Low Fat Content Research Articles

Application of resistance exercise training combined with CT image evaluation in postoperative functional rehabilitation and fracture risk prediction of elderly femurs

ObjectiveTo evaluate the overall functional recovery of femoral patients, improve recovery ability, and prevent fractures in the elderly. MethodsA group of elderly femoral postoperative participants were selected and randomly divided into resistance exercise training and routine rehabilitation training. Simultaneously, a control group (without a history of fractures) and a fracture group (with a history of fractures) were designed to predict fracture risk. Finally, computerized tomography was used to evaluate the functional rehabilitation status. ResultsThe resistance exercise training group showed significantly better performance in functional rehabilitation and fracture risk prediction than the control group, and the decrease in Barthel index at 12 weeks after surgery in this group was 6.25 (P > 0.001). The age, gender, and volumetric bone density between the control group and the fracture group showed P > 0.001, and the differences were statistically significant. The average age of the control group was significantly higher than that of the fracture group, and the proportion of males in the fracture group was significantly higher than that of the control group. The intramuscular fat content of the iliopsoas muscle in the fracture group was significantly lower than that in the control group, P = 0.004. This indicated that lower intramuscular fat content of the iliopsoas muscle was associated with higher fracture risk, as participants with lower intramuscular fat content of the iliopsoas muscle had less bone protection, resulting in an increased risk of fracture. The difference in body mass index between the two groups was not statistically significant, P = 0.737, indicating that the impact of this parameter on fracture risk was not significant in this study. ConclusionResistance exercise training combined with CT image evaluation is an effective rehabilitation strategy with high clinical application value. This study provides reliable empirical evidence for the application of resistance exercise training and the combination of CT image evaluation, and provides guidance for the optimization of clinical rehabilitation strategies.

Composition of Donkey Meat (Equus Asinus) from the Puno Region, Peru

Objective: To determine the proximate chemical composition of donkey meat (Equus asinus) considering the variables of animal class (young and adult) and commercial cut (shoulder, rib and leg) with the purpose of nutritionally assessing it as an alternative source of red meat. Theoretical Framework: Donkey meat is characterized by a low intramuscular fat content and could be used as a valid alternative to other species of red meat such as beef and sheep in the Puno region, Peru. However, little is known about the nutritional quality of meat from donkeys that are slaughtered at the main equine slaughterhouse in southern Peru. Method: Muscle tissue samples were taken from the following muscles: deltoid, Longissimus dorsi and biceps femoris representing the commercial cuts of shoulder, rib and leg, respectively. Chemical analysis (moisture, protein, fat and ash) was performed following the protocols established for meat by the Association of Official Analytical Chemists (AOAC), in the Bromatology Laboratory of the Faculty of Veterinary Medicine and Zootechnics of UNA-Puno. Data analysis was performed in a randomized complete block design (DBCA) and the LSD significance test (α=0.05). Results and Discussion: The proximate chemical composition of donkey meat is as follows: moisture 73.79%, protein 19.23%, fat 4.53% and ash 1.20%. The animal class (young and adult) and the commercial cut (shoulder, rib and leg) have a significant effect on the moisture and fat content (p≤0.05), with an inverse relationship between the two; but there is no effect on the protein and ash content (p>0.05). Implications of the research: It was possible to demonstrate that the meat of donkeys from the Puno region has a similar composition to the red meat of other domestic species, so it can be a good alternative to replace red meat. Originality/Value: This study contributes to the literature by knowing the chemical composition of donkey meat from the Puno region, Peru for consumption purposes as a substitute for red meat or for the preparation of meat by-products.

Preservation with Different Smoking Techniques to Extend the Shelf Life of “Urutan” Chicken

“Urutan” chicken is one of the processed meat products processed through the manufacture of meat dough, fat and complete Balinese spices ("Basa Genep"). Extending the shelf life of “urutan” chicken can be done by smoking process either by cold smoking method or hot smoking. Smoke can preserve food ingredients due to the presence of acid, phenolic and carbonyl compounds. The method used in this study is Randomized Block Design (RBD) with a factorial pattern consisting of 2 factors, namely Factor I is Hot Smoking Technique consisting of 3 levels and Factor II is Smoking Time consisting of 4 levels so that 12 treatment combinations are obtained and 2 repetitions are carried out so that 24 experimental units are obtained. The parameters observed include phenol content, water content, ash content, fat content, protein content, Esherichia coli and Salmonella sp. Statistical analysis shows that smoking time has a significant effect (sig <0.05) on the phenol content of “urutan” chicken, but does not have a significant effect (sig> 0.05) on the fat and protein content of “urutan” chicken. The fat content of “urutan” chickens in the smoking duration treatment at a temperature of 100 ° C ranged from 9.798 - 11.870%. The lowest fat content was obtained in 2 hours of smoking, which was 9.798% which was not significantly different from other treatments. The protein content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 11.788 -12.197%. The smoking duration did not have a significant effect on the protein content of “urutan” chickens, which was probably because the smoking duration of 0.5 -2 hours had not denatured the protein sequence. The phenol content of “urutan” chickens in the smoking treatments of 0.5, 1, 1.5 and 2 hours ranged from 0.206 - 0.312%. The highest phenol content was obtained in 2 hours of smoking at a smoking temperature of 100 ° C, which was 0.312%. The results showed that the longer the smoking, the higher the phenol content of “urutan” chickens. The lowest pH value was obtained in the 100 °C 2-hour smoking treatment of 5.16, which was significantly different from other treatments. The highest water content was obtained in the 100 °C 2-hour temperature treatment of 63.19%, which was significantly different from other treatments

Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate

This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.

Nutrient content and ultra-performance liquid chromatography tandem mass spectrometry metabolomic comparative analysis of Lithocarpus corneus and Lithocarpus pachylepis.

China possesses abundant species resources in genus Lithocarpus Blume, commonly known as "acorns." These nuts are traditional foods in China, holding significant potential for local specialty food and rural economic development. To explore their edible value, we compared the nutritional components and metabolites between the fruits of Lithocarpus corneus (YD) and Lithocarpus pachylepis (HL), which are cultivated widely in south of China. Non-targeted metabolomics analysis of YD and HL was performed using ultra-performance liquid chromatography tandem mass spectrometry technology. A total of eight classes of differential metabolites (DAMs) were detected: alkaloids, amino acids and peptides, carbohydrates, fatty acids, polyketides, shikimates and phenylpropanoids, terpenoids, and other metabolites. In the positive ion mode, 225 DAMs were identified, whereas in the negative ion mode, 116 DAMs were identified. KEGG pathway enrichment analysis showed that the differentially abundant metabolites were generally enriched in three pathways: aminoacyl-tRNA biosynthesis, alanine, aspartate, and glutamate metabolism, and ABC transporters. The nutritional content of YD has higher moisture, fructose, and total flavonoid levels, but lower starch, protein, fat, glucose, sucrose, and total sugar content than HL. Additionally, YD contains more Ca, K, P, and Fe, but less Mg and Zn compared to HL. Analyses indicate that YD is nutrient-rich and beneficial, making it suitable for further development. Two species of Lithocarpus contain nandrolone, suggesting a new direction for specialty food development. The unique chemical composition and rich nutritional content of Lithocarpus fruits provide a theoretical basis for their development and application as food resources. PRACTICAL APPLICATION: L. corneus and L. pachylepis are traditional Chinese nuts, rich in starch, minerals, and flavonoids, making them suitable for consumption or use as food constituents. Their fruits contain various unique natural chemical compounds, indicating high application value and development potential.

Effect of Stocking Density on Growth Performance, Proximate Composition and Hematology of Anabas testudineus in Biofloc Culture System

In a biofloc fish culture system, this experiment assessed the effects of stocking densities of 200, 250, and 300 fish/m3 at treatments T1, T2, and T3, respectively, on the growth and production performances of Anabas testudineus. With a mean final weight of 121.64 ± 1.354 g, T1 produced the largest weight, followed by T2 (111.63 ± 0.552 g) and T3 (104.65 ± 0.602 g). In addition, the feed conversion ratio in T1 treatment (0.97 ± 0.011) was noticeably lower than T2 (1.36 ± 0.020) and T3 treatment (1.67 ± 0.116). Survival rate in T1 treatment (86.66%) was substantially greater than T2 (80.71%) and T3 treatments (74.81%). The comparative analysis of proximate composition has shown lower total microbial colony count, higher protein and fat content, and lower moisture and ash content in biofloc system. There was no significant difference (p > 0.05) found in water quality parameter. Significant difference found (p < 0.05) in DO among three treatments. Comparing T1 (1.77 ± 0.017) to T2 (1.46 ± 0.005) and T3 (1.16 ± 0.047), BCR in T1 were higher. There was no significant differences found in HDL, LDL, Triglycerides and cortisol among three treatments but significantly found in control of A. testudineus. The higher level of HDL found in T1 and lower in control, LDL level lower in T1 and higher in control, triglycerides were lower in T1 and higher in control, cortisol higher in control and lower in T1. It might be concluded that the comparatively lower stocking density provides enhanced production and also be suitable in order to maintain better water quality parameters in biofloc culture system. This density is appropriate for the nation's biofloc culture of A. testudineus, as evidenced by the lowest production costs and maximum income seen in T1.

Nutritional properties of pilot-scale manufactured single-cell proteins from a Corynebacterium glutamicum

ABSTRACT Single-cell proteins (SCPs) derived from microorganisms are sustainable and standard-manufacturable protein sources. Corynebacterium glutamicum is one of the prospective bacteria for SCP production. To evaluate nutritional properties of C. glutamicum-SCP, pilot-scale fermentation (3,000 L) was performed under standard conditions, resulting in 23 kg of SCP in dry weight. This C. glutamicum-SCP had high protein and low-fat contents (22.4% carbohydrates, 60.9% crude protein, and 3.3% crude fat). Its fatty acid profile comprised 0.25% saturated fatty acids, 0.16% unsaturated fatty acids, no trans fatty acids, and no cholesterol. Its total iron content was 9.78 mg/100 g, of which approximately 14.8% was heme iron (1.45 mg/100 g). The Digestible Indispensable Amino Acid Score (DIAAS) of C. glutamicum-SCP was 102, higher than that of soy protein isolate (90), pea protein concentrate (82), house cricket (89), or yellow mealworm (64). In conclusion, C. glutamicum-SCP can be a promising alternative protein source to replace red meat.

Physicochemical Properties and Nutritional Relevance of Rice Beverages Available on the Market

Recently, more consumers have reached for plant-based milk substitutes, mainly for health, dietary, and flavour reasons. This study aimed to evaluate the physicochemical and bioactive properties and sensory profile of 10 selected rice drinks available on the EU market. Assessment of the physicochemical characteristics included measurement of soluble solids, pH, osmolality, foaming properties and colour parameters. Analysis of bioactive compounds involved the determination of polyphenolic compounds and antioxidant activity. Based on the manufacturer’s data, the composition and nutritional value of the above-mentioned beverages were also analysed in this study. The tested beverages were characterised by a low fat content of 0.6–1.3 g/100 mL, derived mainly from added sunflower oil, but are a good source of energy (energy value of 37–55 kcal/100 mL), derived mainly from naturally occurring carbohydrates whose content ranged from 8.0–11.0 g/100 mL. The protein content of all rice drinks was shallow, not exceeding 0.5 g/100 mL. Of the ten rice drinks analysed, in only two were vitamins B12 and D added (0.38 μg/100 mL and 0.75 μg/100 mL, respectively) and in only three was calcium (120 mg/100 mL) added. In evaluating the physicochemical characteristics, the drinks showed a pH close to neutral (mean 6.85 ± 0.01). The average soluble solids content was about 11%, which was determined by the carbohydrate content. The osmolality of the beverages averaged 324.73 ± 70.17 mOsm/kg H2O, with four beverages classifiable as hypertonic ones (osmolality > 330 mOsm/kg H2O), three as isotonic ones (with osmolality between 270–330 mOsm/kg H2O), and three as hypotonic beverages (osmolality < 270 mOsm/kg H2O). Only two rice drinks evaluated in this study showed foaming properties. The high whiteness index (81.79 ± 2.55) indicated high white colour saturation of the tested beverages. The rice drinks were characterised by a relatively diverse sensory quality regarding aroma and flavour notes. The overall sensory quality was rated highest for the beverages with the highest sugar content. The tested beverages were characterised by a low content of total polyphenols (average 1.40 ± 0.62 mg GAE/100 mL) and relatively high antioxidant activity (average 418.33 ± 59.65 µM TEAC/100 mL). Based on the research conducted and the analysis of the manufacturer’s data, it can be concluded that the rice drinks studied in this paper can be included in the daily diet, providing a rehydrating beverage that shows free radical-neutralizing properties and provides carbohydrates. At the same time, it should be highlighted that the studied drinks have a low nutritional value and cannot be recommended as milk substitutes due to low protein levels and lack of milk-specific vitamins and minerals.

High-fat and high-sugar diets induce rapid adaptations of fat storage in the house fly Musca domestica L.

Dietary change can be a strong evolutionary force and lead to rapid adaptation in organisms. High-fat and high-sugar diets can challenge key metabolic pathways, negatively affecting other life-history traits and inducing pathologies such as obesity and diabetes. In this study we use experimental evolution to investigate the plastic and evolutionary responses to nutritionally unbalanced diets. We reared replicated lines of larvae of the housefly Musca domestica on a fat-enriched (FAT), a sugar-enriched (SUG), and a control (CTRL) diet for thirteen generations. We measured development time in each generation, and larval growth and fat accumulation in generation 1, 7, and 13. Subsequently all lines were reared for one generation on the control diet to detect any plastic and evolutionary changes. In the first generation, time to pupation decreased on a fat-rich diet and increased on a sugar-rich diet. The fat-rich diet increased fat accumulation and, to a lesser extent, dry weight of the larvae. Multigenerational exposure to the unbalanced diets caused compensatory changes in development time, dry weight, as well as absolute and relative fat content, although pattern and timing depended on diet and trait. When put back on a control diet, many of the changes induced by the unbalanced diets disappeared, indicating that diet has large plastic effects. Nevertheless, fat-evolved lines still grew significantly larger than the sugar-evolved lines, and sugar-evolved lines had consistently lower fat content. This can be an effect of parental diet or an evolutionary change in nutrient metabolism as a consequence of multigenerational exposure to unbalanced diets.

Sphingomyelin-enriched milk phospholipids offer superior benefits in improving the physicochemical properties, microstructure, and surface characteristics of infant formula

Phospholipids from different sources have varying chemical compositions, but how they contribute to different properties of infant formula is unclear. In this study, four types of phospholipids, milk phospholipids (MPLs), soybean phospholipids (SBPLs), sunflower phospholipids (SFPLs), and egg yolk phospholipids (EYPLs), were added to infant formula to investigate their physicochemical properties, microstructure, and surface characteristics. MPLs uniquely offer high sphingomyelin and saturated fatty acid levels. The MPL-based emulsion had the smallest particle size (334.50 nm), lowest stability constant (0.30), and highest viscosity among all groups tested. Furthermore, the abundance of sphingomyelin in MPLs allowed for a denser interfacial film and the complete phospholipid-coated structure of lipid droplets in infant formula emulsion. This consequently improved the microstructure and fat encapsulation of the powder, leading to significantly lower surface fat content in the MPL group. Therefore, the proper selection of phospholipids is crucial for modulating the stability and surface characteristics of infant formula.

Domestication of wild-growing Turkey tail mushroom (Trametes versicolor) from Ethiopian forests on augmented agro-industrial byproducts

Despite being extensively studied as a white-rot fungus, there have been no efforts to explore and cultivate the high-yielding wild Trametes versicolor strains in Ethiopia. Thus, this study was initiated to assess the growth performance of T. versicolor on various growth media. Accordingly, ten substrates (S1–S10) were formulated by a combination of agro-industrial by-products that mainly constituted sugarcane wastes and animal manures. The effect of substrates on yields, biological efficiencies, and nutritional compositions was examined. The mushroom developed a white mycelium on the growth media. T. versicolor cultivated on the S5 blend, comprising 80% sugarcane bagasse, 12% horse manure, and 8% poultry manure, exhibited the most substantial fruiting body yield (158.33 g/500 g bag) and the highest biological efficiency (31.5%), with an optimal C:N ratio of 31:1. It has shown good mycelial growth, short colonization, and short pinhead formation time compared to other substrates. S7, lacking nitrogen supplementation, yielded low biological efficiency and fruiting bodies at 11.50% and 57.67%, respectively. The crude protein, fiber, low fat, and carbohydrate content ranged from 7.46 to 14.65%, 12.89 to 18.38%, 0.42 to 0.53%, and 48.75 to 66.75%, respectively. Notably, the highest nutritional values, excluding carbohydrates, were obtained from S5, while the sugarcane bagasse had the highest carbohydrate content among substrates. Consequently, S5 emerged as a suitable medium for cultivating wild T. versicolor mushrooms, particularly in regions abundant in poultry, horse manures, and sugarcane bagasse. Therefore, S5 represents an optimal substrate for T. versicolor cultivation, offering improved productivity and nutritional quality at reduced costs.

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-1), 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 (384.7 Kcal/100 g). 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 (30 g cassava flakes + 100 g 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.

Optimization of Sugar Extraction Process from Date Waste Using Full Factorial Design Toward Its Use for New Biotechnological Applications.

In Tunisia, the date industry generates a large quantity of waste, raising environmental concerns. However, dates are rich in sugars, which offer a renewable source of nutrients for various applications. In this study, sugar extraction from two low-grade pitted date fruits (Alig and Kentichi) under ultrasound, was optimized using full factorial design. At 40 °C, for20 min, and with a liquid-to-solid ratio of 10 mL/g, the optimum sugar contents were 60.87% and 50.79% for the varieties Alig and Kentichi, respectively. The date extracts were chemically analyzed, revealing low fat and protein contents, but significant polyphenol and mineral contents in both varieties. HPLC-IR analysis revealed more inverted sugars (glucose and fructose) in the Alig variety and more sucrose in the Kentichi variety. FTIR and SEM analysis showed the efficiency of the ultrasonic treatment of the biomass in terms of improving mass transfer diffusion through ultrasonic cavitation. Thus, ultrasound-assisted extraction constitutes an effective method for the recovery of sugar from date waste.

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

This study aimed to develop a gelatin-sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive behaviors of lipids in vitro. UV, fluorescence, and circular dichroism spectra and surface hydrophobicity measurements of the G-SA mixtures indicated that gelatin and sodium alginate primarily form aggregates through hydrogen bonds and hydrophobic interactions, and the optimum gelatin-to-sodium alginate w/w ratio was identified as 1.9. The final emulsion gel contained 3.15% gelatin and 1.65% sodium alginate (w/w) with a corn oil content of 40% (w/w). G-SA emulsion gel had a higher proportion of polyunsaturated fatty acids (PUFAs, 53.95 g/100 g) than pork fat (15.17 g/100 g). In addition, the G-SA emulsion gel exhibited stable viscoelastic properties without storage and loss moduli changes at increasing shear rates. The G-SA emulsion gel had a higher melting temperature (42.63 °C) than pork fat (35.07 °C). In vitro digestion studies showed that corn oil had a higher free fatty acid release (40.32%) compared to the G-SA emulsion gel (12.66%) and pork fat (8.53%) (P<0.05), indicating that the digestibility of corn oil was reduced in the G-SA emulsion gel. Calcein release experiments revealed that G-SA emulsion gel released the least amount of calcein (P<0.05) during digestion at a slow rate. The G-SA emulsion gel, similar to pork fat, contained evenly distributed digestive particles encapsulating corn oil after in vitro gastric digestion, with the smallest particle size among the treatments. After the in vitro small intestinal digestion phase, the G-SA emulsion gel maintained small droplet sizes with bridging flocculation. The in vitro digesta of the G-SA emulsion gel contained a significantly higher proportion of PUFAs compared to pork fat (P<0.05). Consequently, the G-SA emulsion gel can be a potential substitute for pork fat, offering higher proportions of PUFAs, lower fat content, and controlled lipid digestion with reduced lipid digestibility.

Dissociation between liver fat content and fasting metabolic markers of selective hepatic insulin resistance in humans.

Fasting hyperglycemia and hypertriglyceridemia are characteristic of insulin resistance (IR) and rodent work has suggested this may be due to selective hepatic IR; defined by increased hepatic gluconeogenesis and de novo lipogenesis (DNL), but this has not been shown in humans. Cross-sectional study in men and women across a range of adiposity. Medication-free participants (n=177) were classified as normoinsulinemic (NI) or hyperinsulinemic (HI) and as having low (LF) or high (HF) liver fat content measured by magnetic resonance spectroscopy. Fractional gluconeogenesis (frGNG) and hepatic DNL were measured using stable isotope tracer methodology following an overnight fast. Although HI and HF groups had higher fasting plasma glucose and triglyceride concentrations when compared to NI and LF groups respectively, there was no difference in frGNG. However, HF participants tended to have lower frGNG than LF participants. HI participants had higher DNL compared to NI participants but there was no difference observed between liver fat groups. Taken together, we found no metabolic signature of selective hepatic IR in fasting humans. DNL may contribute to hypertriglyceridemia in individuals with HI but not those with HF. Glycogenolysis and systemic glucose clearance may have a larger contribution to fasting hyperglycemia than gluconeogenesis, especially in those with HF and these pathways should be considered for therapeutic targeting.

Nutrient profile, protease and cellulase activities of protein extracted from black soldier fly (Hermetia illucens) larvae reared on various substrates

The Black Soldier Fly (BSF; Hermetia illucens) larvae are recognized for their ability to convert diverse organic materials into protein-rich biomass, depending on the substrate they consume. The composition of these substrates can significantly impact the nutrient profile and enzyme activities of the resulting maggot protein extract (MPE). Therefore, this exploratory research aimed to assess the nutrient content, protease, and cellulase activity of MPE obtained from BSF maggots reared on different substrates, with a specific focus on substrates A (comprising restaurant waste and rejected milk), B (layer manure), and C (kitchen waste). The results showed that maggot meal from layer manure had the highest protein content (45.36%) and the lowest fat content (18.44%). Amino acids in maggot meal contained high levels of glutamic acid, aspartic acid, alanine, valine, leucine, and isoleucine. Lauric acids were found in maggot meal from kitchen waste (33.79%), layer manure (32.18%), and restaurant waste and rejected milk (22.94%). Maggot meal from layer manure had the highest oleic acid content (15.13%). The protein concentration of MPE from various substrates ranged from 0.56 to 0.601 mg/ml (at 60% w/v ammonium sulfate saturation) and 0.555 to 0.609 mg/ml (at 70% ammonium sulfate saturation). The protease activity of MPE from layer manure substrates exhibited optimum activity and stability in neutral to alkaline pH, with activity levels of 0.748 U/mg at pH 7.0 and pH 11.0 (at 60% w/v ammonium sulfate saturation) and 0.774 units/mg at 70% w/v ammonium sulfate saturation. The highest cellulase activity was found in MPE from kitchen waste, which remained stable at pH 5.0-11.0. In general, maggots from different substrate sources exhibited distinct nutrient profiles and enzyme activities. Protein extract from maggots grown in layer manure showed the most suitable nutrient profile for use as an alternative source of protein feed and protease enzymes.

Biochemical composition of biological substances extracted from red deer antlers

We aim to study biologically active agents in biological substances obtained from different parts of red deer antlers. Frozen red deer antlers were separated into skin and antler base, crushed, and subjected to ultrasonic enzymatic hydrolysis. The press cake from the extraction of antler base was dried in a vacuum unit. The content of protein, fat, ash, and moisture in the obtained biological substances was studied. In addition, the amino acid, fatty acid, and mineral compositions were analyzed, as well as the molecular weight distribution of peptide fractions. The concentrates from the skin and base of red deer antlers were found to contain the maximum of proteins (73.68–74.41%). The mineral biological substances comprise the maximum of macroand microelements (84.17%), in particular, a high level of 136,000 mg /kg of phosphorus, 29,230 mg /kg of sodium, and 5,140 mg /kg of calcium. All biological substances are characterized by a low-fat content in the range from 0.3 to 1.76%. Similar to the protein content, the total amount of amino acids prevails in concentrates from the skin and base of red deer antlers, equaling 40.90 and 43.66 g /100 g, respectively. Moreover, in both samples, the amount of essential amino acids is higher than that of non-essential ones. The amount of vitamins is low, being represented by B1, B2, B6 water-soluble vitamins. The fatty acid composition is most balanced in the concentrate from the red deer antler base, containing omega-3 and omega-6. The ratio of unsaturated to saturated fatty acids is equal to 0.96. In the concentrate from antler skin, the maximum content (54.7%) of peptides with a low molecular weight of less than 2.9 kDa and up to 6.4 kDa was found using the molecular-weight distribution of peptide fractions.

Reformulation of gambang bread with additional pectin and coconut dregs powder as wheat flour and breadcrumb substitute

Gambang bread is a traditional no-yeast Indonesian bread characterized by its palm sugarlike brown colour, dense texture, and spice taste. Coconut dregs are high in dietary fiber but easy to spoil, so blanching is an effective way to prolong the coconut dregs' shelf life. This study investigated the effects of the blanching method and time on yield, water content, fat content, and dietary fiber content of coconut dregs powder. Moreover, the effects of coconut dregs powder substitution ratio and pectin concentration on the microstructure and physical characteristics of the bread (expansion volume and hardness) were studied. Hot water blanching produced coconut dregs powder with lower yield and fat content, as well as higher moisture and dietary fiber content than steam-blanched coconut dregs powder. Blanching time only affected dietary fiber content. 10 mins of blanching produced coconut dregs powder with higher dietary fiber content than 5 mins of blanching. Hot water blanching treatment for 10 mins was chosen as the best treatment. This treatment produced 43.12±0.64% coconut dregs powder. Moreover, the chemical characteristics of chosen coconut dregs powder were 5.40±0.01% water, 34.10±1.56% fat, 3.73±0.1% protein, 0.45±0.02% ash, 55.53±1.28% carbohydrate, and 73.90±0.02% dietary fiber. Higher substitution of coconut dregs powder increased hardness and decreased the expansion volume of gambang bread. Meanwhile, adding pectin significantly reduced the hardness of gambang bread. The best gambang bread was obtained from 10% substitution coconut dregs powder and 0.5% additional pectin. Bread microstructure showed that substituting coconut dregs disrupted the continuity gluten matrix more than control bread.

Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steers

This study determined the impacts of dry-ageing on meat quality, oxidative stability, and release of free amino acids (FAAs) in striploins from dairy-crossbred yearlings and 2-year-old steers (n = 12 each group) over 21 days of in-bag dry-ageing. Dry-ageing increased weight losses, with higher % drying rates in yearling meat during dry-ageing, likely due to the smaller loin size and lower intramuscular fat content (P < 0.05). Yearling meat showed greater (P < 0.05) decreases in moisture content, but both meats reached similar moisture levels by day 21. pH values increased with dry-ageing with variations at different ageing times. Dry-ageing reduced a*, b*, and chroma while increasing L* and hue angles on day 21 (P < 0.05), likely due to dehydration and lipid oxidation (higher TBARS, P < 0.05) after 14 days, especially in yearling meat. The decreased levels (P < 0.05) of some monounsaturated fatty acids and conjugated linoleic acid cis-9, trans-11 were likely linked with lipid oxidation. Total levels of FAAs and essential amino acids increased significantly, especially within the first 7 days, with distinct patterns between the two meats. Dry-aged yearling meat contained more FAAs associated with sweat taste (e.g., glutamine and glycine) and fewer FAAs associated with bitter taste (e.g., phenylalanine and tyrosine). Carnosine levels varied and significantly increased after 21 days. Dry-ageing demonstrated distinct effects on dehydration, lipid oxidation, and release of FAAs in meat from yearlings compared with 2-year-old steers, which can be tailored to develop high-quality beef products with unique flavours.

Apparent Saturation of Branched-Chain Amino Acid Catabolism After High Dietary Milk Protein Intake in Healthy Adults

Abstract Context Milk protein contains high concentrations of branched-chain amino acids (BCAA) that play a critical role in anabolism and are implicated in the onset of obesity and chronic disease. Characterizing BCAA catabolism in the postprandial phase could elucidate the impact of protein intake on obesity risk established in the “early protein hypothesis.” Objective To examine the acute effects of protein content of young child formulas as test meals on BCAA catabolism, observing postprandial plasma concentrations of BCAA in relation to their degradation products. Methods The TOMI Add-On Study is a randomized, double-blind crossover study in which 27 healthy adults consumed 2 isocaloric young child formulas with alternating higher (HP) and lower (LP) protein and fat content as test meals during separate interventions, while 9 blood samples were obtained over 5 hours. BCAA, branched-chain α-keto acids (BCKA), and acylcarnitines were analyzed using a fully targeted HPLC-ESI-MS/MS approach. Results Mean concentrations of BCAA, BCKA, and acylcarnitines were significantly higher after HP than LP over the 5 postprandial hours, except for the BCKA α-ketoisovalerate (KIVA). The latter metabolite showed higher postprandial concentrations after LP. With increasing mean concentrations of BCAA, concentrations of corresponding BCKA, acylcarnitines, and urea increased until a breakpoint was reached, after which concentrations of degradation products decreased (for all metabolites except valine and KIVA and Carn C4:0-iso). Conclusion BCAA catabolism is markedly influenced by protein content of the test meal. We present novel evidence for the apparent saturation of the BCAA degradation pathway in the acute postprandial phase up to 5 hours after consumption.