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Letteratura scientifica selezionata sul tema "Proteins in human nutrition"

Autore: Grafiati

Pubblicato: 4 giugno 2021

Ultima modifica: 25 luglio 2024

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Articoli di riviste sul tema "Proteins in human nutrition"

Salter, A. "45. Alternative proteins for animal and human nutrition". Animal - science proceedings 13, n. 1 (aprile 2022): 31–32. http://dx.doi.org/10.1016/j.anscip.2022.03.046.

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Ajomiwe, Nneka, Mike Boland, Suphat Phongthai, Manisha Bagiyal, Jaspreet Singh e Lovedeep Kaur. "Protein Nutrition: Understanding Structure, Digestibility, and Bioavailability for Optimal Health". Foods 13, n. 11 (5 giugno 2024): 1771. http://dx.doi.org/10.3390/foods13111771.

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This review discusses different protein sources and their role in human nutrition, focusing on their structure, digestibility, and bioavailability. Plant-based proteins, such as those found in legumes, nuts, and seeds, may contain anti-nutritional factors that impact their bioavailability apart from structural and compositional differences from animal proteins. Animal proteins are generally highly digestible and nutritionally superior to plant proteins, with higher amino acid bioavailability. Alternative protein sources are also processed in different ways, which can alter their structure and nutritional value, which is also discussed.

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Lugonja, Nikoleta, Vesna Marinkovic, Biljana Milicic, Jelena Avdalovic, Miroslav Vrvic e Snezana Spasic. "Effect of storage process on nutritive properties of preterm human milk". Chemical Industry and Chemical Engineering Quarterly, n. 00 (2022): 21. http://dx.doi.org/10.2298/ciceq220117021l.

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Freeze storage and pasteurization of human milk are common treatments in milk banks. Thermal treatment changes the quality of milk for preterm infants? nutrition, and the aim of this paper was to examine the nutritional profile and antioxidant potential of preterm human milk after storage and pasteurization, and also after supplementation with fortifier. The effects of storage processes were estimated on mature preterm milk of 30 breastfeeding women. Total proteins, lipids and lactose were determined after thermal processing and supplementation of mature preterm milk with fortifier. The antioxidant capacity was determined using the ferric reducing antioxidant potential method and lipid peroxidation inhibition assay. Protein concentration decreased after frozen storage and pasteurization (p<0.05). Pasteurization further reduced the lipid concentration after freezing. The ferric reducing antioxidant potential decreased after thermal treatments (p<0.05). Supplementation of mature milk with fortifier increased the concentration of proteins, lipids and lactose. Our findings demonstrated that storage and pasteurization processes affect the basic nutritional composition and antioxidant capacity of preterm human milk. In order to ensure adequate nutrition for preterm infants with preterm human milk, supplementation, especially with high concentrations of proteins and lipids, is necessary after thermal treatments.

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Luthar, Zlata, Aleksandra Golob, Mateja Germ, Blanka Vombergar e Ivan Kreft. "Tartary Buckwheat in Human Nutrition". Plants 10, n. 4 (5 aprile 2021): 700. http://dx.doi.org/10.3390/plants10040700.

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Tartary buckwheat (Fagopyrum tataricum Gaertn.) originates in mountain areas of western China, and it is mainly cultivated in China, Bhutan, northern India, Nepal, and central Europe. Tartary buckwheat shows greater cold resistance than common buckwheat, and has traits for drought tolerance. Buckwheat can provide health benefits due to its contents of resistant starch, mineral elements, proteins, and in particular, phenolic substances, which prevent the effects of several chronic human diseases, including hypertension, obesity, cardiovascular diseases, and gallstone formation. The contents of the flavonoids rutin and quercetin are very variable among Tartary buckwheat samples from different origins and parts of the plants. Quercetin is formed after the degradation of rutin by the Tartary buckwheat enzyme rutinosidase, which mainly occurs after grain milling during mixing of the flour with water. High temperature treatments of wet Tartary buckwheat material prevent the conversion of rutin to quercetin.

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Vitkova, Tsvetelina, Rositsa Enikova, Milena Karcheva e Plamen Saraliev. "EGGS IN THE HUMAN DIET - FACTS AND CHALLENGES". Journal of IMAB - Annual Proceeding (Scientific Papers) 30, n. 1 (18 gennaio 2024): 5314–22. http://dx.doi.org/10.5272/jimab.2024301.5314.

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Eggs are a good source of balanced nutritional and biologically active substances - proteins, lipids, some irreplaceable nutritional components such as amino acids, polyunsaturated fatty acids, vitamins, macro- and microelements, etc. It is identified as the cheapest animal source of proteins, lipids, vitamins A, B12, riboflavin, choline, iron, zinc, phosphorus and calcium. At the same time, the dangers to human health that eggs can carry are also taken into account. Material/Methods: The literature used is based on databases PubMed, Embase and as well as data from own studies. Review Results: In the present review, we provide data on the importance of the composition of eggs in human nutrition are presented and the risk of their use is evaluated. Conclusions: The high biological and nutritional value of eggs are grounds for their use in the daily life of healthy people, without additional restrictions of cardiovascular diseases. There is a risk of food poisoning, which can be limited to acceptable levels by following good hygiene practices.

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Brestenský, Matej, Soňa Nitrayová, Peter Patráš e Jozef Nitray. "Dietary Requirements for Proteins and Amino Acids in Human Nutrition". Current Nutrition & Food Science 15, n. 7 (12 novembre 2019): 638–45. http://dx.doi.org/10.2174/1573401314666180507123506.

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Background: An optimal dietary Amino Acid (AA) intake is necessary for the growth of body proteins. A new method for protein quality evaluation called Digestible Indispensable AA Score (DIAAS) was established. Despite that the information about dietary AA requirements are available for different stages of life, in practical conditions, most people deal only with the dietary proteins, if ever. Objective: The aim of this mini-review was to analyze the protein quality of protein sources by DIAAS and to find AA and protein dietary requirements in human nutrition. Methods: A literature research was performed using the keyword “amino acid”, “diet”, “nutrition”, “human”, “muscle” and “requirement” individually or all together, in Scopus, Web of Science and Pubmed. Results: The optimum amount of dietary AA is necessary for AA utilization in the body and is limited by AA which is present in the lowest amount; the surplus of other AA is not utilized in the body. Food and Agriculture Organization reported requirements for dietary protein and AA intake for infants, children, however for adults (over 18) for maintenance. Most of the studies which are dealing with the dietary AA requirements in sports nutrition are aimed at the blends of AA and for branched-chain AA. Concerning the protein quality, at this time, there is little information about the protein quality evaluated by DIAAS method. Conclusion: Dietary intake of high-quality protein or a blend of different proteins will provide all AA to the body. However, studies on protein quality evaluation by DIAAS method are necessary to perform.

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Vargas-Bello-Pérez, Einar, Roberto I. Márquez-Hernández e Lorenzo E. Hernández-Castellano. "Bioactive peptides from milk: animal determinants and their implications in human health". Journal of Dairy Research 86, n. 2 (maggio 2019): 136–44. http://dx.doi.org/10.1017/s0022029919000384.

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AbstractMilk is an important protein source in human diets, providing around 32 g protein/l (for bovine milk, which constitutes some 85% of global consumption). The most abundant milk proteins are α-lactalbumin, β-lactoglobulin, αs-casein, β-casein, and κ-casein. Besides their nutritional value, milk proteins play a crucial role in the processing properties of milk, such as solubility, water bonding, heat stability, renneting and foaming, among others. In addition, and most importantly for this review, these proteins are the main source of bioactive components in milk. Due to the wide range of proposed beneficial effects on human health, milk proteins are considered as potential ingredients for the production of health-promoting functional foods. However, most of the evidence for bioactive effects comes from in vitro studies, and there is a need for further research to fully evaluate the true potential of milk-derived bioactive factors. Animal genetics and animal nutrition play an important role in the relative proportions of milk proteins and could be used to manipulate the concentration of specific bioactive peptides in milk from ruminants. Unfortunately, only a few studies in the literature have focused on changes in milk bioactive peptides associated to animal genetics and animal nutrition. The knowledge described in the present review may set the basis for further research and for the development of new dairy products with healthy and beneficial properties for humans.

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Amarowicz, Ryszard. "Legume Seeds as an Important Component of Human Diet". Foods 9, n. 12 (7 dicembre 2020): 1812. http://dx.doi.org/10.3390/foods9121812.

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Lönnerdal, Bo. "Nutritional and physiologic significance of human milk proteins". American Journal of Clinical Nutrition 77, n. 6 (1 giugno 2003): 1537S—1543S. http://dx.doi.org/10.1093/ajcn/77.6.1537s.

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NASALEAN, Alina, Laurentiu OGNEAN, Sergiu MUNTEAN, Stefana BALICI e Horea MATEI. "Comparative Analysis of Electrophoretic Profile of Major Proteins of Milk from Alpine and Carpathian Goats". Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 74, n. 1 (18 maggio 2017): 20. http://dx.doi.org/10.15835/buasvmcn-vm:12447.

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The milkâ€™s proteins provide nutritional and biologically active values, essential in human and animal nutrition. In the case of goat milk, the proteinsâ€™ concentration and quality represent basic indices for the evaluation of the nutritional and biologically active values. The proposal is to comparatively analyse the protein profile of milk. The milk was collected from two different breeds: French Alpine and Romanian Carpathian. During March and April 2016 there were collected samples of raw milk in hygienic and sanitation conditions. There were two lots: first lot has 10 Carpathian goats and the second lot has 10 Alpine goats. The protein composition of goat milk was established with SDS-PAGE, after the evaluation of the total proteinsâ€™ concentration with the Bradford method. The quantitative and percentage data obtained with electrophoresis revealed few differences between those 8 identified protein fractions. Between those two lots, regarding the levels of Î²-CN, k-CN and Î²-lactoglobulines there were significant differences. The other protein fractions have values almost identical. Statistical analysis of obtained data shaped the differences in the protein profile at those two breeds. Based on those differences it is to note the superior potential of the Alpine breed regarding the content in biologically active milk proteins. Regarding the obtained data, this study brings new contributions for the evaluation and analysis of protein profile as a nutritive and biologically active component of goat milk, confirming its character as a functional aliment.

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Tesi sul tema "Proteins in human nutrition"

Garrett, Claire Anne. "Assessing the renal handling of a dietary protein load in patients managed for nephroblastoma". Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/95936.

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Thesis (MNutr)--Stellenbosch University, 2014.
ENGLISH ABSTRACT: Introduction and purpose The aim of the study was to determine the renal handling of a once-off bolus dietary protein load in patients treated for nephroblastoma. Patients who have been managed for nephroblastoma always have suboptimal amounts of kidney tissue as a result of their medical management which includes nephrectomies, chemotherapy and or radiotherapy. Little data are available indicating the extent of renal impairment expected in such patients as a result of their disease and management. The study was to determine whether the use of regular screening tests such as serum urea, creatinine and urine microalbumin, in conjunction with a dietary protein load could help detect early progressive deterioration of kidney function in nephroblastoma patients. Methodology The study was a quantitative non-randomised intervention study in which patients served as their own control before and after a protein load. Thirty-four participants were included in the study. Each participant was provided with a supplemental protein drink providing 2 g/kg body weight of protein. Serum creatinine, urea and urine microalbumin were assessed at baseline and four hours after the intervention. These pre- and post intervention biochemical values were then analysed together with descriptive data relating to the participants, such as age, stage of nephroblastoma, aspects of medical management and the period of time since they had been treated for nephroblastoma, and statistical relationships were assessed. Data were collected from May 2010 to November 2010. Results Descriptive statistics indicated that the mean [± Standard deviation (SD)] age of the population was 92 (± 55) months, the mean age at diagnosis was 41 (± 27) months and the mean age from the diagnosis to the time of the study was 51 (± 53) months. There was a statistically significant increase (p = 0.00) in serum urea post intervention; however, no significant difference was noted between pre- and post intervention serum creatinine and urine microalbumin values. The stages of nephroblastoma failed to show a statistical correlation with the response to the dietary protein bolus load in terms of the difference in pre- and post intervention biochemical data. No statistical correlation was found between post-pubescence and response to the protein load. Similiarly, no statistical correlation could be demonstrated for a longer period between the diagnosis and the time of this study, on the one hand, and the prevalence of high values in the biochemical data, on the other. Conclusion The study was unable to demonstrate statistically that participants managed for nephroblastoma had poor renal handling of a once-off dietary protein load in terms of the objectives specified. The study had limitations including a small population with even smaller subgroups of participants, therefore results of the study need to be interpreted in context to the size of the population.
AFRIKAANSE OPSOMMING: Doel Die doel van die studie was om die renale hantering van ’n eenmalige bolus dieetproteïenlading by pasiënte wat vir nefroblastoom behandel word, te bepaal. Pasiënte wat vir nefroblastoom behandel word, het altyd ‘n subopitmale hoeveelheid nierweefsel as gevolg van hulle mediese behandeling wat nefrektomies, chemoterapie en / of radioterapie insluit. Min data is beskikbaar omtrent die omvang van die nierbelemmering wat in sulke pasiënte verwag word as gevolg van hulle siekte en behandeling. Die studie is uitgevoer om te bepaal of die gebruik van gereelde siftingstoetse soos serum-ureum, kreatinien en mikroalbuminurie, in samewerking met ‘n dieetproteïenlading, kan help om vroeë progressiewe agteruitgang van nierfunksie in nefroblastoom pasiënte, op te spoor. Metodologie Die studie was ‘n kwantitatiewe nie-ewekansige intervensie studie waar pasiënte as hul eie kontrole gedien het voor en na ‘n proteïenlading. Altesaam 34 deelnemers is by die studie betrek. Elke deelnemer het ’n proteïenaanvullingsdrankie ontvang wat 2 gram proteïen per kilogram liggaamsgewig voorsien het. Serumkreatinien, serum-ureum en mikro-albuminurie is op die basislyn sowel as vier uur na die intervensie gemeet. Hierdie biochemiese waardes voor en na die intervensie is daarna saam met beskrywende data van die deelnemers – soos ouderdom, stadium van nefroblastoom, aspekte van mediese behandeling en tydsverloop sedert behandeling vir nefroblastoom – ontleed. Statistiese verwantskappe is vervolgens beoordeel. Data is vanaf Mei 2010 tot November 2010 ingesamel. Resultate Beskrywende statistieke het op ’n gemiddelde [± Standaard afwyking (SA)] populasie-ouderdom van 92 (± 55) maande, ’n gemiddelde diagnose-ouderdom van 41(± 27) maande en ’n gemiddelde ouderdom van 51(± 53) maande vanaf diagnose tot en met die studie gedui. Ná die intervensie is ’n statisties beduidende toename (p = 0.00) in serum-ureum opgemerk, hoewel daar geen beduidende verskil in serumkreatinien en mikro-albuminurie waardes, voor en na behandeling, was nie. Biochemiese data voor en na die intervensie het geen statistiese verwantskap tussen die stadium van nefroblastoom en die reaksie op die dieetproteïenlading getoon nie. Boonop is geen statistiese verwantskap opgemerk tussen post-pubesensie en die reaksie op die proteïenlading, of tussen ’n langer tydsverloop tussen die diagnose en die studie en die voorkoms van hoë waardes in die biochemiese data nie. Gevolgtrekking Wat die studie-doelwitte betref, kon die navorsing nie statisties bewys dat deelnemers wat vir nefroblastoom behandel word, swak renale hantering van ’n eenmalige dieetproteïenlading toon nie. Die beperkinge van die studie sluit ‘n klein populasie met selfs kleiner subgroepe in; die resultate van die studie moet derhalwe in die konteks van die grootte van die populasie, geÏnterpreteer word.

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Pimpin, Laura. "Dietary protein and growth in young children". Thesis, University of Cambridge, 2015. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.709020.

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Wang, Anita Wen Tao. "Loss of lysine in plant foods". Thesis, The University of Sydney, 2004. https://hdl.handle.net/2123/27713.

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Humans obtain approximately 70% of their dietary protein from plant sources on a global basis. In developing countries, vegetable protein intake is higher than in developed countries (Lusas and Rhee, 1986). Cereals, pulses and oilseeds are not only very important plant foods in the human diet, but also the main components of feeds for livestock, which can be considered as source of dairy products and meat for humans (Lasztity and Hidvegi, 1983). Cereals contribute the major dietary source of carbohydrates, and a substantive source of protein, vitamins, and minerals. Oilseeds are one of the main sources of lipid, and pulses supply protein and / or lipid. In many countries, including developed and developing countries, wheat products are consumed as a major component of the diet. Wheat flour is one of the most important foods in many countries in the world. Wheat grain contains 6-20% protein, 63-77% starch, approximately 2% fat, 2.0-2.7% crude fiber and 1.4-2.0% ash, depending in part on variety and class, and on environmental conditions during growth (Pomeranz, 1988). In many Asian countries, rice is the main cereal in the diet.

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Asih, A. Rai Somaning. "Nitrogen utilization and production of dairy goats fed different nitrogen sources /". St. Lucia, Qld, 2001. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16142.pdf.

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Alu'datt, Muhammad Hussein. "Isolation and characterization of soybean and whey protein co-precipitates". Thesis, McGill University, 2003. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=81245.

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Protein co-precipitates were prepared from whey powder and soybean flour using various extraction and co-precipitation techniques. The effect of extraction and co-precipitation on co-precipitate yield was investigated. Native and sodium dodecyl sulfate polyacrylamide gel electrophoresis (Native-PAGE, SDS-PAGE) and light compound microscopy (LCM) were used to study the structure of the co-precipitates. The rheological and gelation properties of the co-precipitates were determined. Highest yield (45%) for NaOH/Isoelectric Point IEP-Heating-Cooling, co-precipitate was obtained using the following conditions of extraction; extraction temperature, 40°C; temperature of precipitation 95°C, and pH of precipitation was 4.5. The yield of co-precipitates was affected by chelating agents and pH of precipitation and temperature of precipitation. Native-PAGE showed that 2 new protein bands result from the interactions between whey and soybean proteins during preparation of the co-precipitate. SDS-PAGE showed that the new proteins dissociated to give the protein subunits of whey and soybean proteins. LCM results showed differences in microscopic structure between the whey and soybean protein precipitates and the protein co-precipitates. Gels were characterized by measurement of water holding capacity (WHC), gelation start temperature (GST) and denaturation start temperature (DST) and gel strength (GS). Gels (16%) from a protein co-precipitate Mixed Powder MP:NaOH/IEP-Cooling had higher WHC and GS than gels from whey protein precipitate, soybean protein precipitate and protein co-precipitates Mixed Extract ME:NaOH/IEP-Cooling and co-precipitates MP: and ME:NaOH/IEP-Heating-Cooling. The DST of protein co-precipitates was dependent on protein concentration and pH, while GST was relatively dependent on protein concentration.

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Leon, Sandra Porter. "Effects of protein source and calcium level on the utilization of minerals in adult men". Thesis, Virginia Polytechnic Institute and State University, 1988. http://hdl.handle.net/10919/80090.

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The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was fed a diet in which 70% of the dietary protein was derived from dairy products; the soy treatment group was fed a diet in which 67% of the dietary protein was derived from soy products; and the meat treatment group was given a diet in which 70% of the dietary protein was provided by animal meat products. To test the effect of calcium level on mineral retention, the controlled feeding period was divided into two periods: Period I, in which the subjects consumed moderate levels of calcium (mean= 1206.77 + 193.29 mg/day) and Period II, in which the subjects consumed high levels of calcium (mean 2134.51 + 164.63 mg/day).
Master of Science

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Smit, Salome. "Proteomic characterization and identification of murine live and small intestine proteins modulated by tea (Camellia sinensis) consumption". Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-03152007-161744.

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Liao, Shyh-Yuan. "Development of models to predict whey protein functionality /". The Ohio State University, 1985. http://rave.ohiolink.edu/etdc/view?acc_num=osu1487260531957544.

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Ali, Haroon. "Protein-phenolic interactions in food". Thesis, McGill University, 2002. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=32748.

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Our objective was to investigate the mode of interaction between selected food proteins and phenolic compounds. Bovine serum albumin (BSA), bovine beta-lactoglobulin, and soybean glycinin were used with the following phenolic compounds; 3,4,5-trihydroxybenzoic acid (gallic acid), 3,4-dihydroxy cinnamic acid (caffeic acid), p -hydroxycinnamic acid (courmaric acid), and 5,7-dihydroxy 4-methoxy isoflavone (biochanin A). The interaction was investigated using incubation temperatures of 35°, 45° and 55°C at pH 5, 7 and 9. Native and SDS-polyacrylamide gel electrophoresis (PAGE), differential scanning calorimetry (DSC), and Fourier transform infrared (FTIR) spectroscopy were used to identify protein-phenol interactions. Certain phenolic compounds combined with BSA and prevented protein aggregation. In general, the thermal stability of the proteins increased as a result of interaction with phenolic compounds; the most pronounced effect was observed with beta-lactoglobulin in the presence of gallic acid at pH 7. The interaction of the phenols with the proteins resulted in changes in protein secondary structure. (Abstract shortened by UMI.)

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Jalloh, Neneba Adama. "Differences in the effect of protein intake on the nutritional status of children whose mothers did or did not participate in the food and agriculture organization program in Koinadugu district of Sierra Leone". Virtual Press, 1991. http://liblink.bsu.edu/uhtbin/catkey/770953.

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The high rate of malnutrition (180/1000 live births) in Sierra Leone (U N Demographic Year Book, 1985) has become a major concern to the government, development agencies, medical and nutritional personnel. This study was designed to determine whether there were any significant differences between the nutritional status of the children women who participated in an FAO project and those who did not and was conducted in six villages in the Koinadugu District of Sierra Leone.By referring to a list of local protein rich foods, three-day recall of food frequency was done to estimate the protein intake. Anthropometric measures were collected and body mass index was determined. All measures were compared with standards for African-American population.The weight-for-age was significantly greater for the the 50th percentile than that of the non-project children (NPC). Protein intake less than the average of 57 grams, were seen among older children with lower weight-for -height percentile, suggesting that total food intake was inadequate for the older children. This researcher believes that the FAO project should continue but that nutrition education should be an important component of the program.
Department of Home Economics

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Libri sul tema "Proteins in human nutrition"

Proteins. New York: PowerKids Press, 2011.

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Proteins. Minneapolis: Carolrhoda Books, 1993.

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B, Silverstein Virginia, Silverstein Robert A e Green Anne Canevari ill, a cura di. Proteins. Brookfield, Conn: Millbrook Press, 1992.

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Bodden, Valerie. Proteins. Mankato, Minnesota: Creative Education, 2015.

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H, Steinke Fred, Waggle Doyle H e Volgarev Michael N, a cura di. New protein foods in human health: Nutrition, prevention, and therapy. Boca Raton: CRC Press, 1991.

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Royston, Angela. Proteins for a healthy body. Chicago, Ill: Heinemann Library, 2009.

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Zayas, Joseph F. Functionality of proteins in foods. Berlin: Springer, 1997.

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Rondeau, Amanda. Proteins are powerful. Edina, Minn: Abdo Pub., 2003.

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Srinivasan, Damodaran, e John E. Kinsella Memorial Symposium on Food Proteins and Lipids (1995 : Chicago, Ill.), a cura di. Food proteins and lipids. New York: Plenum Press, 1997.

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Protein foods group. Minneapolis, MN: Bellwether Media, 2012.

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Capitoli di libri sul tema "Proteins in human nutrition"

Shiau, Shi-Yen. "Seafood Protein in Human and Animal Nutrition". In Seafood Proteins, 160–70. New York, NY: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-7828-4_11.

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Hackler, L. R. "Cereal Proteins in Human Nutrition". In Amino Acid Composition and Biological Value of Cereal Proteins, 81–104. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-009-5307-9_6.

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Kukovics, Sándor, e Tímea Németh. "Milk Major and Minor Proteins, Polymorphisms and Non-protein Nitrogen*". In Milk and Dairy Products in Human Nutrition, 80–110. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch5.

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Millward, D. J. "Quality and Utilization of Plant Proteins in Human Nutrition". In Plant Proteins from European Crops, 169–76. Berlin, Heidelberg: Springer Berlin Heidelberg, 1998. http://dx.doi.org/10.1007/978-3-662-03720-1_29.

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Korhonen, Hannu J., e Pertti Marnila. "Milk Bioactive Proteins and Peptides". In Milk and Dairy Products in Human Nutrition, 148–71. Oxford: John Wiley & Sons, 2013. http://dx.doi.org/10.1002/9781118534168.ch8.

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Yu, Michael C., e Christopher A. Jackson. "Protein l-Arginine Methylation of RNA-Binding Proteins and Their Impact on Human Diseases". In L-Arginine in Clinical Nutrition, 189–99. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-26009-9_15.

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He, Wenliang, Peng Li e Guoyao Wu. "Amino Acid Nutrition and Metabolism in Chickens". In Advances in Experimental Medicine and Biology, 109–31. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-030-54462-1_7.

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AbstractBoth poultry meat and eggs provide high-quality animal protein [containing sufficient amounts and proper ratios of amino acids (AAs)] for human consumption and, therefore, play an important role in the growth, development, and health of all individuals. Because there are growing concerns about the suboptimal efficiencies of poultry production and its impact on environmental sustainability, much attention has been paid to the formulation of low-protein diets and precision nutrition through the addition of low-cost crystalline AAs or alternative sources of animal-protein feedstuffs. This necessitates a better understanding of AA nutrition and metabolism in chickens. Although historic nutrition research has focused on nutritionally essential amino acids (EAAs) that are not synthesized or are inadequately synthesized in the body, increasing evidence shows that the traditionally classified nutritionally nonessential amino acids (NEAAs), such as glutamine and glutamate, have physiological and regulatory roles other than protein synthesis in chicken growth and egg production. In addition, like other avian species, chickens do not synthesize adequately glycine or proline (the most abundant AAs in the body but present in plant-source feedstuffs at low content) relative to their nutritional and physiological needs. Therefore, these two AAs must be sufficient in poultry diets. Animal proteins (including ruminant meat & bone meal and hydrolyzed feather meal) are abundant sources of both glycine and proline in chicken nutrition. Clearly, chickens (including broilers and laying hens) have dietary requirements for all proteinogenic AAs to achieve their maximum productivity and maintain optimum health particularly under adverse conditions such as heat stress and disease. This is a paradigm shift in poultry nutrition from the 70-year-old “ideal protein” concept that concerned only about EAAs to the focus of functional AAs that include both EAAs and NEAAs.

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Jackson, Alan A. "Nitrogen Trafficking and Recycling Through the Human Bowel". In Proteins, Peptides and Amino Acids in Enteral Nutrition, 89–108. Basel: KARGER, 2000. http://dx.doi.org/10.1159/000061801.

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Erbersdobler, H. F., K. Buhl e U. Klusmann. "Balance Studies with Glycosylated Proteins on Human Volunteers". In The Maillard Reaction in Food Processing, Human Nutrition and Physiology, 273–78. Basel: Birkhäuser Basel, 1990. http://dx.doi.org/10.1007/978-3-0348-9127-1_29.

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Vandenplas, Y., e D. Turck. "13. Soy protein infant formula in infant nutrition". In Human Health Handbooks, 209–20. The Netherlands: Wageningen Academic Publishers, 2014. http://dx.doi.org/10.3920/978-90-8686-223-8_13.

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Atti di convegni sul tema "Proteins in human nutrition"

Albe Slabi, Sara, Christelle Mathé, Mbalo Ndiaye, Odile Mesieres e Romain Kapel. "Combined effect of extraction and purification conditions on yield, composition, functional and structural properties of lupin proteins". In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/rcdt7862.

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The growing global population combined with the socio-economic changes leads to the increase of the demand of plant proteins for human nutrition. In recent years, many studies has been aimed at developing new high-quality and functional plant-based protein food. Lupin being a widely cultivated legume crop is one of the most promising alternative source of proteins for human nutrition. However, the scientific knowledge of the production process of proteins from lupin meal is still very scarce.In this work, different conditions of extraction and purification were evaluated for production of lupin protein isolates. The results showed that the extraction yield was comparable between acidic and alkaline pH (37% vs 40-45%) and the extracted proteins were principally composed of globulins. This finding was astonishing regarding the selective extraction of albumins in acidic pH previously reported for other plant protein sources. The ionic strength negatively impacted the protein extractability at pH 2, whereas no significant differences were observed between extraction at 20 to 50°C.The selected extraction conditions (pH 2 and 7) combined with purification by isoelectric precipitation or ultrafiltration process generated the isolate grade products. Further structural characterization of isolates revealed a partial denaturation of lupin proteins extracted under acidic pH resulting in low protein solubility at pH 6-7 (10-50%), loss in secondary structure, low thermal stability, and formation of aggregates. However, these modifications did not significantly impact the foaming and emulsifying properties of proteins. The obtained results highlighted the original and previously not described behaviors of lupin proteins observed during the isolation process. For the first time the combined effect of extraction and purification conditions on the process performances and the quality of producing proteins was shown. The presented conclusions may help to better characterize lupin proteins and valorize lupin meal as a source of plant proteins in food industry.

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Aluko, Rotimi. "Overview of the Effects of Food Proteins and Peptides in Human Nutrition". In Virtual 2020 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2020. http://dx.doi.org/10.21748/am20.127.

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Wekesa, Zindzi Damianna, e Gilbert Keen Arigi. "Black Soldier Fly as A Sustainable Source of Protein for Human Consumption". In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-f.s.d.h.l-18.

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Background: Insects, particularly the black soldier fly (Hermetia illucens), have gained attention as a promising alternative protein source to address food security challenges. This study explores the potential of black soldier fly larvae as a sustainable and nutritious protein source for human consumption. Objective: The objective of this study is to investigate the nutritional composition and safety aspects of black soldier fly larvae, evaluate its potential as a viable protein source, and discuss its implications for food security and policy. Methods: Black soldier fly larvae were reared under controlled conditions and analyzed for their nutritional composition, including protein content, amino acid profile, fatty acid profile, and micronutrient content. Safety aspects, such as heavy metal and pesticide residue levels, were also assessed. The study further examined the feasibility and scalability of black soldier fly production for human consumption. Results: The results reveal that black soldier fly larvae possess a high protein content, rich in essential amino acids, and a favorable fatty acid profile. Furthermore, the larvae contain significant amounts of essential micronutrients, including vitamins and minerals, contributing to a well-rounded nutritional profile. Safety analysis demonstrates low levels of heavy metals and pesticide residues, indicating its suitability for human consumption. The study also identifies the potential of large-scale black soldier fly production as an economically viable solution for food security. Conclusion: This study highlights the potential of black soldier fly larvae as a sustainable and nutritious protein source for human consumption. With its high protein content, favorable nutrient profile, and safety parameters, black soldier fly larvae offer a promising solution to address food security challenges. Incorporating black soldier fly larvae into diets and food systems has the potential to enhance nutritional adequacy and reduce reliance on traditional protein sources. Furthermore, the findings emphasize the need for policy frameworks and regulatory support to promote the adoption of insect-based diets and ensure their safe integration into global food systems. Keywords: Black soldier fly, Hermetia illucens, insect-based diet, food security, protein source, sustainability, nutritional composition, safety.

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Bordean, Despina-Maria, Aurica Breica Borozan, Gabriel Bujanca, Camelia Cioban e Delia Gabriela Dumbrava. "EFFECTS OF BOILING AND ROASTING ON CRUDE PROTEINS, TOTAL ANTIOXIDANT CAPACITY AND TOTAL POLYPHENOLS CONTENT OF POTATO TUBERS". In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/08.

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Compared with other sources, potato can bring multiple nutritional benefits because it’s naturally low energy food (0.7 kcal), having high water, fiber and starch content. Even if the consummation of potatoes is in decline, it is still considered a source of valuable nutrition. Depending on the method of preparation, potatoes contain significant level of proteins and antioxidants and can offer considerable protection against cardiovascular diseases and cancer. Natural antioxidants are present under different forms in all plants, being the base source of these compounds for humans. The objective of this study was to determine the moisture content, crude protein, total antioxidant capacity and phenolic content of three assortments of potatoes (Solanum tuberosum) available on the Romanian local market (Timis County). The study was carried out on raw, unpeeled, boiled and roasted potatoes. The moisture content was determinate thermogravimetrically using Sartorius thermo balance, crude protein quantified by using a rapid colorimetric method, total antioxidant capacity determinate using CUPRAC method and total polyphenols content using Folin-Ciocalteu assay. The experimental results show that blue roasted potatoes present the highest content of crude protein, total antioxidant capacity and total polyphenols content and the lowest water content. The obtained data are used to create a graphical fingerprint of raw and processed potatoes in order to identify the best options to mix different potatoes assortments and to create innovative nutritious food products

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Lefranc-Millot, Catherine, Caroline Perreau, Marion Bourdens, Noémie Juin e Mayoura Keophiphath. "In Vitro Evaluation of the Effects of Plant-Based Protein Digestates on the Biology and Metabolism of Human Preadipocytes and Adipocytes". In European Nutrition Conference. Basel Switzerland: MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091211.

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Bolgova, D. Y., N. A. Tarasenko e Z. S. Mukhametova. "PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES". In STATE AND DEVELOPMENT PROSPECTS OF AGRIBUSINESS. DSTU-PRINT, 2020. http://dx.doi.org/10.23947/interagro.2020.1.407-409.

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Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

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Antonsen, T., E. Lundestad e F. Wickson. "13. The rewriting of human/nature relations through genome editing". In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-892-6_13.

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Aerts, S., e L. Trommelmans. "19. The ethic of care can be translated from human nursing to veterinary nursing". In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-892-6_19.

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Bailey, H. M., E. P. Berg e H. H. Stein. "Protein quality evaluation in processed human foods by the digestible indispensable amino acid score methodology". In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_130.

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Musau, Violet. "Technological Approaches in Food Systems". In 3rd International Nutrition and Dietetics Scientific Conference. KENYA NUTRITIONISTS AND DIETICIANS INSTITUTE, 2023. http://dx.doi.org/10.57039/jnd-conf-abt-2023-t.a.f.s-40.

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Introduction: Sustainable agriculture is directly linked to food sustainability. Sustainable agriculture is an integrated system of animal and plant production practices to provide enough human food, use resources efficiently, and effective farm operations. Food systems are a combination of all factors that are important for food security. The demand for sustainable, healthy produced food is greater than ever before. Technological approaches can help for the alignment of various issues such as availability, organization, and distribution of the current food. Technological innovations and advancements are essential in promoting sustainable food systems in Kenya. Scope: Technologies like precision farming which involve the combination of artificial technologies, the Internet of things and drones helps to collect, monitor and analyze big data. This helps farmers optimize land productivity and improve land productivity. The Food sector has been experimenting with novel ways to improve food production on existing land. For example, countries that are densely populated and lack fertile agricultural lands, like Singapore, Qatar, and UAE are considering other techniques like indoor farming. Methods like vertical farming require limited or no pesticide. The technology involves entirely insulated indoor operations. Crops are produced at multiple levels using electrical lighting, like light emitting diodes (LEDs). Technologies such as alternative proteins include plant-based or lab-grown meat. These methods offer sustainable ways of meat production. Personalized nutrition and diets are also an emerging trend. This is because the scientific community has revealed that different people’s bodies react differently to the same type of food. Some organizations use continuous monitoring devices to track blood levels of vitamins, glucose, and more. Objective: This study aims to address the question of how technological innovations can impact and transform food systems. Findings: Alternative proteins can help manage the rising meat demand in a sustainable manner. Mobile applications monitor and can creating personalized diet plans based on different types of health, and genetics. These applications can also connect the farmer to the market and the expected weather forecasts. Technological approaches in food systems offer solutions for many challenges faced in the value chain and agriculture. They also have great potential to improve our food systems. Conclusion: It is imperative that the government and various organizations work together to incorporate technology in finding solutions to creating a sustainable food system.

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Rapporti di organizzazioni sul tema "Proteins in human nutrition"

Anderson, Olin D., Gad Galili e Ann E. Blechl. Enhancement of Essential Amino Acids in Cereal Seeds: Four Approaches to Increased Lysine Content. United States Department of Agriculture, ottobre 1998. http://dx.doi.org/10.32747/1998.7585192.bard.

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Cereal seeds are the basis of the human diet, and their amino acid composition is thus of major nutritional and economic importance. Currently, deficiencies in essential amino acids are addressed, when possible, by additionalprotein sources or by supplementing animal feed with non-cereal protein or synthetic amino acids. A number of strategies have been suggested to make cereal flours more complete and balanced sources of amino acids, although systematic examination of such strategies is rare. This project proposed to begin such a systematic examination using four complementary and parallel approaches to increasing wheat seed lysine: 1) Modifying endogenous wheat seed proteins for increased lysine composition. 2) Overexpression of naturally occurring high-lysine proteins in the wheat endosperm. 3) Ectopic expression of proteins in the wheat endosperm. 4) Alteration of free lysine levels in the wheat endosperm. The results of these studies are expected to be wheat lines with increased lysine content and will establish a clearer understanding of the approaches most likely to enhance cereal seed protein quality. Progress is reported for all four objectives, with a significant foundation for further work on two of the objectives (modification of wheat storage proteins and lysine metabolism). Plans for continuing work on all four objectives are briefly outlined.

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Mitchell, Brian G., Amir Neori, Charles Yarish, D. Allen Davis, Tzachi Samocha e Lior Guttman. The use of aquaculture effluents in spray culture for the production of high protein macroalgae for shrimp aqua-feeds. United States Department of Agriculture, gennaio 2013. http://dx.doi.org/10.32747/2013.7597934.bard.

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The FAO has projected a doubling in world demand for seafood during the 21 ed from aquaculture of marine fish and shrimps fed primarily on fishmeal-based aquafeeds. However, current practices of high intensity monoculture of shrimp in coastal ponds and fish in offshore pens have been strongly criticized as being ecologically and socially unsustainable. This view derives from un- checked eutrophication of coastal marine ecosystems from fish farm effluents, and the destruction of coastal estuarine ecosystems by shrimp farm constructions, plus aquaculture’s reliance on wild-caught small fish - which are excellent food for humans, but instead are rendered into fishmeal and fish oil for formulating aquafeeds. Fishmeal-sparing and waste- reduction aquafeeds can only delay the time when fed aquaculture product are priced out of affordability for most consumers. Additionally, replacement of fishmeal protein and fish oil by terrestrial plant sources such as soybean meal and oil directly raises food costs for human communities in developing nations. New formulations incorporating sustainably-produced marine algal proteins and oils are growing in acceptance as viable and practical alternatives. This BARD collaborative research project investigated a sustainable water-sparing spray/drip culture method for producing high-protein marine macrophyte meals for incorporation into marine shrimp and fish diets. The spray culture work was conducted at laboratory-scale in the USA (UCSD-SIO) using selected Gracilariaand Ulvastrains isolated and supplied by UCONN, and outdoors at pilot-scale in Israel (IOLR-NCM) using local strains of Ulvasp., and nitrogen/phosphorus-enriched fish farm effluent to fertilize the spray cultures and produce seaweed biomass and meals containing up to 27% raw protein (dry weight content). Auburn University (USA) in consultation with TAMUS (USA) used the IOLR meals to formulate diets and conduct marine shrimp feeding trials, which resulted in mixed outcomes, indicating further work was needed to chemically identify and remove anti-nutritional elements present in the IOLR-produced seaweed meals.

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Barash, Itamar, e Robert E. Rhoads. Translational Mechanisms that Govern Milk Protein Levels and Composition. United States Department of Agriculture, novembre 2004. http://dx.doi.org/10.32747/2004.7586474.bard.

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Original objectives: The long term objective of the project is to achieve higher content of protein in the milk of ruminants by modulating the translational machinery in the mammary gland. The first specific aim of the BARD proposal was to characterize responsiveness of various experimental systems to combination of lactogenic hormones and amino acids with particular emphasis on discrimination between the control of total protein synthesis and milk protein synthesis. Based on the results, we planned to proceed by characterizing the stage of protein synthesis in which the stimulation by lactogenic hormones and amino acid occur and finally we proposed to identify which components of the translation machinery are modified. Background to the topic: Milk protein is the most valuable component in milk, both for direct human consumption and for manufacturing cheese and other protein-based products. Attempts to augment protein content by the traditional methods of genetic selection and improved nutritional regimes have failed. The proposal was based on recent results suggesting that the limiting factor for augmenting protein synthesis in the bovine mammary gland is the efficiency of converting amino acids to milk proteins. Major conclusions, solutions, achievements: Insulin and prolactin synergistically stimulate â-casein mRNA translation by cytoplasmatic polyadenylation. The interaction between insulin and prolactin was demonstrated two decades ago as crucial for milk-protein synthesis, but the molecular mechanisms involved were not elucidated. We found in differentiated CID 9 mouse mammary epithelial cells line that insulin and prolactin synergistically increases the rate of milk protein mRNA translation. We focused on â-casein, the major milk protein, and found that the increase in â-casein mRNA translation was reflected in a shift to larger polysomes, indicating an effect on translational initiation. Inhibitors of the PI3K, mTOR, and MAPK pathways blocked insulin-stimulated total protein and â-casein synthesis but not the synergistic stimulation. Conversely, cordycepin, a polyadenylation inhibitor, abolished synergistic stimulation of protein synthesis without affecting insulin-stimulated translation. The poly(A) tract of â-casein mRNA progressively increased over 30 min of treatment with insulin plus prolactin. The 3’-untranslated region of â-casein mRNA was found to contain a cytoplasmic polyadenylation element (CPE), and in reporter constructs, this was sufficient for the translational enhancement and mRNA-specific polyadenylation. Furthermore, insulin and prolactin stimulated phosphorylation of cytoplasmic polyadenylation element binding protein (CPEB) but did not increase cytoplasmic polyadenylation.

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Kanner, Joseph, Mark Richards, Ron Kohen e Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, dicembre 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.

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Naim, Michael, Andrew Spielman, Shlomo Nir e Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, febbraio 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.

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Oldstone, Michael B. Proteins of Human Immunodeficiency Virus that Cross-React with Human 'Self' Antigens. Fort Belvoir, VA: Defense Technical Information Center, novembre 1991. http://dx.doi.org/10.21236/ada246936.

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Barakat, Dr Shima, Dr Samuel Short, Dr Bernhard Strauss e Dr Pantea Lotfian. https://www.food.gov.uk/research/research-projects/alternative-proteins-for-human-consumption. Food Standards Agency, giugno 2022. http://dx.doi.org/10.46756/sci.fsa.wdu243.

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The UK is seeing growing interest in alternative protein sources to traditional animal-based proteins such as beef, lamb, pork, poultry, fish, eggs, and dairy. There is already an extensive market in alternative protein materials, however, technological advances combined with the pressure for more sustainable sources of protein has led to an acceleration of innovation and product development and the introduction of a large amount of new alternative protein ingredients and products to the market. These have the potential to dramatically impact on the UK food system. This report is a combination of desk research, based on thorough review of the academic and non-academic literature and of the alternative proteins start-up scene, and presents an analysis of the emerging market for alternative proteins, the potential implications and the potential policy responses that the FSA might need to consider. Four main categories of alternative proteins are presented and reviewed in this report: Plant-based meat substitutes Novel protein sources Proteins and biomass biosynthesised by microorganisms Cultured meat

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Frankenberg, Elizabeth, e Duncan Thomas. Human Capital and Shocks: Evidence on Education, Health and Nutrition. Cambridge, MA: National Bureau of Economic Research, aprile 2017. http://dx.doi.org/10.3386/w23347.

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Elardo, Karen. Changes in Proteins Associated with Nitrogen Fixation and Iron Nutrition in the Marine Cyanobacterium Trichodesmium. Portland State University Library, gennaio 2000. http://dx.doi.org/10.15760/etd.6778.

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Whitehead, Ian P. A Novel Strategy to Isolate Invasion-Inducing Proteins from Human Breast Tumors. Fort Belvoir, VA: Defense Technical Information Center, giugno 2001. http://dx.doi.org/10.21236/ada396119.

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