Meal Replacement Research Articles

Effect of Adding Goat Milk Protein and Ginseng Powder on Quality and Storage Characteristics of Emulsion-Type Pork Sausages

The aim of this study was to find the appropriate level of goat milk protein powder (GMPP) and ginseng powder (GP) as natural binding agent and antioxidant added for emulsion-type pork sausages. Six groups of pork sausages were prepared: (1) pork sausage with 0.2% phosphate and 0.1% ascorbic acid (C2), (2) negative control (C3), (3) with 0.2% GMPP and 0.1% GP (T1), (4) 0.2% GMPP and 0.3% GP (T2), (5) 0.4% GMPP and 0.1% GP (T3), and (6) 0.4% GMPP and 0.3% GP (T4). Proximate analysis, water holding capacity (WHC), emulsion stability, cooking loss, color, texture properties, and sensory properties of sausages were performed. pH, DPPH radical scavenging, thiobarbituric acid reactive substance (TBARS), volatile basic nitrogen (VBN), and total microbial count (TMC) were measured for pork sausages after storage at 4°C for 0, 7, 14, and 21 days. The results showed that water and total exudation showed significantly lower values in T3. Cooking loss also showed a significantly lower value in T3. T3 showed a significantly higher value of springiness of textural properties than C2. With increasing level of GMPP added, protein content and pH value of pork sausages were also increased. There were no significant differences in WHC or sensory properties between C2 and T3. TBARS and VBN values of T3 were significantly lower than those of other experimental groups during all storage periods. T3 presented higher DPPH radical scavenging values during all storage periods. These results indicate that adding 0.4% GMPP and 0.1% GMPP can effectively improve quality and storage characteristics of pork sausages.

Effect of cricket protein powders on dough functionality and bread quality

AbstractBackground and ObjectivesThe enrichment of foods with insect proteins has gained interest; however, more research is needed to understand how different insect protein functionalities impact food systems. The objective of this study was to understand the effect of cricket protein powder on mixing, pasting, and dough development characteristics of bread dough and on the end‐product characteristics of bread.FindingsTwo different cricket protein powders, GrioPro (G) and Entomo Farms €, were tested. MixoLab constant and optimized water absorption protocols were used to study the effect of cricket protein powder replacement on dough development. Dough extensibility was tested using the Kieffer Rig protocol. Breads were baked with 5%, 10%, or 20% replacement levels of cricket protein powder. Loaf volume was measured, and bread slices underwent texture profile analysis (TPA) at 0, 1, 3, and 7 days. In general, the incorporation of powders G and E led to two opposite effects. Use of powder G led to an increased stability and significantly higher C1 torque (20% level) while powder E led to softer doughs with a decreased stability at the 20% replacement level and no significant difference in water absorption.ConclusionsExtensibility and loaf volume significantly decreased as the replacement level increased for all treatments. TPA results showed a significant increase in hardness at higher replacement levels with G being harder than E. It is feasible to enrich bread with cricket protein powders at low incorporation levels.Significance and NoveltyResults show how differing functional properties of cricket protein powders impact their interactions within the gluten network and in turn affect the quality of bread produced.

A Scenario Simulation of Material Substitution in the Cement Industry under the Carbon Neutral Strategy: A Case Study of Guangdong

The Chinese government promises to reach peak carbon dioxide (CO2) emissions by 2030 and strives to achieve carbon neutralization by 2060. Against this background, achieving emission reduction in the cement industry is in the spotlight. Material substitution is unmistakably an effective means of CO2 emission reduction in cement production. In this paper, the three-scenario analysis approach is employed to forecast the production demand, technology development of raw meal replacement, and clinker substitution in the cement industry to try to achieve the goal of carbon neutrality. This study established a model by which to simulate the carbon emissions in the cement industry during 2020–2060 to analyze the contribution of emission reduction. Through developing new cement admixtures and improving the pretreatment of alternative calcareous materials, by 2060, under the three carbon neutrality scenarios, the clinker-to-cement ratio (CCR) falls to 0.60, 0.575, and 0.56, respectively, and the percentage of clinker produced from low-carbon raw materials reaches 13%, 17%, and 20%. In addition, the CO2 emission level is down by 57%, 61%, and 63 % in comparison to that of 2020. This study can render practical suggestions for the cement industry to achieve carbon neutrality.

Effects of low-GI biscuits as pre-loads or mid-meal snacks on post-prandial glycemic excursions in women with recent gestational diabetes: A protocol for a randomized crossover trial and an extended tailored intervention.

Increased post-prandial glycemic excursions contribute to the development of diabetes and have been observed in women with recent gestational diabetes mellitus (GDM) and with normal glucose tolerance at post-partum. As a convenient meal replacement, low-GI biscuits are helpful for improving glycemic excursions in patients with type 2 diabetes. However, it is unknown whether low-GI biscuits as pre-loads or mid-meal snacks have a better effect in diminishing post-prandial glycemic excursions from the individual level in women with recent GDM. Therefore, the aim of this trial is to tailor a better dietary strategy utilizing low-GI biscuits (Fitmeal) to improve post-prandial glycemic excursions through within-subject comparison in such a population and observe the long-term effect of a tailored dietary approach in glycemic control. We have designed a two-phase trial including a randomized, crossover, non-blinded trial in the first phase, followed by a 4-week tailored intervention in the second phase. A total of 52 post-partum women with recent GDM will be allocated into four meal plans: (1) Fitmeal pre-load 30 min before standard lunch meal (P+L), (2) Fitmeal as a mid-meal snack 2 h before standard lunch meal (S+L), (3) isocaloric standard control with co-ingestion of Fitmeal and standard lunch meal (CL) at the same time, and (4) placebo control with 200 ml of water taken 30 min before standard lunch meal (W + L), on four consecutive days. Acute post-prandial glycemic response (PGR) measured by continuous glucose monitoring (CGM) will be compared among the four meals. In the second phase, all participants will receive a 4-week tailored intervention using Fitmeal as pre-loads or mid-meal snacks based on within-subject PGR results from the first phase. Glycemic metrics, dietary behaviors, and psychosocial factors (e.g., quality of life, self-efficacy, perceived stress, and depression) will be examined at baseline and end-point. This trial is expected to optimize the use of low-GI biscuits as pre-loads or mid-meal snacks in improving individual post-prandial glycemic excursions among women with recent GDM. Furthermore, the findings of this study will provide novel information on how to deliver an effective dietary intervention at the individual level and guide future clinical practice of medical nutrition therapy for diabetes prevention. Chinese clinical trial registry, ChiCTR2200060923.

Transfer rates of Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate impacted by macronutrient composition of food inks in 3D food printing systems

3D food printers (3DFPs) allow for the customization of the physiochemical properties of foods in new ways. Transfer kinetics of foodborne pathogens between surfaces and food inks have not been evaluated in 3DFPs. This study aimed to determine if the macromolecular composition of food inks would impact the transfer rate of foodborne pathogens from the stainless steel food ink capsule to the 3D printed food. Salmonella Typhimurium, Listeria monocytogenes, and a human norovirus surrogate, Tulane virus (TuV), were inoculated onto the interior surface of stainless steel food ink capsules and dried for 30 min. Subsequently, 100 g of one of the following prepared food inks was extruded: (1) pure butter, (2) a powdered sugar solution, (3) a protein powder solution, and (4) a 1:1:1 ratio of all three macromolecules. Pathogen enumeration was completed for both the soiled capsules and the printed food products and resulting transfer rates were estimated using a generalized linear model with quasibinomial errors. A significant two-way interaction effect was found between microorganism type and food ink type (P = 0.0002). Tulane virus was typically transferred the most, and no significant differences between L. monocytogenes and S. Typhimurium were observed for any food matrix or across food matrices. Among food matrices, the complex mixture transferred fewer microorganisms in all instances, while butter, protein, and sugar were all statistically indistinguishable. This research seeks to further develop the field of 3DFP safety and to advance the understanding of the role of macromolecular composition in pathogen transfer kinetics, which have not previously been explored in pure matrices.

Characterization of commercial cricket protein powder and impact of cricket protein powder replacement on wheat dough protein composition

Background and Objectives Supplementation of foods with insect flours has been shown to be promising for improving the nutritional profile of food products. The objective of this study was to characterize two commercially available cricket protein powders and investigate their impact on molecular weight distribution when incorporated into wheat dough. Findings Characterization of commercial cricket protein powders, GrioPro® (G) and Entomo Farms (E) was carried out by size exclusion high-performance liquid chromatography (SEC-HPLC), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). The functionality of the cricket protein powders was examined by measuring water holding capacity (WHC) and protein solubility across a range of pH. To see the interactions between the cricket proteins in a food-based system wheat dough samples containing 10% or 20% replacement levels of the cricket powders were collected at peak torque development and analyzed to SEC-HPLC to quantify the change in soluble polymeric proteins (SPP) and insoluble polymeric proteins (IPP) and provide information on changes to protein molecular weight distribution. SDS-PAGE analysis showed bands ranging from 40 kDa to 160 kDa for sample E while sample G had no visible bands either due to poor solubility in SDS-PAGE sample buffer and/or the presence of very high molecular proteins that did not enter the gel. Sample E absorbed approximately 2.5 times its weight in water, which was significantly lower than G (~3.0 times its weight) while sample G was significantly lower in solubility than E across all pH levels. Conclusions Both cricket protein powders increased in WHC and solubility as the pH increased. Wheat dough samples containing sample E had lower peak areas of IPP and no significant difference in SPP peak areas compared to the control. On the other hand, doughs containing sample G had a significant increase in IPP peak areas at the 20% replacement level. Significance and Novelty This study shows how the difference in processing changed the functionality of G and E which impacted their interactions when added to a wheat dough-based system.

Pre-habilitation with exercise and high whey-protein-based meal replacement therapy promotes weight loss and preserve muscle mass before bariatric surgery

BackgroundBariatric surgery is considered as an effective therapy for those with morbid obesity. Preoperative weight loss with a very low-calorie diet is commonly used to ease the bariatric surgery. Pre-habilitation increases functional and physiological capacity. The study demonstrated the changes of body composition and functional status following short term pre-habilitation before bariatric surgery. MethodThis prospective study targeted those admitted for bariatric surgery. Participants underwent the biweekly pre-habilitation program included an individualized high whey-based protein very low-calorie (VLCHP) enteral regime (600–900 kcal/day) and moderate intensive exercise before bariatric surgery. Body composition and waist circumference were assessed after fortnight. Participants were segregated into morbid obese (MOG) (BMI <49 kg/m2) and super morbid obese group (SMOG) (BMI ≥50 kg/m2) for analysis. ResultMajority of participants were female (71%) with median age 36.0 years old (MOG) and 34.3 years old (SMOG) respectively. SMOG achieved significant greater loss in weight (−7.4 kg vs −4.0 kg), fat percentage (−4.4% vs −1.7%) and fat mass (−9.9 kg vs −3.8 kg); but MOG had a significant increment in muscle mass (3.2 kg vs 2.8 kg) as compared to SOG (p < 0.001). DiscussionBody composition measurement and changes remain critical in nutritional assessment to achieve successful surgery and minimize nutritional complication. Whey-based VLCHP attenuates muscle loss and preserves myofibrillar protein synthesis; promotes a better muscle strength and mass growth during periods of negative energy balance combined with moderately intense aerobic activity. ConclusionIndividualized whey-based VLCHP enteral regime and moderate intensive exercise encourage weight loss; increases muscle mass and strength; improve function status prior to bariatric surgery.

An overview of protein powders and their use in food formulations

AbstractProtein quality, as well as quantity, must be taken into account when designing healthy and sustainable diets and food systems. This is particularly crucial for protein powders since there is a wide range of sources and production methods affecting powder and particle properties, and protein functionality and quality. Proteins can be derived from numerous raw materials and converted into powder or particulate form for several reasons, such as ease of transportation and storage stability. Therefore, it is key to understanding the sources, processing methods, powder, and particle properties of protein powders to provide high‐quality products. This study reviews the origins of proteins, extraction techniques, and drying methods employed to produce protein powders. In addition, functional and powder properties, their use in foods, and regulatory issues are highlighted.Practical applicationsProteins are found in different foods and in food processing side streams such as de‐oiled oilseed meals. Most seeds are typically discarded as food waste worldwide, even though they have high protein content. This review provides an insight into protein sources, extraction methods, powder production techniques, and use in food formulations. It also assessed the effect of powder properties on the functional properties of proteins. To our knowledge, no reviews have been conducted on protein powders. By providing information and insights, this article should contribute to better understanding the protein powders and their use in the production of functional foods.

Production of Acetic Acid and Whey Protein from Cheese Whey in a Hybrid Reactor under Response Surface Optimized Conditions

Experimental investigations were carried out in a membrane-integrated hybrid bio-reactor system for direct and continuous production of acetic acid and whey protein from waste cheese whey under response surface optimized conditions. In this novel scheme of fermentative production, using Acetobactor aceti, the major operating parameters such as temperature, concentrations of yeast extract, and glucose were optimized. Under the set of optimum operating conditions (temperature of 300 °C, pH of 6.0, yeast extract concentration of 15 g/L and glucose concentration of 44 g/ L), more than 95% pure acetic acid was produced with a concentration of 84.1 g/L, yield of 97.4% and productivity of 7.2 g/(L· h). Simultaneous production of whey protein powder makes the process more economically viable. Findings indicate that acetic acid could be produced directly and continuously from waste cheese whey with high productivity, yield and purity under response surface optimized conditions, in a simple, flexible, energy-saving and environmentally benign membrane-integrated hybrid reactor system.

Determination of selected glucocorticoids in healthy foods by ultra-performance convergence chromatography–triple quadrupole mass spectrometry

The presence of glucocorticoids in healthy foods has recently become a topic of concern because of their side effects. In this study, we developed a method based on ultra-performance convergence chromatography–triple quadrupole mass spectrometry (UPC2–MS/MS) to detect 63 glucocorticoids in healthy foods. The analysis conditions were optimized, and the method was validated. We further compared the results of this method with those of the RPLC–MS/MS method. Glucocorticoids were separated on an Acquity Torus 2-picolylamine column (100 mm × 3.0 mm, 1.7 µm) and detected via MS/MS. CO2 and methanol (containing 0.1% formic acid) were used as mobile phases. The method demonstrated good linear relationships between 1 and 200 µg·L−1 (R2 ≥ 0.996). The limits of detection in different types of samples were 0.3–1.5 µg·kg−1 (S/N = 3). The average recoveries (n = 9) and RSDs in different types of samples were 76.6–118.2% and 1.1–13.1%, respectively. The matrix effect, calculated as the ratio between calibration curves built in matrix and pure solvent, was less than 0.21 for both a fish oil and a protein powder. This method exhibited better selectivity and resolution than RPLC–MS/MS method. Lastly, it could realize the baseline separation of 31 isomers of 13 groups, including four groups of eight epimers. This study provides new technical support for assessing the risk of exposure to glucocorticoids in healthy foods.

Effects of Poria cocos extract and protein powder mixture on glucolipid metabolism and rhythm changes in obese mice.

Herein, we explored the effects of Poria cocos extract, protein powder mixture, and their combined intervention on weight loss in high-fat diet (HFD)-induced obese mice. Male C57BL/6J mice were selected and fed a HFD for 8 weeks; obese mice that were successfully modeled were divided into modeling and five intervention groups, and given the corresponding treatment for 10 weeks. Body weight, fat, and muscle tissue, blood glucose, lipids, inflammatory factors, and other glucose and lipid metabolism-related indicators were measured to evaluate the effect of P.cocos and protein powder intervention on weight loss in obese mice. The body weight of the intervention group was reduced compared with the HFD group. Fat content of mice in F3PM group decreased significantly (p< .05). Levels of blood glucose, lipids, adiponectin, leptin, and inflammatory factors, including interleukin-1 β and tumor necrosis factor- α showed improvement. Lipoprotein lipase (lower about 2.97 pg/ml, vs. HFD mice 10.65 mmoL/ml) and sterol regulatory element-binding transcription factor (lower about 1413.63 pg/ml, vs. HFD mice 3915.33 pg/ml) levels in liver tissue were decreased. The respiratory exchange rate (RER) of mice in the HFD and subject intervention groups had no circadian rhythm and was maintained at approximately 0.80. The protein powder mixture (PM) group had the lowest RER (p< .05), the P.cocos extract (FL) and F1PM groups had similar RER to the HFD group (p< .05), and the F2PM group had a higher RER than the HFD group (p< .05). And food intake and energy metabolism returned to circadian rhythm, with an increase in the dose of P.cocos extract, the feeding rhythms of F1PM, F2PM, and F3PM were closer to that of the normal diet (ND) group. Feeding intervention with P.cocos and protein powder improved fat distribution, glucolipid metabolism, and energy metabolism, with the combination of F3PM showing more diverse benefits.

Do Spanish Triathletes Consume Sports Supplements According to Scientific Evidence? An Analysis of the Consumption Pattern According to Sex and Level of Competition.

The use of sports supplements (SS) to improve sports performance is very common in athletes. In the case of triathletes, the physiological characteristics of the sport may require the use of certain SS. Although the consumption of SS is widespread in this sport, very few studies have investigated it thus far. The aim is to analyze the pattern of SS consumption by triathletes according to sex and the competitive level. This is a descriptive cross-sectional study on the consumption and habitual use of SS of 232 Spanish-federated triathletes. Data were collected through a validated questionnaire. Overall, 92.2% of the athletes consumed SS, but no significant differences were found in terms of competition level or sex. Yet, significant differences were found regarding the level of competition for total SS (p = 0.021), the total number of Group A supplements from the AIS classification (p = 0.012), and for the ergogenic aids (p = 0.003). The most-consumed SS were bars, sports drinks, sports gels, and caffeine (83.6%, 74.1%, 61.2%, and 46.6%, respectively). The consumption of SS by triathletes is high, and the number of SS consumed rises from the regional to the national and international levels. The four SS most consumed were included in category A of the AIS (greatest scientific evidence).

A285 CHANGE IN ALT DURING MODIFIED OPTIFAST WEIGHT LOSS PROGRAM IN INDIVIDUALS AT RISK FOR NON-ALCOHOLIC FATTY LIVER DISEASE

Abstract Background Obesity is linked to various health complications, including diabetes, metabolic syndrome, cardiovascular disease, and non-alcoholic fatty liver disease (NAFLD). NAFLD is the most frequent cause of abnormally high alanine aminotransferase (ALT) levels. ALT is released at higher levels during hepatocellular injury and represents a simple, low cost and non-invasive method of assessing liver damage. There are conflicting data on ALT response to weight loss between men and women, with some evidence of transient increase in ALT levels in women. Purpose The aim of this study was to assess the impact of a dietary weight loss intervention with Optifast on ALT in patients with obesity who have baseline elevated ALT levels. Method This was a retrospective cohort study of Ontario adults who participated in a 26 week weight loss program, including 6 or 12 weeks of low-calorie liquid diet meal replacement with Optifast 900® (Nestlé, Canada), between 1992 and 2015. We included patients with elevated baseline ALT levels, defined by &amp;gt; 40 U/L, who had at least one follow-up ALT between week 15 and 26. We excluded patients with nonadherence to dietary intervention, established liver disease or using hepatotoxic drugs, excessive alcohol intake (&amp;gt;11U/wk for females and &amp;gt;14U/wk for males), and insufficient data to calculate FIB-4. The primary outcome was change in ALT levels, measured by normalization (post-intervention ALT &amp;lt; 40 U/L), percentage decrease and absolute decrease. Multiple linear regressions were obtained for the relationship between ALT changes and age, sex, body mass index (BMI) and FIB-4. All analyses were conducted in SPSS. P value of ≤0.05 was considered statistically significant. Result(s) 444 patients met study criteria. Mean age was 47.1 years +/- 10.9, 49 % of patients were female, and mean BMI was 43.5 kg/m2 +/- 7.9. All patients lost weight, with mean weight loss 27.3 kg +/- 11.5 and a mean 20.7% decrease from baseline weight. Mean ALT at baseline was 58.9 U/L +/- 25.4 and mean ALT post intervention was 32.3 U/L +/- 28.1 (p &amp;lt;0.01). 85.1% of patients had normalization of ALT. Mean % decrease in ALT was 41.9% and mean absolute decrease in ALT was 26.6 U/L +/- 25.4. Younger age and higher baseline FIB-4 were significantly associated with a larger decrease in ALT levels, while sex and initial BMI were not significantly associated with changes in ALT. Conclusion(s) In patients with obesity and baseline elevated ALT, dietary weight loss intervention with Optifast leads to ALT normalization in most patients, regardless of sex. Younger age at baseline and higher baseline FIB-4 are significantly associated with greater decrease in ALT. Please acknowledge all funding agencies by checking the applicable boxes below None Disclosure of Interest None Declared

Effects of fermented soybean meal supplementation on the growth performance and apparent total tract digestibility by modulating the gut microbiome of weaned piglets

This study investigates the effects of soybean meal fermented by Enterococcus faecium as a replacement for soybean meal on growth performance, apparent total tract digestibility, blood profile and gut microbiota of weaned pigs. Eighty piglets (weaned at 21 days) [(Landrace × Yorkshire) × Duroc] with average body weight of 6.52 ± 0.59 kg) were selected and assigned to 4 treatments/4 replicate pens (3 barrows and 2 gilts). The four diets (SBM, 3, 6 and 9% FSBM) were formulated using fermented soybean meal to replace 0, 3, 6 and 9% of soybean meal, respectively. The trial lasted for 42 days phase 1, 2 and 3. Result showed that supplemental FSBM increased (P < 0.05) the body weight gain (BWG) of piglets at day 7, 21 and 42 and ADG at days 1–7, 8–21, 22–42 and 1–42, and ADFI at days 8–21, 22–42 and 1–42 and G: F at days 1–7, 8–21 and 1–42, and crude protein, dry matter, and gross energy digestibility at day 42, and lowered (P < 0.05) diarrhea at days 1–21 and 22–42. The concentration of glucose levels, WBC, RBC, and lymphocytes were increased while, concentration of BUN level in the serum was lowered in the FSBM treatment compared to the SBM group (P < 0.05). Microbiota sequencing found that FSBM supplementation increased the microbial Shannon, Simpsons and Chao indexs, (P < 0.05) and the abundances of the phylum Firmicutes, and genera prevotella, Lactobacillus, Lachnospiraceae and Lachnoclostridium (P < 0.05), lower in the abundances of the phylum bacteroidetes, Proteobacteria, genera Escherichia-Shigella, Clostridium sensu stricto1, Bacteroides and Parabacteroides (P < 0.05). Overall, FSBM replacing SBM improved the growth performance, apparent total tract digestibility, and blood profiles; perhaps via altering the faecal microbiota and its metabolites in weaned pigs. The present study provides theoretical support for applying FSBM at 6–9% to promote immune characteristics and regulate intestinal health in weaning piglets.

Effect of milk protein standardization using high milk protein ingredients on texture, composition and yield of paneer

The study was aimed to prepare good quality paneer in sensory and textural attributes with greater yield by inclusion of high protein powders to the milk. Paneer samples were prepared from buffalo milk, after standardization of protein:fat ratio (w/w) to 0.68 with addition of skimmed milk powder (SMP), milk protein concentrate 60 (MPC60) and sodium caseinate (NaCas). These paneer samples along with control paneer were analysed for yield, protein loss in whey, composition, microstructure, sensory and texture profile. All the paneer samples reported a significant increase in yield, the order being MPC60 (28%) > SMP (26 %) ≈ NaCas (26 %) > Control (18 %). Paneer manufactured using SMP and NaCas had hardest and softest body due to lowest and highest moisture retention, respectively. Paneer samples manufactured with MPC60 had highest protein content (33 %) due to lowest protein loss in whey. Sensory analysis revealed that paneer manufactured with MPC60 was best amongst all the samples with superior sensory attributes and highest overall acceptability. Texture profile analysis and microstructure evaluation revealed the differences in textural properties of paneer samples prepared using protein powders with control paneer. Good quality paneer with higher yield comparable to conventional can be prepared by standardization of protein:fat ratio to 0.68 with addition of MPC60.

Effects of Fish Meal Replacement with Composite Mixture of Soybean Protein Hydrolysates and Other Plant Proteins on Growth Performance, Antioxidant Capacity, and Target of Rapamycin Pathway in Largemouth Bass

AbstractA feeding trial was conducted to evaluate the effect of fish meal replacement with a composite mixture of soybean protein hydrolysates and other plant proteins on growth performance, antioxidant capacity, and target of rapamycin pathway in Largemouth Bass Micropterus salmoides. Triplicate groups of Largemouth Bass were fed the diet formulated with 40% (FM40; control), 35% (FM35), 30% (FM30), or 25% (FM25) fish meal for 10 weeks. The results revealed that the best growth performance was achieved in the FM35 group, while a negative effect on growth was observed in the FM25 group. The feed intake of the FM30 and FM25 groups was significantly lower than the other two groups, while no significant difference was observed in feed efficiency ratio and protein efficiency ratio. No statistical difference was observed in the activity of serum alanine transaminase and aspartate transaminase with the replacement of fish meal. However, the replacement of fish meal with composite plant protein significantly reduced hepatic malondialdehyde content, and a significant improvement in total antioxidant capacity was observed in the FM35 group. Gene expression analysis revealed that the expression of amino acid transporter LAT1 was significantly elevated in the FM35 group, while no significant difference was observed in the LAT2 expression among different treatments. No significant difference was observed in the expression of target of rapamycin among treatments. However, the expression of ribosomal protein S6 in the FM35 and FM30 groups was significantly higher than in the other two groups, while the replacement of fish meal significantly decreased the expression of eukaryotic initiation factor 4EBP1. In summary, the composite mixture of soybean protein hydrolysates and other plant proteins can reduce the use of fish meal from 40% to 35%.

An integrated transcriptome and microbial community analysis reveals potential mechanisms for increased immune responses when replacing silybum marianum meal with soybean meal in growing lambs.

Silybum marianum meal is a by-product that remains silymarin complex and is perceived as a potential-protein source. The potential and its mechanism of silybum marianum meal as a protein supplement in ruminants were evaluated by testing the growth performance, biochemical parameters, cytokine levels, gut transcriptome and microbial community profiles. Forty-two male Hulunbeier growing lambs (aged about 3-month-old; averaged body weight of 21.55 kg) were randomly divided into the CON (with 10% soybean meal) and SIL groups (with 10% silybum marianum meal). There was no significant difference in growth performance, feed intakes, or serum biochemical parameters between CON and SIL. The serum levels of IL-1β, TNF-α, TGF-β, HGF, and VEGF were all increased (p < 0.05) in the SIL group as compared with the CON group. Transcriptome gene set enrichment analysis (GSEA) revealed that the core genes in the rumen from SIL group were enriched with fructose and mannose metabolism, while the core genes in the ileum were enriched for three biological process, including digestive tract development, positive regulation of MAPK cascade, and regulation of I-kappaB kinase/NF-kappaB signaling. The 16S rDNA results showed that the relative abundance of Bacteroidetes, Firmicutes, Synergistetes, and Verrucomicrobia in the rumen from SIL group was significantly higher than that in CON group (p < 0.05), whereas Proteobacteria was significantly lower than that in CON group (p < 0.05). The LEfSe analysis showed that the genera Pyramidobacter, Saccharofermentans, Anaerovibrio, Oscillibacter and Barnesiella were enriched in the rumen from SIL group, whereas Sharpea was enriched in the CON group (LDA > 2). In the ileum, there were no significant differences in the phylum-level classification of microbes observed. At the genus level, the relative abundances of Bifidobacterium and Ruminococcus in the ileum from SIL group were significantly higher than that in the CON group (p < 0.05), whereas the relative abundance of Clostridium_XI was lower (p < 0.05). Correlation analysis showed that Clostridium_XI was negatively correlated with VEGF, TGF-β, TNF-α and HGF (p < 0.05). Core genes BMP4 and CD4 were negatively correlated with Clostridium_XI (p < 0.05). Our results indicated that supplementing silybum marianum meal as a replacement for soybean meal resulted in increased cytokines production without affecting growth performance in growing lambs, and the enrichment of immune-related genes and altered microbial community in the ileum were contributed to the increased immune responses.

Improving Adherence to Medical Nutrition Therapy with Behaviour Modification Embedded in Practice

Nutritional assessment, intervention, and result evaluation are all influenced by changes in nutritionrelated behaviour. The combination of medical nutrition therapy and behaviour modification is supported by evidence-based medicine. The evidence is compelling in those with type 2 diabetes and obesity. When compared to CBT self-monitoring, meal replacements, and/or organised meal planning, motivational interviewing was found to be the most superior and highly effective counselling technique. Although goal-setting, problem-solving, and social support are useful tactics, further research in more diverse populations are required. We will focus on increasing adherence to medical nutrition treatment with behaviour modification in this review of the literature.

Consumer acceptability of alternative foods: a study of processed cricket-based foods in Vietnam

As the population is overgrowing, the pressure on food security is also increasing globally. Many countries worldwide have considered insects as an alternative to traditional food sources. This study used data from 110 Vietnamese consumers and the Continent Valuation Method to assess consumers’ acceptability and willingness to pay for cricket-based food products: cricket protein powders, sausages, and burgers. The survey results showed that 75% of the respondents knew cricket-based food as street foods or regional specialties. However, processed cricket-based are quite new in the Vietnamese market as 68.2%, 63.6%, and 62.7% of the surveyed consumers were unaware of cricket protein powders, sausages, and burgers, respectively. Furthermore, this paper identified that the acceptability of using cricket protein powder, cricket sausage, cricket burger, and cricket mayonnaise was 71%, 65%, 60%, and 58%, respectively. The positive impacts of consumer understanding and attitudes on the acceptability of cricket-based products were confirmed as they were consistently significant in all four logistic regression models in this study. Finally, the calculated willingness to pay for these cricket-based products was 471,999 VND/kg (protein powders), 44,153 VND/250gr (cricket sausages), 44,153 VND/portion (cricket burgers). These results imply that cricket-based foods have the potential to become a practical business, but firms need to invest in promotion and pricing to be successful in the Vietnamese market. Besides, this study’s limitations were that respondents were unfamiliar with the asked cricket products and did not have an adequate basis for articulating their true value.

The Evaluation of Bakery Waste as a Replacement for Corn Meal and Barley Flour in the Diets of the Common Carp (Cyprinus carpio L.) Fingerlings

The Evaluation of Bakery Waste as a Replacement for Corn Meal and Barley Flour in the Diets of the Common Carp (Cyprinus carpio L.) Fingerlings