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Smith K, Watson AW, Lonnie M, Peeters WM, Oonincx D, Tsoutsoura N, Simon-Miquel G, Szepe K, Cochetel N, Pearson AG, Witard OC, Salter AM, Bennett M, Corfe BM. Meeting the global protein supply requirements of a growing and ageing population. Eur J Nutr 2024:10.1007/s00394-024-03358-2. [PMID: 38430450 DOI: 10.1007/s00394-024-03358-2] [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: 12/08/2023] [Accepted: 02/17/2024] [Indexed: 03/03/2024]
Abstract
Human dietary patterns are a major cause of environmental transformation, with agriculture occupying ~ 50% of global land space, while food production itself is responsible for ~ 30% of all greenhouse gas emissions and 70% of freshwater use. Furthermore, the global population is also growing, such that by 2050, it is estimated to exceed ~ 9 billion. While most of this expansion in population is expected to occur in developing countries, in high-income countries there are also predicted changes in demographics, with major increases in the number of older people. There is a growing consensus that older people have a greater requirement for protein. With a larger and older population, global needs for protein are set to increase. This paper summarises the conclusions from a Rank Prize funded colloquium evaluating novel strategies to meet this increasing global protein need.
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Affiliation(s)
- Kieran Smith
- Oxford Centre for Diabetes, Endocrinology and Metabolism, Churchill Hospital, University of Oxford, Oxford, UK.
- School of Biomedical, Nutritional and Sport Sciences, Newcastle University, Newcastle upon Tyne, UK.
- Faculty of Medical Sciences, Human Nutrition and Exercise Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UK.
| | - Anthony W Watson
- School of Biomedical, Nutritional and Sport Sciences, Newcastle University, Newcastle upon Tyne, UK
- Faculty of Medical Sciences, Human Nutrition and Exercise Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UK
| | - Marta Lonnie
- The Rowett Institute, School of Medicine, Medical Sciences and Nutrition, University of Aberdeen, Aberdeen, UK
- Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, Sloneczna 45F, Olsztyn, 10-718, Poland
| | - Wouter M Peeters
- School of Biomedical, Nutritional and Sport Sciences, Newcastle University, Newcastle upon Tyne, UK
| | - Dennis Oonincx
- Animal Nutrition Group, Wageningen University & Research, Wageningen, The Netherlands
| | - Niki Tsoutsoura
- Division of Food, Nutrition & Dietetics and Future Food Beacon, School of Biosciences, University of Nottingham, Nottingham, UK
| | - Genis Simon-Miquel
- Leibniz Centre for Agricultural Landscape Research (ZALF), Müncheberg, Germany
| | - Kamil Szepe
- Division of Food, Nutrition & Dietetics and Future Food Beacon, School of Biosciences, University of Nottingham, Nottingham, UK
- School of Life Sciences and Food Systems Institute, University of Nottingham, Nottingham, Nottingham, UK
| | - Noriane Cochetel
- Division of Food, Nutrition & Dietetics and Future Food Beacon, School of Biosciences, University of Nottingham, Nottingham, UK
| | - Alice G Pearson
- Department of Sport and Exercise Sciences, Durham University, Durham, UK
| | - Oliver C Witard
- Centre for Human & Applied Physiological Sciences, King's College London, London, UK
| | - Andrew M Salter
- Division of Food, Nutrition & Dietetics and Future Food Beacon, School of Biosciences, University of Nottingham, Nottingham, UK
| | - Malcom Bennett
- Division of Food, Nutrition & Dietetics and Future Food Beacon, School of Biosciences, University of Nottingham, Nottingham, UK
| | - Bernard M Corfe
- Faculty of Medical Sciences, Human Nutrition and Exercise Research Centre, Population Health Sciences Institute, Newcastle University, Newcastle upon Tyne, UK.
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Uushona T, Chikwanha OC, Katiyatiya CLF, Strydom PE, Mapiye C. Fatty acid and oxidative shelf-life profiles of meat from lambs fed finisher diets containing Acacia mearnsii leaf-meal. Meat Sci 2023; 201:109190. [PMID: 37060878 DOI: 10.1016/j.meatsci.2023.109190] [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: 11/21/2022] [Revised: 03/30/2023] [Accepted: 04/06/2023] [Indexed: 04/17/2023]
Abstract
Five diets containing Acacia mearnsii leaf-meal (AMLM; 0, 50, 100, 150 and 200 g/kg DM) substituted for Triticum aestivum bran were fed to lambs for 42 days. The effect of diet and retail display period on meat fatty acid (FA) composition (day 1); colour, antioxidant activity, myoglobin and lipid oxidation (day 1, 3, 5, 7 and 9); protein oxidation (1, 3 and 7 d) and instrumental tenderness (day 1, 5 and 10) were evaluated. Dietary AMLM linearly decreased (P ≤ 0.05) individual (14:0, 16:0, 18:0) and total saturated FA and increased (P ≤ 0.05) trans(t)-monounsaturated FA (MUFA) mainly t10/t11-18:1, individual and total conjugated linoleic acids, n-3 and n-6 polyunsaturated FA (PUFA) contents. The contents of cis(c)-MUFA, mainly c9-18:1, exhibited a quadratic response reaching a minimum at 50 g/kg AMLM (P ≤ 0.05). Meat antioxidant on day 9 was higher (P ≤ 0.05) for diets containing ≥100 g/kg DM AMLM compared to the other diet × retail display period interactions. Relative to the other interactions, meat redness values were lowest on day 7 and 9 for AMLM diets containing ≥150 g/kg DM (P ≤ 0.05). Dietary addition of AMLM increased (P ≤ 0.05) meat lightness and oxymyoglobin, and reduced (P ≤ 0.05) TBARS and instrumental tenderness values. However, oxymyoglobin values declined (P ≤ 0.05) over the retail display period, while lightness, metmyoglobin, TBARS and carbonyls increased (P ≤ 0.05). Results indicate that AMLM up to 200 g/kg DM in lamb finisher diets, improves meat fatty acid composition, tenderness, and lipid shelf-life.
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Affiliation(s)
- Tulimo Uushona
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa; Department of Animal Production, Agribusiness and Economics, Faculty of Agriculture, Engineering and Natural Sciences, University of Namibia, Private Bag 13188, Windhoek, Namibia
| | - Obert C Chikwanha
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Chenaimoyo L F Katiyatiya
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Phillip E Strydom
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa
| | - Cletos Mapiye
- Department of Animal Sciences, Faculty of AgriSciences, Stellenbosch University, Private Bag X1, Matieland 7602, South Africa.
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Galani E, Ly I, Laurichesse E, Schmitt V, Xenakis A, Chatzidaki MD. Pea and Soy Protein Stabilized Emulsions: Formulation, Structure, and Stability Studies. COLLOIDS AND INTERFACES 2023. [DOI: 10.3390/colloids7020030] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/09/2023]
Abstract
During the last decades, there has been a huge consumer concern about animal proteins that has led to their replacement with plant proteins. Most of those proteins exhibit emulsifying properties; thus, the food industry begins their extensive use in various food matrices. In the present study, pea and soy protein isolates (PPI and SPI) were tested as potential candidates for stabilizing food emulsions to encapsulate α-tocopherol and squalene. More specifically, PPI and SPI particles were formulated using the pH modification method. Following, emulsions were prepared using high-shear homogenization and were observed at both a microscopic and macroscopic level. Furthermore, the adsorption of the proteins was measured using the bicinchoninic acid protein assay. The emulsions’ droplet size as well as their antioxidant capacity were also evaluated. It was found that the droplet diameter of the SPI-based emulsions was 60.0 μm, while the PPI ones had a relatively smaller diameter of approximately 57.9 μm. In the presence of the bioactives, both emulsions showed scavenging activity of the 2,20-Azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical cation (ABTS·+) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals, with the ones loaded with α-tocopherol having the greatest antioxidant capacity. Overall, the proposed systems are very good candidates in different food matrices, with applications ranging from vegan milks and soups to meat alternative products.
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Affiliation(s)
- Eleni Galani
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
- Food Chemistry & Human Nutrition, School of Food, Biotechnology and Development, Agricultural University of Athens, 11855 Athens, Greece
| | - Isabelle Ly
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Eric Laurichesse
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Veronique Schmitt
- CNRS Centre de Recherche Paul Pascal, University of Bordeaux, 33600 Bordeaux, France
| | - Aristotelis Xenakis
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
| | - Maria D. Chatzidaki
- Institute of Chemical Biology, National Hellenic Research Foundation, 11635 Athens, Greece
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Nath A, Ahmad AS, Amankwaa A, Csehi B, Mednyánszky Z, Szerdahelyi E, Tóth A, Tormási J, Truong DH, Abrankó L, Koris A. Hydrolysis of Soybean Milk Protein by Papain: Antioxidant, Anti-Angiotensin, Antigenic and Digestibility Perspectives. Bioengineering (Basel) 2022; 9:bioengineering9090418. [PMID: 36134964 PMCID: PMC9495856 DOI: 10.3390/bioengineering9090418] [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: 07/23/2022] [Revised: 08/18/2022] [Accepted: 08/20/2022] [Indexed: 12/03/2022] Open
Abstract
The objective of the investigation was to understand the biochemical activities of hydrolysate of soybean milk protein (SMP). Hydrolysis was carried out by different concentrations of papain (0.008 g·L−1, 0.016 g·L−1, 0.032 g·L−1 and 0.064 g·L−1). The antioxidant capacity was measured by the ferric-reducing ability of plasma (FRAP) and 2,2-Diphenyl-1-picrylhydrazyl (DPPH) assays. The anti-angiotensin activity of hydrolysate was measured by the recombinant angiotensin converting enzyme and substrate Abz-FRK(Dnp)-P. The contributions of the Kunitz trypsin inhibitor (KTI) and Bowman–Birk inhibitor (BBI) on antigenicity, and the in vitro digestion of papain-hydrolyzed SMP were studied. Rabbit polyclonal anti-KTI and anti-BBI antibodies together with peroxidase-labelled goat anti-Rb IgG secondary antibody were used to identify the antigenicity of KTI and BBI in unhydrolyzed and papain-hydrolyzed SMP. The antioxidant capacity and anti-angiotensin activity of SMP were increased after the papain hydrolysis of SMP. The KTI- and BBI-specific antigenicity were reduced in SMP by increasing the concentration of papain. However, there was interaction between papain-hydrolyzed SMP and trypsin in native gel, while interaction with chymotrypsin was absent. The interaction between trypsin and SMP was reduced due to the hydrolysis of papain in a concentration-dependent manner. According to the in vitro gastrointestinal digestion simulation protocol (Infogest), the digestibility of SMP was not statistically increased.
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Affiliation(s)
- Arijit Nath
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abubakar Saleh Ahmad
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Abraham Amankwaa
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
| | - Barbara Csehi
- Department of Refrigeration and Livestock Products Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, HU-1118 Budapest, Hungary
| | - Zsuzsanna Mednyánszky
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Emőke Szerdahelyi
- Department of Nutrition, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Somlói St 14-16, HU-1118 Budapest, Hungary
| | - Attila Tóth
- Division of Clinical Physiology, Department of Cardiology, Faculty of Medicine, University of Debrecen, Móricz Zsigmond Str 22, HU-4032 Debrecen, Hungary
| | - Judit Tormási
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - Duy Hoàng Truong
- Institute of Biotechnology and Food Technology, Industrial University of Ho Chi Minh City, 12 Nguyen Van Bao, Ward 4, Go Vap District, Ho Chi Minh City 727000, Vietnam
| | - László Abrankó
- Department of Food Chemistry and Analytical Chemistry, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Villányi út 35-43, HU-1118 Budapest, Hungary
| | - András Koris
- Department of Food Process Engineering, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi St 44, HU-1118 Budapest, Hungary
- Correspondence: ; Tel.: +36-1-3057228
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Muleya M, Tang K, Broadley MR, Salter AM, Joy EJM. Limited Supply of Protein and Lysine Is Prevalent among the Poorest Households in Malawi and Exacerbated by Low Protein Quality. Nutrients 2022; 14:nu14122430. [PMID: 35745160 PMCID: PMC9230964 DOI: 10.3390/nu14122430] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/30/2022] [Accepted: 06/09/2022] [Indexed: 11/23/2022] Open
Abstract
We estimated dietary supplies of total and available protein and indispensable amino acids (IAAs) and predicted the risk of deficiency in Malawi using Household Consumption and Expenditure Survey data. More than half of dietary protein was derived from cereal crops, while animal products provided only 11%. The supply of IAAs followed similar patterns to that of total proteins. In general, median protein and IAA supplies were reduced by approximately 17% after accounting for digestibility, with higher losses evident among the poorest households. At population level, 20% of households were at risk of protein deficiency due to inadequate available protein supplies. Of concern was lysine supply, which was inadequate for 33% of households at the population level and for the majority of the poorest households. The adoption of quality protein maize (QPM) has the potential to reduce the risk of protein and lysine deficiency in the most vulnerable households by up to 12% and 21%, respectively.
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Affiliation(s)
- Molly Muleya
- School of Biosciences, Future Food Beacon, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK; (M.R.B.); (A.M.S.)
- Correspondence: ; Tel.: +44-(0)115-95-16262
| | - Kevin Tang
- Faculty of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, Keppel Street, London WC1E 7HT, UK; (K.T.); (E.J.M.J.)
| | - Martin R. Broadley
- School of Biosciences, Future Food Beacon, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK; (M.R.B.); (A.M.S.)
- Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
| | - Andrew M. Salter
- School of Biosciences, Future Food Beacon, University of Nottingham, Sutton Bonington Campus, Loughborough, Leicestershire LE12 5RD, UK; (M.R.B.); (A.M.S.)
| | - Edward J. M. Joy
- Faculty of Epidemiology and Population Health, London School of Hygiene & Tropical Medicine, Keppel Street, London WC1E 7HT, UK; (K.T.); (E.J.M.J.)
- Rothamsted Research, West Common, Harpenden, Hertfordshire AL5 2JQ, UK
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A qualitative examination of the motivations behind vegan, vegetarian, and omnivore diets in an Australian population. Appetite 2021; 167:105614. [PMID: 34329718 DOI: 10.1016/j.appet.2021.105614] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2020] [Revised: 07/22/2021] [Accepted: 07/25/2021] [Indexed: 11/21/2022]
Abstract
There is a growing shift towards meat reducing diets, especially in Western nations, in the last decade. Whilst research has examined the potential motivations in adopting meat reducing diets, there are a limited number of studies which directly compare diet-related motivations across dietary groups, especially comparing meat reducing diet groups to omnivores. As such, it is unclear whether these dietary groups have distinctly different motivations for adopting their diets. This study aimed to examine the motivations that underlie people's dietary choices, and to compare these across three dietary groups; vegan, vegetarian, omnivore. A sample of 701 participants participated in the study (Mage = 30.09, SDage = 10.91). Participants were asked to self-describe the diet they follow and provide a written response as to why they choose to follow this diet. A content analysis indicated that the participants' motivations were similar across the three dietary groups. Similar reasons included health and environment, with the health reason common across all three groups. For vegan and vegetarians the most common was animal welfare. However, taste and enjoyment for diet was most common for omnivores. The overlap in responses across the dietary groups suggests that dietary motivations are similar across these three groups. Therefore, rather than simply employing motivations to encourage reduced meat diets, it may be better to develop more personalised interventions to achieve this.
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Yue H, Qiu B, Jia M, Liu W, Guo XF, Li N, Xu ZX, Du FL, Xu T, Li D. Effects of α-linolenic acid intake on blood lipid profiles:a systematic review and meta-analysis of randomized controlled trials. Crit Rev Food Sci Nutr 2020; 61:2894-2910. [PMID: 32643951 DOI: 10.1080/10408398.2020.1790496] [Citation(s) in RCA: 44] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
To investigate the effect of ALA intake on blood lipid profiles, including triglycerides (TG), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDL-C), very-low-density lipoprotein (VLDL-C) and ratio of TC to HDL-C. We systematically searched randomized controlled trials of ALA intervention on PubMed, Embase, Cochrane library and related references up to March 2018. The final values were calculated as weighted mean difference (WMD) by using a random effects model. Subgroup analysis and meta-regression were used to explore the source of heterogeneity. Generalized least square was performed for dose-response analysis. Forty-seven studies with 1305 individuals in the ALA arm and 1325 individuals in the control arm were identified. Compared with control group, dietary intake of ALA significantly reduced the concentrations of TG (WMD -0.101 mmol/L; 95% CI: -0.158 to -0.044 mmol/L; P = 0.001), TC (WMD -0.140 mmol/L; 95% CI: -0.224 to -0.056 mmol/L; P = 0.001), LDL-C (WMD -0.131 mmol/L; 95% CI: -0.191 to -0.071 mmol/L; P < 0.001), VLDL-C (WMD -0.121 mmol/L; 95% CI: -0.170 to -0.073 mmol/L; P < 0.001), TC/HDL-C ratio (WMD -0.165 mmol/L; 95% CI: -0.317 to -0.013 mmol/L; P = 0.033) and LDL-C/HDL-C ratio (WMD -0.158 mmol/L; 95% CI: -0.291 to -0.025 mmol/L; P = 0.02). There is no effect of ALA intake on HDL-C (WMD 0.008 mmol/L; 95% CI: -0.018 to 0.034 mmol/L; P = 0.541). Dose-response analysis indicated that 1 g per day increment of ALA was associated with a 0.0016 mmol/L, 0.0071 mmol/L, 0.0015 and 0.0061 mmol/L reduction in TG (95% CI: -0.0029 to -0.0002 mmol/L), TC (95% CI: -0.0085 to -0.0058 mmol/L), HDL-C (95% CI: -0.0020 to -0.0011 mmol/L) and LDL-C (95% CI: -0.0073 to -0.0049 mmol/L) levels, respectively. The effects of ALA intake on TG, TC and LDL-C concentrations were more obvious among Asian participants, and also more obvious on patients with hyperlipidemia or hyperglycemia compared to healthy individuals. Dietary ALA intervention improves blood lipid profiles by decreasing levels of TG, TC, LDL and VLDL-C. Our findings add to the evidence that increasing ALA intake could potentially prevent risk of cardiovascular diseases.
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Affiliation(s)
- Hao Yue
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China.,College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Bin Qiu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China
| | - Min Jia
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China
| | - Wei Liu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China
| | - Xiao-Fei Guo
- Institute of Nutrition and Health, Qingdao University, Qingdao, China
| | - Na Li
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China.,College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Zhi-Xiang Xu
- College of Food Science and Engineering, Shandong Agricultural University, Taian, China
| | - Fang-Ling Du
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China
| | - Tongcheng Xu
- Institute of Agro-Food Science and Technology, Shandong Academy of Agricultural Sciences, Shandong Provincial Food for Special Medical Purpose Engineering Technology Research Center, Key Laboratory of Agro-Products Processing Technology of Shandong Province, Key Laboratory of Novel Food Resources Processing, Ministry of Agriculture, Jinan, China
| | - Duo Li
- Institute of Nutrition and Health, Qingdao University, Qingdao, China
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Salter AM. Insect Protein: A Sustainable and Healthy Alternative to Animal Protein? J Nutr 2019; 149:545-546. [PMID: 30949680 DOI: 10.1093/jn/nxy315] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2018] [Revised: 11/30/2018] [Accepted: 12/10/2018] [Indexed: 11/13/2022] Open
Affiliation(s)
- Andrew M Salter
- School of Biosciences, University of Nottingham, United Kingdom
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Abstract
Global demand for meat and dairy products has increased dramatically in recent decades and, through a combination of global population growth, increased lifespan and improved economic prosperity in the developing world will inevitably continue to increase. The predicted increases in livestock production will put a potentially unsustainable burden on global resources, including land for production of crops required for animal feed and fresh water. Furthermore, animal production itself is associated with greenhouse gas production, which may speed up global warming and thereby impact on our ability to produce food. There is, therefore, an urgent need to find methods to improve the sustainability of livestock production. This review will consider various options for improving the sustainability of livestock production with particular emphasis on finding ways to replace conventional crops as sources of animal feeds. Alternatives, such as currently underutilised crops (grown on a marginal land) and insects, reared on substrates not suitable for direct consumption by farm animals, represent possible solutions. Coupled with a moderation of excessive meat consumption in wealthier countries, such strategies may secure the long-term sustainability of meat and milk production and mitigate against the adverse health effects of excessive intake.
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Cesar ASM, Regitano LCA, Koltes JE, Fritz-Waters ER, Lanna DPD, Gasparin G, Mourão GB, Oliveira PSN, Reecy JM, Coutinho LL. Putative regulatory factors associated with intramuscular fat content. PLoS One 2015; 10:e0128350. [PMID: 26042666 PMCID: PMC4456163 DOI: 10.1371/journal.pone.0128350] [Citation(s) in RCA: 61] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Accepted: 04/26/2015] [Indexed: 01/12/2023] Open
Abstract
Intramuscular fat (IMF) content is related to insulin resistance, which is an important prediction factor for disorders, such as cardiovascular disease, obesity and type 2 diabetes in human. At the same time, it is an economically important trait, which influences the sensorial and nutritional value of meat. The deposition of IMF is influenced by many factors such as sex, age, nutrition, and genetics. In this study Nellore steers (Bos taurus indicus subspecies) were used to better understand the molecular mechanisms involved in IMF content. This was accomplished by identifying differentially expressed genes (DEG), biological pathways and putative regulatory factors. Animals included in this study had extreme genomic estimated breeding value (GEBV) for IMF. RNA-seq analysis, gene set enrichment analysis (GSEA) and co-expression network methods, such as partial correlation coefficient with information theory (PCIT), regulatory impact factor (RIF) and phenotypic impact factor (PIF) were utilized to better understand intramuscular adipogenesis. A total of 16,101 genes were analyzed in both groups (high (H) and low (L) GEBV) and 77 DEG (FDR 10%) were identified between the two groups. Pathway Studio software identified 13 significantly over-represented pathways, functional classes and small molecule signaling pathways within the DEG list. PCIT analyses identified genes with a difference in the number of gene-gene correlations between H and L group and detected putative regulatory factors involved in IMF content. Candidate genes identified by PCIT include: ANKRD26, HOXC5 and PPAPDC2. RIF and PIF analyses identified several candidate genes: GLI2 and IGF2 (RIF1), MPC1 and UBL5 (RIF2) and a host of small RNAs, including miR-1281 (PIF). These findings contribute to a better understanding of the molecular mechanisms that underlie fat content and energy balance in muscle and provide important information for the production of healthier beef for human consumption.
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Affiliation(s)
- Aline S. M. Cesar
- Department of Animal Science, University of São Paulo, Piracicaba, SP, 13418–900, Brazil
| | | | - James E. Koltes
- Department of Animal Science, Iowa State University, Ames, IA, 50011, United States of America
| | - Eric R. Fritz-Waters
- Department of Animal Science, Iowa State University, Ames, IA, 50011, United States of America
| | - Dante P. D. Lanna
- Department of Animal Science, University of São Paulo, Piracicaba, SP, 13418–900, Brazil
| | - Gustavo Gasparin
- Department of Animal Science, University of São Paulo, Piracicaba, SP, 13418–900, Brazil
| | - Gerson B. Mourão
- Department of Animal Science, University of São Paulo, Piracicaba, SP, 13418–900, Brazil
| | - Priscila S. N. Oliveira
- Department of Genetics and Evolution, Federal University of São Carlos, São Carlos, SP, 13565–905, Brazil
| | - James M. Reecy
- Department of Animal Science, Iowa State University, Ames, IA, 50011, United States of America
| | - Luiz L. Coutinho
- Department of Animal Science, University of São Paulo, Piracicaba, SP, 13418–900, Brazil
- * E-mail:
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11
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Abstract
Overview: South Asian countries have experienced a remarkable economic growth during last two decades along with subsequent transformation in social, economic and food systems. Rising disposable income levels continue to drive the nutrition transition characterized by a shift from a traditional high-carbohydrate, low-fat diets towards diets with a lower carbohydrate and higher proportion of saturated fat, sugar and salt. Steered by various transitions in demographic, economic and nutritional terms, South Asian population are experiencing a rapidly changing disease profile. While the healthcare systems have long been striving to disentangle from the vicious cycle of poverty and undernutrition, South Asian countries are now confronted with an emerging epidemic of obesity and a constellation of other non-communicable diseases (NCDs). This dual burden is bringing about a serious health and economic conundrum and is generating enormous pressure on the already overstretched healthcare system of South Asian countries. Objectives: The Nutrition transition has been a very popular topic in the field of human nutrition during last few decades and many countries and broad geographic regions have been studied. However there is no review on this topic in the context of South Asia as yet. The main purpose of this review is to highlight the factors accounting for the onset of nutrition transition and its subsequent impact on epidemiological transition in five major South Asian countries including Bangladesh, India, Nepal, Pakistan and Sri Lanka. Special emphasis was given on India and Bangladesh as they together account for 94% of the regional population and about half world’s malnourished population. Methods: This study is literature based. Main data sources were published research articles obtained through an electronic medical databases search.
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Affiliation(s)
- Ghose Bishwajit
- Institute of Nutrition and Food Science, University of Dhaka, Dhaka, Bangladesh; Current Address: School of Social Medicine, Tongji Medical College, Huazhong University of Science and Technology, Wuhan, Hubei, China
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12
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Comparison of the effects of meat and mycoprotein on satiety and post-prandial lipemia. Proc Nutr Soc 2015. [DOI: 10.1017/s0029665115003559] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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13
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Gill M. From the editor—The contribution of animal production to global food security: Part 1. Anim Front 2013. [DOI: 10.2527/af.2013-0001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Maggie Gill
- UK Department for International Development, 1 Palace Street, London SW1E 5HE University of Aberdeen, ACES, 23 St Machar Drive, Aberdeen AB24 3UU
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