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Yao Y, Zheng Y, Zhang Y, Zeng H. Pressure-dominated steam explosion for modifying textured soy proteins: Structure and in vitro digestion kinetics. Food Res Int 2024; 180:114071. [PMID: 38395575 DOI: 10.1016/j.foodres.2024.114071] [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: 09/09/2023] [Revised: 01/14/2024] [Accepted: 01/25/2024] [Indexed: 02/25/2024]
Abstract
Textured Soy Proteins (TSPs) have been employed as building blocks in various food processes, but their availability remains limited. In this research, influence of Steam Explosion (SE) with pressure ranges (0, 0.5, 1.0, 1.5 MPa) on the structure and in vitro digestibility of TSPs was investigated. The results showed that 0.5 and 1.0 MPa significantly increased the relative content of β-sheets and decreased the relative content of α-helices and β-turns. Correlation analysis revealed that the structural changes made the TSP brittle, with lower thermal stability and resistance to digestion. Moreover, SE decreased the degree of hydrolysis of TSPs in the gastric stage, with the lowest degree observed for the TSP at 0.5 MPa. However, in the intestinal phase, 1.0 and 1.5 MPa significantly increased the hydrolysis degree. These findings provide a better understanding of the SE pressure-modulated quality characteristics of TSPs and suggest the processing potential of modified TSPs as functional ingredients.
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Affiliation(s)
- Yingning Yao
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
| | - Yixin Zheng
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China
| | - Yi Zhang
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
| | - Hongliang Zeng
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China; China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
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2
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Rodriguez-Espinosa ME, Guevara-Oquendo VH, He J, Zhang W, Yu P. Research updates and progress on nutritional significance of the amides I and II, alpha-helix and beta-sheet ratios, microbial protein synthesis, and steam pressure toasting condition with globar and synchrotron molecular microspectroscopic techniques with chemometrics. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37995098 DOI: 10.1080/10408398.2023.2274442] [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: 11/24/2023]
Abstract
This article aims to review research updates and progress on the nutritional significance of the amides I and II, the alpha-helix and beta-sheet ratios, the microbial protein synthesis, and the steam pressure toasting condition in food and feed with globar and synchrotron molecular microspectroscopic techniques plus chemometrics (both univariate and multivariate techniques). The review focused on (I) impact of the amides I and II, and the alpha-helix and beta-sheet-structure ratios in food and feeds; (II) Current research progress and update in synchrotron technique and application in feed and food molecular structure studies that are associated with nutrition delivery; (III) Impact of thermal processing- steam pressure toasting condition on feed and food; (IV). Impact of the microbial protein synthesis and methodology on feed and food; and (V). Impact on performance and production of ruminants with Faba beans.
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Affiliation(s)
- Maria E Rodriguez-Espinosa
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Victor H Guevara-Oquendo
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
| | - Jiangfeng He
- Inner Mongolia Academy of Agriculture and Husbandry Science, Hohhot, China
| | - Weixian Zhang
- Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
| | - Peiqiang Yu
- Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, Saskatoon, Canada
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3
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Ashkar F, Wu J. Effects of Food Factors and Processing on Protein Digestibility and Gut Microbiota. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023. [PMID: 37267055 DOI: 10.1021/acs.jafc.3c00442] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/04/2023]
Abstract
Protein is an essential macronutrient. The nutritional needs of dietary proteins are met by digestion and absorption in the small intestine. Indigestible proteins are further metabolized in the gut and produce metabolites via protein fermentation. Thus, protein indigestibility exerts a wide range of effects on gut microbiota composition and function. This review aims to discuss protein digestibility, the effects of food factors, such as protein sources, intake level, and amino acid composition, and making meat analogues. Besides, it provides an inventory of antinutritional factors and processing techniques that influence protein digestibility and, consequently, the diversity and composition of intestinal microbiota. Future studies are warranted to understand the implication of plant-based analogues on protein digestibility and gut microbiota and to elucidate the mechanisms concerning protein digestibility to host gut microbiota using various omics techniques.
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Affiliation(s)
- Fatemeh Ashkar
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
| | - Jianping Wu
- Department of Agricultural Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G 2R3, Canada
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Effect of Oxidative Modification by Peroxyl Radical on the Characterization and Identification of Oxidative Aggregates and In Vitro Digestion Products of Walnut ( Juglans regia L.) Protein Isolates. Foods 2022; 11:foods11244104. [PMID: 36553844 PMCID: PMC9777859 DOI: 10.3390/foods11244104] [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: 11/17/2022] [Revised: 12/11/2022] [Accepted: 12/16/2022] [Indexed: 12/23/2022] Open
Abstract
Walnut protein is a key plant protein resource due to its high nutritional value, but walnuts are prone to oxidation during storage and processing. This article explored the oxidative modification and digestion mechanism of walnut protein isolates by peroxyl radical and obtained new findings. SDS-PAGE and spectral analysis were used to identify structural changes in the protein after oxidative modification, and LC-MS/MS was used to identify the digestion products. The findings demonstrated that as the AAPH concentration increased, protein carbonyl content increased from 2.36 to 5.12 nmol/mg, while free sulfhydryl content, free amino content, and surface hydrophobicity decreased from 4.30 nmol/mg, 1.47 μmol/mg, and 167.92 to 1.72 nmol/mg, 1.13 μmol/mg, and 40.93 nmol/mg, respectively. Furthermore, the result of Tricine-SDS-PAGE in vitro digestion revealed that protein oxidation could cause gastric digestion resistance and a tendency for intestinal digestion promotion. Carbonyl content increased dramatically during the early stages of gastric digestion and again after 90 min of intestine digestion, and LC-MS/MS identified the last digestive products of the stomach and intestine as essential seed storage proteins. Oxidation causes walnut proteins to form aggregates, which are then re-oxidized during digestion, and proper oxidative modification may benefit intestinal digestion.
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5
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Quality Assessment of the Protein Ingredients Recovered by Ultrasound-Assisted Extraction from the Press Cakes of Coconut and Almond Beverage Preparation. Foods 2022; 11:foods11223693. [PMID: 36429285 PMCID: PMC9689247 DOI: 10.3390/foods11223693] [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: 10/11/2022] [Revised: 11/07/2022] [Accepted: 11/16/2022] [Indexed: 11/19/2022] Open
Abstract
The manufacture of vegetal beverages has the drawback of producing large amounts of press cakes that are generally used as feed components. This work had the objective of valorizing the press cakes deriving from almond and coconut drinks production by using ultrasound-assisted extraction (UAE) to obtain protein ingredients for human use. Starting from coconut and almond press cakes, whose initial protein contents were 19.7% and 18.6%, respectively, the UAE treatment allowed liquid fractions to be obtained that were then freeze-dried: the extraction yields were 24.4 g dry extract/100 g press cake in case of coconut and 49.3 g dry extract/100 g press cake in case of almond. The protein contents of these dried materials were 30.10% and 22.88%, respectively. The quality of the extracted protein ingredients was assessed in term of phytic acid content, protein profile, techno-functional features, and antioxidant properties. The sonication had also a favorable effect on digestibility.
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Ohanenye IC, Ekezie FGC, Sarteshnizi RA, Boachie RT, Emenike CU, Sun X, Nwachukwu ID, Udenigwe CC. Legume Seed Protein Digestibility as Influenced by Traditional and Emerging Physical Processing Technologies. Foods 2022; 11:foods11152299. [PMID: 35954065 PMCID: PMC9368013 DOI: 10.3390/foods11152299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2022] [Revised: 07/25/2022] [Accepted: 07/28/2022] [Indexed: 11/16/2022] Open
Abstract
The increased consumption of legume seeds as a strategy for enhancing food security, reducing malnutrition, and improving health outcomes on a global scale remains an ongoing subject of profound research interest. Legume seed proteins are rich in their dietary protein contents. However, coexisting with these proteins in the seed matrix are other components that inhibit protein digestibility. Thus, improving access to legume proteins often depends on the neutralisation of these inhibitors, which are collectively described as antinutrients or antinutritional factors. The determination of protein quality, which typically involves evaluating protein digestibility and essential amino acid content, is assessed using various methods, such as in vitro simulated gastrointestinal digestibility, protein digestibility-corrected amino acid score (IV-PDCAAS), and digestible indispensable amino acid score (DIAAS). Since most edible legumes are mainly available in their processed forms, an interrogation of these processing methods, which could be traditional (e.g., cooking, milling, extrusion, germination, and fermentation) or based on emerging technologies (e.g., high-pressure processing (HPP), ultrasound, irradiation, pulsed electric field (PEF), and microwave), is not only critical but also necessary given the capacity of processing methods to influence protein digestibility. Therefore, this timely and important review discusses how each of these processing methods affects legume seed digestibility, examines the potential for improvements, highlights the challenges posed by antinutritional factors, and suggests areas of focus for future research.
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Affiliation(s)
- Ikenna C. Ohanenye
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Flora-Glad C. Ekezie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Roghayeh A. Sarteshnizi
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Food Science and Technology, Faculty of Agriculture, Tarbiat Modares University, Tehran P.O. Box 14115-336, Iran
| | - Ruth T. Boachie
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
| | - Chijioke U. Emenike
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Natural and Applied Sciences, Faculty of Science, Hezekiah University, Umudi, Nkwerre 471115, Nigeria
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Xiaohong Sun
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Plant, Food and Environmental Sciences, Faculty of Agriculture, Dalhousie University, Truro, NS B2N 5E3, Canada
| | - Ifeanyi D. Nwachukwu
- Center for Nutrition and Healthy Lifestyles, School of Public Health, Loma Linda University, Loma Linda, CA 92350, USA
- Correspondence: (I.D.N.); (C.C.U.)
| | - Chibuike C. Udenigwe
- School of Nutrition Sciences, Faculty of Health Sciences, University of Ottawa, Ottawa, ON K1H 8M5, Canada; (I.C.O.); (F.-G.C.E.); (R.A.S.); (R.T.B.); (C.U.E.); (X.S.)
- Department of Chemistry and Biomolecular Sciences, Faculty of Science, University of Ottawa, Ottawa, ON K1N 6N5, Canada
- Correspondence: (I.D.N.); (C.C.U.)
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7
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Shi D, Nickerson MT. Comparative evaluation of the functionality of faba bean protein isolates with major legume proteins in the market. Cereal Chem 2022. [DOI: 10.1002/cche.10589] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Dai Shi
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
| | - Michael T. Nickerson
- Department of Food and Bioproduct SciencesUniversity of Saskatchewan51 Campus Dr.SaskatoonSKCanada
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8
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Biomarkers and De Novo Protein Design Can Improve Precise Amino Acid Nutrition in Broilers. Animals (Basel) 2022; 12:ani12070935. [PMID: 35405923 PMCID: PMC8997161 DOI: 10.3390/ani12070935] [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: 02/28/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 12/10/2022] Open
Abstract
Simple Summary Almost half of the protein ingested by broilers is not retained and is excreted, impairing the nitrogen utilization, health and productivity of the animals, and intensifying the environmental impact of poultry meat production. This work proposes two potential tools, combining traditional nutrition with biotechnological, metabolomics, computational and protein engineering knowledge, which can contribute to improving precise amino acid nutrition in broilers in the future: (i) the use of serum uric nitrogen content as a rapid biomarker of amino acid imbalances, and (ii) the design and modeling of de novo proteins that are fully digestible and fit exactly to the animal’s requirements. Both tools can open up new opportunities to form an integrated framework for precise amino acid nutrition in broilers, helping us to achieve more efficient, resilient, and sustainable production. This information can help to determine the exact ratio of amino acids that will improve the efficiency of the use of nitrogen by poultry. Abstract Precision nutrition in broilers requires tools capable of identifying amino acid imbalances individually or in groups, as well as knowledge on how more digestible proteins can be designed for innovative feeding programs adjusted to animals’ dynamic requirements. This work proposes two potential tools, combining traditional nutrition with biotechnological, metabolomic, computational and protein engineering knowledge, which can contribute to improving the precise amino acid nutrition of broilers in the future: (i) the use of serum uric nitrogen content as a rapid biomarker of amino acid imbalances, and (ii) the design and modeling of de novo proteins that are fully digestible and fit exactly to the animal’s requirements. Each application is illustrated with a case study. Case study 1 demonstrates that serum uric nitrogen can be a useful rapid indicator of individual or group amino acid deficiencies or imbalances when reducing dietary protein and adjusting the valine and arginine to lysine ratios in broilers. Case study 2 describes a stepwise approach to design an ideal protein, resulting in a potential amino acid sequence and structure prototype that is ideally adjusted to the requirements of the targeted animal, and is theoretically completely digestible. Both tools can open up new opportunities to form an integrated framework for precise amino acid nutrition in broilers, helping us to achieve more efficient, resilient, and sustainable production. This information can help to determine the exact ratio of amino acids that will improve the efficiency of the use of nitrogen by poultry.
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Effect of Fractionation and Processing Conditions on the Digestibility of Plant Proteins as Food Ingredients. Foods 2022; 11:foods11060870. [PMID: 35327292 PMCID: PMC8955167 DOI: 10.3390/foods11060870] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 03/14/2022] [Accepted: 03/16/2022] [Indexed: 12/10/2022] Open
Abstract
Plant protein concentrates and isolates are used to produce alternatives to meat, dairy and eggs. Fractionation of ingredients and subsequent processing into food products modify the techno-functional and nutritional properties of proteins. The differences in composition and structure of plant proteins, in addition to the wide range of processing steps and conditions, can have ambivalent effects on protein digestibility. The objective of this review is to assess the current knowledge on the effect of processing of plant protein-rich ingredients on their digestibility. We obtained data on various fractionation conditions and processing after fractionation, including enzymatic hydrolysis, alkaline treatment, heating, high pressure, fermentation, complexation, extrusion, gelation, as well as oxidation and interactions with starch or fibre. We provide an overview of the effect of some processing steps for protein-rich ingredients from different crops, such as soybean, yellow pea, and lentil, among others. Some studies explored the effect of processing on the presence of antinutritional factors. A certain degree, and type, of processing can improve protein digestibility, while more extensive processing can be detrimental. We argue that processing, protein bioavailability and the digestibility of plant-based foods must be addressed in combination to truly improve the sustainability of the current food system.
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10
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Optimization of Soybean Protein Extraction Using By-Products from NaCl Electrolysis as an Application of the Industrial Symbiosis Concept. APPLIED SCIENCES-BASEL 2022. [DOI: 10.3390/app12063113] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Defatted soybean flour is generated during the oil extraction process of soybean, and it has a protein content of ~50%. On the other hand, an alkaline solution of NaOH is produced during the electrolysis process of NaCl in a novel method used to make a potent disinfectant/antiseptic (HOCl). In the present work, we suggest using these two products to produce soy protein isolate (SPI), aiming to create an industrial symbiosis. A Box–Behnken experimental design was executed, and a surface response analysis was performed to optimize temperature, alkaline solution, and time used for SPI extraction. The SPI produced at optimal conditions was then characterized. The experimental results fit well with a second-order polynomial equation that could predict 93.15% of the variability under a combination of 70 °C, alkaline solution 3 (pH 12.68), and 44.7 min of the process. The model predicts a 49.79% extraction yield, and when tested, we obtained 48.30% within the confidence interval (46.66–52.93%). The obtained SPI was comparable in content and structure with a commercial SPI by molecular weight and molecular spectroscopy characterization. Finally, the urease activity (UA) test was negative, indicating no activity for trypsin inhibitor. Based on the functional properties, the SPI is suitable for food applications.
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11
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Murbach TS, Glávits R, Maragheh NM, Endres JR, Hirka G, Goodman RE, Lu G, Vértesi A, Béres E, Szakonyiné IP. Evaluation of the genotoxic potential of protoporphyrin IX and the safety of a protoporphyrin IX-rich algal biomass. J Appl Toxicol 2022; 42:1253-1275. [PMID: 35104912 DOI: 10.1002/jat.4293] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2022] [Revised: 01/18/2022] [Accepted: 01/26/2022] [Indexed: 11/06/2022]
Abstract
Chlamydomonas reinhardtii is a nonpathogenic, nontoxigenic green algae used as a sustainable source of protein in foods. In order to mimic meat-like qualities, a strain rich in protoporphyrin IX (PPIX), an endogenous heme/chlorophyll precursor, was developed using an evolution and selection strategy, and investigations were carried out to evaluate the safety of the novel strain, C. reinhardtii (red), strain TAI114 (TAI114). Digestibly and proteomic evaluations were conducted to determine whether any potentially allergenic or toxic proteins occurred as the result of the mutation process. The genotoxic potential of pure PPIX was evaluated using a bacterial reverse mutation test, an in vitro mammalian chromosomal aberration test, and an in vivo mammalian micronucleus test. Finally, the novel TAI114 biomass was evaluated for general toxicity and identification of target organs in a 90-day repeated-dose oral toxicity study in rats. All proteins were rapidly degraded in pepsin at pH 2.0 suggesting low allergenic potential. The proteomic evaluation indicated that TAI114 biomass contains typical C. reinhardtii proteins. PPIX was unequivocally negative for genotoxic potential and no target organs or adverse effects were observed in rats up to the maximum feasible dose of 4000 mg/kg bw/day TAI114 biomass, which was determined to be the no-observed-adverse-effect-level (NOAEL). These results support the further development and risk characterization of TAI114 biomass as a novel ingredient for use in the meat analogue category of food.
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Affiliation(s)
- Timothy S Murbach
- AIBMR Life Sciences, Inc., 1425 Broadway, Suite 458, Seattle, WA, USA
| | - Róbert Glávits
- Toxi-Coop Zrt., Berlini utca 47-49, H-1045, Budapest, Hungary
| | - Niloofar Moghadam Maragheh
- Goodman Laboratory, Food Allergy Research and Resource Program (FARRP), University of Nebraska, Dept. of Food Science & Technology, Lincoln, NE, USA
| | - John R Endres
- AIBMR Life Sciences, Inc., 1425 Broadway, Suite 458, Seattle, WA, USA
| | - Gábor Hirka
- Toxi-Coop Zrt., Berlini utca 47-49, H-1045, Budapest, Hungary.,Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
| | - Richard E Goodman
- Goodman Laboratory, Food Allergy Research and Resource Program (FARRP), University of Nebraska, Dept. of Food Science & Technology, Lincoln, NE, USA
| | - Guihua Lu
- Triton Algae Innovations, 11760 Sorrento Valley Road, Suite R, San Diego, California, USA
| | - Adél Vértesi
- Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
| | - Erzsébet Béres
- Toxi-Coop Zrt., Arácsi út 97, 8230, Balatonfüred, Hungary
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12
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Compositional and Functional Considerations for Bovine-, Caprine- and Plant-Based Infant Formulas. DAIRY 2021. [DOI: 10.3390/dairy2040054] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
Breastmilk is the optimal source of nutrition for infants. However, in circumstances where breastfeeding is not possible or feasible, infant formula provides an essential alternative to fulfil the nutritional requirements of the developing infant. Traditionally, the manufacture of infant formula has involved utilisation of bovine milk as a base ingredient, formulated with other nutrients and bioactive ingredients to closely match the composition of human breastmilk. While it is the most widely available type of formula on the market, bovine-based infant formula is not suitable for all infants, and therefore alternatives such as those based on caprine milk, soy and rice protein are becoming increasingly available. This review provides a detailed examination of the composition of infant formula prepared from bovine milk, caprine milk, soy, and rice protein sources. Available literature on nutrient bio-accessibility and aspects of protein functionality relevant to infant formula is discussed.
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13
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Ketnawa S, Ogawa Y. In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans. Sci Rep 2021; 11:14257. [PMID: 34244542 PMCID: PMC8270925 DOI: 10.1038/s41598-021-93451-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2021] [Accepted: 06/25/2021] [Indexed: 11/23/2022] Open
Abstract
Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans 'S'), boiling (boiled soybeans 'B'), and fermentation (fermented soybeans 'F'), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing step and those digested fractions by simulated in vitro gastrointestinal digestion were also evaluated. The result showed a significant (P < 0.05) increase in the protein digestibility of B (48.71 ± 0.04%) and F (50.21 ± 0.45%) compared to that of S (20.58 ± 0.25%), accompanying the accumulation of small protein sub-fractions and essential amino acids. Besides, antioxidant activity indices of all digested fractions increased around two to fourfold at the end of the simulated digestion. F showed a consistently increasing trend when the digestion stage progressed and maximum values overall at the final digestion stage. Soybeans from fermentation step showed higher protein digestibility and indispensable amino acids as well as potential bioactivities than those from boiling and soaking step. The results demonstrated that manufacturing steps improved nutritional values of soybean protein, such as bioavailability of amino acids and certain bioactivities.
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Affiliation(s)
- Sunantha Ketnawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, 271-8510, Japan
- Department of Biochemistry, Faculty of Medicine, Chiang Mai University, Chiang Mai, 50200, Thailand
- Functional Food Research Center for Well-Being, Chiang Mai University, Chiang Mai, 50200, Thailand
| | - Yukiharu Ogawa
- Graduate School of Horticulture, Chiba University, Matsudo, Chiba, 271-8510, Japan.
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Wang Y, Wang Y, Lin X, Gou Z, Fan Q, Ye J, Jiang S. Potential Effects of Acidifier and Amylase as Substitutes for Antibiotic on the Growth Performance, Nutrient Digestion and Gut Microbiota in Yellow-Feathered Broilers. Animals (Basel) 2020; 10:E1858. [PMID: 33053884 PMCID: PMC7600580 DOI: 10.3390/ani10101858] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 09/28/2020] [Accepted: 10/04/2020] [Indexed: 11/22/2022] Open
Abstract
This study was conducted to evaluate the effects of acidifier (benzoic acid, BA), amylase (AL) and their combination as substitutes for antibiotics on growth performance, antioxidation, nutrient digestion and gut microbiota of yellow-feathered broilers. A total of 1440 twenty-one-day-old broilers were randomly allocated to six treatments. Broilers in the control group (CON) were fed a basal diet, whereas birds in the other five groups were fed the basal diet supplemented with antibiotic (zinc bacitracin, AT, 40 mg/kg), BA (2000 mg/kg), low level AL (AL-L, 300 mg/kg), high level AL (AL-H, 500 mg/kg) and the combination of AL-H and BA (BA+AL-H). The experimental animals were killed at the end of the trial (21 day-63 day) then blood samples were collected from two birds per pen. Bird weight, feed intake and survival rate were recorded on pen basis. Growth performance was not significantly influenced by AT, BA, AL-L, AL-H or BA+AL-H. Plasma uric acid (UA) was decreased from CON by all treatments; the activity of AKP in plasma was also lowered by AT, BA, AL-H and BA+AL-H. Plasma activity of LDH was reduced by BA. In the jejunal mucosa, Na+K+-ATP activity was increased by BA, AL-L, AL-H and BA+AL-H. Mucosal activities of T-AOC and CAT were increased with AL-L and AT supplementation, respectively. Additionally, the relative abundance of Escherichia coli (E. coli) in the cecal contents was reduced by BA+AL-H and, with the exception of AL-H, all treatments increased the relative abundance of Lactobacillus. In conclusion, dietary AT, BA, AL-L, AL-H or BA+AL were effective in improving the antioxidant capacity, nutrient digestion and gut microbiota composition. No significant differences were observed in the tested variables between AT and other treatments, indicating that BA, AL and their combination may be alternatives to dietary inclusion of zinc bacitracin. Dietary addition of 500 mg/kg AL and 2000 mg/kg BA was an optimum supplementation dose.
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Affiliation(s)
- Yibing Wang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
| | - Yang Wang
- College of Animal Science and Technology, Qingdao Agricultural University, Qingdao 266109, China;
| | - Xiajing Lin
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
| | - Zhongyong Gou
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
| | - Qiuli Fan
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
| | - Jinling Ye
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
| | - Shouqun Jiang
- Institute of Animal Science, Guangdong Academy of Agricultural Sciences, State Key Laboratory of Livestock and Poultry Breeding, Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture and Rural Affairs, Guangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou 510640, China; (Y.W.); (X.L.); (Z.G.); (Q.F.); (J.Y.)
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15
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Herreman L, Nommensen P, Pennings B, Laus MC. Comprehensive overview of the quality of plant- And animal-sourced proteins based on the digestible indispensable amino acid score. Food Sci Nutr 2020; 8:5379-5391. [PMID: 33133540 PMCID: PMC7590266 DOI: 10.1002/fsn3.1809] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 07/07/2020] [Accepted: 07/14/2020] [Indexed: 01/10/2023] Open
Abstract
Indispensable amino acid (IAA) composition and standardized ileal digestibility (SID) of five animal- and 12 plant-based proteins were used to calculate their respective Digestible Indispensable Amino Score (DIAAS) according to the three age categories defined by the Food and Agriculture Organization (FAO). Mean IAA content and mean SID obtained from each protein dataset were subsequently used to simulate optimal nutritional quality of protein mixtures. Datasets revealed considerable variation in DIAAS within the same protein source and among different protein sources. Among the selected protein sources, and based on the 0.5- to 3-year-old reference pattern, pork meat, casein, egg, and potato proteins are classified as excellent quality proteins with an average DIAAS above 100. Whey and soy proteins are classified as high-quality protein with an average DIAAS ≥75. Gelatin, rapeseed, lupin, canola, corn, hemp, fava bean, oat, pea, and rice proteins are classified in the no quality claim category (DIAAS <75). Potato, soy, and pea proteins can complement a broad range of plant proteins, leading to higher DIAAS when supplied in the form of protein mixtures and at specific ratios. Such complementarity highlights the potential to achieve an optimal nutritional efficiency with plant proteins alone.
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16
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Song P, Cheng L, Tian K, Zhang M, Mchunu NP, Niu D, Singh S, Prior B, Wang ZX. Biochemical characterization of two new Aspergillus niger aspartic proteases. 3 Biotech 2020; 10:303. [PMID: 32566441 DOI: 10.1007/s13205-020-02292-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/05/2020] [Accepted: 06/07/2020] [Indexed: 01/19/2023] Open
Abstract
Two new aspartic proteases, PepAb and PepAc (encoded by pepAb and pepAc), were heterologously expressed and biochemically characterized from Aspergillus niger F0215. They possessed a typical structure of pepsin-type aspartic protease with the conserved active residues D (84, 115), Y (131, 168) and D (281, 326), while their identity in amino acid sequences was only 19.0%. PepAb had maximum activity at pH 2.5 and 50 °C and PepAc at 3.0 and 50 °C. The specific activities of PepAb and PepAc toward casein were 1368.1 and 2081.4 U/mg, respectively. Their activities were significantly promoted by Cu2+ and Mn2+ and completely inhibited by pepstatin. PepAb exhibited higher catalytic efficiency (k cat/K m) toward soy protein isolates than casein, while PepAc showed higher catalytic efficiency toward casein. The hydrolysis capacities of PepAb and PepAc on soy protein isolates were slightly lower than that of previously identified A. niger aspartic protease, PepA (aspergillopepsin I), while the resultant peptide profiles were remarkably different for all three proteases.
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Affiliation(s)
- Peng Song
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Lei Cheng
- College of Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 China
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Kangming Tian
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Meng Zhang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Nokuthula Peace Mchunu
- Agricultural Research Council, Biotechnology Platform, Private Bag X5, Onderstepoort, 0110 South Africa
| | - Dandan Niu
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
| | - Suren Singh
- Department of Biotechnology and Food Technology, Faculty of Applied Sciences, Durban University of Technology, P. O. Box 1334, Durban, 4001 South Africa
| | - Bernard Prior
- Department of Microbiology, University of Stellenbosch, Private Bag X1, Matieland, 7602 South Africa
| | - Zheng-Xiang Wang
- Department of Biological Chemical Engineering, College of Chemical Engineering and Materials Science, Tianjin University of Science and Technology, Tianjin, 300457 China
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17
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A Study of Structural Change During In Vitro Digestion of Heated Soy Protein Isolates. Foods 2019; 8:foods8120594. [PMID: 31756907 PMCID: PMC6963817 DOI: 10.3390/foods8120594] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2019] [Revised: 11/13/2019] [Accepted: 11/15/2019] [Indexed: 11/17/2022] Open
Abstract
Use of soy protein isolate (SPI) as the encapsulating material in emulsions is uncommon due to its low solubility and emulsification potential. The aim of this study was to improve these properties of SPI via heat treatment-induced modifications. We modified SPI under various heating conditions and demonstrated the relationship between structure and in vitro digestibility in simulated gastric fluid by means of Sodium Dodecyl Sulphide-Polyacrylamide Gel Electrophoresis (SDS-PAGE) and Raman spectroscopy. It was found that the degree of hydrolysis (DH) of SPI increased and then decreased upon increasing exposure to heat. Different subunits of conglycinin were digested and degraded by pepsin. Heat treatment improved digestion characteristics that would reduce e the unnecessary loss of protein, offering potential for the efficient delivery of nutrients in nanoemulsions. These results could have significant relevance for research groups that are interested in the biological interactions and activity of functional SPI.
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18
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Effect of different leavening agents on the nutritional characteristics of two durum wheat breads. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03324-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Wang Y, Wang J, Wang S, Guo J, Wang S. Modification of Glutenin and Associated Changes in Digestibility Due to Methylglyoxal during Heat Processing. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:10734-10743. [PMID: 31479252 DOI: 10.1021/acs.jafc.9b04337] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
Glutenin is the main protein of flour and is a very important source of protein nutrition for humans. Methylglyoxal (MGO) is an important product of the Maillard reaction that occurs during the hot-processing of flour products, and it reacts with glutenin to facilitate changes in glutenin properties. Here, the effects of MGO on glutenin digestion during the heating process were investigated using a simulated MGO-glutenin system. MGO significantly reduced the digestibility of glutenin. The structure of MGO-glutenin and physicochemical properties were studied to understand the mechanism of the decrease of digestibility. These data suggest that changes in digestibility were caused by decreases in surface hydrophobicity and increases in disulfide bonds. MGO induces strong aggregation of glutenin after heating that led to the masking of cleavage sites for proteases. Moreover, carbonyl oxidation induced by MGO leads to intermolecular cross-linking of glutenin that increasingly masks or even destroys cleavage sites, further decreasing digestibility.
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Affiliation(s)
- Yaya Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Junping Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shujun Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Jun Guo
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
| | - Shuo Wang
- College of Food Science and Engineering , Tianjin University of Science & Technology, State Key Laboratory of Food Nutrition and Safety , No. 29 The Thirteenth Road, Tianjin Economy and Technology Development Area , Tianjin 300457 , P. R. China
- Tianjin Key Laboratory of Food Science and Health, School of Medicine , Nankai University , Tianjin 300071 , P. R. China
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20
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Duque-Estrada P, Berton-Carabin CC, Nieuwkoop M, Dekkers BL, Janssen AEM, van der Goot AJ. Protein Oxidation and In Vitro Gastric Digestion of Processed Soy-Based Matrices. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:9591-9600. [PMID: 31414795 PMCID: PMC6716211 DOI: 10.1021/acs.jafc.9b02423] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 07/12/2019] [Accepted: 07/30/2019] [Indexed: 05/31/2023]
Abstract
Process conditions that are applied to make structured soy-protein-based food commonly include high temperatures. Those conditions can induce protein oxidation, leading to a decrease in their susceptibility to proteolysis by digestive enzymes. We aimed to investigate the effects of thermomechanical processing on oxidation and in vitro gastric digestion of commercial soy protein ingredients. Samples were sheared at 100 to 140 °C and characterized for acid uptake, carbonyl content, electrophoresis, and surface hydrophobicity. The enzymatic hydrolysis was determined in simulated gastric conditions. Protein ingredients were already oxidized and showed higher surface hydrophobicity and hydrolysis rate compared with those of the processed matrices. However, no clear correlation between the level of carbonyls and the hydrolysis rate was found. Therefore, we conclude that gastric digestion is mostly driven by the matrix structure and composition and the available contact area between the substrate and proteolytic enzymes.
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21
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Efraim Y, Schoen B, Zahran S, Davidov T, Vasilyev G, Baruch L, Zussman E, Machluf M. 3D Structure and Processing Methods Direct the Biological Attributes of ECM-Based Cardiac Scaffolds. Sci Rep 2019; 9:5578. [PMID: 30944384 PMCID: PMC6447624 DOI: 10.1038/s41598-019-41831-9] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2018] [Accepted: 03/06/2019] [Indexed: 11/10/2022] Open
Abstract
High hopes are held for cardiac regenerative therapy, driving a vast research effort towards the development of various cardiac scaffolds using diverse technologies and materials. Nevertheless, the role of factors such as fabrication process and structure in determining scaffold's characteristics is yet to be discovered. In the present study, the effects of 3D structure and processing method on cardiac scaffolds are addressed using three distinct scaffolds made through different production technologies from the same biomaterial: decellularized porcine cardiac extracellular matrix (pcECM). pcECM patch, injectable pcECM hydrogel, and electrospun pcECM scaffolds were all proven as viable prospective therapies for MI, thus generally preserving pcECM beneficial properties. Yet, as we demonstrate, minor differences in scaffolds composition and micro-morphology as well as substantial differences in their mechanical properties, which arise from their production process, highly affect the interactions of the scaffold with both proliferating cells and functional cells. Hence, the rates of cell attachment, survival, and proliferation significantly vary between the different scaffolds. Moreover, major differences in cell morphology and alignment as well as in matrix remodeling are obtained. Overall, the effects revealed herein can guide a more rational scaffold design for the improved cellular or acellular treatment of different cardiac disease scenarios.
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Affiliation(s)
- Yael Efraim
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Beth Schoen
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Sharbel Zahran
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Tzila Davidov
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Gleb Vasilyev
- Faculty of Mechanical Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Limor Baruch
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Eyal Zussman
- Faculty of Mechanical Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel
| | - Marcelle Machluf
- Faculty of Biotechnology & Food Engineering, Technion - Israel Institute of Technology, Haifa, 3200003, Israel.
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22
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Zheng Z, Ma D, Rashidi S, Li B. Study of denaturation and composition‐dependent poly(ethylene oxide)–soy protein interactions: Structures and dielectric polarization. J Appl Polym Sci 2018. [DOI: 10.1002/app.46561] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Affiliation(s)
- Zhuoyuan Zheng
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Da Ma
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Soheil Rashidi
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
| | - Bin Li
- Department of Mechanical EngineeringWichita State UniversityWichita, Kansas 67260‐0133
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23
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Bryan DDSL, Abbott DA, Classen HL. Development of an in vitro protein digestibility assay mimicking the chicken digestive tract. ACTA ACUST UNITED AC 2018; 4:401-409. [PMID: 30564760 PMCID: PMC6286628 DOI: 10.1016/j.aninu.2018.04.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2018] [Revised: 04/17/2018] [Accepted: 04/18/2018] [Indexed: 11/06/2022]
Abstract
It is difficult to obtain in vivo digestion kinetics data of high protein ingredients using chickens. Collecting kinetics data requires repeated sampling of digesta from the small intestine during the digestion process, which is not easily accomplished due to the anatomical structure of chicken digestive tract. An in vitro technique is proposed for measuring the digestion kinetics of protein sources fed to chickens. The method has a 30 min gastric and 3 h intestinal phase. Five hundred milligram crude protein (CP) equivalent of each meal sample (CP = % N × 6.25) was digested with pepsin (28,260 units) in 50 mL polyethylene centrifuge tubes for 30 min in a shaking water bath (150 strokes/min; 30 mm stroke length) at 41 °C. The 6.5 mL pancreatin was selected as the enzyme concentration for the intestinal phase, during which time 500 μL aliquots were collected at 0, 15, 30, 45, 60, 90, 120, 150, 180 and 240 min. Samples were diluted 1:820 with HCl and sodium acetate buffer, and then mixed with ninhydrin reagent (2:1) at 100 ± 2 °C for 15 min and spectrometric readings taken at 568 nm. To validate the assay, 5 replications of soybean meal (SBM), corn gluten meal (CGM), corn distillers dried grains with solubles (CDDGS), porcine meal (PCM), fish meal (FM) and casein (CA) were digested. The digestion data were modeled with PROC NLIN procedure, and the intra coefficient of variation (CV) assessed using PROC MEANS of SAS 9.4. The digestion values at 180 min were SBM 95 ± 4, FM 93 ± 3, PCM 68 ± 4, CGM 82 ± 3 and CDDGS 70 ± 2. Intra CV for SBM, CGM, CDDGS, PCM and FM were 5%, 5%, 12%, 10% and 2%, respectively. The estimated fractional digestion rates for SBM, CGM, CDDGS, FM and PCM were 0.023, 0.013, 0.009, 0.024 and 0.013, respectively. In conclusion, the proposed in vitro technique estimated the rate and extent of the digestion of CP for the meals with low intra CV.
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Affiliation(s)
- Dervan D S L Bryan
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
| | - Dawn A Abbott
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
| | - Henry L Classen
- Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, S7N 5A8, Saskatchewan, Canada
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