Favourable Amino Acid Composition Research Articles

Development of a procedure for the production of oat-supplemented wheat bread

Oat (Avena Sativa L.) is characterized by a high content of protein with a favorable amino acid composition, β-glucans, and unsaturated fatty acids. This study aimed to determine the factors affecting the physical properties and sensory value of bread made of wheat combined with oats. The research was to investigate the effects of (i) the proportion of added oat flour (15, 20, 30%); (ii) the fermentation time (60, 75, 90, 105 min); and (iii) baking temperature (200, 210, 220oC) for baking time (10, 15, 20 min) to bread quality with added oat flour. The quality assessment criteria include hardness, moisture content, specific volume, color, and sensory value of the product. According to the results, the most acceptable proportion of oat flour supplement in all of the criteria of bread was found to be 20%. The fermentation time of 90 minutes provided the best texture and highest sensory value for the bread. Oat-wheat bread was baked at 210oC for 20 minutes to obtain a good taste, helping the bread to have a crispy texture, smooth surface, and an attractive yellow-brown color.

Effect of Yarrowia lipolytica yeast biomass with increased kynurenic acid content on selected metabolic indicators in mice.

The unconventional yeast species Yarrowia lipolytica is a valuable source of protein and many other nutrients. It can be used to produce hydrolytic enzymes and metabolites, including kynurenic acid (KYNA), an endogenous metabolite of tryptophan with a multidirectional effect on the body. The administration of Y. lipolytica with an increased content of KYNA in the diet may have a beneficial effect on metabolism, which was evaluated in a nutritional experiment on mice. In the dry biomass of Y. lipolytica S12 enriched in KYNA (high-KYNA yeast) and low-KYNA (control) yeast, the content of KYNA was determined by high-performance liquid chromatography. Then, proximate and amino acid composition and selected indicators of antioxidant status were compared. The effect of 5% high-KYNA yeast content in the diet on the growth, hematological and biochemical indices of blood and the redox status of the liver was determined in a 7-week experiment on adult male mice from an outbred colony derived from A/St, BALB/c, BN/a and C57BL/6J inbred strains. High-KYNA yeast was characterized by a greater concentration of KYNA than low-KYNA yeast (0.80 ± 0.08 vs. 0.29 ± 0.01 g/kg dry matter), lower content of crude protein with a less favorable amino acid composition and minerals, higher level of crude fiber and fat and lower ferric-reducing antioxidant power, concentration of phenols and glutathione. Consumption of the high-KYNA yeast diet did not affect the cumulative body weight gain per cage, cumulative food intake per cage and protein efficiency ratio compared to the control diet. A trend towards lower mean corpuscular volume and hematocrit, higher mean corpuscular hemoglobin concentration and lower serum total protein and globulins was observed, increased serum total cholesterol and urea were noted. Its ingestion resulted in a trend towards greater ferric-reducing antioxidant power in the liver and did not affect the degree of liver lipid and protein oxidation. The improvement of the quality of Y. lipolytica yeast biomass with increased content of KYNA, including its antioxidant potential, would be affected by the preserved level of protein and unchanged amino acid profile. It will be worth investigating the effect of such optimized yeast on model animals, including animals with metabolic diseases.

Assessing the Potential of Old and Modern Serbian Wheat Genotypes: Yield Components and Nutritional Profiles in a Comprehensive Study

Creating wheat genotypes characterized by high grain yield, high protein content, and favorable amino acid composition is the main goal of breeders, especially in developing countries where wheat is a staple food. An experiment with 20 wheat genotypes, released through breeding activities in the Serbian region at different periods and adapted to its pedoclimatic conditions, was conducted with the aim of determining the genetic potential of the analyzed genotypes for grain yield and quality. Due to the divergence of the examined wheat germplasm, the factor of genotype had the largest share in the variation of all yield parameters (>66%). The genotypes Zadruga and Agrounija exhibited superior abilities for overall grain yield. Also, genotype Zadruga stood out in a distinct cluster group due to high values of both thousand grain weight and grain yield per plant. A continuous improvement in protein content was found, with newer genotypes having 17.13% higher protein content compared with older genotypes. Genotype Sloga stood out with the highest protein content (13.93%). On the other hand, the old genotype Balkan was distinguished by the highest content of nonessential amino acids (61.5 g 100 g−1 protein), which makes it a good genetic resource. Genotypes Agrounija (32.62 g 100 g−1 protein) and Tanjugovka (32.47 g 100 g−1 protein) had the highest content of essential amino acids. The highest AAS value was established for tryptophan (1.81) and the lowest for lysine (0.61). Genotypes Tanjugovka and Zadruga had the highest AAS, i.e., protein completeness. The genotypes Zadruga, Tanjugovka, Agrounija, and Sloga have demonstrated high-yield capacity and possess a favorable amino acid profile, making them promising candidates for enhancing the nutritional quality of wheat and potentially benefiting human health.

Supramolecular structure modification of RuBisCO from alfalfa during removal of chloroplastic materials

The use of alfalfa as a dietary protein source is of great interest. Membrane filtration shows potential for removal of unwanted compounds in the purification of ribulose-1,5-biphosphate carboxylase/oxygenase (RuBisCO), but fouling remains a challenge. It was hypothesized that treatments, namely centrifugation, ultracentrifugation, and heat clearing, prior to membrane processing modify the supramolecular assembly of the proteins, facilitating its filtration. The pre-treatments led to different aggregate structures. In particular, heating at 50 °C decreased the aggregate sizes by ∼500 folds relative to the raw juice, as measured by light scattering. The molar mass of RuBisCO decreased by ∼180 kDa after treatment with heat. Similarly, supernatants after ultracentrifugation also showed smaller structures. Unlike the other treatments, heating led to an efficient transmission of RuBisCO during microfiltration. These results demonstrate for the first time, the importance of controlling the supramolecular structure of RuBisCO when processing proteins from alfalfa juice. Industrial relevanceThe demand for more sustainable protein sources is continuously growing. RuBisCO is of particular interest because of its favorable amino acid composition. However, improved purification strategies are needed to extract it from green biomass. The results of this study serve as a proof-of-concept for the application of an industrially relevant process, mild heat treatment in combination with microfiltration, for the purification of RuBisCO from alfalfa green biomass.

Study of the reaction between genipin and amino acids, dairy proteins, and milk to form a blue colorant ingredient

Currently, one of the biggest challenges of the colorant industry is to obtain natural blue colorants. Among the different options, a blue pigment can be formed by a crosslinking reaction between genipin and primary amine groups. However, at the industrial level, obtaining an ingredient from pure compounds, such as amino acids, is economically unfeasible. The present work aimed to study the reaction and kinetics of the blue color formation, starting the study with pure compounds (genipin and amino acids) to more complex and cheaper natural sources, such as Genipa americana L. fruits and milk. The reaction kinetics of the monomers/dimers for different amino acids reacting with genipin was evaluated, as well as the preferential amino acid, genipin:amino acid ratio and pH, to obtain the most rapid and intense blue color. Finally, the blue pigment formed using milk and its proteins was characterized by SDS-PAGE. The results suggest that the reaction kinetic is influenced by the type and concentration of the amino acid used and the pH of the medium, which could facilitate the further standardization of the industrial process. We also suggested milk as an excellent reaction medium to obtain the colorant from genipin as it presents an ideal pH and favorable amino acid composition to facilitate the reaction.

First Report of Fusarium verticillioides Causing Fusariosis on Triticale Grain in Serbia.

Triticale (Triticosecale Wittmack) is a cereal crop species developed to combine positive traits of wheat and rye into a single plant (Arendt and Zannini, 2013). Due to its high protein content, favourable amino acid composition and nutritional values higher than maize, triticale is an excellent component for preparing feed for domestic animals (Đekić et al. 2019). In May 2017, discoloured spikes of triticale were observed in a field in Zemun Polje, Serbia, with a disease incidence between 15 and 20%. A total of 400 kernels obtained from discoloured spikes were surface sterilised with 1% sodium hypochlorite solution for 3 minutes and then rinsed 3 times with sterilized water and plated on potato dextrose agar (PDA) at 25°C incubated in the dark for 7 days. A total of 15 isolates of genus Fusarium on PDA formed cottony white to greyish purple colony with dark yellow to purple grey reverse and average colony. Obtained isolates were transferred to carnation leaf agar (CLA) and synthetic nutrition agar (SNA), for 7-day incubation in the dark at 25°C. Ten isolates formed "rabbit ear" monophialides which is the main characteristic of Fusarium verticillioides (Sacc.) Nirenberg. Microconidia are formed from monophialids in long chains. Their shape is oval with a flattened base, without septa (4.0-18.0 x 1.5-4.5 µm). Shape of macroconidia is slightly falcate to almost straight, (3.5-4.5 x 31-58 µm). Chlamydospores are not produced (Leslie and Summerell, 2006). The genomic DNA from one F. verticillioides isolate was extracted using the DNeasy Plant Mini kit (Qiagen, Hilden) according to the manufacturer's protocol. Molecular identification was confirmed by sequencing the internal transcribed spacer (ITS), translation elongation factor-1 alpha (EF-1α) and RPB2 (O'Donell, 2000). Sequence was deposited in GenBank as MZ664391, MZ666958 and MZ666957. This sequence was compared with the sequences of F. verticillioides strains registered in the GenBank database based on nucleotide similarity. It showed 100% identity to the sequences MT180471.1 (ITS), MN861767.1 (EF-1 α) and MT264836.1 (RPB2). Pathogenicity of all isolates was tested on 20 randomly selected triticale spikes in four replicates (Mesterházy et al. 1999). Inoculation was performed when half of the plants reached the flowering stage, by spraying with 20 ml of spore suspension (1 × 106 spores/ml from 7-day-old cultures on PDA). F. verticillioides RBG 1603 Q27 was used as a positive control. Inoculated spikes were covered with PVC bags for 48h. Discoloured spikes were observed after 3 week incubation in a greenhouse at 20°C with a 16h light/8h dark photoperiod. All inoculated spikes showed symptoms, similar to those from field infections. Control spikes were symptomless. The fungus was reisolated and was morphologically identical to the original isolates, thus completing Koch's postulates. Based on morphological, molecular and pathogenic features the isolated fungus was identified as F. verticillioides. Fusarium species infect crop plants worldwide resulting in yield loss and reduced grain quality due to mycotoxin contamination (Asam et al, 2017). In Serbia F. verticillioides was isolated from wheat and barley grains (Stanković et al., 2012) and to the best of our knowledge, this is the first report of F. verticillioides on triticale grain in Serbia.

Assessment of quality and safety of meats from various animal species in the Shuchinsk-Burabay resort zone, Kazakhstan

Aim:This study aimed to determine the food safety and protein adequacy of meats from various animals in the Shuchinsk-Burabay resort zone.Materials and Methods:Samples of meat were collected from markets “Zhomart” and “Kausar.” Two hundred and ninety-eight samples of meat were obtained: beef - 166, horse - 42, pork - 67, mutton - 8, and poultry - 15. From each carcass, part of the carcass, point samples were taken to form an average sample and conduct research. Analyses used inductively coupled plasma mass spectrometry and liquid chromatography. The determination of amino acid composition was carried out following the chromatographic method for determining the amino acid composition of meat proteins.Results:The quality of meats from the resort zone was lower than recommended due to the reduced content of essential amino acids, including valine, lysine, isoleucine, and phenylalanine. Concentrations of heavy metals and radionuclides did not exceed maximum permissible limits, and trace concentrations of arsenic, cadmium, and lead were detected in all meat samples, except beef. The latter meat showed increased concentrations of mercury.Conclusion:In terms of quality indicators, all types of meat met standards; however, pork protein displayed the most favorable amino acid composition, both for content of essential amino acids and the ratio of amounts of essential to non-essential amino acids. For content of heavy metals, poultry and pork meats were safest.

Effects of dairy and plant protein on growth and growth biomarkers in a piglet model.

The increasing world population with improved living conditions has increased the demand for food protein. This has intensified the search for sustainable alternative plant-derived high-quality protein sources for human nutrition. To study the effect of plant and milk proteins on growth in weaned pigs as a model for humans, 96 weaned pigs were divided into 48 pens and fed one of 4 different diets for 3 weeks. The dietary protein originated from either 50% rice + 50% 00-rapeseed protein (RICE + RAPE), 50% milk protein (MPC) + 50% 00-rapeseed protein (MPC + RAPE), 50% milk + 50% rice protein (MPC + RICE), or 100% MPC, and were supplemented with crystalline amino acids to meet the amino acid requirements. Weekly feed intake and body weights were recorded and after 3 weeks, a blood sample was taken 1 hour after a fixed meal, while organ weights were measured, and liver- and muscle tissue, and bone samples were collected at euthanasia. All pigs had a high daily gain and a low feed-to-gain ratio (F : G, feed intake per kg weight gain), but feed intake and daily gain was lowest and F : G highest in the RICE + RAPE diet. Metacarpal bones were longer and heavier in MPC + RICE and MPC fed pigs compared to pigs fed diet RICE + RAPE (P < 0.05), and intermediate in MPC + RAPE fed pigs, with no differences in bone thickness (P > 0.05). Plasma levels of all essential amino acids except Cys and Lys decreased markedly when fed a diet containing only plant protein. The differences were not associated with differences in plasma insulin or IGF-1, nor in the abundance of mRNA related to growth in liver and longissimus dorsi muscle. In conclusion, the growth of piglets fed a combination of milk and rice protein did not differ from the pure dairy-based diet, whereas the pure plant-based diet consisting of rice and rapeseed protein led to reduced growth. This was most likely caused by a lower feed intake and a lower than expected amino acid digestibility of the 00-rapeseed protein. There were no indications that the milk protein, beyond a favourable amino acid composition and high digestibility, specifically stimulated growth factors or other biomarkers of growth via the IGF-1 and insulin signalling pathways.

Mikroalgák előnyős tulajdonságainak kiaknázása élelmiszeripari és takarmányozási felhasználásra

By 2050, 9.8 billion people are projected to live on Earth, which means that we need to double our current food production to keep pace with such a large population increase. In addition, rising greenhouse gas emissions and the associated climate change are placing a significant strain on the planet’s ability to sustain itself. However, in order to increase the quantity of proteins of plant origin, it is necessary to increase crop production areas, harvesting frequencies and the quantity of crops produced. Unfortunately, the optimization of these factors is already very close to the available maximum in the current situation. The developed cultivation systems and maximum utilization of the soil power leads to very serious environmental problems, soil destruction, loss of biodiversity and serious environmental pollution through the transport of the produced plant raw materials. This poses a serious challenge to food security and further increases the risk of hunger. There is therefore a need for agricultural practices that can lead to the cultivation of food and feed crops that have better sustainability indicators and are more resilient to climate change, which can be used to safely produce health-promoting feeds, as well as novel and value-added foods. Within this group, a particular problem is presented by the protein supply of the population, as currently about one billion people do not have adequate protein intake. However, conventional protein sources are not sufficient to meet growing protein needs. As mentioned above, food and feed proteins are based on plant proteins. In recent years, a prominent role has been played by the research into alternative proteins and the mapping of their positive and negative properties. Among alternative proteins, special attention has been paid to various yeasts, fungi, bacteria, algae, singe cell proteins (SCPs) and insects. In this paper, we focus on the presentation of algae, particularly microalgae, which are of paramount importance not only because of their significant protein content and favorable amino acid composition, but also because they are also sources of many valuable molecules, such as polyunsaturated fatty acids, pigments, antioxidants, drugs and other biologically active compounds. It is important to learn about microalgae biomass in order to be able to develop innovative health food products.

The effect of adding oat flour on the nutritional and sensory quality of wheat bread

PurposeFlour from oat grain is characterised by a high content of protein and β-glucans, with a favourable amino acid composition and a substantial content of fat, including unsaturated fatty acids. Additives to bread that enrich its nutritional value can worsen physical properties. It is important to know how to develop recipes for healthy bread based on wheat flour, with the appropriate addition of oat flour. The purpose of this study was to determine the influence on the physical properties of bread made of wheat flour, following the addition of oat flour. The purpose was also to find a recipe for a new product with higher nutritional value, which would then be acceptable for consumers.Design/methodology/approachIn addition to wheat flour, flour made of oat grains, obtained from the naked Nagus variety (hulless oat), was added. The flour was analysed for moisture, dry matter, proteins and β-glucans, as well as total dietary fibre − soluble and insoluble. The dough was made with wheat flour according to a recipe, which included yeast, salt and water as well as extra oat flour in various proportions − 15, 25 and 30%, respectively. The bread was baked using a direct single-phase method developed by the Baking Institute in Berlin. Both the physicochemical and sensory evaluation were carried out on the bread.FindingsThe recipe for wheat bread that included 15% proportion of oat flour supplement was found to be the most acceptable in both the sensory (n = 30) and qualitative evaluation and would be suitable to produce nutritious bread. The use of 25% and 30% additions of oat flour resulted in a reduction in bread weight, volume and yield, which ultimately lead to an increase in overall baking losses.Originality/valueThis study proved that 15% oat flour could be used as an optimum addition for the production of wheat-oat bread. This bread may lead to a new assortment of bakery products with pro-health properties.

Nutritional value of a new type of substitute caviar

The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.

Chemical composition and nutritional quality of short-ripened rennet cheeses produced by traditional methods

The aim of the study was to determine the variability in the chemical composition and nutritive value parameters of smoked and unsmoked short-ripened rennet cheeses and unsmoked long-ripened rennet cheeses produced by traditional methods. The raw material for the production of short-ripened cheeses was pasteurized cows’ milk obtained from a dairy, whereas the long-ripened cheeses were manufactured from raw cows’ milk obtained from the producer’s farm. All three varieties of cheese examined were produced with commercial dairy starter cultures. The material for the study was collected in winter, directly at the producers’ retail outlets in southern and eastern Poland. The basic chemical composition was determined according to the Polish Standards, whereas the amino acid profiles of proteins from the cheeses were determined by ion-exchange chromatography. The result analysis revealed significant differences between the different varieties of cheese in terms of their water content, ranging from 32.2% to 42.1%, as well as protein content, which varied from 25.6% to 31.6%. Fat levels ranged between 22.2% and 24%, whereas total ash content amounted to 5.1-5.8%. The significantly highest salt content was found in unsmoked short-ripened cheeses. In all three cheese varieties, the total exogenous amino acid content was comparable, ranging from 46.17 g to 47.36 g/100 g protein, and that of endogenous amino acids varied from 52 g to 53 g/100 g protein. The biological value of proteins was determined by calculating to the chemical score (CS), as described by Mitchell and Block, and the essential amino acid index (EAAI), as described by Oser. A comparison of the results with the standard chicken egg white proteins showed that the limiting amino acids for all varieties of cheese were methionine and cysteine. On the other hand, a comparison with the FAO/WHO-suggested pattern of amino acid requirements (1991) for all age groups over 1 year of age showed that the limiting amino acids were methionine and cysteine in smoked and unsmoked short-ripened cheeses, and treonine in long-ripened cheeses. Considering the chemical indices, such as CS and EAAI, it may be concluded that the traditional rennet cheeses produced in southern and eastern Poland have a favourable amino acid composition of proteins and a high nutritive value..

Porcine intestinal yeast species, Kazachstania slooffiae, a new potential protein source with favourable amino acid composition for animals.

There is little information about Kazachstania slooffiae which dominates among other yeasts in the pigs' intestine. Therefore, the aims of this study were to characterise the yeast cell contents and to investigate which nitrogen sources, organic acids and alcohols may be utilised or produced by this species. The results showed that, K.slooffiae could use urea, ammonium sulphate, peptides and single amino acids and produce thereby ethanol and formic acid. However, this yeast did not metabolise amino acids, lactic, butyric, propionic and acetic acids as sole carbon source. Using a global metabolite profiling approach employing gas chromatography and high-resolution liquid chromatography mass spectrometry, was found that the amount of peptides and dehydroascorbic acid considerably increased in the fermentation residues after yeast cultivation. It is noteworthy that the cells of K.slooffiae had higher contents of nitrogen and total amino acids (especially lysine) than the cells of nutritional yeast (Saccharomyces cerevisiae). This study indicates that due to potential production of peptides and formic acid in the intestinal tract, K.slooffiae might have an impact on the gut health. Moreover, from a nutritional standpoint, the cells of this yeast can be a good source of protein with useful amino acid composition for animal.

Estimation of extractable protein in botanical fractions of legume and grass species

AbstractWith a globally strong interest in bio‐based products such as fuels and chemicals, a feasible source of protein for the industry with positive economic impacts could be from leaves. However, more knowledge is needed on how to improve the content of extractable protein. Grasses and legumes have a high content of protein with a favourable amino acid composition. The extractable true protein was estimated at two harvest dates in leaf and stem of the legume species white clover (Trifolium repens L.), red clover (Trifolium pratense L.) and lucerne (Medicago sativa L.) and the grass species perennial ryegrass (Lolium perenne L.) and tall fescue (Festuca arundinacea L.) using the Cornell Net Carbohydrate and Protein System. Extractable true protein was more concentrated in the leaf than in the stem of all the species. Easily extractable true protein in the leaf constituted 63%–68% and 54% of crude protein in legumes and grasses respectively. If the cell wall‐bound true protein in the leaf can be extracted, concentration of extractable true protein may increase by 7%–14% and 21%–26% of crude protein in legume and grass respectively. Legume leaf could be superior to grass leaf for protein production in a biorefinery due to higher extractable true protein both on a mass basis and per hectare. In white clover leaf, a significant decline in concentration of extractable true protein with maturity was simultaneous with a substantial increase in extractable true protein per hectare.

Immunoreactivity changes during lupin seed storage proteins digestion

Lupin seeds are already widely used as an ingredient in different food products. Their attractiveness is related mainly to their high protein content that is characterised by a favourable amino acid composition, as well as the desired technological properties. However, with the increase of lupin seeds usage in food manufacture, their potential allergic properties have been demonstrated. The aim of this work was to study the immunoreactivity changes taking place during the enzymatic hydrolysis of the major seed proteins of narrow-leafed (Lupinus angustifolius, varieties Zeus and Bojar) and yellow (L. luteus, var. Lord and Parys) lupin species. Two digestion systems were used, namely the in vitro model simulating digestion taking place in digestive track, and specific hydrolysis carried out by trypsin. The obtained hydrolysates were analysed by means of one-dimensional electrophoresis, and their immunoreactivity was assessed with the use of a sera pool from patients with lupin-specific IgE. An important reduction in allergenicity of lupin seed proteins was observed when trypsin digestion was applied. The digestion in the in vitro model revealed the possibility of formation of neoallergens which were identified on the basis of mass spectrometry results as β-conglutin fraction.

Cucurbitaceae Seed Protein Hydrolysates as a Potential Source of Bioactive Peptides with Functional Properties.

Seeds from Cucurbitaceae plants (squashes, pumpkins, melons, etc.) have been used both as protein-rich food ingredients and nutraceutical agents by many indigenous cultures for millennia. However, relatively little is known about the bioactive components (e.g., peptides) of the Cucurbitaceae seed proteins (CSP) and their specific effects on human health. Therefore, this paper aims to provide a comprehensive review of latest research on bioactive and functional properties of CSP isolates and hydrolysates. Enzymatic hydrolysis can introduce a series of changes to the CSP structure and improve its bioactive and functional properties, including the enhanced protein solubility over a wide range of pH values. Small-sized peptides in CSP hydrolysates seem to enhance their bioactive properties but adversely affect their functional properties. Therefore, medium degrees of hydrolysis seem to benefit the overall improvement of bioactive and functional properties of CSP hydrolysates. Among the reported bioactive properties of CSP isolates and hydrolysates, their antioxidant, antihypertensive, and antihyperglycaemic activities stand out. Therefore, they could potentially substitute synthetic antioxidants and drugs which might have adverse secondary effects on human health. CSP isolates and hydrolysates could also be implemented as functional food ingredients, thanks to their favorable amino acid composition and good emulsifying and foaming properties.

Yeast derived from lignocellulosic biomass as a sustainable feed resource for use in aquaculture.

The global expansion in aquaculture production implies an emerging need of suitable and sustainable protein sources. Currently, the fish feed industry is dependent on high-quality protein sources of marine and plant origin. Yeast derived from processing of low-value and non-food lignocellulosic biomass is a potential sustainable source of protein in fish diets. Following enzymatic hydrolysis, the hexose and pentose sugars of lignocellulosic substrates and supplementary nutrients can be converted into protein-rich yeast biomass by fermentation. Studies have shown that yeasts such as Saccharomyces cerevisiae, Candida utilis and Kluyveromyces marxianus have favourable amino acid composition and excellent properties as protein sources in diets for fish, including carnivorous species such as Atlantic salmon and rainbow trout. Suitable downstream processing of the biomass to disrupt cell walls is required to secure high nutrient digestibility. A number of studies have shown various immunological and health benefits from feeding fish low levels of yeast and yeast-derived cell wall fractions. This review summarises current literature on the potential of yeast from lignocellulosic biomass as an alternative protein source for the aquaculture industry. It is concluded that further research and development within yeast production can be important to secure the future sustainability and economic viability of intensive aquaculture. © 2016 Society of Chemical Industry.

Addition of Manas barley chromosome arms to the hexaploid wheat genome.

BackgroundCultivated barley belongs to the tertiary genepool of hexaploid wheat. Genes of interest can be transferred from barley into wheat through wide hybridization. The application of wheat-barley introgression lines could provide an excellent tool for the transfer of earliness, favourable amino acid composition, biotic stress resistance, abiotic stress tolerance, or good tillering ability into wheat.ResultsA set of 10 wheat-barley ditelosomic addition lines (2HS, 2HL, 3HS, 3HL, 4HS, 4HL, 6HS, 6HL, 7HS and 7HL) was developed from the progenies of an Asakaze/Manas wheat-barley hybrid produced in Martonvásár, Hungary. The addition lines were selected from self-fertilized plants of the BC2F2-BC2F4 generations using genomic in situ hybridization (GISH) and were identified by fluorescence in situ hybridization (FISH) with repetitive DNA probes [HvT01, (GAA)7 and centromere-specific (AGGGAG)4 probes]. The cytogenetic identification was confirmed using barley arm-specific SSR and STS markers. The ditelosomic additions were propagated in the phytotron and in the field, and morphological parameters (plant height, tillering, length of the main spike, number of seeds/spike and seeds/plant, and spike characteristics) were described. In addition, the salt stress response of the ditelosomic additions was determined.ConclusionsThe six-rowed winter barley cultivar Manas is much better adapted to Central European environmental conditions than the two-rowed spring barley Betzes previously used in wheat-barley crosses. The production of wheat-barley ditelosomic addition lines has a wide range of applications both for breeding (transfer of useful genes to the recipient species) and for basic research (mapping of barley genes, genetic and evolutionary studies and heterologous expression of barley genes in the wheat background).Electronic supplementary materialThe online version of this article (doi:10.1186/s12863-016-0393-2) contains supplementary material, which is available to authorized users.

Replacement of soybean cake by Hermetia illucens meal in diets for layers

Insects will likely play an important role as protein sources for livestock in the future. Many insect species are able to convert materials not suitable for human nutrition – or even waste – into valuable protein with a favourable amino acid composition for poultry and other livestock. A feeding trial with partly de-fatted meal of dried Hermetia illucens larvae (Hermetia meal) reared on vegetarian by-products of the pasta and convenience food industry was carried out in small groups of Lohmann Selected Leghorn laying hens (four rounds, 10 hens/round). Experimental diets H12 and H24 contained 12 and 24 g/100 g Hermetia meal replacing 50 or 100% of soybean cake used in the control feed, respectively. After three weeks of feeding experimental diets, there were no significant differences between feeding groups with regard to performance (egg production, feed intake). There was a tendency (P=0.06) for lower albumen weight in the H24 group; yolk and shell weights did not differ. No mortality and no sign of health disorders occurred. Plumage as well as wound scores remained stable during the feeding period and did not differ between treatments. Dry matter of faeces increased with increasing proportions of Hermetia meal in the diet, with a significant difference between H24 and the control (P=0.03). An increase of black faecal pads was observed in the H12 and H24 groups. Overall, these results suggest Hermetia meal can be a valuable component of layer diets. However, insect meal production still has to become economically more viable through upscaling production and, especially, legislative issues have to be solved.

USE OF ULTRASONIC SPECTROSCOPY AND VISCOSIMETRY FOR THE CHARACTERIZATION OF CHICKEN SKIN COLLAGEN IN COMPARISON WITH COLLAGENS FROM OTHER ANIMAL TISSUES

Use of traditional sources of collagen such as pork, bovine, and carp has some limitations. Chicken skin can be valuable alternative. In this work collagen was isolated from chicken skin using a modified procedure. Molecular properties of chicken collagen were analyzed and compared to collagen from other animal skins. Acid-soluble collagen type I was obtained with a yield of 25% and water content around 67%. Viscosimetry and ultrasonic spectroscopy were newly used for molecular characterization. By ultrasonic attenuation measurements, a pre-aggregation phase in the interval from 20°C to 27°C was observed, which is a proof of disaggregation and liquefaction. From 40°C upward, the liquefaction process finishes and aggregation continues. In a bovine sample this phenomenon starts at 40°C, in chicken at 50°C, and continues until 70°C. By viscosimetry, the denaturation temperature was confirmed as 40°C for bovine and 50°C for chicken collagen. Chicken collagen has a two times higher lysine level than bovine, which provides molecular stability side-chain interactions. With regard to higher thermal stability and favorable amino acid composition, waste chicken skin has the potential to be an excellent alternative source of raw collagen with applications in the food industry and biomedicine.