Cowpea (Vigna unguiculata) legume grains as protein source in the ration of growing sheep

Upstream and downstream strategies to economize biodiesel production

In recent years biodiesel has drawn considerable amount of attention as a clean and renewable fuel. Biodiesel is produced from renewable sources such as vegetable oils and animal fat mainly through catalytic or non-catalytic transesterification method as well as supercritical method. However, as a consequence of disadvantages of these methods, the production cost increases dramatically. This article summarizes different biodiesel production methods with a focus on their advantages and disadvantages. The downstream and upstream strategies such as using waste cooking oils, application of non-edible plant oils, plant genetic engineering, using membrane separation technology for biodiesel production, separation and purification, application of crude glycerin as an energy supplement for ruminants, glycerin ultra-purification and their consequent roles in economizing the production process are fully discussed in this article.

Impact of glycated pea proteins on the activity of free-swimming and immobilised bacteria

BACKGROUND

Glycation (non-enzymatic glycosylation), a spontaneously occurring process, is responsible for alteration of the structures and biological activities of proteins, making them highly active. Regrettably, information regarding the impact of glycated food proteins on intestinal bacteria still remains sparse. Pea seeds are considered to be a biological material of a high nutritional value, low content of anti-nutritional substances and proven health-promoting action and therefore they were used in this study. Since glycated pea proteins are proven to display a lowered susceptibility to the enzymatic digestion, their impact on the activity of both free-swimming and immobilised bacteria was studied.

RESULTS

In vitro model systems were used to prove the stimulatory impact of glycated pea proteins on the proliferation rate and survival, as well as on the metabolic activity of free-swimming and immobilised bacteria.

CONCLUSIONS

This phenomenon is of great importance because glycated food proteins are not only a source of nutrients and energy but also display new properties and increased biological activities. Additionally, they are able to modify the bacterial intestinal ecosystem, thus affecting the general health status of a consumer.