Soy Protein Concentrate Research Articles

PSXIII-B-7 Effect of Replacing soy Protein Concentrate with Corn Fermented Protein on Growth Performance and gut Integrity of Weaned Pigs

Abstract NexPRO™, a corn fermented protein (CFP) derived from the dry-mill bioethanol production process, has demonstrated potential as a high-quality protein ingredient in weaned pig diets. Therefore, the objective of this study was to determine the effects of increasing dietary inclusion of CFP to replace soy protein concentrate (SPC) in the diet on weight gain, feed intake, feed efficiency and gut integrity of weaned pigs in a large-scale system. A total of 1144 pigs were distributed evenly into 44 pens (13 barrows and 13 gilts/pen; initial BW 6.0±0.1 kg) with 286 pigs assigned per treatment and 11 replications. The four treatments were designed as a titration of CFP inclusion at 0%, 4%, 8% and 12% in Phase 1 (3.6 kg/hd budget) and 0%, 2%, 4% and 6% in Phase 2 (5.5 kg/hd budget) replacing SPC. Pigs were fed a common diet through Phase 3. To determine gut integrity, a differential sugar absorption test (DSAT) administered a 5% lactulose and 5% mannitol solution on the tenth day to representative pigs consuming the 0% and 12% CFP diets. Urine was collected to measure differences in sugar ratios to access gut permeability. Average daily gain responded similarly for the 0%, 4% and 8% CFP diets during Phase 1, however greater than 12% (P< 0.01; 0.15 vs. 0.11 kg/d). Pigs fed diets with 4% and 8% CFP in Phase 1 had a greater ADFI than pigs fed 12% CFP (0.19 vs. 0.17 kg/d; P˂0.01); 0% diets were intermediate. At the end of Phase 2, pigs fed 0%, 2%, and 4% CFP diets had greater (P˂0.01) ADFI than pigs fed diets with 6% CFP (0.60 vs. 0.44 kg/d), but lower (P< 0.01) G:F (0.62 vs. 0.78). No observed differences were measured between treatments for gut permeability. Due to similar responses in performance, CFP can replace soy protein concentrate in nursery diets.

261 Effects of soy Protein Concentrate Replacing Animal Protein Supplements on Modulation of Mucosa-Associated Microbiota in Relation to Intestinal Health of Nursery Pigs

Abstract This study aimed to investigate the effects of soy protein concentrate (SPC) replacing animal protein supplements on modulation of mucosa-associated microbiota in relation to intestinal health of nursery pigs. Weaned pigs (n = 56; 6.4 ± 0.6 kg BW) were allotted to 5 treatments in a randomized complete block design (RCBD) with initial BW and sex as blocks and fed for 35 d in 3 phases (P1/2/3 for 10/12/13 d, respectively). Dietary treatments were NC (n = 12): a diet with fish meal 4/2/1%, poultry meal 10/8/4%, and blood plasma 4/2/1% for P1/2/3, respectively; RFM (n = 12): NC with SPC replacing fish meal; RPM (n = 12): NC with SPC replacing poultry meal; RBP (n = 12): NC with SPC replacing blood plasma, and PC (n = 8): NC with SPC replacing all animal protein supplements. All diets were formulated to meet the nutrient requirements by NRC (2012). On d 35, pigs were euthanized to collect jejunal mucosa to evaluate intestinal health and microbiota. PC increased (P < 0.05) Lactobacillaceae (1.04 to 8.15%), and tended to increase (P = 0.073) Prevotellaceae (7.48 to 18.94%), whereas it decreased (P < 0.05) Chao1 index (81.3 to 15.8), Helicobacteraceae (27.95 to 3.02), and tended to reduce (P = 0.099) Campylobacteraceae (2.95 to 0.13). RPM tended to increase (P = 0.090) Prevotellaceae (7.48 to 17.16%) and reduced (P < 0.05) Helicobacteraceae (27.95 to 11.02%) without affecting Chao 1. Decreased Chao 1 was correlated to reduced feed intake and therefore, weight gain of pigs. In conclusion, the use of SPC replacing all animal proteins in nursery diets benefited the composition of the jejunal mucosa-associated microbiota, whereas feed intake and weight gain were reduced. The use of SPC replacing only poultry meal, however, benefitted the composition of the jejunal mucosa-associated microbiota without affecting feed intake and weight gain of nursery pigs.

Nutritional, Phytochemical, and In Vitro Antioxidant Activity Analysis of Different States of Soy Products.

Consumer demand for food nutritional content and quality is driving the design of plant-based foods that are enhanced with proteins. In this study, we aimed to reveal the nutrient compositional differences of various states of soy flours. We compared soy protein concentrate (SPC) with full fat (FF), raw soy flour (RSF), and defatted (DF) soy flour for investigating nutritional content, phytochemicals, and in vitro antioxidant activity. The results showed that the SPC contained significantly (p < 0.001) higher protein content (65.14%) and low-fat content (0.54%) than RSF, FF, and DF. Furthermore, the findings revealed that all products contain a significant (ANOVA, p < 0.001) amount of essential minerals. The RSF contains significantly higher (p < 0.001) potassium (1178.6 mg), calcium (216.77 mg), and magnesium (247 mg) per 100 g than FF, DF, and SPC. SPC contains essential amino acids, but we were unable to detect phenylalanine and tryptophan due to a limitation in the method. Furthermore, using methanolic and aqueous extracts of RSF, FF, DF, and SPC, the flavonoid, phenolics, and antioxidant capacity were also evaluated. According to the findings, soy products in methanolic extract had higher phenolic (about 12-34 mg/g) and flavonoid (about 63-150 mg/g) levels than aqueous extract. Results also demonstrated that FF had higher phenolic content, and SPC had higher flavonoid content than the other products. In vitro models such as phosphomolybdenum blue, FRAP, DPPH, and ABTS assays were used to study the total antioxidant and free radical scavenging potential of soy products, and results found that soy products contained a significant (p < 0.001) amount of antioxidant equivalent to gallic acid and vitamin C standard. In the DPPH and ABTS assays, the results also showed that soy products can reduce free radicals in different in vitro models. Altogether, these findings suggest that soy flours, particularly DF and SPC, could be a beneficial food ingredient in the formulation of functional foods.

Supplementing the early diet of broilers with soy protein concentrate can improve intestinal development and enhance short-chain fatty acid-producing microbes and short-chain fatty acids, especially butyric acid

BackgroundResearch on nutrition in early-life commonly focuses on the maturation of the intestine because the intestinal system is crucial for ensuring continued growth. To explore the importance of early nutrition regulation in animals, soy protein concentrate (SPC) was added to the early diet of broilers to investigate its effects on amino acid digestibility, intestinal development, especially intestinal microorganisms, and broiler metabolites. A total of 192 one-day-old Arbor Acres (AA) male broilers were randomly assigned to two experimental treatments with 8 replicates of 12 birds. The control group was fed a basal diet (control), and the treatment group was fed a basal diet supplemented with 12% SPC (SPC12) during the first 10 d (starter phase). From d 11 to 21 (grower phase) and d 22 to 42 (finisher phase), a basal diet was fed to both treatment groups.ResultsSPC reduced the pH value and acid-binding capacity of the starter diet (P < 0.05, d 10); SPC in the early diet enhanced the gizzard weight (P < 0.05, d 10 and d 42) and the ileum weight (P < 0.05, d 10) and decreased the weight and length of the jejunum (P < 0.05, d 10) and the relative length of the duodenum and jejunum (P < 0.05, d 10). At the same time, SPC enhanced villus height (P < 0.05, d 10) and muscle thickness in the jejunum and ileum (P < 0.05, d 10) and increased the number of goblet cells in the duodenum (P < 0.05, d 10). Meanwhile, SPC increased the Chao1 index and the ACE index (P < 0.05, d 10) and altered the composition of caecal microflora at d 10. SPC also increased the relative abundance of Alistipes, Anaerotruncus, Erysipelatoclostridium, Intestinimonas and Flavonifractor bacteria (P < 0.05, d 10). At the same time, the concentrations of caecal butyric acid and total short-chain fatty acids (SCFAs) were also increased in the SPC12 group (P < 0.05, d 10).ConclusionsIn summary, the results showed that supplementing the starter diet of broilers with SPC has a significant effect on the early development of the intestine and the microflora.Graphical abstract

Soy protein concentrate replacing animal protein supplements and its impacts on intestinal immune status, intestinal oxidative stress status, nutrient digestibility, mucosa-associated microbiota, and growth performance of nursery pigs.

This study was to evaluate the effects of soy protein concentrate (SPC) supplementation replacing animal protein supplements on intestinal immune status, intestinal oxidative stress status, nutrient digestibility, mucosa-associated microbiota, and growth performance of nursery pigs. Thirty-two newly weaned pigs at 21 d of age with 6.4 ± 0.4 kg body weight (BW) were allotted to four treatments in a randomized complete block design with initial BW and sex as blocks. Pigs were fed for 35 d in three phases. Dietary treatments were SPC 0% (diets with fish meal 4/2/1%, poultry meal 10/8/4%, blood plasma 4/2/1%, and crude protein 24.6/22.6/20.9% for phase 1/2/3, respectively), SPC 33%, SPC 66%, and SPC 100% (SPC 0% diets with SPC replacing 33/66/100% of animal protein supplements, respectively). Pigs were euthanized on day 35 to collect jejunal mucosa and tissues to evaluate intestinal immune status, intestinal oxidative stress status, intestinal morphology, and mucosa-associated microbiota in the jejunum. Titanium dioxide was added in phase three diets as an indigestible marker. Ileal digesta was collected to measure apparent ileal digestibility (AID) of nutrients. Data were analyzed using MIXED and NLMIXED procedures of SAS. Increasing SPC supplementation by replacing animal protein supplements linearly decreased (P < 0.05) the BW, ADG, and ADFI of pigs during the overall period, and linearly increased (P < 0.05) peptide tyrosine tyrosine (PYY) in jejunum. Increasing SPC supplementation linearly decreased (P < 0.05) feed cost per weight gain. In the exponential model, SPC can replace animal protein supplements up to 10.5% and 16.5% without reducing the ADG and ADFI of pigs, respectively. The SPC 100% decreased (P < 0.05) Helicobacteraceae, Campylobacteraceae, alpha diversity, and changed beta diversity of microbiota in the jejunal mucosa. In conclusion, SPC supplementation replacing animal protein supplements reduced growth performance by reducing feed intake, which might be related to increased PYY. However, 10.5% and 16.8% of animal protein supplements can be replaced by SPC without affecting BW gain and feed intake of nursery pigs, respectively. Complete removal of animal protein supplements by SPC supplementation modulated the composition of jejunal mucosa-associated microbiota by reducing Helicobacteraceae and Campylobacteraceae, whereas without affecting the intestinal immune status, intestinal oxidative stress status, intestinal morphology, and AID of nutrients in nursery pigs.

Assessment and management of the risk of unintended contamination of wheat by soy allergens in silos

AbstractBackground and ObjectivesIn the European Union, soybean production has increased by almost 130% over the last 10 years which also increases the risk of commingling of grains, especially during storage. Soy is a major allergen and stakeholders are then confronted with an increased risk of unintended presence of allergen in cereal products. The aim of our work is to provide elements of evaluation and management of the allergen risk to silo managers faced with the storage of wheat and soya on the same facility.FindingsWe reproduced the cross‐contamination between batches of wheat and soybeans using the same handling circuit and measured the effectiveness of elevator cleaning and grain cleaning to reduce the contamination. Soy content (%) and soy protein content (mg/kg) in wheat were monitored.ConclusionsThe observed cross‐contamination rate was between 0.15% and 0.18% but was largely dependent on the tonnage of wheat, with the cross‐contamination rate decreasing rapidly as the grain was conveyed. Vacuum cleaning of pit elevators and grain cleaning significantly reduced the cross‐contamination rate but not enough to eliminate the allergenic risk in food products with a high wheat content.Significance and NoveltyThe rapid decay of the commingling rate allows the consideration of flushing procedures to manage cross‐contamination between batches. The model established on our results allows us to calculate the tonnage required to obtain a sufficiently effective flush to manage the risk of cross‐contamination.

Replacement of fishmeal with plant protein in the diets of juvenile lumpfish (Cyclopterus lumpus, L. 1758): Effects on digestive enzymes and microscopic structure of the digestive tract

This study investigated the effects of plant protein concentrates on the activity of digestive enzymes and microscopic structure of the intestine of juvenile lumpfish. The experiment was carried out using triplicate groups of lumpfish of 7 g average initial body weight, to 40 g average final weight, after 54 days. Four experimental diets were used; a fishmeal (FM) based control diet and three test diets with the plant protein concentrates; soy protein concentrate (SPC) and pea protein concentrate (PPC) (1:1 ratio) replacing FM in proportions of 25% (PP25), 50% (PP50) and 75% (PP75), respectively. Nested ANOVA showed several significant treatment differences in histomorphometry. Overall, fish fed test diets exhibited several changes such as shorter mucosal fold height (MFH) in the anterior intestine (AI), increased number of goblet cells (GCs) and width of lamina propria (WLP) in distal intestine (DI), compared to control. Principal component analysis (PCA) on histological indices showed that all three treatment groups (i.e. PP25, PP50 and PP75) had significantly altered overall intestinal architecture, compared to the control group. The observed enteritis was negatively related with the condition factor (CF). Regarding enzyme activities fewer changes were observed across diets. Fish fed the PP50 diet exhibited an increased activity of leucine aminopeptidase (LAP) in the pyloric caeca and a decrease on chymotrypsin (CHY) in the mid intestine (MI) compared to the control. Nevertheless, the overall changes captured by PCA on enzymes were associated only with condition factor (CF) and not with the diets. Overall, histological evaluation confirmed that lumpfish intestinal morphometry was significantly altered by plant protein ingredients at 25%, 50% and 75% levels, but replacing of FM up to 50% did not affected the growth and the enzyme activities up to 75% inclusion level.

Enhancing replacement of fishmeal with corn protein concentrate by blending with soy protein concentrate and supplementing attractants in the diets of red hybrid tilapia

The objective of this study was to investigate the potential of enhancing the dietary substitution of fishmeal (FM) with corn protein concentrate (CPC) in the diets of red hybrid tilapia, Oreochromis sp., by blending CPC with soy protein concentrate (SPC) and adding betaine-HCl and dried basil leaves (DBL; feeding attractants). Seven isonitrogenous diets [FM100-CPC0-SPC0 (control); FM25-CPC75-SPC0 (75% of FM replaced by CPC); FM25-CPC50-SPC25 (50% and 25% of FM replaced by CPC and SPC, respectively); FM25-CPC50-SPC25B (with 0.5% betaine and 2% DBL); FM0-CPC100-SPC0 (100% diet protein from CPC); FM0-CPC75-SPC25 (75% and 25% of FM replaced by CPC and SPC, respectively) and FM0-CPC75-SPC25B (with 0.5% betaine and 2% DBL)] were formulated. Triplicate groups of tilapia fingerlings (average initial weight, 7.31 ± 0.03 g) were fed one of the diets for 56 days. The effects of high dietary levels of plant protein concentrate (PPC) on growth, nutrient utilization, body composition, body colouration and gut histology of tilapia were investigated. High levels of dietary CPC significantly (p < 0.05) reduced fish growth and feed intake. Blending CPC with SPC restored the growth performance of tilapia at the 75% PPC inclusion level. The addition of palatability enhancers further improved the growth of tilapia fed high PPC-based diets.

Effect of oral administration of a single bolus of six different protein sources on digestive physiology of red seabream Pagrus major juveniles.

To reveal direct effects of various protein sources on digestive physiology of red seabream, Pagrus major (38.5 ± 0.4g), six different protein sources of fishmeal (FM), soybean meal (SBM), corn gluten meal (CGM), soy protein concentrate (SPC), poultry by-product meal (PBM), and poultry-feather meal (PFM) were orally administered to fish (2mg protein/g body weight) and sampled at 1.5h and 3h after administration. Gallbladder weight of fish administered FM, PBM, and PFM decreased after administration (p < 0.0001), while no difference was observed in the other ingredients compared to a non-protein sham control group, indicating that animal protein sources could more strongly stimulate bile secretion than plant protein sources in red seabream. Trypsin and chymotrypsin activity in the intestinal content markedly increased by the FM, SBM, and PFM administration (p < 0.0001). Lipase and amylase activity was also increased by FM and SBM but also by CGM for lipase and by PBM and PFM for amylase (p < 0.0001). These indicate that stimulation effect of the secretion of digestive enzymes is largely different among the protein sources. This might be due to the absorptive capacity of the protein source since intestinal absorption parameter genes (anpep, cpa, ggt1, and atp1a2) also increased by the FM, SBM, PBM or PFM (p < 0.05). In addition to the secretion levels of bile and digestive enzymes, gene expression levels of bile related genes (cyp7a1, cyp8b1, and shp) and digestion-regulating genes (casr and cck) were increased by the FM, SBM, PFM, and/or PBM administration, suggesting that animal proteins and SBM could be potent digestive stimulants compared to CGM and SPC. This study first revealed that single protein sources directly influence digestive enzyme secretion and bile secretion in fish. Information about the direct effect of each single source on digestive physiology could help to design feed formulation with less fishmeal.

Investigating the Antimicrobial Activity of Vancomycin-Loaded Soy Protein Nanoparticles.

Developing targeted and slow-release antibiotic delivery systems can effectively reduce drug overdose and side effects. This study aimed to investigate the antimicrobial activity of vancomycin-loaded soy protein nanoparticles (vancomycin-SPNs). For the preparation of SPNs, the desolvation method was applied in different concentrations of vancomycin and soy protein (15:5, 10:15, 6:20, 8:25, and 10:30 of vancomycin:soy protein). Scanning electron microscope (SEM), transmission electron microscopy (TEM), dynamic light scattering (DLS), and FTIR were used for nanoparticle characterization. Antibacterial activity was evaluated by the radial diffusion assay (RDA) and absorbance methods. Proper synthesis was demonstrated by characterization. The best drug loading (% entrapment efficiency = 90.2%), the fastest release rate (% release = 88.2%), and the best antibacterial activity were observed in ratio 10:30 of vancomycin:SPNs. Results showed that SPNs are a potent delivery system for antibiotic loading and slow release to control antibiotic use.

Effects of 8 Weeks Feeding Diet with Low and High Isoflavones Soy Protein Concentrate on Serum Isoflavones in Non-alcoholic Fatty Liver Disease (NAFLD) Rat Model

ObjectivesTo examine the effects of 8 weeks feeding of low and high isoflavones levels in soy protein concentrate on the total serum isoflavones in a NAFLD obese rat model.Methods42 six-week old lean (L, n = 21) and obese (O, n = 21) Zucker rats were randomly assigned to 1 of 3 dietary groups: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 8 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 8 weeks, all rats were sacrificed and serum for total isoflavones (genistein, daidzein and equol) were measured using a validated UPLC-MS/MS method and quantified utilizing stable-labeled internal standards.ResultsObese rats gained significantly more weight (P < 0.0001) than lean rats for all three diet groups. There was no detectable serum IF for both LC and OB groups. The mean ± SD for LIF vs HIF serum total IF (uM) for genistein were; (0.11 + 0.04 vs 2.55 + 1.04; p < 0.001), daidzein (0.07 + 0.02 vs 1.14 + 0.45; p < 001) and equol (0.07 + 0.03 vs 1.84 + 0.8; p < 0.001). For OLIF vs OHIF serum genistein were; (0.22 + 0.08 vs 3.69 + 1.52; p < 0.001), daidzein (0.12 + 0.04 vs 1.58 + 0.70; p < 001) and equol (0.06 + 0.03 vs 2.40 + 0.7; p < 0.001). Comparing serum genistein LLIF vs OLIF; p < 0.05 for Daidzein p < 0.05 and equol p = 0.86.ConclusionsHigh isoflavones soy protein concentrate compared to low isoflavones increased serum genistein and daidzein but had no effects on serum equol in a NAFLD rat model.Funding SourcesThis project is support USDA #12889791 to RH.

Diet Containing Soy Protein Concentrate with Low and High Isoflavones for 18 Weeks Protects Against Non-alcoholic Fatty Liver Diseases

ObjectivesTo examine the role of isoflavones levels in soy protein diets on protection against NAFLD in an obese rat model.Methods42 six-week old lean (L, n = 21) and obese (O, n = 21) Zucker rats were randomly assigned to one of 3 dietary groups after one week of acclimation: casein diet (C = control), soy protein with low isoflavones (LIF), or soy protein with high isoflavones (HIF) for 18 weeks (n = 7 rats/group). Rats were weighed twice weekly. After 18 weeks, rats were sacrificed and livers were weighted and samples were taken for histopathological analysis. The steatosis was semiquantitated as a score of 0 to 4 in each case based on relative degree of steatosis within hepatocytes: (0) no steatosis; (1) <25%; (2) 25–50%; (3) >50–75% and (4) >75%. Serums were collected to measure alanine aminotransferase (ALT) and aspartate aminotransferase (AST) using VetScan VS@ profile.ResultsObese rats gained significantly more weight than lean rats for all three diet groups, with no significant difference between obese OLIF vs. OHIF groups. Obese rats (OC) had a significant (P < 0.0001) increased liver steatosis scores and liver weight compared to lean rats (LC). The OHIF and OLIF-fed rats significantly (P < 0.0001) lowered the steatosis scores and liver weight compared to OC (p < 0.0001). However, there were no significant differences between for steatosis score or liver weight for OLIF vs. OHIF. There were no significant differences in either AST or ALT levels between any combination of diet group.ConclusionsWe found that soy protein concentrate protects against liver steatosis and protection is greater with a higher concentration of isoflavones.Funding SourcesThis project is support USDA #12889791 to RH.

High moisture extrusion of soy protein and wheat gluten blend: An underlying mechanism for the formation of fibrous structures

High moisture extrusion of soy protein concentrate (SPC) and wheat gluten (WG) blends was conducted to investigate the potential use of this mixture in the production of meat analogs. Extrusion samples collected at different zones from the extruder barrel and extrudates were analyzed to determine their texture, microstructure, protein solubility, secondary structure, and mode of disulfide bonds present in the molecular structure. Results obtained from this study indicate that a blend of SPC-WG at 50/50 resulted in the best fibrous structures. In comparison, extrudates prepared by either SPC or WG did not contain any clear fibrous structures. Additionally, hydrogen and disulfide bonds play a major role over extrusion, with a transformation of disulfide bonds from the intramolecular to intermolecular mode. The analysis of the secondary structure shows that the transformation from α-helix to β-sheet and the maintenance of an ideal balance are crucial for the formation of the fiber structure. The extrudate obtained at SPC-WG ratio of 50/50 presented very good rehydration characteristics when immersed in water at 60 °C for 40 min, due to WG promoting the formation of fibrous structures.

Thiamine as a new ingredient for obtaining textured soy protein with meat odor

Thiamine was used for producing textured soy protein (TSP) with meat odor. The effects of the moisture of soy protein concentrate (SPC) and screw speed on the physical, technological, and sensory characteristics of the TSP were evaluated and the effects of thiamine were evaluated on the same characteristics as well. The SPC moisture-affected hue, protein solubility, emulsion stability, meat odor intensity, and ideal of the intensity of meat odor of TSP while the screw speed affected hue and emulsion stability. At the center point of the experimental design, the SPC moisture enhanced the intensity of the meat odor and the ideal of the intensity of the meat odor of TSP. The addition of thiamine enhanced all the sensory characteristics and did not impair the physical and technological properties of TSP. The use of thiamine before extrusion represents a new option as an ingredient for obtaining TSP with meat odor. Novelty impact statement Thiamine has been used for producing textured soy protein (TSP) and it improved the sensory characteristics related to the meat odor. The addition of thiamine did not impair the physical and technological properties of TSP. Such results are relevant to academia and to the food industry, contributing to the area of plant-based foods.

Perspective: Soy-based Meat and Dairy Alternatives, Despite Classification as Ultra-processed Foods, Deliver High-quality Nutrition on Par with Unprocessed or Minimally Processed Animal-based Counterparts

ABSTRACTIn many non-Asian countries, soy is consumed via soy-based meat and dairy alternatives, in addition to the traditional Asian soyfoods, such as tofu and miso. Meat alternatives are typically made using concentrated sources of soy protein, such as soy protein isolate (SPI) and soy protein concentrate (SPC). Therefore, these products are classified as ultra-processed foods (UPFs; group 4) according to NOVA, an increasingly widely used food-classification system that classifies all foods into 1 of 4 groups according to the processing they undergo. Furthermore, most soymilks, even those made from whole soybeans, are also classified as UPFs because of the addition of sugars and emulsifiers. Increasingly, recommendations are being made to restrict the consumption of UPFs because their intake is associated with a variety of adverse health outcomes. Critics of UPFs argue these foods are unhealthful for a wide assortment of reasons. Explanations for the proposed adverse effects of UPFs include their high energy density, high glycemic index (GI), hyper-palatability, and low satiety potential. Claims have also been made that UPFs are not sustainably produced. However, this perspective argues that none of the criticisms of UPFs apply to soy-based meat and dairy alternatives when compared with their animal-based counterparts, beef and cow milk, which are classified as unprocessed or minimally processed foods (group 1). Classifying soy-based meat and dairy alternatives as UPFs may hinder their public acceptance, which could detrimentally affect personal and planetary health. In conclusion, the NOVA classification system is simplistic and does not adequately evaluate the nutritional attributes of meat and dairy alternatives based on soy.

Physicochemical properties and microstructural behaviors of rice starch/soy proteins mixtures at different proportions

Rice starch (RS) and soy protein (SP) were mixed at various ratios and the physicochemical, rheological and tribological properties of the resulted pastes were analyzed. Microscopy and spectral techniques were applied to follow the structural changes during cooling and heating processes. Higher proportion of SP resulted in lower swelling power. According to DSC and RVA results, SP inhibited the gelatinization of starch, leading to higher pasting temperature; the peak, trough, final viscosities, set back and enthalpy changes were decreased with increasing SP concentration. All the samples presented a shear thinning behavior and the mixtures with soy proteins showed lower viscosity, yield stress and consistency coefficient than pure starch paste. The creep-recovery test showed that the addition of soy proteins resulted in more liquid-like mixtures, causing weakening of instantaneous elastic recovery. The combination of rice starch and soy proteins increased the friction, compared with their individual components, except RS/SP 9/1 at sliding speed >20 mm/s. According to the microstructure and spectra analysis, the soy protein adhered on the surface of starch granules, which might have hindered the leaching of amylopectin; and the association between starch and soy proteins mainly occurred when the starch granules were gelatinized, which could be reinforced during starch retrogradation.

Apparent digestibility of protein and essential aminoacids from commonly used feed ingredients in Brazil for juvenile shrimp Litopenaeus vannamei

This study determined the apparent digestibility for crude protein (ACPD) and essential aminoacids (AEAAD) of ingredients for Litopenaeus vannamei fed diets containing soy protein concentrate (SPC), corn gluten meal (CGM), poultry byproduct meal (PBM), meat and bone meal (MBM), hydrolyzed feather meal (HFM), spray-dried blood meal (DBM), tilapia byproduct meal (TBM), Brazilian marine fish meal (BFM), salmon byproduct meal (SLM), and krill meal (KRM). Digestibility was estimated using chromic oxide as a marker in a reference (REF) mixture. Shrimp [...]

Compression‐molded soy protein concentrate film incorporated with natural antioxidant: Storage stability and their effectiveness to improve the quality of fish products during refrigeration

The aim of the present research was to investigate aging stability of compression-molded soy protein concentrate (SPC) film activated with red grape extract (RGE) (10%w/w SPC) and its effect as a food packaging material under refrigerated conditions. After 90 days at 25 ± 2°C and 65 ± 2% RH, control and active SPC films, kept unchanged transparency and color parameters, visual appearance, and water vapor permeability. Tensile properties varied significantly over time due to physical and chemical aging. The in vitro antioxidant activity of films dropped with time, remaining high after 90 days. SPC active film delayed bacterial growth and preserved mackerel chunks color parameters during storage. Samples packed with active SPC films received similar scores by a sensory panel to those packed with polyethylene, up to 15th d. The results demonstrated the potential of SPC-based films as bio-based alternatives for enhancing the quality of fish products during refrigeration storage. Practical applications The combined film obtained by adding RGE to the SPC formulation turned out to an effective packaging for food preservation. Our results open new perspectives to SPC-RGE films as innovative environmentally safe packaging that can effectively delay the lipid oxidation and microbial growth in fish products, prolonging the shelf life and contributing to reduce the food spoilage and waste.

PSVI-17 Supplemental Effects of Soy Protein Supplements Replacing Animal Protein Supplements on Growth Performance and Intestinal Health of Nursery Pigs

Abstract This study evaluated the effects of soy protein supplements replacing animal protein on growth performance and intestinal health of nursery pigs. Soy protein supplements included processed soybean meal processed after ethanol extraction, enzyme hydrolysis, and fermentation. Forty-eight newly weaned pigs (6.6 ± 0.3 kg BW) were allotted to 4 treatments in a RCBD with initial BW and sex as blocks. Pigs were fed for 39 d in 3 phases (P1/2/3 for 7/13/19 d, respectively). Dietary treatments were CON (basal diet with fish meal 4/2/1%, poultry meal 10/8/4%, and blood plasma 4/2/1% for P1/2/3, respectively), SPC, ESBM, and FSBM (basal diets with soy protein concentrate (SPC), enzyme treated soybean meal (ESBM), and fermented soybean meal (FSBM), replacing 1/3, 2/3, 3/3 animal protein supplements in P1, P2, P3, respectively). Titanium dioxide (0.4%) was added to diets as indigestible marker from d 32. Growth performance was recorded by phase. Pigs were euthanized on d 39 to collect samples to measure intestinal health and apparent ileal digestibility (AID) of nutrients. Data were analyzed using SAS 9.4. The SPC tended to increase (P = 0.060) Ki-67+ crypt cells (26.7 to 29.0%), and decreased (P &amp;lt; 0.05) AID of EE (66.2 to 52.2%) without affecting growth performance and fecal scores. The ESBM tended to decrease (P = 0.098) protein carbonyls (1.93 to 1.38 nmol/mg of protein) in the jejunal mucosa without affecting growth performance. The FSBM increased (P &amp;lt; 0.05) TNF-α (0.39 to 0.72 pg/mg of protein) in the jejunal mucosa without affecting growth performance. Collectively, soy protein supplements obtained from soybean meal by ethanol extraction, enzyme hydrolysis, and fermentation can partly replace animal protein supplements without affecting the growth performance with minor impacts on intestinal health of nursery pigs.

PSII-14 Effect of Hydrolyzed Spray-Dried Bovine Plasma and Spray-Dried Bovine Plasma Sources on Growth Performance of Weanling Pigs

Abstract An experiment was conducted to test the hypothesis that hydrolyzed spray-dried plasma (H-SDBP) perform similar to spray-dried bovine plasma (SDBP) in diets for weanling pigs with respect to growth performance of pigs housed in unsanitary pens. A control diet based on corn, soybean meal, and 9% soy protein concentrate (SPC) was formulated. Four diets containing either SDBP (i.e., 2.5 or 5.0%) or H-SDBP (i.e., 2.8 or 5.6%) that partially or fully replaced SPC were also formulated. A randomized complete block design with 240 weanling pigs (6.52 ± 0.98 kg), 5 diets, 4 pigs per pen, and 12 replicate pens per diet was used. Pigs were fed the experimental diets for the first 14 d, whereas a common phase 2 diet was fed to pigs from d 15 to 42. Data were analyzed using the Mixed Procedure of SAS with diet as the fixed effect and weaning group as the random effect. Linear effects of SDBP and H-SDBP on growth performance were also determined using contrast statements. From d 1 to 14, fully replacing SPC with SDBP or H-SDBP increased (P &amp;lt; 0.05) average daily gain (ADG), gain:feed, and body weight of pigs (Table 1). During this period, linear (P &amp;lt; 0.01) increases in ADG, gain:feed, and body weight of pigs were also observed as dietary concentrations of SDBP increased. When pigs were fed the common diet from d 15 to 42, final body weight of pigs was increased (linear, P &amp;lt; 0.05) as concentration of SDBP or H-SDBP increased in the diet. Overall, ADG of pigs linearly increased (P &amp;lt; 0.05) as dietary concentration of both plasma sources increased. In conclusion, both plasma sources are effective in increasing pig growth performance.