Nutrition profile and potency of RGD motif in protein hydrolysate of green peas as an antifibrosis in chronic kidney disease

Characteristics of soybean (Glycine max) protein hydrolysate by bromelain and its effect on inflammation and kidney disorders in gentamicin-induced male Wistar rats

Objectives

Soybeans have various positive effects on health, including anti-inflammatory and preventing kidney damage. There is concern regarding the phytoestrogen content due to the high isoflavone content in soybeans. Various forms of soybean processing have been tried; in this study, the hydrolysis method will be used to obtain the active substance Arginine-Glycine-Aspartate (RGD) tripeptide in soybean protein hydrolyzed by bromelain (SPHB). The research aimed to determine the characteristics and influence of SPHB on kidney function, inflammation, body weight, and estrogen in male Wistar rats induced by gentamicin.

Materials and Methods

Soybeans (Glycine max) are hydrolyzed using the proteolytic enzyme Bromelain from pineapples. The proteomics was investigated using Liquid-Chromatography Mass Spectroscopy Tandem (LC-MS/MS). SPHB in three doses would be tested for 28 days on male Wistar rats induced by gentamicin. The parameters measured were body weight, high-sensitive cell reactive protein (hs-CRP) levels, urea, creatinine, and estrogen levels.

Results

SPHB has a low molecular weight (LMW) of 10 kDa and contains RGD in the lunasin sequence. SPHB showed no effect on body weight (P>0.05). The impact of SPHB on hs-CRP, urea, and creatinine showed differences significantly from the positive control, especially SPHB at a dose of 112 mg/day (P<0.01). Meanwhile, SPHB has almost no effect on estrogen levels.

Conclusion

The administration of SPHB with LMW and contains lunasin showed decreased inflammation and kidney function parameters but did not affect body weight and estrogen levels in induced gentamicin Wistar rats.

Reducing meat consumption in Central Asia through 3D printing of plant-based protein-enhanced alternatives-a mini review

3D food printing (3DFP) is emerging as a vital innovation in the food industry's pursuit of sustainability. 3DFP has evolved to significantly impact food production, offering the capability to create customized, nutritionally balanced foods. Central Asia has a higher than global average level of meat consumption per capita, which might be influenced by its historical and cultural background of nomadism. This dietary trend might potentially result in negative impacts on both the environment and human health outcomes, as it leads to increased greenhouse gas emissions and increased risk of chronic diseases. Reducing meat consumption holds the potential to address these sustainability and health issues. A possible strategy to reduce meat consumption and promote plant-based foods is 3D Food Printing (3DFP), which can rely on plant-protein sources from the region to create appealing and tasty alternatives for these populations. This review summarizes recent studies on plant protein-rich materials for 3DFP as a substitute to meet the growing global demand for meat as well as the 3DFP printing parameters associated with the different plant-based proteins currently used (e.g., lentils, soybeans, peas, and buckwheat). The findings revealed that buckwheat, a dietary staple in Central Asia, can be a promising choice for 3DFP technology due to its widespread consumption in the region, gluten-free nature, and highly nutritious profile.