Balanced Amino Acid Composition Research Articles

Application of CRISPR/Cas9 system to knock out GluB gene for developing low glutelin rice mutant.

The nutritional quality improvement is among the most integral objective for any rice molecular breeding programs. The seed storage proteins (SSPs) have greater role to determine the nutritional quality of any cereal grains. Rice contains relatively balanced amino acid composition and the SSPs are fractioned into albumins (ALB), globulins (GLO), prolamins (PRO) and glutelins (GLU) according to differences in solubility. GLUs are further divided into subfamilies: GluA, GluB, GluC, and GluD depending on resemblance in amino acid. The GLU protein accounts for 60-80% of total protein contents, encoded by 15 genes located on different chromosomes of rice genome. The clustered regularly interspaced short palindromic repeats (CRISPR)/CRISPR-associated protein 9 (Cas9) system was employed to knockout Glu-B (LOC-Os02g15070) gene in non-basmati rice PK386 cultivar. The mutant displayed two base pair and three base pair mutation in the targeted regions. The homozygous mutant plant displayed reduction for both in total protein contents and GLU contents whereas, elevation in GLO, ALB and PRO. Moreover, the mutant plant also displayed reduction in physio-chemical properties e.g., total starch, amylose and gel consistency. The agronomic characteristics of both mutant and wild type displayed non-significant differences along with increase in higher percentage of chalkiness in mutant plants. The results obtained from scanning electron microscopy showed the loosely packed starch granules compared to wild type. The gene expression analysis displayed the lower expression of gene at 5 days after flowering (DAF), 10 DAF, 15 DAF and 20 DAF compared to wild type. GUS sub-cellular localization showed the staining in seed which further validated the results obtained from gene expression. Based on these findings it can be concluded Glu-B gene have significant role in controlling GLU contents and can be utilized in breeding programs to enhance the nutritional quality of rice, and may serve as healthy diet for patient allergic with high GLU contents.

Structural, techno‐functional and nutraceutical properties of lentil proteins – a concise review

SummaryLentil is one of the major pulses consumed in many parts of the world. Lentil proteins comprise primarily three fractions, viz. globulins, albumins and glutelins, each having distinct structural and functional characteristics. The secondary structure of lentil proteins is characterised by a predominance of β‐sheets, which occur in proportions up to 63% in the fractions. Protein isolates, in comparison, have up to 40% random coils, 38% sheets, 36% turns and 33% helix. Lentil proteins contain most essential amino acids, while albumins and glutelins have relatively higher content of lysine, methionine, histidine, threonine and branched‐chain amino acids. Amongst globulin proteins, vicilins have a more balanced amino acid composition than legumins. Lentil proteins also exhibit techno‐functional properties (foaming and emulsification, water and fat absorption and gelation) and may also serve as a potential source of active proteins/peptides, which make them an attractive alternative to conventional protein sources.

Effects of glycation treatment on the structural, physicochemical, and in vitro digestible properties of tartary buckwheat protein

Tartary buckwheat protein (TBP) has a balanced amino acid composition and multiple health benefits, but it has not been fully utilized in the food industry because of its insufficient functional characteristics. Glycation is an effective strategy to enhance the function of food-derived proteins. This study was to investigate the effects of glucose and its ratio on the structure, physicochemical properties and in vitro digestibility of TBP during moist heat glycation. The results showed that glycation degree increased with glucose proportions, which facilitated the formation of TBP-glucose conjugates through hydrogen bonding, thus reducing tryptophan exposure. Moreover, glycation led to reduced aggregation between proteins and formation of more amorphous structures due to steric hindrance introduced by glucose. Notably, glycation significantly improved solubility (from 67.20% to 80.01%), foaming capacity (from 20.00% to 26.64%), and emulsifying activity (from 3.49 m2/g to 4.12 m2/g). Conversely, glycation reduced free sulfhydryl groups, surface hydrophobicity, turbidity, as well as gastric and intestinal digestibility of proteins. Considering the functional and digestive properties, the best results were obtained with TBP:glucose = 5:3. This study will help to elucidate the mechanism of TBP modification under glycation conditions and provide a theoretical basis for the development of TBP-related products.

Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties

Food-derived soybean peptides possess inflammation-preventive effects beyond basic nutrition due to their structural configuration. However, the relationship between sequence characteristics and their anti-inflammatory properties remains poorly understood. The lack of targeted peptide production methods limits their use in functional foods. Hydrophobic and basic amino acids enhance peptide anti-inflammatory activity. Alcalase and Papain facilitate hydrophobic and basic amino acid preparation, while Bromelain lacks specific cleavage sites. Endopeptidases selectively break peptide bonds within proteins. We subsequently used Flavourzyme, lacking specific cleavage sites, to sequentially shorten peptide chains from their terminal ends. This sequential use of endo- and exopeptidases enables efficient peptide preparation. However, the proteases' ability to selectively produce peptides with specific sequence characteristics and their contribution to the soybean peptide mixture remain unknown. This study examined three soybean peptide groups prepared using distinct methods (Alcalase + Flavourzyme: hydrophobic amino acid-rich peptides, Papain + Flavourzyme: basic amino acid-rich peptides, and Bromelain + Flavourzyme: balanced amino acid compositions) with different sequence characterizations linked to endonuclease cleavage sites. All groups inhibited nitric oxide (NO) and inducible nitric oxide synthase (iNOS) secretion, suppressing protein phosphorylation in the Phosphatidylinositol 3-kinase (PI3K)/Protein kinase B (Akt)/Nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) (PI3K/Akt/NF-κB) signaling pathway. PF peptides showed the strongest anti-inflammatory effect, targeting iNOS, inhibiting TLR4, and reducing Akt and IκB phosphorylation. Mass spectrometry revealed correlations between regulatory mechanisms and the abundance of branched amino acids at PF peptides' N-terminals and significant Arg presence at their C-terminals. This study validates optimal enzymatic processes, introduces sequence characterization analysis, and identifies key features influencing anti-inflammatory properties, providing a theoretical basis for soybean peptide applications in inflammation-preventing functional foods.

Amino acid composition of proteins and technological indicators of grain quality of genotypes and varieties of spring soft wheat in northern Kazakhstan

The purpose of the paper was to carry out a biochemical and technological evaluation of spring soft wheat grain and to determine the total amino acid composition for the selection of the most valuable genotypes with a high content of essential amino acids. This paper presents the results of biochemical and technological studies of the grain and flour of spring soft wheat plants grown in northern Kazakhstan. The research involved 170 genotypes of spring soft wheat from northern Kazakhstan, 16 of which had the highest grain quality. In the grains of the studied samples, the protein content and the number of essential and nonessential amino acids were determined, and the biological value of the protein was evaluated using the amino acid score method. A strong positive correlation was established between phenylalanine and lysine (r = 0.98), and a weak negative relationship was established between protein content and methionine (r = -0.02) and between methionine and lysine (r = -0.17). Based on the obtained data, the most valuable varieties and lines (256/14 and 53/14) with high-quality information about grain, flour, and bread and the most balanced amino acid composition of proteins were selected because these varieties are important for enhancing the nutritional value and overall utility of these wheat varieties in food production and human consumption. The utilization of such genotypes in breeding programs and agricultural practices holds the promise of yielding crops with improved protein quality and nutritional content, ultimately contributing to enhanced food security and dietary health in the region

Оценка коллекции овса по основным биохимическим показателям качества в условиях Тюменской области

Abstract. Oats are an important source of valuable nutrients, especially protein and fat, with a balanced amino acid composition. This study presents long-term data on the study of the quality of grain of filmy oats in the Tyumen region. The purpose of this study was to evaluate the biochemical potential of various collectible varieties of filmy oats for involvement in the breeding process in the conditions of the Tyumen region. Materials and methods of the research. In 2019–2021, 167 varieties of filmy oats of various ecological and geographical origin were sown on the experimental field of the Northern Trans-Urals Research Institute, Tyumen Region (Russia), using generally accepted methods. Results. The most favorable conditions for the formation of protein in oat grain were 2019 (correlation coefficient r = –0.59) and 2020 (r = –0.34). The correlation of yield with fat content and starch content was not significant. The protein content in oat grain over the years of study was: in 2019 7.87–13.58 %, in 2020 – 8.74–13.33 %, in 2021 – 7.25–14.05 %. According to the protein content in the grain, the following varieties were distinguished: k-15321 (Leningrad region); k-15262 (USA). Fat content in oat grain in 2019 – 4.35 %, in 2020 – 4,00 %, in 2021 – 3,62 %. The most interesting varieties are k-15311 (Leningrad region); k-15353 (Norway); k-15256 (USA); k-15254 (Canada). The starch content in oat grain was in 2019 – 57.63 %, in 2020 – 58.40 %, in 2021 – 51.04 %. Varieties were distinguished: k-15330, k-15331, k-15329 (Ulyanovsk region); k-14863 (Estonia); k-15378 (Germany); k-15307 (USA); k-14953 (Australia). The most interesting are oat varieties that combine a complex of biochemical characteristics: k-15278 (Moscow region); k-15311 (Leningrad region); k-15330, k-15329 (Ulyanovsk region); k-15378 (Germany); k-15307 (USA); k-14953 (Australia). Scientific novelty. A long-term evaluation of 167 varieties of spring oats according to biochemical quality indicators was carried out, the sources that are of the greatest interest for breeding were identified.

Novel peptides from sea cucumber intestines hydrolyzed by neutral protease alleviate exercise-induced fatigue via upregulating the glutaminemediated Ca2+ /Calcineurin signaling pathway in mice.

Sea cucumber intestines are considered a valuable resource in the sea cucumber processing industry due to their balanced amino acid composition. Studies have reported that peptides rich in glutamate and branched-chain amino acids have anti-fatigue properties. However, the function of the sea cucumber intestine in reducing exercise-induced fatigue remains unclear. In this study, we enzymatically hydrolyzed low molecular weight peptides from sea cucumber intestines (SCIP) and administered SCIP orally to mice to examine its effects on exercise-induced fatigue using swimming and pole-climbing exhaustion experiments. The results revealed that supplementation with SCIP significantly prolonged the exhaustion time of swimming in mice, decreased blood lactate and urea nitrogen levels, and increased liver and muscle glycogen levels following a weight-loaded swimming test. Immunofluorescence analysis indicated a notable increase the proportion of slow-twitch muscle fiber and a significant decrease the proportion of fast-twitch muscle fiber following SCIP supplementation. Furthermore, SCIP upregulated mRNA expression levels of Ca2+ /Calcineurin upstream and downstream regulators, thereby contributing to the promotion of skeletal muscle fiber type conversion. This study presents the initial evidence establishing SCIP as a potential enhancer of skeletal muscle fatigue resistance, consequently providing a theoretical foundation for the valuable utilization of sea cucumber intestines.

The composition and nutritional quality of biorefined lucerne protein depend on precipitation method.

Lucerne protein extract is a novel high-quality protein source with excellent amino acid (AA) composition of interest for human consumption. In this study, protein from screw-pressed lucerne juice was extracted by different precipitation methods to evaluate the effect on the chemical composition and nutritional quality of the extracted protein. Methods based on heat, acidification or fermentation were used for protein precipitation, and the nutritional value of protein was evaluated in a rat digestibility trial. Heat precipitation at 85 °C produced a protein product with a crude protein (CP) content of 589 g kg-1 dry matter (DM), a balanced AA composition and a high standardized nitrogen (N) digestibility (82.8%). Precipitation by acidification, at a lower temperature (60 °C) or by fermentation, resulted in lower CP content (425-488 g kg-1 DM). Nitrogen digestibility for the pH-adjusted precipitate was equal to the 85 °C heat-precipitated protein, while the fermented and 60 °C precipitated proteins showed lower N digestibility (76.5% and 78.6%, respectively). By applying a two-step heat precipitation method (60 °C followed by 80 °C), a protein content of 712 g kg-1 DM and an N digestibility of 93.6% was reached, which are comparable to high-quality animal-based protein sources such as milk, whey, casein, and eggs, covering the AA requirements for children >6 months. High-quality protein can be extracted from lucerne, but the future focus should be on increased yield as the current low yields of the refined product will challenge the environmental and economic sustainability of production. © 2023 Society of Chemical Industry.

A comparative study of the digestion behavior and functionality of protein from chia (Salvia hispanica L.) ingredients and protein fractions

Protein derived from chia (Salvia hispanica L.), characterized by a balanced amino acid composition, represents a potentially healthier and environmentally friendly alternative poised for innovation within the plant-based food sector. It was hypothesized that the growing location of chia seeds and processing techniques used might influence protein digestion patterns, which in turn could affect the biological functions of the digestion products. To examine this hypothesis, we assessed the gastrointestinal fate of degummed-defatted flour (DDF), protein concentrate (PC), and isolated albumin (Alb) and globulin (Glo) fractions. Furthermore, we compared the antioxidant and anti-inflammatory activities of the resulting digesta by means of in vitro and cellular assays. Post-gastrointestinal digestion, the PC exhibited elevated levels of soluble protein (7.6 and 6.3 % for Mexican and British PC, respectively) and peptides (24.8 and 27.9 %, respectively) of larger molecular sizes compared to DDF, Alb, and Glo. This can be attributed to differences in the extraction/fractionation processes. Leucine was found to be the most prevalent amino acids in all chia digesta. Such variations in the digestive outcomes of chia protein components significantly influenced the bioactivity of the intestinal digestates. During gastrointestinal transit, British Glo exhibited the best reactive oxygen species (ROS) inhibition activity in oxidative-stressed RAW264.7 macrophages, while Mexican digesta outperformed British samples in terms of ROS inhibition within the oxidative-stressed Caco-2 cells. Additionally, both Mexican and British Alb showed effectively anti-inflammatory potential, with keratinocyte chemoattractant (KC) inhibition rate of 82 and 91 %, respectively. Additionally, Mexican PC and Alb generally demonstrated an enhanced capacity to mitigate oxidative stress and inflammatory conditions in vitro. These findings highlight the substantial potential of chia seeds as functional food ingredients, resonating with the shifting preferences of health-conscious consumers.

Study of Changes in the Amino Acid Composition of Spiked Cereals during the Ripening Process

Introduction. The amino acid composition of compound feed is of great importance in feeding all kinds of animals. The lack of one or another amino acid limits the assimilation of other amino acids, resulting in excessive compound feed consumption, deterioration of the metabolism in the bodies of animals and increasing of their susceptibility to diseases. The use of grain heaps of wheat in the early ripening stages as feed raw materials is a promising direction for the development of the fodder base that will provide a balanced amino acid composition of compound feed with a lower content of expensive fish meal, which is the main source of protein in compound feeds. Aim of the Article. The article is aimed at determining the optimal ripening stage of spiked cereals, at which a high content of protein and proteinogenic amino acids is observed. The proposed technology and technological tools for early harvesting of spiked cereals will reduce agrotechnical terms of harvesting, reducing losses from shatter losses, and get grain of enhanced nutritive value. Materials and Methods. To study the amino acid composition, 4 samples of a winter wheat grain heap were taken: the winter wheat varieties Admiral and Luchezar, the perennial winter wheat (trititrigia) variety Pamyati Lyubimovoy and the gray wheatgrass variety Sova. Harvesting the wheat of these varieties was carried out by a combing-threshing unit in 5 phenological stages (growth stages are presented on the BBCH scale): 77 – late milk ripeness, 83 – early phase of wax ripeness, 87 – gold wax ripeness, 89 – full ripeness, 92 – overripeness. Results. The results of analyzing amino acid composition of 4 samples of wheat grain heap showed a high content of almost all the amino acids studied in the phase of gold wax ripeness, except of aspartic acid and asparagine, glutamic acid and glutamine, and tryptophan. Discussion and Conclusion. Grain heap of waxy ripeness wheat is a promising grain raw material for the production of compound feeds, which will reduce the amount of expensive components, such as fishmeal.

Exploring the chemical composition, antioxidant potential, and bread quality effects of the nutritional powerhouse: Wheat bran – A mini-review

Wheat bran, the primary by-product from the wheat milling process, represents an abundant reservoir of essential nutrients, dietary fiber, vitamins, minerals, and bioactive compounds, synergistically contributing to commendable antioxidant and anti-inflammatory properties. This review explored the proximate compositions of wheat bran, highlighting its potential as a nutritional powerhouse. Wheat bran proteins exhibit nutritionally balanced amino acid compositions and show significant potential as a plant-based source of dietary protein. Enzymatic and fermentation bioprocessing can enhance the hydrolysis of wheat bran protein, improving its functionality and digestibility. Furthermore, dietary fiber derived from wheat bran promotes bowel health, reduces cholesterol, and mitigates the risk of heart disease, diabetes, colon cancer, and obesity, along with several other physiological activities. Its rich mineral content supports body metabolic function and homeostasis, factors that can be improved through strategies such as hydrothermal treatment, particle size reduction, and fermentation. Bioactive peptides and arabinoxylan in wheat bran exhibit immunomodulating, antihypertensive, osteoprotective, and antimicrobial properties. Processing techniques that focus on the release of these bioactive compounds foster the utilization of these valuable compounds in functional food and nutraceutical applications. Lastly, this review delves into the challenges associated with breadmaking when incorporating wheat bran into whole-wheat bread. Various strategies have been implemented to overcome these barriers, such as different pretreatments, fermentation, and the addition of enzymes. This review contributes valuable insights into nutrition, functional food research, and healthier wheat-based products, with the ultimate goal of benefiting consumer health.

Determination of the fractional composition of the green mass of amaranth

Meeting the population's needs with high-quality food products is one of the main objectives of agricultural policy. Due to the high import dependence in feed production, the development of new domestic high-protein feed additives that ensure the production of high-quality, dietary and biosafe products is a current area of research. Recently, much attention has been paid to expanding the range of feed crops and obtaining cheaper, competitive poultry products. The leading place among high-protein fodder grasses used to obtain vitamin-grass meal is occupied by alfalfa and clover. In this regard, the work carried out a comparative analysis of the fractional composition of amaranth phytomass in comparison with alfalfa and clover. It has been established that amaranth is not inferior in the amount of nutrients to traditional types of high-protein fodder grasses used to obtain vitamin-herbal flour. The green mass of amaranth is characterized by a high content of crude protein (14.89%), fat (4.33%), and ash (11.15%). In terms of the amount of essential amino acids, amaranth protein is close to an ideal protein, and in terms of the content of arginine (4.52%) and lysine (0.72%) it exceeds these indicators for alfalfa and clover proteins. Thus, a comparative analysis of the chemical composition of the green mass of amaranth, alfalfa and clover showed that amaranth is not inferior to traditional types of forage high-protein grasses in terms of the amount of nutritional components; the protein has a more balanced amino acid composition, close to ideal protein, which characterizes the green mass of amaranth as a promising raw material for producing a high-protein feed additive for quail.

Byproducts of Sesame Oil Extraction: Composition, Function, and Comprehensive Utilization.

Sesame is principally used to generate oil, which is produced by chemical refining or pressing. Sesame meal, as a main byproduct of sesame oil extraction, is usually discarded, causing resource waste and economic loss. Sesame meal is rich in sesame protein and three types of sesame lignans (sesamin, sesamolin, and sesamol). Sesame protein extracted via a physical method and an enzymic method has balanced amino acid composition and is an important protein source, and thus it is often added to animal feed and used as a human dietary supplement. Extracted sesame lignan exhibits multiple biological activities such as antihypertensive, anticancer, and cholesterol-lowering activities, and therefore it is used to improve the oxidative stability of oils. This review summarizes the extraction methods, functional activities, and comprehensive utilization of four active substances (sesame protein, sesamin, sesamolin, and sesamol) in sesame meal with the aim to provide theoretical guidance for the maximum utilization of sesame meal.

Varietal features of elements of soybean cultivation technology during irrigation

An important advantage of soybean (Glycine max (L.) Merr.) over other crops is a prominent protein content and a balanced amino acid composition, in connection with which the creation of a wide range of varieties becomes relevant, as their cultivation could meet the needs of processing industries, as well as the development of optimal varietal cultivation technologies, which allow unleashing the genotypic potential of productivity. The purpose of this study was to substantiate the specific features of the formation of productivity of modern soybean varieties depending on the elements of cultivation technology in irrigation conditions. Research methods: field, morphometric, laboratory, statistical (correlation and regression analysis). Field studies were conducted during 2019-2021 in the agroecological zone of the Southern Steppe within the Kakhovka Irrigation System. Features of the growth and development of soybean varieties of different maturity groups were established: fast crops – Monarkh, Arnika, early crops – Pysanka, Sofia, mid-early – Sviatohor, Evridika. The yield of soybean varieties varied depending on the timing of sowing, plant density, and varietal characteristics. The maximum productivity of crops of early varieties Arnika and Monarkh at 2.81-3.39 t/ha was formed during the sowing period of May 1 and the optimal sowing density of 700 thous. plants/ha. In the group of early crops, Sofiia and Pysanka varieties showed the maximum yield of 3.17-3.22 t/ha during the sowing period of May 1 and plant density of 700 thous. plants/ha. Varieties of the mid-early crops Sviatohor, Evridika gave the maximum yield of 3.76-4.28 t/ha for sowing on May 1 and a density of 500 thous. plants/ha. To obtain the maximum yield of soybeans under irrigation conditions, there is an optimal sowing period and an optimal density of coenosis for each maturity group of varieties: fast crops showed the maximum yield when sowing on May 1 and with a density of 700 thous. plants/ha, early and mid-early crops – when sowing on May 1 and with a plant density of 500 thous. plants/ha. The results of this study can be used in production conditions to adjust the elements of agricultural technology of soybean seed production and obtain high yields with a prominent level of profitability

Spelt Grain Use in the Technology of Grain Bread of Increased Nutritional Value

The range diversification of new generation products with increased nutritional value has been an urgent problem of the bakery industry for many years. The research aim is to develop technological solutions for the spelt grain “Runo” use in the bread technology of increased nutritional value with high quality indicators. The thesis presents a comparative analysis of the chemical composition of spelt Triticum dicoccum (Schrank.) Schuebl grain of the “Runo” variety grown in the Oryol region and soft wheat grain. The authors revealed the high content of proteins (14.5 %) in the spelt, characterized by a balanced amino acid composition, dietary fiber (5.2 %), minerals (2.1 %). They run the technological potential evaluation of spelt grain according to the raw gluten content and quality and the drops number. There were a slight decrease in the amount of raw gluten (by 1.0 %) and deterioration of its elastic properties (transition to the “unsatisfactorily weak” group) at the stage of grain preparation (soaking process). A man developed technological solu tions for the whole-grain bread production from spelt: suggested ascorbic acid solution (0.005 %) use to level out changes in the protein-proteinase complex of spelt grain during soaking; introduced soy lecithin in the aqueous fat emulsion form into the bread formula tion to improve the grain bread quality and preserve products freshness for a longer time. The researchers determined rational dosages of lecithin (0.5–1 % by grain weight), which introduction contributed to an increase in the grain bread porosity by 6 % and the specific volume by 5 % compared with the control.

Phytochemical characterization of oil and protein fractions isolated from Japanese quince (Chaenomeles japonica) wine by-product

The wine industry generates large quantities of by-products each year. Therefore, this work aimed to isolate and evaluate the oil and protein fractions of Japanese quince (Chaenomeles japonica, JQ) press residue, offering a partial utilization of valuable bioactive compounds of wine industry by-products. To study the JQ oil extract yield, composition and oxidation stability, we modified the co-solvent composition during the supercritical CO2 (SC–CO2) extraction of oil by adding different ethanol content. The remaining defatted material was used for the isolation of proteins. The SC-CO2 extraction yielded oil rich in polyunsaturated fatty acids, tocopherols, and phytosterols. The use of ethanol as a co-solvent increased the oil yield but did not enhance its oxidative stability or content of antioxidants. We recovered protein isolate after removing tannins with 70% ethanol extraction in the next step. The JQ protein isolate contained all essential amino acids. In addition to its balanced amino acid composition, the protein isolate exhibited excellent emulsifying properties highlighting its potential as a food additive. In conclusion, JQ wine by-products can be utilized for the extraction of oil and protein fractions which can be used in food or cosmetic product formulation.

High‐intensity ultrasound treatment: An effective way of modifying thermal and rheological properties of sunnhemp (Crotalaria juncea) protein isolate (SHPI) by varying ultrasound amplitude and time

AbstractIn this study, sunnhemp protein isolate was prepared to investigate the effect of ultrasound amplitude (40% and 50%) and time (10, 20, and 30 min) on the physicochemical, thermal, and rheological properties of sunnhemp protein isolates (SHPIs) at fixed power and frequency. Ultrasound treatment decreased the water activity of SHPIs. Improvement in the in vitro protein‐digestibility was observed during ultrasound treatment. Differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) results indicated changes in the denaturation temperature and weight loss in all ultrasonicated sunnhemp protein samples. Thermal stability of ultrasound‐treated SHPIs was improved indicating modification in the secondary structures of SHPI caused by ultrasound treatment. From the rheology results, dramatically higher storage and loss modulus values as a function of frequency and temperature were observed in modified SHPIs samples over native sample. Ultrasonication is an efficient approach for modifying the physico‐chemical, thermal and rheological characteristics of sunnhemp proteins for food applications where thermal stability is required.Practical ApplicationsToday's consumer is not only concerned with the relationship between food intake and wellness, but also with the sustainability of the environment as well. So, the consumption of plant‐based proteins over animal‐based proteins is on the rise. There is a need to explore underutilized plant‐based protein sources, which should be incorporated in our nutritional diet. Sunnhemp seeds are loaded with high protein content and are therefore, a novel and sustainable plant‐based protein source. Sunnhemp seeds also have well balanced amino acid composition and have other medicinal properties. However, plant‐based protein shows poor functionalities when compared to animal‐based protein. Therefore, there is a need to modify plant‐based proteins before incorporating into the final food products. In the present research, sunnhemp protein isolate has been modified to increase its functionality, which could be taken by food processing industries.

Functional food ingredient - chromium complex with protein fermentolysate of bivalve Mactra chinensis for the prevention of hyperlipidemia and obesity

The creation of specialized food systems capable of correcting body weight and influencing lipid metabolism is an urgent task at the present stage. The main way to create such food systems is to modify product profiles (lipid, protein, carbohydrate, mineral, vitamin, etc.). The aim of the study was to obtain and characterize a new food source of an organic form of chromium for the prevention of hyperlipidemia and obesity in the form of a complex with peptide fractions of fermentolysate proteins of the Mactra chinensis bivalve mollusk from the Far Eastern region. Material and methods. Soft food parts of the Mactra chinensis bivalve mollusk from the Far Eastern region (the motor muscle and mantle) were used as objects of research. Mollusk specimens were collected in the Amur Bay in June - September 2022. Biotechnological modification of soft tissue proteins was carried out using alkaline protease protozyme B with the following parameters: the duration of the process - 12 and 24 hours, pH - 7.0-7.2, temperature 55 °C. The fractional composition of proteins and peptides was determined by medium pressure gel permeation chromatography, the molecular weight (MW) of proteins and peptides was calculated using MW markers by comparing retention volumes. Extraction of free amino acids was carried out with 70% ethanol for 24 hours at a temperature of 20 °C, the composition and quantitative content of amino acids were determined by HPLC. The complexation reaction was carried out by adding to the fermentolysate with stirring a 10% aqueous solution of CrCl3×6H2O in a mass ratio of 6.25 × nitrogen in the liquid fraction : chromium (III) chloride = 20:1. Process conditions: temperature 20-25 °C, time 60 min, pH 7.0-7.1. The chromium content was determined by the atomic absorption method using spectrophotometer. Results. The content of low-molecular fractions increased more significantly over time in the mantle fermentolysate. The content of the high-molecular fraction of peptides weighing more than 160 kDa was minimal for both the muscle and the mantle and didn't exceed 1.1%. Low-molecular fractions weighing no more than 18 kDa in the 24-hour fermentolysate accounted for 79.6% for the muscle and 86.9% for the mantle. The obtained fermentolysates were characterized by a high content of the biologically active amino acid taurine - 25.9% (muscle) and 30.05% (mantle) of the total amino acid content. The high content of such essential amino acids as glycine, alanine, leucine, lysine, and the conditionally essential amino acid arginine was also determined. The obtained fermentolysates of soft tissue proteins of the Mactra chinensis were characterized by a fairly balanced amino acid composition. It has been experimentally established that more than 84% of the total chromium content in muscle fermentolysate and 80.9% in mantle fermentolysate was associated with peptide fractions with molecular weights from 24 to 1.4 kDa, and the highest specific chromium content - 1.67 mg/g protein (muscle) and 1.58 mg/g protein (mantle) was determined in the interval fractions with molecular weights of 18.0-12.5 kDa. The minimum specific content of the trace element was established for high-molecular fractions of 160-67 kDa and low-molecular fraction weighing less than 1.4 kDa. Conclusion. Biotechnological modification of soft tissue proteins of the Mactra chinensis bivalve mollusk from the Far Eastern region made it possible to obtain a balanced amino acid composition fermentolysate with a high content of the free biologically active amino acid taurine. Fortification of the obtained fermentolysate with chromium demonstrated high efficiency of its binding to the amino acid and peptide matrices of the protein hydrolysate. The chromium complex with fermentolysate of proteins of the Mactra chinensis bivalve mollusk can be used as a food source of chromium and taurine, including as a functional ingredient in special food systems for the prevention of hyperlipidemia and obesity.

PREPARATION AND EVALUATION OF THE FUNCTIONAL PROPERTIES OF PROTEIN ISOLATES AND HY-DROLYSATES FROM PLANT RAW MATERIALS

Animal protein plays a key role in the human diet as the most balanced amino acid composition; however, its consumption often causes allergic reactions. Plant protein serves as a substitute for animal protein. The most promising sources of plant protein are the seeds of cereals, pulses, oilseeds and cereals. Research aim: selection of conditions for obtaining protein isolates and enzymatic hydrolysates having the desired functional properties from different types of vegetable raw materials.Pea, corn and oat flour LLC "FavoritT"; linseed flour LLC NGO "Compass Health". Enzyme preparations: chymotrypsin LLC "Samson-Med"; Protex 40E Genencor; protosubtilin G3x produced by PO "Sibbiofarm" LLC; pancreatin PJSC "Biosintez"; trypsin LLC "Diaem"; beef pepsin OJSC "MHSF". Crude protein content was determined by Kjeldahl method, protein substances - by modified Lowry method. Fat-holding, water-holding, emulsifying and foaming capacities, as well as allergenicity of protein isolates and hydrolysates were determined. Conditions for protein substances extraction from flax, corn, oat and pea flour with the yield of high-molecular protein fraction not less than 70 % of raw protein content were selected. The conditions of protein isolates precipitation to produce preparations containing not less than 85% of protein have been selected. The type of enzyme preparation for hydrolysis - pancreatin - was selected. It was found that in order to increase water- and fat-holding capacity of pea isolate, hydrolysis is possible with duration not exceeding 15 min, for all other isolates hydrolysis is undesirable. The best emulsifying and foam-forming capacities are possessed by linseed hydrolysates after 60 and 90 min of hydrolysis, respectively. Enzymatic hydrolysis was shown to reduce the allergenicity of plant proteins. The obtained hydrolysates of vegetable proteins can be used as ingredients for functional products, as well as for obtaining products with reduced allergenicity.

Identification of allergen encoding sequences in a novel food ingredient from Moringa oleifera leaves

Alternative sources of edible proteins are required to feed the world’s growing population, such as Moringa oleifera leaves, a protein source with a balanced amino acid composition. Since Moringa leaf proteins is a novel food in the EU and UK, an assessment of their potential allergenicity of is required.Proteins from Moringa leaf powder were characterised using traditional proteomic approaches. The proteins identified were evaluated for their allergenic potential using in-silico tools.The main proteins identified belonged to photosynthetic and metabolic pathways. In-silico analysis of the leaf proteome identified moritides as potential allergens by homology with a latex allergen implicated in fruit-latex syndrome. This analysis also identified a nsLTP, a major panallergen in food. The presence of these putative allergens was confirmed by de-novo sequencing. Our study allowed identification of putative allergens, Morintides and nsLTP. Further in-vitro and in-vivo investigations are required to confirm their allergenic potential.