Potato Protein Research Articles

N-Linked Glycoproteome Analysis of Diosorea alata Tuber Shows Atypical Glycosylation and Indicates Central Role of Glycosylated Proteins in Tuber Maturation.

Glycosylation is an important post translational modification in plants. First analysis of N-linked glycosylated proteins of Dioscorea alata using Concanavalin A lectin affinity chromatography enrichment coupled with label free quantification is presented. In total, 114 enriched glycoproteins were detected. Signal P and sub-cellular localization showed 42.2% of proteins to be secretory. These included peroxidases, endochitinases, calreticulin, calnexin, thaumatins and lipid transfer proteins. Gene Ontology and MapMan analysis predicted the enriched glycoproteins to be involved in processes essential for tuber maturation namely: signal transduction, lignification, protein trafficking, endoplasmic reticulum quality control and cell wall remodeling. This was supported by biochemical validation of the essential glycoproteins. Interestingly, out of the two dioscorin isoforms, Dio B was the only N-glycosylated form. In silico analysis showed O-glycosylation sites in the other form, Dio A suggesting its similarity with sporamin, the storage protein of sweet potato. Absence of signal peptide in Dio B and the presence of non-canonical motif hints towards its atypical glycosylation. The analysis revealed that N-glycosylation of Dio B isoform maintains the activities associated with Dioscorin at maturity and provides an overview of protein N-glycosylation, enriching the glycoproteome database of plants especially tubers.

Physical and oxidative stability of fish oil-in-water emulsions stabilized with emulsifier peptides derived from seaweed, methanotrophic bacteria and potato proteins

This study investigated the emulsifying and antioxidant activity of 10 peptides derived from seaweed, methanotrophic bacteria, and potatoes, which were identified as emulsifiers using quantitative proteomics and predictive bioinformatics. The factors (e.g., interfacial properties, secondary structure, net charge) behind the dual-functionality of peptides were characterized and related to peptides’ ability to provide physical and oxidative stability in 5 % fish oil-in-water emulsions during 10 days of storage. The secondary structure of some of the peptides changed from highly disordered to more α-helical (GIIPATILEFLEGQLQEVDNNKDAR and GIIPGTILEFLEGQLQK) or β-strand (VGFACSGSAQTYLSFEGDNTGRGEEEVAI, ELQVSARVTLEIEL, KVKINETVEIKGKFHV, RSPQKKESDMMKATKFAVVLMAAGLTVGCA) structures when adsorbed at the oil-water interface in comparison to aqueous solution. The physical stability analyses confirmed that three seaweed peptides (IDSSFDSLPTDVVRVANSSCDAVE, VGFACSGSAQTYLSFEGDNTGRGEEEVAI, and ELQVSARVTLEIEL), one of the methanotrophic bacteria peptides (KVKINETVEIKGKFHV) and two of the potato peptides (GIIPATILEFLEGQLQEVDNNKDAR and GIKGIIPAIILEFLEGQLQEVDNNKDAR) can indeed produce physically stable emulsions. The predicted emulsifier peptide embedded in methanotrophic bacteria protein (KVKINETVEIKGKFHV) outperformed all the samples in its ability to retard lipid oxidation in emulsions. This was evident as this sample had the lowest hydroperoxides formation (peroxide value < 10 meq O2/ kg oil), tocopherols consumption, and volatile compound concentration, especially for t,t-2,4-heptadienal (14 ng/g sample) and 2-ethyl-furan (no formation). Non-enzymatic browning, which may indicate advanced stages of oxidation, occurred in all emulsions except for those stabilized with KVKINETVEIKGKFHV and sodium caseinate. Even though the positively charged peptides yielded better oxidative stability compared to negatively charged ones, there are several other factors (i.e., length, structure, charge, ability to decrease oil-water interfacial tension) affecting the physical and oxidative stability of emulsions. Therefore, it must be kept in mind that it is the collective action of these factors that ultimately define the functionality of peptides. In its entirety, KVKINETVEIKGKFHV proved to be highly effective in its technological functions as an emulsifier and antioxidant.

The alleviative effect of sweet potato protein hydrolysates on the quality deterioration of frozen dough bread in comparison to trehalose

The effects of different sweet potato protein hydrolysates (SPPH) concentrations (1, 2, 3, g/100 g) on the frozen dough bread in comparison to trehalose (3 g/100 g) were evaluated. The results showed that the addition of SPPH at all examined levels can retard the quality deterioration of frozen dough and a greater amount of SPPH showed better effect. During the frozen storage, the addition of 3 g SPPH showed an increase in yeast viability from 43.01% to 79.03%, and a decrease in freezable water content, tan δ and free sulfhydryl groups from 57. 21%, 0.74 and 5.74 μmol/g to 47.72%, 0.69 and 3.96 μmol/g, respectively. After frozen storage for 56 days, compared with the control, the addition of SPPH at 3 g significantly increased the specific volume of bread from 3.15 mL/g to 3.97 mL/g, and the porosity and mean area of pore increased from 23.18%, 0.26–32.55%, 0.43, respectively, authenticated by the observations of SEM, binary and representative images. Furthermore, the hardness significantly decreased from 1224.90 g to 839.93 g. These findings suggested that SPPH can be potently employed as a natural food-derived cryoprotectant agent for improving the quality and nutrition of frozen dough.

Insecticidal and Potato Growth Stimulation Activity of Bacillus thuringiensis kurstaki HD-1

Bacillus thuringiensis (Bt) produces Cry toxins against pest insects. Cry proteins are conformed by domains related to pore formation and recognition of protein receptors. Plant-induced systemic resistance (ISR) is triggered due to pest attack, it could be activated by Bacillus sp. Tecia solanivora (Ts) is a potato pest, susceptible to Cry1Ac and Cry1B proteins. This paper indicates the endorsement of Bt kurstaki HD-1 (BtkHD1) in relation to Ts control (Cry1Ac and Cry1B proteins), potato growth promotion, and plant ISR due to pests related to the BtkHD1-potato system. To ensure that ongoing quality control of BtkHD1 was maintained, crystal synthesis (microscopy), cry1 genes presence, and Cry protein production were checked. Bioassays Ts larvae and potato plantlets and an in silico analysis of the hybrid Cry1Ac-Cry1Ba protein and potato ISR related to the BtkHD1 infl uence were performed. Bioassay on Ts larvae shows an LC50 of 536 ng/cm2 of diet. A potato growth promotion assay revealed the effect of BtkHD1 on the length and dry weight of stems. The prospective analysis took into account relevant factors affecting the biological function of the hybrid protein focused on domain II. In silico identification of 15 BtkHD1 proteins and 68 potato proteins related to plant ISR due to pests was completed. This project serves to validation of toxicity on Ts larvae and potato growth effect based on BtkHD1, including a forward analysis of the hybrid Cry1Ac1-Cry1Ba1, and proteins associated with this strain and potato for eliciting plant ISR due to pests.

Towards maximum value creation from potato protein liquor: volatile fatty acids production from fungal cultivation effluent

The cornerstones of an efficient circular waste management strategy aiming for enhanced resource efficiency are maximizing organic waste valorization and improving residual conversion to biochemicals. In this regard, this study focuses on the production of volatile fatty acids (VFAs) from the effluent of fungi biomass cultivation on low-grade residues from the potato starch industry with batch and semi-continuous membrane bioreactors (MBRs) containing the effluent of already fermented potato protein liquor (FPPL) inoculated with chicken and cow manure. The effect of pH in the batch experiments on the production and yield of VFAs during acidogenic digestion was evaluated. Rapid generation of VFAs at a concentration of up to 11.8 g/L could be successfully achieved in the MBR. Under the optimal conditions, a high yield of 0.65 g VFAs/g VSfed was obtained for the organic loading rate (OLR) of 1 g VS/L/d using FPPL substrate and chicken manure as inoculum. The results show that the application of sequential multi-step bioconversion of potato starch industry residues has the potential to increase the variety of value-added products generated from a single organic residue while enhancing nutrient recovery capacity.

Potato protein tyrosine phosphatase StPTP1a is activated by StMKK1 to negatively regulate plant immunity.

Phytophthora infestans causes severe losses in potato production. The MAPK kinase StMKK1 was previously found to negatively regulate potato immunity to P. infestans. Our results showed that StMKK1 interacts with a protein tyrosine phosphatase, referred to as StPTP1a, and StMKK1 directly phosphorylates StPTP1a at residues Ser-99, Tyr-223 and Thr-290. StPTP1a is a functional phosphatase and the phosphorylation of StPTP1a at these three residues enhances its stability and catalytic activity. StPTP1a negatively regulates potato immunity and represses SA-related gene expression. Furthermore, StPTP1a interacts with, and dephosphorylates, the StMKK1 downstream signalling targets StMPK4 and -7 at their Tyr-203 residue resulting in the repression of salicylic acid (SA)-related immunity. Silencing of NbPTP1a + NbMPK4 or NbPTP1a + NbMPK7 abolished the plant immunity to P. infestans caused by NbPTP1a silencing, indicating that PTP1a functions upstream of NbMPK4 and NbMPK7. StMKK1 requires StPTP1a to negatively regulate SA-related immunity and StPTP1a is phosphorylated and stabilized during immune activation to promote the de-phosphorylation of StMPK4 and -7. Our results reveal that potato StMKK1 activates and stabilizes the tyrosine phosphatase StPTP1a that in its turn de-phosphorylates StMPK4 and -7, thereby repressing plant SA-related immunity.

Frictional behaviour of plant proteins in soft contacts: unveiling nanoscale mechanisms.

Despite the significance of nanotribology in the design of functional biomaterials, little is known about nanoscale friction in the presence of protein-coated soft contact surfaces. Here, we report a detailed investigation of frictional behaviour of sustainable plant proteins at the nanoscale for the first time, using deformable bio-relevant surfaces that achieve biologically relevant contact pressures. A combination of atomic force microscopy, quartz crystal microbalance with dissipation monitoring, and friction force microscopy with soft polydimethylsiloxane (PDMS, 150 kPa) surfaces was employed to elucidate the frictional properties of model plant proteins, i.e. lupine, pea, and potato proteins at the nanoscale while systematically varying the pH and ionic strength. Interactions of these plant proteins with purified mucins were also probed. We provide the much-needed direct experimental evidence that the main factor dictating the frictional properties of plant proteins is their affinity towards the surface, followed by the degree of protein film hydration. Proteins with high surface affinity, such as pea and potato protein, have better lubricating performance than lupine at the nanoscale. Other minor factors that drive lubrication are surface interactions between sliding bodies, especially at low load, whilst jamming of the contact area caused by larger protein aggregates increases friction. Novel findings reveal that interactions between plant proteins and mucins lead to superior lubricating properties, by combining high surface affinity from the plant proteins and high hydration by mucins. We anticipate that fundamental understanding gained from this work will set the stage for the design of a plethora of sustainable biomaterials and food with optimum nanolubrication performance.

Nutrient Analysis of Two Lesser-Known Indigenous Vegetables (Cocoyam and Sweet Potato Leaves) in Melon Soups

The study investigated the nutrient composition of two lesser-known indigenous vegetables (cocoyam and sweet potato leaves) in melon soups. The study was conducted to identify proximate composition in three types of melon soups. The instrument adopted for the study was laboratory analysis of food nutrients by four food Technologists using official methods of Association of Official Analytical Chemists. The data for food nutrients were collected in triplicate from the melon soups in the food analysis laboratory, raw triplicate values of each food nutrients in the soups were collected and analyzed using ± SD and ANOVA statistics to test the hypotheses 1 – 2. The findings revealed that cocoyam and sweet potato leaves melon soups are as rich as fluted pumpkin leaf melon soup in proximate nutrients, such as protein in cocoyam and sweet potato leaves had (9.81: 8.90 while fluted pumpkin had 9.58), moisture (65.02: 64.74 while fluted pumpkin had 65.17); fats (7.75: 10.65 while fluted pumpkin 10.45), carbohydrate (12.68: 8.30 fluted pumpkin 7.87), fibre (3.78: 7.19 while fluted pumpkin had 5.49), and ash (0.95: 0.95 and fluted pumpkin 1.44). The study showed that there were significant differences between the mean values of the nutrients in the proximate analysis. Therefore, the consumption of cocoyam and sweet potato leaves should be encouraged by all families in the country. Cocoyam and sweet potato leaves should be sold in the open markets same way the popular vegetables are sold such as fluted pumpkin (Ugu) leaf.

Bioactive Substances of Potato Juice Reveal Synergy in Cytotoxic Activity against Cancer Cells of Digestive System Studied In Vitro.

More and more literature data indicate the health-promoting effect of potato juice (PJ). However, to date, it has not been precisely explained which of the many compounds present in PJ exhibit biological activity. The work aimed to establish the antiproliferative effect of gastrointestinal digested PJ and the products of its processing. Fresh PJs derived from three edible potato varieties, industrial side stream resulting from starch production, partially deproteinized PJ derived from feed protein production line, and three different potato protein preparations subjected to digestion in the artificial gastrointestinal tract were used in this study. The cytotoxic potential of glycoalkaloids (GAs), phenolic acids, digested PJ, and products of PJ processing was determined in human normal and cancer cells derived from the digestive system. The results showed that GAs exhibit concentration-dependent cytotoxicity against all analyzed cell lines. In contrast, phenolic acids (caffeic, ferulic, and chlorogenic acid) do not show cytotoxicity in the applied cell lines. A correlation between cytotoxic potency and GAs content was found in all PJ products studied. The most potent effects were observed under treatment with deproteinized PJ, a product of industrial processing of PJ, distinguished by the highest effective activity among the fresh juice products studied. Moreover, this preparation revealed a favorable cytotoxicity ratio towards cancer cells compared to normal cells. Statistical analysis of the obtained results showed the synergistic effect of other bioactive substances contained in PJ and its products, which may be crucial in further research on the possibility of using PJ as a source of compounds of therapeutic importance.

Protein-Based Biostimulants to Enhance Plant Growth—State-of-the-Art and Future Direction with Sugar Beet as an Example

Protein-based biostimulants (PBBs) are derived from the hydrolysis of protein-rich raw materials of plant and/or animal origins, usually by-products or wastes from agro-industries. The active ingredients (AIs) produced by hydrolysis have the capacity to influence physiological and metabolic processes in plants, leading to enhanced growth, nutrient and water-use efficiency, tolerance to abiotic and biotic stresses, and improved crop yield and quality. This paper reviews the state-of-the-art and future opportunities for use of PBBs, based on potential effects on the soil, crops, and sustainability (social, economic, environmental). In this case, two examples of PBBs (hydrolyzed wheat gluten and potato protein) and their effects on the early growth of three sugar beet varieties are described and discussed. Both PBBs have a significant stimulating effect on early sugar beet growth and development. The opportunity to develop PBBs into superabsorbent polymers (SAPs) is discussed. To conclude, PBBs/SAPs developed from agro-industrial wastes have the potential for sustainably supplying water and nutrients in agricultural systems and for enhancing plant growth and development over a substantial period.

Macronutrients, Amino and Fatty Acid Composition, Elements, and Toxins in High-Protein Powders of Crickets, Arthrospira, Single Cell Protein, Potato, and Rice as Potential Ingredients in Fermented Food Products

Due to the increasing global population and climate change, new sustainable food sources are being intensively sought to replace less favorable livestock production. Especially new protein sources and their food applications are being focused on. In this paper, several selected protein sources that may have potential application in future functional foods, such as fermented foods, were examined and compared. These sources include single cell protein (SCP), Arthrospira platensis (Algae), Acheta domesticus (edible insect), potato, and rice protein. The above sources were compared to whey proteins. The parameters studied were total nutritional value, amino acid profile, fatty acid profile, the content of some elements, and the presence of toxins.

Ohmic baking of gluten‐free bread: role of non‐gluten protein on GF bread structure and properties

SummaryBatter stabilisation presents a great challenge for gluten‐free (GF) bread, as CO2 is released during bread‐making process, resulting in small, dense and crumbly breads. Apart from starch, protein plays a crucial role in gas cell stabilisation. This study aims to assess the effect of non‐gluten protein from different sources (plant and animal) on GF batter's rheological behaviour (pasting properties, rheology and foam stability) and on bread properties after baking with conventional and ohmic heating method. Hence, this study evaluated the functional properties (protein solubility, hydrophobicity, sulfhydryl groups, foaming and emulsification properties) of selected non‐gluten protein relevant for foam stabilisation. Furthermore, a correlation matrix was established by involving the functional properties of the proteins and their interaction with starch on batter rheology and bread quality. Among proteins, egg albumin and potato proteins were reported to perform superior functionality in GF bread; in particular, potato protein generated breads with the highest volume for both baking methods, which was potential to replace egg albumin. According to the correlation matrix, protein solubility was required in foaming and emulsification behaviour to improve GF bread properties.

Utilization of potato protein fractions to form oil-in-water nanoemulsions: Impact of pH, salt, and heat on their stability

The plant-based foods market has grown rapidly due to increasing consumer concerns about the ethics, sustainability, and nutrition of the modern diet. However, it is challenging to create plant-based foods with good physicochemical, functional, and sensory properties. In this study, we investigated the emulsifying properties of two potato protein fractions: PP-200 (patatin) and PP-300 (protease inhibitor). The size, surface, charge, and microstructure of corn oil-in-water emulsions produced using these proteins were measured when they were exposed to changes in pH, ionic strength, and temperature. Both protein fractions successfully formed emulsions containing small droplets under suitable conditions, but the PP-200 required less protein (0.5%) and produced smaller droplets (230 nm). The proteins had different isoelectric points (pH 5 for PP-200 and pH 8 for PP-300), which caused the emulsions formed from them to be unstable to flocculation over different pH ranges (pH 4–5 for PP-200 and pH 6–8 for PP-300). The addition of salt screened the electrostatic repulsion between the droplets, causing them to become unstable to aggregation. The level of salt required to promote aggregation depended on protein type: ≥50 mM NaCl for PP-200 and ≥200 mM NaCl for PP-300. Both emulsions were stable to heating in the absence of salt. However, in the presence of 100 mM NaCl, the PP-200 emulsions were unstable when heated above 60 °C, while the PP-300 emulsions remained stable. In summary, both potato protein fractions have good emulsifying properties, but they are suitable for use under different environmental conditions, especially pH ranges.

Targeted hydrolysis of native potato protein: A novel workflow for obtaining hydrolysates with improved interfacial properties

Peptides and protein hydrolysates are promising alternatives to substitute chemical additives as functional food ingredients. In this study, we present a novel workflow for producing a potato protein hydrolysate with improved emulsifying and foaming properties using quantitative proteomics and bioinformatic prediction to facilitate targeted hydrolysis design. Based on previous studies, we selected 15 potent emulsifier peptides derived from abundant potato proteins as targets. Through in silico analysis, we determined that from a range of industrial proteases (Neutrase (Neut), Alcalase (Alc), Flavourzyme (Flav) and Trypsin (Tryp)), Tryp was found more likely to release peptides resembling the targets. After applying all proteases individually, hydrolysates were assayed for in vitro emulsifying and foaming properties. No direct correlation between degree of hydrolysis and interfacial properties was found. Tryp (E/S = 3%) produced a hydrolysate (DH = 5.4%) with high aqueous solubility and the highest (P < 0.05) emulsifying and foaming abilities, validating the hypothesis. Using LC-MS/MS, we identified >10,000 peptides in each hydrolysate. Peptide mapping revealed that random overlapping with known peptide emulsifiers is not sufficient to quantitatively describe hydrolysate functionality. However, validated release of targeted peptides by 3% Tryp appears to increase surface activity of the hydrolysate. Our data also suggest that terminal hydrophobic anchor domains may be important for high interfacial partitioning and activity. While modest yields and residual unhydrolyzed protein indicate room for process improvement, this work shows that bioinformatics-guided and data-driven targeted hydrolysis is a promising, interdisciplinary approach to facilitate process design for production of functional hydrolysates from alternative protein sources.

Structural Analysis and Study of Gel Properties of Thermally-Induced Soybean Isolate-Potato Protein Gel System.

Heat-induced composite gel systems consisting of different soybean protein isolate (SPI) and potato protein (PP) mixtures were studied to elucidate their "backbone" and property changes. This was achieved by comparing the ratio of non-network proteins, protein subunit composition, and aggregation of different gel samples. It was revealed that SPI was the "gel network backbone" and PP played the role of "filler" in the SPI-PP composite gel system. Compared with the composite gels at the same ratio, springiness and WHC decrease with PP addition. For hardness, PP addition showed a less linear trend. At the SPI-PP = 2/1 composite gel, hardness was more than doubled, while springiness and WHC did not decrease too much and increased the inter-protein binding. The hydrophobic interactions and electrostatic interactions and hydrogen bonding of the SPI gel system were enhanced. The scanning electron microscopy results showed that the SPI-based gel system was able to form a more compact and compatible gel network. This study demonstrates the use of PP as a potential filler that can effectively improve the gelling properties of SPI, thus providing a theoretical basis for the study of functional plant protein foods.

Production, identification and characterization of antioxidant peptides from potato protein by energy-divergent and gathered ultrasound assisted enzymatic hydrolysis

Effects of energy divergent ultrasound (EDU, 30, 40 and 50 W/L) and energy gathered ultrasound (EGU)-assisted enzymatic hydrolysis on production, identification and characterization of antioxidant peptides from potato protein hydrolysates (PPH) were investigated. EDU and EGU significantly increased degree of hydrolysis and recovery of PPH compared with conventional (C) enzymatic hydrolysis. PPH by EGU40 showed the highest Fe2+-chelating activity (55.33 µg EDTA/mL), ·OH scavenging activity (230.05 µg Vc/mL) and oxygen radical absorbance capacity (82.24 µg TE/mL). Peptides with molecular weight <1 and 1–2 kDa of PPH by EGU40 displayed higher antioxidant activities than those by C and EDU40, which might be contributed to their more hydrophobic, polar charged and antioxidant amino acids at terminals and/or inside the sequences identified by LC-MS/MS. Additionally, structure–activity relationship was revealed by peptide conformation and position of some specific amino acids. Therefore, EGU has great potential in production of functional peptides with enhanced antioxidant activity.

Protein oleogels prepared by solvent transfer method with varying protein sources

The increasing interest in plant-based materials warrants investigating whether a method used to create protein oleogels by a solvent transfer of whey protein aggregates can be applied to other (specifically plant-based) types of globular proteins. Our results demonstrate that the solvent transfer procedure is indeed suitable to also obtain fully plant-based protein oleogels. Protein aggregates in water – the starting point for the solvent transfer – were shown to be of similar size for all protein sources (∼ 200 nm), which gave the opportunity to further investigate the effect of protein characteristics. The aggregates maintained a well-dispersed state throughout the solvent transfer procedure for whey and potato protein isolate aggregates, whereas large agglomerates (20–50 μm) were formed for egg, pea and soy protein isolate aggregates. At native protein concentration, the smaller aggregate size for whey and potato protein oleogels led to higher gel strengths (protein concentration 7 and 10%, G′ ∼ 2800 Pa) due to more efficient network formation. Next to aggregate size, the gel strength was also related to the hydrophobicity of protein aggregates, apparent from the difference in gel strength between oleogels of similarly sized whey ( G′ of 2800 Pa) and potato protein aggregates ( G' of 350 Pa) when diluted to the same protein concentration (7%). In an apolar environment, the higher hydrophobicity of potato protein aggregates led to weaker attractive interactions compared to the more hydrophilic whey protein aggregates. These results show that the gel strength of protein oleogels can be controlled by both protein aggregate size and protein characteristics. • Fully plant-based protein oleogels can be prepared via a solvent transfer method. • Properties of obtained oleogels depend on the protein aggregate characteristics. • The gel strength increases with decreasing aggregate size and hydrophobicity.

Evaluation of nutritional quality for weaner piglets of a new methanotrophic microbial cell-derived protein feed

This study aimed to test the hypothesis that a new methanotrophic microbial cell protein (MCP) product, Uniprotein®, has a protein value comparable to other high-quality feeds for weaner piglets. Two experiments were conducted. Experiment 1 was a balanced 6 × 6 Latin square design experiment with six ileal cannulated castrated pigs (start weight 30.2 ± 1.4 kg). They were fed six different diets (one diet did not belong to this study) over six periods, each of one week duration. Four of the diets contained 180 g crude protein (CP)/kg as-fed with either MCP, potato protein (PP), fishmeal (FM), or soy protein concentrate as the sole N-source. The fifth diet was N-free. Experiment 2 was a dose-response trial, where piglets during the first 14 days post-weaning were fed diets including increasing amounts of MCP (0, 30.0, 60.0, or 100.0 g MCP/kg as-fed, equivalent to 0, 112, 221 and 359 g microbial-derived CP/kg diet CP) at the expense of FM and PP. Crystaline CP, Lys, Met, Thr, Trp and Val were added to minimize differences across diets, and no medicinal zinc was added to any of the diets. In experiment 1, MCP had the second highest content of essential amino acids (EAA), but the lowest coefficient of standardized ileal digestibility for all EAA except Lys (P < 0.001). However, when contents of ileal digestible EAA were expressed relative to contents of ileal digestible Lys, MCP complied with Danish nutrient recommendations for weaner piglets for 7 out of 9 EAA, and with particularly high levels of digestible Met and Trp. Microbial cell protein had a superior profile as compared to FM for digestible EAA relative to digestible Lys. In experiment 2, MCP could constitute up to 221 g CP/kg diet without any addition of medicinal zinc during the first 14 days post-weaning without any negative impacts on daily weight gain or feed efficiency (gain:feed) compared to the control diet (0 MCP). In conclusion, MCP fulfills Danish recommendations for EAA composition for most EAA and can replace other high quality protein sources to constitute up to 22% of diet CP for weaner piglets without compromising piglet performance.

Environmental benefits of circular food systems: The case of upcycled protein recovered using genome edited potato

Although essential in the human diet, large quantities of available protein are currently lost or under-utilized within the food system, including protein rich side streams from conventional potato starch production. By using the genome editing technique CRISPR-Cas9, conventional starch potato cultivars can be upgraded to facilitate high-value recovery of potato protein fit for human consumption. In turn, this could support the nessecary transition towards more circular food systems. The aim of this study was to assess what environmental benefits could be gained by shifting from conventional protein recovery practice to a novel approach using genome edited potato. Our results, using consequential life cycle assessment, showed that the novel protein recovery scenario provided substantial environmental savings for every ton potato starch produced, with a reduction in global warming impact, terrestrial acidification, land use and ecosystem damage of −720 kgCO2eq, −13 kgSO2eq, −760 m2a crop eq, and −1.1 × 10−5 species.yr respectively. The potential environmental benefits of using genome edited potato were maintained even when simulating reduced tuber yield, increased production inputs, and substitution of various protein sources. Although currently limited by EU legislation and technical maturity, high-value protein recovery from food side streams holds a promising potential to support sustainable production and circularity within the food system.

Assessment of the Acute Effects of Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation in Healthy Males Using a Randomised Study Design

Searchable abstracts of presentations at key conferences in endocrinology ISSN 1470-3947 (print) | ISSN 1479-6848 (online)