Food Proteins Research Articles

Exploring Protein Dietary Guidance Statements

Consumers may benefit from quick signals on or nearby food product to nudge them toward choosing healthier diets, such as Dietary Guidance Statements (DGSs) from the US Food and Drug Administration. It is unclear how DGSs on foods, including animal or plant proteins, impact purchase motivation, believability, or willingness to pay more. Six DGS claims were tested across 5 protein types (pork tenderloin, beef top sirloin fillet, chicken breast, turkey breast, and plant-based meat) using an online prediction market test survey format among 1002 nationally representative US-based household primary grocery shoppers aged 18 to 64 years. The most motivating and believable DGS across protein types was the Dietary Guidelines DGS: The Dietary Guidelines for Americans recommends eating 5½ oz of protein food per day as part of a nutritious dietary pattern. <protein type> is a lean meat that provides 3 oz of protein food per serving (based on a 2000-calorie diet). More than one-third felt that this Dietary Guidelines DGS was the most motivating and believable because it was informative; imparted feelings of the protein type being healthy; contained statistics, facts, or numbers; and mentioned the US Dietary Guidelines for Americans. More than 50% of participants were willing to pay at least 5% or more for the protein type specified in the Dietary Guidelines DGS across all protein types. Uniform adoption of DGSs across protein food groups allows for equal representation of how a variety of proteins can contribute to a nutritious dietary pattern.

Un caso di FPIES in paziente alimentata con latte di formula per galattosemia

Soy-derived proteins are a known trigger for Food Protein Induced Enterocolitis Syndrome. The authors present the case of a sly onset of chronic FPIES in a newborn fed by soy-based formula. The baby’s nutrition was switched to infant formula to avoid human milk, as she was found positive for galactosemia by the extended neonatal screening (the diagnosis was later confirmed by genetic testing).

Effect of Protein, Carbohydrate, and Oil on Phytochemical Bioaccessibility and Bioactivities of the Ginkgo biloba L. Leaf Formulations After In Vitro Digestion

The present work evaluates the effect of casein, glucose, and olive oil on phytochemical bioaccessibility, antioxidant potential (DPPH and FRAP), antidiabetic potential (inhibition of amylase, α-glucosidase, and BSA glycation), and antihyperlipidemic potential (inhibition of lipase) of gingko standardized leaf extract in the form of tablets after in vitro digestion. Gingko extract formulations with protein, carbohydrates, and oil had high (>70%) in vitro bioaccessibility of quercetin, kaempferol, and isorhamnetin after each phases of digestion in comparison to moderate (35–70%) in vitro bioaccessibility from gingko water extract. Formulation with the highest in vitro bioaccessibility of the majority of the tested polyphenolic groups and terpene lactones after oral and intestinal phases was ginkgo with olive oil. High (>70%) antioxidant (DPPH and FRAP), antidiabetic (α-glucosidase and BSA glycation), and antihyperlipidemic potential were detected in almost all ginkgo formulations. Based on the results, we conclude that the in vitro bioaccessibility of individual compounds or groups of compounds depends on whether the tablets are taken with water or with foods (protein, carbohydrates, and oil).

Burden of acute malnutrition in the conflict-affected urban communities of Tigray, Northern Ethiopia: a cross-sectional study

BackgroundMalnutrition impedes the growth, development, and survival of children. Conflict has severely affected the livelihoods of families and caused an alarming increase in food insecurity, population displacements, and extreme poverty in Tigray. Therefore, this study aimed to assess the prevalence and factors associated with acute malnutrition among 6- to 23-month-old children in the armed conflict-affected urban areas of Tigray.MethodsThe study population were randomly selected children aged 6 to 23 months. A cross-sectional study design was used. Data was collected from July 13 to 28, 2022 in Tigray region, Northern Ethiopia. A systematic random sampling technique was used to select the participants. Sociodemographic, lifestyle, anthropometric, and clinical variables were collected using a structured questionnaire. The data were analyzed using SPSS version 24 and presented using descriptive and analytical statistics. Binary logistic regression was used to identify independent predictors of acute malnutrition. All variables were declared statistically significant at a p-value of < 0.05.ResultsA total of 368 participants aged 6–23 months were included in the study. Half (50.5%) and around three-fourths (72.6%) of the participants were females and 12 to 23 months old children, respectively, with a mean (SD) age of 15.2 (5.1) months. The overall proxy global acute malnutrition rate was 44.3%, with 34.5% and 9.8% being moderate acute malnutrition and severe acute malnutrition, respectively. In the multivariable logistic regression model, three variables (consumption of legumes, maternal nutritional status, and household access to clean water) were identified as significant predictors of proxy global acute malnutrition. Children who didn’t eat legumes (AOR (95%CI): 2.39 (1.44, 3.97)), children of acutely malnourished mothers (AOR (95%CI): 1.60 (1.02, 2.51)), and children from households with insufficient water supply (AOR (95%CI): 1.99 (1.20, 3.31)) were significantly associated with an increased likelihood of acute malnutrition as compared with their counterparts.ConclusionsChildren from the armed conflict areas of Tigray are disproportionally impacted by acute malnutrition. Nearly half of the children were acutely malnourished, with one in ten suffering from the more serious severe acute malnutrition. Hence, urgent action is needed to prevent their permanent mental and physical deterioration and death by improving consumption of high protein foods, nutritional status of mothers, and access to clean water.

Detection of Bombyx mori as a Protein Source in Feedingstuffs by Real-Time PCR with a Single-Copy Gene Target

The silkworm, Bombyx mori, is reared on a large scale, mainly for silk production. The waste from this silk production, like pupae, is underused. As an edible insect, B. mori is a good source of protein in human food and animal feed. In recent years, European legislation on the use of insects has evolved and a multitude of European companies have initiated the rearing of insects specifically for food and feed applications. Regarding animal feed, Commission Regulations (EU) 2021/1372 and 2021/1925 authorize eight insect species, including silkworm, as processed animal proteins for use in fish, pig, and poultry feed. The incorporation of edible insects into the human diet falls within Regulation (EU) No. 2015/2283 concerning novel foods. Implementation of authentication methods is imperative to ensure the conformity of the products. In the present study, we propose a specific real-time PCR method for the detection of silkworm (B. mori). The developed PCR test amplifies a 98 bp fragment of the cadherin gene. This gene is present in a single-copy per haploid genome, as demonstrated by experimental evidence. The qualitative method was successfully evaluated on the performance criteria of specificity, sensitivity, efficiency, robustness, and transferability. The applicability of the test was assessed on samples of B. mori from industry. Light microscopy and DNA metabarcoding approaches were used as a complement to genomic analysis as a means of providing authentication of the samples.

A yeast surface display platform for screening of non-enzymatic protein secretion in Kluyveromyces lactis.

Enhancing the secretion of recombinant proteins, particularly non-enzymatic proteins that predominate in food and pharmaceutic protein products, remains a significant challenge due to limitations in high-throughput screening methods. This study addresses this bottleneck by establishing a yeast surface display system in the food-grade microorganism Kluyveromyces lactis, enabling efficient display of model target proteins on the yeast cell surface. To assess its potential as a universal high-throughput screening tool for enhanced non-enzymatic protein secretion, we evaluated the consistency between protein display levels and secretion efficiency under the influence of various genetic factors. Our results revealed a strong correlation between these two properties. Furthermore, screening in a random mutagenesis library successfully identified a mutant with improved secretion. These findings demonstrate the potential of the K. lactis surface display system as a powerful and universal tool for high-throughput screening of strains with superior non-enzymatic protein secretion capacity. We believe this study could pave the way for efficient large-scale production of heterologous food and therapeutic proteins in industries. KEY POINTS: • A YSD (yeast surface display) system was established in Kluyveromyces lactis • This system enables high-throughput screening of non-enzymatic protein secretion • This technology assists industrial production of food and therapeutic proteins.

Trends in Toddler Diet Quality in the United States: 1999 to 2018.

Diet quality has improved over time for US adults and youth aged ≥2 years. Trends over time and disparities in the diet quality of toddlers 12 through 23 months old have not been documented. Our objective was to investigate the direction and magnitude of toddler diet quality trends from 1999 to 2018 overall and by household socioeconomic status. This serial cross-sectional analysis of National Health and Nutrition Examination Survey (NHANES) data was performed with 2541 toddlers from 10 NHANES cycles from 1999 to 2018. Dietary intake was measured by NHANES study staff using proxy-reported 24-hour recalls. Healthy Eating Index-Toddlers-2020 total scores (0-100 points, higher scores indicate healthier diets) and component scores were calculated from the 24-hour dietary recalls using the population ratio method. Multivariable linear regression was used to evaluate the association between time in years (measured as the midpoint of each NHANES cycle) and diet quality. Toddler diet quality improved significantly from 1999 to 2018 (P < .001), from 63.7 points on average in 1999-2000 to 67.7 points in 2017-2018. A significant positive linear trend in total diet quality was observed for all socioeconomic status groups (P < .05). Several dietary component scores improved, as follows: Whole Fruits (P < .001), Whole Grains (P = .016), Fatty Acids (P = .002), Refined Grains (P = .009), and Added Sugars (P < .001). Scores did not significantly change for Total Fruit, Total Vegetables, Greens and Beans, Dairy, Total Protein Foods, Seafood and Plant Proteins, Sodium, or Saturated Fats. From 1999 to 2018, toddler diet quality improved significantly, but mean scores still fell short of dietary guidance.

Protein Consumption and Risk of CVD Among U.S. Adults: The Multi-Ethnic Study of Atherosclerosis (MESA)

Background: Although some randomized trials have reported beneficial effects of protein intake on cardiometabolic risk factors, evidence from prospective studies have not supported a strong link between protein intake and cardiovascular disease (CVD) risk. It is also unclear whether diversity in protein intake plays a role in CVD risk. Objective: We investigated prospective associations of (1) protein intake, overall and by food source and (2) diversity of protein sources with risk of CVD, coronary heart disease (CHD), and stroke. Methods: In a multi-ethnic cohort of 5879 U.S. adults (45–84 years), who were free of CVD at baseline, protein intake was assessed at baseline (2000–2002) using a validated 120-item food frequency questionnaire. Two different aspects of protein diversity were assessed including count (number of protein food consumed at least once/week) and dissimilarity (diversity of the attributes of the protein sources consumed). Relationships with incident CVD outcomes through 2019 were assessed using Cox proportional hazards models adjusting for sociodemographic, lifestyle, and comorbidity factors. Results: During 83,430 person-years, 1045 CVD cases were identified, including 668 CHD and 332 stroke cases. In multivariable models, we found no significant associations between protein intake, overall and by food source, with incident CVD, CHD, or stroke. Protein count, but not protein dissimilarity, was weakly associated with CVD risk. We found no significant associations between diversity of consumption of animal or plant food source and CVD outcomes. Conclusions: Our findings suggest protein consumption may not significantly impact CVD risk in middle-aged adults.

Blueberry extract loaded into rice milk/alginate-based hydrogels as pH-sensitive systems to monitor the freshness of minced chicken

Hydrogel beads from rice milk and blueberry (BB) skins were fabricated as novel bio-based pH-sensitive devices. The encapsulation of BB into rice milk/alginate beads was achieved through a simple methodology. The colourimetric response of beads in different pH media was evaluated along with the proof of reusability, showing appropriate reversibility. The evaluation of the stability of BB-loaded beads in accelerated ageing conditions (4, 25 and 40 °C and under visible/UV light) showed high stability of beads (up to 28 days) even in the presence of harsh conditions. The half-time of cyanidin-3-glucoside decreases at high temperatures and under UV light exposure. The sensitivity to ammonia (NH3) and trimethylamine (TMA), as main spoilage volatiles of protein food products, was evaluated. The detection limits (LOD) for NH3 and TMA were 22.4 ppm and 72.1 ppm, respectively. Finally, the hydrogel beads were applied to monitor the spoilage of minced chicken breast. The colour of the beads, changing from dark reddish to green/yellowish and indicative of a high level of amine, could be detected by the naked eye after 3–5 days. This research proposes a sustainable, low-cost, and simple method to fabricate BB-loaded hydrogel beads as a promising tool for intelligent packaging applications.

The formation of protein coronas and the interaction of soy protein isolate and whey protein isolate with starch nanoparticles

The influence of food components on the physicochemical properties and biological responses of nanoparticles is pivotal. Since soy protein isolate (SPI) and whey protein isolate (WPI) are commonly used as plant and animal proteins in food, it is imperative to gain comprehensive knowledge of the interaction between SPI/WPI and nanoparticles. Accordingly, we examined the adsorption of SPI and WPI onto starch nanoparticles (SNPs) and their associated interactions. SNP aggregation was observed in the SPI/WPI, and coronas formed around the surfaces of the SNPs. The binding of the protein isolates reduced the zeta potential of the SNPs from −10.34 to −26.5 mV for the SPI and to −21.37 mV for the WPI. However, mixing the SNPs with the protein isolates did not alter the microenvironment of aromatic amino acids and had no substantial impact on the secondary structure of the proteins. Thermogravimetric analysis revealed that the formation of SPI/WPI coronas enhanced the thermal stability of the SNPs. Isothermal titration calorimetry indicated that the adsorption of the SPI and WPI onto the SNPs was driven primarily by weak van der Waals forces and hydrogen bonds. This study facilitates the predicting of organic nanoparticle behaviours in complex food matrix and human gastrointestinal environments.

Contribution of ultra-processed food and animal-plant protein intake ratio to the environmental impact of Belgian diets

There is growing concern about the various impacts of food consumption, both on human and planetary health. Given the context-specific nature of consumption patterns, evaluating their national-level impacts is crucial for proactive policy development. This research aims to evaluate the environmental impact of current Belgian diets, with particular attention to the contribution of food groups, ultra-processed foods (UPF), and the animal-to-plant protein ratio. The methodology consists of three key stages. Firstly, the Belgian diet was summarised, based on data from the Belgian National Food Consumption Survey 2014/2015. Secondly, the origin of the most frequently consumed foods was traced using trade databases. Finally, a cradle-to-grave life cycle assessment was conducted to determine the impact of Belgian diets on climate change, water use, land use, and fossil resource scarcity. In this third step, an iterative procedure for selecting the food items to be included in the study was performed. The iterative approach resulted in the inclusion of 227 food items in the analysis. The results indicate greenhouse gas (GHG) emissions of 4.4 [4.27–4.54] kg CO2-equivalent per person per day. Red meat (35 %), beverages (16 %), dairy products (16 %) and snacks (10 %) are identified as primary contributors to climate change. Similar results were observed for land use impacts. Water use and fossil resource scarcity exhibited different trends, with beverages being the most impactful food group. Moreover, UPF account for 50 % of the total climate change and land use impacts, with a linear relationship observed between increased UPF consumption and GHG emissions and land use. A similar linear trend is observed between the ratio of animal-to-plant protein intake and both climate change and land use impact categories. A shift from the current protein ratio to a ratio of 40/60, as suggested in the Flemish Green Deal Protein Shift has been shown to result in a reduction in GHG emissions of the diet by 31 %. This study emphasises the need to target the consumption of high-impact foods such as UPF and animal-based products. Future research will investigate the relationship between environmental and health impacts.

Characterization and kinetics of whey protein isolate amyloid fibril aggregates under moderate electric fields

Food proteins solutions enable the controlled flow of electrical current when subjected to a Moderate electric field (MEF). This application results in internal heat generation, known as ohmic heating, accompanied by electrochemical reactions. These effects play a significant role in influencing the formation of protein amyloid fibril aggregates (AFA), which have broad applications in food and biomedical fields, ranging from improving food texture to biomedical applications such as drug delivery and disease treatment. This study focused on investigating the formation of β-Lactoglobulin (β-lg) AFA under MEF conditions using WPI as protein source and various characterization techniques (e.g., Thioflavin T fluorescence, circular dichroism, and electron microscopy). The results indicated that MEF prolonged the lag phase of AFA formation. Furthermore, nucleation and fibril growth showed higher activation coefficients and cooperativity level (n > 2) compared to conventional heating method. MEF treatment resulted in unique fibril clustering and the presence of unexpected higher-order AFA networks confirmed by electron microscopy. These findings highlight the significant role of MEF in influencing the aggregation kinetics of β-lg AFA. Exploring further into the electrochemical and thermal effects during protein aggregation processes holds the key to unlocking deeper insights fibril formation process.

Impact of porcine brush border membrane enzymes on INFOGEST in vitro digestion model: A step forward to mimic the small intestinal phase

Brush border membrane (BBM) enzymes greatly affect the bioaccessibility and bioavailability of food nutrients. Despite their physiological importance, a step simulating the final stage of intestinal digestion has not yet been included in the harmonized protocols for in vitro digestion, primarily due to the challenges of replicating the dynamics of intestinal degradation. Herein, we propose an advancement toward a more physiologically relevant method, complementing the harmonized static gastric-duodenal digestion INFOGEST model with the missing small intestinal phase. BBM hydrolase activity, incubation time, at pH 7.2 were established to reproduce the small intestinal conditions. Skim milk powder, as a model of protein food, was subjected to the in vitro static digestion. Immediately after the duodenal phase, digesta were supplemented with BBM vesicles purified from pig jejunum. To comply with the dynamic nature of intestinal digestion and balance the spontaneous inactivation of hydrolases, BBM supplements were added every two hours throughout 6 h incubation time. Peptide degradation was monitored at each stage of digestion by amino acid analysis, free α-amino group assay, HPLC, LC-MS/MS. Hydrolysis by BBM peptidases led to a significant increase of free amino acids, reflecting the known level of amino acid adsorption (> 90 %) in humans after eating milk proteins. LC-MS/MS analysis demonstrated that BBM hydrolases erode progressively the peptides released by gastro-duodenal processing up to stable sequence motifs. The approach described is particularly relevant when the endpoint is identifying the peptide sequences that cannot be further hydrolysed by digestive enzymes or to determine the amino acid bio-accessibility.

Method for Obtaining High-Energy Feed Protein and Fat from Insects

Insects are a valuable and renewable source of feed and food protein and fat. They have an amino acid composition similar to that of fishmeal and meat, and can serve as a worthy replacement for them. The aim of this study was to substantiate the technological parameters of the process of obtaining fat from the Hermetia illucens larvae by a mechanical method on a screw press. A laboratory screw press was used for this research. Before squeezing out the fat, the dried larvae were moistened, crushed and heated in a microwave oven to a temperature of 60 °C. The fat from the larvae was squeezed out in a screw press at different larval moisture levels, screw speeds and cake outlets. The results of this study made it possible to obtain optimal technological parameters for obtaining fat on a screw press: a screw rotation speed of no more than 20 ± 5 rpm; a diameter of the hole for the cake outlet of no more than 7–10 mm; a mass fraction of moisture in the pressed material of 8 ± 2%. The obtained fat fraction was tested for one of the main indicators of fat quality—acid number. It was found that the variable factors do not have a significant effect on the acid number of fat, changing it within the normal range of 10 mg KOH per 1 g of fat, which makes it possible to obtain a good quality product.

UHPLC-QQQ-MS/MS method for the simultaneous quantification of 18 amino acids in various meats

Amino acids are an essential source of human protein, and their content and composition are the main factors determining food protein utilization rate. Determining amino acids is essential in the component analysis of food. Therefore, a groundbreaking technique was developed utilizing ultra-high performance liquid chromatography interfaced with a triple quadrupole mass spectrometer (UHPLC-QQQ-MS/MS) for concurrently quantifying 18 amino acids across various types of meat. According to the test results, it can be known that the average content of glutamate (2.03 × 104 ± 3.94 × 103 μg/g in pig feet) was the highest in all meat samples, and the content of aspartate (0.0945 ± 0.0950 μg/g in pork) was the lowest, which was not detected in some samples such as beef and lean meat. Orthogonal partial least-squares discrimination analysis (OPLS-DA) showed: (1) 13 amino acids (arginine, valine, serine, alanine, lysine, glycine, asparagine, methionine, proline, threonine, glutamate, phenylalanine, and leucine, VIP &amp;gt; 1) were used as characteristic amino acids between pork and pig feet; (2) serine, threonine, alanine, histidine, asparagine, and arginine (VIP &amp;gt; 1) were used as signature amino acids in different components of pork (lean meat, fat, and pigskin); (3) asparagine, glutamate, histidine, tyrosine, and valine (VIP &amp;gt; 1) were considered as signature amino acids in different types of meats (pork, mutton, beef, and chicken). This study provides a new UHPLC-QQQ-MS/MS method for the determination of amino acid content in meat and also provides data support for the comprehensive evaluation of the nutritional value of foods containing amino acids.

Genome-wide association study uncovers pea candidate genes and metabolic pathways involved in rust resistance.

Pea (Pisum sativum L.) is an important temperate legume crop providing plant-based proteins for food and feed worldwide. Pea yield can be limited by several biotic stresses, among which rust represents a major limiting factor in many temperate and subtropical regions. Some efforts have been made to assess the natural variation in pea resistance to rust, but its efficient exploitation in breeding is limited since the resistance loci identified so far are scarce and their responsible gene(s) unknown. To overcome this knowledge gap, a comprehensive genome-wide association study (GWAS) has been performed on pea rust, caused by Uromyces pisi, to uncover genetic loci associated with resistance. Utilizing a diverse collection of 320 pea accessions, we evaluated phenotypic responses to two rust isolates using both traditional methods and advanced image-based phenotyping. We detected 95 significant trait-marker associations using a set of 26,045 Diversity Arrays Technology-sequencing polymorphic markers. Our in silico analysis identified 62 candidate genes putatively involved in rust resistance, grouped into different functional categories such as gene expression regulation, vesicle trafficking, cell wall biosynthesis, and hormonal signaling. This research highlights the potential of GWAS to identify molecular markers associated with resistance and candidate genes against pea rust, offering new targets for precision breeding. By integrating our findings into current breeding programs, we can facilitate the development of pea varieties with improved resistance to rust, contributing to sustainable agricultural practices and food security. This study sets the stage for future functional genomic analyses and the application of genomic selection approaches to enhance disease resistance in peas.

Stability of the Glycated Amino Acid 6-(2-Formyl-5-hydroxymethyl-1-pyrrolyl)-l-norleucine (Pyrraline) During Oxidation.

Food proteins may be modified during processing and storage through reactions with reducing sugars (Maillard reaction, glycation) or by reactive oxygen species (protein oxidation). Little is known about particular reactions at the interface of glycation and oxidation. In the present study, the glycated amino acid pyrraline (6-(2-formyl-5-hydroxymethyl-1-pyrrolyl)-l-norleucine) and the proteinogenic amino acids tyrosine and tryptophan were subjected to different types of oxidation. The stability of the amino acids was assessed by HPLC with UV detection, whereas oxidation products were assigned by HPLC with triple quadrupole or time-of-flight mass spectrometric detection. Conditions that lead to oxidation of aromatic proteinogenic amino acids can also lead to oxidation of pyrraline. Pyrraline was particularly unstable in the presence of permanganate, hypochlorite, and under hydroxyl radical-generating conditions (iron, ethylenediaminetetraacetic acid, ascorbic acid). Evidence obtained by high-resolution mass spectrometry revealed the oxidation of pyrraline to 6-(2,5-diformyl-1-pyrrolyl)-l-norleucine, 6-(2-carboxy-5-hydroxymethyl-1-pyrrolyl)-l-norleucine, 6-(2-formyl-5-carboxy-1-pyrrolyl)-l-norleucine, and 6-(2,5-dicarboxy-1-pyrrolyl)-l-norleucine in the presence of potassium permanganate. The latter product was isolated by semipreparative HPLC and characterized by NMR. Under hydroxyl radical-generating conditions, pyrraline is hydroxylated at the ring under formation of 6-(2-formyl-4-hydroxy-5-hydroxymethyl-1-pyrrolyl)-l-norleucine or 6-(2-formyl-3-hydroxy-5-hydroxymethyl-1-pyrrolyl)-l-norleucine. This study shows that the so-called "advanced glycation end products" are no end products of the Maillard reaction, but may undergo further chemical degradation reactions.

Indigestible proteins and peptide-bound AGEs in ultra-processed foods: Dulce de leche as a model of severely transformed protein food systems

Caramel milk confectioneries, such as dulce de leche, are produced by simmering whole or reconstituted milk with sugar and alkali at temperatures ranging from 115 to 130 °C for several hours. This process triggers extensive non-enzymatic browning through the Maillard reaction, leading to significant modifications in milk proteins. Our research focused on the effects of such severe processing conditions on the structural integrity and digestibility of milk proteins, using dulce de leche as a model for severely transformed food protein systems. Due to structural modifications, covalent interchain cross-links, and sugar-derived bridging moieties, milk proteins in dulce de leche form high molecular weight aggregates that are not resolvable by SDS-PAGE. Proteomic analysis revealed that all major milk proteins are involved in the formation of these covalent molecular complexes. When subjected to static gastro-duodenal digestion using both adult and infant models, these macroaggregates showed resistance to pepsin and marginal susceptibility to duodenal proteases. High pressure liquid chromatography-tandem mass spectrometry (HPLC-MS/MS)-based peptidomic analysis of dulce de leche digests allowed identifying variously sized polypeptides bearing the hallmarks of the Maillard reaction. However, many MS signals could not be assigned due to unknown modifications. The prevalence of free and peptide-bound advanced glycated end products (AGEs) in caramel milk products and other ultra-processed foods poses significant health concerns, stressing the need for a comprehensive dedicated evaluation.

Development and cognitive testing of a food frequency questionnaire to assess intake of plant-based protein foods among older adults.

To develop a web-based food frequency questionnaire (FFQ) measuring intake of plant-based protein foods (PBPs) among older adults from the province of Quebec, Canada. The questionnaire was adapted from an existing self-administered FFQ and first underwent expert panel evaluation for face and content validity. Then, three phases of cognitive testing were conducted in French, using the probe and think aloud approaches. Between each phase, the questionnaire was modified based on participants' feedback to improve the clarity and comprehension of the questions. Quebec City, Quebec, Canada. Twenty adults aged 65 years and older. Purposive sampling was used to maximize variation in sociodemographic characteristics, including gender, age, education level, and PBP consumption. The expert panel found the 28-item questionnaire to be a comprehensive measure of PBP intake and suggested minor changes to improve its clarity. The cognitive interviews showed that our PBP-FFQ was generally well understood and identified issues requiring modifications to improve comprehension and accuracy. Our FFQ provides a comprehensive measure of PBP intake, is well understood by older adults in Québec, and will support rigorous assessment of PBP intake in this population, but requires further validation to confirm validity and reproducibility.

The use of alternative protein sources in quail diets: A review

The growth of the Earth’s population and people’s striving for healthy life style lead to an increase in the global demand for protein food. Quails are a valuable source of protein, which is thought to reduce the risk of obesity and cardiovascular diseases. Inclusion of alternative protein sources into the composition of feeds for quails is an answer to ecological problems associated with the use of traditional protein sources. Plants, insects, algae and mushrooms are among alternative protein sources that are mentioned most frequently in scientific studies. The aim of this review is analysis of scientific literature dedicated to the use of plants, insects, algae and mushrooms as alternative protein sources in feedstuff for quails. Plant sources of protein, such as soya and maize, are successfully used in feedstuff production. However, studies have shown that addition of other sources, including by-products of crop husbandry, will allow increasing sustainability and reducing the dependence of the industry on traditional raw materials. Flour from black soldier fly (Hermetia illucens) larvae is the promising and most widely studied source of protein among insects and can positively affect productivity and health of quails. Among algae, it is necessary to mention spirulina (Spirulina platensis and Arthrospira platensis). Upon addition of 4% of the spirullina powder, productivity parameters in poultry increased. Mushrooms are described as a promising protein source in feedstuff that is also capable of ensuring an increase in productivity and quality of poultry meat. Today, however, there are few studies on this subject. It is recommended to focus further studies of the application of alternative protein sources in quail diets on questions of safety of their use and more detailed analysis of economic feasibility.