Protein Content Research Articles

ProTformer: Transformer-based model for superior prediction of protein content in lablab bean (Lablab purpureus L.) using Near-Infrared Reflectance spectroscopy

Lablab bean (Lablab purpureus L.), known for its higher protein content provides a promising alternative to reduce reliance on animal-based proteins and support sustainable agriculture. Nowadays, traditional methods for nutritional profiling have been outperformed by Convolutional Neural Networks (CNNs) integrated with Near-Infrared Reflectance Spectroscopy (NIRS). However, an advanced technique called Transformers, despite their potential, remains underexplored for prediction of key quality traits of crops. Thus, in the present study, we aimed to predict lablab bean protein content using a Transformer-based model (termed ProTformer) coupled with NIRS. The Dumas combustion method was used to determine protein content from 112 lablab bean genotypes. The performance of this model was compared with 1D CNN and Modified Partial Least Squares (MPLS)-based models. These models were evaluated using the Coefficient of Determination (RSQ), Residual Prediction Deviation (RPD), bias, and Corrected Standard Error of Prediction (SEP(C)). Our findings show that the Transformer-based model achieved the highest predictive accuracy (RSQ = 0.977, RPD = 13.92), surpassing the 1D CNN (RSQ = 0.956, RPD = 11.33) and MPLS (RSQ = 0.943, RPD = 10.53)- based models by 22.86% and 32.21% in RPD, respectively. The multi-head self-attention mechanism present in the Transformer-based model enables it to concurrently focus on different spectral regions, resulting in superior predictive performance. This study shows the potential of using Transformer-based models coupled with NIRS for nutritional profiling which could be effectively adapted for other crops for rapid screening of large germplasm available at global repositories.

Plant protein dominant enteral nutrition, containing soy and pea, is non-coagulating after gastric digestion in contrast to casein dominant enteral nutrition

Enteral Nutrition (EN) is used for the dietary management of patients requiring tube feed and who are at risk of disease related malnutrition. Previously, EN with a dairy-dominant p4 protein blend (DD-P4: 20% soy, 20% pea, 25% casein and 35% whey) was shown to not coagulate in the stomach, increase gastric emptying rate and reduce gastric residual volume compared to EN with casein-dominant protein blends (CD; 80% casein and 20% whey), which is relevant for upper gastrointestinal tolerance. In line with the EAT-Lancet report, a new plant-dominant protein blend (PD-P4: 46% soy, 32% pea, 16% casein and 6% whey) was developed.Coagulating properties of PD-P4 are compared to DD-P4 and dairy proteins in protein solutions as well as in EN matrices, using a semi-dynamic in vitro gastric model simulating adult conditions, followed by solid particle (> 0.25 mm) separation using analytical sieving. Sieve retentates and filtrates were assayed for weight, dry matter, and protein content where possible.Whey protein, PD-P4 and DD-P4 protein solutions as well as PD-P4 and DD-P4 EN variants had minimal total particle weights. In contrast, casein protein solution coagulation amounted to ∼ 21 % of its initial wet weight, containing ∼ 51 % of its initial protein content, and CD EN coagulation amounted to 21 %- 45 % of the initial wet weight, containing 59–65 % of the initial protein content.EN with the new PD-P4 blend can be considered non-coagulating after in-vitro gastric digestion, similar to the DD-P4 blend. This was independent of energy density, protein content, and the presence of dietary fiber. EN with a non-coagulating plant-dominant protein blend might support upper gastrointestinal tolerance and promote the worldwide protein transition.

Physical Properties, Nutritional Profile, and Consumer Acceptability of Gluten-Free Breakfast Flakes from Cassava Flour

Driven by the increasing demand for gluten-free and affordable breakfast options, this study investigated the potential of cassava flour, as a primary ingredient and gluten-free alternative, for producing extruded breakfast flakes. Cassava flakes were prepared using a twin-screw extruder at a constant screw speed of 35 rpm, constant cutter speed of 21.2 rpm and barrel temperatures of 81°C, 93°C, and 89°C in the first, second, and third zones, respectively. The physical properties, nutritional profile, and consumer acceptability of the cassava flakes were compared to a commercially available breakfast cereal. Cassava flakes exhibited significantly different (p<0.05) physical properties. They had a higher WSI (57.6%) but lower values of bulk density (0.3 g/cm3), WAI (2.3 g/g), and color value (yellow orange ±1.73). Cassava flakes had lower fat (0.3%), protein (6.6%), and dietary fiber (1.8%) compared to the commercial product, except for ash (2.3%), moisture (6.0%), carbohydrates (89.0%), and energy (384.7Kcal/100g). Despite these differences, cassava flakes met the UNBS requirements for breakfast cereals. Additionally, the cassava flakes’ nutritional adequacy for school going children and adolescents was assessed by determining their %contribution to RDA per serving (30g cassava flakes + 100g milk). Their contribution to the RDAs of school going children was minimal with only the contribution of carbohydrates for all age groups and the contribution of protein for 4-8 years aged children meeting recommendations due to the low protein, fat and fiber content. It is, therefore, important to consider reformulation of the cassava flakes and incorporation of other ingredients to improve their protein, fiber, and energy content. Overall, cassava flakes were acceptable with good functionality, but the acceptability can further be enhanced through optimization of the sensory and nutritional qualities.

Design and fabrication of plant-based milk fat globule mimetics: Flaxseed oil droplets coated with potato, soy, or pea protein

An increasing number of plant-based milk products are appearing on the market as substitutes for dairy milk. These products are becoming more popular due to growing consumers concerns about environmental, health, or ethical issues linked to dairy milk. Typically, plant-based milks are produced using top-down approaches that involve mechanical disruption of plant tissues. In this study, we examined the possibility of using a bottom-up approach to mimic the structural and physicochemical properties of milk fat globules (MFGs) in homogenized milk. Plant-based MFGs (PB-MFGs) were prepared using flaxseed oil as an omega-3 fatty acid rich oil phase, and potato, soy, or pea protein as emulsifiers to create the interfacial membranes. PB-MFGs were prepared with the same oil content (10 %) but different protein contents (0.5, 1, 1.5, and 2 %). The mean particle diameters (d4,3 and d3,2) of the three types of PB-MFGs were slightly smaller than those of dairy MFGs, while their surface charges were somewhat more negative under neutral conditions. There was no significant difference in the shear viscosity of PB-MFGs and MFGs. In terms of stability, PB-MFGs prepared with potato protein exhibited the smallest particle size change after 30 days of storage. Moreover, the pH stability of these PB-MFGs was closest to that of dairy MFGs. Our results provide valuable insights into the design and development of plant-based milks with more dairy-like properties, which may increase their more widespread acceptance and application.

Electric fields to support microalgae growth with a differentiated biochemical composition

Microalgae are a group of microorganisms well-known for their high metabolic plasticity and biomass with commercial interest for several industries. In the present work, the influence of in-situ electric field application (INEF) on the growth and biochemical composition of Pavlova gyrans was, for the first time, assessed. Electrical protocols were tested, namely by applying INEF in different growth stages, in varying treatment times and even by combining it with dark phase of cells' photoperiod. INEF did not promote a stimulatory effect on growth but influenced the biochemical composition of P. gyrans – maximum increases of 74.9 and 66.2 % in the chlorophyll a and carotenoid content and of 4.72, 18.7 and 5.41 % in the lipid, carbohydrate and protein content were observed in independent experiments. Hence, with this study, the potential of INEF application as a strategy to modulate growth and to promote biochemical composition alterations was proven. Industrial relevanceMicroalgae, with their unique ability to efficiently convert sunlight and carbon dioxide into biomass, offer a sustainable platform for the synthesis of diverse bioactive compounds. By subjecting microalgae to controlled electric stress conditions, their metabolic pathways can be redirected towards the production of specific target compounds. This strategy has the potential to enhance the yield of high-value molecules, including biofuels, pharmaceuticals, nutraceuticals, and pigments, whilst minimizing resource inputs. Additionally, metabolic stress responses in microalgae often trigger the accumulation of secondary metabolites with bioactive properties. Harnessing the metabolic plasticity of microalgae through controlled stress manipulation represents a cutting-edge strategy for sustainable and economically viable bioproduction systems that align with the goals of green chemistry and circular economy principles.

Growth and physiological responses of Nile tilapia, Oreochromis niloticus fed dietary fermented sugar beet bagasse and reared in biofloc system

Sugar beet bagasse (SB) is a common agro-industrial waste used in animal feeds. However, its high crude fiber content makes it difficult for fish to digest. Fermentation processes can improve the nutritional value of SB by-products. The study uses Lactobacillus rhamnosus and yeast (Saccharomyces cerevisiae) to ferment SB waste for use as a soybean meal substitute in Nile tilapia fingerlings. This led to an increase in protein, lipid, ash, and nitrogen-free extracts, while the fiber content decreased. Four experimental isonitrogenous (crude protein: 249.2gkg-1) and isocaloric (gross energy:18.25 MJ kg-1) diets were formulated as follows: a control diet with 0% LYFSB (L. rhamnosus and yeast fermented SB), and three other diets with LYFSB replacing soybean meal (SBM) at levels of 10% (LYFSB10%), 20% (LYFSB20%), and 30% (LYFSB30%) based on protein content, over a 70-day period. 180 fingerlings of Nile tilapia (average initial weight of 5.19 ± 0.02g) were placed at random in twelve circular plastic tanks (60L capacity) with a stocking density of fifteen fish each. Nitrite and ammonia levels decreased as the replacement levels of LYFSB in tilapia diets increased, while nitrate levels showed the opposite trend. The phytoplankton community includes nine species in the biofloc system and four in tilapia gut content, with Chlorophyceae being the most common class, having the highest number in fish-fed diets (7805.67 organism/mL). The study revealed that LYFSB significantly influenced the zooplankton community, with protozoa dominating in biofloc water and rotifer in tilapia gut. LYFSB10% and LYFSB20% had the highest bacteria counts. Fish fed with LYFSB10% and LYFSB20% diets showed the highest values for specific growth rate (2.51% day-1) and weight gain (24.92g fish-1). These diets also exhibited increased activity levels of trypsin, lipase, and amylase enzymes. Increasing the inclusion of LYFSB in fish diets as a replacement for FM improved the intestinal and liver health of fish. The diets with LYFSB10% and LYFSB20% showed the highest levels of globulin, total protein, albumin, and IgM, with no significant differences between them. Fish fed LYFSB10% had lower cholesterol and triglyceride levels. Superoxide dismutase (SOD) and catalase (CAT) activities were highest in fish fed LYFSB10% and LYFSB20%, while malondialdehyde (MDA) activity was lowest in the LYFSB30% diet. The study showed that the biofloc system enhanced water quality and increased the efficiency of tilapia fed LYFSB10% and LYFSB20%.

Processing of banana mangará: microbiological evaluation and development of preserves and appetizers with a focus on sensory qualities and gastronomic applications

Banana inflorescences, known as mangará, are non-conventional edible plants (NCEP) found in banana cultivation. Despite their nutritional potential, they are underutilized due to rapid oxidation and tannins, which cause unpleasant sensory characteristics. This research aimed to process mangará to maintain its microbiological, physical, and sensory quality for food applications. Initially, mangará was physically characterized and treated to reduce oxidation and tannin taste. Three types of preserves were developed: water-based (WMP), vinegar-based (VMP), and pickle-based (PMP). These preserves underwent physicochemical and microbiological characterization and sensory evaluation by gastronomy professionals. WMP was also used to prepare appetizers (mangará caponata and relish antipasti), subjected to sensory analysis. PMP showed higher titratable acidity, soluble solids, and protein content (2.76 mg; 4.0 ± 0.1 °Brix; 0.45 ± 0.01%). Only VMP and PMP met the pH requirement (below 4.5). All formulations had low lipid content and were microbiologically safe. Microbiological evaluations confirmed the absence of pathogenic bacteria. Colorimetric analysis showed no difference in the b* value between samples. Similar antioxidant activity was observed for VMP (10.01 μmol TE/mL) and PMP (7.87 μmol TE/mL). Sensory evaluation indicated that all samples were accepted, with scores ranging from “slightly liked” to “liked very much”. Mangará caponata was the most preferred appetizer. The study demonstrated the feasibility of processing mangará into microbiologically safe and sensory-pleasing preserves and appetizers, highlighting their potential for innovative culinary uses. Further research should explore processing methods' scalability and preserve long-term stability.

Composite starch/fermented protein emulsion gels for plant-based cheese applications.

This work investigated the effect of incorporating lipids and proteins on the properties of starch-based gels relevant for plant-based cheese analogues. Gels were prepared by first fermenting protein-based emulsions to create primary gels, and subsequently using the water of these primary gels as starch hydration media to produce secondary, starch-based, pea protein-rich composite emulsion gels. Fermentation appeared to increase gel hardness compared to non-fermented protein addition. Compared to natural and crosslinked/acetylated starches, the acid-hydrolysed/acetylated starch produced firmer gels and was selected for further experimentation. Gels were macroscopically homogeneous but microscopically showed lipid coalescence at increasing lipid content (>8%), which was reduced by ultrasonicating the emulsion prior to fermentation. Dry matter content was key in determining textural and rheological properties of the gels, with starch/protein gels of 36% dry matter showing hardness and viscoelastic properties similar to those of the dairy cheese Danbo. However, the composite gels did not melt on increasing temperature up to 80 °C (delta below 20°). Proton dynamics were found to depend on gel properties and lipid addition. Overall, this work contributes towards the development of plant-based cheeses with desired characteristics by increasing their protein content and modulating their properties through fermentation and syneresis.

Farm-level risk factors associated with increased milk β-hydroxybutyrate and hyperketolactia prevalence on farms with automated milking systems

The objectives of this study were to determine the farm-level hyperketolactia (HKL) prevalence, as diagnosed from milk β-hydroxybutyrate (BHB) concentration, on dairy farms milking with an automatic milking system (AMS) and to describe the farm-level housing, management, and nutritional risk factors associated with increased farm-average milk BHB and the within-herd HKL prevalence in the first 45 DIM. Canadian AMS farms (n = 162; eastern Canada n = 8, Quebec n = 23, Ontario n = 75, western Canada n = 55) were visited once between April to September 2019 to record housing and herd management practices. The first test milk data for each cow under 45 DIM were collected, along with the final test of the previous lactations for all multiparous cows, from April 1, 2019 to September 30, 2020. The first test milk BHB was then used to classify each individual cow as having HKL (milk BHB ≥ 0.15 mmol/L) at the time of testing. Milk fat and protein content, milk BHB, and HKL prevalence were summarized by farm and lactation group (all, primiparous, and multiparous). During this same time period, formulated diets for dry and lactating cows, including ingredients and nutrient composition, and AMS milking data were collected. Data from the AMS were used to determine milking behaviors and milk production of each herd during the first 45 DIM. Multivariable regression models were used to associate herd-level housing, feeding management practices, and formulated nutrient composition with first test milk BHB concentrations and within-herd HKL levels separately for primiparous and multiparous cows. The within-herd HKL prevalence for all cows was 21.8%, with primiparous cows having a lower mean prevalence (12.2 ± 9.2%) than multiparous cows (26.6 ± 11.3%). Milk BHB concentration (0.095 ± 0.018 mmol/L) and HKL prevalence for primiparous cows were positively associated with formulated prepartum DMI and forage content of the dry cow diet while being negatively associated with formulated postpartum DMI, the major ingredient in the concentrate supplemented through the AMS, and the PMR-to-AMS concentrate ratio. However, multiparous cows' milk BHB concentration (0.12 ± 0.023 mmol/L) and HKL prevalence were positively associated with the length of the previous lactation, milk BHB at dry off, prepartum diet nonfiber carbohydrate content, and the major forage fed on farm, while tending to be negatively associated with feed bunk space during lactation. This is the first study to determine the farm-level risk factors associated with herd-level prevalence of HKL in AMS dairy herds, thus helping optimize management and guide diet formulation to promote the reduction of HKL prevalence.

LITERATUR STUDI MENGENAI ADSORBEN LIMBAH CANGKANG HEWAN LAUT DALAM BERBAGAI KEILMUAN

The utilization of marine animal waste as a base material for adsorbents has become an increasingly popular research topic across various scientific fields, including chemistry, environmental science, and materials science. Waste from marine animals, such as crab shells, oyster shell, seashell, and shrimp shell, possesses high potential to be processed into adsorbents due to their abundant calcium carbonate, chitosan, and protein content. The use of this waste as adsorbents not only provides a solution to environmental issues related to the accumulation of organic waste but also offers cheaper and eco-friendly alternative for water treatment, air purification, and contaminated soil remediation. Research has shown that marine animal waste-based adsorbents are effective in removing various pollutants, including heavy metals, textile dyes, and hazardous organic compounds. With specific modification techniques, the performance of these adsorbents can be enhanced, making them competitive with commercial adsorbents. Overall, the use of marine animal waste as adsorbents represents an innovative approach that contributes to waste reduction and the enhancement of environmental sustainability.

Crafting Superior Dress Shoes

This study explores the utilization of African ostrich leg skins, sourced from South Africa, in the production of high-quality leather footwear in Ethiopia. It begins with a thorough analysis of the raw materials, particularly their fat and protein contents, while also evaluating the most effective tanning methods. The research focuses on the impact of chrome and semi-chrome tanning on the leather’s physical and structural qualities, highlighting its unique texture and durability. Through comprehensive trials conducted in Ethiopia, the study examines the leather’s thermal stability, fiber structure, and performance metrics. The results reveal that chrome tanning is better suited for producing footwear, as it enhances leather strength and yields leather with minimal stretch, making it ideal for crafting durable upper shoe components. On the other hand, semi-chrome tanning, as evidenced by scanning electron microscopy, yields softer leather with better fiber separation, suitable for luxury leather bags’ decorative features. The findings demonstrate that specialized tanning techniques can enhance both the aesthetic and functional attributes of ostrich leg leather, promoting its inclusion in high-end leather products. This approach not only broadens the variety of materials for the Ethiopian leather industry but also supports economic growth and market expansion through sustainable practices and product innovation.

Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies

The compounds and properties of açai pulp and Spirulina biomass may suggest complementary and synergistic potential when combined. The aim of this work was to develop sucrose-free and dye-free gummy candies enriched with mixtures of freeze-dried açai pulp (FDAP) and Spirulina biomass. Four formulations were prepared: F1, 3% FDAP and 1% Spirulina; F2, 1% FDAP and 3% Spirulina; F3, 2% FDAP and 2% Spirulina and C, 0% FDAP and 0% Spirulina. The nutritional and functional contents, texture properties, color parameters and sensory characteristics of the gummy candies were assessed. Compared with the control, formulation F2 had the greatest increase in protein content (16.3%), whereas formulation F1 presented the greatest increase in lipid content (2.0%) and the greatest increase in total phenolic content (0.254 mg GAE g−1). Although the texture properties and the color parameters were significantly influenced (p < 0.05), the sensory evaluation showed a satisfactory acceptability index (AI) for the three formulations F1 (77.8%), F2 (82.8%), and F3 (80.1%). Thus, it was concluded that mixtures of Spirulina biomass and FDAP have a synergistic effect and could be combined as an innovative gummy candy formulation based on natural ingredients with incorporated bioactive compounds.Graphical

Na-caprate-induced increase in MDCK II epithelial cell leak pathway permeability and opening number is associated with disruption of basal F-actin organization.

Confluent populations of the epithelial cell line, MDCK II, develop circumferential tight junctions joining adjacent cells to create a barrier to the paracellular movement of solutes and water. Treatment of MDCK II cell populations from the apical surface with 1 mM Na-caprate increased permeability to macromolecules (Leak Pathway) without increasing monolayer disruption or cell death. Graphical analysis of the apparent permeability versus solute Stokes radius for a size range of fluorescein-dextran species indicates apical 1 mM Na-caprate enhances Leak Pathway permeability by increasing the number of Leak Pathway openings without significantly affecting opening size. Na-caprate treatment did not alter the content of any tight junction protein examined. Treatment of MDCK II cell populations with apical 1 mM Na-caprate disrupted basal F-actin stress fibers and decreased the tortuosity of the tight junctions. Treatment of MDCK II cell populations with blebbistatin, a myosin ATPase inhibitor, alone had little effect on Leak Pathway permeability but synergistically increased Leak Pathway permeability when added with 1 mM Na-caprate. Na-caprate exhibited a similar ability to increase Leak Pathway permeability in wild-type MDCK II cell monolayers and ZO-1 knockdown MDCK II cell monolayers but an enhanced ability to increase Leak Pathway permeability in monolayers of TOCA-1 knockout MDCK II cells. These results demonstrate that Na-caprate increases MDCK II cell population Leak Pathway permeability by increasing the number of Leak Pathway openings. This action is likely mediated by alterations in F-actin organization, primarily involving disruption of basal F-actin stress fibers.NEW & NOTEWORTHY This study determines the underlying change in the openings in the epithelial tight junction permeability barrier structure that leads to a change in the paracellular permeability to macromolecules (the Leak Pathway) and connects this to disruption of specific F-actin structures within the cells. It provides important and novel insights into how tight junction permeability to macromolecules is modulated by specific changes to cellular and tight junction composition/organization.

Intake and digestibility of four rations with different fiber levels in alpacas (Vicugna pacos).

The aim of this study was to evaluated the impact of different fibre levels in alpaca diet on voluntary feed intake and apparent digestibility, and to estimate the digestibility of organic matter (OMD) from the content of crude protein (CP) in feces. The study was carried out with twelve alpacas (36.7 ± 6.4kg body weight- BW), which were offered 4 treatments with different neutral detergent fiber content (NDF. T1: 40.3%; T2: 62%; T3: 68%; T4: 72%) under a switch back design. Absolute daily dry matter intake (DMI) was higher for T1 (678g/d) than T4 (312g/d) (p ≥ 005). NDF intake was similar between treatments when related to BW or MW (on average 1% BW and 22g/kg MW. p ≥ 0.05). Water intake (L/kg DMI) was higher in T1 compared to the other treatments, with values ranging from 2.9 L/kg DMI(T1) to 2.8 L/kg DMI(T4), respectively (p ≤ 0.05). Digestibility of dry matter, organic matter and CP was higher in T1 than in the other treatments, with average values ranging from 72% for T1 to 32% for T4 (p ≤ 0.05). NDF digestibility was similar among treatments (p ≥ 0.05). The regression equation generated to predict OMD (y) was as follows: y = 0.360 + 0.08294*fecal CP (g/kg OM). Further studies will indicate whether faecal nitrogen can be used to estimate digestibility and hence diet quality in South American camelids.

Enhancing the Quality of Ready‐to‐Eat Trout Burger Patties: Investigating the Combination of Modified Atmosphere Packaging and Microbial Transglutaminase Enzyme

ABSTRACTIn this study, rainbow trout patties (Oncorhynchus mykiss Walbaum, 1792) were treated under a modified atmosphere (MA) (60/40:CO2/N2) packed with microbial transglutaminase enzyme (MTGase) at varying concentrations (0.5% and 1%) and kept for a full day at 2°C ± 2°C. Denser and more complex intermolecular cross‐linking formations between peptides and gel network structures were observed in the first and last scanning electron microscope images of MTGase‐containing groups. MTGase increased the springiness, hardness, shear force, and work‐of‐shear parameters during the storage period in uncooked and cooked patties compared to the control group. The protein, energy, moisture, and amino acid contents were maintained in the MTGase‐containing groups, but using MTGase at higher concentrations was ineffective. Microbiological analyses have shown that MTGase is partially effective on microbial fauna, and the most significant inhibitory effect was determined on total mesophilic aerobic bacteria (TMAB). In all groups, the total amounts of saturated, monosaturated, and polyunsaturated fatty acids remained unchanged on both production and expiration days (p &gt; 0.05). After mixing the burger patty additives into the ground meat, the amounts of sodium, calcium, potassium, and magnesium increased in all groups (p &lt; 0.05); however, a decrease in calcium was observed in the MTGase‐containing groups (p &lt; 0.05) compared to the control group. The higher proportion of the MTGase‐contained group did not exhibit significant differences compared to the lower proportion of the MTGase‐contained group, except for textural characteristics and the TMAB inhibition effect.

Evaluation of Physical and Sensory Properties of Biscuits Made from Blended Wheat Flour and Pumpkin Powder

Biscuit is a type of confectionery popular among all age groups and able to change to become a complete food with necessary nutrients. Pumpkin is a nutritious vegetable that has high post-harvest losses in Sri Lanka. The aim of this research was to analyze the composition of pumpkin powder and evaluate the physical and sensory properties of biscuits made from blended wheat flour and pumpkin powder. Analyses revealed that moisture, protein, fat, ash, crude fiber, and carbohydrate content of pumpkin powder were 8.5%, 5.2%, 1.2%, 3.4%, 4% and 77.7% respectively. Biscuits were made by replacing wheat flour with pumpkin powder at different levels as 0, 5, 10, 20, 30, and 40% (w/w) in the standard formulation. When the percentage of pumpkin powder increased from 10 to 40%, the thickness of biscuits decreased significantly compared to control (0%) There was a significant increment in the spread ratio of biscuits between 10 and 40% levels of pumpkin powder when compared with the control. While 10 to 40% replacement levels of pumpkin powder resulted in significant increase in biscuit hardness, it decreased moisture content significantly compared to control. The color of the biscuits was assessed in terms of lightness, redness, and yellowness. When increasing the pumpkin powder percentage in biscuit, lightness reduced, while redness and yellowness increased gradually. Consumer acceptability test on sensory attributes indicated 5% (w/w) level of pumpkin powder was the most preferred replacement level. The study concludes that pumpkin powder has the potential to be used in biscuit applications.

High-pressure processing and heat treatment of Murrah buffalo milk: Comparative study on microbial changes during refrigerated storage

This study aims to evaluate the effect of high-pressure processing (HPP) (500 and 600 MPa for 3 min and 5 min) on the microbial changes of Murrah buffalo milk in comparison to heat treatment (72 °C for 15 s of holding time) during refrigerated storage of 28 days. The results indicated that the total plate count (TPC) of raw milk at day 0 was 5.5 ± 0.6 log10 CFU/mL. At day 0, heat treatment lowered TPC to 3.9 ± 0.6, while HPP treatment was in the range of 4.1 ± 0.3 to 4.8 ± 0.6 log10 CFU/mL. Similarly, lowered yeast and mold count and lactic acid bacteria were noted in heat- and HPP-treated milk samples compared to the control sample during refrigerated storage. There were no Staphylococcus aureus and Escherichia coli detected in heat and HPP-treated samples. Heat or HPP treatment at 600 MPa for 5 min significantly extended the shelf-life of Murrah buffalo milk for three weeks at the refrigerated storage. In addition, HPP treatment did not alter the pH, lightness (L* value), protein, or fat content of Murrah buffalo milk during refrigerated storage. Hence HPP at 600 MPa for 5 min could be a suitable alternative to conventional heat treatment.

Straw management and fertilization improve soil aggregate stability by inducing biological binding agents and specific keystone genera

Improving soil aggregate stability through proper fertilization management is essential for crop growth. However, how different fertilization regimes affect soil aggregate stability driven by microorganisms and biological binding agents remains largely unexplored. For this purpose, we conducted a 9-year field experiment involving two soil textures (i.e., loam and clay soils) and five fertilization regimes (i.e., no fertilizer or crop straw return (CK), crop straw return (S), chemical fertilization (N), crop straw return with chemical fertilizer (SN), and crop straw return with chemical fertilizer and 20% nitrogen substituted with chicken manure (SNM)). Mean weight diameter (MWD) of soil aggregates, glomalin-related soil protein (GRSP) content, and microbial community composition were investigated. The SN and SNM treatments had similar MWD, which was 70.08–76.45% higher than the CK, and the S and N treatments had similar MWD, which was 20.35–34.76% higher than the CK, indicating better effects of SN and SNM on the improvement of the soil aggregate stability than the S or N treatment. High easily extractable GRSP and total GRSP contents contributed to the improved MWD. Meanwhile, some specific keystone genera identified from the keystone modules (co-occurring groups of soil biota including arbuscular mycorrhizal fungi, bacteria, and nonmycorrhizal fungi) were recognized as the important factors regulating the MWD, though the selected specific genera in the loam soil differed from the clay soil. Altogether, our results highlighted the fundamental role of the GRSP and selected specific keystone microbial taxa in improving the soil aggregate stability and provided a list of microbial taxa linking to MWD in different soils, which could be specifically targeted in specific soil.

Exploring the Physicochemical Characteristics of Marine Protein Hydrolysates and the Impact of In Vitro Gastrointestinal Digestion on Their Bioactivity

Fish protein hydrolysates (FPHs) were obtained from different fish sources using a combination of microbial enzymes. The industrially produced FPHs from blue whiting (Micromesistius poutassou) and sprat (Sprattus sprattus) were compared to freeze-dried FPHs generated in-house from hake (Merluccius merluccius) and mackerel (Scomber scombrus) in terms of their physicochemical composition and functionality. Significant differences (p &lt; 0.05) were observed in the protein, moisture, and ash contents of the FPHs, with the majority having high levels of protein (73.24–89.31%). Fractions that were more extensively hydrolysed exhibited a high solubility index (74.05–98.99%) at different pHs. Blue whiting protein hydrolysate-B (BWPH-B) had the highest foaming capacity at pH 4 (146.98 ± 4.28%) and foam stability over 5 min (90–100%) at pH 4, 6, and 8. The emulsifying capacity ranged from 61.11–108.90 m2/g, while emulsion stability was 37.82–76.99% at 0.5% (w/v) concentration. In terms of peptide bioactivity, sprat protein hydrolysate (SPH) had the strongest overall reducing power. The highest Cu2+ chelating activity was exhibited by hake protein hydrolysate (HPH) and mackerel protein hydrolysate (MPH), with IC50 values of 0.66 and 0.78 mg protein/mL, respectively, while blue whiting protein hydrolysate-A (BWPH-A) had the highest activity against Fe2+ (IC50 = 1.89 mg protein/mL). SPH scavenged DPPH and ABTS radicals best with IC50 values of 0.73 and 2.76 mg protein/mL, respectively. All FPHs displayed noteworthy scavenging activity against hydroxyl radicals, with IC50 values ranging from 0.48–3.46 mg protein/mL. SPH and MPH showed the highest scavenging potential against superoxide radicals with IC50 values of 1.75 and 2.53 mg protein/mL and against hydrogen peroxide with 2.22 and 3.66 mg protein/mL, respectively. While inhibition of α-glucosidase was not observed, the IC50 values against α-amylase ranged from 8.81–18.42 mg protein/mL, with SPH displaying the highest activity. The stability of FPHs following simulated gastrointestinal digestion (SGID) showed an irregular trend. Overall, the findings suggest that marine-derived protein hydrolysates may serve as good sources of natural nutraceuticals with antioxidant and antidiabetic properties.

Obesity Promotes Marrow-Derived Myeloid Cell Accumulation while Exercise Reduces Proliferative Signaling in Colon Cancer.

Obesity increases colon cancer risk that has been previously linked to marrow-derived myeloid cells. We previously demonstrated that exercise training (EX) prevents colon cancer initiation, potentially through reduced myelopoiesis. However, it remains unknown whether early myeloid cell accumulation and inflammation in the colon precedes carcinogenesis with high-fat diet (HFD)-induced obesity, and if EX can attenuate these effects. We hypothesized that obesity would promote colon carcinogenesis that was preceded by myeloid cell accumulation and inflammation that would be attenuated by EX. C57BL/6 mice were randomized to a HFD or control (CON) diet for 8 weeks. The HFD mice switched to CON diet and all mice were given intraperitoneal injections of azoxymethane (AOM) to induce colon cancer and randomized into EX or sedentary (SED) conditions. HFD mice developed more aberrant crypt foci (ACF), a marker for early carcinogenesis, compared to CON (p < 0.01), and EX developed fewer ACF compared to SED (p < 0.0001). Marrow-derived (p < 0.001) CD206+ macrophages were elevated in HFD compared to CON at study week 16 (p < 0.01). Marrow-derived CD206- macrophages (p < 0.05) and marrow-derived (p < 0.05) CD206+ macrophages were more abundant in HFD compared to CON at study week 42. EX did not alter colon immune cell populations. β-Catenin protein was higher in HFD compared to CON at study week 42 (p < 0.05), and STAT3 protein content was lower at study week 28 with EX compared to SED (p < 0.05). The results suggest that obesity promotes colon ACF formation, potentially through early inflammatory myeloid cell accumulation. Despite attenuating ACF, EX did not alter myeloid cell accumulation in the colon, suggesting that EX inhibits ACF formation through alternative mechanisms which may include reduced β-Catenin and STAT3 signaling.