Plant Meat Research Articles

Comprehensive analysis of the metabolome and the whole genome transcriptome to reveal the regulatory mechanism the flavor of Phallus rubrovolvatus

Phallus rubrovolvatus (P. rubrovolvatus) is a large and rare fungus widely consumed and used for medicinal purposes in East Asian countries, earning the reputation of "plant meat". We created a reference genome for P. rubrovolvatus, with an assembly length of 33.39 Mb and 144 overlapping groups. We identified 9,204 coding genes on the genome, of which 231 gene clusters are related to amino acid synthesis and transport. In this study, via integrating the flavor-related metabolite and transcriptome data of five different developmental stages of P. rubrovolvatus, we produced a global map of the alterations in flavor-related metabolites throughout the entire development process of P. rubrovolvatus. With this dataset, we constructed a complex regulatory network, thereby identifying the key structural genes and metabolites for the regulation of free amino acids in the flavor formation of P. rubrovolvatus, and glutathione and 5′-nucleotides possess a strong synergistic fresh-enhancing effect. In the five different developmental stages of P. rubrovolvatus, the regulation of the identified genes related to the synthesis of amino acids and derivatives on flavor metabolism has been confirmed, which demonstrates that our dataset offers a suitable instrument for elucidating the regulatory substances that control the flavor biosynthetic pathways, which were previously not elucidated. Overall, our research findings not only provide novel insights into the metabolic regulation of flavor during the mycelia developmental process of P. rubrovolvatus, but also lay the groundwork for enhancing the flavor of P. rubrovolvatus.

Updates on Plant-Based Protein Products as an Alternative to Animal Protein: Technology, Properties, and Their Health Benefits.

Plant-based protein products, represented by "plant meat", are gaining more and more popularity as an alternative to animal proteins. In the present review, we aimed to update the current status of research and industrial growth of plant-based protein products, including plant-based meat, plant-based eggs, plant-based dairy products, and plant-based protein emulsion foods. Moreover, the common processing technology of plant-based protein products and its principles, as well as the emerging strategies, are given equal importance. The knowledge gap between the use of plant proteins and animal proteins is also described, such as poor functional properties, insufficient texture, low protein biomass, allergens, and off-flavors, etc. Furthermore, the nutritional and health benefits of plant-based protein products are highlighted. Lately, researchers are committed to exploring novel plant protein resources and high-quality proteins with enhanced properties through the latest scientific and technological interventions, including physical, chemical, enzyme, fermentation, germination, and protein interaction technology.

Solid-State Fermentation of Soybean Meal with Edible Mushroom Mycelium to Improve Its Nutritional, Antioxidant Capacities and Physicochemical Properties

Soybean meal is a class of by-products obtained from the processing of soybean products. Despite its high nutritional value, the presence of glycoside isoflavones limits human use of soybean meal. This study evaluated the effect of solid-state fermentation (SSF) with different edible mushroom mycelia (Pleurotus ostreatus, Hericium erinaceus, and Flammulina velutipes) on the proximate composition, antioxidant properties, and physicochemical properties of fermented soybean meal powder (SP). The results revealed that fermented SP had a higher nutritional value when compared to SP. P. ostreatus was the most pronounced among the three species. Crude protein content was found to have increased by 9.49%, while the concentration of glutamate and aspartic acid increased by 23.39% and 23.16%, respectively. SSF process significantly increased the total polyphenol content (TPC) and aglycone isoflavone content by 235.9% and 324.12%, respectively, resulting in increased antioxidant activity (evaluated by the DPPH, •OH, ABTS+ assays). Microstructural changes in fermented SP and nutrient degradation and utilization were observed. Thus, fermented SP can be used as a raw material with enhanced nutritional properties to develop new functional foods, such as plant-based foods represented by plant meat. It provides a promising approach for increasing the added value of soybean meal.

Forecast on the Development of the Plant-based Meat Company Beyond Meat in China

With the changing times, people's demand for a healthy diet is increasing. As a populous country with rapid economic and technological development, China has great potential in the plant meat market. To make a reasonable analysis of the development of Beyond Meat in the Chinese market, this paper will study the current situation of Beyond Meat in the Chinese market through PESTEL analysis, SWOT analysis, and financial analysis, and find out the disadvantages and deficiencies of the company in its growth. We find that Beyond Meat has huge numbers of retail stores and lots of restaurants in the United States, and the number of customers is relatively stable. However, Beyond Meat's financial report shows that the epidemic is affected by increased transportation costs and other factors, which make it suffer great loss. Then the future development direction of Beyond Meat is predicted by discussion, which helps Beyond Meat grow better in China.

Potentials of Neglected Wild Foods: Nutritional Composition of a ‘Plant Meat’ (Nyam Ngub) Prepared From Wild Edible Orchid Tubers

The powders of a traditional food (Nyam ngub) and two wild varieties of orchid tubers (Ateehteu and Lamsie) were studied for the chemical composition (proximate and mineral composition) and functional properties (water, oil, ethanol absorption capacities, solubility index and swelling power). The tubers were collected from Kedjom Ketingoh (5o 58’N and 10o 19E) in the Northwest Region of Cameroon from July to September 2017. The Nyam ngub was prepared following the traditional method used by local processors in the field. Nyam ngub and tubers were separately sliced, dried for 96 h at 45 °C, ground and sieved to obtain powders used for the analysis. For 100g DW, the mean crude protein, starch, total sugars, soluble sugars, total lipid, crude fibre, vitamin C, calcium, iron contents and energy values for Ateehteu, Lamsie and Nyam ngub were (1.93; 3.50; 2.59)mg, (6.51; 4.48; 4.26)g, (14.34; 15.07;13.08)g, (1.07; 1.06; 1.05)g, (2.45; 2.93; 2.41)g, (4.02; 5.22; 4.88)g, (8.38; 5.69; 5.93)mg, (58.02; 181.86; 693.03)mg, (2.78; 24.65; 16.02)mg and (60.58; 63.09; 53.73) Kcal. The mean water, oil and ethanol absorption capacities for Ateehteu and Lamsie were (7.29; 9.10) g/g, (2.60; 3.21) g/g and (1.91; 2.28) g/g and solubility index was (44.38; 59.63) %. The results showed that Nyam ngub could therefore represent a rich traditional food that can provide nutrient diversity in diets, served as food for diabetics and had a promising potential as nutraceuticals and functional foods.

Production of Edible Foods from Surf Clam Wastes

ABSTRACT THIS paper shows how to salvage food from dis-carded clam meat fractions in shellfish plants with manual shucking operations. The process suggested uses shell separation and retort heating of materials culled from an outgoing waste stream. Results show that about 5 percent of a shellfish plant's meat material can be captured as additional meat to increase com-modity yield and profits.