertiliser. Life cycle assessment methodology is used to analyse the environmental profiles of four valorisation scenarios to produce bioethanol from banana peel waste. According to the results, reported per kilogram of bioethanol, the citric acid-based scenario has the worst environmental profile due to the background processes involved in the acid production (around 55% for most impact categories). Conversely, the oxalic acid-based scenario has the best environmental profile, with a decrease of around 20% and 35%, depending on the impact category, compared to the citric acid scenario. The energy requirements production (mostly thermal energy) is the main hotspot in numerous subsystems regardless of the scenario (ranging from 30% to 50% depending on the impact category). Therefore, the use of renewable energy sources to satisfy energy requirements combined with an energy optimisation of the valorisation strategies through the reuse of some internal steams, is proposed as improvement activities.
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Affiliation(s)
- Beatriz Santiago
- CRETUS Institute, Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain.
| | - María Teresa Moreira
- CRETUS Institute, Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Gumersindo Feijoo
- CRETUS Institute, Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
| | - Sara González-García
- CRETUS Institute, Department of Chemical Engineering, School of Engineering, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain
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Zhao M, Lv D, Hu J, He Y, Wang Z, Liu X, Ran B, Hu J. Hybrid Broussonetia papyrifera Fermented Feed Can Play a Role Through Flavonoid Extracts to Increase Milk Production and Milk Fatty Acid Synthesis in Dairy Goats. Front Vet Sci 2022; 9:794443. [PMID: 35359682 PMCID: PMC8963508 DOI: 10.3389/fvets.2022.794443] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2021] [Accepted: 02/09/2022] [Indexed: 11/13/2022] Open
Abstract
In order to explore the effect of hybrid Broussonetia papyrifera fermented feed on milk production and milk quality of dairy goats, and to compare with alfalfa hay, three dairy goat diets were designed based on the principle of equal energy and equal protein. The goats in the control group were fed a basic TMR diet (CG group), and the other two groups were supplemented with 10% alfalfa hay (AH group) and 10% hybrid B. papyrifera fermented feed (BP group). The results showed that the dry matter intake and milk production of BP group increased significantly. The total amount of amino acids and the content of each amino acid in the milk of AH group and BP group were lower than those of CG group. The content of saturated fatty acids in the milk of BP group decreased while the content of unsaturated fatty acids increased. The contents of prolactin, estrogen and progesterone in BP goat serum were generally higher than those of AH goat and CG goat. Subsequently, this study separated and cultured mammary epithelial cells from breast tissue, and added flavone extracted from the leaves of hybrid B. papyrifera and alfalfa to their culture medium for comparison, which is one of their important bioactive components. The results showed that low-dose alfalfa flavone (AH) and hybrid B. papyrifera flavone (BP) can increase cell viability. They also can increase the accumulation of intracellular triglyceride and the formation of lipid droplets. Both AH flavone and BP flavone significantly up-regulated the expression of genes related to milk fat synthesis, including genes related to fatty acid de novo synthesis (ACACA, FASN, and SCD1), long-chain fatty acid activation and transport related genes (ACSL1), and genes related to transcription regulation (SREBP1). The three genes related to triglyceride synthesis (DGAT1, DGAT2, and GPAM) were all significantly increased by BP flavone. Both AH flavone and BP flavone significantly increased the protein expression of progesterone receptor and estrogen receptor in mammary epithelial cells but had no effect on prolactin receptor.
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17
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Molecular Characterization of the miR156/MsSPL Model in Regulating the Compound Leaf Development and Abiotic Stress Response in Alfalfa. Genes (Basel) 2022; 13:genes13020331. [PMID: 35205375 PMCID: PMC8871590 DOI: 10.3390/genes13020331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 01/04/2022] [Accepted: 02/07/2022] [Indexed: 11/29/2022] Open
Abstract
Plant leaf patterns and shapes are spectacularly diverse. Changing the complexity of leaflet numbers is a valuable approach to increase its nutrition and photosynthesis. Alfalfa (Medicago sativa) is the most important forage legume species and has diversified compound leaf patterns, which makes it a model species for studying compound leaf development. However, transcriptomic information from alfalfa remains limited. In this study, RNA-Seq technology was used to identify 3746 differentially expressed genes (DEGs) between multifoliate and trifoliate alfalfa. Through an analysis of annotation information and expression data, SPL, one of the key regulators in modifiable plant development and abiotic stress response, was further analyzed. Here, thirty MsSPL genes were obtained from the alfalfa genome, of which 16 had the putative miR156 binding site. A tissue expression pattern analysis showed that the miR156-targeted MsSPLs were divided into two classes, namely, either tissue-specific or widely expressed in all tissues. All miR156-targeted SPLs strongly showed diversification and positive roles under drought and salt conditions. Importantly, miR156/MsSPL08 was significantly suppressed in multifoliate alfalfa. Furthermore, in the paralogous mutant of MsSPL08 isolated from Medicago truncatula, the phenotypes of mutant plants reveal that miR156/MsSPL08 is involved not only involved the branches but also especially regulates the number of leaflets. The legume is a typical compound leaf plant; the ratio of the leaflet often affects the quality of the forage. This study sheds light on new functions of SPL genes that regulate leaflet number development.
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18
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Tanambell H, Møller AH, Corredig M, Dalsgaard TK. RuBisCO from alfalfa – native subunits preservation through sodium sulfite addition and reduced solubility after acid precipitation followed by freeze-drying. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112682] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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19
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Møller AH, Hammershøj M, Dos Passos NHM, Tanambell H, Stødkilde L, Ambye-Jensen M, Danielsen M, Jensen SK, Dalsgaard TK. Biorefinery of Green Biomass─How to Extract and Evaluate High Quality Leaf Protein for Food? JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:14341-14357. [PMID: 34845908 DOI: 10.1021/acs.jafc.1c04289] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
There is a growing need for protein for both feed and food in order to meet future demands. It is imperative to explore and utilize novel protein sources such as protein from leafy plant material, which contains high amounts of the enzyme ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCo). Leafy crops such as grasses and legumes can in humid climate produce high protein yields in a sustainable way when compared with many traditional seed protein crops. Despite this, very little RuBisCo is utilized for foods because proteins in the leaf material has a low accessibility to monogastrics. In order to utilize the leaf protein for food purposes, the protein needs to be extracted from the fiber rich leaf matrix. This conversion of green biomass to valuable products has been labeled green biorefinery. The green biorefinery may be tailored to produce different products, but in this Review, the focus is on production of food-grade protein. The existing knowledge on the extraction, purification, and concentration of protein from green biomass is reviewed. Additionally, the quality and potential application of the leaf protein in food products and side streams from the green biorefinery will be discussed along with possible uses of side streams from the protein production.
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Affiliation(s)
- Anders Hauer Møller
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Marianne Hammershøj
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Natalia Hachow Motta Dos Passos
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Hartono Tanambell
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Lene Stødkilde
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Morten Ambye-Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Biological and Chemical Engineering, 8000 Aarhus C, Denmark
| | - Marianne Danielsen
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
| | - Søren K Jensen
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- Department of Animal Science, Aarhus University, 8830 Tjele, Denmark
| | - Trine K Dalsgaard
- Department of Food Science, Aarhus University, 8200 Aarhus N, Denmark
- CBIO, Aarhus University Centre for Circular Bioeconomy, 8830 Tjele, Denmark
- CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark
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Prade T, Muneer F, Berndtsson E, Nynäs AL, Svensson SE, Newson WR, Johansson E. Protein fractionation of broccoli (Brassica oleracea, var. Italica) and kale (Brassica oleracea, var. Sabellica) residual leaves — A pre-feasibility assessment and evaluation of fraction phenol and fibre content. FOOD AND BIOPRODUCTS PROCESSING 2021. [DOI: 10.1016/j.fbp.2021.10.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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21
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Protein Fractionation of Green Leaves as an Underutilized Food Source-Protein Yield and the Effect of Process Parameters. Foods 2021; 10:foods10112533. [PMID: 34828813 PMCID: PMC8622718 DOI: 10.3390/foods10112533] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2021] [Revised: 10/14/2021] [Accepted: 10/17/2021] [Indexed: 11/17/2022] Open
Abstract
Green biomass has potential as a sustainable protein source for human consumption, due to its abundance and favorable properties of its main protein, RuBisCO. Here, protein fractionation outcomes of green leafy biomass from nine crops were evaluated using a standard protocol with three major steps: juicing, thermal precipitation, and acid precipitation. Successful protein fractionation, with a freeze-dried, resolubilized white protein isolate containing RuBisCO as the final fraction, was achieved for seven of the crops, although the amount and quality of the resulting fractions differed considerably between crops. Biomass structure was negatively correlated with successful fractionation of proteins from biomass to green juice. The proteins in carrot and cabbage leaves were strongly associated with particles in the green juice, resulting in unsuccessful fractionation. Differences in thermal stability were correlated with relatedness of the biomass types, e.g., Beta vulgaris varieties showed similar performance in thermal precipitation. The optimal pH values identified for acid precipitation of soluble leaf proteins were lower than the theoretical value for RuBisCO for all biomass types, but with clear differences between biomass types. These findings reveal the challenges in using one standard fractionation protocol for production of food proteins from all types of green biomass and indicate that a general fractionation procedure where parameters are easily adjusted based on biomass type should instead be developed.
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22
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Nissen SH, Schmidt JM, Gregersen S, Hammershøj M, Møller AH, Danielsen M, Stødkilde L, Nebel C, Dalsgaard TK. Increased solubility and functional properties of precipitated Alfalfa protein concentrate subjected to pH shift processes. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.106874] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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23
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Natarajan R, Al Shibli F. Corrosion inhibition of aluminum under basic conditions using Medicago sativa L. extract — thermodynamic studies. KOREAN J CHEM ENG 2021. [DOI: 10.1007/s11814-021-0851-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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24
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Cui J, Lu Z, Wang T, Chen G, Mostafa S, Ren H, Liu S, Fu C, Wang L, Zhu Y, Lu J, Chen X, Wei Z, Jin B. The genome of Medicago polymorpha provides insights into its edibility and nutritional value as a vegetable and forage legume. HORTICULTURE RESEARCH 2021; 8:47. [PMID: 33642569 PMCID: PMC7917105 DOI: 10.1038/s41438-021-00483-5] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 12/12/2020] [Accepted: 12/17/2020] [Indexed: 05/20/2023]
Abstract
Medicago polymorpha is a nutritious and palatable forage and vegetable plant that also fixes nitrogen. Here, we reveal the chromosome-scale genome sequence of M. polymorpha using an integrated approach including Illumina, PacBio and Hi-C technologies. We combined PacBio full-length RNA-seq, metabolomic analysis, structural anatomy analysis and related physiological indexes to elucidate the important agronomic traits of M. polymorpha for forage and vegetable usage. The assembled M. polymorpha genome consisted of 457.53 Mb with a long scaffold N50 of 57.72 Mb, and 92.92% (441.83 Mb) of the assembly was assigned to seven pseudochromosomes. Comparative genomic analysis revealed that expansion and contraction of the photosynthesis and lignin biosynthetic gene families, respectively, led to enhancement of nutritious compounds and reduced lignin biosynthesis in M. polymorpha. In addition, we found that several positively selected nitrogen metabolism-related genes were responsible for crude protein biosynthesis. Notably, the metabolomic results revealed that a large number of flavonoids, vitamins, alkaloids, and terpenoids were enriched in M. polymorpha. These results imply that the decreased lignin content but relatively high nutrient content of M. polymorpha enhance its edibility and nutritional value as a forage and vegetable. Our genomic data provide a genetic basis that will accelerate functional genomic and breeding research on M. polymorpha as well as other Medicago and legume plants.
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Affiliation(s)
- Jiawen Cui
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
- College of Animal Science and Technology, Yangzhou University, 225009, Yangzhou, China
| | - Zhaogeng Lu
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
| | - Tianyi Wang
- Novogene Bioinformatics Institute, 100083, Beijing, China
| | - Gang Chen
- College of Bioscience and Biotechnology, Yangzhou University, 225009, Yangzhou, China
| | - Salma Mostafa
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
| | - Hailong Ren
- College of Animal Science and Technology, Yangzhou University, 225009, Yangzhou, China
| | - Sian Liu
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
| | - Chunxiang Fu
- Qingdao Institute of Bioenergy and Bioprocess Technology, Chinese Academy of Sciences, 266101, Qingdao, China
| | - Li Wang
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
| | - Yingfang Zhu
- State Key Laboratory of Crop Stress Adaptation and Improvement, Key Laboratory of Cotton Biology, School of Life Sciences, Henan University, 475001, Kaifeng, China
| | - Jinkai Lu
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China
| | - Xiang Chen
- Novogene Bioinformatics Institute, 100083, Beijing, China
| | - Zhenwu Wei
- College of Animal Science and Technology, Yangzhou University, 225009, Yangzhou, China.
| | - Biao Jin
- College of Horticulture and Plant Protection, Yangzhou University, 225009, Yangzhou, China.
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Sedlar T, Čakarević J, Tomić J, Popović L. Vegetable By-Products as New Sources of Functional Proteins. PLANT FOODS FOR HUMAN NUTRITION (DORDRECHT, NETHERLANDS) 2021; 76:31-36. [PMID: 33245466 DOI: 10.1007/s11130-020-00870-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Accepted: 11/11/2020] [Indexed: 04/24/2023]
Abstract
Vegetable by-products, obtained from cauliflower (CA), broccoli (BRL), cabbage (CB) and beetroot (BR) can be a potentially good source of proteins. The proteins were obtained from leaves (LPs) of vegetables with alkaline extraction at pH 10, and their isoelectric precipitation at pH 4. Protein contents were in the range of 39.76 - 53.33%, and the molecular weights of fractions were mostly about 45, 25 and 14 kDa. Their solubility is higher in the alkaline environment, where they reach the highest solubility at pH 10 (9.7 mg/mL for CALP, 8.45 for BRLP, 5.35 mg/mL for CBLP, 5.5 mg/mL for BELP). Moreover, they showed favorable emulsifying abilities, water absorption capacities (0.62 to 1.61 g/g) and foaming capacity (86.3 to 92%) as well as stability (48.57 to 79.30%). Digestibility was studied using gastrointestinal proteases (pepsin and pancreatin), and all four LPs can easily be digested. The biologically active potential of the digests was evaluated measuring antioxidant capacity by two complementary methods - DPPH+ and ABTS+ radical cation scavenging activity. The values for DPPH+ and ABTS+ were in the range from 59 to 65.1% at 0.1 and 0.3 mg/ml to 0.22 mg/ml IC50 values, respectively. Therefore, it can be indicated from these results, that obtained LPs, owing to their good functional properties, may be considered as potential ingredients of health-promoting food and cosmetic products.
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Affiliation(s)
- Tea Sedlar
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia.
| | - Jelena Čakarević
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
| | - Ljiljana Popović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, 21000, Serbia
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Calderón-Chiu C, Calderón-Santoyo M, Herman-Lara E, Ragazzo-Sánchez JA. Jackfruit (Artocarpus heterophyllus Lam) leaf as a new source to obtain protein hydrolysates: Physicochemical characterization, techno-functional properties and antioxidant capacity. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106319] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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27
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Hellebois T, Soukoulis C, Xu X, Hausman JF, Shaplov A, Taoukis PS, Gaiani C. Structure conformational and rheological characterisation of alfalfa seed (Medicago sativa L.) galactomannan. Carbohydr Polym 2021; 256:117394. [DOI: 10.1016/j.carbpol.2020.117394] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2020] [Revised: 11/03/2020] [Accepted: 11/08/2020] [Indexed: 12/15/2022]
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28
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Iyer A, Bestwick CS, Duncan SH, Russell WR. Invasive Plants Are a Valuable Alternate Protein Source and Can Contribute to Meeting Climate Change Targets. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2021. [DOI: 10.3389/fsufs.2021.575056] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022] Open
Abstract
Agriculture has come under pressure to meet global food demands, whilst having to meet economic and ecological targets. This has opened newer avenues for investigation in unconventional protein sources. Current agricultural practises manage marginal lands mostly through animal husbandry, which; although effective in land utilisation for food production, largely contributes to global green-house gas (GHG) emissions. Assessing the revalorisation potential of invasive plant species growing on these lands may help encourage their utilisation as an alternate protein source and partially shift the burden from livestock production; the current dominant source of dietary protein, and offer alternate means of income from such lands. Six globally recognised invasive plant species found extensively on marginal lands; Gorse (Ulex europaeus), Vetch (Vicia sativa), Broom (Cytisus scoparius), Fireweed (Chamaenerion angustifolium), Bracken (Pteridium aquilinum), and Buddleia (Buddleja davidii) were collected and characterised to assess their potential as alternate protein sources. Amino acid profiling revealed appreciable levels of essential amino acids totalling 33.05 ± 0.04 41.43 ± 0.05, 33.05 ± 0.11, 32.63 ± 0.04, 48.71 ± 0.02 and 21.48 ± 0.05 mg/g dry plant mass for Gorse, Vetch, Broom Fireweed, Bracken, and Buddleia, respectively. The availability of essential amino acids was limited by protein solubility, and Gorse was found to have the highest soluble protein content. It was also high in bioactive phenolic compounds including cinnamic- phenyl-, pyruvic-, and benzoic acid derivatives. Databases generated using satellite imagery were used to locate the spread of invasive plants. Total biomass was estimated to be roughly 52 Tg with a protein content of 5.2 Tg with a total essential amino acid content of 1.25 Tg (~24%). Globally, Fabaceae was the second most abundant family of invasive plants. Much of the spread was found within marginal lands and shrublands. Analysis of intrinsic agricultural factors revealed economic status as the emergent factor, driven predominantly by land use allocation, with shrublands playing a pivotal role in the model. Diverting resources from invasive plant removal through herbicides and burning to leaf protein extraction may contribute toward sustainable protein, effective land use, and achieving emission targets, while simultaneously maintaining conservation of native plant species.
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29
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Zanella L, Vianello F. Functional Food from Endangered Ecosystems: Atriplex portulacoides as a Case Study. Foods 2020; 9:foods9111533. [PMID: 33114436 PMCID: PMC7692200 DOI: 10.3390/foods9111533] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2020] [Revised: 10/16/2020] [Accepted: 10/21/2020] [Indexed: 01/22/2023] Open
Abstract
Biodiversity is a reservoir of potential sources of novel food and feed ingredients with suitable compositions for the improvement of the diet and well-being of humans and farmed animals. The halophyte Atriplex portulacoides occurs in habitats that are exposed to seawater inundations, and shows biochemical adaptations to saline and oxidative stresses. Its composition includes long chain lipids, sterols, phenolic compounds, glutathione and carotenoids. These organic compounds and micronutrients, such as Fe, Zn, Co and Cu, make this plant suitable as an optimal functional food that is potentially able to reduce oxidative stress and inflammatory processes in humans and animals. Indeed, many of these compounds have a protective activity in humans against cardiovascular pathologies, cancer, and degenerative processes related to aging. The analysis of its history as food and forage, which dates back thousands of years, attests that it can be safely consumed. Here, the limits of its chemical and microbiological contamination are suggested in order to comply with the European regulations. The productivity of A. portulacoides in natural environments, and its adaptability to non-saline soils, make it a potential crop of high economic interest.
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Wang B, Yu Z. Effects of moisture content and additives on the ensiling quality and vitamins changes of alfalfa silage with or without rain damage. Anim Sci J 2020; 91:e13379. [PMID: 32363708 DOI: 10.1111/asj.13379] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2019] [Revised: 08/21/2019] [Accepted: 03/31/2020] [Indexed: 11/27/2022]
Abstract
We investigated the effects of moisture, rain damage, and additives on fermentation quality and vitamins change in alfalfa (Medicago sativa L.) silage. Two moisture content alfalfa (53 and 72% moisture content) were received artificial rain damage. Then, the formic acid and L. plantarum (LP) + sucrose were added. After 30 days, silos were opened. The significant interaction between rain damage and moisture content were found for nutrients and fermentation characteristics in alfalfa silage, which showed more rain damage effects occurred in 53% moisture content rather than in 72% moisture content material. Treatment with LP + sucrose had lower pH value, ammonia-N/total N, and higher lactic acid content compared to the other additives. The concentrations of α-tocopherol and phylloquinone increased, but thiamine, riboflavin, and ascorbic acid decreased in alfalfa silage treated with LP + sucrose, especially when the alfalfa was subjected to rain damage. The highly significant correlations were found between pantothenic acid (VB5) and pH, and between VB5 and lactic acid. The improvements in fermentation quality by adding of LP + sucrose was observed after rain damage for either 53% or 72% moisture alfalfa, which can be a guideline for forage processor who ensiles alfalfa after rain damage.
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Affiliation(s)
- Bing Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, P. R. China
| | - Zhu Yu
- College of Grass Science and Technology, China Agricultural University, Beijing, P. R. China
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31
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Famuwagun AA, Alashi AM, Gbadamosi SO, Taiwo KA, Oyedele DJ, Adebooye OC, Aluko RE. Comparative study of the structural and functional properties of protein isolates prepared from edible vegetable leaves. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2020. [DOI: 10.1080/10942912.2020.1772285] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Akinsola A. Famuwagun
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Adeola M. Alashi
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
| | - Saka O. Gbadamosi
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Kehinde A. Taiwo
- Department of Food Science & Technology, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Durodoluwa J. Oyedele
- Department of Soil and Land Resources Management, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Odunayo C. Adebooye
- Department of Agronomy, Faculty of Agriculture, Obafemi Awolowo University, Ile-Ife, Nigeria
| | - Rotimi E. Aluko
- Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada
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Wang B, Gao R, Wu Z, Yu Z. Functional Analysis of Sugars in Modulating Bacterial Communities and Metabolomics Profiles of Medicago sativa Silage. Front Microbiol 2020; 11:641. [PMID: 32477276 PMCID: PMC7232540 DOI: 10.3389/fmicb.2020.00641] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2019] [Accepted: 03/20/2020] [Indexed: 01/30/2023] Open
Abstract
This study explored the effects of four sugar source treatments, including no sugar (CON), fructose (FRU), pectin (PEC), and starch (STA), on the microbiota and metabolome of alfalfa (Medicago sativa) silage. The bacterial community was determined via 16S rRNA gene sequencing. The metabolome was analyzed using ultra high-performance liquid chromatography tandem time-of-flight mass spectrometry (UHPLC/TOF-MS). After 60 days of fermentation, the pH values in FRU and PEC were lower than those in STA and CON. FRU had a greater lactic acid concentration compared to STA and CON. Weissella (47.44%) and Lactobacillus (42.13%) were the dominant species in all four groups. The abundance of Pediococcus was lower, and the abundance of Leuconostoc, Pantoea, and Microbacterium was higher, in FRU compared to CON. The abundance of norank_f__Bacteroidales_S24-7_group was higher, and the abundance of Turicibacter was lower, in both FRU and PEC than in CON. Leuconostoc was negatively correlated with the pH value, and Pediococcus was positively correlated with the pH value. No microbiomes were detected as discriminative features between STA and CON. The addition of FRU and PEC presented more peptides, such as Leu-Val-Thr, Leu-Phe, Ile-Pro-Ile, Val-Trp, and Ile-Leu-Leu but a lower abundance of metabolites for triterpene glycosides including sanchinoside B1, medicagenic acid, betavulgaroside IV, and prosapogenin compared to CON. The addition of PEC presented more phenyllactic acid compared to CON. Our study demonstrated that the addition of pectin and fructose improved the quality of alfalfa silage mainly by promoting Leuconostoc, Pantoea, and Microbacterium, and inhibiting Pediococcus in FRU, and promoting norank_f__Bacteroidales_S24-7_group and inhibiting Turicibacter in both FRU and PEC; this was due to altered metabolic profiles resulting from antifungal activity and decreased triterpene glycoside accumulation. This study improves our understanding of ensiling mechanisms related to the contributions of sugar.
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Affiliation(s)
- Bing Wang
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology, China Agricultural University, Beijing, China
| | - Run Gao
- College of Grass Science and Technology, China Agricultural University, Beijing, China
| | - Zhe Wu
- College of Grass Science and Technology, China Agricultural University, Beijing, China
| | - Zhu Yu
- College of Grass Science and Technology, China Agricultural University, Beijing, China
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Hadidi M, Khaksar FB, Pagan J, Ibarz A. Application of Ultrasound-Ultrafiltration-Assisted alkaline isoelectric precipitation (UUAAIP) technique for producing alfalfa protein isolate for human consumption: Optimization, comparison, physicochemical, and functional properties. Food Res Int 2020; 130:108907. [DOI: 10.1016/j.foodres.2019.108907] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2019] [Revised: 12/10/2019] [Accepted: 12/15/2019] [Indexed: 12/23/2022]
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Kristensen HT, Møller AH, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Co‐precipitation of whey and pea protein – indication of interactions. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14553] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Anders Hauer Møller
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 8200 Aarhus N Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 8200 Aarhus N Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy 8000 Aarhus C Denmark
- iFOOD Aarhus University Centre for Innovative Food Research 8000 Aarhus C Denmark
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Rasheed F, Markgren J, Hedenqvist M, Johansson E. Modeling to Understand Plant Protein Structure-Function Relationships-Implications for Seed Storage Proteins. Molecules 2020; 25:E873. [PMID: 32079172 PMCID: PMC7071054 DOI: 10.3390/molecules25040873] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2020] [Revised: 02/13/2020] [Accepted: 02/14/2020] [Indexed: 11/30/2022] Open
Abstract
Proteins are among the most important molecules on Earth. Their structure and aggregation behavior are key to their functionality in living organisms and in protein-rich products. Innovations, such as increased computer size and power, together with novel simulation tools have improved our understanding of protein structure-function relationships. This review focuses on various proteins present in plants and modeling tools that can be applied to better understand protein structures and their relationship to functionality, with particular emphasis on plant storage proteins. Modeling of plant proteins is increasing, but less than 9% of deposits in the Research Collaboratory for Structural Bioinformatics Protein Data Bank come from plant proteins. Although, similar tools are applied as in other proteins, modeling of plant proteins is lagging behind and innovative methods are rarely used. Molecular dynamics and molecular docking are commonly used to evaluate differences in forms or mutants, and the impact on functionality. Modeling tools have also been used to describe the photosynthetic machinery and its electron transfer reactions. Storage proteins, especially in large and intrinsically disordered prolamins and glutelins, have been significantly less well-described using modeling. These proteins aggregate during processing and form large polymers that correlate with functionality. The resulting structure-function relationships are important for processed storage proteins, so modeling and simulation studies, using up-to-date models, algorithms, and computer tools are essential for obtaining a better understanding of these relationships.
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Affiliation(s)
- Faiza Rasheed
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Joel Markgren
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
| | - Mikael Hedenqvist
- School of Chemical Science and Engineering, Fibre and Polymer Technology, KTH Royal Institute of Technology, SE–100 44 Stockholm, Sweden;
| | - Eva Johansson
- Department of Plant Breeding, The Swedish University of Agricultural Sciences, Box 101, SE-230 53 Alnarp, Sweden; (F.R.); (J.M.)
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Faller AC, Arunachalam T, Shanmughanandhan D, Kesanakurti P, Shehata HR, Ragupathy S, Newmaster SG. Investigating appropriate molecular and chemical methods for ingredient identity testing of plant-based protein powder dietary supplements. Sci Rep 2019; 9:12130. [PMID: 31431646 PMCID: PMC6702227 DOI: 10.1038/s41598-019-48467-9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Accepted: 08/06/2019] [Indexed: 11/09/2022] Open
Abstract
Plant-based protein powders are rapidly growing in popularity, and outdated quality assurance tools expose vulnerabilities to adulteration via different methods of "protein spiking". Adequate diagnostic tools are urgently needed to be able to authenticate protein source ingredients and screen for potential adulterants. We explored the application of three diagnostic tools for ingredient identification: targeted PCR with Sanger sequencing, NGS, and LC-MS/MS. We collected 33 samples of common commercial products from the plant-based protein powder market and sought to identify botanical components using the three technologies. We found success in detection with all approaches, with at least one main protein source being identified by at least one approach in all samples. The investigation uncovered challenges to data collection or result interpretation with each technology including but not limited to amplification biases with PCR technologies, potential influence of DNA degradation, and issues with protein solubility during isolation. Ultimately, each platform demonstrated utility along with certain caveats, which epitomized the importance of orthogonality of testing.
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Affiliation(s)
- Adam C Faller
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada.
| | - Thirugnanasambandam Arunachalam
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Dhivya Shanmughanandhan
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Prasad Kesanakurti
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Hanan R Shehata
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Subramanyam Ragupathy
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
| | - Steven G Newmaster
- NHP Research Alliance, College of Biological Sciences, University of Guelph, 50 Stone Rd E, Guelph, Ontario, N1G 2W1, Canada
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Hay WT, Fanta GF, Felker FC, Peterson SC, Skory CD, Hojilla-Evangelista MP, Biresaw G, Selling GW. Emulsification properties of amylose-fatty sodium salt inclusion complexes. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.12.038] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Contreras MDM, Lama-Muñoz A, Manuel Gutiérrez-Pérez J, Espínola F, Moya M, Castro E. Protein extraction from agri-food residues for integration in biorefinery: Potential techniques and current status. BIORESOURCE TECHNOLOGY 2019; 280:459-477. [PMID: 30777702 DOI: 10.1016/j.biortech.2019.02.040] [Citation(s) in RCA: 72] [Impact Index Per Article: 14.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 02/06/2019] [Accepted: 02/07/2019] [Indexed: 06/09/2023]
Abstract
The biorefinery concept is attracting scientific and policy attention as a promising option for enhancing the benefits of agri-food biomass along with a reduction of the environmental impact. Obtaining bioproducts based on proteins from agri-food residues could help to diversify the revenue stream in a biorefinery. In fact, the extracted proteins can be applied as such or in the form of hydrolyzates due to their nutritional, bioactive and techno-functional properties. In this context, the present review summarizes, exemplifies and discusses conventional extraction methods and current trends to extract proteins from residues of the harvesting, post-harvesting and/or processing of important crops worldwide. Moreover, those extraction methods just integrated in a biorefinery scheme are also described. In conclusion, a plethora of methods exits but only some of them have been applied in biorefinery designs, mostly at laboratory scale. Their economic and technical feasibility at large scale requires further study.
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Affiliation(s)
- María Del Mar Contreras
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Antonio Lama-Muñoz
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - José Manuel Gutiérrez-Pérez
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Francisco Espínola
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Manuel Moya
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain
| | - Eulogio Castro
- Department of Chemical, Environmental and Materials Engineering, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain; Center for Advanced Studies in Energy and Environment, Universidad de Jaén, Campus Las Lagunillas, 23071 Jaén, Spain.
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Cheng Q, Bai S, Ge G, Li P, Liu L, Zhang C, Jia Y. Study on differentially expressed genes related to defoliation traits in two alfalfa varieties based on RNA-Seq. BMC Genomics 2018; 19:807. [PMID: 30404602 PMCID: PMC6223052 DOI: 10.1186/s12864-018-5180-1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/23/2018] [Accepted: 10/17/2018] [Indexed: 01/15/2023] Open
Abstract
Background Alfalfa (Medicago sativa) is a widely cultivated, essential commercial forage crop. The protein content in its leaves is the critical factor in determining the quality of alfalfa. Thus far, the understanding of the molecular mechanism of alfalfa defoliation traits remains unclear. The transcriptome database created by RNA-Seq is used to identify critical genes related to defoliation traits. Results In this study, we sequenced the transcriptomes of the Zhungeer variety (with easy leaf abscission) and WL319HQ variety (without easy leaf abscission). Among the identified 66,734 unigenes, 706 differentially expressed genes (DEGs) upregulated, and 392 unigenes downregulated in the Zhungeer vs WL319HQ leaf. KEGG pathway annotations showed that 8,414 unigenes were annotated to 87 pathways and contained 281 DEGs. Six DEGs belonging to the “Carotenoid biosynthesis”, “Plant hormone signal transduction” and “Circadian rhythm-plant” pathways involved in defoliation traits were identified and validated by RT-qPCR analyses. Conclusions This study used RNA-Seq to discover genes associated with defoliation traits between two alfalfa varieties. Our transcriptome data dramatically enriches alfalfa functional genomic studies. In addition, these data provide theoretical guidance for field production practice and genetic breeding, as well as references for future study of defoliation traits in alfalfa. Electronic supplementary material The online version of this article (10.1186/s12864-018-5180-1) contains supplementary material, which is available to authorized users.
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Affiliation(s)
- Qiming Cheng
- College of Grassland Resources and Environment, Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of the Ministry of Agriculture and Key Laboratory of Grassland Resources of the Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010011, China
| | - Shiqie Bai
- Sichuan Academy of Grassland Sciences, Chengdu, 611731, China
| | - Gentu Ge
- College of Grassland Resources and Environment, Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of the Ministry of Agriculture and Key Laboratory of Grassland Resources of the Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010011, China
| | - Ping Li
- Sichuan Academy of Grassland Sciences, Chengdu, 611731, China
| | - Liying Liu
- Inner Mongolia Academy of Forestry Science, Hohhot, 010010, China
| | - Chengdong Zhang
- School of Biotechnology and Biomolecular Sciences, University of New South Wales, Randwick, NSW, 2052, Australia.
| | - Yushan Jia
- College of Grassland Resources and Environment, Key Laboratory of Forage Cultivation, Processing and High Efficient Utilization of the Ministry of Agriculture and Key Laboratory of Grassland Resources of the Ministry of Education, Inner Mongolia Agricultural University, Hohhot, 010011, China.
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40
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Hadidi M, Ibarz A, Conde J, Pagan J. Optimisation of steam blanching on enzymatic activity, color and protein degradation of alfalfa (Medicago sativa) to improve some quality characteristics of its edible protein. Food Chem 2018; 276:591-598. [PMID: 30409637 DOI: 10.1016/j.foodchem.2018.10.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 10/08/2018] [Accepted: 10/09/2018] [Indexed: 10/28/2022]
Abstract
The use of alfalfa protein in human food is limited by its low quality. Response Surface Methodology was employed to optimise the combined effects of different steam blanching conditions on the enzymatic activity, browning and protein degrading which cause undesirable characteristics. The optimum conditions were: steaming time 4.36 min, particle size 23 mm, time from harvesting to steaming 2 h leading to a residual activity of polyphenol oxidase of 1.31% and a completely inactivation of peroxidase. The Browning Index value was 108.3 and the non-protein nitrogen 170.2 (g kg-1 TN). The browning and protein degradation rates of alfalfa treated under the optimum conditions were much lower than the control alfalfa after 60 days ensiling. This suggests that blanching of fresh whole alfalfa leaves under the optimum conditions was helpful for avoiding the appearance of the dark color and degradation of the extracted protein, improving its quality for human consumption.
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Affiliation(s)
- Milad Hadidi
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain
| | - Albert Ibarz
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain.
| | - Josep Conde
- Departament de Mathematics, Universitat de Lleida, Carrer Jaume II, 69, 25001 Lleida, Spain
| | - Jordi Pagan
- Department of Food Technology, Universitat de Lleida, Av. Rovira Roure, 191, 25198 Lleida, Spain
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Di Stefano E, Agyei D, Njoku EN, Udenigwe CC. Plant RuBisCo: An Underutilized Protein for Food Applications. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12104] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
Affiliation(s)
- Elisa Di Stefano
- School of Nutrition Sciences; University of Ottawa; 451 Smyth Road, Ottawa ON K1H 8L1 Canada
| | - Dominic Agyei
- Department of Food Science; University of Otago; 276 Leith Walk, Dunedin 9054 New Zealand
| | - Emmanuel N. Njoku
- National Agency for Food and Drug Administration and Control Zonal Laboratory; Awka-Okigwe Road, Agulu 422102, Anambra State Nigeria
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences; University of Ottawa; 451 Smyth Road, Ottawa ON K1H 8L1 Canada
- Department of Chemistry and Biomolecular Sciences; University of Ottawa; 10 Marie Curie, Ottawa ON K1N 6N5 Canada
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Affiliation(s)
- Shridhar K. Sathe
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Valerie D. Zaffran
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Sahil Gupta
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
| | - Tengfei Li
- Department of Nutrition, Food & Exercise Sciences (NFES); Florida State University; 120 Convocation Way, Tallahassee FL 32306-1493 USA
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