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1. Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types

Author:
Shi, Cuiping; He, Yuning; Ding, Mengzhen; Wang, Yifen; Zhong, Jian
Source:
Trends in food science & technology 2019 v.87 pp. 3-13
ISSN:
0924-2244
Subject:
dietary protein,   etc   ; atomic force microscopy; image analysis; mechanical properties; proteins;     Show all 5 Subjects
Abstract:
... Since atomic force microscopy (AFM) was developed in 1985, AFM has become an important nanotech tool to analyze the morphological properties and mechanical properties of proteins. In the past three decades, many food scientists used AFM to analyze food proteins and to comprehensively understand the relationship between the structure and the function of food proteins.This review focuses on the appl ...
DOI:
10.1016/j.tifs.2018.11.028

2. Development of a first order derivative spectrophotometry method to rapidly quantify protein in the presence of chitosan and its application in protein encapsulation systems

Author:
Yuan, Dongdong; O'Riordan, E. Dolores; Jacquier, Jean Christophe
Source:
Food chemistry 2019 v.289 pp. 1-6
ISSN:
0308-8146
Subject:
dietary protein,   etc   ; absorbance; bovine serum albumin; calibration; chitosan; confidence interval; encapsulation; models; spectroscopy;     Show all 9 Subjects
Abstract:
... A new protein quantification method based on first order derivative spectrophotometry was established to eliminate various interferences, mainly chitosan, to the utmost using bovine serum albumin (BSA) as a model food protein. Absorbance spectra of BSA solutions were recorded and their first order derivative calculated. The values of derivative absorbance at 288 nm were used to generate linear cal ...
DOI:
10.1016/j.foodchem.2019.02.121

3. Encapsulation and release of egg white protein in alginate microgels: Impact of pH and thermal treatment

Author:
Su, Yujie; Gu, Luping; Zhang, Zipei; Chang, Cuihua; Li, Junhua; McClements, David Julian; Yang, Yanjun
Source:
Food research international 2019 v.120 pp. 305-311
ISSN:
0963-9969
Subject:
dietary protein,   etc   ; alginates; bioactive compounds; egg albumen; electrostatic interactions; encapsulation; foods; heat treatment; microgels; pH;     Show all 10 Subjects
Abstract:
... Edible alginate microgels are widely used to encapsulate, retain, protect, and release bioactive molecules in foods. Encapsulation of food proteins within alginate microgels may be advantageous for certain applications, such as creating controlled release delivery systems or for protection of other co-encapsulated bioactive components. Egg white protein-loaded alginate microgels were fabricated in ...
DOI:
10.1016/j.foodres.2019.02.048

4. Influence of maternal protein restriction in primiparous heifers during mid- and/or late-gestation on meat quality and fatty acid profile of progeny

Author:
Webb, M.J.; Block, J.J.; Funston, R.N.; Underwood, K.R.; Legako, J.F.; Harty, A.A.; Salverson, R.R.; Olson, K.C.; Blair, A.D.
Source:
Meat science 2019 v.152 pp. 31-37
ISSN:
0309-1740
Subject:
dietary protein,   etc   ; carcass composition; fatty acid composition; heifers; meat composition; meat quality; pregnancy; progeny; steaks; tissues;     Show all 10 Subjects
Abstract:
... The objective of this study was to evaluate the influence of metabolizable protein (MP) restriction in mid- and/or late-gestation on meat quality characteristics of progeny. Heifers were assigned to 2 levels of dietary protein (control [CON], 102% of MP requirements; or restricted [RES], 80% of MP requirements) at 2 stages of gestation (mid-gestation [MID] and late-gestation [LATE]) in a Balaam's ...
DOI:
10.1016/j.meatsci.2019.02.006

5. Insertions of antihypertensive peptides and their applications in pharmacy and functional foods

Author:
Morales-Camacho, Jocksan I.; Espinosa-Hernández, Edgar; Rosas-Cárdenas, F. Fátima; Semería-Maitret, Tamara; Luna-Suárez, Silvia
Source:
Applied microbiology and biotechnology 2019 v.103 no.6 pp. 2493-2505
ISSN:
0175-7598
Subject:
dietary protein,   etc   ; adults; adverse effects; antihypertensive effect; drugs; functional foods; hypertension; peptides; proteins; risk factors;     Show all 10 Subjects
Abstract:
... Hypertension is a worldwide health problem. It is the main cardiovascular risk factor and affects about 31% of the world’s adult population. The drugs used to control hypertension may cause side effects; for this reason, there are many investigations focused on searching for alternatives to control or prevent this disease through diet. For example, many peptides have demonstrated antihypertensive ...
DOI:
10.1007/s00253-019-09633-1

6. Development of sequence-based markers for seed protein content in pigeonpea

Author:
Obala, Jimmy; Saxena, Rachit K.; Singh, Vikas K.; Kumar, C. V. Sameer; Saxena, K. B.; Tongoona, Pangirayi; Sibiya, Julia; Varshney, Rajeev K.
Source:
Molecular genetics and genomics 2019 v.294 no.1 pp. 57-68
ISSN:
1617-4615
Subject:
dietary protein,   etc   ; breeding; genes; genetic improvement; genetic markers; genotype; mutation; pigeon peas; protein content; sequence analysis;     Show all 10 Subjects
Abstract:
... Pigeonpea is an important source of dietary protein to over a billion people globally, but genetic enhancement of seed protein content (SPC) in the crop has received limited attention for a long time. Use of genomics-assisted breeding would facilitate accelerating genetic gain for SPC. However, neither genetic markers nor genes associated with this important trait have been identified in this crop ...
DOI:
10.1007/s00438-018-1484-8

7. Towards understanding the effect of high pressure on food protein allergenicity: β-lactoglobulin structural studies

Author:
Kurpiewska, Katarzyna; Biela, Artur; Loch, Joanna I.; Lipowska, Joanna; Siuda, Monika; Lewiński, Krzysztof
Source:
Food chemistry 2019 v.270 pp. 315-321
ISSN:
0308-8146
Subject:
dietary protein,   etc   ; allergenicity; allergens; beta-lactoglobulin; crystallography; epitopes; foods; myristic acid; physicochemical properties; proteolysis;     Show all 10 Subjects
Abstract:
... A number of studies were devoted to understanding an immunological effect of pressure-treated β-lactoglobulin. In our previous work we have proved that high pressure significantly modifies β-lactoglobulin conformation and consequently its physicochemical properties. Here, structure of β-lactoglobulin complex with myristic acid determined at the highest accepted by the crystal pressure value of 550 ...
DOI:
10.1016/j.foodchem.2018.07.104

8. Legume biofortification is an underexploited strategy for combatting hidden hunger

Author:
Rehman, Hafiz Mamoon; Cooper, James William; Lam, Hon‐Ming; Yang, Seung Hwan
Source:
Plant, cell and environment 2019 v.42 no.1 pp. 52-70
ISSN:
0140-7791
Subject:
dietary protein,   etc   ; agronomic traits; amino acids; biofortification; grains; hunger; legumes; longevity; malnutrition; microbiome; nutrient content; people;     Show all 12 Subjects
Abstract:
... Legumes are the world's primary source of dietary protein and are particularly important for those in developing economies. However, the biofortification potential of legumes remains underexploited. Legumes offer a diversity of micronutrients and amino acids, exceeding or complementing the profiles of cereals. As such, the enhancement of legume nutritional composition presents an appealing target ...
DOI:
10.1111/pce.13368

9. Rational Design of Amyloid‐Like Fibrillary Structures for Tailoring Food Protein Techno‐Functionality and Their Potential Health Implications

Author:
Jansens, Koen J.A.; Rombouts, Ine; Grootaert, Charlotte; Brijs, Kristof; Van Camp, John; Van der Meeren, Paul; Rousseau, Frederic; Schymkowitz, Joost; Delcour, Jan A.
Source:
Comprehensive reviews in food science and food safety 2019 v.18 no.1 pp. 84-105
ISSN:
1541-4337
Subject:
dietary protein,   etc   ; amyloid; emulsifying; foaming; food processing; gelation; human health; protein deposition; toxicity;     Show all 9 Subjects
Abstract:
... To control and enhance protein functionality is a major challenge for food scientists. In this context, research on food protein fibril formation, especially amyloid fibril formation, holds much promise. We here first provide a concise overview of conditions, which affect amyloid formation in food proteins. Particular attention is directed towards amyloid core regions because these sequences promo ...
DOI:
10.1111/1541-4337.12404

10. Preserved anabolic threshold and capacity as estimated by a novel stable tracer approach suggests no anabolic resistance or increased requirements in weight stable COPD patients

Author:
Jonker, Renate; Deutz, Nicolaas E.P.; Ligthart-Melis, Gerdien C.; Zachria, Anthony J.; Veley, Eugene A.; Harrykissoon, Rajesh; Engelen, Mariëlle P.K.J.
Source:
Clinical nutrition 2019 v.38 no.4 pp. 1833-1843
ISSN:
0261-5614
Subject:
dietary protein,   etc   ; carbohydrates; casein; elderly; hydroxylation; lean body mass; patients; phenylalanine; protein intake; protein synthesis; respiratory tract diseases; tyrosine;     Show all 12 Subjects
Abstract:
... Assessing the ability to respond anabolic to dietary protein intake during illness provides important insight in the capacity of lean body mass maintenance. We applied a newly developed stable tracer approach to assess in one session in patients with chronic obstructive pulmonary disease (COPD) and healthy older adults both the minimal amount of protein intake to obtain protein anabolism (anabolic ...
DOI:
10.1016/j.clnu.2018.07.018

11. Defining the targets for the assessment of IgE-mediated allergenicity of new or modified food proteins

Author:
Houben, Geert; Blom, Marty; Alvito, Paula; Assunção, Ricardo; Crevel, René; Fæste, Christiane Kruse; Le, Thuy-My; Madsen, Charlotte Bernhard; Remington, Ben; Stroheker, Thomas; Vassilopoulou, Emilia; Verhoeckx, Kitty; Žiarovská, Jana; Constable, Anne
Source:
Food and chemical toxicology 2019 v.127 pp. 61-69
ISSN:
0278-6915
Subject:
dietary protein,   etc   ; allergenicity; allergens; decision making; food allergies; inventories; protein sources; proteins; risk; risk management; risk managers;     Show all 11 Subjects
Abstract:
... Many food innovations rely on the introduction and use of new or modified proteins. New or modified food proteins may lead to major health risks due to their inherent potential to cause food allergy. Currently, the pre-market allergenicity assessment for new or modified food proteins and protein sources relies on methods for identifying allergenic hazards based on characteristics of known allergen ...
DOI:
10.1016/j.fct.2019.02.036

12. Nanoimaging of food proteins by atomic force microscopy. Part II: Application for food proteins from different sources

Author:
Shi, Cuiping; He, Yuning; Ding, Mengzhen; Wang, Yifen; Zhong, Jian
Source:
Trends in food science & technology 2019 v.87 pp. 14-25
ISSN:
0924-2244
Subject:
dietary protein,   etc   ; application methods; atomic force microscopy; eggs; humans; image analysis; macroalgae; meat; microorganisms; milk; potatoes; protein sources; proteins; seafoods;     Show all 14 Subjects
Abstract:
... Food proteins are pivotal proteins for human nutritional intake. Common food proteins are mainly from four types of food sources: animal, botanical, Macro-algae, and microorganisms. AFM has been successfully and broadly applied in the field of food protein research. Among the AFM application methods, nanoimaging is the most popular method for food protein research.This review focuses on the applic ...
DOI:
10.1016/j.tifs.2018.11.027

13. Solubility of extracted proteins from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica: Impact of pH-value

Author:
Grossmann, Lutz; Hinrichs, Jörg; Weiss, Jochen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.105 pp. 408-416
ISSN:
0023-6438
Subject:
dietary protein,   etc   ; Chlorella sorokiniana; Nannochloropsis; Phaeodactylum tricornutum; amino acids; beverages; glycosylation; hydrophilicity; microalgae; pH; protein solubility; proteins; water solubility;     Show all 13 Subjects
Abstract:
... Microalgae are a new source of proteins, with yet unknown technofunctionalities. The aim of this work was to study protein solubility – a key technofunctionality - in water in the pH-range of 2–12 of proteins from water-soluble (WSPE) and water-insoluble protein extracts (WISPE) obtained from Chlorella sorokiniana, Phaeodactylum tricornutum, and Nannochloropsis oceanica. Proteins in the WSPEs exhi ...
DOI:
10.1016/j.lwt.2019.01.040

14. Protein-protein crosslinking in food: Proteomic characterisation methods, consequences and applications

Author:
McKerchar, Hannah J.; Clerens, Stefan; Dobson, Renwick C.J.; Dyer, Jolon M.; Maes, Evelyne; Gerrard, Juliet A.
Source:
Trends in food science & technology 2019 v.86 pp. 217-229
ISSN:
0924-2244
Subject:
dietary protein,   etc   ; crosslinking; food industry; food processing; food quality; foods; mass spectrometry; protein structure; protein-glutamine gamma-glutamyltransferase; proteins; proteomics;     Show all 11 Subjects
Abstract:
... Although formation of protein-protein crosslinks during food processing is known to influence food properties, a detailed molecular view of this crosslinking is still lacking. Even in the case of enzymatic crosslinking, such as with transglutaminase, which is commonly used in the food industry to induce crosslinking in food proteins, questions remain. Understanding the mechanisms of protein crossl ...
DOI:
10.1016/j.tifs.2019.02.005

15. European consumers' readiness to adopt insects as food. A review

Author:
Mancini, Simone; Moruzzo, Roberta; Riccioli, Francesco; Paci, Gisella
Source:
Food research international 2019
ISSN:
0963-9969
Subject:
dietary protein,   etc   ; consumer acceptance; data collection; developed countries; developing countries; edible insects; human population; Europe; North America;     Show all 9 Subjects
Abstract:
... Edible insects seem one of the more probable responses to the increased quantity of food proteins needed in future prospective related to the increase of human population, mainly in developing countries. Introduction of entomophagy in developed countries, especially in Europe and North America, could help this trend and drive the world food economy to reach that goal. Few articles were published o ...
DOI:
10.1016/j.foodres.2019.01.041

16. Effects of protein content on feed intake and performance of grasscutters fed diets containing forage meal

Author:
Nyameasem, J. K.; Akoloh, M.; Adu, E. K.
Source:
Animal production science 2019 v.59 no.2 pp. 314-318
ISSN:
1836-0939
Subject:
dietary protein,   etc   ; Thryonomys; animal proteins; animals; body weight; crude protein; feed conversion; feed intake; forage; profitability; protein requirement; weight gain;     Show all 12 Subjects
Abstract:
... The potential of grasscutters (Thryonomys swinderianus) as a source of animal protein can be exploited with better understanding of its nutrient requirement. This experiment was conducted to determine the protein requirement of growing grasscutters fed formulated diets containing forage meal. Twenty-four growing grasscutters, in groups of four, were randomly allotted to four treatment diets formul ...
DOI:
10.1071/AN15889

17. Safety assessment of immune-mediated adverse reactions to novel food proteins

Author:
Fernandez, Antonio; Mills, E.N. Clare; Koning, Frits; Moreno, F. Javier
Source:
Trends in biotechnology 2019
ISSN:
0167-7799
Subject:
dietary protein,   etc   ; adverse effects; food allergies; gastrointestinal system; genetic factors; guidelines; novel foods; risk assessment; safety assessment;     Show all 9 Subjects
Abstract:
... Current international guidelines for the risk assessment of biotechnology-derived foods date back to 2003. We present new strategies and directions for assessing immune adverse reactions to novel food proteins. Understanding genetic factors involved in food allergy and the role of the gastrointestinal tract will streamline risk assessment strategies. ...
DOI:
10.1016/j.tibtech.2019.03.010

18. Identification of Possible Lipid Binding Regions in Food Proteins and Peptides and Additional In Silico Analysis

Author:
Keller, RobC. A.
Source:
Food biophysics 2018 v.13 no.2 pp. 139-146
ISSN:
1557-1858
Subject:
dietary protein,   etc   ; bioinformatics; emulsifying; foaming; lipids; peptides; proteins;     Show all 7 Subjects
Abstract:
... The results of the search for potential helical lipid binding regions in a number of well-known food proteins is described. All selected food proteins have either well-described or strong indications of protein-lipid interaction features. The results are obtained with the aid of a number of selected bioinformatics tools. The identified potential lipid binding regions either correspond nicely with ...
DOI:
10.1007/s11483-018-9519-6

19. Current and potential role of grain legumes on protein and micronutrient adequacy of the diet of rural Ghanaian infants and young children: using linear programming

Author:
de Jager, Ilse; Borgonjen-van den Berg, Karin J.; Giller, Ken E.; Brouwer, Inge D.
Source:
Nutrition journal 2019 v.18 no.1 pp. 12
ISSN:
1475-2891
Subject:
dietary protein,   etc   ; Dietary Guidelines; amino acids; breast feeding; children; computer software; developing countries; eating habits; energy intake; income; infants; legumes; linear programming; malnutrition; overweight; soil fertility; Ghana;     Show all 17 Subjects
Abstract:
... BACKGROUND: Grain legumes are appreciated for their contribution to dietary protein and micronutrient intake in addition to their benefits in providing income and replenishing soil fertility. They offer potential benefits in developing countries where future food demand is increasing and both undernutrition and overweight co-exist. We studied the current and potential role of grain legumes on prot ...
DOI:
10.1186/s12937-019-0435-5

20. Peptides derived from food sources: Antioxidative activities and interactions with model lipid membranes

Author:
Gluvić, Ana; Ulrih, Nataša Poklar
Source:
Food chemistry 2019 v.287 pp. 324-332
ISSN:
0308-8146
Subject:
dietary protein,   etc   ; 2,2-diphenyl-1-picrylhydrazyl; Listeria monocytogenes; antimicrobial properties; antioxidant activity; histidine; hydrolysis; hydrophobicity; lipid bilayers; lipid peroxidation; lipids; models; oxidation; peptides; superoxide anion; tryptophan;     Show all 16 Subjects
Abstract:
... We studied seven known peptides derived from different food proteins, and one hydrophobic peptide derived through in-silico hydrolysis. We investigated their antioxidative, antimicrobial and haemolytic activities and their interactions with model lipid membranes. Our data reveal that peptides with histidines are the most effective for protection against lipid peroxidation, as: P#3 (VHHA) > P#5 (LH ...
DOI:
10.1016/j.foodchem.2019.02.092