Plant-based Foods Research Articles

Guilt by association: Plant-based foods can be incorporated into both healthy and unhealthy plant-based diet indices associated with coronary heart disease.

One approach to test for differential associations between plant foods with health uses a scoring approach: foods categorized into animal or 'healthy' plant-based or 'unhealthy' plant-based groups to construct a plant-based diet index (PDI), healthy PDI (hPDI), and unhealthy PDI (uPDI). To evaluate robustness of associations between diet indices and incident coronary heart disease (CHD) risk when recategorizing food groups in indices. Using REasons for Geographic and Racial Differences in Stroke (REGARDS) data, we replicated a published use of the scoring approach. Using Cox proportional hazards regression, we assessed ramifications of the following on associations between diet indices and CHD risk: 1) reconfiguring foods within and among food groups, using potatoes as an example, 2) leave-one-out analysis for each of 12 plant-based food groups, and 3) agnostically redefining each food group as 'healthy' or 'unhealthy'. Over 153,286 person-years of follow-up, there were 868 cases of CHD. Replication analyses did not reach statistical significance. General patterns of magnitude of hazard ratios (HRs) in replication and reconfiguration models were PDI HRs < hPDI HRs < uPDI HRs for women, and hPDI < PDI < uPDI for men. Five models reconfiguring potatoes resulted in small, varied differences in PDI, hPDI, and uPDI associations. Leave-one-out analyses resulted in greater variation of associations between indices and CHD. In agnostic models, each plant-based food group was classified in indices as 'healthy' and 'unhealthy' with statistically significant beneficial or deleterious associations with CHD. Averaged over 4,096 models, HRs' shifts were small when food groups were moved between 'healthy' and 'unhealthy'. Statistically significant associations between hPDI, uPDI, and PDI and incident CHD were not replicated. Small perturbations of the scoring approach had varied impacts on HRs. Agnostically constructing diet indices demonstrated the potential for guilt (or benefit) by association: any of the food groups we studied could be categorized with others in an index showing beneficial or deleterious associations.

Impact of COVID-19 pandemic on the plant-based food and supplement consumption of the Jordanians and Iraqis: A retrospective evaluation

Impact of COVID-19 pandemic on the plant-based food and supplement consumption of the Jordanians and Iraqis: A retrospective evaluation

Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses

Sensory Evaluation of Enzymatically Hydrolyzed Plant-Based Food Ingredients (Oilseed Meals, Grains, and Mushrooms): Electronic-Nose and Electronic-Tongue Analyses

The effect of dietary changes on the water and carbon footprints in China

Dietary changes impact the production and consumption of plant and animal foods, thereby affecting water resource usage and greenhouse gas emissions. However, previous studies have ignored subnational differences in long-term dietary changes and environmental impacts. This study evaluated the environmental impacts of dietary changes in China from 1997 to 2016 by combining water and carbon footprints. Results indicated significant provincial differences in both total food consumption amounts (277.15 Mt to 445.58 Mt) and patterns. At the national level, water consumption and greenhouse gas emissions of 10 main food items rose sharply from 437.52 ± 131.26 Gm3/yr to 671.13 ± 201.34 Gm3/yr and 273.66 ± 26.43 Mt CO₂ eq. to 443.50 ± 46.96 Mt CO₂ eq. As per capita animal-based food consumption first increased and then decreased, more developed regions with balanced diets showed water-saving and carbon reduction effects. For instance, Beijing reduced its water footprint by 50.44 m3/cap/yr and reduced carbon footprint by 186.05 kg CO₂ eq./cap/yr. In contrast, in less developed regions, animal food consumption has continued to grow over the last two decades, weighing the environmental impacts. Dietary changes in more developed regions can serve as references for less developed areas. Ensuring steady growth in animal food consumption for basic health needs can also support sustainable development. Furthermore, scenario analysis indicated that replacing all meat with plant-based food could achieve maximum water saving by 13 % and maximum emission reduction by 32 % with current energy and nutritional requirements, while towards national dietary guidelines would increase water consumption by 449.43 m3/cap and emissions by 8.48 CO2 eq./cap, dominated by increasing fruits and vegetables. Policies that affect consumers' choices of food patterns could focus more on promoting adequate and appropriate animal food intake towards healthy and environmentally friendly diets, particularly in less developed regions.

The Efficacy of Mediterranean Diet for Erectile Dysfunction in Diabetes Mellitus Patients: A Narrative Review

Background : Male infertility affects millions globally, with 12-15% of Indonesian couples facing conception challenges, 50% of which are attributed to male factors. Despite extensive research, 70% of male infertility cases remain idiopathic. Diabetes, a prominent factor in male infertility, affects 9.3% of the global population, with projections estimating 700 million cases by 2045. Recent studies suggest the Mediterranean diet positively impacts semen parameters, particularly in diabetic individuals. This review aims to explore the Mediterranean diet's effects on fertility in male diabetic patients. Reviews : The literature review employed three databases, focusing on in-vitro, in-vivo, pre-clinical, and clinical studies from 2014-2024. Diabetes, a chronic disease characterized by abnormal blood sugar levels, affects insulin production or effectiveness, leading to complications if left uncontrolled. Erectile dysfunction (ED), prevalent in diabetic men, is attributed to nerve and blood vessel damage from high blood sugar levels. Treatments for ED include PDE5 inhibitors, but alternative plant-based therapies are being explored. Platelet-rich plasma (PRP) has shown promise in animal studies but lacks human trial data. The Mediterranean diet, rich in plant-based foods and healthy fats, may help prevent sexual function deterioration in diabetic individuals. Comprehensive nutrition education and government efforts are crucial in promoting healthy lifestyles and ensuring access to fresh foods. Summary : In conclusion, the Mediterranean diet shows promise as a dietary intervention for improving male fertility in diabetic populations. Further research is warranted to confirm these findings and to explore the mechanisms underlying the effects of the Mediterranean diet on male fertility.

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative.

This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

Do promotions of healthier or more sustainable foods increase sales? Findings from three natural experiments in UK supermarkets

BackgroundDietary changes are necessary to improve population health and meet environmental sustainability targets. Here we analyse the impact of promotional activities implemented in UK supermarkets on purchases of healthier and more sustainable foods.MethodsThree natural experiments examined the impact of promotional activities on sales of a) no-added-sugar (NAS) plant-based milk (in 199 stores), b) products promoted during ‘Veganuary’ (in 96 stores), and c) seasonal fruit (in 100 non-randomised intervention and 100 matched control stores). Data were provided on store-level product sales, in units sold and monetary value (£), aggregated weekly. Predominant socioeconomic position (SEP) of the store population was provided by the retailer. Analyses used interrupted time series and multivariable hierarchical mixed-effects models.ResultsSales of both promoted and total NAS plant-based milks increased significantly during the promotional period (Promoted:+126 units, 95%CI: 105–148; Overall:+307 units, 95%CI: 264–349). The increase was greater in stores with predominately low SEP shoppers. During Veganuary, sales increased significantly for plant-based foods on promotion (+60 units, 95%CI: 37–84), but not for sales of plant-based foods overall (dairy alternatives: -1131 units, 95%CI: -5821–3559; meat alternatives: 1403 units, 95%CI: -749–3554). There was no evidence of a change in weekly sales of promoted seasonal fruit products (assessed via ratio change in units sold: 0.01, 95%CI: 0.00–0.02), and overall fruit category sales slightly decreased in intervention stores relative to control (ratio change in units sold: -0.01, 95%CI: -0.01–0.00).ConclusionDuring promotional campaigns there was evidence that sales of plant-based products increased, but not seasonal fruits. There was no evidence for any sustained change beyond the intervention period.

Plant-based Food Supply Chains: Recognising Market Opportunities and Industry Challenges of Pea Protein

Plant-based protein food products are considered healthier, more nutritious, and substantially ‘greener’ than meat-based dietary offerings. For reasons such as these plant protein sources including peas/legumes, soy and algae are experiencing unprecedented market popularity. Amidst the multitude of alternative protein-based foods on offer, peas are the most promising plant-protein source as they contain all the essential amino acids and have a well-balanced nutritional profile in terms of fat and fibre. However, understanding the extent of the market feasibility of the respective pea protein supply chains (SCs), based on practical expertise, is of utmost importance for policymakers and industrialists alike to evaluate the growth potential of peas as a protein source. To this end, a survey was conducted among pea SC stakeholders to create an understanding of the level of market feasibility of pea protein-based products. A SWOT analysis consolidated the different views and resulted in the identification of specific strengths, weaknesses, opportunities, and threats within the industry. By focusing on understanding the challenges and prospects within pea-protein product SCs, this research provides a springboard for further research investigations into related plant protein-based products. The resulting blueprint of recommended initiatives can help inform the further development of pea protein SCs.

Insights into plant-based food resource harvesting and processing: A microfossil analysis of stone tools at the Xinzhai Site, China

The Xinzhai site, located in the heartland of China’s Central Plains, served as the capital site of the Xinzhai Period (1850–1750 BCE), representing a transitional phase from the Longshan Culture (ca. 3000–1900 BCE) to the Erlitou Culture (1750–1520 BCE). To investigate the types of plant-based food resources that were harvested and processed, along with the tools and methods that were used, we analyzed plant microfossils (primarily starch and phytoliths) recovered from 29 stone tools that were suspected to be related to the harvesting and processing of plant-based food resources. Research findings suggest that millets (Setaria italica and Panicum miliaceum) were the primary crop harvested and processed by residents of the Xinzhai site, followed by Job’s tears (Coix lacryma-jobi), rice (Oryza sativa), and beans (Fabaceae). Additionally, tubers and nuts served as supplementary food resources, however further investigation is required to understand the utilization of wheat (Triticum aestivum). Stone knives served as the primary harvesting tools, with single-plant earhead cutting being the predominant harvesting method. In contrast, the widespread adoption of batch-harvesting methods using stone sickles was not evident. Stone mortars and grinding rods were the two types of processing tools found at the site. Although relatively few starch grains were found on these tools, phytoliths were abundant. However, grinding rod likely did not play a role in the processing of plant-based foods. Furthermore, stone mortars may have been used in conjunction with wooden pestles instead of stone pestles. Notably, some whetstones, may have functioned as grinding slabs in conjunction with grinding rods.

Prediction of food materials for the management of respiratory symptoms targeting PDE4B and NMDAR via machine learning approach

This study was conducted to explore the potential of plant-based food materials as reservoirs of natural active compounds for the management and prevention of respiratory diseases focusing on relief of symptoms including inflammation and cough. Herein, this research suggests the dietary choices that incorporate active compounds capable of targeting various respiratory symptoms simultaneously. To identify active compounds that regulate respiratory symptoms by targeting N-methyl-D-aspartate receptor (NMDAR) and Phosphodiesterase-4B(PDE4B), we adopted a systemic process integrated with machine learning. Through this process, the active compounds and food materials were predicted in an efficient manner. Additionally, we propose potential applications for drug candidate discovery and suggest assessing toxicity and safety through inter-material interactions.

From Plate to Planet: Factors Influence Thai Consumers’ Adoption Intention as Sources of Actual Behavior Development of Plant-Based Food

Introduction: This study investigates the factors influencing Thai consumers’ acceptance of plant-based food products. Drawing upon the Theory of Planned Behavior (TPB) attitudes, subjective norms, perceived behavioral control, Diffusion of Innovation Theory (DOI), personal innovativeness and environment concern, are examined as predictors of adoption intention and actual behavior. Methods: The quantitative approaches collected data with convenience sampling method from Thai consumers using online questionnaires. A structural equation modelling (SEM) was employed to analyse the confirmatory factor analysis and path analysis on relationships among variables and hypothesis testing. Results: The findings reveal significant positive relationships between attitudes, subjective norms, environmental concern, and personal innovativeness to adoption intention through actual behavior of plant-based food products. Perceived behavioral control did not impact adoption intention. Discussion: The results underscore the importance of attitudes, environmental concern, subjective norms and personal innovativeness in shaping consumer behaviour towards plant-based foods. Plant-based entrepreneurs can promote adoption to behavior on product launching using various factors across research fields as marketing strategies and communication tools regarding increase the product adoption and revenue growth.

Creating a healthy and sustainable food environment to promote plant-based food consumption: clear barriers and a gradual transition

BackgroundA shift away from diets high in animal-based foods towards diets high in plant-based foods is desirable considering human health, environmental sustainability, and animal welfare. As the food environment plays a crucial role in shaping consumption patterns, understanding of how changes in the food environment can facilitate plant-based consumption is crucial for the so-called protein transition. The current study aims to garner insight into barriers and facilitators for food outlet managers to take action to stimulate plant-based consumption within a local food environment.MethodsUsing a maximum-variation sample approach, we examined possible barriers and facilitators to promote plant-based consumption across different types of food outlets located within a geographically shared food environment (a city in the Netherlands). We conducted in-depth semi-structured interviews among food outlet managers and applied multi-stage thematic analysis to the interview transcripts.ResultsMost managers underscored the urgency of shifting towards more plant-based diets, and perceived a growing demand for plant-based products. However, three barriers hindered most of them from taking decisive action: Managers’ perception of low consumer demand for plant-based food options; fear of consumer resistance when stimulating plant-based food options; and limited behavioral agency to offer attractive plant-based food options. The few managers who made changes, or intend to make changes, are individuals with high intrinsic motivation, knowledge and skills.ConclusionsThe present work suggests the key for change towards a food environment stimulating plant-based consumption lies in addressing three (perceived) barriers shared among diverse outlets. These are partly different from barriers for stimulating healthy consumption in general. Furthermore, current changes appear to be driven incidentally by individuals who are motivated and able to stimulate more plant-based purchases among a small targeted group of consumers.

Protein Requirements for Maximal Muscle Mass and Athletic Performance Are Achieved with Completely Plant-Based Diets Scaled to Meet Energy Needs: A Modeling Study in Professional American Football Players.

American football players consume large quantities of animal-sourced protein in adherence with traditional recommendations to maximize muscle development and athletic performance. This contrasts with dietary guidelines, which recommend reducing meat intake and increasing consumption of plant-based foods to promote health and reduce the risk of chronic disease. The capacity of completely plant-based diets to meet the nutritional needs of American football players has not been studied. This modeling study scaled dietary data from a large cohort following completely plant-based diets to meet the energy requirements of professional American football players to determine whether protein, leucine, and micronutrient needs for physical performance and health were met. The Cunningham equation was used to estimate calorie requirements. Nutrient intakes from the Adventist Health Study 2 were then scaled to this calorie level. Protein values ranged from 1.6-2.2 g/kg/day and leucine values ranged from 3.8-4.1 g/meal at each of four daily meals, therefore meeting and exceeding levels theorized to maximize muscle mass, muscle strength, and muscle protein synthesis, respectively. Plant-based diets scaled to meet the energy needs of professional American football players satisfied protein, leucine, and micronutrient requirements for muscle development and athletic performance. These findings suggest that completely plant-based diets could bridge the gap between dietary recommendations for chronic disease prevention and athletic performance in American football players.

Unveiling biotransformation of free flavonoids into phenolic acids and Chromones alongside dynamic migration of bound Phenolics in Lactobacillus-fermented lychee pulp

Lactobacillus strains have emerged as promising probiotics for enhancing the bioactivities of plant-based foods associated with flavonoid biotransformation. Employing microbial fermentation and mass spectrometry, we explored flavonoid metabolism in lychee pulp fermented separately by Lactiplantibacillus plantarum and Limosilactobacillus fermentum. Two novel metabolites, 3,5,7-trihydroxychromone and catechol, were exclusively identified in L. plantarum-fermented pulp. Concomitant with consumption of catechin and quercetin glycosides, dihydroquercetin glycosides, 2,4-dihydroxybenzoic acid and p-hydroxyphenyllactic acid were synthesized by two strains through hydrogenation and fission of C-ring. Quantitative analysis revealed that bound phenolics were primarily located in water-insoluble polysaccharides in lychee pulp. Quercetin 3-O-rutinoside was partially liberated from water-insoluble polysaccharides and migrated to water-soluble polysaccharides during fermentation. Meanwhile, substantial accumulations in short-chain fatty acids (increased 1.45 to 3.08-fold) and viable strains (increased by 1.97 to 2.00 Log10 CFU/mL) were observed in fermentative pulp. These findings provide broader insight into microbial biotransformation of phenolics and possible guidance for personalized nutrition.

MALDI-TOF MS profiling and antifungal activity of lactic acid bacteria from kunu aya, a tiger nut traditional beverage of Nigeria

The application of matrix-assisted laser desorption time-of-flight mass spectrometry (MALDI-TOF MS) as a technique for high-throughput characterization of microbiota in African traditional foods is limited. Kunu aya is an unexplored reservoir of protective lactic acid bacteria (LAB) strains. A total of 26 LAB isolates from kunu aya were identified using MALDI-TOF MS as five species, including Lactiplantibacillus plantarum (14), Pediococcus pentosaceus (9), Levilactobacillus brevis (1), Lactiplantibacillus pentosus (1), and Weissella paramesenteroides (1). Antifungal activity screening of all LAB strains by agar-plate overlay assay revealed inhibition against Penicillium crustosum FOO5BA and/or Aspergillus flavus FOO8BA by six strains: L. plantarum (3), Pd. pentosaceus (1), L. brevis (1), and W. paramesenteroides (1). The six LAB strains demonstrated broad spectrum antifungal activity, when tested against eight molds from plant-based foods, inhibiting 4 to 7 molds, with average inhibition scores (AIS) of 0.75–2.75. L. brevis MKAIA1b showed the strongest antifungal activity (AIS; 2.75). Agar diffusion method revealed that antifungal activity against all target molds was retained in cell-free supernatants of L. brevis MKAIA1b, with the highest inhibition demonstrated against P. citrinum 3AS1 (15.34%). In challenged kunu aya fermented with L. brevis MKAIA1b or L. brevis MKAIA1b and L. plantarum TMP051, the growth of A. flavus F008BA, Fusarium langesthiae 13,014, and P. crustosum FOO5BA was delayed beyond 7 days at ambient temperature (25 °C). In this study, MALDI-TOF MS was an effective tool to reveal the species composition of LAB in kunu aya, which harbors LAB strains that displayed strong antifungal activity, while showing great potentials as a protective culture and for bio-control.

Greenhouse gas emissions of environmentally sustainable diets: Insights from the Icelandic National Dietary Survey 2019–2021

BackgroundHealth authorities are increasingly integrating environmental sustainability considerations into food-based dietary guidelines. However, concerns persist about the accuracy of the data used to assess environmental impacts, as well as the extent to which these guidelines are followed in practice. AimTo compare dietary greenhouse gas (GHG) emissions estimates using different top-down and bottom-up life cycle assessment (LCA) databases; and to estimate GHG emissions of food consumption within the ranges set for meat and dairy in recently proposed environmentally sustainable diets. MethodsDietary GHG emissions were estimated for participants in the 2019–2021 Icelandic National Dietary Survey (n = 822) using three publicly available LCA databases from Denmark, the US, and France. GHG emissions among participants whose consumption was aligned with the EAT-Lancet diet, the 2021 Danish food-based dietary guidelines and the 2023 Nordic Nutrition Recommendations were also quantified. ResultsThe mean dietary GHG emissions among participants were 6.3, 6.1, and 6.1 kg CO2-eq/day based on the Danish (top-down), US (bottom-up), and French (bottom-up) databases, respectively. The relative ranking of foods was also consistent across all three databases. For example, the relative contribution of total CO2-eq (% range for the three databases) was highest for red meat (39–51%), followed by dairy (10–17%) and beverages (9–13%). The contribution from plant-based foods (6–10%), seafood (4–11%), and poultry/eggs (<5%) was modest. The dietary habits of most participants (86%) were outside the ranges for meat and dairy consumption as set by the three sustainable diets. However, participants reporting consumption within the ranges for meat and dairy had mean GHG emissions ranging between 4.2 and 4.7 kg CO2-eq/day, depending on the diet. In comparison, the mean for participants not adhering to the sustainable diets was 7.7 kg CO2-eq/day. These results are higher than those reported in other Nordic and European studies, likely due to high consumption of lamb, beef, and dairy, and low consumption of plant-based food. ConclusionAll three LCA databases provided similar estimates for total dietary GHG emissions and relative ranking of different food groups. Based on current dietary habits in Iceland, adherence to environmentally sustainable diets would lead to a substantial reduction in dietary GHG emissions.

Identification of volatile and odor-active compounds in pea protein fractions obtained by a modified extraction method using fermentation.

This study investigates the aromatic composition of pea albumin and globulin fractions obtained through either fermentation or conventional acidification using hydrochloric acid (control) toward the isoelectric point of pea globulins. Different lactic acid bacteria were used including S. thermophilus (ST), L. plantarum (LP), and their coculture (STLP). The volatile compounds were extracted by solvent-assisted flavor evaporation technique and quantified by gas chromatography-mass spectrometry (GC-MS). Odor-active compounds (OAC) were further characterized by gas chromatography-olfactometry (GC-O). In total, 96 volatile and 36 OACs were identified by GC-MS and GC-O, respectively. The results indicated that the protein fractions obtained by conventional acidification were mainly described by green notes for the presence of different volatile compounds such as hexanal. However, the samples obtained by fermentation had a lower content of these volatile compounds. Moreover, protein fractions obtained by coculture fermentation were described by volatile compounds associated with fruity, floral, and lactic notes. PRACTICAL APPLICATION: The insights from this study on pea protein aroma could find practical use in the food industry to enhance the sensory qualities of plant-based products. By utilizing fermentation methods and specific lactic acid bacteria combinations, manufacturers may produce pea protein with reduced undesirable green notes, offering consumers food options with improved flavors. This research may contribute to the development of plant-based foods that not only provide nutritional benefits but also meet consumer preferences for a more appealing taste profile.

Characterisation of an outbreak of acute liver injury after ingestion of plant-based food supplement.

In April 2022, French Lentil and Leek Crumble (FLLC), a new frozen food preparation manufactured by Daily Harvest™ (containing Tara flour) was offered as a natural high-protein meal product. Soon thereafter, widespread anecdotal reports of acute gastrointestinal symptoms with liver injury were reported, leading to its voluntary withdrawal in June 2022, after shipment of 28,000 preparations. To summarise the clinical and laboratory features of 17 patients with FLLC associated liver injury from the Drug Induced Liver Injury Network (DILIN). Patients with FLLC-associated liver injury were enrolled into a prospective protocol and followed for 6 months. Cases were adjudicated by expert opinion causality assessment with summary statistics for data analysis. Enrolled subjects had a mean age of 41 years, 82% were female with mean BMI of 24 kg/m2. All were Caucasian without underlying liver disease. In most cases, abdominal pain and nausea arose within hours of FLLC ingestion. Mean days from ingestion to identification of liver injury was 3.1 days (±2.8). On enrolment, 53% had jaundice, 47% nausea, 24% fever, 59% abdominal pain, 41% itching and 12% rash. The mean initial serum ALT was 475 U/L (±302), AST 315 U/L (±315), alkaline phosphatase 190 U/L (±76), with a total bilirubin of 2.6 mg/dL (±2). In this study, 63% presented with a hepatocellular pattern of liver injury, 6% cholestatic and 31% mixed as determined by the R value. In addition, 24% of patients were hospitalised, and there were no fatalities or liver transplants. Liver biopsy in one subject revealed acute hepatitis with mild ductular reaction, mild lymphocytic and eosinophilic portal inflammation, mild lobular inflammation, preserved bile ducts and absence of interface hepatitis, steatosis, granulomatous reaction or cholestasis. Phylogenetic analysis confirmed the presence of Tara spinosa, the source of Tara flour. Natural food products are increasingly ubiquitous and may unexpectedly cause significant illness. All clinicians should inquire whether patients are consuming natural food products or herbal supplements and consider them as a potential cause of liver injury.

Creation of plant-based meat analogs: Effects of calcium salt type on structure and texture of potato protein-alginate composite gels

Due to environmental and ethical concerns with current meat production practices, there is a need to create plant-based meat analogs that accurately simulate the textural attributes of animal-derived meat. This study therefore assessed the impact of different insoluble calcium salts on the structural and rheological properties of plant protein-polysaccharide hydrogels formed via internal gelation. Potato protein (10 wt%) was used as a sustainable source of heat-set gelling proteins, whereas sodium alginate (1 wt%) was used as a sustainable source of ion-set gelling polysaccharides. Initially, CaCO3, Ca3(PO4)2, or CaHPO4 were used to crosslink the alginate in the protein-polysaccharide mixtures at ambient temperature by slowly releasing Ca2+ ions as the pH was reduced due to the action of D-glucono-δ-lactone (GDL). When the same amount of GDL and calcium were used, the pH trends, as well as the appearance and texture, were similar for Ca3(PO4)2 and CaHPO4 induced gels, whereas CaCO3 induced gels showed different characteristics, which was mainly attributed to the release of CO2 bubbles during the dissociation of this insoluble calcium salt. At the same calcium and GDL concentration, the gel strength increased in the following order: CaCO3 < Ca3PO4 < CaHPO4. This change in gel strength was mainly related to differences in the pH-time profiles produced by the dissolution of the different calcium salts. Micro-computed tomography analysis showed that the textural characteristics were related to the porosity of the composite hydrogels produced. When the final pH of all the samples was set at pH 5.5 by controlling the GDL concentration, the CaCO3 induced hydrogels had a higher gel strength than the Ca3(PO)4 and CaHPO4 induced ones. However, CaCO3 induced gels also released a large amount of CO2 bubbles, which disrupted the gel structure both before and after the heating process. Overall, our results showed that the pH, appearance, structure, and texture of potato protein/alginate hydrogels can be controlled by manipulating the type of insoluble salt and the amount of added GDL used. These potato protein-alginate hydrogels may therefore be suitable for creating meat analogs in the plant-based food industry.

Isochlorogenic acid A ameliorated lead-induced anxiety-like behaviors in mice by inhibiting ferroptosis-mediated neuroinflammation via the BDNF/Nrf2/GPX4 pathways

Lead (Pb) is a common environmental neurotoxicant that causes behavioral impairments in both rodents and humans. Isochlorogenic acid A (ICAA), a phenolic acid found in a variety of natural sources such as tea, fruits, vegetables, coffee, plant-based food products, and various medicinal plants, exerts multiple effects, including protective effects on the lungs, livers, and intestines. The objective of this study was to investigate the potential neuroprotective effects of ICAA against Pb-induced neurotoxicity in ICR mice. The results indicate that ICAA attenuates Pb-induced anxiety-like behaviors. ICAA reduced neuroinflammation, ferroptosis, and oxidative stress caused by Pb. ICAA successfully mitigated the Pb-induced deficits in the cholinergic system in the brain through the reduction of ACH levels and the enhancement of AChE and BChE activities. ICAA significantly reduced the levels of ferrous iron and MDA in the brain and prevented decreases in GSH, SOD, and GPx activity. Immunofluorescence analysis demonstrated that ICAA attenuated ferroptosis and upregulated GPx4 expression in the context of Pb-induced nerve damage. Additionally, ICAA downregulated TNF-α and IL-6 expression while concurrently enhancing the activations of Nrf2, HO-1, NQO1, BDNF, and CREB in the brains of mice. The inhibition of BDNF, Nrf2 and GPx4 reversed the protective effects of ICAA on Pb-induced ferroptosis in nerve cells. In general, ICAA ameliorates Pb-induced neuroinflammation, ferroptosis, oxidative stress, and anxiety-like behaviors through the activation of the BDNF/Nrf2/GPx4 pathways.