Protein Fractions Research Articles

Использование процесса проращивания для повышения антиоксидантных свойств сырья

Abstract. The development of technology for controlled germination of grains and raw ingredients based on them, as well as the adaptation of methods and approaches for each individual crop, is one of the promising areas in the development of a line of food products that meets all the requirements of the modern population. The novelty of the research lies in the use of short-term temperature exposure as a disinfecting step before the process of germination of barley grain and the formation of an evidence base that this type of exposure does not have a negative impact on the remaining technological stages. The purpose of the study was to study the possibility of using barley grain in germination technology for the further production of raw ingredients with increased antioxidant properties. Research methods. The objects of study were barley grain (Hordeum vulgare L.), harvested from 2019 to 2022. The production of sprouted grain included separate technological stages: disinfection (short-term exposure to high temperatures), soaking (in water at 20 ± 2 °C for 20 hours) and germination (in a chamber with a temperature of 22 ± 2 °C and air humidity 95 ± 3 % , with a time range of 12–48 hours). Standard methods were used to evaluate: organoleptic indicators, humidity, nature, mass fraction of protein, ability and energy of germination, as well as microbiological indicators. To select the optimal duration of germination, the total content of flavonoids, polyphenols and antioxidant activity was controlled. Results. As a result of the studies, it was established that the use of short-term thermal exposure at a temperature of 190 °C and a duration of 10 s allows minimizing the risks of activating the development of the present microflora of barley grain. Using the proposed approaches, when carrying out the technological stage of germination, it was possible to identify the optimal duration of the process – 36 hours, which leads to an increase in total antioxidant activity by an average of 46 %, flavonoid content by 560 % and polyphenols by 145 %.

Elucidating the effect of polyphenol-protein interactions on rheological properties of purple waxy rice

Processing purple rice causes interactions between polyphenols and protein. The effect of covalent and non-covalent interactions on the viscosity of non-pigmented (Neches) and purple (HB-1) waxy rice cultivars was studied by using dithiothreitol (DTT), urea, sodium chloride (NaCl), and acidic (pH 2) and alkaline (pH 12) environments. Urea did not affect pasting properties of both cultivars. The pasting viscosity of whole grain Neches and HB-1 and milled Neches increased by NaCl, but not that of milled HB-1. DTT reduced the pasting viscosity of Neches, whereas that of HB-1 decreased moderately. Whole grain Neches and HB-1 and milled Neches exhibited greater pasting viscosity at pH 2, whereas milled HB-1 was unaffected. Pasting viscosity of Neches was slightly affected at pH 12, whereas that of whole grain HB-1 increased and milled HB-1 decreased. Protein fractions of both cultivars shared similar molecular weight and secondary structures, but polyphenols affected the tertiary structure. The polyphenol-protein cross-links played the predominant role in the viscosity development of purple rice and may enhance the stability of the protein network at pH 2 and in the presence of DTT, but were disrupted at pH 12. Polyphenol-protein interactions may improve starch pasting properties without the need for chemical modifications.

THE EFFECT OF LOW HEATING TEMPERATURES ON CASEIN WHEY PROTEINS

In the work, a comparative analysis of the fractional composition and resistance to thermal denaturation of proteins of two samples of casein wheys was carried out: the laboratory one, which was obtained at a temperature of 18°C, and the production one – at a temperature of 46°C. In both cases, wheys were separated after isoelectric precipitation of casein complex proteins with hydrochloric acid. Express electrophoresis in a polyacrylamide gel showed an identical qualitative composition of major and minor proteins fractions in both samples. Also, no differences were found in the relative content of the main protein fractions of wheys – β-lactoglobulin (β-lg), α-lactalbumin (α-la), serum albumin (BSA) and immunoglobulins (Ig). To compare resistance to heat denaturation, samples of laboratory and production wheys were heated and held for 5 min at temperatures from 60°C to 100°C with an interval of 5°C. The precipitate of denatured proteins was isolated by centrifugation. The concentration of proteins in the supernatant was determined spectrophotometrically and the qualitative and quantitative composition of the main protein fractions was analysed by express electrophoresis. As a result, it was established that the concentration of undenatured protein in both wheys does not coincide in the temperature range of 70–90°C. Laboratory whey proteins were more resistant to heat denaturation. Moreover, these differences can be detected only with short-term (5 min) thermal denaturation. Long-term high-temperature heating (30 min) does not allow them to be detected. Electrophoretic analysis of the relative content of the main protein fractions showed that changes in stability occur due to two fractions – β-lg and BSA. The relative concentration of these fractions in the undenatured residue from production whey is ˂ 3%, and in the residue from laboratory whey > 8% for BSA and > 24% for β-lg when heated to 90°C for 5 min. Long-term exposure of both wheys at 20°C before investigating their resistance to thermal denaturation may indicate that some of the changes in the stability of production whey proteins caused by preheating to 46°C are irreversible.

Effect of Different Molecular Weight Hyaluronic Acids on Skim Milk Functional Properties.

Hyaluronic acid (HA), a naturally occurring polysaccharide with recognized health benefits, has gained approval for use in the food industry as a food additive, ingredient, and health supplement in numerous countries. HA can increase viscosity in solutions and is available commercially in various molecular weights (MW) depending on end applications. Nevertheless, no research has explored the impact of different MW HAs on functionality, rheological properties, and texture-building benefits in the dairy product matrix wherein they are incorporated. Therefore, the objective of this study was to evaluate how varying MWs of HA-specifically 8 kDa, 320 kDa, 980 kDa, and 2550 kDa at 0.25% (w/w) concentration-impact rheological characteristics, functional attributes, heat stability, protein stability, protein structure, and protein fractions within skim milk. The addition of HA led to an increase in the apparent viscosity of all samples. A higher G″ value over G' values for all HA samples was observed in frequency sweep, indicating the absence of interparticle interactions between HA particles. Protein stability and heat stability were significantly lower for 980 kDa and 2550 kDa HA as compared to the control and 8 kDa HA samples. As the MW increased, WHC, emulsion properties, and foaming stability notably increased. However, reversed results were found in the case of foaming activity. Moreover, no significant changes were observed in the percent area of individual protein fractions and the hydrodynamic diameter of protein particles. This study would help to understand the effect of HA when incorporated in dairy products for water binding or enhancement in viscosity-based applications.

Serum protein electrophoresis in European mink (Mustela lutreola): reference intervals and comparison of agarose gel electrophoresis and capillary zone electrophoresis

Background Knowledge of reference intervals for blood analytes, including serum protein fractions, is of great importance for the identification of infectious and inflammatory diseases and is often lacking in wild animal species. Material and methods Serum samples were obtained from European minks enrolled in the breeding program (n = 55). Agarose gel electrophoresis (AGE) and capillary zone electrophoresis (CZE) were used to separate and identify protein fractions. Albumin, α1, α2, β, and γ-globulins fractions were identified in all mink sera by both electrophoresis methods. Reference intervals (90% CI) were determined following the 2008 guidelines of the Clinical Laboratory Standard Institute. The methods were compared using Passing-Bablok regression, Bland–Altman analysis, and Lin’s concordance correlation. Results A significant bias was found between methods for α1, α2, and γ-globulin. Lin’s concordance correlation was considered unacceptable for α1, α2, and β-globulins. Differences for gender between methods were found for albumin and α2-globuins, which were higher for males than females. γ-globulins were higher for adults than young minks using both methods; however, α1 and α2-globulins were lower. Conclusion Both methods are adequate for identifying serum protein disorders, but the AGE and CZE methods are not equivalent. Therefore, reference intervals for each technique are required.

Effects of bovine whey protein on exercise-induced gut permeability in healthy adults: a randomised controlled trial

PurposeIntestinal permeability is a critical component of gut barrier function. Barrier dysfunction can be triggered by certain stressors such as exercise, and if left unmanaged can lead to local and systemic disorders. The aim of this study was to investigate the effects of a specific whey protein fraction in alleviating exercise-induced gut permeability as assessed by recovery of lactulose/rhamnose (L/R) and lactulose/mannitol (L/M) urinary probes.MethodsEight males and eight females (aged 18–50) completed two arms of a double-blind, placebo-controlled, crossover study. For each arm participants performed two baseline intestinal permeability assessments, following which they consumed the treatment (2 g/day of milk powder containing 200 mg of whey protein) or placebo (2 g/day of milk powder) for 14 days, before performing a post-exercise permeability assessment. The exercise protocol involved a 20-min run at 80% of maximal oxygen uptake on a 1% incline.ResultsMixed model analysis revealed an increase in L/R (23%; P < 0.001) and L/M (20%; P < 0.01) recovery following exercise. However, there was no treatment or treatment × exercise effect.ConclusionThe exercise protocol utilised in our study induces gut permeability. However, consuming whey protein, at the dose and timing prescribed, is not able to mitigate this effect.

Synergistic Activity of Ingulados Bacteria with Antibiotics against Multidrug-Resistant Pathogens.

Antimicrobial resistance is a critical challenge due to the overuse of conventional antimicrobials, and alternative solutions are urgently needed. This study investigates the efficacy of compounds derived from lactic acid bacteria (LAB) fermentation combined with antibiotics against multidrug-resistant pathogens isolated from clinical cases in a hospital setting. Strains of Escherichia coli, Klebsiella pneumoniae, and Enterococcus faecium and faecalis were isolated and selected from blood, respiratory, and urine samples. They were tested against the fermentation products from the Ingulados LAB collection (BAL5, BAL6, BAL8, BAL13, and BAL16), recognized for their antimicrobial efficacy against veterinary pathogens. The activity against multidrug-resistant (MDR) pathogens was evaluated initially, followed by synergy tests using checkerboard assays and subsequent analysis. Bioinformatic assessments and supernatant treatments were performed to characterize the nature of the compounds responsible for the antimicrobial activity. Notably, BAL16 exhibited significant growth inhibition against multidrug-resistant E. faecium. Synergy tests highlighted its combined activity with tetracycline through FICI and surface analysis and bioinformatic analysis unveiled the protein fraction containing bacteriocins as the underlying mechanism. This study highlights BAL16 fermentation products potential as valuable antimicrobial agents against MDR E. faecium infections, attributed to bacteriocins. Further in-depth studies are necessary for complete bacteriocin characterization.

Investigation on humic substance and tetracycline interaction mechanism: biophysical and theoretical studies and assessing their effect on biological activity.

Tetracycline (TC) is a widely used antibiotic, and evaluating its interaction with humic substances (HS) that act as a complexing agent in the environment is essential to understanding the availability of this contaminant in the environment. This study evaluated the interaction between HS and TC using different spectroscopic techniques, theoretical studies, and biological assays simulating environmental conditions. TC interacts with HS, preferably by electrostatic forces, with a binding constant of 9.2 × 103 M-1 (30 °C). This process induces conformational changes in the superstructure, preferably in the HS, like protein fraction. Besides, studies using the 8-anilino-1-naphthalene sulfonate (ANS) probe indicated that the antibiotic alters the hydrophobicity degree on HS's surface. Synchronized fluorescence shows that the TC interaction occurs preferentially with the protein-like fraction of soil organic matter (KSV = 26.28 ± 1.03 M-1). The TC epitope was evaluated by 1H NMR and varied according to the pH (4.8 and 9.0) of the medium, as well as the main forces responsible for the stabilization of the HS-TC complex. The molecular docking studies showed that the formation of the HS-TC complex is carried out spontaneously (ΔG = -7.1 kcal mol-1) and is stabilized by hydrogen bonds and electrostatic interactions, as observed in the experimental spectroscopic results. Finally, biological assays indicated that HS influenced the antimicrobial activity of TC. Thus, this study contributed to understanding the dynamics and distribution of TC in the environment and HS's potential in the remediation of antibiotics of this class in natural systems, as these can have adverse effects on ecosystems and human health.

Impact of changes in biofilm composition response following chlorine and chloramine disinfection on nitrogenous disinfection byproduct formation and toxicity risk in drinking water distribution systems

In practical drinking water treatment, chlorine and chloramine disinfection exhibit different mechanisms that affect biofilm growth. This study focused on the influence of biofilm composition changes, especially extracellular polymeric substance (EPS) fractions, on the potential formation and toxicity of nitrogenous disinfection by-products (N-DBP). Significant differences in microbial diversity and community structure were observed between the chlorine and chloramine treatments. Notably, the biofilms from the chloramine-treated group had higher microbial dominance and greater accumulation of organic precursors, as evidenced by the semi-quantitative confocal laser-scanning microscopy assay of more concentrated microbial aggregates and polysaccharide proteins in the samples. Additionally, the chloramine-treated group compared with chlorine had a higher EPS matrix content, with a 13.5 % increase in protein. Furthermore, the protein distribution within the biofilm differed; in the chlorine group, proteins were concentrated in the central region, whereas in the chloramine group, proteins were primarily located at the water–biofilm interface. Notably, functional prediction analyses of protein fractions in biofilms revealed specific functional regulation patterns and increased metabolism-related abundance of proteins in the chlorine-treated group. This increase was particularly pronounced for proteins such as dehydrogenases, reductases, transcription factors, and acyl-CoA dehydrogenases. By combining the Fukui function and density functional calculations to further analyse the effect of biofilm component changes on N-DBP production under chlorine/chloramine and by assessing the toxicity risk potential of N-DBP, it was determined that chloramine disinfection is detrimental to biofilm control and the accumulation of protein precursors has a higher formation potential of N-DBPs and toxicity risk, increasing the health risk of drinking water.

Early Life Androgen Administration Attenuates Aging Related Declines in Muscle Protein Synthesis.

This study examined the acute and long-term effects of nandrolone decanoate (ND) on fractional synthetic rates (FSR). Male C57BL/6 mice were randomized into ND ( n = 20) or sham ( n = 20) groups. ND injections (10 g·kg -1 ·wk -1 ) started at 7 months of ages and continued for 6 wk. Ten animals from each group were randomly separated and examined 1 wk following drug cessation. The remaining animals were examined at 16 months of age. Animals were injected IP with 1.5 mL of deuterated water 24 h before euthanasia. The kidney, liver, heart, gastrocnemius, and soleus were extracted. Samples were analyzed for deuterated alanine enrichment in the bound protein and intracellular fraction by liquid chromatography tandem mass spectrometry to measure estimated FSR (fraction/day (F/D)) of mixed tissue. One-way ANOVA, with treatment and age as fixed factors, indicated that kidney FSR was greater ( P = 0.027) in ND (0.41 ± 0.02 F/D) than sham (0.36 ± 0.014F/D) and higher ( P = 0.003) in young (0.42 ± 0.2 F/D) than old (0.35 ± 0.01 F/D). Liver and heart FSR values were greater ( P ≤ 0.001) in young (0.79 ± 0.06 F/D and 0.13 ± 0.01 F/D, respectively) compared with old (0.40 ± 0.01 F/D and 0.09 ± 0.01 F/D, respectively), but not between ND and sham. Gastrocnemius FSR was ( P ≤ 0.001) greater in young (0.06 ± 0.01 F/D) compared with old (0.03 ± 0.002 F/D), and greater ( P = 0.006) in ND (0.05 ± 0.01 F/D) compared with sham (0.04 ± 0.003 F/D). Soleus FSR rates were greater ( P = 0.050) in young (0.13 ± 0.01 F/D) compared with old (0.11 ± 0.003 F/D), but not between ND (0.12 ± 0.01 F/D) and sham (0.12 ± 0.01 F/D). Old animals who had received ND displayed elevated FSR in the gastrocnemius ( P = 0.054) and soleus ( P = 0.024). ND use in young adult animals appeared to maintain long-term elevations in FSR in muscle during aging.

Unveiling the contribution of Osborne protein fractions to the physicochemical and functional properties of alkaline and enzymatically extracted green lentil proteins

AbstractLentil proteins are gaining popularity as food ingredients, serving both functional and nutritional purposes. To better understand the properties of lentil proteins extracted using commercially relevant methods (alkaline and enzymatic), sequential fractionation by solubility (Osborne fractionation) was performed and the physicochemical, thermal, and functional properties of the extracts were characterized. Fractionation revealed that 43% of lentil proteins were water‐soluble (ALB, albumin‐rich), 37% salt‐soluble (GLO, globulin‐rich), 14% alkaline‐soluble (GLU, glutelin‐rich), and 3% ethanol‐soluble (PRO, prolamin‐rich). Protein extraction yields of 81% and 87% were achieved by alkaline (pH 9.0, 50 °C, 1:10 solids‐to‐liquid ratio, 60 min) and enzymatic extraction (same conditions with 0.5% (w/w) Alkaline Protease), respectively. Proteomic analysis allowed for the identification of 129 proteins among all extracts, and the ALB and GLO fractions exhibited similar protein profiles as the alkaline‐extracted proteins. The secondary structure of the protein fractions was dominated by β‐sheets (20%–35%) and unordered structures (45%–48%). Surface hydrophobicity and absolute zeta potential were negatively correlated (R2 = 0.82, p &lt; 0.05). ALB and GLO fractions had higher denaturation temperatures than the alkaline/enzymatically‐extracted proteins, potentially due to partial denaturation. ALB and GLO fractions also had the highest solubility and emulsification capacities. Under acidic conditions, enzymatically‐extracted proteins exhibited better solubility (58 vs. 33%), emulsification (499 vs. 403 g oil/g dry sample), and similar foaming capacity (57%–69%) compared to alkaline‐extracted proteins. This study showed that alkaline and enzymatically extracted lentil proteins share physicochemical and functional characteristics with water‐ and salt‐extracted proteins, demonstrating the efficacy of these single‐stage extraction strategies in achieving high yields and desirable functionality.

Assessment of Technological and Sensory Properties, Digestibility, and Bioactive Compounds in Polentas from Different Maize Genotypes.

The sensory profile of polenta and the connections between technological attributes and varieties of maize have not been extensively studied. Thus, it is necessary to understand the possible effect of its consumption on consumers' health in terms of postprandial glucose levels and molecules associated with healthy activities. This work aims to study polenta's technological and sensory properties from different maize genotypes and evaluate their digestibility and the potential contribution of bioactive compounds on health. A commercial hybrid, two open-pollinated varieties, and three inbred lines were used. Grain physical determinations and physical-chemical semolina traits were determined. Polenta's technological quality was evaluated after simulated cooking. In vitro digestion was performed for polentas, and a sensory evaluation test was conducted. A significant correlation was found between semolina polyphenols and rapidly digestible starch (r = -0.6). Panellists characterised the genotype C6006 as having a good flavour, sandier mouthfeel, and low consistency. Also, the polenta from the hybrid exhibited sensory attributes more closely resembling commercial polenta in terms of maize odour, flavour, and consistency. The higher content of polyphenols presents in semolina affected the digestion of polenta, showing a lower proportion of rapidly digestible starch and a lower amount of bioaccessible protein fraction.

Gum Arabic-Derived Hydroxyproline-Rich Peptides Stimulate Intestinal Nonheme Iron Absorption via HIF2α-Dependent Upregulation of Iron Transport Proteins.

The stimulation of host iron absorption is a promising antianemia strategy adjunctive/alternative to iron intervention. Here, gum arabic (GA) containing 3.14 ± 0.56% hydroxyproline-rich protein with repetitive X-(Pro/Hyp)n motifs was found to increase iron reduction, uptake, and transport to upregulate duodenal cytochrome b (Dcytb), divalent metal transporter 1 (DMT1), ferroportin, and hephaestin to inhibit hypoxia-inducible factor (HIF) prolyl hydroxylase (PHD) and to stabilize HIF2α in polarized Caco-2 cell monolayers in a dose-dependent manner, and this was dependent on its protein fraction, rather than the polysaccharide fraction. Three abundant GA-derived hydroxyproline-containing dipeptides of Hyp-Hyp, Pro-Hyp, and Ser-Hyp were detected by liquid chromatography-mass spectrometry in the lysates of polarized Caco-2 cell monolayers at the maximum levels of 0.167 ± 0.021, 0.134 ± 0.017, and 0.089 ± 0.015 μg/mg of protein, respectively, and showed desirable docking affinity energy values of -7.53, - 7.91, and -7.39 kcal/mol, respectively, against human PHD3. GA-derived peptides also acutely increased duodenal HIF2α stability and Dcytb, DMT1, ferroportin, and hephaestin transcription in rats (P < 0.05). Overall, GA-derived hydroxyproline-rich peptides stimulated intestinal iron absorption via PHD inhibition, HIF2α stabilization, and subsequent upregulation of iron transport proteins.

Extraction and Characterization of Fish Collagen for Enhanced Wound Healing Activity on A549 Cell Lines

Collagen is a proteinaceous material that is present abundantly in animal tissues and gives physical strength and stability to the tissues. Collagen extracted from animal tissues has been applied in the biomedical and healthcare sectors. In recent days, aquatic organisms have shown great potential for collagen extraction and purification. In the present study, we selected three fish species: Naucrates ductor, Oreochromis mossambicus and Cyprinus carpiofor collagen extraction from both their skin and scales. The biomass was pre-treated to remove any non-collagenous matter and fat. Acid-soluble collagen was extracted using acetic acid and a maximum extraction of 51.55±1.02% was reported. The total protein fractions and the denaturation temperatures of the collagen extractswere measured. The molecular weights and the subunit compositions of the collagen extracts were analyzed using SDS-PAGE and the presence of two α chains, one β, and one γ chain. Amino acid profiling was done in an amino acid analyzer after hydrolysis and about one third of the total amino acid content was glycine. The solubility characteristics of the collagenextracts were analyzed at different ranges of pH and salinity. The antimicrobial activities of the collagen extracts were examined against four bacterial species, and it was proven that skin-derived collagens had greater antibacterial potential than extracts of the scales. In vitro studies on the wound healing capacity of the extracted collagen were performed using A549 cell line cultured in F-12K medium, and 95% of cell regeneration was observed in collagen-supplemented dispersed cell lines.

An attempt to identify milk protein fraction genotypes using unsupervised and supervised near-infrared spectroscopy methods

The aim was to evaluate near-infrared spectroscopy (NIRS) potential to discriminate among β-casein (CN), κ-CN and β-lactoglobulin (LG) genotypes to be used as an authentication method. A total of 168 milk samples with known genetic information for β-CN, κ-CN and β-LG were collected at the same farm and paired with the NIRS spectrum. Spectra were evaluated with an unsupervised method (principal component analysis, PCA) and a supervised method (partial least squares-discriminant analysis, PLS-DA). For the PLS-DA, data were split into a train (75%) and a test set (25%), and the variable in projection >1 criterion was applied to select informative wavelengths. Results obtained confirmed that milk quality was similar among genetic variants. For the PCA, the observed variance explained by the first two principal components was 94%, but samples were not clustered by their genotypes of β-CN (i.e. A1A2, A2A2), κ-CN (i.e. AA, AB, AE, BB, BE) and β-LG (i.e. AA, AB, BB). The best accuracy for the PLS-DA models was reached by β-CN (train and test set, 64%), followed by β-LG (train set, 56%; test set, 52%) and κ-CN (train set, 41%; test set, 36%). In conclusion, the PCA on milk spectra was not able to cluster β-CN, κ-CN and β-LG genotypes, but the PLS-DA models revealed promising results for β-CN and β-LG. It could be interesting to increase the number of samples to equilibrate genetic variants and to apply a sampling selection method before discarding the applicability of NIRS as an authentication method.

Effects of thermal treatment on the physicochemical and structural properties of wheat gluten proteins: insights from gluten, glutenin, and gliadin fractions

SummaryThis study examined changes in heat‐induced gluten proteins, focusing on their structure, physicochemical properties, and molecular analysis. The results demonstrated that gliadin had a high denaturation temperature (68.04 °C) and minimal aggregation during heating (25 °C–95 °C), yet it hindered thermal reaction progress of gluten effectively. Heating caused a shift from α‐helical structure to random coil and β‐turn structures, with a decrease in fluorescence intensity. High temperature reduced sulphydryl groups in gluten and glutenin, reaching 0.64 and 0.58 mmol L−1, respectively. However, the content of sulphydryl groups in gliadin remained relatively stable at around 0.37 mmol L−1. Notably, the configuration of disulphide bonds in gliadin, particularly in the g‐g‐g configuration, displayed greater stability. Microstructure analysis revealed increased compactness in all protein fractions as temperature rose. Overall, gliadin had greater thermal stability, impeding glutenin aggregation and gluten network formation. These findings provide valuable insights for cooking, processing, and storage of gluten proteins.

AUTHENTIC WHEAT GRAIN IS THE RAW MATERIAL FOR MODERN CEREAL PRODUCTS

Wheat grain is one of the eight traditional crops that needs to be reviewed in terms of its processing, product range, and quality properties of the end products. Considering the Rules of management and organization at grain factories, it can be noted that the recommended raw material for the production of grain products is durum wheat, the processing of which allows obtaining the main assortment of wheat:groats "Poltavski" and "Artek". Today, durum wheat in our country are grown in a small amount compared to soft wheat, which is widely used in flour milling, therefore enterprises of the cereal industry in such conditions must either import significant volumes of durum wheat or use soft wheat as an alternative option, but taking into account the peculiarities of the produced groats and the technological process, which is built for a stronger grain, the processing of soft wheat in such conditions and the production of crushed groats "Poltavski" and "Artek" from it cannot be considered effective. A key factor in the efficiency of soft wheat processing in groats production is also the difference in the chemical composition of two types of wheat, in which soft wheat has, for example, a lower mass fraction of protein compared to durum wheat, which does not allow production from soft wheat modern products of healthy and complete nutrition, the demand for which is only growing every year in the World and Ukraine. Emmer is one of the oldest cereal crops that mankind used for food and fodder needs. Cultivation of emmer began approximately 10,000-8,000 BC on the territories of ancient Egypt, Mesopotamia, Syria, Ethiopia, as well as other countries of Asia, North Africa and the Middle East. On the territory of Ukraine, emmer was grown 5-6 thousand years BC. When processing emmer into groats, the total yield of end whole groats can be obtained at the level of traditional cereals from hulled cultures - up to 70%, and flakes in relation to unprocessed grain 60-65%. That is, it will not be possible to significantly increase the yield of finished products during the processing of emmer, and this is primarily explained by the filminess of this culture, but if compare the quality of the obtained products, the advantage is clearly for products from emmer, which is already a proven fact, for example in the countries of the European Union where the demand for products made from "original" hulled wheat, including emmer, is increasing every year. Our country has all the necessary conditions for the development of this culture and increasing the volume of its cultivation and processing into food products, which in turn can increase the export potential of our country not only in the form of raw materials, but also products from it.

Chemical Properties, Ruminal Fermentation, Gas Production and Digestibility of Silages Composed of Spineless Cactus and Tropical Forage Plants for Sheep Feeding.

The aim was to evaluate the chemical composition, carbohydrates, protein fractionation and in vitro gas production of silages composed of spineless cactus and tropical forages and their effect on sheep performance. Treatments consisted of silages: corn silage (CS), spineless cactus silage (SCS), spineless cactus + gliricidia (SCG), spineless cactus + buffel grass silage (SCBG) and spineless cactus + pornunça (SCP). Silos were opened 60 days after ensiling, and analyses were carried out. The digestibility test lasted for 36 days, with eight animals per treatment. A completely randomized design was adopted. Considering carbohydrate fractionation, CS, SCS and SCBG silages had higher total carbohydrate content (p = 0.001). The SCS silage presented a higher A + B1 fraction (p = 0.001). The SCBG and SCG silages showed a higher B2 fraction (p < 0.0001) compared to the CS and SCS silages. The SCBG and SCP silages presented a higher C fraction (p = 0.001). For protein fractionation, the SCP and SCG silages showed higher crude protein contents (p = 0.001). The CS and SCS silages showed a higher A fraction (p = 0.001). The SCBG silage presented a higher B1 + B2 fraction (p = 0.001). The SCG silage showed a higher B3 fraction (p = 0.006) compared to SCBG silage. The SCS and SCP silages showed a higher C fraction (p = 0.001). Exclusive SCS silage showed higher in vitro dry matter digestibility (p = 0.001), dry matter degradability (p = 0.001) and total gas production (p = 0.001). The use of the SCBG, SCP and SCG silages to feed sheep increased the dry matter intake (p < 0.001). Sheep fed the SCG silage showed greater dry matter and crude protein digestibility compared to the sheep fed the CS, SCS and SCP silages (p = 0.002). There was a higher water intake (p < 0.001) with the use of the SCS and SCG silages to feed the sheep. The SCP and SCG silages provided a greater intake (p < 0.001) and excretion (p < 0.001) of nitrogen by the animals. Although there were no differences between the treatments for daily gains, lambs that received the spineless cactus-based silage associated with tropical forages showed higher gains (160-190 g/day) than lambs that received CS silage (130 g/day). Thus, the use of spineless cactus associated with buffelgrass, pornunça and gliricidia to prepare mixed silages (60:40) to feed sheep has potential use to feed sheep, with positive effects on nutrient degradation and increases in dry matter intake. Under experimental conditions, we recommend the exclusive use of spineless cactus silage associated with buffel grass, pornunça and gliricidia in feeding sheep in semi-arid regions, as it provides nutrients, water and greater daily gains compared to corn silage.

Assessment of antifungal activity of aqueous extracts and protein fractions from sourdough fermented by Lactiplantibacillus plantarum

In the search for sustainable alternatives to preserve food safety, the characterization of organic acids, peptides, and antifungal protein fractions from lactic acid bacteria fermentations emerges as a promising strategy. This study analyzes the antifungal capacity of organic acids and protein fractions derived from sourdough fermented with Lactiplantibacillus plantarum NRRL B-4496. During the heterofermentative fermentation of the wheat dough, lactic acid (189.17 mM) and acetic acid (36.78 mM) were mainly formed. Four protein fractions were obtained and tested; fraction A (MW > 10 kDa) presented the highest amount of protein, followed by fraction B (MW > 30 kDa). These fractions demonstrated strong antifungal capacity. Aqueous extracts and protein fractions inhibited the evaluated fungi (>90 %); their neutralization and hydrolysis caused a considerable decrease in antifungal activity, evidencing the direct relationship between organic acids and protein fractions. Proteinaceous compounds >30 kDa showed strong antifungal activity, while fractions (MW < 30 or < 10 kDa) showed weak activity. These findings suggest that protein species, as well as organic acids derived from sourdough fermentations with Lactiplantibacillus plantarum, could be promising natural antifungal agents for food applications, contributing to the reduction of synthetic preservatives and the promotion of sustainable practices in food production.

Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

AbstractMany plant protein ingredients have unpleasant flavor (e.g., green, beany, bitterness) characteristics. Isolation of the protein fraction will reduce the intensity of the undesirable flavors but in most cases the flavor issue is not eliminated. The objective of this review is to provide information about undesirable flavors associated with plant proteins and approaches to mitigate these flavors. The focus of the review will be on flavor associated with plant proteins from pulses, soybean, and oilseeds (e.g., hempseed, flaxseed). While other plant proteins exist, they will not be covered extensively in this limited review. The undesirable flavors are defined as volatile organic compounds (VOCs) and non‐volatile organic compounds (non‐VOCs). Example VOCs include aldehydes, ketones, and isobutyl pyrazines whereas saponins, bitter peptides, and phenolics are among the most common non‐VOCs. The raw material used as the source for the protein dictates the undesirable flavors remaining in the protein ingredient. The intensity of the binding of the VOCs and non‐VOCs to protein serves as the basis for the detection and difficulty in removing these compounds from the protein. A discussion about flavor binding and processing methods to mitigate unwanted flavors in protein ingredients will be provided. Methods presented will focus on extraction and thermal treatment. Although flavor masking is an approach to minimize undesirable, this topic will not be covered. Understanding the compounds responsible for the flavor issues and methods to minimize their impacts on sensory characteristic of protein ingredients can provide manufacturers with solutions to addressing flavor issues inherent to plant proteins.