Increase In Protein Content Research Articles

Creating saponin-free yellow pea seeds by CRISPR/Cas9-enabled mutagenesis on β-amyrin synthase.

Dry pea (Pisum sativum) seeds are valuable sources of plant protein, dietary fiber, and starch, but their uses in food products are restricted to some extent due to several off-flavor compounds. Saponins are glycosylated triterpenoids and are a major source of bitter, astringent, and metallic off-flavors in pea products. β-amyrin synthase (BAS) is the entry point enzyme for saponin biosynthesis in pea and therefore is an ideal target for knock-out using CRISPR/Cas9 genome editing to produce saponin deficient pea varieties. Here, in an elite yellow pea cultivar (CDC Inca), LC/MS analysis identified embryo tissue, not seed coat, as the main location of saponin storage in pea seeds. Differential expression analysis determined that PsBAS1 was preferentially expressed in embryo tissue relative to seed coat and was selected for CRISPR/Cas9 genome editing. The efficiency of CRISPR/Cas9 genome editing of PsBAS1 was systematically optimized in pea hairy roots. From these optimization procedures, the AtU6-26 promoter was found to be superior to the CaMV35S promoter for gRNA expression, and the use of 37°C was determined to increase the efficiency of CRISPR/Cas9 genome editing. These promoter and culture conditions were then applied to stable transformations. As a result, a bi-allelic mutation (deletion and inversion mutations) was generated in the PsBAS1 coding sequence in a T1 plant, and the segregated psbas1 plants from the T2 population showed a 99.8% reduction of saponins in their seeds. Interestingly, a small but statistically significant increase (~12%) in protein content with a slight decrease (~5%) in starch content was observed in the psbas1 mutants under phytotron growth conditions. This work demonstrated that flavor-improved traits can be readily introduced in any pea cultivar of interest using CRISPR/Cas9. Further field trials and sensory tests for improved flavor are necessary to assess the practical implications of the saponin-free pea seeds in food applications.

Impact of solid-state fermentation utilizing Saccharomyces boulardii on the chemical composition and bioactive constituents of rice husk

The objective of this study was to evaluate the effect of solid-state fermentation, utilizing Saccharomyces boulardii on brown rice husk, black rice husk, and smoked rice husk substrates in terms of the availability of different compounds. The fermentation process was carried out at 37 °C for a maximum of 12 h, using yeast (2.5 % w/w) and water (25 %). During fermentation, black rice husks (BLRH) exhibited an increase in vitamins, protein, and fiber content, whereas brown rice husks (BRRH) showed an increase in carbohydrate and fiber, and smoked rice husks (SRH) decreased lipid and fiber content. The solid-state fermentation process also enhanced the availability and accessibility of minerals, except for smoked rice husk. The levels of phenolic compounds in fermented black, brown, and smoked rice husks were 1165, 1108, and 1051 μg per gram of sample, respectively. Importantly, black rice husk fermented for 8 h demonstrated the most favorable results in terms of nutrient and bioactive compound availability. Principal Component Analysis (PCA) revealed correlations among the variables, which could be manipulated to improve the accessibility of diverse compounds.

Nutritive and Phytate Contents of Raw and Fermented African Oil Bean Seeds

Studies have shown that consumption of plant foods that contain high amount of phytate (phytic acid) is associated with decrease in nutrient absorption, mineral deficiency and low sperm count. Producing natural phytase without any health or environmental challenge targeted the main focus of many researchers. This study was undertaken to evaluate the nutritive and phytate contents of raw and fermented African Oil bean seeds (Pentaclethra macrophylla). Prepared raw and fermented Oil bean seeds were randomly purchased from various markets in Awka metropolis, Anambra State, Nigeria, and their nutritive and phytic acid contents were determined using gravimetric and instrumentation techniques. The fermented PM seeds were screened for phytase-producing bacteria using standard plate technique. The data generated from the study were analyzed statistically using one way Analysis of Variance (ANOVA) and Student’s “t” test. The study revealed significant (P < 0.05) reduction in carbohydrate content (23.82±0.14, 2.12±0.01) non-significant (P > 0.05) reduction in ash (0.54±0.01, 0.17±0.00) and fiber contents (4.88±0.07, 1.33±0.01) increase in moisture (30.40±0.03, 42.13±0.11) and protein contents (17.84±0.21, 22.97±0.11) and significant (P < 0.05) reduction in phytic acid (26.48±0.14, 0.02±0.00) during fermentation. Therefore, this study has shown that seeds of Oil bean contain vital nutrients, and phytate, which decreased during fermentation.

Concentration and desalting of Tetraselmis suecica crude extract by ultrafiltration

Downstream processing, encompassing molecule extraction and extract purification, is a critical step in microalgal biorefinery. This study focuses on the concentration and desalting of Tetraselmis suecica crude extract, which contains proteins, neutral carbohydrates, uronic acids, and pigments. The biomass was initially disrupted with a high-pressure homogenizer operating in moderate conditions (P = 300 bars and 2 passes). The liquid extract obtained was then desalted and concentrated by stirred-cell ultrafiltration. Two membranes, both made of polyethersulfone (PES) but with different molecular weight cut-offs (10 kDa and 30 kDa), were tested for this purpose. The filtration process lasted 3.15 ± 0.34 h, with the temperature maintained at 28 ± 3ºC. There was, therefore, a compelling need to reduce the ash content to facilitate valorization of the extracted proteins. Both membranes displayed time-dependent decreases in permeate flux, membrane permeability, and shear rate. The protein concentration of the permeate increased steadily over time, whereas the concentrations of ash and uronic acids remained constant during ultrafiltration. These results demonstrated the efficacy of both membranes for desalting the extract. After disruption, the ash content in the extract was initially high, at 35.5 ± 0.8% dry weight (DW), decreasing protein purity to 26.1 ± 0.3% DW. The 10 kDa membrane displayed superior molecule retention, resulting in an increase of protein concentration to 50 g.L-1 in the final retentate. The 10 kDa membrane eliminated 79.5 ± 0.5% of salts from the extract, potentially achieving the complete retention of proteins, pigments, and uronic acids; approximately 21.4 ± 3.6% of total carbohydrates were removed by this membrane.

Influence of adding edible termite flour to Ogi powder: its chemical and phytochemical composition.

Ogi, a traditional staple food made from submerged fermented cereal grains, is high in carbohydrates and low in protein. It is essential to conduct this research because termite flour (TF) addition may affect other quality aspects in addition to increasing protein content. Using 100 g of Ogi powder as a control sample, the chemical and phytochemical content of Ogi developed from blends of Ogi powder (OP) (50-100 g) with termite flour (TF) (10-50 g) was assessed using standard methods. The average proximate composition of the supplemented Ogi powder was 9.89% moisture, 3.87% fat, 2.59% crude fiber, 2.42% ash, 15.82% protein, and 65.41% total carbohydrates. Zinc is 3.19 mg/100 g while iron is 2.03 mg/100 g on average. Phytate (0.12 mg/100 g), oxalate (0.06 mg/100 g), saponin (0.73 mg/100 g), and tannin (0.02 mg/100 g) are phytochemical constituents. Though, supplemented Ogi powder of higher protein, ash, and iron contents than those of the control sample could be achieved by blending 50.0 g of OP with 50.0 g TF, 75.0 g of OP with 58.3 g TF, and 39.6 g OP with 30 g TF. However, blending 52.31% Ogi powder and 43.58% termite flour could produce a supplemented Ogi powder with nutritional and phytochemical constituents than those of the control sample. While the product could help lower the rate of protein-energy malnutrition, the supplemented Ogi powder's amino acid, and carotenoid profiles need to be assessed.

A Study of Tuberculous Pleural Effusion in Province 2, Southern Nepal

Introduction: Tuberculosis (TB) is a major public health problem in developing countries. Tuberculous pleural effusion is the second most common form of extrapulmonary tuberculosis (TB) (after lymphatic involvement) and is the most common cause of pleural effusion in areas where TB is endemic. The aim of this study is to depict the pattern of the Tuberculous Pleural Effusion (TPE) with its clinical presentation and diagnosis along with the different laboratory parameters of the TB patients at a tertiary care center of the Southern Nepal. Materials and Methods: A prospective hospital based cross-sectional study enrolling 107 subjects diagnosed as TBPE presenting to the Department of Internal Medicine, National Medical College was carried out from 15th March, 2023 to 14th October, 2023 (7 months). The different data collected were put in Excel Sheet and analyzed using SPSS version 26. The formal written and verbal consent was taken from the participants and ethical clearance was taken from Institutional Review Committee (IRC), National Medical College, Birgunj (Ref. F-NMC/633/079-080).Results: A total of 107 subjects diagnosed with TBPE showed 67.3 % (n=72) male and 32.7% (n=35) female participants. Majority of the participants (88.8%) presented with fever, and approximately 59% of the participants had chest pain. Almost 65% of them had dyspnea and 77% presented with frank cough. Majority of the participants had right sided effusion. Pleural ,fluid examination showed increased total leukocyte count (mean 3191 cells/cu mm) and with lymphocytic predominance and increased protein content (5.07±0.91 g/dL). Pleural fluid Adenosine Deaminase (ADA)was found to be elevated (86.5±26.4 U/L).Conclusion: The common presentation of the Tuberculous pleural effusion is deranged laboratory parameters of pleural fluid with increased fluid total leukocyte count having lymphocytic predominance and increased protein content along with high ADA levels.

Evaluating the Effects of Drying Temperatures on the Nutritional and Bioactive Quality of Ackee Aril Apples

This study investigates the impact of different drying temperatures on the nutritional and bioactive properties of ackee aril apples (Blighia sapida), a tropical fruit with economic potential in Jamaica and a significant source of nutrition. Fresh ackee aril apples were harvested, cleaned, and subjected to drying using both open-sun drying and an oven dryer at various temperatures (40°C, 50°C, 60°C, 65°C, and 70°C). Nutritional properties, including moisture content, fat, protein, ash, fiber, and carbohydrate content, were analyzed using standard methods. Bioactive quality parameters, such as total phenolic content, vitamin C, and flavonoid content, were also determined. Higher drying temperatures led to reduced moisture content and a more rapid decrease in moisture, with the lowest moisture content achieved at 70°C. The study revealed significant variations in nutritional components during drying, including a decrease in ash content, an increase in protein content, and a notable rise in crude fibre content. The carbohydrate content increased with drying temperature, and metabolic energy was calculated to assess the energy potential. Bioactive quality parameters, such as flavonoids, total phenolic content, and vitamin C, increased with drying temperature, suggesting the potential of dried ackee aril apples as a nutraceutical. This study demonstrates the impact of drying temperatures on the nutritional and bioactive properties of ackee aril apples, highlighting their potential as a valuable dietary component with economic and health benefits. The results emphasize the importance of drying as a preservation technique for extending the shelf life of this highly perishable fruit.

Plant-based bigels for delivery of bioactive compounds: Influence of hydrogel:oleogel ratio and protein concentration on their physicochemical properties

Bigels are a class of soft matter systems with high potential in food industry as fortified ingredient replacers or food analogs. The aim of this work was to develop plant-based bigels using potato protein-based hydrogel and candelilla wax-based oleogel. The potato protein concentration and hydrogel:oleogel ratio effects on bigels production was assessed in terms of textural and rheological properties. The incorporation of curcumin and its bioaccessibility after in vitro digestion was also evaluated. All samples presented an oleogel-in-hydrogel structure arrangement. Increasing the protein concentration led to increased hardness and G*, improving the structure and consistency of bigels. The increase of oleogel fraction altered the distribution of oleogel droplets in the hydrogel matrix, affecting the hardness and the consistency of bigels. Overall, the increase of oleogel fraction and protein concentration allowed forming bigels with stronger mechanical properties and higher thermal resistance. The bigel showed a curcumin's bioaccessibility of 16.3 % and a curcumin's stability of 43.8 %, suggesting that this type of structures is promising for the delivery of bioactive compounds at the colon or for slow release of bioactive compounds. Overall, the results showed the possibility to develop potato protein-based bigels with interesting mechanical, rheological and thermal properties by changing the protein concentration and hydrogel:oleogel ratio, expanding the application of bigels in novel food products with high nutritional value and protein content, namely plant-based products.

Биомедицинские исследования на лабораторных животных сыровяленого мяса птицы, обогащенного пергой пчелиной

Natural food additives can fortify meat products. Bee pollen, also known as beebread or ambrosia, contains amino acids, carbohydrates, vitamins, minerals, enzymes, etc. As a result, it possesses numerous therapeutic and prophylactic properties. Bee pollen has good prospects as a fortifying agent for jerky meat, i.e., lean and dehydrated trimmed meat cut into strips. This study tested dry-cured jerky meat fortified with bee pollen on rats with carbon tetrachloride-induced acute toxic hepatitis.
 The research featured white non-linear laboratory rats. The control group obtained a standard diet. The experimental rats were induced with liver hepatitis by administering CCl4. On day 2, the experimental group was divided into three subgroups: experimental group I (standard diet + traditional jerky), experimental group II (standard diet + jerky fortified with bee pollen), and experimental group III (standard diet), which served as positive control. The research involved a MicroCC20Vet analyzer for hematological tests and a StatFax 3300 analyzer with Diacon DS diagnostic systems for biochemical tests. The histological analyses relied on the method developed by G.A. Merkulov.
 The hematological parameters demonstrated no changes. As for the biochemistry, experimental groups I and II developed a protein content increase. On day 14, the concentration of protein and its fractions in experimental group II reached the level of intact animals. In experimental groups II and III, the total protein was significantly higher due to the globulin fraction as a result of inflammatory and destructive processes in the liver. However, the rats had normal live weight gain, and their liver demonstrated no histological deviations.
 In this preclinical study, bee pollen as part of jerky meat formulation had no negative effect on laboratory rats. Bee pollen also proved its antioxidant properties.

THERMOGRAVIMETRIC STUDY OF THE FORMS OF MOISTURE BONDS IN KNEADING FLOUR SEMI-FINISHED PRODUCTS WITH THE ADDITION OF CRICKET FLOUR

Thermal analysis methods, primarily thermogravimetric analysis (TGA), play an important role in the study of phase transitions and degradation of active food components and auxiliary substances during heating or cooling. The most important areas of application of TGA in the food industry include the analysis of patterns of changes in the mass of the studied system during its heating or cooling due to the presence of phase transitions of the first kind and chemical reactions. In this work, a study of the change in mass of biscuit products during heating was carried out. The effect of replacing wheat flour with cricket flour in the amount of 5.0% on the structure of the resulting biscuit product compared to the control was determined. This study showed a change in the distribution of forms of connection of system water with dry substances of the system and, as a result, an expansion of the range of temperatures at which water evaporation from this sample took place. However, with a further increase in the amount of cricket flour in the recipe, which has an increased protein content, an increase in the part of the system water associated with the proteins of this raw material was observed. As a result, the range of temperatures at which water evaporation occurred from biscuit products with cricket flour in the amount of 10.0% and 15.0% decreased. It was noted in the work that the most acceptable functional and technological property of biscuit products is a wider range of forms of connection of system water with dry substances of such food products, since the presence of different forms of connection of water significantly determines the organoleptic indicators of finished products, terms and conditions its storage. The results obtained by the method of thermogravimetric analysis showed that, from the point of view of expanding the spectrum of forms of connection of system water with dry substances of the studied samples, the sample with the replacement of wheat flour with flour from crickets in the3 amount of 5.0% should be considered more acceptable.

Perbandingan Tepung Talas Kimpul (Xanthosoma sagittifolium) Termodifikasi dan Tepung Kacang Merah (Phaseolus vulgaris) Terhadap Karakteristik Non-Flaky Crackers


 
 
 Non-flaky crackers are crackers that are not layered inside. Generally, crackers which are made from wheat flour have a low fiber content, cocoyam autoclaving-cooling modified flour can be used as a substitute for wheat flour to increase dietary fiber. Cocoyam modified flour has a low protein content, so red bean flour needs to be added to increase protein content of crackers. The purpose of this study is to determine the effect of the ratio of modified cocoyam flour and red bean flour on non-flaky crackers and to obtain non- flaky crackers with the best characteristic. The research design of this study is completely randomized design with 5 treatment levels, 90:10, 80:20, 70:30, 60:40, and 50:50 repeated 3 times to obtain 15 experimental units. The data obtained was analyzed by ANOVA, then proceed with DMRT test. The results showed that the comparison of modified cocoyam flour and red bean flour had a significant influence (P<0,05) on chemical properties including water content, texture tests including hardness, fracture, crunchiness, chewiness, cohesiveness, color test including L*, a*, b*, browning index, hedonic test including color, texture, taste, overall acceptance. The best treatment was the comparison of 70% modified cocoyam flour and 30% red bean flour with hardness 75,70 N, fracture 4,87 N, crunchiness 37,50 Nmm, chewiness 27,88 N, cohesiveness 0,45, water content 2,71%, ash content 3,89%, protein content 9,74%, fat content 0,17%, carbohydrate content 83,49%, dietary fiber content 4,88%, resistant starch content 3,95%, browning index 68,55 (L* 48,00; a* 7,30; b* 34,83), the color is like slightly, the aroma is neutral, the texture is like slightly, the taste is like slightly, and the overall acceptance is like slightly.
 
 

Targeted mutations in the GW2.1 gene modulate grain traits and induce yield loss in barley

Grain Width and Weight 2 (GW2) is an E3-ubiquitin ligase-encoding gene that negatively regulates the size and weight of the grain in cereal species. Therefore, disabling GW2 gene activity was suggested for enhancing crop productivity. We show here that CRISPR/Cas-mediated mutagenesis of the barley GW2.1 homologue results in the development of elongated grains and increased protein content. At the same time, GW2.1 loss of function induces a significant grain yield deficit caused by reduced spike numbers and low grain setting. We also show that the converse effect caused by GW2.1 absence on crop yield and protein content is largely independent of cultivation conditions. These findings indicate that the barley GW2.1 gene is necessary for the optimization between yield and grain traits. Altogether, our data show that the loss of GW2.1 gene activity in barley is associated with pleiotropic effects negatively affecting the development of generative organs and consequently the grain production. Our findings contribute to the better understanding of grain development and the utilisation of GW2.1 control in quantitative and qualitative genetic improvement of barley.

Silicon-Selenium Interplay Imparts Cadmium Resistance in Wheat through an Up-Regulating Antioxidant System.

Cadmium (Cd), being a highly toxic heavy metal, significantly impacts plant growth and development by altering nutrient uptake and causing oxidative and structural damage, resulting in reduced yield. To combat Cd toxicity and accumulation in wheat, it was hypothesized that co-application of Selenium (Se) and Silicon (Si) can reduce the adverse effect of Cd and regulate Cd resistance while improving Se fortification in wheat. Therefore, this study evaluated the comparative effect of Se and Si on the growth and antioxidant defense systems of wheat plants grown in a hydroponic setup. Briefly, the plants were acclimatized to the hydroponic solution for 1 week and then exposed to 10 µmol Cd. Afterwards, the treatments, including 0.2 mmol Si and 1.5 µmol Se, were applied as a root and foliar application, respectively. Plants supplemented with both Se and Si showed improved biomass and other physiological growth attributes, and this response was associated with improved activity/contents of antioxidants, including glutathione (GSH) content, glutathione reductase (GR), ascorbate peroxidase (APX), and catalase (CAT), with related lowering of hydrogen peroxide, malondialdehyde content, and structural damages. Moreover, by Se + Si supplementation, a decrease in total S levels in plant tissues was observed, whereas an increase in total protein concentration and GSH indicated a different and novel mechanism of Cd tolerance and S homeostasis in the plant. It was observed that Si was more involved in significantly reducing Cd translocation by stabilizing Cd in the root and reducing its content in the soluble fraction in both the root and shoot. Whereas Se was found to play the main role in reducing the oxidative damage caused by Cd, and the effect was more profound in the shoot. In addition, this study also observed a positive correlation between Si and Se for relative uptake, which had not been reported earlier. Our findings show that the Se and Si doses together benefit growth regulation and nutrient uptake; additionally, their combinations support the Cd resistance mechanism in wheat through upregulation of the antioxidant system and control of Cd translocation and subcellular distribution, ultimately contributing to the nutritional quality of wheat produced. Thus, it is concluded that the co-application of Se and Si has improved the nutritional quality while reducing the Cd risk in wheat and therefore needs to be employed as a potential strategy to ensure food safety in a Cd-contaminated environment.

Влияние белкового концентрата на качественные показатели козьих сыров

Purpose. To determine the effect of sunflower protein concentrate on the amino acid composition of cheeses made on the basis of goat's milk. Materials and Methods. In the conditions of the complex analytical laboratory of VRIMMP, 3 samples of semi-hard cheese were produced, one of which was a control without additives and 2 – experimental (No. 1 and No. 2) with a percentage of protein concentrate of 1.0 and 2.5% of the total weight of the cheese. Cheese samples were produced using traditional technology in accordance with GOST R 52686-2006. The active acidity of the samples was monitored using a portable pH meter testo 206-pH2 with the function of determining pH and temperature. The protein content was studied using an analyzer based on the Kjeldahl method. Indicators of the mass fraction of fat were determined using glass butyrometers type 1-6 according to GOST 5867-90. The mass fraction of moisture was determined by drying the sample in calcined sand at a temperature of 103°C. Analysis of the amino acid composition of the finished samples was carried out on a Kapel 105M analyzer (Lumex LLC, St. Petersburg, Russia). Results. The protein content in cheese sample No. 1 is 1.4% higher than in the control, and the content of this indicator in sample No. 2 exceeds the control by 2.8%. The amino acid composition in the samples in which protein concentrate was introduced into the recipe exceeds the content of this indicator in the control sample, which indicates a beneficial effect of the introduced component on the nutritional value of the finished product. The moisture content in the experimental samples decreased compared to the control due to the introduction of the additive and an increase in dry matter: in sample No. 1 – by 1.42%, and in sample No. 2 – by 2.86%. A slight increase in fat was found in cheese samples No. 1 and No. 2, but the indicator was within the normal range, which corresponds to this type of product. Conclusion. The use of goat milk as a raw material for the production of various types of cheeses is a promising direction for dairy producers food products. Rich composition makes goat's milk an indispensable food product for both children and adults. Compared to the milk of other animals, goat's milk is easily digestible, has hypoallergenic properties, due to which it is in high demand among people watching their diet or suffering from various types of food allergies. The conducted research and obtained data indicate the prospect of using this type of raw material as a complete base, and the use of protein concentrate in the production formulation will allow to obtain an enriched product with increased protein content.

Nutritional and antioxidant content in complementary feeding from soybeans and dragon fruit peel

Infants aged 6-24 months can be given complementary feeding to fulfil their nutritional needs. Giving complementary feeding on time can prevent infants from malnutrition. Malnutrition in the long term can increase the risk of stunting. The Indonesian government implements a malnutrition prevention program in the form of complementary feeding in infants. Complementary feeding can be made from a mixture of several food ingredients in order to obtain a product with high nutritional value. The purpose of this study was to determine the effect of the ingredient formulation on the nutritional and antioxidant content of complementary feeding from soybeans and dragon fruit peels. Complementary feeding was made from soybean powder, milk powder, dragon fruit peel extract and sugar. The research treatment was the ratio of soy powder and milk powder (1:1, 5:9, 9:5). The results showed that the ratio of soy powder and milk powder had an effect on the ash, protein, carbohydrates, vitamin C, total phenol and antioxidants, but had no effect on fat and moisture of complementary feeding. The complementary feeding contains 2.62-2.91% moisture, 15.51-15.60% fat, 4.28-5.05% ash, 16.28-20.60% protein, 58.62-61.00% carbohydrates, 27.91-35.30 mg/100 g vitamin C, 0.28-0.35% total phenol and 65.89- 68.02% antioxidants. Soybeans are a good source of protein to increase protein content in complementary feeding. In addition to protein, infants who malnutrition also need antioxidant to prevent inflammation. Antioxidants in complementary feeding formulas are obtained from several nutrients that have antioxidant activity such as vitamin C and phenols. Milk provides vitamin C, while phenols come from soybeans. The use of dragon fruit peel also contributes antioxidants derived from anthocyanin pigments and phenols. Additionally, the use of dragon fruit peel is able to cover the beany aroma of soybeans, provide red color and a thick texture.

Green synthesized silver nanoparticles: Characterization, phytostimulatory impacts, and degradation potential for organic pollutants

Green synthesis of nanoparticles using plants is one of the most convenient, economical, and eco-friendly methods nowadays. Moreover, green synthesized silver nanoparticles (AgNPs) have gained interest due to their possible uses in agriculture and the environmental field. The present study focused on the biological synthesis of AgNPs using Triticum aestivum and Zea mays, their characterization, and their phytostimulatory impact and remediation potential for organic pollutants. Three different types of AgNPs treatments were prepared, T1 was synthesized by using Triticum aestivum, T2, by using Zea mays, and T3 was a mixture of both types of nanoparticles. T1 analyzed via EDX showed the presence of 44% of Ag0 and T2 showed 66% of Ag0 present in dried pellets extracted after synthesis. At 40 μg mL−1 of T1, T2, and T3 applied on methylene blue, 43.3, 47.4, and 49.7% decrease in absorbance of dye solution was recorded, respectively. Paper samples treated with Brevundimonas diminuta showed 40% more degradation than Bacillus tropicus. At 40 μg mL−1 of T1 and T2 and 30 μg mL−1 of T3 142.8, 71.4 and 33.2% higher degradation was recorded against paper, compared to Brevundimonas diminuta. At 20 μg mL−1 of T1, T2, and T3 wheat plants showed ≈17.7, 24.6, and 23.9% increase in plant growth, respectively. Similarly, 79.2, 142 and 34.4% increase in chlorophyll content, 26.5, 65.3 and 38.7% increase in protein content was also found by T1, T2, and T3 respectively. Corn plants showed 16.9, 26.1, and 12.3% increases in plant growth, 79, 151.6, and 196.7% increases in chlorophyll content, 118, 185, and 114.7% increase in protein content by T1 and T2. In conclusion, AgNPs showed a significant increase in plant growth and biochemical parameters of corn and wheat and appeared to act as potential remediating agents for organic pollutants.

Compaction Properties of Particulate Proteins in Binary Powder Mixtures with Common Excipients.

The increasing interest in protein- and peptide-based oral pharmaceuticals has culminated in the first protein-based products for oral delivery becoming commercially available. This study investigates the compaction properties of proteins in binary mixtures with common excipients up to 30% (w/w) of particulate protein. Two model proteins, lysozyme and bovine serum albumin, were compacted with either microcrystalline cellulose, spray-dried lactose monohydrate, or calcium hydrogen phosphate dihydrate at two different compaction pressures. Compared to the compacted pure materials, a significant increase in the tensile strength of the compacts was observed for the binary blends containing lysozyme together with the brittle excipients. This could be attributed to the increased bonding forces between the particles in the blend compared to the pure materials. The use of bovine serum albumin with a larger particle size resulted in a decrease in tensile strength for all the compacts. The change in the tensile strength with an increasing protein content was non-linear for both proteins. This work highlights the importance of considering the particulate properties of protein powders and that protein-based compacts can be designed with similar principles as small-molecules in terms of their mechanical tablet properties.

Prior denaturation and aggregation of whey proteins: is this a useful strategy for increasing the content of these proteins in UHT high-protein dairy beverages?

UHT treatments applied to dairy products have been associated with modifications on the proteins’ structure that may trigger the occurrence of fouling, sedimentation and/or gelation. These issues are particularly relevant regarding formulated whey protein-rich dairy beverages. In this context, this study aimed to evaluate the impact of a two steps preheating treatment coupled with homogenization (pretreatment) prior to UHT treatment to allow an increase of whey protein concentration in UHT high-protein dairy beverage. The pretreatment was applied to 10% w/w protein formulated beverages displaying casein (CN) to whey protein (WP) ratios of 40:60 and 30:70. The pretreated beverages were compared with non-pretreated beverage containing 50CN:50WP ratio. The applied pretreatment induced the denaturation of around 97.8–99.4% of WP. After UHT treatment, despite the higher concentration of WP, pretreated beverages displayed similar particle size distribution and equivalent or lower sedimentation level than the non-pretreated samples. The present study reveals the potential of the pretreatment for allowing the increase of WP content in UHT treated high-protein beverages. The results reinforce the rationalization of process development as a useful strategy for producing stable high-protein products.

Fermentation and valorization of watermelon (Citrullus lanatus) rind wastes into livestock feed using Aspergillus niger and Mucor sp.

Agro-industrial wastes pose environmental health hazards to humans and animals; yet, they are abundant, readily availabile and cheap, and therefore provide opportunities for their valorization with microorganisms to produce value-added, nutrient-rich animal feed. This study (i) determined, in vitro, optimum growth conditions for Aspergillus niger and Mucor sp. and (ii) subsequently evaluated their ability to ferment and valorize watermelon wastes for protein enhancement. Changes in protein contents of sterilized and unsterilized watermelon substrates were determined after 5, 10, and 15 days of fermentation with mono- and co-cultures of A. niger and Mucor sp. at 25 °C. Different growth conditions (pH, temperature, different concentrations of ammonium nitrate, sodium nitrate, urea, sodium chloride and thiamine) of synthetic media variously supported mycelial growth of A. niger and Mucor sp., either as mono- or co-culture; optimum growth conditions were selected for fermentation of watermelon wastes. Protein contents of sterilized and unsterilized watermelon substrates were enhanced by fermentation: (i) percentage increase in protein contents of sterilized watermelon fermented with mono-cultures of A. niger, Mucor sp. and co-culture of A. niger and Mucor sp. were 35.91, 18.94 and 22.18 %, respectively; (ii) protein contents in unsterilized watermelon substrates also increased by 23.94, 9.49, and 14.88 % for mono-cultures of A. niger and Mucor sp. and their co-culture, respectively. Overall, the observed trend in the increase of protein contents in the sterilized and unsterilized substrates by the test fungi was: mono-culture of A. niger > co-culture of A. niger and Mucor sp. > mono-culture of Mucor sp. Crude fat, fiber and ash contents significantly (p ≤ 0.05) decreased in both sterilized and unsterilized watermelon substrates, whereas the carbohydrate content increased significantly (p ≤ 0.05) in the substrates. These findings highlight the potential of watermelon waste as valuable bioresource and feedstock for valorization into livestock feed through fungal biotechnology. Future works to augment findings are suggested.

DAYA TERIMA DAN KANDUNGAN PROTEIN KUE BAGEA SUBSTITUSI TEPUNG IKAN GABUS (OPHIOCEPHALUS STRIATUS) DAN TEPUNG KACANG MERAH (PHASEOLUS VULGARIS L)

Bagea cake is a typical cake from Palopo City, South Sulawesi. The main ingredient is starch, therefore the nutritional content is mostly carbohydrates. Bagea cake substituted with snakehead fish meal and red bean flour can increase protein content. This study aims to determine the acceptability and protein content of bagea cake substitutes for snakehead fish meal and red bean flour.This type of research is Pre-experimental acceptability test using organoleptic test with a total of 25 panelists. Statistical test using Friedman test. Analysis of protein content using the Kjeldahl method. Data is presented in tabular form accompanied by explanations in narrative form.The results showed that the most preferred acceptability of bagea cake substituted with snakehead fish meal and red bean flour from the aspect of color, aroma, texture, and taste was bagea cake with a concentration of 15%:15%. The results of laboratory tests showed that the protein content in bagea cakes at a concentration of 15%:15% was 6.096 per serving of bagea cakes.It is recommended that in making bagea cake substitutions of snakehead fish meal and red bean flour use a concentration of no more than 15% so that it can be accepted by panelists from the aspect of color, aroma, texture and taste.