Animal Ingredients Research Articles

The study of high-protein plant components on the example of soybeans and corn for aquaculture feed

It is important to use nutritious compound feeds with high content of protein in order to obtain qualitative marketable fish products under an intensive cultivation. During the production of high-protein aquaculture feeds, protein-rich animal and plant ingredients should be added to the composition. To such components refer: fish flour, meat-and-bone meal, wheat, corn, various types of soybeans, etc. Animal ingredients can be partially replaced by vegetable ingredients, but should not be 100%. Popular plant-based feed additives are soybean and corn. They are rich sources of plant protein which make them an ideal supplement to form a complete fish diet, especially in conditions of the intensive cultivation. These ingredients are often cheaper in comparison to animal proteins, which is the reason why the use of these ingredients makes feed more affordable for fish producers. For producers, semi-finished products of two or more ingredients are produced now as pellets or dry mixes. It is made to simplify the production process. In the majority of cases, these additives include a combination of animal protein and plant protein. This paper considers plant components such as soybean and corn in combination with fish flour for the manufacture of compound feeds. It also presents amino acid compositions of these components. Studies on the determination of the amount of proteins, fats and carbohydrates in experimental feeds containing soybean and corn are conducted and described. In the course of the experiment it is revealed that the feed with soybean content has a higher percentage of crude protein content, but the feed with corn has a higher content of carbohydrates in its composition.

Effects of black soldier fly larvae oil on lipid metabolism, liver fatty acid composition, and plasma metabolite profiles in gilthead seabream juveniles.

The potential of insects as alternative ingredients in animal feeds is well-established. However, limited information is available on the use of insect oils as alternative lipid sources in aquafeeds. To address this, a study was conducted on gilthead seabream (Sparus aurata) juveniles to evaluate the effects of including black soldier fly (Hermetia illucens) larvae oil (HIO). Diets were formulated to include 4, 7.9, and 9.5 % HIO, replacing a vegetable oil blend at 42, 84, or 100 %, respectively. After 70 days, the effects on liver fatty acid profiles, plasma metabolites, and lipid metabolism gene expression were assessed. The results showed that HIO inclusion led to a linear decrease in plasma lipids and triglycerides, while high-density lipoprotein levels increased. The experimental diets also altered the liver's fatty acid composition without affecting total lipid content. There was an increase in the liver's saturated fatty acid content, like lauric acid, and monounsaturated FA, like oleic acid. In contrast, n-3 and n-6 polyunsaturated fatty acid content was reduced, although EPA and DHA levels remained unaffected. Additionally, the content of C16:0 and C18:0 (% of total fatty acids) was higher in the liver than in the corresponding diets. The inclusion of HIO had minimal impact on the expression of genes associated with fatty acid synthesis, transport, and β-oxidation. However, a downregulation of elongation of very long-chain fatty acids proteins 6 and 1b (elovl6 and elovl1b) was observed with increasing HIO levels. Overall, the study indicates that up to 9.5 % HIO inclusion in diets is well tolerated by gilthead seabream juveniles, with minimal effects on plasma metabolites and key gene expression related to fatty acid metabolism. These findings support the use of HIO as a viable alternative lipid source for juvenile gilthead seabream, contributing to the sustainable development of aquafeeds.

Teknologi Budidaya Maggot untuk Kelompok Pembudidaya Ikan “Panle Bersaudara”, Desa Danda Jaya, Barito Kuala

Community Service with the Community Partnership Program (PKM) scheme was carried out for the "Panle Brothers" Fish Cultivator Group (Pokdakan), Danda Jaya Village, Rantau Badauh District, Barito Kuala Regency. Pokdakan cultivates catfish and catfish, with a cultivated fish pond area of only 0.2 ha, and the size of the fish pond plots varying from 25 – 100 m2. Productivity is low, because Pokdakan is still very dependent on commercial feed which is very expensive with a small profit margin. Businesses for making independent feed have begun to be carried out using local ingredients, but the use of animal ingredients still relies on fish meal. The solution to overcome this problem is to carry out the dissemination of maggot cultivation technology from Black Soldier Fly (BSF) flies. This is the right and strategic step to substitute fish meal, because the protein contained in maggots is equivalent to or even more than fish meal. Research results state that maggots contain between 40-60% protein so that using maggots in feed formulations, even if given directly fresh to carnivorous fish such as catfish and catfish, can save production costs of up to 40%. Dissemination of this technology is delivered using theoretical explanations, demonstrations, training and intensive assistance during activities. The results obtained showed that the group of cultivators were very enthusiastic in accepting the technology presented, there was an increase in knowledge of 328.57% and an increase in skills of 541.67% regarding maggot cultivation. The supporting factor for this activity is that the Pokdakan group shows great interest and motivation in this technology. The inhibiting factor is that very hot weather causes maggot growth to be less than optimal.

Natural, Organic Cosmetics and New trends. Development of a Natural Toothpaste against plaque

Cosmetic products whose ingredients and especially the active agents have a natural origin, are characterized as natural. Natural cosmetics may have plant (extracts, essential oils, active plant ingredients, etc.) animal, marine or mineral ingredients with the least and safest possible processing. In the present study, a toothpaste with ingredients of natural origin was developed. Research was conducted on the most suitable natural flavoring, natural sweetener. The physico-chemical stability, microbiological stability and the main organoleptic characteristics, such as texture, viscosity and taste, which are the main factors for the choice and acceptance of these products by consumers, were studied. Additionally, the efficacy of various natural antimicrobial agents, in terms of protection against microbial plaque, was studied using in vitro methods and compared with a synthetic-«conventional» commercial toothpaste and a placebo sample.

Determining the influence of hemp seed protein on the quality indicators of cheese product and the content of nutrients in it

The growing tendency to produce cheese from animal and plant ingredients has led to the diversification of cheese-making technologies and the search for new cheese suitable raw materials. The research object is the technology of cheeses made from combined raw materials: cow's milk and hemp seed proteins. Subjects of research: organoleptic and physical-chemical indicators of cheese product samples; amino acid composition of cheese product samples. The inclusion of vegetable raw materials in the cheese technology affects the technical properties of milk-plant mixtures, in particular, their syrupy properties, and the quality of the finished cheese product. Samples of cheeses were produced according to the traditional technology of Cachotta type cheese. The conducted research established that the proteins of hemp seeds affect the sensory characteristics of cheese. Increasing the content of hemp protein in recipes leads to the appearance of a brown-green color of the cheese product. The taste and smell acquire a characteristic shade of hemp. When vegetable proteins are used in the recipe of cheese, the yield of the finished product increases by 0.3...23.5 %. In experimental samples, the content of fat (by 0.3...2.2 %) and protein (by 1.75...10.4 %) increases. Hemp seed protein balances the amino acid profile in finished cheese. The total content of amino acids in cheese samples was as follows: H10 – 8.25, H15 – 8.35, H20 – 8.44, and H25 – 8.53 mg/g of protein, which is relatively higher than in the control sample H0 – 8.08 mg/g of protein. Taking into account the results of the sensory analysis of the expert commission and the balanced biological profile, the recommended concentration of hemp seed protein in the milk-vegetable mixture is 20 %, which guarantees the acceptable quality of the product. The obtained results are of practical importance, since it can be taken into account that the combination of raw materials of plant and animal origin expands the assortment, increases the raw material base and the output of cheese, and therefore, the profitability of production

Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour.

Emulsifiers, like egg yolk (EY), are necessary for the formation of mayonnaise, which is an oil-in-water type of colloid. This study aimed to assess the potential of defatted soybean powder treated with supercritical carbon dioxide (DSF) to enhance the quality of plant-based mayonnaise as plant-based alternatives gain popularity. This study involved the production of DSF and the comparison of its quality attributes to those of mayonnaise made with varying amounts of control soy flour (CSF), DSF, and EY. It was found that mayonnaise made with an increased quantity of DSF showed better emulsion stability, viscosity, and a smaller, more uniform particle size when compared with CSF mayonnaise. Additionally, DSF mayonnaise was generally rated higher in sensory evaluation. The addition of approximately 2% DSF positively influenced the emulsion and sensory properties of the vegan mayonnaise, indicating that DSF is a promising plant-based alternative emulsifier for the replacement of animal ingredients.

Socialization of Community Knowledge Management about Pharmaceutical Products in Suka Damai Village, Langkat, North Sumatra

Socialization of public knowledge management about pharmaceutical products aims to provide information as a form of dissemination in the form of education. This community service was carried out in Suka Damai Village, Langkat district, North Sumatra Province. The purpose of this community service is to provide and practice knowledge about pharmaceutical products through traditional medicines which are mixed from plant ingredients, animal ingredients, mineral ingredients, galenic preparations, or mixtures of these materials. Traditional medicine can be made into a simple product that can be made and practiced by yourself, for example roll on aromatherapy or commonly called freshcare which has many uses in everyday life. Apart from that, other products such as dry instant ginger drinks can also be consumed with various benefits. The use of natural materials can also be used as a way to open business opportunities. Thus, people gain knowledge and know how to make one of the health products that so far when they want to use it they have to buy it first.

Evaluation of protein and lipid ingredients through in vitro digestibility for tropical gar (Atractosteus tropicus) juveniles

Tropical gar (Atractosteus tropicus) is an ecologically, culturally, economically, and scientifically important species. Therefore, it is essential to know the available resources to design feeds for the culture of this species. This study evaluated the in vitro digestibility of meals and oils commonly used in aquaculture, using crude extract of the stomach and intestines of A. tropicus juveniles. We used the pH stat titration system to determine the degree of hydrolysis (DH%), the concentration of amino acids released (mg g of meal-1), and the speed of hydrolysis (SH%) of various animal and vegetable ingredients. The relative digestibility of each protein ingredient was calculated using bovine hemoglobin for acid digestion and Hammersten bovine casein for the alkaline phase as reference ingredients (100% digestibility). For lipid ingredients, fish oil was used as a reference. The highest relative digestibility for protein ingredients was observed with fish, crustaceans, beef, poultry meat and offal, and beef blood meals. The best lipid SH was observed with soybean lecithin and cod liver, soybean, olive, maize, and canola oils. It is possible to use a wide variety of terrestrial animal proteins and vegetable oils for manufacturing a diet for A. tropicus rearing.

Behind vegan label: What's really in some certified vegan products in Brazil

SummaryThe number of vegetarians and vegans has been growing worldwide, increasing the food choices available to this public in the market. One way to recognise these products is the presence of a certification label, which guarantees, or should guarantee, the absence of animal ingredients. Despite the growing demand and supply of certified vegan foods, there is no overview on the nutritional composition of these products in Brazil. Thus, a survey was conducted to evaluate the labels of ninety‐five certified vegan products from the groups: breads, cookies and crackers, meat substitutes and dairy substitutes. Carbohydrates were the most present macronutrient in all food groups, except for plant‐based beverages. Protein was highest in meat substitutes, while saturated fat was highest in cheese and cookies/crackers substitutes. Sodium was found in higher amounts in the meat substitutes, reaching a maximum value of 510.64 mg/100 g. Breads and cookies/crackers presented twenty and sixteen different types of flours, respectively. Refined wheat flour was the most present (48%) in bread, and refined rice flour (96%) in cookies/crackers. None of the cookies/crackers contained wheat flour. In meat substitutes, the main protein sources were soy, lentil, and chickpea, with a wide variety of spices and natural ingredients (n = 49). Most of the plant‐based beverages (60%) had no added sugar, however, all of the yogurt substitutes contained sugar or sweetener. Additives were present in 92% of breads, 100% of cookies/crackers, 33% of meat substitutes, and 70% of dairy substitutes. Eighty‐one percent of the products were classified as ultra‐processed. As conclusion, there is a great variety of ingredients used in the products, emphasising the need to read and understand the label when choosing a food. Furthermore, the results indicate the commercialisation of more ‘natural’ products, given the variety of fresh and dried foods among the ingredients. However, there should be caution in the consumption of certified foods due to the high percentage of ultra‐processed products, with elevated presence of additives and high sodium content. In addition, they should not be used as simple substitutes for conventional foods, due to their nutritional composition.

PENYULUHAN PEMANFAATAN TANAMAN HERBAL DI LINGKUNGAN SEKITAR SEBAGAI OBAT TRADISIONAL DI SMA NEGERI 1 PANCUR BATU

Herbal plants are plants that have been identified and known based on human observation to have compounds that are useful for preventing and curing disease. Traditional medicine is an ingredient or concoction of ingredients in the form of plant ingredients, animal ingredients, mineral ingredients, extract preparations (galenic), or mixtures of these ingredients which have been used for treatment for generations. Secondary metabolite compounds commonly found in plants are flavonoids, alkaloids, saponins, phenols, tannins, steroids and triterpenoids. Flavonoids are a group of polyphenols and are classified based on their chemical structure and biosynthesis. One of the plants that can be used as traditional medicine is the Sirih cina (Peperomia pellucida L. Kunth) . The aim of this counseling is to increase knowledge about the use of herbal plants and increase students' knowledge about traditional medicine in the surrounding environment as traditional medicine at SMA Negeri 1 Pancur Batu. After participating in this outreach activity, it is hoped that students will be able to increase their knowledge and level of health where students will be able to take part in educating friends and family regarding the importance of using medicinal plants as traditional medicine as an effort to maintain health by utilizing plants around them.

Association between plant-based diet quality and chronic kidney disease in Australian adults.

To examine associations between three different plant-based diet quality indices, chronic kidney disease (CKD) prevalence and related risk factors in a nationally representative sample of the Australian population. Cross-sectional analysis. Three plant-based diet scores were calculated using data from two 24-h recalls: an overall plant-based diet index (PDI), a healthy PDI (hPDI) and an unhealthy PDI (uPDI). Consumption of plant and animal ingredients from 'core' and 'discretionary' products was also differentiated. Associations between the three PDI scores and CKD prevalence, BMI, waist circumference (WC), blood pressure (BP) measures, blood cholesterol, apo B, fasting TAG, blood glucose levels (BGL) and HbA1c were examined. Australian Health Survey 2011-2013. n 2060 adults aged ≥ 18 years (males: n 928; females: n 1132). A higher uPDI score was associated with a 3·7 % higher odds of moderate-severe CKD (OR: 1·037 (1·0057-1·0697); P = 0·021)). A higher uPDI score was also associated with increased TAG (P = 0·032) and BGL (P < 0·001), but lower total- and LDL-cholesterol (P = 0·035 and P = 0·009, respectively). In contrast, a higher overall PDI score was inversely associated with WC (P < 0·001) and systolic BP (P = 0·044), while higher scores for both the overall PDI and hPDI were inversely associated with BMI (P < 0·001 and P = 0·019, respectively). A higher uPDI score reflecting greater intakes of refined grains, salty plant-based foods and added sugars were associated with increased CKD prevalence, TAG and BGL. In the Australian population, attention to diet quality remains paramount, even in those with higher intakes of plant foods and who wish to reduce the risk of CKD.

The bubbly life and death of animal and plant milk foams.

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.

Kidney Diseases in the Treatise "Dynameron" of Aelius Promotus (2nd Century AD) A Comparison with Dioscorides and Nikolaos Myrepsos

Dynameron is a medical treatise from the 2nd century AD, written in Greek by an Alexandrian physician named Aelius Promotus. A copy made in Sicily during the 16th century is kept in the Marciana Library of Venice (Codex gr. Ζ. 295). In 130 chapters, Dynameron contains 870 recipes for the treatment of various diseases. Regarding the kidneys, Aelius describes 32 recipes with herbal (59), animal (6) and mineral (1) ingredients, with diuretic, spasmolytic, analgesic, or antiseptic properties, suitable for treating nephrolithiasis, strangury, dysuria and renal inflammations. Several diuretics of Aelius Promotus are similar to those found in De Materia Medica of Dioscorides (1st century AD). On the other hand, all of them are also included in the treatise Dynameron of Nikolaos Myrepsos, written in the 13th century AD. When the recipes are evaluated as a whole, it is evident that Aelius Promotus was a competent practising physician in a city with a glorious tradition in medicine and sciences.

Influence of Knowledge, Religious Beliefs, and Halal Certificate on Attitude Toward Brand, Halal Awareness and Purchase Intention: A Case Study on Safi Skincare

The development of the halal cosmetics business has experienced significant growth in recent years. Halal cosmetics are beauty products that are produced and processed according to Islamic sharia principles. This includes the use of halal ingredients, without haram ingredients such as alcohol or animal ingredients that are not legislated. This study aims to analyze whether Knowledge, Religious Belief, Halal Certificate affect Attitude Toward Brand, Halal Awareness, and Purchase Intention. The population of this study is women who use or do not use Safi products. The sample of this research is 200 respondents obtained by purposive sampling. The data analysis model in this study uses path analysis with smartPLS software. The results of the study show that Knowledge, Religious Belief, Halal Certificate have a significant effect on Attitude Toward Brands, Halal Awareness, and Purchase Intention.

Edukasi Konsumsi Sari Kacang Hijau dalam Upaya Pencegahan Anemia pada Ibu Hamil di BPM Muzilatulnisma Kota Jambi

Anemia is the biggest public health problem in the world, especially among pregnant women. The prevalence of anemia in pregnant women throughout the world is 41.8%. 60% of cases of anemia in pregnant women are due to iron deficiency. The risk of pregnant women who experience anemia faces the risk of death during pregnancy. Every year 500 thousand postpartum maternal deaths occur throughout the world, with 20-40% of the main causes of death being anemia. Anemia occurs due to a lack of iron and folic acid in the body. Women who suffer from anemia during pregnancy have the potential to give birth to babies with low birth weight. The impact of iron deficiency during pregnancy can be risky for the mother and fetus, bleeding occurs and the fetus can cause LBW. To prevent anemia in pregnant women, the pharmacological method is by consuming Fe tablets and the non-pharmacological method is by consuming foods containing iron from animal ingredients and vegetable ingredients such as nuts, tempeh, anemia counseling and screening. One type of legume is green beans. Efforts that can be made to provide knowledge about the use of consuming green bean juice to prevent anemia in pregnant women are by providing education in the form of counseling using leaflets. This community service activity was carried out for pregnant women with a total of 15 pregnant women. The method used is to provide health education by providing counseling using leaflets. The result of the service was an increase in knowledge after being given counseling using leaflets

Technological Benefits Associated with the Use of Spray-Dried Animal Plasma in Fish-Based Chunks for Canned Pet Food.

Spray-dried animal plasma (SDAP) and wheat gluten (WG) are common binders in wet pet food that provide amino acids and energy, as well as texture and cohesiveness due to their gelling strength, water retention and fat emulsion properties. Binder use is a valuable tool especially in recipes based on ingredients with low technological properties such as fish by-products containing spines and scales and soft texture after cooking. Two basal recipes for chunks in gravy were produced to evaluate experimental treatments. One basal recipe used a mixture of salmon and tuna by-products as the only animal protein sources without binders or with a 20 g/kg inclusion of SDAP or WG. The other basal recipe mimicked a more typical commercial recipe containing meat animal ingredients and a 40 g/kg salmon by-product to develop experimental treatments with and 0, 10, 20, 30 or 40 g/kg inclusions of SDAP. Dry matter, protein, and viscosity were evaluated in raw emulsions. After a 1 h retorting at 121 °C, hardness was measured in emulsions and in cooked chunks, juiciness, and Texture Profile Analysis (TPA) were assessed. Results demonstrated the viability of producing quality chunks in gravy containing only fish by-products including 20 g/kg of SDAP, which significantly increased hardness, elasticity, cohesiveness, and juiciness. There was a positive linear correlation of increased SDAP inclusion rate in the commercial recipe for most of the quality parameters evaluated. Based on these results, the inclusion of SDAP in fish recipes can help manufacturers achieve technological quality control targets for commercial wet pet food and may help producers to successfully formulate new recipes for wet pet food products using fish by-products as the sole animal protein source.

Balancing dietary plant-based lipids and cholesterol to increase fillet omega-3 deposition in rainbow trout (Oncorhynchus mykiss) fed a diet without animal ingredients

We hypothesized that a low phytosterol oil, such as soybean oil, in combination with an α-linolenic acid (ALA) rich oil, such as linseed oil, and supplemental cholesterol could effectively replace fish oil in salmonid feeds. As such, the primary objective was to blend soybean oil with linseed oil and supplemental cholesterol to maintain fish growth and increase de novo production of the omega-3 fatty acids (n-3 FA) eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in trout muscle, since EPA and DHA have been identified as beneficial nutrients in human nutrition, and farmed seafood must meet consumer needs and expectations. To accomplish this, we used soy oil for its low phytosterol properties in combination with linseed oil for its n-3 FA content, with and without cholesterol to improve utilization. Upon conclusion of the study, our results did not support our hypothesis. Trout fed plant-based diets containing any amount of soy oil had reduced growth performance. Only fish fed the plant-based diet with 100% linseed oil plus supplemental cholesterol grew as well as both control groups, fishmeal/fish oil and plant meal/fish oil. Dietary cholesterol supplementation increased plasma cholesterol levels and EPA in fillets (P < 0.05). Two-way ANOVA demonstrated that growth performance and muscle EPA content were significantly increased in fish fed cholesterol-supplemented diets. However, expression of genes involved in fatty acid biosynthesis were not enhanced by cholesterol, suggesting a potential disconnect between gene expression and functional activity. Although our hypothesis failed and soybean oil was found to be less accepted by the fish, resulting in lower growth and feed intake, we were successful in developing a high soy-protein diet (35%) with all-plant ingredients using linseed oil and supplemental cholesterol that resulted in equal fish performance to fish fed a fishmeal/fish oil control diet. More research is needed to identify a cost-effective EPA/DHA source to meet consumer needs and expectations for n-3 FA in trout fillets.

“Vegan” and “plant-based” claims: risk implications for milk- and egg-allergic consumers in Canada

The market share of foods carrying labels suggesting absence of animal ingredients has significantly increased in recent years. The purpose of this study was to document the purchasing behaviour of egg- or milk-allergic consumers vis-à-vis food marketed as “vegan” and “plant-based”, and to evaluate the associated allergenic risk. A survey was conducted among egg- and milk-allergic consumers and revealed that 86% (margin of error 5.4%; confidence level 95%) would buy “vegan” products, indicating this label may be perceived as a substitute for “free from milk and eggs”. To assess the risk posed by these products, 87 prepackaged foods with “vegan” and/or “plant-based” claims purchased in Quebec were tested for milk proteins, and 64 for egg proteins. Overall, 5.7% and 0% occurrence of milk and egg proteins, respectively, were observed, suggesting that the analysed prepackaged foods carrying “vegan” and/or “plant-based” labels pose little risk to egg- or milk-allergic consumers. However, this is likely due to allergen management practices applied by the Canadian manufacturers of the products tested, and should not be attributed to the use of “vegan” or similar labels. Enhanced regulatory requirements for the use of these labels, and an education campaign on their meaning with respect to allergy-related risks, are necessary to better inform and protect egg- and milk-allergic consumers.

Veganomics: Current Status and Challenges

Products introduced as vegan are recognized by consumers as ethical consumption that protects animals and the environment, so they are becoming a trend in recent marketing strategies. However, consumers are confused by the claim that veganism consumption is not environmentally friendly, contrary to consumers' perception of animal protection and environmental protection. Vegan leather, which appeared as an alternative to natural leather, emits harmful substances during the manufacturing and disposal process, is less durable than natural leather, and has a shorter lifespan, resulting in a problem of fast fashion. Substitute meat is emerging as a food of the future due to environmental problems caused by raising livestock. However, considerable carbon is generated during the production of substitute meat, and there is a problem in verifying the safety of fiber materials such as various additives used during the production process. In the case of vegan cosmetics, they use only eco-friendly ingredients derived from nature instead of animal ingredients and do not test on animals, so the impact on the environment is minimal. Overall, bigonomics products generate relatively less environmental pollutants and cause less environmental pollution, but there are still limitations to be overcome. It is thought that the limitations of bigonomics can be overcome through social collective practice such as education and investment in parallel with individual practice in daily life. Furthermore, I think that if there is a correct understanding of vegannomics and communication about its value, the vegan industry will be able to take its place as a major industry in society. In this review, the current status of bigonomics in the food, cosmetics, and fashion industries, which are being developed by consumers' ethical consumption, is reviewed and prospects are presented. This review will help set the direction in each industry pursuing vigenomics.

Validation of the shotgun metabarcoding approach for comprehensively identifying herbal products containing plant, fungal, and animal ingredients.

Identifying plant, fungal, and animal ingredients in a specific mixture remains challenging during the limitation of PCR amplification and low specificity of traditional methods. Genomic DNA was extracted from mock and pharmaceutical samples. Four type of DNA barcodes were generated from shotgun sequencing dataset with the help of a local bioinformatic pipeline. Taxa of each barcode was assigned by blast to TCM-BOL, BOLD, and GenBank. Traditional methods including microscopy, thin layer chromatography (TLC), and high-performance liquid chromatography (HPLC) were carried out according to Chinese pharmacopoeia. On average, 6.8 Gb shotgun reads were sequenced from genomic DNA of each sample. Then, 97, 11, 10, 14, and one operational taxonomic unit (OTU) were generated for ITS2, psbA-trnH, rbcL, matK, and COI, respectively. All the labeled ingredients including eight plant, one fungal, and one animal species were successfully detected in both the mock and pharmaceutical samples, in which Chebulae Fructus, Poria, and Fritilariae Thunbergia Bulbus were identified via mapping reads to organelle genomes. In addition, four unlabeled plant species were detected from pharmaceutical samples, while 30 genera of fungi, such as Schwanniomyces, Diaporthe, Fusarium were detected from mock and pharmaceutical samples. Furthermore, the microscopic, TLC, and HPLC analysis were all in accordance with the standards stipulated by Chinese Pharmacopoeia. This study indicated that shotgun metabarcoding could simultaneously identified plant, fungal, and animal ingredients in herbal products, which has the ability to serve as a valuable complement to traditional methods.