Journal articles: 'Proteins alternatives'

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Circus, Victoria Emma, and Rosie Robison. "Exploring perceptions of sustainable proteins and meat attachment." British Food Journal 121, no. 2 (February 4, 2019): 533–45. http://dx.doi.org/10.1108/bfj-01-2018-0025.

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Purpose The purpose of this paper is to explore consumer perceptions of more sustainable protein alternatives to conventional meat. Design/methodology/approach A mixed method design of interviews and an online survey identified key drivers and barriers to the consumption of laboratory-grown meat, edible insects and plant-based meat substitutes, with meat attachment accounted for in analyses. Differences between personal preference and perceptions of alternative proteins’ role in addressing global environmental concerns were also explored. Findings Findings indicated that plant-based substitutes were favoured for personal consumption for moral and ethical reasons and edible insects were least favoured due to aversion. Meat attachment was significantly associated with personal willingness to consume alternative proteins in each of the three cases. Results challenged previous research that had proposed that when considering the effectiveness of certain alternatives in addressing global environmental issues, people may advocate them but not want to consume them personally. Results imply that the congruity of these perceptions is more complex. Research limitations/implications Avenues for future research, including applications for exploring tailored marketing are suggested based on the preliminary findings of this study. Originality/value This study asked consumers to consider three alternative proteins alongside one another for the first time, exploring how meat attachment is associated with perceptions and quantifying the congruity of consumers’ personal perceptions and global perceptions of these alternative proteins.

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Lynch, Thomas J. "Biotechnology: alternatives to human plasma-derived therapeutic proteins." Best Practice & Research Clinical Haematology 13, no. 4 (December 2000): 669–88. http://dx.doi.org/10.1053/beha.2000.0100.

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de Koning, Wim, David Dean, Frank Vriesekoop, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, et al. "Drivers and Inhibitors in the Acceptance of Meat Alternatives: The Case of Plant and Insect-Based Proteins." Foods 9, no. 9 (September 14, 2020): 1292. http://dx.doi.org/10.3390/foods9091292.

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Insects as an alternative protein source has gained traction for its advantageous environmental impact. Despite being part of many traditional food cultures, insects remain a novelty in Western cultures and a challenging concept for many. Even though plant-based protein alternatives are not facing the same barriers, product unfamiliarity and limited exposure hinder adoption, which could be detrimental to growth within the food sector. This study is aimed at evaluating plant- and insect-based proteins as alternative dietary proteins. A model indicating the drivers of consumer attitudes towards meat-alternative proteins and consumer willingness to try, buy, and pay a premium was tested. Further, 3091 responses were collected using surveys in nine countries: China, USA, France, UK, New Zealand, Netherlands, Brazil, Spain, and the Dominican Republic. Structural Equation Modelling was used to analyze the data. We found that consumer’s behavioral intentions towards both plant-based and insect-based alternatives are inhibited by food neophobia but to an extent, are amplified by the perceived suitability and benefits of the protein, which in turn are driven by nutritional importance, environmental impact, healthiness, and sensory attributes for both alternatives. The expectation of the nutritional value of meat is the strongest (negative) influence on perceived suitability/benefits of plant-based protein and willingness to try, buy, and pay more for plant-based proteins, but it only has a relatively small impact on the suitability/benefits of insect-based protein and no impact on willingness to try, buy, and pay more for insect-based proteins. Overall, we conclude that consumer adoption towards meat alternatives is complex and is strengthened by the perceived suitability/benefits of the protein and general importance of perceived food healthiness and sustainability. Conversely, adoption is hindered by dietary factors and the experiential importance of meat and food neophobia.

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Jordan, Bertrand. "Bases alternatives et organismes synthétiques." médecine/sciences 34, no. 2 (February 2018): 179–82. http://dx.doi.org/10.1051/medsci/20183402017.

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Alternative bases that can fit into the DNA double helix have now been used in vivo to direct the synthesis of proteins incorporating unnatural amino acids. This bioengineering feat is significant at both the conceptual and the practical levels

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Tso, Rachel, Amanda JiaYing Lim, and Ciarán G. Forde. "A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins." Foods 10, no. 1 (December 23, 2020): 24. http://dx.doi.org/10.3390/foods10010024.

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Alternative proteins are receiving increased global attention. This burgeoning interest in plants (especially plant-based meat alternatives), insects, algae, and cultured meat has been attributed to their reported health benefits, lower environmental impact and improved animal welfare compared to conventional animal-based meat. Food producers and the media are promoting acceptance of these products, claiming superior nutritional, environmental and ethical credentials and a desirable novel sensory experience. However, the evidence supporting these claims remains unclear. In this review, we summarise the main evidence underlying the nutritional, sensorial, economical, ethical, and environmental reasons reported for the rise in consumer demand for alternative proteins. We found many of these reasons to lack a strong evidence base. For instance, evidence is emerging for the nutritional benefits of plant-based meat alternatives, but present claims are largely based on established evidence for plant-based diets. Significant research gaps remain, especially longitudinal evidence on the sustained effects of replacing conventional animal-based proteins with alternative sources. For many alternative proteins, challenges exist in achieving desirable sensory properties akin to animal-based meat to promote their acceptance by consumers. Overall, fundamental shifts in the food system are required to create a culture in which healthful and sustainable food choices are the norm.

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Bode, Tom, Kai Höltje, Sara Leal-Marin, Marc Müller, and Birgit Glasmacher. "Evaluation and Implementation of Biocompatible Methods for the Cross-linking of Plasma Proteins." Current Directions in Biomedical Engineering 7, no. 2 (October 1, 2021): 187–90. http://dx.doi.org/10.1515/cdbme-2021-2048.

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Abstract Autologous plasma proteins can be used to fabricate patient specific cardiovascular implants but need to be cross-linked to increase their mechanical strength and reduce water solubility. Glutaraldehyde is the state-of-the-art solution but its reaction products have been shown to be cytotoxic and pro-inflammatory. In this work, it has been shown, that cross-linking of plasma proteins with biocompatible alternatives to glutaraldehyde is possible. This was achieved by identifying four candidate substances (thrombin, transglutaminase, genipin, EDC) from current literature and investigating their ability to cross-link porcine plasma proteins in vitro. The degree of crosslinking was examined using calorimetric (DSC) and spectroscopic (FTIR, Raman) methods, mapping the influence of cross-linking on the denaturation temperature and primary amino-group content of the proteins. It could be shown that thrombin, genipin and EDC are able to cross-link plasma proteins to a satisfactory degree and thus represent useful alternatives to glutaraldehyde. Transglutaminase, on the other hand, could not sufficiently cross-link the plasma proteins and was therefore ruled out as an alternative.

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Ranly, D. M., D. Horn, and T. Zislis. "The Effect of Alternatives to Formocresol on Antigenicity of Proteins." Journal of Dental Research 64, no. 10 (October 1985): 1225–28. http://dx.doi.org/10.1177/00220345850640101001.

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Mamajanov, Irena, Michael P. Callahan, Jason P. Dworkin, and George D. Cody. "Prebiotic Alternatives to Proteins: Structure and Function of Hyperbranched Polyesters." Origins of Life and Evolution of Biospheres 45, no. 1-2 (May 20, 2015): 123–37. http://dx.doi.org/10.1007/s11084-015-9430-9.

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Jenkins, Timothy, Thomas Fryer, Rasmus Dehli, Jonas Jürgensen, Albert Fuglsang-Madsen, Sofie Føns, and Andreas Laustsen. "Toxin Neutralization Using Alternative Binding Proteins." Toxins 11, no. 1 (January 17, 2019): 53. http://dx.doi.org/10.3390/toxins11010053.

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Animal toxins present a major threat to human health worldwide, predominantly through snakebite envenomings, which are responsible for over 100,000 deaths each year. To date, the only available treatment against snakebite envenoming is plasma-derived antivenom. However, despite being key to limiting morbidity and mortality among snakebite victims, current antivenoms suffer from several drawbacks, such as immunogenicity and high cost of production. Consequently, avenues for improving envenoming therapy, such as the discovery of toxin-sequestering monoclonal antibodies against medically important target toxins through phage display selection, are being explored. However, alternative binding protein scaffolds that exhibit certain advantages compared to the well-known immunoglobulin G scaffold, including high stability under harsh conditions and low cost of production, may pose as possible low-cost alternatives to antibody-based therapeutics. There is now a plethora of alternative binding protein scaffolds, ranging from antibody derivatives (e.g., nanobodies), through rationally designed derivatives of other human proteins (e.g., DARPins), to derivatives of non-human proteins (e.g., affibodies), all exhibiting different biochemical and pharmacokinetic profiles. Undeniably, the high level of engineerability and potentially low cost of production, associated with many alternative protein scaffolds, present an exciting possibility for the future of snakebite therapeutics and merit thorough investigation. In this review, a comprehensive overview of the different types of binding protein scaffolds is provided together with a discussion on their relevance as potential modalities for use as next-generation antivenoms.

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Zhang, Changtai, Xin Guan, Shiqin Yu, Jingwen Zhou, and Jian Chen. "Production of meat alternatives using live cells, cultures and plant proteins." Current Opinion in Food Science 43 (February 2022): 43–52. http://dx.doi.org/10.1016/j.cofs.2021.11.002.

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H. Lo,, Kevin W., and Cato T. Laurencin. "Editorial (Hot Topic:Bone Morphogenetic Proteins for Bone Regeneration and Their Alternatives)." Current Pharmaceutical Design 19, no. 19 (April 1, 2013): 3353. http://dx.doi.org/10.2174/1381612811319190001.

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Huynh, E., C. F. M. de Lange, and J. Li. "272 Alternatives to antibiotics: Biotechnological approach to deliver recombinant bioactive proteins." Journal of Animal Science 94, suppl_2 (April 1, 2016): 128. http://dx.doi.org/10.2527/msasas2016-272.

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Beck, Alain, and Janice M. Reichert. "Therapeutic Fc-fusion proteins and peptides as successful alternatives to antibodies." mAbs 3, no. 5 (September 2011): 415–16. http://dx.doi.org/10.4161/mabs.3.5.17334.

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Cosme, Fernanda, Conceição Fernandes, Tânia Ribeiro, Luís Filipe-Ribeiro, and Fernando M. Nunes. "White Wine Protein Instability: Mechanism, Quality Control and Technological Alternatives for Wine Stabilisation—An Overview." Beverages 6, no. 1 (March 17, 2020): 19. http://dx.doi.org/10.3390/beverages6010019.

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Wine protein instability depends on several factors, but wine grape proteins are the main haze factors, being mainly caused by pathogenesis-related proteins (thaumatin-like proteins and chitinases) with a molecular weight between 10~40 kDa and an isoelectric point below six. Wine protein stability tests are needed for the routine control of this wine instability, and to select the best technological approach to remove the unstable proteins. The heat test is the most used, with good correlation with the natural proteins’ precipitations and because high temperatures are the main protein instability factor after wine bottling. Many products and technological solutions have been studied in recent years; however, sodium bentonite is still the most efficient and used treatment to remove unstable proteins from white wines. This overview resumes and discusses the different aspects involved in wine protein instability, from the wine protein instability mechanisms, the protein stability tests used, and technological alternatives available to stabilise wines with protein instability problems.

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Barman, Ranjan Kumar, Alok Kumar Chakrabarti, and Shanta Dutta. "Prediction of Phage Virion Proteins Using Machine Learning Methods." Molecules 28, no. 5 (February 28, 2023): 2238. http://dx.doi.org/10.3390/molecules28052238.

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Antimicrobial resistance (AMR) is a major problem and an immediate alternative to antibiotics is the need of the hour. Research on the possible alternative products to tackle bacterial infections is ongoing worldwide. One of the most promising alternatives to antibiotics is the use of bacteriophages (phage) or phage-driven antibacterial drugs to cure bacterial infections caused by AMR bacteria. Phage-driven proteins, including holins, endolysins, and exopolysaccharides, have shown great potential in the development of antibacterial drugs. Likewise, phage virion proteins (PVPs) might also play an important role in the development of antibacterial drugs. Here, we have developed a machine learning-based prediction method to predict PVPs using phage protein sequences. We have employed well-known basic and ensemble machine learning methods with protein sequence composition features for the prediction of PVPs. We found that the gradient boosting classifier (GBC) method achieved the best accuracy of 80% on the training dataset and an accuracy of 83% on the independent dataset. The performance on the independent dataset is better than other existing methods. A user-friendly web server developed by us is freely available to all users for the prediction of PVPs from phage protein sequences. The web server might facilitate the large-scale prediction of PVPs and hypothesis-driven experimental study design.

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Yolanda, Bel, Galeano Magda, Baños-Salmeron Mireya, and Escriche Baltasar. "The use of Bacillus thuringiensis to control plant-parasitic nematodes." Journal of Plant Science and Phytopathology 6, no. 2 (June 20, 2022): 062–64. http://dx.doi.org/10.29328/journal.jpsp.1001076.

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Plant-parasitic nematodes are ubiquitous in nature and cause large losses in agriculture. The current concerns regarding the use of chemical pesticides have increased the interest in new control alternatives. One of these is the one based on Bacillus thuringiensis (Bt). These Gram-positive bacteria have the ability to synthesize pesticide proteins during sporulation. Some of these proteins have nematicidal properties. Studies have shown that preparations of certain strains of Bt can prevent or slow down the infestation of phytonematodes. The expression of some Bt nematicidal genes in transgenic plants has also demonstrated their effectiveness. Bt is nowadays an effective ecological alternative for controlling plant-parasitic nematodes.

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Montes-Robledo, Alfredo, Rosa Baldiris-Avila, and Johan Fabian Galindo. "D-Mannoside FimH Inhibitors as Non-Antibiotic Alternatives for Uropathogenic Escherichia coli." Antibiotics 10, no. 9 (September 4, 2021): 1072. http://dx.doi.org/10.3390/antibiotics10091072.

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FimH is a type I fimbria of uropathogenic Escherichia coli (UPEC), recognized for its ability to adhere and infect epithelial urinary tissue. Due to its role in the virulence of UPEC, several therapeutic strategies have focused on the study of FimH, including vaccines, mannosides, and molecules that inhibit their assembly. This work has focused on the ability of a set of monosubstituted and disubstituted phenyl mannosides to inhibit FimH. To determine the 3D structure of FimH for our in silico studies, we obtained fifteen sequences by PCR amplification of the fimH gene from 102 UPEC isolates. The fimH sequences in BLAST had a high homology (97–100%) to our UPEC fimH sequences. A search for the three-dimensional crystallographic structure of FimH proteins in the PDB server showed that proteins 4X5P and 4XO9 were found in 10 of the 15 isolates, presenting a 67% influx among our UPEC isolates. We focused on these two proteins to study the stability, free energy, and the interactions with different mannoside ligands. We found that the interactions with the residues of aspartic acid (ASP 54) and glutamine (GLN 133) were significant to the binding stability. The ligands assessed demonstrated high binding affinity and stability with the lectin domain of FimH proteins during the molecular dynamic simulations, based on MM-PBSA analysis. Therefore, our results suggest the potential utility of phenyl mannoside derivatives as FimH inhibitors to mitigate urinary tract infections produced by UPEC; thus, decreasing colonization, disease burden, and the costs of medical care.

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Hickisch, A., K. Bindl, R. F. Vogel, and S. Toelstede. "Thermal treatment of lupin-based milk alternatives – Impact on lupin proteins and the network of respective lupin-based yogurt alternatives." Food Research International 89 (November 2016): 850–59. http://dx.doi.org/10.1016/j.foodres.2016.10.013.

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Onwezen, M. C., E. P. Bouwman, M. J. Reinders, and H. Dagevos. "A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat." Appetite 159 (April 2021): 105058. http://dx.doi.org/10.1016/j.appet.2020.105058.

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Liu, Xiao, Chao Wang, Xinwen Zhang, Guoqiang Zhang, Jingwen Zhou, and Jian Chen. "Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods." Foods 11, no. 3 (February 2, 2022): 440. http://dx.doi.org/10.3390/foods11030440.

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Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great potential for structural modifications and improving the processing efficiency of proteins. In this review, we firstly revisit the enzyme reaction mechanism of protein-glutaminase and its fundamental differences from other enzymatic methods for the deamidation of proteins. Then, the latest advances regarding the suitability of protein-glutaminase modifications for improving the functional properties (e.g., solubility, emulsifying and foaming properties, flavor, and reduction in allergenicity) of plant-based proteins are overviewed. Finally, we address the potential prospect associated with the use of protein-glutaminase in plant-based protein foods, such as meat, dairy, and egg alternatives. This review provides a novel perspective for the design of plant-based protein foods by using protein-glutaminase in order to match animal counterparts in taste and texture, and to fuel widespread adoption.

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Shah, Kartik, Priyamvada Thorakkattu, Anandu Chandra Khanashyam, Karthik Sajith Babu, and Nilesh Prakash Nirmal. "Entomophagy: A sustainable alternative towards food security." Advances in Nutrition and Food science, no. 05 (2022): 01–08. http://dx.doi.org/10.37722/anafs.2022601.

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Alternative proteins are mostly sought after because they are more sustainable than conventional protein sources. Prioritizing efforts to create more sustainable alternatives to animal proteins help to address the world's food scarcity and climate change issues. Edible insects in human foods and animal feeds is deemed to play a key role in future sustainable initiatives. In comparison to plant proteins, insect proteins have a higher total protein concentration and good amino acid composition. Due to their substantial levels of high-quality protein and other nutrients, they are considered superior to animal proteins. The market for insect protein is expected to grow significantly between 2022 and 2030, according to various forecasts. In particular, this review explains in detail the most recent developments in the insect protein space. This review assesses the current state of insects as an alternative protein source from production to application and also discusses on associated consumer acceptance. Overall, insect protein products appear to be a good substitute for traditional protein-rich products while lowering greenhouse gas emissions and it can also be a good way to deal with a protein supply deficit. Although, more research studies are needed to further explore its effect on digestibility, product performance, product quality, and health.

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Kurek, Marcin A., Anna Onopiuk, Ewelina Pogorzelska-Nowicka, Arkadiusz Szpicer, Magdalena Zalewska, and Andrzej Półtorak. "Novel Protein Sources for Applications in Meat-Alternative Products—Insight and Challenges." Foods 11, no. 7 (March 25, 2022): 957. http://dx.doi.org/10.3390/foods11070957.

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Many people are increasingly interested in a vegetarian or vegan diet. Looking at the research and the available options in the market, there are two generations of products based on typical proteins, such as soy or gluten, and newer generation proteins, such as peas or faba beans, or even proteins based on previously used feed proteins. In the review, we present the characteristics of several proteins that can be consumed as alternatives to first-generation proteins used in vegan foods. In the following part of the work, we describe the research in which novel protein sources were used in terms of the product they are used for. The paper describes protein sources such as cereal proteins, oilseeds proteins coming from the cakes after oil pressing, and novel sources such as algae, insects, and fungus for use in meat analog products. Technological processes that can make non-animal proteins similar to meat are also discussed, as well as the challenges faced by technologists working in the field of vegan products.

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Zimmer, F. J., C. Dreyer, and P. Hausen. "The function of the nuclear envelope in nuclear protein accumulation." Journal of Cell Biology 106, no. 5 (May 1, 1988): 1435–44. http://dx.doi.org/10.1083/jcb.106.5.1435.

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The mechanism by which proteins accumulate in the cell nucleus is not yet known. Two alternative mechanisms are discussed here: (a) selective unidirectional entry of karyophilic proteins through the nuclear pores, and (b) free diffusion of all proteins through the nuclear pores and specific binding of nuclear proteins to nondiffusible components of the nucleoplasm. We present experiments designed to distinguish between these alternatives. After mechanical injury of the Xenopus oocyte nuclear envelope, nuclear proteins were detected in the cytoplasm by immunohistochemical methods. In a second approach, nuclei from X. borealis oocytes were isolated under oil, the nuclear envelopes were removed, and the pure nucleoplasm was injected into the vegetal pole of X. laevis oocytes. With immunohistochemical methods, it was found that each of five nuclear proteins rapidly diffuses out of the injected nucleoplasm into the surrounding cytoplasm. The subsequent transport and accumulation in the intact host nucleus could be shown for the nuclear protein N1 with the aid of a species-specific mAb that reacts only with X. borealis N1. Purified and iodinated nucleoplasmin was injected into the cytoplasm of Xenopus oocytes and its uptake into the nucleus was studied by biochemical methods.

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Soria-Hernández, Cintya G., Sergio O. Serna-Saldívar, and Cristina Chuck-Hernández. "Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize." Applied Sciences 10, no. 19 (October 8, 2020): 6998. http://dx.doi.org/10.3390/app10196998.

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Vegetable proteins are potential low-cost alternatives to solve the protein deficiency of the world population. A protein extracted from a mixture of soybean meal and maize germ was developed to offer more protein alternatives with high nutritional value. In this study, physicochemical, functional, and nutritional characteristics of isolates and hydrolysates of soybean and counterparts extracted from a soybean meal-maize germ were compared. The isolate and hydrolysate of the soybean-maize blend had a protein content of 93.9% and 73.6%, respectively. These protein mixtures contained 10% and 52% more solubility, 303.9%, and 22.7% more emulsifying capacity, 4.5% and 4.2% higher foam density and 36.3% and 1.2% more coagulation capacity compared to the soybean isolate and hydrolysate. Electrophoretic profiles of soybean-maize proteins showed four additional bands to the typical soybean pattern of 56, 55, 52 and 18 kDa, which could correspond to globulins and zeins from maize. The isolate extracted from the mixture of soybean meal and maize is a new alternative to provide the necessary amino acids for proper physical and mental development. Additionally, it has a high potential to be used as an ingredient by the food industry due to its excellent functionality and nutritional value.

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Hércules, Stael, Marina Komeroski, Raisa Homem, Helena Schmidt, Larissa de Lira, Deise Farias, Alessandro Rios, and Viviani Oliveira. "Milk Proteins As Alternatives of Reducing Sugar in Cookies: Chemical and Technological Approaches." Current Developments in Nutrition 5, Supplement_2 (June 2021): 586. http://dx.doi.org/10.1093/cdn/nzab044_017.

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Abstract Objectives This work aimed to evaluate nutritional and technological characteristics of cookies with low sugar content and added with milk proteins. Methods The cookies samples were made and evaluated at the Dietetic Laboratory and at the Bioactive Compounds Laboratory of the Institute of Food Science of Federal University of Rio Grande do Sul (UFRGS).Five formulations were made: S- standard; NC- casein and sugar reduction; NW- whey protein and sugar reduction; CC- casein, cocoa and sugar reduction; CW- whey protein, cocoa and sugar reduction. The doughs were mixed, kneaded, and the cookies placed in rectangular baking trays. A conventional oven was previously preheated for 20 minutes under 180°C and then the cookies were baked for 15 minutes under 180°C. Physical analysis was performed on cookies at room temperature (23°C), before and after baking, in order to determine weight, height, diameter, weight loss, yield, apparent volume, specific volume and spread ratio.The color of cookies was measured by a colorimeter (Chrona Meter CR400 model). All readings were performed in triplicate, and the equipment sensor was placed carefully on the samples. Hardness determination of the cookies was performed on a TA.XT2 texturometer. The proximate composition was evaluated on samples after baking. The analyses carried out were moisture, ashes, lipids, proteins and were performed in triplicate. Results The cookies developed in this work presented similar technological quality for apparent volume, specific volume, spread ratio and yield. High protein and ashes content, lower moisture and low sugar concentration were also observed. NW presented similar luminosity, appearance, texture and color when compared to the treatment S. Casein treatments NC and CC did not emerge as good cookie formulations, did not show promising technological and was not considered a viable alternative, unlike cocoa powder, which possibly covered up the sugar shortage and proved to be a promising ingredient in cookie formulation. Conclusions Based on the analyses performed in the present study, it can be suggested that the cookies made with low sugar content and added with WP had appropriate chemical and technological characteristics as a new alternative. Funding Sources We are grateful to Universidade Federal do Rio Grande Sul (UFRGS), CNPq and CAPES for providing scholarship to our researchers.

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Chen, Ziyang, Cristhiam Gurdian, Chetan Sharma, Witoon Prinyawiwatkul, and Damir D. Torrico. "Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins." Foods 10, no. 11 (October 21, 2021): 2537. http://dx.doi.org/10.3390/foods10112537.

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Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques.

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Sexton, Alexandra. "Alternative Proteins and the (Non)Stuff of “Meat”." Gastronomica 16, no. 3 (2016): 66–78. http://dx.doi.org/10.1525/gfc.2016.16.3.66.

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Beyond Meat, a food technology company based in California, is currently developing a range of plant-based proteins that aim to provide more sustainable, ethical, and healthful alternatives to conventional meat. Its products are also aiming to be viscerally equivalent in terms of their meatlike taste, texture, and overall sensory experience. These alternative proteins (APs) are not, however, intended merely as a substitute for conventional meat. Instead they are viewed and marketed by their developers as meat, made simply from a different raw material and via different methods. Yet as animal meat has become increasingly linked with environmental, health, and ethical concerns, Beyond Meat is having to negotiate a careful balance between positioning its products as meatlike in some respects and not meatlike in others in order to gain consumer adoption. To become “meat” in consumer thinking not only depends on the things these APs are made of—both material and ideological—but also the things that are actively excluded; as such, their materiality is made of purposefully chosen “stuff” and “non-stuff.” The article explores this decision-making via my fieldwork encounters with Beyond Meat's products. Using a visceral-autoethnographic approach, I discuss how certain (non)stuff was “made to matter and not matter” (Evans and Miele 2012) to me during these encounters, and how this careful balancing of stuff can create new and problematic imaginaries, moral politics, and misguided understandings of what constitutes “better” foods and “better” eaters. The observations made contribute to existing discussions on visceral methodologies, perceptions of (novel) foods, embodied consumption practices, and the ways in which bodies are made as eaters and things as food.

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Pilorgé, Etienne, Bruno Kezeya, Wolfgang Stauss, Frédéric Muel, and Marcus Mergenthaler. "Pea and rapeseed acreage and land use for plant-based meat alternatives in the EU." OCL 28 (2021): 54. http://dx.doi.org/10.1051/ocl/2021037.

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Plant-based meat alternatives from grain legumes and oil crops are expected to play an increasing role in human nutrition. Several commercially available products use pea protein isolate as protein basis and rapeseed oil as lipid basis. The aim of the present study is to estimate the prospective area of peas and rapeseed for plant-based meat alternatives in the EU. A simple calculation model is employed to assess the impacts on land use and imported deforestation, in case plant-based meat alternatives substitute meat consumption in different shares. Various data sources and scenarios were used to estimate the cultivation potential. While pea acreage would increase considerably compared to current production, additional rapeseed acreage would be more limited. Even in an extreme scenario of 100% substitution only 12% of EU’s arable land would be used for pea and rapeseed as main ingredients for plant-based meat alternative. If pea protein isolate and rapeseed oil as main ingredients of plan-based meat alternatives increase, the land currently used for animal feed production would become partly available and imported deforestation could be decreased: a substitution of 25% of meat consumption would allow to provide the equivalent of food proteins without extending the cultivated areas in Europe, while avoiding soybean and maize imports for feed.

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Darioli, Roger. "Dietary Proteins and Atherosclerosis." International Journal for Vitamin and Nutrition Research 81, no. 23 (March 1, 2011): 153–61. http://dx.doi.org/10.1024/0300-9831/a000057.

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More than one hundred years ago the protein hypothesis of the pathogenesis of atherosclerosis and its association with cardiovascular disease was put forward on the basis of animal experiments; however, it has so far never been verified in humans. This theory was soon replaced by the lipid hypothesis, which was confirmed in humans as of 1994. Epidemiological ecological studies in the 1960 s showed significant associations between dietary animal protein and mortality from cardiovascular disease. However, animal protein intake was also significantly correlated with saturated fatty acid and cholesterol intake. In the last decades two prospective cohort studies demonstrated a decreased cardiovascular risk in women during high- versus low-protein intake when adjusting for other dietary factors (e. g., saturated fats) and other cardiovascular risk factors. A direct cholesterol lowering effect of proteins has not been shown. Despite earlier research indicating that soy protein has cardioprotective effects as compared to other proteins, these observations have not been confirmed by randomized placebo-controlled trials. However, most experts recommend the consumption of foods rich in plant proteins as alternatives to meat and dairy products rich in saturated fat and containing cholesterol. There are no scientific arguments to increase the daily protein intake to more than 20 % of total energy intake as recommended by the guidelines, in order to improve cardiovascular health.

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Maryniak, Natalia Zofia, Ana Isabel Sancho, Egon Bech Hansen, and Katrine Lindholm Bøgh. "Alternatives to Cow’s Milk-Based Infant Formulas in the Prevention and Management of Cow’s Milk Allergy." Foods 11, no. 7 (March 23, 2022): 926. http://dx.doi.org/10.3390/foods11070926.

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Cow’s milk-based infant formulas are the most common substitute to mother’s milk in infancy when breastfeeding is impossible or insufficient, as cow’s milk is a globally available source of mammalian proteins with high nutritional value. However, cow’s milk allergy (CMA) is the most prevalent type of food allergy among infants, affecting up to 3.8% of small children. Hypoallergenic infant formulas based on hydrolysed cow’s milk proteins are commercially available for the management of CMA. Yet, there is a growing demand for more options for infant feeding, both in general but especially for the prevention and management of CMA. Milk from other mammalian sources than the cow, such as goat, sheep, camel, donkey, and horse, has received some attention in the last decade due to the different protein composition profile and protein amino acid sequences, resulting in a potentially low cross-reactivity with cow’s milk proteins. Recently, proteins from plant sources, such as potato, lentil, chickpeas, quinoa, in addition to soy and rice, have gained increased interest due to their climate friendly and vegan status as well as potential lower allergenicity. In this review, we provide an overview of current and potential future infant formulas and their relevance in CMA prevention and management.

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Bogueva, Diana, Dora Marinova, and Christopher Bryant. "Meat Me Halfway: Sydney Meat-Loving Men’s Restaurant Experience with Alternative Plant-Based Proteins." Sustainability 14, no. 3 (January 24, 2022): 1290. http://dx.doi.org/10.3390/su14031290.

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Within the theoretical framework of psychological reactance and impression management, this study conducted in Sydney, Australia, in 2020–2021, explores the acceptance by men of alternatives to animal-based foods. Qualitative in-depth interviews were conducted with 36 men who have visited a vegan restaurant and have eaten a plant-based burger. The findings from the study show that, despite the increasing popularity of these novel food options, men are unlikely to include the plant-based alternatives as a permanent feature of their diets as explained by the theory of psychological reactance. However, the study’s male participants acknowledged the importance of women for their visit to the vegan restaurant which can be explained by impression management theory. Using excerpts from the interviews, men’s experience is highlighted, particularly as it relates to concerns linked to masculinity, dietary identity and social perception by others. The analysis reveals the complexity of transitioning to more sustainable food choices within a gender-constructed social environment. Whether the new plant-based alternatives to meat are going to be a short-lived trend or a more lasting option in the men’s diets is also discussed. Practical implications for social marketing as a tool to influence collective behaviour are drawn. They emphasise the role of women, changing social perceptions and transparency about the new plant-based products.

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Galli, Vanessa, Simone Simionatto, Silvana Beutinger Marchioro, Gustavo Henrique Ferrero Klabunde, Fabricio Rochedo Conceição, and Odir Antônio Dellagostin. "Recombinant Secreted Antigens from Mycoplasma hyopneumoniae Delivered as a Cocktail Vaccine Enhance the Immune Response of Mice." Clinical and Vaccine Immunology 20, no. 9 (June 26, 2013): 1370–76. http://dx.doi.org/10.1128/cvi.00140-13.

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ABSTRACTMycoplasma hyopneumoniaeis the etiological agent of porcine enzootic pneumonia (EP), which is a respiratory disease responsible for huge economic losses in the pig industry worldwide. The commercially available vaccines provide only partial protection and are expensive. Thus, the development of alternatives for the prophylaxis of EP is critical for improving pig health. The use of multiple antigens in the same immunization may represent a promising alternative. In the present study, seven secreted proteins ofM. hyopneumoniaewere cloned, expressed inEscherichia coli, and evaluated for antigenicity using serum from naturally and experimentally infected pigs. In addition, the immunogenicity of the seven recombinant proteins delivered individually or in protein cocktail vaccines was evaluated in mice. In Western blot assays and enzyme-linked immunosorbent assays, most of the recombinant proteins evaluated were recognized by convalescent-phase serum from the animals, indicating that they are expressed during the infectious process. The recombinant proteins were also immunogenic, and most induced a mixed IgG1/IgG2a humoral immune response. The use of these proteins in a cocktail vaccine formulation enhanced the immune response compared to their use as antigens delivered individually, providing evidence of the efficacy of the multiple-antigen administration strategy for the induction of an immune response againstM. hyopneumoniae.

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Peris, Miguel, Susana Rubio-Arraez, María Luisa Castelló, and María Dolores Ortolá. "From the Laboratory to the Kitchen: New Alternatives to Healthier Bakery Products." Foods 8, no. 12 (December 9, 2019): 660. http://dx.doi.org/10.3390/foods8120660.

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Due to the growing interest in improving the nutritional profile of bakery products, we have dealt with the most recent and relevant contributions regarding potential replacements for carbohydrates, proteins, and fats. Focusing on the influence of carbohydrates on metabolism, their excess implies obesity, diabetes and tooth decay. However, they are technologically important, since they are responsible for the structure of many bakery products. Regarding of the lipid profile, saturated fats have a great impact on the appearance of cardiovascular disease. Fortunately, nature and the food industry offer alternatives to traditional oils/butters with large amounts of omega 3 and other components that can mitigate these problems. Other relevant aspects are related to allergies concerning egg proteins, gluten or even requirements for vegan consumers. Several studies have been performed in this line, replacing eggs with milk serum, different mucilages obtained from legumes or some gums, etc. In conclusion, many papers have been published showing the possibility of successfully replacing (both at technological and sensory levels) less healthy ingredients with others that are nutritionally better. The challenge now is to combine these better components in a given product, as well as to evaluate possible interactions among them.

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Park, Kyu-Ho, Catherine Berrier, Florence Lebaupain, Bernard Pucci, Jean-Luc Popot, Alexandre Ghazi, and Francesca Zito. "Fluorinated and hemifluorinated surfactants as alternatives to detergents for membrane protein cell-free synthesis." Biochemical Journal 403, no. 1 (March 13, 2007): 183–87. http://dx.doi.org/10.1042/bj20061473.

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Hemifluorinated and fluorinated surfactants are lipophobic and, as such, non-detergent. Although they do not solubilize biological membranes, they can, after conventional solubilization, substitute for detergents to keep membrane proteins soluble, which generally improves their stability [Breyton, Chabaud, Chaudier, Pucci and Popot (2004) FEBS Lett. 564, 312–318]. In the present study, we show that (hemi)fluorinated surfactants can be used for in vitro synthesis of membrane proteins: they do not interfere with protein synthesis, and they provide a suitable environment for MscL, a pentameric mechanosensitive channel, to fold and oligomerize to its native functional state. Following synthesis, both types of surfactants can be used to deliver MscL directly to pre-formed lipid vesicles. The electrophysiological activity of MscL synthesized in vitro in the presence of either hemi- or per-fluorinated surfactant is similar to that of the protein expressed in vivo.

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Fraser, Samuel A., and Christopher J. Easton. "Biosynthetic Incorporation of Fluorinated Amino Acids into Peptides and Proteins." Australian Journal of Chemistry 68, no. 1 (2015): 9. http://dx.doi.org/10.1071/ch14356.

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Native and engineered protein biosynthetic machinery processes a wide range of fluorinated α-amino acids for incorporation into peptides and proteins, either as substitutes for structurally similar amino acids normally found in proteins, or as additional ones. In the former case, replacement occurs wherever the normal amino acid is encoded, while the latter method is site-specific. The fluorinated peptides have a diverse variety of interesting properties. The biochemical synthetic methods are straightforward, to the point that they should routinely be assessed as alternatives to traditional solid- and solution-phase peptide synthesis.

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García-Segovia, Purificación, Marta Igual, and Javier Martínez-Monzó. "Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins." Foods 9, no. 7 (July 15, 2020): 933. http://dx.doi.org/10.3390/foods9070933.

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A projected global population growth by 2050 and climate change crises have led to increasing demand in edible protein sources; thus, scientific research and food industries are searching for alternatives. In this study, we investigated the incorporation of plant- and insect-based protein sources in wheat-based formulations. The Alveographic properties of dough and the effects on bread physicochemical and sensory characteristics were analysed. Including pea protein or insect powder improved the nutritional value, increasing protein content, but influenced the dough and bread properties. Pea protein significantly increased the dough extensibility (L), tenacity (P), and their ratio (P/L) in dough with insect blends and the control. Bread texture properties were significantly affected by the addition of pea and insect flour. Higher amounts of pea protein incorporation increased hardness values and showed a mean cell area lower than the control bread. Crust colour analysis showed significant differences concerning the control bread, while crumb colour was affected by the flour colour. Word association analysis showed insect bread was associated with an emotional dimension, wheat bread was linked with “tradition”, and pea bread was associated with “fruit and vegetable”.

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Baral, Toya Nath. "Immunobiology of African Trypanosomes: Need of Alternative Interventions." Journal of Biomedicine and Biotechnology 2010 (2010): 1–24. http://dx.doi.org/10.1155/2010/389153.

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Trypanosomiasis is one of the major parasitic diseases for which control is still far from reality. The vaccination approaches by using dominant surface proteins have not been successful, mainly due to antigenic variation of the parasite surface coat. On the other hand, the chemotherapeutic drugs in current use for the treatment of this disease are toxic and problems of resistance are increasing (see Kennedy (2004) and Legros et al. (2002)). Therefore, alternative approaches in both treatment and vaccination against trypanosomiasis are needed at this time. To be able to design and develop such alternatives, the biology of this parasite and the host response against the pathogen need to be studied. These two aspects of this disease with few examples of alternative approaches are discussed here.

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Liu, Lu, Eric Schepers, Amy Lum, Janet Rice, Nasser Yalpani, Ryan Gerber, Nuria Jiménez-Juárez, et al. "Identification and Evaluations of Novel Insecticidal Proteins from Plants of the Class Polypodiopsida for Crop Protection against Key Lepidopteran Pests." Toxins 11, no. 7 (July 1, 2019): 383. http://dx.doi.org/10.3390/toxins11070383.

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Various lepidopteran insects are responsible for major crop losses worldwide. Although crop plant varieties developed to express Bacillus thuringiensis (Bt) proteins are effective at controlling damage from key lepidopteran pests, some insect populations have evolved to be insensitive to certain Bt proteins. Here, we report the discovery of a family of homologous proteins, two of which we have designated IPD083Aa and IPD083Cb, which are from Adiantum spp. Both proteins share no known peptide domains, sequence motifs, or signatures with other proteins. Transgenic soybean or corn plants expressing either IPD083Aa or IPD083Cb, respectively, show protection from feeding damage by several key pests under field conditions. The results from comparative studies with major Bt proteins currently deployed in transgenic crops indicate that the IPD083 proteins function by binding to different target sites. These results indicate that IPD083Aa and IPD083Cb can serve as alternatives to traditional Bt-based insect control traits with potential to counter insect resistance to Bt proteins.

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Gasco, Laura, Gabriele Acuti, Paolo Bani, Antonella Dalle Zotte, Pier Paolo Danieli, Anna De Angelis, Riccardo Fortina, et al. "Insect and fish by-products as sustainable alternatives to conventional animal proteins in animal nutrition." Italian Journal of Animal Science 19, no. 1 (April 1, 2020): 360–72. http://dx.doi.org/10.1080/1828051x.2020.1743209.

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de Fátima Menegoci Eugênio, Patrícia, Nilson Antonio Assunção, Francesca Sciandra, Adriano Aquino, Andrea Brancaccio, and Emanuel Carrilho. "Quantification, 2DE analysis and identification of enriched glycosylated proteins from mouse muscles: Difficulties and alternatives." ELECTROPHORESIS 37, no. 2 (December 15, 2015): 321–34. http://dx.doi.org/10.1002/elps.201500362.

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Jurat-Fuentes, Juan Luis, David G. Heckel, and Juan Ferré. "Mechanisms of Resistance to Insecticidal Proteins from Bacillus thuringiensis." Annual Review of Entomology 66, no. 1 (January 7, 2021): 121–40. http://dx.doi.org/10.1146/annurev-ento-052620-073348.

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Insecticidal proteins from the bacterium Bacillus thuringiensis ( Bt) are used in sprayable formulations or produced in transgenic crops as the most successful alternatives to synthetic pesticides. The most relevant threat to sustainability of Bt insecticidal proteins (toxins) is the evolution of resistance in target pests. To date, high-level resistance to Bt sprays has been limited to one species in the field and another in commercial greenhouses. In contrast, there are currently seven lepidopteran and one coleopteran species that have evolved practical resistance to transgenic plants producing insecticidal Bt proteins. In this article, we present a review of the current knowledge on mechanisms of resistance to Bt toxins, with emphasis on key resistance genes and field-evolved resistance, to support improvement of Bt technology and its sustainability.

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Jurat-Fuentes, Juan Luis, David G. Heckel, and Juan Ferré. "Mechanisms of Resistance to Insecticidal Proteins from Bacillus thuringiensis." Annual Review of Entomology 66, no. 1 (January 7, 2021): 121–40. http://dx.doi.org/10.1146/annurev-ento-052620-073348.

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Insecticidal proteins from the bacterium Bacillus thuringiensis ( Bt) are used in sprayable formulations or produced in transgenic crops as the most successful alternatives to synthetic pesticides. The most relevant threat to sustainability of Bt insecticidal proteins (toxins) is the evolution of resistance in target pests. To date, high-level resistance to Bt sprays has been limited to one species in the field and another in commercial greenhouses. In contrast, there are currently seven lepidopteran and one coleopteran species that have evolved practical resistance to transgenic plants producing insecticidal Bt proteins. In this article, we present a review of the current knowledge on mechanisms of resistance to Bt toxins, with emphasis on key resistance genes and field-evolved resistance, to support improvement of Bt technology and its sustainability.

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Timp, Winston, and Gregory Timp. "Beyond mass spectrometry, the next step in proteomics." Science Advances 6, no. 2 (January 2020): eaax8978. http://dx.doi.org/10.1126/sciadv.aax8978.

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Proteins can be the root cause of a disease, and they can be used to cure it. The need to identify these critical actors was recognized early (1951) by Sanger; the first biopolymer sequenced was a peptide, insulin. With the advent of scalable, single-molecule DNA sequencing, genomics and transcriptomics have since propelled medicine through improved sensitivity and lower costs, but proteomics has lagged behind. Currently, proteomics relies mainly on mass spectrometry (MS), but instead of truly sequencing, it classifies a protein and typically requires about a billion copies of a protein to do it. Here, we offer a survey that illuminates a few alternatives with the brightest prospects for identifying whole proteins and displacing MS for sequencing them. These alternatives all boast sensitivity superior to MS and promise to be scalable and seem to be adaptable to bioinformatics tools for calling the sequence of amino acids that constitute a protein.

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Zhu, Chunling, Yilin Bai, Xiaojing Xia, Man Zhang, Xilong Wu, Yundi Wu, Yueyu Bai, et al. "Effects of the Antimicrobial Peptide Mastoparan X on the Performance, Permeability and Microbiota Populations of Broiler Chickens." Animals 12, no. 24 (December 8, 2022): 3462. http://dx.doi.org/10.3390/ani12243462.

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Restrictions on antibiotics are driving the search for alternative feed additives to promote gastrointestinal health and development in broiler chicken production. Proteins including antimicrobial peptides can potentially be applied as alternatives to antibiotics and are one of the most promising alternatives. We investigated whether the addition of MPX to the diet affects the production performance, immune function and the intestinal flora of the caecal contents of broiler chickens. One hundred one-day-old chickens were randomly divided into two groups: control (basal diet) and MPX (20 mg/kg) added to the basal diet. The results indicated that dietary supplementation with MPX improved the performance and immune organ index, decreased the feed conversion ratio, increased the villus length, maintained the normal intestinal morphology and reduced the IL-6 and LITNF mRNA expression levels of inflammation-related genes. In addition, MPX increased the mRNA expression of the digestive enzymes FABP2 and SLC2A5/GLUT5 and the tight junction proteins ZO-1, Claudin-1, Occludin, JAM-2 and MUC2, maintained the intestinal permeability and regulated the intestinal morphology. Moreover, MPX increased the CAT, HMOX1 and SOD1 mRNA expression levels of the antioxidant genes. Furthermore, a 16S rRNA microflora analysis indicated that the abundance of Lactobacillus and Lactococcus in the cecum was increased after addition of MPX at 14 d and 28 d. This study explored the feasibility of using antimicrobial peptides as novel feed additives for broiler chickens and provides a theoretical basis for their application in livestock.

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Paulini, Marina, Iván Nadir Camal Ruggieri, Melina Ramallo, Matilde Alonso, José Carlos Rodriguez-Cabello, Pedro Esbrit, João Paulo Mardegan Issa, and Sara Feldman. "Recombinant Proteins-Based Strategies in Bone Tissue Engineering." Biomolecules 12, no. 1 (December 21, 2021): 3. http://dx.doi.org/10.3390/biom12010003.

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The increase in fracture rates and/or problems associated with missing bones due to accidents or various pathologies generates socio-health problems with a very high impact. Tissue engineering aims to offer some kind of strategy to promote the repair of damaged tissue or its restoration as close as possible to the original tissue. Among the alternatives proposed by this specialty, the development of scaffolds obtained from recombinant proteins is of special importance. Furthermore, science and technology have advanced to obtain recombinant chimera’s proteins. This review aims to offer a synthetic description of the latest and most outstanding advances made with these types of scaffolds, particularly emphasizing the main recombinant proteins that can be used to construct scaffolds in their own right, i.e., not only to impregnate them, but also to make scaffolds from their complex structure, with the purpose of being considered in bone regenerative medicine in the near future.

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Hof, Fraser. "Host–guest chemistry that directly targets lysine methylation: synthetic host molecules as alternatives to bio-reagents." Chemical Communications 52, no. 66 (2016): 10093–108. http://dx.doi.org/10.1039/c6cc04771h.

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Post-translational methylation regulates the function of hundreds of proteins in profound ways, and is the target of many efforts to use host–guest chemistry to solve biochemical and biological problems.

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Boukid, Fatma, Abdo Hassoun, Ahmed Zouari, Mehmet Çağlar Tülbek, Marina Mefleh, Abderrahmane Aït-Kaddour, and Massimo Castellari. "Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives." Foods 12, no. 5 (February 27, 2023): 1005. http://dx.doi.org/10.3390/foods12051005.

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Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as an effective technology to improve the sensory, nutritional, and functional profiles of the new generation of plant-based products. This article intends to review the market landscape of fermented plant-based products with a focus on dairy and meat alternatives. Fermentation contributes to improving the organoleptic properties and nutritional profile of dairy and meat alternatives. Precision fermentation provides more opportunities for plant-based meat and dairy manufacturers to deliver a meat/dairy-like experience. Seizing the opportunities that the progress of digitalization is offering would boost the production of high-value ingredients such as enzymes, fats, proteins, and vitamins. Innovative technologies such as 3D printing could be an effective post-processing solution following fermentation in order to mimic the structure and texture of conventional products.

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Spalvins, Kriss, and Dagnija Blumberga. "Production of Fish Feed and Fish Oil from Waste Biomass Using Microorganisms: Overview of Methods Analyzing Resource Availability." Environmental and Climate Technologies 22, no. 1 (December 31, 2018): 149–64. http://dx.doi.org/10.2478/rtuect-2018-0010.

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Abstract Aquaculture is currently the fastest growing food-producing sector in the world. The growth of this industry has been rapid for the last 25 years, however, aquaculture still relies heavily on feed input from wild capture fisheries. Landings in wild capture fisheries have been stagnant for the last two decades; therefore, new alternatives for conventional fish meal and fish oil need to be found. In this review, various alternatives are described and their advantages and disadvantages are evaluated. Single cell oils (SCO) and single cell proteins (SCP) produced by microorganisms are recognized as the alternative with the most potential for replacing fish meal and fish oil in aquacultures. However, production costs of SCOs and SCPsare still higher than production costs of Omega-3 rich oils from other sources (wild capture, plant derived oils and genetically modified plants); therefore, currently used substrates need to be replaced with cheaper agriculture and industrial biomass residues applicable for microbial fermentation. In order to evaluate various biodegradable residues and find the most suitable ones for SCO and SCP production, methods analysing resource availability are reviewed.

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Gasparre, Nicola, Marco van den Berg, Filip Oosterlinck, and Arjen Sein. "High-Moisture Shear Processes: Molecular Changes of Wheat Gluten and Potential Plant-Based Proteins for Its Replacement." Molecules 27, no. 18 (September 9, 2022): 5855. http://dx.doi.org/10.3390/molecules27185855.

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Nowadays, a growing offering of plant-based meat alternatives is available in the food market. Technologically, these products are produced through high-moisture shear technology. Process settings and material composition have a significant impact on the physicochemical characteristics of the final products. Throughout the process, the unfolded protein chains may be reduced, or associate in larger structures, creating rearrangement and cross-linking during the cooling stage. Generally, soy and pea proteins are the most used ingredients in plant-based meat analogues. Nevertheless, these proteins have shown poorer results with respect to the typical fibrousness and juiciness found in real meat. To address this limitation, wheat gluten is often incorporated into the formulations. This literature review highlights the key role of wheat gluten in creating products with higher anisotropy. The generation of new disulfide bonds after the addition of wheat gluten is critical to achieve the sought-after fibrous texture, whereas its incompatibility with the other protein phase present in the system is critical for the structuring process. However, allergenicity problems related to wheat gluten require alternatives, hence an evaluation of underutilized plant-based proteins has been carried out to identify those that potentially can imitate wheat gluten behavior during high-moisture shear processing.

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De Geyter, Ewout, Eirini Antonatou, Dimitris Kalaitzakis, Sabina Smolen, Abhishek Iyer, Laure Tack, Emiel Ongenae, Georgios Vassilikogiannakis, and Annemieke Madder. "5-Hydroxy-pyrrolone based building blocks as maleimide alternatives for protein bioconjugation and single-site multi-functionalization." Chemical Science 12, no. 14 (2021): 5246–52. http://dx.doi.org/10.1039/d0sc05881e.

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Recent expansion in potential uses of protein conjugates has fueled the development of a range of protein modification methods; however, the desirable single-site multi-functionalization of proteins has remained a particularly intransigent challenge.

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Journal articles on the topic 'Proteins alternatives'

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