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Liu Y, Aimutis WR, Drake M. Dairy, Plant, and Novel Proteins: Scientific and Technological Aspects. Foods 2024; 13:1010. [PMID: 38611316 PMCID: PMC11011482 DOI: 10.3390/foods13071010] [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: 02/27/2024] [Revised: 03/19/2024] [Accepted: 03/20/2024] [Indexed: 04/14/2024] Open
Abstract
Alternative proteins have gained popularity as consumers look for foods that are healthy, nutritious, and sustainable. Plant proteins, precision fermentation-derived proteins, cell-cultured proteins, algal proteins, and mycoproteins are the major types of alternative proteins that have emerged in recent years. This review addresses the major alternative-protein categories and reviews their definitions, current market statuses, production methods, and regulations in different countries, safety assessments, nutrition statuses, functionalities and applications, and, finally, sensory properties and consumer perception. Knowledge relative to traditional dairy proteins is also addressed. Opportunities and challenges associated with these proteins are also discussed. Future research directions are proposed to better understand these technologies and to develop consumer-acceptable final products.
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Affiliation(s)
- Yaozheng Liu
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
| | - William R. Aimutis
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
- North Carolina Food Innovation Lab, North Carolina State University, Kannapolis, NC 28081, USA
| | - MaryAnne Drake
- Department of Food, Bioprocessing, and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USA; (Y.L.); (W.R.A.)
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Isleten Hosoglu M, Karagul-Yuceer Y, Guneser O. Aroma characterization of heterotrophic microalgae Crypthecodinium cohnii using solid-phase microextraction and gas chromatography–mass spectrometry/olfactometry during different growth phases. ALGAL RES 2020. [DOI: 10.1016/j.algal.2020.101928] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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Gille A, Trautmann A, Gomez MR, Bischoff SC, Posten C, Briviba K. Photoautotrophically Grown Chlorella vulgaris Shows Genotoxic Potential but No Apoptotic Effect in Epithelial Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:8668-8676. [PMID: 31271028 DOI: 10.1021/acs.jafc.9b03457] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
This study investigated the effect of Chlorella vulgaris (C. vulgaris) on genotoxicity, cytotoxicity, and apoptosis in Caco-2 and HT-29 cells. C. vulgaris significantly induced DNA damage in both cell lines at a concentration of 200 μg dry matter/mL (comet tail intensity CTI: 24.6 ± 4.7% for Caco-2, 16.6 ± 0.9% for HT-29). The application of processing (sonication, ball-milling) did not affect the genotoxicity negatively and lowered the lipid peroxidation in C. vulgaris preparations. C. vulgaris-induced intracellular formation of reactive oxygen species in human cell lines and might be responsible for the genotoxic effect. A solid fraction mainly triggered the observed DNA damage (CTI: 41.5 ± 1.9%), whereas a hydrophilic (CTI: 7.9 ± 1.7%) and lipophilic (CTI: 10.2 ± 2.1%) fraction revealed a significantly lower tail intensity. C. vulgaris significantly induced DNA damage in both cell lines possibly through intracellular formation of reactive oxygen species; however, it was repaired after a 2 h recovery time or was even avoided at lower concentrations. In addition, none of the preparations indicated an adverse effect on cell proliferation or revealed apoptotic activity.
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Affiliation(s)
- Andrea Gille
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
| | - Andreas Trautmann
- Karlsruhe Institute of Technology (KIT) , Institute of Process Engineering in Life Sciences III Bioprocess Engineering , 76131 Karlsruhe , Germany
| | - Manuel Rodriguez Gomez
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
| | - Stephan C Bischoff
- University of Hohenheim , Institute of Nutritional Medicine , 70599 Stuttgart , Germany
| | - Clemens Posten
- Karlsruhe Institute of Technology (KIT) , Institute of Process Engineering in Life Sciences III Bioprocess Engineering , 76131 Karlsruhe , Germany
| | - Karlis Briviba
- Department of Physiology and Biochemistry of Nutrition , Max Rubner-Institut , Federal Research Institute of Nutrition and Food, 76131 Karlsruhe , Germany
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Zhang Y, Ren Y, Bi Y, Wang Q, Cheng KW, Chen F. Review: Seafood Allergy and Potential Application of High Hydrostatic Pressure to Reduce Seafood Allergenicity. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2019. [DOI: 10.1515/ijfe-2018-0392] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Abstract
AbstractHigh hydrostatic pressure (HHP), a novel non-thermal processing technology, can inactivate microorganisms in food with ultra-high pressure over 100 MPa. In recent years, it has shown unique potential in alleviating seafood allergenicity. Seafood, as a primary high-quality protein source, is one of popular food products in many human populations, while seafood allergy remains an obstacle to the consumption of seafood and calls for processing raw materials to reduce their allergenicity. Heating and fermentation as conventional methods, along with HHP as a rising novel technology, have been applied in seafood processing, such as shrimp and squid. This review provides a brief introduction of current key publications and limitations of researches on seafood allergy. In addition, characteristics and principles, processing parameters and effects of HHP treatment on seafood of current researches were detailed. Our main goal was to support readers to keep abreast with knowledge on seafood allergy and provide new insights of using HHP for seafood processing to achieve lower allergenicity.
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Affiliation(s)
- Yifeng Zhang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuanyuan Ren
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Yuge Bi
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Qi Wang
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Ka-Wing Cheng
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
| | - Feng Chen
- Institute for Advanced Study, Shenzhen University, 518000Shenzhen, China
- Institute for Food and Bioresource Engineering, College of Engineering, Peking University, 100871Beijing, China
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Murbach TS, Glávits R, Endres JR, Hirka G, Vértesi A, Béres E, Szakonyiné IP. A Toxicological Evaluation of Chlamydomonas reinhardtii, a Green Algae. Int J Toxicol 2018; 37:53-62. [PMID: 29303016 DOI: 10.1177/1091581817746109] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Abstract
There is a current worldwide interest in developing novel sustainable nonanimal nutritional sources, and one such source is the green algae Chlamydomonas reinhardtii, the only green algae that has been studied as a model organism for many biological processes ranging from photosynthesis to flagellar movement. However, its potential as a safe nutritional source for use in various foods has not been thoroughly investigated. To assess the safety of C reinhardtii for use as a nutritional human food ingredient, in accordance with internationally accepted standards, the genotoxic potential and repeated-dose oral toxicity of the dried C reinhardtii (THN 6) algal biomass was investigated. The following studies were conducted: (1) a bacterial reverse mutation test, (2) an in vitro mammalian chromosomal aberration test, (3) an in vivo mammalian micronucleus test, and (4) a 28-day repeated-dose oral toxicity study in rats. No evidence of mutagenicity or genotoxic activity was observed in the first 3 tests under the applied test systems. In the 28-day study, male and female Hsd.Han Wistar rats were exposed to daily doses of 0, 1,000, 2,000, and 4,000 mg/kg bw by gavage. Following 28 days of continuous exposure, no mortality or treatment-related adverse effects were observed and no target organs were identified. Therefore, a no observed adverse effect level was concluded as 4,000 mg/kg bw/day, the highest dose tested.
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Aroma characterization of five microalgae species using solid-phase microextraction and gas chromatography-mass spectrometry/olfactometry. Food Chem 2017; 240:1210-1218. [PMID: 28946244 DOI: 10.1016/j.foodchem.2017.08.052] [Citation(s) in RCA: 47] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2017] [Revised: 08/10/2017] [Accepted: 08/15/2017] [Indexed: 12/13/2022]
Abstract
In this study, aroma compounds produced by three marine microalgae species (Crypthecodinium cohnii, Schizochytrium limacinum and Tetraselmis chuii) and two fresh water microalgae (Chlorella vulgaris and Chlorella protothecoides) important for nutritional applications were identified by means of solid-phase microextraction followed by gas chromatography-mass spectrometry (GC-MS), GC-olfactometry (GCO) and a sensory panel. Principal components analysis (PCA) was applied to the instrumental and sensory analysis data to visualize differences between the samples in terms of descriptive attributes and volatile compounds. Accordingly, C. cohnii was characterised by a high level of sulfur compounds (dimethyl sulfide, ethanethiol), and ester and alcohol compounds associated with distinct 'sulfur-cabbage', 'fruity', 'rosy', and 'boiled potato' aroma notes. While S. limacinum was characterised more by aldehydes and alcohol compounds associated with 'mushroom', 'cucumber', and 'fatty-grassy' aroma characteristics, the other three samples showed relatively higher levels of ketone and terpene compounds with 'woody' and 'cereal-like' sensory characteristics.
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Matulka RA, Chan T, Green R, Carney JR, Franklin S, Licari P. 13-week dietary study and in vitro and in vivo genotoxicity studies of a structuring fat produced through a microalgal fermentation process. Toxicol Rep 2015; 3:123-134. [PMID: 28959530 PMCID: PMC5615418 DOI: 10.1016/j.toxrep.2015.12.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2015] [Accepted: 12/23/2015] [Indexed: 11/24/2022] Open
Abstract
Microalgae are increasingly being utilized as food ingredients for a variety of applications, including as sources of protein, egg and dairy substitutes, and cooking oils. The dietary safety of a new structuring fat produced using a heterotrophic fermentation process by a strain of Prototheca moriformis was evaluated in a 13-week dietary toxicity study and compared with kokum fat, a structuring fat of similar composition used in the food industry and derived from Garcinia indica seeds. The algal structuring fat was evaluated for its genotoxic potential using both in vitro and in vivo assays. No treatment-related adverse events occurred in rats consuming algal structuring fat or kokum fat in the 13-week study; no treatment-related effects were reported for body weight, food consumption, urinalysis, hematology, clinical chemistry, gross pathology, organ weights, or histopathology. While statistically significant effects occurred in some parameters, none were dose-related or considered adverse. Overall, the NOAELs for the algal structuring fat and the kokum fat were 100 000 ppm, the highest concentrations tested. The algal structuring fat was not mutagenic in the bacterial reverse mutation assay in the Salmonella typhimurium or Escherichia coli strains tested and was not clastogenic in the in vivo mouse bone marrow chromosome aberration assay.
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Key Words
- 2-AA, 2-aminoanthracene
- 4-NOPD, 4-nitro-o-phenylene-diamine
- AAALAC, Association for Assessment and Accreditation of Laboratory Animal Care International
- ANOVA, Analysis of Variance
- AOAC, Association of Analytical Communities
- AOCS, American Oil Chemists’ Society
- ASTM, American Society for Testing and Materials
- CPA, Cyclophosphamide
- DHA, Docosahexaenoic acid
- EPA, Eicosapentaenoic acid
- GLP, Good laboratory practice
- GRAS, Generally recognized as safe
- GRN, GRAS notification
- ISO, International Organization for Standardization
- Kokum
- LDL, Low-density lipoprotein
- MMS, Methylmethansulfonate
- MTD, Maximum tolerated dose
- Microalgae
- NOAEL, No-observed-adverse-effect level
- OECD, Organisation for Economic Cooperation and Development
- OSD, Open source diet
- PHOs, Partially hydrogenated oils
- Prototheca moriformis
- RSD, Relative standard deviation
- SOS, Stearic-oleic-stearic triglyceride
- Stearic acid
- Structuring fat
- Subchronic toxicity
- TAG, Triacylglycerol
- TFA, Total fatty acid
- US FDA, United States Food and Drug Administration
- bw, Body weight
- cps, Centipoise
- g, Gram
- kg, Kilogram
- mg, Milligram
- ppm, Parts-per-million
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Affiliation(s)
- R A Matulka
- Burdock Group, 859 Outer Road, Orlando, FL 32814, United States
| | - T Chan
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - R Green
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - J R Carney
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - S Franklin
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
| | - P Licari
- Solazyme, Inc., 225 Gateway Blvd., South San Francisco, CA 94080, United States
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Ewing A, Brubaker S, Somanchi A, Yu E, Rudenko G, Reyes N, Espina K, Grossman A, Franklin S. 16S and 23S plastid rDNA phylogenies of Prototheca species and their auxanographic phenotypes. JOURNAL OF PHYCOLOGY 2014; 50:765-769. [PMID: 25937672 PMCID: PMC4373152 DOI: 10.1111/jpy.12209] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/24/2014] [Accepted: 04/30/2014] [Indexed: 06/04/2023]
Abstract
Because algae have become more accepted as sources of human nutrition, phylogenetic analysis can help resolve the taxonomy of taxa that have not been well studied. This can help establish algal evolutionary relationships. Here, we compare Auxenochlorella protothecoides and 23 strains of Prototheca based on their complete 16S and partial 23S plastid rDNA sequences along with nutrient utilization (auxanographic) profiles. These data demonstrate that some of the species groupings are not in agreement with the molecular phylogenetic analyses and that auxanographic profiles are poor predictors of phylogenetic relationships.
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Affiliation(s)
- Aren Ewing
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Shane Brubaker
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Aravind Somanchi
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Esther Yu
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - George Rudenko
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Nina Reyes
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Karen Espina
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
| | - Arthur Grossman
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
- Carnegie Institution for ScienceStanford, California, 94305, USA
| | - Scott Franklin
- Solazyme Inc.225 Gateway Boulevard, South San Francisco, California, 94080, USA
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Safety evaluation of oleic-rich triglyceride oil produced by a heterotrophic microalgal fermentation process. Food Chem Toxicol 2014; 65:301-11. [DOI: 10.1016/j.fct.2013.12.048] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2013] [Revised: 12/27/2013] [Accepted: 12/29/2013] [Indexed: 11/20/2022]
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van der Spiegel M, Noordam M, van der Fels-Klerx H. Safety of Novel Protein Sources (Insects, Microalgae, Seaweed, Duckweed, and Rapeseed) and Legislative Aspects for Their Application in Food and Feed Production. Compr Rev Food Sci Food Saf 2013; 12:662-678. [DOI: 10.1111/1541-4337.12032] [Citation(s) in RCA: 294] [Impact Index Per Article: 26.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2013] [Accepted: 07/18/2013] [Indexed: 11/27/2022]
Affiliation(s)
- M. van der Spiegel
- RIKILT Wageningen UR; Wageningen Univ. and Research Centre; P.O. Box 230; 6700 AE; Wageningen; the Netherlands
| | - M.Y. Noordam
- RIKILT Wageningen UR; Wageningen Univ. and Research Centre; P.O. Box 230; 6700 AE; Wageningen; the Netherlands
| | - H.J. van der Fels-Klerx
- RIKILT Wageningen UR; Wageningen Univ. and Research Centre; P.O. Box 230; 6700 AE; Wageningen; the Netherlands
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Szabo NJ, Matulka RA, Chan T. Safety evaluation of Whole Algalin Protein (WAP) from Chlorella protothecoides. Food Chem Toxicol 2013; 59:34-45. [DOI: 10.1016/j.fct.2013.05.035] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2013] [Revised: 05/21/2013] [Accepted: 05/22/2013] [Indexed: 12/24/2022]
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Armenta RE, Valentine MC. Single-Cell Oils as a Source of Omega-3 Fatty Acids: An Overview of Recent Advances. J AM OIL CHEM SOC 2012. [DOI: 10.1007/s11746-012-2154-3] [Citation(s) in RCA: 72] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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